JP2018171002A - Ester-exchanged oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an ester-exchanged oil for chocolate that has a reduced content of trans fatty acid and, at the same time, has excellent compatibility with cocoa butter and excellent blooming resistance, and good melting properties.SOLUTION: The present invention provides an ester-exchanged oil in which the content of unsaturated fatty acid in the constituent fatty acid composition is controlled to be 10 mass% or less, and the contents of other fatty acid composition and triglyceride in the constituent fatty acid composition are controlled as follows: (A) a C6-18 saturated fatty acid content is 90-99.5 mass%; (B) a C6-10 saturated fatty acid content is 6-18 mass%; (C) a C16-18 saturated fatty acid content is 25-50 mass%, (D) a C12 or less saturated fatty acid content is 35-60 mass%, (E) a C20 or more saturated fatty acid content is 1 mass% or less; (F) lauric acid content is 20-50 mass%; (G) palmitic acid content is 20-38 mass%; (H) stearic acid content is 3-20 mass%; (J) trans fatty acid content is 5 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to transesterified fats and oils and oily foods using the transesterified fats and oils, and particularly to chocolate that does not perform a tempering operation.

  Hard butter widely used as a cocoa butter substitute fat is roughly classified into a tempering type hard butter that performs a temperature adjustment operation during solidification and molding and a non-tempering type hard butter that does not perform a temperature adjustment operation. Tempering type hard butter contains a lot of SUS type triglyceride (S: saturated fatty acid having 16 to 18 carbon atoms, U: monounsaturated fatty acid having 18 carbon atoms), which is abundant in cocoa butter, and is similar to cocoa butter Has physical properties. Therefore, the compatibility with cocoa butter is high and a texture similar to that of cocoa butter can be obtained. However, since tempering operation requires strict temperature control, it is desired to omit it.

  On the other hand, non-tempering type hard butter does not require a complicated tempering operation, so it can be suitably used for various combination foods in which bread, pastry, etc. and chocolate are combined, such as trans fatty acid type hard butter and ester It can be broadly classified into exchange / sorting type hard butter and lauric acid type hard butter.

  Among non-tempering type hard butters, trans acid type hard butters obtained by hydrogenation of liquid oils such as soybean oil and rapeseed oil have been widely used due to good mouth melting and high compatibility with cocoa butter. However, in recent years, the risk of trans fatty acids on health has been clarified, and low trans fatty acid type hard butter containing no trans fatty acids is desired.

  As described above, development of transesterification / fractionation type hard butter has been promoted in recent years while low trans acid type hard butter is desired (Patent Documents 1 to 4). This transesterification / fractionation-type hard butter is transesterified chemically or enzymatically using raw oils and fats with extremely low trans fatty acid content, such as extremely hardened oils such as soybean oil and rapeseed oil, and solid fats such as palm oil. After having been carried out, it is possible to carry out fractionation to have a good mouth melt. However, due to the complexity of the manufacturing method, high cost and cheaper hard butter is desired.

  Lauric acid type hard butter has been manufactured for a long time from fats and oils rich in triglycerides containing a large amount of lauric acid, and examples thereof include palm kernel oil fractionated hard oil and coconut oil. These have various advantages such as texture and physical properties very similar to cocoa butter and good gloss, but during storage, bloom and graining are intensely expressed, so there is a lot of cocoa and cocoa butter Cannot be blended.

  Patent Documents 5 to 9 disclose a fat composition for chocolate containing a low trans acid content and containing a lauric fat.

Japanese translation of PCT publication No. 2005-507028 Special table 2010-532802 JP 2007-319043 A International publication WO2011 / 138918 JP 2008-182961 A JP 2010-142152 A JP 2010-142153 A JP 2011-1115075 A Japanese Patent Laid-Open No. 2006-116486

  In recent years, consumer demand for chocolate has become increasingly sought for deliciousness. Similarly, in chocolate for coating applications where non-tempering type hard butter is desired due to good workability, quality that pursues not only physical properties such as workability and solidification speed but also flavor such as cacao feeling and chocolate feeling is required. ing. The cacao feeling is a chocolate flavor that can be felt more strongly by increasing the blending ratio of cacao mass in chocolate, and cacao mass is indispensable for imparting cacao feeling and delicious chocolate flavor, but about 55% of cacao mass The mass% is cacao butter. When a large amount of cacao mass is blended, a large amount of cacao butter is contained at the same time, and fat bloom is generated in the coating step without tempering, so that the blending ratio of cacao mass is limited.

  The present inventors considered improvement in the quality and function of transesterified fats and oils having a low trans acid content. Patent Documents 1 to 4 which are oil / fat compositions for chocolate, which have a low trans acid content and do not contain lauric oil / fat, have a tendency to be inferior. Although patent documents 5-9 are comparatively good in a mouth, I thought that the further quality improvement was required including the compounding limit of cocoa butter, bloom resistance, and the point that a mouth is bad.

  Recognizing such conventional technology, the object of the present invention is to reduce the trans fatty acid content, have excellent compatibility with cocoa butter and bloom resistance, have sharp melting characteristics, and have good meltability in the mouth. Is to provide a transesterified oil and fat obtained.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors set the unsaturated fatty acid content to 10% by mass or less in the constituent fatty acid composition and adjust the content to other fatty acid compositions. Thus, the present inventors have found that the above problems can be solved, and have completed the present invention.

That is, the present invention
(1) Transesterified oil and fat satisfying all of the following (A) to (J),
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less. However, in the fatty acid composition analysis, the fatty acid is analyzed by propyl esterification.
(2) The transesterified fat / oil of (1), wherein the transesterified raw fat / oil is a mixture of the following fat / oil component X and fat / oil component Y,
The fat / oil component X is one or more fat / oil components Y selected from coconut oil, palm kernel oil, and fats and oils processed from them, and the fat / oil containing 50% by mass to 100% by mass of palm stearin (3) (2) the transesterified oil and fat, wherein the oil and fat component Y is:
The fat and oil component X is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less, at least one kind of the fat and oil component Y selected from hydrogenated palm oil, palm kernel fractionated hardened oil and palm kernel fractionated oil. Fats and oils to be included (4) The transesterified fats and oils according to any one of (1) to (3), which satisfy all the following SFC%:
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 40 ° C. is 2% or less (5) (content of CN48 or more) / (content of CN28 or less) is 1.5 to 20 and satisfies all the following SFC%, (1) to (4) Any transesterified oil,
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 3% to 30%
SFC at 40 ° C. is 2% or less, however, CN48 or more: Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 48 or more,
CN28 or less: Triglyceride in which the total number of carbon atoms of the constituent fatty acid of the triglyceride in the oil and fat is 28 or less (1) In the constituent fatty acid composition of (I), the unsaturated fatty acid content is 1 to 6% by mass. The transesterified oil or fat according to any one of (1) to (5), which satisfies all the following SFC%:
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 65% -80%
SFC at 25 ° C is 50% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 5% to 30%
SFC at 40 ° C. is 2% or less (7) For transesterified fats and oils according to any one of (1) to (6),
(8) A method for producing transesterified fats and oils, characterized by using raw oils and fats that satisfy all of the following (A) to (J):
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less. (9) The transesterified raw fat / oil is a mixture of the following fat / oil component X and fat / oil component Y. (8) Law,
The fat and oil component X is one or more fats and oils and fat components Y selected from palm oil, palm kernel oil and the fats and oils processed from these oils and fats and oils containing 50 to 100% by weight of palm stearin (10) (8) or (9) the process for producing a transesterified oil or fat, wherein the fat and oil component Y is:
The fat and oil component X is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less selected from at least one oil / fat oil and fat component Y selected from hydrogenated palm oil, palm kernel fractionated hardened oil and palm kernel fractionated oil. Including fats and oils.

According to the present invention, it is possible to obtain transesterified fats and oils having sharp melting characteristics by a simple method in which the fats and oils are not separated.
As a preferred embodiment, the transesterified oil and fat of the present invention is excellent in workability when used in chocolate, having a fast solidification rate while reducing the content of saturated fatty acid having 16 or more carbon atoms that worsens mouthfeel.
As a preferred embodiment, by using the transesterified oil and fat of the present invention for chocolate, the tempering operation is unnecessary, the trans fatty acid content is reduced, the compatibility with cocoa butter and the bloom resistance are excellent, and the mouth melting is good. Chocolate can be produced.
As a more preferred embodiment, when the transesterified oil / fat of the present invention is used for a coating chocolate, even if a large amount of cocoa mass is blended, a tempering operation is not required, and the delicious chocolate for coating with good melting and cacao feeling is provided. be able to.

  Hereinafter, the present invention will be described in more detail.

  The fats and oils that can be used in the transesterified oil of the present invention are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Oil, palm kernel oil, coconut oil, medium chain triglycerides (MCT), vegetable oils such as shea fat and monkey fat, animal fats such as milk fat, beef tallow, lard, fish oil, whale oil, and hardened oils thereof, fractionation Examples thereof include oils, hardened fractionated oils, fractionated hardened oils, processed fats and oils subjected to transesterification, and mixed fats and oils thereof.

The transesterified fat and oil of the present invention is a transesterified fat and oil that satisfies all of the following (A) to (J).
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less. However, in the fatty acid composition analysis, the fatty acid is analyzed by propyl esterification.

  The feature of the transesterified oil and fat of the present invention is that the unsaturated fatty acid content is 0.5 to 10% by mass, preferably 1 to 8% by mass, more preferably 1 to 7% by mass in the (I) constituent fatty acid composition. More preferably, it is 1-6 mass%, Most preferably, it is 1-5 mass% as an important difference compared with the no temper hard butter obtained by a prior art. When the unsaturated fatty acid content exceeds 10% by mass, the low melting point triglyceride increases, which is not desirable. If it is less than 0.5% by mass, the low melting point triglyceride may be too little. Moreover, as an oleic acid content, Preferably it is 0.5-7 mass%, More preferably, it is 1-6 mass%, More preferably, it is 1-5 mass%, Most preferably, it is 1-4 mass%. If the oleic acid content exceeds 7% by mass, low melting point triglycerides increase, which is not desirable. If it is less than 0.5% by mass, the low melting point triglyceride may be too little.

  Although it is speculated, in said (I) constituent fatty acid composition, content of unsaturated fatty acid shall be 10 mass% or less, and instead, content of saturated fatty acid having 6 to 10 carbon atoms in constituent fatty acid composition is 6 to 18 mass. %, The melting point of the transesterified oil and fat can be suppressed and sharp melting characteristics can be obtained. Since the production of low melting point triglycerides can be reduced, and the necessary amount of high melting point triglycerides can be minimized, a good mouthfeel can be obtained when chocolate is produced. Such reduced production of low melting point triglycerides and reduced production of high melting point triglycerides also leads to a sharp melting characteristic obtained without performing fractionation. When the content of the saturated fatty acid having 6 to 10 carbon atoms exceeds 18% by mass, the low melting point triglyceride in the obtained transesterified oil and fat is increased, which is not desirable. On the other hand, if it is less than 6% by mass, the desired medium melting point triglyceride is decreased and sharp melting characteristics cannot be obtained, which is not desirable. The content of the saturated fatty acid having 6 to 10 carbon atoms is preferably 6 to 18% by mass, more preferably 6 to 15% by mass, further preferably 7 to 15% by mass, and most preferably 8 to 15% by mass.

  In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 18 carbon atoms is 90 to 99.5% by mass, preferably 95 to 99% by mass. If it is less than 90 mass%, the sharp melting characteristic of the desired transesterified oil cannot be obtained. If it exceeds 99.5% by mass, the low melting point triglyceride may be too little.

  In the transesterified fat and oil of the present invention, the content of lauric acid in the constituent fatty acid composition is 20 to 50% by mass, preferably 25 to 50% by mass, more preferably 25 to 45% by mass, and further preferably 30 to 45% by mass. It is. If it is less than 20% by mass, the relative content of stearic acid and palmitic acid in the saturated fatty acid content will be high, so that the melting in the mouth will deteriorate and sharp melting characteristics will not be obtained. When the content of lauric acid exceeds 50% by mass, the relative stearic acid and palmitic acid content in the saturated fatty acid content decreases, and the SFC% in the entire temperature range decreases, resulting in sharp melting characteristics. Cannot be obtained.

  The transesterified oil and fat of the present invention has a palmitic acid content of 20 to 38% by mass, preferably 20 to 37% by mass, and more preferably 20 to 36% by mass in the constituent fatty acid composition. By setting it within such a range, desired sharp melting characteristics can be obtained. If it exceeds 38% by mass, melting in the mouth deteriorates, which is not desirable.

  The transesterified oil and fat of the present invention has a stearic acid content of 3 to 20% by mass, preferably 5 to 15% by mass, in the constituent fatty acid composition. When it exceeds 20% by mass, the meltability in the mouth deteriorates, and the desired melt of the transesterified oil cannot be obtained. If it is less than 3% by mass, sharp melting characteristics may not be obtained.

  In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass, preferably 30 to 50% by mass, in the transesterified oil and fat of the present invention. If it exceeds 50% by mass, the meltability in the mouth deteriorates, and the desired melt of the transesterified fat cannot be obtained.

  In the constituent fatty acid composition, the content of the saturated fatty acid having 12 or less carbon atoms is 35 to 60% by mass, preferably 35 to 50% by mass. If it is less than 35 mass%, when the content of a saturated fatty acid having 16 or more carbon atoms is relatively increased, the dissolution in the mouth may be deteriorated. When the content of unsaturated fatty acids having 16 or more carbon atoms is relatively increased, the desired melting characteristics of the transesterified oil may not be obtained. Moreover, when exceeding 60 mass%, the sharp melting characteristic of the desired transesterified oil may not be obtained.

  In the constituent fatty acid composition, the content of the saturated fatty acid having 20 or more carbon atoms is 1% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less. The transesterified oil and fat of the present invention has sharp melting characteristics and a good solidification rate even when the saturated fatty acid having 20 or more carbon atoms is 1% by mass or less.

  In this specification, the fatty acid composition of fats and oils is described in `` The Collaborative Study on the Enzymatic Analysis of Positional Distribution of Short- and Medium-chain Fatty Acids in Milk Fat Using Immobilized Candida Antarctica Lipase B '' reported by Yoshinaga et al. According to the method, fatty acid residues were converted to propyl esters and measured. In the conventional method of methyl esterifying fatty acid residues using a strong alkali-methanol solution, especially in the content of short-chain fatty acids such as C6 to C8, the numerical value obtained by analysis is small and detected. Or the accuracy may be inferior. By performing fatty acid composition analysis by propylation, the above problems can be alleviated and highly accurate measurement can be performed.

The transesterified oil / fat of the present invention preferably has a (content of CN48 or more) / (content of CN28 or less) of 20 or less, preferably 1.5 to 20, more preferably 2 to 20, still more preferably. 2-15, most preferably 2-10. Within such a range, the desired sharp melting characteristics can be easily obtained, which is preferable.
However, CN48 or more: Triglyceride in which the total carbon number of the constituent fatty acid of the triglyceride in the fat or oil is 48 or more: Triglyceride in which the total carbon number of the constituent fatty acid in the triglyceride in the fat or oil is 28 or less

  The transesterified oil / fat of the present invention preferably has a content of CN30 to CN38 (triglyceride in which the total number of constituent fatty acids of triglycerides in the oil / fat is 30 to 38%), more preferably 20 to 40% by mass. %. A content of 20 to 50% by mass is preferable because sharp melting characteristics are easily obtained. If it is less than 20% by mass, the SFC% at 25 ° C. to 35 ° C. may decrease.

  The transesterified oil and fat of the present invention preferably has a content of CN of 48 or more (triglyceride in which the total fatty acid of the triglyceride in the fat or oil is 48 or more), more preferably from 5 to 30% by mass, Preferably it is 5-20 mass%. If it exceeds 30% by mass, the high melting point triglyceride may increase or the low melting point triglyceride may increase, so that the desired melting characteristics of the transesterified oil and fat may not be obtained.

The transesterified oil / fat of the present invention is not particularly limited as long as the above-described constitution is satisfied, but preferably the transesterified raw oil / fat is transesterified by mixing the following oil / fat component X and oil / fat component Y. It is.
The fat and oil component X is one or more fats and oils and fat components Y selected from coconut oil, palm kernel oil and fats and oils processed from them, and the fat and oil containing 50% by mass to 100% by mass of palm stearin.

The transesterified oil / fat of the present invention is more preferably one obtained by mixing the following oil / fat component X and oil / fat component Y and transesterifying them. Use of palm stearin is preferable in that the blending can be easily adjusted.
The fat and oil component X is a hardened coconut oil, a palm kernel fractionated hardened oil, and at least one selected oil and fat component Y is a fat and oil containing 50 to 100% by weight of palm stearin.

The transesterified oil / fat of the present invention is more preferably one obtained by mixing the following oil / fat component X and oil / fat component Y and transesterifying them. By using palm stearin having an iodine value of 20 or less, the unsaturated fatty acid content can be reduced in the (E) constituent fatty acid composition, which is preferable in terms of easy adjustment of the blending.
Oil component X is selected from hardened coconut oil, palm kernel fractionated hardened oil, and palm kernel fractionated oil. At least one or more types of fat and oil component Y is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less. Contains fats and oils

  Transesterification methods include a method of specifically exchanging only fatty acids that bind to the 1- and 3-positions of triglycerides using an enzyme (lipase) (1,3-position-specific transesterification method), an enzyme or a metal catalyst ( For example, sodium methylate) can be used for random exchange (random transesterification) regardless of the bonding position. The transesterification in the present invention is preferably the latter random transesterification. This is preferable because more triglyceride species can be obtained, which is excellent in stabilizing the quality over a long period of time in chocolate without tempering.

  The transesterified oil and fat of the present invention can be used for chocolates. The usage-amount of the transesterified fat of this invention is 10-65 mass% with respect to the whole chocolate, Preferably it is 10-50 mass%, More preferably, it is 15-45 mass%. When the transesterified oil and fat of the present invention is less than 10% by mass, when used in coating applications, sharp mouth melting and bloom resistance, solidification speed and gloss after solidification, difficult to peel off from the coating when eaten, Such characteristics may not be obtained. If it exceeds 65% by mass, the above-mentioned characteristics can be obtained, but the chocolate flavor may become thin and a good flavor may not be obtained, and the oily feeling may become strong, which is not preferable.

  The chocolates mentioned here are not limited to chocolate, quasi-chocolate, and chocolate-based foods stipulated by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council. It also includes fat and oil processed foods using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat, hard butter and the like as ingredients.

The transesterified oil / fat of the present invention preferably satisfies all the following SFC%. When used for chocolates, it is preferable because it provides a characteristic that the mouth melts sharply and there is no after-remaining feeling.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 40 ° C is 2% or less

As a more preferred embodiment, the transesterified oil / fat of the present invention satisfies the following SFC% because (content of CN48 or more) / (content of CN28 or less) is 1.5 to 20.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 3% to 30%
SFC at 40 ° C. is 2% or less, however, CN48 or more: Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 48 or more,
CN28 or less: The triglyceride in which the total number of carbon atoms of the constituent fatty acid of the triglyceride in the oil or fat is 28 or less.

As a more preferred embodiment, the transesterified oil / fat of the present invention satisfies the following SFC% because the unsaturated fatty acid content is 1 to 6% by mass in the constituent fatty acid composition.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 65% -80%
SFC at 25 ° C is 50% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 5% to 30%
SFC at 40 ° C is 2% or less

  As fats and oils in chocolate, 30-70 mass% is preferable, More preferably, it is 40-60 mass%. If the oil and fat content is low, the viscosity of chocolates is too high and the coating operation may be difficult when used for coating applications. Moreover, when there is too much fat and oil, since a chocolate flavor will become thin and may become oily, it is unpreferable.

  As a manufacturing method of chocolates using the transesterified fats and oils of this invention, it can carry out in the procedure which manufactures general chocolates. Specifically, the transesterified oil and fat of the present invention is essential, and various powdered foods such as sugars, cocoa mass, cocoa butter, cocoa powder, and milk powder, and ingredients such as emulsifiers, fragrances, and pigments are appropriately selected, mixed, and rolled. And a conching process can be performed.

  For the chocolates using the transesterified oil and fat of the present invention, an emulsifier usually used for the production of chocolates can be used. Examples include polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, and polyglycerin condensed ricinoleic acid ester. You may use these in combination of 2 or more types.

  The preferred use of the transesterified oil of the present invention is a chocolate for coating. In the present invention, the coated chocolate is an oil-and-fat processed food in which fats and oils form a continuous phase, and examples thereof include coated chocolates for coating or covering the surface of confectionery, bakery products and the like.

  In the present invention, the composite food that is coated using coated chocolates is not particularly limited as long as it is a confectionery or bakery product. Examples of the confectionery include buns, steamed shochu, castella, and dorayaki. , Imagawa Yaki, Taiyaki, Kintsuba, Waffle, Chestnut Manju, Mooncake, Bolo, Yatsuhashi, Senbei, Karinto, Donut, Sponge Cake, Roll Cake, Angel Cake, Pound Cake, Baumkuchen, Fruit Cake, Madeleine, Cream Puff, Eclair, Examples include millefeuille, apple pie, tart, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, souffles, venezes, and confectionery with fruits and oils on bananas, apples, strawberries, etc. And The emissions, bread, hot dog bun, fruit bread, corn bread, butter rolls, hamburger buns, French bread, rolls, sweet buns, sweet dough, biscuits, muffins, bagels, croissants, Danish pastries, and flame can be exemplified. Although it can be used also for iced frozen desserts, the effect of the present invention is preferably obtained when used at room temperature.

  The covering chocolates using the transesterified oil and fat of the present invention are coated without tempering the molten covering chocolates, but the conditions for coating are from the melted state, after coating, the refrigeration temperature of 15 ° C. or less It is preferable to cool by heating and solidify quickly.

  Examples of the present invention will be described below to explain the present invention in more detail. In the examples, both% and part mean mass basis.

(Analysis method)
(Fatty acid composition analysis method by propylation)
Fatty acid composition of fats and oils is usually according to the method described in `` The Collaborative Study on the Enzymatic Analysis of Positional Distribution of Short- and Medium-chain Fatty Acids in Milk Fat Using Immobilized Candida Antarctica Lipase B '' reported by Yoshinaga et al. Propyl esterification instead of methyl esterification. The gas chromatographic analysis was performed according to the Japan Oil Chemistry Association standard oil analysis method.
(Triglyceride composition analysis method)
Measurement of the total number of carbon atoms of fatty acids constituting triglycerides in fats and oils was carried out according to the Japan Oil Chemists' Society 'standard oil analysis method 2.4.6 triacylglycerol composition (gas chromatographic method)'.
(SFC measurement method)
In the measurement of (SFC at each temperature) (solidification rate), SFC is measured according to IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR. The analyzer uses “minispec mq20” manufactured by Bruker.
(SFC Parallel measurements at each temperature)
In order to evaluate the dissolution properties, the fats and oils are held at 80 ° C. for 10 minutes, and then held at 60 ° C. for 30 minutes to completely dissolve the fats and oils and held at 0 ° C. for 1 hour to solidify. Further, SFC (solid fat content) is measured after holding at a predetermined temperature (10 ° C., 20 ° C., 20 ° C., 30 ° C., 35 ° C., 40 ° C.) for 30 minutes.
(Solidification speed)
Hold oil and fat at 80 ° C for 10 minutes, then hold at 60 ° C for 30 minutes to completely dissolve the oil and fat, stabilize at 20 ° C, and measure SFC (solid fat content) after 3 to 30 minutes To do.

  After adding 1.5 g of sodium methylate as a catalyst to 1.0 kg of raw material fat prepared at the ratio shown in Table 1, random transesterification was performed at 80 ° C. for 30 minutes, followed by washing / decolorization / Deodorization was performed to obtain N from fats and oils A. The results of analyzing the fatty acid composition according to the fatty acid composition analysis method are shown in Table 1. Table 2 shows the results of analyzing the triglyceride composition according to the triglyceride composition analysis method. In Table 1, the iodine value was expressed as IV.

(Evaluation of fatty acid composition analysis value)
Evaluation was made with the following numerical values (A) to (J).
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less.

(Consideration of Table 1)
-The transesterified oil of Example 1- Example 9 satisfy | fills all the numerical ranges of the said (A)-(J).
In Comparative Example 2, the content of palmitic acid was 38.8% and did not satisfy (G).
In Comparative Example 3, the content of stearic acid was 31.5% and did not satisfy (H). In addition, although satisfying (E), the content of saturated fatty acids having 20 or more carbon atoms was 0.6% by mass.
Comparative Example 1 did not satisfy the important (I), and did not satisfy (A), (D), and (E).
Comparative Example 4 did not satisfy the important (I) and did not satisfy (A), (D), (G), and (H).
Comparative Example 5 did not satisfy the important (I), and did not satisfy (A), (B), and (D).

(Evaluation of triglyceride analysis value)
1. Content of CN30 to CN38 is 20 to 50% by mass
2, Content of CN48 or more is 30% by mass or less 3, Content of CN48 or more / (Content of CN28 or less) is 20 or less

(Consideration of Table 2)
-Example 1- Example 9, Comparative Example 2-Comparative Example 3 satisfy | fill all the numerical ranges of said 1-3.
In Example 4, (content of CN48 or more) / (content of CN28 or less) is as low as 1.3, and there may be a relatively large amount of low melting point components.
-Comparative example 1 and Comparative example 4-Comparative example 5 did not satisfy | fill all said 1-3.

  The SFC at each temperature was measured according to the above (SFC at each temperature) measurement method, and the results are shown in Table 3.

(Evaluation of SFC%)
By satisfying all the following numerical ranges, it was used as an index of sharp melting characteristics.
・ SFC at 10 ℃ is 85% to 100%
・ SFC at 20 ℃ is 60% -80%
-SFC at 25 ° C is 45% to 70%
-SFC at 40 ° C satisfies 2% or less of all of the following numerical ranges, and is used as an index of more preferable sharp melting characteristics.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 3% to 30%
When the SFC at 40 ° C. satisfies the following numerical range of 2% or less, it was used as an index of a more preferable sharp melting characteristic.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 65% -80%
SFC at 25 ° C is 50% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 5% to 30%
SFC at 40 ° C is 2% or less

(Consideration of Table 3)
The sharp melting characteristics were obtained in Examples 1 to 9 that satisfy all the numerical ranges of the evaluation of the fatty acid composition analysis value and the evaluation of the triglyceride composition analysis value.
-35 degreeC SFC% of the comparative example 2 whose content of palmitic acid exceeds 38 mass% was 2.4%, and exceeded 2%.
-The 35 degreeC SFC% of the comparative example 3 whose stearic acid content exceeds 20 mass% was 2.2%, and exceeded 2%.
In Comparative Examples 1 to 5, sharp melting characteristics were not obtained.
-Except for Example 4, Examples 1 to 3 and Examples 5 to 9 satisfied more preferable sharp melting characteristics.
-Except Example 4, Example 8-Example 9, Example 1-Example 3, Example 5-Example 7 satisfy | filled the more preferable sharp melting characteristic.

  The results of measuring the solidification rate according to the above (solidification rate) measurement method are shown in Table 4.

(Consideration of Table 4)
In Examples 1 to 9, which satisfy the constituent requirements, the solid fat content after 10 minutes exceeded 20%, and good results were obtained.
In Comparative Example 1 containing a saturated fatty acid having 20 or more carbon atoms, the solid fat content after 10 minutes was as low as 13.3%, and the solidification rate required for hard butter was inferior.

(Evaluation of transesterified oil and fat by chocolate test)
It evaluated by the chocolate test using the transesterified fats and oils produced above, Examples 1 to 5, Example 7 to Example 9, and Comparative Examples 1 to 3.

(Preparation of non-esterified lauric fat / oil O)
95 parts of palm kernel oil (iodine number 17) and 5 parts of palm oil (iodine number 52) were mixed and extremely hardened, and then purified according to a conventional method to obtain a non-esterified lauric oil O. The C12 content was 46.7%, the iodine value was 1 or less, and the melting point was 43.4 ° C.

(Measuring method)
(Average particle size)
On the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, trade name “Digimatic Standard Outside Micrometer MDC-25PJ”), if the oil content is less than 50%, dilute with liquid oil and oil content 50-60 %), And the measurement surfaces are adhered to each other, and the particle size is measured in a state where the chocolates protrude from the measurement surface. The particle size was measured 5 times, and the average value of 3 measured values excluding the maximum and minimum values was defined as the average particle size.
(viscosity)
When the product temperature of chocolate is adjusted to 45 ° C. and the BM type viscometer (manufactured by Tokyo Keiki Co., Ltd.) is 10,000 cP or less, it is measured at No. 3 rotor and 12 rpm, and when it exceeds 10,000 cP, No. 4 Measured at a rotor, 12 rpm.

  Chocolate was prepared according to the formulation in Table 5. Trial production was carried out with the same composition except for the vegetable oil and fat part to be blended. Moreover, Table 5 shows the measured values of the chocolate prepared according to (Measurement Method).

(Evaluation criteria for mouth opening)
The mouthfeel of the chocolate produced according to the following evaluation criteria was evaluated. The evaluation results are shown in Table 6.
5 points: The mouth is very good and the rest is not felt.
4 points: The mouth is good and the rest is not felt.
3 points: The mouth is good and the rest is hardly felt.
2 points: Slightly uncomfortable, the rest is somewhat felt.
1 point: The mouth is bad and the rest is felt.

(Evaluation of bloom resistance)
After completely melting the chocolate, the temperature was adjusted to 50 ° C., about 15 g was filled in a plastic cup, and immediately cooled at 5 ° C. After solidifying overnight at 5 ° C., the mixture was allowed to stand overnight at 20 ° C., stored in a constant temperature incubator at 17 ° C., 20 ° C., and 25 ° C., and the change with time was observed. Table 7 summarizes the number of days that have passed since the start of the test until bloom occurred.

(Consideration of Table 6)
-Example 10-Example 17 had a better lipstick than the comparative example.
-Example 11- Example 17 had a further good lip.

(Consideration of Table 7)
-Example 10-Example 17 had the bloom tolerance equivalent to or greater than that of Comparative Example 1.
-Example 10- Example 12 and Example 14- Example 16 were excellent in bloom tolerance.
-Examples 11-12 and Examples 14-16 were further excellent in bloom tolerance.

(Comprehensive evaluation)
The chocolate was melted and the bloom resistance was comprehensively determined according to the following criteria. An overall rating of 3 or higher was accepted. The evaluation results are shown in Table 8.
5: Very good 4: Good
3: Slightly good 2: Slightly bad 1: Bad

(Consideration of Table 8)
-Example 10-Example 17 was excellent in comprehensive evaluation rather than the comparative example.
-Although Example 12-Example 13 and Example 17 have good meltability in a mouth, the bloom tolerance was inferior to Examples 11-14.
-Example 14 was excellent in bloom tolerance, but was inferior in melting in the mouth.
-Example 11 and Example 15- Example 16 were excellent in both mouth melting and bloom tolerance.
-Example 11 had good meltability in the mouth and further improved bloom resistance.

(Evaluation of transesterified oils and fats with chocolate for coaching)
Coaching chocolates were prepared according to Table 9. Evaluation was made in comparison with Comparative Example 9 using Comparative Example 1 which is a conventional product used for chocolate for coating.

(Evaluation method 2)
(1) Drying time evaluation After the chocolate was completely melted, it was adjusted to 50 ° C., covered with a commercially available snack pan, and evaluated by measuring the time until solidifying at room temperature (20-25 ° C.). This time is called drying time.
(2) Appearance evaluation (Gloss / Sweating)
After the chocolate product coated in (1) was stored at room temperature (20-25 ° C.) for half a day, gloss and sweating were evaluated by observing the surface condition.
(3) Texture evaluation (speech, peeling)
The chocolate product coated in (1) was stored at room temperature (20-25 ° C.) for half a day, and then eaten and evaluated for chocolate mouthfeel and peeling.
(4) Heat resistance evaluation (stickiness)
After the chocolate was completely melted, it was adjusted to 50 ° C., covered with a commercially available roll, solidified by cooling at 5 ° C. for 5 minutes, and stored at 30 ° C. for 48 hours, and then the stickiness of the surface was evaluated. Stickiness means adhesion to a finger when the finger touches the chocolate surface.

  The prototype chocolate according to (Evaluation Method 2) was coated on a bread and evaluated. Table 10 shows the evaluation results.

(Consideration of Table 10)
Both Example 18 and Comparative Example 9 quickly hardened at room temperature, and gloss, sweat resistance, peeling resistance, and heat resistance were good. In Example 18, the expression of chocolate taste at the time of eating was good because the mouth was good.

  INDUSTRIAL APPLICABILITY According to the present invention, it can be suitably used for transesterified fats and oils that exhibit sharp dissolution properties and oily foods using the transesterified fats and oils, particularly chocolate that does not perform tempering operations.

Claims (10)

Transesterified oil and fat satisfying all of the following (A) to (J).
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less. However, in the fatty acid composition analysis, the fatty acid is analyzed by propyl esterification. The transesterified fat / oil according to claim 1, wherein the transesterified raw fat / oil is a mixture of the following fat / oil component X and fat / oil component Y.
The fat and oil component X is one or more fats and oils and fat components Y selected from coconut oil, palm kernel oil and fats and oils processed from them, and the fat and oil containing 50% by mass to 100% by mass of palm stearin. The transesterified fat and oil according to claim 2, wherein the fat and oil component X and the fat and oil component Y are as follows.
The fat and oil component X is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less, wherein at least one type of oil and fat component Y selected from hydrogenated palm oil, palm kernel fractionated hardened oil and palm kernel fractionated oil. Contains fats and oils The transesterified oil and fat according to any one of claims 1 to 3, which satisfies all of the following SFC%.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 40 ° C is 2% or less The transesterified fat and oil according to any one of claims 1 to 4, which satisfies all of the following SFC%, wherein (content of CN48 or more) / (content of CN28 or less) is 1.5 to 20.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 60% -80%
SFC at 25 ° C is 45% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 3% to 30%
SFC at 40 ° C. is 2% or less, however, CN48 or more: Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 48 or more,
CN28 or less: Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 28 or less In any one of Claims 1-5 which satisfy | fills all the following SFC% whose unsaturated fatty acid content is 1-6 mass% in the constituent fatty acid composition of (I) of said Claim 1. The transesterified fat / oil described.
SFC at 10 ° C is 85% to 100%
SFC at 20 ° C is 65% -80%
SFC at 25 ° C is 50% to 70%
SFC at 30 ° C is 25% to 50%
SFC at 35 ° C is 5% to 30%
SFC at 40 ° C is 2% or less   The transesterified oil and fat according to any one of claims 1 to 6, which is used for chocolates. The manufacturing method of transesterified fats and oils characterized by using the raw material fats and oils which satisfy | fill all the following (A)-(J).
(A) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 90 to 99.5% by mass.
(B) In the constituent fatty acid composition, the content of the saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
(C) In the constituent fatty acid composition, the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass.
(D) In the constituent fatty acid composition, the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass.
(E) In the constituent fatty acid composition, the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less. (F) In the constituent fatty acid composition, the content of lauric acid is 20-50% by mass.
(G) In the constituent fatty acid composition, the content of palmitic acid is 20 to 38% by mass.
(H) In the constituent fatty acid composition, the content of stearic acid is 3 to 20% by mass.
(I) In the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass.
(J) In the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less. The method for producing transesterified fats and oils according to claim 8, wherein the transesterified raw material fats and oils are a mixture of the following fat and oil components X and fat and oil components Y.
The fat and oil component X is one or more fats and oils and fat components Y selected from coconut oil, palm kernel oil and fats and oils processed from them, and the fat and oil containing 50% by mass to 100% by mass of palm stearin. The method for producing a transesterified oil and fat according to claim 8 or 9, wherein the fat and oil component X and the fat and oil component Y are as follows.
The fat and oil component X is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less selected from at least one oil and fat component Y selected from hydrogenated palm oil, palm kernel fractionated hardened oil and palm kernel fractionated oil. Contains fats and oils