JP6534512B2 - Hard butter manufacturing method - Google Patents

Description

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

  SMS (1,3 saturated-2 mono unsaturated triglycerides) is abundantly contained in cocoa butter, shea butter, illipe fat, palm oil etc., and fats and oils containing a high concentration of SMS have the property of melting rapidly around body temperature As it is shown, it is widely used as a hard butter in foods, medicines, cosmetics and the like for which good mouthfeel is required such as temper type chocolate and cream.

  However, vegetable fats and oils that can be used alone as hard butter, such as cocoa butter and iripe fat, containing 85 to 95% by mass of SMS, are very expensive, have problems with low production, and have problems with climate and geopolitics. There are big problems such as the influence of the chemical influence on the yield.

  Therefore, it is widely practiced to produce hard butter using palm oil widely produced as an oil resource plant although SMS content is considerably low at 22 to 60% by mass.

  The main component of SMS of this palm oil is 1,3-dipartoyl-2-oleoyl glycerol (POP), and the middle melting point fraction (PMF) when palm oil is subjected to two-stage fractionation is a POP-enriched hard butter Are widely used as fats and oils for chocolate. However, palm oil contains about 1 / (3), 2-dipalmitoyl-3 (1) -oleoyl glycerol (PPO), which is an isomer of POP, as about POP / PPO = 87: 13 to 82: 18. And the ratio of PMF obtained by fractionating palm oil hardly changes.

  Here, it is known that temper-type chocolate using a palm middle melting point portion in which PPO is reduced improves mold peeling property at the time of tempering, improves snap property of the obtained chocolate, and becomes more preferable physical properties. (Non-Patent Document 1).

  Therefore, as a method of obtaining palm mid-melting point with reduced PPO, a method of performing transesterification with a 1,3-specific lipase to palm mid-melting point (patent documents 1 and 2), dry fractionation of palm oil and The method (patent document 3) which combines solvent fractionation in multiple stages is known. However, in the method using a 1,3 specific lipase, tripalmitin (PPP) and dioleoyl-palmitoyl glycerol (POO, OPO) are newly by-produced by transesterification, and the meltability in the mouth, which is a characteristic of the middle melting point of palm, is good. It was necessary to remove these triglycerides by a fractionation operation after transesterification because In addition, the method of combining dry fractionation and solvent fractionation in multiple stages has a problem that the production efficiency is low, and the yield of the targeted palm mid-melting point is greatly reduced.

  In addition, when dry fractionation of palm fractionated soft part oil (palm olein), the method of obtaining palm fractionated oil with low SSS content and high SUS content is introduced by heating the resulting crystal part under pressure and causing perspiration. (See Patent Document 4). However, in the method described in Patent Document 4, the crystallization conditions of the slurry are not appropriate, and therefore, the grain size distribution and the crystal form have difficulty in separating the liquid part, the problem of low yield and the long pressure sweating time There was a problem that efficiency was bad, such as the problem of becoming too bad. Furthermore, since it is a liquid part after perspiration that is shown as a low SSS content and a high SUS content fraction in Patent Document 4, the dioleoyl-palmitoyl glycerol (POO, OPO) content is slightly high, and the temperature resistance and There is a problem that the snap property is a little bad, or it is necessary to raise the temperature continuously during sweating, or to raise the temperature in multiple stages to separate the medium melting point part, and there is also a problem that the operation is complicated there were. For this reason, the method for producing hard butter has been required to be further improved.

JP 11-169191 A Revised 2008-010543 JP 2000-336389 A Revised 2006-12347

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

  Therefore, the object of the present invention is to use SMS-based and SMS-content in S2M while using palm based fats and oils with low SMS (1,3 saturated-2 mono-unsaturated triglyceride) content and SMS content in S2M as raw material fats and oils An object of the present invention is to provide a manufacturing method for efficiently obtaining high hard butter.

As a result of various investigations 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 mono unsaturated triglycerides), dissolved and then cooled. A crystallized slurry having a crystal content of more than 21% is obtained, which 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 obtained. The crystal part 2 obtained by separating and removing is SMS content and SMS content in S2 M (Trigeride in which two saturated fatty acids and one monounsaturated fatty acid are combined) exhibiting excellent characteristics as hard butter Found out.
That is, according to the present invention, a palm-based oil and fat containing 20 to 60 mass% of SMS (1,3 saturated-2 mono-unsaturated triglyceride) is dissolved and then cooled to obtain a crystallized 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 and sweated under pressure to separate and remove the liquid part 2 to obtain the crystal part 2 in which the SMS is concentrated. The present invention provides a method for producing hard butter characterized by

  According to the method for producing hard butter of the present invention, it is possible to efficiently produce hard butter which can be obtained a chocolate having a good peeling at the time of tempering and an excellent snap property.

Hereafter, the manufacturing method of the hard butter of this invention is explained in full detail.
First, the palm based fat and 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 mono-unsaturated triglyceride). The palm oil fat used in the present invention preferably 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, and more preferably 83 to 83%. It is 87 mass%. When the SMS content in the palm-based fat and oil is less than 20% by mass, the liquid portion contained in the crystal part 2 increases, and the SMS in the crystal part 2 is not sufficiently concentrated. In addition, when the SMS content in S2M of palm based fat and oil is less than 82 mass%, SSM (1, 2 saturation-3 mono unsaturated triglycerides) contained in crystal part 2 increases and SMS of crystal part 2 is sufficiently It is not concentrated. In the method of the present invention, if the content of SMS in palm oil is more than 60 mass% and / or the content of SMS in S2M of palm oil is more than 88 mass%, the preparation of the crystallized slurry or the liquid crystal part and liquid state In addition to the difficulty of separating parts, while using palm fats and oils with low SMS content and SMS content in S2M as raw material fats and oils, hard butter with high SMS content and SMS content in S2M is efficiently obtained It will not meet the purpose of the present invention. In addition, as palm oil fats and oils, palm oil and its fractionated oil, slightly hydrogenated oil, or transesterified fats and oils can be mentioned.

  In the present invention, the above-mentioned fats and oils are first dissolved. The temperature at which the above-mentioned oil and fat are dissolved varies depending on the oil and fat used, and is not particularly limited as long as it is a temperature at which the oil and fat are dissolved. Preferably, the raw oil is sufficient so that crystallization history (crystal memory) does not remain. Heat to dissolve. Specifically, the heat dissolution temperature and the dissolution time are 60 ° C., 30 minutes or more, preferably 70 ° C., 30 minutes or more.

  Next, the melted fat and oil is cooled to form a crystallized slurry having a crystal amount (solid fat content: SFC) of more than 21%, preferably 23% or more, and more preferably 23 to 27% by mass. If the amount of crystals is 21% or less, SSS contained in the finally obtained crystal part 2 becomes high, and deterioration of the mouth gets worse. If the amount of crystals is more than 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 above-mentioned crystallized slurry contain β prime type crystals. When the crystals of the above-mentioned crystallization slurry do not contain the β prime type crystals and contain only the β type crystals, the inclusion of the liquid portion inside the crystal is large, and the SMS content of the obtained crystal part 2 can not be increased.

  Whether or not the fat crystals contain β prime type can be determined by an X-ray diffractometer. Specifically, the short face distance of fat crystals is measured in the range of 2θ: 17 to 26 °, and a diffraction peak corresponding to the face distance of 4.5 to 4.7 Å is detected, and 4.1 to 4 If no strong diffraction peaks corresponding to an interplanar spacing of 3 Å and 3.8 to 3.9 Å are detected, it is judged that the crystal form consists only of β form and does not contain β prime form. If strong diffraction peaks corresponding to 4.1-4.3 Å and 3.8-3.9 Å spacing are detected and no diffraction peaks corresponding to 4.5-4.7 Å spacing are detected. And β-primed crystals only and not judged to contain β-type crystals. When β type and β prime type are mixed, the ratio of peak intensity 1 corresponding to 4.1 to 4.3 Å and peak intensity 2 corresponding to 4.5 to 4.7 Å (peak intensity 1 / peak intensity 2 ) Should be 0.5 or more, preferably 0.9 or more.

  It is preferable that the crystal of fat and oil contained in the above-mentioned crystallized slurry is formed by aggregation of fine crystals to form a sphere, and it is preferable that the crystal of oil and fat substantially consists of crystals having a particle diameter of 120 to 1000 μm. That is, in the particle size distribution (volume basis), at least 99% of fat 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 crystals on a volume basis It is preferable that it is 1 mass% or less of, and it is desirable not to contain it more preferably. If the crystal having a diameter of less than 120 μm is more than 1%, it may be difficult to increase the SMS content of the obtained crystal part 2.

  It will not be specifically limited if it is a crystallization method used for dry fractionation as a cooling method for cooling the melted said palm oil fat and obtaining crystallization slurry, for example, (1) It cools, stirring. Method of crystallization, (2) Method of cooling crystallization while standing, (3) Method of cooling crystallization while stirring, and further cooling crystallization while standing, (4) crystal cooling while standing After conversion, the method of fluidization by mechanical stirring can be mentioned.

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

In the present invention, addition of a seed crystal at the time of cooling is preferable in that generation of a crystal 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 cool by the method of said (1) or (3), and to add at the time of cooling until it becomes below melting | fusing point of the said fats and oils used as a raw material.
Specifically, while slowly stirring the melted palm oil fat, cool to 14 to 25 ° C., preferably 16 to 25 ° C., add seed crystals, and further cool to 14 to 19 ° C. for 30 minutes to 80 minutes. It is preferable to hold for time, preferably for 10 to 70 hours.

Next, the crystallized slurry is separated into a crystal part 1 and a liquid part 1.
Natural filtration, suction filtration, squeezing filtration, centrifugation, etc. can be used as a method of separating the above crystallized slurry into the crystal part 1 and the liquid part 1, but in the present invention, the machine used is minimized. In order to reduce the size and perform the sorting operation simply, a pressing filter capable of pressing and sorting, a pressing press using a filter press (membrane filter), a belt press or the like is preferable.

  The preferred pressure for squeezing filtration is 0.2 MPa or more, more preferably 0.5 to 5 MPa, and still more preferably 2 to 4 MPa. The pressure at the time of pressing is preferably raised gradually from the initial stage of pressing to the final stage of pressing, and the rate of increase in pressure is 1 MPa / min or less, preferably 0.5 MPa / min or less, more preferably 0.1 MPa / min or less It is. When the pressure rate is higher than 1 MPa / min, the SMS content of the finally obtained crystal part 2 may be reduced.

  In addition, in order to increase the yield of the crystal part 2, the ratio of the crystal part 1 and the liquid part 1 to be obtained is the mass ratio of crystal part 1: liquid part 1 = 10: 90- It is preferable to carry out so as to be 60:40, more preferably 15:85 to 55:45, still more preferably 20:80 to 45:55.

  The size of the fat crystals of the crystal part 1 to be obtained is substantially the same as the size of fat crystals contained in the above-mentioned crystallization slurry.

Next, the crystal part 1 obtained by the above-mentioned fractionation of the crystallized slurry is heated under pressure to cause perspiration to be separated into a crystal part 2 and a liquid part 2.
Perspiration is a method of dissolving a part of the crystal by heating the crystal part and purifying the crystal part by separating the liquid part in parallel, but in the present invention, it is heated to sweat under pressure. The point is different. The amount of crystals in the crystal part can be kept high by separating and removing the liquid part generated by sweating for a while by heating under pressure and perspiration, and the structure of the crystal part can be kept strong and in a pressure resistant state. it can. Further, by keeping the amount of the liquid portion in the crystal part small, the solid-liquid equilibrium is biased to the solid side, so that there is an advantage that the dissolution amount of the crystal part can be minimized.
And by heating under pressure and causing perspiration, it is possible to obtain a crystal part 2 having a higher separation efficiency and a higher purity as compared with the conventional perspiration operation.

  The pressure applied in perspiration operation is preferably 0.02 to 2 MPa, preferably 0.1 to 2 MPa, more preferably 0.1 to 1.5 MPa, and still more preferably 0.1 to 1 MPa. If the pressure is less than 0.1 MPa, the separation of the liquid portion at the time of sweating becomes insufficient, and it is not possible to obtain the crystalline portion 2 having a high SMS content. When the pressure is more than 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 be deteriorated.

  The heating in the perspiration operation is performed at a temperature higher than the crystallization temperature and lower than the temperature at which the crystals completely dissolve, but preferably observed when the crystal part 1 obtained by filtration squeezing is melted by DSC The temperature is 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 sorting process, since the perspiration is heated while being pressurized as described above and the sorting is performed, a squeezing filter capable of simultaneously applying pressure and sorting, a press that can pressurize (membrane filter), a belt press, etc. The press filtration used is preferred.

  The heating temperature may be increased in multiple stages or continuously from the beginning to the end of the perspiration process when heating and sweating while pressurizing the crystal part 1 described above, but in the present invention, such temperature control It is possible to obtain a crystalline part 2 high in SMS content and SMS content in S2M even without performing.

  The above fractionation is preferably carried out so that the ratio of the liquid portion 2 to the crystal portion 2 obtained by the fractionation is, in mass ratio, liquid portion 2: crystal portion 2 = 70: 30 to 5:95 More preferably, fractionation is performed so that liquid part 2: crystal part 2 = 50: 50 to 10: 90, and most preferably 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 easily dissolved in the liquid part 2 in the process of perspiration, so it becomes easy to separate the crystal part 2 and the liquid part 2 from each other. In addition, if the ratio of the crystal part 2 is more than 95, it is easy to increase the heating temperature when heating and perspiring while squeezing the crystal part 2 because 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 obtained in this manner has the SMS content and the SMS content in S2M increased as compared with the palm based fat and oil used as the raw material, and can be preferably used as a hard butter.
The SMS content of the crystal part 2 in this case is preferably 63% by mass to less than 75% by mass, more preferably 67% by mass to less than 75% by mass, still more preferably 70% by mass to less than 75% by mass The SMS content in S2M of 2 is preferably 87 to 98% by mass, more preferably 90 to 98% by mass, and still more preferably 91 to 98% by mass. If 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 if the SMS content in S2M of the crystal part 2 is less than 87% by mass When it is used as a butter, the mold peels and snaps at the time of tempering become insufficient.

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

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited in any way by these examples.

Example 1
2 kg of deoxidized / bleached palm olein (iodine value 56, acid value 0.1) was placed in a jacketed glass crystallization tank, and dissolved by heating at 70 ° C. for 40 minutes so that no crystallization history (crystal memory) remained. The palm olein had an SSS content of 0.5% by mass, an SMS content of 24.1% by mass, and an SMS content in S2M of 84.4% by mass.
This palm olein is used as a raw material fat and oil and cooled at 18 ° C. for 2 hours while being stirred at 40 rpm using a paddle-type stirring blade (seed crystals after dissolving palm stearin in liquid oil at 10% and standing at room temperature) The reaction mixture was added to 0.1%, cooled to 17 ° C. over 40 hours, and held for 20 hours to obtain a crystallized slurry. The amount of crystals in the crystallized slurry was examined to find that the solid fat content (SFC) was 24.8%. Moreover, when the particle size distribution of this crystallization slurry was investigated, it was in the range of 350-800 micrometers, and the crystal | crystallization less than 120 micrometers in diameter was not contained. 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, the crystallized slurry is filtered and separated using a membrane filter (a squeezable filter press) in a thermostatic chamber adjusted to 17 ° C., and then squeezed at 3 MPa to obtain liquid portion 1 (1475 g, yield 74 mass%) And crystal part 1 (517 g, yield 26 mass%) were obtained.
The onset temperature of the crystal part 1 by DSC (differential scanning calorimeter) was 25 ° C., and the offset temperature was 48 ° C.
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 held for 3 hours for elution, and the liquid part 2 (91 g, yield 18%) and membrane filter press Crystal part 2 (418 g, 82% yield) remaining as internal crystals was obtained. The crystal part 2 had an SSS content of 2.3% by mass, an S2M of 78.6% by mass, an SMS content of 72.2% by mass, and an SMS content in S2M of 91.8% by mass.

Example 2
Using the same raw material fats and oils as Example 1, it cooled to 15 degreeC for 2 hours, and it hold | maintained for 48 hours, stirring at 40 rpm using the paddle type stirring blade, and the crystallization slurry was obtained. When the crystallization amount of the crystallization slurry was examined, the solid fat content (SFC) was 25.1%. Moreover, when the particle size distribution of this crystallization slurry was investigated, the particle size distribution was in the range of 200-1000 micrometers, and the crystal | crystallization less than 120 micrometers in diameter was not contained. The crystal form was β form and no peak of β prime was observed.
After that, the crystallized slurry is filtered and separated using a membrane filter (a squeezable filter press) in a thermostatic chamber adjusted to 15 ° C., and then squeezed at 3 MPa to obtain liquid part 1 (895 g, yield 45 mass%) And crystal part 1 (1094 g, yield 55% by mass) were obtained.
The onset temperature of the crystal part 1 by DSC (differential scanning calorimeter) was 19 ° C., and the offset temperature was 40 ° C.
The obtained crystalline part 1 was heated to 28 ° C. in 1 hour while being pressurized to 0.7 MPa in the membrane filter and held for 3 hours for elution, and the liquid part 2 (507 g, yield 57%) and membrane filter press Crystal part 2 (382 g, 43% yield) remaining as internal crystals was obtained. The crystal part 2 had an SSS content of 2.1%, an S2M 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 material fats and oils as in Example 1, using a paddle type stirring blade and cooling at 19 ° C for 2 hours while stirring at 40 rpm, add 0.1% of seed crystals (the same as in Example 1), Hold for 64 hours to obtain a crystallized slurry. The amount of crystals in the crystallized slurry was examined, and the solid fat content (SFC) was 21.6%. Moreover, when the particle size distribution of this crystallization slurry was investigated, the particle size distribution was in the range of 120-750 micrometers, and the crystal | crystallization less than 120 micrometers in diameter was not contained. 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.
After that, the crystallized slurry is filtered and separated using a membrane filter (a squeezable filter press) 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) were obtained. The onset temperature of the crystal part 1 by DSC (differential scanning calorimeter) was 25 ° C., and the offset temperature was 49 ° C.
The crystal part 1 thus obtained 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 Crystalline portion 2 (415 g, yield 88%) remaining as internal crystals was obtained. The crystalline part 2 had an SSS content of 4.2%, an S2M of 73.8% by mass, an SMS content of 65.7% by mass, and an SMS content in S2M of 89% by mass.

Example 4
Using the same raw material fats and oils as Example 1, it cooled to 17 degreeC for 2 hours, stirring at 40 rpm using a paddle type stirring blade, and hold | maintaining for 72 hours, and the crystallization slurry was obtained. The amount of crystals in the crystallized slurry was examined, and the solid fat content (SFC) was 24.6%. Further, when the particle size distribution of the crystallized 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, the crystallized slurry is filtered and separated using a membrane filter (a squeezable filter press) in a thermostatic chamber adjusted to 17 ° C., and then squeezed at 3 MPa to obtain liquid portion 1 (1118 g, yield 56 mass%) And crystal part 1 (879 g, yield 44% by mass) were obtained.
The onset temperature of the crystal part 1 by DSC (differential scanning calorimeter) was 24 ° C., and the offset temperature was 48 ° C.
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 for elution, and the liquid part 2 (332 g, 38% yield) and membrane filter press Crystal part 2 (543 g, yield 62%) remaining as internal crystals was obtained. The 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 in S2M of 88.6% by mass.

Comparative Example 1
Using the same raw material fats and oils as Example 1, it cooled to 18 degreeC for 2 hours, stirring at 40 rpm using a paddle type stirring blade, and hold | maintaining for 65 hours, and the crystallization slurry was obtained. When the crystallization amount of the crystallization slurry was examined, the solid fat content (SFC) was 20%. Further, when the particle size distribution of the crystallized 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 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 0.8.
Thereafter, the crystallized slurry is filtered and fractionated using a membrane filter (a squeezable filter press) in a thermostatic chamber adjusted to 18 ° C., and then squeezed at 3 MPa to obtain liquid portion 1 (yield: 78 mass%) and crystals Part 1 (yield 22% by mass) was obtained.
The onset temperature of the crystal part 1 by DSC (differential scanning calorimeter) was 24 ° C., and the offset temperature was 48 ° C.
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 for elution, and the liquid part 2 (10% yield) and the inside of the membrane filter press Crystalline portion 2 (yield 90%) remaining as crystals was obtained. The SSS content of 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 parts 2 obtained in the above Examples 1 to 4 and Comparative Example 1 as hard butter, chocolate was produced by the following production method using the composition described in Table 1. The obtained chocolate was subjected to sensory evaluation (mouth melting) and snap property evaluation according to the following evaluation criteria, and the results are shown in Table 2.
<Blending of chocolate>

<Manufacturing method of chocolate>
The above hard butter composition, cocoa butter and cocoa mass were heated at 55 ° C. to dissolve, and whole milk powder, sugar and lecithin were kneaded to form a paste, rolled and then conching to obtain 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 (mouth melting)
溶 け Very good mouth melt.
○ Good.
△ Slightly poor.
X Bad.
Snap property evaluation criteria ◎ Has refreshing snap property and is extremely good ○ Good.
△ Slightly poor.
X Sticky and bad.

From the above results, in the crystal part 2 obtained in Examples 1 to 4, the SMS content is as high as 63.1 to 72.2% by mass, and the SMS content in S2M is also as high as 88.6 to 91.8% by mass. Moreover, it is understood that the SSS content is as low as 1.8 to 4.2% by mass and suitable as a hard butter.
In particular, the chocolate obtained using the crystal part 2 of Example 1 as a hard butter in which seed crystals are added and the crystal amount of the crystallization slurry is 23% by mass or more is excellent in both mouth melting and snap property. I understand that
On the other hand, the crystal part 2 of Comparative Example 1 obtained with the crystallization amount of the crystallized slurry being 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 (6)

After dissolving palm based fat and oil containing 20 to 60 mass% of SMS (1,3 saturated-2 mono unsaturated triglyceride), it is cooled to obtain a crystallized slurry having a crystal content of 23 to 27%, which is a crystal part The liquid portion 2 is separated and removed by heating and sweating the obtained crystal portion 1 under pressure, and the SMS content is 63% by mass or more and less than 75% by mass. And a method of producing a hard butter to obtain a crystalline part 2 having an SMS content of 87 to 98% by mass in S2M (triglyceride in which two saturated fatty acids and one monounsaturated fatty acid are combined) ,
The above-mentioned palm oil and fat is palm olein,
A method for producing hard butter, wherein seed crystals are added at the time of cooling, and further cooling is performed to obtain the crystallized slurry .   The method for producing hard butter according to claim 1, wherein the SMS content in S2M of the palm based fat and oil is 82 to 88% by mass.   The method for producing a hard butter according to claim 1 or 2, wherein the crystals of the crystallization slurry contain β prime crystals.   The crystals of the crystallization slurry substantially consist of crystals having a particle diameter of 120 to 1000 μm, and crystals having a particle diameter of less than 120 μm are 1% or less on a volume basis. The method for producing hard butter as described in.   The method for producing a hard butter according to any one of claims 1 to 4, wherein the pressurization is performed at 0.02 to 2 MPa. The hard butter obtained by the manufacturing method as described in any one of Claims 1-5 .