JP2014168485A - Fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a non-temper type hard butter excellent in melting properties (meltable in the mouth) and compatibility with cacao butter, having a low trans fatty acid content and a low lauric acid content.SOLUTION: A fat (non-temper type hard butter) has an iodine number of 6 to 24, including 2 to 12 mass% of triglyceride (CN 28 to 36 TG) with a total carbon number of constituent fatty acid residues of 28 to 36, 35 to 60 mass% of triglyceride (CN 38 to 46 TG) with a total carbon number of constituent fatty acid residues of 38 to 46, and 30 to 55 mass% of triglyceride (CN 48 to 56 TG) with a total carbon number of constituent fatty acid residues of 48 to 56. The mass ratio of the triglyceride with a total carbon number of constituent fatty acid residues of 38 to 46 to the triglyceride with a total carbon number of constituent fatty acid residues of 48 to 56, i.e. ((CN 38 to 46 TG)/(CN 48 to 56 TG)), is 0.6 to 2.0.

Description

  The present invention relates to fats and oils, and particularly to a no-temper type hard butter having a low trans fatty acid content and a low lauric acid content.

  Hard butter used as a substitute for cocoa butter is generally classified into a temper type and a no temper type.

  Temper type hard butter is made from a similar fat having a symmetrical triglyceride structure similar to that of cocoa butter, so that it can be easily blended with cocoa butter and is called CBE (cocoa butter equivalent).

  On the other hand, no temper type hard butter is similar to cacao butter in melting properties, but the oil and fat structure is completely different, and is roughly divided into lauric acid type and non-lauric acid type. Both lauric acid type and non-lauric acid type have low compatibility with cocoa butter, but it is cheaper than cocoa butter and does not require cumbersome tempering work. Widely used.

  Among the no-temper type hard butters, lauric acid type hard butters are known that are typically hardened by hydrogenation of a hard part (palm kernel stearin) obtained by fractionating palm kernel oil. The melting properties of this type of hard butter are extremely sharp, but the compatibility with cocoa butter is extremely poor, so the mixing ratio of cocoa butter must be reduced as much as possible. It will be poor. In addition, since 50% or more of the fatty acids constituting the hard butter is lauric acid, there is a problem that the flavor is extremely deteriorated when hydrolysis occurs due to poor storage conditions.

  Among non-temper type hard butters, non-lauric acid type hard butters are also referred to as trans acid type hard butters. Typically, liquid oils such as low melting point palm olein or soybean oil are hydroisomerized and further required A hard part or a medium melting point part obtained by fractionating a product obtained by adding isomerized hydrogen according to the above is known. Non-lauric acid type hard butter is slightly sharper compared to lauric acid type but has better compatibility with cocoa butter than lauric acid type, and relatively higher cocoa butter content than lauric acid type can do. However, since non-lauric acid type hard butter contains a large amount of trans fatty acid, its use has been avoided since the adverse health effects of trans fatty acid have been recognized.

  Therefore, development of a no-temper type hard butter having good melting properties (melted in the mouth) and compatibility with cocoa butter, low trans fatty acid content and low lauric acid content is required.

  As such a hard butter, for example, a hard butter made of a mixture of a SUS triglyceride-rich oil and fat slightly hydrogenated oil and an SSU triglyceride-rich oil and fat is known (see Patent Document 1).

WO2005 / 094598

  However, although the hard butter described in Patent Document 1 is a non-lauric acid type, it is not superior in melting properties (melting in the mouth) than the conventional non-lauric acid type hard butter and still contains a trans fatty acid.

  Accordingly, an object of the present invention is to provide a no-temper type hard butter having good melting properties (melted in the mouth) and compatibility with cocoa butter, a low trans fatty acid content, and a low lauric acid content.

  In order to achieve the above object, the present invention provides 2 to 12% by mass of triglyceride (CN28 to 36TG) having an iodine number of 6 to 24 and a total of 28 to 36 carbon atoms of the constituent fatty acid residues, and the residual constituent fatty acids. Triglyceride (CN38-46TG) having a total carbon number of 38 to 46 is 35 to 60% by mass, triglyceride (CN48 to 56TG) having a total carbon number of 48 to 56 is 30 to 55% by mass, constituting The mass ratio ((CN38-46TG) / (CN48-56TG)) of triglyceride having a total of carbon number of fatty acid residues of 38 to 46 and triglyceride having a total of 48 to 56 carbon atoms of constituent fatty acid residues is 0. Provided is a fat (no temper type hard butter) characterized by being 6 to 2.0.

  According to the present invention, it is possible to provide a no-temper type hard butter having good melting properties (melted in the mouth) and compatibility with cacao butter, low trans fatty acid content, and low lauric acid type content.

It is a figure which shows the outline of the manufacturing flow of the fats and oils which concern on 1st Embodiment. It is a figure which shows the outline of the manufacturing flow of the fats and oils which concern on 2nd Embodiment. It is a reference figure which shows the outline of the typical manufacturing flow of the intermediate melting | fusing point fractionation oil and trans acid type hard butter used as a substitute for cocoa butter. It is a graph which shows the SFC value of Example 2 and Reference Example 1.

[Method for Producing Oils and Fats According to Embodiment of the Present Invention]
In the method for producing fats and oils according to the embodiment of the present invention, after mixing lauric raw material fats and non-lauric raw material fats and oils to obtain mixed oils, the mixed oils are separated and mixed oil soft parts and / or A step of obtaining a mixed oil hard portion. Here, the lauric raw material fat is preferably lauric fat, transesterified oil of lauric fat and non-lauric fat, and / or a fractionated soft oil thereof. Hereinafter, lauric fats and / or transesterified oils of lauric fats and non-lauric fats may be referred to as “raw oil A”.

  FIG. 1 is a diagram showing an outline of a manufacturing flow of fats and oils according to the first embodiment, and FIG. 2 is a diagram showing an outline of a manufacturing flow of fats and oils according to the second embodiment. Moreover, FIG. 3 is a reference diagram showing an outline of a typical production flow of palm middle-melting fractionated oil or trans acid type hard butter that can be used as a substitute for cocoa butter.

  In the first embodiment shown in FIG. 1, a lauric raw material fat (soft part obtained by fractionating raw material fat A (fractionated olein a)) and a non-lauric raw material fat (raw material fat B) are mixed and mixed. In the second embodiment shown in FIG. 2, mixed oil is obtained by mixing lauric raw material fat (raw fat A) and non-lauric raw fat (raw fat B) in the second embodiment shown in FIG. However, the hard butter that is the target is obtained in the soft part (fractionated olein). The first embodiment shown in FIG. 1 is more preferable in that a mixed oil soft part having a good melting property (melting in the mouth) is obtained.

  Moreover, in the form of the reference example shown in FIG. 3, the soft part (fractionated olein d) obtained by 1st fractionation from raw material fats and oils (raw material fats and oils C), such as palm oil or the selectively hydrogenated soybean oil, is further The hard part (medium melting point part) which is a target object is obtained by fractionation. When the target hard butter is obtained as a hard part, the quality tends to vary depending on the amount of the soft part remaining in the hard part (oil crystal) during fractionation. This is particularly noticeable in dry fractionation. Since the hard butter in the production method of the present invention is obtained in the soft part, the quality of the obtained soft part is stable even if there is some fluctuation in the yield due to the crystalline state during fractionation. And is particularly suitable for dry fractionation.

[Laurin-based raw oil and fat (raw oil and fat A)]
In the embodiment of the present invention, the lauric raw material fat (raw raw material fat A) is a fat having a lauric acid content of 10% by mass or more among the fatty acids constituting the fat. And / or transesterified oils of lauric fats and non-lauric fats and oils.

  The lauric fats and oils are fats and oils in which lauric acid is 30% by mass or more among fatty acids constituting the fats and oils, such as palm oil, palm kernel oil, palm kernel olein obtained by separating them, palm kernel stearin and the like. Fractionated oils, oils and fats obtained by transesterifying them, and hardened oils thereof (for example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil) and the like can be mentioned. In this Embodiment, 1 type, or 2 or more types chosen from these can be used.

  As lauric fats and oils, commercially available ones may be used. For example, product name: refined palm oil commercially available from Nisshin Oillio Group Co., Ltd., trade name: palm kernel hydrogenated oil commercially available from Nisshin Oillio Group Ltd., product name: RBD Palm Some nuclear oils are commercially available from Mitsubishi Corporation.

  The non-lauric fats and oils are fats and fats that make up fats and oils, and fatty acids having 16 or more carbon atoms exceed 90% by mass. Specifically, rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil Examples thereof include oil and palm oil. In this Embodiment, 1 type, or 2 or more types chosen from these can be mixed and used. Non-lauric fats and oils are preferably cured (hydrogenated) to increase the saturated fatty acid content in order to obtain hardness, and the cured (hydrogenated) treatment has an iodine value of less than 2 in order to suppress the production of trans fatty acids. It is preferable to be extremely cured. In particular, palm-based fats and oils are preferable because they have a low iodine value, so that hydrogen consumption can be reduced during extreme curing.

  Any palm oil and palm oil can be used as long as it is a fractionated oil of palm oil and palm oil. Specifically, (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, (2) palm olein (palm super olein), which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil), and palm Examples include mid-fraction, (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil). In order to increase the saturated fatty acid content and suppress the production of trans fatty acids, it is preferable that the palm oils are used after being extremely cured until the iodine value becomes less than 2. Specifically, palm extremely hardened oil and palm stearin extremely hardened oil are preferable. However, palm stearin (iodine value 5-25, preferably 5-15) having a high saturated fatty acid content of 16 or more carbon atoms can be used without being extremely cured.

  Particularly preferred as the lauric raw material fat (raw fat A) is a transesterified oil of the lauric fat and the non-lauric fat. By using the transesterified oil of lauric oil and non-lauric oil, good mouth-melting can be obtained even if the lauric acid content is reduced, and the heat resistance is also improved. Here, the lauric oil / fat is preferably palm core hardened oil, palm core olein hardened oil, or palm core stearin, and the non-lauric fat / oil is palm hardened oil, palm stearin hardened oil, or palm. It is preferable that it is stearin (iodine number 5-25).

  Among them, a transesterified oil of a palm kernel extremely hardened oil (laurin oil) and a palm extremely hardened oil (non-laurin oil), or a palm kernel olein extremely hardened oil (laurin oil) and a palm stearin extremely hardened oil (non- Transesterified oil with lauric fat and oil, and transesterified oil with palm kernel stearin (lauric fat and oil) and palm stearin (non-lauric fat and oil) having an iodine value of 5 to 25 are preferred.

  The mixing ratio of the lauric fat and non-lauric fat during transesterification is preferably 30:70 to 70:30, more preferably 40:60 to 60:40, and most preferably 45:50. 55-55: 45. It is preferable for the mixing ratio to be in the above-mentioned range since it is easy to balance the melting of the mouth and the heat resistance.

Transesterified oils of lauric fats and non-lauric fats and oils as lauric raw fats and oils (raw fats and oils A) are 12 to 34% by mass of lauric acid as a fatty acid constituting transesterified fats and oils, and saturated fatty acids having 16 or more carbon atoms Is 45 to 75% by mass, and an iodine value of 0 to 20 is preferable.
In addition, the fatty acid composition of fats and oils can be measured by a gas chromatography method according to AOCS Ce1f-96.

  The method of transesterification is not particularly limited and can be carried out by a conventional method. Either transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst is performed. be able to.

  Enzymatic transesterification can be performed by either a transesterification reaction having a high 1,3-position specificity or a transesterification reaction having a low positional specificity. Examples of the lipase preparation capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes). Examples of lipase preparations capable of performing transesterification with poor position specificity include lipases derived from Alcaligenes genus (for example, lipase QLM, lipase PL, etc., manufactured by Meisei Sangyo Co., Ltd.), lipases derived from Candida genus (for example, Sangyo Co., Ltd. lipase OF).

  The chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring.

  In the enzymatic transesterification, for example, lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw material fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.

  In addition, even if it hardens | cures extremely after transesterification like the fats and oils hardened | cured after transesterifying palm kernel oil and palm oil, it can be used suitably as a lauric-type raw material fat (raw material fat A) similarly. There is no restriction | limiting in particular in the method of hardening (hydrogenation), It can carry out by a normal method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.

[Laurin-based raw oil and fat (soft part obtained by separating raw oil and fat A (fractionated olein a))]
Another preferred embodiment of the lauric raw material fats and oils is a soft part (fractionated olein a) obtained by fractionating the raw material fats and oils A, in particular, transesterified oils of lauric fats and non-lauric fats and oils. It is done.

  The separation method is not particularly limited, and can be performed by dry fractionation, emulsification fractionation, solvent fractionation, and the like, and particularly economically by dry fractionation.

  Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank to precipitate crystals, and then compresses and / or filters the hard part (crystal fraction) and the soft part (liquid fraction). It can be done by obtaining. Although the fractionation temperature varies depending on the properties of the fractionated fats and oils to be obtained, it can be performed at 33 to 43 ° C.

  In the present embodiment, for example, dry fractionation is performed on a transesterified oil obtained by transesterifying a palm core hardened oil (lauric oil) and a palm hardened oil (non-lauric oil) at a 50:50 (mass ratio) ( Soft part (fractionated olein a) (melting point: about 40 ° C) obtained by fractionating temperature 38-41 ° C, or palm kernel olein extremely hardened oil (lauric oil) and palm stearin extremely hardened oil (non-lauric) Suitable for the soft part (fractionated olein a) (melting point: about 40 ° C.) obtained by dry fractionation (fractionation temperature 38-41 ° C.) of the transesterified oil obtained by transesterification with 50:50 (mass ratio). Can be used for

[Non-lauric raw material fat (raw fat B)]
In the embodiment of the present invention, the non-lauric raw material fat (raw fat B) is the total content of palmitic acid and stearic acid in which the constituent fatty acids are one or more of the above-mentioned non-lauric fats and oils. 55-80 mass% (preferably 60-80 mass%), oleic acid content 10-40 mass% (preferably 15-40 mass%), polyunsaturated fatty acid content 0-15 mass% (preferably 0-10) (Mass%). It is preferable that the non-lauric raw material fat contains transesterified oil. When the constituent fatty acid is in the above range, when only the transesterified oil is used as the non-lauric raw material fat, the production of the monosaturated diunsaturated triglyceride can be reduced with respect to the disaturated monounsaturated triglyceride after the transesterification. When fractionating after mixing with lauric raw material fats and oils, it is easy to obtain hard butter having an appropriate hardness in the soft part.

  In order to satisfy the above-mentioned constituent fatty acids, it is preferable that the raw fat / oil for the transesterified fat / oil is a mixed oil of non-lauric fat / ultra-hardened oil and non-hardened oil and / or palm fat / oil. Specifically, for example, it can be obtained by appropriately mixing palm oil and fat and adjusting the iodine value to 15 to 45. Moreover, it can be obtained by mixing an extremely hardened oil of non-lauric oil and fat with a non-lauric oil and fat having an oleic acid content of 50% by mass or more and adjusting the iodine value to 15 to 45.

  More specifically, the non-lauric raw material fat (raw fat B) has an iodine value of 15 to 45 (preferably 20 to 35), palm stearin, or a mixed oil of palm stearin and other palm fats, The transesterified oil is preferably used. Moreover, it is preferable that it is the fats and oils which transesterified the mixed oil of the mass ratio 65: 35-85: 15 of the extremely hardened oil of palm-type fats and oils, and rapeseed oil whose oleic acid content is 50% mass% or more.

[Mixing step to obtain mixed oil]
The method of mixing the lauric raw material fat and the non-lauric raw material fat to obtain the mixed oil is not particularly limited, but the mixing ratio (mass ratio) of the lauric raw material fat and the non-lauric raw material fat Is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, and still more preferably 40:60 to 60:40. The mixing is preferably performed in a state where the fats and oils are completely dissolved.

[Step of separating mixed oil]
The method of fractionation in the step of obtaining the mixed oil soft part and / or mixed oil hard part by fractionating the mixed oil is not particularly limited, but can be performed by dry fractionation, emulsification fractionation, solvent fractionation, etc., in particular, dry fractionation. Can be economical. The dry fractionation method can be performed in the same manner as described above. When obtaining a general hard butter in a soft part, the fractionation temperature is suitably 35 to 41 ° C.

  Through the above steps, the mixed oil soft part (fractionated olein b in FIG. 1, fractionated olein c in FIG. 2) and / or the mixed oil hard part (fractionated stearin b in FIG. 1, fractionated stearin c in FIG. 2) Can be obtained.

[Mixed oil hard part]
The obtained mixed oil hard part has a melting point of 44 to 58 ° C., a trans fatty acid content of 5% by mass or less, and a lauric acid content of 3 to 17% by mass. Preferably, the melting point is 48 to 55 ° C., the trans fatty acid content is 1% by mass or less, and the lauric acid content is 5 to 15% by mass. The said mixed oil hard part can be used as hard fats and oils for plastic fat compositions, such as margarine, shortening, filling, etc., for example.

[Mixed oil soft part]
The obtained mixed oil soft part has a melting point of 32 to 42 ° C., a trans fatty acid content of 5% by mass or less, and a lauric acid content of 10 to 25% by mass. Preferably, the melting point is 33 to 39 ° C., the trans fatty acid content is 1% by mass or less, and the lauric acid content is 13 to 22% by mass. The mixed oil soft part can be used as a substitute fat or oil for cocoa butter, that is, as a no-temper type hard butter. The said mixed oil soft part (not temper type hard butter) can be used for oily foods such as creams, fillings, coatings and the like in addition to chocolates, and can be used in an amount of 5 to 100% by mass in fats and oils of oily foods.

  The obtained mixed oil soft part has an iodine value of 6 to 24, and the total number of carbon atoms of the constituent fatty acid residues is 28 to 36, 2 to 12% by mass of triglyceride (CN28 to 36TG), the constituent fatty acid residue. The total number of carbon atoms of triglyceride (CN38-46TG) is 35-60 mass%, the total number of carbon atoms of the constituent fatty acid residues is 48-56, and the constituent fatty acid is 30-55 mass%. The mass ratio ((CN38-46TG) / (CN48-56TG)) of the triglyceride having a total carbon number of residues of 38 to 46 and the triglyceride having a total carbon number of constituent fatty acid residues of 48 to 56 is 0. 6-2.0.

[Oil and fat according to an embodiment of the present invention (no temper type hard butter)]
As described above, according to the method for producing fats and oils according to the present embodiment, the mixed oil soft part, that is, the triglyceride (i.e., the iodine number is 6 to 24 and the total number of carbon atoms of the constituent fatty acid residues is 28 to 36) CN28-36TG) 2-12 mass%, the total carbon number of constituent fatty acid residues is 38-46 triglyceride (CN38-46TG) 35-60 mass%, the total carbon number of constituent fatty acid residues is 48-56 30 to 55% by mass of triglyceride (CN48 to 56TG), a mass ratio of triglyceride having a total of 38 to 46 carbon atoms of constituent fatty acid residues and triglyceride having a total of 48 to 56 carbon atoms of constituent fatty acid residues ((CN38 -46TG) / (CN48-56TG)) can be obtained as a fat (no temper type hard butter) of 0.6-2.0.

The fats and oils (not temper type hard butter) preferably have an iodine value of 8 to 20 and the total number of carbon atoms of the constituent fatty acid residues is 28 to 36, 3 to 10% by weight of the triglyceride (CN28 to 36TG), the constituent fatty acid. 40-56% by mass of triglycerides (CN38-46TG) having a total carbon number of residues of 38 to 46, 30-52% by mass of triglycerides (CN48-56TG) having a total of 48-56 carbon atoms of constituent fatty acid residues, The mass ratio ((CN38-46TG) / (CN48-56TG)) of triglycerides having a total carbon number of constituent fatty acid residues of 38 to 46 and triglycerides having a total carbon number of constituent fatty acid residues of 48 to 56 is 0.8-1.8.
In addition, the triglyceride composition according to carbon number based on the number of carbon atoms of the constituent fatty acid residue is JAOCS. vol. 70, 11, 1111-1114 (1993), and can be measured by gas chromatography.

Moreover, it is preferable that the mass ratio (SUS / S2U) of SUS and S2U is 0.34-0.94, and it is more preferable that it is 0.34-0.74 as for the said fats and oils (not temper type hard butter). Preferably, it is 0.34-0.54 (wherein S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, and SUS is 1,3 of triglycerides. The fatty acid constituting the position is S and the fatty acid constituting the 2 position is U, and S2U represents a triglyceride composed of 2 S and 1 U as the constituent fatty acid irrespective of the position). A mass ratio of SUS to S2U in the above range is preferable because good mouth melting and bloom resistance can be obtained.
The SUS / S2U ratio is described in J. High Resolut. Chromatogr. , 18, 105-107 (1995), SUS and SSU (the fatty acid constituting the 1,2-, 2-, or 3-position of triglyceride is S, and the 3- or 1-position is formed by silver ion column chromatography) It is calculated | required by analyzing a composition ratio with the triglyceride whose fatty acid to perform is U.

  Moreover, it is preferable that the fats and oils (not temper type hard butter) concerning this Embodiment are 45 to 70% of SFC in 25 degreeC, More preferably, it is 48 to 67%, Most preferably, it is 52 to 65%, The SFC at 30 ° C is preferably 23 to 48%, more preferably 25 to 46%, most preferably 30 to 40%, and the SFC at 35 ° C is preferably 5 to 25%, more preferably. Is 5-20%, most preferably 8-20%. The value of SFC can be measured according to the IUPAC method 2.150a Solid Content determination in Fats by NMR.

[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, the following effects can be obtained.
(1) To provide a no-temper type hard butter having a good lauric acid content but less than half of lauric acid type hard butter, having good melting properties (melting in the mouth) and excellent workability (no tempering work required), and a method for producing the same. Can do.

(2) Since the no temper type hard butter according to the present embodiment has a low lauric acid content, the compatibility with cocoa butter, which is a disadvantage inherent in lauric acid-rich substitute fats, is improved, and chocolate with a rich cocoa flavor is obtained. Moreover, it becomes difficult to generate a soapy odor (an unpleasant odor that is generated when oils and fats are hydrolyzed for some reason to produce free fatty acids), which is the same defect.

(3) Since the no-temper type hard butter according to the present embodiment has a low trans fatty acid content, there is no need to worry about adverse health effects due to the trans fatty acid.

(4) Although the suitability (physical properties) required for chocolate differs depending on the application, the manufacturing method according to the first embodiment shown in FIG. 1 and the manufacturing method according to the second embodiment shown in FIG. Therefore, it is possible to produce oils and fats satisfying various physical properties such as a meltable mouth type (a snapping property is required) and a coating type (a certain stickiness is required) (the first embodiment is (The second embodiment is suitable for manufacturing a coating type).

(5) Since the mixed oil hard part manufactured together with the mixed oil soft part can be used as a hard fat for margarine or the like, it is possible to provide an efficient (having cost merit) method for manufacturing the mixed oil soft part.

  Therefore, according to the embodiment of the present invention, a no-temper type hard butter having a good melting property (melted in the mouth) and compatibility with cocoa butter, a low trans fatty acid content and a low lauric acid content, and a method for producing the same are provided. can do.

  EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

[Manufacture of mixed oil soft part and mixed oil hard part]
Examples 1 to 6 under the conditions described in Tables 1 to 3 according to the manufacturing flow of FIG. 1 (Example according to the first embodiment) and FIG. 2 (Example according to the second embodiment) The mixed oil soft part and mixed oil hard part were manufactured.

  As the lauric raw material fats and oils, a transesterified oil (raw material fat A) or a raw material obtained by transesterifying a mixed oil of palm stearin (iodine value 36) extremely hardened oil 50% by mass and palm kernel olein extremely hardened oil 50% by weight The fractioned olein a of fat / oil A was used, and as the non-lauric raw material fat / oil (raw fat / oil B), palm stearin (iodine value 23, total content of palmitic acid and stearic acid 75.6% by mass, oleic acid content 18.0) Transesterified oil (mass%, polyunsaturated fatty acid content 4.1 mass%) transesterified oil (hereinafter referred to as B1) or mixed oil of palm stearin (iodine value 25) and palm olein (iodine value 56) (mass ratio 70) : 30, iodine value 34, total content of palmitic acid and stearic acid 64.7% by mass, oleic acid content 26.4% by mass, polyunsaturated fatty acid content 6.7 %) Transesterification oil (hereinafter, was used referred to as B2).

  In the transesterification, according to a conventional method, the raw material fats and oils are sufficiently dried, sodium methoxide is added in an amount of 0.2% by mass to the raw material fats and oils, and then stirred at 80 to 120 ° C. for 0.5 to 1 hour under reduced pressure. The reaction was carried out.

Example 1 will be described below as an example.
First, according to the production flow of FIG. 1, the raw oil A is dry fractionated at 38 to 41 ° C. to obtain a soft part (fractionated olein a), and 70% by mass of the soft part (fractionated olein a) and the raw oil B (B1) 30% by mass was completely dissolved and mixed to obtain a mixed oil (iodine number 7.5, melting point 45.5 ° C.). Next, the mixed oil was subjected to dry fractionation at 36 to 39 ° C. to obtain a mixed oil soft part (fractionated olein b) and a mixed oil hard part (fractionated stearin b).

  In the blending of the raw material fat A or its fractionated olein a and the raw material fat B shown in Tables 1 to 3, Examples 2, 3, and 6 were mixed oil soft parts according to the flow of FIG. Fractionated olein b) and mixed oil hard part (fractionated stearin b) were produced. In Examples 4 and 5, according to the flow of FIG. 2, the mixed oil soft part (fractionated olein c) and mixed oil hard part (fractionated stearin c) Was manufactured.

  Reference Example 1 is an example of a typical high trans acid type hard butter, and Reference Example 2 is an example of a typical lauric acid type hard butter.

About mixed oil soft part (fractionated olein b, c) and mixed oil hard part (fractionated stearin b, c) obtained in Examples 1 to 6, yield, fatty acid composition, triglyceride composition by carbon number, SUS / S2U ratio The diglyceride content, iodine value, and melting point were measured, and the measurement results are shown in Tables 1 to 3. In addition, Table 3 shows the fatty acid composition, iodine value, and melting point of Reference Examples 1 and 2.
The fatty acid composition is AOCS Ce1f-96, the triglyceride composition by carbon number and the diglyceride content are JAOCS. vol. 70, 11, 1111-1114 (1993), SUS / S2U ratio is described in J. Org. High Resolut. Chromatogr. , 18, 105-107 (1995), respectively.
Further, SFC was measured according to IUPAC method 2.150a Solid Content determination in Fats by NMR, and the measurement results are shown in Tables 4-6.

  From the measurement results shown in Tables 1 to 3, the mixed oil soft parts (fractionated oleins b and c) obtained in Examples 1 to 6 have a low trans fatty acid content and a low lauric acid type content. I understand. Moreover, from the measurement results (SFC values) shown in Tables 4 to 6, the mixed oil soft parts (fractionated oleins b and c) obtained in Examples 1 to 6 have good melting properties (melted in the mouth). I understand.

[Melting evaluation test]
As shown in FIG. 4, for Example 2 and Reference Example 1 in which the SFC values are very similar, a chocolate was prototyped according to the formulation in Table 7, and tasting evaluation was conducted by five specialized panelists. The chocolate used in Example 2 was evaluated to have a good melt in the mouth at least as much as the chocolate used in Reference Example 1.

[Evaluation test of compatibility with cocoa butter]
Regarding Example 2 and Reference Example 2, the compatibility with cocoa butter was evaluated by mixing ratios of hard butter and cocoa butter (hard butter / cocoa butter) to 95/5, 90/10, 85/15, and 80/20. Based on the SFC measured at each measurement temperature, the compatibility was calculated according to the following formula. The higher the compatibility at each mixing ratio and temperature, the better the compatibility with cocoa butter.
Compatibility (%) = (Measured SFC at each mixing ratio at each temperature) / (Weighted average SFC by the mixing ratio based on the measured hard butter SFC and the measured cacao butter at that temperature) × 100
The evaluation results (measurement results) are shown in Table 8 and Table 9.

  From Table 8 and Table 9, it can be seen that the mixed oil soft part (fractionated olein b) obtained in Example 2 has better compatibility with cocoa butter than the hard butter of Reference Example 2.

Claims (6)

The iodine number is 6-24,
2 to 12% by mass of triglycerides (CN28 to 36TG) having 28 to 36 carbon atoms in total as constituent fatty acid residues,
35-60 mass% of triglycerides (CN38-46TG) whose total number of carbon atoms of the constituent fatty acid residues is 38-46,
30 to 55% by mass of triglycerides (CN48 to 56TG) having 48 to 56 carbon atoms in total constituting fatty acid residues,
The mass ratio ((CN38-46TG) / (CN48-56TG)) of triglycerides having a total carbon number of constituent fatty acid residues of 38 to 46 and triglycerides having a total carbon number of constituent fatty acid residues of 48 to 56 is Oils and fats characterized by being 0.6 to 2.0. The fat and oil according to claim 1, wherein a mass ratio (SUS / S2U) of SUS to S2U is 0.34 to 0.94.
(However, S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, and SUS is the fatty acid constituting the 1,3-position of triglyceride, and constitutes the 2-position. (The fatty acid is a triglyceride which is U, and S2U represents a triglyceride consisting of two S and one U as a constituent fatty acid, regardless of position)   The fats and oils according to claim 1 or 2, having a melting point of 33 to 39 ° C, a trans fatty acid content of 5% by mass or less, and a lauric acid content of 10 to 22% by mass.   The SFC at 30 ° C is 30 to 40%, and the SFC at 35 ° C is 8 to 20%. The fat according to any one of claims 1 to 3.   SFC in 40 degreeC is 0.0 to 2.5%, The fats and oils of any one of Claims 1-4 characterized by the above-mentioned.   An oily food comprising the fat or oil according to any one of claims 1 to 5.

Images