CN107205418B - Interesterified fat and chocolate using the interesterified fat - Google Patents
Interesterified fat and chocolate using the interesterified fat Download PDFInfo
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- CN107205418B CN107205418B CN201680010398.4A CN201680010398A CN107205418B CN 107205418 B CN107205418 B CN 107205418B CN 201680010398 A CN201680010398 A CN 201680010398A CN 107205418 B CN107205418 B CN 107205418B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The purpose of the present invention is to provide a transesterified fat (hard butter) which, even when used for the production of chocolate, can maintain the gloss of the produced chocolate for a long period of time without containing a significantly large amount of a fatty acid having 20 or more carbon atoms as a constituent fatty acid. The present invention is a transesterified oil or fat that satisfies the following conditions (a) to (e). (a) The content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is 15 to 30% by mass. (b) The palmitic acid content in the total constituent fatty acids is 26 to 52 mass%. (c) The stearic acid content in the total constituent fatty acids is 4 to 22 mass%. (d) The unsaturated fatty acid content in the total constituent fatty acids is 13 to 30% by mass. (e) The content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids is 2% by mass or less.
Description
Technical Field
The present invention relates to a transesterified fat or oil and a chocolate using the transesterified fat or oil.
Background
Hard butter, which is a substitute fat for cocoa butter used for chocolate production, is generally classified into a tempering type and a non-tempering type.
Tempering hard butter is made from similar fats having a molecular structure of symmetrical triglycerides very similar to cocoa butter. Therefore, the tempering hard butter is easily blended with the cocoa butter. Therefore, the tempering type hard butter is called CBE (cocoa butter equivalent).
On the other hand, the non-tempering hard butter has melting properties similar to those of cocoa butter. However, its molecular structure as an oil is completely different from that of cocoa butter. Non-tempering hard butter is roughly classified into lauric acid type and non-lauric acid type. Both the lauric and non-lauric types have low compatibility with cocoa butter. However, hard butter, which is not tempered, is less expensive than cocoa butter. In addition, since a complicated tempering operation is not required, the workability of chocolate production using the non-tempering hard butter is good. Therefore, non-tempering hard butter is widely used in the field of confectionery and bread production.
Among the non-tempering hard butter, lauric acid type hard butter is known to be typically obtained by extremely hardening hard portions (palm kernel stearin) obtained by fractionation of palm kernel oil by hydrogenation. The hard butter has very bright melting property. However, compatibility with cocoa butter is extremely poor. Therefore, the blending ratio of cocoa butter has to be reduced as much as possible. Thus, chocolate obtained using lauric acid type hard butter lacks cocoa flavor. Furthermore, lauric acid accounts for 50% or more of the constituent fatty acids of the hard butter. This results in a poor storage state of chocolate, and thus, if the hard butter is hydrolyzed, there is a disadvantage that the flavor of chocolate is extremely deteriorated.
In order to improve such difficulties of lauric acid type hard butter, hard butter obtained by transesterification using a lauric glyceride-based oil and a non-lauric glyceride-based oil has been developed (see patent document 1). However, chocolate obtained using the hard butter of patent document 1 has a drawback that gloss is lost with time.
As a hard butter obtained by transesterification of a lauric glyceride-based oil and a non-lauric glyceride-based oil, a hard butter in which constituent fatty acids include a fatty acid having 20 or more carbon atoms has been developed (see patent document 2). The hard butter (transesterified fat) contains highly hardened oil of high erucic acid rapeseed oil as a non-lauric glyceride-based fat. Chocolate obtained using these hard butters tends to have excellent gloss retention. However, as a result of the breed improvement of rapeseed to canola species, it is difficult to stably obtain high erucic acid rapeseed oil. Namely, the high erucic acid rapeseed oil has the defect that the high erucic acid rapeseed oil is not obtained everywhere.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. 2008-182961
Patent document 2: international publication No. 2007/129590
Disclosure of Invention
Problems to be solved by the invention
Therefore, development of a transesterified fat (hard butter) which can maintain the gloss of chocolate for a long period of time without containing a fatty acid having 20 or more carbon atoms as a constituent fatty acid in a significantly large amount has been desired.
The purpose of the present invention is to provide a transesterified fat (hard butter) which, when used for the production of chocolate, can maintain the gloss of the produced chocolate for a long period of time, even when a significantly large amount of a fatty acid having 20 or more carbon atoms is not contained as a constituent fatty acid.
Means for solving the problems
The present inventors have conducted extensive studies and, as a result, have found that the above problems can be solved when constituent fatty acids of transesterified oils and fats have a specific composition, and have completed the present invention.
Namely, the present invention provides the following.
[ 1 ] A transesterified oil or fat which satisfies the following conditions (a) to (e).
(a) The content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is 15 to 30% by mass.
(b) The palmitic acid content in the total constituent fatty acids is 26 to 52 mass%.
(c) The stearic acid content in the total constituent fatty acids is 4 to 22 mass%.
(d) The unsaturated fatty acid content in the total constituent fatty acids is 13 to 30% by mass.
(e) The content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids is 2% by mass or less.
[ 2 ] the transesterified oil or fat according to [ 1 ], which further satisfies the following condition (f).
(f) The ratio of the unsaturated fatty acid content to the stearic acid content (unsaturated fatty acid content/stearic acid content) in all the constituent fatty acids is 5.0 or less.
[ 3 ] the transesterified oil or fat according to [ 1 ] or [ 2 ], which further satisfies the following condition (g).
(g) The content of diacylglycerol in the ester-exchanged oil or fat is 3.0 to 10% by mass.
[ 4 ] A transesterified oil or fat according to any one of [ 1 ] to [ 3 ], wherein the oil or fat contained in the starting oil or fat of the transesterified oil or fat contains 15 to 35 mass% of diacylglycerols and the stearic acid content in the constituent fatty acids is 20 to 75 mass%.
[ 5 ] A chocolate containing an oil or fat containing 70 mass% or more of the ester-exchanged oil or fat according to any one of [ 1 ] to [ 4 ].
Effects of the invention
According to the present invention, it is possible to provide a transesterified fat (hard butter) which can maintain the gloss of chocolate to be produced for a long period of time even when used for producing chocolate without containing a fatty acid having 20 or more carbon atoms as a constituent fatty acid in a significantly large amount. Further, according to the present invention, there can be provided chocolate having an excellent texture when melted in the mouth by using the transesterified fat.
Detailed Description
The transesterified oil or fat according to the embodiment of the present invention satisfies the following conditions (a) to (e).
(a) The content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is 15 to 30% by mass.
(b) The palmitic acid content in the total constituent fatty acids is 26 to 52 mass%.
(c) The stearic acid content in the total constituent fatty acids is 4 to 22 mass%.
(d) The unsaturated fatty acid content in the total constituent fatty acids is 13 to 30% by mass.
(e) The content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids is 2% by mass or less.
The content of fatty acids having 12 or less carbon atoms in all constituent fatty acids of the transesterified oil or fat according to the embodiment of the present invention is 15 to 30% by mass (condition (a)). The content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is preferably 18 to 27% by mass, and more preferably 19 to 26% by mass. In the fatty acid having 12 or less carbon atoms, the lauric acid is contained in an amount of preferably 12 to 28% by mass, more preferably 16 to 25% by mass, and still more preferably 17 to 24% by mass of the total constituent fatty acids. When the content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is within the above range, the chocolate obtained by using the transesterified fat has a good texture when melted in the mouth.
The amount of palmitic acid in the total constituent fatty acids of the transesterified fat or oil according to the embodiment of the present invention is 26 to 52 mass% (condition (b)). The palmitic acid content in the total constituent fatty acids is preferably 35 to 50% by mass, and more preferably 39 to 48% by mass.
The amount of stearic acid in all the constituent fatty acids of the transesterified oil or fat according to the embodiment of the present invention is 4 to 22 mass% (condition (c)). The stearic acid content in the total constituent fatty acids is preferably 5 to 16% by mass, and more preferably 6.0 to 12.0% by mass.
The content of unsaturated fatty acids in all constituent fatty acids of the transesterified oil or fat according to the embodiment of the present invention is 13 to 30 mass% (condition (d)). The content of unsaturated fatty acids in the total constituent fatty acids is preferably 16 to 26% by mass, and more preferably 15 to 24% by mass. The number of carbon atoms of the unsaturated fatty acid is preferably 16 to 18, and more preferably 18.
The ratio of the unsaturated fatty acid content to the stearic acid content (unsaturated fatty acid content/stearic acid content) in all the constituent fatty acids of the transesterified oil or fat according to the embodiment of the present invention is preferably 5.0 or less (condition (f)). The above ratio is more preferably 1.0 to 4.0, and still more preferably 1.5 to 3.5.
The content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids of the transesterified oil or fat according to the embodiment of the present invention is 2% by mass or less (condition (e)). The content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids is more preferably 1 mass% or less (0 to 1 mass%).
The fatty acids in the oils and fats can be analyzed by measurement using gas chromatography based on AOCS Ce1 f-96.
The trans fatty acid content of the transesterified oil or fat according to the embodiment of the present invention is preferably 0 to 5 mass% for the reason of reducing the trans fatty acid content which is a health concern. More preferably 0 to 3 mass%, and still more preferably 0 to 1 mass%.
The content of diacylglycerol (hereinafter also referred to as DG) in the transesterified oil or fat according to the embodiment of the present invention is preferably 3.0 to 10 mass% (condition (g)). The diacylglycerol content of the transesterified fat or oil is more preferably 4.0 to 6.0 mass%. When the content of diacylglycerols is within the above range, the gloss of chocolate obtained by using the transesterified fat is good.
The diacylglycerol content in the fat or oil can be analyzed based on AOCS CD 11B-91.
The transesterified oil or fat according to the embodiment of the present invention satisfies the above-described conditions (a) to (e). Thus, the chocolate obtained using the transesterified fat or oil has a good texture when melted in the mouth, and maintains a good gloss. Further, the above properties are further improved by satisfying the conditions (f) and/or (g).
In the production of the transesterified oil or fat according to the embodiment of the present invention, any edible oil or fat may be used as the raw oil or fat as long as the above conditions (a) to (e) are satisfied. Examples of the raw material oils and fats include various vegetable oils and fats and animal oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea butter, horse chestnut resin, palm oil, palm kernel oil, coconut oil, beef tallow, lard, milk fat, fish oil, and oil. Further, there may be mentioned processed fats and oils obtained by subjecting these vegetable fats and oils and animal fats and oils to one or more treatments selected from hydrogenation, fractionation and transesterification. In the production of the transesterified oil or fat according to the embodiment of the present invention, a combination of one or more of the above edible oils or fats may be used as the raw oil or fat.
As a preferred raw material fat or oil of the transesterified fat or oil according to the embodiment of the present invention, a mixed fat or oil of a lauric fat or oil and a non-lauric fat or oil may be mentioned. The lauric acid content in the constituent fatty acids of the lauric acid glyceride-based oil or fat is 30% by mass or more. Examples of the lauric glyceride-based fats and oils include coconut oil, palm kernel oil, fractionated oils obtained by fractionating these oils, such as palm kernel olein and palm kernel stearin, fats and oils obtained by transesterification using these oils, and hardened oils thereof (for example, extremely hardened palm kernel oil and extremely hardened palm kernel olein). In the present embodiment, 1 or 2 or more selected from these lauric glyceride-based oils and fats can be used.
The non-lauric glyceride oil has a content of fatty acids having 16 or more carbon atoms in the constituent fatty acids of more than 90% by mass. Specific examples of the non-lauric glyceride-based oil include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea butter, horse chestnut resin, palm oil, and the like. Further, there can be exemplified processed fats and oils obtained by applying one or more treatments selected from hydrogenation, fractionation and transesterification to them. In the present embodiment, 1 or 2 or more selected from them may be used in combination. In particular, the non-lauric glyceride-based fat preferably contains a palm-based fat and/or a fat containing 15 to 35 mass% (preferably 20 to 30 mass%) of diacylglycerols and having a stearic acid content of 20 to 75 mass% (preferably 30 to 70 mass%) in the constituent fatty acids. The non-lauric glyceride-based fat preferably contains, for example, palm-based fat and fractionated oil such as fat obtained by transesterifying shea butter, buckeye fat or high oleic sunflower oil with stearic acid.
As the palm-based oil or fat, any of palm oil and palm oil fraction oil can be used. Specifically, the following can be exemplified: (1) palm olein and palm stearin which are 1-fraction palm oil extracts; (2) palm olein (palm superolein) and palm mid-fraction as fractionated oil (2-fraction fractionated oil) obtained by fractionating palm olein; and (3) palm olein (soft palm) and palm stearin (hard stearin) which are fractionated oils (2-stage fractionated oils) obtained by fractionating palm stearin. The palm-based fat is preferably palm stearin (having an iodine value of 5 to 40, preferably 10 to 30), palm extremely hardened oil, or palm stearin extremely hardened oil. As the palm-based oil or fat, 2 or more kinds of palm-based oils or fats may be mixed and used.
The mixing ratio of the two oils and fats in the mixed oil and fat of the lauric acid glyceride-based oil and the non-lauric acid glyceride-based oil and fat is preferably 30: 70-60: 40, more preferably 35: 65-55: 45, more preferably a mass ratio of 40: 60-50: 50.
the method of transesterification used for producing the transesterified oil or fat according to the embodiment of the present invention is not particularly limited. The usual transesterification method can be used. The transesterified oil or fat according to the embodiment of the present invention can be produced by any of chemical transesterification using a synthesis catalyst such as sodium methoxide and enzymatic transesterification using lipase as a catalyst.
The enzymatic transesterification can be carried out by any of transesterification reactions having high 1, 3-position specificity and transesterification reactions lacking position specificity. Examples of lipase preparations capable of carrying out a transesterification reaction with high 1-and 3-position specificity include immobilized lipases derived from Rhizopus oryzae (Rhizopus oryzae) and/or Rhizopus delemar (for example, as described in International publication No. 2009/031679) and Rhizomucor miehei (Rhizomucor miehei) (Lipozyme TLIM, Lipozyme RMIM, etc., manufactured by Novozymes). Examples OF lipase preparations capable OF performing a transesterification reaction lacking positional specificity include lipases derived from Alcaligenes (for example, lipase QLM, lipase PL and the like available from Nikkiso Co., Ltd.), lipases derived from Candida (for example, lipase OF available from Nikkiso Co., Ltd.), and the like.
In the chemical transesterification, for example, sodium methoxide is added to a sufficiently dried raw material oil in an amount of 0.1 to 1 mass% based on the raw material oil. Then, the transesterification reaction can be carried out under reduced pressure and with stirring at 80 to 120 ℃ for 0.5 to 1 hour. After the completion of the transesterification reaction, the catalyst is removed by washing with water or the like, and then, the decolorization and deodorization treatment in the ordinary purification step of edible oils and fats can be applied.
In the enzymatic transesterification, for example, 0.02 to 10 mass%, preferably 0.04 to 5 mass%, of lipase powder or immobilized lipase is added to the raw material fat or oil. Then, the transesterification reaction may be carried out while stirring at 40 to 80 ℃ and preferably 40 to 70 ℃ for 0.5 to 48 hours and preferably 0.5 to 24 hours. After the transesterification reaction is completed, the catalyst is removed from the reaction product by filtration or the like. After that, the decolorization and deodorization treatment performed in the ordinary purification process of edible oil and fat can be applied.
The content of the transesterified oil or fat according to the embodiment of the present invention in the fat or fat contained in the chocolate according to the embodiment of the present invention is 70 mass% or more. The content is preferably 80 to 100 mass%, more preferably 85 to 100 mass%.
In the present invention, chocolate is not limited to chocolate specified in the "fair competition regulations concerning chocolate-like notation" (national chocolate industry fair trade council) or even the regulations. The chocolate of the invention takes edible oil and fat, sugar and sugar as main raw materials. Cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added to the main raw material as necessary. The chocolate is produced through all or a part of the steps of chocolate production (mixing step, micronizing step, refining step, forming step, cooling step, etc.). In addition, the chocolate of the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.
The non-tempering chocolate in the present invention refers to a chocolate produced without tempering or by seeding instead of tempering. The chocolate according to the embodiment of the present invention is preferably a non-tempering chocolate.
The fat or oil contained in the chocolate of the present invention is the entire fat or oil component in the chocolate. The total oil component includes oil (such as cacao butter and butter fat) in oil-containing material (such as cacao mass, cacao powder and whole milk powder).
The amount of the raw material fat or oil other than the transesterified fat or oil according to the embodiment of the present invention used in the chocolate according to the embodiment of the present invention is not particularly limited as long as it satisfies the condition that the content of the transesterified fat or oil in the fat or oil contained in the chocolate is 70 mass% or more. The edible fat or oil may be selected from 1 or more of common edible fats and oils such as cocoa butter, palm oil, palm fractionated oil (e.g., palm olein, palm superolein, and palm oil medium melting point fractionated products), shea butter, buckeye fat, mango butter, soybean oil, rapeseed oil, cotton seed oil, safflower oil, sunflower seed oil, rice oil, corn oil, sesame oil, olive oil, beef tallow, lard, and milk fat. Alternatively, 1 or more species may be selected from processed fats and oils obtained by subjecting these animal and vegetable fats and oils to 1 or more species of treatments such as mixing, fractionation, transesterification, and hydrogenation.
The cocoa butter content in the fat or oil contained in the chocolate according to the embodiment of the present invention is preferably 2 to 10 mass%, more preferably 2 to 8 mass%, and still more preferably 2 to 6 mass%. When the cocoa butter content is within the above range, chocolate having good flavor and excellent gloss can be obtained.
The cocoa butter in the present invention includes cocoa butter derived from an oil-containing material such as cocoa mass and cocoa powder.
The fat content in the chocolate according to the embodiment of the present invention is preferably 28 to 68 mass%, more preferably 31 to 60 mass%, and still more preferably 33 to 55 mass%. When the fat content is within the above range, the chocolate in a molten state containing the molten fat crystals exhibits appropriate fluidity. The chocolate is suitable for coating cookies and cookies.
In the production of chocolate according to the embodiment of the present invention, a material that is usually blended in chocolate may be used in addition to fat and oil. For example, sugars such as sucrose (granulated sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch syrup, liquid sugar, enzyme-converted syrup, isomerized liquid sugar, sucrose conjugate syrup, reducing sugar polydextrose, oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin can be used. Examples of other raw materials include: dairy products such as whole milk powder and skim milk powder; cocoa components such as cocoa mass and cocoa powder; various powders such as soybean powder, soybean protein, fruit processed product, vegetable processed product, matcha powder and coffee powder; a perfume saccharide; starches; emulsifiers such as lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerol ricinol ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester; an antioxidant; a coloring material; and a fragrance.
The chocolate according to the embodiment of the present invention can be produced without any of tempering and seeding instead of tempering. Here, seeding refers to a method of adding stable crystals of cocoa butter or cocoa butter-substitute butter (CBE) instead of tempering. The chocolate according to the embodiment of the present invention can be produced, for example, from fats and oils, cocoa components, and sugars as raw materials, by a mixing step, a micronizing step (refining), a refining step (refining), a molding step, and a cooling step.
The chocolate according to the embodiment of the present invention has a good texture when melted in the mouth and maintains a good gloss for a long period of time. In addition, since no complicated temperature control is required in the production process, the chocolate material can be easily handled. The chocolate according to the embodiment of the present invention can be easily molded into a block, a plate, a granule, or the like. The chocolate according to the embodiment of the present invention can be used as a coating material, a filling material, a ground material mixed into a base, or the like for a product used for producing bread for confectionery, for example, bread, cake, western-style confectionery, baked food, doughnut, puff, or the like, in addition to being eaten as it is as a molded chocolate piece.
Examples
The present invention will be described below with reference to examples, but the present invention is not limited to these examples.
[ fatty acid analysis method of oils and fats ]
Fatty acids in fats and oils were analyzed by measurement using gas chromatography based on AOCS Ce1 f-96.
[ diacylglycerol analysis method for oils and fats ]
The diacylglycerol analysis of fats and oils was carried out according to AOCS CD 11B-91.
[ raw oil for ester-exchanged oils ] or fats ]
As a raw material fat of the transesterified fat, the following fats were used.
(oil and fat 1) RBD palm stearin, iodine value 12, manufactured by ISF of Malaysia
(oil and fat 2) RBD palm stearin, iodine value of 20, manufactured by ISF of Malaysia
(oil 3) RBD palm stearin, iodine number 32, manufactured by ISF of Malaysia
(oil and fat 4) RBD palm Kernel stearin, iodine number 7, lauric acid content in constituent fatty acids 53% by mass, manufactured by ISF of Malaysia
(oil and fat 5) RBD palm kernel oil, iodine number 17, lauric acid content in constituent fatty acids 44% by mass, manufactured by ISF of Malaysia
(fat 6) RBD avocado butter, iodine number of 65, DG content of 24% by mass, stearic acid content in constituent fatty acids of 30% by mass, manufactured by ISF of Malaysia
(fat 7) StOSt fat fractionation of stearin (StOSt fat (St: stearic acid, O: oleic acid) as a substitute fat for cacao butter, which is produced by removing a high-melting point part and a low-melting point part from a transesterified fat obtained by selectively binding stearic acid to the 1, 3-positions of triglycerol using a 1, 3-selective lipase for high-oleic sunflower oil), and a high-melting point part (stearin part) by-produced in this process); the DG content was 22 mass%; the content of stearic acid in the constituent fatty acids was 69 mass%; manufactured by ISF of Malaysia
(fat 8) oil of RBD palm kernel liquid oil extremely hardened oil having iodine value of 1 or less manufactured by ISF of Malaysia
(fat 9) RBD palm stearin extremely hardened oil, iodine value of 1 or less, DG content of 3 mass%, stearic acid content in constituent fatty acids of 34 mass%, manufactured by ISF of Malaysia
[ production of ester-exchanged fat ]
The transesterification reaction was carried out by the following method using the oils and fats mixed in accordance with tables 1 and 2. The transesterification oils and fats of examples 1 to 5 and comparative examples 1 to 2 were produced by purifying the obtained reaction product by a conventional method. Tables 1 and 2 show the respective contents of fatty acids (conditions (a) to (e)), specific ratios of the contents of fatty acids (condition (f)), and the contents of diacylglycerols (condition (g)) in the respective transesterified oils and fats.
< chemical transesterification method >
Sodium methoxide was added to the raw material fat and oil in an amount of 0.45 mass% based on the raw material fat and oil after sufficient drying according to a conventional method. Thereafter, the reaction was carried out under reduced pressure and with stirring at 115 ℃ for 0.5 hour. The reaction was terminated by adding 10 mass% citric acid aqueous solution to 10 mass% of the raw oil and fat.
< method of transesterification by enzyme >
(preparation of powdered Lipase composition 1)
A commercial product of Nakayase products (Nakayama エンザイム Co., Ltd.) was prepared: enzyme solution (150000U/ml) of lipase DF "Amano" 15-K (also known as lipase D). A10% aqueous solution of deodorized full-fat soybean powder (fat content: 23% by mass, trade name: alpha PLUS HS-600, manufactured by Nisshin COSMO FOODS Co., Ltd.) was autoclaved and then cooled to about room temperature. 3 times of the aqueous solution of the deodorized whole-fat soybean powder was added to the enzyme solution under stirring. The ph of the resulting mixture was adjusted to 7.8 with 0.5N NaOH solution. Then, spray drying (SD-1000, Tokyo, Nippon Co., Ltd.) was carried out to obtain a powder lipase composition 1 (90% by mass or more having a particle diameter of 1 to 100 μm).
(method of ester interchange)
The above powdered lipase composition 1 was added to the raw oil or fat in an amount of 0.3% by mass based on the raw oil or fat. Thereafter, the reaction was carried out while stirring at 70 ℃ for 8 hours. After the completion of the transesterification reaction, the catalyst was removed from the reaction product by filtration.
TABLE 1
The numerical values in the table are% by mass except for the condition (f)
TABLE 2
The numerical values in the table are% by mass except for the condition (f)
[ manufacture of chocolate ]
According to the formulation shown in Table 3, the chocolate (non-tempering chocolate) of examples 8 to 14 and comparative examples 4 to 6 was produced by using the ester-exchanged fats and oils of examples 1 to 7 and comparative examples 1 to 3, respectively, without adjusting the temperature by a conventional method (mixing, micronizing, refining, and cooling).
TABLE 3
The oil and fat content of chocolate was 36.5% by mass
[ evaluation of chocolate ]
The chocolates of examples 8 to 14 and comparative examples 4 to 6 were evaluated for texture and gloss when melted in the mouth according to the following evaluation methods and evaluation criteria. The evaluation results are shown in tables 4 and 5.
(method and Standard for evaluation of mouth feel when melted in mouth)
Evaluation method "
The evaluation was performed comprehensively by 5 professional judges who had tried the test specimens according to the following evaluation criteria.
"evaluation Standard"
1: good effect
2: slight feeling of remaining in mouth
3: feeling of remaining in the mouth
(method and Standard of evaluation of gloss)
Evaluation method "
Chocolate-coated pies were stored at 20 ℃ for 1,3 and 6 months. Thereafter, the gloss of the chocolate on the surface of the pie was evaluated comprehensively by 5 professional judges according to the following evaluation criteria.
"evaluation Standard"
1: has luster
2: slightly lost gloss
3: slightly dim and light
4: dull luster
5: blooming
TABLE 4
TABLE 5
| Comparative example 4 | Comparative example 5 | Comparative example 6 | |
| Interesterified grease | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Mouth feel of melting in mouth | 1 | 1 | 1 |
| Gloss after 1 month | 3 | 3 | 2 |
| Gloss after 3 months | 4 | 4 | 3 |
| Gloss after 6 months | 5 | 4 | 4 |
Claims (5)
1. A transesterified fat or oil satisfying the following conditions (a) to (e):
(a) the content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is 15 to 30% by mass;
(b) the palmitic acid content of all the constituent fatty acids is 26 to 52 mass%;
(c) the stearic acid content in all the constituent fatty acids is 6 to 22 mass%;
(d) the content of unsaturated fatty acids in the total constituent fatty acids is 13 to 30 mass%;
(e) the content of the fatty acid having 20 or more carbon atoms in the total constituent fatty acids is 2% by mass or less.
2. The transesterified fat or oil according to claim 1, which further satisfies the following condition (f):
(f) the ratio of the unsaturated fatty acid content to the stearic acid content, that is, the unsaturated fatty acid content/stearic acid content, in all the constituent fatty acids, is 5.0 or less.
3. The transesterified fat or oil according to claim 1 or 2, which further satisfies the following condition (g):
(g) the content of diacylglycerol in the ester-exchanged oil is 3.0 to 10% by mass.
4. The transesterified fat or oil according to claim 1, wherein the fat or oil contained in the raw fat or oil of the transesterified fat or oil contains 15 to 35 mass% of diacylglycerol and has a stearic acid content of 20 to 75 mass% in the constituent fatty acids.
5. A chocolate containing an oil-and-fat containing 70% by mass or more of the transesterified oil-and-fat according to any one of claims 1 to 4.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015-028268 | 2015-02-17 | ||
| JP2015028268 | 2015-02-17 | ||
| PCT/JP2016/054051 WO2016133004A1 (en) | 2015-02-17 | 2016-02-12 | Transesterified oil and fat and chocolate using transesterified oil and fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107205418A CN107205418A (en) | 2017-09-26 |
| CN107205418B true CN107205418B (en) | 2020-09-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201680010398.4A Active CN107205418B (en) | 2015-02-17 | 2016-02-12 | Interesterified fat and chocolate using the interesterified fat |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JP6075741B2 (en) |
| KR (1) | KR102591200B1 (en) |
| CN (1) | CN107205418B (en) |
| RU (1) | RU2017132152A (en) |
| WO (1) | WO2016133004A1 (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108289469A (en) * | 2015-12-02 | 2018-07-17 | 日清奥利友集团株式会社 | Cladding fat or oil composition |
| US11910806B2 (en) | 2017-03-31 | 2024-02-27 | Fuji Oil Holdings Inc. | Transesterified fat or oil |
| JP6796226B2 (en) * | 2018-03-12 | 2020-12-02 | 株式会社カネカ | Cocoa butter compatibility improver and its manufacturing method, as well as no-tempering chocolate and foods containing it |
| CN111836548B (en) * | 2018-03-12 | 2023-09-26 | 株式会社钟化 | Cocoa butter compatibility improving agent, method for producing same, non-tempering chocolate, and fat composition thereof |
| WO2020022337A1 (en) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | Chocolate-like food |
| JP7085146B2 (en) * | 2019-03-27 | 2022-06-16 | 不二製油株式会社 | Bloom-suppressing oil-and-fat composition and oil-based confectionery using this |
| WO2020235170A1 (en) * | 2019-05-22 | 2020-11-26 | 不二製油グループ本社株式会社 | Oil and fat composition for frozen dessert and chocolates for frozen dessert |
| EP4119670A4 (en) * | 2020-03-11 | 2023-12-20 | Amano Enzyme Inc. | Method for producing fat/oil |
| JPWO2021193972A1 (en) * | 2020-03-26 | 2021-09-30 | ||
| KR102656476B1 (en) | 2022-11-09 | 2024-04-12 | 롯데웰푸드 주식회사 | Development of interesterification oil using fractionated palm oil and chocolate using it |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101478884A (en) * | 2006-05-01 | 2009-07-08 | 不二制油株式会社 | Oil and fat composition for chocolate |
| CN101926391A (en) * | 2008-12-18 | 2010-12-29 | 花王株式会社 | Hard fat and chocolate |
| CN103118544A (en) * | 2010-06-30 | 2013-05-22 | 不二制油株式会社 | Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0728663B2 (en) * | 1989-07-11 | 1995-04-05 | 不二製油株式会社 | Fats and soft chocolates for soft chocolate |
| JP4515470B2 (en) | 2007-01-30 | 2010-07-28 | 花王株式会社 | Hard butter |
| JP4872755B2 (en) | 2007-03-30 | 2012-02-08 | 不二製油株式会社 | The manufacturing method of the confectionery or bread | pan coated with the oil-fat composition. |
| JP5336163B2 (en) * | 2008-12-18 | 2013-11-06 | 花王株式会社 | Hard butter and chocolate |
| JP6036028B2 (en) * | 2012-09-05 | 2016-11-30 | 不二製油株式会社 | Oil composition for kneading baked confectionery |
| WO2015193693A1 (en) * | 2014-06-19 | 2015-12-23 | Team Foods Colombia S.A. | Trans free and low saturated fat cocoa butter alternative |
-
2016
- 2016-02-12 RU RU2017132152A patent/RU2017132152A/en not_active Application Discontinuation
- 2016-02-12 JP JP2016541690A patent/JP6075741B2/en active Active
- 2016-02-12 WO PCT/JP2016/054051 patent/WO2016133004A1/en active Application Filing
- 2016-02-12 KR KR1020177021995A patent/KR102591200B1/en active IP Right Grant
- 2016-02-12 CN CN201680010398.4A patent/CN107205418B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101478884A (en) * | 2006-05-01 | 2009-07-08 | 不二制油株式会社 | Oil and fat composition for chocolate |
| CN101926391A (en) * | 2008-12-18 | 2010-12-29 | 花王株式会社 | Hard fat and chocolate |
| CN103118544A (en) * | 2010-06-30 | 2013-05-22 | 不二制油株式会社 | Non-lauric, non-trans, and non-tempering type confectionery oil or fat, and process for production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2016133004A1 (en) | 2017-04-27 |
| WO2016133004A1 (en) | 2016-08-25 |
| KR20170118063A (en) | 2017-10-24 |
| JP6075741B2 (en) | 2017-02-08 |
| CN107205418A (en) | 2017-09-26 |
| RU2017132152A (en) | 2019-03-18 |
| KR102591200B1 (en) | 2023-10-18 |
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