JPH07135901A - Production of fat and oil composition for confectionery - Google Patents

Abstract

PURPOSE:To obtain a fat and oil composition for confectionery suitable for chocolate, etc., having an excellent sharp melting property and bleeding resistance, by isomerizing and hydrogenating a specific fractionated palm soft oil, etc. CONSTITUTION:A palm soft oil having >=60, preferably >=70 iodine value is transesterified by using a lipase derived from a fungus of the genus Alcaligenes as a catalyst and a di-saturated mono-unsaturated triglyceride and a tri-saturated triglyceride are removed to give a fractionated palm soft oil. The fractionated palm soft oil or a mixed oil of the fractionated palm soft oil and another liquid oil such as a soybean oil are isomerized and hydrogenated to give the objective fat and oil composition for confectionery.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an oil and fat composition for confectionery, and more particularly to a method for producing an oil and fat composition for confectionery suitable for chocolate.

[0002]

2. Description of the Related Art Palm oil has long been used for margarine, shortening, cacao substitute fat and the like. Recently, the production amount of palm oil has remarkably increased, and studies have been conducted to further utilize palm oil in a higher level in addition to conventional applications. Therefore, it is essential to efficiently separate the solid oil and liquid oil in palm oil at a low running cost.

[0003] The method for fractionating palm oil is roughly classified into a solvent fractionation method in which a solvent is used to improve the fractionation (fractionation) accuracy and a dry fractionation method in which a solvent is not used. As a recent tendency, the use of dry separation method, which has a low running cost and is free from the risk of explosion, is increasing.

The dry fractionation method has hitherto been used to divide palm oil into hard oil (palm stearin) and soft oil (palm olein). Recently, a dry fractionation method has also been used to fractionate soft PMF (semi-PMF) and super olein (high iodine value palm soft oil) from palm olein as a raw material. However, the iodine value of superolein obtained by this fractionation method was limited to about 67.

A method for producing an oil and fat composition for confectionery suitable for chocolate by isomerizing and hydrogenating this super olein is well known. For example, as a method for producing an oil and fat for a non-temper type chocolate, a soft oil having an iodine value of 60 or more is used. A method of isomerizing and hydrogenating palm oil has been proposed (Japanese Patent Publication 5).
No. 4-17332).

[0006] However, superolein alone has problems such as poor sharp melt property as a fat and oil for chocolate, insufficient hardness in low temperature region, and poor solubility in high temperature region. However, the solvent fractionation is carried out after the isomerization and hydrogenation, or the isomerization and hydrogenation is carried out by blending a liquid oil (Japanese Patent Publication No. 60-19359), but the cost is high.

In recent years, a method for processing palm soft oil using a lipase having 1,3-position specificity has been proposed for the purpose of effectively utilizing palm soft oil (Japanese Patent Laid-Open No. 58-50 / 58).
166, JP-A-61-293389, JP-A-63-198992, JP-A-2-92997, JP-A-4-187188, etc.).

The methods disclosed in these publications are
Another object is to obtain another liquid oil from a mixed oil of palm soft oil and another liquid oil using a 1,3-position specific lipase (JP-A-61-293389, JP-A-SHO). 6
3-198992, JP-A-2-92997, JP-A-4-197188), and those for the purpose of obtaining a symmetrical triglyceride from palm soft oil (JP-A-58-50166). is there.

However, there is no example in which the soft palm oil is processed with lipase and further isomerized and hydrogenated to be used as a fat and oil composition for confectionery.

Therefore, an object of the present invention is to use palm soft oil, which is excellent in terms of both supply stability and cost performance, as a raw material, and then efficiently produce di-saturated monounsaturated triglyceride (hereinafter abbreviated as "S ₂ U") and By using fractionated palm soft oil from which high-melting point components such as trisaturated triglyceride (hereinafter abbreviated as “S ₃ ”) have been removed, sharp meltability and bloom resistance, which cannot be obtained by conventional palm soft oil, are obtained. An object of the present invention is to provide a method for producing an oil and fat composition for confectionery, which is excellent in physical properties and suitable for chocolate.

[0011]

According to the present invention, palm soft oil having an iodine value of 60 or more is transesterified with lipase as a catalyst to remove disaturated monounsaturated triglyceride and trisaturated triglyceride produced by the transesterification. Fractionated palm soft oil, or by providing a method for producing a fat and oil composition for confectionery, characterized by isomerizing and hydrogenating a mixed oil of the fractionated palm soft oil and another liquid oil,
The above object is achieved.

The method for producing the fat and oil composition for confectionery according to the present invention will be described in detail below.

In the production method of the present invention, the soft palm oil (hereinafter referred to simply as "soft palm oil") used as the raw material fat has an iodine value of 60 or more, and preferably. It does not include S ₃ . If the palm soft oil contains S ₃ , the yield of the obtained fractionated palm soft oil may be lowered, and the iodine value of the fractionated palm soft oil may be lowered.

In the production method of the present invention, the lipase used as a catalyst is Alcaligen.
es), Rhizopus, Aspergillus (A
spergillus), Mucor, Penicillium (P
enicillium) derived from the family. The lipase can also be used as an immobilized lipase by immobilizing it on a carrier such as an ion exchange resin or diatomaceous earth and ceramics.

The immobilized lipase can be conveniently prepared, for example, by immersing the carrier in an aqueous solution of the lipase and then drying.

The water activity of the immobilized lipase is 0.1 to 0.4, especially 0.1 to prevent excessive hydrolysis.
It is desirable to set it to 0.2.

The transesterification in the production method of the present invention is preferably carried out in the absence of a solvent. The transesterification is carried out, for example, by dehydrating palm soft oil to a water content of 200 ppm, preferably 100 ppm or less, placing it in a batch-type reaction tank, and adding the immobilized lipase to the palm soft oil oil in an amount of 0.1 to 50% by weight. %, And the mixture can be stirred and the like.

The reaction temperature for the above transesterification may be within the range in which the immobilized lipase is not deactivated, and is preferably 30 to 60 ° C.

The composition of the transesterified oil obtained by the above transesterification varies depending on the palm soft oil used, but is usually 0 to 7% by weight of S ₃ , 20 to 40% by weight of S ₂ U, and monosaturated diunsaturated. Triglyceride (hereinafter referred to as "SU
Abbreviated as ₂ ") is 30 to 60 wt%, tri-unsaturated triglycerides (hereinafter referred to as" U ₃ ") is in a range of 5 to 30 wt%.

In the manufacturing method of the present invention, S ₃ and S ₂
When removing U (hereinafter sometimes referred to as “high-melting point component”), a dry fractionation method or a solvent fractionation method can be adopted.

As the dry fractionation method, the Tirtiaux method, the Desmet method, 20 ° C.
The following known methods such as a method of crystallizing in a stationary state can be adopted. In the dry fractionation method, when separating the crystal part and the liquid part, methods such as a belt press type and a filter press type can be used.

On the other hand, the solvent fractionation method can be carried out by a known method using acetone or hexane. In the solvent fractionation method, the ratio of fats and oils,
Fats and oils: solvent = 100: 100 to 100: 800, especially 1
It is preferably from 00: 200 to 100: 500.

The fractionation conditions in the solvent fractionation method are preferably a fractionation temperature of 10 ° C. or lower, particularly 5 ° C. or lower, and a seed amount of 0.1 to 1% by weight, particularly 0.1% by weight based on the oil and fat. It is preferably 2 to 0.5% by weight, and more preferably the seeding temperature is 15 to 20 ° C.

The soft palm oil (hereinafter, referred to as "fractionated soft palm oil") from which the high melting point component has been removed is S.
₃ content is 1% by weight or less, and its S ₂ U content is 2
It is preferably 5% by weight or less, and particularly preferably 20% by weight or less. If the S ₃ content exceeds 1% by weight or the S ₂ U content exceeds 25% by weight in the fractionated palm soft oil, the resulting fat and oil composition for confectionery has poor solubility in a high temperature range and melts in the mouth. There is a fear that you will feel the badness of.

The iodine value of the fractionated palm soft oil is preferably 70 or more, more preferably 75 or more. When the iodine value is less than 70, the resulting fat and oil composition for confectionery may have insufficient hardness in a low temperature range, poor sharp melt property, and poor bloom resistance.

In the production method of the present invention, it is possible to produce an oil and fat composition for confectionery by isomerizing and hydrogenating the fractionated palm soft oil alone, but the fractionated palm soft oil and another liquid oil ( Hereinafter, when simply referred to as “liquid oil”, it means that it is possible to produce an oil and fat composition for confectionery whose physical properties are further improved by isomerizing and hydrogenating mixed oil. That is, the fat and oil composition for confectionery obtained by using the mixed oil, the fat and oil composition for confectionery obtained by using the fractionated palm soft oil alone, the hardness in the low temperature region is increased, and the high temperature region is increased. Will have more sharp melt properties.

As the above liquid oil, soybean oil, rapeseed oil,
Examples include rice bran oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, and the like, or mixed oils thereof. However, in terms of cost, it is preferable to use the fractionated palm soft oil alone, rather than the mixed oil of these liquid oils and the fractionated palm soft oil.

The liquid oil is preferably blended in an amount of 0 to 50% by weight depending on the solubility in the mouth and the hardness of the product (oil and fat composition for confectionery). When the above blending amount exceeds 50% by weight,
There is a fear that not only the cost will increase but also the performance will not improve.

The isomerization hydrogenation in the production method of the present invention is
It can be carried out by a known reaction method using a poisoning substance-containing catalyst or a poisoning substance and a catalyst.

Examples of the poisoning substance-containing catalysts include sulfur poisoning nickel catalysts, and the poisoning substances include sodium metabisulfite, thiamine nitrate, sulfur-containing amino acids (methionine, cysteine, etc.), and the like. Can be mentioned.

The poisoning substance-containing catalyst and the amount of the poisoning substance used (the amount of the poisoning substance-containing catalyst used as the poisoning substance) are usually 50 to 1000 ppm with respect to the fractionated palm soft oil, Preferably 100-500 pp
m.

As the above catalyst, a nickel catalyst,
Examples include copper / nickel catalysts, copper / chromium / manganese catalysts, and the like. The amount of the above catalyst used is usually 0.05 to 2.0% by weight, preferably 0.
It is 1 to 1.0% by weight.

The reaction conditions for the isomerization hydrogenation are as follows: the reaction temperature is 180 to 240 ° C., and the hydrogen pressure is normal pressure to 4.0 kg /.
It is preferably cm ² .

As described above, the fat and oil composition for confectionery according to the present invention is obtained by transesterifying palm soft oil with lipase, and then removing the high-melting point component. It can be obtained by isomerizing and hydrogenating a mixed oil with an oil.

The melting point (increasing melting point) of the fat and oil composition for confectionery is usually 28 to 40 ° C., preferably 32 to 37 ° C.
And its iodine value is preferably 50-80.

[0036]

The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention is not limited to these.

Example 1 Rhizopus delem of Amano Pharmaceutical Co., Ltd.
er) -derived lipase (lipase D) in 5% aqueous solution,
400 ml of this aqueous solution was added to powdered diatomaceous earth (Showa Kagaku Co., Ltd.).
Manufactured by Radio Light 3000) and added to 80 g,
After stirring for 0 minutes, filtration and drying in a sulfuric acid desiccator at room temperature for 48 hours were performed to prepare immobilized lipase. The water activity of this immobilized lipase was 0.15. Palm olein with an iodine value of 65 was dehydrated under reduced pressure as a raw material oil and fat to obtain a water content of 80.
What was made into ppm was used. The dehydrated palm olein was applied to a column packed with 4 g of the immobilized lipase at a temperature of 4
Transesterification was carried out by passing the solution at 5 ° C. and a flow rate of 10 to 20 g / hour.

800 g (60 ° C.) of transesterified oil obtained by transesterification was placed in a 1000 ml beaker,
After cooling to 5 ° C. (cooling rate 5 ° C./hr), after reaching 5 ° C., it was kept for 48 hours. After 48 hours, this was filtered and fractionated (separated) into a crystal part (hard oil) and a liquid part (soft oil).
did. The soft oil obtained by this fractionation (fractionated palm soft oil) had an iodine value of 80 and a yield of 65% (the composition of this soft oil is shown in [Table 1] below).

Next, 300 g of the fractionated palm soft oil, a commercially available nickel catalyst (Nissan Gardler catalyst, trade name "G"
-95E ", nickel content 22%) 1.05 g and sodium metabisulfite 45 mg were charged into a 750 ml autoclave, reaction temperature 200 ° C, reaction time 120 minutes, hydrogen pressure 2 kg / cm ² , hydrogen flow rate 0.5 liter. / Min, the isomerization hydrogenation was performed under the conditions of a stirring speed of 500 rpm to obtain an oil and fat composition for confectionery.

The resulting fat and oil composition for confectionery has a trans content of 50%, a melting point of 36 ° C. and an iodine value of 64.
It was an oil and fat composition having sufficient hardness in a low temperature range and excellent in sharp melting property and suitable for chocolate (solid fat content of the oil and fat composition for confectionery (hereinafter, referred to as "SF
"C") is shown in [Table 2] below.

Comparative Example 1 Palm soft oil having an iodine value of 65 (composition shown in [Table 1] below)
Was subjected to isomerization hydrogenation (the same hydrogenation conditions as in Example 1) without transesterification with lipase to obtain an oil and fat composition for confectionery.

The resulting fat and oil composition for confectionery had a trans content of 43%, a melting point of 36 ° C. and an iodine value of 57.
This oil / fat composition is inferior in hardness and sharp meltability in a low temperature range to the oil / fat composition of Example 1, and
It was also inferior in bloom resistance (see "Example 3" below) and was not suitable for chocolate (the SFC of this fat and oil composition for confectionery is shown in [Table 2] below).

Comparative Example 2 300 g of fractionated palm soft oil having the iodine value of 80 prepared in Example 1 (composition shown in Table 1 below) and a commercially available nickel catalyst (Nissan Gardler catalyst, trade name "G-95E", Nickel content 22%) 1.05 g was put into a 750 ml autoclave, reaction temperature was 200 ° C., hydrogen pressure was 2 kg / c.
m ² , hydrogen flow rate 0.5 liter / min, stirring speed 500r
Normal hydrogenation was carried out under the condition of pm instead of isomerization and hydrogenation to obtain an oil and fat composition for confectionery.

The resulting fat and oil composition for confectionery had a trans isomer content of 27%, a melting point of 36 ° C. and an iodine value of 61.
This oil / fat composition is inferior in hardness and sharp meltability in a low temperature range to the oil / fat composition of Example 1, and
It was also inferior in bloom resistance (see "Example 3" below) and was not suitable for chocolate (the SFC of this fat and oil composition for confectionery is shown in [Table 2] below).

Comparative Example 3 A palm soft oil having an iodine value of 57 was subjected to transesterification and fractionation under the same conditions as in Example 1. Fractionated palm soft oil (liquid portion) obtained by fractionation has an iodine value of 69 and a yield of 2
It was 5%.

Next, 300 g of the fractionated palm soft oil (composition shown in the following [Table 1]) was isomerized and hydrogenated (the same hydrogenation conditions as in Example 1) to obtain an oil and fat composition for confectionery. The resulting fat composition for confectionery has a trans-body content of 41%,
It had a melting point of 36 ° C. and an iodine value of 58. This oil / fat composition has a hardness in a low temperature range as compared with the oil / fat composition of Example 1,
It was an oil and fat composition that was inferior in sharp meltability and inferior in bloom resistance (see "Example 3" below), and was unsuitable for chocolate. 2]).

The iodine value and yield of this oil / fat composition (liquid portion) were considerably inferior to those of the oil / fat composition of Example 1.

Comparative Example 4 A transesterified oil was prepared from palm soft oil having an iodine value of 65 under the same conditions as the transesterification of Example 1. Fractionation (separation) of this transesterified oil into crystalline and liquid portions at 30 ° C
(The temperature condition of the sorting condition of Example 1 was changed).
The iodine value of the fractionated palm soft oil (liquid portion) obtained by this fractionation was 69, and the yield was 87%. This fractionated palm soft oil (composition shown in [Table 1] below) was isomerized and hydrogenated (the same hydrogenation conditions as in Example 1) to obtain an oil and fat composition for confectionery.

The resulting fat and oil composition for confectionery had a trans content of 42%, a melting point of 36 ° C. and an iodine value of 60. This oil / fat composition is inferior to the oil / fat composition of Example 1 in hardness in a low temperature range, sharp melting property, and inferior in bloom resistance (see “Example 3” below),
The solubility in the high temperature range was poor, and the fat composition was unsuitable for chocolate.
C is shown in [Table 2] below.

Example 2 70% by weight of palm soft oil having an iodine value of 80 prepared in Example 1 and 30% by weight of soybean oil (iodine value 130) (composition shown in Table 1 below) was isomerized with water. Then, the oil composition for confectionery was obtained by adding (the same conditions as the hydrogenation conditions of Example 1).

The confectionery oil and fat composition thus obtained had a trans isomer content of 53%, a melting point of 36 ° C. and an iodine value of 68. This oil / fat composition had sufficient hardness in a low temperature range, was excellent in sharp meltability, and was suitable as a fat / oil for chocolate. Further, this oil / fat composition had improved hardness in the low temperature range and improved physical properties as compared with the oil / fat composition of Example 1 (see the SFC of this oil and fat composition for confectionery as shown in Table 2 below). ])).

Example 3 The oil and fat compositions for confectionery obtained in Examples 1 and 2 and Comparative Examples 1 to 4 were compounded (compound I, compound I, respectively) shown in the following [Table 3].
Trial production of chocolate with Formula II and Formula III) at 20 ℃
It was left to stand for a bloom resistance test. The results are shown in the following [Table 4], [Table 5] and [Table 6].

[0053]

[Table 1]

[0054]

[Table 2]

[0055]

[Table 3]

[0056]

[Table 4]

[0057]

[Table 5]

[0058]

[Table 6]

From the results of the above [Table 4] to [Table 6], the fat and oil compositions for confectionery obtained in Examples 1 and 2 are clearly different from the fat and oil compositions for confectionery obtained in Comparative Examples 1 to 4. It can be seen that is also excellent in bloom resistance.

[0060]

EFFECTS OF THE INVENTION According to the method for producing an oil and fat composition for confectionery of the present invention, a high melting point component is efficiently removed from a soft palm oil having an iodine value of 60 or more and isomerized and hydrogenated to obtain a sharp melted product. It is possible to produce an oil and fat composition for confectionery, which has excellent properties and bloom resistance and is suitable for chocolate having good physical properties.

Claims (3)

[Claims] 1. A fractionated palm soft oil obtained by subjecting palm soft oil having an iodine value of 60 or more to transesterification using a lipase as a catalyst to remove disaturated monounsaturated triglyceride and trisaturated triglyceride produced by the transesterification.
Alternatively, a method for producing a fat and oil composition for confectionery, which comprises isomerizing and hydrogenating a mixed oil of the fractionated palm soft oil and another liquid oil. 2. The method for producing an oil and fat composition for confectionery according to claim 1, wherein the iodine value of the fractionated palm soft oil is 70 or more. 3. The method for producing an oil and fat composition for confectionery according to claim 2, wherein the fractionated palm soft oil is a fractionated palm soft oil obtained by a dry fractionation method.