JPH03172151A - Production of filling material - Google Patents

Abstract

PURPOSE:To obtain the subject filling material excellent in melt in the mouth and having a cold feeling by blending fats and oils containing a large amount of a specified unsaturated-disaturated triglyceride and a specified amount of oleo-dibehen as the fat and oil components with saccharides and subsequently cooling the resultant mixture for plasticization. CONSTITUTION:Fats and oils containing >=55wt.% 2-unsaturated 1,3-disaturated triglycerides in which 2-oleo-1,3-dipalmitin is >=20wt.% based on the total glyceride components and 1-8wt.% 2-oleo-1,3-dibehen as the fat and oil components are blended with saccharides and the resultant mixture of >=30 deg.C is cooled to <=10 deg.C for plasticization, thus obtaining the objective filling material.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a filling material that melts well in the mouth, has a cooling sensation, and has excellent workability and stability.

(Prior art) Filling materials conventionally used as sandwich creams or center creams for buns, biscuits, cookies, etc. are mainly emulsified oils and fats that emulsify oils and fats and water-based ingredients. An aqueous or non-containing oil or fat composition mixed with the above is also used as a filling material. This fat-and-oil mixture has a longer shelf life, although it is inferior to emulsified oils and fats that are emulsified with aqueous ingredients. Therefore, when keeping a long shelf life is important, it is preferable to use fats and oils that do not contain water-based ingredients, but recently when producing such oils and fats, it has become more common to use conventional oils and fats in consideration of melting in the mouth. In place of plastic fats and oils such as margarine and shortening, sharp melting fats and fats such as hard butter have come to be used.

Traditionally, shea butter, palm oil, monkey fat, mango kernel oil,
Hard butter obtained by fractionating vegetable oils and fats such as iribe fat and mora fat, singly or by mixing them, has a major triglyceride content of 2-oleo-1 (or 3), balmite-3 (or l), and It is a triglyceride mainly composed of stearin (hereinafter sometimes abbreviated as post) or 2-oleo-1,3-distearin (hereinafter sometimes abbreviated as stost). When a filling material is manufactured using such hard butter, if it is not tempered, the structure of the filling material becomes coarse due to the oral process, which is the so-called graining phenomenon, which significantly reduces the product value. have

In addition, hard butter containing such post or stost components as main glycerides is itself hard at room temperature, so filling materials made using it have the disadvantage of poor workability.

(Problem B to be solved by the invention) From the above points, even if a hard butter component that melts in the mouth is used as the fat and oil component and the tempering process is omitted, graining phenomenon will occur orally. There is a strong demand in the market for the development of a filling material that can maintain a stable state for a long period of time without any problems, is relatively soft at room temperature, and has excellent workability.

This invention relates to a method of manufacturing a filling material that meets the above demands.

(Means for Solving the Problems) In view of the above points, the present inventors have conducted intensive research to produce a filling material that contains hard butter components as fats and oils and is excellent in melting in the mouth and workability. The composition is 2-oleo-1,3-dibehene (hereinafter referred to as BOBI).
It has been found that when adding oils and fats containing (sometimes abbreviated as "min"), it is possible to produce a good filling material that does not cause graining even without tempering treatment.

This invention has been perfected based on the above knowledge, and when manufacturing a filling material, 2-oleo-1,3-dipalmitin containing 20% by weight or more of 2-oleo-1,3-dipalmitine as an oil and fat component based on the total glyceride component is used. Contains 55% or more of saturated-1,3-disaturated triglyceride and 2-oleo-1,3
- Fats and oils containing 1 to 8% by weight of dibehene and t! This is a method for producing a filling material, which is characterized in that after mixing the above mixture, the mixture is rapidly cooled to a cold temperature range of 10"C or less when the temperature of the mixture reaches 30 to 35C.

The fat and oil in the filling material contains 20% by weight of 2-oleo-e,3-dipalmitine (hereinafter sometimes abbreviated as POP component) in the triglyceride component.
Contains 55% by weight or more of the above-mentioned 2-unsaturated 1-l,3-disaturated triglycerides (hereinafter sometimes abbreviated as SUS component). If the SUS component in the oil and fat components is less than 55% by weight, it is difficult to obtain a filling material that melts in the mouth well. Also, P.O.
If the P component is less than 20%, the filling material itself will be too hard and workability will be poor, or melting in the mouth and cooling sensation will not be achieved. Also, BOBt7. It is necessary to contain 1 to 8% by weight, and if it is less than the lower limit, the effect when omitting the tempering treatment will be weak and storage stability will not be obtained. On the other hand, if it is added beyond the upper limit, BOBIv. Since the filling material itself has a high melting point, it worsens the melting of the filling material itself in the mouth. In particular, in this invention, a symmetrical triglyceride component, which is a BOB component, is effective, and an asymmetrical triglyceride component, such as l,
No effect can be obtained with 2-dibehene-3-olein (hereinafter sometimes abbreviated as BBO component).

Fats and oils containing the above-mentioned fat and oil components have a melting point of 2.
The temperature is preferably 0°C to 32°C. If it is less than 20"C, it is too soft as a filling material and has poor workability; on the other hand, if it is less than 32"
Even if it exceeds °C, it is not preferable because it is too hard and has poor workability, and also tends to deteriorate the meltability in the mouth.

In this invention, the medium melting point fraction obtained by fractionating palm oil can be suitably used as the POP component, and both fractions contain about 40 to 70% of the POP component. Also, B.O.B.
rf7. The fraction is obtained by fractionated oil or other isolation techniques or chemical synthesis from natural fats or oils containing the component, or by selective enzymatic transesterification, inter alia,
It can be easily prepared by using enzyme-mediated selective transesterification of fats and oils. That is, fats and oils in which oleic acid is bound to the 2-position in the triglyceride and fats and oils in which free behenic acid or its ester or a large amount of behenic acid is bound in the triglyceride are regioselectively added to the 1- and 3-positions of the glyceride. It can be obtained by transesterification in the presence of a lipase acting on .

As described above, in this invention, by using the above-mentioned fats and oils, a filling material of good quality can be produced extremely easily without any tempering treatment.

The manufacturing method may be a conventionally known method, for example, by adding the necessary oils and fats to solids such as sugar, rolling ref for 7 times, conching, adding oil to obtain a mixture in which the entire amount is mixed. The mixture at a temperature of 45 to 50°C is appropriately precooled, and when the product temperature reaches 30 to 35°C, it is rapidly cooled in a refrigerator at a cold temperature of 10"C or less, usually at a temperature of 3 to 10"C. If the precooling temperature is less than 30''C, crystals of the BOB component will precipitate and thicken, resulting in poor workability, which is not preferable.

Moreover, if the temperature exceeds 35°C, it is not preferable because it takes too much time to cool down, resulting in a slow cooling state, which makes the crystal structure unstable and tends to reduce the anti-graining effect.

The filling material obtained as described above melts in the mouth better than conventional filling materials, has excellent workability and storage stability such as graining, and can be advantageously used as a filling material in various foods. obtain.

(Example) Examples will be illustrated below to further clarify the effects of the present invention. Note that the parts shown in the examples are based on weight.

Examples 1 to 2 and Comparative Examples 1 to 3 In the formulation shown below, first, cocoa butter, PMF, and in the example, BOB oil are melted and mixed, and lecithin is added to this to prepare an oil phase. . On the other hand, cocoa powder
Whole milk powder and sugar were mixed, a portion of the above oil phase was added thereto, roll refined, conched while heating at approximately 50''C, and the remaining oil phase was added and mixed.
In the example, when the mixture was cooled to a temperature of 32°C, about 30 g was put into a plastic container, and after cooling to a cold temperature range of about 5°C for 30 minutes, and in the comparative example, A normal tempering process is used, in which the mixture is cooled to a temperature of about 25°C while stirring to precipitate stable crystals, and 30g of it is similarly placed in a plastic container at about 30°C, and then heated to a cold temperature range of about 5°C. After cooling for 30 minutes, it was subjected to a storage test and a cycle test.

(1). Mixed cocoa powder 1>10 Whole milk powder 10 Sugar 40 Cocoa butter 17.5 PMF21 20 BOB oil 11 2.5 8BO oil 4> Lecithin 0.3 to 10 10 10 10 10 40 40 40 5 20 7.5 28.5 20 2B. 5 2.5 2.5 0.3 0.3 0.3 0.3 Note 1): Oil content 11% 2]: Melting point 26℃, iodine value 45, pop component 49''A (
2). The results are as follows.

■． 20°C storage test Example 1 Non-tempering Example 2 Non-tempering Comparative Example 1 Non-tempering Tempering Comparative Example 2 Non-tempering Tempering Comparative Example 3 20+ Non-tempering 2+ - Tempering 1 Ng. 1 7-28℃ cycle test 1》 Example ＼ Cycle 1 21° Example 1 Non-tempered 2' Example 2 Non-tempered Comparative Example 1 Non-tempered Tempered Comparative Example 2 Non-tempered Tempered Comparative Example 3 Non-tempered 2+ ± 2+ ± 2+ 2+ ± + Discussion As can be seen from the above results, the filling materials of Examples 1 and 2 containing BOB components did not cause any graining phenomenon during storage even without tempering treatment, whereas the filling materials containing BOB components did not cause any graining phenomenon during storage. Comparative Examples 1 and 2 without
A graining phenomenon was observed in both cases, and Comparative Example 1 was particularly marked. Further, in Comparative Example 3 containing a BBO component, a graining phenomenon was observed, indicating that the BBO component had no effect at all. In addition, when each comparative example was tempered, a slight graining phenomenon was observed on the second day. In addition, in the cycle test, Example 1 with a high cocoa butter content was used for the 10th cycle (
A slight graining phenomenon was observed after the 10th day (day 10), but in Example 2 with a low cocoa butter content, the graining phenomenon was observed after the 21st day (day 2).
No graining phenomenon was observed even in the samples that had been subjected to the test (on the 1st day), whereas in the comparative example, graining phenomenon was observed even in Comparative Example 2, which had a low cocoa butter content, on the 7th test (on the 7th day). It was noticeable after the 10th time (10th day). In addition, in Comparative Examples 1 and 3, which had a high cocoa butter content, a significant graining phenomenon was already observed from the first time (first day). When Comparative Examples 1 and 2 were subjected to tempering treatment, no graining was observed up to the 7th treatment, but graining was observed at the 21st treatment. Further, in Comparative Example 3, a graining phenomenon was already observed at the fourth time, and a significant graining phenomenon was observed at the 10th time. The results of Comparative Example 3 show that BBO Ibun has no effect at all compared to BOB Ibun. (Effects) As described above, according to the present invention, it is possible to extremely easily produce a filling material that melts in the mouth, has excellent heat resistance, and has good workability and storage stability using oils and fats with excellent melting properties. This invention made a great contribution to the bun and confectionery industry.

Claims (1)

[Claims] (1) When manufacturing the filling material, 55 weight of 2-unsaturated-1,3-disaturated triglyceride containing 20% by weight or more of 2-oleo-1,3-dipalmitine based on the total glyceride component as oil and fat content is used. % or more and 1 to 8% by weight of 2-oleo-1,3-dibehene and saccharides, the mixture at a temperature of 30°C or higher is
A method for producing a filling material, characterized by plasticizing it by cooling it to 0°C or lower.