JPH0530906A - Preparation of powdery oil and fat - Google Patents

Abstract

(57) [Abstract] [Purpose] In a method of powdering an O / W type emulsion of an edible oil / fat containing diacetyltartaric acid monoglyceride to obtain a powdered oil / fat, by using DATEM and sodium caseinate in combination, the emulsion is stabilized. At the same time, the object is to solve problems such as color burning due to heat at the time of pulverization and generation of offensive odor due to decomposition. [Structure] An O / W type emulsion of edible oil and fat obtained by adding edible oil and fat and diacetyltartaric acid monoglyceride to an aqueous sodium caseinate solution having a pH of 7 or less is pulverized.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing powdered fat and oil.

[0002]

2. Description of the Related Art A method for obtaining powdered oils and fats by spray-drying an O / W type emulsion of edible oils and fats is known. On the other hand, diacetyl tartaric acid ester monoglyceride (hereinafter sometimes abbreviated as DATEM) widely used as an edible emulsifier has the effect of preventing starch aging and strengthening gluten, and is used for confectionery and baking. It is known to add DATEM to powdered fats and oils used for bread, noodle making, etc. (Japanese Patent Laid-Open No. 63-309141). However, since the O / W type emulsion using DATEM has a problem in thermal stability, an alkaline substance whose alkalinity is an aqueous solution such as a hydroxide of an alkali metal or an alkaline earth metal or an amino acid is added to the emulsion. Then, a method for improving the thermal stability has been proposed (JP-A-59-16).
No. 0523) and the powdered fats and oils described in JP-A-63-309141 described above, hydroxides of alkali metals and alkaline earth metals, bases such as ammonia, etc. in the O / W type emulsion of edible fats and oils. Alternatively, a salt of a weak acid and a strong base or the like is added to stabilize the emulsion, and then the powder is pulverized.

As disclosed in each of the above publications, an alkaline substance such as a base or a salt of a weak acid and a strong base has a function of improving the stability of an O / W type emulsion containing edible oil and fat and DATEM. It is known to have, but the effect of adding such an alkaline substance is not yet sufficient, and the oil droplets in the emulsion become coarser with heating and time, and by adding the alkaline substance. The ester bond of DATEM may be hydrolyzed, and it may become impossible to prevent aging of starch and strengthen gluten. O / W type emulsions of edible oils and fats containing DATEM are not easy to be powdered.
By adding the alkaline substance to the W-type emulsion to improve the stability of the emulsion, the pulverization becomes better as compared with the case where the alkaline substance is not contained, but heating and pressurization at the time of pulverization are not performed. There is a problem that the emulsified state is easily destroyed under the condition that a good powdered oil and fat is not obtained, especially when heated in a state where an alkaline substance is added, discoloration due to color burn or offensive odor due to decomposition occurs. Was there.

The present invention has been made in view of the above points,
In a method of powdering an O / W type emulsion of an edible oil / fat containing DATEM to obtain a powdered oil / fat, an aqueous solution of sodium caseinate having a pH of 7 or less
After adding and stirring and emulsifying, by pulverizing,
An object of the present invention is to provide a method for producing a powdery fat and oil, which is capable of obtaining an excellent powdery fat and oil without adding an alkaline substance to the emulsion.

That is, the method for producing powdered fats and oils according to the present invention is
Edible oil and fat and diacetyl tartaric acid ester monoglyceride are added to an aqueous solution of sodium caseinate having 7 or less,
It is characterized by emulsifying with stirring to obtain an O / W type emulsion of edible oil and fat, and then powdering this O / W type emulsion.

In the present invention, examples of edible oils and fats include liquid and solid animal and vegetable oils and fats, hardened animal and vegetable oils and fats, transesterified oils and fats, fractionated liquid oils and solid oils and the like. Specifically, rapeseed oil, corn oil, soybean oil, cottonseed oil,
Vegetable oils and fats such as safflower oil, palm oil, palm oil, rice bran oil, animal fats and oils such as beef tallow, lard, milk fat and fish oil, and hardened oils or transesterified oils of these fats or oils, or by separating these fats and oils The resulting liquid oil, solid fat and the like can be mentioned, and one or more selected from these can be used.

DATEM is a compound represented by the following chemical formula 1 having a structure in which one molecule of monoglyceride and one molecule of diacetyltartaric acid are ester-bonded, and in the following formula, R is an alkyl group having 8 to 20 carbon atoms.

[0008]

[Chemical 1]

When an alkaline substance is added to the O / W type emulsion containing DATEM, the above-mentioned DAT
Although problems such as hydrolysis of the ester bond portion of EM occur, since the method of the present invention does not use an alkaline substance,
There is no possibility of causing such a problem.

In the method of the present invention, first, an aqueous solution of sodium caseinate having a pH of 7 or less, edible oil and fat and diacetyl tartaric acid ester monoglyceride are stirred and emulsified to obtain an O / W type emulsion of edible oil and fat. The pH of the aqueous sodium caseinate solution needs to be 7 or less,
Is preferably 6 to 7. Sodium caseinate can be obtained by, for example, swelling acid casein in warm water, adding an aqueous sodium hydroxide solution thereto, and stirring the mixture. Acid casein is insoluble in water, but becomes soluble with sodium caseinate. The sodium caseinate aqueous solution used in the method of the present invention may be obtained by adding an aqueous sodium hydroxide solution to acid casein as described above, or may be a commercially available sodium caseinate dissolved in water. When the aqueous solution of sodium acid is alkaline due to the presence of excess sodium hydroxide, it is necessary to add an acid to adjust the pH to 7 or less.
This acid includes acetic acid, lactic acid, fumaric acid, malic acid, tartaric acid, adipic acid, citric acid, gluconic acid, succinic acid,
Phosphoric acid or the like can be used.

The O / W emulsion of edible oils and fats can be obtained by gradually adding edible oils and fats to the above sodium caseinate aqueous solution and stirring with a homogenizer or the like, and if necessary, stirring while heating or heating. The DATEM used in the present invention has an emulsifying action, but when emulsifying edible fats and oils, other emulsifiers can be used together. DATEM and other emulsifiers may be added to water or edible oil and fat.

Other emulsifiers include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin and the like. As fatty acids constituting these emulsifiers, fatty acids having 12 to 20 carbon atoms, that is, lauric acid, myristic acid, palmitic acid,
Stearic acid, oleic acid, linoleic acid, erucic acid and mixed fatty acids thereof are preferred. The emulsifier is obtained by performing an esterification reaction between these fatty acids and glycerin, polyglycerin (preferably having a degree of polymerization of glycerin of about 2 to 10), sucrose, sorbitol, propylene glycol and the like. However, those having a low degree of esterification, that is, those having a high HLB are preferable. In addition to these ester type emulsifiers, lecithin modified to be hydrophilic can also be used.

The proportions of edible oil / fat, DATEM and sodium caseinate in the O / W emulsion are 30 to 90% by weight of edible oil / fat in the state of powdered oil / fat, DA
TEM 0.1 to 20% by weight, sodium caseinate 1 to 5
It is preferable to add 0% by weight, particularly 40 to 80% by weight, 1 to 10% by weight, and 3 to 30% by weight, respectively. When adding an edible emulsifier other than DATEM,
The amount of addition is preferably about 10% by weight or less in the state of powder oil.

In the present invention, by using an aqueous solution of sodium caseinate having a pH of 7 or less in combination with DATEM, the emulsion stabilizing effect of DATEM is further enhanced, coarsening of oil droplets in the emulsion is prevented, and a fine oil is used. It maintains the dripping state for a long time and has the effect of keeping the oil droplets uniform even under the harsh conditions when producing powdered fats and oils. Furthermore, sodium caseinate is coated with the fats and oils and encapsulated when pulverized. It has a function as a film forming agent, and has an effect of facilitating the production of a powdery fat or oil excellent in fluidity and water dispersibility.

If necessary, in addition to sodium caseinate, a substance having an action as a film-forming agent may be added to the O / W emulsion. Examples of the substance acting as the film forming agent include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, wheat flour, starch, saccharides, gelatin, whey, gums, dextrin and the like. Examples of milk proteins include acid casein other than sodium caseinate, rennet casein, and the like. Examples of the starch include potato starch, corn starch, flour starch and the like, sugars such as sucrose, glucose, maltose, lactose, fructose and starch sugar, and gums such as xanthan gum, guar gum, arabic gum and tragacanth gum. When further adding a substance having an action as a film forming agent other than sodium caseinate,
The addition amount in these emulsions is preferably about 20% by weight or less.

As a method for pulverizing the O / W emulsion, a known pulverizing method such as spray drying or freeze drying can be adopted.

[0017]

EXAMPLES The present invention will be described in more detail with reference to examples.

Example 1 10 parts by weight of acid casein was added to 40 parts by weight of warm water of 60 ° C., and the mixture was kept at the same temperature for 10 minutes to swell the acid casein, and then 10% sodium hydroxide aqueous solution 2. 4 parts by weight was added and stirred for 10 minutes to obtain an aqueous sodium caseinate solution. The pH of this aqueous solution was 6.8. Next 45.
6 parts by weight of rapeseed hydrogenated oil (MP40.5 ° C.) was melted by heating to 65 ° C., and 2 parts by weight of ester of stearic acid monoglyceride and diacetyltartaric acid (DATEM) was added and dissolved in the above sodium caseinate aqueous solution. It was gradually added and emulsified. The resulting emulsion was spray dried and pulverized. The obtained powdery fat and oil stably encapsulated fine oil droplets with sodium caseinate, and was in the form of powder with good fluidity.

Comparative Example 1 A powdery fat and oil was obtained in the same manner as in Example 1 except that a sodium caseinate aqueous solution having a pH of 8.9 was used.
The obtained powdery fat and oil was colored burnt and had an offensive odor, and the oil droplets in the powdery fat and oil were aggregated and coarsened.

[0020]

As described above, according to the production method of the present invention, an aqueous solution of sodium caseinate having a pH of 7 or less is added to an edible oil / fat in which DATEM is dissolved and emulsified to obtain an O / W type solution. By adopting the method of pulverizing the emulsion, the emulsion state is stable with heating and aging, the oil droplets do not coarsen, and there is no oily coalescence even under the severe conditions during pulverization. Further, it is possible to produce a powdery fat and oil excellent in fluidity and water dispersibility, and to obtain a powdery fat and oil having little coloring and odor. The powdered fats and oils thus obtained are suitable for use in the production of confectioneries, breads, noodles, etc., and exhibit effects such as preventing the aging of these starches and strengthening gluten.

Claims (1)

Claims: 1. An edible oil and fat and diacetyl tartrate monoglyceride are added to an aqueous sodium caseinate solution having a pH of 7 or less, and the mixture is emulsified with stirring to obtain an O / W type emulsion of the edible oil and fat. A method for producing powdery fats and oils, which comprises powderizing this O / W emulsion.