WO2010038346A1 - Procédé de production d’une composition de graisse plastique - Google Patents

Procédé de production d’une composition de graisse plastique Download PDF

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Publication number
WO2010038346A1
WO2010038346A1 PCT/JP2009/003791 JP2009003791W WO2010038346A1 WO 2010038346 A1 WO2010038346 A1 WO 2010038346A1 JP 2009003791 W JP2009003791 W JP 2009003791W WO 2010038346 A1 WO2010038346 A1 WO 2010038346A1
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WO
WIPO (PCT)
Prior art keywords
temperature
fats
oils
oil
tempering
Prior art date
Application number
PCT/JP2009/003791
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English (en)
Japanese (ja)
Inventor
中野幹生
上杉滋美
Original Assignee
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to CN200980132839.8A priority Critical patent/CN102131400B/zh
Priority to JP2010531710A priority patent/JP5077438B2/ja
Publication of WO2010038346A1 publication Critical patent/WO2010038346A1/fr

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Classifications

    • 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
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up

Definitions

  • the present invention relates to a method for producing a plastic fat composition.
  • the fat or fat-containing emulsion solution also called a formulation
  • a scraping heat exchanger represented by a combinator, perfector, botator, etc.
  • 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.
  • 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.
  • oils and fats derived from palm which are relatively inexpensive oils and fats
  • 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.
  • 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.
  • 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.
  • 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.
  • Patent Document 5 Japanese Patent Laid-Open No. 59-6841
  • Patent Document 6 Japanese Patent Laid-Open No. 59-6841
  • Patent Document 7 Japanese Patent Application Laid-Open No. 59-80499
  • 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.
  • Patent Document 8 Japanese Patent Laid-Open No. 2-182790.
  • 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.
  • 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.
  • 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.
  • the present inventors 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.
  • 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.
  • 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.
  • SUS saturated fatty acid
  • U is an unsaturated fatty acid
  • 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.
  • the plastic fat composition can be produced more efficiently.
  • 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.
  • flavor are used suitably as an additive.
  • 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
  • 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.
  • the term “palm oil-derived component” refers to a component derived from palm oil contained therein in a transesterified oil or fat.
  • SUS triglycerides
  • U is an unsaturated fatty acid.
  • SUS saturated fatty acid
  • 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.
  • tempering 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.
  • 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
  • water 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.
  • 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.
  • 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.
  • 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".
  • the scraping type quenching mixer 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.
  • 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.
  • a jacket or the like as appropriate and flow warm water.
  • the shaft 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.
  • the residence time in an apparatus can also integrate the residence time based on the piping capacity
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the B cylinder 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.
  • 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.
  • 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.
  • Example 1 The hardness in Example 1 was 160 g / cm ⁇ , 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.
  • Example 2 Result "Measurement of hardness” Hardness was measured by the same method as in Example 1.
  • the hardness in Comparative Example 1 was 290 g / cm ⁇ , 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.
  • Example 2 Hardness was measured by the same method as in Example 1.
  • the hardness in Example 2 was 220 g / cm ⁇ , which was acceptable. It was sensuously good in spreadability.
  • 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.
  • Example 4 The mixture A of Example 1 was rapidly kneaded to 16 ° C.
  • Example 4 Hardness was measured by the same method as in Example 1.
  • the hardness in Example 4 was 280 g / cm ⁇ , 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.
  • 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.
  • Hardness was measured by the same method as in Example 1.
  • the hardness in Comparative Example 2 was 330 g / cm ⁇ , 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.
  • the production of a plastic fat composition that requires a tempering operation can be made more efficient.

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  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

L'invention porte sur un nouveau procédé de production d’une composition de lipide plastique, une étape de « trempe », qui exige beaucoup de temps et une grande quantité de travail dans les procédés existants de production d’une composition de graisse plastique, pouvant être effectuée plus efficacement. Il a été découvert que, dans la préparation d'une composition de lipide plastique, un effet équivalent au procédé de trempe classique peut être obtenu par l’abaissement de la température du matériau à un niveau défini par le malaxage à froid et, après un temps de rétention défini, le chauffage à une température définie dans un système en ligne.
PCT/JP2009/003791 2008-09-30 2009-08-07 Procédé de production d’une composition de graisse plastique WO2010038346A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN200980132839.8A CN102131400B (zh) 2008-09-30 2009-08-07 可塑性油脂组合物的制造方法
JP2010531710A JP5077438B2 (ja) 2008-09-30 2009-08-07 可塑性油脂組成物の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008-255250 2008-09-30
JP2008255250 2008-09-30

Publications (1)

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WO2010038346A1 true WO2010038346A1 (fr) 2010-04-08

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JP (1) JP5077438B2 (fr)
CN (1) CN102131400B (fr)
WO (1) WO2010038346A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019208597A1 (fr) * 2018-04-27 2019-10-31 株式会社カネカ Nouvelle margarine pouvant être étalée au rouleau

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014136639A1 (fr) * 2013-03-07 2014-09-12 日清オイリオグループ株式会社 Composition de graisse/huile émulsifiée

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63146750A (ja) * 1986-12-10 1988-06-18 Kanegafuchi Chem Ind Co Ltd 油脂組成物の製造法
JPH08501701A (ja) * 1992-09-29 1996-02-27 ザ、プロクター、エンド、ギャンブル、カンパニー 動的テンパリング条件を用いた低カロリーフレーバー菓子組成物の製造方法
JP2001072992A (ja) * 1999-09-06 2001-03-21 Snow Brand Milk Prod Co Ltd 粒状結晶が生成しない油脂又は油脂組成物の製造法
JP2001321080A (ja) * 2000-05-11 2001-11-20 Kanegafuchi Chem Ind Co Ltd 油脂性菓子食品の製造方法及び油脂性菓子食品
JP2008099603A (ja) * 2006-10-19 2008-05-01 Adeka Corp 可塑性油脂組成物の製造方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0528513Y2 (fr) * 1987-03-17 1993-07-22

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63146750A (ja) * 1986-12-10 1988-06-18 Kanegafuchi Chem Ind Co Ltd 油脂組成物の製造法
JPH08501701A (ja) * 1992-09-29 1996-02-27 ザ、プロクター、エンド、ギャンブル、カンパニー 動的テンパリング条件を用いた低カロリーフレーバー菓子組成物の製造方法
JP2001072992A (ja) * 1999-09-06 2001-03-21 Snow Brand Milk Prod Co Ltd 粒状結晶が生成しない油脂又は油脂組成物の製造法
JP2001321080A (ja) * 2000-05-11 2001-11-20 Kanegafuchi Chem Ind Co Ltd 油脂性菓子食品の製造方法及び油脂性菓子食品
JP2008099603A (ja) * 2006-10-19 2008-05-01 Adeka Corp 可塑性油脂組成物の製造方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2019208597A1 (fr) * 2018-04-27 2019-10-31 株式会社カネカ Nouvelle margarine pouvant être étalée au rouleau

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JPWO2010038346A1 (ja) 2012-02-23
JP5077438B2 (ja) 2012-11-21
CN102131400A (zh) 2011-07-20
CN102131400B (zh) 2013-04-24

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