JPH01157342A - Hard butter composition - Google Patents
Hard butter compositionInfo
- Publication number
- JPH01157342A JPH01157342A JP62313842A JP31384287A JPH01157342A JP H01157342 A JPH01157342 A JP H01157342A JP 62313842 A JP62313842 A JP 62313842A JP 31384287 A JP31384287 A JP 31384287A JP H01157342 A JPH01157342 A JP H01157342A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- fatty acid
- acid residues
- hard butter
- oil
- 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
- 235000014121 butter Nutrition 0.000 title abstract description 37
- 239000000203 mixture Substances 0.000 title abstract description 32
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 24
- 229930195729 fatty acid Natural products 0.000 claims abstract description 24
- 239000000194 fatty acid Substances 0.000 claims abstract description 24
- 239000000470 constituent Substances 0.000 claims abstract description 9
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 9
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical group CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 46
- 239000003925 fat Substances 0.000 claims description 43
- -1 fatty acid ester Chemical class 0.000 claims description 22
- 235000019197 fats Nutrition 0.000 abstract description 44
- 150000003626 triacylglycerols Chemical class 0.000 abstract description 10
- 229920000223 polyglycerol Polymers 0.000 abstract description 8
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical group CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 abstract description 5
- VKOBVWXKNCXXDE-UHFFFAOYSA-N icosanoic acid Chemical group CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000003449 preventive effect Effects 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 43
- 244000299461 Theobroma cacao Species 0.000 description 13
- 235000019219 chocolate Nutrition 0.000 description 12
- 238000005496 tempering Methods 0.000 description 9
- 244000144725 Amygdalus communis Species 0.000 description 7
- 235000020224 almond Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 235000014593 oils and fats Nutrition 0.000 description 5
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000014571 nuts Nutrition 0.000 description 4
- 235000011437 Amygdalus communis Nutrition 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 3
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000006317 isomerization reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 150000004671 saturated fatty acids Chemical group 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N palmitic acid group Chemical group C(CCCCCCCCCCCCCCC)(=O)O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、良質なテンパリング型ハードバター組成物、
詳しくは、高温ファツトブルーム及び低温ファントブル
ームの防止効果に優れたテンノ々リング型ハードバター
組成物に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides a high quality tempering type hard butter composition,
Specifically, the present invention relates to a ten-no-ring type hard butter composition that is excellent in preventing high-temperature fat bloom and low-temperature phant bloom.
テンパリング型チョコレートに発生ずるファツトブルー
ムは、■テンバリング・冷却工程の不適切により生じる
もの、■貯蔵・流通での管理不充分、特に高温にさらさ
れて生じるもの（高温ファ７）ブルーム）、■低温下で
、ナツツ類との複合系製品で生じるもの（低温ファツト
ブルーム）の３種に分けて考えることができる。上記■
のファツトブルームは、テンパリング・冷却工程を適切
に行うことにより解決され得るものである。また、上記
■の高温ファツトブルームも、貯蔵・流通における管理
が適切に行われれば解決され得るものであるが、現実に
はその管理を適切に行う事には多くの困難が伴うため、
ハードバター製造業界においても耐高温ブルーム性のあ
るハードバターの開発に注力している。そして、かかる
ハードバターについての数多くの特許出願がなされてい
る。Fat blooms that occur in tempered chocolate are: ■ Caused by inappropriate tempering and cooling processes, ■ Inadequate management during storage and distribution, and especially caused by exposure to high temperatures (High Temperature Fat 7) Bloom). It can be divided into three types: those that occur in complex products with nuts at low temperatures (low-temperature fat bloom). Above ■
Fat bloom can be solved by properly performing the tempering and cooling process. Furthermore, the high-temperature fat bloom described in (■) above can be solved if storage and distribution are properly managed, but in reality, there are many difficulties in properly managing it.
The hard butter manufacturing industry is also focusing on developing hard butter that is resistant to high temperature blooming. Many patent applications have been filed regarding such hard butter.
また、上記■の低温ファツトブルームに対しては、ナツ
ツ類を零唐、ガム質などでコーティングして、ナツツ類
からナツツ油のチョコレートへの移行を抑制することに
よって、ブルームを防止する方法、あるいは、ナツツ類
を予め高温に加熱しておき、チョコレートと混合しブル
ームを防止する方法が提案されている。In addition, for the low-temperature fat bloom mentioned in (■) above, there is a method of preventing bloom by coating the nuts with radish, gummy material, etc. to suppress the transfer of nut oil from the nuts to the chocolate; Alternatively, a method has been proposed in which nuts are preheated to a high temperature and mixed with chocolate to prevent blooming.
しかし、いづれの方法も未だ満足のいくものではなく、
まして高温ファツトブルーム及び低温ファツトブルーム
を同時に防止する方法は知られていない。However, none of these methods is still satisfactory.
Furthermore, there is no known method for simultaneously preventing high-temperature fat bloom and low-temperature fat bloom.
従って、本発明の目的は、チョコレートの高温でのファ
ツトブルームと低温でのファツトブルームの両方に効果
のある、テンバリング型のハードバター組成物を提供す
ることにある。Therefore, an object of the present invention is to provide a tempering-type hard butter composition that is effective against both high-temperature fat bloom and low-temperature fat bloom of chocolate.
本発明者等は、前記目的を達成すべく、ハードバターの
組成、あるいは添加物と高温及び低温ファツトブルーム
との関係を詳細に検討した結果、特定の油脂と、特定の
硬化油及び／又はポリグリセリン脂肪酸エステルとを特
定の割合で配合したハードバター組成物が前記目的を達
成するものであることを知見した。In order to achieve the above object, the present inventors have investigated in detail the relationship between the composition of hard butter or additives and high and low temperature fat blooms, and have found that specific oils and fats, specific hydrogenated oils and/or It has been found that a hard butter composition containing polyglycerin fatty acid ester in a specific ratio achieves the above object.
本発明は、上記知見に基づきなされたもので、β−不飽
和一α、α゛−ジ飽和トリグリセリドを主成分とし、構
成脂肪酸残基としてアラキン酸残基及び／又はベヘン酸
残基を２〜ＩＯ重量％含む油脂（Ａ）８０〜９９．５重
量部と、構成脂肪酸残基としてエルカ酸残基を５重量％
以上含む油脂の、硬化油（Ｂ）及び／又はポリグリセリ
ン脂肪酸エステル（Ｃ）０．５〜２０重量部〔但し、上
記（Ｂ）成分を用いない場合には上記（Ｃ）成分は０゜
５〜５重量部である）とから成るハードバター組成物を
提供するものである。The present invention was made based on the above findings, and consists mainly of β-unsaturated monoα, α゛-disaturated triglycerides, with arachidic acid residues and/or behenic acid residues as constituent fatty acid residues. 80 to 99.5 parts by weight of fats and oils (A) containing IO weight % and 5 weight % erucic acid residues as constituent fatty acid residues
0.5 to 20 parts by weight of hydrogenated oil (B) and/or polyglycerin fatty acid ester (C) of the above-mentioned fats and oils [However, when the above-mentioned (B) component is not used, the above-mentioned (C) component is 0.5 parts by weight. to 5 parts by weight).
以下、本発明のハードバター組成物について詳述する。Hereinafter, the hard butter composition of the present invention will be explained in detail.
本発明のハードバター組成物の構成成分である油脂（Ａ
）は、位置選択性のあるリパーゼを用いた合成により、
あるいは、β−不飽和一α、α゛−ジ飽和トリグリセリ
ド（以下、ＳＵＳという）を多量に含む油脂、例えばパ
ーム油、シア脂、サル脂、イリッペ脂などから加工して
又は加工せずして得ることができる。前記油脂（Ａ）の
ＳＵＳ含量は、ハードバターとして要求される口どけ性
、テンパリング作業性、カカオ脂との相溶性などの観点
から、６０重量％以上であるのが好ましく、７０重量％
以上であれば更に好ましい。ＳＵＳ以外のトリグリセリ
ドとしては、トリ飽和トリグリセリド（Ｓ、）、トリ飽
和トリグリセリド（Ｕ、）、αないしα′−不飽和一ジ
飽和トリグリセリド（ＵＳＳないし５ＳＵ）、αないし
α′−飽和−ジ不飽和トリグリセリド（ＳｔＪ、Ｕない
しｔＪ９ｓ）、β−飽飽和フジ不飽和トリグリセリドＵ
ＳＵ）があるが、これらの好ましい含量は、Ｓｓ６重量
％以下、Ｕ、１０重量％以下、ＵＳＳないし５ＳＵ１０
重量％以下、ＳＵＵないしＵＵＳ １５重量％以下、Ｕ
ＳＵＩＯ重量％以下であり、これらの合計が４０重置型
を超えないことが好ましい。Fats and oils (A) which are constituent components of the hard butter composition of the present invention
) is synthesized using a regioselective lipase,
Alternatively, it may be processed or unprocessed from fats and oils containing a large amount of β-unsaturated monoα, α゛-disaturated triglycerides (hereinafter referred to as SUS), such as palm oil, shea butter, monkey fat, illipe butter, etc. Obtainable. The SUS content of the oil (A) is preferably 60% by weight or more, and 70% by weight from the viewpoint of melting properties required for hard butter, tempering workability, compatibility with cacao butter, etc.
It is even more preferable if it is above. Triglycerides other than SUS include trisaturated triglycerides (S,), trisaturated triglycerides (U,), α to α′-unsaturated monodisaturated triglycerides (USS to 5SU), and α to α′-saturated diunsaturated triglycerides. Triglycerides (StJ, U to tJ9s), β-saturated fuji-unsaturated triglycerides U
SU), but their preferred contents are Ss 6% by weight or less, U 10% by weight or less, USS to 5SU10
Weight % or less, SUU or UUS 15 weight % or less, U
SUIO weight % or less, and the total thereof preferably does not exceed 40 overlapping types.
また、前記油脂（Ａ）の構成脂肪酸残基中、アラキン酸
残基及び／又はベヘン酸残基の量は、２〜１０重量％、
好ましくは３〜６重量％である。In addition, the amount of arachidic acid residue and/or behenic acid residue among the constituent fatty acid residues of the oil and fat (A) is 2 to 10% by weight,
Preferably it is 3 to 6% by weight.
２重量％未満では、低温ファツトブルームに対する防止
効果が低く、１０重量％超では、テンパリング作業が困
難となる。アラキン酸残基及びベヘン酸残基以外の飽和
脂肪酸残基は、実質的にバルミチン酸残基とステアリン
酸残基であり、両者の割合は、パルミチン酸残基ニステ
アリン酸残基のモル比がｌ：２〜２：ｌであることが好
ましい。If it is less than 2% by weight, the effect of preventing low-temperature fat bloom will be low, and if it exceeds 10% by weight, the tempering operation will be difficult. Saturated fatty acid residues other than arachidic acid residues and behenic acid residues are essentially valmitic acid residues and stearic acid residues, and the molar ratio of palmitic acid residues to nistearic acid residues is It is preferable that it is 1:2 to 2:1.
また、本発明のハードバター組成物の構成成分である硬
化油（Ｂ）の原料油脂である、エルカ酸残基を含む油脂
としては、なたね油、からし油、ぶどう種子油などの植
物油があげられる。上記油脂のエルカ酸残基の含量は５
重量％以上、好ましくは１５重量％以上、更に好ましく
は３０〜５０重景％で置型。エルカ酸残基の含量が５重
量％未満であると、ブルーム防止効果が劣る。In addition, examples of oils and fats containing erucic acid residues, which are raw material oils and fats for the hydrogenated oil (B) that is a component of the hard butter composition of the present invention, include vegetable oils such as rapeseed oil, mustard oil, and grape seed oil. . The content of erucic acid residues in the above fats and oils is 5
The molding amount is at least 15% by weight, preferably at least 15% by weight, and more preferably from 30 to 50% by weight. If the content of erucic acid residues is less than 5% by weight, the bloom prevention effect will be poor.
前記硬化油（Ｂ）の製造条件は、ニッケル触媒を用いる
通常条件、イオウ被毒ニッケル触媒を用いる異性化条件
等、通常の硬化油を得る条件で良いが、好ましくは、異
性化条件をとるのが良い。The production conditions for the hydrogenated oil (B) may be those for producing normal hydrogenated oil, such as normal conditions using a nickel catalyst or isomerization conditions using a sulfur-poisoned nickel catalyst, but preferably isomerization conditions are used. is good.
前記硬化油（Ｂ）の融点は、３０゛Ｃ〜４０″Ｃである
のが好ましい。The hydrogenated oil (B) preferably has a melting point of 30°C to 40″C.
また、本発明のハードバター組成物の構成成分であるポ
リグリセリン脂肪酸エステル（Ｃ）としては、例えば、
５個以上の水酸基を持つポリグリセリンに、該ポリグリ
セリン１モル当り、炭素数１６〜２４の飽和脂肪酸を４
モル以上付加させたものが好ましい。Further, as the polyglycerin fatty acid ester (C) which is a constituent component of the hard butter composition of the present invention, for example,
Add 4 saturated fatty acids having 16 to 24 carbon atoms per mole of polyglycerin to polyglycerin having 5 or more hydroxyl groups.
It is preferable to add mol or more.
前記油脂（Ａ）は、本発明のハードバター組成物中、８
０〜９９．５重量％を占める事ができる。In the hard butter composition of the present invention, the fat (A) is 8
It can occupy 0 to 99.5% by weight.
残りの０．５〜２０重量％が、前記硬化油（Ｂ）と前記
ポリグリセリン脂肪酸エステル（Ｃ）との合計量である
。The remaining 0.5 to 20% by weight is the total amount of the hydrogenated oil (B) and the polyglycerol fatty acid ester (C).
前記油脂（Ａ）、前記硬化油（Ｂ）及び前記ポリグリセ
リン脂肪酸エステル（Ｃ）の使用量は、前記油脂（Ａ）
８０〜９９．５重量部に対し、前記硬化油（Ｂ）０〜２
０重量部、好ましくは０．５〜２０重量部、及び前記ポ
リグリセリン脂肪酸エステル（Ｃ）０〜５重量部、好ま
しくは０．５〜５重量部であり、前記硬化油（Ｂ）と前
記ポリグリセリン脂肪酸エステル（Ｃ）との合計量は、
０．５〜２０重量部である。前記硬化油（Ｂ）と前記ポ
リグリセリン脂肪酸エステル（Ｃ）との合計量が０゜５
重量部未満であると、ファツトブルームを防止すること
ができず、また、２０重量部超であると、本発明の効果
の増大が期待できないばかりか、作業時の作業性の悪化
を招き、好ましくない。The amounts of the oil (A), the hydrogenated oil (B), and the polyglycerin fatty acid ester (C) are as follows:
0 to 2 parts by weight of the hydrogenated oil (B) to 80 to 99.5 parts by weight
0 parts by weight, preferably 0.5 to 20 parts by weight, and 0 to 5 parts by weight, preferably 0.5 to 5 parts by weight of the polyglycerin fatty acid ester (C), and the hydrogenated oil (B) and the polyglycerin fatty acid ester (C) are The total amount of glycerin fatty acid ester (C) is
The amount is 0.5 to 20 parts by weight. The total amount of the hydrogenated oil (B) and the polyglycerin fatty acid ester (C) is 0.5
If the amount is less than 20 parts by weight, fat bloom cannot be prevented, and if it exceeds 20 parts by weight, not only can the effects of the present invention not be expected to increase, but the workability during work may deteriorate. Undesirable.
本発明においては、前記硬化油（Ｂ）及び前記ポリグリ
セリン脂肪酸エステル（Ｃ）を併用することが好ましく
、この場合、前記硬化油（Ｂ）と前記ポリグリセリン脂
肪酸エステル（Ｃ）との比率は、ｌ：１〜２０：ｌが好
ましく、３：１〜ｌＯ：１であれば更に好ましい、前記
ポリグリセリン脂肪酸エステル（Ｃ）の量が、前記硬化
油（Ｂ）の量を上まわるような場合、口どけ性が悪化す
る傾向にある。In the present invention, it is preferable to use the hydrogenated oil (B) and the polyglycerin fatty acid ester (C) together, and in this case, the ratio of the hydrogenated oil (B) and the polyglycerin fatty acid ester (C) is as follows: l:1 to 20:l is preferable, and 3:1 to lO:1 is more preferable, when the amount of the polyglycerol fatty acid ester (C) exceeds the amount of the hydrogenated oil (B), Meltability in the mouth tends to deteriorate.
また、前記ポリグリセリン脂肪酸エステル（Ｃ）を用い
ない場合の前記硬化油（Ｂ）の使用量は、前記油脂（Ａ
）８０〜９９．５重量部に対し０゜５〜２０重鼠部であ
る。前記硬化油（Ｂ）の量が過多であると、前記油脂（
Ａ）との相溶性上からハードバター組成物の軟化傾向が
著しくなり、その結果、前記硬化油（Ｂ）を加えたこと
によるブルーム防止効果よりも、軟化によるブルーム促
進効果の方が目立つようになり、好ましくない。In addition, the amount of the hydrogenated oil (B) used when the polyglycerol fatty acid ester (C) is not used is the amount of the hydrogenated oil (A).
) 80 to 99.5 parts by weight to 0.5 to 20 parts by weight. If the amount of the hydrogenated oil (B) is too large, the oil (
Due to its compatibility with A), the hard butter composition tends to soften significantly, and as a result, the bloom-promoting effect due to softening becomes more noticeable than the bloom-preventing effect caused by adding the hardened oil (B). This is not desirable.
また、前記硬化油（Ｂ）を用いない場合の前記ポリグリ
セリン脂肪酸エステル（Ｃ）の使用量は、前記油脂（Ａ
）８０〜９９．５重量部に対し０．５〜５重量部である
。前記ポリグリセリン脂肪酸エステル（Ｃ）の量が過多
であると、テンパリング作業時における粘度の増大が激
しく、作業性が不良となることがある。In addition, the amount of the polyglycerol fatty acid ester (C) used when the hydrogenated oil (B) is not used is
) 80 to 99.5 parts by weight and 0.5 to 5 parts by weight. If the amount of the polyglycerol fatty acid ester (C) is too large, the viscosity increases sharply during tempering, resulting in poor workability.
本発明における前記油脂（Ａ）は、ＳＵＳを主成分とし
、構成脂肪酸残基としてアラキン酸残基、ベヘン酸残基
を含まない油脂に比べ、結晶化速度、結晶構造等の差に
より、低温及び高温ファツトブルームに対する抑制作用
がある。また、前記硬化油（Ｂ）及び前記ポリグリセリ
ン脂肪酸エステル（Ｃ）は、前記油脂（Ａ）の結晶化速
度、結晶構造に影響を与え、相乗的に低温及び高温ファ
ツトブルームを防止すると考えられる。The oil (A) in the present invention has SUS as its main component and is different from oils and fats that do not contain arachidic acid residues or behenic acid residues as constituent fatty acid residues due to differences in crystallization rate, crystal structure, etc. It has an inhibitory effect on high temperature fat bloom. Further, the hydrogenated oil (B) and the polyglycerol fatty acid ester (C) are thought to affect the crystallization rate and crystal structure of the oil (A) and synergistically prevent low- and high-temperature fat blooms. .
（実施例〕 以下、実施例をもって本発明を更に詳細に説明する。(Example〕 Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１
常法により、サル脂及びパーム油から溶剤分別により、
それぞれの中融点画分を得た。得られた中融点画分を等
量混合し、油脂（Ａ）を得た。Example 1 By solvent fractionation from sal fat and palm oil according to a conventional method,
Each medium melting point fraction was obtained. Equal amounts of the obtained medium melting point fractions were mixed to obtain fats and oils (A).
また、エルカ酸残基の含！４１置型％のなたね油をイオ
ウ被毒触媒を用い異性化条件下で硬化し、硬化油（Ｂ）
とした。上記油脂（Ａ）及び上記硬化油（Ｂ）の分析結
果を下記表−１に示す。It also contains erucic acid residues! 41% rapeseed oil was cured under isomerization conditions using a sulfur-poisoned catalyst to obtain hardened oil (B).
And so. The analysis results of the above fats and oils (A) and the above hydrogenated oil (B) are shown in Table 1 below.
表−１
上記油脂（Ａ）及び上記硬化油（Ｂ）を下記表−２に示
す割合で配合し、ハードバター組成物１−１〜１−６を
それぞれ得た。Table 1 The above fats and oils (A) and the above hydrogenated oil (B) were blended in the proportions shown in Table 2 below to obtain hard butter compositions 1-1 to 1-6, respectively.
表−２
ハードバター組成物１−１〜１６を下記表＝３に示すチ
ョコレート配合により、配合、ロールかけ、コンチング
、テンパリングを行った後、約３閣角に切ったアーモン
ドをチョコレートに対して３０％混合し、型流し、冷却
、型抜きを行い、アーモンド入りチョコレートをそれぞ
れ製造した。Table 2 Hard butter compositions 1-1 to 16 were blended, rolled, conched, and tempered according to the chocolate formulation shown in Table 3 below, and then almonds cut into approximately 3 cubes were added to the chocolate at a rate of 30%. % mixing, mold casting, cooling, and mold cutting to produce almond-containing chocolates.
これらのアーモンド入りチョコレートを２０°Ｃで１０
日間エージングした後、下記のブルームテスト等に供し
た。These almond-filled chocolates are heated at 20°C for 10 minutes.
After aging for one day, it was subjected to the following bloom test, etc.
表−３
く低温ファツトブルームテスト〉
エージングしたアーモンド入りチョコレートを１５°Ｃ
の恒温槽に放置し、経口的にブルームの観察を行った。Table 3 Low temperature fat bloom test> Aged chocolate with almonds at 15°C
The plants were left in a constant temperature bath and the bloom was observed orally.
〈高温ファツトブルームテスト〉
エージングしたアーモンド入りチョコレートを、２０°
Ｃで１２時間、その後３２°Ｃで１２時間を１サイクル
とした周期的な温度変化を与える事のできる恒温槽に放
置し、経日的にブルームの観察を行った。<High temperature fat bloom test> Aged chocolate with almonds at 20°
The specimens were left in a constant temperature bath that could be subjected to periodic temperature changes of 12 hours at C and then 12 hours at 32 C, and the bloom was observed over time.
低温ファツトブルーム及び高温ファツトブルームのテス
ト結果を下記表−４に示す。The test results for low temperature fat bloom and high temperature fat bloom are shown in Table 4 below.
なたね硬化油を５〜２０重ザ％配合したハードバター組
成物１−２〜ｌ−５は、なたね硬化油を配合しないハー
ドバター組成物１−１及びなたね硬化油を３０重量％配
合したハードバター組成物】−６に比べ、低温ファツト
ブルーム及び高温ファツトブルームに対する防止効果が
認められた。Hard butter compositions 1-2 to 1-5 containing 5 to 20% by weight of rapeseed hydrogenated oil are hard butter compositions 1-1 containing no rapeseed hydrogenated oil and 30% by weight of rapeseed hydrogenated oil. Hard butter composition]-6 was found to have a preventive effect against low-temperature fat bloom and high-temperature fat bloom.
実施例２
油脂（Ａ）は、実施例Ｉと同じ油脂を使用し、ポリグリ
セリン脂肪酸エステル（Ｃ）としてヘギサグリセリンベ
ンタステアレートを使用し、これらを下記表−５に示す
割合で配合し、ハードバター組成物２．−１〜２−５を
それぞれ得た。Example 2 The same oil and fat as in Example I was used as the oil and fat (A), and Hegisaglycerin bentastearate was used as the polyglycerin fatty acid ester (C), and these were blended in the proportions shown in Table 5 below. Hard butter composition 2. -1 to 2-5 were obtained, respectively.
表−５
ハードバター組成物２−１〜２−５を使用し、実施例１
と同様にしてアーモンド入りチョコレートをそれぞれ製
造し、ブルームテストを行った。Table 5 Example 1 using hard butter compositions 2-1 to 2-5
Almond-containing chocolates were produced in the same manner as above, and a bloom test was conducted.
その結果を下記表−６に示す。The results are shown in Table 6 below.
ポリグリセリン脂肪酸エステル（Ｃ）を２〜８重量％配
合したバードバター組成物２−２〜２−５は、ポリグリ
セリン脂肪酸エステル（Ｃ）を配合しないハードバター
組成物２−１に比べ、低温ファントブルーム及び高温フ
ァツトブルームに対して防止効果が認められた。しかし
、ポリグリセリン脂肪酸エステル（Ｃ）を６〜８重ｈ１
％配合したハードバター組成物２−４及び２−５では、
テンパリング作業中に増粘が激しく、作業性が不良であ
った。Bird butter compositions 2-2 to 2-5, which contain 2 to 8% by weight of polyglycerin fatty acid ester (C), have higher low-temperature fants than hard butter composition 2-1 which does not contain polyglycerin fatty acid ester (C). A preventive effect against bloom and high-temperature fat bloom was observed. However, polyglycerin fatty acid ester (C) is
In hard butter compositions 2-4 and 2-5 containing %
The viscosity increased significantly during the tempering process, resulting in poor workability.
実施例３
油脂（Ａ）及び硬化油（Ｂ）は実施例１と同じものを使
用し、ポリグリセリン脂肪酸エステル（Ｃ）は実施例２
と同じものを使用し、これらを下記表−７に示す割合で
配合し、ハードバター組成物３−１〜３−６をそれぞれ
得た。Example 3 The same oils and fats (A) and hydrogenated oil (B) as in Example 1 were used, and the polyglycerin fatty acid ester (C) was the same as in Example 2.
Using the same materials as above, these were blended in the proportions shown in Table 7 below to obtain hard butter compositions 3-1 to 3-6, respectively.
表−７
ハードバター組成物３−１〜３−６を使用し、実施例１
と同様にしてアーモンド入りチョコレートを製造し、ブ
ルームテストを行った。Table 7 Example 1 using hard butter compositions 3-1 to 3-6
Chocolate containing almonds was produced in the same manner as above, and a bloom test was conducted.
その結果を下記表−８に示す。The results are shown in Table 8 below.
ハードバター組成物３−２〜３−６はハードバター組成
物３−１に比べ、低温ファツトブルーム及び高温ファツ
トブルームに対する防止効果が認められた。しかし、ハ
ードバター組成物３−６はテンバリング時の作業性が不
良であった。Hard butter compositions 3-2 to 3-6 were found to be more effective in preventing low-temperature fat bloom and high-temperature fat bloom than hard butter composition 3-1. However, hard butter composition 3-6 had poor workability during tempering.
（発明の効果）
本発明のハードバター組成物は、低温ファツトブルーム
及び高温ファツトブルームに対して著しい防止効果を有
する、テンバリング型のハードバター組成物である。(Effects of the Invention) The hard butter composition of the present invention is a tempering type hard butter composition that has a remarkable effect of preventing low-temperature fat bloom and high-temperature fat bloom.
Claims (1)
とし、構成脂肪酸残基としてアラキン酸残基及び／又は
ベヘン酸残基を２〜１０重量％含む油脂（Ａ）８０〜９
９．５重量部と、構成脂肪酸残基としてエルカ酸残基を
５重量％以上含む油脂の、硬化油（Ｂ）及び／又はポリ
グリセリン脂肪酸エステル（Ｃ）０．５〜２０重量部〔
但し、上記（Ｂ）成分を用いない場合には上記（Ｃ）成
分は０．５〜５重量部である）とから成るハードバター
組成物。Scope of Claims: Fats and oils (A )80~9
9.5 parts by weight, and 0.5 to 20 parts by weight of hydrogenated oil (B) and/or polyglycerin fatty acid ester (C) of fats and oils containing 5% by weight or more of erucic acid residues as constituent fatty acid residues [
However, when the above-mentioned (B) component is not used, the above-mentioned (C) component is 0.5 to 5 parts by weight).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62313842A JP2556873B2 (en) | 1987-12-11 | 1987-12-11 | Hard butter composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62313842A JP2556873B2 (en) | 1987-12-11 | 1987-12-11 | Hard butter composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01157342A true JPH01157342A (en) | 1989-06-20 |
| JP2556873B2 JP2556873B2 (en) | 1996-11-27 |
Family
ID=18046164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62313842A Expired - Fee Related JP2556873B2 (en) | 1987-12-11 | 1987-12-11 | Hard butter composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2556873B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5508048A (en) * | 1989-11-09 | 1996-04-16 | Van Den Bergh Foods Co. | Enzymatic transesterification starting from high erucic cruciferae oils |
| JP2016019515A (en) * | 2014-06-17 | 2016-02-04 | ミヨシ油脂株式会社 | Oil and fat composition for instant cooking food product and instant cooking food product |
-
1987
- 1987-12-11 JP JP62313842A patent/JP2556873B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5508048A (en) * | 1989-11-09 | 1996-04-16 | Van Den Bergh Foods Co. | Enzymatic transesterification starting from high erucic cruciferae oils |
| JP2016019515A (en) * | 2014-06-17 | 2016-02-04 | ミヨシ油脂株式会社 | Oil and fat composition for instant cooking food product and instant cooking food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2556873B2 (en) | 1996-11-27 |
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