JPH0411842A

JPH0411842A - Fat blend

Info

Publication number: JPH0411842A
Application number: JP2410561A
Authority: JP
Inventors: Nico Zwikstra; ニコ・ズウィクストラ
Original assignee: Unilever NV
Current assignee: Unilever NV
Priority date: 1989-12-21
Filing date: 1990-12-14
Publication date: 1992-01-16
Also published as: CA2032679A1; CA2032679C

Abstract

PURPOSE: To obtain a fat blend having satisfactory glass retentivity by blending a medium m.p. fraction of hardened and fractionated soybean oil, with a medium m.p. fraction of hardened and fractionated cotton seed oil in a specified weight ratio. CONSTITUTION: A medium m.p. fraction (BO) of hardened and fractionated soybean oil is blended with a medium m.p. fraction (CS) of hardened and fractionated cotton seed oil so that the weight ratio of BO to CS is regulated to <1.0. The pref. weight ratio of BO:CS is 10:90 to 40:60, especially 25:75 to 35:65. It is unnecessary to add an emulsifier.

Description

[Detailed description of the invention]

［０００１］硬化・分別大豆油の中融点画分及び硬化・分別綿実油の
中融点画分を含む脂肪は公知である。ユニリーバ−社か
ら市販されているカオメル（Ｋａｏｍｅｌ）は上記の中
融点画分を含んでいる。この製品は、チョコレートコー
ティングに用いた場合、妥当もしくは良好な光沢保留性
を示すチョコレートコーティングを与える。今回、我々
はチョコレートコーティングに用いた場合、さらに優れ
た光沢保留性を与える新規な脂肪ブレンドを発見した。［０００２］従って、本発明はまず第一に、硬化・分別大豆油の中融
点画分（ＢＯ）及び硬化・分別綿実油の中融点画分（Ｃ
Ｓ）を含んでなる脂肪ブレンドにして、この２種類の中
融点画分の重量比（ＢＯ／ＣＳ）が１．０未満であるこ
とを特徴とする脂肪ブレンドに関する。好ましくは、こ
の比は１０：９０乃至４０　：　６０であり、最も好ま
しくは２５：７５乃至３５：６５である。［０００３］かかるブレンドをチョコレートに使用すると、優れた光
沢保留性を持つコーティングが得られるが、かかるブレ
ンドのＮ値はなおかつこのようなブレンドに必要な基準
値を満足する。特に、非常に重要なＮ３ｏ値Ｎ３．値は
、これらの基準値を満足する。［０００４］この組成物の優れた光沢保留性により、光沢保留性を向
上させるために乳化剤を組成物に添加する必要がなくな
った。［０００５］当該ブレンドの硬さを調整する必要がある場合など、該
ブレンドへの若干（１５重量％以下、好ましくは２乃至
８重量％）のオレイン画分の添加が役立つ場合もある。該オレイン画分は、硬化大豆油と硬化綿実油とのブレン
ドの分別によって得ることができる。［０００６］どんな原料から得た大豆油及び綿実油であっても本発明
の中融点画分の調製に使用できる。かかるブレンドが比
較的高含量のトランス型硬化油を含んでいる場合に、最
良の脂肪ブレンドが得られる。これらのトランス型硬化
油は、油の硬化を例えばプリカド９９０８　（Ｐｒ　１
ｃａｔ　　９９０８）（７）ような約０．１乃至０２重
量％のＮｉを含む硫化Ｎｉ触媒を用いて約１バールの圧
力、約１５０乃至２５０℃の温度で行った時に得られる
。このようにして、４０％より多いトランス型硬化油か
らなる硬化油を得ることができる。［０００７］分別生成物は湿式分別によって得られる。使用する溶媒
は通常はヘキサン及びアセトンである。アセトンを用い
る場合、分別は１重量単位の油に対して３容量単位より
多い割合のアセトン（従って、例えば１ｋｇの油当り５
リツトルのアセトン）を用いて行う。［０００８］分別は、構成成分（油混合物）を３５℃以上のアセトン
と適当な割合で混合することによって開始する。この混
合物を約−１５℃乃至＋１５℃、例えば０℃に冷却する
。この温度で、晶出物を上清から濾過又は遠心分離など
によって分離させることができる。このようにして得た
固体を３５℃以上のアセトンと再び混合して溶液とする
。この溶液を、所望とする製品に応じて１６乃至２４℃
の温度に冷却する。この段階で、液体のアセトン含有画
分から分離することのできる固体生成物が再び生じる。このアセトンを除去した後、所要の中融点画分を得る。［０００９］本発明の組成物はいろいろな方法で得ることができる。好ましい方法は、硬化していない大豆油と綿実油のブレ
ンドを作って、このブレンドを上記のようにして硬化し
、この硬化生成物を上述のように湿式分別することによ
って、所望の生成物を得ることからなる。［００１０］しかし、別の具体的態様においては、大豆油と綿実油を
別々に処理する。このようにして２種類の中融点画分が
湿式分別後に得られる。このらの画分は所要の生成物を
与えるように混合できる。順序を変えて、２種類の未硬
化油を別々に硬［００１１１当然の事ながら、本発明の脂肪ブレンドを含有するチョ
コレートコーティング及び食品も本発明に含まれる。［００１２］[0001] Fats containing the mid-melting fraction of hardened and fractionated soybean oil and the mid-melting fraction of hardened and fractionated cottonseed oil are known. Kaomel, commercially available from Unilever, contains the medium melting point fraction described above. When used in chocolate coatings, this product provides chocolate coatings that exhibit reasonable to good gloss retention. Now we have discovered a new fat blend that provides even better gloss retention when used in chocolate coatings. [0002] Accordingly, the present invention firstly provides a medium melting point fraction (BO) of hardened and fractionated soybean oil and a medium melting point fraction (C) of hardened and fractionated cottonseed oil.
S), characterized in that the weight ratio (BO/CS) of the two medium melting point fractions is less than 1.0. Preferably, this ratio is between 10:90 and 40:60, most preferably between 25:75 and 35:65. [0003] When such blends are used in chocolate, coatings with excellent gloss retention are obtained, while the N values of such blends still meet the required standard values for such blends. In particular, the very important N3o value N3. The value satisfies these criteria. [0004] The excellent gloss retention of this composition eliminates the need to add emulsifiers to the composition to improve gloss retention. [0005] Addition of some oleic fraction (up to 15% by weight, preferably 2 to 8% by weight) to the blend may be helpful, such as when it is necessary to adjust the hardness of the blend. The oleic fraction can be obtained by fractionation of a blend of hydrogenated soybean oil and hydrogenated cottonseed oil. [0006] Soybean oil and cottonseed oil obtained from any source can be used to prepare the medium melting point fraction of the present invention. The best fat blends are obtained when such blends contain a relatively high content of trans-hydrogenated oils. These trans-type hydrogenated oils are hardened oils such as Pricad 9908 (Pr 1
Cat 9908) (7) using a sulfurized Ni catalyst containing about 0.1 to 0.2% by weight of Ni at a pressure of about 1 bar and a temperature of about 150 to 250°C. In this way it is possible to obtain a hydrogenated oil consisting of more than 40% trans hydrogenated oil. [0007] The fractionated product is obtained by wet fractionation. The solvents used are usually hexane and acetone. When using acetone, the fractionation involves a ratio of more than 3 volume units of acetone to 1 weight unit of oil (so for example 5 units of acetone per 1 kg of oil).
(a little acetone). [0008] Fractionation begins by mixing the components (oil mixture) with acetone at 35° C. or higher in appropriate proportions. The mixture is cooled to about -15°C to +15°C, for example 0°C. At this temperature, the crystallized product can be separated from the supernatant, such as by filtration or centrifugation. The solid thus obtained is mixed again with acetone at 35° C. or higher to form a solution. This solution is heated between 16 and 24°C depending on the desired product.
Cool to temperature. At this stage, a solid product is again formed which can be separated from the liquid acetone-containing fraction. After removing this acetone, the required medium melting point fraction is obtained. [0009] The compositions of the present invention can be obtained in a variety of ways. A preferred method is to obtain the desired product by making a blend of unhardened soybean oil and cottonseed oil, hardening the blend as described above, and wet fractionating the cured product as described above. It consists of things. [0010] However, in another embodiment, the soybean oil and cottonseed oil are processed separately. In this way two medium melting point fractions are obtained after wet fractionation. These fractions can be mixed to give the desired product. In a different order, the two unhydrogenated oils are hardened separately [00111] Of course, chocolate coatings and food products containing the fat blends of the invention are also included in the invention. [0012]

【Example】

実施例上３０重量部の大豆油と７０重量部の綿実油からなるブレ
ンドを作った。このブレンドを、硫化したＮｉ触媒（０
，１重量％Ｎｉ）を用いて、１バール、１９５℃で硬化
しな。［００１３］この硬化生成物に４３℃の温度の５００容量部のアセト
ンを加え、湿式分別した。０℃に冷却し、濾過して、固
体を取出した（６０重量部）。この固体画分にアセトン
を加えてこの画分を４３℃に暖めた。今度は２０℃に冷
却し、かつ濾過して固体画分（２２重量部）とアセトン
画分を得る。アセトンを除去して中融点画分（３８重量
部）を得た。得られた生成物の性状と分析データを表１
　（トランス型硬化ブレンドについて）及び表２（中融
点画分のブレンドについて）に示す［００１４］実施伝え実施例１を繰り返した。ただし、ＢＯ：　Ｃ３の比は４
０ＢＯた。生成物のデータを表１及び表２に示す。［００１５］得られた中融点画分の量は４１重量部であった。［００１６］：６０Ｃ３であっIn the example, a blend was made consisting of 30 parts by weight of soybean oil and 70 parts by weight of cottonseed oil. This blend was combined with a sulfurized Ni catalyst (0
, 1 wt% Ni) at 1 bar and 195°C. [0013] 500 parts by volume of acetone at a temperature of 43° C. was added to the cured product and subjected to wet fractionation. It was cooled to 0° C. and filtered to remove the solid (60 parts by weight). Acetone was added to the solid fraction and the fraction was warmed to 43°C. This time, the mixture is cooled to 20° C. and filtered to obtain a solid fraction (22 parts by weight) and an acetone fraction. Acetone was removed to obtain a medium melting point fraction (38 parts by weight). Table 1 shows the properties and analytical data of the obtained product.
Example 1 was repeated as shown in Table 2 (for the trans-cured blends) and Table 2 (for the mid-melting fraction blends). However, the ratio of BO:C3 is 4
0BO. Product data are shown in Tables 1 and 2. [0015] The amount of the intermediate melting point fraction obtained was 41 parts by weight. [0016] :60C3

【表１】スリップ融点（’Ｃ）３７．３３８．０脂肪酸メチルエステル（ＦＡｋｉＥ）Ｉ２Ｃ１８：０Ｃ１８：１０、５１７．８７．８７３．６０、５１８．９９、１６９．６０．９１Ｄ、６３５．８１．６１．５１１．９３６．９４７．０１．８[Table 1] Slip melting point ('C) 37.3 38.0 Fatty acid methyl ester (FAkiE) I2 C18:0 C18:1 0, 5 17.8 7.8 73.6 0, 5 18.9 9, 1 69.6 0.9 1D, 6 35.8 1.6 1.5 11.9 36.9 47.0 1.8

【表２】分別ブレンド（中融点画分）の性状と分析結果実施例２
　　　　　　　実施例１　　　　　常法ＢＯ４０３０ＣＳ　　　　　　　６０　　　　　　　　　　７ＯＮ値
　　　　ｎｓ　　　ｓ”　　　　　　ｎｓ　　　ｓ”　
　　　　ｎｓＮ　　　　　９２，９　８３，７　　　　
　９０，０　８０，２　　　　８６−９６ＯＮ　　　　　７９，３　７７．９　　　　　７５，８　
７３．１Ｎ　　　　　４８，２　５８，７　　　　　４
４，２　５３．９　　　　４１−４９Ｎ３５６，２　１
０．５　　　　　　５．０　　７．３　　　　　最大８
スリツプ融点（℃）　　　３５．３ヨウ素価　　　　６５．６脂肪酸メチルエステル（ＦＡＭＥ）Ｃｌ２　　　　　０．５Ｃｌ６　　　　　１９．７Ｃｌ８：０　　　　７．ＩＣｌ３：ｌ　　　　　７１．４炭素原子数Ｃ４８０，８Ｃ５０１０，６Ｃ５２４２，２Ｃ５４４４，ＩＣ５６１，６ｓ”　＝２６°Ｃで４０時間安定化ｎｓ　　＝安定化せず３４、６　　　　　　　３３−３５６４、１　　　　　　　５７−６００．６１９．９８．１６９．４１、１１１．３４２．４４２．４１．７［００１８］実施伝主実施例１を繰り返した。ただし、この例においては、得
られた中融点画分９０重量部を、１０重量部のオレイン
画分とブレンドした。このオレイン画分は、液体画分（
前述の０℃への最初の冷却工程で前記固体画分を分離し
たもの）からアセトンを除去して得た。この生成物は以
下のＮ値を有していた。［００１９］非安定化　　　　　　常法に従うＮ２ｏ７９．８７７〜８７Ｎ２５６０．０６０〜６６Ｎ３ｏ３１．０２９〜３５[Table 2] Properties and analysis results of fractionated blend (medium melting point fraction) Example 2
Example 1 Conventional method BO4030 CS 60 7ON value ns s” ns s”
nsN 92,9 83,7
90,0 80,2 86-96ON 79,3 77.9 75,8
73.1N 48,2 58,7 4
4,2 53.9 41-49N356,2 1
0.5 5.0 7.3 Maximum 8
Slip melting point (℃) 35.3 Iodine value 65.6 Fatty acid methyl ester (FAME) Cl2 0.5 Cl6 19.7 Cl8:0 7. I Cl3:l 71.4 Number of carbon atoms C480,8 C5010,6 C5242,2 C5444,I C561,6 s” = Stabilized at 26°C for 40 hours ns = Not stabilized 34, 6 33-35 64, 1 57-60 0.6 19.9 8.1 69.4 1, 1 11.3 42.4 42.4 1.7 [0018] The main example 1 was repeated. However, in this example , 90 parts by weight of the medium melting point fraction obtained were blended with 10 parts by weight of the oleic fraction. This oleic fraction was combined with the liquid fraction (
It was obtained by removing acetone from the solid fraction separated in the first cooling step to 0° C. described above. This product had the following N value: [0019] Non-stabilization According to conventional method N2o79.877~87 N2560.060~66 N3o31.029~35

Claims

[Claims]

1. A fat blend for chocolate compositions comprising a medium melting point fraction (BO) of hardened and fractionated soybean oil and a medium melting point fraction (CS) of hardened and fractionated cottonseed oil, comprising: A fat blend characterized in that the weight ratio of melting point fractions (BO/CS) is less than 1.0.

2. Fat blend according to claim 1, characterized in that the weight ratio of said medium melting point fraction is from 10:90 to 40:60.

3. Fat blend according to claim 1, characterized in that the weight ratio of said medium melting point fraction is from 25:75 to 35:65.

4. A fat blend according to claim 1, in which, in addition to the above, an oleic fraction obtainable by fractionation of a blend of hydrogenated soybean oil and hydrogenated cottonseed oil is present in an amount of not more than 15% by weight, preferably from 2 to 8% by weight. A fat blend comprising:

5. A fat blend according to claim 1, characterized in that the hydrogenated oil is obtained by a catalytic curing process which results in a product containing more than 40% trans-hydrogenated oil. .

6. The fat blend according to claim 1, wherein the medium melting point fraction of the fractionated oil is obtained by wet fractionation of hydrogenated fat using acetone.

7. The fat blend of claim 1, comprising: 2
A fat blend consisting of a medium melting point fraction of hardened and fractionated soybean oil and a medium melting point fraction of hardened and fractionated cottonseed oil obtained separately from each type.

8. A fat blend according to claim 1, comprising a medium melting point fraction obtained by a combination of hardening and fractionation of a blend of soybean oil and cottonseed oil.

9. A chocolate coating with improved gloss retention, characterized in that it comprises a fat blend according to claim 1.

10. A method for producing a fat blend, comprising curing soybean oil, cottonseed oil or a mixture thereof with a catalyst, wet-fractionating the cured product separately or together to separate a medium melting point fraction; A method characterized in that, if more than one intermediate melting point fraction is obtained, these are mixed to recover a fat blend having a weight ratio of soybean oil component to cottonseed oil component of less than 1.0.

11. The method according to claim 10, wherein the catalytic curing is performed using a Ni sulfide catalyst.

12. A method according to claim 10, characterized in that the wet fractionation is carried out using a proportion of more than 3 volume units of acetone to 1 weight unit of oil.

13. The method according to claim 10, wherein in the fractionation step, the constituent components including acetone are
mixing at a temperature above 35°C, cooling the mixture to -15°C to +15°C, separating the mixture to precipitate a solid fraction, and adding the solid fraction to acetone at a temperature above 35°C. A method characterized by carrying out the following steps: re-cooling to 16-24° C. and separating and removing the acetone fraction to recover the desired medium melting point fraction.

14. A chocolate product comprising a coating according to claim 9.