JPH0354557B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field The present invention relates to a method for producing margarine/shotoning, and particularly to a method for producing a product that does not develop coarse crystals. (b) Prior Art Among various oils and fats, cottonseed oil has long been well-regarded for its mild flavor, which differs from the taste of deterioration even with storage and use. For this reason, cottonseed is used not only as salad oil for home use, but also for confectionery such as sponge cake kneading and donut frying.Also, even when cottonseed oil is processed, for example by hydrogenation, its flavor is preserved, so processed cottonseed oil has been widely used as an oil and fat raw material for toning and margarine. Cottonseed oil can be divided into crystals (cottonseed stearin) that are precipitated by cooling to around 5°C over time and cottonseed salad oil. Cottonseed salad oil is commonly used as an expensive household salad oil, but cottonseed stearin, a by-product, has a mellow flavor like cottonseed salad oil, but is usually heated at 20°C.
Because of its melting point, it has been used like processed cottonseed oil, either as it is or after processing such as hydrogenation, as a raw material for fried donuts, margarine, and toning. (c) Problems to be Solved by the Invention However, cottonseed stearin has a simple triglyceride composition and contains a relatively large amount of symmetrical monooleic saturated triglycerides (palmitoleopalmitin, palmitooleostearin). Easy to form crystals. In addition, the hydrogenated cottonseed stearin oil obtained by hydrogenating cottonseed stearin has a lower degree of hardening until it reaches a predetermined melting point than when hydrogenating liquid oil, and its triglyceride composition is simple. Similarly, coarse crystals are likely to be formed. However, margarine and ski toning with coarse crystals will lose their commercial value, so cottonseed stearin and hydrogenated cottonseed stearin oil are used in margarine,
It cannot be used in large quantities as an oil or fat component in shoe toning. An object of the present invention is to provide a method for refining margarine and corn toning that does not produce coarse crystals even when a large amount of cottonseed stearin is mixed and used. , can produce shortening. (d) Means for solving the problem Namely, the present inventors have prepared cottonseed oil with glyceride 1,
Coarse crystals can be produced by using cottonseed stearin obtained by transesterifying using a lipase having three specificities and then winterizing it, and hydrogenated oil obtained by further hydrogenating it as an oil and fat component of margarine and ski toning. Couldn't get the product. The present inventors attempted to obtain cottonseed stearin by carrying out random transesterification of cottonseed oil by a chemical method using sodium methylate in order to modify fats and oils. The melting point of the treated cottonseed oil increased and it could not be winterized. On the other hand, as described in the present invention, when cottonseed oil was transesterified using a lipase having mono- and tri-specificity for glycerides, it was possible to winterize it and cottonseed stearin could be obtained. A lipase that can be used in the present invention is Lipase 3A manufactured by NoVo. This is about the origin of mucor miehei.
An immobilized lipase that retains its activity up to around 70℃.
This is an immobilized lipase that uses ion exchange resin as the immobilization carrier. Transesterification in the present invention can be carried out in the absence of a solvent, and when using the lipase described above, it can be carried out by filling a column with immobilized lipase and passing the liquid through a column. Reaction temperature is usually 40-80℃
In order to increase the reaction rate, it is better to maintain the activity of the lipase and at the same time as high temperature as possible, but this is determined based on industrial safety considerations, and when using the lipase 3A mentioned above, 60 to 70℃ Appropriate. The wintering performed in the present invention is carried out under the conditions normally used for cottonseed oil wintering.
A method of cooling to around 5°C over 3 days is sufficient. The cottonseed stearin obtained in this way usually has a melting point of 30° C. or higher, and can be used as it is as a solid fat component in raw materials for margarine and shot toning, which is a great effect in terms other than improving crystallinity. If necessary, add hydrogen,
It can be used as a solid fat with a melting point suitable for human consumption, usually up to 45°C. In comparison, the melting point of cottonseed stearin obtained by winterizing cottonseed oil that has not undergone interesterification is usually around 20 to 25°C, and is insufficiently hard as a solid fat component used as a raw material for margarine and ski toning. (e) Examples Example 1 6 g of Novo's immobilized lipase 3A was packed into a column with an inner diameter of 1 cm. Warm cottonseed decolorized oil to 70℃,
The liquid was passed through the column at a flow rate of 12 g/hour at ℃. Approximately 5 kg of transesterified oil was obtained after the initial 72 hours of liquid passage, and after drying, it was cooled to 5° C. over 72 hours to obtain cottonseed stearin oil. For comparison, 5 kg of the original cottonseed decolorized oil was similarly cooled to 5°C over 72 hours to obtain cottonseed stearin oil. Winter yield of oil transesterified using immobilized lipase 3A is 93
%, and the winter yield of the oil without transesterification was 84%. The properties of these cottonseed stearin oils are shown in Table 1.

[Table] After deodorizing these oils and fats, 1.0% glycerin monostearate and 0.5% propylene glycol monostearate were used as emulsifiers in the various oil systems shown in Table 2, both alone and in combination.
% was added and dissolved, and the mixture was rapidly cooled and kneaded while adding gas using a combinator to prepare shortening. After tempering for 48 hours at a temperature corresponding to an SFC of 15 to 17%, the oils and fats were tempered at 5℃ and 10℃, respectively.
℃, 15℃, 20℃, and 25℃, and the presence or absence of coarse crystals was examined.

【table】

[Table] As a result, for A, B, C, and E, no coarse crystals were formed even after one month;
For D and F, coarse crystals were observed within one month. Example 2 Two types of cottonseed stearins obtained in Example 1 (obtained by 1, 3 random transesterification winter treatment; 1, 3 winter treated without random transesterification treatment) were each treated with a nickel catalyst.
Hydrogenated at 0.10%, hydrogen pressure 1.5Kg/cm ² and 170℃,
A hydrogenated oil with a melting point of 35°C was prepared. The properties of these oils and fats are shown in Table 3.

[Table] After deodorizing these oils and fats, 1.0% glycerin monostearate and 0.5% propylene glycol monostearate were used as emulsifiers in the various oil systems shown in Table 4, both alone and in combination.
was added and dissolved, and the mixture was rapidly cooled and kneaded while adding gas using a combinator to prepare shortening. After tempering for 48 hours at a temperature corresponding to an SFC of 15 to 17%, the oils and fats were tempered at 5℃ and 10℃, respectively.
℃, 15℃, 20℃, and 25℃, and the presence or absence of precipitation of coarse crystals was examined.

【table】

[Table] As a result, for G, H, and I, no coarse crystals were formed even after one month, whereas for J, K,
Regarding L, coarse crystals were observed within one month. Example 3 Margarine having the formulation shown in Table 5 was prepared using various oils and fats shown in Tables 1 and 2 in Examples 1 and 2. After tempering these in the same manner as in Examples 1 and 2, the presence or absence of precipitation of coarse crystals was examined.

【table】

[Table] As a result, as in the case of shortening, for margarine, no coarse crystals were formed for A, B, C, E, G, H, and I even after one month, but D, F, For J, K, and l, coarse crystals were observed within one month. (f) Effects of the invention As shown in the examples, by using the fats and oils obtained according to the present invention, the crystallinity of both skimming and margarine can be improved, and products without the appearance of coarse crystals can be obtained. . Furthermore, the cottonseed stearin obtained by the method described in the present invention has a melting point of 30° C. or higher, and it also has the economical effect that it can be used as it is as a solid fat component for margarine and shoe toning.

Claims (1)

[Claims] 1. Cottonseed stearin obtained by transesterifying cottonseed oil using a lipase having 1 and 3 specificity for glycerides and then wintering, and/or the hydrogenated oil obtained by hydrogenating this cottonseed stearin, is converted into oil and fat. A method for producing margarine/shotoning that does not produce coarse crystals, which is used as an ingredient.