JPS6019448A - Preparation of fat and oil composition for confectionery - Google Patents

Abstract

PURPOSE:To prepare shortening having extremely improved melt properties in the mouth by foaming, improved shape retention properties and heat resistance, by blending a fat and oil component with a specified middle-melting fraction of palm oil for use. CONSTITUTION:In preparing shortening a from fat and oil composition containing fats and oils having 30-40 deg.C melting point, an emulsifying agent, etc. by a conventional procedure, the fats and oils are blended with 15-30wt% middle- melting fraction of palm oil having 29.5-32.5 melting point, and <=35.5 deg.C, preferably <=35 deg.C transparent point based on the whole fats and oils and used. Preferably the fats and oils may be further blended with <=60wt% isomerized hardened oil having <=42 deg.C melting point, containing >=40wt% trans form (calculated as trielaidin based on whole fats and oils) based on the whole fats and oils, and <=35wt% soft oil such as liquid oil, fractionated oil, slightly hydrogenated oil, etc. having <=15 deg.C melting point based on the whole fats and oils, and the fat and oil composition is used.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an oil and fat composition for confectionery, particularly shortening, which has an extremely smooth texture when whipped in use, and has excellent shape retention and heat resistance. The present invention relates to a method for producing shortening.

Conventionally, fats and oils used in shortening have been considered to have a wide plasticity range, such as those with a solid fat content index (SFI) that is low at low temperatures and fairly high at high temperatures, with a so-called horizontal index curve. It has been used exclusively.

Therefore, the oil and fat contained a type of oil and fat with a very high melting point, and did not melt in the mouth. Under these circumstances, the present inventors developed hard butter, which has not been commonly used as fats and oils for shortening.
In other words, fats and oils with a vertical solid fat content index curve are used as fat raw materials.

It has been found that by using shortening as a part or main part of the shortening, a shortening that melts in the mouth extremely well, has excellent shape retention, and has excellent heat resistance compared to conventional shortenings can be obtained. The present invention has been completed based on this knowledge, and includes the production of an oil and fat composition for confectionery obtained by kneading and aerating an oil and fat composition containing an oil and fat having a melting point of 30 to 40°C, an emulsifier, etc. In the method, the melting point is 29.5 in fats and oils.
At ~32.5°C, the clearing point as measured by the method described in the text is 35.
This is a method for producing an oil and fat composition for confectionery, which mainly involves mixing and using palm oil medium melting point fractions having a temperature of 5°C, preferably 35°C or lower.

In the present invention, the palm oil medium melting point fraction is used in Japanese Patent Application No. 51-159118 (Japanese Unexamined Patent Publication No. 51-159) previously filed by the present applicant.
As disclosed in the specification (No. 3-84009), it has the excellent properties of melting in the mouth as a hard butter and not interfering with the tempering operation, and its clearing point is also disclosed in the specification. As disclosed, [20 g of the sample fat and oil was placed in a test tube with an inner diameter of 20 m and a length of 180 mm, solidified for 1 hour in a water bath at 0°C to 5'C, and then transferred to a constant temperature water bath set at a temperature of 35°C or higher. The clearing point is defined as the temperature at which the entire sample oil becomes transparent after 30 minutes.

However, when testing by increasing the measurement temperature from a constant measurement temperature, once the sample fat is completely melted and mixed at a temperature of 50°C or higher, the measurement is performed again at the specified temperature. ] Measured by the following method. Therefore, the present invention utilizes the middle melting point fraction of palm oil disclosed in the above-mentioned Japanese Patent Application No. 51-159118 (Japanese Unexamined Patent Publication No. 53-84009), and the melting point and clearing point of both components are It is not preferable that each specified range of deviates from the above range.

According to the present invention, by using 15 to 30% of the palm oil medium melting point fraction in conventional shortening blended oil,
When foamed (whipped), it has an extremely good melt-in-the-mouth texture, and a foamed product with excellent shape retention and heat resistance can be obtained.

If the amount of the palm oil medium melting point fraction used is less than 15%, a shortening with a sharp texture that melts in the mouth cannot be obtained, and if it exceeds 30%, graining may occur when the shortening is stored at low temperatures. This is undesirable because it causes loss of product value.

According to the present invention, in addition to the palm oil medium melting point fraction,
60% isomerized hardened oil with a trans isomer content of 40% or more (measured as trielaidin based on total triglycerides) at 2°C or below, that is, so-called non-tempering hard butter.
It is preferable to use them together in the following proportions. Such non-tempering type hard butter is produced by, for example, Japanese Patent Publication No. 49-398
No. 22, JP-A-48-96760, JP-A No. 50-1214
No. 62, No. 50-121463, No. 50-13510
Hard butter disclosed in No. 3, No. 52-98007, No. 56-55496, and No. 57-74042 can be used, and by using such isomerized hardened oil in combination, the melting in the mouth can be further improved at the relative melting point. A shortening with excellent shape retention and heat resistance can be obtained.

If the melting point exceeds 42°C, it is undesirable because it contains a high melting point portion that deteriorates the melting point in the mouth (also, if the trans isomer is less than 40%, the solid fat content index curve lacks sharpness, and the shape retention and heat resistance of the product deteriorate. The effect of the present invention is essentially that the sharp properties of the SFI of the palm oil medium melting point fraction give basic physical properties to shortening, and the isomerization Hydrogenated oil plays an auxiliary role in freely adjusting the required heat resistance and shape retention.Therefore, when the temperature is low such as in winter and heat resistance is not required, the isomerized hydrogenated oil is used. Alternatively, other suitable fats and oils, such as melting point 30-40
There is no problem in replacing it with oils and fats at ℃, but in summer when the temperature is high and heat resistance is required, it is better to use about 50-60%, and depending on the temperature, it can be used in combination within the range of 5-60%. is preferred.

Replacing this isomerized hardened oil with other high melting point fats and oils is not preferable because it deteriorates the texture in the mouth and impairs the basic properties of the palm oil medium melting point fraction. It should be noted that if the amount of the isomerized hydrogenated oil used exceeds 60%, there is still a risk that graining will occur in the product and the foaming workability will deteriorate, which is not preferable.

In addition, the use of liquid oil with a melting point of 15°C or less, fractionated oil, or soft oil such as slightly hydrogenated oil in a proportion of 35% or less of the total fat or oil with such hard butter may affect the foaming properties of the shortening. It is preferable from the point of view of improving workability, and such an effect can be obtained by using approximately 5% or more. These soft oils include various liquid oils that are liquid at room temperature, such as soybean oil, rapeseed oil, sunflower oil, cottonseed oil, corn oil, olive oil, peanut oil, safflower oil, rice bran oil, these hydrogenated oils, and palm oil. oil 1
Examples include various fractionated soft oils such as shea butter and monkey fat. Furthermore, it goes without saying that in addition to the above-mentioned fats and oils, a fat with a melting point of 30 to 40° C. may be used in combination depending on the temperature.

As the emulsifier used in the present invention, commonly used emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and lecithin may be used alone or in combination, but especially glycerin fatty acid ester,
The combined use of sorbitan fatty acid esters appears to be preferred.

The oil and fat composition for confectionery of the present invention may be manufactured based on a conventionally known shortening manufacturing method. For example, a mixed oil and fat to which an emulsifier has been added is kneaded in a suitable device such as a vortator or a combinator, and then air is mixed. Alternatively, it can be manufactured by incorporating 10 to 20% of gas such as nitrogen gas.

In addition, in the oil and fat formulation, the melting point is 29.5 to 32.5°C,
The blending ratio of the medium melting point fraction of palm oil, which has a clearing point of 35.5°C, preferably 35°C or lower, does not need to be particularly changed depending on the season, and should be used in an amount of 15 to 30%, preferably 20 to 30%. Good, but if the melting point is below 42℃, the trans isomer is 40
When using % or more of isomerized hydrogenated oil, it is better to use a large amount in the summer, and a small amount in the winter.

The oil and fat composition for confectionery obtained in the present invention can be freely mixed with Chocolate-1-Iff when used, and can be used not only for non-tempering type chocolates that do not require a tempering operation but also for chocolates that do not require a tempering operation. It is also possible to mix chocolates without performing a tempering operation, for example, chocolate made by foaming the confectionery oil and fat composition of the present invention to an overrun of about 100 to 250 and then heating it to about 26 to 35°C. All you have to do is add an appropriate amount of the following ingredients according to your preference (for example, confectionery oil/fat composition: 5-50 for chocolates: 95-50 for chocolates) and mix lightly. In addition, it has the effect of being excellent in shape retention and heat resistance. In addition to chocolates, a wide variety of raw materials such as various fruits, syrups, nutmeg, powdered alcohol, etc. can be added, and these mixtures can be used for a wide range of purposes such as center cream, sandwich cream, ice cream center, butter cream, etc. is available. The present invention provides such a new confectionery material to the world.

Representative examples of the present invention are shown below, but the spirit of the invention is not limited by these examples. Note that both parts and % are based on weight.

Example 1 29% of the medium melting point fraction of palm oil with a melting point of 30.7°C9 and a clearing point of 35.0°C or lower and soft palm oil with an IV of 67.3 were hydrogenated under conditions that produce a trans isomer. ．．
5℃.

56% isomerized hydrogenated oil with 45.2% trans isomer and melting point 9
．． A mixed fat with 15% rapeseed hydrogenated oil at 8°C was obtained. The melting point of this mixed fat and oil was 36.4°C, and the SFI value was as follows.

Sr1 value 5℃: 61.8' 25℃: 44.810℃
: 59.9 30°c :' 25.315°C F
57.0 35℃: 8.820℃: 53.0
40℃ 20 After heating this mixed fat and oil, 0.4% of glycerin fatty acid ester and 0.4% of sorbitan fatty acid ester are added and mixed as emulsifiers, and the mixture is rapidly cooled and kneaded in a combinator to form a gas of 15.5%. % was obtained.

40 parts of the confectionery oil and fat composition thus obtained were foamed in a mixer according to a conventional method until the overrun reached 200.
60 parts of Tenbaringetaibu chocolate heated to about 28° C. was added to the mixture, mixed lightly, and then cooled and solidified to obtain an oil and fat composition containing chocolate for confectionery. The oil and fat composition for confectionery containing chocolate obtained in this way melts in the mouth extremely well, does not lose its shape even if left at 30°C for a day, and has excellent shape retention and heat resistance, and can be applied directly to bread, etc. It may also be eaten as a center cream or sandwich cream.

Comparative Example 1 A mixed fat and oil having the following properties was prepared by mixing 5% of hydrogenated fish oil with a melting point of 40.3°C, 80% of hydrogenated fish oil with a melting point of 35.2°C, and 15% of soybean oil.

Melting point: 36.1℃ Sr1 value 5℃7 30.3 25℃: 21.110℃: ,
29.0 30℃28.315℃: 28.0 35
℃26.5 20℃j 26.0 40"C:0 40 parts of shortening obtained by preparing oil or fat in the same manner as in Example 1 was heated in a mixer according to a conventional method until the overrun reached 200. After foaming, 60 parts of Tenbaringetaibu chocolate heated to about 28°C was added to the foam (mixed, then cooled and solidified to obtain a confectionery oil and fat composition containing chocolate in the same manner. Chocolate thus obtained) Compared to the composition produced in Example 1, the oil and fat composition for confectionery had a poor melt-in-mouth texture and an extremely oily texture. Even after being left for 18 hours, it exhibited a hard and firm texture, but that of the comparative example was soft and did not have sufficient shape retention as a center cream or sand cream material.

Example 2 30% of the palm oil medium melting point fraction used in Example 1 and IV,
67.3(7) 40 parts of palm soft oil and IV, 11
7.0 Melting point of hydrogenated oil mixed with 60 parts of rapeseed oil: 36.1°C.

40% hydrogenated oil with 33.5% trans form and melting point 9.8°C
30% of rapeseed hydrogenated oil was mixed to obtain a mixed fat and oil having the following properties.

Melting point: 32.4°C Sr1 value 5°C: 35.8 25°C7 16.510°C: 3
3.0 3Q°C near, 515°C: 28.0 35°C
: 2.220°C: 23.3 40°C 20 Using this mixed fat and oil, and using the same emulsifier and manufacturing method as in Example 1, an oil and fat composition for confectionery containing 15.2% gas was obtained.

60 parts of the confectionery oil and fat composition thus obtained were whipped in a mixer according to a conventional method until the overrun reached 120, 40 parts of syrup (high-sweed ■) was added thereto, and further whipped until the final overrun reached 100. Haku cream was made 8 times.

Comparative Example 2 35% hydrogenated fish oil with a melting point of 35.4°C, 25% hydrogenated fish oil with a melting point of 28.1°C, 30% lard, and 10% soybean oil
A blended oil and fat having the following properties was prepared by mixing the following.

Melting point 7 32.1°C Sr1 value 5°C: 18.5 25°C: 9.2 10°C: 17.8 30°C: 4.015°C: 14
．． 0 35°C = 1.0 20°C: 12.5 40°C 2 〇 Using this oil, 60 parts of shortening prepared in the same manner as in Example 2 was whipped in a mixer until the overrun reached 120. syrup (high sweet)
) was added and further whipped to obtain a buttercream with a final overrun of 100.

Below, the quality evaluation results of the buttercream produced in Example 2 and Comparative Example 2 are shown.

Product of Example 2: 100 66 32 Product of Comparative Example 2: 33 27 24 (2) Melt in the mouth Product of Example 2: Very good, with a refreshing feeling.

Manufactured product of Comparative Example 2: Oily and unpleasant to the mouth.

The buttercream obtained in Example 2 is slightly harder at lower temperatures than that obtained in Comparative Example 2, and melts rapidly near body temperature, so it has a sharp melt-in-the-mouth texture with a refreshing feeling while being plastic, and is better than the conventional buttercream. There was no good buttercream.

Applicant: Fuji Oil Co., Ltd. Agent: Patent Attorney Kiyoshi Kadowaki

Claims (6)

[Claims] (1) In a method for producing an oil or fat composition for confectionery obtained by kneading and aerating an oil or fat composition containing an oil or fat with a melting point of 30 to 40°C and an emulsifier, the oil or fat has a melting point of 29.5 to 32.5°C. ℃
A method for producing an oil and fat composition for confectionery, which comprises mixing and using a palm oil medium melting point fraction having a clearing point of 35.5°C, preferably 35°C or less, as measured by the measurement method described in the text. (2) In fats and oils, the melting point is 42℃ or less and 40% trans isomer.
(However, the method according to claim 11 is characterized by the above-mentioned isomerized hydrogenated oil, measured as trielaidine relative to total triglycerides.) (3) The method according to claim 11 or (2), which further contains a soft oil such as liquid oil, fractionated oil, or slightly hydrogenated oil with a melting point of 15° C. or lower in the fat or oil. (4) The mixed amount of the palm oil medium melting point fraction, which has a melting point of 29.5 to 32.5°C and a clearing point of 35.5°C, preferably 35°C or less, as determined by the measurement method described in the text, based on the total amount of fats and oils. 1
The method according to any one of claims (1) to (3), wherein the content is 5 to 30% (based on weight, the same applies hereinafter). (5) The amount of mixed isomerized hydrogenated oil with a melting point of 42°C or less and a trans-isomer content of 40% or more (measured as trielaidine relative to all triglycerides) is 60% of the total fats and oils.
% or less. (6) Claims (1) to 1 in which the mixed amount of soft oil such as liquid oil, fractionated oil, or slightly hydrogenated oil with a melting point of 15°C or less is 35% or less of the total fat or oil. (5
).