JPH04314790A - 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, oxidation resistance, etc., by transesterifying a mediumchain saturated fatty acid triglyceride with coconut oil and/or palm kernel oil each of which has a specified unsaturated fatty acid content. CONSTITUTION:A mixture of 40-90wt.% medium-chain saturated fatty acid triglyceride desirably having 6-10 carbon atoms with 60-10wt.% coconut oil and/or palm kernel oil each of which has an unsaturated fatty acid content of 8wt.% or below is reacted at 80-100 deg.C for 30min to 2hr in the presence of a 0.05-1wt.%, based on the mixture, catalyst (e.g. sodium methylate) in an inert gas atmosphere, and the obtained product is decolored and deodorized to obtain the title composition having a cloud point of 5 deg.C or below and an AOM of 300hr or above.

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 oil 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 the rotating parts during long-term operation of the machine, which is undesirable from a food hygiene perspective.On the other hand, liquid vegetable oil Although animal fats and oils are safe from a food hygiene perspective, they have the disadvantage of poor oxidative stability. AOM (Active Oxygen Me
thod) can be used. 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); Oils and fats that are composed of transesterified products with 70 to 10 parts by weight of esters and have low viscosity at low temperatures and are used as sprays (Japanese Patent Application Laid-open No. 72651/1983);
(2) The linoleic acid content obtained by hydrogenating vegetable oils such as camellia oil, sasanqua oil, olive oil, high oleic acid safflower oil, hazelnut oil, and rapeseed oil is 16% by weight.
The following are transesterified oils and fats with a saturated fatty acid content of 12% by weight or less (Japanese Patent Application Laid-open No. 57-67695),
(3) AOM (Active Oxygen M
ethod) for 250 hours or more (Japanese Unexamined Patent Publication No. 173743/1983), (4) Iodine value 80-80
AOM made by transesterifying vegetable oil hydrogenated to 95% and lauric acid-based fat (52 to 93 hours)
JP-A-62-32841), (5) carbon number 5-2
A lubricating oil composition for food processing machines (Japanese Unexamined Patent Application Publication No. 2009-209995), which contains a triglyceride having one linear alkyl group as an essential component and contains a fatty acid having 12 to 22 carbon atoms, has been disclosed. However, the above (1)
The oils and fats in (4) are all made using soybean oil, cottonseed oil, rapeseed oil, or corn oil, or are hydrogenated to reduce the polyenoic acid content and increase the oleic acid content for the purpose of improving oxidation stability. Since an increased amount of oil and fat is used, a large amount of unsaturated acids such as oleic acid is present, which has the disadvantage of insufficient oxidation stability. Furthermore, since the lubricating oil composition for food processing machines (5) is based on MCT, it has the disadvantage of being inevitably high in cost. by the way,
MCT, which is considered the best lubricating oil for food machinery, is satisfactory in terms of oxidation stability and low clouding point, but its viscosity is 15 to 20 at temperatures of 25°C and 40°C, respectively.
centipoise and 10 to 15 centipoise, M
When CT is used alone, it has the drawbacks of too low viscosity and high cost. Furthermore, 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, it is said that linoleic acid is 12 to 20 times faster than oleic acid, and linolenic acid is about 25 times faster, whereas saturated fatty acid esters generally have higher oxidation stability. It is said that the oxidation rate of methyl stearate at a temperature of 100°C is 1/11 of methyl oleate and 1/100 of methyl linoleate. 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. As described above, even if transesterification is performed for the purpose of lowering the cloud point, the degree of lowering of the cloud point becomes smaller as the degree of curing by the hydrogenation treatment progresses. In other words, transesterification has a large effect on hydrogenated oils with a low degree of hydrogenation, which have a low degree of hardening and a high content of unsaturated fatty acids and a low content of saturated fatty acids, but as the degree of hardening increases, The effect of transesterification is weakened, and the tendency to lower the cloud point is reduced, and even if these are transesterified with MCT, the oxidation stability is improved, but the lowering of the cloud point is not sufficient.

0003

[Problems to be Solved by the Invention] Under these circumstances, the present invention has been developed to provide a material that is safe from a food hygiene perspective, has excellent antioxidant properties, has an appropriate cloud point, and has good lubricity. To provide an oil and fat composition for food machinery, which is advantageous in terms of cost 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. This was done for the purpose of

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 found that the MCT and unsaturated fatty acid contents are below specific values. It was discovered that the object could be achieved by a composition obtained by transesterifying coconut oil and/or palm kernel oil at a predetermined ratio, and based on this knowledge, the present invention was completed. That is, the present invention provides (A)
An oil and fat composition for food machinery obtained by transesterifying 40 to 90% by weight of MCT and (B) 60 to 10% by weight of coconut oil or palm kernel oil or a mixture thereof having an unsaturated fatty acid content of 8% by weight or less. This is what we provide.

[0005] The present invention will be explained in detail below. In the composition of the present invention, (A) MCT used as a raw material component
is a triglyceride obtained from a medium-chain saturated fatty acid and glycerin, and the medium-chain saturated fatty acid usually has 6 to 10 carbon atoms, such as caproic acid, heptyl acid,
Examples include caprylic acid, nonylic acid, and capric acid. One type of these medium-chain saturated fatty acids may be used as a triglyceride raw material, or two or more types may be used in combination.

On the other hand, the coconut oil or palm kernel oil used as the raw material component (B) must have an unsaturated fatty acid content of 8% by weight or less. If this content exceeds 8% by weight, the resulting oil or fat composition will have poor oxidation stability. Coconut oil or palm kernel oil having a low content of unsaturated fatty acids can be prepared by hydrogenating raw material coconut oil or palm kernel oil. There are no particular limitations on the method of hydrogenation, and conventionally known methods can be used. For example, in an autoclave, raw material coconut oil or palm kernel oil is added to 0.1% by weight of the raw material.
In the presence of a nickel catalyst of about
By hydrogenating under the conditions of cm2-G and a temperature of 150 to 250°C, coconut oil or palm kernel oil having a desired unsaturated fatty acid content can be prepared. At this time, the end point of the reaction can be determined by the iodine value of the product.

In the composition of the present invention, hydrogenated coconut oil alone, hydrogenated palm kernel oil alone, or a mixture thereof may be used as the (B) raw material component. Good too. In the present invention, it is necessary to carry out a transesterification reaction between the component (A) and the component (B). When component (A) and component (B) are simply mixed, glycerin tri-long chain fatty acid (lauric acid, myristic acid, palmitic acid, stearic acid, etc.) ester or glycerin di-long chain fatty acid monomer in component (B) Crystals of medium-chain fatty acid (caprylic acid, capric acid, etc.) esters tend to precipitate. On the other hand, the (A) component and (B)
) By transesterifying the glycerin dimedium chain fatty acid monolong chain fatty acid ester into the composition, crystals are less likely to precipitate.

[0008] In the composition of the present invention, it is necessary to use the components (A) and (B) in proportions of 40 to 90% by weight and 60 to 10% by weight. If the amount of component (B) is less than 10% by weight, the effect of transesterification using component (B) will not be sufficiently exhibited, and if it exceeds 60% by weight, the cloud point tends to increase. There are no particular restrictions on the transesterification reaction, and conventionally known methods can be used. For example, 0.05 to 1% by weight of catalyst such as sodium methylate based on sufficiently dehydrated feedstock oil.
After heating for about 30 minutes to 2 hours, preferably under an inert gas atmosphere such as nitrogen, at a temperature usually in the range of 80 to 100°C, the catalyst is washed and removed, and then decolorized using activated clay or the like according to a conventional method. Thereafter, a desired composition can be prepared by performing deodorizing treatment, for example, by vacuum steam distillation.

The oil and fat composition for food machinery of the present invention thus obtained usually has a cloud point of 5° C. or lower and an AOM
has a characteristic of 300 hours or more. 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 a substitute.

0010

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) Measured under the conditions of AOM Standard Oil and Fat Analysis Test Method 2.4.28.1-81. (2) Measured under the conditions of Cloud Point Standard Oil and Fat Analysis Test Method 2.3.7-71. (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.

Examples 1 to 7, Comparative Examples 1 to 5 (1) Production of hydrogenated coconut oil and palm kernel oil Raw material fats and oils were charged into an autoclave, and a nickel catalyst was added at 0.0% to the raw material fats and oils.
After adding 1% by weight, hydrogenation was carried out by bubbling hydrogen at a pressure of 3 kg/cm 2 -G while stirring the fat at 180 to 200° C., and the hydrogenation was terminated by determining the end point of the reaction based on the iodine value. Next, after cooling to about 100° C., the nickel catalyst was filtered off, and decolorization treatment was performed using activated clay to obtain a hydrogenated oil. The results are shown in Table 1.

0012

[Table 1]

(2) Production of oil and fat composition Hydrogenation of MCT (triglyceride of mixed fatty acid of 75% by weight of caprylic acid and 25% by weight of capric acid) in the amount shown in Table 2 and the type and amount shown in Table 2 Mix oil, 80
Water was reduced to 10% by stirring and nitrogen bubbling at ~100°C.
Dehydrated to below 0 ppm. Next, sodium methylate was added as a catalyst in an amount of 0.1% by weight based on the raw oil.
After continuing to stir at 90°C for 30 minutes while bubbling nitrogen to carry out the transesterification reaction, the catalyst was washed away with warm water, and then decolorization using activated clay and deodorization using vacuum steam distillation were carried out using conventional methods. An oil and fat composition was obtained. Table 2 shows the blending ratio and unsaturated fatty acid content of this composition.

[0014]

[Table 2]

Next, the performance of this composition was determined. The results are shown in Table 3.

Comparative Example 6 Performance was determined using only liquid paraffin. The results are shown in Table 3.

[0017]

[Table 3]

[0018]

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 antioxidative properties, has an appropriate cloud point, has good lubricity, and is cost effective. It is also advantageous and can be used, for example, by dripping, aerosol, pump spraying, etc. on drive parts such as chains and shafts of food processing machines and equipment.

Claims (2)

[Claims] Claim 1: (A) Medium chain saturated fatty acid triglyceride 40
~90% by weight, and (B) unsaturated fatty acid content is 8% by weight.
Coconut oil or palm kernel oil or mixtures thereof6 of the following:
An oil and fat composition for food machinery, which is obtained by transesterifying 0 to 10% by weight. Claim 2: Cloud point is 5°C or less and oxidation stability is A
3 with OM (Active Oxygen Method)
2. The oil and fat composition for food machinery according to claim 1, which has a heating time of 00 hours or more.