JP7043190B2 - Non-tempered hard butter composition - Google Patents

Description

The present invention relates to a non-tempered hard butter composition.

Conventionally, in order to obtain an oil-based confectionery having better physical properties than an oil-based confectionery made only of cocoa butter (hereinafter, may be referred to as CB), which is the fat and oil content of cocoa beans, it is made from fats and oils other than CB. It is widely known to produce oil-based confectionery by using cocoa butter in combination with confectionery oil and fat called hard butter. Hard butter is classified into tempered hard butter and non-tempered hard butter according to its use and usage.
Non-tempered hard butter, which does not require a tempering operation, which is a technique for adjusting the crystal state of fats and oils in the manufacturing process, is widely used because it can improve workability and storage stability.

On the other hand, while tempering is not required, the disadvantage of non-tempered hard butter is that oil-based confectionery using non-tempered hard butter cannot increase the CB content in the fat and oil.

For oil-based confectionery such as chocolate, the more the CB content is increased, the stronger the preferable cacao flavor is obtained. However, in the case of producing oil-based confectionery such as chocolate using non-tempered hard butter, if the CB content in the oil-based confectionery is increased, coarse oil-and-fat crystals and the like are generated, and white spots called bloom are formed. It is easily generated and easily spoils the appearance of oil-based confectionery, and also tends to spoil the flavor and texture. Therefore, it has been known that oil-based confectionery using non-tempered hard butter can generally contain only about 5 to 15% by mass of cocoa butter.

Further, when an oil-based confectionery having a high CB content is produced using conventional non-tempered hard butter, the obtained oil-based confectionery lacks the heat resistance required for distribution at room temperature. It was also known that the "sweat" phenomenon and the deterioration of quality such as bloom caused by the above occurred.

Therefore, for the purpose of enhancing the cacao flavor of oil-based confectionery such as chocolate using non-tempered hard butter, a study to increase the CB content in oil-based confectionery containing non-tempered hard butter, that is, non-tempered type Studies to enhance the compatibility between hard butter and CB have been conducted together with studies for suppressing the occurrence of the bloom phenomenon.
At the same time, from the viewpoint of product distribution, studies are being conducted on non-tempered hard butter that can produce oil-based confectionery that suppresses the "sweat" phenomenon and the generation of bloom even when stored at room temperature. I came.

Further, in recent years, when examining hard butter having the above-mentioned functions, a hard butter composition containing a large amount of trans-type unsaturated fatty acid, which may have a health effect, in the constituent fatty acid composition, which has been conventionally seen, and an unpleasant one. Studies are underway to use non-tempered hard butter, which is a low trans fatty acid type and has a low content of lauric acid, rather than a hard butter composition containing a large amount of lauric acid, which tends to produce a high soapy flavor, in the constituent fatty acid composition. ..

For example, Patent Documents 1 to 3 disclose low-trans / low-laurin-type non-tempered hard butter in which the contents of trans-unsaturated fatty acids and lauric acid in the constituent fatty acids are reduced.

However, the hard butter disclosed in Patent Documents 1 and 2 could not increase the CB content in the oil-based confectionery (chocolate), and the cacao flavor of the oil-based confectionery was not sufficient.
Further, the non-tempered hard butter disclosed in Patent Document 3 has a high CB content in the fat and oil contained in the oil-based confectionery, and has heat resistance. However, when preparing the non-tempered hard butter described in the same document, it is necessary to mix USU fat and SSU fat separately manufactured, and when each fat is manufactured, various animal and vegetable fats and oils are used. Since it is necessary to carry out transesterification with fatty acids and / or fatty acid lower alcohol esters, respectively, and to remove fatty acids and fatty acid alcohol esters, the process for producing hard butter is complicated. Therefore, there has been a demand for non-tempered hard butter that can be manufactured by a simpler method.

WO2011 / 138918 WO2012 / 002373 Japanese Unexamined Patent Publication No. 2016-140313

An object of the present invention is to provide the following non-tempered hard butter.
(I) Non-tempered hard butter that is substantially free of trans-type unsaturated fatty acids and lauric acid (ii) A non-tempered non-tempered type that can contain a high amount of CB in oil-based confectionery and has high CB compatibility. Hard butter (iii) Non-tempered hard butter that can impart heat resistance to oil-based confectionery that can be distributed at room temperature (iv) Non-tempered hard butter that can impart bloom resistance to oil-based confectionery

From the studies by the inventors, it is clear that the above-mentioned problems can be solved by a non-tempered hard butter composition that satisfies all of the following conditions (1) to (3) and is a low trans fatty acid type. It became.
(1) The mass ratio (St / P) of stearic acid (St) and palmitic acid (P) in the constituent fatty acid composition is 0.8 to 1.5.
(2) The content ratio (SSU / S2U) of SSU triglyceride (1,2-disaturated-3-monounsaturated triglyceride) in S2U triglyceride (disaturated monounsaturated triglyceride) is 0.5 to 0.8. ..
(3) The content of triglyceride having a partition number (PN) of 50 to 54 is 45 to 60% by mass.
The present invention is based on this finding.

According to the non-tempered hard butter composition of the present invention, since the trans-type unsaturated fatty acid and the lauric acid are substantially free, there are concerns about the health effects of the trans-type unsaturated fatty acid on the human body. It solves the problems of conventional hard butter compositions, such as the generation of unpleasant soapy flavors.
Further, according to the non-tempered hard butter composition of the present invention, a higher amount of CB can be blended in the oil-based confectionery as compared with the conventional non-tempered hard butter, so that the cacao flavor is better. You can get oily confectionery.
Further, according to the non-tempered hard butter composition of the present invention, even if a high amount of CB is added, heat resistance and bloom resistance that can be distributed at room temperature can be imparted to the oil-based confectionery, so that the obtained oil-based confectionery can be obtained over time. It is possible to suppress changes in physical properties and appearance.

Hereinafter, the present invention will be described in detail.
Hereinafter, the non-tempered hard butter composition of the present invention (hereinafter, also referred to as the hard butter composition of the present invention) will be described in detail based on a preferred embodiment.
In the present invention, "substantially free of lauric acid" means that the content of fatty acid having 6 to 12 carbon atoms in the constituent fatty acid composition of the hard butter composition is less than 5% by mass, preferably less than 3% by mass. It shall indicate that. Further, in the present invention, "low trans fatty acid type" means that the trans type unsaturated fatty acid is substantially not contained, and "substantially free of the trans type unsaturated fatty acid". It is intended to show that the content of trans-type unsaturated fatty acid in the constituent fatty acid composition of the hard butter composition of the present invention is less than 5% by mass, preferably less than 3% by mass. Further, in the present invention, "normal temperature" means 25 ° C.

First, the mass ratio of stearic acid and palmitic acid under the condition (1) will be described.
The hard butter composition of the present invention has a mass ratio (St / P) of the content of stearic acid (St) to 1 part by mass of palmitic acid (P) in the constituent fatty acid composition of 0.8 to 1.5. is necessary.
When St / P is less than 0.8, when an oil-based confectionery is prepared using the hard butter composition of the present invention, the prepared oil-based confectionery has poor heat resistance and bloom resistance is lowered. Further, when St / P is more than 1.5, the melt-in-the-mouth of the prepared oil-based confectionery deteriorates.
In the hard butter composition of the present invention, the St / P value in the constituent fatty acid composition is preferably 0.85 to 1.4, more preferably 0.9 to 1.3, and most preferably 1. It is 0 to 1.2.

In the hard butter composition of the present invention, the sum of the content of stearic acid and the content of palmitic acid is 95% by mass or more of the content of saturated fatty acid in the constituent fatty acid composition of the hard butter composition. preferable.
When the hard butter composition contains a large amount of short-chain fatty acids having a carbon number less than that of palmitic acid, such as lauric acid and myristic acid, the soapy flavor is easily generated and the flavor is easily impaired as described above. Further, when a large amount of long-chain fatty acid having a carbon number exceeding the carbon number of stearic acid such as arachidic acid and behenic acid is contained, an oil-based confectionery having heat resistance that can be distributed at room temperature can be obtained, but melting in the mouth deteriorates. Cheap. Constituents of hard butter composition By setting the content of stearic acid and palmitic acid in the saturated fatty acid in the fatty acid composition to 95% by mass or more, the hard has good flavor and melt in the mouth, and has heat resistance that can be distributed at room temperature. It is preferable because a butter composition can be obtained.

The hard butter composition of the present invention preferably contains palmitic acid in an amount of 25 to 35% by mass, more preferably 27 to 32% by mass, in the constituent fatty acid composition. If the content of palmitic acid in the constituent fatty acid composition is out of the above range, the appearance and texture are likely to be impaired over time, and it may be difficult to increase the content of cocoa butter in the fats and oils in the oily confectionery.

The hard butter composition of the present invention preferably contains 27 to 37% by mass of stearic acid, more preferably 29 to 35% by mass, in the constituent fatty acid composition. When the content of stearic acid in the constituent fatty acid composition is less than 27% by mass, it is difficult to obtain an oil-based confectionery having bloom resistance and heat resistance that can be distributed at room temperature. Further, when the content is more than 37% by mass, the hard butter composition tends to have an excessively hard physical characteristic, the melting in the mouth required for oil-based confectionery is easily impaired, and the bite tends to be too hard.

The content of fatty acids such as stearic acid and palmitic acid in the constituent fatty acid composition of the hard butter composition of the present invention is, for example, "Standard oil and fat analysis test method established by the Japan Oil Chemists' Society 2.4.2.3-2013". It can be measured by the capillary gas chromatograph method with reference to "Standard Fatty Acid Analysis Test Method 2.4.4.3-2013 established by the Japan Oil Chemists' Society".

Next, the condition (2) will be described.
In the hard butter composition of the present invention, the content ratio of SSU triglyceride (1,2-disaturated-3-monounsaturated triglyceride) in S2U triglyceride (disaturated monounsaturated triglyceride) is 0.5 to 0.8. It is necessary to be. In addition, S means saturated fatty acid and U means unsaturated fatty acid.
When the content ratio of SSU triglyceride in the S2U triglyceride in the hard butter composition is outside the above range, the content ratio of cocoa butter in the fat and oil of the oil-based confectionery is in the range described later without causing bloom over time. Therefore, the problem of the present invention cannot be solved.
From the viewpoint of further enhancing the compatibility with cocoa butter, in the hard butter composition of the present invention, the content ratio of SSU triglyceride in S2U triglyceride is preferably 0.55 to 0.75, preferably 0.6 to 0. It is more preferably 0.7, and particularly preferably 0.63 to 0.7.

The hard butter composition of the present invention preferably contains S2U triglyceride in the range of 50 to 75% by mass, preferably 55 to 70% by mass, from the viewpoint of achieving both heat resistance that can be distributed at room temperature and good melting in the mouth. It is more preferable to contain it in the range of.

Further, the hard butter composition of the present invention has a content of SU2 triglyceride, which is gradually dissolved during storage at room temperature, in order to suppress the phenomenon of "sweat" and the generation of bloom during storage at room temperature. It is preferably from 22% by mass, more preferably from 18 to 21% by mass.
If the content of SU2 triglyceride is less than 17% by mass, it tends to impair melting in the mouth, and if it exceeds 22% by mass, a "sweat" phenomenon or bloom is likely to occur during storage at room temperature. The content of U3 triglyceride in the hard butter composition of the present invention is preferably less than 5% by mass.

The content of S2U triglyceride, SSU triglyceride and U3 triglyceride in the hard butter composition of the present invention can be measured, for example, by triglyceride molecular species analysis performed by reverse phase HPLC. This reverse phase HPLC can be carried out under any conditions in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.6.2 established by the Japan Oil Chemists'Society", but for example, it can be measured under the following conditions. It is possible.
-Detector: Differential refractometer-Column: Dococil column-Mobile phase: Acetone: Acetonitrile = 65:35
・ Flow velocity: 1 ml / min
-Column temperature: 40 ° C
・ Back pressure: 3.8MPa

Next, the condition (3) will be described.
First, the partition number (PN) will be described.
The partition number (PN: Partition number) is the total carbon number (TC: Total carbon number) of the acyl group (so-called fatty acid residue) of the triglyceride and the double bond (DB: Double bond) in the acyl group of the triglyceride. It is a value calculated from the following formula from the total number of locations.

[PN calculation formula] PN = TC-2 x DB

For example, a triglyceride has oleic acid having 16 carbon atoms and 0 double bonds, stearic acid having 18 carbon atoms and 0 double bonds, and 18 carbon atoms and 1 double bond. When composed of oleic acid, the partition number of the triglyceride is calculated to be 50. Further, for example, a certain triglyceride has oleic acid having 18 carbon atoms and 1 double bond, linolenic acid having 18 carbon atoms and 2 double bonds, and 18 carbon atoms and having 18 double bonds. When composed of 3 linolenic acid, the partition number of the triglyceride is calculated as 42.

The partition number can be analyzed by triglyceride molecular species analysis performed by reverse phase HPLC. This reverse phase HPLC can be carried out under any conditions in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.6.2" established by the Japan Oil Chemists' Society. For example, measurement should be performed under the following conditions. Is possible.
-Detector: Differential refractometer-Column: Dococil column-Mobile phase: Acetone: Acetonitrile = 65:35
・ Flow velocity: 1 ml / min
-Column temperature: 40 ° C
・ Back pressure: 3.8 MPa

The hard butter composition of the present invention has a partition number (PN) of 50 to 54 and a triglyceride content of 45 to 60% by mass, so that the hard butter composition can be distributed at room temperature and has heat resistance and bloom resistance. It can be added to the butter composition, and changes in the physical properties of the oil-based confectionery obtained with it over time and changes in the appearance can be suppressed. The hard butter composition of the present invention preferably contains a triglyceride having a partition number of 50 to 54 in an amount of 47 to 57% by mass, more preferably 48 to 55% by mass.

Further, in order to achieve both appropriate melting in the mouth and hardness, the hard butter composition of the present invention contains 20 to 40% by mass of the triglyceride having a partition number of 48 among the triglycerides having a partition number other than 50 to 54. It is preferably present, and more preferably 25 to 35% by mass. Further, the content of the triglyceride having the partition numbers 44 and 46 is preferably 13% by mass or less, and more preferably 10% by mass or less.

The hard butter composition of the present invention is a low trans fatty acid type. Since it is a low trans fatty acid type, it can be a hard butter composition having high compatibility with cocoa butter and having no concern about health effects on the human body even though the bloom phenomenon is suppressed. The content of trans-type unsaturated fatty acids in the hard butter composition is, for example, "Standard oil and fat analysis test method established by the Japan Oil Chemists'Association 2.4.2.3-2013" and "Standard oil and fat analysis test established by the Japan Oil Chemists' Society". It can be measured by the capillary gas chromatograph method with reference to "Method 2.4.4.3-2013".

The hard butter composition of the present invention preferably contains substantially no lauric acid. A hard butter composition that is highly compatible with cocoa butter and suppresses the generation of unpleasant soapy flavors even though the bloom phenomenon is suppressed by substantially containing no lauric acid. be able to.

The hard butter composition of the present invention preferably contains a low melting point portion or a medium melting point portion of the transesterified fat and oil produced by the production method described later. The hard butter composition of the present invention may consist only of a low melting point portion or a medium melting point portion of the transesterified fat and oil. That is, the low melting point portion or the medium melting point portion of the transesterified fat and oil can be used as the hard butter composition of the present invention. Further, the hard butter composition of the present invention may contain other fats and oils in addition to the low melting point portion or the medium melting point portion of the transesterified fats and oils. When the hard butter composition of the present invention contains other fats and oils in addition to the low melting point portion or the medium melting point portion of the transesterified fat and oil, the hard butter composition has the low melting point portion or the medium melting point portion of the transesterified fat and oil 75. It is preferably contained in an amount of% by mass or more, and more preferably contained in an amount of 85% by mass or more.

Hereinafter, preferred embodiments of the method for producing the hard butter composition of the present invention will be described.
First, the sum of the contents of palmitic acid and stearic acid is 95% by mass or more of the content of saturated fatty acids in the constituent fatty acids, and the mass ratio (St / P) of palmitic acid and stearic acid is 1. Prepare an oil / fat mixture of 0 or more, preferably 1.1 to 1.4.

The fats and oils used to prepare the above fats and oils are not particularly limited, and are palm oil, palm kernel oil, palm oil, coconut oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and saflower oil. , Coconut butter, shea butter, mango kernel oil, vegetable fats and oils such as monkey fat and ilippe fat, animal fats and oils such as beef fat, milk fat, pork fat, fish oil and whale oil, and hydrogenation, fractionation and ester replacement of these fats and oils. The oils and fats that have been treated with one or more of them can be mixed with one or more kinds to obtain the above-mentioned oil and fat mixture.

In particular, from the viewpoint of increasing the stearic acid content in the constituent fatty acid composition, adjusting St / P to the above-mentioned preferable range, and suppressing the reduction or increase of the trans fatty acid content, extremely cured fats and oils are added to the fat and oil formulation. It is preferable to contain it in.
When an extremely hardened fat or oil is used, it is preferable to use an extremely hardened fat or oil containing 60% by mass or more, preferably 70% by mass or more of stearic acid in the constituent fatty acids. Examples of the extremely hardened fat and oil containing 60% by mass or more of stearic acid include extremely hardened fat and oil of soybean oil, extremely hardened fat and oil of rapeseed oil, and extremely hardened fat and oil of high oleic sunflower oil.
When an extremely hardened fat or oil is used, it is preferable to use an extremely hardened fat or oil having an iodine value of 3 or less, and it is more preferable to use an extremely hardened fat or oil having an iodine value of 1 or less from the viewpoint of substantially not containing trans fatty acids. preferable.

Next, the prepared oil / fat mixture is subjected to transesterification to obtain a transesterified oil / fat.
The transesterification may be a random transesterification reaction or a position-specific transesterification reaction, but the transesterification by the random transesterification reaction provides better heat resistance that can be distributed at room temperature. It is preferable because it is possible.
In addition, transesterification may be a method using a chemical catalyst or a method using an enzyme. Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate. Examples of the enzyme include lipases derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of a powder.

The obtained transesterified fat and oil has a sum of the contents of palmitic acid and stearic acid of 95% by mass or more of the content of saturated fatty acids in the constituent fatty acids, and contains triglycerides having a partition number of 50 to 54. The amount is preferably 50 to 70% by mass. When the content of the triglyceride having the partition number of 50 to 54 in the transesterified fat and oil is in the above range, the hard butter composition of the present invention can be obtained in good yield and satisfying all of the above conditions (1) to (3). Can be done. The transesterified fat and oil preferably has a triglyceride content of partition number 50 to 54 in an amount of 55 to 65% by mass.

Next, the low melting point portion or the medium melting point portion is separated from the obtained transesterified fats and oils. The method for separating the low melting point portion or the medium melting point portion from the transesterified fat and oil is not particularly limited, and for example, known methods such as wet separation using a solvent such as acetone or hexane, surfactant separation, and crystallization. Can be used. Crystallization is preferable because it is highly safe, can be separated at low cost, and does not require a step of removing a solvent or a surfactant. Crystallization refers to cooling and crystallizing melted fats and oils to precipitate a crystalline portion, which is separated into a crystalline portion and a liquid portion.

The method for cooling and crystallization of the melted fat and oil is not particularly limited, and for example, (a) a method for cooling and crystallization while stirring, (b) a method for cooling and crystallizing while standing still, and (c) stirring. Examples thereof include a method of cooling and crystallizing while still cooling and further cooling and crystallization under static conditions, and (d) a method of cooling and crystallizing under static conditions and then fluidizing by mechanical stirring. Since it is possible to obtain a crystallized slurry in which the crystal part and the liquid part can be easily separated, it is preferable to adopt any of the methods (a), (b) and (d), and more preferably (a). ) Is adopted.

The crystallization temperature is preferably such that the ratio of the crystal part in the crystallization slurry, that is, the SFC (solid fat content) of the transesterified fat and oil at the crystallization temperature is in the following range.
In the present invention, the ratio of the crystal part in the crystallization slurry obtained by the above-mentioned cooling crystallization, that is, the SFC (solid fat content) at the crystallization temperature is preferably 10 to 70%, more preferably 30 to 60. It is preferable to carry out crystallization so as to be%, most preferably 35 to 55%.
If the solid fat content (SFC) is out of the above range, the efficiency of selectively separating only the fat and oil components useful as hard butter is lowered, and it may be necessary to separate them again, which is not preferable. ..

The cooling temperature and time of the fats and oils are not particularly limited as long as the SFC of the transesterified fats and oils is within the above range, but it takes 30 minutes to 30 hours from the state where the transesterified fats and oils are completely dissolved, and 30 to 30 to 30 hours. SFC in the above range can be preferably satisfied by cooling to 60 ° C., preferably 35 to 50 ° C., and holding at the temperature for 30 minutes to 80 hours, preferably 1 to 70 hours.

In addition, in the present invention, the crystallization may be rapid cooling, slow cooling, or a combination thereof when cooling the SFC of the completely dissolved transesterified oil to the above range. It may be adjusted to the range of SFC. In order to facilitate the separation of the crystal part and the liquid part of the obtained crystallization slurry and to improve the yield of the obtained liquid part, slow cooling is performed at a temperature below the temperature range in which the crystals of transesterified oil and fat are deposited. It is preferable to do so.
When the transesterified oil / fat is rapidly cooled in the present invention, the cooling rate is preferably 5 ° C./h or higher, and more preferably 5 to 20 ° C./h. In the case of slow cooling, the cooling rate is preferably 0.3 to 3.5 ° C / h, more preferably 0.5 to 3.0 ° C / h.

When the hard butter composition of the present invention is produced by crystallization, at a temperature below the temperature range in which crystals of transesterified oil and fat are precipitated, in the process of cooling to a temperature at which a suitable SFC in the above range can be obtained, 1 It is preferable to go through the aging step of the crystals precipitated by cooling once or twice or more from the viewpoint of improving the yield and obtaining a hard butter composition having good melting in the mouth.
The crystal aging step in the present invention refers to an operation of making the crystal more uniform and at the same time further promoting crystallization to make the crystal part and the liquid part into a crystal state in which the crystal part and the liquid part can be easily separated by filtration, and as a result, the yield is improved. .. Specifically, it is held at an arbitrary temperature of 30 to 60 ° C., preferably 35 to 50 ° C., in a constant temperature state for 30 minutes to 80 hours. The upper limit of the number of aging steps is not particularly limited, but is usually 5 times or less, preferably 4 times or less.

The crystallization conditions are appropriately adjusted according to the composition of the transesterified oil and fat to be crystallized, but as preferable crystallization conditions, for example, after quenching from a completely dissolved state to 47 to 50 ° C. in 1 to 2 hours. It is preferable that the crystallization conditions undergo one or more aging steps at an arbitrary temperature until a crystallized slurry is obtained at 38 to 44 ° C. It is preferable that the temperature shift between each aging step is carried out by slow cooling.

Next, the crystal part and the liquid part are separated. As described above, the low melting point portion or the medium melting point portion of the obtained transesterified fat and oil can be used as it is as the hard butter composition of the present invention. The "low melting point portion" in the present invention refers to a low melting point fraction obtained by separating and removing the high melting point portion by separation, and the "medium melting point portion" refers to the high melting point portion and the liquid by separation. It refers to the medium melting point fraction obtained by separating and removing the fraction. As a method for obtaining a middle melting point portion, for example, (1) a method for obtaining a low melting point portion obtained by further performing a fractionation treatment on a high melting point portion fractionated by fractionation as a middle melting point portion, or (2) a method for obtaining a middle melting point portion. Examples thereof include a method of obtaining a high melting point portion as a middle melting point portion when the low melting point fraction fractionated by the above is further subjected to a fractionation treatment.

As a method for separating the crystal part and the liquid part, natural filtration, suction filtration, squeezing filtration, centrifugation, or a combination thereof can be used, but in order to perform the separation operation easily and efficiently, the filter is used. It is preferable to select compression filtration using a press or a belt press.
When the ester-exchanged fats and oils have a high solid fat content at the crystallization temperature and are highly viscous crystallized slurry or appear to be lumpy, they are slurried by pressure during squeeze filtration, so squeeze filtration in particular. Is suitable.
The preferable pressure for sorting by squeezing filtration is 0.2 MPa or more, more preferably 0.5 to 5 MPa. The pressure at the time of squeezing is preferably gradually increased from the initial stage of squeezing to the final stage of squeezing, and the rate of increase of the pressure is 1 MPa / min or less, preferably 0.5 MPa / min or less, and more preferably 0.1 MPa / min or less. Is. If the pressurizing rate is higher than 1 MPa / min, the yield of the low melting point portion or the middle melting point portion of the obtained transesterified fat and oil may decrease.

The hard butter composition of the present invention may consist only of a low melting point portion or a medium melting point portion of the transesterified fat and oil, but all of the above conditions (1) to (3) may be satisfied and the trans fatty acid type may be obtained. Other fats and oils may be contained within the possible range. In addition, the hard butter composition of the present invention may contain emulsifiers, antioxidants, colorants, fragrances and the like to the extent that the effects of the present invention are not impaired.

Examples of other fats and oils include palm oil, palm kernel oil, palm oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, coconut butter, shea butter, mango kernel oil, and monkey. Vegetable fats and oils such as fats and irippe fats, animal fats and oils such as beef fats, milk fats, pork fats, fish oils and whale oils, and fats and oils treated with one or more treatments selected from hydrogenation, fractionation and ester exchange. Can be mentioned.

Examples of the emulsifier include glycerin fatty acid ester, citrus fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester, stearoyl lactic acid calcium, stearoyl lactic acid sodium, and polyoxy. Examples thereof include ethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin. In the present invention, it is preferable to use glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin as the emulsifier. When the hard butter composition of the present invention contains an emulsifier, the content thereof is preferably in the range of 1 to 5 parts by mass with respect to 100 parts by mass of the hard butter composition, and more preferably 1 to 3 parts by mass. preferable.

As the antioxidant, it is preferable to use tocopherol or a tea extract, although it is not limited as long as it does not impair the flavor.

The hard butter composition of the present invention has good compatibility with cocoa butter. Specifically, the oil-based confectionery containing the hard butter composition of the present invention and cocoa butter may contain cocoa butter in the fat and oil up to 40% by mass while suppressing the generation of bloom during storage at room temperature. can. From the viewpoint of preventing deterioration of taste and obtaining a glossy appearance, the content of cocoa butter in the oil-based confectionery is preferably 35% by mass or less.

The non-tempered hard butter composition of the present invention can be used as a fat for chocolate, as well as a fat for butter cream, a fat for sand cream, a fat for margarine shortening, a fat for kneading, a fat for ice cream or ice coating, and a whipped cream. It can be suitably used for oil phase components of oil-in-water emulsified fats and oils such as creams, fats and oils for frying, and the like.

In particular, the non-tempered hard butter composition of the present invention is highly compatible with cocoa butter and can obtain a stronger cocoa flavor, and is therefore preferably used for foods having an oil phase as a continuous phase. It is preferably used for oily confectionery such as chocolates and creams.

Next, the oil-based confectionery of the present invention will be described.
The oil-based confectionery of the present invention contains the hard butter composition of the present invention. Specifically, the oil-based confectionery in the present invention is chocolates, creams, etc. having an oil phase as a continuous phase, and the hard butter composition of the present invention is used for all or part of the oil phase. Refers to what was there.

Here, chocolates containing the hard butter composition of the present invention will be described.
The chocolates of the present invention contain the above-mentioned hard butter composition as fats and oils constituting the chocolates.

Here, the hard butter composition of the present invention has good melting in the mouth, high compatibility with cocoa butter, and good heat resistance under normal temperature storage. Therefore, the chocolates of the present invention using the same have good heat resistance. It has good heat resistance under normal temperature storage and has high bloom resistance. Further, since the hard butter composition of the present invention does not substantially contain trans-type unsaturated fatty acids and lauric acid in the constituent fatty acid composition, the chocolates of the present invention using the same are trans-type unsaturated fatty acids. There will be no health effects caused by fatty acids or deterioration of flavor due to lauric acid over time.

The amount of the hard butter composition used in the chocolates of the present invention is preferably 60 to 100% by mass, more preferably 65 to 100% by mass, still more preferably 65 to 90% by mass in the fats and oils contained in the chocolates. ..

The chocolates referred to in the present invention include not only chocolates and quasi-chocolate specified by the National Chocolate Industry Fair Trade Council, but also raw chocolates, white chocolates, colored chocolates and the like using cocoa mass, cocoa butter, cocoa and the like. Processed fats and oils are also included, and raw materials selected from various powdered foods such as cocoa mass, cocoa powder, powdered milk, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. are mixed in an arbitrary ratio and by a conventional method. , Rolled, and contoured.

Since the hard butter composition of the present invention has good compatibility with cocoa butter, the content of cocoa butter in the fat and oil of chocolate containing the hard butter composition of the present invention can be adjusted without causing bloom. , Can be increased to 30% by mass or more.
In order to obtain a glossy chocolate having a good flavor and texture and without generating bloom, 5 to 35 mass of cocoa butter is added to the fat and oil of chocolates containing the hard butter composition of the present invention. % Is preferable, 10 to 35% by mass is more preferable, and 15 to 35% by mass is most preferable.

The chocolates of the present invention can be produced by a usual production method according to the type of chocolates and the like, except that the hard butter composition of the present invention is used as one of the raw materials.

Here, creams using the hard butter composition of the present invention will be described.
The creams of the present invention use the hard butter composition of the present invention in a part or all of the oil phase in creams having an oil phase as a continuous phase such as butter cream and sugar cream.
Here, since the hard butter composition of the present invention has good compatibility with cocoa butter as described above, the creams of the present invention using the same are creams containing a large amount of cocoa butter. Even if it is present, the occurrence of graining over time is suppressed, and creams with improved storage stability can be obtained.

The amount of the hard butter composition used in the creams of the present invention is preferably 20 to 100% by mass, more preferably 30 to 70% by mass in the fats and oils contained in the creams.

Since the hard butter composition of the present invention has good compatibility with cocoa butter, the content of cocoa butter in the fat and oil of the cream containing the hard butter composition of the present invention is used to generate bloom. It can be increased to 30% by mass or more.

When the creams of the present invention contain cocoa butter, it is preferable to contain cocoa butter in an amount of 5 to 35% by mass in the fats and oils contained in the creams in order to obtain a good flavor and texture. It is more preferable to contain 35% by mass.

The creams of the present invention can be produced by a usual production method according to the type of creams and the like, except that the hard butter composition of the present invention is used as a raw material.

Hereinafter, the present invention will be described in detail based on examples. The present invention is not limited to the examples.

[Example 1]
A fat compound A consisting of 32 parts by mass of palm oil, 45 parts by mass of extremely hydrogenated soybean oil obtained by hydrogenating soybean oil until the iodine value becomes 1 or less, and 23 parts by mass of palm separated hardened oil is catalyzed by sodium methoxydo. A random transesterification reaction was carried out and purified by a conventional method to obtain a transesterified oil / fat A.
In the constituent fatty acid composition of the oil / fat formulation A, the content of palmitic acid was 33.4% by mass, the content of stearic acid was 41.9% by mass, and St / P was 1.2.
The sum of the content of stearic acid and the content of palmitic acid was 98.3% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the fat and oil formulation A.
The content of stearic acid in the constituent fatty acids of the extremely hydrogenated soybean oil was 89% by mass.
The content of triglyceride having a partition number of 50 to 54 in the transesterified oil / fat A was 61.7% by mass.

Next, the obtained transesterified oil / fat A was heated and completely melted, and then put into a glass crystallization tank with a jacket. While stirring at 40 rpm, the temperature was 15 ° C./h until the oil / fat temperature reached 48 ° C. It was rapidly cooled and aged for 4 hours at each of the oil and fat temperatures of 48 ° C., 44 ° C. and 42 ° C. to obtain a crystallized slurry. The temperature shift from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
This crystallized slurry was filtered and separated, the high melting point portion was removed, and the obtained low melting point portion was purified by a conventional method to obtain a hard butter composition A.

The obtained hard butter composition A has a palmitic acid content of 29.6% by mass, a stearic acid content of 32.3% by mass, a St / P of 1.1, and an S2U triglyceride in its constituent fatty acid composition. The content ratio of SSU triglyceride (SSU / S2U) was 0.67, and the content of triglyceride having a partition number of 50 to 54 was 53.4% by mass. Further, the hard butter composition A has a SU2 triglyceride content of 19.4% by mass, a triglyceride content of partition number 48 of 30.0% by mass, and a triglyceride of partition numbers 44 and 46. The content was 9.5% by mass.
Further, in the hard butter composition A, the sum of the content of stearic acid and the content of palmitic acid was 97.9% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the hard butter composition.
The hard butter composition A had a trans-type unsaturated fatty acid content of 0.7% by mass and a fatty acid content of 6 to 12 carbon atoms of 0.2% by mass in the constituent fatty acids. That is, the hard butter composition A was a low trans fatty acid type and was a hard butter composition substantially free of lauric acid.

[Example 2]
A random transesterification reaction was carried out with 65 parts by mass of palm oil and 35 parts by mass of extremely hardened soybean oil hydrogenated to soybean oil until the iodide value was 1 or less, using sodium methoxyd as a catalyst. , Purified by a conventional method to obtain a transesterified oil / fat B.
In the constituent fatty acid composition of the oil / fat formulation B, the content of palmitic acid was 26.8% by mass, the content of stearic acid was 25.7% by mass, and St / P was 0.96.
The sum of the content of stearic acid and the content of palmitic acid was 97.9% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the fat and oil formulation B.
The content of stearic acid in the constituent fatty acids of the extremely hydrogenated soybean oil was 89% by mass.
The content of triglyceride having a partition number of 50 to 54 in the transesterified oil / fat B was 58.8% by mass.

Next, the obtained transesterified oil / fat B was heated and completely melted, and then put into a glass crystallization tank with a jacket. While stirring at 40 rpm, the temperature was 7 ° C./h until the oil / fat temperature reached 46 ° C. After quenching and aging at an oil / fat temperature of 46 ° C. for 3 hours and 40 ° C. for 16 hours, a crystallized slurry was obtained and separated by filtration to obtain a low melting point portion. At this time, the temperature shift from 46 ° C. to 40 ° C. was performed by slow cooling at 1.5 ° C./h.
The obtained low melting point portion is heated and melted again, cooled at 12.5 ° C./h until the fat and oil temperature reaches 35 ° C., and after undergoing an aging step at 35 ° C. for 44 hours, the high melting point portion is removed to obtain the obtained product. The hard butter composition B was obtained by purifying the obtained low melting point portion by a conventional method.

The obtained hard butter composition B has a palmitic acid content of 26.8% by mass, a stearic acid content of 25.7% by mass, a St / P of 1.0, and an S2U triglyceride in its constituent fatty acid composition. The content ratio of SSU triglyceride (SSU / S2U) was 0.67, and the content of triglyceride having a partition number of 50 to 54 was 46.8% by mass.
Further, the hard butter composition B has a SU2 triglyceride content of 29.8% by mass, a triglyceride content of partition number 48 of 36.3% by mass, and a triglyceride of partition numbers 44 and 46. The content was 11.2% by mass.
Further, in the hard butter composition B, the sum of the content of stearic acid and the content of palmitic acid was 97.4% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the hard butter composition.
The hard butter composition B had a trans-type unsaturated fatty acid content of 0.8% by mass and a fatty acid content of 6 to 12 carbon atoms of 0.2% by mass in the constituent fatty acids. That is, the hard butter composition B was a low trans fatty acid type and was a hard butter composition substantially free of lauric acid.

[Comparative Example 1]
Random transesterification reaction of oil and fat mixture C consisting of 75 parts by mass of palm separated hardened oil and 25 parts by mass of extremely hardened palm oil hydrogenated until the iodine value becomes 1 or less, using sodium methoxyd as a catalyst. Was purified by a conventional method to obtain a transesterified oil / fat C.
In the constituent fatty acid composition of the oil / fat formulation C, the content of palmitic acid was 57.1% by mass, the content of stearic acid was 17.3% by mass, and St / P was 0.3.
The sum of the content of stearic acid and the content of palmitic acid was 97.5% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the fat and oil formulation C.
The content of stearic acid in the constituent fatty acids of the palm extremely hydrogenated oil was 53% by mass.
The content of the triglyceride having a partition number of 50 to 54 in the transesterified oil / fat C was 24.8% by mass.

This transesterified oil / fat C is heated and completely melted, placed in a glass crystallization tank with a jacket, and rapidly cooled at 15 ° C./h until the oil / fat temperature reaches 48 ° C. while stirring at 40 rpm. Was aged at 48 ° C., 44 ° C., and 42 ° C. for 4 hours, respectively, to obtain a crystallized slurry. The temperature shift from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
This crystallized slurry was filtered and separated, the high melting point portion was removed, and the obtained low melting point portion was purified by a conventional method to obtain a hard butter composition C.

The hard butter composition C has a palmitic acid content of 47.7% by mass, a stearic acid content of 13.4% by mass, a St / P of 0.3, and an SSU triglyceride in the S2U triglyceride in its constituent fatty acid composition. The content ratio (SSU / S2U) was 0.67, and the content of triglyceride having a partition number of 50 to 54 was 24.8% by mass. Further, the hard butter composition C has a SU2 triglyceride content of 17.3% by mass, a triglyceride content of partition number 48 of 49.8% by mass, and a triglyceride of partition numbers 44 and 46. The content was 16.7% by mass.
The sum of the content of stearic acid and the content of palmitic acid was 97.4% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the hard butter composition.
The hard butter composition C had a trans-type unsaturated fatty acid content of 0.7% by mass and a fatty acid content of 6 to 12 carbon atoms of 0.3% by mass in the constituent fatty acids. That is, the hard butter composition C was a low trans fatty acid type and was a hard butter composition substantially free of lauric acid.

[Comparative Example 2]
A fat and oil compound D consisting of 55 parts by mass of palm oil and 45 parts by mass of extremely hardened palm oil was subjected to a random transesterification reaction using sodium methoxide as a catalyst and purified by a conventional method to obtain a transesterified fat and oil D.
In the constituent fatty acid composition of the fat and oil formulation D, the content of palmitic acid is 46.7% by mass, the content of stearic acid is 25.8% by mass, and the ratio of the sum of palmitic acid and stearic acid to the saturated fatty acid is 98.2. The mass% and St / P were 0.6.
The sum of the content of stearic acid and the content of palmitic acid was 98.2% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the fat and oil formulation D.
The content of stearic acid in the constituent fatty acids of the palm extremely hydrogenated oil was 53% by mass.
The content of the triglyceride having a partition number of 50 to 54 in the transesterified oil / fat D was 36.9% by mass.

This transesterified oil / fat D is heated and completely melted (70 ° C.), placed in a glass crystallization tank with a jacket, and stirred at 40 rpm until the oil / fat temperature reaches 45 ° C./h. A crystallized slurry was obtained at 39.5 ° C. through an aging step of 3 hours at an oil / fat temperature of 45 ° C. The temperature shift from 45 ° C. to 39.5 ° C. was carried out by slow cooling at 1 ° C./h.
This crystallized slurry was filtered and separated, the high melting point portion was removed, and the obtained low melting point portion was purified by a conventional method to obtain a hard butter composition D.

The hard butter composition D obtained as described above has a palmitic acid content of 39.5% by mass, a stearic acid content of 19.5% by mass, and St / P of 0 in its constituent fatty acid composition. .5, The content ratio of SSU triglyceride (SSU / S2U) in S2U triglyceride was 0.67, and the content of triglyceride having a partition number of 50 to 54 was 36.9% by mass. Further, the hard butter composition D has a SU2 triglyceride content of 22.7% by mass, a triglyceride content of partition number 48 of 41.3% by mass, and a triglyceride of partition numbers 44 and 46. The content was 14.4% by mass.
The sum of the content of stearic acid and the content of palmitic acid was 97.5% by mass of the content of saturated fatty acid in the constituent fatty acid composition of the hard butter composition.
The hard butter composition D had a trans-type unsaturated fatty acid content of 0.5% by mass and a fatty acid content of 6 to 12 carbon atoms of 0.2% by mass in the constituent fatty acids. That is, the hard butter composition D was a low trans fatty acid type and was a hard butter composition substantially free of lauric acid.

≪Evaluation: Chocolate≫
Using the obtained hard butter compositions A to D, chocolates (examinations 1 to 6) having different amounts of cocoa butter in fats and oils were prepared according to the following procedure according to the table below [Chocolate]. ..

<Manufacturing method of non-temper type chocolate type>
One of the hard butter compositions A to D, cocoa butter and cocoa mass are heated to 55 ° C. to dissolve them, and cocoa powder, powdered sugar and lecithin are added and kneaded to form a paste, which is then rolled and then conched. , Obtained a non-tempered chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 12 hours to prepare a non-tempered mold chocolate.
The fat and oil content in the cocoa mass was 55% by mass, and the fat and oil content in the cocoa powder was 11% by mass, and these fats and oils were cocoa butter.

Using the prepared chocolate, two types of evaluations, [evaluation: aging bloom test] and [evaluation: melting in the mouth], were carried out. The [evaluation: melting in the mouth test] was performed by sensory evaluation of chocolate prepared according to the following evaluation criteria, and the [evaluation: aged bloom test] was performed according to the following procedure.
The evaluation results are shown in Tables 2 to 4, respectively.

<[Evaluation: Melting in the mouth] Evaluation criteria>
◎ +: Very good melting in the mouth.
⊚: Good.
◯: Melting in the mouth is obtained with a slight delay after eating.
Δ: It is defective.
X: A feeling of waxy is felt in the mouth, which is extremely poor.

<[Evaluation: Aged Bloom Test] Evaluation Method>
The chocolate prepared by the above method was stored in a constant temperature bath at 15 ° C. and 25 ° C. (normal temperature) for 90 days from the date of preparation, and then a visual bloom evaluation was performed according to the following evaluation criteria.

<Bloom evaluation criteria>
-: No bloom on the surface of the chocolate and glossy ±: No bloom on the surface of the chocolate but no gloss +: Some bloom on the surface of the chocolate ++: On the surface of the chocolate You can see intense bloom

First, the evaluation results of [Evaluation: Melting in the mouth test] will be described.
Regardless of the type of hard butter composition used, it was confirmed that as the cocoa butter content in the fats and oils in chocolate increased, the melting in the mouth was improved and the cocoa flavor was enhanced.
On the other hand, the hard butter composition C prepared in Comparative Example 1 was inferior in melting in the mouth as compared with the other two types of hard butter compositions in the region where the cocoa butter content in the fat and oil composition constituting the chocolate was low. rice field.

Next, the evaluation results of [Evaluation: Aged Bloom Test] will be described.
In the hard butter composition C prepared in Comparative Example 1, bloom was confirmed regardless of the content of cocoa butter in the oil and fat composition constituting the chocolate and regardless of the storage temperature.
Both the hard butter composition A prepared in Example 1, the hard butter composition B prepared in Example 2, and the hard butter composition D prepared in Comparative Example 2 contain cocoa butter in the fat and oil composition constituting the chocolate. It was confirmed that even if the amount was increased to 20% by mass, the generation of bloom over time did not occur, but when the hard butter composition D was used, the oil and fat composition was stored at room temperature (25 ° C.). When the cocoa butter content in the chocolate was 20% by mass, the generation of bloom was suppressed, but the gloss was lost from the surface of the chocolate, and when the cocoa butter content was further increased, the generation of bloom was confirmed. Was done.
When the cocoa butter content in the fat and oil composition was further increased, bloom was generated in the hard butter composition D of Comparative Example 2, while the hard butter composition A of Example 1 and the hard butter composition B of Example 2 were used. In chocolate, when the content of cocoa butter in the oil and fat composition was increased to 40% by mass, gloss was lost from the surface of chocolate regardless of the storage temperature, but the generation of bloom was suppressed.
The chocolate using the hard butter composition A of Example 1 and the hard butter composition B of Example 2 is stored under 15 ° C. storage conditions and at 25 ° C. until the cocoa butter content in the oil and fat composition is up to 35% by mass. Under any of the conditions, no bloom was generated, no gloss was lost, and a chocolate having a preferable appearance could be obtained.

Although the detailed mechanism of these is unknown, the stearic acid content in the constituent fatty acid composition of the hard butter composition of the present invention is within a certain range as compared with the palmitic acid content as compared with the previously known hard butter. It is presumed that the higher the value, the better the compatibility with cocoa butter, and that the seeding effect can be exhibited by increasing the triglyceride of partition numbers 50 to 54. As a result, it is presumed that bloom is less likely to occur even when stored at room temperature.
Therefore, the hard butter composition of the present invention having a stearic acid content increased in a certain range is extremely excellent in compatibility with cocoa butter as compared with the previously known non-tempered hard butter composition. There is.
Therefore, even if the content of cocoa butter in the oil content of the oil-based confectionery using the hard butter composition of the present invention is increased to 30% by mass or more, it is completely different from the case of using the conventional hard butter composition over time. It is possible to suppress the generation of cocoa butter.

Further, by using the hard butter composition of the present invention, it is possible to prepare an oil-based confectionery having heat resistance that can be distributed at room temperature while having good melting in the mouth as in the conventional hard butter.

Claims (3)

A non-tempered hard butter composition that satisfies all of the following conditions (1) to (3) and has a trans-type unsaturated fatty acid content of less than 5% by mass in the constituent fatty acid composition.
(1) The mass ratio (St / P) of stearic acid (St) and palmitic acid (P) in the constituent fatty acid composition is 1.0 to 1.5.
(2) The content ratio (SSU / S2U) of SSU triglyceride (1,2-disaturated-3-monounsaturated triglyceride) in S2U triglyceride (disaturated monounsaturated triglyceride) is 0.5 to 0.8. ..
(3) The content of triglyceride having a partition number (PN) of 50 to 54 is 45 to 60% by mass.
(S represents a saturated fatty acid and U represents an unsaturated fatty acid.) The sum of the contents of palmitic acid and stearic acid is 95% by mass or more of the content of saturated fatty acid in the constituent fatty acids, and the content of triglyceride having a partition number of 50 to 54 is 50 to 70% by mass. A non-tempered hard butter composition is produced by separating a low melting point part or a medium melting point part from a transesterified fat and oil by crystallization and subjecting the aging step of the crystals precipitated in the crystallization process to 30 to 60 ° C. Method. An oil-based confectionery containing the non-tempered hard butter composition according to claim 1.