JPH0118960B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing hard butter that melts well in the mouth. More specifically, the palmitic acid group content is 15-25% and the iodine value is 80-80.
This invention relates to a method for producing hard butter that melts well in the mouth, which is characterized by subjecting a natural fat or mixed fat to isomerically hydrogenated to have a trans isomer content of 47% or more, and then subjecting the fat to random transesterification.

Conventionally, hard butter has been produced by wintering, solvent fractionation, and a combination of these and hydrogenation, or by isomerization hydrogenation of a special composition of fats and oils using a poisoned hydrogenation catalyst or a hydrogenation catalyst and methionine.
There are methods of obtaining hard butter either directly or by fractionation, and these methods are known from numerous documents and patents. but,
Although the method for producing hard butter that involves a separation process can produce good quality products, it has the disadvantage of high costs. There are major restrictions on the raw material fats and oils, and it is impossible to remove high melting point glycerides produced during isomerization hydrogenation and high melting point glycerides contained in the hydrogenation catalyst, and the solid fat index (SFI) at low temperatures ) is relatively satisfactory, but has the disadvantage that the SFI is large at high temperatures, resulting in hard butter that does not melt in the mouth.

As a result of intensive studies to improve the above-mentioned drawbacks, the present inventors found that by hydrogenating a specified fat and oil and then subjecting it to random transesterification, it is possible to rearrange the high melting point glycerides it contains. As a result, high melting point glycerides are reduced and
We have discovered that it is possible to produce desirable hard butter with a large SFI, and have arrived at the present invention.

The method for producing hard butter of the present invention involves the use of a poisoned hydrogenation catalyst, or a hydrogenation catalyst, and sodium metabisulfite or methionine, using a natural fat or mixed fat with a palmitic acid group content of 15 to 25% and an iodine value of 80 to 115. isomerized and hydrogenated to obtain an oil with a trans isomer content of 47% or more, and then random transesterification of the obtained oil results in SFI of 56 or more at 10℃, 45 or more at 20℃, and 45 or more at 30℃. It is characterized by obtaining fats and oils of 28 or more, 10 or less at 37℃, and 0 at 45℃.

Hereinafter, the method for producing hard butter of the present invention will be explained in detail.

The oil and fat used as raw materials have a palmitic acid group content of 15 to 25.
%, preferably 18 to 23%, with an iodine value of 80 to 115,
Preferably, it has a molecular weight of 85 to 110, and natural examples include rice bran oil and cottonseed oil (excluding kapok oil containing special fatty acids). If the palmitic acid group exceeds 25%, it is difficult to increase the trans isomer content by hydrogenation isomerization, and the trans isomer content is 47%.
It was not possible to obtain more than % of fats and oils. Furthermore, when the palmitic acid group content was less than 15%, the content of the trans isomer increased due to isomerization hydrogenation, but there was almost no improvement in physical properties due to random transesterification.

Although there are many possible combinations of the mixed fats and oils used in the present invention, a combination of palm oil (including palm soft part oil and palm hard part oil) and liquid oil (soybean oil, rapeseed oil, corn oil, etc.) is particularly representative. This is an example.

Add the above natural oil or fat mixture to sodium metabisulfite (80 to 500 ppm based on oil, preferably
100-300ppm) or methionine (50-300ppm)
400ppm, preferably 80 to 200ppm) and a hydrogenation catalyst (0.1 to 10% by weight, preferably 0.3 to 1.0% by weight based on oil), or a poisoned hydrogenation catalyst (0.1 to 2.0% by weight based on oil,
160-230 using preferably 0.3-1.5% by weight)
℃, preferably 180-220℃ trans isomer content 47%
Hydrogenate until the amount reaches the above level. The obtained fats and oils were randomly transesterified using a commonly used transesterification catalyst, and the SFI was 56 or more at 10℃ and 45 at 20℃.
As described above, oils and fats with a rating of 28 or more at 30°C, 10 or less at 37°C, and 0 at 45°C are obtained. Incidentally, as the above-mentioned catalyst in the present invention, a known catalyst can be used. That is, as the hydrogenation catalyst, a commercially available nickel catalyst for hydrogenating oils and fats, such as nickel catalyst SO-110 manufactured by Sakai Chemical Co., Ltd., is used. Further, as the poisoned hydrogenation catalyst, a nickel catalyst for oil and fat hydrogenation whose catalytic activity is reduced by containing sulfur, such as Harshow Nysel SP-7, is used. Moreover, sodium methylate or the like is used as a random transesterification catalyst.

According to the present invention, it is not only possible to produce hard butter using palm oil and palm hard part oil, which cannot be achieved by hydrogenating isomerization alone, but also by producing hard butter by hydrogenating isomerization alone. Hard butter that melts in the mouth even better can be produced from fats and oils.

For example, the SFI of a hydrogenated fat obtained by isomerizing hydrogenated rice bran oil using a large amount of hydrogenation catalyst as in Comparative Example 1 and a fat obtained by random transesterification are almost the same at low temperatures; The randomly transesterified fat and oil of the present invention has a reduced SFI at high temperatures, particularly near body temperature, and a desirable hard butter can be obtained (see Figure 1). Furthermore, the difference in SFI between palm oil and rapeseed oil mixed at the same ratio as in Comparative Example 2 and the isomerized and hydrogenated oil and the random transesterified oil is as shown in Figure 2, and the effect of significantly improving physical properties is shown in Figure 2. It was hot.

Furthermore, if the hydrogenation and transesterification steps are reversed, a relatively similar glyceride composition can be obtained, but there is a drawback that trace amounts of high-melting point glycerides as mentioned above cannot be removed. There is a significant difference in effectiveness.

Next, examples of the present invention will be shown, but the present invention is not limited to this scope.

[Example 1] Mixed fat and oil of 50 parts of rice bran oil with an iodine value of 106.7 (hereinafter "parts" mean "parts by weight") and 50 parts of cottonseed oil with an iodine value of 111.0 (iodine value 108.8, palmitic acid group content 19.8) %) at a temperature of 200~200 in the presence of nickel catalyst "Product No. SO-110" manufactured by Sakai Chemical Co., Ltd. (0.8% by weight of oil) and DL-methionine (120 ppm of oil).
Hydrogenation isomerization is carried out under the conditions of 210℃ and hydrogen pressure of 1Kg/ ^cm2.
Performed for 130 minutes, iodine value 66.0, trans isomer content
50.1% and an increased melting point of 40.3°C, 0.2% by weight of sodium methylate was added, and random transesterification was carried out at 80°C under a reduced pressure of 10 mm/Hg for 60 minutes.

The SFI of the obtained fat was large in the low temperature region and showed excellent melting properties in the high temperature region, making it excellent as a hard butter (see Figure 1).

[Example 2] A mixture of 43 parts of palm oil with an iodine value of 51.7 and 57 parts of rapeseed oil with an iodine value of 120.4 (iodine value 91.0, palmitic acid group content 20.2%) was mixed with the same nickel as that used in Example 1. Isomerization hydrogenation was carried out for 150 minutes under the same conditions as in Example 1 in the presence of a catalyst (0.6% by weight based on oil) and sodium metabisulfite (300 ppm based on oil),
Iodine value 67.8, trans isomer content 55.6%, elevated melting point
Random transesterification was carried out at 39.0°C under the same conditions as in Example 1.

The obtained oil showed excellent melting properties in the SFI curve, and was excellent as a hard butter with an SFI of 0 at 42°C (see Figure 2).

[Example 3] A mixed fat (with an iodine value of 88.3,
Palmitic acid group content 20.8%) was subjected to isomerization under the same conditions as in Example 1 in the presence of the same nickel catalyst (0.3% by weight to oil) and sodium metabisulfite (250 ppm to oil) used in Example 1. Hydrogenation was carried out for 180 minutes, iodine value 64.1, trans isomer content 52.3%,
Random transesterification was carried out using the product having an elevated melting point of 38.3°C under the same conditions as in Example 1.

The obtained oil showed excellent melting properties in the SFI curve and was excellent as hard butter (see Figure 3).

[Example 4] A mixture of 64 parts of palm soft part oil used in Example 3 and 36 parts of rapeseed oil used in Example 2 (iodine
83.0, palmitic acid group content 24.1%) in Example 1
The same nickel catalyst (0.5% by weight relative to oil) as used in
Isomerization hydrogenation was performed for 145 minutes under the same conditions as in Example 1 in the presence of 200 ppm), and random transesterification was performed on the product having an iodine value of 62.8, a trans isomer content of 51.7%, and an elevated melting point of 38.8°C.

The obtained oil showed excellent melting properties in the SFI curve, and was excellent as a hard butter with an SFI of 0 at 42°C (see Figure 3).

[Comparative Example 1] The rice bran oil and cottonseed oil used in Example 1 were mixed in the same ratio as in Example 1, and hydrogenated isomerization was performed using the same catalyst, poisonous substance, and conditions, and the resulting mixture had an iodine value of 66.0 and a trans A hydrogenated oil with a body content of 50.1% and an elevated melting point of 40.3°C was obtained (see Figure 1).

[Comparative Example 2] The palm oil and rapeseed oil used in Example 2 were mixed in the same ratio as in Example 2, and hydrogenated by isomerization using the same catalyst, poisonous substances, and conditions, etc., to reduce the iodine value.
67.8, a trans isomer content of 55.6%, and a hydrogenated oil with an elevated melting point of 39.0°C was obtained (see Figure 2).

[Comparative Example 3] The mixed fat (iodine value 91.1, palmitic acid group content 20.4%) of 50 parts of palm soft part oil and 50 parts of rapeseed white oil used in Example 3 was mixed with a nickel catalyst (0.3% by weight of oil).
Isomerization hydrogenation was carried out under the same conditions as in Example 1 (however, the reaction time was changed to 165 minutes) in the presence of sodium metabisulfite (200 ppm to oil), and the iodine number was 64.3 and the trans isomer content was 52.1. %, elevated melting point 38.4
C. hydrogenated oil was obtained (see Figure 3).

[Brief explanation of drawings]

FIG. 1, FIG. 2, and FIG. 3 are graphs showing any of the SFI curves of hard butter in Examples 1 to 4 of the present invention and hard butter in Comparative Examples 1 to 3.

Claims (1)

[Claims] 1 Hydrogenation of natural fats or mixed fats with a palmitic acid group content of 15 to 25% by weight and an iodine value of 80 to 115 using a poisoned hydrogenation catalyst, or a hydrogenation catalyst and sodium metabisulfite or methionine. After making the trans isomer content 47% by weight or more, this oil was randomly transesterified to have a solid fat index of 56 at 10℃.
The method for producing hard butter is characterized by obtaining fats and oils of 45 or more at 20°C, 28 or more at 30°C, 10 or less at 37°C, and 0 at 45°C.