JP2968368B2 - Fat composition for food machinery - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel oil and fat composition for food processing machines, and more particularly, to a food and oil safe and excellent lubricating and antioxidant property, for example, for machines and utensils used in food processing. The present invention relates to a fat and oil composition for food machines suitable for use in food and agricultural machinery and appliances.

[0002]

2. Description of the Related Art Conventionally, when processing agricultural products, livestock products, marine products and other raw materials into food, generally, processes such as fine selection, classification, grinding, mixing, roasting, heating, fermentation, boiling, drying and freezing are performed. And various food processing machines are used in these processes. For example, with respect to agricultural products processing, tea leaf collection machinery and equipment, rice milling machine, milling machine, sake, soy sauce, brewing machine to manufacture miso, etc., noodle making machine, bread making machine, confectionery machine, fruit juice, jam, Processing machinery for pickles, etc., for livestock processing, milk processing machinery,
Machines for producing dairy products such as cheese and butter, meat processing machines for producing ham and sausage, and fish processing machines and seaweed processing machines for marine products processing, as well as food additives, natural flavors, and pharmaceuticals. And the like, for example, a vacuum thin film evaporator and a kneader. In these food processing machines, mineral oils such as conventional mineral oil and liquid paraffin, liquid vegetable oils such as soybean oil, cottonseed oil and rapeseed oil, and animal oils such as beef tallow and lard, are used as lubricating oils. Used. However, when mineral oil is used, it is inevitable that mineral oil is scattered or mixed into food or crops from the rotating part during long-time operation of the machine, which is not preferable for food hygiene. Although fats and oils are safe in food hygiene, they have a drawback that they are inferior in oxidative stability. Also, as a specific fat and oil,
(1) Edible fats and oils 30 having a saturated fatty acid content of less than 20% by weight
It is composed of a transesterification product of about 90 parts by weight and 70 to 10 parts by weight of a composition mainly composed of a medium-chain saturated fatty acid triglyceride having 6 to 10 carbon atoms (hereinafter abbreviated as MCT), and is used as a spray. Fats and oils
-72651), (2) Hydrogenation of vegetable oils such as camellia oil, sacha oil, olive oil, high oleic safflower oil, hazelnut oil and rapeseed oil to reduce polyenoic acid contents such as linoleic acid and linolenic acid A transesterified oil or fat in which a large amount of monoenoic acid such as oleic acid was produced (Japanese Patent Application Laid-Open No. 57-67695,
JP-A-62-32841), (3) Fats and oils having good oxidative stability and low cloud point obtained by transesterifying the above-mentioned vegetable oil or its hydrogenated product with MCT (JP-A-61-1986).
No. 173743). However, all of these fats and oils use soybean oil, cottonseed oil, rapeseed oil, corn oil, or reduce the polyenoic acid content and increase the oleic acid content by hydrogenation for the purpose of improving oxidative stability. Because of the use of fats and oils which have been used, there is a disadvantage that the oxidation stability is not always sufficient because of the presence of a large amount of unsaturated acids such as oleic acid. Further, a triglyceride having a straight-chain alkyl group having 5 to 21 carbon atoms as an essential component,
There is disclosed a lubricating oil composition for a food processing machine comprising a fatty acid having 12 to 22 carbon atoms (JP-A-2-20995). However, since this composition is based on low-viscosity MCT, it has a disadvantage that it is difficult to adjust the viscosity to a desired value. By the way, when vegetable oils and fats are used as lubricating oils in food machines, problems such as deterioration due to oxidation or solidification due to polymerization and burning due to unsaturated bonds in fatty acid molecules occur.
Regarding the oxidation rate of unsaturated fatty acids at a temperature of 20 ° C., linoleic acid is 12 to 20 times higher than oleic acid,
Linolenic acid is said to be about 25-fold, whereas saturated fatty acid esters generally have high oxidation stability, and the oxidation rate of methyl stearate at a temperature of 100 ° C. is 1/11 that of methyl oleate and 1/100 that of methyl linoleate. It is said to be. Generally, there is a correlation between the oxidative stability of fats and oils and the cloud point, and fats and oils containing a large amount of unsaturated fatty acids having high oxygen-absorbing ability such as oleic acid, linoleic acid, and linolenic acid in glyceride have low oxidative stability and cloudiness. It is also known that the point is low, and to improve oxidative stability, linoleic acid and linolenic acid are reduced by hydrogenation treatment, and MCT is transesterified with oils and fats that have produced a large amount of oleic acid. The resulting oils and fats have a low cloud point, but since the oleic acid is also an unsaturated fatty acid, it cannot be said that the oxidative stability is sufficient. In addition, fats and oils containing a large amount of saturated fatty acids such as myristic acid, palmitic acid, and stearic acid having low oxygen absorbing ability in glyceride have high oxidative stability but also high cloud point. Further, since lubricating oil is used for driving parts of various machines and instruments, lubricating oil having a viscosity suitable for the machines and instruments is required. MCTs, which are considered the best for lubricating oils for food machinery, are satisfactory for oxidative stability and low cloud point, but have a viscosity of 15-20 centipoise and 10 centipoise at 25 ° C and 40 ° C, respectively.
１５15 centipoise, and when used as a single MCT, has the disadvantage that the viscosity is too low.

[0003]

SUMMARY OF THE INVENTION Under such circumstances, the present invention is safe in food hygiene, has excellent antioxidant properties, has an appropriate cloud point, and has good lubricity and viscosity. Good, for example, for the purpose of providing a fat and oil composition for food machinery used by a dripping, aerosol, a pump spray method or the like on a drive unit such as a chain or a shaft of a food processing machine or appliance. .

[0004]

Means for Solving the Problems The present inventors have intensively studied to develop an oil / fat composition for food machinery having the above-mentioned preferable properties.
(Hereinafter referred to as MC)
P) and / or an ester obtained from a mixed fatty acid of a medium-chain saturated fatty acid and a long-chain saturated fatty acid and polyglycerin having a degree of polymerization of 2 to 10 (hereinafter abbreviated as MLCP)
And optionally a composition comprising MCT,
The inventors have found that the object can be achieved, and have completed the present invention based on this finding. That is, the present invention
It is an object of the present invention to provide an oil / fat composition for food machinery comprising MCP and / or MLCP, and optionally MCT.

Hereinafter, the present invention will be described in detail. 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 acid usually has 6 to 10 carbon atoms, for example, caproic acid, heptyl acid, caprylic acid, nonylic acid, capric acid and the like. These medium-chain saturated fatty acids may be used alone as a polyglyceride raw material, or may be used in combination of two or more.

[0006] MLCP is an ester of a mixed fatty acid containing a medium-chain saturated fatty acid and a long-chain saturated fatty acid and polyglycerin.
Examples exemplified in the description of CP can be given,
Examples of long-chain saturated fatty acids include lauric acid, myristic acid, palmitic acid, stearic acid and the like.
The mixed fatty acid may be a mixture of one or more appropriate ones selected from the medium-chain saturated fatty acids and the long-chain saturated fatty acids, and may be soybean oil, rapeseed oil, palm oil, palm kernel oil. Vegetable oils such as corn oil, coconut oil,
It may be obtained by saponifying an extremely hardened oil obtained by hydrogenating animal fats such as lard, beef tallow, and fish oil.
In the latter case, those obtained by saponifying extremely hardened coconut oil containing various fatty acids such as caproic acid, caprylic acid, lauric acid, myristic acid, palmitic acid and stearic acid are particularly suitable.

[0007] The MLCP can be produced by esterifying the mixed fatty acid prepared as described above with polyglycerin, or the above-mentioned extremely hardened oil of vegetable oil or animal oil, especially hardened oil. Preferably, it can also be produced by subjecting an extremely hardened coconut oil to a transesterification reaction of the MCP. The viscosity of the MCP or MLCP can be adjusted by appropriately selecting the kind of the saturated fatty acid, and the degree of esterification is reduced.
By leaving the hydroxyl group of polyglycerin appropriately, the emulsifiability and compatibility with water are improved, and the washing of the composition of the present invention in a food machine becomes easy.

[0008] Since the above-mentioned MCP and MLCP generally have a high viscosity, if necessary, MCT may be mixed therewith 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 the MCP can be used. The oil and fat composition for food machinery of the present invention thus obtained does not contain an unsaturated fatty acid component, so it has excellent oxidation stability, has an appropriate viscosity and cloud point, and has good lubricity. And is safe in food hygiene. The oil and fat composition for food machinery of the present invention may contain, if desired, tocopherol or 2,6-di-t-butyl-4-methylphenol as an antioxidant, Fatty acids and the like may be added, and an emulsifier may be added to facilitate washing of the composition in a food machine.

[0009]

Next, the present invention will be described in more detail by way of examples, which should not be construed as limiting the present invention. In addition, the performance of the composition was evaluated as follows. (1) Oxidation stability The oxidation life (min) was measured at 120 ° C. in accordance with “Rotating cylinder type oxidation stability test method” specified in JIS K-2514 3.3. (2) Wear resistance "WEAR PRE" described in ASTM D-4172
VENTIVE CHARACTERISTICS O
F LUBRICATING FLUID (FOUR-
BALL METHOD) ”, 1200 rpm, 1
The wear diameter (mm) was measured under the conditions of 5 kg and 30 min. (3) Rust prevention performance The rust prevention performance was evaluated in accordance with “Lubricant Rust Prevention Performance Test Method (Test Method Using Distilled Water)” specified in JIS K-2510. (4) Viscosity The viscosity was measured at 40 ° C. with a B-type viscometer BL type [manufactured by Tokyo Keiki Co., Ltd.]. (5) Cloud point The cloud point was measured under the conditions of the standard fat and oil analysis test method 2.3.7-71.

Examples 1 to 4 As MCP, 75% by weight of caprylic acid and 25 of capric acid were used.
A nonaester obtained from a mixed fatty acid of 5% by weight and decaglycerin was used as an MCT, and a triglyceride of a mixed fatty acid of 75% by weight of caprylic acid and 25% by weight of capric acid was used as an MCT to prepare the following oil and fat composition.

[0011] Next, the performance of these fats and oils compositions was evaluated. Table 1 shows the results.

Examples 5 to 7 MCP (75% by weight of caprylic acid and 25% by weight of capric acid)
Nona ester obtained from a mixed fatty acid with decaglycerin) and rapeseed oil extremely hardened oil, swine fat extremely hardened oil or coconut oil extremely hardened oil are mixed in predetermined amounts, respectively, and mixed with 80.
After dehydration to 100 ppm or less of water by stirring the motor and bubbling with nitrogen at １００100 ° C., 0.1% by weight of sodium methylate was added thereto as a catalyst, and about 3 wt.
Stirring was continued for 0 minutes.

Next, after washing and removing the catalyst with warm water, decolorization treatment with activated clay and deodorization treatment by vacuum steam distillation were performed according to a conventional method to obtain MLCP. Note that Example 5 contains 90% by weight of MCP and 10% by weight of rapeseed oil extremely hardened oil, Example 6 contains 90% by weight of MCP and 10% by weight of extremely hardened lard oil, and Example 7 shows 60% by weight of MCP and extremely hardened coconut oil. Transesterification was carried out using 40% by weight of oil. The performance of the MLCP thus obtained was evaluated. Table 1 shows the results.

Comparative Examples 1 to 3 Performance of rapeseed salad oil (Comparative Example 1), triglyceride of a mixed fatty acid containing 75% by weight of caprylic acid and 25% by weight of capric acid (Comparative Example 2), and liquid paraffin (Comparative Example 3), respectively Was evaluated. Table 1 shows the results.

[0015]

[Table 1]

[0016]

Industrial Applicability The oil and fat composition for food machinery of the present invention is safe for food hygiene, has excellent antioxidant properties and lubricating properties (wear resistance), and has an appropriate viscosity and cloud point.
Without rusting, it can be used, for example, by dripping, aerosol, or a pump spray method on a drive unit such as a chain or a shaft of a food processing machine or appliance.

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Claims (1)

(57) [Claims] A polyg having a medium chain saturated fatty acid and a degree of polymerization of 2 to 10.
Esters obtained from lyserine and / or mixed fatty acids of medium-chain saturated fatty acids and long-chain saturated fatty acids and a degree of polymerization of 2 to 10
An oil or fat composition for food machinery, comprising an ester obtained from the above-mentioned polyglycerin and optionally a medium-chain saturated fatty acid triglyceride.