WO2012105073A1 - Huile douce à fraction de palme et produit alimentaire émulsifié transformé utilisant celle-ci - Google Patents

Huile douce à fraction de palme et produit alimentaire émulsifié transformé utilisant celle-ci Download PDF

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Publication number
WO2012105073A1
WO2012105073A1 PCT/JP2011/067974 JP2011067974W WO2012105073A1 WO 2012105073 A1 WO2012105073 A1 WO 2012105073A1 JP 2011067974 W JP2011067974 W JP 2011067974W WO 2012105073 A1 WO2012105073 A1 WO 2012105073A1
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Prior art keywords
oil
palm
mass
fractionation
processed
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PCT/JP2011/067974
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English (en)
Japanese (ja)
Inventor
成輝 川崎
麻衣 宮原
秀隆 上原
拓也 檜山
Original Assignee
日清オイリオグループ株式会社
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Priority to JP2012524805A priority Critical patent/JP5101754B2/ja
Priority to CN201180026668.8A priority patent/CN102958374B/zh
Publication of WO2012105073A1 publication Critical patent/WO2012105073A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated 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 a palm fractionated soft oil and a processed emulsified food using the same.
  • Palm oil has a background that it was cheap oil and fat due to mass production by large-scale plantations. Moreover, although it is a solid fat from the first, the oil and fat of various characteristics can be obtained by the fractionation process from the low melting point near liquid oil to very hard fat. Furthermore, it has the property of good oxidation stability, and is now used all over the world as an oil resource similar to soybean oil. However, the low melting point part (palm olein) obtained by fractionating palm oil has a tendency to exhibit solids even in the summer except in the summer, so that it can be said to be a semi-liquid oil at best. Even in a low melting point portion called so-called palm super olein obtained by further separating the low melting point portion, it has been difficult to obtain a liquid oil having cooling resistance similar to that of salad oil.
  • palm fraction soft oils represented by palm olein and palm super olein are mixed with salad oils such as rapeseed oil, soybean oil, corn oil, safflower oil, and sunflower oil, so that some fat crystals are precipitated in winter.
  • salad oils such as rapeseed oil, soybean oil, corn oil, safflower oil, and sunflower oil
  • fluidity can be secured, so it is widely used mainly as commercial frying oil.
  • cooling resistance is extremely important compared to frying oil because the emulsion may be destroyed by crystallization of fats and oils. This is a factor that limits the use of soft oil.
  • An object of the present invention is to develop a processed emulsified food having good cooling resistance even when palm fractionated soft oil is used, and to provide a palm fractionated soft oil used therein and a method for producing the same.
  • the inventors of the present invention are palm fractionated soft oils having an iodine number within a specific range, and are located at two positions of all triglycerides contained in the palm fractionated soft oil.
  • a palm fractionated soft oil in which the content of saturated fatty acids in fatty acids bonded to the 2-positions of all triglycerides contained in the palm fractionated soft oil is 6 to 30% by mass.
  • a processed and emulsified food comprising fats and oils containing 2 to 100% by mass of the above palm fractionated soft oil.
  • an acid oil-in-water emulsion or a food cream is provided as the processed emulsion food.
  • It is a manufacturing method of said palm fractionation soft oil After subjecting palm oil to a fractionation treatment, further subjecting it to a transesterification treatment to obtain a first palm fractionation oil; After subjecting palm oil to a fractionation treatment, a step of obtaining a second palm fractionation oil without undergoing a transesterification treatment; Mixing the first palm fractionated oil 10 to 90% by mass and the second palm fractionated oil 10 to 90% by mass to obtain a third palm fractionated oil; Subjecting the third palm fractionated oil to a fractionation treatment to obtain a fourth palm fractionated oil,
  • the manufacturing method in which the said palm fractionation soft oil contains 10 mass% or more of 4th palm fractionation oil is provided.
  • triglycerides in fats and oils have a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol.
  • the 1, 2, and 3 positions of triglyceride represent the positions where fatty acids are bonded.
  • the following is used as an abbreviation for the constituent fatty acid of triglyceride.
  • X saturated fatty acid having 16 or more carbon atoms
  • U unsaturated fatty acid having 16 or more carbon atoms.
  • the triglyceride composition was analyzed by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)) and silver ion column-HPLC (J. High Resol.
  • the analysis of the constituent fatty acids of the fats and oils can be performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
  • the iodine value is a value measured by the Wiis method according to the standard oil analysis test method (2.3.4.1-1996).
  • Palm fractionated soft oil is an oil obtained by subjecting palm-derived fat to fat fractionation.
  • a low melting point portion and / or a medium melting point portion obtained by fractionating palm oil is used.
  • a low melting point portion obtained by being subjected to a plurality of fractionation treatments may be used.
  • the palm fractionated soft oil may be subjected to a transesterification process. The transesterification process may be performed at any stage before or after the fractionation process or between a plurality of fractionation processes.
  • the palm fractionated soft oil of the present invention has an iodine value of 60 to 80, preferably 62 to 78, more preferably 64 to 74.
  • the palm fractionated soft oil is 55 to 70% by mass, preferably 57 to 68% by mass, and more preferably 57 to 68% by mass of XU2-type triglyceride in which a saturated fatty acid X having 16 or more carbon atoms and an unsaturated fatty acid U having 16 or more carbon atoms are combined. Contains 59 to 66% by mass.
  • the content of the X3 type triglyceride in the palm fractionated soft oil is less than 2% by mass, preferably 0% by mass or more and less than 1% by mass, more preferably 0% by mass or more and less than 0.5% by mass, and further preferably 0%. % By mass.
  • the content of the X3 type triglyceride should be small and may not be contained at all.
  • the palm fractionated soft oil is preferably 10 to 40% by mass, more preferably 10 to 33% by mass, more preferably 10 to 27% by mass of X2U type triglyceride, and preferably 5 to U3 type triglyceride. To 20% by mass, more preferably 8 to 20% by mass, more preferably 10 to 18% by mass.
  • the saturated fatty acid X having 16 or more carbon atoms bonded to triglyceride preferably has 16 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and still more preferably 16 to 20 carbon atoms. Further, when two or three saturated fatty acids X are bonded to the triglyceride molecule, the saturated fatty acids X may be the same saturated fatty acids or different saturated fatty acids. Examples of the saturated fatty acid X include palmitic acid (16: 0), stearic acid (18: 0), arachidic acid (20: 0), behenic acid (22: 0), and lignoceric acid (24: 0). Can be mentioned.
  • the unsaturated fatty acid U having 16 or more carbon atoms bonded to triglyceride preferably has 16 to 24 carbon atoms, more preferably 16 to 22 carbon atoms, and still more preferably 16 to 20 carbon atoms. Further, when two or three unsaturated fatty acids U are bonded to the triglyceride molecule, the unsaturated fatty acids U may be the same unsaturated fatty acids or different unsaturated fatty acids. Examples of the unsaturated fatty acid U include palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), linolenic acid (18: 3), and the like. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.
  • the content of the saturated fatty acid in the fatty acid bonded to the 2-position of all triglycerides contained in the palm fractionated soft oil is 6 to 30% by mass, preferably 8 to 25% by mass, more preferably 9 to 9%. It is 20% by mass, more preferably 12 to 18% by mass. Since the content of saturated fatty acids in the fatty acids bonded to the two positions of all triglycerides is within the above range, the solid fat content (SFC) at low temperature is kept low and fine crystals are produced. The cooling resistance of the processed emulsified food containing oil can be improved.
  • 5% by mass or more of diglyceride may be contained in the palm fractionated soft oil, but the content of diglyceride can be suppressed to less than 5% by mass, and further to less than 3% by mass.
  • the palm fractionated soft oil of the present invention even when the diglyceride content is as low as less than 5% by mass, it can have sufficient cooling resistance when used in processed emulsified foods. Since it is not necessary to adjust or add diglyceride, the cost can be reduced.
  • the content of trans fatty acid contained in the palm fractionated soft oil is 5% by mass or less, preferably 5% by mass or less, based on the total amount of fatty acids constituting all triglycerides contained in the palm fractionated soft oil. It should be 3% by mass or less, more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable. *
  • the production method is not particularly limited and may be obtained by any production method. Street.
  • the manufacturing method of the palm fractionation soft oil mixes the 1st palm fractionation oil which used for the transesterification process, and the 2nd palm fractionation oil which has not passed transesterification process by a specific amount, and also fractionates this mixed oil and fat. This is a method using palm fractionated oil obtained by treatment.
  • the method for producing the above-mentioned palm fractionated soft oil is: After subjecting palm oil to a fractionation treatment, further subjecting it to a transesterification treatment to obtain a first palm fractionation oil; After subjecting palm oil to a fractionation treatment, a step of obtaining a second palm fractionation oil without undergoing a transesterification treatment; The first palm fractionated oil 10 to 90% by mass, preferably 20 to 80% by mass, and the second palm fractionated oil 10 to 90% by mass, preferably 20 to 80% by mass, are mixed to obtain the third palm Obtaining a fractionated oil; Subjecting the third palm fractionated oil to a fractionation treatment to obtain a fourth palm fractionated oil, You may further include the process of mixing 4th palm fractionation oil and other palm fractionation oil, and obtaining said palm fractionation soft oil.
  • the palm fractionated soft oil contains 10% by mass or more, preferably 15 to 100% by mass of the fourth palm fractionated oil, and may further contain other palm fractionated oil.
  • Other palm fractionation oil should just be other than the 4th palm fractionation oil, and is obtained by using palm oil for a fractionation process.
  • the iodine value of the fractionated palm oil obtained in each step is preferably 50 to 80, and in particular, the fourth fractionated palm oil is preferably 60 to 80.
  • the content of the saturated fatty acid in the fatty acid bonded to the 2-position of all the triglycerides contained in the fourth palm fractionated oil is preferably 8 to 30% by mass, and more preferably Is 10 to 26% by mass, more preferably 12 to 22% by mass.
  • Saturated fatty acid content in fatty acids bound to two positions of all triglycerides of the obtained palm fractionated soft oil by mixing such fourth fractionated palm oil alone or with other palm fractionated oils The amount can be adjusted to 6-30% by weight.
  • the separation process performed in each of the above steps is at least once, and may be performed a plurality of times. Details of the fractionation and transesterification methods are described below.
  • the method for the fractionation treatment is not particularly limited, but can be carried out by dry fractionation, emulsification fractionation, solvent fractionation, etc., and particularly economically by dry fractionation.
  • Dry fractionation is generally performed by cooling the fractionated raw oil and fat while stirring in a tank to precipitate crystals, and then squeezing and / or filtering the hard part (crystal fraction) and the soft part (liquid fraction). It can be done by obtaining.
  • the fractionation temperature is suitably adjusted according to the required properties of the fractionated fat and oil, and can be performed at 10 to 40 ° C., for example.
  • the method of transesterification treatment is not particularly limited, but can be carried out by a known method.
  • a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst
  • the chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour.
  • the reaction can be carried out with stirring.
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, with respect to the raw material oil and fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • the processed and emulsified food contains fat and oil containing 2 to 100% by weight, preferably 5 to 100% by weight, more preferably 10 to 90% by weight, of a palm fractionated soft oil.
  • rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, palm oil, palm kernel oil, fractionated oils and transesterified oils, and the like may be mixed in addition to the palm fractionated soft oil.
  • processed emulsified foods contain the above fats and oils, water, and other components.
  • Other components include, for example, emulsifiers, fragrances, flavoring materials (milk solids, eggs, vinegar, saccharides, etc.) commonly used in processed emulsion foods, thickening polysaccharides, antioxidants, and pigments. Is mentioned.
  • the amount of fats and oils in the processed and emulsified food is preferably 5% by mass or more and 90% by mass or less, more preferably 20% by mass or more and 80% by mass or less, and the amount of water is preferably 5% by mass or more and 70% by mass or less. % Or less.
  • the blending amount of other components is preferably 0.1% by mass or more and 30% by mass or less, more preferably 0.1% by mass or more and 20% by mass or less.
  • Examples of the processed emulsified food of the present invention include acidic oil-in-water emulsions such as mayonnaise and dressing, food creams such as coffee whitener and whipped cream, and food fillings such as flower paste, custard cream and ganache cream. It is done. If the processed emulsified food is required to have cooling resistance at the stage before use, such as during storage or transportation, the effect of using the above-mentioned palm fractionated soft oil is more exhibited.
  • the palm fractionated soft oil of the present invention is preferably 1 to 80% by mass, more preferably 2 to 70% by mass, and further preferably 5 to 50% in the processed emulsion food.
  • the palm fractionated soft oil of the present invention is preferably 1 to 50% by mass, more preferably 3 to 40% by mass, and further preferably 5 to 30% in the processed emulsified food. Mass% is included.
  • the palm fractionated soft oil of the present invention is preferably contained in the processed emulsified food in an amount of 1 to 50% by mass, more preferably 3 to 40% by mass, and even more preferably 5 to 30% by mass. .
  • a known method can be used for the method of producing the processed emulsion food of the present invention.
  • the above-mentioned palm fractionated soft oil and the above-mentioned other fats and oils are mixed, and other oil-soluble other components are dissolved or dispersed to prepare an oil phase.
  • an aqueous phase prepared by dissolving or dispersing other water-soluble components in water is also prepared. It can manufacture by mixing the oil phase and water phase which were each prepared, and homogenizing the emulsion emulsified preliminarily. Moreover, it can also sterilize as needed.
  • the homogenization treatment may be pre-homogeneous performed before the sterilization treatment or post-homogeneity performed after the sterilization treatment, or two-stage homogenization combining both pre-homogeneity and post-homogeneity may be performed. . After the homogenization treatment, it may be subjected to cooling and aging processes.
  • Palm oil was subjected to a fractionation treatment to obtain a palm fractionated oil.
  • the iodine value of the fractionated palm oil was 56.6.
  • This palm fractionated oil was cooled for 17 hours under an air cooling condition of 12 ° C., and then subjected to squeezing filtration to obtain a raw material oil A of palm fractionated soft oil.
  • the iodine value of the raw material oil A was 66.7.
  • Preparation of raw material oil B for palm fractionated soft oil After subjecting palm oil to a fractionation treatment, it was further subjected to a random transesterification treatment using sodium methylate as a catalyst to obtain a first palm fractionation oil.
  • the iodine value of the 1st palm fractionation oil was 56.6.
  • the palm oil was used for the fractionation process and the 2nd palm fractionation oil was obtained.
  • the iodine value of the 2nd palm fractionation oil was 64.1.
  • 50 mass% of the 1st palm fractionation oil and 50 mass% of the 2nd palm fractionation oil were mixed, and the 3rd palm fractionation oil was obtained.
  • the third palm fractionated oil was cooled at 16 ° C. for 3 hours, further cooled at 12 ° C. for 3 hours, and then subjected to squeeze filtration to obtain a fourth palm fractionated oil (raw oil B).
  • the iodine value of the raw material oil B was 67.0.
  • the palm fraction soft oils A and B obtained above were mixed at the mixing ratio shown in Table 1 to obtain the palm fraction soft oils of Examples 1 to 5. Further, X3 type triglyceride was added to the palm fractionated soft oil of Example 5 to obtain the palm fractionated soft oil of Example 6.
  • iodine value, X3 type, X2U type, XU2 type, and U3 type triglyceride ratio in the fatty acid bonded to the 2-position of all triglycerides contained in the palm fractionated soft oil
  • the saturated fatty acid content (TG-2-X) was as shown in Table 1.
  • the mayonnaise of Examples 7 to 12 having the blending amounts (%) shown in Table 2 was produced by the following production procedures 1 to 4.
  • the mayonnaise of Examples 7-12 used the palm fractionated soft oils of Examples 1-6, respectively.
  • the sample fat contains 20% by mass of palm fractionated soft oil and 80% by mass of Nissin Salad Oil (S) (manufactured by Nisshin Oillio Group Co., Ltd.). Manufacturing procedure Sample oil and fat and mustard oil were mixed to obtain an oil phase raw material. 2.
  • Example 13 having the blending ratio (%) shown in Table 4 was produced by the following production procedures 1 to 6.
  • sample fats and oils contain 50 mass% of palm fraction soft oil of Example 3, and 50 mass% of high oleic sunflower oil (Nisshin Oilio Group Co., Ltd. prototype).
  • Example 14 the coffee whitener which used 50 mass% of palm fraction soft oil of Example 1 and 50 mass% of high oleic sunflower oil (Nisshin Oilio Group Co., Ltd. prototype) for sample fats and oils was manufactured. Manufacturing procedure The aqueous phase raw material and the oil phase raw material were heated and mixed and dissolved at 70 ° C. using separate containers. 2.
  • Emulsification stability The coffee whitener was frozen at ⁇ 15 ° C. for 24 hours and then thawed at room temperature. Visual evaluation was performed according to the following criteria. -Evaluation criteria (double-circle): It was not solidified at all and was very favorable. ⁇ : Although slightly solidified, there was no practical problem. ⁇ : Some solidified. X: Completely solidified.
  • Evaluation criteria A There was no oil-off or feathering at all, and it was in a uniform state. ⁇ : Slight oil-off and feathering occurred, but there were no practical problems. ⁇ : Some oil-off or feathering occurred. X: Oil-off and feathering clearly occurred.
  • the flour pastes of Examples 15, 16, and 17 having the blending ratio (%) shown in Table 6 were produced by the following production procedures 1 to 6.
  • the palm fraction soft oil of Examples 4, 1, and 6 was used for the sample fats and oils, respectively.
  • Manufacturing procedure The aqueous phase material was homogenized with a homomixer to obtain an aqueous phase. 2.
  • the temperature of the aqueous phase was adjusted to 50 ° C., an oil phase heated to 60 ° C. was added thereto, and the mixture was further homogenized with a homomixer to obtain an emulsion. 3.
  • the emulsion was heated to 90 ° C. with propeller stirring. 4).
  • the emulsion was gelatinized and sterilized to obtain a flour paste. 5.
  • the flower paste was water cooled to 50 ° C. 6).
  • the flower paste was filled into a container and stored in a refrigerator.
  • the evaluation results of the flour paste of Example 15 are as shown in Table 7. It can be seen that the flour paste of Example 15 satisfying the composition of the present invention has a finer and smoother texture than the flour pastes of Examples 16 and 17.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • General Chemical & Material Sciences (AREA)
  • Edible Oils And Fats (AREA)
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Abstract

[Problème] Produire une huile douce de fraction de palme avec laquelle un produit alimentaire émulsifié transformé qui est capable de supporter la réfrigération est obtenu, ainsi qu'un procédé pour produire celle-ci. [Solution] L'huile douce de fraction de palme de l'invention a un indice d'iode de 60 à 80 et comprend de 55 à 70 % en masse d'un triglycéride de type XU2 et moins de 2 % en masse d'un triglycéride de type X3. La teneur en acides gras saturés dans les acides gras liés à la position 2 de tous les triglycérides contenus dans l'huile douce de fraction de palme est dans un intervalle spécifique. Lorsqu'une telle huile douce de fraction de palme est utilisée dans des produits alimentaires émulsifiés transformés, il est possible d'obtenir un produit alimentaire émulsifié transformé capable de supporter la réfrigération.
PCT/JP2011/067974 2011-01-31 2011-08-05 Huile douce à fraction de palme et produit alimentaire émulsifié transformé utilisant celle-ci WO2012105073A1 (fr)

Priority Applications (2)

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JP2012524805A JP5101754B2 (ja) 2011-01-31 2011-08-05 パーム分別軟質油およびそれを使用した加工乳化食品
CN201180026668.8A CN102958374B (zh) 2011-01-31 2011-08-05 棕榈分提软质油及使用该棕榈分提软质油的加工乳化食品

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JP2011018591 2011-01-31

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WO2023162797A1 (fr) * 2022-02-22 2023-08-31 不二製油グループ本社株式会社 Émulsion huile dans eau et procédé de production d'émulsion huile dans eau
JP7365534B1 (ja) * 2022-02-22 2023-10-19 不二製油株式会社 水中油型乳化物及び水中油型乳化物の製造方法

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