TWI840417B - Plastic fat composition and its production method - Google Patents

Abstract

The subject of the present invention is to provide a plastic oil composition with good plasticity in a wide temperature range, excellent temperature stability, and reduced saturated fatty acid content.

The present invention can produce a plastic oil composition with liquid oil as the main raw material by mixing 5-30 mass% of a specific polyglycerol fatty acid ester, or mixing 2-10 mass% of an extremely hydrogenated oil and 3-12 mass% of a specific polyglycerol fatty acid ester with 70 mass% or more of a liquid oil at 20°C, and then completely melting the mixture and quenching and kneading the mixture.

Description

Plastic oil composition and its manufacturing method

The present invention relates to a plastic oil composition having good plasticity in a wide temperature range, excellent temperature stability, and reduced saturated fatty acid content.

For plastic oil compositions used in food, better hardness and good processing suitability are required. Partially hydrogenated oils or fats obtained by hydrogenating natural animal and plant oils as part of the raw oils or fats, or high-melting point and medium-melting point oils such as butter, lard, and palm oil are used. Partially hydrogenated oils and fats contain trans fatty acids generated by isomerization of highly unsaturated fatty acids during hydrogenation. It is generally believed that trans fatty acids will increase the amount of low-density lipoprotein (LDL) in the blood, thereby increasing the risk of cardiovascular disease. Therefore, plastic oil compositions that do not contain trans fatty acids are required.

Palm oil, which is a medium melting point oil (melting point 30~40℃), is known to impart shape retention to plastic oil compositions. However, if too much is added, it gradually hardens during storage, or forms coarse crystals, or melts easily at high temperatures and cannot obtain sufficient plasticity. Therefore, improvements have been made by using ester-exchanged oil obtained by modifying a mixed oil containing palm oil through an ester exchange reaction for plastic oil compositions (Patent Document 1), or using triglycerides containing specific saturated fatty acids as a modifier for plastic oils using palm oil (Patent Document 2).

On the other hand, in order to produce plastic oil compositions that do not contain trans fatty acids and contain more animal and vegetable oils to replace some hydrogenated oils, it has been proposed to add specific emulsifiers to give them better physical properties.

For example, margarine and shortening containing polyglycerol fatty acid esters with an esterification rate of 40% or more, structural fatty acids and molar ratios of each fatty acid in the structural fatty acids within a specific range, and 30% or more of fats and oils that are liquid at 20°C are known (Patent Document 3).

In addition, it is known that there is a plastic oil composition (Patent Document 4) that uses polyglycerol fatty acid esters with an esterification rate of 60% or more, an average degree of polymerization of polyglycerol of 4 or more, and a carbon number and content of saturated fatty acids in structural fatty acids within a specific range, and contains more than 30% of oil that is liquid at 20°C. The hardness and plasticity of the plastic oil composition produced in the embodiment are improved.

[Prior Art Literature] [Patent Literature]

Patent document 1: Japanese Patent Publication No. 2010-11799

Patent document 2: International Publication No. 2010/119781

Patent document 3: Japanese Patent No. 4724094

Patent document 4: Japanese Patent Publication No. 2013-110975

Palm oil is widely used as a raw material for plastic oil compositions. For example, a mixed oil containing palm oil is modified by an ester exchange reaction and used in a plastic oil composition (Patent Document 1), or a triglyceride containing specific saturated fatty acids is used as a modifier for palm oil to prepare a plastic oil composition (Patent Document 2). However, palm oil originally contains not only saturated fatty acids of more than 45% by mass, but also 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters and glycidyl fatty acid esters. Although saturated fatty acids, 3-MCPD fatty acid esters and glycidyl fatty acid esters have not been reported to be harmful to human health like trans fatty acids, they are pointed out to have nutritional problems if they are ingested in large quantities. In recent years, health awareness has increased, and people are demanding the use of oils that are safer to consume. Also, with the development of oil palm plantations, which is the raw material for palm oil, environmental problems such as deforestation and greenhouse gas emissions have arisen, so there is a tendency to curb the use of palm oil.

In order to produce a plastic fat composition that does not contain trans fatty acids and contains more animal and vegetable fats, it is proposed to add a specific emulsifier to give better physical properties, but the margarine and shortening described in Patent Document 3 are very soft compared to the conventional plastic fat compositions known to exist. In addition, Patent Document 4 shows that the hardness and plasticity of the plastic fat composition produced in the embodiment are improved, but the entire plastic fat composition contains not only fats that are liquid at 20°C, but also more than 30% of palm oil that is solid at 20°C. It is not recorded that the hardness and plasticity of the plastic fat composition can be improved even if it does not contain palm oil.

The subject of the present invention is to provide a plastic oil composition which does not contain palm oil, has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil seepage, and has a better mouth-melting feel. In addition, it not only reduces the content of trans fatty acids, but also reduces the content of saturated fatty acids, 3-MCPD fatty acid esters and glycidyl fatty acid esters.

In order to solve the above problem, the inventor of this case conducted research and found that by mixing 5-30 mass% of a specific polyglycerol fatty acid ester with 70 mass% or more of a liquid oil at 20°C and then completely melting it and then rapidly cooling and kneading it, a plastic oil composition with good plasticity in a wide temperature range and improved temperature stability can be obtained from the liquid oil at 20°C, thereby completing the present invention.

In addition, we conducted intensive research on whether the amount of emulsifier added could be reduced. As a result, we found that by mixing 2-10 mass% of extremely hydrogenated oil and 3-12 mass% of specific polyglycerol fatty acid ester with respect to 70 mass% or more of oil that is liquid at 20°C, and then quenching and kneading them after they are completely melted, even if the amount of emulsifier is small, we can obtain a plastic oil composition with good plasticity in a wide temperature range and improved temperature stability from the oil that is liquid at 20°C, thereby successfully completing the present invention.

Regarding the plastic oil composition of the present invention, both have excellent physical properties and good taste as plastic oils, and also reduce the content of saturated fatty acids, 3-MCPD fatty acid esters and glycidyl fatty acid esters.

The present invention relates to the following plastic oil compositions (1) to (5).

(1) A plastic oil composition comprising 70% by mass or more of an oil that is liquid at 20°C, and (A) 5-30% by mass of a polyglycerol fatty acid ester, or (B) 2-10% by mass of an extremely hydrogenated oil and 3-12% by mass of a polyglycerol fatty acid ester, wherein:

Regarding polyglycerol fatty acid esters, the content of saturated fatty acids with carbon numbers of 16 to 18 is more than 90% in 100% of the structural fatty acids;

Relative to the mass of all structural fatty acids in the plastic oil composition, the plastic oil composition contains less than 40% by mass of saturated fatty acids, and the difference in the common logarithm of the storage modulus at 10°C and 30°C in the dynamic viscoelasticity measurement is less than 1.0.

(2) The plastic oil composition described in (1) above, wherein the plastic oil composition contains 80% by mass or more of the oil that is liquid at 20°C and 5-20% by mass of the (A) polyglycerol fatty acid ester.

(3) The plastic oil composition described in (1) above, wherein the plastic oil composition contains 80% by mass or more of the above oil that is liquid at 20°C, 2% to 7% by mass of the above (B) extremely hydrogenated oil, and 5% to 9% by mass of the above polyglycerol fatty acid ester.

(4) A plastic oil composition as described in any one of (1) to (3) above, wherein the oil that is liquid at 20°C is an oil with a saturated fatty acid content of 35% by mass or less.

(5) A plastic fat composition as described in any one of (1) to (3) above, wherein the plastic fat composition is shortening, margarine or fat spread.

The present invention relates to the following method (6) for producing a plastic oil composition.

(6) A method for producing a plastic oil composition, which comprises mixing (A) 5-30 mass% of polyglycerol fatty acid ester, or (B) 2-10 mass% of extremely hydrogenated oil and 3-12 mass% of polyglycerol fatty acid ester with 70 mass% or more of oil that is liquid at 20°C, heating to melt the oil, and then rapidly cooling and kneading the mixture, wherein:

Polyglycerol fatty acid esters contain more than 90% saturated fatty acids with carbon numbers of 16 to 18 in 100% of the structural fatty acids;

Plastic oil compositions contain less than 40% by mass of saturated fatty acids relative to the mass of all structural fatty acids, and the difference between the common logarithms of the storage modulus at 10°C and 30°C in the dynamic viscoelasticity measurement is less than 1.0.

According to the present invention, by mixing 5-30 mass% of a specific emulsifier with 70 mass% or more of a liquid fat at 20°C, i.e., a low melting point fat (liquid fat at room temperature), or mixing 2-10 mass% of an extremely hydrogenated oil and 3-12 mass% of a specific emulsifier, a plastic fat composition can be produced from low melting point fat by simple operation. Even if it contains 70 mass% or more of a liquid fat at 20°C, as a plastic fat composition, it still has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil seepage, and has a better melt-in-the-mouth feel.

In addition, by adding highly hydrogenated oil to replace a part of a specific emulsifier, the amount of emulsifier added can be reduced, and the taste from the emulsifier can be reduced and the cost of the expensive emulsifier can be reduced.

The plastic oil composition of the present invention has the following characteristics: the difference between the common logarithm (log ₁₀ X) of the storage modulus (Pa) at 10°C and 30°C in the dynamic viscoelasticity measurement is less than 1.0, preferably less than 0.7, and more preferably less than 0.5. The change in physical properties between 10°C and 30°C is small, and it is not easily affected by temperature changes, so the workability and storage properties are very good.

In addition, the plastic oil composition of the present invention reduces the content of saturated fatty acids, 3-MCPD fatty acid esters and glycidyl fatty acid esters, and can be safely consumed as raw food or fat for baking and frying.

FIG. 1 is a common logarithm (log ₁₀ X) curve of the storage modulus (Pa) of the dynamic viscoelasticity test results of the plastic oil composition A produced in Example 1 at various temperatures.

FIG. 2 is a common logarithm (log ₁₀ X) curve of the storage modulus (Pa) of the dynamic viscoelasticity test results of the plastic oil composition B produced in Example 2 at various temperatures.

The plastic fat composition of the present invention may be in any form, such as shortening that does not substantially contain a water phase, or in a form such as margarine or fat spreads that contain a water phase. The so-called shortening refers to a shortening having a water content (including volatile matter) of 0.5% by mass or less. The so-called margarine refers to a shortening having a fat content of 80% by mass or more, and the so-called fat spread refers to a fat content of less than 80% by mass. When the plastic fat composition of the present invention is a margarine or a fat spread, the water content is preferably 35% by mass or less.

The oils and fats that are liquid at 20°C and used in the plastic oil and fat composition of the present invention are not limited as long as they are edible low melting point oils and fats. For example, soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, perilla oil, flax seed oil, peanut oil, safflower oil, high oleic safflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea-seed oil, sesame oil, olive oil, mustard oil, rice bran oil, wheat germ oil, borage seed oil, avocado oil, ginkgo oil, sunflower seed oil, high oleic sunflower seed oil, fish oil, algae oil, and fractionated oils and fats thereof. These oils can be used alone or in combination of two or more.

Oils with high saturated fatty acid content are mostly palm oil, coconut oil, butter, etc., which have a melting point of more than 25°C. All of the above oils that are liquid at 20°C can be used preferably. Oils with saturated fatty acids of 35% by mass or less are preferred, 30% by mass or less is more preferred, and 25% by mass or less is more preferred. In addition, it is believed that oils other than palm oil, rice bran oil, and grape seed oil do not substantially contain 3-MCPD fatty acid esters and glycidyl fatty acid esters, and can be used more preferably.

In the plastic oil composition of the present invention, 100% by mass preferably contains 70% by mass or more of oil that is liquid at 20°C, and more preferably 80% by mass or more.

When the plastic fat component is shortening, it preferably contains 70-95% by mass of fat that is liquid at 20°C, and more preferably 80-93% by mass.

When the plastic fat composition is margarine or fat spread containing a water phase, it is preferred to contain 70-90% by mass of fat that is liquid at 20°C.

The extremely hydrogenated oil used in the plastic oil composition of the present invention is not limited as long as it is edible extremely hydrogenated oil. For example, it can be listed as: extremely hydrogenated soybean oil, extremely hydrogenated rapeseed oil, extremely hydrogenated rapeseed oil with high erucic acid, extremely hydrogenated sunflower seed oil, extremely hydrogenated palm oil, extremely hydrogenated butter oil, and extremely hydrogenated lard oil. These oils can be used alone or in combination of two or more. Extremely hydrogenated oil is a solid oil with 100% saturated fatty acids, so it is suitable for giving hardness to liquid oil and can reduce the amount of polyglycerol fatty acid esters in the emulsifier.

Regarding the polyglycerol fatty acid ester as an emulsifier formulated in the plastic oil composition of the present invention, the content of saturated fatty acids with carbon numbers of 16 to 18 is more than 90% in 100% of the structural fatty acids. As saturated fatty acids with carbon numbers of 16 to 18, palmitic acid (carbon number 16) and stearic acid (carbon number 18) are preferred. The content of palmitic acid is preferably 20 to 40%, and more preferably 27 to 37%. The content of stearic acid is preferably 60 to 80%, and more preferably 63 to 73%.

The esterification rate of the polyglycerol fatty acid ester of the present invention is not limited, but is preferably above 60%, and more preferably above 70%.

In addition, the average degree of polymerization of the polyglycerol constituting the polyglycerol fatty acid ester of the present invention is not limited, but is preferably 3 or more, more preferably 6 or more, further preferably 8 or more, and most preferably 10. Here, the average degree of polymerization (n) can be calculated based on the following formulas (Formula 1) and (Formula 2).

Molecular weight = 74n + 18…(1)

Hydroxyl value = 56110 (n+2)/molecular weight…(2)

The above-mentioned polyglycerol fatty acid ester is an esterification product of polyglycerol and fatty acid, and is produced by the esterification reaction known to the public. The details of the production method are described in the above-mentioned patent document 4.

In the plastic oil composition of the present invention, 100% by mass is added with 5-30% by mass of polyglycerol fatty acid ester, which is an emulsifier. If the amount is less than 5% by mass, the plasticity of the plastic oil composition deteriorates and oil seepage is observed. If the amount is more than 30% by mass, the plasticity and mouth-melting feeling of the plastic oil composition deteriorate. In addition, since the saturated fatty acid content of polyglycerol fatty acid ester is higher, the content of saturated fatty acids contained in the plastic oil composition increases.

When the plastic fat composition of the present invention is shortening, it is preferably 5 to 30% by mass of polyglycerol fatty acid esters belonging to emulsifiers. More preferably, it is 7% by mass or more, and more preferably, it is 8% by mass or more, and more preferably, it is 10% by mass or more. In addition, it is more preferably 25% by mass or less, and more preferably, it is 20% by mass or less, and more preferably, it is 18% by mass or less. When the plastic fat composition is margarine or fat spread containing an aqueous phase, it is preferably 5 to 30% by mass of polyglycerol fatty acid esters belonging to emulsifiers. More preferably, it is 7% by mass or more, and more preferably, it is 8% by mass or more, and more preferably, it is 10% by mass or more. Furthermore, it is more preferably 25% by mass or less, further preferably 20% by mass or less, and further preferably 18% by mass or less.

Alternatively, 2-10% by mass of extremely hydrogenated oil and 3-12% by mass of polyglycerol fatty acid ester as an emulsifier are blended into 100% by mass of the plastic oil composition of the present invention. By blending extremely hydrogenated oil, the amount of polyglycerol fatty acid ester as an emulsifier can be reduced, and the taste from the emulsifier can be reduced.

If the amount of extremely hydrogenated oil is less than 2% by mass and the amount of polyglycerol fatty acid ester is less than 3% by mass, the oil will not solidify and cannot be used as a plastic oil composition. If the amount of extremely hydrogenated oil is more than 10% by mass and the amount of polyglycerol fatty acid ester is more than 12% by mass, the plastic oil composition will have a poor mouth-melting feel. The amount of extremely hydrogenated oil is preferably 2-7% by mass, and the amount of polyglycerol fatty acid ester is preferably 5-9% by mass.

There is no limitation on the ratio of the amount of the extremely hydrogenated oil to the polyglycerol fatty acid ester. It is better to mix the extremely hydrogenated oil and the polyglycerol fatty acid ester in equal amounts, or it is better to mix less extremely hydrogenated oil than polyglycerol fatty acid ester.

The method for producing the plastic oil composition of the present invention can use a known method.

When the plastic oil composition is shortening, a liquid oil at 20°C is mixed with polyglycerol fatty acid ester, or a liquid oil at 20°C is mixed with extremely hydrogenated oil and polyglycerol fatty acid ester, and heated to 50-80°C, preferably 60-70°C to melt it, and emulsifiers, organic acids, antioxidants, antioxidant aids, colorants, fragrances, defoamers, etc. other than the polyglycerol fatty acid ester of the present invention are added as needed. The obtained solution is quenched and kneaded by a quenching and kneading device, and the crystallization and mixing and kneading of the oil are continuously performed to obtain a plastic oil composition. Afterwards, it is preferably temperature-controlled at 10-30°C for 24-72 hours.

When the plastic fat composition is margarine or fat spread containing a water phase, a fat that is liquid at 20°C is mixed with a polyglycerol fatty acid ester, heated to 50-80°C, preferably 60-70°C to melt, and an emulsifier, antioxidant, antioxidant aid, defoamer, emulsification stabilizer, seasoning, coloring, fragrance, starch adhesive, preservative, fortifier, etc. other than the polyglycerol fatty acid ester of the present invention is added as needed to form an oil phase. On the other hand, dairy products, salt, sugar, acidulant, etc. are added to purified water as needed, and heated to 50-60°C to dissolve them into a water phase. Next, the oil phase and the water phase are mixed and stirred, and the obtained mixed liquid is quenched and kneaded by a quenching and kneading device, and the oil is crystallized and kneaded continuously, thereby obtaining a plastic oil composition. Afterwards, it is preferably adjusted at 10~30℃ for 24~72 hours.

The quenching and kneading device is generally composed of two units, including: a first unit including a tubular scraper heat exchanger, and a second unit including a tube whose structure varies according to the type and purpose of the product. In the case of shortening, a kneading machine with pins installed on the inner wall and shaft of the tube is used, and in the case of margarine and fat spread foods, a hollow tube or a tube with a metal wire mesh installed inside is used.

The use of the plastic oil composition of the present invention is not particularly limited, and can be applied to raw food, making snacks or bread, cream, pastry coating, and frying. The so-called raw food refers to eating without heating, and can be used in the same way as butter or margarine. For making snacks or bread, it can be used for rolling, kneading, etc. The so-called rolling means sandwiching it into the dough of snacks or bread, and the so-called kneading means kneading it into the dough of snacks or bread.

[Implementation example]

Secondly, the present invention is specifically described based on the embodiments, but the present invention is not limited to the embodiments.

In the examples or comparative examples disclosed as test examples, emulsifier A and emulsifier B are used as polyglycerol fatty acid esters. Emulsifier A is the polyglycerol fatty acid ester of the present invention (hydrophile-lipophile balance (HLB) 1.7, melting point 53°C, palmitic acid 32%, stearic acid 67%, manufactured by Riken Vitamin Co., Ltd.). Emulsifier B is a polyglycerol fatty acid ester that does not conform to the polyglycerol fatty acid ester of the present invention (trade name TAISET50, palmitic acid 2%, stearic acid 58%, manufactured by Sun Chemical Co., Ltd.). The fatty acid composition of emulsifiers A and B is determined by the following fatty acid analysis method.

In addition, the oils and fats used in the following examples and their respective saturated fatty acid contents are as follows. The saturated fatty acid contents are determined by the following fatty acid analysis method.

Rapeseed oil is 6.2% by mass, cottonseed oil is 21.2% by mass, high oleic sunflower oil is 6.9% by mass, olive oil is 13.7% by mass, palm oil is 47.1% by mass, palm olein (IV67) is 36.6% by mass, palm olein (IV60) is 41.9% by mass, melting point fractionated oil in palm oil (IV45) is 44.1% by mass, rapeseed highly hydrogenated oil, high erucic rapeseed highly hydrogenated oil, soybean highly hydrogenated oil, palm highly hydrogenated oil, and butter highly hydrogenated oil are 100% by mass respectively. In addition, the highly hydrogenated oil is manufactured by Hengguan Oils and Fats Industrial Co., Ltd.

[Analytical method] (1) Fatty acid analysis

Regarding the saturated fatty acid content of plastic oil compositions, the samples were measured and analyzed using capillary gas chromatography in accordance with the standard oil analysis test method 2.4.2.3-2013 fatty acid composition.

(2) Determination of dynamic viscoelasticity

In the dynamic viscoelasticity measurement, the Modular Compact Rheometer MCR102 manufactured by Anton Paar was used. The fixture is a parallel plate fixture with a diameter of 25 mm, a spacing of 1 mm, a frequency of 1.0 rad/sec, a strain of 0.05%, and the temperature of the sample is raised from 5°C to 50°C at a rate of 2°C per minute, thereby measuring the temperature-dependent storage modulus (Pa) of the sample.

(3) Determination of fracture stress

In the measurement of fracture stress (g), the TA TXplus Texture Analyser manufactured by Yinghong Precision Machinery Co., Ltd. was used. The temperature of the sample filled in the container was adjusted to 15℃ and 25℃ respectively. The diameter of the fixture was 1mm, and the fracture stress (g) was measured when the sample penetrated 12mm from the surface at a speed of 0.5mm/sec.

[Evaluation Criteria] (1) Plasticity assessment

Take the sample at room temperature and scrape it onto the scraper. Professional functional inspectors will evaluate the plasticity of the extended time on the paper according to the following evaluation criteria.

Evaluation criteria

◎: Very good

○: Good

△: slightly worse

×: Poor

(2) Oil seepage assessment

Take a sample at room temperature and scrape it onto a piece of paper. Then a professional functional inspector will visually evaluate the oil seepage using the following evaluation criteria.

Evaluation criteria

◎: No oil seepage, very good

○: Little oil seepage, good

△: Oil seepage is visible, but it is permissible

×: Excessive oil seepage, poor quality

(3) Evaluation of dissolving sensation in mouth

Ten professional sensory examiners will conduct sensory assessments based on the following assessment criteria, calculate the average value, and set the value after rounding off to the second decimal place as the assessment score.

Evaluation criteria

5: Very good

4: Good

3: Allowable

2: Slightly worse

1: Poor

[Implementation Example 1]

[Manufacturing of plastic oil composition A]

The respective fats and emulsifiers were blended in the blending ratios of Test Examples 1 to 18 shown in Tables 2 and 3 below, and after being completely melted at 60°C, they were quenched and kneaded by a quenching and kneading device. AGI HOMOMIXER 2M-1 manufactured by Primix Co., Ltd. was used as a quenching and kneading device. The plastic fat compositions A of Test Examples 1 to 18 were prepared by cooling from 60°C to 20°C at a refrigerant temperature of -10°C, a paddle mixer at 150rpm, and a homogenizer at 10,000rpm.

The saturated fatty acid content, dynamic viscoelasticity and fracture stress of each plastic oil composition A were determined by the above analytical method, and the plasticity, oil seepage and mouth-melting feeling were evaluated according to the above evaluation criteria.

Test examples 1 to 7, 9 to 11 are equivalent to the embodiments of the present invention, and test examples 8, 12 to 18 are equivalent to comparative examples.

Table 1 shows the analysis results and evaluation results of using Snow Brand Hokkaido Salt-Free Butter (Snow Brand Megumi Dairy Co., Ltd.) as Reference Example 1 and using Premix Oil 150 (Showa Sangyo Co., Ltd.) which is a shortening as Reference Example 2.

In addition, the following Tables 2 and 3 disclose the blending ratios of the oil and emulsifier of each of the plastic oil compositions A of Test Examples 1 to 18, their analysis results, and evaluation results.

[Analysis results]

For each plastic oil composition A, the content of saturated fatty acids relative to the mass of all structural fatty acids was measured. The emulsifier of the present invention has a higher saturated fatty acid content, so there is a tendency that the saturated fatty acid content of the plastic oil composition increases with the amount of emulsifier blended. However, the saturated fatty acid content of Test Examples 1 to 11, which only use oils that are liquid at 20°C, is less than 40% by mass.

On the other hand, the saturated fatty acid content of Test Examples 12 to 14 using palm oil and palm oil-derived fats (palm olein, melting point fractionated fats in palm oil) was 40% by mass or more.

Next, Figure 1 shows the storage modulus obtained by measuring the dynamic viscoelasticity of the plastic oil composition A at different temperatures. The storage modulus is expressed in the form of common logarithm (log ₁₀ X) on the vertical axis relative to the temperature on the horizontal axis. The measurement results of butter (reference example 1) are also shown as a reference, but the storage modulus decreases sharply when the temperature exceeds 25°C.

Selecting 10℃ to 30℃ as the room temperature range, Tables 1 to 3 show the storage modulus results of the samples at 10℃ and 30℃ expressed in common logarithms and the difference between these values. In Test Examples 1 to 12 and Test Example 18, the difference between the values is less than 1, which shows that it is not easily affected by temperature changes and maintains stable dynamic viscoelasticity.

On the other hand, in Test Examples 13 to 17, the difference in the common logarithm of the storage modulus at 10°C and 30°C is greater than 1, indicating that the dynamic viscoelasticity is unstable due to the temperature change within the daily temperature range.

The fracture stress is the stress generated under vertical force and is an indicator of hardness. When the value is high and the plastic oil composition is too hard (such as Test Example 8 and Test Example 14), the oil cannot be extended and the evaluation of plasticity becomes poor. Regarding Test Example 17, although the fracture stress value is low, the oil melts when the oil is extended and changes from a solid to a semi-solid liquid, so the evaluation of plasticity and oil seepage is poor.

[Evaluation Results]

Regarding the plastic fat composition of the present invention, when 85-90% by mass of a fat that is liquid at 20°C and 15-10% by mass of a polyglycerol fatty acid ester are mixed, the plasticity, oil seepage, and mouth-melting feeling are all evaluated as "very good". In addition, the plastic fat composition of the present invention also has good comprehensive evaluations of plasticity, oil seepage, and mouth-melting feeling when mixed with other amounts.

[Example 2]

[Manufacturing of plastic oil composition B]

The respective fats and emulsifiers were blended in the blending ratios of Test Examples 19 to 29 shown in Table 4 below, and after being completely melted at 60°C, they were quenched and kneaded by a quenching and kneading device. AGI HOMOMIXER 2M-1 manufactured by Primix Co., Ltd. was used as a quenching and kneading device. Under the conditions of a refrigerant temperature of -10°C, a paddle mixer of 150rpm, and a homogenizer of 8500rpm, the mixture was cooled from 60°C to 10°C, and the temperature was adjusted at 25°C for 24 hours to produce the plastic fat composition B of Test Examples 19 to 29.

The saturated fatty acid content, dynamic viscoelasticity and fracture stress of each plastic oil composition B were determined by the above analytical method, and the plasticity, oil seepage and mouth melting feeling were evaluated according to the above evaluation criteria.

Test examples 19 to 23, 25 to 28 are equivalent to the embodiments of the present invention, and test examples 24 and 29 are equivalent to comparative examples.

Table 4 below shows the blending ratio of oil and emulsifier in the plastic oil composition B of Test Examples 19 to 29, the analysis results and the evaluation results.

[Analysis results]

For each plastic oil composition B, the content of saturated fatty acids relative to the mass of all structural fatty acids was measured. The emulsifier of the present invention has a higher saturated fatty acid content, and the saturated fatty acid content of the extremely hydrogenated oil is 100% by mass. Therefore, as the amount of emulsifier and extremely hydrogenated oil increases, the saturated fatty acid content of the plastic oil composition tends to increase. However, the saturated fatty acid content of Test Examples 19 to 29 is all below 40% by mass.

Next, FIG. 2 shows the storage modulus obtained by measuring the dynamic viscoelasticity of the plastic grease composition at a different temperature. The storage modulus is expressed in the form of a common logarithm (log ₁₀ X) on the vertical axis relative to the temperature on the horizontal axis.

Selecting 10℃ to 30℃ as the room temperature range, Table 4 shows the storage modulus results of the samples at 10℃ and 30℃ expressed in common logarithms and the difference between these values. In test examples 19 to 28, the difference in the values is less than 1, which shows that it is not easily affected by temperature changes and maintains stable dynamic viscoelasticity.

On the other hand, in Test Example 29 also shown in FIG. 2 , the difference in the common logarithm of the storage modulus at 10°C and 30°C becomes greater than 1, indicating that the dynamic viscoelasticity is unstable due to the temperature change within the daily temperature range.

Fracture stress is the stress generated under vertical force and is an indicator of hardness. At any temperature of 25℃ and 15℃, test examples 19~29 all have moderate fracture stress, and the grease is easy to extend, thus confirming good plasticity.

[Evaluation Results]

Regarding the plastic fat composition of the present invention, when 84-93% by mass of fat that is liquid at 20°C, 2-7% by mass of extremely hydrogenated oil, and 5-9% by mass of polyglycerol fatty acid ester are mixed, the plasticity, oil exudation, and mouth-melting feeling are all evaluated as "very good". In addition, the plastic fat composition of the present invention in the case of other mixing amounts also has good comprehensive evaluations of plasticity, oil exudation, and mouth-melting feeling. Furthermore, when 96% by mass of fat that is liquid at 20°C, 1.5% by mass of extremely hydrogenated oil, and 2.5% by mass of polyglycerol fatty acid ester are mixed, the fat is not solidified and cannot be evaluated as a plastic fat composition.

(Industrial availability)

According to the present invention, by mixing 5-30 mass% of a specific emulsifier with 70 mass% or more of a liquid oil at 20°C, or mixing 2-10 mass% of an extremely hydrogenated oil and 3-12 mass% of a specific emulsifier, a plastic oil composition can be produced from low melting point oil through a simple operation.

Moreover, the plastic oil composition produced in this way has good plasticity in a wide temperature range, has very suitable physical properties in terms of workability, has less oil seepage, and has a better mouth-melting feel. In addition, the content of saturated fatty acids, 3-MCPD fatty acid esters and glycidyl fatty acid esters is reduced, and it can be used as raw food or baking and frying oil.

Claims (6)

A plastic oil composition comprising 70% by mass or more of a liquid oil at 20°C and (A) 5-30% by mass of polyglycerol fatty acid ester, or (B) 2-10% by mass of extremely hydrogenated oil and 5-12% by mass of polyglycerol fatty acid ester, wherein: in the polyglycerol fatty acid ester, the content of saturated fatty acids with carbon numbers of 16-18 is 90% or more out of 100% of structural fatty acids; the plastic oil composition contains 40% or less of saturated fatty acids relative to the mass of all structural fatty acids in the plastic oil composition, and the difference between the common logarithms of the storage modulus at 10°C and 30°C in the dynamic viscoelasticity measurement is less than 1.0. The plastic oil composition of claim 1, wherein the plastic oil composition contains more than 80% by mass of the oil that is liquid at 20°C and 5-20% by mass of the (A) polyglycerol fatty acid ester. The plastic oil composition of claim 1, wherein the plastic oil composition contains 80% by mass or more of the oil that is liquid at 20°C, 2-7% by mass of the (B) extremely hydrogenated oil, and 5-9% by mass of the polyglycerol fatty acid ester. The plastic oil composition of any one of claim 1 to 3, wherein the oil that is liquid at 20°C is an oil with a saturated fatty acid content of 35% by mass or less. The plastic fat composition of any one of claims 1 to 3, wherein the plastic fat composition is shortening, margarine or fat spread. A method for producing a plastic oil composition, wherein (A) 5-30 mass% of polyglycerol fatty acid ester or (B) 2-10 mass% of extremely hydrogenated oil and 5-12 mass% of polyglycerol fatty acid ester are mixed with 70 mass% or more of oil that is liquid at 20°C, heated to melt, and then rapidly cooled and kneaded to produce the plastic oil composition, wherein, Regarding the polyglycerol fatty acid ester, the content of saturated fatty acids with carbon numbers of 16-18 is more than 90% in 100% of structural fatty acids; the plastic oil composition contains less than 40 mass% of saturated fatty acids relative to the mass of all structural fatty acids, and the difference between the common logarithm of the storage modulus at 10°C and 30°C in the dynamic viscoelasticity measurement is less than 1.0.

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