JPS5853895B2 - Method for producing fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of margarine with a high content of polyunsaturated fatty acids and to a process for the production of fat compositions which can be used.

Margarines with a high content of polyunsaturated fatty acids and a relatively low content of saturated fatty acids provided by "liquid oils" are important from a nutritional point of view.

Such margarines are largely spreadable even at temperatures typically maintained in refrigerators, such as about 3 to 8°C.

Furthermore, such margarine must have sufficient shape retention, in other words, sufficient hardness at room temperature.

This requirement limits the liquid oil content in margarine fat.

The fat composition of the invention contains from 8 to 20% by weight of liquid oils and hard fats with a polyunsaturated fatty acid content of at least 40%.

The hard fat component contains, based on the weight of the hard fat, 25 to 60% H3 and H2T triglycerides, 35 to 70% H fatty acids, 10 to 45%, based on the total fatty acid weight in the hard fat. Contains T fatty acids, O to 25% M fatty acids, 15 to 45% M+T fatty acids and a balance amount of L fatty acids, with less E in the fat composition.
．． Provide 2 to 5% H3 triglyceride.

The H2T content in the hard fat component is preferably higher than the H3 content, with the content of H fatty acids being 40 to 60%, T fatty acids 20 to 35%, and M+T fatty acids 20 to 35%.

In the present specification, H fatty acids are saturated fatty acids having 16 to 24 carbon atoms, T fatty acids are mono-trans-unsaturated fatty acids having 16 to 24 carbon atoms, M are saturated fatty acids having 12 to 14 carbon atoms, And the remaining L fatty acid is 10
0-(H+T+M)%, H3 triglyceride is a triglyceride containing 3 H fatty acids in the molecule, and H,T triglycerite is a triglyceride containing 2 H acids and 1 T fatty acid in the molecule. It is a mixed triglyceride containing.

All parts, parts, and percentages are by weight.

The amount of polyunsaturated fatty acids in liquid oil is based on the total amount of fatty acids in liquid oil.

H, TM, and L in hard fat are based on the total amount of fatty acids in this hard fat.

In principle, the amount of H3 and H2T triglycerides in hard fat is based on the total weight of the hard fat, and the amount of hard fat and H3 triglyceride in the total fat composition is based on the weight of this fat composition. .

The term "liquid oil" herein means a mixture of triglycerides that is liquid at a temperature of 5°C, especially 0°C.

"Margarine fat" is a fat admixture suitable for use as the only fat in margarine and containing a substantial proportion of liquid oil.

As used herein, the term "randomization" refers to the random exchange of fatty acid groups of triglycerides that are attached to glyceryl groups.

At least two fats of different origin f where random f
Applying ``H'' is ``co-random [HI''].

The random ratio is, for example, about 25 to 175°C, preferably 8
It can be carried out under a transesterification catalyst at temperatures from 0 to 140°C.

Suitable catalysts include, for example, alkali metals, their alloys, their hydroxides, their alkoxides, e.g.
．． 0.01 to 0.3 or 0.5% by weight.

The hard fat components to be used in the fat compositions of the invention should be at least 50%, preferably at least 80%, in a random ratio or co-random ratio.
and H2T content.

Randomized and virtually completely saturated (
Therefore, compared to a fat composition containing the same amount of hard fat components (substantially 1% T-free), the products of the invention contain e.g.
Although it is harder at a temperature of 5°C, it does not have a negative effect on daytime meltability as reflected in the dilation value at 35°C.

Compared to fat compositions containing the same amount of non-randomized hard fat containing sufficient amounts of T acids, the products of the invention have better dilation values at 35°C.

In comparison, the products of the invention are harder at temperatures between 5 and 25°C, and /or have better dilation values at 35°C.

A margarine with good melting properties during the day should be a fat composition exhibiting a dilation value of at most 701 and preferably 50 at 35°C.

The dilation values described herein are London 5
Published by Interscience Publishers,
1964, Boekenoogens rAnaly
sis and Character-+zation
of oils, fats and fat pro
ducts J143-145 l Method E described here
It is measured from this.

Hardness values are J, A, 0. C. S. No (1959), 34
Pages 5 to 348. It is determined by the method described by Haigton.

The products of the invention exhibit better melting properties in the mouth and/or are harder at use temperatures, e.g. .

This improved hardness makes these products superior to the fats or fat admixtures present in butter and customary margarines with low polyunsaturated fatty acid content.
Rub.

In other words, the products of the present invention can contain more polyunsaturated fatty acids than liquid oil-containing conventional products with the same hardness values.

The hard fat components to be used in the fat composition of the present invention are:
It can consist of one randomized or co-randomized hard fat or two or more random or co-randomized hard fats or hard fat mixtures.

At least a portion of at least one of those hard fats is
Before or after the randomization process, hydrogenation is carried out under favorable conditions for the generation of T acid groups.

Such hydrogenation treatments may be carried out in known manner, for example, in the presence of no sulfur-poisoned nickel catalyst and at temperatures in the range of about 140 DEG to 180 DEG C.

The T content of each component of this hard fat component is such that the total hard fat component has the above-mentioned ratios of H and T.

This is not particularly important as long as it contains M and L acids and H3 and H2T triglycerides.

Preferably, the fat composition of the invention comprises from 8 to 20%, in particular from 9 to 15%, of hard fat, which hard fat comprises two or three fats, at least one of which is a T-acid-containing hydrogenated fat. Preferably, it is obtained by co-randomizing a mixture of.

Suitable hard fat components are, for example, hydrogenated coconut oil, palm kernel oil, palm oil, rapeseed oil, cottonseed oil, peanut oil, as well as hydrogenated oils naturally containing at least 4.0% polyunsaturated fatty acids. Selected from 32~
It can consist of a co-randomized mixture of two or three hydrogenated fats with a slip melting point of 70C, especially 35-450C1 or 55-60C.

Alternative E: The hard fat component is mixed with the second hydrogenated fat described above, especially in a randomized manner.
It can consist of a randomized fat of one of the above groups of fats.

As used herein, melting point refers to 13ailey's "Me
lting and 5olidification
of Fats J, 1950, p. 110.

The randomization or co-randomization process is carried out by transesterifying a suitable hard fat or a hard fat blend preferably comprising at least two hard fats or by esterifying glycerol with a suitable fatty acid mixture.

Fats can be used with suitable catalysts such as alkali metals, their hydroxyl [
It can be carried out in batch or continuous mode using arsenics, their alkoxides and soaps, sodamite and tetraalkoxy titanium.

Transesterification is carried out, for example, as follows.

The fat mixture is dried to a moisture content of less than 0.03% by weight, and sodium ethoxide as a catalyst is added between 0.01 and 0.
．． 3 or 0.5% by weight, under reduced pressure e.g. 2rIL
Transesterification is carried out at 110-140°C in a stirred vessel maintained at N mercury.

After about 20 minutes, the pressure is brought to normal.

The transesterification mixture is washed, for example with water, to inactivate the catalyst and then dried as described above.

When using a hard component obtained by esterifying a suitable fatty acid mixture with glycerol, the esterification treatment is carried out as follows.

1 part glycerol to about 3.5 to 3.8 parts of the fatty acid mixture
The mixture is immediately heated to about 190°C in a jacketed container, and then heated to about 190°C for at least 30 minutes.
Maintain at 220-225°C for an hour.

The reaction is carried out under atmospheric pressure in a container sealed from nitrogen and air with constant stirring.

Water is distilled off during the reaction. After reacting for 3-4 hours, the free fatty acid content in the mixture is determined.

When the free fatty acid content remains unchanged, the reaction is terminated, and excess fatty acids are distilled off at 240° C. with 5 molar columns of mercury.

During the distillation, the free fatty acid content is measured again, and as soon as oxidation is complete, the reaction is stopped and the product is cooled to 90°C.

The resulting hard fat mixture is alkaline refined and bleached.

Contains at least 40 essential polyunsaturated fatty acids
% liquid oils (safflower oil, sunflower oil, soybean oil, wheat germ oil, grape seed oil, poppy seed oil, tobacco seed oil, rice oil, walnut oil, and corn oil,
There are also mixtures thereof and fractions with high linoleic acid content.

Additionally, cottonseed oil may also be used.

However, liquid oils having not only a high content of essential fatty acids but also a low content of saturated fatty acids, for example up to about 30%, are advantageous.

Sunflower oil is mass-produced, has good acid stability, and has an excellent taste.

Therefore, its inclusion in the fat compositions of the invention is advantageous.

When making an emulsion of margarine or other edible plastic fat in water, the edible fat composition can be milked with an aqueous phase in a conventional manner at a temperature at which the fat composition is liquid.

This emulsion is then rapidly cooled, as described in Pergamon Press, 1965, An.
derson and Williams, “Margari
A conventional scraped surface heat exchanger is used, such as the Botekou apparatus described in J. Ne J, pages 246 et seq.

The normal liquid emulsion is cooled from a temperature of 35 to 45°C to 5 to 25°C using a Votator-A unit;
For example, after passing through a stationary tube such as the Boteku B unit, the mer will condition the phosphorus.

When filling a tub with liquid margarine, the liquid emulsion is passed through one or more scraped heat exchangers to fill the tub.

The aqueous phase may contain additives commonly used in margarine, such as dairy milk, salt and flavors.

Oil-soluble additives such as flavor compounds, vitamins, etc. can also be added to the fat phase.

The percentage of fatty phase in a typical margarine can vary from about 75 to 80% depending on the local regulations required for the margarine.

Alternatively, in the production of so-called low-fat spreads, higher proportions of the aqueous phase can be used, in which case the fat can be as little as 35.40 or 50 to 60% by weight. can.

A great advantage of the present invention is that it contains a small amount of hard fat component and therefore contains a large amount of liquid oil that can be used to produce margarine with sufficient hardness for packaging in wrapping paper. Margarine fat can be produced.

In the latter case, it is advisable to add 10% or more of hard fat components to the fat composition of the invention.

The invention will be explained using the following example.

Example I 58% by weight soybean oil hydrogenated to a slip melting point of 43° C. with an H content of 30% and a T content of 55% and a slip melting point of 58% with an H content of 98% and an M content of 1%. The hard fat is produced by randomizing a refined fat admixture consisting of 42% by weight palm oil hydrogenated to .degree.

10% of the above randomized hard fat containing 60.0% H acid, 32% T acid, 0.5% M acid, 23.2% H3 triglyceride and 34.2% H2T triglyceride, and sunflower. Mix J and A with 90% oil.
,0. C,S, 36 (1959) pp. 345-348 The hardness value measured by the Highton method is 25 at 5°C.
01 and 1101 dilation value is 35 at 20℃
Obtain margarine fat that is 35°C.

Example 2 Repeat Example 1, but now randomized hard fat 8.5
% and Kobana oil 91.5%.

The hardness value of the obtained margarine fat is 190°20 at 5°C.
The dilatation value is 20 at 35°C.

Example 3 Example 1 is repeated except that the randomized hard fats are 90% by weight of palm oil (H=51%, T=30%) hydrogenated to a melting point of 42°C and a melting point of 7.
Rapeseed oil hydrogenated to 0°C (H=99%, T=1
%) using random hard fat consisting of 10% by weight.

This hard fat contains 55% H acids, 27% T acids, 1% M acids, 16.5% H3 triglycerides and 25.5% H2T triglycerides.

The hardness value of the resulting margarine fat is 260 at 5°C and 100 at 20°C, and the dilation value is 2 at 35°C.
It is 0.

Advantageous results are likewise obtained by admixing 14% of transesterified hard fat with 86% of sunflower oil, kosher oil, wheat germ oil or corn oil.

Example 4 25% by weight sunflower oil, 50% by weight cottonseed oil, 10% by weight co-randomized hard fat component of Example 3, melting point 43°C (H
= 30%, T = 55%) randomized hydrogenated soybean oil 1
3.5% by weight, and melting point 70°C (H=99%, T=
A superior margarine fat is prepared by blending 1%) with 1.5% by weight of non-randomized hydrogenated rapeseed oil.

The total hard fat obtained contains: 44% H acids, 40% T acids, 0% M acids, 13.8% H3 triglycerides and 17.0% H2T triglycerides.

Dilation value at 35℃ is 50, hardness value is 5℃
It is 600 at 20°C and 150 at 20°C.

Example 5 Example 4 is repeated, but using only 10% of the hard fat component, replacing hydrogenated soybean oil with hydrogenated sunflower oil of the same melting point.

The weight ratios of H, T, and M fatty acids, H3 and H2T triglycerides, and each hard fat component remain unchanged.

This hard fat component is mixed with 90% corn oil.

The dilation value at 35°C is 25 and the hardness value is 5.
It is 250 at °C.90 at 200C.

Example 6 A margarine is prepared from the fat compositions described in Examples 1 to 5 as follows: A margarine fat mixture is melted and an aqueous phase prepared from rancid milk containing 0.1% monodiglycerides is used. to obtain an emulsion containing 80% fat.

The emulsion is crystallized in a closed tubular scraped-surface heat exchanger at 15°C.

The cooling temperature in the A-unit is -6°C to 10°C and 40% of the treated emulsion is recycled.

Thereafter, the crystalline emulsion is passed through a stationary tube (B unit), where it is allowed to crystallize for 160 seconds, and then the liquid is filled into the tube.

The hardness and dilatation values of the products obtained are almost the same as those shown in the examples above.

COMPARATIVE EXAMPLE A comparison between Examples 1 and 3 above and the product obtained by the conventional method is shown below.

The hard fat of the conventional product was produced by randomizing a mixture of 43% palm kernel oil hydrogenated to a melting point of 39°C and 57% palm oil hydrogenated to a melting point of 58°C as in Example 1. do.

Such hard fat components are often used in the production of margarine containing a high content of polyunsaturated fatty acids.

However, in order to maintain the hardness values shown in Examples 1 and 3 above, it is common to use large amounts of these hard fats.

The hard fat produced in this way is H acid 6 26%, containing O% T acid.

8%, M acid As is clear from the above test results, T in hard fat components
It can be seen that the presence of IIW fatty acids increases the hardness values of the hard fat components of the present invention at room and refrigeration temperatures.

On the contrary, the D35 value is low. These results show that the hard fat component according to the present invention requires less application than the usual hard raw materials produced by conventional methods, and therefore a high content of liquid oil containing polyunsaturated fatty acids can be used.

Furthermore, the products of the invention have low gilaration values at 35°C and improved melting behavior during the day.

Claims (1)

[Scope of Claims] 1. In the production of a fat composition suitable for the production of margarine by blending a liquid vegetable oil with a polyunsaturated fatty acid content of at least 40% with a hydrogenated fat, the hard fat component is added to this fat composition. hard fat component is 25-60% H3 and H3 based on the weight of hard fat.
Contains 2T triglycerides, and the hard fat component is based on the total fatty acid weight in the hard fat: 35-70% H fatty acids, 10-45% T fatty acids, 0-25% M fatty acids, 15-45% At least 50% of the hard fat component is derived from M+T fatty acids and a balance amount of L fatty acids, and at least 50% of the hard fat component is obtained by co-randomizing a mixture of two or three fats, at least one of which is T-acid-containing hydrogenated fat,
A process as described above, characterized in that it provides 0.2 to 5 weight squares of H3 triglyceride in the fat composition.