JPS58216648A - Hard butter - Google Patents

Abstract

PURPOSE:Trans-acids in a certain range of carbon atoms, palmitic acid, behenic acid and other fatty acids are combined in a certain proportion respectively to give a trans-acid type hard butter free from change in crystals with time. CONSTITUTION:A fatty acid composition consisting of 40-65% of trans-acids of 16-22 carbon atoms, 15-25wt% of palmitic acid, 0.3-10wt% of behenic acid and the rest of fatty acid other than the above acids such as stearic acid or oleic acid is esterified so that these acids are randomly distributed to give the objective trans-acid type hard butter. As starting oil, are used rape oil, palm oil, cotton seed oil and soybean oil. The starting oil for the trans-acid hard butter is adjusted to a prescribed trans-acid content by ester interchange reaction and hydrogenation.

Description

[Detailed description of the invention] The present invention relates to a do putter.

Hard butter is also called a cocoa butter substitute, and like cocoa butter, it is hard at room temperature and melts quickly at temperatures around body temperature.
It is a fat that is widely used as a raw material for confectionery, such as coating products.

Hard butter is classified into cacao butter glyceride-like hard butter, lauric acid type hard butter, trans acid type hard butter, and the like. Among these, trans-acid type Nordopatter, which is a triglyceride mainly composed of trans-acid, does not require a tempering process during chocolate production, does not generate soap odor due to hydrolysis, and is easy to obtain raw materials. It is widely used for several reasons. However, trans-acid type hard butter has the drawback that its texture deteriorates over time, and fat bloom tends to occur when cocoa butter is mixed in beyond the limit. These phenomena are thought to occur in association with changes in the crystalline form of fats and oils during storage, but the use of trans-acid type/'%-dopater causes quality deterioration, and improvements are eagerly awaited.

Trans-acid type hard butter is produced by hydrogenating fats and oils using a nickel catalyst poisoned with methionine etc. until the desired melting point is maintained; It is manufactured by separating. Although the fatty acid composition of trans-acid type hard butter varies depending on the raw material oil and fat and the hydrogenation process, it generally contains 40 to 6011f% of trans acid (hereinafter abbreviated as ``chi''), 10 to 40% of valmitic acid, and contains stearic acid, oleic acid which is a cis-unsaturated fatty acid, etc.

The inventors of the present invention have made extensive studies to remedy these drawbacks of trans-acid type hard butter, but now, by specifying the fatty acid composition of trans-acid type hard butter, it has been found that in the case of nuclear hard butter alone, However, they discovered that even when used in combination with cacao butter, no crystal changes occur over time, and the present invention was completed.

In the present invention, the trans-acid type hard butter has a fatty acid composition of Pal, mitic acid, 15-25 stearic acid,
There is a residual pressure within the range of fatty acids other than those mentioned above, and these fatty acids are randomly distributed (randomized).
m distribution ) provides esterified fats and oils (trans acid type hard butter).

The raw material fat for the trans-acid type hard butter of the present invention is not particularly limited as long as it is an edible fat.

Namely rapeseed oil, peanut oil, palm oil, cottonseed oil, soybean oil, safflower oil, corn oil, sesame oil/rice oil,
Seed oils such as olive oil, animal fats such as beef tallow and pork tallow can be used, among others, rapeseed oil, palm oil, cottonseed oil,
Soybean oil is preferred.

Behenic acid, one of the essential fatty acid species of the present invention, has 2 carbon atoms.
It can be adjusted using fats and oils containing 2 fatty acids. Rapeseed oil and peanut oil are used for this purpose, with rapeseed oil being particularly good.

The raw material fats and oils for trans-acid type hard butter are transesterified,
The desired trans acid content Kpl is produced by hydrogenation.

Random transesterification, which is performed in the presence of a catalyst in a molten state, is suitable for transesterification. The transesterification results in a uniform distribution of fatty acids.

The transesterification and hydrogenation may be carried out in any order, but it is preferable to carry out the subsequent production under pressure.

(1) Completely hydrogenate rapeseed oil in advance (Higher Shin rapeseed oil, iodine value 5 or less), then mix with other raw material fats and oils to adjust fatty acid carbon distribution, transesterify, and further selectively hydrogenate. Method (2) Selectively hydrogenated raw material fat or fat or mixture thereof is mixed with rapeseed oil that has been completely hydrogenated in advance and transesterified. The trans-acid type hard butter of the present invention having a specific fatty acid distribution thus obtained is It does not cause significant changes in crystal form, has a good texture, and does not cause fat bloom even when used in combination with cacao butter.

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

Example 1 Rapeseed oil (acid value 0.05. Iodine value (Work V) 117
．． 3) 60%, palm oil (acid value 0.07, iodine value 52)
．． 1) Mix 10% of 50% fully hardened Hieru rapeseed oil (iodine value 1.5) and add 0.1% to the fat and oil.
After transesterification using 5% sodium methylate using a conventional method, hydrogenation was performed using a commercially available nickel catalyst to make hard butter. The analytical values of this hard butter are listed in Table 1.

Example 2 Hard butter was prepared by transesterifying and hydrogenating 50% palm oil, 20% rapeseed oil, and 30% high quality rapeseed oil (iodine value 99.9) in the same manner as in Example 1. The analytical values of this hard butter are shown in Table 1.

Comparative Examples 1-2 For comparison with the samples of Examples 1 and 2, the following hard butters were subjected to cropping tests.

Comparative Example 1 Example 1: 40% palm oil, 60% rapeseed oil
Transesterification and hydrogenation were carried out in the same manner.

Comparative Example 2 Soybean oil (iodine value 131) was hydrogenated in the same manner as in Example 1. The analytical values of these nod putters are listed in Table 1.

These four types of fats and oils were rapidly cooled and solidified, then stored at 25 CIF and examined for changes in crystal form by X-ray analysis one day and one month after solidification. The results are shown in Figure 1, but Example 1
In Example 2, it can be seen from the change in peak that there is little change in crystal type.

That is, all the samples were initially in the typical β'-type (beta prime type), but Comparative Example 2 showed a tendency to gradually transform to the β-type, and compared to Comparative Example 1, it was 4.05X.

A new peak appears at position t351.

FIG. 2 shows the results of XIs analysis when each hard butter was blended with 35% cacao fat and stored at room temperature after being rapidly cooled and solidified. In this case as well, it can be seen that Example 1 shows little change over time. As can be seen from the above, the hard butter of Example 1 shows little change in crystal type whether alone or when mixed with cacao butter.

Next, chocolate for coating made with the formulation shown in Table 2 was mixed with these hard butters at 10C and 25C.
We examined the occurrence of fat bloom by forcing the temperature to change by changing the temperature in a constant temperature room every day. As a result, Comparative Example 1
, 7 hot plumes were observed in 2 weeks at 2 valve pressures, but no major plumes occurred after 1 month in Examples 1 and 2 Fi.

Table 2 Chocolate composition Bitter chocolate 18% Cocoa powder (17% oil) 1° powder Sugar 5° hard butter 22 Lecithin 0.3 Example 3 50% rapeseed oil, 45% palm oil, fully hardened nine-higher rapeseed 5% of oil was mixed and transesterified and hydrogenated in the same manner as in Example 1 to obtain the hard butter shown in 1 of Table 3.

Example 4 A mixture of 70% rapeseed oil and 30% palm oil, 85% hydrogenated fat (IV72.8), and fully hydrogenated fish oil (IV72.8).
5.0) 15% was transesterified and made into hard butter.

The analytical values are shown in Table 3-2.

Example 5 Glycerol triester of behenic acid (fatty acid composition C1: 5.5%,
C2o: 10.2%, O: 84.5%) was transesterified to obtain hard butter.

The analytical values are shown in 3 of Table 3.

Comparative Example 3 Sample No. 4 in Table 3 was obtained by transesterifying and hydrogenating 68% rapeseed oil, 16% palm oil, and 16% completely hardened high-quality rapeseed oil.

As in Example 1, X-ray analysis and a fat bloom generation test using chocolate were conducted on the four types of fats and oils listed in Table 3.

X11! ! In the analysis, Examples 3 and 4.5 showed the same tendency as Example 1, and Comparative Example 3 (contains behenic acid, but palmitic acid is outside the scope of the present invention). Fi Comparative Example 2 showed the same tendency. , fat bloom was also the easiest to live in among the four types of fats and oils.

[Brief explanation of drawings]

FIG. 1 is an X-ray diffraction diagram of the hard butter obtained in Examples 1 and 2 and Comparative Examples 1 and 2, and FIG. 2 is an X-ray diffraction diagram of the hard butter obtained by mixing cocoa butter with the above-mentioned /.-dopatter. Applicant's agent Kaoru Furuya 1 1 → 2 θ (1 day after assimilation) q, 22 (Al -1 → 2 θ (1 month later) 16 18 20 22 211 26--
→ 2 θ 16 18 20 22 211 26-
□--→ 2 θ Procedural amendment (method) October 4, 1980 Kazuo Wakasugi, Commissioner of the Japan Patent Office Patent Application No. 1982-99825 2 Name of the invention Hard butter 3 Relationship with the person making the amendment Special fraud application Person (091) Kao Soap Co., Ltd. 4th Agent September 28, 1980 [Delivery date] 6 Subject of amendment (Re) Page 9 of the specification, lines 3-4 "As shown in Figure 1" was replaced with "As shown in Figure 1" In the figure, (a) is the result of Examples 1 and 2, (b) is the result of Comparative Example 2, and (c) l-! is the result of Comparative Example 1.
Correction (1) After "shown" on page 9, line 12, [(a) in the figure is Example 1. (b) shows the results when cacao butter was mixed with the putters of Comparative Examples 1 and 2. ” (1) Page 13, lines 10-13 “Figure 1...
It is... "Figure 1 is an X-ray diffraction diagram of hard butter, (a) is the result of Examples 1 and 2, (1)) is the result of Comparative Example 2, and (o) is the result of Comparative Example 1. Figure 2 is an X-ray diffraction diagram when Hald putter nine cocoa butter is mixed.
(-) is the result when using the hard butter of Example 1, and (b) is the result when using the hard butter of Comparative Examples 1 and 2. (1) Correct the drawings as shown in the attached sheet 8 Corrected drawings in the list of attached documents Figure 1 (lI) 15R19212U2515I+19212U25-2
θ -2θ (After solidification I Fl) (1 month later) Figure 2 □2θ □2θ

Claims (1)

[Claims] Trans acid having 16 to 22 carbon atoms 40 to 65% by weight valmitic acid 15 to 25 behenic acid
0.3-10 Fatty acids other than the above
Hard butter characterized by having a residual fatty acid composition.