JPS5856637A - Production of butter like spread - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to fat formulations useful in the production of pata uniform spreads;% margarine type spreads.

The invention further relates to a method of manufacturing a spread having uniform properties.

Products with putter uniform properties have elasticity, plasticity and melting properties comparable to natural putters.

References regarding these properties and their measurement methods can be found, for example, in “J, Dair7 Re5-J 8.245 (
1937), Davies J, C, and r th@
Br1tish Food Manuf.

In1. Res, In5t, the Rheol
ogy of Margarine and Cookie
ng fats J Part l (Rag, RA
p, 37) ana Part l (Rea, R
ep, 6'9), 195<S.

Prentioe J, Ho.

The properties of natural putters are so desirable and valued that several attempts have been made to produce cheaper alternatives exhibiting similar properties.

So far, the JIIi products obtained have not always been satisfactory and their manufacturing costs are often prohibitive.

The inventors have discovered unique formulations and manufacturing methods that meet the above requirements.

The fat formulation according to the invention comprises (1) a non-esterified component consisting essentially of tallow and/or a fraction thereof; The two-component O tallow, consisting of a transesterification component consisting of a triglyceride mixture obtained by transesterification with a liquid oil and/or a hydrogenated oil, is preferably derived from beef or mutton. Tallow hexalactone can be obtained by fractionating tallow in the presence of a solvent (wet fractionation), in the absence of a solvent (dry fractionation) or in the presence of a detergent (LanglL fractionation). Dry fractionation is the preferred method as it is the simplest and most economical.

In order to obtain tallow fractions useful for producing fat blends according to the invention, dry fractionation is carried out at a temperature of 60-66°C, preferably 31-65°C. 60°C, preferably in two stages, first cooling the tallow to 40-46°C and keeping it at this temperature for preferably 10-14 hours, then at a salt temperature of 62°C. Further cooling to a certain fractionation temperature can be performed using the button. There are known methods for separating stearin, which has a higher melting point, from olein, which has a lower melting point.
For example, a rotating drum with scraper blades can be used. After the tallow olein is subsequently neutralized, bleached and deodorized, a purified product preferably having a free fatty acid content of less than 0.3 is obtained.The solid fat content of the tallow olein used in the present invention is preferably the following value. NIO=45~60;
"jio = 15 ~ 25; Nso < 7: Na
B<, 4 and the slip melting point is from 29-34°C.

Determination of solid fat content is performed using [,T,A,O,C,8,
, j 1971 (4B) p, 7 A, J, High
tonetaL) K, using nuclear magnetic resonance analysis,
This is done after a stabilization time of 10-16 hours at 0°C.

The properties of the typical tallow olein fraction used in the method of the present invention are summarized in Table AK.

Component 1m) in the fat formulation according to the invention is transesterified, in particular tallow-based fat with oil, from 25 to 17
At 5°C, preferably 80 to 14ff' OK [
, for example, by random transesterification using 0.01 to 0.5 weight of a catalyst such as an alkali metal, alkali metal hydroxide, or alkali metal alkoxide under substantially anhydrous conditions and reduced pressure.

The liquid oil used in the production of component (II) preferably has a concentration of 15
C. and is free of solid fat and preferably consists of sunflower oil, cottonseed oil, rapeseed oil, soybean oil, corn oil, bed bean oil or mixtures thereof.

However, it is also possible to use mixtures of liquid oils and hydrogenated oils, preferably with a melting point below 43°C.

The ratio of component (1)/component (1) is such that the solid fat content of the final formulation preferably has the following value: NIO = 34) Button; NBo = 10-25: N
5a(j: Nas (K so that it becomes 2.

The ratio of component (1):component (plow) is generally 75:25-25
It is in the near 5 range.

The ratio of tallow-based fat/oil in the transesterified formulation ranges from 75:25 to 25 nia 5, preferably from 60:40 to 40:60.

If the proportion of liquid oil is too high, the slope of the dilation line of the product will be less steep, resulting in an unpleasant coldness of the product, while if the proportion of liquid oil is too low, the slope of the dilation line of the product will be gentle, resulting in an unpleasant coldness in the mouth. This results in a product with a solid fat content that is too high at this temperature.

It is therefore desirable that the solid fat content of the components of the fat formulation (ilJ) be less than 6, preferably less than 2, at 35°C.

Preferred fat formulations according to the invention include 40 to 75 wt. of tallow olein and 60 to 25 wt. of tallow olein obtained by randomly transesterifying 55 to 75 wt. of tallow olein with 25 to 45 wt. - consists of a mixture of triglycerides.

It is also possible to use a small amount of tallow to replace part of the olein in the non-esterified component (+3) of the fat formulation according to the invention. Preferably, the amount of tallow olein/tallow in component (13) The ratio is 3:1 or more, preferably 4:
1' or more, and 5 so that the organoleptic properties of the final product are substantially unaffected by the high melting point triglycerides present in the tallow.

Suitable formulations according to the invention may consist of 90 to 100 s of the aforementioned components (1) and (1) and 0 to 10 t of other fats, the other fats being the aforementioned solids of the final product. The fat content range should not be affected.

The W/O emulsion according to the invention consists of an aqueous phase (approximately 1
6 wt.) is emulsified in the fat phase and then applied, cooled and worked to crystallize the fat and obtain a product with the desired texture and plasticity. Cooling and working are typically carried out using a continuous Votator consisting of, for example, an A unit, a B unit and a C unit. Unit A is a heat exchanger with a scraper.
The emulsion is then rapidly cooled to 5-10°C. C
In the unit, the emulsion is crystallized in an uncooled crystallizer with gentle stirring. B Uni”/)llr tube)
Crystallization progresses further inside. Generally, there is a KA unit preceding these units, which cools the emulsion to a relatively low temperature to obtain a packageable product.

According to the findings of the present inventors, packaging and storage of W10 emulsions at temperatures below 10°C, ideally below 5°C, is effective in reducing the problems associated with grainness development considerably. be.

Glenness is due to the formation of perceptible fat crystal agglomerates, which in some cases lead to products with unacceptable organoleptic properties.

The invention will be explained in more detail by way of the following examples.

Example 1 Margarine was produced using an aqueous phase (16 weight buns) of pH 5.6 consisting of water, fermented skim milk and salt as raw material. This aqueous phase is combined with the following components: an emulsifier system consisting of lecithin and monoglycerides; trace components such as vitamins, colorants, and antioxidants; and (1) tallow olein 601 obtained by dry fractionation of tallow at 32°C: ( 1) Emulsification in a molten fat phase (84% by weight) constituted by a fat mixture consisting of 40% of the product obtained by random transesterification of a mixture of 70% of the aforementioned tallow olein and 30% of sunflower oil. did.

Components (1) and (1) were previously dried to a moisture content of 0.01%. The transesterification was carried out at 90° C. and an atmospheric pressure of 2 ca*Hg in the presence of sodium methoxide, the emulsifier system described above and trace ingredients.

Emulsions include VotatOr A, B and C
supplied to the unit.

The emulsion exiting from residence tube B was packaged at a temperature between 5 and 10°C. Margarine was stored and transported at 5°C.

Table A shows: (1) the solids content and melting point of the olein fraction, total mixed fat and fat blend before and after interesterification used; (II) fatty acid composition in the oleic heptadoxylation and linear mixtures.

The margarine was sampled by an expert panel to test its grainness. Margarine did not develop any appreciable grainness. No graininess was observed in product inspection using a microscope.

The hardness of margarine (expressed as C* 11 /lx") was measured and compared with the value obtained with natural putter.

The results are summarized in Table BK.

Table Composition of water: 60 g of olein obtained by dry fractionation of tallow at 62° C. and 40 g of a transesterification mixture obtained by random transesterification of a mixture consisting of the aforementioned 70 g of olein and 30% sunflower oil.

Table B C value at 5°C Plasticity score at 5°C = 1d Very plastic Score = 6 No plasticity.

In the opinion of the panel members, the margarine had excellent patter properties.

Plasticity was measured by applying a test in which a metal rod was inserted into the product and the collar was made wet.

Products with good patter uniformity properties do not exhibit collar formation.

Comparative Experiments The following experiments are intended to demonstrate the importance of using transesterification components in the fat formulations of the present invention.

Three types of margarine, X, Y, and Z, were manufactured and compared with natural putter. The manufacturing method was substantially similar to the nine methods shown in Example 1, but the fat formulation was different.

Fat compound! consisted only of tallow oleic horns. Fat formulation Y consisted of 90 g of tallow olein and 10 g of bedbug oil.

Fat formulation 2 contains 75% tallow olein as described in Example 1 and a transesterified mixture of tallow olein and Nanjing bean oil (75%
/25) It consisted of 25 pieces.

The results are summarized in the table below.

After one week, the zero value of margarine X at 5°C was at the same level as the putter. However, upon storage, this margarine showed post-hardening.

The plasticity of Margarine Y was far different from that of Putter.

Margarine 2 (according to the invention) had a plasticity and hardness comparable to putter.

Examples 2 to 5 Example 2 Fat blends were prepared with the following composition: 35% dry-fractionated tallow olein of Example 1; obtained by transesterification of a mixture consisting of 40% edible tallow and 60s soybean oil. , random transesterification mixture 65
'j.

Example 3 Random transesterification mixture obtained by transesterification of a mixture consisting of 40% dry-fractionated tallow oleic of Example 1; 40% edible tallow and 60% soybean oil 60%
blood.

Example 4 By transesterification of the dry-fractionated tallow oleic of Example 1, 40%; edible tallow, 5 g; and a mixture of 40% edible tallow and 60% soybean oil, a random transesterification mixture of 9 and 55% was obtained.

Example 5 Dry fractionated 9 tallow olein of Example 1 40%; Edible tallow 10
s; and 50% of a random transesterification mixture obtained by interesterification of a mixture consisting of 40% edible tallow and 60% soybean oil.

The solid fat content is shown in the table.

Margarine was shaved according to Table Example 1, and its butter uniformity properties were measured. The products were evaluated in terms of color formation and sensory acceptance. The scores were comparable to those obtained in Example 1.

Example 6 The following composition: dry-fractionated olein 601 obtained according to example 1); 43 t of edible tallow, hardened to a melting point of 36°C, 9 soybean oil 10-1
By random transesterification of 17 g of soybean oil and 30 g of rapeseed oil, a fat mixture having 40 g of 9 transesterified mixtures was produced.

The solid fat content has the following values: N1o” = 47.5; N20 = 16.7
: N30 = 2.8; N3δmi 0.1.

Margarine was produced from this mixture according to the method described in Example 1 and its patter uniformity properties were measured.

The products were evaluated in terms of color formation and sensory acceptance. The scores were comparable to the product of Example 1.

Example 7 Dry-fractionated olein (see Example 1) 701; 50% sunflower oil and the high-melting fraction, mustard, tallow stearin 50% by-product of dry fractionation of tallow at 32°C.
A fat mixture was prepared starting from 30 transesterified mixtures obtained by random transesterification of a mixture consisting of %. The solid fat content of tallow stearin is: N
,,=79.8; N,. = 71.7; N,
, = 55.6; y, , -47.4 and nine.

The solid fat content of the fat mixture has the following values: N1 (1 = 50.1; N20 = 19.5; N
30 = 4.6: N5B = 1.0. 5℃
The O value is approximately 33001/cw'.

Margarine was prepared from this fat mixture according to the method described in Example 1 and its butter uniformity properties were measured. The products were evaluated in terms of color formation and organoleptic properties.

The scores were comparable to the product of Example 1.

The leftover margarine was packaged and stored at 5°C.

All margarines were examined microscopically for graininess development. No graininess was observed in any of the samples.

Agent Asamura Hao 4 other people

Claims (1)

[Scope of Claims] (1) (+) a non-esterified component consisting essentially of tallow and/or its 7-lactic acid;
) A fat formulation comprising a transesterification component consisting essentially of a triglyceride mixture obtained by transesterification of tallow and/or its 7-) fraction with a liquid oil/or a hydrogenated oil. (2) The following solid fat content: N1o = 34-60'; N,, = 10-25
a fat blend according to claim 1, having N30 (7; N3+5 (2); (3) component (Il) comprising essentially tallow and/or a fraction thereof, essentially sunflower oil; Liquid oils or oils consisting of soybean oil, safflower oil, bed bean oil, corn oil, cottonseed oil, rapeseed oil or mixtures thereof.
1. A fat blend according to claim 1, consisting of a mixture of triglycerides randomly transesterified with a hydrogenated oil. (4) A triglyceride mixture in which component (13 is essentially 1) obtained by randomly transesterifying tallow and/or a fraction thereof with a liquid oil and an oil that has been hardened and has a melting point of 4'5°C or less. A fat blend according to claim 3, comprising: (5) component (1)/component (MJ ratio: 75:25)
25=75. (6) A fat blend according to claim 1, wherein the ratio of tallow/oil in the mixture before transesterification ranges from 75:25 to 25 nia.5. (7) The tallow fraction has a solid fat content of 2 NIO
= 45~60; N20 = 15~25 mN
5o (7eN35 (consisting of tallow olein with 4,
%llI! F. Fat blend according to claim 1. (8) The fat blend according to claim 1, wherein the component (υ) consists of a mixture of tallow olein and tallow, and the ratio of the two is greater than 3:1. (9) 90 to 100 weight - component (1) and (-8 and 0 to 10 weight-), consisting of fats other than component (13 and (閤)), and the solid fat content is within the following range" Nlo =
34~60 m N51o = 10~25 m NB
. 7 α1) Tallow olein of 40 to 75 wt.
Fat blend according to claim 10, consisting of a mixture of 60-25% by weight of triglycerides obtained by transesterification of -75% by weight of tallow olein with 25S45% by weight of liquid oil. Qa (17 aqueous phase, patent claim 1![11~al
emulsified with a fat formulation according to any one of paragraphs 111f:
(2) mechanically working and cooling the emulsion to obtain a spread with desired texture and consistency; (3) packaging and storing the emulsion at a temperature below 10°C; A method for producing a spread having uniform properties.