JPH0365758B2 - - Google Patents

Description

[Detailed description of the invention]

(a) Industrial Application Field The present invention relates to a method for producing a cacao substitute fat having a triglyceride composition similar to that of natural cacao butter, using a lipase-mediated ester conversion reaction. (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 problem That is, the present invention uses tea seed oil or/and its fractionated oil and stearic acid or a lower alcohol ester of stearic acid, which has 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 lipase, then fractionating the medium melting point part, and blending the fractionated oil with a fat rich in palmitooleopalmitin. 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.

[Table] In the present invention, tea seed oil is used as it is or after being fractionated. 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 me hai (Mucor
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 28°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 is subjected to a fractionation treatment to remove high melting point parts with a melting point of about 20°C or higher and low melting point parts with a melting point of about 5°C or lower, and a medium melting point part is collected. This is then blended with an oil or fat rich in palmitooleopalmitin, such as palm medium melting point oil, to obtain the desired cocoa substitute fat. You can use this as is,
It may also be blended with other cacao substitute fats. (e) Examples Example 1 1420 g of stearic acid was mixed with 885 g of tea seed oil having the properties shown in Table 1, dissolved by heating, and then saturated with water at 70°C (approximately 0.2%). This was passed through a column filled with 8 g of LIPOZYME (immobilized lipase manufactured by Novo Industries) and maintained at 68°C to perform a transesterification reaction. Fatty acid and diglyceride produced in the reaction product were removed by distillation and a solvent, respectively. Heat 100g of this oil to 50℃, dissolve it in 400g of acetone at about 30℃, slowly cool it at a rate of 0.5℃ per minute with stirring, cool it to 20℃, hold it there for 30 minutes, and then filter it. 6.5 g of melting point crystals were removed. 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.

【table】

[Table] This intermediate melting point part is palm medium melting point oil (melting point 33.3℃,
POP 75.4%, POS 12.7%, PLO 11.9%) to obtain the cocoa substitute of the present invention. Show its properties.
4.

[Table] (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. Chiyocolate made with this fat shows good quality in terms of flavor, snappability, mold release, bloom test, etc.

Claims (1)

[Claims] 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 part is transesterified. A method for producing a cacao substitute fat, which comprises separating the oil and blending the fractionated oil with an oil or fat rich in palmitooleopalmitin.