JP2010081835A - Method for producing hard butter - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing hard butter fitting in current preference to softened chocolate, and having excellent bloom resistant properties, snapping properties and cooling meltability in the mouth. <P>SOLUTION: The method for producing the hard butter rich in SUS (2-unsaturated, 1, 3-disaturated trygliceride) and containing a specific amount of LUS (L: 20-24C saturated fatty acid, U: 16-18C unsaturated fatty acid, and S: 16-24C saturated fatty acid) comprises: using specific high stearin/high oleic sunflower oil as main raw material to selectively introduce saturated fatty acid into the 1, 3-position of oil and fat. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing hard butter, and more particularly to a method for producing hard butter using specific sunflower oil.

  Conventionally, as a hard butter (cocoa butter substitute fat), a symmetric triglyceride 1, which has physical properties of cacao butter approximation mainly composed of POS (1-palmit, 2-oleyl, 3-stearylglyceride). Oils and fats mainly composed of 3 di-saturated-2 unsaturated triglycerides (SUS, S: saturated fatty acid, U: unsaturated fatty acid) are used. Typical saturated fatty acids (S) constituting symmetric triglycerides are palmitic acid (P), stearic acid (St), and arachidic acid (A), and unsaturated fatty acids (U) are oleic acid (O). . POP is mainly obtained from fractionated fats of palm oil and Chinese tallow, and POS is obtained from iripe fats, muller fats, etc., and fractionated fats thereof. Further, StOSt is obtained from shea fat, monkey fat, kokumushi, mango kernel oil, muller fat, and fractionated fat thereof, and recently, an enzyme ester at positions 1 and 3 of high oleic sunflower oil as disclosed in Patent Document 1. It is also obtained by a production method in which stearic acid is introduced by exchange and further fractionated to obtain a fraction rich in StOSt.

  The purpose of using hard butter as a cocoa butter substitute fat is to replace some or all of the cocoa butter with the economic benefits of replacing the relatively expensive cocoa butter with natural products, as well as heat-resistant shape retention and melting in the mouth. Adjustment, improvement in snapping property, improvement in bloom resistance, etc.

  On the other hand, there is a function to soften chocolate as a new quality required for hard butter. This is a trend toward softening as a recent preference for foods, and the chocolate industry also appears. As a method of softening chocolate, a method of using liquid fats such as soybean oil and rapeseed oil together with cacao butter and hard butter, and behenic acid, lignoceric acid, serotic acid, arachidic acid like Patent Document 2 are used. For example, there is a method using hard butter mainly composed of SUS containing a certain amount of long-chain saturated fatty acid. However, the method using liquid oil has a problem that fat bloom is likely to occur and the heat-resistant shape retention property is lowered. In addition, the method of Patent Document 2 is excellent in bloom resistance against fat bloom and can have a desired texture, but it has an appropriate snap property (properly cracked at room temperature of about 20 ° C.) originally required for chocolate. There was a slight problem with the feeling of melting in the mouth with a slightly cold feeling.

  Moreover, as hard butter containing a long-chain saturated fatty acid, a hard butter having an arachidic acid content in the saturated fatty acid of 4 to 15% by weight as described in Patent Document 3 is described. Since fat contains triglycerides containing dihydroxy stearic acid or epoxy stearic acid, it is difficult to stably obtain high-quality hard butter.

Patent Document 4 comprises an oil and fat composition containing 40 to 100% by weight of a mixed acid group triglyceride having at least one saturated fatty acid residue having 20 to 24 carbon atoms and one or more unsaturated fatty acid residues having 16 to 22 carbon atoms. Fat bloom inhibitors are described. Even when such a bloom inhibitor is used in combination with hard butter, there is a problem that even if the bloom resistance is improved, there is not only a problem that moderate snapping property or cold melting of the mouth decreases, but the preparation of the bloom inhibitor itself is extremely There is a problem that is complicated and lacks economic efficiency.
JP-A-62-155048 JP-A-62-134043 JP-A-53-115863 Japanese Patent Publication No. 1-27344

  This invention makes it a subject to provide the manufacturing method of the hard butter | batter which adapts to the softening preference of chocolate of recent years, and has the outstanding bloom resistance, snapping property, and the melt with a cold feeling.

  It has been found that by introducing saturated fatty acids into the 1st and 3rd positions of fats and oils mainly made of specific high stearin / high oleic sunflower oil and further fractionation, it is possible to produce hard butter as a subject. completed.

  That is, the first of the present invention is that stearic acid in the constituent fatty acid composition is 12% by weight or more, oleic acid is 40% by weight or more, saturated fatty acid having 20 to 24 carbon atoms is 3% by weight or more, and 2 Using high stearin and high olein sunflower oil with a saturated fatty acid composition of 10% by weight or less in the fatty acid composition as the main raw material for fats and oils, transesterification with saturated fatty acids or saturated fatty acid lower alcohol esters and 1,3-specific lipase, Saturated fatty acids are selectively introduced at positions 1 and 3 of the fats and oils and fractionated to obtain SUS (2-unsaturated, 1,3-di-saturated glycerides, S: saturated fatty acids having 16 to 24 carbon atoms, U: carbon This is a method for producing hard butter characterized in that a fraction having a content of (unsaturated fatty acid of 16 to 18) of 75% by weight or more is obtained. Second, the content of LUS (L: saturated fatty acid having 20 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, S: saturated fatty acid having 16 to 24 carbon atoms) is 5 to 10% by weight. It is the manufacturing method of a certain 1st hard butter.

  According to the present invention, it has become possible to produce hard butter that is compatible with the recent softening preference of chocolate and has excellent bloom resistance, snapping properties, and a cold melt.

  In the present invention, stearic acid in the constituent fatty acid composition is 12% by weight or more, oleic acid is 40% by weight or more, saturated fatty acid having 20 to 24 carbon atoms is 3% by weight or more, and saturated fatty acid in the 2-position fatty acid composition Using high stearin and high oleic sunflower oil with a sucrose content of 10% by weight or less as the main raw material for fats and oils, transesterification with saturated fatty acids or lower alcohol esters of saturated fatty acids and 1,3-specific lipase is carried out to position 1 and 3 of the fats and oils. Saturated fatty acid is selectively introduced, and this is separated to obtain SUS (2-unsaturated, 1,3-di-saturated glyceride, S: saturated fatty acid having 16 to 24 carbon atoms, U: unsaturated having 16 to 18 carbon atoms) A process for producing hard butter characterized in that a fraction having a fatty acid content of 75% by weight or more is obtained.

The stearic acid in the constituent fatty acid composition of the high stearin / high oleic sunflower oil utilized in the present invention is 12% by weight or more, preferably 20% by weight or more. If it is less than 12% by weight, in order to increase the amount of saturated fatty acid introduced, it is necessary to reduce the proportion of fats and oils in the substrate at the time of saturated fatty acid introduction and increase the proportion of saturated fatty acids or lower alcohol esters of saturated fatty acids. This is not preferable because the production efficiency of the fatty acid-introduced oil and fat is lowered.
The oleic acid in the constituent fatty acid composition is 40% by weight, more preferably 55% by weight or more. If it is less than 40% by weight, the linoleic acid content will inevitably become high, and SLS (2-linol, 1,3 di-saturated glyceride) that reduces the tempering properties and heat-resistant shape retention of hard butter after introduction of saturated fatty acids Therefore, the hard butter quality and the fractionation yield after transesterification are lowered, which is not preferable. The oleic acid / linoleic acid ratio is 15 or more, more preferably 20 or more.
The saturated fatty acid having 20 to 24 carbon atoms in the constituent fatty acid composition is 3% by weight or more. If it is less than 3% by weight, the LUS content in the fat after introduction and fractionation with saturated fatty acid is low, it is not suitable for desired softening, and the bloom resistance tends to be somewhat low, which is not preferable.
Further, the saturated fatty acid in the 2-position fatty acid composition is preferably 10% by weight or less, more preferably 5% by weight or less. When it exceeds 10% by weight, the production of SSS (tri-saturated glyceride) and SSU (1,2-di-saturated, 3-unsaturated glyceride) increases after the introduction of saturated fatty acid, and tempering property, heat-resistant shape retention and It is not preferable that the solubility in the mouth is lowered and the fractionation yield is lowered.

The present invention provides a hard butter composition in which saturated fatty acids are introduced into fats and oils by a one-stage transesterification reaction using fats and free fatty acids or esters of lower alcohols of fatty acids and lipase, and further separated. It is a manufacturing method. As the saturated fatty acid, a hydrogenated product of a naturally-derived saturated fatty acid or unsaturated fatty acid having 16 to 22 carbon atoms can be used. As the lower alcohol ester of a fatty acid, a product obtained by esterifying a hydrogenated product of a naturally occurring saturated fatty acid or unsaturated fatty acid having 16 to 22 carbon atoms with methyl alcohol, ethyl alcohol, butyl alcohol or the like can be used. Of the saturated fatty acids to be introduced, stearic acid is particularly economical.

As fats and oils to selectively introduce saturated fatty acids at the 1st and 3rd positions, the above-mentioned specific high stearin / high oleic sunflower oil is used as the main raw material for fats and oils, and the 2nd position is rich in oleic acid, such as palm oil and monkey fat , Ilippe fat, Kokum fat, Shea fat, Maua fat, Olive oil, Persimmon oil, Mountain tea flower oil, High oleic sunflower oil, High oleic safflower oil, High oleic rapeseed oil, etc. Can be used in combination with less than half.

  As a method for selectively introducing a saturated fatty acid at positions 1 and 3 of the fats and oils in the present invention, a selective transesterification reaction using a 1,3-position specific lipase can be used. Selective transesterification by 1,3-position specific lipase is a selective enzyme that has the property of transesterifying 1,3-position of triglyceride, which is the main component of fats and oils, but hardly transesterifying 2-position. Is a reaction using Examples of enzymes exhibiting such selectivity include those of animal and plant origin such as pancreatic lipase and rice nuclipase, and those of microbial origin such as Rhizopus deremar, Rhizopus Japanicas, Rhizopus nibeus, Aspergillus niger, Mucor Japanicas, etc. . The reaction temperature is generally 20 to 75 ° C. In this selective transesterification reaction, in order to suppress the production of diglyceride and trisaturated glyceride as a byproduct of the reaction as much as possible, it is preferable to react in a system in which the substrate moisture is 0.18% or less.

  The ratio of fats and oils in the transesterification substrate in the present invention is 25% by weight or more, preferably 40% by weight or more. In this method, a lipase reaction is performed using a mixture of fats and oils mainly composed of high stearin / high oleic sunflower oil and saturated fatty acid or saturated fatty acid ester (weight ratio 25:75 to 70:30) to perform SUS. A reaction oil having a content of 30 to 65% by weight is prepared and then subjected to fractionation.

  In the present invention, it is necessary to carry out fractionation after selectively introducing saturated fatty acids at positions 1 and 3. Only the selective transesterification reaction is not preferable because it results in an oil with insufficient LUS content and does not conform to the desired softening, and the bloom resistance tends to be slightly lowered. Solvent fractionation, dry fractionation, detergent fractionation, distillation fractionation, zone melting, etc. can be adopted as the fractionation method. Usually, the solvent fractionation method or the dry fractionation method is preferably employed.

  The desired SUS content aimed at in the present invention is 75% by weight or more. If the SUS content is 50% by weight or more, it can be used as a hard butter for chocolate, but it has a specific amount of LUS content and has a snapping property required for chocolate (at a normal temperature of about 20 ° C. The SUS content must be at least 75% by weight in order to obtain a cracking property), a mouth-melting sensation with a cooling sensation, and heat-resistant shape retention up to about 30 ° C. If it is less than 75% by weight, the snapping property and the heat-resistant shape retention property are lowered, which is not preferable.

  The hard butter produced by the present invention has a content of LUS (L: saturated fatty acid having 20 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, S: saturated fatty acid having 16 to 24 carbon atoms). 5 to 10% by weight. If it is less than 5% by weight, it is not preferable because it does not conform to the desired softening and the bloom resistance tends to be slightly lowered. If it exceeds 10% by weight, the snapping property and the heat-resistant shape retention property are lowered, which is also not preferable.

The present invention will be described below with reference to examples.
Argentine IV62.9 high stearin / high oleic sunflower oil deoxidized oil IV and IV83.1 high oleic sunflower oil deacidified oil B were prepared, and the total fatty acid composition and the second fatty acid composition were measured. . The results are shown in Table 1.

脱酸油イの高ステアリン・高オレインひまわり油は飽和脂肪酸の大部分が１，３位に配位し、２位はほとんどオレイン酸で占められている。また、炭素数２０〜２４の飽和脂肪酸も殆んど１，３位には存在し、その含有量も脱酸油ロの従来のハイオレイックひまわり油に比較して高くなっている。 Table 1 Fatty acid composition (%)

In the high-stearin / high-oleic sunflower oil of deoxidized oil (i), most of the saturated fatty acids are coordinated to the 1st and 3rd positions, and the 2nd position is almost occupied by oleic acid. Further, saturated fatty acids having 20 to 24 carbon atoms are also present almost at the 1st and 3rd positions, and the content thereof is higher than that of conventional high oleic sunflower oil of deoxidized oil.

[Example 1]
Mix 1 part by weight of commercially available Rhizopus niveus lipase and 2 parts by weight of diatomaceous earth, and spray with an appropriate amount of cold water while stirring to form granules. The enzyme was obtained. Separately, 45 parts by weight of deoxidized oil (high stearin / high oleic sunflower oil) and 55 parts by weight of ethyl stearate (93% purity) were dried by heating under reduced pressure to prepare a reaction substrate (water content 0.01% by weight). After adding 3 parts by weight of the previous diatomaceous earth enzyme and stirring for 3 days at 43 ° C. in a sealed state, the reaction product was recovered. Furthermore, reaction oil a was obtained by removing ethyl ester by distillation. The reaction oil was fractionated using normal hexane to obtain a medium melting point fraction a having a SUS content of 84.6% by weight. The yield of this middle melting point fraction was 64.2% by weight and the LUS content was 7.4%. The medium melting point fraction was decolorized and deodorized to obtain hard butter a.

[Comparative Example 1]
The deoxidized oil (i) of Example 1 was replaced with deoxidized oil (high oleic sunflower oil), and the transesterification reaction substrate of Example 1 was 30 parts by weight of deoxidized oil and ethyl stearate (purity 93%) 70. Instead of parts by weight, transesterification and fractionation were carried out in the same manner as in Example 1 to obtain a medium melting point fraction b having a SUS content of 83.6%. The yield of this middle melting point fraction was 59.5%, and the LUS content was slightly low at 4.3%. The medium melting point fraction was decolored and deodorized to obtain hard butter b.

[Comparative Example 2]
Mix 1 part by weight of commercially available Rhizopus niveus lipase and 2 parts by weight of diatomaceous earth, and spray with an appropriate amount of cold water while stirring to form granules. The enzyme was obtained. Separately, 10 parts by weight of deoxidized oil (high stearin / high oleic sunflower oil) and 90 parts by weight of ethyl stearate (93% purity) were dried under reduced pressure to prepare a reaction substrate (water content 0.01% by weight). After adding 3 parts by weight of the previous diatomaceous earth enzyme and stirring at 43 ° C. for 3 days under sealing, the substrate oil was recovered. Furthermore, ethyl ester was removed by distillation to obtain reaction oil c. The SUS content of this reaction oil was 82.8%, but the LUS content was as low as 2.7%. The reaction oil was decolorized and deodorized to obtain hard butter c.

Table 2 shows the triglyceride composition of the hard butter compositions a to c.
Table 2 Triglyceride composition (%)

[Example 2]
Hard butter A was obtained by mixing 50 parts by weight of hard butter a obtained in Example 1 and 50 parts by weight of palm melting point (IV 34.5, POP content 68.0% by weight). Hard butter A 23.2 parts by weight, cacao mass 19.8 parts by weight, whole milk powder 17.9 parts by weight, sugar 39.1 parts by weight, lecithin 0.5 parts by weight, roll and conching, water bath The mixture is stirred in a container to cool the product temperature from 45 to 50 ° C. to a product temperature of 26 to 27 ° C. Then, when the product temperature reaches 28 ° C. by a tempering process for raising the water bath temperature, the mold is poured and the atmosphere is 30 ° C. Cooled for minutes. Thereafter, the mold was released to prepare a plate-like chocolate having a thickness of 5 mm, a length of 50 mm, and a width of 20 mm.

[Comparative Example 3]
Hard butter B was obtained by mixing 50 parts by weight of the hard butter b obtained in Comparative Example 1 and 50 parts by weight of the melting point of palm (IV 34.5, POP content 68.0% by weight). The hard butter A of Example 2 was replaced with the hard butter B, and a plate-like chocolate was similarly produced.

[Comparative Example 4]
Hard butter C was obtained by mixing 50 parts by weight of hard butter c obtained in Comparative Example 2 and 50 parts by weight of palm melting point (IV 34.5, POP content 68.0% by weight). The hard butter A of Example 2 was replaced with the hard butter C, and a plate-shaped chocolate was similarly produced.

[Comparative Example 5]
A plate-like chocolate was prepared in the same manner by replacing the hard butter A of Example 2 with cacao butter (produced by Ivory). Table 3 shows the evaluation results of chocolate.

Table 3

Heat resistance: After aging the plate-shaped chocolate at 20 ° C. for 7 days and holding at each measurement temperature for 2 hours, the hardness was measured with a rheometer manufactured by Fudo Kogyo Co., Ltd.
Snap property: State when plate chocolate is broken at 20 ° C
◎: Very good ○: Good △: Slightly poor ×: Poor melting of mouth: Sensory evaluation of melting in plate chocolate ◎: Very good melting in mouth with cooling sensation ○: Good melting in mouth with cooling sensation: Good melting in mouth but lack of cooling sensation × : Cold texture, melted in mouth, poor texture evaluation: 15 panelists judged the softness of chewing comfort and judged it was good Bloom resistance: 20 ° C for plate-shaped chocolate, 18 ° C after aging for 7 days A cycle test in which 32 ° C. was alternately held for 12 hours was performed, and the number of cycles until bloom appeared was determined.

Example 2 was a high-quality hard butter that not only was excellent in heat resistance, snapping property, and meltability in the mouth, but also had excellent texture and bloom resistance with a soft chewing feeling.
On the other hand, Comparative Examples 3 and 4 were good in heat resistance, snapping property and meltability in the mouth, but the texture was slightly hard and the bloom resistance was slightly lower than in Example 2.
Further, the cocoa butter of Comparative Example 5 was similarly excellent in heat resistance, snapping property and meltability in the mouth, but was too hard to eat and very poor in bloom resistance.

  The present invention relates to a method for producing hard butter for use in chocolate, and further relates to a method for producing hard butter having excellent bloom resistance while having softening of chocolate, suitable heat-resistant shape retention, snapping properties, and meltability in the mouth. It is.

Claims (2)

Stearic acid in the constituent fatty acid composition is 12% by weight or more, oleic acid is 40% by weight or more, saturated fatty acid having 20 to 24 carbon atoms is 3% by weight or more, and saturated fatty acid in the 2-position fatty acid composition is 10% by weight Highly stearin and high oleic sunflower oil, which is the following, is used as the main raw material for fats and oils. Saturated fatty acids or lower alcohol esters of saturated fatty acids are transesterified with 1,3-specific lipase to selectively saturate the fats and oils at positions 1 and 3. Fatty acid is introduced and separated to contain SUS (2-unsaturated 1,3-di-saturated glyceride, S: saturated fatty acid having 16 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms) A method for producing hard butter, characterized in that a fraction having an amount of 75% by weight or more is obtained. The content of LUS (L: saturated fatty acid having 20 to 24 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, S: saturated fatty acid having 16 to 24 carbon atoms) is 5 to 10% by weight. The manufacturing method described.