WO2010093038A1

WO2010093038A1 - Method for industrial production of edible oil and fat composition containing emulsifier

Info

Publication number: WO2010093038A1
Application number: PCT/JP2010/052187
Authority: WO
Inventors: 剛亀谷; 麗子江尻; 彩子世良; 通雄笠井
Original assignee: 日清オイリオグループ株式会社
Priority date: 2009-02-16
Filing date: 2010-02-15
Publication date: 2010-08-19
Also published as: JPWO2010093038A1; JP4612119B2

Abstract

Provided is an industrial method for producing 80 kg of more of an edible oil and fat composition containing an emulsifier, which comprises preparing an emulsifier solution by adding and mixing an emulsifier at 50°C to 120°C to an edible oil and fat, which is a liquid at 10°C and is maintained at 5°C to 35°C, and adding the resulting emulsifier solution to an edible oil and fat at 5°C to 35°C. By means of the production method, it is possible to industrially produce an edible oil and fat composition containing an emulsifier wherein the emulsifier is uniformly dispersed and/or dissolved in a liquid edible oil and fat without any degradation of the flavor of the edible oil and fat.　

Description

Industrial production method of edible oil and fat composition containing emulsifier

The present invention relates to a method for industrially efficiently producing an edible oil and fat composition containing an emulsifier such as salad oil.

An emulsifier is added to liquid edible fats and oils in order to improve characteristics such as handleability and low temperature characteristics (Patent Document 1). The emulsifier used here is generally pasty and has a high viscosity at room temperature, and therefore it is necessary to raise the temperature to lower the viscosity. When the emulsifier is added to liquid edible oil and fat at room temperature and stirred, precipitation may occur during storage because the emulsifier is not completely dissolved, and the intended function cannot be fully exhibited. However, when a laboratory level amount is used, even at a low temperature of 50 ° C. or less, it can be uniformly mixed by performing strong stirring for a long time, and the emulsifier can be dissolved in a liquid edible fat. In the case of a large capacity at the factory level, it is very difficult to mix uniformly at room temperature, and there is a problem that the emulsifier is uniformly dispersed in the edible fat and oil and cannot be dissolved. Therefore, in the case of a large capacity at the factory level, it was necessary to heat the temperature to a constant temperature (for example, 80 ° C.) during mixing. However, in this method, edible oils and emulsifiers are heated, so that the flavor of edible oils and fats is likely to deteriorate, and although preparation of several kilograms to about 1 ton is possible in equipment, the amount of the mixture becomes 5 tons or more. However, it is difficult to secure a large-capacity heating facility, and there is a problem that the energy cost is increased.
On the other hand, in order to improve handling when adding an emulsifier to liquid edible fats and oils, the emulsifier is heated to lower the viscosity, and this is added to 2 to 10 times the amount of heated edible fats and solvents and diluted. A method of preparing a prepared emulsifier composition and mixing it with edible fats and oils at room temperature has also been performed (Patent Document 2). In this method, since the amount of the emulsifier composition to be heated is small, and a large amount of edible fats and oils to be mixed are not heated thereafter, it is not necessary to secure a large-capacity heating facility. There is a problem that the flavor of is deteriorated.

JP-A-63-79560 WO2008 / 96785 publication

An object of the present invention is to provide a method capable of industrially producing an emulsifier-containing edible oil / fat composition in which the flavor of the edible oil / fat is little deteriorated and the emulsifier is uniformly dispersed and / or dissolved in a liquid edible fat / oil .

In the present invention, edible fats and oils that are liquid at 10 ° C. are kept at 5 ° C. to 35 ° C., and an emulsifier preparation liquid is prepared by adding an emulsifier heated to a specific temperature to the edible fats and oils at room temperature. This is based on the knowledge that, when mixed, the above problems can be solved efficiently.
That is, the present invention prepares an emulsifier preparation liquid by adding an emulsifier at 50 ° C. to 120 ° C. to an edible fat that is liquid at 10 ° C. and maintained at 5 ° C. to 35 ° C. An industrial production method of 80 kg or more of an emulsifier-containing edible oil / fat composition is provided, wherein the obtained emulsifier preparation liquid is added to the edible oil / fat at 5 to 35 ° C.

As the edible fat and oil that is liquid at 10 ° C. used in the present invention, fats and oils that can be kept in a liquid state at 10 ° C. individually and mixed can be used. For example, edible oils such as palm oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, soybean oil, fractionated oils thereof, and transesterified oils thereof One type or a mixture of two or more types can be mentioned. Examples of the fractionated oil include palm fractionated soft oil, dewaxed oil obtained by cooling soybean oil to remove a high melting point component, and oil obtained by cooling cottonseed oil and separating solid fat called stearin. Of these, rapeseed oil, soybean oil, corn oil and palm oil are preferred.

Examples of the emulsifier used in the present invention include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and organic acid monoglyceride. One kind or a mixture of two or more kinds selected from the group consisting of:
Of these, polyglycerol fatty acid esters are preferred. Here, the polyglycerin fatty acid ester is an ester obtained by reacting polyglycerin with a fatty acid, and has an HLB of 1.0 to 7.5, preferably 3.5 to 7.5. Is good. Of these, the proportion of oleic acid in the constituent fatty acids is 50 to 95% by mass, preferably 70 to 95% by mass, and the proportion of stearic acid is 1.0 to 15% by mass, preferably 1.0 to 10% by mass. The polyglycerol fatty acid ester is preferably. Of the constituent fatty acids of the polyglycerin fatty acid ester, fatty acids other than oleic acid are preferably those having 8 to 20 carbon atoms.
As polyglycerin fatty acid ester, it can manufacture and use so that the ratio of olein to the HLB value and its constituent fatty acid may be in the above-mentioned range.
The polyglycerol fatty acid ester can be produced, for example, by the following method when the HLB value and the proportion of olein in the constituent fatty acid are clear, but are not limited thereto.
Reaction vessel containing polyglycerin and oleic acid-containing fatty acid (oleic acid concentration: 50 to 95% by mass, stearic acid concentration: 1.0 to 15% by mass, preferably 1.0 to 10% by mass) And sodium hydroxide solution is added as a catalyst. Under a nitrogen stream, the mixture is heated to a temperature of 200 ° C. or higher and allowed to react for about 1 to 3 hours. Further, after reacting at an internal temperature of 250 ° C. or more for 3 to 5 hours, the reaction mixture is cooled to room temperature and purified by a conventional method to obtain a polyglycerol fatty acid ester. The obtained polyglycerin fatty acid ester may be fractionated by molecular weight, if necessary. The polyglycerin fatty acid ester can also be used in combination of several kinds.

In the present invention, first, the temperature of the edible oil and fat that is liquid at 10 ° C. is adjusted to 5 ° C. to 35 ° C., preferably 10 to 30 ° C., more preferably 15 to 25 ° C., and the temperature is maintained. In addition, it is preferable that such temperature is the same as the ambient temperature which manufactures the emulsifier containing edible oil-fat composition of this invention, and it is preferable that it is the said temperature especially by means, such as a heating.
An emulsifier preparation solution is prepared by adding and mixing an emulsifier at 50 ° C. to 120 ° C., preferably 60 ° C. to 90 ° C., with the liquid edible oil / fat maintained in the above temperature range. The temperature of the emulsifier preparation liquid is increased by the emulsifier, and edible fats and oils having a melting point of 5 to 10 ° C. are also increased in temperature and solubility and become liquid. At this time, it is preferable to carry out addition and mixing of the emulsifier while cooling so that the temperature of the emulsifier preparation liquid does not exceed 35 ° C., and preferably does not exceed 30 ° C. Mixing can be performed in any form, but it is preferable to use a stirring device in the mixing tank.
In preparing this emulsifier preparation liquid, the edible oil and fat and the emulsifier are in a mass ratio of 10: 1 to 1: 3, preferably 9: 1 to 1: 2.8, more preferably 4: 1 to 1: 2.5. It is better to mix.

In the present invention, the temperature of the emulsifier preparation liquid thus prepared is 15 to 35 ° C., preferably 15 to 30 ° C., more preferably 18 to 25 ° C., 5 to 35 ° C., preferably 15 to 30 ° C. An emulsifier-containing edible oil / fat composition is preferably prepared by adding and stirring to an edible fat / oil at a temperature of 0 ° C., more preferably 18 to 25 ° C. At this time, the amount of the emulsifier in the emulsifier-containing edible oil / fat composition is 0.005 to 5.0% by mass, preferably 0.01 to 3.0% by mass, more preferably 0.05 to 2.0% by mass. It is preferable to add the emulsifier preparation liquid to the edible fat and oil.
As the edible oil / fat to which the emulsifier preparation liquid is added, an edible oil / fat which is liquid at 10 ° C. is preferably used. The same edible fats and oils as those used for the emulsifier preparation liquid can be used, but other edible fats and oils can be used if they are liquid at 10 ° C. In addition, when the addition and stirring with the emulsifier preparation liquid is performed at 5 to 10 ° C., it is preferable to use an edible fat that is liquid at 5 ° C.
The prepared emulsifier preparation liquid is once stored in a storage tank, and then added to and mixed with a large amount of liquid edible oil or fat. It may be added to and mixed. Addition and mixing of the emulsifier preparation liquid can be performed by adding the emulsifier preparation liquid to a large-capacity mixing tank equipped with a stirrer, but the emulsifier preparation liquid is supplied quantitatively and continuously to the pipe through which the edible oil and fat flows. And it is preferable to mix an emulsifier preparation liquid and edible fats and oils with the line mixer installed downstream of the piping. As the line mixer, a static mixer (manufactured by Noritake Co., Ltd.) or an OHR mixer (manufactured by OHIR Co., Ltd.) can be used. It is preferable to feed and mix the liquid quantitatively and continuously.

The addition and mixing of the emulsifier preparation liquid is preferably performed at room temperature of 5 to 35 ° C., and is particularly preferably performed without any operation such as heating or cooling. When the method of the present invention is used, an emulsifier-containing edible oil / fat composition of 80 kg or more, preferably 100 kg or more, more preferably 1 ton or more, even more preferably 5 ton or more, and most preferably 10 ton or more is used without impairing the flavor. It can be manufactured easily.
In particular, in the present invention, a part of the liquid edible oil used for producing the emulsifier-containing edible oil / fat composition of the present invention is extracted in advance, and the extracted edible oil / fat of 5 ° C to 35 ° C is preliminarily extracted to 50 ° C to 120 ° C. It is preferable to add an emulsifier to prepare an emulsifier preparation solution, and add the obtained emulsifier preparation solution to edible fats and oils at 5 to 35 ° C.
The emulsifier-containing edible oil / fat composition of the present invention may contain, for example, components (such as food additives) used in general edible oil / fat.
Examples of these components include oxidation / deterioration inhibitors and crystal preparation agents.
Examples of the oxidation / deterioration inhibitor include tocopherols, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fucic acid, gossypol, sesamol, terpenes, and silicones. Examples of the crystal preparation agent include triacylglycerol, diacyl glycerol, waxes, sterol esters and the like.
Spices and coloring components can also be added.
Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene and astaxanthin.

The above components are preferably added to the edible oil / fat to be mixed with the emulsifier preparation liquid in advance, but may be added to the edible oil / fat at the same time before or after the emulsifier preparation liquid.
The emulsifier-containing edible oil / fat composition of the present invention is used in a wide range of applications. For example, stir-fry (fried noodles, stir-fried vegetables, etc.), fried food (tempura, croquettes, tonkatsu, etc.), raw food (mayonnaise, dressing, etc.), spray application (spray oil on ingredients and heat in oven or microwave), edible It can be used as a release oil.

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these. In the following examples, “%” means mass% unless otherwise specified.
Reference Example 1: Production of emulsifier (production of glycerin fatty acid ester)
Glycerin and sodium hydroxide were mixed, heated to 90 ° C., and dried under reduced pressure. Next, the mixture was heated to 200 to 270 ° C. and reacted by stirring. After the reaction, it was filtered to obtain polyglycerol. When the hydroxyl value was measured, it was polyglycerin having an average degree of polymerization of 9 and 10.
In addition, polyglycerin having an average polymerization degree of 15 was prepared by applying polyglycerin having an average polymerization degree of 10 to GPC (gel permeation chromatography) and removing those having a low polymerization degree.
The above-mentioned various polyglycerols and fatty acids were mixed and reacted at 200 ° C. under a nitrogen gas stream using sodium hydroxide as a catalyst to obtain various polyglycerol fatty acid esters (a, b, c and d).
Table 1 shows the average degree of polymerization, the average degree of substitution, and the fatty acid composition of the obtained emulsifiers a to d.

Table 1

Example 1
Preparation of emulsifier-containing edible oil / fat compositions 1-3 Oil and fat B (canola oil: Nissin Oilio Group Co., Ltd.) 99.50 kg and emulsifier b 0.50 kg at the temperatures shown in Table 2 were placed in a 200 kg capacity tank equipped with a stirrer. Emulsifier-containing edible oil / fat compositions 1 to 3 were obtained by mixing.
Preparation of emulsifier-containing edible oil / fat compositions 4-6 Oil / oil A at the temperature shown in Table 2 (Canola oil: Nissin Oilio Group, Inc .: Melting point: 0 ° C. or lower / liquid at 10 ° C.) 0.50 kg and emulsifier b 0.50 kg In a 1 kg capacity beaker and mixed with a stirrer (Three-One Motor FBL3000M: manufactured by Shinto Kagaku Co., Ltd.) to prepare an emulsifier preparation. 1 kg of this prepared solution and fat / oil B (canola oil: Nisshin Oilio Group Co., Ltd .: melting point: 0 ° C. or lower / liquid at 10 ° C.) were brought to the temperature shown in Table 2, and then mixed in a 150 kg tank with a stirrer. Emulsifier-containing edible oil / fat compositions 4 to 6 were obtained.
The flavors of the emulsifier-containing edible oil / fat compositions 1 to 6 thus prepared and the dispersion state of the emulsifier in the emulsifier-containing edible oil / fat composition were measured by the following methods and are shown in Table 2.

Flavor evaluation method:
A sample (emulsifier-containing edible oil / fat composition) was included in the mouth, and the flavor was evaluated according to the following five levels.
The evaluation was performed by 10 edible oil specialist panels, and the average value was calculated. In addition, the flavor of 4 or more shall be the effect of the present invention.
5: Tasteless and odorless and very good 4: Slight odor, etc., good stuff 3: Smell but good taste 2: Poor flavor, edible limit 1: Poor flavour, edible Objectionable
Analysis of Emulsifier Dispersion State The emulsifier-containing edible oil / fat composition was sampled from the upper and lower parts of the tank, and the amount of the emulsifier was measured by liquid chromatography. Separately, an emulsifier is dissolved in canola oil to produce standard samples of 0.10%, 0.20%, and 0.30% by weight, and a calibration curve is created from the liquid chromatographic analysis values of the standard sample. The amount of emulsifier in the sample was calculated.

Table 2

All temperatures in the table are ° C., and all amounts in the table are mass%.

From the results shown in Table 2, according to the production method of the present invention, an edible oil / fat composition with an emulsifier uniformly dispersed and dissolved in the edible oil / fat can be easily produced with little deterioration in the flavor of the edible oil / fat ( Emulsifier-containing edible oil / fat composition 4 of the present invention). In particular, according to the method of the present invention, the emulsifier can be uniformly dispersed and dissolved in the liquid edible oil and fat without heating a large amount of edible oil and fat as in the emulsifier-containing edible oil and fat compositions 3 and 6. From this point, it can be seen that the method of the present invention is excellent as an industrial production method.

Example 2
Preparation of edible oil-and-fat compositions 7 and 11 with emulsifiers Oil and fat B (canola oil: manufactured by Nisshin Oillio Group Co., Ltd.) is fed and mixed as shown in Table 3 in the middle of a pipe for feeding oil (flow rate 150 to 250 L / min) Then, the emulsifier is continuously added, and then the oil is fed to the product tank through a line mixer (caliber 50A, OHR mixer MX-32 having a length of 360 mm, manufactured by OHIR Co., Ltd., the same shall apply hereinafter). 2000 kg of edible oil / fat compositions 7 and 11 were produced.
Preparation of emulsifier-containing edible fat / oil compositions 8 to 10 and 12 According to the fat / oil A preparation process in Table 3, fat / oil A (canola oil: Nisshin Oillio Group Co., Ltd.) and an emulsifier were mixed to prepare an emulsifier preparation. The resulting emulsifier preparation liquid is continuously added in the middle of the pipe for feeding oil B (canola oil: manufactured by Nisshin Oillio Group Co., Ltd.) (flow rate: 150 to 250 L / min), and then the product is passed through a line mixer. Ten tons of edible oil-and-fat compositions 8 to 10 and 12 each containing an emulsifier were produced by feeding to a tank.
The flavors of the emulsifier-containing edible oil / fat compositions 7 to 12 thus prepared and the state of dispersion of the emulsifier in the emulsifier-containing edible oil / fat composition were measured in the same manner as in Example 1, and are shown in Table 3.

Table 3

The temperatures in the table are all measured in ° C., the amounts in the table are all mass%, and the viscosity (mPa · S) of the emulsifier preparation solution and the emulsifier are measured values at 20 ° C.

From the results of Table 3, according to the production method of the present invention, an edible oil / fat composition with an emulsifier uniformly dispersed and dissolved in the edible oil / fat can be easily produced with little deterioration in the flavor of the edible oil / fat ( Emulsifier-containing edible oil / fat composition of the present invention 8, 10 and 12). In particular, according to the method of the present invention, the emulsifier can be uniformly dispersed and dissolved in the liquid edible oil / fat without heating a large amount of edible oil / fat as in the emulsifier-containing edible oil / fat composition 7 and 9. From this point, it can be seen that the method of the present invention is excellent as an industrial production method.

Claims

Preparation of an emulsifier preparation by preparing an emulsifier preparation liquid by adding an emulsifier of 50 ° C. to 120 ° C. to an edible fat that is liquid at 10 ° C. and maintained at 5 ° C. to 35 ° C. An industrial process for producing 80 kg or more of an edible oil / fat composition containing an emulsifier, wherein the liquid is added to the edible oil / fat at 5 to 35 ° C.
The process according to claim 1, wherein the edible fat and the emulsifier which are liquid at 10 ° C are mixed at a mass ratio of 10: 1 to 1: 3.
The production method according to claim 1 or 2, wherein the emulsifier preparation liquid is added to the edible fat so that the amount of the emulsifier in the edible fat-and-oil composition is 0.005 to 5.0% by mass.
The emulsifier is selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester and organic acid monoglyceride. The production method according to any one of claims 1 to 3, wherein there is at least one kind.
The production method according to any one of claims 1 to 4, wherein the emulsifier preparation liquid is quantitatively and continuously supplied to a pipe through which the edible oil and fat flows, and the emulsifier preparation liquid and the edible oil and fat are mixed with a line mixer.
The method according to any one of claims 1 to 5, wherein the edible fat used for preparing the emulsifier preparation liquid and the edible fat mixed with the emulsifier preparation liquid are the same kind of edible fat.
The production method according to any one of claims 1 to 6, wherein an emulsifier preparation solution at 15 to 35 ° C is prepared and added to an edible fat at 5 to 35 ° C.
An emulsifier-containing fat composition produced by the production method according to any one of claims 1 to 7.