JPH0475593A - Triglyceride, hard butter containing the same and chocolates using the same - Google Patents
Triglyceride, hard butter containing the same and chocolates using the sameInfo
- Publication number
- JPH0475593A JPH0475593A JP2190175A JP19017590A JPH0475593A JP H0475593 A JPH0475593 A JP H0475593A JP 2190175 A JP2190175 A JP 2190175A JP 19017590 A JP19017590 A JP 19017590A JP H0475593 A JPH0475593 A JP H0475593A
- Authority
- JP
- Japan
- Prior art keywords
- sxs
- triglyceride
- chocolate
- fatty acid
- hard butter
- 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
- 244000299461 Theobroma cacao Species 0.000 title claims abstract description 43
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 39
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000014121 butter Nutrition 0.000 title claims abstract description 17
- 102000004882 Lipase Human genes 0.000 claims abstract description 11
- 108090001060 Lipase Proteins 0.000 claims abstract description 11
- 239000004367 Lipase Substances 0.000 claims abstract description 11
- 235000019421 lipase Nutrition 0.000 claims abstract description 11
- 150000004671 saturated fatty acids Chemical group 0.000 claims abstract description 9
- 238000005809 transesterification reaction Methods 0.000 claims description 8
- 235000019197 fats Nutrition 0.000 abstract description 27
- 230000000694 effects Effects 0.000 abstract description 16
- 239000000194 fatty acid Substances 0.000 abstract description 10
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 9
- 229930195729 fatty acid Natural products 0.000 abstract description 9
- 150000004665 fatty acids Chemical class 0.000 abstract description 7
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract description 5
- -1 12C saturated fatty acid Chemical class 0.000 abstract description 4
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 4
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 4
- 239000003240 coconut oil Substances 0.000 abstract description 3
- 235000019864 coconut oil Nutrition 0.000 abstract description 3
- 235000021314 Palmitic acid Nutrition 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 150000002148 esters Chemical class 0.000 abstract description 2
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract description 2
- 230000003449 preventive effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000000746 purification Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 29
- 239000003925 fat Substances 0.000 description 24
- 238000000034 method Methods 0.000 description 17
- 239000013078 crystal Substances 0.000 description 15
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- 238000005496 tempering Methods 0.000 description 10
- 238000002844 melting Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- VHYFNPMBLIVWCW-UHFFFAOYSA-N 4-Dimethylaminopyridine Chemical compound CN(C)C1=CC=NC=C1 VHYFNPMBLIVWCW-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 6
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid ester group Chemical group C(CCCCCCCCCCC)(=O)O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 6
- 230000008018 melting Effects 0.000 description 6
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 5
- QOSSAOTZNIDXMA-UHFFFAOYSA-N Dicylcohexylcarbodiimide Chemical compound C1CCCCC1N=C=NC1CCCCC1 QOSSAOTZNIDXMA-UHFFFAOYSA-N 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 150000003626 triacylglycerols Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 3
- 239000005639 Lauric acid Substances 0.000 description 3
- 235000021355 Stearic acid Nutrition 0.000 description 3
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 3
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 3
- 238000002441 X-ray diffraction Methods 0.000 description 3
- 235000001046 cacaotero Nutrition 0.000 description 3
- 239000007795 chemical reaction product Substances 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 3
- 239000008117 stearic acid Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 230000007704 transition Effects 0.000 description 3
- ADFXKUOMJKEIND-UHFFFAOYSA-N 1,3-dicyclohexylurea Chemical compound C1CCCCC1NC(=O)NC1CCCCC1 ADFXKUOMJKEIND-UHFFFAOYSA-N 0.000 description 2
- 229960000549 4-dimethylaminophenol Drugs 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- WYURNTSHIVDZCO-UHFFFAOYSA-N Tetrahydrofuran Chemical compound C1CCOC1 WYURNTSHIVDZCO-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 235000003441 saturated fatty acids Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 description 2
- 229940093609 tricaprylin Drugs 0.000 description 2
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N trilaurin Chemical compound CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 2
- DUXYWXYOBMKGIN-UHFFFAOYSA-N trimyristin Chemical compound CCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCC DUXYWXYOBMKGIN-UHFFFAOYSA-N 0.000 description 2
- VLPFTAMPNXLGLX-UHFFFAOYSA-N trioctanoin Chemical compound CCCCCCCC(=O)OCC(OC(=O)CCCCCCC)COC(=O)CCCCCCC VLPFTAMPNXLGLX-UHFFFAOYSA-N 0.000 description 2
- PVNIQBQSYATKKL-UHFFFAOYSA-N tripalmitin Chemical group CCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCC PVNIQBQSYATKKL-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- TWJNQYPJQDRXPH-UHFFFAOYSA-N 2-cyanobenzohydrazide Chemical group NNC(=O)C1=CC=CC=C1C#N TWJNQYPJQDRXPH-UHFFFAOYSA-N 0.000 description 1
- DPUOLQHDNGRHBS-UHFFFAOYSA-N Brassidinsaeure Natural products CCCCCCCCC=CCCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-UHFFFAOYSA-N 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- URXZXNYJPAJJOQ-UHFFFAOYSA-N Erucic acid Natural products CCCCCCC=CCCCCCCCCCCCC(O)=O URXZXNYJPAJJOQ-UHFFFAOYSA-N 0.000 description 1
- 235000010654 Melissa officinalis Nutrition 0.000 description 1
- 244000062730 Melissa officinalis Species 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 235000021360 Myristic acid Nutrition 0.000 description 1
- TUNFSRHWOTWDNC-UHFFFAOYSA-N Myristic acid Natural products CCCCCCCCCCCCCC(O)=O TUNFSRHWOTWDNC-UHFFFAOYSA-N 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 241001441724 Tetraodontidae Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000003965 capillary gas chromatography Methods 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000001351 cycling effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 229940120503 dihydroxyacetone Drugs 0.000 description 1
- DPUOLQHDNGRHBS-KTKRTIGZSA-N erucic acid Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(O)=O DPUOLQHDNGRHBS-KTKRTIGZSA-N 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000010512 hydrogenated peanut oil Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000000865 liniment Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000012044 organic layer Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910052938 sodium sulfate Inorganic materials 0.000 description 1
- 235000011152 sodium sulphate Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- YLQBMQCUIZJEEH-UHFFFAOYSA-N tetrahydrofuran Natural products C=1C=COC=1 YLQBMQCUIZJEEH-UHFFFAOYSA-N 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 229940113164 trimyristin Drugs 0.000 description 1
- 229960001947 tripalmitin Drugs 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、新規なトリグリセライドに関し、更に詳しく
は、ファ7)ブルーム耐性向上剤として使用しうるトリ
グリセライド、及びこれを含有してなるバートバター、
並びにそれらを用いて製造するチョコレート類に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel triglyceride, and more specifically, F7) a triglyceride that can be used as a bloom resistance improver, and vert butter containing the same;
The present invention also relates to chocolates produced using the same.
今日、チョコレー)l製品についての消費者からの苦情
の殆どは所謂ファン[・ブルームに関するものであり、
この問題を解決するために、ファツトブルームの発生を
防止し或いは遅延させるための数多くの研究がなされて
きている。Today, most consumer complaints about chocolate products are related to so-called fan blooms.
To solve this problem, numerous studies have been conducted to prevent or delay the occurrence of fat bloom.
ファツトブルーム防止については、古くは乳脂、硬化ビ
ーナツツ油、テンパリング型ハードバター等の油脂自体
が対象とされてきたが、最近では煎糖エステル、ポリグ
リセリン、ソルビタンエステル等の乳化側の他、カカオ
脂とは異なった特定のトリグリセライド組成物の゛活用
、更にはチョコレートの乳化による製法等による製品が
上布されている。In the past, fat bloom prevention was targeted at oils themselves such as milk fat, hydrogenated peanut oil, and tempered hard butter, but recently, in addition to emulsifying products such as decoction sugar esters, polyglycerin, and sorbitan esters, cacao Products are being produced using specific triglyceride compositions different from fats, and by emulsifying chocolate.
具体的には例えば、■シア油、サル油及びバーム油の中
融点画分の利用(特開平1−157341号)、■特定
の非対称型トリグリセライドを利用する方法(特開平2
−138937号)、■ヘヘン酸を含むトリグリセライ
ドを利用する方法(特開昭63−56250号、同63
−240745号、特開平1−60330号)、■ポリ
グリセリン脂肪酸エステルを利用する方法(特開昭60
−130341号、同61−181339号、同62−
104547号)、■へヘン酸含有トリグリセライドと
乳化剤との組合せを利用する方法(特開昭62−118
848号)、更には■エルカ酸、トランス型脂肪酸を含
むトリグリセライドと乳化剤とを組合わせる方法(特開
平1−157342号、特開平1−285153号)等
が提案されている。Specifically, examples include: ■ Utilization of mid-melting point fractions of shea oil, monkey oil, and balm oil (Japanese Patent Application Laid-Open No. 1-157341), ■ Method of utilizing specific asymmetric triglycerides (Japanese Patent Laid-Open No.
-138937), ■method using triglyceride containing hehenic acid (JP-A-63-56250, JP-A-63-56250;
-240745, JP-A No. 1-60330), ■ Method using polyglycerin fatty acid ester (JP-A No. 60, No.
-130341, 61-181339, 62-
No. 104547), ■ A method using a combination of a hehenic acid-containing triglyceride and an emulsifier (Japanese Patent Application Laid-Open No. 118-1988)
848), and (2) a method of combining a triglyceride containing erucic acid or a trans fatty acid with an emulsifier (JP-A-1-157342, JP-A-1-285153).
しかし、上記の各種防止剤では、ファツトブルーム防止
効果は奏しても他の性質を損なう場合が多い。例えば、
■の耐熱保型性を向上させる方法及び■の非対称型トリ
グリセライドを用いる方法では口触は性の低下が避けら
れず、或いはテンパリフグ中の生地粘度を上昇させて作
業性を低下させるという問題点があり、これを回避せん
とすればファントブルーム防止効果を不充分な範囲にと
どめざるを得す、従って大幅なファツトブルーム防止効
果は拘持し難い。又、■のヘヘン酸含有の対称型トリグ
リセライドを用いる方法では、充分なファントブルーム
防止効果を得るためには、安定型結晶の微細粉末を使用
しなければならず、結晶型のコントロール及び粉砕技術
等を必要とする。However, the various inhibitors listed above often impair other properties even if they exhibit the effect of preventing fat bloom. for example,
With the method (2) of improving heat-resistant shape retention and the method (2) of using an asymmetric triglyceride, there is a problem that the texture inevitably deteriorates, or the viscosity of the dough in tempered pufferfish increases, reducing workability. If this problem is to be avoided, the phant bloom prevention effect must be kept within an insufficient range, and therefore, it is difficult to maintain a significant fat bloom prevention effect. In addition, in the method (2) using a symmetrical triglyceride containing hehenic acid, in order to obtain a sufficient phant bloom prevention effect, it is necessary to use a fine powder of stable crystals, and it is necessary to control the crystal type, crushing technology, etc. Requires.
更に■〜■の如く乳化剤を添加する方法や硬化油と組み
合わせる方法では、非テンパリング系チョコレートに限
られたり、又、テンバリング系チョコレートの場合、そ
の効果はファツトブルーム発生テストの温度が30°C
以下の低温である等、必ずしも充分とはいえず、満足し
得る状態とは言い難いのが実情である。Furthermore, methods of adding emulsifiers or combining them with hydrogenated oil, as shown in ■ to ■, are limited to non-tempering chocolates, and in the case of tempering chocolates, their effectiveness is limited to the fat bloom generation test temperature of 30°C.
The actual situation is that the temperature is not necessarily sufficient, and it is difficult to say that it is a satisfactory state.
〔課題を解決するための手段]
本発明者らはかかる実情に鑑み、上記問題を解決するべ
く鋭意研究の結果、特定の組成物が顕著なファツトブル
ーム耐性向上効果を有することを見出し、本発明を完成
した。[Means for Solving the Problems] In view of the above circumstances, the present inventors conducted intensive research to solve the above problems, and found that a specific composition has a remarkable effect of improving fat bloom resistance. Completed the invention.
即ち、本発明の第1は、
2−位にCIZ以下の飽和脂肪酸Xが結合し、C3−位
ム二C16以上の飽和脂肪酸Sが結合する1、3−ジS
−2千ノX トリグリセライド(SXS)を、本発明の
第2は、
前記トリグリセライド(SXS)を1.3−位特異性の
リパーゼを用い、エテスル交換によって製造することを
、
本発明の第3は、
前記(SXS)を3.2重量%以上含有させることを特
徴とするハードバターを、
更に、本発明の第4は、
前記トリグリセライド、又は前記ハードバターを加える
ことによって、チョコレートの原料成分中に(SXS>
を2.0重量%以上含有させることを特徴とするチョコ
レート類を、
それぞれ内容とするものである。That is, the first aspect of the present invention is 1,3-diS, in which a saturated fatty acid
The second aspect of the present invention is to produce -2,000-X triglyceride (SXS), and the third aspect of the present invention is to produce the triglyceride (SXS) by ethyl exchange using a lipase specific for the 1.3-position. Further, the fourth aspect of the present invention is a hard butter characterized by containing 3.2% by weight or more of the above-mentioned (SXS). (SXS>
Chocolates containing 2.0% by weight or more of:
上記本発明のトリグリセライド(SXS)をファツトブ
ルーム耐性向上剤として用いる場合、XとしてはC12
以下の飽和脂肪酸であることを要し、望ましくはC4以
上の飽和脂肪酸が良い。この場合、XがC14より長鎖
になると、チョコレート製造時において、しばしば問題
となるテンバリング工程での粘度上昇を来してデポジッ
ト性を悪化させる原因となるので好ましくない。次に、
SとしてはC16以上の飽和脂肪酸であれば特に限定さ
れないが、望ましくはC76又はCIl+がよい。When the triglyceride (SXS) of the present invention is used as a fat bloom resistance improver, X is C12
The following saturated fatty acids are required, preferably C4 or higher saturated fatty acids. In this case, if X has a longer chain than C14, it is not preferable because it causes an increase in viscosity during the tempering step, which is often a problem during chocolate production, and causes deterioration of depositability. next,
S is not particularly limited as long as it is a saturated fatty acid of C16 or higher, but preferably C76 or CIl+.
上記のトリク1ノセライド(SXS)を組成物としてチ
ョコレートに添加して用いる場合、この組成物中のSX
S含量は20重量%以上、望ましくは40重量%以上あ
るように調整される。この含有率が低いと、効率よくチ
ョコレート中のSXS含有量を高めることができず、又
、SXS以外の成分によってはチョコレートaの品質が
損なわれる場合がある。When the above-mentioned tric-1-noceride (SXS) is added to chocolate as a composition and used, the SXS in this composition is
The S content is adjusted to be 20% by weight or more, preferably 40% by weight or more. If this content is low, the SXS content in chocolate cannot be efficiently increased, and the quality of chocolate a may be impaired depending on components other than SXS.
即ち、チョコレート製造時において、しばしば問題とな
るテンバリング工程で粘度上昇を来してデポジット性を
悪化させる原因となる三飽和トリグリセライドと、チョ
コレート製品のスナツプ性を悪化させる原因となる低融
点成分を溶剤分別等により除去することが好ましい。具
体的には、組成物中のSXS以外の三飽和トリグリセラ
イドは20重量%以下、望ましくは10重量%以下とし
、分子中に不飽和又はC12以下の短鎖脂肪酸が2個以
上結合したトリグリセライドの合計は50重量%以下、
望ましくは30重量%以下とするのがよい。In other words, the solvent separates trisaturated triglyceride, which causes a viscosity increase during the tempering process, which is often a problem during chocolate production, and deteriorates depositability, and low-melting components, which cause a deterioration in the snappability of chocolate products. It is preferable to remove it by etc. Specifically, the amount of trisaturated triglycerides other than SXS in the composition is 20% by weight or less, preferably 10% by weight or less, and the total amount of triglycerides in which two or more unsaturated or C12 or less short chain fatty acids are bonded in the molecule. is 50% by weight or less,
The content is desirably 30% by weight or less.
本発明のトリグリセライドは、1,3−位と2−位の位
置特異性を必要とする関係から、1,3−位特異性ヲ有
するリパーゼによるエステル交換法を用いる事が好まし
い。即ち、例えば合成した中鎖脂肪酸トリグリセライド
等の短鎖脂肪酸のみからなるトリグリセライドや比較的
短鎖脂肪酸に冨むヤシ油、パーム核油等の1モルに対し
、バルミチン酸、ステアリン酸等の脂肪酸、又は脂肪酸
エステル2〜3モルを加えるか、同モル程度のトリグリ
セライドを加え、β3−位特異性を有するリパーゼでエ
ステル交換を行い、必要に応じて該反応物からSXS以
外の成分を分別や分子蒸留等で除去することより製造す
ることができる。Since the triglyceride of the present invention requires positional specificity at the 1,3-position and the 2-position, it is preferable to use a transesterification method using a lipase having specificity at the 1,3-position. That is, for example, for 1 mole of triglyceride consisting only of short-chain fatty acids such as synthesized medium-chain fatty acid triglyceride, or coconut oil, palm kernel oil, etc. that are relatively rich in short-chain fatty acids, fatty acids such as valmitic acid, stearic acid, or Add 2 to 3 moles of fatty acid ester or add about the same mole of triglyceride, perform transesterification with lipase having β3-position specificity, and if necessary, fractionate components other than SXS from the reaction product, use molecular distillation, etc. It can be manufactured by removing it with .
該エステル交換反応は、1.3−位に選択的に作用する
リパーゼ若しくはリパーゼ製剤を用いる方法であっても
、リパーゼを含有する乾燥菌体を用いる方法(特開昭6
0〜34189号)であってもよい。又、SXS以外の
成分の分別は、ヘキサン又はアセトンのような有機溶剤
を用いて行う方法、又は乾式分画法が挙げられ、トリグ
リセライド分子量にかなりの差異があるときは分子蒸留
等の方法が好適に使用できる。尚、本発明のトリグリセ
ライドは、合成法によって得ることもできる。The transesterification reaction may be carried out by a method using a lipase or a lipase preparation that selectively acts on the 1.3-position, or by a method using dried bacterial cells containing lipase (Japanese Patent Laid-Open No. 6
0 to 34189). In addition, components other than SXS can be separated by a method using an organic solvent such as hexane or acetone, or by a dry fractionation method, and when there is a considerable difference in triglyceride molecular weight, a method such as molecular distillation is preferable. Can be used for Note that the triglyceride of the present invention can also be obtained by a synthetic method.
かかるトリグリセライドをチョコレート類のファントブ
ルーム耐性向上剤として使用する場合は、直接チョコレ
ート組成物中に含有させてもよく、又、ハードバターに
含有させて使用してもよい。When such a triglyceride is used as a phantom bloom resistance improver for chocolates, it may be contained directly in the chocolate composition, or it may be contained in hard butter.
直接チョコレート原料組成物中に含有させる場合、ファ
ツトブルーム耐性向上剤はチョコレート中の油脂全体に
対してSXSが2.0重量%以−F含有するように使用
される。2.0重量%より少ないとファツトブルーム防
止効果は得られるもののその効果は少なく、又、含有率
を高くする程ファツトブルーム防止効果は大きくなるも
のの、あまり高くし過ぎるとテンバリング型チョコレー
ト製造の場合は作業に困難性が出てくる。When directly incorporated into the chocolate raw material composition, the fat bloom resistance improver is used so that SXS contains 2.0% by weight or more of -F based on the total fats and oils in the chocolate. If the content is less than 2.0% by weight, the effect of preventing fat bloom will be obtained, but the effect will be small.Also, the higher the content, the greater the effect of preventing fat bloom, but if it is too high, it will be difficult to produce tempering type chocolate. In this case, the work becomes difficult.
前記SXSを含有させることによる耐ファノトフルーム
効果が向上する理由は、カカオ脂の主成分である1、3
−飽和−2−オレイン酸型トリグリセライド(SO5)
のオレイン酸残基0が、短鎖の飽和脂肪酸残基Xに置換
されたSXSの特殊な分子構造によるものと推定される
。即ち、複雑な結晶多形を呈するSOSトリグリセライ
ド分子間に、同し対称型トリグリセライドであるSXS
が効果的に入り込み、β2型(■型)結晶生成後の結晶
転移速度を大幅に遅延せしめ、このことが油脂結晶の粗
大化を防ぎ、ファツトブルーム防止に役立っていると推
定される。The reason why the anti-phanotoflume effect is improved by including SXS is that 1 and 3, which are the main components of cacao butter,
-Saturated-2-oleic triglyceride (SO5)
It is presumed that this is due to the special molecular structure of SXS in which oleic acid residue 0 is replaced with short chain saturated fatty acid residue X. That is, between the molecules of SOS triglyceride, which exhibits a complex crystal polymorphism, SXS, which is the same symmetric triglyceride,
It is presumed that this effectively penetrates and significantly delays the crystal transition speed after the formation of β2 type (■ type) crystals, which prevents the fat and oil crystals from becoming coarser and helps prevent fat bloom.
本発明者らの行った実験によれば、カカオバター(a)
又はこれに本発明のトリグリセライドを添加して(SX
S)を5.0%含有させた油脂(b)について、これを
融解→サンプリング→0°Cへの急冷→20°C24時
間保存により油脂のβ結晶を生成せしめ、これを20°
C,3,5時間と32°C,3,5時間(昇降温に各3
0分)の交互繰り返しを1サイクルとする条件下で、X
線回折に現れるβ1型(■型結晶)ピーク(3,65人
)のβ2型(V型結晶)ピーク(4,00人)に対する
強度比率及びその相対比がどのように変化するかを調べ
たところ第1表の結果を得た。According to experiments conducted by the present inventors, cocoa butter (a)
Or by adding the triglyceride of the present invention to this (SX
Regarding fat (b) containing 5.0% S), it was melted → sampled → rapidly cooled to 0°C → stored at 20°C for 24 hours to generate β crystals of the fat.
C, 3,5 hours and 32°C, 3,5 hours (3,5 hours each for increasing and decreasing temperature)
X
We investigated how the intensity ratio of the β1-type (■-type crystal) peak (3,65 people) to the β2-type (V-type crystal) peak (4,00 people) that appears in line diffraction changes, and how the relative ratio changes. As a result, we obtained the results shown in Table 1.
注)[]内の数値は、相対比を表す。Note) Numbers in [ ] represent relative ratios.
尚、本発明が対象とするチョコレートiは、前記に特定
する油分の他に、通常チョコレートを構成する材料であ
るカカオマス、砂糖類、乳製品、乳化側、香料等を包含
する。又、ハードバターは、所謂テンバリング型のもの
であっても、非テンバリング型のもの、例えば高エライ
ジン型のものであってもよい。In addition to the oil specified above, the chocolate i targeted by the present invention includes cacao mass, sugars, dairy products, emulsifiers, flavorings, etc., which are the materials that normally constitute chocolate. Further, the hard butter may be a so-called tempering type or a non-tempering type, for example, a high elaidine type.
以下、本発明を実施例により説明するが、本発明はこれ
ら実施例により何ら制限を受けるものではない。EXAMPLES The present invention will be explained below with reference to Examples, but the present invention is not limited in any way by these Examples.
実11粗1
PC,P (13−ジパルミトイル−2−ブチレイト)
の合成
(1) I3−シバルミチンの合成
L3−ジヒドロキシアセトン(50mmol) 、バル
ミチン酸(105mmol)及び4〜ジメチルアミノピ
リジン(DMAP、 100mmol)を四塩化炭素(
CCI4,1000 m I2 )に溶解し、これにジ
シクロへキシルカルボジイミド(DCC,105mmo
l)を加え室温で2時間攪拌した。Fruit 11 Crude 1 PC, P (13-dipalmitoyl-2-butyrate)
Synthesis (1) Synthesis of I3-shibalmitin L3-dihydroxyacetone (50 mmol), valmitic acid (105 mmol) and 4-dimethylaminopyridine (DMAP, 100 mmol) were combined with carbon tetrachloride (
dicyclohexylcarbodiimide (DCC, 105 mmol) was dissolved in CCI4,1000 m
1) was added and stirred at room temperature for 2 hours.
析出したジシクロへキシルウレア(DCUrea)を濾
去し、濾液を減圧上濃縮した後、メタノールを加えて冷
却放置した。The precipitated dicyclohexylurea (DCUrea) was filtered off, and the filtrate was concentrated under reduced pressure, then methanol was added and the mixture was left to cool.
析出した結晶を濾取し、これにテトラヒドロフラン(T
HF、1000100O、水(10m l )及びNa
BF!< 、(1、5g)を加えて室温に30分放置し
た。酢酸(10m l )を添加して反応を停止させた
後、クロロホルム(C)IC13、500mI2)を加
え、5%炭酸水素ナトリウム水溶液、10%クエン酸水
溶液、水の順に洗浄し、有機層を無水硫酸ナトリウムで
乾燥させた。濾過した後、溶媒を微圧下留去して目的物
を得た。以下に収率及び純度(常法によりキャピラリー
ガスクロマトグラフィーで測定)を記す。The precipitated crystals were collected by filtration, and tetrahydrofuran (T
HF, 1000100O, water (10ml) and Na
BF! (1.5 g) was added and left at room temperature for 30 minutes. After terminating the reaction by adding acetic acid (10 ml), chloroform (C) IC13, 500 mI2) was added, and the mixture was washed successively with a 5% aqueous sodium hydrogen carbonate solution, a 10% aqueous citric acid solution, and water, and the organic layer was anhydrous. Dry with sodium sulfate. After filtration, the solvent was distilled off under slight pressure to obtain the desired product. The yield and purity (measured by capillary gas chromatography in a conventional manner) are shown below.
収率 80.3%(40,2mmo+)純 度 98
.7%(モノバルミチン1.3%)(2)PC,P合成
n−酪酸(22mmol) 、DMAP(20mmol
)、DCC(22mm。Yield 80.3% (40.2mmo+) Purity 98
.. 7% (monobalmitin 1.3%) (2) PC, P synthesis n-butyric acid (22 mmol), DMAP (20 mmol
), DCC (22mm.
l)及び前記(1)で得られた1、3−シバルミチン(
20mmol)をCCC14(500I2 )に溶かし
、室温で2時間攪拌した。難溶性のDCIIreaを濾
去した後、メタノールを加えて冷却放置し、析出した結
晶を濾取し、乾燥させて目的物を得た。l) and 1,3-shibalmitin obtained in (1) above (
20 mmol) was dissolved in CCC14 (500 I2) and stirred at room temperature for 2 hours. After filtering off the poorly soluble DCIIrea, methanol was added and the mixture was left to cool, and the precipitated crystals were collected by filtration and dried to obtain the desired product.
収率95.1%(19,0mmol)
純度98.9%(PC4C40,8%、シバルミチン0
.3%)
実11引影
PC,P(1,3−ジパルミトイル−2−カブリレイト
)の合成
実施例1の(1)で得られた1、3−シバルミチン(2
Qmmo1)、カプリン酸(2211111101)、
DMAP−(20mmol)、及びDCC(22mmo
l)を用い、実施例1の(2)と同様の操作を行い目的
物を得た。Yield 95.1% (19.0 mmol) Purity 98.9% (PC4C40.8%, Sibalmitin 0
.. Synthesis of Example 1 (1) of 1,3-dipalmitoyl-2-cabrilate (1,3-cibalmitin (2))
Qmmo1), capric acid (2211111101),
DMAP- (20 mmol), and DCC (22 mmol)
Using 1), the same operation as in Example 1 (2) was performed to obtain the desired product.
収率97.2%(19,4mmol)
純度98.7%(PCeCs 1.1%、シバルミチン
0.2%)
実11忙y
カカオバター(対照)に対して、実施例1で得られたト
リグリセライド(c)を 2.5%、5.0%10.0
%含有させた油脂(c−1,c−2,c−3) 、及び
実施例2で得られたトリグリセライド(d)を使って同
様に調製した油脂(d−1,d−2,d−3)について
、X線回折測定を行った。Yield 97.2% (19.4 mmol) Purity 98.7% (PCeCs 1.1%, Sibalmitin 0.2%) Triglyceride obtained in Example 1 against cocoa butter (control) (c) 2.5%, 5.0% 10.0
% containing oils and fats (c-1, c-2, c-3), and oils and fats (d-1, d-2, d- Regarding 3), X-ray diffraction measurements were performed.
測定は、X線回折測定用ガラスセル上にサンプリングし
た試料をO″Cで30分急冷し、20°Cに24時間保
存した後、これを20℃3.5時間と32℃3.5時間
(昇降温に各30分)の交互繰り返しを1サイクルとす
る周期的な温度変化を自動制御できるエアーパスを使っ
て、20°Cで保持しているときに実施した。X線回折
に現れるβ1型(■型結晶)ピーク(3,65人)とβ
2型(V型結晶)ピーク(4,00Å)から結晶の転移
度(・3.65人の強度/4.00人の強度)、及びそ
の相対比を求めた。第2表にその結果を示した。For measurement, the sample sampled on the glass cell for X-ray diffraction measurements was rapidly cooled at O''C for 30 minutes, stored at 20°C for 24 hours, and then stored at 20°C for 3.5 hours and at 32°C for 3.5 hours. The experiment was carried out while the temperature was maintained at 20°C using an air path that can automatically control periodic temperature changes, with one cycle consisting of alternating cycles of temperature rise and fall (30 minutes each). β1 type appearing in X-ray diffraction (■ type crystal) peak (3,65 people) and β
From the type 2 (type V crystal) peak (4,00 Å), the degree of crystal transition (intensity of 3.65 people/intensity of 4.00 people) and its relative ratio were determined. The results are shown in Table 2.
第2表 結晶の転移度 注)[] 内の値は相対比を表す。Table 2: Degree of crystal transition Note) Values in [] represent relative ratios.
第2表の結果から明らかなように、実施例1.2で得ら
れたトリグリセライドは、カカオバターに対する転移抑
制効果を有する。As is clear from the results in Table 2, the triglyceride obtained in Example 1.2 has an effect of suppressing metastasis on cocoa butter.
夫施炭↓
トリカプリリン(1mol)とパルミチン酸(6mol
)に、1.3−位特異性を有するリパーゼを作用させ、
エステル交換油を得、ヘキサンを用いて分別し中融点画
分を得た。この両分のトリグリセライド組成は、PXX
(ただし、Pはパルミチン酸残基、×はカプリン酸残
基)8.6%、PXP 86.2%、XXX 5.2%
であった。Fuse Charcoal ↓ Tricaprylin (1 mol) and palmitic acid (6 mol)
) with a lipase having 1.3-position specificity,
A transesterified oil was obtained and fractionated using hexane to obtain a medium melting point fraction. The triglyceride composition of both parts is PXX
(P is a palmitic acid residue, × is a capric acid residue) 8.6%, PXP 86.2%, XXX 5.2%
Met.
尚、トリグリセライド組成の分析法は下記のとおりであ
る。The method for analyzing triglyceride composition is as follows.
トリグリセライド組 へ析
〈ガスクロマトグラフィー〉
ヒユーレットパラカード社製 11P58905ERI
ES II〈キャピラリーカラム〉
J&W Inc、 25 um DB−1〈分析条
件〉
In1tial Temp、 100 ド
C1Rate 10 ビC
/min]Final Temp、 300 [
’CIInjection Temp、 320 [
’C]Derector Temp、 320 [”
CICarrier gas(Nz) 25 [KP
a]H2gas 30 [mf/min]八
ir へ 400 (m 1
/min]く試 料〉
濃度 2.5 Img/m 1 ]注入量
1.0[μnl
実11吐i
基質をトリカプリリンからトリラウリンに変えた他は、
実施例4と同様にしてエステル交換し、中融点画分を得
た。この画分の組成は、PXX (ただし、Xはラウリ
ン酸残基)9.6%、PXP 83.4%、XXX 7
.0%であった。Triglyceride group analysis (gas chromatography) manufactured by Heuret Paracard 11P58905ERI
ES II <Capillary column>J&W Inc, 25 um DB-1 <Analysis conditions> In1tial Temp, 100 C1Rate 10 BiC
/min] Final Temp, 300 [
'CIInjection Temp, 320 [
'C] Director Temp, 320 [”
CICarrier gas (Nz) 25 [KP
a] H2gas 30 [mf/min] to 8ir 400 (m 1
/min] Sample> Concentration 2.5 Img/m 1 ] Injection amount
1.0[μnl Fruit 11 vomiting Except for changing the substrate from tricaprylin to trilaurin,
Transesterification was carried out in the same manner as in Example 4 to obtain a medium melting point fraction. The composition of this fraction is PXX (where X is a lauric acid residue) 9.6%, PXP 83.4%, XXX 7
.. It was 0%.
夫籐輿旦
脂肪酸をバルミチン酸からステアリン酸に変えた他は実
施例4と同様にしてエステル交換し、中融点画分を得た
。この画分の組成は、StXχ(ただしStはステアリ
ン酸残基、Xはカプリン酸残基)8゜7%、5tXSt
87.0%、XXX 4.3%であった。Transesterification was carried out in the same manner as in Example 4 except that the fatty acid was changed from valmitic acid to stearic acid to obtain a medium melting point fraction. The composition of this fraction is StXχ (St is a stearic acid residue, X is a capric acid residue) 8°7%, 5tXSt
87.0%, XXX 4.3%.
実施■1
ヤシ油1部とステアリン酸8部を使用する他は実施例4
と同様にしてエステル交換をし、中融点画分を得た。こ
の画分の2−位脂肪酸組成及びトリグリセライド組成は
第3表のとおりであった。2脂肪酸組成は、1,3−位
特異性を有するリパーゼで処理した後、反応物から高速
液体クロマトグラフィーより2−モノグリを分取し、キ
ュピラリ−ガスクロマトグラフィーで分析した。Implementation ■1 Example 4 except that 1 part of coconut oil and 8 parts of stearic acid were used.
Transesterification was carried out in the same manner as above to obtain a medium melting point fraction. The 2-position fatty acid composition and triglyceride composition of this fraction were as shown in Table 3. The 2-fatty acid composition was determined by treating the reaction product with a lipase having specificity at the 1,3-position, and then fractionating 2-monoglyceride from the reaction product using high performance liquid chromatography, and analyzing it using cupillary gas chromatography.
第3表
脂肪酸としてラウリン酸(2mol)を使用し、これを
トリパルミチン(1mol)の1,3−位に選択的に導
入するリパーゼによりエステル交換し、中融点画分を得
た。この画分の組成は、XPX (ただしXはラウリン
酸残基’) 10.1%、PPX 81.2%、PPP
9.7%であった。Table 3 Lauric acid (2 mol) was used as the fatty acid and transesterified with lipase which was selectively introduced into the 1,3-position of tripalmitin (1 mol) to obtain a medium melting point fraction. The composition of this fraction is: XPX (where X is a lauric acid residue) 10.1%, PPX 81.2%, PPP
It was 9.7%.
ル較班I
基質をトリカブリリンからトリミリスチンに変えた他は
、実施例4と同様にしてエステル交換し、中融点画分を
得た。この両分の組成は、PXX(ただしXはミリスチ
ン酸残基) 11.2%、PXP 78.4%、XXX
10.4%であった。Comparison Section I Transesterification was carried out in the same manner as in Example 4, except that the substrate was changed from tricabrilin to trimyristin, and a medium melting point fraction was obtained. The composition of both parts is PXX (where X is myristic acid residue) 11.2%, PXP 78.4%, XXX
It was 10.4%.
実施■1
実施例4〜7で得られたファツトブルーム耐性向上側を
使って、第4表に示すチョコレート配合と添加量によっ
てチョコレート組成物を得、その性能についてテストし
た。同時に向上剤を添加しない場合(対間)及び比較例
1,2を使った場合について上記と同様にチョコレート
組成物を得、同様の性能テストを実施した。Implementation (1) Using the fat bloom resistance-improved side obtained in Examples 4 to 7, chocolate compositions were obtained according to the chocolate formulations and addition amounts shown in Table 4, and their performance was tested. At the same time, chocolate compositions were obtained in the same manner as above in the case where no improver was added (paired) and in the case where Comparative Examples 1 and 2 were used, and the same performance tests were conducted.
チョコレートの作成方法は通常実施される製造方法によ
り、ミキシング、ロールかけ、コンチング、テンパリン
グをして成型したモールドチョコレートを20°Cで1
0日間エージングした後、ファツトブルーム発生テスト
を実施した。The chocolate is made using the usual manufacturing method, which involves mixing, rolling, conching, and tempering molded chocolate.
After aging for 0 days, a fat bloom generation test was conducted.
作業時の状況は、チョコレート生地をケトルテンパリン
グし、デポジットする粘性と10″C130分間のクー
リングにおける離型性を観察した。Regarding the working conditions, chocolate dough was kettle tempered, and the viscosity for depositing and the mold release property during cooling at 10"C for 130 minutes were observed.
ファツトブルーム発生テストは、エージングしたモール
ドチョコレートサンプルを20’C3,5時間と32°
C3,5時間(昇陣温に各30分)の交互繰り返しを1
サイクルとする条件下の20°Cで保持している時のフ
ァ・7トブル一ム発生状況を観察した。結果を第5表に
示す。The fat bloom generation test was carried out on aged molded chocolate samples at 20'C3.5 hours and at 32°C.
C 3.5 hours (30 minutes each at rising temperature) alternately repeated once
The occurrence of F.7 blooms was observed when the sample was maintained at 20°C under cycling conditions. The results are shown in Table 5.
第4表
チ3コレ
チ3コレ
ト配合
ト組成物の配合(重量%)
第5表
チョコレート性能テスト結果
第5表の結果から明らかなように、チョコレート油分中
のSXS含有量が高い程、ファツトブルーム耐性向上効
果が高く、SXS含有量の低いNo、■では効果が不充
分であった。又、実施例2 (No、■〜■)と比較例
1 (No、@〜■)の対比では、脂肪酸組成上はほと
んど同しであるにもかかわらず、非対称型トリグリセラ
イドである比較例1の耐性向上効果は低く、又、No、
■ではテンバリング時に粘度上昇を来した。一方、実施
例2(NO9■)ではこのような作業上の問題点は全(
なかった。更に、SXSのXをミリスチン酸にした比較
例2 (No。Table 4 Blends of the composition (% by weight) Table 5 Chocolate performance test results As is clear from the results in Table 5, the higher the SXS content in the chocolate oil, the greater the fat bloom. No. and (3), which had a high resistance improvement effect and a low SXS content, had insufficient effects. In addition, in comparing Example 2 (No, ■~■) and Comparative Example 1 (No, @~■), although the fatty acid compositions are almost the same, Comparative Example 1, which is an asymmetric triglyceride, The resistance improvement effect is low, and No.
In case (2), the viscosity increased during tempering. On the other hand, in Example 2 (NO9■), such work problems were completely solved (
There wasn't. Furthermore, Comparative Example 2 (No.
[株]〜@)では耐性向上効果はなく、テンパリフグ時
の増粘が大きく作業性も悪かった。[Co., Ltd.~@) had no effect on improving resistance, had a large increase in viscosity during tempering, and had poor workability.
実施拠■
第4表に示したチョコレート配合(対照)のカカオバタ
ーのかわりに、市販のテンパー型ハードパター(鐘淵化
学工業■製造「ヘルフ #20J)に実施例6のファツ
トブルーム耐性向上剤を8重量%含有させたハードバタ
ーを使用し、実施例8と同様にしてチョコレート組成物
を得た。このもののファントブルーム耐性は前記条件で
51サイクルと優れていた。Implementation Basis: Instead of the cocoa butter in the chocolate mixture (control) shown in Table 4, the fat bloom resistance improver of Example 6 was added to a commercially available tempered hard putter (Helf #20J manufactured by Kanebuchi Chemical Co., Ltd.). A chocolate composition was obtained in the same manner as in Example 8 using hard butter containing 8% by weight of .The phantom bloom resistance of this composition was excellent at 51 cycles under the above conditions.
実施炎刊
カカオマス(18部)、粉糖(45部)、全脂粉乳(1
5部)、及び市販のノーテンパー型ハードバター(鐘淵
化学工業■製造rKcF 500MJ )に実施例6の
ファツトブルーム耐性向上剤を8重量%含有させたハー
ドバター(22部)を配合してチョコレート組成物を得
た。チョコレートは、ミキシング、ロールかけ、コンチ
ングをして成型した後、20°Cで10日間エージング
して製造した。Jitsuen Cocoa Mass (18 parts), powdered sugar (45 parts), whole milk powder (1
5 parts), and hard butter (22 parts) containing 8% by weight of the fat bloom resistance improver of Example 6 to a commercially available non-temper hard butter (manufactured by Kanebuchi Chemical Co., Ltd. rKcF 500MJ) to make chocolate. A composition was obtained. Chocolate was manufactured by mixing, rolling, conching, molding, and then aging at 20°C for 10 days.
このものはファツトブルーム耐性に優れていた。This product had excellent fat bloom resistance.
以上述べたように、本発明のトリグリセライド、及びそ
れを配合してなるハードバターは、口触は性や作業性を
損なうことなく、ファツトブルームに対して著しい防止
効果を有し、チョコレート類の製造上極めて有用である
。As described above, the triglyceride of the present invention and the hard butter made by blending it have a remarkable preventive effect against fat bloom without impairing texture or workability, and are effective in preventing chocolates. Extremely useful in manufacturing.
Claims (1)
し、1,3−位にC_1_6以上の飽和脂肪酸(S)が
結合する1,3−ジ(S)−2−モノ(X)型トリグリ
セライド(SXS)。 2)1,3−位特異性のリパーゼを用い、エステル交換
反応によって製造された請求項1記載のトリグリセライ
ド。 3)請求項1記載のトリグリセライドを3.2重量%以
上含有させることを特徴とするハードバター。 4)請求項1記載のトリグリセライド、又は請求項3記
載のハードバターを加えることにより、チョコレートの
原料油分中に(SXS)を2.0重量%以上含有させる
ことを特徴とするチョコレート類。[Claims] 1) 1,3-di(S)-, in which a saturated fatty acid (X) of C_1_2 or less is bound to the 2-position, and a saturated fatty acid (S) of C_1_6 or more is bound to the 1,3-position. 2-mono(X) triglyceride (SXS). 2) The triglyceride according to claim 1, which is produced by transesterification using a 1,3-position specific lipase. 3) Hard butter containing 3.2% by weight or more of the triglyceride according to claim 1. 4) Chocolates containing 2.0% by weight or more of (SXS) in the raw oil content of the chocolate by adding the triglyceride according to claim 1 or the hard butter according to claim 3.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2190175A JP2715633B2 (en) | 1990-07-17 | 1990-07-17 | Fat bloom resistance improver, hard butter containing the same, and chocolates using them. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2190175A JP2715633B2 (en) | 1990-07-17 | 1990-07-17 | Fat bloom resistance improver, hard butter containing the same, and chocolates using them. |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0475593A true JPH0475593A (en) | 1992-03-10 |
JP2715633B2 JP2715633B2 (en) | 1998-02-18 |
Family
ID=16253692
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2190175A Expired - Lifetime JP2715633B2 (en) | 1990-07-17 | 1990-07-17 | Fat bloom resistance improver, hard butter containing the same, and chocolates using them. |
Country Status (1)
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JP (1) | JP2715633B2 (en) |
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JPH0617082A (en) * | 1992-03-11 | 1994-01-25 | Loders Croklaan Bv | Improved chocolate composition containing hard stock fat additive |
EP0597295A2 (en) * | 1992-11-12 | 1994-05-18 | Societe Des Produits Nestle S.A. | Process for the preparation of a butyric acid fat substitute or a vegetable butter substitute, product and composition including same |
WO1994010850A1 (en) * | 1992-11-09 | 1994-05-26 | Fuji Oil Co., Ltd. | Fat composition and frothing oil-in-water emulsion |
WO1994012045A1 (en) * | 1992-12-02 | 1994-06-09 | Unilever N.V. | Anti-bloom triglyceride compositions |
JPH08503974A (en) * | 1992-05-22 | 1996-04-30 | ユニリーバー・ナームローゼ・ベンノートシャープ | Bloom Banned Fat Blend |
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JP2006506483A (en) * | 2002-11-14 | 2006-02-23 | プロノヴァ・バイオケア・アーエス | Lipase catalyzed esterification of marine oil |
WO2006121182A1 (en) | 2005-05-13 | 2006-11-16 | The Nisshin Oillio Group, Ltd. | Intermolecular compound of fatty acid triglyceride |
WO2010113969A1 (en) * | 2009-03-30 | 2010-10-07 | 不二製油株式会社 | Anti-blooming agent and chocolates having good blooming resistance |
US8354133B2 (en) | 2009-04-16 | 2013-01-15 | Kaneka Corporation | Modifying agent for plastic fat |
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JPS56163196A (en) * | 1980-05-20 | 1981-12-15 | Fuji Oil Co Ltd | Process of oil and grease |
JPS6387988A (en) * | 1986-10-01 | 1988-04-19 | Nisshin Oil Mills Ltd:The | Oil and fat having excellent digestibility and absorbability |
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1990
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JPS56163196A (en) * | 1980-05-20 | 1981-12-15 | Fuji Oil Co Ltd | Process of oil and grease |
JPS6387988A (en) * | 1986-10-01 | 1988-04-19 | Nisshin Oil Mills Ltd:The | Oil and fat having excellent digestibility and absorbability |
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JPH1095993A (en) * | 1992-05-22 | 1998-04-14 | Unilever Nv | Bloom prohibiting fat composition |
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