JPH054057B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a cocoa butter substitute. More specifically, the present invention relates to a cocoa butter substitute having very sharp melting characteristics and a thiokolate containing the same. The peculiarity of cacao butter, which has traditionally been used as a fat for tyokolate, is that unlike other common natural or processed fats and oils, although it remains solid at temperatures below room temperature, it remains stable at temperatures close to human body temperature. The point is that it melts very quickly. Such melting characteristics of cocoa butter are due to the fact that the triglycerides constituting cocoa butter are substantially composed of 1,3-disaturated-2-unsaturated triglycerides (SUS), and among these, especially 1-( It relies on a very simple triglyceride structure containing 3-) palmito-2-oleo-3-(1-)stearin (POS) as the main component. What is essential for a cocoa butter substitute is that its physical properties, especially its melting properties, are at least similar to those of cocoa butter. The basic concept for providing cocoa butter substitutes with physical properties similar to those of cocoa butter can be roughly divided into two from a compositional standpoint.
One is to make the triglyceride structure of the cocoa butter substitute similar to that of cocoa butter. If the triglyceride structures are similar, the physical properties will naturally be similar. The other type has a triglyceride structure that is completely different from that of cocoa butter.
It is simply a matter of making its physical properties, in particular its melting properties alone, similar to those of cocoa butter. In these triglyceride structural classifications, the former will be referred to as structurally similar fat substitutes, and the latter will be referred to as non-structurally similar fat substitutes. Non-structurally similar fat substitutes are further divided into lauric-type fat substitutes and trans-type fat substitutes.
The former involves the processing of lauric oils such as coconut oil and palm kernel oil, while the latter involves the processing of common vegetable oils such as soybean oil, rice oil, cottonseed oil, rapeseed oil, and corn oil, especially in the hydrogenation process. It is manufactured in a process that requires (in this step, a trans acid group is inevitably produced). In addition, cocoa butter substitute fats are classified according to differences in the manufacturing process of thiokolate. One is a tempering-type substitute fat that requires a tempering step in the thiokolate production process when used, and the other is a non-tempering substitute fat that does not require a tempering step. The structurally similar type is the tempered type,
A non-structural similar type corresponds to a no-temper type. Conventional structurally similar fat substitutes have been researched and developed with the aim of making their structure and physical properties, especially their melting characteristics, as similar to cocoa butter as possible. In addition, the main ingredient used in these applications is relatively high-grade plate tiyocolate. On the other hand, a variety of products have been developed for non-structurally similar fat substitutes due to the diversity of their uses (constituents of composite confectionery), but one that is particularly noteworthy among these is lauric fat substitutes. Probably. Lauric-type fat substitutes are manufactured using a combination of hydrogenation, transesterification, and solvent fractionation processes, using oils and fats containing lauric acid groups as the main ingredient, such as coconut oil, palm kernel oil, and babassu kernel oil, as the main raw materials. However, the melting characteristics of this lauric-type fat substitute are said to be particularly sharp among various cocoa butter substitutes, quick-drying, moderate heat resistance, and very good snappability. This is highly desirable. However, since it is a non-structurally similar fat substitute, it has very poor compatibility with cocoa butter. In the case of structurally similar fat substitutes of good quality,
No matter what ratio it is blended with cocoa butter, its melting and crystalline properties hardly change, but in the case of non-structurally similar substitute fats, there are limits to how well they can be blended with cocoa butter. If cocoa butter is added beyond the limit, the melting and crystalline properties will suddenly change, making it impossible to produce thiokolate. The flavor of thiokolate is that of cacao, and if it can only be blended within a limited range, it is impossible to produce high-quality thiokolate with a good flavor. Moreover, the decisive defect of the lauric-type fat substitute is its hydrolyzability. The hydrolyzability of lauric oils and fats cannot be reduced despite various efforts in the processing process. Thiyocholate, which is a hydrolyzed lauric fat substitute, has a foul odor derived from medium-chain fatty acids and causes vomiting. Therefore, the use of lauric-type fat substitutes is limited to thiokolate for Western confectionery, which has a short shelf life, and has a major drawback in that it cannot be used in thiokolate products, which have a long shelf life. The present inventors have developed a cacao butter substitute that has the excellent physical properties of the lauric-type fat substitute as described above and eliminates the defects of the lauric-type fat substitute, using various raw material oils and fats. , and by combining various processing steps, various oil and fat compositions were prepared, and as a result of extensive research such as composition analysis and physical property analysis, the cocoa butter substitute of the present invention was invented. It came to this. An object of the present invention is to provide a cocoa butter substitute that has physical properties similar to lauric-type fat substitutes and eliminates the defects of lauric-type fat substitutes. Another object of the present invention is to provide a very sharply melting thiokolate. The cocoa butter substitute fat of the present invention is physically similar to a lauric fat substitute, but compositionally it belongs to structurally similar fat substitutes, has very good compatibility with cocoa butter, and is hydrated. No decomposition occurs at all. The cocoa butter substitute fat of the present invention has a solid fat content of 70% or more at 20°C, 10% or more at 30°C, and 1% at 33°C.
Hereinafter, palm central oil, which is 0 at 35℃ and whose initial curve in the cooling curve is the same as the initial curve of liquid oil up to 19℃ or higher, iritsupe butter, mango butter, monkey fat, kokum butter, and maua butter. , shea butter, and one or more blended fats and oils selected from the group consisting of these fractionated fats. A more preferable cocoa butter substitute of the present invention is such that the solid fat content of the palm central oil is 80% at 20°C.
% or more, 20% or more at 30℃, and 0 at 33℃. Furthermore, the preferred cocoa butter substitute of the present invention is characterized in that the initial cooling curve of the above-mentioned palm central oil is the same as the initial curve of the liquid oil up to 17°C or higher. The present invention will be explained in detail below. First, the central palm oil, which is a component of the cocoa butter substitute of the present invention, is composed of the middle melting point part of palm oil, and therefore the fatty acid composition is such that the saturated fatty acid groups are essentially composed of palmitic acid groups and stearic acid groups.
The unsaturated fatty acid group consists essentially of oleic acid groups and linoleic acid groups, and it belongs to structurally similar fat substitutes. Furthermore, the palm central oil (hereinafter referred to as the palm central oil of the present invention), which is a constituent component of the cocoa butter substitute fat of the present invention, has a solid fat content of 70% or more at 20°C,
It is characterized by being 10% or more at 30℃, 1% or less at 33℃, and 0 at 35℃. The solid fat content range is characterized by being extremely small at high temperatures, that is, 33°C and 35°C, compared to the solid fat content of conventionally known structurally similar substitute fats. Furthermore, the palm central oil of the present invention is characterized in that the initial curve in the cooling curve is the same as that of liquid oil up to 19°C or higher. Any liquid oil can be used for comparison as long as it does not precipitate crystals under the cooling curve measurement conditions described below, but as a standard liquid oil, the medium melting point part is removed and the high melting point part is removed. Completely removed soft palm oil (iodine value below 65) is preferred. Until the initial curve in the cooling curve is 19℃ or higher,
The characteristic of being identical to liquid oil means that there are very few components that easily crystallize under cooling curve measurement conditions compared to conventionally known structurally similar substitute fats. In other words, this means that the oil is very likely to become supercooled. Furthermore, the more desirable range of solid fat content is 80% or more at 20℃, 20% or more at 30℃, and 0% at 33℃.
A more desirable cooling curve is characterized in that the initial curve is the same as that of liquid oil up to 17°C or higher. It can be said that there is no known structurally similar cocoa butter substitute fat that has a solid fat content of 0 at 33°C. Further, when the cocoa butter substitute fat of the present invention is used, a thiokolate with very sharp melt physical properties is obtained. In particular, this characteristic becomes remarkable when 60% by weight or more of the total amount of cocoa butter and cocoa butter substitute fat in the tiyocolate is used. The solid fat content (SFC) in the present invention is measured using the conventional method (AOCS) except for the oil conditioning conditions.
Recommended Practice Cd16−81Solid Fat
PRAXIS MODEL SFC−
900 was used. Tempering involves completely liquefying the oil, leaving it at 0℃ for 30 minutes to solidify, and then heating it at 20℃ for 2 hours.
After being allowed to stand for an hour, the test was repeated 7 times at 30°C and 20°C for 1 hour and 2 hours, respectively. SFC measurement temperature is 10℃, 20℃, 25℃,
Tests were conducted at 30°C, 33°C, 35°C, and 37°C. The cooling curve was measured using the apparatus shown in FIG. 1, and is as follows. That is, glass inner tube A (outer diameter 17 mm, wall thickness 1 mm,
Put 12g of completely melted fat B into a tube (height: 165mm), leave it at 50℃ for 30 minutes, and then leave it at room temperature (outer diameter: 32mm, wall thickness: 1mm, height: 155mm).
mm) and fixed it to the mouth of the outer tube D via the rubber stopper C, and furthermore, insert a thermistor E with an outer diameter of 1.5 mm so that the thermistor E is immersed in the oil B for about 60 mm. A glass double tube inserted and fixed to the mouth of the inner tube A through the rubber stopper C' is immersed in a constant temperature water bath F at 12°C from the mouth of the outer tube to the bottom (145 mm). Then, when the temperature of the fat or oil B is 40°C, the cooling time is set to 0 and the cooling curve is measured using an automatic temperature recorder G. In FIG. 1, the distance between the bottom of the inner tube A and the bottom of the outer tube D is about 40 mm, and the distance between the lower end of the thermistor E and the bottom of the inner tube A is about 35 mm. FIG. 2 shows a cooling curve measured by the method of the present invention. As shown in Figure 2, the temperature θ of the oil and fat is
At 40°C, the cooling curve was normalized by setting the cooling time t to 0 min. In FIG. 2, the dotted line (...) is a cooling curve of liquid oil, and the solid line (-) is a typical cooling curve of palm central oil of the present invention. As shown in Figure 2, the cooling curve of liquid oil is a monotonically (smoothly) decreasing curve, and the cooling time is approximately
At 80min, the temperature almost matches the constant temperature water bath temperature of 12℃. In the typical cooling curve of the palm central oil of the present invention shown in FIG. 2, the temperature of the oil is 40°C at point O
40.0) [expressed in coordinates (t, θ)] to point P (20.2,
16.0), the liquid oil shows the same monotonically decreasing curve, and then the temperature change (dθ/dt) becomes 0 at point Q (22.3, 15.5), the temperature rises a little, and then point R
The temperature change becomes 0 at (28.5, 15.8), the temperature continues to decrease again, the temperature change becomes 0 at point S (41.5, 14.4), then the temperature increases, and the temperature change becomes 0 at point T (63.3, 22.5). After that, the temperature of the oil and fat continues to decrease monotonically until it reaches 12℃. Here, the initial curve in the cooling curve is the part that monotonically decreases from point O (0.0, 40.0), that is, the point where the temperature change (dθ/dt) first suddenly changes from point O (0.0, 40.0), or the It is defined as the point where the change becomes 0 or a value close to 0 (point Q in the case of the palm central oil of the present invention in FIG. 2). Moreover, in the initial curve of the cooling curve of palm central oil of the present invention shown in FIG. 2, the portion that is the same as the liquid oil is from point O (0.0, 40.0) to point P. In the case of the palm central oil of the present invention shown in Figure 2, the temperature θp at point P is 16.0°C, and the initial curve in the cooling curve can be considered to be the same as that of liquid oil up to 16.0°C or higher. can. The point on the initial curve showing the lowest temperature, which is the same as that of the liquid oil, is hereinafter referred to as point P. Depending on the oil,
It may exhibit a cooling curve that is slightly different from the type shown in FIG. One of them is one that does not show a small peak like point R, but shows only one large peak, and in such a case, point Q and point R
cannot be determined. However, point Q and point S are
Furthermore, it may be considered that point R and point T each coincide. However, point P can be clearly identified. Another example is the temperature change (dθ/
dt) changes suddenly, but the change does not reach its peak, resulting in what is usually called a shoulder. The temperature change (dθ/dt) near the shoulder takes a value of 0 or close to 0. In this case, it may be considered that point Q and point R coincide with the point where the temperature change (dθ/dt) shows a value closest to 0 near the shoulder. In such a case, the cooling curve is the same as that of liquid oil until just before reaching the shoulder, and the point P can be clearly identified. As described above, the cooling curve can be clearly specified using the coordinates of point P, point Q, point R, point S, and point T. Furthermore, the parameters of the cooling curve that are commonly used are θs
The absolute value Δθst of the difference between (temperature at point S) and θt (temperature at point T) is also easily derived from the coordinates (tx, θx) of each point X described above. The fatty acid composition of the central palm oil of the present invention is characterized in that the saturated fatty acid groups substantially consist of palmitic acid groups and stearic acid groups, and the unsaturated fatty acid groups substantially consist of oleic acid groups and linoleic acid groups. Furthermore, since it has a middle melting point in palm, it is characterized by a very large proportion of palmitic acid groups in the saturated fatty acid groups. This makes it possible to provide sharper melt physical properties compared to conventional structurally similar substitute fats. In addition, the solid fat content of the palm central oil of the present invention is 20
It is characterized by being 70% or more at ℃, 10% or more at 30℃, 1% or less at 33℃, and 0 at 35℃. If the solid fat content is less than 70% at 20°C, the shape retention of thiyocolate at room temperature will not be maintained, resulting in thiyocolate with reduced snappability. The more desirable solid fat content at 20°C is 80% or more. Furthermore, when the solid fat content at 30°C is less than 10%, the shape retention properties of the thiyocolate are not maintained, resulting in a thiyocolate with reduced snappability. A more desirable solid fat content at 30°C is 20% or more. Furthermore, if the solid fat content at 33°C exceeds 1%, the tempering operation of thiokolate becomes difficult. This tendency becomes especially noticeable when the solid fat content at 35℃ is not 0. Especially in systems where a large proportion of substitute fat is blended into tiyocolate, the solid fat content at 33℃ is 1%.
If a palm medium melting point part exceeding 35°C or a palm medium melting point part whose solid fat content at 35° C. is not 0 is used, the tempering operation of tyokolate will be hindered. 33℃
The solid fat content of is more preferably 0. 33℃
By reducing the solid fat content to 0, it is possible to obtain a thiokolate which is very easy to temper. Further, a feature of the palm middle oil of the present invention is that the initial curve in the cooling curve is the same as that of liquid oil up to 19°C or higher. In other words, the temperature θp at point P shown in FIG. 2 is 19° C. or less. As can be seen from the specification of the solid fat content, the palm central oil of the present invention has the content of the high melting point part reduced as much as possible compared to the middle melting point part of palm oil, but it contains a trace amount of the high melting point part. Its presence adversely affects the tempering operation and makes it difficult. Trace amounts of high melting point parts may not necessarily be detected by solid fat content, and as a result of various studies on various oil and fat compositions, we have found that the presence of trace amounts of high melting point parts cannot be detected under the conditions described above. It was discovered that the cooling curve can be grasped by the shape of the initial curve. In other words, if θp is below 19℃,
It was discovered that the tempering operation could be performed without any trouble. Additionally, the more desirable cooling curve characteristics are:
The initial curve is the same as that of liquid oil up to 17°C or higher. In other words, the temperature θp at point P shown in FIG. 2 is 17° C. or less. The tempering process is the most important process in the Chiyocolate manufacturing process that determines the quality of the product.
If the tempering process is disrupted, fat bloom will easily appear and the commercial value of Chiyocolate will be completely lost. The palm central oil of the present invention can be produced using palm oil as a raw material through a special fractionation process.
The ratio P/S of palmitic acid groups (P) to saturated fatty acid groups (S) is approximately in the range of 80 to 92%. Some additional explanations will be given from the aspect of the triglyceride structure of the palm central oil of the present invention. The palm central oil of the present invention is composed of the middle melting point part of palm oil, and the proportion of palmitic acid groups in the saturated fatty acid groups is much larger than that of conventional structurally similar substitute fats. , it is possible to impart melting characteristics similar to those of a high-quality lauric-type fat substitute, which could not be obtained with conventionally known structurally similar substitute fats. However, when the proportion of palmitic acid groups falls within the range of palm central oil of the present invention, it is natural that 1,3-dipalmito-2-olein (POP) or 1,3-dipalmito-2-olein (POP) or 1,3-dipalmito-2-olein
- Linolein (PLP) is much higher than conventionally known structurally similar substitute fats (POP and PLP)
The total amount is about 60% or more, of which POP accounts for about 90%). The inventors,
We have been conducting research on structurally similar fat substitutes for many years, and in the process of this research, we have discovered various 1,3-disaturated-2-unsaturated triglycerides (SUS), such as POP and POSt [1-(3-) palmito-2-oleo-3(1-)stearin], StOSt[1,3-
Distearo-2-olein], POA [1-(3-)
palmito-2-oleo-3-(1-)arachin],
StOA [1-(3-)stearo-2-oleo-3-
(1-)-alamine] and cacao butter, it was found that POP tends to have relatively poor compatibility with cacao butter compared to other SUS [ Special Publication No. 56-37768 (Asahi Denka Kogyo)]. Therefore, it was determined that structurally similar substitute fats with many POPs are substitute fats that are extremely difficult to temper. POP to POSt, StOSt, POA, SOA
It is known from the above-mentioned patent publication that a structurally similar substitute fat with good tempering properties can be obtained by appropriately blending the above ingredients and reducing the POP to 20% or less.
Compared to other SUS ingredients, POP has the property of melting into a sharp shape similar to that of a lauric-type fat substitute, and in order to utilize this property as a cocoa butter substitute, it is essential to improve its tempering properties. After making this decision and conducting extensive research, they discovered that by reducing the high melting point components in the substitute fat as much as possible, it was possible to create a structurally similar substitute fat with good tempering properties even in systems with a high POP content. When conventionally known medium melting point (PMF) of palm oil is used alone as a cocoa butter substitute, the proportion of cocoa butter and cocoa butter substitute in the total amount of cocoa butter and cocoa butter substitute in the tiyocolate is
The PMF ratio was limited to about 30%. Tempering becomes extremely difficult when the proportion of conventionally known PMF is increased to 30% or more, or even 50% or more. In other words, during tempering, the material will not be tempered sufficiently within the appropriate viscosity range that matches the mechanical properties of the tempering machine, and if you try to set more perfect tempering conditions, the viscosity will suddenly increase, making it impossible to cast the mold. Furthermore, even if mold pouring is performed to produce Chiyocolate, fat bloom easily occurs because the tempering is not appropriate.
The commercial value of Chiyokolate will be completely lost. Furthermore, the conventionally known thiokolate containing a high proportion of PMF has poor snapping properties, resulting in a so-called weak thiokolate and poor heat resistance. These results are due to the poor compatibility between the conventionally known PMP and cocoa butter. Thiokolate produced using the cocoa butter substitute of the present invention has good snappability and has the property of melting very sharply. Moreover, the tempering property is also very good. In addition, in order to more effectively exhibit the characteristics of the cocoa butter substitute of the present invention, it is necessary to increase the proportion of the cocoa butter substitute in the total amount of cocoa butter and cocoa butter substitute in the tiyocolate. When the ratio of the cocoa butter substitute fat is 60% by weight or more, its characteristic effects are exhibited, and when it is 70% or more, its characteristics are exhibited even more effectively, resulting in a sharp taste not seen in conventional thiokolate. It is possible to produce thiocholate with melting properties. A solvent fractionation step is essential when producing the palm central oil of the present invention. A method for producing palm medium melting point (PMF), which is a raw material for structurally similar substitute fats, from palm oil or palm soft oil through a solvent fractionation process is described in Japanese Patent Publication No. 54-39005 (Asahi Denka Kogyo).
and Japanese Unexamined Patent Publication No. 53-84009 (Fuji Oil Co., Ltd.), these fractionation methods are conventional methods for producing PMF for use as part of the raw materials for structurally similar substitute fats. Therefore, it is unsuitable as a method for producing palm central oil of the present invention. The method shown in the above-mentioned Japanese Patent Publication No. 54-39005 is as follows:
Although it is characterized by extremely high production efficiency and energy-saving processes, these solvent fractionation processes leave high melting point parts in the resulting PMF, making it difficult to use the PMF alone as a cocoa butter substitute. Needless to say, it is extremely difficult to properly temper the PMF-rich thiokolate. In addition, the palm oil fractionation method disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 53-84009 involves first removing the high melting point parts or not removing the high melting point parts from the palm oil, and then converting at least 30% by weight of the low melting point parts to the raw material oil. After removing the
The high melting point part is separated as crystals, and in the second stage, the medium melting point part (PMF) is separated as crystals], and the iodine value is 36 or less, the rising melting point is 29.5 to 32.5℃, and the clearing point is 35.5 It is characterized by dispersing PMF that is below ℃. According to the separation method
Although it is claimed that the high melting point content contained in PMF can be reduced, the palm middle oil of the present invention cannot be obtained even by this method. In fact, the solid fat content of the PMF obtained in the examples in JP-A-53-84009 does not become 0 at 35°C. Although the solid fat content at 33°C is not specified in the examples, judging from the solid fat content at 25°C that is clearly stated, the solid fat content at 33°C is at least 4 or more. It is inferred,
It is different from the cocoa butter substitute fat of the present invention. One method for producing the palm middle oil of the present invention from palm oil or palm oil soft oil (palm oil with high melting point parts removed) is a conventionally known method.
It can be manufactured by creating PMF and repeating solvent fractionation. Conventionally known
The PMF manufacturing method is produced by a method that requires solvent separation, as disclosed in the above-mentioned Japanese Patent Publication No. 54-39005 and Japanese Patent Application Laid-Open No. 53-84009. Common solvents used for solvent fractionation are n-
These include hexane, methyl ethyl ketone, acetone, etc., and n-hexane is particularly common in industrial solvent fractionation in Japan. In the PMF production method using palm oil as a starting material, as shown in Japanese Patent Publication No. 54-39005, first the high melting point part is removed as crystals, and then the medium melting point part (PMF) is removed as crystals. There is a method of preparative separation. Also, JP-A-53-
As shown in Publication No. 84009, the low melting point portion is removed by separating the high melting point portion and the intermediate melting point portion as crystals, and then the high melting point portion is removed in the next fractionation step. It is removed as crystals, the intermediate melting point part and the remaining low melting point part are separated as a filtrate part, and further,
There is a method of separating the filtrate with a solvent and separating the medium melting point (PMF) as crystals. By any of the above methods or other similar methods, the medium melting point in palm oil is concentrated to a certain extent to obtain PMF, and the high melting point remaining in the PMF is removed as crystals to form a filtrate. The palm middle oil of the present invention can be obtained in the following manner. Furthermore, if necessary, the filtrate may be further subjected to solvent fractionation to obtain the palm middle oil of the present invention as crystals. Another method is to carry out conventionally known solvent fractionation of PMF to remove the remaining low melting point part as a filtrate, and then solvent fractionate the crystals obtained here again to form the high melting point part as crystals. The palm oil of the present invention is obtained in the filtrate. In either method, the solid fat content is 70% or more at 20℃, 10% or more at 30℃, and 33℃. 1% or less at 35℃, 0 at 35℃
and, furthermore, the initial curve in the cooling curve is 19
The palm mid-oil of the present invention can be produced by obtaining a fraction that is identical to that of liquid oil up to temperatures above .degree. During the above-mentioned solvent fractionation to remove high melting point parts from conventionally known PMF, approximately 8 to 20
It is desirable to remove the % as crystals, and if necessary, when removing the low melting point part,
It is desirable to remove 10-20% of PMF as a filtrate. In any combination of fractionation steps, in the final step of fractionation, the high melting point portion can be removed more completely by combining the fractionation steps to remove the high melting point portion, and the more desirable palm central oil of the present invention can be removed. Obtainable. As a solvent used in the fractionation to remove a small amount of high melting point portion, n-hexane is desirable from the standpoint of crystallizing the high melting point portion more selectively. Even when palm soft oil is used as a starting material, the palm middle oil of the present invention can be obtained by the same method as when palm oil is used as a starting material. In the palm middle oil of the present invention obtained from palm oil or palm soft oil as described above, the saturated fatty acid groups substantially consist of palmitic acid groups and stearic acid groups, and the proportion of palmitic acid groups in the saturated fatty acid groups is The unsaturated fatty acid groups are substantially composed of oleic acid groups and linoleic acid groups, and the proportion of oleic acid groups in the unsaturated fatty acid groups is approximately 84 to 95%. In addition, the solid fat content is 80-92% at 10℃, 70-87% at 20℃, and 60-92% at 25℃.
72%, 10-30% at 30°C, 0-1% at 33°C, and 0 at 35°C. Also, θp in the cooling curve is 15 to 19
It is ℃. The palm central oil of the present invention can itself be used as a cocoa butter substitute, but it can also be supplemented with oil selected from the group consisting of iritupe butter, mango butter, monkey butter, kokum butter, maua butter, shea butter, and fractionated fats thereof. By blending one or more types of fats and oils, a sharply melting cocoa butter substitute fat with further improved tempering properties can be obtained. Among these blended fats and oils, mango fat, monkey fat, maua butter, and shea butter are preferably fractionated stearin fractions or fractionated intermediate melting point fractions, and
Regardless of whether the oil is fractionated or unfractionated, it is more desirable to use an oil with less high melting point components, such as trisaturated glyceride (SSS). The above blended fats and oils are in the cocoa butter substitute fat of the present invention.
It is preferable that it does not exceed 40% by weight, and more preferably that it does not exceed 35% by weight. Furthermore, if the blended oil and fat is present in the cocoa butter substitute in an amount of 5% or more, preferably 10% or more, the effect will not be effectively exhibited. The outline of the solid fat content of the cocoa butter substitute containing the blended oil and fat of the present invention is 77 to 92 at 10℃ and 70 to 92 at 20℃
87, 55-72 at 25℃, 10-35 at 30℃, 0-33℃
5.It is 1 or less at 35℃. Examples of the present invention will be shown below to explain the present invention in further detail. Production example 1 (Production of central palm oil) Alkaline deoxidized and drifted palm oil (iodine value
53.4) 1 part (by weight, same hereinafter) was mixed with 0.1 part of n-hexane and maintained at 42°C to obtain a uniform micella melt. The homogeneous micellar melt was cooled to 20°C. Next, 0.3 n-hexane pre-cooled to 15℃
After stirring and maintaining the mixture for 15 minutes, the crystals and the filtrate were filtered. The separated crystals were washed with 0.3 part of n-hexane at 15°C. Mixing the cleaning liquid and the filtration liquid,
The solvent was distilled off. The solvent in the crystals was also distilled off in the same way. The yield of (C) in the crystals was 12.5% (on a weight basis, the same applies hereinafter), and the yield of the filtrate (F) was 87.5%. 2.5 parts of n-hexane was mixed with 1 part of the above filtrate part (F) and maintained at 40°C to obtain a homogeneous micella melt. The homogeneous micellar melt was cooled to -10°C. Next, 0.7 part of n-hexane previously cooled to -15°C was added and stirred, and then the crystals and the filtrate were filtered. Crystals at -15℃
Washed with 2 parts of n-hexane. The solvent was distilled off from the crystals and filtrate. The yield of the crystal part (CF) is
The yield of the filtrate (FF) was 71.3%. The iodine value of the crystalline portion (CF) was 35.0.
The crystal part (CF) here is a fraction corresponding to the conventionally known PMF. 1.2 parts of n-hexane was mixed with 1 part of the above crystalline part (CF) to obtain a homogeneous micellar melt that was maintained at 40°C. The homogeneous micellar melt was cooled to 7.5°C, and the crystals and filtrate were filtered. The crystals were washed with 1 part of n-hexane at 3°C. The solvent was distilled off from the crystals, filtrate, and washing solution to obtain a crystal fraction (CCF) of 8.5%, a filtrate fraction (FCF) of 84.0%, and a washing fraction (WCF) of 7.5%, respectively. These crystal part (CCF), filtrate part (FCF),
The iodine value of the cleaning section (WCF) is 17.2, respectively.
They were 36.4 and 35.8. The filtrate part (FCF) is the palm central oil of the present invention. This is referred to as palm central oil (1). The solid fat content and cooling curve data of palm central oil (1) and the above CF are shown in Table 1 and FIG. 3. Production example 2 (Production of central palm oil) Alkaline deoxidized and drifted palm oil (iodine value
53.4) 1 part was mixed with 4 parts of n-hexane and kept at 40°C to obtain a homogeneous micellar melt. The homogeneous micellar melt was cooled to -17°C and kept at this temperature for 60 minutes while stirring, and then filtered and the solvent was distilled off. I got %. 4 parts of n-hexane was mixed with 1 part of the crystal part (C) and maintained at 40°C to obtain a homogeneous micellar melt. The homogeneous micellar melt was cooled to 1° C. and maintained at this temperature for 30 minutes with stirring, and then the crystals and filtrate were filtered. The crystals were washed with 0.3 parts of n-hexane at -5°C. The cleaning solution was used as a filtrate.
The solvent was distilled off from the crystals and filtrate, and the crystal part (CC)
21.3% and filtrate (FC) 78.7%. 5 parts of n-hexane was mixed with 1 part of the above filtrate (FC) to obtain a homogeneous micella melt which was maintained at 40°C. The homogeneous micella melt was cooled to -15°C and held at -15°C for 30 minutes while stirring, and then the crystals and the filtrate were filtered. Crystals are n-hexane 2 at -20℃
Washed at room temperature. The washing solution and the filtrate were mixed together to form a filtrate. The solvent was distilled off from the crystals and filtrate to obtain a crystal fraction (CCF) of 51.1% and a filtrate fraction (FCF) of 48.9%. The iodine value of the crystalline portion (CFC) was 33.5. 1.2 parts of n-hexane was mixed with 1 part of the above crystalline part (CFC) and maintained at 40°C to obtain a uniform micellar melt. The homogeneous micella melt was cooled to 7.5°C, and the crystals and filtrate were separated. The crystals were washed with 1 part of n-hexane at 3°C. The solvent was distilled off from the crystals, filtrate, and washing solution, and the crystal fraction (CCFC) was 7.8%, respectively.
Filtration section (FCFC) 85.6% and cleaning section (WCFC)
gained 6.6%. The iodine values of the crystal part (CCFC), filtrate part (FCFC), and washing part (WCFC) were 11.3, 35.5, and 35.0, respectively. The filtrate part (FCFC) is the palm central oil of the present invention, and this is referred to as palm central oil (2). The solid fat content and cooling curve data of palm central oil (2) and the above CFC are shown in Table 1 and FIG. 4. Production example 3 (Production of central palm oil) 1 part of palm olein imported from Malaysia [iodine value 57.4 (palm soft oil produced by wintering method)] was mixed with 1 part of n-hexane, and heated to 40°C. A homogeneous micellar lysate was obtained by holding. The homogeneous micellar melt was cooled to -9°C.
Next, 0.7 part of n-hexane previously cooled to -13°C was added and stirred, and then the crystals and the filtrate were filtered. The crystals were washed with 2 parts of n-hexane at -13°C. The solvent was distilled off from the crystals and filtrate. The yield of the crystal part (CF) was 41.5%, and the yield of the filtrate part (FF) was 58.5%. The iodine value of the crystalline portion (CF) was 42.8. After mixing 2 parts of n-hexane with 1 part of the above crystalline part (CF) to obtain a homogeneous micellar melt, -10℃
The crystals and the filtrate were separated by filtration. The crystal is −13
Washed with 2 parts of n-hexane cooled to <0>C. The solvent was distilled off from the crystals and filtrate. The crystal part (CCF)
The yield was 45.2% and the iodine value was 33.6. The crystalline part (CCF) is a fraction corresponding to the conventionally known PMF. 1.2 parts of n-hexane was mixed with 1 part of the above crystal part (CCF) to obtain a homogeneous solution, which was then cooled to 7° C., and the crystals and the filtrate were filtered. The crystals were washed with 1 part of n-hexane at 3°C. The solvent is distilled off from the crystals, filtrate, and washing solution, and each crystal part (CCCF) is
10.2%, filtrate part (FCCF) 82.1%, and washing part (WCCF) 7.7%. The iodine values of these crystal part (CCCF), filtrate part (FCCF), and washing part (WCCF) are 135, 36.2, and 36.2, respectively.
It was 33.2. The filtrate part (FCCF) is the palm central oil of the present invention, and this is referred to as palm central oil (3). The solid fat content and cooling curve data of palm central oil (3) and the above CCF are shown in Table 1 and FIG. 5.

[Table] Example 1 A cocoa butter substitute was prepared by blending 70 parts of palm central oil (1) and 30 parts of refined kokum butter. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Example 2 A cocoa butter substitute was prepared by blending 70 parts of palm central oil (2) and 30 parts of purified Iritzpe butter. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Example 3 A cocoa butter substitute was prepared by blending 70 parts of palm central oil (3) and 30 parts of refined monkey fat. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Example 4 90 parts of palm middle oil (3) and 10 parts of refined mango fat were blended to prepare a cocoa butter substitute. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Example 5 A cocoa butter substitute was prepared by blending 80 parts of palm middle oil (3) and 20 parts of refined Maua middle melting point part. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Here, the Maua medium melting point part was prepared by solvent fractionation as follows. After mixing and dissolving 3.5 parts of acetone in 1 part of purified Maua butter, the mixture was cooled to 25°C, held at that temperature for 1 hour, and then the crystalline portion was removed by filtration. The filtrate was further cooled to 0°C. After holding at 0°C for 1 hour, the crystal part and the filtrate part were filtered. Further, 3.5 parts of acetone was mixed and dissolved in 1 part of the crystalline portion, cooled to 5° C., maintained at that temperature for 1 hour, and separated into a crystalline portion and a filtrate portion by filtration. This crystalline part is the Maua medium melting point part mentioned above, and the yield is higher than that of purified Maua butter.
The iodine value was 26.8% and 38.5. Example 6 90 parts of palm central oil (3) and 10 parts of shea stearin were blended to prepare a cocoa butter substitute. The solid fat content of the cocoa butter substitute fat is listed in Table 2. Here, the above-mentioned shea stearin was prepared as follows. After mixing 3 parts of acetone with 1 part of purified shea butter,
By standing at room temperature, crystals consisting of a gummy substance and a high melting point fraction were formed and precipitated, and the supernatant liquid was separated by decantation. The solvent was distilled off from the supernatant to obtain degummed shea fat. After mixing and dissolving 4 parts of hexane in 1 part of the degummed shea fat, the mixture was cooled to -7°C, held at that temperature for 30 minutes, and then filtered to separate the crystal part and the filtrate part. The crystal part is −
Washed with 2 parts of hexane at 12°C. The yield of crystalline parts, that is, shea stearin, was 37% based on the degummed shea fat. Further, the iodine value of the shea stearin was 33.5.

[Table] Example 7 Fractionation of monkey fat Stearin 60% by weight and Kakumu fat 40%
Cocoa butter substitutes with various compositions were prepared by blending the blended fats and oils consisting of % by weight and palm central oil (3) in various proportions. The solid fat content of the cocoa butter substitute fat is shown in FIG. Figure 6 shows 20℃,
Solid fat content at 30℃, 33℃, and 35℃ is shown.
The horizontal axis in FIG. 6 shows the proportion of palm central oil (3).
As is clear from FIG. 6, it can be seen that the physical properties change significantly when the proportion of palm central oil (3) is around 60% by weight. The solid fat content at 30°C is 1 when palm central oil (3) is 60% by weight and 0 when palm central oil (3) is 70% or more. Comparative Example 1 Oils and fats of various compositions were prepared in the same manner as in Example 7, except that the palm oil fraction CCF (Palm Central Oil Production Example 3) was used instead of the Palm Central Oil (3) used in Example 7. Prepared. The solid fat content of the oil and fat is shown in FIG. As is clear from Figures 7 and 6, the CCF-containing oil (Comparative Example 1) is palm central oil (3).
Compared to the cocoa butter substitute fat (Example 7) containing (FCCF), the content of solid fat at 33°C or higher is extremely large. Thiyocolate production test Next, a thiyocolate production test was conducted using the cocoa butter substitute obtained in the above example and the fat obtained in Comparative Example 1 (used as a cocoa butter substitute). The formulation of thiyocolate is shown in Table 3. Table 3 Composition of Tiyocolate Content Sugar 50 parts Skimmed milk powder 10 parts Cocoa mass 10 parts Cocoa butter substitute fat 30 parts Lecithin 0.4 parts Vanillin Appropriate amount Total oil in the above formulation 35.5 parts Cocoa butter in cocoa mass 5.5 parts Cocoa butter substitute fat Minutes: 30.0 parts The tempering and molding methods were performed as follows. Weigh 400 g of thiokolate paste into a stainless steel kettle with an inner diameter of 100 mm and a height of 80 mm.
A stirrer with a flat blade with a diameter of 90 mm, a height of 18 mm, and a thickness of 1 mm and a torque meter (manufactured by Yamato Scientific, LR-41B)
Set to . The blades are spaced 5 mm from the bottom and stirred at a rotation speed of 60 rpm. Chiyocolate paste at a temperature of 40 to 45°C is cooled to 24°C with 20°C water. When the temperature reaches 24°C, stop cooling and maintain the temperature. When the viscosity rises, pour hot water at 28-30°C to lower the viscosity and maintain the product temperature at 27-29°C for 15 minutes. 70mm×30mm×10mm
Mold into a mold and cool at 7-8°C. Thiyocolate was evaluated after aging at 20°C for 10 days. The results of the thiyocolate manufacturing test and the evaluation of thiyocolate using the formulations shown in Table 3 are shown in Tables 4, 5 and 6 below, respectively. The evaluation of "breathing" shown in these tables is based on the Snap product of Tiyocolate, and depends on the physical properties of the cocoa butter substitute as well as the tempering state of Tiyocolate. In addition, "melt in the mouth" and "cool feeling" shown in these tables indicate the texture when the tyokolate melts in the mouth. "Sensation of coolness"
This is related to the evaluation of the "stickiness" or the quality of the snap product, and even if only the "melt in the mouth" quality is good, the absence of the snap product often does not provide a refreshing sensation. These ratings are based on evaluations by 10 panelists. When the cocoa butter substitute fat according to the present invention is used, as is clear from Tables 4, 5, and 6 below, the tempering properties are very good and the mold release properties are also very good. Furthermore, it has sufficient snappability, melts in the mouth very well, and provides a refreshing sensation. This property of snappability and extremely sharp melting properties cannot be obtained with conventional thiokolate. Although conventional thiokolate has sufficient snapping properties, it cannot provide the sharp melting characteristics of the thiyocolate of the present invention.

【table】

【table】

【table】 [Brief explanation of the drawing]

FIG. 1 is a schematic diagram showing the apparatus used for measuring the cooling curve of the cocoa butter substitute of the present invention, FIG. 2 is a graph showing the cooling curve of typical palm middle oil and liquid oil of the present invention, and FIG. The figure is a graph showing the cooling curve of the palm central oil (1) of the present invention and CF, Figure 4 is a graph showing the cooling curve of the palm central oil (2) of the present invention and CFC, and Figure 5 is the graph showing the cooling curve of the palm central oil (2) of the present invention and CFC. Chubu oil (3)
FIG. 6 is a graph showing the solid fat content of cocoa butter substitute fat (Example 7) containing central palm oil (3), and FIG.
The figure is a graph showing the solid fat content of CCF-containing oil and fat (Comparative Example 1). A...Glass inner tube, B...Oil, C, C'...
Rubber stopper, D...Glass outer tube, E...Thermistor, F...Water tank, G...Recorder.

Claims (1)

[Claims] 1. Palm central oil, iritzpe fat, mango fat,
The palm central oil is composed of one or more blended oils and fats selected from the group consisting of monkey fat, kokum butter, maua butter, shea butter, and their fractionated fats, and the above-mentioned palm middle oil is
The solid fat content is 70% or more at 20°C, 10% or more at 30°C, 1% or less at 33°C, and 0 at 35°C, and the initial curve in the cooling curve measured by the following measurement method is
A cocoa butter substitute having an iodine value of 65 or more and having an initial cooling curve up to 19°C or higher that is the same as the initial cooling curve of palm soft oil from which the middle melting point portion has been removed and the high melting point portion has been completely removed. Note: Glass inner tube A (outer diameter 17 mm, wall thickness 1 mm, height 165
Put 12 g of completely melted fat B into a tube, leave it at 50℃ for 30 minutes, and then insert it into a glass outer tube D (outer diameter 32 mm, wall thickness 1 mm, height 155 mm) at room temperature. Fix it to the mouth of the outer tube D via the plug C, then insert the thermistor E with an outer diameter of 1.5 mm so that the thermistor E is immersed in the oil B by about 60 mm, and then attach the rubber plug C'. A glass double tube fixed to the mouth of the inner tube A through the outer tube is immersed from the mouth of the outer tube to the bottom (145 mm) in a constant temperature water bath F at 12 ° C.
When the temperature of the fat B is 40°C, the cooling time is set to 0 and the cooling curve is measured using an automatic temperature recorder G. 2 The above blended oil and fat is 5 to 40% by weight, preferably 10% by weight.
Cocoa butter substitute according to claim 1, comprising ~35% by weight. 3 The solid fat content of the above palm central oil is 80 at 20℃.
% or more, 20% or more at 30°C, and 0 at 33°C. 4 The initial curve of the cooling curve of the palm middle oil mentioned above is the same as the initial curve of the cooling curve of palm soft oil with an iodine value of 65 or more, the middle melting point part has been removed, and the high melting point part has been completely removed. are the same,
A cocoa butter substitute according to any one of claims 1 to 3. 5 Palm central oil, Iritupe fat, mango fat,
The palm central oil is composed of one or more blended oils and fats selected from the group consisting of monkey fat, kokum butter, maua butter, shea butter, and their fractionated fats, and the above-mentioned palm middle oil is
The solid fat content is 70% or more at 20°C, 10% or more at 30°C, 1% or less at 33°C, and 0 at 35°C, and the initial curve in the cooling curve measured by the following measurement method is
Chiyocolate containing a cocoa butter substitute, which has an iodine value of 65 or more and is the same as the initial cooling curve of palm soft oil from which the middle melting point part has been removed and the high melting point part has been completely removed, up to 19°C or more. . Note: Glass inner tube A (outer diameter 17 mm, wall thickness 1 mm, height 165
Put 12 g of completely melted fat B into a tube, leave it at 50℃ for 30 minutes, and then insert it into a glass outer tube D (outer diameter 32 mm, wall thickness 1 mm, height 155 mm) at room temperature. Fix it to the mouth of the outer tube D via the plug C, then insert the thermistor E with an outer diameter of 1.5 mm so that the thermistor E is immersed in the oil B by about 60 mm, and then attach the rubber plug C'. A glass double tube fixed to the mouth of the inner tube A through the outer tube is immersed from the mouth of the outer tube to the bottom (145 mm) in a constant temperature water bath F at 12 ° C.
When the temperature of the fat B is 40°C, the cooling time is set to 0 and the cooling curve is measured using an automatic temperature recorder G. 6. Thiokolate according to claim 5, which contains 60% by weight or more of cocoa butter substitute fat in the total amount of cocoa butter and cocoa butter substitute fat.