JP2017035023A - Oil-and-fat composition comprising lecithin - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a lecithin-containing oil / fat composition having excellent storage stability. The present invention is a recitin-containing fat and oil composition containing a diglycerin fatty acid ester and an emulsifier A, wherein the emulsifier A is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of 3 or more and 16 or less, and sorbitan. One or more selected from fatty acid ester, organic acid monoglycerin fatty acid ester, and propylene glycol fatty acid ester, and 0.2% by mass or more and 8% by mass or less of the diglycerin fatty acid ester using the lecithin as an acetone insoluble matter. It contains 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter, and 0.005 part by mass or more and 8 parts by mass or less of the emulsifier A with respect to 1 part by mass of the acetone insoluble matter. It is a lecithin-containing fat and oil composition. [Selection diagram] None

Description

  The present invention relates to a lecithin-containing oil and fat composition.

  When fried foods such as meat and vegetables in a frying pan, etc., use fats and oils to prevent scorching on the frying pan. At that time, due to the moisture of the ingredients, intense oil splashing (sputtering phenomenon) occurs during cooking. This sputtering phenomenon contaminates clothing and cooking areas. For the purpose of preventing this sputtering phenomenon, lecithin obtained from soybean or the like is used.

  However, in fats and oils containing lecithin, precipitation may be observed during storage. This precipitation is considered to occur due to the hydration of lecithin due to the strong hygroscopicity of lecithin. It has been reported that this hydration phenomenon proceeds rapidly when lecithin is dissolved in oil (Patent Document 1: JP-A 63-222649).

  Patent Document 1 discloses a lecithin-containing oil / fat composition in which a predetermined amount of monoglycerin fatty acid ester and propylene glycol fatty acid ester is blended for preventing lecithin precipitation of the lecithin-containing oil / fat composition. Table 2 discloses that the propylene glycol fatty acid ester alone has no sufficient effect, and the combined use with the monoglycerin fatty acid ester is essential. However, there was still room for improvement in terms of effectiveness.

JP 63-222649 A

  Thus, the conventional lecithin-containing oil and fat composition has room for improvement in terms of storage stability. Therefore, an object of the present invention is to provide a lecithin-containing fat and oil composition having excellent storage stability.

As a result of intensive studies, the inventors of the present invention are lecithin-containing oil and fat compositions,
0.2 wt% or more and 8 wt% or less as lecithin insoluble in acetone,
0.1 to 15 parts by mass of diglycerin fatty acid ester with respect to 1 part by mass of acetone insoluble matter, and
1 mass of one or two or more emulsifiers selected from monoglycerin fatty acid ester, polyglycerin fatty acid ester having a polymerization degree of 3 or more and 16 or less, sorbitan fatty acid ester, organic acid monoglycerin fatty acid ester, and propylene glycol fatty acid ester Parts to 0.005 parts by weight to 8 parts by weight,
It has been found that the lecithin-containing oil and fat composition to be contained is excellent in storage stability.

  According to the lecithin-containing oil / fat composition of the present invention, lecithin-containing oil / fat composition which is suppressed in sedimentation of lecithin and excellent in storage stability can be obtained.

The present invention is a lecithin-containing oil and fat composition comprising a diglycerin fatty acid ester and an emulsifier A,
The emulsifier A is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of 3 or more and 16 or less, a sorbitan fatty acid ester, an organic acid monoglycerin fatty acid ester, or a propylene glycol fatty acid ester,
0.2 to 8% by mass of lecithin as acetone insoluble matter,
The diglycerin fatty acid ester is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter, and
The emulsifier A is 0.005 parts by mass or more and 8 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter.
It is the said lecithin containing oil-fat composition to contain.

  The fatty acid of the diglycerin fatty acid ester is preferably an unsaturated fatty acid.

  The fatty acid of the emulsifier A is preferably an unsaturated fatty acid.

  The hydrophilic / lipophilic balance (HLB) of the emulsifier A is preferably 1.8 or more and 7.2 or less.

  The degree of polymerization of the polyglycerol fatty acid ester is preferably 4 or more and 12 or less.

Further, the present invention provides a lecithin-containing oil / fat composition containing lecithin as an acetone insoluble matter in an amount of 0.2% by mass or more and 8% by mass or less, and 0.1 parts by mass of diglycerin fatty acid ester with respect to 1 part by mass of the acetone insoluble matter. 15 parts by mass or less, and
A method for suppressing lecithin sedimentation of a lecithin-containing oil and fat composition in which an emulsifier A is added in an amount of 0.005 parts by mass to 8 parts by mass with respect to 1 part by mass of the acetone insoluble material,
The method, wherein the emulsifier A is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of 3 to 16, a sorbitan fatty acid ester, an organic acid monoglycerin fatty acid ester, and a propylene glycol fatty acid ester. It is.

  The lecithin used in the present invention is a generic term for lecithin conventionally used in the field of food or food additives. Pasty lecithin prepared from raw materials such as soy, rapeseed, corn, sunflower, palm, peanut and other vegetable oil refined by-products (eg hydrates generated in the degumming process) and egg yolk, and this crude material as a solvent It is possible to use lecithin consisting of a mixture mainly composed of phospholipids, such as fractionated lecithin obtained by fractionation in step 1) and enzymatically decomposed lecithin obtained by enzymatic treatment of this raw material. In the present invention, lecithin is not particularly limited, but one or two selected from pasty lecithin and fractionated lecithin are preferable.

  The content of the lecithin in the lecithin-containing oil / fat composition is 0.2% by mass or more and 8% by mass or less as an acetone insoluble matter. The lower limit of the content is preferably 0.3% by mass or more, and more preferably 0.5% by mass or more. Further, the upper limit of the content is preferably 6% by mass or less.

  Further, the acetone insoluble matter content of the lecithin is preferably 50% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 80% by mass or less, and further preferably 55% by mass or more and 70% by mass or less.

  The content of lecithin insoluble in acetone can be measured by a food additive official analysis test method. Specifically, it is an acetone insoluble matter conversion value obtained by the following measurement.

  Weigh accurately about 2 g of lecithin (A), put it in a 50 mL graduated stoppered centrifuge tube, add 3 mL of petroleum ether to dissolve, add 15 mL of acetone and stir well, and then leave it in ice water for 15 minutes. . Acetone previously cooled to 0 to 5 ° C. is added thereto to make 50 mL, and the mixture is stirred well, left in ice water for 15 minutes, centrifuged at about 3000 rpm for 10 minutes, and the upper layer solution is taken into a flask. Further, acetone at 0 to 5 ° C. is added to the sediment in the stoppered centrifuge tube to make 50 mL, and the mixture is stirred well while cooling in ice water, and then centrifuged in the same manner. The upper layer liquid is combined with the previous flask, distilled on a water bath, the residue is dried at 105 ° C. for 1 hour, and its mass (B) is accurately measured.

By this measurement, the acetone insoluble matter content in lecithin is calculated by the following mathematical formula.

Acetone insoluble matter (mass%) = (1-B / A) × 100

  The diglycerin fatty acid ester used in the present invention is a polyglycerin fatty acid ester having a degree of polymerization of glycerin of 2. The type of fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid. Moreover, what passed through the distillation refinement | purification process by manufacture of diglycerin fatty acid ester is preferable.

  The content of the diglycerin fatty acid ester in the lecithin-containing oil / fat composition is 0.1 parts by mass or more and 15 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter. The lower limit of the content is preferably 0.15 parts by mass or more, and more preferably 0.2 parts by mass or more. Further, the upper limit of the content is preferably 10 parts by mass or less, more preferably 5 parts by mass or less, and further preferably 3 parts by mass or less. By setting it as a predetermined content, a better flavor and a better effect can be obtained.

  The emulsifier A used in the present invention is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a polymerization degree of 3 or more and 16 or less, a sorbitan fatty acid ester, an organic acid monoglycerin fatty acid ester, or a propylene glycol fatty acid ester. It is. Preferably, it is one or two or more kinds selected from monoglycerin fatty acid esters, polyglycerin fatty acid esters having a polymerization degree of 3 or more and 16 or less, sorbitan fatty acid esters, and organic acid monoglycerin fatty acid esters, and more preferably a polymerization degree of 7 or more and 12 or less. These are one or two or more selected from polyglycerin fatty acid esters and sorbitan fatty acid esters, and more preferably polyglycerin fatty acid esters having a polymerization degree of 7 or more and 12 or less.

  The fatty acid of the emulsifier A is preferably an unsaturated fatty acid, more preferably erucic acid or oleic acid, and still more preferably oleic acid.

  The hydrophilic / lipophilic balance (HLB) of the emulsifier A is preferably 1.8 or more and 7.2 or less, and more preferably 2.5 or more and 7.2 or less.

  Moreover, the said emulsifier A is contained 0.005 mass part or more and 8 mass parts or less with respect to 1 mass part of said acetone insoluble matter. Preferably they are 0.005 mass part or more and 6 mass parts or less, More preferably, they are 0.01 mass part or more and 5 mass parts or less.

  The fatty acid of the monoglycerin fatty acid ester is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The polyglycerol fatty acid ester having a polymerization degree of 3 or more and 16 or less is one in which a fatty acid is ester-bonded to a polyglycerol having a polymerization degree of glycerol of 3 or more and 16 or less. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid. The degree of polymerization is preferably 3 or more and 12 or less, more preferably 4 or more and 12 or less, still more preferably 4 or more and 10 or less, and most preferably 7 or more and 10 or less.

  The sorbitan fatty acid ester is a compound in which a fatty acid is ester-bonded to sorbitan. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The organic acid monoglycerin fatty acid ester is obtained by esterifying a fatty acid with an organic acid monoglycerin. The organic acid is preferably citric acid. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, more preferably oleic acid.

  The propylene glycol fatty acid ester is a product obtained by esterifying a fatty acid with propylene glycol. The fatty acid is not particularly limited, but is preferably an unsaturated fatty acid, and more preferably oleic acid.

  The type of oil and fat used in the present invention is not particularly limited as long as it is used as an edible oil. Specific examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, beef fat, pork fat, etc. Animal fats and processed fats and oils that have been subjected to separation, hydrogenation, transesterification, etc., or a mixture of two or more of these may be used. In particular, it is preferable that the oil has a rising melting point of 25 ° C. or lower. For example, as fats and oils, the blending amount of one or two or more selected from fats and oils having an iodine value of 60 or more, such as soybean oil, rapeseed oil, corn oil, palm olein, etc. is 60% by weight or more, preferably 80% by weight or more. Is 90% by mass or more, and there is no particular upper limit, but it is 100% by mass or less.

  Moreover, the content of the fat / oil in the lecithin-containing fat / oil composition is preferably 85% by mass or more, and more preferably 88% by mass or more. Although the upper limit of fat content is not specifically limited, The sum total of a lecithin, an emulsifier, and fats and oils shall be 100 mass% or less.

  The lecithin-containing oil / fat composition may contain additives used for ordinary oils / fats within a range not impairing the effects of the present invention. Specifically, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, silicone, tocopherol and the like can be mentioned.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

  In the implementation, the following were used.

Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Lecithin A (Lecithin PW; manufactured by J-Oil Mills, Inc., acetone insoluble matter content: 100% by mass)
Lecithin B (lecithin AY; manufactured by J-Oil Mills, Inc., acetone insoluble matter content: 60% by mass)

  The emulsifier described in Table 1 was used.

(Preparation of oil and fat composition)
Lecithin and the emulsifier were previously heated to about 60 ° C. (however, lecithin A was used without heating). Lecithin, emulsifier, and oil were added to a 200 ml beaker in this order. The mixture was stirred at 80 ° C. for 5 minutes to obtain an oil / fat composition.

(Evaluation of lecithin sedimentation inhibitory effect)
80 g of the oil / fat composition was placed in a 100 ml vial and stored for 1 hour in a thermostatic chamber at 40 ° C. and 90% humidity. After being left at room temperature for 30 minutes from a constant temperature and humidity chamber, it was sealed. After standing overnight, it was visually observed and evaluated as follows.

◎ Clear state without turbidity or precipitation ○ No precipitation, but slightly blurred overall △ No precipitation, but turbidity × Precipitation

  The oil and fat composition described in Table 2 was prepared, and the lecithin sedimentation inhibitory effect was evaluated. The results are shown in Table 2.

As shown in Table 2, it was found that precipitation of lecithin was suppressed by blending lecithin, diglycerin fatty acid ester and polyglycerin fatty acid ester having a polymerization degree of 10.
On the other hand, lecithin was precipitated in an oil and fat composition containing lecithin alone, lecithin and diglycerin fatty acid ester, lecithin and polyglycerin fatty acid ester having a polymerization degree of 10.

  The oil and fat composition described in Table 3 was prepared and evaluated in the same manner as Comparative Example 2-1. The results are shown in Table 3.

  Any of the above emulsifiers exhibited a lecithin sedimentation inhibitory effect in combination with DO-100V.

  The oil and fat composition described in Table 4 was prepared and evaluated in the same manner as Comparative Example 2-1. The results are shown in Table 4.

  As shown in Table 4, any emulsifier of 8070V, O-80V, PO-100V, A-173E, and O-50D exhibited a lecithin precipitation inhibitory effect. In particular, the effects of O-80V and O-50D were high.

(Lecithin content)
The oil and fat composition described in Table 5 was prepared and evaluated in the same manner as Comparative Example 2-1. The results are shown in Table 5.

  As shown in Examples 5-1 to 6, when 0.3 to 6.0% by mass was added as an acetone insoluble matter, lecithin was not precipitated.

(Diglycerin fatty acid ester content)
The oil and fat composition described in Table 6 was prepared and evaluated in the same manner as Comparative Example 2-1. The results are shown in Table 6.

As shown in Examples 6-1 to 6, when 1-100 parts by mass of lecithin insoluble in acetone, DO-100V was added in the range of 0.1-10 parts by mass, there was no sedimentation of lecithin. .
On the other hand, as in Comparative Example 6-1, when 0.01 parts by mass of DO-100V was added to 1 part by mass of acetone-insoluble matter of lecithin, there was no effect of inhibiting precipitation of lecithin.

(Emulsifier A content)
The oil and fat composition described in Table 7 was prepared and evaluated in the same manner as Comparative Example 2-1. The results are shown in Table 7.

  As shown in Examples 7-1 to 6, when 1 to 5 parts by mass of lecithin insoluble in acetone, Q-175S was added in the range of 0.01 to 5 parts by mass, and there was no sedimentation of lecithin. .

Claims (8)

A lecithin-containing fat and oil composition comprising a diglycerin fatty acid ester and an emulsifier A,
The emulsifier A is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of 3 or more and 16 or less, a sorbitan fatty acid ester, an organic acid monoglycerin fatty acid ester, or a propylene glycol fatty acid ester,
0.2 to 8% by mass of lecithin as acetone insoluble matter,
The diglycerin fatty acid ester is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter, and
The emulsifier A is 0.005 parts by mass or more and 8 parts by mass or less with respect to 1 part by mass of the acetone insoluble matter.
The said lecithin containing fats and oils composition to contain.   The lecithin-containing fat / oil composition according to claim 2, wherein the fatty acid of the diglycerin fatty acid ester is an unsaturated fatty acid.   The fatty acid composition of claim 1 or 2, wherein the fatty acid of the emulsifier A is an unsaturated fatty acid.   The lecithin-containing fat / oil composition according to any one of claims 1 to 3, wherein the hydrophilic / lipophilic balance of the emulsifier A is 1.8 or more and 7.2 or less.   The degree of polymerization of the polyglycerin fatty acid ester is 4 or more and 12 or less, The lecithin-containing fat or oil composition according to any one of claims 1 to 4.   The lecithin-containing fat / oil composition according to any one of claims 1 to 5, wherein the diglycerin fatty acid ester has undergone a distillation purification process. In a lecithin-containing oil and fat composition containing lecithin as an acetone-insoluble substance in an amount of 0.2% by mass or more and 8% by mass or less, a diglycerin fatty acid ester is 0.1 parts by mass or more and 15 parts by mass or less based on 1 part by mass of the acetone insolubles And lecithin sedimentation of the lecithin-containing oil and fat composition to which the emulsifier A is added in an amount of 0.005 parts by mass to 8 parts by mass with respect to 1 part by mass of the acetone insoluble matter,
The method, wherein the emulsifier A is a monoglycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of 3 to 16, a sorbitan fatty acid ester, an organic acid monoglycerin fatty acid ester, and a propylene glycol fatty acid ester. .   The method according to claim 7, wherein the lecithin is contained in an amount of 0.5% by mass or more and 5% by mass or less as an acetone insoluble matter.