JPH054058B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an oil and fat composition for confectionery, and more particularly to a non-lauric oil and fat composition that has very sharp melting characteristics and physical properties similar to lauric oil or its processed oil. Lauric type fats and oils are fats and oils consisting of glycerides whose main component is lauric acid groups, such as coconut oil, palm kernel oil, babassu oil kernels, etc., and their unique physical properties are important as fats and oils for confectionery. Lauric type oils and their processed oils have the characteristics of fast curing speed (quick drying) and very sharp melting.
It is considered to be an essential fat and oil component in frozen desserts, chilled confectionery products, enrobers, filled confectionery products, etc. However, the biggest drawback of lauric oils and fats is this hydrolyzed odor. The main cause of hydrolysis is the action of microorganisms, but even a small amount of hydrolysis causes a bad odor. This is because short- and medium-chain fatty acids, mainly lauric acid, liberated by hydrolysis have a unique odor that induces vomiting. Another drawback of lauric oils and fats is that they have very poor compatibility with cocoa butter. Recently, there have been an increase in the number of composite confectioneries using tiyocolate, but due to the poor compatibility with cacao butter, which is an oil component in tiyocolate, there are various restrictions on the formulation when manufacturing composite confectionery using tiyocolate. However, it is not possible to freely design products. Furthermore, the supply and demand balance for lauric oils and fats is unstable,
Prices often rise, and each time there is a need for cheaper alternative fats and oils for different uses. The present invention has very sharp melting characteristics,
Another object of the present invention is to provide an oil and fat composition for confectionery that has physical properties similar to those of lauric oil and fat and is free from various defects of the above-mentioned lauric oil and fat. That is, the oil and fat composition for confectionery of the present invention has the following A.
Ingredients 60-95% by weight, Component B below 5-40% by weight,
The solid fat content is 30-60 at 20℃, 25-40 at 25℃, and 0 at 30℃.
-20, 0-3 at 33°C, 0-1 at 35°C, and 0 at 37°C. Component A: Fractionated mid-melting point fraction of palm oil with an iodine value of 40 to 50. Component B: From the group consisting of kokum butter, iritupe butter, sal fat, mango butter, maua butter, shea butter, and their fractionated mid-melting point fractions. One or more selected blended fats and oils Component C: Oil-soluble emulsifier The oil and fat composition for confectionery of the present invention will be described in detail below. As is clear from the constituent oil and fat components of the oil and fat composition for confectionery of the present invention, the saturated fatty acids consist essentially of palmitic acid groups, stearic acid groups, and arachidic acid groups, and the unsaturated fatty acid groups essentially consist of oleic acid groups. group, linoleic acid group. Therefore, the fatty acid composition is completely different from that of lauric oils and fats, and no hydrolysis odor is generated. Component A, which is the main component of the oil and fat composition for confectionery of the present invention, that is, the fractionated intermediate melting point fraction of palm oil having an iodine value of 40 to 50 is produced by a fractionation process. An outline of an example of the method for producing component A is shown below. First, a high melting point fraction is removed from palm oil by wintering or solvent fractionation to obtain a fraction (palm olein) that does not substantially contain trisaturated glycerides. Next, this is separated into a medium melting point fraction (component A used in the present invention) and a low melting point fraction by solvent fractionation. During this solvent fractionation, it is necessary to set the fractionation conditions so that the iodine value of the medium melting point fraction is 40 to 50. The separation conditions vary depending on the solvent used. For example, when hexane is used as a solvent, 0.5 to 4.0 parts of hexane is used for 1 part of oil and fat, and the fractionation is carried out at a temperature of -20°C to -5°C. When using acetone, add 0.5 parts of acetone to 1 part of fat.
~7.0 parts are used and fractionated at a temperature of -5°C to +8°C.
As the separation process, various processes other than those described above can be used. The iodine value of the above component A used in the present invention is:
The difference is that the iodine value of the palm medium melting point fraction used for conventional hard butter raw materials is 33 to 36, while it is 40 to 50. That is, the above-mentioned component A has a higher degree of unsaturation than the palm medium melting point fraction used as a conventional hard butter raw material. The triglyceride composition of the component A obtained by fractionation is not necessarily clear, but while the palm mid-melting point fraction for conventional hard butter raw materials is mainly composed of disaturated monoolein,
It appears to consist of disaturated monolinolein in addition to disaturated monoolein. The linoleic acid content of the above component A is about three times that of the palm medium melting point fraction used as a conventional raw material for hard butter. In the present invention, as the A component, the iodine value is
The medium melting point fraction of palm oil with an iodine value of 33 to 50 and the palm medium melting point fraction for conventional hard butter raw materials
36) may also be used, as long as the iodine value does not fall below 40. Further, B constituting the oil and fat composition for confectionery of the present invention
The ingredients are one or more blended fats and oils selected from the group consisting of kokum butter, irippu butter, monkey fat, mango butter, maua butter, shea butter, and their fractionated intermediate melting point fractions. Kokum fat and Iritzpe fat can be used directly after simple purification without being separated. For monkey fat, mango fat, maua butter, and shea butter, it is desirable to use fractionated intermediate melting point fractions. These fats and oils are 1,3-stearo-2-olein (StOSt) or 1-(3-)
Contains palmito-2-oleo-3-(1-) stearin (POS, SOP) in its medium melting point fraction, and by adding it to component A, it has very good compatibility with various confectionery materials. becomes. In addition, oil-soluble emulsifiers as component C that can be added to the oil and fat composition for confectionery of the present invention include:
Emulsifiers that can be uniformly mixed with fats and oils through normal mixing operations include, for example, glycerol fatty acid esters such as monoglycerides, polyglycerin fatty acid esters, and lecithin. Specifically, acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin condensed ricinoleate, malic acid monoglyceride, and the like. These emulsifiers are not essential components of the oil and fat composition of the present invention, but by using them in an effective amount within the range of 0 to 2% by weight, the viscosity of the oil and fat composition for confectionery of the present invention can be changed, and it can be used for various confectionery products. Workability during production of the composition can be further improved. In particular, in order to achieve viscosity properties similar to those of coconut oil, a combination of lecithin and polyglycerin condensed ricinoleic acid ester is recommended. Consisting of the above A component, B component and C component,
The solid fat content of the confectionery oil and fat composition of the present invention is 20°C
30 to 60 at 25°C, 25 to 40 at 25°C, 0 to 20 at 30°C, 0 to 3 at 33°C, 0 to 1 at 35°C, and 0 at 37°C. Therefore, the oil and fat composition for confectionery of the present invention is characterized in that it retains its solid form at temperatures below 25°C, but either cannot retain its solid form or dissolves at 30°C. The oil and fat composition for confectionery of the present invention can be used for so-called frozen desserts that are stored and eaten at about -10 to -20°C, for chilled products that are stored and eaten at about 0 to 5°C, or for products other than summer. Suitable for center cream or filling oils and fats for products sold at room temperature.
In addition, it is very compatible with the production of various confectionery materials, and the product melts well in the mouth, giving it a refreshing feel. In addition, in the present invention, the solid fat content is 7 at 25°C.
The conventional method (AOCS) except for the tempering conditions of
Recommended Practice Cd 16−81 Solid Fat
PRAXIS MODES SFC−
900. The present invention will be explained in further detail by referring to Reference Examples, Examples and Usage Examples below. Reference example 1 Alkali deoxidized and bleached 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 separated by filtration. 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 the crystal part (C) was 12.5% (on a weight basis, the same applies hereinafter), and the yield of the filtrate part (F) was 87.5%. 1 part and 0.8 parts of n-hexane were mixed into the filtrate part (F) and maintained at 40°C to obtain a uniform micellar solvent. The homogeneous micellar melt was cooled to -7°C. Next, 0.7 part of n-hexane previously cooled to -12°C was added and stirred, and then the crystals and the filtrate were separated by filtration. Crystals at -12℃
was washed with 1 part 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 56.3%. The iodine value of the crystalline portion (CF) was 45.0.
Here, the crystal part (CF) is a fraction corresponding to component A. Reference example 2 Alkali deoxidized and bleached 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 maintained at this temperature for 60 minutes while stirring, and then filtered and the solvent was distilled off, resulting in a crystal part (C) of 63.6% and a filtrate part (F) of 36.4%. 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, after which the crystals and filtrate were filtered off. 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%. The iodine value of the filtrate (FC) was 47.0. Here, the crystal part (FC) is a fraction corresponding to component A. Reference Example 3 One part of palm olein imported from Malaysia [iodine value 57.4 (palm soft oil produced by wintering method)] was mixed with one part of n-hexane and kept at 40°C to form a homogeneous micellar melt. I got it. 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 separated by filtration. 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. Here, the crystal part (CF) is a fraction corresponding to component A. Reference Example 4 1 part of palm olein imported from Malaysia [iodine value 58.1 (palm soft oil produced by wintering method)] was mixed with 1.2 parts of acetone and kept at 40°C to obtain a homogeneous micellar melt. Ta. The homogeneous micellar melt was cooled to 5.8°C. Next, 0.7 part of acetone previously cooled to 2° C. was added and stirred, and then the crystals and the filtrate were separated by filtration. The crystals were washed with 1 part acetone at 2°C. The solvent was distilled off from the crystals and filtrate. The yield of the crystal part (CF) was 46.7%, and the yield of the filtrate part (FF) was 53.3%. The iodine value of the crystalline portion (CF) was 49.7. Here, the crystal part (CF) is a fraction corresponding to component A. Reference example 5 Alkaline deoxidized and bleached 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 separated by filtration. 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 the crystal part (C) was 12.5% (on a weight basis, the same applies hereinafter), and the yield of the filtrate part (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 separated by filtration. 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 crystalline part (CF) here is the mid-melting point fraction of palm, which is the raw material for cocoa butter substitute. Reference Example 6 After mixing and dissolving 3.5 parts of acetone in 1 part of purified Maua fat, the mixture was cooled to 23°C, held at that temperature for 40 minutes, and then the crystalline portion was removed by filtration. The filtrate portion was further cooled and held at 0° C. for 1 hour, and then the crystal portion and the filtrate portion were separated by filtration. 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. The crystalline part was the Maua medium melting point part, the yield was 25.6% based on purified Maua fat, and the iodine value was 38.0. Reference Example 7 After mixing 3 parts of acetone with 1 part of purified shea butter,
Crystals consisting of a gummy substance and a high melting point fraction were formed and precipitated by standing at room temperature, 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 the crystalline part and the filtrate part were separated by filtration. The crystal part was 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. Example 1 15 parts of purified Kokum fat was blended with 85 parts of the purified CF fraction obtained in Reference Example 1 to prepare an oil and fat composition for confectionery.
Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery. Example 2 20 parts of purified Iritzpe butter was blended with 80 parts of the purified FC fraction obtained in Reference Example 2 to prepare an oil and fat composition for confectionery. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery. Example 3 Purified monkey fat was added to 70 parts of the purified CF fraction obtained in Reference Example 3.
30 parts were blended to prepare an oil and fat composition for confectionery. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery. Example 4 35 parts of purified mango fat and 0.2 parts of stearic acid monoglyceride were blended with 65 parts of the purified CF fraction obtained in Reference Example 4 to prepare an oil and fat composition for confectionery. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery. Example 5 35 parts of the purified CF fraction obtained in Reference Example 5 was blended with 55 parts of the purified CF fraction obtained in Reference Example 4, and further 35 parts of the purified CF fraction obtained in Reference Example 6 were added.
10 parts of purified Maua medium melting point fraction obtained from and lecithin
An oil and fat composition for confectionery was prepared by blending 0.2 parts of polyglycerin condensed ricinoleic acid ester. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery. Example 6 15 parts of purified sheastearin obtained in Reference Example 7 and 0.2 parts of lecithin were added to 85 parts of the purified CF fraction obtained in Reference Example 3,
Polyglycerin condensed ricinoleate ester 0.2
A confectionery oil and fat composition was prepared. The iodine value and solid fat content of the confectionery oil and fat composition are
Shown in the table. Example 7 10 parts of purified mango fat, 0.2 parts of lecithin, and 0.2 parts of polyglycerin condensed ricinoleate were added to 90 parts of the purified CF fraction obtained in Reference Example 4 to prepare an oil and fat composition for confectionery. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery.

[Table] Usage Example 1 40 parts of the oil and fat composition for confectionery prepared in Example 1 and 17 parts of white chiyocholate were dissolved to form a homogeneous substance at about 50°C. On the other hand, 13 parts of Hondan, 7 parts of 70% sorbitol, and 0.2 parts of lecithin were heated and stirred at about 50°C to make them uniform, and then 18 parts of marron paste was added and mixed.
Furthermore, 7 parts of the confectionery oil and fat composition prepared in Example 1 were added and stirred at room temperature. The previously prepared dissolved homogeneous mixture was added to the mixture, cooled to 20°C while stirring well, and then poured into a mold and solidified at 5°C. The oil and fat composition for confectionery prepared in Example 1 has very good blendability in the above process and can easily be made into a uniform blend, and the blend melts in the mouth very well, even though it has a very high oil content. It gave a refreshing feeling and could be used as an ingredient for various confectionery products. Usage Example 2 After mixing and dissolving 50 parts of the oil and fat composition for confectionery prepared in Example 2 and 20 parts of white chiyocollate, cool to 20°C and stir well, add 6 parts of rum prepared in advance and 20 parts of blueberry jam. The mixture was stirred to make it homogeneous and then solidified at 5°C. The oil and fat composition for confectionery prepared in Example 2 had excellent blendability in the above process and was easily formed into a uniform blend, and the blend melted in the mouth very well and gave a refreshing sensation. Usage Example 3 After mixing and dissolving 50 parts of the oil and fat composition for confectionery prepared in Example 3 and 20 parts of white chiyocollate, cool to 20°C and stir well, add 6 parts of rum prepared in advance and 24 parts of orange jam. The mixture was stirred to make it homogeneous and then solidified at 5°C. Said Example 3
The oil and fat composition for confectionery prepared in the above process has extremely good blendability and can easily be made into a homogeneous blend.
Moreover, the formulation melted in the mouth very well and gave a refreshing feeling. Usage example 4 After rolling 18 parts of walnut praline and 17 parts of sugar, 17 parts of milk chocolate, 48 parts of the confectionery fat composition prepared in Example 4, and lecithin.
After stirring thoroughly at 45°C with 0.2 part, the mixture was cooled to 22°C with stirring, and further solidified at 5°C.
The oil and fat composition for confectionery prepared in Example 4 had excellent blendability in the above process and was easily formed into a uniform blend, and the blend melted well in the mouth and gave a refreshing sensation. Use Example 5 A confectionery formulation was prepared in the same manner as in Use Example 1, except that the confectionery oil and fat composition prepared in Example 5 was used instead of the confectionery oil and fat composition prepared in Example 1. The oil and fat composition for confectionery prepared in Example 5 had excellent blendability in the above process, was easily formed into a homogeneous blend, and the confectionery composition melted well in the mouth. Use Example 6 A confectionery formulation was prepared in the same manner as in Use Example 2, except that the confectionery oil and fat composition prepared in Example 6 was used instead of the confectionery oil and fat composition prepared in Example 2. The oil and fat composition for confectionery prepared in Example 6 had excellent blendability in the above process, was easily formed into a homogeneous blend, and the confectionery composition melted well in the mouth. Use Example 7 A confectionery formulation was prepared in the same manner as in Use Example 2, except that the confectionery oil and fat composition prepared in Example 7 was used instead of the confectionery oil and fat composition prepared in Example 3. The oil and fat composition for confectionery prepared in Example 7 had excellent blendability in the above process, was easily formed into a homogeneous blend, and the confectionery composition melted well in the mouth.

Claims (1)

[Scope of Claims] 1 60 to 95% by weight of the following A component, the following B component 5
-40% by weight, and 0-2% by weight of the following C component, with a solid fat content of 30-60 at 20℃ and 25-60 at 25℃
40, 0-20 at 30℃, 0-3 at 33℃, 0-35℃
1. An oil and fat composition for confectionery, characterized by having a temperature of 0 at 37°C. Component A: Fractionated mid-melting point fraction of palm oil with an iodine value of 40 to 50. Component B: From the group consisting of kokum butter, iritupe butter, sal fat, mango butter, maua butter, shea butter, and their fractionated mid-melting point fractions. One or more selected blended oils and fats Component C: Oil-soluble emulsifier