JPH01148191A - Production of substituent fat for cacao - Google Patents
Production of substituent fat for cacaoInfo
- Publication number
- JPH01148191A JPH01148191A JP62308288A JP30828887A JPH01148191A JP H01148191 A JPH01148191 A JP H01148191A JP 62308288 A JP62308288 A JP 62308288A JP 30828887 A JP30828887 A JP 30828887A JP H01148191 A JPH01148191 A JP H01148191A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- oil
- fractionated
- product
- lipase
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 17
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 title claims abstract description 12
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 title claims abstract description 12
- 235000001046 cacaotero Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000002844 melting Methods 0.000 claims abstract description 18
- 230000008018 melting Effects 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 15
- 235000019198 oils Nutrition 0.000 claims abstract description 15
- 108090001060 Lipase Proteins 0.000 claims abstract description 14
- 102000004882 Lipase Human genes 0.000 claims abstract description 14
- 239000004367 Lipase Substances 0.000 claims abstract description 14
- 235000019421 lipase Nutrition 0.000 claims abstract description 14
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 11
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 11
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000008117 stearic acid Substances 0.000 claims abstract description 11
- 239000010495 camellia oil Substances 0.000 claims abstract description 7
- -1 alcohol ester Chemical class 0.000 claims abstract description 4
- 235000013341 fat substitute Nutrition 0.000 claims description 5
- 239000003778 fat substitute Substances 0.000 claims description 5
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 11
- 238000005809 transesterification reaction Methods 0.000 abstract description 9
- MVLVMROFTAUDAG-UHFFFAOYSA-N ethyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC MVLVMROFTAUDAG-UHFFFAOYSA-N 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 235000014121 butter Nutrition 0.000 abstract description 3
- 241000235395 Mucor Species 0.000 abstract description 2
- 235000019219 chocolate Nutrition 0.000 abstract description 2
- 239000003208 petroleum Substances 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 6
- HPEUJPJOZXNMSJ-UHFFFAOYSA-N Methyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC HPEUJPJOZXNMSJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 108010048733 Lipozyme Proteins 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- CAMHHLOGFDZBBG-UHFFFAOYSA-N epoxidized methyl oleate Natural products CCCCCCCCC1OC1CCCCCCCC(=O)OC CAMHHLOGFDZBBG-UHFFFAOYSA-N 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- FCCDDURTIIUXBY-UHFFFAOYSA-N lipoamide Chemical compound NC(=O)CCCCC1CCSS1 FCCDDURTIIUXBY-UHFFFAOYSA-N 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000235403 Rhizomucor miehei Species 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- SFMJNHNUOVADRW-UHFFFAOYSA-N n-[5-[9-[4-(methanesulfonamido)phenyl]-2-oxobenzo[h][1,6]naphthyridin-1-yl]-2-methylphenyl]prop-2-enamide Chemical compound C1=C(NC(=O)C=C)C(C)=CC=C1N1C(=O)C=CC2=C1C1=CC(C=3C=CC(NS(C)(=O)=O)=CC=3)=CC=C1N=C2 SFMJNHNUOVADRW-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
（ａｌ産業上の利用分野
本発明はリパーゼによるエステル交換反応を利用して、
天然のカカオ脂とトリグリセリド組成の類似したカカオ
代用脂を製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION (AL industrial application field) The present invention utilizes transesterification reaction by lipase to
The present invention relates to a method for producing a cacao substitute having a similar triglyceride composition to natural cacao butter.
（ｂｌ従来の技術
リパーゼによるエステル交換反応を用いてカカオ代用脂
を製造する方法は、これまで各種の原料について試みら
れている。例えばパーム油の中間画分とステアリン酸（
特開昭５２−１０４５０６号公報。(bl Conventional technology) Methods for producing cocoa fat substitutes using transesterification using lipase have been attempted using various raw materials. For example, the intermediate fraction of palm oil and stearic acid (
JP-A-52-104506.
同５６−１５４９５１号公報）、パーム分別油とステア
リン酸メチル（特公昭５７−２７１５９号公報）、パー
ム油中融点部とシア脂高融点部（特公昭５７−２８５１
９号公報）、パーム油中融点画分と極硬大豆油（特開昭
５８−４２６９７号公報）、オリーブ油とステアリン酸
（特公昭５７−６４８０号公報）、オレイックサフラワ
ー油とステアリン酸（同）、ヤシ油とサフラワー油（特
開昭５７−１１１３９８号公報）、パーム分別脂と大豆
油（特開昭５７−１９８７９８号公報）などを原料とす
るものが知られている。56-154951), fractionated palm oil and methyl stearate (Japanese Patent Publication No. 57-27159), medium melting point part of palm oil and high melting point part of shea butter (Japanese Patent Publication No. 57-2851)
9), medium melting point fraction of palm oil and extra-hard soybean oil (JP-A-58-42697), olive oil and stearic acid (JP-A-57-6480), oleic safflower oil and stearic acid (JP-A-58-42697), olive oil and stearic acid (JP-A-57-6480) ), coconut oil and safflower oil (JP-A-57-111398), fractionated palm fat and soybean oil (JP-A-57-198798), and others are known.
（Ｃ）発明が解決しようとする問題点
本発明は、これまでリパーゼによるエステル交換反応に
適用されたことのない原料の組合わせを使用して、カカ
オ代用脂を製造することを目的とする。(C) Problems to be Solved by the Invention The object of the present invention is to produce a cocoa fat substitute using a combination of raw materials that have never been applied to a transesterification reaction using lipase.
（ｄ）問題点を解決するための手段
即ち本発明は茶実油または／およびその分別油とステア
リン酸またはステアリン酸の低級アルコ−ルエステルと
を、グリセリドの１，３位に対して特異性を有するリパ
ーゼを用いてエステル交換反応したのち中融点部を分別
し、分別油をパルミトオレオバルミチンに富む油脂と配
合することを特徴とするカカオ代用脂の製造法である。(d) Means for solving the problems, that is, the present invention is to combine tea seed oil or/and its fractionated oil with stearic acid or a lower alcohol ester of stearic acid with specificity for the 1 and 3 positions of glyceride. This is a method for producing a cacao fat substitute, which is characterized by carrying out a transesterification reaction using a lipase containing the same, fractionating the intermediate melting point portion, and blending the fractionated oil with oil and fat rich in palmitooleobalmitin.
本発明で用いる茶実油とは茶の実から得られる油脂であ
り、その脂肪酸組成とトリグリセリド組成の例を示せば
表−１のとおりである。The tea seed oil used in the present invention is an oil obtained from tea seeds, and examples of its fatty acid composition and triglyceride composition are shown in Table 1.
表−１
＊Ｌ：リノール酸、酸二０ニオレイン
酸ニステアリン酸（以下同様）
本発明ではこの茶実油をそのまままたは分別して用いる
。Table 1 *L: Linoleic acid, acid 20-nioleic acid, nistearic acid (the same applies hereinafter) In the present invention, this tea seed oil is used as it is or after being fractionated.
エステル交換反応はステアリン酸またはステアリン酸メ
チル、ステアリン酸エチルなどのような低級アルコール
エステルとの間で行う。The transesterification reaction is carried out with stearic acid or lower alcohol esters such as methyl stearate, ethyl stearate, etc.
本発明で用いるリパーゼはグリセライドの１．３位に対
して特異性を有するものであれば、どのようなリパーゼ
でもよく、例えばムコール系、アスペルギルス系、リゾ
プス系などの市販品を使用できる。なかでもムコールミ
ーハイ （Ｍｕｃｏｒｍｉｅｈｅｉ）に由来する耐熱性
リパーゼを固定化した酵素（ノボインダストリー社製商
品名ＬＩＰＯＺＹＭＥ）が好ましい。The lipase used in the present invention may be any lipase as long as it has specificity for the 1.3 position of glyceride; for example, commercially available lipases such as Mucor, Aspergillus, and Rhizopus can be used. Among them, an enzyme in which heat-stable lipase derived from Mucormiehei is immobilized (trade name: LIPOZYME, manufactured by Novo Industries) is preferred.
エステル交換反応時の温度は２０〜８０℃が適当である
。この際リパーゼを活性化する水分の存在が必要で、そ
の量は原料に対し１％以下が好ましい。The temperature during the transesterification reaction is suitably 20 to 80°C. At this time, the presence of water to activate lipase is required, and the amount thereof is preferably 1% or less based on the raw material.
水分はリパーゼと共存させてもよいし、予め油に加えて
おいてもよい。原料はそのまま、または石油エーテル、
ｎ−ヘキサンのような溶剤に溶解して反応に供する。Water may coexist with lipase or may be added to oil in advance. Raw materials as is or petroleum ether,
It is dissolved in a solvent such as n-hexane and subjected to the reaction.
得られたエステル交換油は分別処理に付して融点約２０
℃以上の高融点および融点約５℃以下の低融点部を除き
、中融点部を採取する。次にこれをパルミトオレオパル
ミチンに富む油脂、例えばパーム中融点部と配合すると
、目的のカカオ代用脂が得られる。このものはそのまま
用いてもよ（、また他のカカオ代用脂と配合してもよい
。The resulting transesterified oil is subjected to fractionation treatment and has a melting point of approximately 20.
The medium melting point part is collected, excluding the high melting point part above 5°C and the low melting point part below about 5°C. This is then blended with an oil or fat rich in palmitooleopalmitin, such as palm mid-melting point, to obtain the desired cocoa substitute fat. This product may be used as is (or may be blended with other cacao substitute fats).
（ｅ）実施例
実施例１
表−１に示す性状の茶実油８８５ｇにステアリン酸１４
２０ｇを混合し、加温溶解した後、７０℃で水を飽和さ
せた（約０．２χ）。これを、ＬＩＰＯＺＹＭＥ（ノボ
・インダストリー社製固定化リパーゼ）８ｇを充填し６
８℃に保ったカラムに通し、エステル交換反応を行った
。反応物中に生成した脂肪酸およびジグリセリドは夫々
蒸留および溶剤を用いて除去した。(e) Examples Example 1 14 stearic acid was added to 885 g of tea seed oil with the properties shown in Table 1.
After mixing 20g and dissolving by heating, the mixture was saturated with water at 70°C (approximately 0.2χ). This was filled with 8 g of LIPOZYME (immobilized lipase manufactured by Novo Industries) and 6
The transesterification reaction was carried out by passing through a column kept at 8°C. Fatty acid and diglyceride produced in the reaction product were removed by distillation and a solvent, respectively.
この油１００ｇを５０℃まで加温し約３０℃のアセトン
４００ｇに溶解し攪拌しながら、毎分０．５℃の割合で
徐冷して２０℃迄冷却しそのまま３０分保持して後濾過
して高融点結晶部６．５ｇを除去した。100g of this oil was heated to 50°C, dissolved in 400g of acetone at about 30°C, slowly cooled at a rate of 0.5°C per minute while stirring, cooled to 20°C, held for 30 minutes, and then filtered. 6.5 g of the high melting point crystal part was removed.
濾液部を同様に徐冷して５℃として、３０分間保持して
後中融点結晶部３６．０ｇを得た。このものの物性を表
−２および表−３に示す。The filtrate portion was similarly slowly cooled to 5° C. and held for 30 minutes to obtain 36.0 g of medium melting point crystal portion. The physical properties of this product are shown in Table 2 and Table 3.
表−２ 表−３ この中融点部をパーム中融点部（融点３３．３℃。Table-2 Table-3 This middle melting point part is the palm middle melting point part (melting point 33.3°C).
Ｐ ＯＰ７５．４χ、ＰＯ３１２，７χ、 ＰＬＯｌｌ
、９χ）と配合して本発明のカカオ代用しを得た。その
性状を表−４に示す。P OP75.4χ, PO312,7χ, PLOll
, 9χ) to obtain the cacao substitute of the present invention. Its properties are shown in Table 4.
表−４
（ｆ）発明の効果
本発明によれば天然のカカオ脂および市販のカカオ代用
脂に非常に類似した性状を有するカカオ代用脂を得るこ
とができる。この油脂を用いたチョコレートは、風味、
スナップ性、型離れ、ブルーム試験などにおいて良好な
品質を示す。Table 4 (f) Effects of the Invention According to the present invention, a cacao substitute fat having properties very similar to natural cacao butter and commercially available cacao fat substitutes can be obtained. Chocolate made with this oil has a flavor,
Shows good quality in terms of snap properties, mold release, and bloom tests.
特許出願人 日欅製油株式会社Patent applicant: Nichikeyaki Oil Co., Ltd.
Claims (1)
またはステアリン酸の低級アルコールエステルとを、グ
リセリドの１，３位に対して特異性を有するリパーゼを
用いてエステル交換反応したのち、中融点部を分別し、
分別油をパルミトオレオパルミチンに富む油脂と配合す
ることを特徴とするカカオ代用脂の製法。(1) After transesterifying tea seed oil or/and its fractionated oil and stearic acid or a lower alcohol ester of stearic acid using a lipase that has specificity for the 1 and 3 positions of glyceride, the intermediate melting point Separate the parts,
A method for producing a cacao fat substitute characterized by blending fractionated oil with oil and fat rich in palmitooleopalmitin.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308288A JPH01148191A (en) | 1987-12-04 | 1987-12-04 | Production of substituent fat for cacao |
| CN 87108377 CN1026012C (en) | 1987-12-04 | 1987-12-17 | Method of manufacturing fat usable as substitute for cacao fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308288A JPH01148191A (en) | 1987-12-04 | 1987-12-04 | Production of substituent fat for cacao |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01148191A true JPH01148191A (en) | 1989-06-09 |
| JPH0365758B2 JPH0365758B2 (en) | 1991-10-14 |
Family
ID=17979231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62308288A Granted JPH01148191A (en) | 1987-12-04 | 1987-12-04 | Production of substituent fat for cacao |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01148191A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5152555A (en) * | 1991-03-26 | 1992-10-06 | Itt Corporation | Quick connect insertion indicator clip |
| US5178424A (en) * | 1991-07-01 | 1993-01-12 | Itt Corporation | Pop-off quick connect indicator |
| US5187851A (en) * | 1991-12-13 | 1993-02-23 | Itt Corporation | O.D. - I.D. combination release tool |
| US5226230A (en) * | 1991-12-13 | 1993-07-13 | Itt Corporation | Universal o.d. release tool |
| US5499848A (en) * | 1994-09-26 | 1996-03-19 | Bundy Corporation | Connection verifier for a quick connector coupling |
| US5676403A (en) * | 1993-09-24 | 1997-10-14 | Itt Automotive, Inc. | Pop top insertion indicator for quick connectors |
-
1987
- 1987-12-04 JP JP62308288A patent/JPH01148191A/en active Granted
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5152555A (en) * | 1991-03-26 | 1992-10-06 | Itt Corporation | Quick connect insertion indicator clip |
| US5178424A (en) * | 1991-07-01 | 1993-01-12 | Itt Corporation | Pop-off quick connect indicator |
| US5187851A (en) * | 1991-12-13 | 1993-02-23 | Itt Corporation | O.D. - I.D. combination release tool |
| US5226230A (en) * | 1991-12-13 | 1993-07-13 | Itt Corporation | Universal o.d. release tool |
| US5676403A (en) * | 1993-09-24 | 1997-10-14 | Itt Automotive, Inc. | Pop top insertion indicator for quick connectors |
| US5499848A (en) * | 1994-09-26 | 1996-03-19 | Bundy Corporation | Connection verifier for a quick connector coupling |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0365758B2 (en) | 1991-10-14 |
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