JPH0669341B2 - Heat-resistant edible oil and fat composition and method for producing the same - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a heat-resistant edible oil / fat composition, more specifically, it has good melting in the mouth even when the temperature rises in the summer, and also melts and loses its shape. The present invention relates to a method for producing an edible oil / fat composition that does not cause changes such as oil separation (oil-off).

Here, the oil and fat composition means powdered sugar as a discontinuous phase,
Solid phase such as fruit pieces, liquid such as liquid sugar and fruit juice are emulsified and dispersed in water-in-oil type, and one or more kinds of fine bubbles such as air and nitrogen are contained, and these are a continuous phase composed of fats and oils. It is an oil and fat food product having a moldability and artificial flowering property, which is used for filling and topping sweets and the like.

In addition, the extremely hardened oil whose stable crystal form is mainly β prime is palm oil or a high melting point oil (palm oil obtained by fractionating palm oil among the hardened oils obtained by hardening animal and vegetable oils with an iodine value of about 5 or less). Stearin) or low melting point oil (palm oil olein), rapeseed oil with an erucic acid content of 30% or more, beef tallow, fish oil, etc.
Sometimes they have temperatures above 70 ° C.

(Prior Art) Generally, fats and oils used in producing the fat and oil composition are mainly solid fats such as butter, margarine or shortening, but as the temperature rises, the solid fats melt and the amount of liquid oil increases. . For this reason, solid fat with a melting point of about 35 ° C or less that melts in the mouth melts completely in high temperature conditions such as summer, or even if the solid fat remains, it becomes difficult for the fat composition to maintain its shape, and filling, topping, etc. As it becomes impossible to maintain good physical properties as such, in the edible oil and fat composition for summer, the melting point of margarine, shortening and the like is increased, and the solid fat content at high temperature is increased to give heat resistance, but it melts in the mouth. It becomes worse, and the product has no choice but to lack the original umami taste.

(Summary and Detailed Description of the Invention) In order to remedy such defects, the present inventors have heat resistance that does not cause changes such as melting, losing shape, and oil-off even when the temperature rises, and melts in the mouth. The present invention has been completed by developing a good oil / fat composition. That is, the present invention is a heat-resistant oil and fat composition comprising a continuous phase 40 to 60% by weight of a fat and oil component and a discontinuous phase 60 to 40% by weight of a non-oil and fat component, wherein the continuous phase of a fat and oil component is Based on the weight of the oil composition, 10 to 54% by weight of a component having a melting point of 35 ° C. or less and having a good melting property in the mouth, selected from the group consisting of margarine, shortening and butter, and a stable crystal form is an extremely hardened oil which is mainly β prime. An oil and fat composition comprising 4 to 24% by weight of a liquid oil and / or 96 to 76% by weight of a slightly hydrogenated oil and fat, and 6 to 30% by weight of margarine or shortening.

Furthermore, the present invention is a method for producing a heat-resistant oil and fat composition comprising a continuous phase 40 to 60% by weight of a fat and oil component and a discontinuous phase 60 to 40% by weight of a non-oil and fat component, which comprises margarine, shortening and Melting point 35 selected from the group consisting of butter
10-54 parts by weight of a component that melts well in the mouth below ℃, and 4-24% by weight of an extremely hardened oil whose stable crystal form is mainly β-prime
And 6 to 30 parts by weight of margarine or shortening consisting of 96 to 76% by weight of liquid oil and / or its slightly hydrogenated oil and fat, and 60 to 40 parts by weight of non-oil and fat components are added to 40 to 60 parts by weight of this mixture. The present invention provides a method for producing a heat-resistant oil and fat composition, which comprises stirring.

When extremely hardened oil is mixed with solid fat in an amount of 1 to 5%, the melting point rises and the heat resistance increases, so it is often added to margarine for summer and shortening, but the melting in the mouth becomes worse. Therefore, in the present invention, avoid mixing the hardened oil directly with margarine and shortening, which have good melting properties in the mouth, and
-A margarine or shortening made of a prime crystalline extremely hardened oil and a liquid fat or oil (and / or its slightly hydrogenated fat or oil) was added to the fat or oil composition to produce a fat or oil composition having good heat resistance. Succeeded in getting.
This is a margarine produced from a liquid fat or oil or a finely hydrogenated fat or oil to which β-prime crystalline extremely hardened oil is added, and the shortening is hardly melted at room temperature to summer temperature, that is, at 30 to 40 ° C., so that the fat composition is formed. It is thought that the cause is not feeling the bad melting in the mouth when eating. The amount of margarine and shortening added with β-prime crystalline hardened oil varies depending on the temperature and the amount of butter used, but as mentioned above, adding 6 to 30% gives excellent heat resistance. It is possible to produce an oil and fat composition having. On the other hand, even with the same extremely hardened oil, when a fat composition is made using margarine and shortening, which were made in the same way using extremely hardened oil whose stable crystal form is β type such as soybean oil, sunflower oil, and safflower oil, the shape collapses. , Oil off, etc. occur and heat resistance cannot be recognized. Further, those having a low melting point such as extremely hardened oils of lauric oils such as coconut oil cannot be used in the present invention.

Next, a method for producing margarine and shortening to which the β-prime crystallizable extremely hardened oil of the present invention is added will be described.

As the liquid oil, soybean oil, rapeseed oil, corn oil or the like or a slightly hydrogenated oil thereof is used. From the viewpoint of stability against oxidation, it is preferable to use a slightly hydrogenated oil, which has a melting point of 30 ° C or lower,
It is preferably selected from those having a temperature of 25 ° C or lower. A predetermined amount of the above-mentioned extremely hardened oil is mixed and melted with these oils and fats, and then cooled and plasticized by a rapid kneading and kneading device such as a vorter to produce margarine and shortening. That is, in the case of producing shortenings, β-prime crystalline extremely hardened oil 4 to 24 parts, preferably 6 to 20 parts is liquid oil or fine hydrogenated oil (melting point 30 ° C or lower, preferably 25 ° C or lower) 96 to 76 parts Is mixed and melted, and is externally cooled and plasticized in a cylinder having a scraper such as a botter. Further, in the case of producing margarine, a mixture containing a predetermined amount of β-prime crystalline extremely hardened oil and liquid oil or fat or slightly hydrogenated oil, fatty acid glycerin ester, an emulsifier such as lecithin 0.1 to 0.2% respectively and then water or fermentation It is mixed and emulsified with an aqueous solution such as milk, and cooled and plasticized by using a rapid kneading and kneading device such as a botter.

Next, the present invention will be described in more detail by taking butter cream as an example of the most common oil and fat composition.

Butter cream is a water-in-oil type oil and fat composition containing fine liquid sugar and bubbles in solid fat such as margarine, shortening and butter, and is widely used as filling and topping for confectionery and the like. In this manufacturing method, the solid fat is usually taken in a mixer and mixed with a beater at a high speed to sufficiently enclose air bubbles such as air, and then liquid sugar is gradually injected to obtain a product having a uniform composition or solid fat. It is manufactured by mixing liquid sugar and foaming at high speed in a mixer.
The oil content in the butter cream thus produced is usually 40 to 60%, and in this case, flavors may be added with flavors.

Next, the method for producing butter cream and the heat resistance test method attempted in the present invention will be described. Butter cream is margarine that melts well in the mouth or (and) shortening (hereinafter referred to as shortening for products of the present invention) contained in the product of the present invention (I, II, III) in a total of 50% and liquid sugar of 50%. Was manufactured. That is, the mixer (20 coats)
Margarine and, if necessary, butter were charged, and the shortening for the product of the present invention was further added and mixed well. Liquid sugar was added to this, and the mixture was swirled at high speed with Peter and whipped to allow air to be included to form butter cream. At this time, the specific gravity of the butter cream was adjusted to be 0.65 so that the amount of air to be held was constant. As described above, the addition amount of the shortening for the product of the present invention is 6 to
It is 30%, preferably 10 to 20%. The amount of butter cream produced was 2 kg. Each raw material used is 2
The one stored at 0 ° C was used. The liquid sugar was well mixed and did not cause separation.

To evaluate heat resistance, put this butter cream in a squeezing bag, squeeze it out in a conical shape on a petri dish so that the bottom has a diameter of 30 mm, and store it in a constant temperature bath at 35 ° C and 40 ° C for 12 hours, then spread the diameter of the bottom. (Showing deformation of shape) and oil-off were observed and evaluated, and the results are shown in the table below.

As is clear from these examples (1), butter cream made of margarine (fat melting point 32.5 ° C), which melts well in the mouth, undergoes a shape change when stored at 35 ° C, and particularly oil-off melts at 40 ° C. . (2) Margarine with an oil melting point of 37 ° C exhibits heat resistance up to 35 ° C, but its melting in the mouth is poor.
(3) to (5), shortening (I, II,
Butter cream containing 15 to 20% of III) melts well in the mouth and has heat resistance even at 40 ° C. (6), the one using the control product whose stable crystal form is β type shows heat resistance at 35 ° C, but loses its shape at 40 ° C.

(Example) Next, the Example of this invention is described.

Example 1 16 parts of extremely hardened palm olein (iodine value 2) and 84 parts of corn microhydrogenated oil (iodine value 104, melting point 19 ° C.) were mixed and melted, and kneaded by quenching with a botter to prepare shortenings. 300 g of this shortening was charged into 700 g of margarine A (see the above table) and a 20-coat mixer, and after mixing, 1000 g of liquid sugar Sunfructo 55 (manufactured by Sanmatsu Kogyo) was added and stirred at high speed with a Peter to produce butter cream with a specific gravity of 0.65. . This product melted in the mouth well, and even after a storage test at 35 ° C and 40 ° C for 12 hours, the bottom surface did not spread, the shape did not collapse, and no oil off occurred.

Example 2 10 parts of rapeseed oil extremely hydrogenated oil (iodine value 3) having an erucic acid content of 44%, 10 parts of beef tallow extremely hydrogenated oil (iodine value 2) and 80 parts of corn slightly hydrogenated oil (same as Example 1) Mix and melt,
A shortening was manufactured by kneading and quenching with a botter. This shortening (300 g) and margarine A (700 g) were mixed in a mixer and 1,000 g of liquid sugar (same as above) was used to produce a butter cream in the same manner as in Example 1. This butter cream melted in the mouth well and maintained good properties in storage tests at 35 ° C and 40 ° C.

Claims (2)

[Claims] 1. A heat-resistant oil and fat composition comprising 40 to 60% by weight of a continuous phase consisting of an oil and fat component and 60 to 40% by weight of a discontinuous phase consisting of a non-oil and fat component, wherein the continuous phase consisting of an oil and fat component comprises: Based on the weight of the oil composition, 10 to 54% by weight of a component having a melting point of 35 ° C. or less and having a good melting property in the mouth, selected from the group consisting of margarine, shortening and butter, and a stable crystal form is an extremely hardened oil which is mainly β prime. An oil / fat composition comprising 4 to 24% by weight of liquid oil and / or 96 to 76% by weight of a slightly hydrogenated oil or oil thereof, and 6 to 30% by weight of margarine or shortening. 2. A method for producing a heat-resistant oil and fat composition comprising 40 to 60% by weight of a continuous phase composed of an oil and fat component and 60 to 40% by weight of a discontinuous phase composed of a non-oil and fat component, which comprises margarine, shortening and butter. 10 to 54 parts by weight of a component having a melting point of 35 ° C. or less and having a good melting in the mouth, selected from the group consisting of: Heat-resistant fats and oils, characterized by mixing 6 to 30 parts by weight of margarine or shortening consisting of 96 to 76% by weight of oils and fats, and adding 60 to 40 parts by weight of non-oil and fat components to 40 to 60 parts by weight of this mixture. A method for producing a composition.