JPH0365757B2 - - Google Patents
Info
- Publication number
- JPH0365757B2 JPH0365757B2 JP62308287A JP30828787A JPH0365757B2 JP H0365757 B2 JPH0365757 B2 JP H0365757B2 JP 62308287 A JP62308287 A JP 62308287A JP 30828787 A JP30828787 A JP 30828787A JP H0365757 B2 JPH0365757 B2 JP H0365757B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- lipase
- stearic acid
- cacao
- 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.)
- Expired - Lifetime
Links
- 108090001060 Lipase Proteins 0.000 claims description 13
- 102000004882 Lipase Human genes 0.000 claims description 13
- 239000004367 Lipase Substances 0.000 claims description 13
- 244000299461 Theobroma cacao Species 0.000 claims description 13
- 235000019421 lipase Nutrition 0.000 claims description 13
- 239000003921 oil Substances 0.000 claims description 13
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 12
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 12
- 235000001046 cacaotero Nutrition 0.000 claims description 12
- 235000021355 Stearic acid Nutrition 0.000 claims description 10
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 10
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 10
- 239000008117 stearic acid Substances 0.000 claims description 10
- 239000003760 tallow Substances 0.000 claims description 4
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- -1 alcohol ester Chemical class 0.000 claims description 2
- 239000003925 fat Substances 0.000 description 12
- 235000019197 fats Nutrition 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 238000005809 transesterification reaction Methods 0.000 description 6
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- HPEUJPJOZXNMSJ-UHFFFAOYSA-N Methyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC HPEUJPJOZXNMSJ-UHFFFAOYSA-N 0.000 description 4
- 235000013341 fat substitute Nutrition 0.000 description 4
- 239000003778 fat substitute Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000235395 Mucor Species 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 108010048733 Lipozyme Proteins 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- CAMHHLOGFDZBBG-UHFFFAOYSA-N epoxidized methyl oleate Natural products CCCCCCCCC1OC1CCCCCCCC(=O)OC CAMHHLOGFDZBBG-UHFFFAOYSA-N 0.000 description 2
- MVLVMROFTAUDAG-UHFFFAOYSA-N ethyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC MVLVMROFTAUDAG-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
- 230000000704 physical effect Effects 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
- 241000228212 Aspergillus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000057114 Sapium sebiferum Species 0.000 description 1
- 235000005128 Sapium sebiferum Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 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
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Description
(a) 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。
(b) 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、
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57−28519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）、オレイツクサフラワー
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。
(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。
(d) 問題点を解決するための手段
即ち本発明はチヤイニーズタロー（Chinese
tallow）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すること
を特徴とするカカオ代用脂の製造法である。
本発明で用いるチヤイニーズタローとは中国な
どで栽培されているSapium Sebiferumの果実の
中果皮（fruit coat fat）として得られる油脂で、
一般性状と脂肪酸組成の例を示せば表−１のとお
りである。
(a) Industrial Application Field The present invention relates to a method for producing a cacao substitute having a triglyceride composition similar to that of natural cacao butter using a transesterification reaction using lipase. (b) Prior Art Methods for producing cacao fat substitutes using transesterification using lipase have been attempted using various raw materials. For example, the intermediate fraction of palm oil and stearic acid (Japanese Patent Application Laid-open No. 104506/1983,
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 fat (Japanese Patent Publication No. 57-28519), medium melting point of palm oil Fractions and extra-hard soybean oil (Japanese Patent Publication No. 58-42697), olive oil and stearic acid (Japanese Patent Publication No. 57-6480), oleracea flower oil and stearic acid (same), coconut oil and safflower oil (Japanese Unexamined Patent Publication No. 57-111398), palm fractionated fat and soybean oil (Japanese Unexamined Patent Publication No. 57-198798) are known. (c) Problems to be Solved by the Invention The purpose of the present invention is to produce a cocoa fat substitute using a combination of raw materials that have not been previously applied to a transesterification reaction using lipase. (d) Means for solving the problems That is, the present invention
cacao substitute fat, characterized by transesterifying a fractionated oil thereof and stearic acid or a lower alcohol ester of stearic acid using a lipase having specificity for the 1 and 3 positions of glyceride. This is the manufacturing method. Chinese tallow used in the present invention is an oil obtained as the mesocarp (fruit coat fat) of the fruit of Sapium Sebiferum, which is cultivated in China and other countries.
Table 1 shows examples of general properties and fatty acid composition.
【表】
本発明ではこのチヤイニーズタローをそのまま
または分別して用いる。
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。
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（Mucor
miehei）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。
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。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。
得られたエステル交換油は、そのままカカオ代
用脂として用いることができるが、他のカカオ代
用脂と配合してもよい。
(e) 実施例
実施例 １
表−２に示す性状のチヤイニーズタロー1000ｇ
にステアリン酸1000ｇを混合し、加温溶解した
後、70℃で水を飽和させた（約0.2％）。これを、
LIPOZYME（ノボ・インダストリー社製固体化
リパーゼ）20ｇを充填し、68℃に保つたカラムに
通し、エステル交換反応を行つた。
反応物中に生成した脂肪酸およびジクリセリド
は夫々蒸留および溶剤を用いて除去した。得られ
た本発明の油脂の物性を表−３に示す。[Table] In the present invention, this Chinese tallow is used as it is or after being separated. Transesterification is carried out with stearic acid or lower alcohol esters such as methyl stearate, ethyl stearate, etc. The lipase used in the present invention is glyceride 1,
Any lipase may be used as long as it has specificity for the 3-position, and commercially available lipases such as Mucor, Aspergillus, and Rhizopus lipases can be used. Among them, Mucor Mihai (Mucor Mihai)
Enzyme (manufactured by Novo Industries, Inc., product name) that immobilizes heat-stable lipase derived from
LIPOZYME) is preferred. 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. Water may coexist with lipase or may be added to oil in advance. The raw materials are subjected to the reaction as they are or dissolved in a solvent such as petroleum ether or n-hexane. The obtained transesterified oil can be used as a cacao substitute fat as it is, but may be blended with other cacao substitute fats. (e) Examples Example 1 1000g of Chinese tallow with the properties shown in Table-2
1,000 g of stearic acid was mixed with the mixture, dissolved by heating, and then saturated with water at 70°C (approximately 0.2%). this,
The column was filled with 20 g of LIPOZYME (solidified lipase manufactured by Novo Industries) and passed through a column maintained at 68°C to perform a transesterification reaction. Fatty acid and diclyceride produced in the reaction product were removed using distillation and a solvent, respectively. Table 3 shows the physical properties of the obtained oil and fat of the present invention.
【表】【table】
【表】
表−３に示すように本発明の油脂は主要トリグ
リセリドの割合およびSFIがカカオ脂に極めて近
い。
実施例 ２
実施例１の油脂15％に、オレイツクヒマワリ油
1000ｇとステアリン酸1000ｇとから実施例１と同
様にして製造したカカオ代用脂27％、およびパー
ム中融点油（融点33.3℃，POP75.4％，POS12.7
％，PLO11.9％）58％を配合した油脂の物性を表
−４に示す。[Table] As shown in Table 3, the ratio of major triglycerides and SFI of the fats and oils of the present invention are extremely close to those of cocoa butter. Example 2 Oretsk sunflower oil was added to 15% of the fat in Example 1.
27% cacao substitute fat produced in the same manner as in Example 1 from 1000 g and 1000 g of stearic acid, and palm medium melting point oil (melting point 33.3°C, POP 75.4%, POS 12.7
%, PLO11.9%) 58% is shown in Table 4.
【表】【table】
【表】
合油
実施例 ３
実施例１の油脂98％、実施例２で用いたカカオ
代用脂４％を配合した油脂の物性を表−５に示
す。[Table] Synthetic Oil Example 3 Table 5 shows the physical properties of an oil blended with 98% of the oil of Example 1 and 4% of the cacao substitute fat used in Example 2.
【表】【table】
【表】
(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
チヨコレートは、風味、スナツプ性、形離れ、ブ
ルーム試験などにおいて良好な品質を示す。[Table] (f) Effects of the Invention According to the present invention, a cacao fat substitute having properties very similar to natural cacao butter and commercially available cacao fat substitutes can be obtained. Chiyocolate made with this oil and fat exhibits good quality in terms of flavor, snappability, shape release, bloom test, etc.
Claims (1)
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することを特徴とす
るカカオ代用脂の製造法。1. Transesterifying Chinese tallow or/and its fractionated oil with stearic acid or a lower alcohol ester of stearic acid using a lipase that has specificity for the 1 and 3 positions of glyceride. A method for producing a cacao substitute fat characterized by:
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308287A JPH01148190A (en) | 1987-12-04 | 1987-12-04 | Production of cacao-substitute fat |
| CN 87108375 CN1016794B (en) | 1987-12-04 | 1987-12-17 | Process for preparing cacaolike butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308287A JPH01148190A (en) | 1987-12-04 | 1987-12-04 | Production of cacao-substitute fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01148190A JPH01148190A (en) | 1989-06-09 |
| JPH0365757B2 true JPH0365757B2 (en) | 1991-10-14 |
Family
ID=17979217
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62308287A Granted JPH01148190A (en) | 1987-12-04 | 1987-12-04 | Production of cacao-substitute fat |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01148190A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013507117A (en) * | 2009-12-04 | 2013-03-04 | シージェイ チェイルジェダング コーポレイション | Oil and fat composition for chocolate and confectionery |
| JP6004739B2 (en) * | 2012-05-17 | 2016-10-12 | 日清オイリオグループ株式会社 | Chocolate for frozen dessert |
-
1987
- 1987-12-04 JP JP62308287A patent/JPH01148190A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01148190A (en) | 1989-06-09 |
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