JP2007282606A - Interesterified oil, and plastic oil-and-fat composition using the same as hard stock - Google Patents
Interesterified oil, and plastic oil-and-fat composition using the same as hard stock Download PDFInfo
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この発明は、エステル交換油及びこれをハードストックとする可塑性油脂組成物に関するものである。 The present invention relates to a transesterified oil and a plastic fat composition using the same as a hard stock.
マーガリン、ショートニングなどの可塑性油脂組成物には、従来から硬化油をハードストックとし、常温で液状である液体油と調合した油脂が使用されてきた。しかし、近年硬化油に含まれるトランス異性体の量を低下させた、あるいは硬化油を使用しない油脂組成物が要望されている。一般的に使用できる、トランス異性体を含まない植物性のハードストックとしてはパーム油を用い得られるが、グレーニングが発生するなど可塑性油脂としての品質が劣る。特にクロワッサンやデニッシュペストリーに使用されるロールイン用マーガリンは、マーガリン作製時にシート状となる物性を有し、ロールイン時に生地とともに展延し割れがなく、ホイロにおいて油脂が融け出さない、パン製品として層がつぶれておらず口どけがよいといった高機能が要求され一般市場での改善が求められている。 Conventionally, oils and fats blended with liquid oil that is liquid at room temperature using hardened oil as a hard stock have been used for plastic oil and fat compositions such as margarine and shortening. However, in recent years, there has been a demand for an oil and fat composition in which the amount of trans isomer contained in the hardened oil is reduced or no hardened oil is used. Palm oil can be used as a vegetable hard stock that does not contain a trans isomer that can be generally used, but is poor in quality as a plastic oil and fat such as graining. In particular, roll-in margarine used for croissants and Danish pastries has sheet-like physical properties when making margarine, spreads along with the dough during roll-in, does not crack, and oils and fats do not melt in the proofing bread product. There is a demand for high functionality that the layer is not collapsed and its mouthfeel is good, and improvements in the general market are required.
従来技術に、硬化魚油代替油脂組成物として、飽和脂肪酸、C12以下の飽和脂肪酸、C20以上の飽和脂肪酸を含有する率を所定の範囲内に調製し、非選択的エステル交換反応することによってなる油脂組成物があるが、ロールイン用マーガリンのハードストックとしては言及されていない(特許文献1、2)。また、C14以下とC20以上の飽和脂肪酸を含有する率を所定の範囲内に調製し、非選択的エステル交換反応して得られる油脂組成物があるが、パルミチン酸とステアリン酸の割合については述べられていない(特許文献3)。ロールイン用油脂組成物として、C18以上の脂肪酸を含む油脂とC14以下の脂肪酸を含む油脂の非選択的エステル交換油に乳脂を配合する油脂組成物があるが、C22の配合については述べられていない(特許文献4)。可食性ファットスプレッドとして高ラウリン酸菜種油と飽和脂肪酸を少なくとも40%含む油脂とのエステル交換油であり、前記飽和脂肪酸のうち少なくとも80%はC16〜18で最高60%がC16とする油脂組成物があるが、C22の配合については述べられていない(特許文献5)。
この発明が解決しようとする課題は、トランス異性体含量が少なく、可塑性油脂組成物のハードストック用途として良好な物性をもたらす、エステル交換油脂を開発し、これを用いた可塑性油脂組成物を開発することである。 The problem to be solved by the present invention is to develop a transesterified fat and oil composition that has a low trans isomer content and provides good physical properties for use as a hard stock of a plastic oil and fat composition, and to develop a plastic oil and fat composition using the same. That is.
本発明者らは、これらの課題解決に対して鋭意検討を行った結果、構成脂肪酸が実質的に飽和脂肪酸からなり、C12が10〜30重量%、C22が2〜10重量%であり、飽和脂肪酸の残りが実質的にパルミチン酸(以下Pという)とステアリン酸(以下Sという)からなる、S/P≧3である非選択的エステル交換油において、ロールイン用マーガリンのハードストックとして使用した場合に製パン性、パンの品質が良好となること、さらに焼き菓子などに用いられるマーガリンをエアレーションして製造されるバタークリームなどのフィリング用の油脂に使用しても口どけと耐熱性が良好となることを見出し、本発明を完成するに至った。 As a result of diligent investigations for solving these problems, the present inventors have composed fatty acids substantially consisting of saturated fatty acids, C12 is 10-30 wt%, C22 is 2-10 wt%, saturated Used as hard stock of roll-in margarine in non-selective transesterification oil with S / P ≧ 3, where the remainder of the fatty acid consists essentially of palmitic acid (hereinafter referred to as P) and stearic acid (hereinafter referred to as S) In some cases, the bread-making properties and bread quality will be good, and even if it is used in fats and oils for filling such as butter cream produced by aeration of margarine used in baked confectionery, etc., it will have good mouthfeel and heat resistance As a result, the present invention has been completed.
すなわち本発明は、
(1)構成脂肪酸が実質的に飽和脂肪酸からなり、C12が10〜30重量%、C22が2〜10重量%であり、飽和脂肪酸の残りが実質的にパルミチン酸(以下Pという)とステアリン酸(以下Sという)からなり、S/P≧3である非選択的エステル交換油。
(2)構成脂肪酸中の飽和脂肪酸が85%以上である(1)記載のエステル交換油。
(3)ハードストック用途である(1)記載のエステル交換油。
(4)(1)記載のエステル交換油をハードストックとして使用した可塑性油脂組成物。
That is, the present invention
(1) The constituent fatty acid is substantially composed of a saturated fatty acid, C12 is 10 to 30% by weight, C22 is 2 to 10% by weight, and the remainder of the saturated fatty acid is substantially palmitic acid (hereinafter referred to as P) and stearic acid (Hereinafter referred to as S), a non-selective transesterified oil having S / P ≧ 3.
(2) The transesterified oil according to (1), wherein the saturated fatty acid in the constituent fatty acid is 85% or more.
(3) The transesterified oil according to (1), which is used for hard stock.
(4) A plastic fat composition using the transesterified oil according to (1) as a hard stock.
ロールイン用マーガリンのハードストックとして使用すると製パン性、パンの品質において良好となり、その他、バタークリームなどのフィリング用油脂として使用した場合などにおいても口どけと耐熱性が良好となる。 When used as a hard stock for roll-in margarine, the bread-making property and the quality of the bread are good. In addition, when used as a filling oil such as butter cream, the mouthfeel and heat resistance are good.
この発明においてハードストックとして好適な非選択的エステル交換油は、ナトリウムメチラート等の金属触媒やランダム化エステル交換リパーゼによる非選択的エステル交換により調製される。このエステル交換油は、構成脂肪酸が実質的に飽和脂肪酸からなり、C12が10〜30重量%、C22が2〜10重量%であり、飽和脂肪酸の残りが実質的にパルミチン酸(以下Pという)とステアリン酸(以下Sという)からなり、S/P≧3であるエステル交換油である。
C12が10重量%未満であると、製菓、製パン用途で用いたときに特にロールイン用マーガリンでコシが弱く、パンにおいても口どけが悪く、30重量%を超えると、ロールイン用マーガリンを製造するときにマーガリンがやわらかすぎて、シート状にできない。C22が2重量%未満であるとマーガリンのコシが弱くなり、10重量%を超えると、マーガリンが硬くパンの口どけが悪くなる。また、S/P<3であると、マーガリンにおいてグレーニングが発生しやすい可能性がある。
The non-selective transesterified oil suitable as a hard stock in the present invention is prepared by non-selective transesterification with a metal catalyst such as sodium methylate or a randomized transesterified lipase. In this transesterified oil, the constituent fatty acid is substantially composed of a saturated fatty acid, C12 is 10 to 30% by weight, C22 is 2 to 10% by weight, and the remainder of the saturated fatty acid is substantially palmitic acid (hereinafter referred to as P). And transesterified oil consisting of stearic acid (hereinafter referred to as S) and S / P ≧ 3.
When C12 is less than 10% by weight, the roll-in margarine is particularly weak when used in confectionery and bakery applications. Margarine is too soft to manufacture and cannot be made into a sheet. If C22 is less than 2% by weight, the stiffness of margarine will be weak, and if it exceeds 10% by weight, the margarine will be hard and the mouthfeel will be poor. Further, when S / P <3, there is a possibility that graining is likely to occur in margarine.
エステル交換油は構成脂肪酸中の飽和脂肪酸が85%以上であることが好ましい。85%未満であると、ロールイン用マーガリンでは生地を展延するときに液油の分離がある。 The transesterified oil preferably contains 85% or more of saturated fatty acids in the constituent fatty acids. When it is less than 85%, in the margarine for roll-in, there is separation of liquid oil when the dough is spread.
エステル交換油はハードストック用途として用いられることが好ましい。 The transesterified oil is preferably used for hard stock applications.
非選択的エステル交換油をハードストックとして使用した可塑性油脂組成物は、マーガリン、ファットスプレッド、ショートニング、バタークリームなどの製菓、製パン用として用いることが出来る。これら可塑性油脂組成物は、高融点油脂、及び液油(20〜25℃の常温で液状の油脂)により構成され、多くの場合中融点油脂もさらに含むが、本発明におけるエステル交換油は高融点油脂(ハードストック)として使用される。ここでいう中融点油脂とはハードストックより低融点の半固形状油脂であって、通常上昇融点が20〜35℃であり、トランス異性体含量が5%以下のものが好ましい。高融点油脂、中融点油脂、液油の配合割合は限定しないが、望ましくは高融点油脂/中融点油脂/液油=5〜100%/0〜95%/0〜95%であり、さらに望ましくは高融点油脂/中融点油脂/液油=5〜50%/0〜85%/10〜70%である。 The plastic fat composition using non-selective transesterified oil as a hard stock can be used for confectionery such as margarine, fat spread, shortening, butter cream, and bread making. These plastic fat compositions are composed of high melting point fats and liquid oils (oils that are liquid at room temperature of 20 to 25 ° C.), and in many cases further contain medium melting point fats, but the transesterified oil in the present invention has a high melting point. Used as fat (hard stock). The middle melting point fats and oils herein are semi-solid fats and oils having a melting point lower than that of the hard stock, and usually have a rising melting point of 20 to 35 ° C. and a trans isomer content of 5% or less. The blending ratio of the high melting point fat, the middle melting point fat, and the liquid oil is not limited, but is desirably high melting point fat / medium melting point fat / liquid oil = 5 to 100% / 0 to 95% / 0 to 95%, and more desirably. Is high melting point oil / medium melting point fat / liquid oil = 5-50% / 0-85% / 10-70%.
ロールイン用マーガリンは、公知の方法によって製造できるが、代表的な方法を述べると、まず親油性の乳化剤を含有した油相部と脱脂粉乳、食塩、糖類を添加した水相部を加熱混合して予備乳化を行う。予備乳化後、コンビネーター、パーフェクター、コンプレクター等の冷却、混合機により製造することができる。 Roll-in margarine can be produced by a known method. To describe a typical method, first, an oil phase part containing a lipophilic emulsifier and a water phase part to which skim milk powder, salt and sugar are added are heated and mixed. To pre-emulsify. After preliminary emulsification, it can be produced by cooling a combinator, perfector, complexor, etc., or by a mixer.
親油性の乳化剤として、レシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル等、従来公知の乳化剤の内、HLBの低い乳化剤が挙げられ、本発明においてはこれらのいずれを使用してもよい。 Examples of the lipophilic emulsifier include lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and the like, among the conventionally known emulsifiers, and emulsifiers having a low HLB. May be used.
以下に実施例及び比較例を例示して、この発見の効果をより一層に明確にするが、これらは例示であって、本発明が特に限定されるものではない。 Examples and Comparative Examples will be illustrated below to further clarify the effects of this discovery, but these are merely examples and the present invention is not particularly limited.
<ハードストック1の調製>
菜種油(沃素価117)55部、パーム油(沃素価52)10部、パーム核油(沃素価18)25部、ハイエルシン菜種油(C22の含量52.2%)10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック1とし、C12は、11.9重量%、C22は、5.5重量%であった。また、S/P=7.0であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 1>
Mixing 55 parts of rapeseed oil (iodine number 117), 10 parts of palm oil (iodine number 52), 25 parts of palm kernel oil (iodine number 18) and 10 parts of Hyelsin rapeseed oil (C22 content 52.2%), sodium methylate After performing non-selective transesterification using as a catalyst, it was washed with water, dehydrated, extremely cured using nickel as a catalyst, and purified to obtain an extremely cured transesterified oil. This extremely hardened transesterified oil was hard stock 1, C12 was 11.9% by weight, and C22 was 5.5% by weight. S / P = 7.0 and saturated fatty acid was 100%.
<ハードストック2の調製>
菜種油40部、パーム油10部、パーム核油40部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック2とし、C12は、19.1重量%、C22は、5.4重量%であった。また、S/P=5.5であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 2>
40 parts of rapeseed oil, 10 parts of palm oil, 40 parts of palm kernel oil and 10 parts of Hyelin rapeseed oil are mixed, and after non-selective transesterification using sodium methylate as a catalyst, it is washed with water, dehydrated, and extremely cured using nickel as a catalyst. And purified to obtain an extremely hardened transesterified oil. This extremely hardened transesterified oil was hard stock 2, C12 was 19.1% by weight, and C22 was 5.4% by weight. S / P = 5.5, and saturated fatty acid was 100%.
<ハードストック3の調製>
菜種油50部、パーム核油40部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック3とし、C12は、19.0重量%、C22は、5.5重量%であった。また、S/P=9.7であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 3>
After mixing 50 parts of rapeseed oil, 40 parts of palm kernel oil, and 10 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme curing using nickel as a catalyst, and purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was Hard Stock 3, C12 was 19.0% by weight, and C22 was 5.5% by weight. S / P = 9.7 and saturated fatty acid was 100%.
<ハードストック4の調製>
菜種油55部、パーム核油40部、ハイエルシン菜種油5部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック4とし、C12は、19.0重量%、C22は、2.9重量%であった。また、S/P=10.0であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 4>
After mixing 55 parts of rapeseed oil, 40 parts of palm kernel oil and 5 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme curing using nickel as a catalyst, and purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was Hard Stock 4, C12 was 19.0% by weight, and C22 was 2.9% by weight. S / P = 10.0 and saturated fatty acid was 100%.
<ハードストック5の調製>
菜種油45部、パーム核油40部、ハイエルシン菜種油15部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック5とし、C12は、19.0重量%、C22は、8.1重量%であった。また、S/P=9.3であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 5>
After mixing 45 parts of rapeseed oil, 40 parts of palm kernel oil and 15 parts of Hyelsin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme hardening using nickel as a catalyst, and purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was used as hard stock 5, C12 was 19.0% by weight, and C22 was 8.1% by weight. S / P = 9.3 and saturated fatty acid was 100%.
<ハードストック6の調製>
菜種油35部、パーム核油55部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック6とし、C12は、26.2重量%、C22は、5.4重量%であった。また、S/P=7.2であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 6>
After mixing 35 parts of rapeseed oil, 55 parts of palm kernel oil and 10 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme hardening using nickel as a catalyst, purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was hard stock 6, C12 was 26.2% by weight, and C22 was 5.4% by weight. S / P = 7.2 and saturated fatty acid was 100%.
<ハードストック7の調製>
極度硬化菜種油40部(沃素価1.2)、極度硬化パーム核油40部(沃素価0.6)、極度硬化ハイエルシン菜種油10部(沃素価0.6)、ハイオレイックひまわり油(オレイン酸81.7%)10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、精製してエステル交換油を得た。このエステル交換油をハードストック7とし、C12は、19.0重量%、C22は、5.4重量%であった。また、S/P=8.3であり、飽和脂肪酸は91%であった。
<Preparation of hard stock 7>
40 parts super hardened rapeseed oil (iodine number 1.2), 40 parts super hardened palm kernel oil (iodine number 0.6), 10 parts super hardened hay rapeseed oil (iodine number 0.6), high oleic sunflower oil (81. oleic acid). 7%) 10 parts were mixed and subjected to non-selective transesterification using sodium methylate as a catalyst, followed by purification to obtain a transesterified oil. This transesterified oil was designated as hard stock 7, and C12 was 19.0% by weight and C22 was 5.4% by weight. S / P = 8.3 and saturated fatty acid was 91%.
<ハードストック8の調製>
極度硬化菜種油30部、極度硬化パーム核油40部、極度硬化ハイエルシン菜種油10部、ハイオレイックひまわり油(沃素価85.7、オレイン酸81.7%)20部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、精製してエステル交換油を得た。このエステル交換油をハードストック8とし、C12は、19.0重量%、C22は、5.2重量%であった。また、S/P=6.9であり、飽和脂肪酸は82%であった。
<Preparation of hard stock 8>
30 parts of extremely hardened rapeseed oil, 40 parts of extremely hardened palm kernel oil, 10 parts of extremely hardened Hyelsin rapeseed oil, 20 parts of high oleic sunflower oil (iodine value 85.7, oleic acid 81.7%) are mixed with sodium methylate as a catalyst. After non-selective transesterification, purification was performed to obtain a transesterified oil. This transesterified oil was designated as hard stock 8, C12 was 19.0% by weight, and C22 was 5.2% by weight. S / P = 6.9, and saturated fatty acid was 82%.
<ハードストック9の調製>
菜種油65部、パーム油10部、パーム核油15部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック9とし、C12は、7.2重量%、C22は、5.5重量%であった。また、S/P=8.1であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 9>
After mixing 65 parts of rapeseed oil, 10 parts of palm oil, 15 parts of palm kernel oil and 10 parts of Hyelsin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, and extremely curing using nickel as a catalyst And purified to obtain an extremely hardened transesterified oil. This extremely hardened transesterified oil was Hard Stock 9, C12 was 7.2% by weight, and C22 was 5.5% by weight. S / P = 8.1 and saturated fatty acid was 100%.
<ハードストック10の調製>
菜種油20部、パーム核油70部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック10とし、C12は、33.3重量%、C22は、5.3重量%であった。また、S/P=5.1であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 10>
After mixing 20 parts of rapeseed oil, 70 parts of palm kernel oil, and 10 parts of Hyelin rapeseed oil, after non-selective transesterification using sodium methylate as a catalyst, washing and dehydrating, extremely curing and purifying using nickel as a catalyst Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was Hard Stock 10, C12 was 33.3% by weight, and C22 was 5.3% by weight. S / P = 5.1 and saturated fatty acid was 100%.
<ハードストック11の調製>
菜種油60部、パーム核油40部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック11とし、C12は、19.0重量%、C22は、0.3重量%であった。また、S/P=10.4であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 11>
After mixing 60 parts of rapeseed oil and 40 parts of palm kernel oil, non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, extreme curing using nickel as a catalyst, refining and ultra-curing transesterification Got oil. This extremely hardened transesterified oil was hard stock 11, C12 was 19.0% by weight, and C22 was 0.3% by weight. S / P = 10.4 and saturated fatty acid was 100%.
<ハードストック12の調製>
菜種油35部、パーム核油40部、ハイエルシン菜種油25部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック12とし、C12は、19.0重量%、C22は、13.2重量%であった。また、S/P=8.6であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 12>
After mixing 35 parts of rapeseed oil, 40 parts of palm kernel oil, and 25 parts of Hyelin rapeseed oil, non-selective transesterification using sodium methylate as a catalyst, washing and dewatering, ultra-hardening using nickel as a catalyst, purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was used as hard stock 12, C12 was 19.0% by weight, and C22 was 13.2% by weight. S / P = 8.6 and saturated fatty acid was 100%.
<ハードストック13の調製>
パーム油50部、パーム核油40部、ハイエルシン菜種油10部を混合し、ナトリウムメチラートを触媒として非選択的エステル交換を行った後、水洗、脱水し、ニッケルを触媒として極度硬化を行い、精製して極度硬化エステル交換油を得た。この極度硬化エステル交換油をハードストック13とし、C12は、19.1重量%、C22は、5.4重量%であった。また、S/P=1.5であり、飽和脂肪酸は100%であった。
<Preparation of hard stock 13>
After mixing 50 parts of palm oil, 40 parts of palm kernel oil and 10 parts of Hyelin rapeseed oil, after performing non-selective transesterification using sodium methylate as a catalyst, washing with water, dehydration, and extremely curing using nickel as a catalyst for purification Thus, an extremely hardened transesterified oil was obtained. This extremely hardened transesterified oil was used as hard stock 13. C12 was 19.1% by weight, and C22 was 5.4% by weight. S / P = 1.5, and saturated fatty acid was 100%.
<ロールイン用マーガリンの作製>
表1の配合にてロールイン用マーガリンを作製した。各ハードストック1〜13と中融点油脂と液油を配合したものを油相とした。本実施及び比較例に用いた中融点油脂はエステル交換油、「パーキッドY(不二製油(株製)」を使用した。水相は、水と脱脂粉乳と精製塩を用い、乳化剤はステアリン酸系モノグリセリドとレシチンを用いた。実施例1〜8において高融点ハードストック1〜8を使用してロールイン用マーガリンを作製した。比較例1〜5において高融点ハードストック9〜13を使用してロールイン用マーガリンを作製した。配合を表1に示す。
<Preparation of roll-in margarine>
Roll-in margarine was prepared according to the formulation shown in Table 1. An oil phase was prepared by blending each hard stock 1 to 13, medium melting point fat and liquid oil. The intermediate melting point oil used in this embodiment and the comparative example was a transesterified oil, “Perkid Y (Fuji Oil Co., Ltd.).” The water phase was water, skimmed milk powder and purified salt, and the emulsifier was stearic acid. A monoglyceride and lecithin were used to prepare roll-in margarine using high melting point hard stocks 1 to 8 in Examples 1 to 8. In Comparative Examples 1 to 5, high melting point hard stocks 9 to 13 were used. A roll-in margarine was prepared and the formulation is shown in Table 1.
<表1>
<Table 1>
<クロワッサンの作製>
ロールイン用マーガリンを使用し、表2の配合、表3の製造条件でクロワッサンを焼成した。
<Production of croissants>
A croissant was baked using the roll-in margarine with the composition shown in Table 2 and the production conditions shown in Table 3.
<表2>
<Table 2>
<表3>
<Table 3>
<ロールイン用マーガリンとクロワッサンの評価>
表4に実施例1〜8、比較例9〜13としてハードストック1〜13を使用して作製したロールイン用マーガリンの評価とロールイン用マーガリンを用いて作製したクロワッサンの評価を示す。ハードストック1〜13のC12の含量、C22の含量、S/P、飽和脂肪酸含量を示す。
<Evaluation of roll-in margarine and croissant>
Table 4 shows evaluation of margarine for roll-in produced using Examples 1-8 and Comparative Examples 9-13 using hardstock 1-13 and evaluation of croissant produced using margarine for roll-in. The C12 content, C22 content, S / P, and saturated fatty acid content of hard stocks 1 to 13 are shown.
<表4>
<Table 4>
製造時の作業性とは、マーガリンをシートとしてとる際に適度な硬さをもつか評価した。
判定結果: 1〜4点 やわらかく不良
5〜7点 適度なかたさをもち良好
8〜10点 適度な硬さをもち非常に良好
ロールイン時の物性とは、マーガリンを生地にロールインするときに生地とともに展延し、マーガリンに割れがないか評価した。
判定結果: 1〜4点 展延せず割れがあり不良
5〜7点 展延性がよく、割れがなく良好
8〜10点 非常に展延性がよく、割れがなく非常に良好
グレーニングは、マーガリンを5℃に保存し評価した。
判定結果: 1〜4点 1ヶ月で発生あり
5〜7点 1〜3ヶ月で発生あり
8〜10点 3ヶ月以上発生なし
生地の浮きは、焼成後のクロワッサンを半分にカットし
判定結果: 1〜4点 浮きが小さく不良
5〜7点 浮きがあり良好。
8〜10点 浮きが大きく非常に良好。
口どけとは、クロワッサンを食した際の口どけを評価した。
判定結果: 1〜4点 口どけ悪く不良
5〜7点 口どけよく良好
8〜10点 口どけがよく非常に良好
The workability at the time of manufacture was evaluated whether the margarine had a suitable hardness when taken as a sheet.
Judgment result: 1-4 points
5-7 points Good with moderate hardness
8 to 10 points Appropriate hardness and very good physical properties at the time of roll-in were evaluated as to whether margarine was cracked by spreading with the fabric when the margarine was rolled into the fabric.
Judgment result: 1 to 4 points
5-7 points Good extensibility, good without cracks
8-10 points Very good graining with good spreadability and no cracking. Margarine was stored at 5 ° C and evaluated.
Judgment result: 1-4 points Occurs in one month
5-7 points Occurred in 1-3 months
8 to 10 points No occurrence for 3 months or more The dough float is cut after cutting the croissant in half and the result is 1 to 4 points.
5-7 points Good with lift.
8-10 points Large floating and very good.
The mouth-feel was evaluated for mouth-feel when eating croissants.
Judgment result: 1-4 points
5-7 points
8-10 points Very good mouthfeel
以上のように、本発明による非選択的エステル交換油を使用することにより、トランス異性体含量を低減させた品質良好なロールイン用マーガリン用ハードストックを製造できる。
また、本発明による非選択的エステル交換油を使用することで、トランス異性体含量を低減させた品質良好な可塑性油脂組成物を製造できる。
As described above, by using the non-selective transesterified oil according to the present invention, a roll stock margarine hard stock with a reduced trans isomer content can be produced.
In addition, by using the non-selective transesterified oil according to the present invention, it is possible to produce a plastic oil composition having good quality with reduced trans isomer content.
本発明によって、トランス異性体含量が少なく、可塑性油脂組成物のハードストック用途として良好な物性をもたらす、エステル交換油脂、およびこれを用いた可塑性油脂組成物を得ることができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to obtain a transesterified oil and fat, and a plastic oil and fat composition using the same, which have a low trans isomer content and provide good physical properties for use as a hard stock of the plastic oil and fat composition.
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