JPH06327403A - Flavor-added hardened food oil with reduced hydrogenation back small and production process thereof - Google Patents

Abstract

PURPOSE:To produce hardened food oil which is useful as a starting substance for oil food products, sweet cakes or frying oil because it has extremely reduced back smell caused by hydrogenation and excellent taste caused by the flavors added. CONSTITUTION:Hardened food oil is molten, combined with flavors and cooled down by spraying to give hardened food oil particles of less than 100mum particle sizes.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flavored edible hardened oil in which hydrogenated return odor is reduced by atomizing. The present invention also relates to a method for producing a flavor-added hydrogenated edible oil in which hydrogenated return odor is reduced by atomizing. The flavor-added hydrogenated edible oil of the present invention, which has reduced odor from hydrogenation, is useful as a raw material for fat and oil foods, confectionery, frying oil and the like.

[0002]

BACKGROUND OF THE INVENTION Food refined processed fats and oils play an important role in producing fat and oil foods. Among them, hydrogenated oils are useful together with fractionated oils, and when producing fat and oil foods such as margarine and shortening. It is an indispensable raw material. This hardened edible oil is obtained by hydrogenating a liquid oil (hereinafter abbreviated as hydrogenation) to hydrogenate the carbon-carbon double bond of the fatty acid that constitutes the oil.
General hydrogenation is performed by stirring liquid oil and fat at a reaction temperature of 120 to 200 ° C. under a hydrogen atmosphere and in the presence of a catalyst.
The hydrogen pressure is from normal pressure to about 5 kg / cm ² , and a nickel catalyst such as reduced nickel, nickel formate, Raney nickel, nickel boride is used as a catalyst.
The hardened edible oil thus obtained has a higher melting point and can be used as a plastic fat. Moreover, since the carbon-carbon double bond (unsaturated bond) of the fatty acid that constitutes the oil and fat is reduced, the oxidative stability of the oil and fat is improved. Furthermore, the selective hydrogenation makes the solid fat content (SFC) temperature curve sharp and vertical, so it is suitable for foods such as chocolate, margarine and shortening by mixing with other fats and oils. It has characteristics such as becoming a fat and oil.

However, when hydrogenated edible oil is used as a food material, the hydrogenated odor peculiar to hydrogenated oil causes a problem in flavor. It is said that C9 (C9) -aldehydes and ketones produced by the decomposition of unsaturated fatty acids are typical components constituting the hydrogenated return odor (“Hy”).
diffusion of Fats and Oi
Is ”, H. B. W. Patterson, p. 28.
4, Applied Science Publicize
rs, London, 1983). It has also been reported that octadienal having a trans double bond is an important component of hydrogenated return odor (Yasuda e).
t. al. , The Journal of Ameri
can Oil Chemist's Society,
Vol. 52, p. 307, 1975). Aldehydes and ketones known as these odorants are said to be relatively easily produced from the trans acid produced by hydrogenation (JG Keppler e).
t. al. , The Journal of Ameri
can Oil Chemist's Society,
Vol. 42, p. 246, 1965).

As a method for preventing the generation of hydrogenation odor of hydrogenated edible oil, a method of hydrogenating at a relatively low reaction temperature (150 ° C. or lower) using a fresh nickel catalyst, and a method of contacting with air after hydrogenation In general, a method of avoiding as much as possible and storing at 10 ° C. or lower in a dry dark place, a method of adding citric acid in order to suppress acceleration of oxidation due to residual metal, and the like are generally performed. However, these methods have not significantly reduced the hydrogenated odor of hydrogenated edible oil. Further, a method of masking the hydrogenated return odor by adding a flavor to the hardened edible oil has been proposed, but it is difficult to select the flavor to be added and the amount to be added, and not only the hydrogenated return odor is not reduced. There is a problem that the wax-like odor is emphasized due to the interaction with the added flavor, and an unpleasant odor or unpleasant taste is left in the mouth for a long time. Furthermore, the hardened food oil is mixed with a flavoring oil such as sesame to improve the flavor stability (Japanese Patent Laid-Open No. 4-118838), or the licorice extract is added to the hardened edible oil as an antioxidant. To delay the generation of hydrogenated return odor (JP-A-63-11).
No. 0290 gazette) has been proposed, but the flavors and tastes of tasty fats and oils and antioxidants dominate the flavor of edible hydrogenated oil-mixed fats, and naturally fats and oils foods that are preferable to use these fats and oils are naturally. The situation is limited.

[0005]

In view of the above-mentioned problems, the present inventors have made earnest studies on a hardened edible oil having a reduced hydrogenation return odor. It was found that the hydrogenated odor can be reduced by spray cooling and atomizing after addition, and the present invention has been completed. Therefore, it is an object of the present invention to provide a flavor-added edible hardened oil in which hydrogenated return odor is reduced by atomizing. Another object of the present invention is to provide a method for producing a flavor-added hardened edible oil that reduces the hydrogenation-reducing odor of atomizing the hardened edible hardened oil by spray cooling.

[0006]

In the present invention, a hardened edible oil is held at a temperature equal to or higher than the melting point and dissolved, and then a flavor is added, and the flavored edible hardened oil is sprayed into fine particles with a spray nozzle. By contacting it with cold air,
Reduces the hydrogenation odor of hydrogenated edible oil. The flavor-added hydrogenated edible oil with reduced hydrogenation return odor thus obtained has very little hydrogenation-returned odor that has a sensory adverse effect, and becomes a edible hydrogenated oil with a sensory excellent flavor. . Further, by using a flavor-added hydrogenated hardened oil having reduced hydrogenated odor of the present invention in combination with an antioxidant, or by blending with other refined edible oils and fats, it is possible to further reduce the hydrogenated odor. It is possible to increase,
It becomes more useful as a stable edible oil and fat having a good flavor.

The hydrogenated edible hydrogenated oil used in the present invention is
Usually, it is obtained by hydrogenating vegetable oil or animal oil.
Examples of the vegetable oils and fats as the raw material thereof include soybean oil, canola oil (rapeseed oil), corn oil, palm oil, linseed oil, olive oil, sesame oil, sunflower oil, cottonseed oil and the like, and fractionated oils and fats thereof. Examples of animal fats and oils include, but are not limited to, fish oil, tallow fat (beef fat), lard (pork fat), and the like, and fats and oils fractionated from these. Further, in the present invention, edible hydrogenated oils of any of these vegetable oils or animal oils, such as slightly hydrogenated oils, lightly hydrogenated oils, moderately hydrogenated oils, highly hydrogenated oils, and extremely hydrogenated oils are applicable. It should be noted that the slightly hydrogenated oil has a weak hydrogenation return odor, and the effect of the present invention does not appear remarkably. However, when the degree of hydrogenation expressed as a reduction rate of iodine value is 10% or more, The effect of is remarkable.

In the present invention, when dissolving hardened edible oil,
It may be maintained at a temperature equal to or higher than the melting point of the hardened edible oil used, but it is preferably maintained at a temperature 10 to 30 ° C. higher than the melting point. At a melting point or a temperature higher than 10 ° C. higher than the melting point, it takes time to dissolve, and the melting point is higher than 30 ° C.
At a high temperature exceeding 0 ° C, oxidative deterioration of the hardened edible oil progresses and the odor returned by hydrogenation increases, which is not preferable. In addition, when dissolving fats and oils, it is possible to shorten the dissolution time by using crushed edible oil or flake-like ones, and further by stirring, and suppress oxidative deterioration of hardened edible oil. It is effective in that it can be done.

A flavor is added to the hardened edible oil thus dissolved. In the present invention, one or a combination of two or more oil-soluble flavors or flavor oils is used as the flavor. As these flavors, for example, vanilla flavor, cream flavor,
Examples include, but are not limited to, fruit flavors such as orange, grape, grapefruit, lemon, lime and strawberry, peppermint oil, spearmint oil, pepper oil, chocolate flavor, cocoa flavor and the like. The flavor is
Select the one suitable for the target oil and fat food according to the purpose.

Next, the flavored edible hardened oil is atomized using an atomizer such as a pressure nozzle or a two-fluid nozzle and spray-cooled. The apparatus used for spray cooling comprises a heatable nozzle for spraying hardened edible oil, a chamber for flowing hardened edible oil that has been atomized by spraying, followed by a cyclone and a bag filter. By using a two-fluid nozzle type atomizer as the spray nozzle, it is possible to generate fine droplets of hardened edible oil and increase the contact area with the cooling air per unit weight of hardened edible oil. Therefore, it is preferable to use the two-fluid nozzle in order to achieve the object of the present invention to reduce the odor returned by hydrogenation. Further, when the two-fluid nozzle is used, air is usually used as the pressurized gas for atomizing the hardened edible oil, but nitrogen gas or the like can be used in the present invention. These pressurized gases are preferably adjusted to a temperature slightly higher than the melting point of the hardened edible oil to be sprayed before use. Further, the pressure of the pressurized gas is very important for controlling the atomization of the hardened edible oil, and increasing the pressure of the pressurized gas can reduce the particle size of the hardened edible oil droplets.

The hardened edible oil, which has been formed into fine droplets by spraying, is cooled by cooling air flowing in the chamber. The flow of the cooling air may be convection or countercurrent with respect to the spray direction of the hardened edible oil. The temperature of the cooling air must be lower than the melting point of the hardened edible oil, but a temperature of 10 ° C. or more lower than the melting point is particularly preferable. The temperature and flow rate of the cooling air are very important in reducing the hydrogenated odor of hydrogenated edible oil. The higher the temperature of the cooling air, or the larger the flow rate of the cooling air, the more the hydrogenation odor of hydrogenated edible oil is reduced, but the amount of hardened edible oil adhered in the chamber increases, Therefore, the amount of hardened edible oil recovered is reduced. By using a large-capacity chamber, this adverse effect can be avoided to some extent. During the cooling process in this chamber, the hardened edible oil is exposed to a large amount of cooling air, and the hydrogenated odor of the hardened edible oil is removed from the surface of the liquid droplets of the hardened edible oil along with some of the added flavors. The hydrogenated odor of hydrogenated edible oil is reduced.

The hardened edible oil thus spray-cooled is in the form of finely divided powder. Then, this atomized powder of hardened edible oil is collected by a cyclone and a bag filter following the chamber. The edible hydrogenated oil thus obtained has a significantly reduced hydrogenation return odor,
Moreover, since the added flavor remains, there is no sensory inhibition due to the hydrogenated return odor and the flavor is good.
This flavor-added hardened oil with reduced hydrogenated odor can be used as it is in the form of atomized powder, or it can be heated and dissolved to be used in liquid form. Next, an example of the present invention will be specifically described.

[0013]

Example 1 A commercially available soybean extremely hardened oil (iodine value 0.2, obtained by completely hydrogenating refined soybean white squeezing oil by a conventional method)
Melting point 67 ° C, stearic acid 88%, palmitic acid 11
%, Behenic acid 1%) was used as a raw material to produce flavored edible hardened oil with reduced hydrogenated odor. The soybean extremely hardened oil was kept at 85 ° C., gently stirred and dissolved, and then a commercially available vanilla flavor was added at 0.5% based on the weight of the fat and oil. Next, this hardened oil was supplied from the inner tube of the two-fluid nozzle at a flow rate of 1,800 ml / min, and pressurized air (5.5 kg / cm ² ) heated to 90 ° C. was supplied at a flow rate of 5,400 ml / min. From the outer tube of the two-fluid nozzle, they were sprayed into the chamber as jet streams. 20 ° C in the chamber
The cooled air is countercurrent to the two-fluid nozzle by 8,000
It was flowed into the chamber at a flow rate of 0 ml / min. Hardened oil that has become fine droplets by the two-fluid nozzle,
It was exposed to cooling air and solidified by cooling. This atomized soybean extremely hardened oil was conveyed to a cyclone with air cooled to 10 ° C. and collected. The soybean extremely hardened oil powder thus obtained had an average particle size of 15 μm, and a vanilla-flavored edible hardened oil having no hydrogenated reversion odor was obtained.

[0014]

Example 2 A commercially available corn hydrogenated oil (iodine number: 66.5, obtained by hydrogenating a refined corn oil to an intermediate degree by a conventional method).
Melting point 38 ° C, stearic acid 12%, oleic acid 77%,
Palmitic acid (11%) was used as a raw material to produce a flavor-added edible hydrogenated oil with reduced hydrogenated odor. The hardened corn oil was kept at 60 ° C., and was gently stirred to dissolve it. Then, 0.3% of a commercially available orange oil was added to the weight of the fat and oil.
Next, this hardened oil was supplied from the inner tube of the two-fluid nozzle at a flow rate of 1,800 ml / min, and pressurized air (5.5 kg / cm ² ) heated to 70 ° C. was supplied at a flow rate of 5,400 ml / min. From the outer tube of the two-fluid nozzle, they were sprayed into the chamber as jet streams. In the chamber, the air cooled to 5 ° C was counter-currently directed toward the two-fluid nozzle to 8,000 ml.
Flowed into the chamber at a flow rate of / min. The hardened oil formed into fine droplets by the two-fluid nozzle was exposed to cooling air and solidified by cooling. This atomized corn hydrogenated oil is 5 ℃
It was transported to a cyclone with air cooled to and collected. The corn hydrogenated oil powder thus obtained has an average particle size of 23.
An edible hydrogenated edible oil / fat having a thickness of μm and no odor of hydrogenation was obtained.

[0015]

[Test Example 1] By 10 trained professional panelists,
Sensory evaluation was performed on the following oils and fats that were kept liquid at 70 ° C. Fats and oils group 1: Hardened soybean oils Fats and oils group 2: Hardened soybean oils containing 0.5% vanilla flavor Oils and fats group 3: Hardened soybean oils atomized by spray cooling treatment Fats and oils group 4: 0.5% vanilla flavors added Soybean hydrogenated oil that has been atomized by spray cooling treatment

The sensory evaluation was carried out according to the criteria shown in Table 1 for the intensity of flavor odor, the intensity of hydrogenated return odor and the preference.

[Table 1] ──────────────────────────────────── Evaluation score Flavor odor intensity Hydrogenated return odor Strength of ──────────────────────────────────── 1 2 Weak Weak Poor 3 4 Weak Moderately weak Moderate 5 6 Normal Moderate Neither 7 8 Moderately strong Good 9 10 Strong strong Very good ─────────────────────────── ──────────

The average value of the evaluation scores of all the panelists was used as the sensory evaluation score. The results are shown in Table 2.

[Table 2] ──────────────────────────────────── Strength of flavor odor Strength of hydrogenated odor Preferability ──────────────────────────────────── Fat and oil group 1 0.3 7.2 3. 2 Oil / fat group 2 7.3 6.1 4.0 Oil / fat group 3 0.3 5.6 5.3 Oil / fat group 4 5.5 3.3 3.3 7.2 ────────────── ─────────────────────── The soybean hydrogenated oil that was added with vanilla flavor and atomized by spray cooling was compared with other fats and oils. However, the strength of the hydrogenated return odor was weak, and the favorable evaluation was high.

[0018]

[Test Example 2] Sensory evaluations were performed on the following groups of fats and oils in the same manner as in Test Example 1. Fats and oils group 1: Hardened corn oils Fats group 2: Hardened corn oils with 0.5% orange flavor Oils and fats group 3: Hardened corn oil spray-cooled corn fats and oils group 4: Add 0.5% orange flavors Corn hardened oil that has been atomized by spray cooling treatment

The results are shown in Table 3.

[Table 3] ──────────────────────────────────── Flavor odor intensity Hydrogenated return odor intensity Preferability ──────────────────────────────────── Fat and oil group 1 0.2 5.2 5.2. 2 Oil / fat group 2 7.5 4.7 4.7 5.5 Oil / fat group 3 0.2 3.5 6.8 Oil / fat group 4 5.1 3.0 3.0 7.3 ────────────── ─────────────────────── Cone hydrogenated oil that has been refined by spray cooling and atomized is compared to other fats and oils. However, the strength of the hydrogenated return odor was weak, and the favorable evaluation was high.

[0020]

INDUSTRIAL APPLICABILITY In the present invention, it is possible to provide a flavor-added edible hardened oil in which the flavor returned from hydrogenation is reduced by adding a flavor, spray cooling and atomizing. This flavored edible hardened oil with reduced hydrogenation odor has very little hydrogenation odor that has a sensory adverse effect, and is a fat and oil with a sensory excellent flavor, and is used as a raw material for fat foods, confectionery, frying oil, etc. It is useful.

Claims (2)

[Claims] 1. A flavored edible hardened oil having a reduced hydrogenation-reducing odor, characterized by having a particle size of 100 μm or less. 2. A process for producing a flavored hardened edible oil with reduced hydrogenated odor, which comprises adding a flavor to a dissolved hardened edible oil and then spray cooling to atomize the particle size to 100 μm or less. .