WO2000024850A1 - Compositions a base de graisse et procedes de fabrication correspondants - Google Patents

Compositions a base de graisse et procedes de fabrication correspondants Download PDF

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Publication number
WO2000024850A1
WO2000024850A1 PCT/JP1999/005808 JP9905808W WO0024850A1 WO 2000024850 A1 WO2000024850 A1 WO 2000024850A1 JP 9905808 W JP9905808 W JP 9905808W WO 0024850 A1 WO0024850 A1 WO 0024850A1
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Prior art keywords
oil
weight
fat
saturated fatty
fatty acids
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PCT/JP1999/005808
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English (en)
Japanese (ja)
Inventor
Toshiji Horisawa
Kazuhito Okada
Toshiyuki Teranishi
Shinzo Kobayashi
Takahiko Shoyama
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Kaneka Corporation
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Publication of WO2000024850A1 publication Critical patent/WO2000024850A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Definitions

  • the present invention relates to edible processed fats and oils. More specifically, the present invention relates to a hardened fish oil substitute fat composition. Background art
  • Hardened fish oils have long been widely used as edible oils and fats, and they are especially important as raw materials for commercial margarines and shortenings. This is because hydrogenated fish oils are more plastic and less expensive than other animal or vegetable fats or their processed fats and oils.
  • the catch of small fish for example, sardines and mackerel
  • a plastic fat composition is produced using other animal or vegetable fats and oils.
  • the plastic range is wide, and the texture, gloss, nobby or whipping property is remarkable. Only inferior things were obtained.
  • trans isomer which is a constituent fatty acid of fats and oils
  • development of fats and oils having a low trans isomer content is desired.
  • a proposal has been made to hydrogenate oils and fats in the presence of a noble metal such as palladium and platinum and sodium methoxide as a transesterification catalyst (Japanese Patent Laid-Open No. 7-118688). No.
  • the present inventors analyzed the composition of the hardened fish oil, and assuming that the constituent fatty acids were randomly arranged, the distribution of triglyceride / total carbon in the hardened fish oil, and the total amount of fish oil. We found that the distribution of glyceride / toluene carbonate was extremely good, and based on this finding, if a triglyceride composition close to hardened fish oil could be obtained, it would be as good as or better than hardened fish oil. Characteristics As a result of intensive studies considering the possibility of expression, the oil and fat composition of the present invention and the method for producing the same have been completed.
  • the oil / fat composition of the present invention is a fat / oil mixture in which the total content of saturated fatty acids, the content of saturated fatty acids having 12 or less carbon atoms, and the content of saturated fatty acids having 20 or more carbon atoms are adjusted to predetermined ranges, respectively.
  • the first aspect of the oil / fat composition of the present invention is that the saturated fatty acid has a total content of 48% to 52% by weight, and a saturated fatty acid having 12 or less carbon atoms is 12.5% to 16% by weight.
  • a random transesterified fat containing 4 to 14% by weight of a saturated fatty acid having 20 or more carbon atoms and having a rising melting point of 29.0 ⁇ 1.5 ° C.
  • the oil and fat composition has a penetration value of 110 ⁇ 22.
  • the second aspect of the oil / fat composition of the present invention is that the saturated fatty acid has a total content of 68% to 75% by weight, and a saturated fatty acid having 12 or less carbon atoms is 11% to 16% by weight and a saturated fatty acid having 12 or less carbon atoms.
  • the third aspect of the oil / fat composition of the present invention is that the saturated fatty acid has a total content of 79% to 82% by weight, and a saturated fatty acid having 12 or less carbon atoms is 12% to 17% by weight and a carbon number is 12% to 17%.
  • the oil composition had a value of 25 ⁇ 7.
  • the content of trans isomer as a constituent fatty acid is 3% by weight or less.
  • a fourth aspect of the oil and fat composition of the present invention is an oil and fat composition obtained by blending at least two kinds selected from the group consisting of the above oil and fat compositions.
  • the rising melting point, fatty acid composition, and trans isomer content in the present invention are based on the standard fats and oils analysis test method (edited by the Japan Oil Chemists' Society, 1989). More specifically, the rising melting point is a value measured by the above-mentioned analytical test method 2.2.2. 4 Melting point (rising melting point), and the fatty acid composition is the above-mentioned analytical test method 2.4.2.2 Fatty acid composition (FID heated gas chromatography) ) Measurements, The trans isomer content is a value measured by the above-mentioned analytical test method 2.4.1.4.1 Isolated trans isomer (differential infrared spectroscopy).
  • the rising melting point here means that oil and fat are collected in a capillary tube, solidified under predetermined conditions, immersed in a water tank, and the water tank temperature is increased at a predetermined speed under a pressure difference of 30 mm from the lower part of the capillary tube to oil and fat. Is the temperature at which it gradually melts and finally begins to slip and rise ⁇ This temperature is the temperature at which it begins to rise, which has a close relationship with the melting of fats and oils in the mouth.
  • the rising melting point of fats and oils products has a lot to do with the texture in the mouth when eating it as a food, especially the mouthfeel. For example, if there is too much solid at a temperature near body temperature that seems to bite a candle, it is not suitable for edible use.
  • the penetration value in the present invention is based on the consistency test method of JIS K 220-199.
  • the mass of the cone (so-called cone) is 102.5 g and the mass of the plunger is 47.5 g, and the bene can is made of tin and has an inner diameter of 57 mm and a depth of 25 mm.
  • Use digital auto-onenet one-night (Mitamura Riken Kogyo).
  • the preparation of the sample for the measurement of the penetration is performed as follows.
  • the penetration value is the degree of penetration represented by the penetration as described above.
  • the hardness of an oil or fat product has a significant effect on workability when kneading or painting on bread, for example. Since the hardness of oil and fat products changes with temperature, the temperature differs depending on the season and the region, and the desired hardness often differs depending on the application, usage method, and usage environment. Has been seen.
  • hardened fish oil is an important raw material fat, but hardened fish oil alone is not sufficient. It is rare that they can be added, and those having various characteristics are desired and used.
  • the first hardened fish oil (hardened fish oil A) has a rising melting point of 29.0 ⁇ 1.5.
  • the penetration value at 20 ° C. has a characteristic of 110 ⁇ 22.
  • the second hardened fish oil (hereafter referred to as hardened fish oil B) has a rising melting point of 38.0 ⁇ 1.5 ° C and a characteristic value of 20 ⁇ 25 at 20.
  • the third hardened fish oil (hereinafter, hardened fish oil C) has a rising melting point of 43.0 ⁇ 1.5 ° C and a penetration value of 30 ° C of 25 ⁇ 7
  • These hardened fish oil A, hardened fish oil B and hardened fish oil C can be used alone or in combination of two or three, depending on the required characteristics of the product using them. Further, at least one of these hardened fish oils can be blended with other animal or vegetable fats or processed animal or vegetable fats and oils.
  • the oil / fat composition of the present invention can be used as a substitute oil / fat for the hardened fish oils A to C.
  • the first oil / fat composition of the present invention (hereinafter referred to as AA oil / fat composition) has characteristics equivalent to the above-mentioned hardened fish oil A, and has a total saturated fatty acid content of 48% by weight or less.
  • a random mixture of fats and oils containing 12.5% by weight to 16% by weight of saturated fatty acids having 12 or less carbon atoms and 4% by weight to 14% by weight of saturated fatty acids having 20 or more carbon atoms at 52% by weight. It is obtained by transesterification, has a rising melting point of 29.0 ⁇ 1.5, and has a characteristic of a penetration value of 110 ⁇ 22 at 20 ° C. It can be used as an alternative to fish oil A.
  • the second oil / fat composition of the present invention (hereinafter referred to as BB oil / fat composition) has characteristics equivalent to the above-mentioned hardened fish oil B, and has a total saturated fatty acid content of 68% by weight to 75% by weight. 11% to 16% by weight of saturated fatty acids having 12 or less carbon atoms
  • the oil / fat composition of the present invention (hereinafter, referred to as CC oil / fat composition) has characteristics equivalent to the hardened fish oil spoon, and has a total saturated fatty acid content of 79% by weight to 82% by weight.
  • the oil and fat mixture containing 12 to 17% by weight of a saturated fatty acid having 12 or less carbon atoms and 8 to 24% by weight of a saturated fatty acid having 20 or more carbon atoms is obtained by random ester exchange. It has a rising melting point of 43.0 ⁇ 1.5, a penetration value at 30 ° C of 25 ⁇ 7, and is an alternative to hardened fish oil C. Can be used as
  • the relationship between the fatty acid composition and the properties of random transesterified fats and oils is particularly affected by the total content of saturated fatty acids. If the total content of saturated fatty acids is too low, the rising melting point of the random transesterified fat will be too low, and the penetration value will be too large (that is, the penetration will be large and soft), and the total content of saturated fatty acids will be too high. If it is too large, the rising melting point of the random transesterified fat will be too high, and the penetration value will be too small (low penetration and hard).
  • the content of saturated fatty acids having 12 or less carbon atoms also affects the elevated melting point and the penetration value, but does not have as great an effect as the total content of saturated fatty acids.
  • the content of saturated fatty acids with 20 or more carbon atoms has a small effect on the melting point and the penetration value.
  • margarine using a random oil containing almost no saturated fatty acids having 20 or more carbon atoms lacks commerciality.
  • the total content of saturated fatty acids is 48% to 52% by weight, and the content of saturated fatty acids having 12 or less carbon atoms is 12.5% to 16% by weight.
  • the characteristic value of the hardened fish oil A that is, the rising melting point is 29.0 ⁇ 1.5, 20 °
  • the Veneto of C may fall out of the range of 110 ⁇ 22), so if you use it as a substitute for hardened fish oil A as a raw material for margarine and shortening, you must correct the blending ratio. It is not preferable because it causes inconveniences such as not to be performed.
  • the total content of saturated fatty acids is 68% to 75% by weight, and the content of saturated fatty acids having 12 or less carbon atoms is 11% to 16% by weight and the number of carbon atoms is 12% or less.
  • the characteristic value of the hardened fish oil ie, the melting point is 38.0 ⁇ 1.5 :, 20 ° C
  • the blending ratio must be modified. Disadvantageously occurs.
  • Those using a random oil containing less than 5% by weight of a saturated fatty acid having 20 or more carbon atoms do not show satisfactory margarine properties. Further, even if the content of the saturated fatty acid having 20 or more carbon atoms is 20% by weight or more, the effect does not increase. Therefore, the content of the saturated fatty acid having 20 or more carbon atoms needs to be 5% by weight to 20% by weight.
  • the total content of saturated fatty acids is 79% to 82% by weight, and the content of saturated fatty acids having 12 or less carbon atoms is 12% to 17% by weight and the number of carbon atoms is 2%.
  • the characteristic value of the hardened fish oil C that is, the rising melting point is 43.0 ⁇ 1.5 ° C, 30 ° C
  • the net penetration value may fall outside the range of 25 ⁇ 7), and when used as a substitute for hardened fish oil C as a raw material for margarine and shortening, the blending ratio must be modified. Inconvenience occurs, which is not preferable.
  • the oil / fat composition of the present invention having properties equivalent to hydrogenated fish oil A and having a trans isomer content of 3% by weight or less as a constituent fatty acid (hereinafter referred to as AT oil / fat composition) has a total content of saturated fatty acids.
  • Saturated fat with a ratio of 48% to 52% by weight and a carbon number of 12 or less Contains 12.5% to 16% by weight of fatty acid and 4% to 14% by weight of saturated fatty acid having 20 or more carbon atoms, and reduces the trans isomer content as a constituent fatty acid to 3% by weight or less.
  • oil / fat composition of the present invention (hereinafter, referred to as BT oil / fat composition) having properties equivalent to hydrogenated fish oil B and having a trans isomer content of 3% by weight or less as a constituent fatty acid is a saturated fatty acid.
  • the oil / fat composition of the present invention (hereinafter referred to as CT oil / fat composition) having properties equivalent to hydrogenated fish oil C and having a trans isomer content as a constituent fatty acid of 3% by weight or less is a saturated fatty acid. It has a total content of 79% to 82% by weight, contains 12% to 17% by weight of a saturated fatty acid having 12 or less carbon atoms, and 8% to 24% by weight of a saturated fatty acid having 20 or more carbon atoms.
  • the asphalt melting point obtained by random transesterification of an oil / fat mixture having a trans isomer content of 3% by weight or less as a constituent fatty acid is 43.0 ⁇ 1.5 t, It has a characteristic value of 25 ⁇ 7 and can be used as an alternative fat for the hardened fish oil C or CC fat composition.
  • AA fat composition BB fat composition, CC fat composition, AT fat composition, BT fat composition, and CT fat composition use the same as hardened fish oil A, hardened fish oil B and hardened fish oil C.
  • it may be used alone, or may be used in combination of two or more kinds.Furthermore, at least one kind selected from the group consisting of these oil and fat compositions and other animal and vegetable oils and fats Or blended with animal and vegetable processed fats and oils Can be used.
  • the raw material fat used for obtaining the A A fat composition, the BB fat composition and the C C fat composition of the present invention may be any one satisfying the following requirements.
  • a The raw material fat used for obtaining the A fat composition has a saturated fatty acid content of 48% by weight to 52% by weight and a saturated fatty acid having 12 or less carbon atoms of 12.5% by weight to 12.5% by weight.
  • Fats and oils containing 6% by weight and 4 to 14% by weight of a saturated fatty acid having 20 or more carbon atoms need to be selected from fats and oils that provide a mixture of fats and oils.
  • the raw fat used for obtaining the BB fat composition has a total saturated fatty acid content of 68% by weight to 75% by weight and a saturated fatty acid having 12 or less carbon atoms of 11% by weight to 16% by weight. It is necessary that the fat or oil is selected from fats and oils that provide a fat and oil mixture containing 5% to 14% by weight of a saturated fatty acid having 20% or more carbon atoms by weight.
  • the raw fat used for obtaining the CC fat composition has a total saturated fatty acid content of 9% to 82% by weight and a saturated fatty acid having 12 or less carbon atoms of 12% to 17%. It is necessary that the fat or oil be selected from fats and oils that provide a fat and oil mixture containing 8% to 24% by weight of a saturated fatty acid having 20 or more carbon atoms by weight.
  • the BB fat composition and the CC fat composition all of the fats containing saturated fatty acids having 12 or less carbon atoms and the fats containing saturated fatty acids having 20 or more carbon atoms are required. is necessary. In order to adjust the fatty acid composition to a desired range, fats and oils composed of other fatty acids can be used.
  • a raw material fat or oil containing a saturated fatty acid having 12 or less carbon atoms for example, coconut oil, palm kernel oil, babassu oil, milk fat and the like can be used alone or in combination.
  • Hydrogenated fats and oils of these fats alone or in combination, fractionated fats and oils, hydrogenated fats and fats of fractionated fats, fractionated fats and oils of hydrogenated fats and transesterified fats and oils can also be used.
  • Fats and oils containing fatty acids having 20 or more carbon atoms include, for example, Heyersinna evening oil, white mustard oil, monkey fat, fish oil, and the like. Transesterified fats and oils can be used.
  • fats and oils include, for example, soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil , Palm oil, tallow, lard, etc. can be used alone or in combination.
  • hydrogenated fats and oils of these fats alone or as a mixed oil, fractionated fats and oils, hydrogenated fats and oils of fractionated fats and oils, and separated fats and transesterified fats and oils of hydrogenated fats and oils can be used.
  • the raw fat used for obtaining the AT fat composition, the BT fat composition and the CT fat composition of the present invention is the raw fat used for obtaining the AA fat composition, the BB fat composition and the CC fat composition described above.
  • the fat must be selected from fats and oils in which the trans isomer content as a constituent fatty acid of the fat or oil mixture is 3% by weight or less. If the trans isomer content as a constituent fatty acid exceeds 3% by weight, it is inconvenient in that it is far from the trans isomer content of natural fats and oils and tends to depart from market needs. Natural fats and oils contain almost no trans isomer, but may be present, for example, in the hydrogenated fats in an amount of 30 to 50% by weight. Therefore, when a hydrogenated oil or fat is used as a feed oil, it is necessary to limit the trans isomer content.
  • the trans isomer content of the hydrogenated oil and fat is required to be 10.0% by weight or less.
  • the trans isomer content of the hydrogenated oil and fat is required to be 15.0% by weight or less.
  • the main fatty acid composition of each of the above-mentioned various random ester exchanged oils and fats is set within a required range, and the raw oil and fat satisfying the required conditions is used. It can be prepared by selecting more than one species and determining the mixing ratio of each raw material fat.
  • the method for obtaining the above-mentioned various random transesterified fats and oils may be a method using an alkaline catalyst such as sodium methylate or a method using an enzyme such as lipase. The method is not particularly limited and may be obtained by a known non-selective transesterification method.
  • Can be Random transesterified fats and oils are deodorized and used like ordinary fats and oils.
  • the total content of saturated fatty acids is 48% to 52% by weight, and the content of saturated fatty acids having 12 or less carbon atoms is 12.5% to 16% by weight and the content is 20% or more.
  • a random transesterification reaction is carried out using an oil or fat mixture having a saturated fatty acid content of 4% by weight to 14% by weight and a trans isomer exceeding 3% by weight or less than 3% by weight. Random reaction oils (7 types of AA oil and fat composition and 7 types of AT oil and fat composition, a total of 14 types) were prepared.
  • the mixed oil was charged into a random reaction vessel, heated with stirring under reduced pressure, and dehydrated at 120 to 30 Hg. Next, 0.3% by weight of sodium methylate was added, and the mixture was reacted for 40 minutes in a nitrogen stream with stirring. After the reaction solution was cooled to 90 ° C, a 10% aqueous solution of citric acid was added to adjust the pH to 11 or less. After stirring was stopped and the mixture was allowed to stand, an oil layer and an aqueous layer were separated. New warm water at 90 ° C was added to the oil layer and stirred, and then the system was allowed to stand still to perform so-called hot water washing to separate the oil layer and the aqueous layer.
  • the fatty acid composition of the random reaction oil produced in this manner was almost the same as that of the raw material mixed oil used.
  • the triglyceride / total carbon distribution of the raw material mixed oil and the random reaction oil was measured by gas chromatography, and the unreacted rate was determined. Data for which the unreacted rate exceeded 3 mol% was not used as data.
  • the unreacted ratio is based on the fatty acid composition of the raw mixed oil, the triglyceride composition of the raw mixed oil and the random reactive oil, and the composition of the mixture of the random reactive oil. Approximate solutions were calculated by the least-squares method, assuming that they consisted of reserides, equilibrium diglycerides, and unreacted triglycerides.
  • Table 1 shows the blending of the raw fats and oils (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.
  • Random transesterification reaction as in Example 1 using a fat / oil mixture in which the trans isomer is more than 3% by weight or less than 3% by weight in the range of Table 2 shows the blending of the raw fats and oils (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oils for which 7 types and 7 types of BT fats and oils compositions were prepared.
  • Palm oil 57.2 39.4 39.6 47.4 49.7 Oiling Hardened rapeseed oil (IV 74) 29.6 29.8 19.6 19.8 25.6 25.4 25.4
  • Random reaction oil (CC oil and fat composition) by random transesterification as in Example 1 using an oil or fat mixture having a trans isomer content of more than 3% by weight or less than 3% by weight.
  • Table 3 shows the blending of the raw fats and oils (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oils, which prepared 7 types and 7 types of CT fats and oils compositions (total of 14 types).
  • a random transesterification reaction was carried out in the same manner as in Example 1 to obtain a random reaction oil (four kinds of AAA fat compositions, four kinds of BBB fat compositions and four kinds of CCC fat compositions). 4 kinds of products, a total of 1 2 kinds). Table 4 shows the blending of the base oil (the blending ratio is% by weight) and the fatty acid composition and characteristics of the random reaction oil.
  • a fat / oil mixture having a saturated fatty acid content and a saturated fatty acid content of 12 or less carbon atoms falling within the range of the present invention was prepared in the same manner as in Example 1 using fats and oils containing almost no fatty acids having 20 or more carbon atoms. Then, a random transesterification reaction was performed to prepare a random reaction oil (one kind of AAA oil composition, one kind of BBB oil composition, and one kind of CCC oil composition). The results are shown in Table 4.
  • Comparative Examples 13 and 14 Comparative Examples 14 and 15, even when a fat / oil mixture containing almost no fatty acid having 20 or more carbon atoms was used, the hardened fish oil A, the hardened fish oil B, or the hardened fish oil was used. It was found that a reaction oil having properties equivalent to C was obtained.
  • Margarine was prepared using the oil-and-fat composition having properties corresponding to the hardened fish oil A, hardened fish oil B, or hardened fish oil C obtained as described above, and the properties thereof were evaluated. ⁇ Production method and conditions of margarine>
  • mixture oil oils and fats mixed with raw materials (hereinafter referred to as “mixed oil”) 8 0.9 4 parts by weight, emulsifier MS (manufactured by RIKEN Vitamin) 0.1 part by weight, soybean lecithin 0.1 Parts by weight, 10 parts by weight of carotene as coloring agent, 0.01 parts by weight of annatto dye, 5 parts per million of flavor and 5 ppm of milk flavor and 70 ppm of milk flavor at 60 ° C Kept.
  • mixed oil oils and fats mixed with raw materials
  • emulsifier MS manufactured by RIKEN Vitamin
  • Pre-emulsification and quenching plasticization Mix the oil phase and the aqueous phase prepared in 1) and 2) above, maintain at 60 ° C and continuously emulsify and homogenize through an emulsification tank. It was quenched and plasticized by a combinator type model machine consisting of a ring cylinder. In quenching plasticization, the temperature at the second stage outlet is 20 ° C ⁇ 2 ° C lower than the rising melting point of the compounded oil. So that the outlet temperature of the third stage is 13 higher than the rising melting point of the blended oil. The refrigerant flow rate was adjusted so that the temperature was lower by C ⁇ 2 ° C, and the outlet temperature of the first stage was close to the average value of the outlet temperature of the second stage and the inlet temperature of the first stage.
  • the number of rotations of the cooling cylinder was 500 rpm for the first, second, and third stages, and the flow rate was approximately 50 KgZHr.
  • Tempering The product filled in the dampole was stored and aged for 36 hours at a temperature 5 ° C and a temperature 1 ° C lower than the rising melting point of the compounded oil.
  • Penetration value A sample was taken in a state in which both sides of a double-sided can (57 mm in diameter and 40 mm in length) were completely inserted into the margarine filled in the cardboard box and pushed up at both ends. ⁇ Both ends of the can were cut with a knives and immersed in a constant temperature water bath at the measurement temperature. Two hours later, measurement was performed overnight at Venetome.
  • the measurement was carried out in a constant temperature room using a Hobart mixer (manufactured by Kant-I-Mixer Co., Ltd.) type N50 (for 5 coats) and set at the measurement temperature. The test was performed twice, at the end of tempering and four weeks later.
  • the evaluation criteria are the same as those described in the section on the evaluation items and methods and conditions for gugu margarine products.
  • Comparative Examples 16 to 18 were obtained in Comparative Example 13, Comparative Example 14, or Comparative Example 15 with one or more selected from hydrogenated fish oil A, hydrogenated fish oil B, and hydrogenated fish oil C.
  • An oil / fat composition was used.
  • Examples 43 to 57 one or two kinds selected from hardened fish oil A, hardened fish oil B, and hardened fish oil C, and the oil and fat compositions obtained in Examples 1 to 42 were used.
  • the properties of the hardened fish oil used here were as follows.
  • Hardened fish oil A rising melting point 29.8 t :, 20 Torr value 10 5
  • Hardened fish oil B with rising melting point 38.4, 20 training value 24
  • Hardened fish oil C rising melting point 4 3.5 ° C , 30 ⁇ toration value 27
  • Table 5-7 shows the blending of the base oil of the blended oil (the blending ratio is% by weight) and the rising melting point of the blended oil. Show 'Table 5
  • Tables 8 to 10 show the results of daily changes in the properties of margarine products.
  • the daily change in consistency (hardness) of the product even when using a mixed oil of hardened fish oil A, hardened fish oil B, or hardened fish oil C, contains almost all fatty acids having 20 or more carbon atoms. Even if a mixed oil of a random oil of fat and oil and hardened fish oil A, hardened fish oil B or hardened fish oil C is used, the oil and fat composition of the present invention and hardened fish oil A, hardened fish oil B or hardened fish oil C can also be used. It was found that there was almost no difference even when using the blended oil.
  • Example 46 Example 47
  • Example 48 Example 49
  • Whib ⁇ (Shino 22.1 22.0 22.2 22.1 22.1 22.3 22 Initial temperature (° c) 21.5 21.7 21.8 21.5 21.7 21.4 21.6 Final temperature (° C) 22.2 22.3 22.5 22.5 22.7 22.8 22.4 Whib time
  • the oil / fat composition according to the present invention can be used as a raw material for margarine or shortening, whether mixed with hardened fish oil or not, even if not mixed with hardened fish oil. It is possible to provide a product whose texture and gloss are equivalent. In addition, those having a trans isomer content of 3% by weight or less can provide margarine or shortening having properties equivalent to those of products using hydrogenated fish oil.

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Abstract

L'invention concerne des compositions a base de graisse utilisées comme substituts d'huile de poisson durcie. Etant donné la baisse rapide du nombre des poissons pêchés ces derniers temps, qui servaient à la fabrication d'huile de poisson, des substituts d'huile de poisson sont nécessaires. Les compositions pour huile de poisson durcie sont comparables, au point de vue des propriétés du produit, à l'huile de poisson. Elles peuvent être obtenues par réaction d'interestérification aléatoire d'un mélange de graisses, la teneur en acides gras saturés possédant 12 ou moins atomes de carbone et celle en acides gras saturés possédant plus de 20 atomes de carbone étant régulées pour chaque gamme spécifique. Les compositions ainsi obtenues peuvent servir de matières de départ pour la fabrication de margarine et de croustilleur.
PCT/JP1999/005808 1998-10-28 1999-10-20 Compositions a base de graisse et procedes de fabrication correspondants WO2000024850A1 (fr)

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JP30649198A JP3743179B2 (ja) 1998-10-28 1998-10-28 油脂組成物
JP10/306491 1998-10-28

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JP2002121586A (ja) * 2000-10-16 2002-04-26 Kanegafuchi Chem Ind Co Ltd 油脂組成物及びその製造法
JP5121100B2 (ja) * 2001-06-22 2013-01-16 株式会社Ａｄｅｋａ エステル交換油脂組成物の製造方法
JP4667518B2 (ja) * 2001-11-06 2011-04-13 花王株式会社 トリグリセリド組成物
JP2003204753A (ja) * 2001-11-06 2003-07-22 Kao Corp トリグリセリド組成物
JP4932716B2 (ja) * 2005-05-11 2012-05-16 日清オイリオグループ株式会社 油脂組成物
JP4715614B2 (ja) * 2006-04-20 2011-07-06 不二製油株式会社 エステル交換油及びこれをハードストックとする可塑性油脂組成物
JP4930217B2 (ja) * 2007-06-25 2012-05-16 日油株式会社 バタークリーム用油脂組成物
JP4612702B2 (ja) * 2008-03-14 2011-01-12 植田製油株式会社 起泡性クリーム用油脂組成物
JP4930660B2 (ja) * 2010-04-22 2012-05-16 株式会社カネカ 液状油脂とその製造法
CN103181417A (zh) * 2011-12-28 2013-07-03 丰益(上海)生物技术研发中心有限公司 一种油脂组合物、复合油脂组合物、制品及其制备方法
WO2017145927A1 (fr) * 2016-02-22 2017-08-31 不二製油グループ本社株式会社 Huile transestérifiée et composition d'huile/de matière grasse plastique utilisant ladite huile transestérifiée comme margarine

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WO1993024017A1 (fr) * 1992-05-22 1993-12-09 Unilever N.V. Melanges de matieres grasses inhibant la formation d'efflorescence
JPH06287593A (ja) * 1993-03-31 1994-10-11 Snow Brand Milk Prod Co Ltd 食用エステル交換油脂
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JPH08242765A (ja) * 1995-03-08 1996-09-24 Fuji Oil Co Ltd 可塑性油脂組成物製造用油脂および可塑性油脂組成物
JPH08332093A (ja) * 1995-06-07 1996-12-17 Asahi Denka Kogyo Kk エステル交換油脂の製造方法
JPH09165595A (ja) * 1995-12-14 1997-06-24 Asahi Denka Kogyo Kk 油脂組成物及びその製造方法並びに該油脂組成物を用いて製造された焼き菓子類
JPH09194876A (ja) * 1996-01-25 1997-07-29 Ueda Seiyu Kk 可塑性油脂の製造方法
JPH09224571A (ja) * 1996-02-28 1997-09-02 Kanegafuchi Chem Ind Co Ltd 油脂組成物及びそれを用いた固形油脂食品
JPH09241672A (ja) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd ハードストック及びハードストック含有可塑性油脂組成物の製造法
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GB1382573A (en) * 1971-01-06 1975-02-05 Unilever Ltd Confectioners butter
US3956522A (en) * 1973-10-09 1976-05-11 Lever Brothers Company Margarine fat
JPS5278203A (en) * 1975-12-25 1977-07-01 Asahi Denka Kogyo Kk Production of oily porduct for creamy composition
JPS5431407A (en) * 1977-08-15 1979-03-08 Asahi Denka Kogyo Kk Fat composition
US4268534A (en) * 1978-08-25 1981-05-19 Kao Soap Company Method for producing hard butter
GB2081293A (en) * 1980-06-19 1982-02-17 Standard Brands Inc Interesterified Oils and Margarines Containing such Oils
GB2078245A (en) * 1980-06-19 1982-01-06 Standard Brands Inc Interesterfied Oils and Margarines Containing Such Oils
JPS5894345A (ja) * 1981-11-30 1983-06-04 Kao Corp ハ−ドバタ−
US4486457A (en) * 1982-03-12 1984-12-04 Lever Brothers Company Margarine fat blend, and a process for producing said fat blend
EP0115655A1 (fr) * 1982-12-30 1984-08-15 Unilever N.V. Emulsions eau-dans-huile
EP0186244A1 (fr) * 1984-12-19 1986-07-02 Unilever N.V. Graisse comestible, margarines contenant ladite graisse et procédé de préparation de ladite graisse
EP0209176A1 (fr) * 1985-07-09 1987-01-21 Unilever N.V. Graisses et émulsions comestibles à haute teneur en acides gras cis-poly-insaturés
JPS6281497A (ja) * 1985-10-03 1987-04-14 不二製油株式会社 油脂組成物の製造法
JPS62207399A (ja) * 1986-03-06 1987-09-11 月島食品工業株式会社 可塑性油脂の製造方法
EP0249282A1 (fr) * 1986-06-04 1987-12-16 Unilever N.V. Fractionnement de mélanges de graisses
EP0322027A2 (fr) * 1987-12-15 1989-06-28 The Procter & Gamble Company Matières grasses ayant une teneur réduite en calories à partir de triglycérides contenant des acides gras à chaîne moyenne et longue
JPH0466045A (ja) * 1990-07-06 1992-03-02 Kanegafuchi Chem Ind Co Ltd 油脂組成物及び複合菓子用焼菓子類の製造方法
JPH0471441A (ja) * 1990-07-12 1992-03-06 Kanegafuchi Chem Ind Co Ltd 焼菓子用練り込み油脂組成物及びそれを用いた複合菓子の製造方法
JPH0475593A (ja) * 1990-07-17 1992-03-10 Kanegafuchi Chem Ind Co Ltd ファットブルーム耐性向上剤、及びこれを含有してなるハードバター、並びにそれらを用いたチョコレート類．
EP0530864A1 (fr) * 1991-07-03 1993-03-10 Unilever N.V. Composition de chocolat améliorée
WO1993024017A1 (fr) * 1992-05-22 1993-12-09 Unilever N.V. Melanges de matieres grasses inhibant la formation d'efflorescence
JPH06287593A (ja) * 1993-03-31 1994-10-11 Snow Brand Milk Prod Co Ltd 食用エステル交換油脂
JPH07203847A (ja) * 1994-01-17 1995-08-08 Kanegafuchi Chem Ind Co Ltd 機能性油脂、及びそれを含有してなる流動ショートニング
JPH08242765A (ja) * 1995-03-08 1996-09-24 Fuji Oil Co Ltd 可塑性油脂組成物製造用油脂および可塑性油脂組成物
JPH08332093A (ja) * 1995-06-07 1996-12-17 Asahi Denka Kogyo Kk エステル交換油脂の製造方法
JPH09165595A (ja) * 1995-12-14 1997-06-24 Asahi Denka Kogyo Kk 油脂組成物及びその製造方法並びに該油脂組成物を用いて製造された焼き菓子類
JPH09194876A (ja) * 1996-01-25 1997-07-29 Ueda Seiyu Kk 可塑性油脂の製造方法
JPH09224571A (ja) * 1996-02-28 1997-09-02 Kanegafuchi Chem Ind Co Ltd 油脂組成物及びそれを用いた固形油脂食品
JPH09241672A (ja) * 1996-03-05 1997-09-16 Fuji Oil Co Ltd ハードストック及びハードストック含有可塑性油脂組成物の製造法
JPH10295271A (ja) * 1997-05-02 1998-11-10 Kanegafuchi Chem Ind Co Ltd 食用油脂組成物
JPH11289976A (ja) * 1998-04-10 1999-10-26 Nof Corp 可塑性油脂

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