JP2013539958A - ココアバターと類似のハードバターの製造方法 - Google Patents
ココアバターと類似のハードバターの製造方法 Download PDFInfo
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- JP2013539958A JP2013539958A JP2013506054A JP2013506054A JP2013539958A JP 2013539958 A JP2013539958 A JP 2013539958A JP 2013506054 A JP2013506054 A JP 2013506054A JP 2013506054 A JP2013506054 A JP 2013506054A JP 2013539958 A JP2013539958 A JP 2013539958A
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- OFIDNKMQBYGNIW-UHFFFAOYSA-N arachidonic acid methyl ester Natural products CCCCCC=CCC=CCC=CCC=CCCCC(=O)OC OFIDNKMQBYGNIW-UHFFFAOYSA-N 0.000 description 1
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- 239000003346 palm kernel oil Substances 0.000 description 1
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- 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
- A23D9/04—Working-up
-
- 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
- A23G1/38—Cocoa butter substitutes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
Abstract
本発明の方法により製造されたPOS高含有油脂は、パーム油が主成分の植物性油脂、外来油脂(exotic fat)を主成分とする植物性オレイン油又はひまわり油を主成分とする植物性油脂を原料として、トリグリセリド組成中にPOSを高含量で含み従来のココアバター代替脂と差別化された特性を有し、この特性により高級天然ココアバターと物性及び組成が同一であるため、1:1で代替可能な油脂組成物の提供ができる。
【選択図】図1
Description
ココアバター(cocoa butter、cacao butter)は、カカオ(Theobroma cacao)の果実中の種子(カカオ豆、油脂48〜49%含有)の油脂成分である。ココアバターは、トリグリセリド98%、遊離脂肪酸1%、モノ・ジグリセリド0.5%、ステロール0.2%、トコフェロール150〜250ppmで構成される。ココアバターのトリグリセリドには、sn−2位にオレイン酸(Oleic acid)が位置し、sn−1、3位にそれぞれパルミチン酸(Palmitic acid)とステアリン酸(Stearic acid)が位置する対称型構造が75%以上である。POS34〜49%、SOS23〜30%、POP13〜17%で、これらが主な対称型油脂である。
ココアバターは天然作物から得られ、気候変化により供給が変動するし、高価なので、これを代替するために、植物性油脂がチョコレートのココアバターの代用油脂として使用されている。この代用油脂は、パーム核油及び椰子油を硬化させたものが使用されたが、ココアバターとの相溶性がなかった。ココアバターの代用油脂は製造方法と構成成分により、ココアバター代用脂(cocoa butter equivalent and extender、CBE)、ココアバター代替脂(cocoa butter replacer、CBR)、ココアバター置換物(cocoa butter substitute、CBS)の三種類に分類される。
本実施例では、植物性油脂を原料として使用し、POP含有油脂を得るため、溶剤分別(solvent fractionation)及び乾式分別(dry fractionation)を行った(図2参照)。
本実施例では、前記実施例1で製造したPOP含有油脂と、ステアリン酸及びステアリン酸誘導体を1:5の比率で混合した。
本実験例では前記実施例2で各々攪拌式エステル交換反応及び連続式エステル交換反応により得られた油脂のトリグリセリドの組成と含量を分析した(図3、表2参照)。
POP:1,3−ジパルミトイル−2−オレオイルグリセロール(1,3-dipalmitoyl-2-oleoyl glycerol)
POS:1−パルミトイル−2−オレオイル−3−ステアロイルグリセロール(1-palmitoyl-2-oleoyl-3-stearoylglycerol)
SOS:1,3−ジステアロイル−2−オレオイルグリロール(1,3-distearoyl-2-oleoylglycerol)
前記実施例2の酵素的エステル交換反応後、脂肪酸及び脂肪酸誘導体が分離されてない状態で、酵素エステル交換反応油脂1kgを60℃で完全に溶解させた後20〜40℃に降温し、これを1〜48時間攪拌して結晶化を行い、これを減圧濾過過程を経て固体相と液体相に分離することで分別を行った。
本実施例では、前記実施例3で結晶化分画及び除去により得られた油脂を、0.001mbar、250℃で蒸留し、ステアリン酸及びステアリン酸誘導体を除去した。
本実験例では、前記実施例4でステアリン酸及びステアリン酸誘導体を除去した油脂のトリグリセリド含量を分析するためTLC−FID分析を行った。
Claims (9)
- 植物性油脂と、脂肪酸及び脂肪酸誘導体の配合で構成される油脂を原料として酵素的エステル交換反応する工程;
前記酵素的エステル交換反応した油脂から分別過程により結晶化された分画を除去する工程;及び
前記分別油脂から脂肪酸及び脂肪酸誘導体を除去する工程を含む、
POS高含有油脂の製造方法。 - 前記植物性油脂は、
POP40〜85重量%又はPOO25〜50重量%が含まれたパーム油或いは前記パーム油の分画分を含む油脂、
SOO30〜60重量%が含まれた外来油脂(exotic fat)或いは前記外来油脂の分画分を含む油脂、
又はOOO65〜90重量%を含むひまわり油であることを特徴とする、請求項1に記載の方法。 - 前記植物性油脂と、脂肪酸及び脂肪酸誘導体を、1:0.5〜1:10のモル比で配合することを特徴とする、請求項1に記載の方法。
- 前記酵素的エステル交換反応は、
リゾープスデレマ(Rhizopus delemar)、ムコールミエヘイ(Mucor miehei)、アスペルギルスニガー(Aspergillus miger)、リゾプスアリズス(Rhizopus arrhizus)、リゾプスニベウス(Rhizopus niveus)、ムコールジャバニクス(Mucorj avanicus)、リゾプスジャバニクス(Rhizopus javenicus)、リゾプスオクシザエ(Rhizopus oxyzae)、及びサーモマイセスラヌギノソス(Thermomyces lanuginosus)からなる群より選ばれる酵素により30〜60℃で行われることを特徴とする、請求項1に記載の方法。 - 前記結晶化された分画を除去する工程は、
前記酵素的エステル交換反応後、脂肪酸及び脂肪酸誘導体を除去せず、油脂溶液を0〜50℃で維持して固体相と液体相に分別し固体相を除去することを含む、請求項1に記載の方法。 - 前記結晶化された分画を除去する工程において、
トリグリセリドの分別収率は90〜95重量%で、
トリグリセリド組成中のPOS含量は50重量%以上である、
請求項1〜5のいずれか一つに記載の方法。 - 前記酵素的エステル交換反応した油脂から脂肪酸及び脂肪酸誘導体を除去する工程は、
0.001〜30mbar、100〜300℃で行われることを特徴とする、
請求項1〜5のいずれか一つに記載の方法。 - 請求項1〜5のいずれか一つに記載の方法により製造された油脂を含む、ココアバター。
- 請求項1〜5のいずれか一つに記載の方法により製造された油脂を含む、ココアバター代用脂。
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