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WO2010093038A1 - Procédé de fabrication industrielle de composition de matière grasse alimentaire comprenant un agent émulsifiant - Google Patents

Procédé de fabrication industrielle de composition de matière grasse alimentaire comprenant un agent émulsifiant Download PDF

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Publication number
WO2010093038A1
WO2010093038A1 PCT/JP2010/052187 JP2010052187W WO2010093038A1 WO 2010093038 A1 WO2010093038 A1 WO 2010093038A1 JP 2010052187 W JP2010052187 W JP 2010052187W WO 2010093038 A1 WO2010093038 A1 WO 2010093038A1
Authority
WO
WIPO (PCT)
Prior art keywords
emulsifier
fat
oil
edible
edible oil
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2010/052187
Other languages
English (en)
Japanese (ja)
Inventor
剛 亀谷
麗子 江尻
彩子 世良
通雄 笠井
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
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 Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2010525141A priority Critical patent/JP4612119B2/ja
Publication of WO2010093038A1 publication Critical patent/WO2010093038A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides

Definitions

  • 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.
  • precipitation may occur during storage because the emulsifier is not completely dissolved, and the intended function cannot be fully exhibited.
  • 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.
  • Patent Document 2 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).
  • Patent Document 2 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.
  • 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 .
  • edible fats and oils that are liquid at 10 ° C. are kept at 5 ° C. to 35 ° C.
  • an emulsifier preparation liquid is prepared by adding an emulsifier heated to a specific temperature to the edible fats and oils at room temperature.
  • 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.
  • fats and oils that can be kept in a liquid state at 10 ° C. individually and mixed can be used.
  • 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
  • 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.
  • 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.
  • glycerin 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.
  • 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.
  • fatty acids other than oleic acid are preferably those having 8 to 20 carbon atoms.
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the emulsifier preparation liquid it is preferable to add the emulsifier preparation liquid to the edible fat and oil.
  • 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.
  • 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.
  • 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.
  • a static mixer manufactured by Noritake Co., Ltd.
  • an OHR mixer manufactured by OHIR Co., Ltd.
  • 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.
  • 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.
  • 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.
  • 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.
  • GPC gel permeation chromatography
  • 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.
  • Example 1 Preparation of emulsifier-containing edible oil / fat compositions 1-3
  • Oil and fat B canola oil: Nissin Oilio Group Co., Ltd.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Table 3 in the middle of a pipe for feeding oil (flow rate 150 to 250 L / min)
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.

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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)

Abstract

Ce procédé de fabrication industriel d'une quantité supérieure ou égale à 80kg d'une composition de matière grasse alimentaire comprenant un agent émulsifiant est tel qu'une matière grasse alimentaire possède un état liquide à une température de 10°C; et consiste à préparer un liquide de préparation d'agent émulsifiant dans lequel est ajouté et mélangé, à une matière grasse alimentaire conservée à une température comprise entre 5 et 35°C, un agent émulsifiant d'une température comprise entre 50 et 120°C; et consiste à ajouter le liquide de préparation d'agent émulsifiant obtenu à une matière grasse alimentaire d'une température comprise entre 5 et 35°C. Grâce à ce procédé de fabrication, sans détérioration du goût de la matière grasse alimentaire, il est possible de fabriquer industriellement une composition de matière grasse alimentaire comprenant un agent émulsifiant dans lequel un agent émulsifiant est dans un état de dispersion et/ou de dissolution uniforme dans une matière grasse alimentaire à l'état liquide.
PCT/JP2010/052187 2009-02-16 2010-02-15 Procédé de fabrication industrielle de composition de matière grasse alimentaire comprenant un agent émulsifiant Ceased WO2010093038A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2010525141A JP4612119B2 (ja) 2009-02-16 2010-02-15 乳化剤含有食用油脂組成物の工業的製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2009032402 2009-02-16
JP2009-032402 2009-02-16

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WO2010093038A1 true WO2010093038A1 (fr) 2010-08-19

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JP (1) JP4612119B2 (fr)
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012157287A (ja) * 2011-01-31 2012-08-23 Nisshin Oillio Group Ltd 加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂組成物用の酸価上昇抑制剤
WO2014045682A1 (fr) * 2012-09-21 2014-03-27 日清オイリオグループ株式会社 Composition de matière grasse contenant un émulsifiant et son procédé de production

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6379560A (ja) * 1986-09-24 1988-04-09 Sakamoto Yakuhin Kogyo Kk サラダ油の製造法
JPS6455146U (fr) * 1987-10-02 1989-04-05
WO2008096785A1 (fr) * 2007-02-09 2008-08-14 The Nisshin Oillio Group, Ltd. Composition d'huile et de graisse pour améliorer la texture

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4889740A (en) * 1987-05-22 1989-12-26 Beatrice/Hunt-Wesson, Inc. Pourable shortening and process for its preparation

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6379560A (ja) * 1986-09-24 1988-04-09 Sakamoto Yakuhin Kogyo Kk サラダ油の製造法
JPS6455146U (fr) * 1987-10-02 1989-04-05
WO2008096785A1 (fr) * 2007-02-09 2008-08-14 The Nisshin Oillio Group, Ltd. Composition d'huile et de graisse pour améliorer la texture

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2012157287A (ja) * 2011-01-31 2012-08-23 Nisshin Oillio Group Ltd 加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂組成物用の酸価上昇抑制剤
WO2014045682A1 (fr) * 2012-09-21 2014-03-27 日清オイリオグループ株式会社 Composition de matière grasse contenant un émulsifiant et son procédé de production

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JPWO2010093038A1 (ja) 2012-08-16
JP4612119B2 (ja) 2011-01-12

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