DE1492939A1 - Process for the production of hard butter and a chocolate coating mass containing the same - Google Patents

Description

Η92939

■ M 309

National Bieouit Company, New York 22, Hew York, Y.St.A.

Process for the production of hard butter and a chocolate coating gel containing the same

The invention relates to hard butter coatings, Ale hard butt coatings are bcssiolinet edible products, which have a good hardness at Hauntenperatur and sur Ilancliiabunj and storage have suitable melting properties and «rotten an attractive appearance and good annual earnings also maintained in the summer months «

Hard butter products are triglycerides, which are used to make frostings, etc. · in the jam industry * They have the ability, strong colors, such "B. Yellow, Roca and White, to include · Hard butter products are also widely used in combination with cocoa, sugar and a softening agent for chocolate coatings, i.e. for the production of chocolate coating material for candy, ice cream bars, biscuits, cakes, sea cakes, chocolate bars and icing ·

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Chocolate-like kart butter overlays are similar to pure chocolate coatings because both contain a suspension of finely ground solids · In pure chocolate coatings the solids are suspended in cocoa butter »while with hard butter coatings the solids are in hard butter are suspended «The solids are a sweetener, ζ · Ε · Cane sugar, glucose, saccharin liquors »and malt powder» Dried Milk »Butter & Milk Powder, Salt» Colorants and Flavor additives. An emulsifying agent is often added »e.g. lecithin · cocoa is used» to improve the chocolate taste to obtain·

Pette used in coating compounds must meet certain requirements · They must not have the waxy taste that the pette often used in this industry have. The waxy taste is the result of the extensive use of hydrogenation to increase the skin area and to obtain products that are solid at room temperature. Although the products have certain advantages when the hydrogenation is complete or practically complete, they are often too hard similar waxes, do not melt sharply and call, ira mouth a "wake-like ¹¹ feeling out, making her / is ert for the food industry substantially reduced V" Σ3 attempts have been made, the waxy 'feeling eliminate · Ss was found that a satisfactory

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gendeo fat, which in particular does not have a waxy taste, if the melting range is between 36 and 49 ⁰ C, preferably between 36 and 46 ⁰ C, * You hard butter products that melt completely in this range usually have the property of being rapid "Disappearance ¹¹ is designated, and a pleasant" customer feeling "· This desirable property, which is due to the lack of the waxy taste, is mainly dependent on the melting range of the fats ·

Another requirement for greases used for coating wets is referred to as "breaking" or "crumbling" or sharply disintegrating, i.e. they should ^{remain practically solid up to body temperature, 37 °} C., and then the entire register should be complete melt within a short time.This requirement is usually difficult to meet because, unlike other solids, fats are not defined uniform substances but mixtures of different triglycerides, so that the melting point of a fat cannot be precisely stated, as it is with a crystalline, homogeneous one Substance would be the case, rather it can have different meanings, depending on the method used for its determination «

Those made from coconut oil and palm kernel oil after being called "churning" hard butter produced in the process referred to in the Industry is still used to a large extent, has the disadvantage of too low a level, namely between

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29 and 38 ⁰ C. The process consists essentially in the fact that the heated crystallize fractionated oil can be churned · The mixture is then pressed to the liquid from the crystallized substance wring. Other methods used the hydrogenation of the natural oil, e.g. coconut oil, and a subsequent fractional distillation under high vacuum, whereby different fractions were obtained that meet the requirements for hard butter cumbersome processing and their high costs.

Another requirement is that the products must not have any unpleasant odors that are usually caused by the Rancidity is caused by the presence of free fatty acids or by oxidation.

Another requirement in the process of making the fats used as hard butter products is that the properties must be controlled within narrow limits, so it is necessary to accurately predict the melting range of the end products because the jam industry demands that the melting range of the hard butter products be very close to the very specific one Temperature, which is necessary in 'each individual case. The hard butter masses must have different properties, depending on the season and intended use. The reproducibility of the results is special here

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difficult, because the tables used vary in their composition from year to year and the place of origin. Baked goods »it Xaubeatändkelt, 2 · Β · 3Juß- rolls to be chewed» require a higher melting hard butter than softer products »aB · paste-like products (engl» ^ Karshraallow), HdLe used hard "batter should!" Essential at temperatures like them occur in noral Soroners »remain firm, without a rope of their Beatand parts peeking out or" sweating out "« The finished product should also be durable »d * h» the coating should tolerate considerable fluctuations in temperature, should not soften or »it the inside or a» Stick the axillary clothing product together and contaminate it.

The packaging conditions are sometimes because the Melting temperature of the fat be ho oh enough, you study at Växne applied to some of the packaging forums, which are about 38 ° C, tolerated approx. Also the baking conditions are ax observe ao4 the 2at »ache whether the product is according to the Baking is cooled down roughly or for a long time · A short I3O4 tunnel naturally requires a coating that is quicker

■. ■ · "- ^L - / - .- ifi · ¹ » '■' ■ - ■ ·.; ■ »ijjvi.h # - Ί-'ϋ · -i"'. ··. ·. j.-. -J '-. Λ · »- '': * - *; , '. L #' t vJj '.'■,> -ι- · ' ¹ Vf ι ' ·, ■ ^ -, ■ ■ ■ - ■ «. . ■■ ■ ι * ί, * ** ■! ■ _ * ί.

solidified, as a device in which a longer

Cooling time is provided *. Ia aXlgeeein should & 9τ ffber-

, '. .,:. ·. ν v:; v ^? j:; ^; ^ c Tiit ^ Ti ZTI ^ e / Λ? ir.ca, - '^; ■ - '·' · üc.v Leerzug »if it is an Inosres from SOewsren or another

Gahrnngimittelarodulct safjce is brought "during the or solidify" which he sas passage

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needs the cooling tunnel so that the piece is leaking out out of the tunnel is firm and ready to be packed.

In the manufacture of chocolate coated seeds A considerable part of all known hard butter products is that they are not made with chocolate. liquid are compatible, and if such hard butter is incorporated into a coating mass together with chocolate seed liquid, the softening and Melting properties of hard butter changed »Even if the coating masses obtained seem to be satisfactory for a few hours or days.

When standing up to bloom · If more than 4 $> chocolate liquid is incorporated into a coating mass together with normal hard butter / the product separates when standing and it blooms Chocolate liquid content less than A i * kept or replaced by cocoa at all · KLe Kachteile of the use of cocoa, in particular _r as the only chocolate ingredient, are from a comparison of the composition of cocoa and chocolate liquid; -

can be seen «Ua cocoa between 5 and 30 Ji cocoa; it contains,} · each 4eat keretellungsverfahr en, ued -gchoko ^ ndenriflasigkMt 50 i> contains cocoa butter, evaluate when using cocoa a * 9 | elle of chocolate flakes-

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Keeping good taste «The difference in the composition between chocolate liquid and cocoa is attributed to the fact that cocoa is essentially made from chocolate liquid by extracting an essential Proportions of the contained cocoa butter is produced · The Any press cake that remains is then ground to cocoa. The difference in cocoa butter content, especially the taste and aroma, suffer during processing during pressing, as a result of the heat developed in the presses, during which the volatile chemical substances evaporate «■,

From what has been set out above it can be seen that a hard butter compatible with chocolate liquor does The need for a satisfactory hard butter that can replace cocoa butter and that is compatible with chocolate liquid is so urgent that many attempts have been made to make chocolate broth compatible hard butters to taste to improve the finished products · Some synthetic Hard butter products are said to be compatible with chocolate liquid »However, a test carried out here on these synthetic products showed that they did not solve the problem to solve. Feuge, Lovegren and Cosper reported in one, Article "Cocoa Butter-Like Pats from Domestic Oils" in

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Journal of the American Oil Chemists Society, 35 »194 (1958), the results of their studies on the synthesis of cocoa butter substitutes by esterification of mixtures of oleic, palmitic and stearic acid or by transesterification of their glycerides and subsequent fractional crystallization of the reaction products. Satisfactory results are given for a fraction obtained by unesterifying 70 parts of fully hydrogenated cotton seeds and 30 parts of olive oil and subsequent fractional crystallization. The chocolate bars are stated to be stable when they are ^{heated to 38 0} C and then cooled to room temperature

Despite these successful results, the hard butter prepared geaäß said publication is not suitable for industrial application and the coatings in a IIenge of 17 9 i included, these hard butter and chocolate liquor * ° is not storage stable; The fat blooms after just two weeks of standing at room temperature

High in the shark in 1964 were in the article "Marketing Potentials for Modified Edible Pats and Oils, "Market Research Report 659, U.S. Department of Agriculture,. Economic Relearch Service, "Marketing Economics division,.

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S · 17 (Kai 1964) »The disadvantages of cocoa butter substitutes discussed, namely the intolerance to chocolate liquid, the insufficient gloss, the rancidity, etc., and en did not become a simple solution to the difficulties · From this publication it can be seen that so far no substantial progress towards The manufacture of corn butter products was made that are compatible with chocolate liquid · ;;

The subject of the invention are hardbut ore wet, which are solid at room temperature, but melt sharply, as soon as they reach body temperature

Another item is improved hard butter products that ^{melt completely in the 36 to 46 0} G range and that have virtually no waxy mouthfeel,

Another item is al3 hard butter coatings suitable hates with improved shine and high taste

Another object of the invention is a method in which easily accessible, cheap raw materials used and practically all raw materials in Converted into hard butter, which is suitable for incorporation into the finished products

Another object of the invention is a simple and economical process which enables the production of hard butter which is compatible with chocolate liquid

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is, with predetermined melting properties - depending on Season and climate a high degree of reproducibility permitted·

Another item is a hard butter that comes with Chocolate liquid is compatible, εο that one chocolate coating masses can produce the chocolate liquid in an amount of up to 45? "" of the finished coating mass contain"

Another goal is the use of body oils, namely herring oil, kaiflsch oil, sordine oil, whale oil and Mixtures of the different fish oils,

. One of the starting materials for performing the Process according to the invention, which as a component or as Component A is designated, is a high molecular weight, fully hydrogenated fat · It has been found that the cheap animal pette, lard and caIg, are very satisfactory Also fish oils such as herring oil, allis shad oil, sardine oil and Valtran can be used ·! The unpleasant odor of fish oils due to lower boiling components leaves easily and completely removed by distillation and does not interfere with the finished products · Also vegetable Oils can be used, such as soybean oil, cottonseed oil, Sesame oil, sunflower oil, safflower oil, peanut oil, or palm oil Corn oil, but they are usually more expensive «The different ones animal, vegetable and fish fats can also be combined in different amounts «

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Oleäure 1st an essential part of all fats that are used to produce the components A, '-' is oleic acid in a ΪΤenge 41-51 i "in benmalz, 39-50 ^ in Kindertalg and 36-47 ^C A ISS mutton contain · you 1st. also contained in considerable quantities in the fish owls and in the vegetable oils which are used according to the invention. the kexige of oleic acid between a lower limit of about £ 12 in KaiflschCl «15 f- in safflower oil and £ 17 in So ^ a-B1 and a maximum value of 71 f in peanut oil» One of the essential constituents of this fraction is therefore a Cg acid with a double bond "A further component is palm! Changing the proportions of the fats is it possible to bring the desired Ifengenantell of paloitic acid to up to 47% of the separate component ^ Λ * It is a further essential feature of the process according to the invention that all fats, which are used individually or genetically for the production of the Component A is used, does not contain lauric acid »

Sines of the above-mentioned fats or a mixture of them are hydrogenated «- 3He hydrogenation can be carried out in the usual way take place «but the catalytic hydrogenation η with hydrogen under pressure and old a catalyst, e.g. reduced Vlckel to diatomaceous earth, as very satisfactory

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reported · The preferred conditions are 0.14 yon to 3.15 kg / cm Uaoaerstoffdruck at a temperature of 100-225 ⁰ C. The hydrogenation is carried out are, until the desired refractive index and the iodine value is reached, the correspond to a virtually complete hydrogenation "The The iodine number of the reduced mass should never be greater than 5 and is usually less than 5 "According to the preferred embodiment of the process according to the invention, the iodine number of component A is not greater than 3" and practically all oleic acid is reduced to stearic acid *

'This component A, the hardness of the finished product and imparts a high melting point is called "complete hydrogenated ", although small amounts of double bonds may of course also be included

The second to carry out the inventive Process used component, alo component or · as Component B is a vegetable oil containing lauric acid. Examples of oils containing lauric acid are palm kernel oil and coconut oil «Although palm kernel oil and coconut oil are specified in the examples, babassu oil, which contains between 44 and 56 μL of lauric acid is used will. According to the invention, coconut oil and palm oil are partially used reduced »The extent of the reduction is according to the invention carefully regulated in order to obtain products that after combination with component A and the one described here

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no "wax-like feeling" after further processing. The degree of hydrogenation should be about the half in accordance with the double bonds originally present * Thus, z, B, "carried out the hydrogenation of coconut oil having an iodine value 10 as long bi3 the product; the approximate iodine value of 5 has _t corresponding to a refractive index" at 60 ⁰ G of 25 »and the hydrogenation of palm kernel oil to the iodine number 12 carried out» corresponding to a refractive index of 25.3 at 6O ⁰ C.

A continuation of the hydrogenation up to iodine number 4 for coconut oil and iodine number 10 for palaia seed oil is possible, without affecting the properties of the finished products too adversely, but further hydrogenation would deliver inferior products.

The usual procedures can be used for the incomplete hydrogenation of coco and palm kernel oil · Good results were achieved with reduced! » nickel on kieselguhr at 150 to 225 ⁰ C and a hydrogen pressure of 0.14 to 3.15 kg / cm. This hydrogenation is usually finished after 1 1/2 minutes for a batch of 2 kg of coconut oil, but with palm kernel oil it takes 20 minutes of the incompletely hydrogenated palm kernel and coconut oil can be used. It has now been found that mixtures of the

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Both components A and B can be mixed homogeneously in different proportions and then subjected to transesterification.The melting behavior and the physical properties of the end products can be controlled by a selection of the components of components A and B within a narrow range, as described below will.

The mixtures of components A and B h ^ beh before Transesterification still has the ß-structure, but the products have after the transesterification according to the invention, the ß-basic structure

It has been found that a reversal of the products "ie use of an oil" does not contain any significant unsaturated constituents and instead contains a substantial amount of lauric acid, for example "babassu oil" as component A together with, for example. Schmalz B ₉ which contains as component a substantial amount of oleic acid, is not satisfactory "S3 is likely that the larger amount εη oleic acid and other unsaturated components, which is still present due to incomplete hydrogenation of the lard under these conditions, when the for the preparation of Component B would be used, for which poor results are responsible, but here the subject matter of the invention is not to be replaced by a more or _; less speculative explanation be restricted «.

The relative proportions of fully hydrogenated oil and partially hydrogenated oil can vary widely, however

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iot in all cases the proportion of the fully hydrogenated beatand part not greater than 50 5 * and not less than 10 i *. The esterification reaction is also referred to in technology as "rearrangement". The preferred catalysts are basic anhydrous substances such as sodium, potassium, alkali metal alkoxides with up to 4 carbon atoms, alkali metal hydrides such as sodium hydride, and alkali metal hydride, ζ · Β · calcium hydride · aluminum alkoxides are Lithiuaaljfcanat and can also be used to catalysts · eind effectively present a liquid phase at a temperature below 150 ⁰ C, where the components a and B channels. The amount of the catalyst should be kept as small as possible and, to avoid saponification of the glycerides, should not be greater than 1 and preferably 0.2% by weight advantageously, the mixture before the transesterification thoroughly dry · heating in a vacuum sufficient to remove the moisture from "the Eeaktion is suitably UO performed ⁰ C in a Stickstofίο the Viasserstoffatmesphäre at about · the effectiveness of the catalyst and the completeness of the reaction can be easily follow through the change in color, the mixture becomes darker and takes on a reddish color

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cooled to about 90 ⁰ G and the excess catalyst destroyed with water or dilute acid

The physical properties of the homogeneous mixture differ from those of the non-rearranged mixture of components A and B _# Some of the physical properties that are changed by catalytic rearrangement are the melting properties, the melting range, the solidification point, the plasticity, the crystallization retention and the Eating properties. It is very likely that the improvement in the properties that characterize good hard butter will go along with the

Conversion of the ß-structure into the ß-basic structure with unseatic converted into a new product which - although it is still a mixture of! priglyoerides - is the result of a chemical conversion »namely an exchange of acyl residues between A and B, whereby a" random "distribution is achieved, as it is in" Advanced Treatise of Organic Chemistry ¹ *, Volume III (1953), pp. 186-190, has been defined by Gilman.

It has proven to be advantageous to calculate the solid fat index for masses of different compositions from the

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Ingredients A and B to be determined as a function of the temperature "The determination is carried out with the specific volume" at different temperatures according to the method CD-10-61, described in "Official and Tentative ITethods" of the American Oil Chemists Society (1961) V Die different values, which were obtained with different tables of 10 to 40 i * component A with 90 to 60 5 »component B with an increase in temperature, are given in the tables Mixtures prepared according to the invention applied «E3 it was found that the curves in the lower temperature range up to 21 ° C are fairly flat, so there is a sufficient Peot fat index at room temperature if the mixtures contain at least 10 ^c , v component A and not more than 90 ° ß> Contain component B · Then the curves in the area between 21 and 27 ⁰ O become less flat and above 27 ° C even steeper, in this area eet so rapid melting a

Examination of the curves also showed that the results achieved according to the invention with the cheaper animal fats, namely lard and tallow, are just as good as those with the vegetable oils in the range from 10 to 40 % constituent A to constituent B. The results are also very clear satisfactory results with fish oil, namely allis shad oil.

As already mentioned, it is possible to use the suitable constituents of components A and B as well as the respective

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To wiihlen Kong proportions of A and B for each desired hard butter. This can be done by simply using the values given in the tables, by using the corresponding curves and in some cases by interpolating

The following examples are now given to explain the invention in detail.

example 1

2 kg were Schnalz CIIT 0.2 ^c / - completely hydrogenated> reduced nickel on kieselguhr at 2.1 kg / ca ² is hydrogen and 200 ⁰ C »Bas obtained fully hydrogenated lard was flocculated" The refractive index was 31 "3" corresponding to a Jodsahl 3. 2 kg of coconut oil were hydrogenated under the same conditions, but the Eeaktion was stopped when the refractive index of a sample the value reached at 60 ⁰ C 25 · This corresponds to an iodine value of 5 x 700 g of the incompletely hydrogenated coconut oil were charged with 300 g of mixed as prepared above flocculated Scimalzes and about 1/2 hour in a nitrogen atmosphere to remove moisture over 100 ⁰ C heated »Daa mixture equivalent to 30 i" component a and 70 £ component B. Then, a catalytic amount Matriummethoxyä ^, about 0, 2 i » _% added. The mixture was kept at 120 ^° C. The transesterification took place quickly, as was evident from the development of a red color. The flask contents were cooled to 90 ⁰ C and water in 25 #Lgeaa excess over the added Katalysatonaenge destroy the

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"Solid byproducts, jfoots, ie" h "resulting from the hydrolysis of the fats, were filtered off from the oil. The product was purified by steam distillation in a high vacuum deodorized · Daa product gave a very satisfactory hard butter because it was resistant and at 27 ⁰ C no individual components bled · The Glena was good and did not change during storage.

Several mixtures of lard flakes with partially hydrogenated coconut oil at a ratio of 10 to 40 £ produced "The products were available as hard butter in every respect, such as taste, color, viscosity, freezing point, very befriedigend.Die following table shows the ^T ./erte for Solid fat index at different temperatures.

Table 1

Solid fat index of oil flakes with partially

hydrogenated coconut oil _:

# Share of lard flakes

105 »■■ · 20 ^c A 30 ^r _f C 64.4 51.4 54.8 ^; 61.0 54.9 31 * 1 37 * 9 48.5 47.4 14.8 26.4 39.3 26.5 0.2 5.4 16.6 11.7 0.0 0.2 3.0 5.7 0.0 0.0 0.0 9 8 2 1 / GA28 BAD ORiGiN _AL

The Pestfettindex was ala ordinate and temperature as abscissa to show the changes in the range between 10 and 4O ⁰ G. The calculation of 10 $ A and 90 ^c ß> B showed in the range of 10 to 3 21.1 ⁰ C a decrease in the index of about 1 for every 0.56 ⁰ C increase in temperature. In the same area, the mixture of 40 and 60? ' a decrease of 0.47 per 0.56 ⁰ C, from which it can be seen that with the smallest amount of hydrogenated Schnalz the ^ mass

#ih

gradually softened, while the mass of 40 and this area einejbessere "stability" below shows the range 33.3 to 37.8 ⁰ C showed the checkout of 40 and 60? '>' a decrease of 1.8 units per 0, 56 ⁰ C, while the cash register with the smallest proportion of hydrogenated lard is almost completely melted.

An X-ray diffraction device from Korelco Comp · was used for Study the composition of the product before and after used for transesterification «The ß-structure prevailed before transesterification, as evidenced by the short intervals of 3.68 (Medium), 3.86 (smock), 4.59 (strong) and 5.3 (weak) in accordance with those for the ß-form, e.g. the end Mehlenbacher "The Analysis of Pats and Oils", The Garrard Press, (1960) ^ S «410, known values could be recognized, After transesterification, the short distances were 4.18 (strong) and 3.78 (medium), as used by the same author for the ß-basic structure (English: beta prime structure) indicated will.

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Geiloekter ϊεΐβ was obtained from sebum by hydrogenation and flakes in essentially the same manner as described above for Schnals, nucleus oil was hydrogenated in the same way as coconut oil, but the hydrogenation was interrupted when the refractive index 25.5 to 25.7 in 6ü ° C was 400 g · flocked! EaIg and 600 g unvollotändig hydrogenated Palnkernöl were as transesterification in Eeiepiel and then deodorized · That product was satisfying ^d as Kart butter in üchokolndenüberzügen in terms Geachnack, iv appearance and odorless · The Peat fat index for these 40 and 60 Ϊ * containing Kasoe eats are given below as well as for other Maoeen in which sebum is contained in the range from 40 to 5 ′.

Tabel

Solid fat index of masses of hydrogenated sebum and partially hydrogenated palm kernel oil

'/> Proportion of hydrogenated T

toff 2C < 70.3 4O ₄ * 61.7 62.5 62.8 68.9 46.3 51.4 55.4 63.4 33.7 41.9 27.8 57.4 6.3 14.5 12.2 35.1 0.0 0 _r 3 3.0 0.0 0.3 BAO 7.6 19821 / 0428 ORJGiNAL

The solid fat index layer was applied as described above to the sinking of the index in the range between 10 and 4O ⁰ G for erfindungsgenäßen hate to ^ennit-: stuffs "Itn 3areich to au 21.1 ⁰ G is the decrease about 0.77 yes 0, 56 ⁰ C rise in temperature for a mass of hydrogenated tallow and 90 '^ partially hydrogenated palm kernel oil. In this lower temperature region, the mass of 40 and 6Gy zeict * a Abnahne of solid fat index of only 0.27 per 0.56 ^0C, Ia range from 33.3 to 37.8 ° C shows the liaaae rub 10 and 90 j "a decrease of only 0.78 per 0.56 ^0C Semperaturanstieg, however, the cash register 40 and 60, '' a decrease of 2.4 per O, 56 ° C * Fs is therefore ersieht LiOH in that the mass, the larger a Contains proportion of hydrated valley, retains its firm character practically up to 26.7 ° C and then melts sharply

Rb "nt £ enunter3uehungen with the above instrument showed that enxng by Tfeest the ß-Struk tur disappears completely and the products are converted to the ß-G-around structure · Similar results were obtained nit fats other than components A and B, and for a more detailed explanation of the invention, a few examples are given. The values for the plague fat index for different denominations of soybean oil flakes and partially hydrogenated coconut oil are given below *

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Table 3 on So.1aölflakes 50 # M. # Share 209 « 60.0 59.9 10 ?; 55.5 47.3 47.9 50.3 38.3 37.9 40.6 29.7 26.8 14, ε 21.5 14.6 5.2 3.2 10.1 0.2 0.0 0.4 5.6 £ »o 0.0 0.0

3? ⁰ C 10.0 21.1 26.7 33.3 37.8 40.0

The results with CaIg and coconut oil are in Indicated below.

Tabel 4th TsIg $ 40 ? ί share ί \ η hydrogenated 3Q £ 64.7 T ⁰ C 10 "/ 201c. 59.2 53.6 10.0 53.4 57.0 46.1 46.1 21.1 32.9 39.9 36.5 27.6 26.7 16.5 27.8 13.4 16.5 33.3 . 0.0 5.0 1.7 11.4 37.8 0.0 0.0 0.0 40.0 0.0 0.0

The 3necessity that the Hengenon part of component A against component B zvtieclien 10 and 40 ^ lie must convincingly show the following values.

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Table 5

T ⁰ C 5 / S hydrogenated lard,
95 ^ partially hydrogenated
coconut oil 10.0 50.4 21.1 30.0 26.7 9.8 33.3 0.0 37.8 0.0 40.0 0.0

60? Ί hydrogenated Schnalz,

40, 'partially hydrogenated coconut oil

71.7 65.7 61.7 48.3 33.1 25.2

, 1st from the values seen that with $ 5 fully hydrogenated lard and $ 95 partially hydrogenated coconut oil, the Hasse at 33.3 ⁰ C is completely liquid, "In contrast, the mass of 60 £ lard flakes and 40?" Coconut oil still largely unmelted at 40 ° and would therefore not be suitable as hard butter because it would cause a waxy feeling «

The experiments at hand with fish oils showed that these can be used satisfactorily as component A after complete hydrogenation »The results with Flakes made from fully hydrogenated cayfish oil and partially hydrogenated palm kernel oil are given below

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T hell 6 Jl 30 # 40 < ^c ß> part pn , 3 65.2 69.0 3? ⁰ O 10 g »7 55.4 60.1 10.0 63.4 > * aifischb * lf lure »2 45.2 53.3 21.1 53.9 20th , 6 21.3 32.1 26.7 39.4 62 , 0 3.8 13.5 33.3 9.6 49 , 0 0.2 7.2 37.8 0.0 37 40.0 0.0 10 0 0

Other mixtures studied were as follows:

Eaunwollsamenölflakes with either palm kernel oil of the refractive index 25.5 or coconut oil of the refractive index 25, further sunflower flakes, peanut oil flakes, 8aflor oil flakes T-iit coconut oil of the refractive index 25. The results in the range of 10 to 40 ^e / i of component A were in every respect "satisfactory In each case, the ß-configuration was converted into the ß-basic configuration.

Excellent results have been obtained when the hard butter products obtained are coated with chocolate, glazes and jam coatings were incorporated. The proportions of typical coating compounds used in chocolate coatings were used are given below, the values being expressed as a percentage.

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Dark Mnss e Holle »" nsse 31.5 • 31.5 18-17 8.0 6-8 6-8 43-45 53 0.20 0.2-0.3 0.10 0.10 0.35 0.35

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Table 7 Chocolate coating masses

Hard butter
cocoa

Skimmed milk powder

Sugar (4x or a little coarser) 43-45 'salt
Vanillin
Lecithin

The corn butter in the mass can be any of the cash registers according to the invention, i.e. made with an ingredient A. which can be of animal or vegetable origin *

All ingredients are measured out and united with the exception of approximately half of the lecithin and a small amount, about 2 to 4 # "of the hard butter · lisch the homogeneous mixing, the temperature of Geaisches 49 to 63 ⁰ C · The mixture is refined, ma the To bring the particle size in the range between 25 and 40 u · The coating is placed in storage tanks at about 57 to 63 ⁰ C for about 24 hours, while it is stirred, among other things to reduce and stabilize the viscosity · The Re3t of 2 to 4 / ' Hard butter and lecithin are then added to further reduce the viscosity. The coating is then tempered and formed into blocks.

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molded or left in a molten state «He can either be shipped in solid or molten form » Br is stable for at least 1 year, and those from the stored Coatings produced with substance are equivalent to coatings produced immediately

White coating

A white coating was made by adding 14.9 kg Eart butter produced according to the invention, 8.2 kg of solid milk powder, 22.2 kg of fine sugar, 85 g of salt, 227 g of vanilla and 71 g of lecithin were mixed homogeneously. »The product was very satisfactory in terms of consistency and taste and lack of any waxy feeling on the tongue »

According to the invention has been particularly found that the use of fish oils for the component A, the hard butter obtained by combination with conventional Überzugsbestscdteilen and incorporation into the coating compositions of this unusual gloss gives "" Further, it was surprisingly found that the hard butter compositions prepared from fish oils as component A with chocolate liquor are compatible and that chocolate liquid can be incorporated into the coating masses as a replacement for part or even all of the cocoa while in the usual hard butter products the amount of chocolate liquid could never exceed 4 # of the total coating composition and the use of mixtures of chocolate liquid and cocoa with a substantial one Quantitative proportion of cocoa was necessary - as already mentioned above

909821/0428

BATHROOM OfllGINAL

was mentioned. - According to the invention, the proportion of Cocoa can be significantly reduced or even omitted completely

From the above it is evident that this embodiment of the invention represents a revolutionary advance in the confectionery industry as a result of the considerable superiority of the chocolate liquid over cocoa as a chocolate ingredient Strong, full, natural taste, which is comparable to that of Uaturschokolado * The coating oats described here according to the invention have a pleasant taste that is superior to that of coating wet, which have been made from conventional hard butter and cocoa, and it is due to the high cocoa buttei ^ content of the chocolate liquid in the range of 50 ^ possible to reduce the proportion of hard butter in the coating masses without the coating losing its softness

All fish oils, allis shad oil, herring oil, Iardine oil, whale oil or mixtures thereof, can be used according to the invention. The hatches obtained are well tolerated with chocolate liquid and a superior sheen.

According to a preferred implementation of this part of the Invention is used HoringsBl »This is generally used Herring oil fully hydrogenated, then with palm kernel oil in one

909821/0428 _BAD

llenge from 10 to 50 i »hydrogenated Hsringsb'l per 90 to 50 £ palm kernel oil combined" The mixtures are in the usual V.'eisa, preferably in the presence of llatriusinethozycl as a catalyst, and the transesterified product of the V / asGerdampf obtained distillation in high vacuum subjected * to remove low-boiling decomposition products · The hard butter obtained is then combined with the ingredients used for oversuganas in the chosen proportions.

The assumption seems justified that the superior glans and the high tolerance of the hard butter produced according to the invention with chocolate liquidity is the result of the high proportion of high molecular weight unsaturated fatty acids in the fioch oils. The addition of herring oil, which makes the best soaking wet, is a case in point. This oil contains about. 24 ? * Fatty acids with 22 carbon atoms, eg "B" dococenoic acid, and etv; a 25 f * fatty acids with 20 _; Carbon atoms, π * Ε · eicosonic acid »The typical proportion of unsaturated C ₂₀ fatty acids is high in all fish oils, it is 18-26 $ iw sardine oil, depending on the origin, that is, whether it is Californian or jjapnniocheo sardine oil, 19?" in allis shad oil and 12 ^e /> in VaItran · The proportion of unsaturated acids with 22 carbon atoms is also high in other fish oils - it amounts to 14-19 $ in sardine oil, 11.7 # in corn oil and 7 J * in whale oil, .

The following example provides a more detailed explanation this implementation of the invention,

9-09821 / 042 8

-30-JeiGoiel 3

2 kg Keringsöl were completely hydrogenated with 0.2 <£> reduced nickel on kieselguhr at 2.1 kg / cm of hydrogen and 200 ⁰ C and then flaked.

2 kg Palnkornöl were hydrogenated, amounted to the refractive index 25.5 25.7 Ms at 60 ⁰ C "800 g of the incompletely hydrogenated Pnlnkernöls were nit 200 g of gofloekten Kerringoöls, prepared as described above, and mixed for about 1/2 hour heated in a ötickstoffatnosphäre to 120 ⁰ C in order to remove moisture completely · the Genisch contained 20 f component a and component B # 80 * Then, a catalytic amount Natriuinmethoxyd, about 0.2 i *, is added and the Geniach was about 1/2 hour at 12O ⁰ C held "the transesterification was rapid, as can be seen ouch developing a red coloration was · the contents were cooled to 90 ⁰ C, and with water in 25}" excess over the added Katalysatonaengeversetzt to destroy the catalyst · pests by-products *. Soils, ie soaps which were formed by hydrolysis of the fats, were filtered off. The product obtained was deodorized by steam distillation in a high vacuum.

Several hates were made in a similar way xnit kengens parts of 10 to 50 & Herijagsölfloeken and 90 to »50? Ί partially hydrogenated palm kera oil» The Pestfettißdex was for 3ed © Μββοβ at

909821/0428 _BA0 c * ig, nal

Temperatures range between 10 and 40 ⁰ C. The 2o3ticaung of Pestfettindex carried out on hand of 3pG2ifiachen volume at different temperatures by the processes CD-10-61, described in "Official and Tentative Methods" of the American Oil Cheniats Society (1961) · Bie for nehrere Hesse su3 10 MS 50 i> component A and bio 50 # component E ^{values obtained at temperatures from 10 "to 40 0} C" are given in the following table »

Table 8

Feaixöttindex of
* 10 ^ Kering oil flakes with
.Palm kernel oil 30 <f < partially hydrogenated JL. W. 61.0 $ 20 64.1 AO fS 50 f- 10.0 45.6 62.5 53.3 66.2 68.2 21.1 29.4 50.0 44.0 57.1 60.6 26.7 1.4 37.2 16.0 49.3 54.8 33.3 0.0 8.1 2.1 23.2 36.3 37.0 O ₉ O 0.0 0.2 10.8 13.5 40.0 0.0 5.6 11.4

The table shows that the plague fat index of the Xassen with only 10 pounds of heringa oil flakes falls in the range between 10 and 33.3 ° C, including about 1.4 units per 0.56 ° 0, while the Maesen have a better "stability" in the same temperature range "Show if the proportion of fully hydrogenated herring oil is 40 or 50 #" If the proportion of herring oil is $ 40, the plague

909821/0 ^ 28 ^AL

U92939

fat index smaller in the same Eeaperaturbereich, only 0.9 units per 0.56 ⁰ C and at a Hengenanteil 50 # Hcringaöl the decrease amounts of solid fat index depending 0.56 ⁰ C in the same temperature range only 0.75 units. At 37, S ⁰ G, the feat fat index is KuIl if the tong fraction in hydrogenated herring oil is between 10 and 20 J *. Monn the Kengenanteil of fully hydrogenated Her / is ingsöl 30%, the test fat index at 37 "7 ⁰ C is close to zero" With compositions containing 40 i * herring oil, the Festfottindex at 37, O beträft ⁰ C 10.8, eo that the cash register is more suitable as a cover in this area under warmer weather conditions »

Similar results have been obtained with an honest mixture of Keringö flakes and partially hydrogenated coconut oil, i. E. with coconut oil, which had been "hydrogenated to the refractive index of 25 at 60 ⁰ C and the iodine number. 5 The two components were homogeneously in ratio of 10 bic 50 £ herring oil ^ e 90 mixed to 50 $ partially hydrogenated coconut oil and then ucigeestert * The various The values of the solid fat index at different Semperaturen are given for the different masses in! Table 9.

909821/0428

-33-

Table 9

Peat fat index of herring tflf lure nile; partially

hydrogenated coconut oil. ■:. · ■

Ϊ ⁰ C 10 «5 20 $ 30 5- '40 £

10.0 56.6 57.4 60.2 66.5

21.1 38.5 42.8 49.1 5G, 3 63.2 26.7 21.7 30.5 39.9 51.3 58.3 33.3 0.4 6.2 16.9 31.2 42 , 5 37.3 0.0 0.0 3.0 13.7 25.5 40.0 0.0 0.0 0.7 8.2 18.5 From the results of Table 9 it can be seen that in a Senperatur of 37.8 ⁰ C of Pestfettindex the Mascen nit 10 and 20 ^C J> herring oil 2IuIl and only 3 in Ha33en containing 30 # Hering3ölflocken ·

The results with Maifi3chölflocken and partially hydrogenated Kokoaöl were also satisfactory, you · Fourth of pGstfottindex at various ffeinperaturen and _subspaces> chie4-Licher composition are tingegeben in Eabelle 10th

gnbellc 10

Pest fat, ex vcn üaifiechb'lflocken and partially ¹ hydrogenated coconut oil

g ⁰ O 10 $ 20 "S 50 f- Ap <r> co 10> 0 55> 8 50.2 6ΐί1 ^ 4 * 5

50.3

53.3 0.4 4 _t @

§T1

BATH ORIGINAL

Dic above ÜaLölle seist that in a Tenperatur of 37 »U ⁰ C the Icstfettindex for the hating IAIT 10 and 20 £ shark oil practically ITuIl ict, while the masses nit 40 and 50? Ί Maifischölfloclien better stability Teaperaturboreich swisciaen 10 luid 33.3 Show ^{0 C.}

In the ^ in Table 7 £ £ özei th Kischun ^ sn ict dor üciiokoladenboötandtcil cocoa, and ocnokoladenflüssi ness can the troerz-uc'Sttasaen _only i _n einor Lienga be incorporated by 4 ^, v / onn the Hengenantoil to 3cho cols: denflÜ33isköit is increased to $ 5, "separates oich that Proaulrfc ttad blooms * 'V / in another Doits dio auo PisohSl produced hard butter in the same table is used in Table 7, the ScholroladenflüacitTlcsit can be incorporated for it, ohno too bloom »and the small amount of calcium carbonate can be prevented and so the C-eschnack can be improved,

The results nit laviei Hiochungen, Iliaelronc 1 from a mixture of Gciu-.ialz, Sale or soybean oil and a mixture of 2 sxxs ^!

one made from heringa oil and partially hydrogenated palisole oil in the ratio 3Q? u 7Q h ^ r ^ q ^ iied hard butter 4 Söbelle 11 stated,

BATH ORIGINAL

Table o 11 Results with
Solution 1 T} r £ o "bnis3e with
Ki ^ osition 2 Components Quantities- ^ Hattj blooming
started after
2 weeks Very good shine,
no blooming after
6 conates Hard butter
cocoa
Chocolate 30th
15-18
5 Zucizcr 38-40 IT are rr_i i
powder 5-6 '■■ ""' Vanillin 0.08-0.1 GaI ₂ 0.15-0.2 lecithin ' 0.3-0.4

Aue Erten the above V ^r shows that Schokoladenflüßsigkeit in conjunction with hard butter, which eats are made of IIcrineoSi can use that oie you but can not incorporate übersussnaßaen containing other kart butter, not einaal in a Tlenße of 5? 5 The Kischußg 2 showed an excellent shine and an excellent durability even after 6 Konaten storage »

Several variations of those given in Table 5 T-tables were made, with echrittweipe the crowd increased in chocolate liquid and decreased in cocoa Of course, it grows old with increasing concentration of chocolate liquid necessary, the total amount of hard

909821 / 0Α28

original

U92939

Reduce butter because the chocolate liquid is ready has a high content of cocoa butter. 3) the permanence and the shine were very satisfactory, even if the Chocolate liquid content has been increased to 45/1.

If the Hengenanteil to Sehokoladenflüssigkeit to 10 '/' is increased, the amount of hard "butter that> of 30 ^C J Heringaölflocken and 70 $ teilweice hydrogenated Palnkernöl is iat produced at 29 P and the amount of cocoa on

14 i * reduced · The other ingredients in the cooking, sugar, skimmed milk powder, vanillin, salt, lecithin, remain practically unchanged, ie 5-6 γ> milk powder, 33-40 ϊ '> sugar, 0.3-0 , 4 fi lecithin, up to $ 0.1 vanillin and 0.1-0.2 ψ> courtship. Mach 6 months of storage v / aren the übersussaassen with 10 ^ΰ /> Schokoladenflüßsigkeit befstilndig showed a auegezeichneten shine and not blown out · Wexm the proportion of Schokolaöenflüssigkeit on

15 # is increased, the amount of hard butter consisting of 30 $ Heringaö'lflocken and 70 ^c / partially hydrogenated PslmSikernöl has been established, reduced the cocoa tightness at 11 5 "at 28 j5 and, while the other components remain practically unchanged, ie 5-6 $ milk powder, 37-38 ^e f <> sugar, 0.08-0.1 & vanillin, 0.1-0.2? S salt and 0.5-0.4 ^C A lecithin Kach 4 ? months storage had the I-Tsese excellent gloss and not flourished from · \ hen the Henge of üchokoladenflüßoigkeit even further, d "h · 20 '', increased v / ill, is ■ the Henge of hard butter from 30 # Herring oil curls and

909821/0428 BATH

U92939

70 ',' partially hydrogenated PalakernUl has been produced, LVZ 25 £ and the Kakacraenge reduced to S ^c / ~> , v / L while the volatile constituents remain practically unchanged, i.e. 57-3 $ 'sugar, 5-6 5' milk powder, "to below 0.1 γ> vanillin, 0.1-0.2 £ salt and 0.5-0.4 * lecithin.

The vein that contains the amount of chocolate fluid is increased to 25 pounds », the KakGomeiige to 7 f> unä. the Mense of hard Lutter, the i from 30 Ileringcölflocken and 70 jS teilv; eiss hydrogenated palm kernel oil hergeatellt v; is orden, to $ 20 ™ reduced the Kenge of sugar "" The other components v / ie earth virtually unchanged, calmly, "in 37-38? I, milk powder 5-6 ^ι ; ί, vanillin 0.08-0.1 # and GaIz 0.1-0.2 $ _m ! Laugh 4 Ilonaten storage, the Hasse had a very good shine and did not bloom »

When the amount of Schokoladcnflüasi ^ ness to $ 35 increases vird "is the proportion of erfindungsgG-iäßer hard he butt, consisting of 30 i 'Horingßülflocken and 70 i» toilv; lot been hergoatollt else hydrogenated palm corn oil at 14 ^c ß> and the . cocoa Enge (only 1-2 f "reduced ITengenanteil The sugar" remains at 37-33 ji to Hilchpulver at 5-δ ^, vanillin at 0.08-0.1; "of salt at 0.1 -0.2 Ji and lecithin at 0.3-0.4 #. This coating composition is stable for at least 2 months and does not bloom within this time.

In a Mengenantail of 45? * Dchokoladenflüssigkeit the cocoa is completely omitted and the Hengenonteil to erfindungsgeaiä3er Eartbutter consisting of 30 "/ * herring oil flakes

909821/0428

BATH ORIGINAL

and 70 / ί partially hydrogenated palin kernel oil has been produced, Β - ΧΪ 10 '' reduced, the remaining oil constituents remained practically the same v / i3 in the proportions given above. The TiassG lasts for one month and does not bloom within this time. "Diaoe cash register nit 45 ^c r iJchokoladenflüosigk.eit and without cocoa content can therefore be used safely if no longer storage than 1 month is planned.

Others that are wet can produce a similar amount of ice from hard butter, which, depending on the place, time and temperature to which the finished product is exposed, contains more or less flakes of oil susancen nit Schokoladenflüasigkeit bright coatings incorporated v / ground in which the nornalerv Eakaogehalt; eICE in the range of 8-9, the content of ^e SST Hagamilchpulver at 6-8 ^ cn and sugar at 52-54 '? as indicated in Table 4. According to the invention, the partial or complete replacement of cocoa by chocolate liquid is just as satisfactory for light coatings as it is for dark coatings *

The kf.rtbutter produced and divided using fish oil can also be satisfactory for white coatings in connection with milk powder, fine sugar, vanillin and a Emulsifiers, usually lecithin, can be used.

For the production of the coating masses, the ochokoladenilüösigkoit other methods can be used.

909821 / (H28

U92939

Teilo, hard butter, cocoa, chocolate liquorice, milk powder, sugar, lecithin, sals and Geechnacksnuostz, similarly vanillin, measured and mixed, gorged out about half of the lecithin and a small amount of Ilart butter, about 2-4 # Ceinperatur Genischs of 49-63 ⁰ C · the homogeneous Geaioch ■ is to reduce the particle size to 25-40 u ^ · the refined Übeisug is then about 24 btutiden in laser tank at about 57-63 ⁰ C Optionally, said he and for reducing ™

Jfca'üiliöieruns the viscosity is stirred "The rest of 2-4 /" hard butter and lecithin are then added to further reduce the viscosity "The coating is then tempered and formed into blocks or left in a molten state or in molten form.

These oversubscribers can be used for a variety of Products, e.g. Icing for cakes and pastries, toppings of tipeis ice cream bars and sweets, to be used · |

The finished informational products are other common ones Superior to preparations due to their better taste and shine «

- patent claims -

BATH 909821/0428

Claims (1)

Claims 1 _e process for the production of a hard butter mass, characterized in that a homogeneous mixture of 10-50 io of a fully hydrogenated fat, which consists of an oil with a high oleic acid content and a palmitic acid content, but does not contain lauric acid and an animal, vegetable or Fish oil is, has been manufactured; and 90-50 io of a lauric acid containing oil which is a half hydrogenated palm kernel oil, coconut oil or babassu oil. 2o method according to claim 1, characterized in, that as fully hydrogenated fat, fully hydrogenated lard, fully hydrogenated tallow, fully hydrogenated Peanut oil, cottonseed oil, soybean oil, palm oil, sesame oil, Sunflower oil, safflower oil, corn oil, corn sauce or a mixture thereof are used, the iodine number after hydrogenation is not greater than 3 " 3. The method according to claim 1, characterized in that a homogeneous mixture of 10 to 50 # of a fully hydrogenated fish oil, which is herring oil, whale oil, allis shad oil, sardine oil or a mixture thereof, and 90 to 50 io of an oil containing lauric acid is transesterified, which is half hydrogenated palm kernel oil, coconut oil or babassu oil " 4 «Method according to claim 3, characterized in that BATH 9098 2 1/0428 that a homogeneous mixture of 30% fully hydrogenated herring oil and 70% > half hydrogenated palm kernel oil, coconut oil or a mixture of both is transesterified ", 5. The method according to claim 3 or 4, characterized in that a homogeneous mixture of 30% herring oil flakes and 70 $> partially hydrogenated palm kernel oil with a refractive index between 25.5 and 25 ₁ 7 "is transesterified ^{at 60 0 C.} 6. A process for producing a chocolate coating mass, characterized in that sugar, an emulsifier, milk powder, chocolate liquid in an amount of up to 45 i »of the finished mass and a hard butter mass produced by the process of one of the preceding claims are mixed and cocoa is also added to the mass if the proportion of chocolate liquid in the finished mass is less than $ 45. N 389
Dr, Neub / Wr BATH ORIGINAL. 909821/0428