JP2016077175A - Manufacturing method of hard butter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method for providing hard butter high in SMS (1,3 saturated-2-mono unsaturated triglyceride) content and SMS content in S2M while using a palm-based oil and fat low in SMS content and SMS content in S2M as a raw material oil and fat.SOLUTION: There is provided a manufacturing method of hard butter by dissolving palm-based oil and fat containing SMS (1,3 saturated-2-mono unsaturated triglyceride) of 20 to 60 mass%, cooling it to obtain a crystallized slurry with the crystal content of over 21%, separating it into a crystal part 1 and a liquid part 1, heating the resulting crystal part 1 under pressure to make it sweat, separating and removing a liquid part 2 to obtain a crystal part 2 in which SMS is concentrated.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing hard butter.

  SMS (1,3 saturated-2 monounsaturated triglycerides) is abundant in cocoa butter, shea butter, iripe fat, palm oil, etc., and fats and fats containing SMS in high concentrations have the property of rapidly melting near body temperature. As shown, it is widely used as a hard butter in foods, pharmaceuticals, cosmetics and the like that require a good mouthfeel such as tempered chocolates and creams.

  However, vegetable oils and fats such as cacao butter and iripe fat that can be hard butter alone containing SMS of 85 to 95% by mass are very expensive, have problems with low production, climate and geopolitics. There is a big problem that the yield is influenced by the scientific effect.

  For this reason, hard butter is widely produced using palm oil that is widely produced as an oil resource plant, although the SMS content is as low as 22 to 60% by mass.

  The main SMS of palm oil is 1,3-dipartoyl-2-oleoylglycerol (POP), and the middle melting point fraction (PMF) when palm oil is fractionated in two stages is hard butter in which POP is concentrated. Widely used in oils and fats for chocolate. However, palm oil contains 1 (3), 2-dipalmitoyl-3 (1) -oleoylglycerol (PPO), which is an isomer of POP, in the order of POP / PPO = 87: 13 to 82:18. And the ratio of PMF obtained by fractionating palm oil hardly changes.

  Here, it is known that the temper type chocolate using the middle melting point part of palm with reduced PPO has improved mold peeling property at the time of tempering, improves the snapping property of the obtained chocolate, and has more preferable physical properties. (Non-Patent Document 1).

  Therefore, as a method for obtaining a middle melting point part of palm with reduced PPO, a method of performing transesterification with 1,3-position specific lipase on the middle melting point part of palm (Patent Documents 1 and 2), and dry fractionation with respect to palm oil A method of combining solvent fractionation in multiple stages (Patent Document 3) is known. However, in the method using 1,3-specific lipase, tripalmitin (PPP) and dioleoyl-palmitoylglycerol (POO, OPO) are newly produced as a by-product by the transesterification reaction, which is a good melting property in the melting point of palm. Therefore, it was necessary to remove these triglycerides by fractionation after transesterification. Moreover, the method of combining the dry fractionation and the solvent fractionation in multiple stages has a problem that the production efficiency is low and the yield of the target melting point of palm is greatly reduced.

  Introducing a method to obtain palm fraction oil with low SSS content and high SUS content by heating and sweating the obtained crystal part under pressure when dry fractionating palm fraction soft part oil (palm olein) (See Patent Document 4). However, in the method described in Patent Document 4, the crystallization conditions of the slurry are not appropriate, so that the crystal grain size distribution and crystal form are difficult to separate the liquid part, and the problem is that the yield is low and the pressure perspiration time is long. There was a problem of inefficiency, such as too much problem. Further, in Patent Document 4, the fraction having a low SSS content and a high SUS content is a liquid part after sweating, so that the dioleoyl-palmitoylglycerol (POO, OPO) content is slightly high, There is a problem that the snapping property is somewhat bad, or the temperature must be continuously raised during sweating, or the temperature must be raised in multiple stages to separate the middle melting point, and the operation is complicated. there were. For this reason, the improvement method of the manufacturing method of a hard butter was calculated | required.

JP-A-11-169191 Table 2008-010543 JP 2000-336389 A Table 2006-112347

J. Am. Oil Chem. Soc., 78, 455-460 (2001)

  Therefore, the object of the present invention is to use palm fats and oils having a low SMS content in SMS (1,3 saturated-2 monounsaturated triglycerides) and S2M as raw material fats, while the SMS content and the SMS content in S2M are low. The object is to provide a production method for efficiently obtaining high hard butter.

As a result of various studies to achieve the above object, the present inventors used palm-based fats and oils containing 20 to 60% by mass of SMS (1,3 saturated-2 monounsaturated triglycerides), and after cooling, cooled. Then, a crystallization slurry having a crystal content exceeding 21% is obtained, and this is separated into a crystal part 1 and a liquid part 1, and the obtained crystal part 1 is heated under pressure to cause sweating, whereby the liquid part 2 The crystal part 2 obtained by separating and removing is an SMS content exhibiting excellent characteristics as hard butter and an SMS content in S2M (triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are combined). I found.
That is, the present invention dissolves palm oil containing 20 to 60% by mass of SMS (1,3 saturated-2 monounsaturated triglyceride) and then cooled to obtain a crystallization slurry having a crystal content of more than 21%. This is separated into the crystal part 1 and the liquid part 1, and the obtained crystal part 1 is heated under pressure to cause perspiration, whereby the liquid part 2 is separated and removed, and the crystal part 2 in which SMS is concentrated is obtained. This invention provides a method for producing hard butter.

  According to the method for producing hard butter of the present invention, it is possible to efficiently produce a hard butter that has good mold release during tempering and can obtain chocolate having excellent snapping properties.

Hereinafter, the manufacturing method of the hard butter of this invention is explained in full detail.
First, the palm oil used in the present invention contains 20 to 60% by mass, preferably 22 to 60% by mass, and more preferably 23 to 55% by mass of SMS (1,3 saturated-2 monounsaturated triglyceride). In addition, the palm oil used in the present invention has an SMS content in S2M (triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are bonded), preferably 82 to 88% by mass, more preferably 83 to 83% by mass. 87% by mass. When the SMS content in the palm-based fat is less than 20% by mass, the liquid part contained in the crystal part 2 increases, and the SMS in the crystal part 2 is not sufficiently concentrated. Further, when the SMS content in S2M of palm oil is less than 82% by mass, the SSM (1,2 saturated-3 monounsaturated triglyceride) contained in the crystal part 2 increases, and the SMS of the crystal part 2 is sufficient. Not concentrated. In addition, in the method of the present invention, when the SMS content in palm-based fats and oils exceeds 60% by mass and / or the SMS content in S2M of palm-based fats and oils exceeds 88% by mass, the crystallization slurry is prepared and the crystallization part and liquid In addition to the difficulty in separating the parts, while using palm fats and oils with a low SMS content and a low SMS content in S2M as raw material fats, hard butter with a high SMS content and a high SMS content in S2M can be obtained efficiently. This does not meet the purpose of the present invention. In addition, as palm oil and fat, palm oil and these fractionation oil, finely hydrogenated oil, or transesterified oil and fat can be mentioned.

  In the present invention, the above fats and oils are first dissolved. The temperature at which the fats and oils are dissolved varies depending on the fats and oils to be used, and is not particularly limited as long as the fats and oils are dissolved. However, it is preferable that the raw material oil is sufficiently thick so that no crystallization history (crystal memory) remains. Dissolve by heating. Specifically, the heating dissolution temperature and dissolution time are 60 ° C. and 30 minutes or more, preferably 70 ° C. and 30 minutes or more.

  Next, the dissolved fat is cooled to obtain a crystallization slurry having a crystal content (solid fat content: SFC) of more than 21%, preferably 23% or more, more preferably 23 to 27% by mass. When the amount of crystals is 21% or less, the SSS contained in the finally obtained crystal part 2 becomes high, and the crispness deteriorates. If the crystal amount exceeds 27%, a large amount of SSM tends to remain in the finally obtained crystal part 2, and it is difficult to sufficiently increase the SMS content in S2M.

  Here, it is desirable that the crystals of the crystallization slurry include β prime type crystals. When the crystals of the crystallization slurry do not contain β prime type crystals but only β type crystals, the liquid part is embraced inside the crystal, and the SMS content of the obtained crystal part 2 cannot be increased.

  Whether or not the oil crystal contains a β prime type can be determined by an X-ray diffractometer. Specifically, the short face spacing of the fat and oil crystals was measured in the range of 2θ: 17 to 26 degrees, and a diffraction peak corresponding to a face spacing of 4.5 to 4.7 mm was detected, and 4.1 to 4 When a strong diffraction peak corresponding to the inter-plane spacing of .3 Å and 3.8 to 3.9 Å is not detected, it is determined that the crystal form is composed only of the β type and does not include the β prime type. If a strong diffraction peak corresponding to a surface interval of 4.1 to 4.3 mm and a surface interval of 3.8 to 3.9 mm is detected, and a diffraction peak corresponding to a surface distance of 4.5 to 4.7 mm is not detected It is judged that it is composed only of β prime crystals and does not contain β crystals. When β type and β prime type are mixed, the ratio of peak intensity 1 corresponding to 4.1 to 4.3 と and peak intensity 2 corresponding to 4.5 to 4.7 （(peak intensity 1 / peak intensity 2 ) Is 0.5 or more, preferably 0.9 or more.

  The fat and oil crystals contained in the crystallization slurry are preferably those in which fine crystals aggregate to form a sphere, and are preferably substantially composed of crystals having a particle size of 120 to 1000 μm. That is, in the particle size distribution (volume basis), 99% or more of the fat and oil crystals are preferably spherical with a diameter of 120 to 1000 μm, more preferably 300 to 800 μm. At this time, crystals with a diameter of less than 120 μm are crystallized on a volume basis. The content is preferably 1% by mass or less, more preferably not contained. If there are more than 1% of crystals having a diameter of less than 120 μm, it may be difficult to increase the SMS content of the obtained crystal part 2.

  The cooling method for cooling the dissolved palm oil and fat to obtain a crystallization slurry is not particularly limited as long as it is a crystallization method used for dry fractionation. For example, (1) Cooling with stirring A method of crystallizing, (2) a method of cooling and crystallizing under standing, (3) a method of cooling and crystallizing under cooling after stirring, and (4) a method of cooling and crystallizing under standing, (4) a cooling crystal under standing A method of fluidizing by mechanical agitation can be given.

  The cooling temperature and time are not particularly limited as long as the crystallized amount of the crystallization slurry exceeds 21% by mass, but it is cooled to 14 to 25 ° C., preferably 14 to 19 ° C., and 30 minutes at the temperature. It is preferable to hold for -80 hours, preferably 10 to 70 hours.

In the present invention, it is preferable to add a seed crystal at the time of cooling because the formation of crystals having a diameter of less than 120 μm in the crystallization slurry can be suppressed, and as a result, the SMS content of the crystal part 2 can be increased. . In addition, when adding a seed crystal, it is preferable to add at the time of cooling by the method of said (1) or (3), and cooling until it becomes below to melting | fusing point of the said fats and oils used as a raw material.
Specifically, the above-described dissolved palm oil is slowly stirred to 14 to 25 ° C., preferably 16 to 25 ° C., added with seed crystals, further cooled to 14 to 19 ° C., and 30 to 80 minutes. It is preferable to hold for a time, preferably 10 to 70 hours.

Next, the crystallization slurry is separated into a crystal part 1 and a liquid part 1.
As a method for separating the crystallization slurry into the crystal part 1 and the liquid part 1, natural filtration, suction filtration, squeeze filtration, centrifugation, etc. can be used. In the present invention, the number of machines used is minimized. In order to suppress and perform the separation operation easily, a pressure filtration using a squeeze filter capable of performing pressurization and separation, a filter press (membrane filter) capable of pressurization, a belt press or the like is preferable.

  A preferable pressure when performing the press filtration is 0.2 MPa or more, more preferably 0.5 to 5 MPa, and further preferably 2 to 4 MPa. In addition, it is preferable to raise gradually the pressure at the time of pressing from the pressing initial stage to the final pressing stage, and the increasing rate of the pressure is 1 MPa / min or less, preferably 0.5 MPa / min or less, more preferably 0.1 MPa / min or less. It is. If the pressing rate is higher than 1 MPa / min, the SMS content of the crystal part 2 finally obtained may be lowered.

  In order to increase the yield of the crystal part 2, the fraction of the crystallized slurry is such that the ratio of the crystal part 1 to the liquid part 1 obtained is a mass ratio: crystal part 1: liquid part 1 = 10: 90 to 60:40 is preferable, more preferably 15:85 to 55:45, and still more preferably 20:80 to 45:55.

  In addition, the size of the fat crystal of the obtained crystal part 1 is substantially the same as the size of the fat crystal contained in the crystallization slurry.

Next, the crystal part 1 obtained by the fractionation of the crystallization slurry is heated while being pressurized and sweated to separate the crystal part 2 and the liquid part 2.
Sweating is a method in which part of the crystal is dissolved by heating the crystal part and the liquid part is purified in parallel, but in the present invention, heat is applied under pressure to cause sweating. The point is different. By heating under pressure and sweating, the liquid part generated by sweating can be separated and removed for a while to keep the crystal amount in the crystal part high and keep the structure of the crystal part strong and pressure resistant. it can. Furthermore, by keeping the amount of the liquid part in the crystal part small, the solid-liquid equilibrium is biased toward the individual side, so that there is an advantage that the dissolution amount of the crystal part can be minimized.
Then, by heating and sweating under pressure, the crystal part 2 having higher separation efficiency and higher purity can be obtained as compared with the conventional sweating operation.

  The pressurizing pressure in the sweating operation is 0.02 to 2 MPa, preferably 0.1 to 2 MPa, more preferably 0.1 to 1.5 MPa, and further preferably 0.1 to 1 MPa. When the pressure is less than 0.1 MPa, separation of the liquid part during sweating becomes insufficient, and the crystal part 2 having a high SMS content cannot be obtained. On the other hand, when the pressure exceeds 2 MPa, when the crystal part is heated and sweated under pressure, the crystal part easily permeates the filter cloth, and the separation efficiency between the crystal part and the liquid part tends to deteriorate.

  Heating in the sweating operation is performed at a temperature higher than the crystallization temperature and lower than the temperature at which the crystals are completely dissolved, but is preferably observed when the crystal part 1 obtained by filtering and squeezing is melted by DSC. The temperature is equal to or higher than the onset temperature of the melting peak and lower than the offset temperature. When a plurality of melting peaks are observed, the melting peak of the component to be fractionated as a crystal part may be used as a reference.

  In this separation step, heat is applied while sweating as described above to sweat and separation is performed, so a press filter that can perform pressure and separation simultaneously, a filter press that can be pressurized (membrane filter), a belt press, etc. The press filtration used is preferred.

  In addition, when the above-described crystal part 1 is heated and sweated while being pressurized, the heating temperature may be increased in a multistage or continuous manner from the beginning to the end of the sweating process. In the present invention, such temperature control is performed. Even if it does not perform, it is possible to obtain the crystal | crystallization part 2 with high SMS content and SMS content in S2M.

  The fractionation is preferably carried out so that the ratio of the liquid part 2 and the crystal part 2 obtained by the fractionation is liquid part 2: crystal part 2 = 70: 30 to 5:95 by mass ratio. More preferably, the fractionation is performed so that the liquid part 2: crystal part 2 = 50: 50 to 10:90, and most preferably the liquid part 2: crystal part 2 = 40: 60 to 15:85. If the ratio of the crystal part 2 is less than 30, the high melting point component is likely to be dissolved in the liquid part 2 in the perspiration process, so that it is difficult to separate the crystal part 2 and the liquid part 2. In addition, when the ratio of the crystal part 2 is more than 95, it is necessary to increase the heating temperature when the crystal part 2 is heated and sweated while squeezing, so that the medium melting point component is easily dissolved in the crystal part 2. The separation of the crystal part 2 and the liquid part 2 tends to be difficult.

The crystal part 2 thus obtained has an increased SMS content and an SMS content in S2M compared to the palm-based oil used as a raw material, and can be preferably used as a hard butter.
In this case, the SMS content of the crystal part 2 is preferably 63% by mass or more and less than 75% by mass, more preferably 67% by mass or more and less than 75% by mass, and further preferably 70% by mass or more and less than 75% by mass. The SMS content in 2 S2M is preferably 87 to 98% by mass, more preferably 90 to 98% by mass, and still more preferably 91 to 98% by mass. When the SMS content of the crystal part 2 is less than 63% by mass, it is difficult to obtain basic performance as a hard butter, and when the SMS content in the S2M of the crystal part 2 is less than 87% by mass, the chocolate is hard. When used as a butter, the mold during tempering will not be peelable or snapped.

  Examples of the use of the hard butter include chocolates such as chocolate and white chocolate, creams such as butter cream, sand cream and whipped cream, and plastic fats and oils such as margarine shortening.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not restrict | limited at all by these Examples.

[Example 1]
2 kg of deoxidized and bleached palm olein (iodine value 56, acid value 0.1) was placed in a glass crystallization tank with a jacket, and heated and dissolved at 70 ° C. for 40 minutes so that no crystallization history (crystal memory) remained. The palm olein had an SSS content of 0.5 mass%, an SMS content of 24.1 mass%, and an SMS content of S2M of 84.4 mass%.
This palm olein is used as a raw oil and fat, and cooled to 18 ° C. for 2 hours while stirring at 40 rpm using a paddle type stirring blade, and seed crystals are dissolved at 10 ° C. After adding 0.1%, the mixture was cooled to 17 ° C. over 40 hours and held for 20 hours to obtain a crystallization slurry. When the amount of crystals in the crystallization slurry was examined, the solid fat content (SFC) was 24.8%. Further, when the particle size distribution of the crystallization slurry was examined, crystals within the range of 350 to 800 μm and having a diameter of less than 120 μm were not included. The crystal form was a mixture of β prime type and β type, and the ratio of peak intensity 1 / peak intensity 2 was 1.0.
Thereafter, in a thermostatic chamber adjusted to 17 ° C., the crystallization slurry was separated by filtration using a membrane filter (filter press capable of being squeezed), and then pressed at 3 MPa to obtain liquid part 1 (1475 g, yield 74 mass%). And crystal part 1 (517 g, yield 26 mass%) were obtained.
In addition, the onset temperature by DSC (differential scanning calorimeter) of the crystal part 1 was 25 degreeC, and offset temperature was 48 degreeC.
The obtained crystal part 1 was heated to 28 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter, and liquid part 2 (91 g, yield 18%) eluted after being held for 3 hours and a membrane filter press. Crystal part 2 (418 g, yield 82%) remaining as crystals was obtained. In the crystal part 2, the SSS content was 2.3% by mass, S2M was 78.6% by mass, the SMS content was 72.2% by mass, and the SMS content in S2M was 91.8% by mass.

[Example 2]
The same raw material fat as in Example 1 was used, and it was cooled to 15 ° C. over 2 hours while stirring at 40 rpm using a paddle type stirring blade, and kept for 48 hours to obtain a crystallization slurry. When the amount of crystals in the crystallization slurry was examined, the solid fat content (SFC) was 25.1%. Further, when the particle size distribution of the crystallization slurry was examined, the particle size distribution was in the range of 200 to 1000 μm, and crystals having a diameter of less than 120 μm were not included. The crystal form was β type, and no β prime peak was observed.
Thereafter, in a thermostatic chamber adjusted to 15 ° C., the above crystallization slurry was filtered and separated using a membrane filter (filter press capable of being squeezed), and then pressed at 3 MPa to obtain a liquid part 1 (895 g, yield 45 mass%). And crystal part 1 (1094 g, yield 55% by mass).
In addition, the onset temperature by DSC (differential scanning calorimeter) of the crystal part 1 was 19 degreeC, and offset temperature was 40 degreeC.
The obtained crystal part 1 was heated to 28 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter, and liquid part 2 (507 g, 57% yield) eluted after being held for 3 hours and membrane filter press. Crystal part 2 (382 g, yield 43%) remained as crystals. Crystal part 2 had an SSS content of 2.1%, an S2M content of 71.1% by mass, an SMS content of 63.1% by mass, and an SMS content in S2M of 88.8% by mass.

Example 3
Using the same raw oil and fat as in Example 1, using paddle type stirring blades and stirring at 40 rpm, cooling to 19 ° C. in 2 hours, adding 0.1% of seed crystals (same as in Example 1), Holding for 64 hours gave a crystallization slurry. When the amount of crystals in the crystallization slurry was examined, the solid fat content (SFC) was 21.6%. Further, when the particle size distribution of the crystallization slurry was examined, the particle size distribution was in the range of 120 to 750 μm, and crystals having a diameter of less than 120 μm were not included. The crystal form was a mixture of β prime type and β type, and the ratio of peak intensity 1 / peak intensity 2 was 0.8.
Thereafter, the crystallization slurry was separated by filtration using a membrane filter (filter press capable of being squeezed) in a thermostatic chamber adjusted to 19 ° C., and then squeezed at 3 MPa to obtain liquid part 1 (477 g, yield 24 mass%). And crystal part 1 (1510 g, yield 76% by mass). In addition, the onset temperature by DSC (differential scanning calorimeter) of the crystal part 1 was 25 degreeC, and offset temperature was 49 degreeC.
The obtained crystal part 1 was heated to 29 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter and held for 3 hours to elute the liquid part 2 (56 g, yield 12%) and the membrane filter press. The remaining crystal part 2 (415 g, yield 88%) was obtained. In the crystal part 2, the SSS content was 4.2%, S2M was 73.8% by mass, the SMS content was 65.7% by mass, and the SMS content in S2M was 89% by mass.

Example 4
The same raw material fat as Example 1 was used, and it cooled to 17 degreeC in 2 hours, stirring at 40 rpm using a paddle type stirring blade, and hold | maintained for 72 hours, and obtained the crystallization slurry. When the amount of crystals in the crystallization slurry was examined, the solid fat content (SFC) was 24.6%. Further, when the particle size distribution of the crystallization slurry was examined, the particle size distribution was in the range of 50 to 900 μm, and the content of crystals having a diameter of less than 120 μm was 3% on a volume basis. The crystal form was a mixture of β prime type and β type, and the ratio of peak intensity 1 / peak intensity 2 was 0.7.
Thereafter, in a thermostatic chamber adjusted to 17 ° C., the crystallization slurry was separated by filtration using a membrane filter (filter press capable of being squeezed), and then squeezed at 3 MPa to obtain liquid part 1 (1118 g, yield 56 mass%). And crystal part 1 (879 g, yield 44 mass%).
In addition, the onset temperature by DSC (differential scanning calorimeter) of the crystal part 1 was 24 degreeC, and offset temperature was 48 degreeC.
The obtained crystal part 1 was heated to 29 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter, and liquid part 2 (332 g, yield 38%) that had been eluted for 3 hours and eluted and membrane filter press The remaining crystal part 2 (543 g, yield 62%) was obtained. Crystal part 2 had an SSS content of 1.8%, an S2M of 74% by mass, an SMS content of 65.6% by mass, and an SMS content of S2M of 88.6% by mass.

[Comparative Example 1]
The same raw material fat as Example 1 was used, and it cooled to 18 degreeC in 2 hours, stirring at 40 rpm using a paddle type stirring blade, and hold | maintaining for 65 hours, and obtained the crystallization slurry. When the amount of crystals in the crystallization slurry was examined, the solid fat content (SFC) was 20%. Further, when the particle size distribution of the crystallization slurry was examined, the particle size distribution was in the range of 80 to 400 μm, and the crystals having a diameter of less than 120 μm were 1% by mass on the volume basis. The crystal form was a mixture of β prime type and β type, and the ratio of peak intensity 1 / peak intensity 2 was 0.8.
Thereafter, the crystallization slurry is separated by filtration using a membrane filter (filter press capable of being squeezed) in a thermostatic chamber adjusted to 18 ° C., and then squeezed at 3 MPa to obtain a liquid part 1 (yield 78 mass%) and crystals. Part 1 (22% by mass yield) was obtained.
In addition, the onset temperature by DSC (differential scanning calorimeter) of the crystal part 1 was 24 degreeC, and offset temperature was 48 degreeC.
The obtained crystal part 1 was heated to 26 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter, and held for 4 hours to elute the liquid part 2 (yield 10%) in the membrane filter press. Crystal part 2 remaining as crystals (yield 90%) was obtained. The SSS content of the crystal part 2 was 3.0%, S2M was 70% by mass, the SMS content was 60.3% by mass, and the SMS content in S2M was 86.1% by mass.

<Manufacture of chocolates>
[Examples 5 to 8 and Comparative Example 2]
Using the crystal part 2 obtained in Examples 1 to 4 and Comparative Example 1 as hard butter, chocolate was manufactured by the following manufacturing method with the formulation shown in Table 1. The obtained chocolate was subjected to sensory evaluation (melting in the mouth) and snapping evaluation according to the following evaluation criteria, and the results are shown in Table 2.
<Combination of chocolate>

<Chocolate manufacturing method>
The hard butter composition, cacao butter and cacao mass were heated to 55 ° C to dissolve, and the whole milk powder, sugar and lecithin were kneaded to form a paste, rolled, and then conching to obtain a chocolate dough. . The chocolate dough was tempered by a conventional method, poured into a mold, and cooled and solidified at 5 ° C. for 12 hours to produce chocolate.
<Evaluation criteria>
Sensory evaluation criteria (melted in the mouth)
◎ Extremely good mouth melting.
○ Good.
△ Somewhat bad.
× It is defective.
Evaluation criteria for snapping property ◎ It has an exhilarating snapping property and is very good. ○ Good.
△ Somewhat bad.
× Sticky and defective.

From the above results, the crystal part 2 obtained in Examples 1 to 4 has an SMS content of 63.1 to 72.2% by mass, and the SMS content in S2M is as high as 88.6 to 91.8% by mass, Moreover, SSS content is as low as 1.8-4.2 mass%, and it turns out that it is suitable as a hard butter.
In particular, the chocolate obtained by adding the seed crystal and further using the crystal part 2 of Example 1 in which the crystallized amount of the crystallization slurry is 23% by mass or more as the hard butter is excellent in both melting and snapping. I understand that.
On the other hand, the crystal part 2 of Comparative Example 1 obtained with a crystallized slurry having a crystal content of less than 21% by mass is not preferable as a hard butter because the SMS content is low and the SMS content in S2M is also low. Recognize.

Claims (9)

  Palm oil containing 20 to 60% by mass of SMS (1,3 saturated-2 monounsaturated triglyceride) is dissolved and then cooled to obtain a crystallization slurry having a crystal content of more than 21%. The liquid crystal part 1 is separated into the liquid part 1, and the crystal part 1 obtained is heated under pressure to cause perspiration, whereby the liquid part 2 is separated and removed to obtain the crystal part 2 concentrated in SMS. , Hard butter manufacturing method.   2. The hard butter production according to claim 1, wherein an SMS content in S2M (triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are combined) of the palm oil is 82 to 88% by mass. Method.   The SMS content of the crystal part 2 is 63 mass% or more and less than 75 mass%, The manufacturing method of the hard butter of Claim 1 or 2 characterized by the above-mentioned.   The SMS content in S2M of the crystal part 2 is 87-98 mass%, The manufacturing method of the hard butter as described in any one of Claims 1-3 characterized by the above-mentioned.   The method for producing hard butter according to any one of claims 1 to 4, wherein the crystals of the crystallization slurry contain β prime crystals.   The crystals of the crystallization slurry are substantially composed of crystals having a particle size of 120 to 1000 µm, and crystals having a particle size of less than 120 µm are 1% or less on a volume basis. The manufacturing method of hard butter as described in 2.   The method for producing hard butter according to any one of claims 1 to 6, wherein the pressurization is performed at 0.02 to 2 MPa.   A seed crystal is added at the time of cooling, The manufacturing method of the hard butter according to any one of claims 1 to 7 characterized by things.   Hard butter obtained by the production method according to any one of claims 1 to 8.