JP2014183759A - Grease composition and method for manufacturing hard butter composition using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method capable, on an occasion for manufacturing a hard butter composition including an abundance of SUS (2-unsaturated, 1,3-disaturated triglyceride) based on transesterification via 1,3-specific lipase, of manufacturing the same more easily or efficiently than ever.SOLUTION: The provided method for manufacturing a hard butter composition is used, on an occasion for manufacturing a hard butter composition including an abundance of SUS (2-unsaturated, 1,3-disaturated triglyceride) based on transesterification via 1,3-specific lipase, for obtaining a SUS-rich fraction by selectively introducing, to the 1,3-position of a grease, a saturated fatty acid including a Kokum fat low-melting-point fraction as a main ingredient thereof and then fractionalizing or without fractionalizing the resulting mixture.

Description

  The present invention relates to an oil and fat composition and a method for producing a hard butter composition using the same. More specifically, the present invention relates to a hard butter composition using an oil and fat composition having a specific fatty acid composition obtained using kokham fat as a raw material. It relates to a method of manufacturing.

  Kokum is translated into Japanese and is a plant belonging to the genus Mangosteen belonging to the family Hypericaceae, whose scientific name is called Garcina indica, and is a fruit tree for cooking, pharmaceutical and industrial purposes. It contains about 200 species found mainly in the tropical regions of the old continent of Asia and Africa. It grows naturally in the western ghats such as Kerala, Karnataka, and Tamil Naz along the west coast of India. Of the 35 species found in India, 17 are endemic. Of these, seven are specific to the Western Ghats, six are specific to the Andaman and Nicobar Islands, and four are specific to northeastern India. It is found in forests, riverbanks and wasteland, and prefers evergreen forests, but sometimes grows in relatively low rainfall areas and is cultivated on a small scale. It does not require spraying of pesticides and fertilizers or irrigation. Garcinia indica seeds contain 23% to 26% fat that remains solid at room temperature.

  Inventions (Patent Document 1 and Patent Document 2) are disclosed in which Kokham fat is used as one component for producing hard butter for chocolate. However, there is no idea to obtain a specific triglyceride component by separating Kokham fat.

  As a hard butter manufacturing method, the present applicant has succeeded in utilizing high oleic sunflower oil as described in Patent Document 3. In this production method, a saturated fatty acid is selectively introduced into positions 1 and 3 of fats and oils that use high oleic sunflower oil as a part or all of the raw material, and this is further fractionated to obtain SUS (2-unsaturated, 1,3- This is a method for producing a hard butter composition characterized by obtaining fats and oils rich in (di-saturated glycerides).

  In addition, as disclosed in Patent Document 4, the present applicant also discloses a method of increasing the SUS content without performing concentration by solvent fractionation or the like. In this method, stearic acid is introduced into positions 1 and 3 of the oil and fat fraction rich in POP (2-oleodipalmitin), and palmitic acid or stearic acid is added to positions 1 and 3 in the oil and fat fraction rich in triolein. In the processing of fats and oils to be introduced, the SUS content is stepwise by carrying out transesterification with raw oil and fat and 1,3-specific lipase of fatty acid or fatty acid ester to be introduced at the 1,3-position divided into a plurality of stages. To obtain good quality hard butter.

  On the other hand, new breeding sunflower oil following high oleic sunflower oil is also disclosed. For example, varieties such as high stearic acid species of Patent Document 5 and high stearin / high olein species of Patent Document 6 are already known, but their uses are described for use in hard butter for margarine, shortening, confectionery, etc. Is not found. There is also an attempt to obtain a SUS fraction by directly fractionating high stearin / high oleic sunflower oil. Patent Document 7 is a typical example of this, but it is a margarine fat that consists of a high stearin / high oleic sunflower oil fractionated hard part and a vegetable liquid oil in a weight ratio of 20:80 to 80:20. Conventional oils and fats for margarine shortening were widely used as hydrogenated oils of animal and vegetable oils. However, these hydrogenated oils and fats contain a lot of trans fatty acids that have become a health risk in recent years. It is an attempt to obtain a SUS fraction by directly fractionating high stearin / high olein sunflower oil as one of the hard fats and oils that do not contain selenium. It was extremely low.

  Patent Document 8 discloses a process for producing SUS-type triglycerides using Alambrakia oil fractionated low melting point fraction as a main raw material.

JP-A-60-217860 JP-A-60-221035 JP-A-62-155048 Japanese Examined Patent Publication No. 3-69516 International Publication No. WO95 / 20313 US Pat. No. 6,388,113 US Pat. No. 6,475,548 Table 10/110260

  As described above, the applicant has previously succeeded in using high oleic sunflower oil for hard butter production, but in this method, a high quality hard butter composition can be stably produced. Since a large amount of saturated fatty acid introduction source is required in the substrate for exchange, the reaction vessel becomes bulky, and equipment for fractionation and concentration by solvent fractionation is necessary after the reaction. There was a huge problem.

  For example, by repeating the transesterification reaction of 50 parts by weight of raw material fats and oils and 50 parts by weight of fatty acid ester five times, fats and oils similar to cocoa butter are obtained without fractional concentration with a solvent or the like. According to this method, high-quality hard butter is obtained only by transesterification with lipase, and there is an advantage that a fractionation process is not essential, but it is necessary to perform transesterification in multiple stages, and production of hard butter from a lipase reaction facility Since there was a problem with low volume, we continued to make efforts to reduce production equipment costs and production costs.

  Moreover, since the hard butter used for chocolate as mentioned above needs to adjust to a specific triglyceride composition, the raw material which can be used is also limited. Moreover, the raw material which can be used is also expensive, and a new raw material is requested | required in order to improve versatility.

  An object of the present invention is to provide a method for producing hard butter using a novel raw material and obtaining oil and fat rich in SUS (2-unsaturated, 1,3-di-saturated triglyceride) and excellent in production efficiency.

  Kokham fat contains a high content (60-80% by weight) of SOS (2-oleoyl, 1,3-disaturated triglycerides), the remainder mainly being SOO (1 (or 3) saturated-2, 3 (or 1) dioleoyl triglycerides) and SSS (totally saturated triglycerides) is very low in content. The present inventor believes that SOO is concentrated in the specific composition of such cocoam fat, that is, the composition in which the 2-position of triglyceride is almost occupied by oleic acid and the low melting point fraction obtained when fractionating cocoam fat. Paying attention to the wax, the present inventors have found that if this fraction is used as a main raw material for 1,3-position specific lipase-catalyzed transesterification, the production of hard butter composition can be made more efficient.

That is, the present invention
(1) A low-melting fraction of Kokham fat fraction in which the stearic acid in the constituent fatty acid composition is 25% by weight or more, the oleic acid is 50% by weight or more, and the saturated fatty acid in the 2-position fatty acid composition is 15% by weight or less. As a main raw material, a saturated fatty acid is selectively introduced into the 1,3-position thereof, or further fractionated, and SUS (2-unsaturated, 1,3-di-saturated glyceride, S: having 16 to 24 carbon atoms) A process for producing a hard butter composition, characterized in that the content of saturated fatty acid (U: unsaturated fatty acid having 16 to 18 carbon atoms) is 70 wt% or higher
(2) The ratio of fats and oils in the substrate of the transesterification reaction is 10 to 90% by weight, and the introduction of saturated fatty acids into the fats and oils is mixed with free fatty acids or esters of lower alcohols of fatty acids and using a lipase The method for producing a hard butter composition according to (1), which is carried out by transesterification,
(3) SUS is StOSt (St: saturated fatty acid having 18 carbon atoms, O: monounsaturated fatty acid having 18 carbon atoms), and a fat having a StOSt content of 58% by weight or more is obtained ( 1) Or the manufacturing method of the hard butter composition as described in said (2),
(4) The method for producing a hard butter composition according to any one of (1) to (3), wherein the ratio of fats and oils in the substrate of the transesterification reaction is less than 30% by weight and is performed without fractionation. ,
(5) The method for producing a hard butter composition according to any one of (1) to (3), wherein the ratio of fats and oils in the substrate of the transesterification reaction is 25% by weight or more and is carried out by separation. A method for producing the composition.

  The present invention is a production method for obtaining a hard butter composition having a SUS content of 70% by weight or more by selectively introducing saturated fatty acids at positions 1 and 3 using a low melting point fraction of Kokham fat fraction as a main raw material. This makes it possible to easily produce a more efficient hard butter composition that does not require fractionation after the enzyme transesterification reaction. Moreover, when fractionation is performed after enzyme transesterification, the ratio of the raw material fats and oils in the reaction substrate of enzyme transesterification can be improved, so that hard butter production with high production efficiency can be easily performed.

  The present invention relates to a low-melting fraction of Kokham fat, in which stearic acid in the constituent fatty acid composition is 25% by weight or more, oleic acid is 50% by weight or more, and saturated fatty acid in the 2-position fatty acid composition is 15% by weight or less. Is used as a main raw material for fats and oils, a saturated fatty acid is selectively introduced into the 1,3-position thereof, or further fractionated, and SUS (2-unsaturated, 1,3-di-saturated glyceride, S: carbon number 16 It is a manufacturing method of the hard butter composition characterized by obtaining fats and oils whose content of -24 saturated fatty acid, U: C16-18 unsaturated fatty acid) is 70 weight% or more.

  The low-melting fraction of Kokham fat fraction used in the present invention has a specific composition in which the 2nd position is rich in oleic acid and contains only a small amount of saturated fatty acid, and the 1st and 3rd positions are mostly occupied by stearic acid and oleic acid. It is important to have. As a result, when the saturated fatty acid is selectively introduced into positions 1 and 3 of the oil and fat, since the positions 1 and 3 are already partially stearic acid, the saturated fatty acid can be efficiently introduced. The stearic acid in the constituent fatty acid composition is 25% by weight or more, preferably 30% by weight or more. If it is less than 25% 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 introducing saturated fatty acids 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 content is preferably 50% by weight or more, more preferably 60% by weight or more. If it is less than 50% by weight, the linoleic acid content will inevitably become high, and SLS (2-linol, 1,3 di-saturated glyceride) that lowers the tempering properties and heat retention of the 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 14 or more, more preferably 20 or more.

  Further, the saturated fatty acid in the 2-position fatty acid composition is preferably 15% by weight or less, more preferably 10% by weight or less. When it exceeds 15% 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.

  This invention is a manufacturing method of the hard butter composition which introduce | transduces saturated fatty acid to fats and oils by mixing fats and fats and the free fatty acid or the ester of the lower alcohol of a fatty acid, and carrying out the transesterification reaction of 1 step | paragraph using lipase. As a saturated fatty acid, a hydrogenated product of a naturally occurring saturated fatty acid or unsaturated fatty acid having 16 to 24 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 24 carbon atoms with methyl alcohol, ethyl alcohol, butyl alcohol or the like can be used.

  As a method for selectively introducing a saturated fatty acid into the 1,3-position in the present invention, a selective transesterification reaction with a 1,3-position specific lipase can be used. Selective transesterification with 1,3-specific lipase is a selective enzyme that has the property of transesterifying 1,3-position but not transesterifying 2-position of triglyceride which is the main component of fats and oils. The reaction used. Examples of enzymes exhibiting such selectivity include those of animal and plant origin such as pancreatic lipase and rice nuclipase, and those of microorganism origin such as Rhizopus deremer, 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 by-product of the reaction as much as possible, it is preferable to react in a dry system in which the water content in the system is 0.18% or less.

  As fats and oils that selectively introduce saturated fatty acids at positions 1 and 3, oils rich in oleic acid at positions 2 are used, such as palm oil, monkey fat, iripe fat, and coconut fat. Shea fat, maua fat, olive oil, camellia oil, wild tea flower oil, high oleic sunflower oil, high stearin / high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil and the like can be suitably used.

  In the present invention, after selectively introducing saturated fatty acids at positions 1 and 3, there is an aspect that does not require fractionation and an aspect that requires fractionation, but the fractionation method when fractionation is required is solvent fractionation, Although dry fractionation, detergent fractionation, distillation fractionation, zone melting, etc. can be employed, usually a solvent fractionation method or a dry fractionation method is suitably employed.

  The desired SUS content aimed at in the present invention is 70% 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 snapping property (a property of cracking at a normal temperature of about 20 ° C.) and a melting sensation accompanied by a cool feeling. In order to obtain heat-resistant shape retention up to around 30 ° C., the SUS content needs to be at least 70% by weight.

  The ratio of fats and oils in the substrate of the transesterification reaction in the present invention is 10 to 90% by weight. The SUS content of the transesterified oil can be increased when the ratio of the fats and oils is 10% by weight or less, but 90% by weight or more of the fatty acid or the lower alcohol ester of the fatty acid must be distilled, and the transesterification is inferior. The production amount of oil is small and the production efficiency is extremely low, which is not preferable. On the contrary, when the ratio of fats and oils exceeds 90% by weight, the SUS content in the transesterified oil is low, the transesterification alone does not give the desired SUS content, and the fractionation yield is low even when fractionation is performed. Becomes low and is not preferable.

  For the purpose of obtaining a hard butter composition having a desired SUS content without fractionation after the transesterification reaction, the proportion of fats and oils in the substrate needs to be less than 30% by weight. In order to obtain a hard butter composition having a desired SUS content of 70% or more, the ratio of fats and oils in the substrate is appropriately adjusted within the range of less than 30% by weight, depending on the stearic acid content in the constituent fatty acids of the Kokham fat fractionation low melting point fraction. There is a need to.

  For the purpose of obtaining a hard butter composition having a desired SUS content by fractionation after the transesterification reaction, the ratio of fats and oils in the substrate for transesterification is 25% by weight or more, preferably 30% by weight or more. In this method, a lipase reaction is carried out using a mixture of a low melting point fraction of kokham fat fraction and a saturated fatty acid or a saturated fatty acid ester (25:75 to 90:10 by weight ratio), and the SUS content is 30 to 65 weight. % Reaction oil is prepared, and then the SUS content is increased to 70% by weight or more by fractionation. When the ratio of fats and oils in the substrate is less than 25% by weight, the SUS content of the transesterified oil becomes high, but the distillation load of fatty acids or fatty acid lower alcohol esters is large, and the production efficiency of the transesterified oil is low. is there. When the ratio of the fats and oils in a substrate exceeds 90 weight%, since the SUS content of transesterified oil is low, a fractionation yield is low and it is unpreferable also on production efficiency.

  In the present invention, when stearic acid is introduced as a saturated fatty acid, the main component of the hard butter composition is StOSt (2-oleo, 1,3 distearin). The hard butter composition containing StOSt as a main component has a StOSt content of 58% by weight or more, preferably 63% by weight or more. If it is less than 58% by weight, the snapping property required for chocolate, the melting feeling with cooling, and the heat-resistant shape retention up to about 30 ° C. are not preferable.

  When using the hard butter composition as a cocoa butter substitute fat, it is mixed with a melting point part of palm mainly composed of POP (2-oleo, 1,3 dipalmitin), It is preferable to use the hard butter composition and the palm melting point in a weight ratio of 40:60 to 70:30. The hard butter composition can also be used as a cocoa butter-improved oil that improves the heat-resistant shape retention of cocoa butter. In this case, the hard butter composition and the palm melting point are 70:30 in weight ratio. It is preferable to use a mixture of ~ 100: 0.

The present invention will be described in more detail, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.
Kokham fat (IV37.4) was dissolved in n-hexane and fractionated, and a low melting point fraction was recovered from the filtrate in a yield of 27%. The measurement results of the total fatty acid composition and the 2-position fatty acid composition are shown in Table 1 together with the deoxidized oil (IV83.1) of the high oleic sunflower oil used in the comparative example.

[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, 10 parts by weight of the low melting point fraction of Kokham fat and 90 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), and 3 parts by weight of the previous diatomaceous earth enzyme Was added and the mixture was stirred at 43 ° C. for 3 days in a sealed state, and then the substrate oil was recovered. Furthermore, reaction oil a was obtained by removing ethyl ester by distillation. The reaction oil a was decolorized and deodorized to obtain a hard butter composition a.

[Example 2]
20 parts by weight of the low melting point fraction of Kokham fat and 80 parts by weight of ethyl stearate were dried by heating under reduced pressure to prepare a reaction substrate (water content 0.01% by weight). To this, 3 parts by weight of the diatomaceous earth enzyme of Example 1 was added and sealed. After stirring at 43 ° C. for 3 days, the substrate oil was recovered. Further, the ethyl ester was removed by distillation to obtain a reaction oil b. The reaction oil b was decolored and deodorized to obtain a hard butter composition b.

[Comparative Example 1]
30 parts by weight of the low melting point fraction of Kokham fat and 70 parts by weight of ethyl stearate were dried by heating under reduced pressure to prepare a reaction substrate (moisture of 0.01% by weight), to which 3 parts by weight of the diatomaceous earth enzyme of Example 1 was added and sealed After stirring at 43 ° C. for 3 days, the substrate oil was recovered. Furthermore, ethyl ester was removed by distillation to obtain reaction oil c. The reaction oil c was decolored and deodorized to obtain a hard butter composition c.

[Comparative Example 2]
20 parts by weight of deacidified oil (high oleic sunflower oil) and 80 parts by weight of ethyl stearate were dried by heating under reduced pressure to prepare a reaction substrate (water content 0.01%), to which 3 parts of the diatomaceous earth enzyme of Example 1 was added. After stirring for 3 days at 43 ° C. in a sealed state, the substrate oil was recovered. Further, the ethyl ester was removed by distillation to obtain a reaction oil d. The reaction oil d was decolorized and deodorized to obtain a hard butter composition d.

Table 2 shows the reaction substrate and triglyceride composition used in the production of the hard butter compositions ad.

  In Examples 1-2, the target SUS content of 70% by weight or more could be achieved, but in Comparative Examples 1-2, the SUS content was not sufficiently high.

Example 3
55 parts by weight of the low melting point fraction of Kokham fat and 45 parts by weight of ethyl stearate (purity 93%) were dried by heating under reduced pressure to prepare a reaction substrate (water content 0.01% by weight), and 3 parts by weight of the diatomaceous earth enzyme of Example 1 After adding 3 parts and stirring at 43 ° C. for 3 days under sealing, the substrate oil was recovered. Furthermore, reaction oil e was obtained by removing ethyl ester by distillation. The reaction oil was fractionated using normal hexane to obtain a middle melting point fraction e of SUS content of 84.6% by weight. The yield of the middle melting point fraction was 55.3% by weight.

[Comparative Example 3]
The low melting point fraction of Kokham fat of Example 3 was replaced with high oleic sunflower oil (deoxidized oil), transesterification and fractionation were carried out in the same manner as in Example 3 to obtain a medium melting point fraction f having a SUS content of 85.3%. It was. The yield of this medium melting point fraction was as low as 23.9%.

[Comparative Example 4]
The transesterification reaction substrate of Comparative Example 3 was replaced with 35 parts by weight of high oleic sunflower oil (deoxidized oil) and 65 parts by weight of ethyl stearate (purity 93%), and transesterification and fractionation were carried out in the same manner as in Example 3. A middle melting point fraction g having a SUS content of 83.6% was obtained. The yield of this medium melting point fraction was 53.5%, which was almost equivalent to Example 3.

  Table 3 shows analytical values of the intermediate melting point fractions obtained in Example 3, Comparative Example 3, and Comparative Example 4.

  In Example 3, a hard butter composition having a SUS content of 84.6% was obtained with a high fractionation yield of 55.3% by transesterification of the substrate having a raw oil fat ratio of 55% and fractionation of the reaction oil. In Comparative Example 3 having the same raw material oil / fat mixing ratio of 55%, the fractionation yield of the hard butter composition having the same SUS content was as low as 23.9%, and the production efficiency was low. In Comparative Example 4 in which the raw oil / fat mixing ratio was 35%, a hard butter composition having a SUS content of 83.6% was obtained with a fractional yield similar to that of Example 3, but transesterification was performed because the raw oil / fat ratio was low. The oil production efficiency was low, and the distillation cost of the fatty acid ester was higher than in Example 3.

  TECHNICAL FIELD The present invention relates to a method for producing hard butter used for chocolate, and relates to a method for producing hard butter having high production efficiency and excellent economic efficiency using a new raw material.

Claims (5)

  The main raw material is the fractionated low melting point fraction of Kokham fat, in which the stearic acid in the constituent fatty acid composition is 25% by weight or more, the oleic acid is 50% by weight or more, and the saturated fatty acid in the 2-position fatty acid composition is 15% by weight or less. , A saturated fatty acid is selectively introduced into the 1,3-position thereof, or further fractionated, and SUS (2-unsaturated, 1,3-di-saturated glyceride, S: saturated fatty acid having 16 to 24 carbon atoms, A process for producing a hard butter composition characterized in that an oil having a content of U: an unsaturated fatty acid having 16 to 18 carbon atoms is 70% by weight or more.   The ratio of fats and oils in the substrate of the transesterification reaction is 10 to 90% by weight, and the introduction of saturated fatty acids into the fats and oils is mixed with free fatty acids or esters of lower alcohols of fatty acids and a one-stage transesterification reaction using lipase The manufacturing method of the hard butter composition of Claim 1 performed by.   The SUS is StOSt (St: saturated fatty acid having 18 carbon atoms, O: monounsaturated fatty acid having 18 carbon atoms), and a fat having a StOSt content of 58 wt% or more is obtained. The manufacturing method of the hard butter composition of Claim 2.   The method for producing a hard butter composition according to any one of claims 1 to 3, wherein the ratio of fats and oils in the substrate of the transesterification reaction is less than 30% by weight and is carried out without fractionation.   The method for producing a hard butter composition according to any one of claims 1 to 3, wherein the ratio of fats and oils in a substrate for transesterification is 25% by weight or more, and the fractionation is performed separately.