JPH04314791A - Fat composition for food machine - Google Patents

Abstract

PURPOSE:To obtain the title composition having a suitable cloud point and improved safety in food sanitation, etc., by mixing a medium-chain saturated fatty acid polyglyceride and/or a mixed fatty acid polyglyceride with optionally a medium-chain saturated fatty acid triglyceride. CONSTITUTION:A mixture of a medium-chain saturated fatty acid (i) with a long-chain saturated fatty acid (ii) is esterified with polyglycerol (iii) to obtain a polyglyceride (A) of a mixed fatty acid. A medium-chain saturated fatty acid polyglyceride obtained from component (i) and component (iii) and/or the polyglyceride (A) is mixed with optionally a medium-chain saturated fatty acid triglyceride, and the obtained mixture is further mixed with optionally an antioxidant, a rust-preventive and abrasion-resistant oiliness improver, an emulsifier, etc.

Description

[Detailed description of the invention]

0001

[Industrial Application Field] The present invention provides a novel oil and fat composition for food machinery, more specifically, it is safe from a food hygiene perspective, has excellent lubricity and antioxidant properties, and is suitable for use in, for example, machinery and equipment used in food processing. The present invention relates to an oil and fat composition for food machinery suitable for agricultural machinery and appliances.

0002

[Prior Art] Conventionally, when agricultural products, livestock products, marine products, and other raw materials are processed into food, processes such as selection, classification, grinding, mixing, roasting, heating, fermentation, boiling, drying, and freezing are generally carried out. A variety of food processing machines are used in these processes. For example, regarding agricultural processing, there are tea leaf collecting machines and equipment, rice milling machines, flour milling machines, brewing machines for producing sake, soy sauce, miso, etc., noodle making machines,
Bread making machines, confectionery machines, processing machines for fruit juice, jam, pickles, etc., and for livestock processing, milk processing machines, dairy products production machines such as cheese and butter, meat processing machines for producing hams and sausages, etc. Regarding marine product processing, there are fish processing machines, seaweed processing machines, etc., as well as machines for manufacturing food additives, natural flavors, pharmaceuticals, etc., such as vacuum thin film evaporators and kneading machines. Conventionally, these food processing machines use mineral oils such as mineral oil and liquid paraffin, soybean oil, cottonseed oil, etc. as lubricants.
Liquid vegetable oils such as rapeseed oil and animal fats and oils such as beef tallow and pork fat are used. However, when mineral oil is used, it is unavoidable that the mineral oil will be scattered or mixed into food or agricultural products from rotating parts during long-term operation of the machine, which is unfavorable in terms of food hygiene. Although these fats and oils are safe from a food hygiene perspective, they have the disadvantage of poor oxidation stability. In addition, specific fats and oils include (1) a composition mainly consisting of 30 to 90 parts by weight of edible fats and oils with a saturated fatty acid content of less than 20% and medium-chain saturated fatty acid triglycerides with 6 to 10 carbon atoms (hereinafter abbreviated as MCT); Things 70-1
It consists of a transesterification product with 0 parts by weight, and is used as a spray (Japanese Patent Application Laid-Open No. 56-726
(2) Hydrogenation treatment of vegetable oils such as camellia oil, sasanqua oil, olive oil, high oleic acid safflower oil, hazelnut oil, and rapeseed oil to reduce the content of polyenoic acids such as linoleic acid and linolenic acid. (Japanese Unexamined Patent Publication No. 57-67695, No. 62 Japanese Patent Application Laid-Open No. 1983-1992)
-32841), (3) Oil and fat obtained by transesterifying the vegetable oil or its hydrogenated product with MCT and having good oxidation stability and a low cloud point (Japanese Patent Application Laid-open No. 17374/1983)
Publication No. 3) etc. have been disclosed. However, these oils and fats all use soybean oil, cottonseed oil, rapeseed oil, and corn oil, or are hydrogenated to reduce the polyenoic acid content and increase the oleic acid content in order to improve oxidation stability. Since the oils and fats that have been oxidized are used, a large amount of unsaturated acids such as oleic acid are present, so the oxidation stability is not necessarily sufficient. Furthermore, triglyceride having a straight chain alkyl group having 5 to 21 carbon atoms is an essential component, and the carbon number 12
A lubricating oil composition for food processing machinery (Japanese Unexamined Patent Publication No. 209995/1999), which contains 22 fatty acids, has been disclosed. However, since this composition is based on low viscosity MCT, it has the disadvantage that it is difficult to adjust the viscosity to a desired level. By the way, when vegetable oils and fats are used as lubricating oils in food machinery, problems such as deterioration due to oxidation or solidification due to polymerization and seizing occur due to unsaturated bonds in fatty acid molecules. Regarding the oxidation rate of unsaturated fatty acids at a temperature of 20°C, linoleic acid is 12 to 20 times faster than oleic acid.
Linolenic acid is said to be about 25 times more oxidative, while saturated fatty acid esters generally have higher oxidation stability, and the oxidation rate of methyl stearate at a temperature of 100°C is 1/11 of methyl oleate and 1/100 of methyl linoleate. It is said that In general, there is a correlation between the oxidation stability and cloud point of fats and oils, and fats and oils that contain a large amount of unsaturated fatty acids with high oxygen absorption capacity such as oleic acid, linoleic acid, and linolenic acid in their glycerides have low oxidation stability and cloudiness. In addition, in order to improve oxidation stability, linoleic acid and linolenic acid are reduced by hydrogenation treatment, and MCT is transesterified with fats and oils that have produced a large amount of oleic acid. Although the resulting oils and fats have a low cloud point, they cannot be said to have sufficient oxidative stability because the oleic acid is also an unsaturated fatty acid. In addition, fats and oils containing a large amount of saturated fatty acids such as myristic acid, palmitic acid, and stearic acid, which have low oxygen absorption capacity in their glycerides, have high oxidation stability but also have a high cloud point. Furthermore, since lubricating oil is used in the driving parts of various machines and instruments, it is necessary to have a lubricating oil with a viscosity that matches the machines and instruments. Although MCT, which is considered to be the best lubricating oil for food machinery, is satisfactory in terms of oxidation stability and low cloud point, it has a viscosity of 15 to 20 centipoise and 10 to 10 centipoise at temperatures of 25°C and 40°C, respectively.
The viscosity is 15 centipoise, and when used alone, the viscosity is too low.

0003

[Problems to be Solved by the Invention] Under these circumstances, the present invention has been developed to be safe in terms of food hygiene, have excellent antioxidant properties, have an appropriate cloud point, and have low lubricity and viscosity. The purpose of this invention is to provide an oil and fat composition for food machinery that is of good quality and is used, for example, by dripping, aerosol, pump spraying, etc. on drive parts such as chains and shafts of food processing machinery and equipment. .

0004

[Means for Solving the Problems] As a result of intensive research to develop an oil and fat composition for food machinery having the above-mentioned preferable properties, the present inventors have discovered medium-chain saturated fatty acid polyglycerides (hereinafter abbreviated as MCP). ) and/or mixed fatty acid polyglycerides of medium-chain saturated fatty acids and long-chain saturated fatty acids (hereinafter referred to as M
It was discovered that the object could be achieved by a composition containing LCP (abbreviated as LCP) and MCT in some cases, and based on this knowledge, the present invention was completed. That is, the present invention provides an oil and fat composition for food machinery containing MCP and/or MLCP, and optionally MCT.

[0005] The present invention will be explained in detail below. The MCP used in the composition of the present invention is a polyglyceride obtained from a medium chain saturated fatty acid and polyglycerin,
The medium-chain saturated fatty acids usually include those having 6 to 10 carbon atoms, such as caproic acid, heptylic acid, caprylic acid, nonyl acid, and capric acid. One type of these medium-chain saturated fatty acids may be used as a polyglyceride raw material, or two or more types may be used in combination.

Furthermore, MLCP is an ester of polyglycerin and a mixed fatty acid containing medium-chain saturated fatty acids and long-chain saturated fatty acids, and the medium-chain saturated fatty acids include the M
The examples given in the explanation of CP can be mentioned,
Examples of long-chain saturated fatty acids include lauric acid, myristic acid, palmitic acid, and stearic acid. The mixed fatty acids may be a mixture of one or more appropriate ones selected from among the medium-chain saturated fatty acids and long-chain saturated fatty acids, or may be a mixture of soybean oil, rapeseed oil, palm oil, and palm kernel oil. , vegetable oils such as corn oil and coconut oil, and animal fats and oils such as lard, beef tallow, and fish oil, may be obtained by saponifying extremely hardened oils obtained by hydrogenating them. In the latter case, it is particularly preferable to use one obtained by saponifying extremely hardened coconut oil, which contains various fatty acids such as caproic acid, caprylic acid, lauric acid, myristic acid, palmitic acid, and stearic acid.

[0007] The MLCP can be produced by esterifying the mixed fatty acid prepared as described above with polyglycerin, and can also be produced by esterifying the mixed fatty acid prepared as described above with polyglycerin. Preferably, it can also be produced by transesterifying extremely hardened coconut oil and the MCP. The viscosity of the MCP and MLCP can be adjusted by appropriately selecting the type of saturated fatty acid, and the degree of esterification can be lowered.
By leaving an appropriate amount of hydroxyl groups in polyglycerin, the emulsifying property and compatibility with water are improved, and the composition of the present invention can be easily cleaned in food processing machines.

[0008] Since the above-mentioned MCP and MLCP generally have a high viscosity, if necessary, MCT can be mixed therein to adjust the viscosity to a desired value. This MCT can be produced from medium chain saturated fatty acids and glycerin,
As the medium chain saturated fatty acid, those exemplified in the description of MCP above can be used. The thus obtained oil and fat composition for food machinery of the present invention does not contain unsaturated fatty acid components, so it has excellent oxidation stability, appropriate viscosity and cloud point, and good lubricity. It also has the characteristics of being safe in terms of food hygiene. Tocopherol, 2,6-di-t-butyl-4-methylphenol, etc. may be added as an antioxidant to the oil and fat composition for food machinery of the present invention, as desired. Fatty acids and the like may be added as additives, and emulsifiers may be added to facilitate cleaning of the composition in food machinery.

[0009]

EXAMPLES Next, the present invention will be explained in more detail with reference to examples, but the present invention is not limited to these examples in any way. The performance of the composition was evaluated as follows. (1) Oxidation stability The oxidation life (min) was measured at 120° C. in accordance with the “rotary cylinder oxidation stability test method” specified in JIS K-2514 3.3. (2) Wear resistance "WEAR P" described in ASTM D-4172
REVENTIVE CHARACTERISTIC
SOF LUBRICATING FLUID
(FOUR-BALL METHOD)”, 1
The wear diameter (mm) was measured under the conditions of 200 rpm, 15 kg, and 30 minutes. (3) Rust-inhibiting properties Rust-inhibiting performance was evaluated in accordance with the "lubricating oil rust-inhibiting performance test method (test method using distilled water)" specified in JIS K-2510. (4) Viscosity at 40°C: Type B viscometer BL type [manufactured by Tokyo Keiki Co., Ltd.]
Measured at (5) Cloud point standard oil and fat analysis test method 2.3.7-71 was measured.

Examples 1 to 4 As MCP, 75% by weight of caprylic acid and 25% by weight of capric acid were used.
The following oil and fat composition was prepared using a triglyceride of a mixed fatty acid of 75% by weight of caprylic acid and 25% by weight of capric acid as MCT.

Next, the performance of these oil and fat compositions was evaluated. The results are shown in Table 1.

Examples 5 to 7 MCP (75% by weight of caprylic acid and 25% by weight of capric acid)
Nonaester obtained from mixed fatty acids and decaglycerin) and extremely hardened rapeseed oil, extremely hardened pork fat oil, or extremely hardened coconut oil are mixed in predetermined amounts, and the mixture is heated to 80%
After dehydration to 100 ppm or less of moisture by motor stirring and nitrogen bubbling at ~100°C, 0.1% by weight of sodium methylate was added as a catalyst, and stirring was continued for about 30 minutes.

[0013] Next, after washing and removing the catalyst with hot water, decolorization treatment using activated clay and deodorization treatment using vacuum steam distillation were performed according to conventional methods to obtain MLCP. In addition, Example 5 is MCP 90% by weight and rapeseed oil extremely hardened oil 10% by weight.
In Example 6, 90% by weight of MCP and 1 part of pork fat extremely hardened oil
In Example 7, transesterification was performed using 60% by weight of MCP and 40% by weight of extremely hardened coconut oil. The performance of the MLCP thus obtained was evaluated. The results are shown in Table 1.

Comparative Examples 1 to 3 Rapeseed salad oil (Comparative Example 1), mixed fatty acid triglyceride of 75% by weight of caprylic acid and 25% by weight of capric acid (
Regarding Comparative Example 2) and liquid paraffin (Comparative Example 3),
The performance of each was evaluated. The results are shown in Table 1.

[0015]

[Table 1]

[0016]

Effects of the Invention The oil and fat composition for food machinery of the present invention is safe in terms of food hygiene, has excellent antioxidation properties and lubricity (wear resistance), and has appropriate viscosity and cloud point.
It does not cause rust and can be used, for example, by dripping, aerosol, or pump spraying on drive parts such as chains and shafts of food processing machines and equipment.

Claims (1)

[Claims] Claim 1: An oil and fat composition for food machinery, comprising medium chain saturated fatty acid polyglyceride and/or mixed fatty acid polyglyceride of medium chain saturated fatty acid and long chain saturated fatty acid, and optionally medium chain saturated fatty acid triglyceride. .