WO2010038346A1

WO2010038346A1 - Method for producing plastic fat composition

Info

Publication number: WO2010038346A1
Application number: PCT/JP2009/003791
Authority: WO
Inventors: 中野幹生; 上杉滋美
Original assignee: 不二製油株式会社
Priority date: 2008-09-30
Filing date: 2009-08-07
Publication date: 2010-04-08
Also published as: JPWO2010038346A1; JP5077438B2; CN102131400B; CN102131400A

Abstract

Provided is a novel method for producing a plastic lipid composition wherein a “tempering” step, which takes a long time and much labor in the existing methods for producing a plastic fat composition, can be carried out more efficiently. It is found out that, in the preparation of a plastic lipid composition, an equivalent effect to the conventional tempering operation can be obtained by lowering the material temperature to a definite level by cold kneading and, after a definite retention time, heating to a definite temperature in an inline system.

Description

Method for producing plastic fat composition

The present invention relates to a method for producing a plastic fat composition.

In the manufacture of plastic fat composition such as margarine, fat spread, shortening, etc., the fat or fat-containing emulsion solution, also called a formulation, is passed through a scraping heat exchanger represented by a combinator, perfector, botator, etc. In this way, it is usual to obtain a product of stable quality through an aging process (also called tempering) in which the box is rapidly cooled and kneaded and then filled into a box and kept for a certain period of time in a warming chamber called a ripening chamber or tempering cabinet. By going through tempering, plastic fat compositions such as margarine, fat spread and shortening tend to improve the spreadability and whipability. Refrigeration, storage, and distribution of a product obtained by rapid cooling and kneading without tempering tend to be inferior in spreadability and whipability, and increase in hardness over time is more notable, which is not preferable. . Therefore, it is often necessary to perform tempering in products used for applications that particularly require spreadability and whipability. In particular, due to soaring prices of oil and fat raw materials, there is a tendency to use a lot of oils and fats derived from palm, which are relatively inexpensive oils and fats, but in plastic oil and fat compositions that use a large amount of oils and fats derived from palm, tempering Otherwise, the physical properties tend to be worse. Therefore, there is a tendency for tempering to be required for plastic oil compositions that use more oil and fat derived from palm. Non-Patent Document 1 describes palm oil: “Palm oil is slow to crystallize, and even after being processed by a quenching plasticizer such as a margarine manufacturing machine. The poor physical properties of the oil and fat composition are generally known to those skilled in the art. In addition, “... because of the tendency of fat and oil crystal coarsening (graining; graininess) to occur, the blending ratio into margarine and shortening has been kept low before”, and palm oil can be used without problems. Therefore, it was one means to keep the blending amount low.

Usually, tempering is held for a certain period of time (24 to 72 hours) in a storage that is kept at a certain temperature, called a tempering warehouse, and the product temperature is lowered from the softening point of fats and oils contained in the product to a slightly lower aging temperature. This is done by raising the temperature. For this reason, products that require tempering tend to take a long time from manufacture to product shipment, and the production efficiency tends to decrease. In addition, a tempering box set at a different temperature for each product is necessary, and the cost burden tends to increase from the viewpoint of equipment. Furthermore, it is necessary to put the product once in the tempering warehouse and move it to the refrigerator after the tempering is completed, and the work is complicated.

いくつか Several applications have been filed for the purpose of shortening the tempering time and improving complexity. For example, Patent Literature 1 (Japanese Patent Laid-Open No. 52-151759), Patent Literature 2 (Japanese Patent Laid-Open No. 57-138343), Patent Literature 3 (Japanese Patent Laid-Open No. 59-41396), Patent Literature 4 (Japanese Patent Laid-Open No. 2007). No.-37467) attempts to obtain the same effect as tempering by filling a plastic fat composition into a box and then raising the temperature to a tempering temperature with a microwave. However, in the temperature rise using the microwave, since the half depth of the microwave is relatively shallow, it is necessary to reduce the thickness of the box, and the versatility is low. Moreover, it is difficult to raise the temperature of the target object uniformly with microwaves, and it is necessary to intermittently irradiate microwaves with a plurality of microwave generators as disclosed in Patent Document 4. For this reason, a large apparatus is required, and the cost burden is large.

Further, as disclosed in Patent Document 5 (Japanese Patent Laid-Open No. 59-6841), a combination of microwave heating after boxing and in-line microwave heating, Patent Document 6 (Japanese Patent Laid-Open No. 59-6841). There are also applications such as Japanese Patent Application Laid-Open No. 59-6842) and Patent Document 7 (Japanese Patent Application Laid-Open No. 59-80499) in which the temperature of a product is raised to a target temperature only by an in-line microwave. The method of Patent Document 5 seems to be more effective than the method of raising the temperature by irradiating with microwaves only after packing in the point of equalizing the temperature. The versatility is low. The inventors of the present invention tried to reproduce the methods of Patent Documents 6 and 7, but the object could not be achieved under the conditions described in the specification. In particular, in a blend using a lot of oils and fats derived from palm, the effect was low, and it was determined that it was difficult to replace tempering.

In the first place, in the methods of Patent Documents 5, 6, and 7, the temperature is raised by microwaves in-line. However, since the microwave generator part cannot use a metal material, the pressure resistance is low, so Is difficult to use.

As an attempt to raise the temperature of the product by means other than microwaves, there is Patent Document 8 (Japanese Patent Laid-Open No. 2-182790). Here, a high frequency is used as a means for raising the temperature. The high frequency has a relatively deep half depth compared to the microwave, and therefore, when the high frequency is irradiated after filling the box, the box can be set deeper than the microwave. However, the temperature rise in the vicinity of the surface is still larger than the temperature rise in the deep portion, and if irradiation is performed until the deep portion reaches the target temperature, the surface is heated to such an extent that it begins to melt, which is not practical.

JP 52-151759 A JP 57-138343 A JP 59-41396 JP 2007-37467 A JP 59-6841 A JP 59-6842 A JP 59-80499 A JP-A-2-182790 "Use of palm oil and palm kernel oil" by Akio Kato, P154 Koshobo 1990

An object of the present invention is to provide a novel method for producing a plastic fat composition, in which the conventional “tempering” process, which requires a long time and is troublesome in the production of the plastic fat composition, is made more efficient.

As a result of intensive research on the above-mentioned problems, the present inventors, as a result of preparing a plastic fat composition, after cooling and kneading, even if the temperature is raised immediately to the tempering temperature with an in-line apparatus, Although it is not possible to obtain the same effect as tempering using, by chance, after lowering the temperature to a certain level by cooling and kneading, taking a certain residence time and then raising the temperature to a certain temperature, The inventors have found that an effect equivalent to that of normal tempering can be obtained, and have completed the present invention.
That is, the present invention (1) from the state where all the fats and oils are melted, the mixture is rapidly cooled to 12 to 27 ° C. below the softening point of the fats and oils to precipitate crystals, and then heated to reach the softening melting point of the fats and oils. A method for producing a plastic fat composition, characterized in that the temperature is in the range of -5.0 to + 1.0 ° C. (however, the temperature is not higher than the rising melting point) and then filled into a packaging container.
(2) The production method according to (1), comprising 5 to 37% by weight of SUS (S is a saturated fatty acid, U is an unsaturated fatty acid) type triglyceride in fats and oils.
(3) The production method according to (1), wherein the palm oil-derived component is contained in the oil or fat in the preparation in an amount of 20% by weight or more.
(4) The production method according to any one of (1) to (3), wherein the temperature is raised near the melting point in a pipe line having a stirring function.
(5) The manufacturing method according to any one of (1) to (4), wherein the packaging container is refrigerated after filling.
(6) The production method according to any one of (1) to (5), wherein the plastic fat composition is any one of margarine, fat spread, and shortening.
It is about.

According to the present invention, the tempering does not require a long time and a tempering box is not required, and the trouble of moving the product once put in the tempering box to the refrigerator again as in the conventional method is eliminated. As a result, the plastic fat composition can be produced more efficiently.

The present invention will be specifically described below.
The raw material used for this invention can use the same thing as what is used for a normal plastic fat composition. The main raw materials are fats and water for margarine and fat spread, fats and oils for shortening, and as other auxiliary materials, skim milk powder and whole milk powder may be used for margarine and fat spread. Moreover, an emulsifier and a fragrance | flavor are used suitably as an additive. In the present invention, a liquid mixture of all raw materials is referred to as a preparation.
The fats and oils used in the present invention include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, as well as general plastic fat compositions. , Evening primrose oil, palm oil, shea fat, monkey fat, cacao butter, palm oil, vegetable oils such as palm kernel oil and animal fats such as milk fat, beef tallow, lard etc. Examples thereof include processed oils and fats that have been subjected to such fractionation, curing, and transesterification.

Recently, there is a tendency to use a relatively inexpensive palm oil derived fat. The palm oil as used in the field of this invention refers to what is refine | purified only and does not perform processes, such as fractionation, hardening, and transesterification. Moreover, palm oil origin fats and oils are the generic names of the fats and oils which carried out one or more processes, such as fractionation, hardening, and transesterification, of palm oil itself including palm oil itself. In the transesterification, the combined use of other oil seed materials is not hindered. In addition, the term “palm oil-derived component” refers to a component derived from palm oil contained therein in a transesterified oil or fat.
When many palm oil origin fats and oils are mix | blended, there exists a tendency which contains many triglycerides (S is a saturated fatty acid, U is an unsaturated fatty acid. Hereinafter, it may only be called SUS) represented by SUS. Oils and fats containing SUS are not limited to palm oil-derived fats and oils, including those derived from other than palm oil-derived fats and oils. It is often necessary to perform tempering in order to impart good hardness and spreadability required as a product. In the present invention, when 5% by weight or more of SUS is contained in the fats and oils of the preparation, the effect appears remarkably. Moreover, when the amount of SUS in the fats and oils of the preparation exceeds 37% by weight, it tends to be difficult to obtain good hardness and spreadability even if tempering is performed. Regarding the SUS content in the fats and oils contained in the preparation of the present invention, a more preferable application range is 7 to 33% by weight.

When blending a large amount of palm oil-derived fats and oils, tempering often has to be performed due to the influence that seems to be a factor other than SUS. For example, even in an oil and fat composition containing a large amount of a low-melting fraction fractionated from palm oil, it is often necessary to perform tempering in order to impart physical properties as a product. Usually, when the palm oil-derived component is contained in an amount of 20% by weight or more in all fats and oils included in the preparation including transesterified fats and oils, tempering often has to be performed. If you apply, the effect is noticeable. Further, when the palm oil-derived component is contained in an amount of 25% by weight or more in the total fat or oil contained in the preparation, the effect of the present invention appears more remarkably, and in the case of 30% by weight or more, it appears more remarkably and is advantageous.

The fats and oils used in the present invention are completely melted, and an emulsifier or the like is appropriately added. Then, in the margarine or fat spread, an aqueous phase is added. The aqueous phase is obtained by dissolving water and other auxiliary materials such as skim milk powder dissolved in water as necessary. After adding a water phase to the melted fats and oils, a fragrance | flavor etc. are added if necessary, and it stirs and homogenizes suitably, and is set as a formulation. In addition, since water is not used in shortening, what added the emulsifier etc. suitably to fats and oils is called a preparation. The mixture is pumped and sterilized, and then passed through a scraping quenching mixer such as a combinator, perfector, and bottor. The temperature after passing through the scraping quench quenching mixer is preferably 12 to 27 ° C. lower than the softening point of the fats and oils in the preparation and is preferably 0 ° C. or more, more preferably from the softening point of the fats and oils in the preparation. It is 14 to 27 ° C lower and 0 ° C or higher, and more preferably 16 to 27 ° C lower than the softening point of fats and oils in the preparation and 0 ° C or higher. If the product temperature after passing through the scraping quenching kneader is higher than the temperature 12 ° C. lower than the softening point of the fat in the preparation, the amount of the obtained fat crystals is insufficient, which adversely affects the physical properties of the product. It is not preferable to come out. On the other hand, if the temperature is further lower than the temperature 27 ° C. lower than the softening point of the fats and oils in the preparation, the preparation becomes excessively cooled, and crystals are generated at a stretch during the subsequent residence, making it difficult to obtain preferable physical properties. In either case, if the product temperature after passing through the scraping quenching kneader is below 0 ° C., not only is it overcooled, but also ice crystals may be generated in margarine and fat spread. It is not preferable. In addition, the measuring method of the softening point (ring ball method) of fats and oils was based on "The Japan Oil Chemists' Society established standard oil and fat analysis test method 2.2.4.3 (1996) 1996 edition".

After passing through the scraping type quenching mixer, it is allowed to stay in the apparatus for 140 to 600 seconds, more preferably 150 to 500 seconds, and even more preferably 160 to 450 seconds. The term “inside apparatus” as used herein refers to a line of a series of apparatus for producing a plastic fat composition. The required residence time varies depending on the composition of the oil or fat, but tends to become longer when SUS, palm oil, or oil derived from palm oil is used frequently. Moreover, although the bad influence on the physical property of the fats and oils composition when taking residence time too long is limited, since the volume of a required residence apparatus will become large when residence time is long, the shorter one is desirable.

In order to prevent the fat and oil crystals from growing during the stay, it is preferable to install a jacket or the like as appropriate and flow warm water. In the case of staying in the B cylinder, it is assumed that the shaft is working. However, if the staying time is less than 140 seconds, the amount of the oil crystal is still insufficient, or the object of the present invention can be achieved. It becomes difficult. On the other hand, if the residence time exceeds 600 seconds, the capacity required for the residence is large, and the cost burden on the facility becomes too large, which is not preferable.

Residence in the apparatus can also be carried out by using a thick pipe connected continuously from a quenching mixer or a pin machine called a B cylinder. In this case, it is desirable to rotate the oil and fat composition as slowly as possible around the residence tube. In addition, the residence time in an apparatus can also integrate the residence time based on the piping capacity | capacitance which connects between apparatuses.
In addition to the methods of Patent Documents 6 and 7, in many cases, the apparatus is usually designed in such a way that the equipment is made as small as possible by shortening the piping as much as possible and the product loss in the piping is reduced. However, in the present invention, since it is necessary to raise the temperature after sufficiently generating crystals in the apparatus, it is necessary to design the apparatus so that it stays in the apparatus for 140 to 600 seconds.

After being allowed to stay for a predetermined time, a heating process is performed up to the vicinity of the melting point. It is preferable that the heating process is performed continuously in the manufacturing apparatus because the manufacturing can be performed efficiently. In this case, the temperature raising device is a scraper type heat exchanger such as an on-lator (Tsubaki Seisakusho Co., Ltd.), a multi-tubular heat exchanger (Toyo System Co., Ltd.), a heat exchanger with a built-in static mixer (Noritake Company Limited) ) And the like can be used, but is not limited thereto. Among these, the heat exchanger with a built-in static mixer having a stirring function in the pipe line is preferable because it requires a small installation area. Although it is possible to raise the temperature by using a microwave, since a metal material cannot be used for the microwave generator part, the pressure resistance is not sufficient, and it is difficult to use it for an industrial level manufacturing apparatus.
One example of using a heat exchanger with a built-in static mixer is a heat exchanger for a margarine with an oil content of 83% by weight in a formulation, with a product flow rate of 53 kg / hr and a product temperature of 16 ° C. at the inlet of the heat exchanger. If the heat transfer area is 0.2 square meters and the target product temperature is 27 ° C, the product temperature after passing through the heat exchanger is set to the target temperature by flowing hot water of 32 ° C to the heat exchanger at a flow rate of 325 L / h. Can be increased up to. This is a guideline, and the conditions vary depending on the flow rate and composition of the product, the target product temperature, the type of heat exchanger and the size of the heat transfer area, etc., but those skilled in the art can easily set the conditions. be able to. However, if the heat transfer area is too small, the heat exchanger must be set at a high temperature in order to obtain the target product temperature. In this case, the product may be melted, which is not preferable. As one guideline, if the temperature of the heat exchanger is higher by 5 ° C. or more than the rising melting point of the fats and oils contained in the preparation, there is a high possibility that the emulsion composition will melt inside the heat exchanger, which is not preferable. In addition, the measuring method of the rising melting point was in accordance with “Japan Oil Chemists' Society established standard oil analysis method 2.2.4.2 (1996) 1996 edition”.

The target product temperature is preferably in the range of −5.0 to + 1.0 ° C. with respect to the softening point of the fats and oils in each formulation and not exceeding the rising melting point. More preferably, it is in the range of −4.0 to + 1.0 ° C. with respect to the softening point of the oil and fat and does not exceed the rising melting point, and even more preferably −4.0 to +0 with respect to the softening point of the oil and fat. Up to a temperature in the range of 5 ° C. and not exceeding the rising melting point. When the product temperature is lower than −5 ° C. with respect to the softening point of the fats and oils in the preparation, it is difficult to obtain the effect of tempering. On the other hand, when the product temperature is higher than + 1.0 ° C. with respect to the softening point of the oil or fat in the preparation, or higher than the rising melting point, the composition may be melted, which is not preferable.

After raising the temperature with a heat exchanger, it is preferable to pass the B cylinder further, since the product becomes uniform. The box is then filled, and the capacity at this time is preferably 5 kg or more, more preferably 10 kg or more. If the volume is smaller than 5 kg, the temperature of the product is lowered in a short time when it is subsequently put in the refrigerator, and the tempering effect may be difficult to obtain. That is, in the present invention, after the product heated to a predetermined temperature is filled in the box, it is estimated that the same change as tempering occurs in the process of gradually decreasing the temperature in the refrigerator. This is because if the time is short, there is a possibility that the temperature will reach a low temperature before the change similar to tempering is completed.
After filling the box, it can be quickly moved to the refrigerator, but if it is left at room temperature for about 1 hour, the effect is limited. Moreover, what is used conventionally can be used for a refrigerator. After that, if the product reaches 3-7 ° C, it can be used.

Evaluation of the obtained product is performed by hardness and sensual spreadability evaluation. Hardness tends to be greatly improved by performing tempering, which is a great judgment for whether or not the tempering operation is effective.

Examples are described below.

<Example 1>
Fat and oil part is 83% by weight of a mixture of palm oil, palm hardened oil and super palm olein (softening point 29.5 ° C., rising melting point 36.0 ° C., SUS content: 30% by weight in fats and oils of the formulation, components derived from palm oil : 100% by weight in fats and oils of the preparation), 16% by weight of water, and a total of 1% by weight of emulsifiers and fragrances, from a state where the fats and oils are completely melted (65 ° C), rapidly quench to 5 ° C using a combinator After kneading, it was retained in the apparatus for 180 seconds by a retention tube. Then, after passing the static mixer built-in type heat exchanger and raising the product temperature to 28 ° C., the B cylinder was passed and 10 kg was filled into the box. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
"Measurement of hardness"
The obtained product was cut into cubes with a side of 5 ± 1 cm, put into a 20 ° C. incubator, and the hardness after 24 hours was measured. The hardness was measured by pressing a Φ1 cm plunger at a speed of 5 cm / min using a “Rheometer” manufactured by Fudo Kogyo Co., Ltd. In Formulation A, a hardness of 100 to 280 g / cmΦ was judged acceptable. Moreover, sensory evaluation was performed and quality determination was performed.
Result "Measurement of hardness"
The hardness in Example 1 was 160 g / cmΦ, which was acceptable. The spreadability was also good in terms of sensuality.

<Comparative Example 1>
Mixing A of Example 1 was rapidly cooled and kneaded to 5 ° C. using a combinator in the same manner as in Example 1, and then retained in a retention tube for 180 seconds. Thereafter, the temperature of the product was raised to 22.6 ° C. using a heat exchanger with a built-in static mixer, and then passed through the B cylinder to fill the box 10 kg at a time. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
Result "Measurement of hardness"
Hardness was measured by the same method as in Example 1. The hardness in Comparative Example 1 was 290 g / cmΦ, which was not acceptable. The spreadability was also poor.
As for the temperature rise after the rapid kneading by the combinator, it is necessary to raise the temperature within the range of 24.5 to 30.5 ° C when applying the numerical range of the claims regarding the blend A, but here it rises only to 22.6 ° C. It was not warm. As a result, the hardness standard did not fall within the acceptable range.

<Example 2>
Mixing A of Example 1 was rapidly cooled and kneaded to 5 ° C. using a combinator in the same manner as in Example 1, and then retained in a retention tube for 180 seconds. Thereafter, the temperature of the product was raised to 29.3 ° C. using a heat exchanger with a built-in static mixer, and then passed through the B cylinder to fill the box 10 kg at a time. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
Result "Measurement of hardness"
Hardness was measured by the same method as in Example 1. The hardness in Example 2 was 220 g / cmΦ, which was acceptable. It was sensuously good in spreadability.
As for the temperature rise after the rapid kneading by the combinator, it is necessary to raise the temperature in the range of 24.5 to 30.5 ° C when applying the numerical range of the claims regarding the blend A, but here the temperature rises to 29.3 ° C did. As a result, the hardness standard was within the acceptable range.

<Example 3>
Mixing A of Example 1 was rapidly cooled and kneaded to 5 ° C. using a combinator in the same manner as in Example 1, and then retained in a retention tube for 180 seconds. Thereafter, the temperature of the product was raised to 26.4 ° C. with a heat exchanger with a built-in static mixer, and then passed through the B cylinder to fill the box 10 kg at a time. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
Result "Measurement of hardness"
Hardness was measured by the same method as in Example 1. The hardness in Example 3 was 280 g / cmΦ, which was acceptable. It was sensuously good in spreadability.
The temperature rise after the rapid kneading by the combinator needs to be raised in the range of 24.5 to 30.5 ° C when applying the numerical range of the claim for the blend A, but here it is raised to 26.4 ° C. did. As a result, the hardness standard was within the acceptable range.

<Example 4>
The mixture A of Example 1 was rapidly kneaded to 16 ° C. using a combinator in the same manner as in Example 1, and then retained for 150 seconds in a retention tube. Thereafter, the temperature of the product was raised to 28.0 ° C. with a heat exchanger with a built-in static mixer, and then passed through the B cylinder to fill the box 10 kg at a time. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
Result "Measurement of hardness"
Hardness was measured by the same method as in Example 1. The hardness in Example 4 was 280 g / cmΦ, which was acceptable. It was sensuously good in spreadability.
The temperature after quenching and kneading by the combinator is in the range of 2.5 to 17.5 ° C. when applying the numerical range of the claims, but here it is 16.0 ° C. Further, the residence time after the rapid kneading is desirably 140 to 600 seconds, but here it was carried out at 150 seconds. As a result, the hardness standard was within the acceptable range.

<Comparative example 2>
The mixture A of Example 1 was rapidly kneaded to 10 ° C. using a combinator in the same manner as in Example 1, and then retained in a retention tube for 120 seconds. Thereafter, the product temperature was raised to 28.1 ° C. with a heat exchanger with a built-in static mixer, and then passed through the B cylinder, and 10 kg was filled into the box. The obtained product was immediately moved to a refrigerator, and quality evaluation was performed after 48 hours.
Result "Measurement of hardness"
Hardness was measured by the same method as in Example 1. The hardness in Comparative Example 2 was 330 g / cmΦ, which was not acceptable. It was also sensually poorly malleable.
The residence time after the rapid kneading is preferably 140 to 600 seconds, but here it was 120 seconds. As a result, the hardness standard was rejected.

As described above, by using the method of the present invention, the production of a plastic fat composition that requires a tempering operation can be made more efficient.

Claims

From the state where all the fats and oils are melted, the preparation is rapidly cooled and mixed to 12 to 27 ° C. lower than the softening point of the fats and oils to precipitate crystals, and then heated to −5.0 to +1. A method for producing a plastic fat composition, wherein the temperature is in the range of 0 ° C. (however, the temperature is not higher than the rising melting point), and then filled into a packaging container.
The production method according to claim 1, comprising 5 to 37% by weight of SUS (S is a saturated fatty acid, U is an unsaturated fatty acid) type triglyceride in fats and oils.
The manufacturing method of Claim 1 in which a palm oil origin component is contained in the fats and oils in a formulation 20weight% or more.
The production method according to any one of claims 1 to 3, wherein the temperature is raised near the melting point in a pipe line having a stirring function.
The production method according to any one of claims 1 to 4, wherein the packaging container is refrigerated after filling.
6. The production method according to claim 1, wherein the plastic fat composition is any one of margarine, fat spread, and shortening.