JPH03146595A - Production of granular solid oil and fat - Google Patents
Production of granular solid oil and fatInfo
- Publication number
- JPH03146595A JPH03146595A JP28646189A JP28646189A JPH03146595A JP H03146595 A JPH03146595 A JP H03146595A JP 28646189 A JP28646189 A JP 28646189A JP 28646189 A JP28646189 A JP 28646189A JP H03146595 A JPH03146595 A JP H03146595A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fats
- oils
- fat
- melting point
- 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.)
- Pending
Links
- 239000007787 solid Substances 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000003921 oil Substances 0.000 claims abstract description 91
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 238000002844 melting Methods 0.000 claims abstract description 38
- 230000008018 melting Effects 0.000 claims abstract description 38
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000003925 fat Substances 0.000 claims description 65
- 239000000126 substance Substances 0.000 claims description 33
- 239000002131 composite material Substances 0.000 claims description 9
- 235000002316 solid fats Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 abstract description 80
- 235000014593 oils and fats Nutrition 0.000 abstract description 17
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 abstract description 14
- 235000019482 Palm oil Nutrition 0.000 abstract description 12
- 239000002540 palm oil Substances 0.000 abstract description 12
- 239000003760 tallow Substances 0.000 abstract description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 9
- 238000010438 heat treatment Methods 0.000 abstract description 8
- 235000019501 Lemon oil Nutrition 0.000 abstract description 3
- 239000010501 lemon oil Substances 0.000 abstract description 3
- 235000021323 fish oil Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 description 58
- 239000000203 mixture Substances 0.000 description 19
- 235000015278 beef Nutrition 0.000 description 18
- 239000002245 particle Substances 0.000 description 13
- 239000003814 drug Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 229940079593 drug Drugs 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000005484 gravity Effects 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 6
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000005979 Citrus limon Nutrition 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 4
- 239000003905 agrochemical Substances 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 239000000110 cooling liquid Substances 0.000 description 4
- 238000001640 fractional crystallisation Methods 0.000 description 4
- 235000015220 hamburgers Nutrition 0.000 description 4
- 230000000968 intestinal effect Effects 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- DKYWVDODHFEZIM-UHFFFAOYSA-N ketoprofen Chemical compound OC(=O)C(C)C1=CC=CC(C(=O)C=2C=CC=CC=2)=C1 DKYWVDODHFEZIM-UHFFFAOYSA-N 0.000 description 3
- 229960000991 ketoprofen Drugs 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000004062 sedimentation Methods 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 241000255925 Diptera Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000004471 Glycine Substances 0.000 description 2
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 2
- VQXSOUPNOZTNAI-UHFFFAOYSA-N Pyrethrin I Natural products CC(=CC1CC1C(=O)OC2CC(=O)C(=C2C)CC=C/C=C)C VQXSOUPNOZTNAI-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 235000004279 alanine Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 239000011324 bead Substances 0.000 description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000002826 coolant Substances 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000008173 hydrogenated soybean oil Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- HYJYGLGUBUDSLJ-UHFFFAOYSA-N pyrethrin Natural products CCC(=O)OC1CC(=C)C2CC3OC3(C)C2C2OC(=O)C(=C)C12 HYJYGLGUBUDSLJ-UHFFFAOYSA-N 0.000 description 2
- VJFUPGQZSXIULQ-XIGJTORUSA-N pyrethrin II Chemical compound CC1(C)[C@H](/C=C(\C)C(=O)OC)[C@H]1C(=O)O[C@@H]1C(C)=C(C\C=C/C=C)C(=O)C1 VJFUPGQZSXIULQ-XIGJTORUSA-N 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- VWVRASTUFJRTHW-UHFFFAOYSA-N 2-[3-(azetidin-3-yloxy)-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical group O=C(CN1C=C(C(OC2CNC2)=N1)C1=CN=C(NC2CC3=C(C2)C=CC=C3)N=C1)N1CCC2=C(C1)N=NN2 VWVRASTUFJRTHW-UHFFFAOYSA-N 0.000 description 1
- ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical group C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2 ZRPAUEVGEGEPFQ-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical group N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 239000002386 air freshener Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 229940126701 oral medication Drugs 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000825 pharmaceutical preparation Substances 0.000 description 1
- 229940127557 pharmaceutical product Drugs 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- OVARTBFNCCXQKS-UHFFFAOYSA-N propan-2-one;hydrate Chemical compound O.CC(C)=O OVARTBFNCCXQKS-UHFFFAOYSA-N 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000004550 soluble concentrate Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000012798 spherical particle Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は食料品、医薬品、化粧品、健康食品、調味剤、
農薬等の広い分野で利用可能な粒子状の固形油脂、もし
くはこれに機能性物質（芳香性物質、呈味物質、腸内細
菌、酵素、医療用薬剤、ビタミン類、農薬等の特別の機
能を有する有用性物質）を添加複合させた粒子状の機能
性物質複合固形油脂製品の製造方法に関するものである
。[Detailed Description of the Invention] [Industrial Application Field] The present invention is applicable to foods, pharmaceuticals, cosmetics, health foods, seasonings,
Particulate solid oils and fats that can be used in a wide range of fields such as agricultural chemicals, or functional substances (such as aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, agricultural chemicals, etc.) that have special functions. The present invention relates to a method for manufacturing a particulate functional substance-composite solid oil and fat product, in which a functional substance-composite solid fat product is added and complexed.
〔従来の技術〕 〔発明が解決しようとする課題〕一般
に油脂は常温（一般には２０℃）で液体か固体かのいず
れかの形態をとっている。[Prior Art] [Problems to be Solved by the Invention] In general, fats and oils are either liquid or solid at room temperature (generally 20° C.).
すなわち、天然の動植物から作られた油脂は、その多く
は常温で液状又はペースト状であり、牛脂や豚腸等のよ
うに、僅かな室温の変化によって液状、ペースト状、半
固体と形態を変化させるものが多く、食品製造現場や保
管、運搬等においては取扱いに注意が要求されていた。In other words, most oils and fats made from natural animals and plants are liquid or paste-like at room temperature, and like beef tallow and pig intestines, their form changes from liquid to paste to semi-solid with slight changes in room temperature. There are many things that can cause a lot of damage, and care must be taken when handling them at food manufacturing sites, storage, transportation, etc.
この使い勝手の悪さを解決するために油脂を常温下にお
いてもビーズ状或いは顆粒状等固形の粒子を呈するよう
に調整する必要があるものと考えられる。In order to solve this problem of inconvenience, it is thought that it is necessary to adjust the fats and oils so that they exhibit solid particles such as beads or granules even at room temperature.
近年油脂に水素添加を行い、融点（以下油脂の融点と称
するときは上昇融点を示す）の高い所謂硬化油脂が製造
され、石鹸や脂肪酸の原料等として使用されるようにな
った。又油脂の分画技術の進歩により、融点の高い油脂
を天然油脂から分離精製調整することも可能となり、そ
れらの中には常温で固形を呈するものも見られるように
なった。In recent years, so-called hydrogenated fats and oils have been produced by hydrogenating fats and oils and have a high melting point (hereinafter referred to as "melting point of fats and oils" indicates an elevated melting point), and have come to be used as raw materials for soaps and fatty acids. Furthermore, advances in oil and fat fractionation technology have made it possible to separate and refine oils and fats with high melting points from natural oils and fats, and some of these oils are now solid at room temperature.
しかし現在、常温で固形を呈するそれらの油脂の通常の
流通形態はフレーク状、塊状或いは各種の缶容器に充填
された固形状であり、缶に充填した製品については使用
時に一旦融点以上に加熱し融解し液状として取り出さね
ばならない不便があり、フレーク状や塊状の製品につい
てはフレークや塊の大きさが一定しないことや、運搬時
など容易に破壊され使い難い微小粉末を生じる等の不都
合があった。更にそれらの形態は必ずしも外見のよいも
のではなかった。However, at present, the normal distribution form of these oils and fats, which are solid at room temperature, is in the form of flakes, lumps, or solid forms filled in various cans, and products filled in cans must be heated above their melting point before use. There is the inconvenience of having to melt it and take it out as a liquid, and when it comes to flake-like or lump-like products, there are inconveniences such as the size of the flakes or lumps being inconsistent, and the formation of minute powders that are easily destroyed during transportation and difficult to use. . Furthermore, their forms were not necessarily aesthetically pleasing.
一方、芳香性物質、呈味物質、腸内細菌、酵素、医療用
薬剤、ビタミン類、農薬等ではその取扱い性の容易さを
求めて種々の試みがなされている。On the other hand, various attempts have been made to improve the ease of handling of aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, agricultural chemicals, and the like.
例えば、医薬品等においては薬品をカプセル中に封入し
たカプセル剤や、賦型剤を加えて錠剤とする方法等が行
われているが、それらの方法はいずれも製造上複雑な工
程を要したり、高度の技術が必要で、製造コストが高い
と云う問題があり、しかも医薬品等においてはカプセル
化した製剤では保存中にカプセルが変形を来したり、内
容物が変化して漏出するなどが経験されており、錠剤と
したものについても保存中に乾燥によりヒビ割れや変色
を発生することがあった。For example, in the field of pharmaceuticals, there are capsules in which the drug is encapsulated, and tablets made by adding excipients, but all of these methods require complicated manufacturing processes. However, there are problems in that highly sophisticated technology is required and manufacturing costs are high, and in the case of pharmaceutical products, capsules deform during storage, or the contents change and leak. Even tablets have been subject to cracking and discoloration due to drying during storage.
このため、物理的に保護しながら化学的にも安定な物質
の中に保存されることが、解決手段として考えられ、一
部には脂溶性の主剤の場合、大豆油などに溶解させて乳
化し注射側として製剤化する等が試みられているが、液
状製剤であるために製剤の収納容器としてアンプル、バ
イヤル等特殊なものを必要とし、かつ注射に伴う機器等
の消毒等の問題が付随し、煩雑であった。For this reason, a possible solution is to store it in a chemically stable substance while physically protecting it, and in the case of fat-soluble base ingredients, it can be emulsified by dissolving it in soybean oil etc. Attempts have been made to create a formulation for injection, but since it is a liquid formulation, special containers such as ampoules and vials are required to store the formulation, and there are problems such as sterilization of equipment associated with injection. However, it was complicated.
このため種々の応用分野を考えると、固形油脂を活用す
ることが一つの手段と考えられるが、固形油脂は通常の
形のままでは取り扱いがし難く、粒状化できれば、取り
扱いの問題を解決し得るものと思われる。しかるに油脂
又は油脂複合製品を粒子状とすることを通常の造粒装置
で行おうとしても、油脂の融点が比較的低いために、造
粒は困難であ。For this reason, considering various application fields, it is thought that one way is to utilize solid fats and oils, but solid fats and oils are difficult to handle in their normal form, and if they can be made into granules, this problem of handling could be solved. It seems to be. However, even if an attempt is made to form oils and fats or fat and oil composite products into particles using a normal granulating device, granulation is difficult because the melting point of fats and oils is relatively low.
本発明は上記の課題を解決し、粒子状の固形油脂及び機
能性物質の添加された粒子状の固形油脂製品を製造する
方法を提供するものである。The present invention solves the above problems and provides a method for producing particulate solid oil and fat products to which a functional substance is added.
すなわち本発明の概要は以下のとおりである。That is, the outline of the present invention is as follows.
請求項１の発明は、融点が常温以上の温度である油脂を
融点以上の温度に加熱して融解させ、該油脂の融点未満
の温度に保持された該油脂を溶解し難い液体中に滴下し
、粒子の油滴とした後固化し、これを分離乾燥すること
により粒子状固形油脂とする方法である。The invention of claim 1 is a method of heating an oil or fat whose melting point is above room temperature to melt it to a temperature above the melting point, and dropping the oil or fat, which is maintained at a temperature below the melting point of the fat, into a liquid in which it is difficult to dissolve. This is a method of forming particulate oil droplets, solidifying them, and separating and drying them to obtain particulate solid fats and oils.
請求項２の発明は融点が常温以上の温度である油脂を保
持剤とし、機能性物質を添加した機能性物質複合油脂を
該油脂の融点未満の温度に保持された該油脂を溶解し難
い液体中に滴下し、粒子状の機能性物質複合油滴とした
後同化、これを分離乾燥することにより粒状の機能性物
質複合固形油脂製品を得る方法である。The invention according to claim 2 uses an oil or fat whose melting point is at a temperature higher than room temperature as a retaining agent, and a functional substance composite oil or fat to which a functional substance is added, which is kept at a temperature below the melting point of the oil or fat and is a liquid in which the oil or fat is difficult to dissolve. In this method, a particulate functional substance composite solid oil product is obtained by dropping the mixture into particulate functional substance composite oil droplets, which are then assimilated and separated and dried.
上記に於て、使用される油脂としては常温（２０℃）で
固形を呈する融点が常温以上の油脂であって、蒸溜また
は分別結晶により得られる油脂があげられる。In the above, the fats and oils used include fats and oils that are solid at room temperature (20° C.) and have a melting point higher than room temperature, and that are obtained by distillation or fractional crystallization.
常温で液状又はペースト状の通常の動植物性油脂に融点
の高い硬化油脂あるいは分別結晶法等により動植物油脂
から得られた融点の高い油脂を添加し、融点を上げて常
温で固形を呈するように改良した油脂も適用することが
出来る。Hydrogenated fats with a high melting point or fats and oils with a high melting point obtained from animal and vegetable fats by fractional crystallization are added to normal animal and vegetable fats and oils that are liquid or paste-like at room temperature to raise the melting point and improve it so that it becomes solid at room temperature. Oils and fats can also be applied.
前記油脂を滴下し粒状化するための液体としては該油脂
を溶解し難いものが選択されるが、特にアルコール、ア
セトン又は水は単独又は混合液として使用することが出
来る。しかし製品によっては前記液体の微量の存在は勿
論、爾後的にその変化物の残留を嫌う場合があるので冷
却固化用の液体は慎重に選択する必要がある。中でもエ
タノールは消毒作用もあり、かつ仮に製品中に残留して
付着しても無害であるので好ましい。The liquid for dropping the oil and fat to granulate it is selected from a liquid that does not easily dissolve the oil and fat, and in particular, alcohol, acetone, or water can be used alone or as a mixture. However, depending on the product, it is necessary to carefully select the liquid for cooling and solidification, since not only the presence of a trace amount of the above liquid but also the remaining of its changed substances may be disliked depending on the product. Among these, ethanol is preferable because it has a disinfecting effect and is harmless even if it remains in the product and adheres to it.
なお、本発明において、液体としては油脂を溶解し難い
ものが選択されるとしているが、例えば０℃でのメタノ
ールに対しては溶液１００ｇｒ中０．４６ｇｒ程度、ア
セトンにたいしては溶液１００ｇｒ中０．６６ｇｒ程度
であるので、温度条件を定め液体を特定しなければ一様
にはいえないが、大体この程度を目安として考えられる
。In addition, in the present invention, the liquid is selected to be one that does not easily dissolve fats and oils, but for example, for methanol at 0°C, it is about 0.46g in 100g of solution, and for acetone, it is about 0.66g in 100g of solution. Since it is a degree, it cannot be said that it is uniform unless the temperature conditions are determined and the liquid is specified, but this degree can be considered as a rough guide.
本発明で用いられる機能性物質としては、芳香性物質、
呈味物質、腸内細菌、酵素、医療用薬剤、ビタミン類、
農薬等機能を有する物質を総称するが、保持剤たる油脂
及び冷却用液体と反応性のないことを要件とすることは
勿論である。The functional substances used in the present invention include aromatic substances,
Taste substances, intestinal bacteria, enzymes, medical drugs, vitamins,
It is a general term for substances that have functions such as agricultural chemicals, but it goes without saying that they must not be reactive with oils and fats as retention agents and cooling liquids.
なお又粒子の分離乾燥には、通常濾過及び風乾が経済的
であり、かつ製品に悪影響を及ぼさないので有利である
。Furthermore, for separating and drying the particles, filtration and air drying are usually advantageous because they are economical and do not adversely affect the product.
本発明の実施に際しては油脂又は機能性物質複合油脂を
、該油脂を溶解し難い液体中に滴下すると、その滴下速
度はノズルの内径、油脂等滴下物と、液体との温度差、
滴下距離等の種々の条件によってことなるが、高温の油
滴が冷却される液体と接触することにより、先ず雫の形
状の軟質の固形物となり、油脂等より比重の小さい液体
中ではこれが次第に下に沈んで行き、その間で表面張力
によりほぼ球状になり、低部に沈積するので、これを濾
過等により分別し乾燥すれば目的とする粒子状固形油脂
製品が得られる。When carrying out the present invention, when a fat or a functional substance composite fat is dropped into a liquid in which the fat or oil is difficult to dissolve, the dropping speed is determined by the inner diameter of the nozzle, the temperature difference between the dropped material such as the fat, etc., and the liquid,
Although it depends on various conditions such as the dropping distance, when a high-temperature oil droplet comes into contact with the cooling liquid, it first becomes a soft solid in the shape of a drop, and in a liquid with a lower specific gravity than oil or fat, this gradually drops. During this time, the particles become almost spherical due to surface tension and are deposited in the lower part, and if this is separated by filtration or the like and dried, the desired particulate solid oil and fat product can be obtained.
しかし、もしも偏平な粒子を希望する場合は、油脂等よ
り比重の大きい液体を冷却用に用いれば、油滴又は油滴
状物は下に沈下することなく、液体の表面部で偏平な固
形粒子となるので、これを濾過等により分別すれば目的
とする偏平な粒子状固形油脂製品が得られる。However, if flat particles are desired, if a liquid with a higher specific gravity than oil or fat is used for cooling, the oil droplets or oil droplet-like objects will not sink to the bottom, and flat solid particles will form on the surface of the liquid. Therefore, if this is separated by filtration or the like, the desired flat particulate solid oil and fat product can be obtained.
アルコールやアセトンを冷却媒体として使用するときは
水で稀釈し易いので、比重の調節が容易であり、このた
め油脂の沈降速度を制御することができる。すなわち液
体（冷却媒体）の比重を油脂の比重より僅かに小さくす
るときは、液中での油脂粒の沈降速度は遅く、逆に溶液
の比重が油脂の比重よりも４かに小さい時は油脂粒は速
やかに底部へ沈降する。沈降速度をコントロールするこ
とは沈降中に油脂粒が互いに接触し、融合ないしは融着
することを防止する意味で重要であるが、水の割合が多
く溶液の比重が滴下される油脂の比重よりも大きい場合
は、前記したように滴下された油脂は液体中に沈降する
ことなく表面に存在し、そこで冷却され、固形化するた
め、球状でなく、円板状等の偏平状を呈することとなる
。When alcohol or acetone is used as a cooling medium, it is easy to dilute with water, so the specific gravity can be easily adjusted, and therefore the sedimentation rate of fats and oils can be controlled. In other words, when the specific gravity of the liquid (cooling medium) is made slightly lower than the specific gravity of the oil, the settling speed of the oil particles in the liquid is slow, and conversely, when the specific gravity of the solution is 4 times smaller than the specific gravity of the oil The grains quickly settle to the bottom. Controlling the sedimentation rate is important in order to prevent oil particles from coming into contact with each other during sedimentation and fusing or fusing together. If it is large, as mentioned above, the dropped oil will exist on the surface of the liquid without settling, where it will be cooled and solidified, resulting in a flat shape such as a disk rather than a spherical shape. .
なお、本発明の代表的実施方法は油滴の滴下速度を１０
ｃｃ／分とし、滴下距離を５ ｉｎとすれば直径約３鶴
の粒子が約５０ケ／分得られる。又油滴と冷却用の液体
との温度差は４０〜８０℃が加熱温度、滴下温度等種々
の条件から好ましい。Note that in a typical implementation method of the present invention, the dropping rate of oil droplets is set to 10
If the rate is cc/min and the dropping distance is 5 inches, about 50 particles with a diameter of about 3 cranes can be obtained per minute. Further, the temperature difference between the oil droplets and the cooling liquid is preferably 40 to 80°C in view of various conditions such as heating temperature and dropping temperature.
以下本発明の実施例について述べる。 Examples of the present invention will be described below.
実施例１
常温ではペースト状又は半固形を呈する牛脂（融点４２
℃）をビーズ状に成形する目的で、この牛脂７重量部に
硬化牛脂（融点６０℃）３重量部を添加した。添加後こ
のものを７０″Ｃに加熱融解し充分混合した。Example 1 Beef tallow (melting point 42
3 parts by weight of hardened beef tallow (melting point 60°C) was added to 7 parts by weight of this beef tallow for the purpose of molding the beef tallow (melting point: 60°C) into beads. After the addition, the mixture was heated and melted at 70''C and thoroughly mixed.
更に上記融解物を０℃のアセトン−水混合液（アセトン
８０容量％、水２０容量％）に直径１１ｍのノズルより
滴下した。液面とノズル先端との距離は１０ｍｍとした
。油脂は溶液の底部に直径２ｍｍの球状の粒子として堆
積した。これを濾過し分離乾燥して固形状油脂を得た。Further, the above melt was added dropwise to an acetone-water mixture (80% by volume of acetone, 20% by volume of water) at 0°C through a nozzle with a diameter of 11 m. The distance between the liquid level and the nozzle tip was 10 mm. The fat was deposited at the bottom of the solution as spherical particles with a diameter of 2 mm. This was filtered and separated and dried to obtain a solid fat or oil.
このものは常温でビーズ状の固形を示し、ベタツキもな
く取り扱いが非常に容易となった。焼き肉調理に際し、
焦げ付きを防ぐ目的であらかじめフライパンに散布して
使用したところ牛肉の香りが引き立てられた美味な焼肉
ができた。This product had a bead-like solid form at room temperature, was not sticky, and was very easy to handle. When cooking grilled meat,
When I sprinkled it on a frying pan in advance to prevent it from burning, I was able to make delicious yakiniku that brought out the flavor of the beef.
実施例２
レモン油２重量部とパーム油から分別結晶により得られ
た融点４５℃の油脂９８重量部とを加熱溶融混合し、融
点４２℃〜４４℃の常温で固形油脂を得た。この油脂を
５５°Ｃに加熱して融解し、５°Ｃに冷却されたエタノ
ール−水混合液（エタノール７５容量％、水２５容量％
）中に滴下した。その結果、溶液の底部に固化した球状
固形油脂を得た。このものは分離乾燥後、レモンの香り
を有し、ケーキ及びクツキーの製造時に小麦粉に対し２
重量％の割合で添加したところ、ケーキ及びクツキー両
者ともレモンの香りを有して脂肪のある美味な製品が得
られた。Example 2 2 parts by weight of lemon oil and 98 parts by weight of an oil or fat with a melting point of 45°C obtained from palm oil by fractional crystallization were heated and melted and mixed to obtain a solid oil or fat with a melting point of 42°C to 44°C at room temperature. This oil and fat was heated to 55°C to melt it, and then cooled to 5°C to create an ethanol-water mixture (ethanol 75% by volume, water 25% by volume).
). As a result, spherical solid fats and oils were obtained which solidified at the bottom of the solution. After separation and drying, this product has a lemon aroma and is added to flour at 2% when making cakes and kutskii.
When added in proportions of % by weight, both cake and kutsky obtained fatty and delicious products with a lemon aroma.
実施例３
融点６５℃の硬化魚油にトコフェロールを２重量％の割
合で添加し、７０℃に加熱溶融した。この油脂を水面上
５龍に設置した内径１龍のノズルから２０℃の水に対し
徐々に滴下した。その結果直径４ｍｍの円板状のトコフ
ェロールを含有した固形油脂が水面上に得られた。これ
を分離乾燥して製品を得た。Example 3 Tocopherol was added at a ratio of 2% by weight to hydrogenated fish oil with a melting point of 65°C, and the mixture was heated and melted at 70°C. This oil and fat was gradually dripped into water at 20° C. from a nozzle with an inner diameter of 1 mm placed 5 mm above the water surface. As a result, a disk-shaped solid oil containing tocopherol with a diameter of 4 mm was obtained on the water surface. This was separated and dried to obtain a product.
実施例４
牛油及び硬化牛脂を主原料とし、調味料等の添加物とと
もに表１に示す組成のものとし、１１８℃、２時間加熱
処理を行なった。その後８０℃にまで冷却した時点で上
層の油脂を分離し、この油脂を７０℃に保ち、５℃に冷
却したエタノール水混合液（エタノール７５容量％、水
２５容量％）中に内径ｌ龍のノズルから滴下することに
よりビーズ状の調味固形油脂を得た。この固形油脂は牛
肉様フレーバーを有し、ハンバーグ製造時に牛挽き南中
に２％の割合で添加したところ牛肉の香りの強い良好な
ハンバーグが得られた。Example 4 Using beef oil and hardened beef tallow as main raw materials, the compositions shown in Table 1 were prepared along with additives such as seasonings, and heat treatment was performed at 118° C. for 2 hours. After that, when the oil and fat in the upper layer was cooled to 80℃, the upper layer was separated. Bead-shaped seasoning solid fats and oils were obtained by dripping from a nozzle. This solid oil has a beef-like flavor, and when it was added at a rate of 2% to ground beef minced meat during the production of hamburgers, a good hamburger with a strong beef aroma was obtained.
表
（重量％）
２．０
２．０
３．０
３．０
５．０
１０．０
１０．０
４０．０
２５、Ｏ
アラニン
グリシン
キシロース
ソルビトール
牛肉エキス
酒
醤油
牛脂
硬化牛脂
実施例５
８５℃に加熱溶解した硬化牛脂
（融点５２℃）
８８重
壁部に室温下で牛肉エキス（水溶性濃縮液） １０℃量
部と大豆レシチン２重量部を加え、ホモミキサーを用い
混合処理を行った。油脂が固形化せず溶液状態のうちに
２０℃に調節した８０容量％エタノールー水混合液中へ
滴下し、混合液の底部に小球状の固形油脂を得た。この
ものを取り出した後、濾紙上で風乾し牛肉様フレーバー
を有する固形油脂を得た。この小球状の固形油脂をハン
バーグ製造時にミンチ肉とともに全体の重量に対し２重
量％の割合で練り混んだところ、調理後牛肉様フレーバ
ーの強調された上質のハンバーグが得られた。Table (weight%) 2.0 2.0 3.0 3.0 5.0 10.0 10.0 40.0 25, O Alanine Glycine Xylose Sorbitol Beef extract Sake Soy sauce Beef tallow Hardened beef tallow Example 5 Heated to 85°C A 10°C portion of beef extract (water-soluble concentrate) and 2 parts by weight of soybean lecithin were added to a 88-wall portion of dissolved hardened beef tallow (melting point: 52°C) at room temperature, and mixed using a homomixer. While the fat was not solidified and was still in a solution state, it was dropped into an 80 volume % ethanol-water mixture adjusted to 20°C to obtain small spherical solid fat at the bottom of the mixture. After taking this product out, it was air-dried on a filter paper to obtain a solid fat and oil having a beef-like flavor. When these small spherical solid fats and oils were kneaded with minced meat at a ratio of 2% by weight based on the total weight during hamburger production, a high-quality hamburger with an accentuated beef-like flavor was obtained after cooking.
実施例６
パーム油から分別結晶によって分画された融点が４５℃
である油脂（以後この項ではパーム油とする）を主原料
として表２に示す組成で１１８℃、２時間加熱すること
によりミートロースト様フレーバーを有するパーム油を
得た。このパーム油を５５℃で溶解し、１５℃に調節し
た９０容量％エタノールー水混合液中に滴下した。その
結果混合液の底部に球状の固形油脂を得た。このものを
取り出した後、濾紙上で風乾しミートロースト様フレー
バーを有する固形油脂を得た。この球状の固形油脂を鮫
子の具に３重量％の割合で添加したところ、重味の強調
された美味しい鮫子が得られた。Example 6 Melting point fractionated from palm oil by fractional crystallization is 45°C
Palm oil having a meat roast-like flavor was obtained by heating the oil and fat (hereinafter referred to as palm oil in this section) as the main raw material at 118° C. for 2 hours with the composition shown in Table 2. This palm oil was dissolved at 55°C and added dropwise to a 90% by volume ethanol-water mixture adjusted to 15°C. As a result, spherical solid fats and oils were obtained at the bottom of the liquid mixture. After taking this product out, it was air-dried on a filter paper to obtain a solid fat and oil having a meat roast-like flavor. When this spherical solid fat and oil was added to the shark roe filling at a ratio of 3% by weight, delicious shark roe with an emphasized weight was obtained.
表 ２
（重量％）
アラニン ２．０
グリシン ２．０
キシロース ３．０
ソルビトール ３．０
牛肉エキス ２．０
動物性蛋白質分解物 ２．０
醤油 ２０．０
パ一ム油分画物 ６６．０
実施例７
実施例２と同様にパーム油から分画された融点が４５“
Ｃである油脂９５重型部にレモン油３重量部と硬化大豆
油（融点６５℃）２重量部を加え、６０℃に加熱する。Table 2 (% by weight) Alanine 2.0 Glycine 2.0 Xylose 3.0 Sorbitol 3.0 Beef extract 2.0 Animal protein decomposition product 2.0 Soy sauce 20.0 Palm oil fraction 66.0 Examples 7 Similar to Example 2, the melting point fractionated from palm oil was 45"
3 parts by weight of lemon oil and 2 parts by weight of hydrogenated soybean oil (melting point 65°C) are added to 95 parts by weight of the oil and fat C, and heated to 60°C.
油脂力匂容液状態を保つように加温しながら１０℃に調
節した８５容量％エタノールー水混合液中へ滴下し、混
合液の底部に球状の固形油脂を得た。このものを取り出
した後、濾紙上で風乾することによりレモンフレーバー
を呈し、２５℃の室温で固形の球状油脂を得た。このも
のを通常の方法によるパン製造において副原料として一
次醗酵後の再ミキシング工程時に原料全体に対し２重量
％の割合で添加したところレモン香を有し艶の良い美味
なパンが得られた。又この球状油脂を室内に放置してお
いたところ、レモンの香りが室内に漂い芳香剤として作
用した。The mixture was dropped into an 85 volume % ethanol-water mixture adjusted to 10° C. while heating to maintain a liquid state, and a spherical solid oil was obtained at the bottom of the mixture. After taking out the product, it was air-dried on a filter paper to obtain a lemon flavor and a solid spherical fat at room temperature of 25°C. When this product was added at a ratio of 2% by weight to the total raw material as an auxiliary raw material during the remixing step after primary fermentation in bread production by a conventional method, glossy and delicious bread with a lemon aroma was obtained. When this spherical oil was left indoors, the scent of lemon wafted into the room and acted as an air freshener.
実施例８
消炎鎮痛剤であるケトプロフェン原末１重量部をパーム
油から分画された融点が３６℃である油脂７０重量部と
ともに７０℃に加熱融解した。更に８０℃に加熱融解し
た硬化牛脂（融点６０℃）２９重量部を加え、直ちに１
０℃に調節した９０容量％エタノールー水混合液中へ滴
下した。溶液の底部に球状に堆積した固形油脂を集め乾
燥させ、球状のケトプロフェン含有固形油脂製剤９６重
量部を得た。このものを抜＠後、痛みを感じた時点でケ
トプロフェン換算で５０ｎｖ（体重１ ｋｇあたり１■
）の割合で経口的に服用したところ、服用後２０分で痛
みが消失した。Example 8 1 part by weight of bulk ketoprofen powder, which is an anti-inflammatory analgesic, was heated and melted at 70°C together with 70 parts by weight of an oil fractionated from palm oil and having a melting point of 36°C. Furthermore, 29 parts by weight of hardened beef tallow (melting point 60°C) heated and melted at 80°C was added, and immediately 1
It was dropped into a 90% by volume ethanol-water mixture adjusted to 0°C. The solid fat deposited in a spherical manner at the bottom of the solution was collected and dried to obtain 96 parts by weight of a spherical ketoprofen-containing solid fat preparation. After removing this substance, when you feel pain, take 50 nv (1 kg per 1 kg of body weight) in terms of ketoprofen.
) was taken orally, and the pain disappeared 20 minutes after taking it.
実施例９
ビタミンＡ５重量部と硬化牛脂（融点６０℃）５重量部
を９０℃に加熱し、混合溶解した。このものを６０℃に
保ちながら１０℃に調節した水の表面に滴下した。その
結果、水面に円板状のビタミンＡ含有固形油脂を得これ
を濾過乾燥して製品を得た。Example 9 5 parts by weight of vitamin A and 5 parts by weight of hardened beef tallow (melting point 60°C) were heated to 90°C and mixed and dissolved. This material was dropped onto the surface of water adjusted to 10°C while maintaining the temperature at 60°C. As a result, a disk-shaped vitamin A-containing solid fat and oil was obtained on the water surface, which was filtered and dried to obtain a product.
実施例１０
ピレトリン２重量部を７５℃に加熱融解した硬化大豆油
（融点６５℃）８重量部に溶解し、加温した状態で１０
℃に調節したメタノール中に滴下した。Example 10 2 parts by weight of pyrethrin was dissolved in 8 parts by weight of hydrogenated soybean oil (melting point 65°C) heated and melted at 75°C, and in the heated state 10 parts by weight
It was added dropwise into methanol adjusted to ℃.
その結果、液の底部にピレトリンを含有した球状固形油
脂を得た。液から取り出し乾燥後、家庭内で部屋のすみ
に１０ｍ′あたりＩｇ（球状固形油脂として５０粒）の
割合で散布したところ蚊の発生する夏季において室内に
蚊の飛来が認められなかった。As a result, a spherical solid fat containing pyrethrin was obtained at the bottom of the liquid. After removing it from the liquid and drying it, I sprayed it at a rate of Ig (50 grains of spherical solid oil) per 10 m' in the corners of the room at home, and no mosquitoes were observed indoors during the summer when mosquitoes are most likely to be present.
さらに戸外において野菜（白菜）を栽培している敵の間
にこの球状固形油脂を３ａａ間隔で１粒（２０■）ずつ
散布したところ散布後３０日間害虫による被害を認めな
かった。Furthermore, when this spherical solid oil was sprayed one drop (20 cm) at 3aa intervals among enemies growing vegetables (Chinese cabbage) outdoors, no damage by pests was observed for 30 days after spraying.
実施例１１
パーム油から分画された融点が４５℃の油脂（パーム油
とする）１０ｇを６０℃で加熱融解し、徐々に冷却を行
い４８℃に調節した。凍結乾燥した乳酸菌生菌（ラクト
バシルス・アシドフィルスおよびラクトバシルス・ラフ
ティクスの各々２０Ｘ１０’ 個）を４００■の澱粉束
とともにこのパーム油中に撹拌懸濁し、撹拌を続けなが
ら直ちに５℃の９０容量％エタノールー水混合液中に滴
下した。混合液の底部に乳酸菌を含有する球状の固形油
脂を得た。Example 11 10 g of fats and oils fractionated from palm oil and having a melting point of 45°C (referred to as palm oil) were melted by heating at 60°C, and gradually cooled to adjust the temperature to 48°C. Freeze-dried live lactic acid bacteria (20 x 10' each of Lactobacillus acidophilus and Lactobacillus roughticus) were stirred and suspended in this palm oil along with 400μ of starch bundles, and immediately mixed with 90% ethanol-water at 5°C while stirring. It was dropped into the mixed solution. A spherical solid fat containing lactic acid bacteria was obtained at the bottom of the liquid mixture.
なお、個々の実施例には記載しなかったがいずれも油脂
或いは機能製物質の液体への溶解は極めて少なく、冷却
液を反復して使用することが出来るとともに、油脂或い
は機能製物質の損失も極めて少なかった。特に機能製物
質は本質的に使用する液体に可溶性であっても、油脂に
より液体への溶解が妨げられ、しかも油脂が機能製物質
を包被することにより、液体と完全に遮断され、液体へ
の溶解が阻止されるためと思われる。Although not described in individual examples, the dissolution of oils and fats or functional substances in liquids is extremely small, and the cooling liquid can be used repeatedly, and there is no loss of oils or fats or functional substances. There were very few. In particular, even if functional substances are essentially soluble in the liquid used, fats and oils prevent them from dissolving in the liquid, and the fats and oils cover the functional substances, completely blocking them from the liquid and allowing them to dissolve into the liquid. This is thought to be due to the prevention of dissolution.
なお、本発明を拡張的に実施する場合は、低温条件で保
存取り扱いする製品にあっては、融点が当該保存温度よ
り高いものであれば、同様に冷却用の液体との温度差を
利用して滴下により粒子とすることが出来ることは云う
までもない。In addition, when implementing the present invention in an expanded manner, for products that are stored and handled under low-temperature conditions, if the melting point is higher than the storage temperature, the temperature difference with the cooling liquid can be used in the same way. Needless to say, particles can be formed by dropping the particles.
本発明によれば、簡単な手段で容易ｃ１粒子状固形油脂
及び機能性物質を添加した固形油脂製品を製造すること
が出来、これを利用する場合、従来のペースト状、フレ
ーク状、塊状の油脂に比べ粒子状（偏平状を含む）とな
るので、容器からの取り出し、計量などの取扱いが容易
となり、応用分野を拡大することができる。According to the present invention, it is possible to easily produce solid oil products to which c1 particulate solid oils and fats and functional substances are added. Since it is in the form of particles (including flat shapes), it is easier to handle such as taking it out from the container and weighing it, and the field of application can be expanded.
特に芳香性物質、呈味物質、腸内細菌、酵素、医療用薬
剤、ビタミン類、農薬など機能性物質を添加した粒子状
の固形油脂製品は従来の液状、ペースト状、粉末状の製
品に比べ取扱いが容易となり、例えば従来は注射用薬品
としか考えられなかったものでも経口的医薬品として提
供することが出来るため器具の消毒や保管上の問題を解
決することが出来、また本発明により得られる粒子状製
品は瓶入りの外、簡単な袋詰めも可能となるので、身近
な低コストの製品として活用することが出来る。In particular, particulate solid oil products containing functional substances such as aromatic substances, taste substances, intestinal bacteria, enzymes, medical drugs, vitamins, and pesticides are more effective than conventional liquid, paste, and powder products. It is easier to handle, and for example, it is possible to provide drugs that were conventionally thought of as injectable drugs only as oral drugs, which solves problems related to sterilization and storage of equipment. Particulate products can be packaged not only in bottles but also in simple bags, so they can be used as low-cost, familiar products.
又揮発性物質を機能性物質として添加したものにあって
は、常温でも持続的に油脂表面から放出され、その他の
物質については加温等により固形油脂が崩壊した時に放
出されるため、両者を混合して粒子を製造することによ
り上記機能性物質の機能の発揮を調整することが出来る
。In addition, volatile substances added as functional substances are continuously released from the oil surface even at room temperature, and other substances are released when solid fats and oils disintegrate due to heating, etc., so both can be separated. By mixing them to produce particles, it is possible to adjust the performance of the above-mentioned functional substances.
Claims (1)
度に加熱して融解させ、該油脂の融点未満の温度に保持
された該油脂を溶解し難い液体中に滴下し、粒子状の油
滴とした後固化し、これを分離乾燥することを特徴とす
る粒子状固形油脂の製造方法 ２）融点が常温以上の温度である油脂を保持剤とし、機
能性物質を添加してなる機能性物質複合油脂を、該油脂
の融点未満の温度に保持された該油脂を溶解し難い液体
中に滴下し、粒子状の機能性物質複合油滴とした後固化
し、これを分離乾燥することを特徴とする粒子状機能性
物質複合固形油脂製品の製造方法[Claims] 1) Fats and oils whose melting point is above room temperature are heated to a temperature above the melting point to melt them, and the fats and oils are kept at a temperature below the melting point of the fats and oils and placed in a liquid in which it is difficult to dissolve. A method for producing particulate solid fats and oils, which is characterized by dropping the oil droplets into particulate oil droplets, solidifying them, and separating and drying them. 2) Using an oil or fat whose melting point is at room temperature or higher as a retaining agent, a functional substance is is added dropwise to a liquid in which the oil and fat is difficult to dissolve, which is maintained at a temperature below the melting point of the fat, to form particulate functional substance composite oil droplets, and then solidified, A method for producing a particulate functional substance composite solid oil and fat product, which comprises separating and drying the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28646189A JPH03146595A (en) | 1989-11-02 | 1989-11-02 | Production of granular solid oil and fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28646189A JPH03146595A (en) | 1989-11-02 | 1989-11-02 | Production of granular solid oil and fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03146595A true JPH03146595A (en) | 1991-06-21 |
Family
ID=17704692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28646189A Pending JPH03146595A (en) | 1989-11-02 | 1989-11-02 | Production of granular solid oil and fat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03146595A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997014777A1 (en) * | 1995-10-19 | 1997-04-24 | Alain Tirtiaux | Fat crystallisation method and apparatus therefor |
| WO1999042545A1 (en) * | 1998-02-19 | 1999-08-26 | Crystallisation & Degumming Sprl | Method for producing microcrystals of vegetable and animal fats |
| JP2001152178A (en) * | 1999-11-29 | 2001-06-05 | Nagaoka Koryo Kk | Persistent powder perfume |
| JP2009274975A (en) * | 2008-05-13 | 2009-11-26 | Key Tranding Co Ltd | Combined cosmetic and method for producing the same |
| JP2009274974A (en) * | 2008-05-13 | 2009-11-26 | Key Tranding Co Ltd | Method for producing granular cosmetic and granular cosmetic obtained by the same |
| JP2009286714A (en) * | 2008-05-28 | 2009-12-10 | Key Tranding Co Ltd | Cosmetic with colored pattern and method for producing the same |
| JP2009286715A (en) * | 2008-05-28 | 2009-12-10 | Key Tranding Co Ltd | Cosmetic with colored pattern and method for producing the same |
| JP2011032181A (en) * | 2009-07-30 | 2011-02-17 | Key Tranding Co Ltd | Combined cosmetic and method for manufacturing the same |
-
1989
- 1989-11-02 JP JP28646189A patent/JPH03146595A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997014777A1 (en) * | 1995-10-19 | 1997-04-24 | Alain Tirtiaux | Fat crystallisation method and apparatus therefor |
| BE1009693A3 (en) * | 1995-10-19 | 1997-07-01 | Tirtiaux Alain | PROCESS FOR FATS CRYSTALLIZING lauric TYPE AND INSTALLATION FOR IMPLEMENTING THE METHOD. |
| WO1999042545A1 (en) * | 1998-02-19 | 1999-08-26 | Crystallisation & Degumming Sprl | Method for producing microcrystals of vegetable and animal fats |
| JP2001152178A (en) * | 1999-11-29 | 2001-06-05 | Nagaoka Koryo Kk | Persistent powder perfume |
| JP2009274975A (en) * | 2008-05-13 | 2009-11-26 | Key Tranding Co Ltd | Combined cosmetic and method for producing the same |
| JP2009274974A (en) * | 2008-05-13 | 2009-11-26 | Key Tranding Co Ltd | Method for producing granular cosmetic and granular cosmetic obtained by the same |
| JP2009286714A (en) * | 2008-05-28 | 2009-12-10 | Key Tranding Co Ltd | Cosmetic with colored pattern and method for producing the same |
| JP2009286715A (en) * | 2008-05-28 | 2009-12-10 | Key Tranding Co Ltd | Cosmetic with colored pattern and method for producing the same |
| JP2011032181A (en) * | 2009-07-30 | 2011-02-17 | Key Tranding Co Ltd | Combined cosmetic and method for manufacturing the same |
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