JPS60221035A - Fat or oil composition for confectionery - Google Patents

Abstract

PURPOSE:The titled composition, obtained by incorporating a fractionated medium-melting fraction of palm oil, a compounded fat or oil of kokum fat, sal fat, etc. and an oil-soluble emulsifying agent, and adjusting the solid fat content to a specific value according to temperature change, and having very sharp melting characteristics. CONSTITUTION:A fat or oil composition, obtained by incorporating (A) 60- 95wt% fractionated medium-melting fraction of palm oil having 40-50 iodine value with (B) 5-40wt% compounded fat or oil of one or more of the group consisting of kokum fat, illipe fat, sal fat, mango fat, mowrah fat, shea fat and fractionated medium-melting fraction thereof and (C) 0-20wt% oil-soluble emulsifying agent, e.g. monoglyceride or polyglycerol ester of a fatty acid, and having the following solid fat contents; 30-60 at 20 deg.C, 25-40 at 25 deg.C, 0-20 at 30 deg.C, 0-3 at 33 deg.C, 0-1 at 35 deg.C at 0 at 37 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an oil and fat composition for confectionery, more specifically, a non-lauric oil and fat that has very sharp melting characteristics and physical properties similar to lauric oil and its processed oil. The present invention relates to a composition.

Lauric type oils and fats are oils and fats consisting of glycerides containing lauric acid groups as a main component, such as coconut oil, palm kernel oil, babassu oil, etc., and their unique physical properties are important as oils and fats for confectionery. Lauric type oils and their processed oils and fats have the characteristics of fast curing speed (quick drying) and very sharp melting, and are considered essential oil and fat components in frozen desserts, chilled confectionery products, enrobers, filled confectionery products, etc. . However, the biggest drawback of lauric oils and fats is their 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 chocolate, but due to the poor compatibility with cacao butter, which is an oil component in chocolate, there are various restrictions on the formulation when manufacturing composite confectioneries using chocolate. However, it is not possible to freely design products. Furthermore, the supply and demand balance for lauric oils and fats is unstable, and prices often rise, and each time a cheaper alternative oil or fat is sought for each use.

The present invention provides an oil and fat composition for confectionery, which has sharp melting characteristics for egg weight, physical properties similar to lauric oil and fat, and eliminates various defects of the above-mentioned lauric oil and fat. It is something.

That is, the oil and fat composition for confectionery of the present invention contains the following A component 60.
~95% by weight, 5 to 40% by weight of the following B component, and 0 to 2% by weight of the following C component, and the solid fat content is 20 ° C.
At 30-60.25℃, 25-40.0-20 at 30℃
．． It is characterized by being 0 to 3 degrees at 33 degrees Celsius and 0 to 1.37 degrees at 35 degrees Celsius.

Component A: Fractionated middle melting point fraction of palm oil with an iodine value of 40 to 50 Component B: Kokum butter, illipe butter, monkey fat, mango butter,
One or more blended fats and oils selected from the group consisting of maua butter, shea butter, and their fractionated intermediate melting point fractions C component: 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 confectionery oil and fat composition of the present invention, the saturated fatty acids are substantially palmitic acid groups,
It consists of a stearic acid group and an arachidic acid group, and the unsaturated fatty acid group consists essentially of an oleic acid group and a linoleic acid group. Therefore, the fatty acid composition is completely different from that of lauric fats and oils, 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 5o 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 palm oil fraction (palm olein) that does not substantially contain trisaturated glycerides. Next, this was separated into a medium melting point fraction (A used in the present invention) by solvent fractionation.
component) and a low melting point fraction. 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 using hexane as a solvent, use 0.5 to 4.0 parts of hexane for 1 part of fat,
Fractionate at a temperature of -20°C to -5°C. When acetone is used, 0.5 to 7.0 parts of acetone is used per 1 part of oil and fat, and the separation is carried out 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 that the iodine value of the palm mid-melting point fraction used as a conventional hard butter raw material is 33.
The difference is that it is between 40 and 50, whereas it is between 36 and 40.

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 component A 9 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 di-saturated monoolein, in addition to di-saturated monoolein, di-saturated It seems to consist of monoolein. The linoleic acid content of the above component A is about 3 that of the palm mid-melting point fraction used as a raw material for conventional hard butter.
It's double.

In the present invention, the A component has an iodine value of 40 to 5.
It is also possible to use a mixture of the palm oil medium melting point fraction (iodine value 33 to 36) used for conventional hard butter raw materials, partially blended with the palm oil medium melting point fraction (iodine value 33 to 36) as long as the iodine value does not fall below 40. can.

In addition, component B constituting the oil and fat composition for confectionery of the present invention is:
One or more blended fats and oils selected from the group consisting of kokum butter, irisope butter, monkey fat, mango butter, maua butter, shea butter, and the fractionated intermediate melting point fraction thereof.

Kokum fat and irisope fat can be used directly after simple purification without being separated. For sal fat, mango fat, maua butter, and shea butter, it is desirable to use fractionated intermediate melting point fractions. These fats and oils contain 1,3-stearol-2-olein (stos).
t > or 1-(3-)palmito-2-oleo-3-
(1-) Stearin (PO3,5OP) is contained in its medium melting point fraction, and by blending it with the component A, it becomes very compatible with various confectionery materials.

In addition, the oil-soluble emulsifier as component C that can be added to the confectionery oil and fat composition of the present invention is an emulsifier that can be uniformly mixed with oil and fat in a normal mixing operation, such as glycerol fatty acid esters such as monoglycerides, polyesters, etc. Examples include glycerin fatty acid ester and lecithin. Specific examples include acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartrate monoglyceride, tartaric acid monoglyceride, succinic acid monoglyceride, polyglycerin condensed lysyl phosphate, malic acid monoglyceride, and the like. Although these emulsifiers are not essential components of the oil and fat composition of the present invention, they are contained in an amount of 0 to 2% by weight.
By using a certain amount within the above range, the viscosity of the confectionery oil and fat composition of the present invention can be changed, and the workability in producing various confectionery compositions can be further improved. In particular, in order to achieve viscosity properties similar to those of coconut oil, it is recommended to use lecithin in combination with polyglycerin condensed lysyl phosphate. Solid fat content is 30-60.25℃ at 20℃7
25-40.30℃ 0-20.33℃ 0-3.35
0 at °C. It is characterized by being 0 at ~1.37°C. Therefore, the oil and fat composition for confectionery of the present invention retains its solid form at temperatures below 25°C, but at 30°C it either cannot maintain its solid form or dissolves.

The oil and fat composition for confectionery of the present invention is suitable for use in so-called frozen confectionery, which is stored and eaten at about -10 to -20°C, or at 0 to 5°C.
Suitable for use in chilled products that are stored and eaten at low temperatures, or as center creams or fillings for products sold at room temperature outside of summer. In addition, it has very good blendability when producing various confectionery materials, and the product melts well in the mouth, giving a refreshing feeling.

In addition, in the present invention, the solid fat content was determined by a conventional method (A, 0.C, S, Reco+11
mended Practice Cd 16-815
olid Pat Content), PR
It was measured using AXIS MODES 5FC-900.

The present invention will be explained in further detail by referring to Reference Examples, Examples and Usage Examples below.

Reference example 1 Alkaline deoxidized and bleached palm oil (iodine value 53.4
) (based on weight, hereinafter the same) was mixed with 0.1 part of n-hexane and maintained at 42°C to obtain a uniform micellar melt.

The homogeneous micellar melt was cooled to 20°C. Next, 1 in advance
After adding 0.3 parts of n-hexane cooled to 5° C. and maintaining stirring for 15 minutes, the crystals and filtrate were separated by filtration. The separated crystals were washed with 0.3 part of n-hexane at 15°C. The washing liquid and the filtrate were mixed, and the solvent was distilled off. The solvent in the crystals was also distilled off in the same manner. The yield of the crystal part (C) was 12.5% (
Based on weight (the same applies hereinafter), the yield of the filtrate part (F) was 87.
It was 5%.

0.8 part of n-hexane was mixed with 1 part of the above filtrate part (F) and maintained at 40°C to obtain a uniform micellar melt. 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. The crystals were washed with 1 part of n-hexane at -12°C. The solvent was distilled off from the crystals and filtrate. The yield of the crystal part (CF) was 43.7%,
The yield of the filtrate portion (FF) was 56.3%. The iodine value of the crystal part (CF) was 45.0. The crystal part (CF) here is a fraction corresponding to the A component.

Reference example 2 Alkaline deoxidized and bleached palm oil (iodine value 53.4
) was mixed with 4 parts of n-hexane and maintained at 40°C to obtain a uniform micellar melt. The homogenized micellar lysate was 17
After cooling to ℃ and maintaining this temperature for 60 minutes while stirring, filtering and distilling off the solvent resulted in crystal part (C) 63.6
%, and the filtrate portion (F) was 36.4%.

Mix 4 parts of n-hexane with 1 part of the above crystal part (C),
A homogeneous micellar melt was obtained by maintaining the temperature at 0°C.

The homogeneous micellar melt was cooled to 1°C and heated with stirring for 3
After maintaining this temperature for 0 minutes, the crystals and filtrate were filtered off. The crystals were washed with 0.3 parts of n-hexane at -5°C. The washing liquid was combined with the filtrate to form a filtrate. The solvent was distilled off from the crystals and filtrate to obtain a crystal part (CC) of 21.3% and a filtrate part (
FC) 78.7%. The iodine value of the filtrate portion (FC) was 47.0. Here, the crystal part (FC) is a fraction corresponding to component A.

Reference example 3 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 maintained at 40°C to obtain a homogeneous micellar melt. 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 filtrate were separated by filtration. The crystal temperature is -13℃
Washed with 2 parts of n-hexane. 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 crystal part (CF) was 42.8. The crystal part (CF) here is a fraction corresponding to the A component.

Reference Example 4 Palm olein imported from Malaysia [iodine value 58
．． 1 (Palm soft oil produced by wintering method)] Mix 1 part with 1.2 parts of acetone and heat at 40°C.
A uniform micellar melt was obtained. 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. Crystals are acetone 1 at 2℃
Washed at room temperature. 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 crystal part (CF) was 49.7.

The crystal part (CF) here is a fraction corresponding to the A component.

Reference Example 5 Alkaline deoxidized and bleached palm oil (iodine value 53.4
) (based on weight, hereinafter the same) was mixed with 0.1 part of n-hexane and maintained at 42°C to obtain a uniform micellar melt.

The homogeneous micellar melt was cooled to 20°C. Next, 1 in advance
After adding 0.3 parts of n-hexane cooled to 5° C. and maintaining stirring 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. The washing liquid and the filtrate were mixed, and the solvent was distilled off. The solvent in the crystals was also distilled off in the same manner. The yield of the crystal part (C) was 12.5% (
Based on weight (the same applies hereinafter), the yield of the filtrate part (F) was 87.
It was 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 uniform micellar 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 filtrate were separated by filtration. The crystal temperature is -15℃
was washed with 2 parts of n-hexane. The solvent was distilled off from the crystals and filtrate. The yield of the crystal part (CF) was 28.7%, and the yield of the filtrate part (FF) was 71.3%. The iodine value of the crystal part (CF) was 35.0. The crystalline part (CF) here is a palm medium melting point fraction that is a raw material for cocoa butter substitute.

Reference Example 6 After mixing and dissolving 3.5 parts of acetone in 1 part of purified Maua butter, it was cooled to 23°C and held at that temperature for 40 minutes,
The crystalline portion was removed by filtration. The filtrate was further cooled to 0°C.
After holding for 1 hour, the crystal part and the filtrate part were separated by filtration. Further, 3.5 parts of acetone was mixed and dissolved in 1 part of the crystalline portion, and the mixture was cooled to 5° C., kept at that temperature for 1 hour, and then separated into a crystalline portion and a filtrate portion by filtration. The crystalline portion was a Maua medium melting point portion, the yield was 25.6% based on purified Maua fat, and the iodine value was 38.0.

Reference Example 7 After mixing 1 part of purified shea butter with 3 parts of acetone, the mixture was allowed to stand at room temperature to form and precipitate crystals consisting of a gummy substance and a high melting point fraction, 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 separated into a crystal part and a filtrate part. The crystalline portion 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. Moreover, the iodine value of the shea stearin was 33.5.

Example 1 15 parts of purified Kokum fat was added to 85 parts of the purified CF fraction obtained in Reference Example 1.
A confectionery oil and fat composition was prepared. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery.

Example 2 To 80 parts of the purified FC fraction obtained in Reference Example 2, 2 parts of purified Irisope fat was added.
0 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 3 30 parts of purified monkey fat was blended with 70 parts of the purified CF fraction obtained in Reference Example 3 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 3 parts of purified mango fat was added to 65 parts of the purified CF fraction obtained in Reference Example 4.
5 parts and 0.2 parts of stearic acid monoglyceride 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 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 10 parts of the purified Maua medium melting point fraction obtained in Reference Example 6 and 0 parts of lecithin were added. .2 parts, 0.2 parts of polyglycerin condensed lysyl phosphate,
An oil and fat composition for confectionery was prepared. Table 1 shows the iodine value and solid fat content of the oil and fat composition for confectionery.

Example 6 Sei i obtained in Reference Example 3! 15 parts of purified shea stearin obtained in Reference Example 7, 0.2 parts of lecithin, and 0.2 parts of polyglycerin condensed lysyl phosphate were added to 85 parts of the JCF fraction 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 7 1 part of purified mango fat was added to 90 parts of the purified CF fraction obtained in Reference Example 4.
0 parts, 0.2 parts of lecithin, and 0.2 parts of polyglycerin condensed lysyl phosphate 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.

Table 1 Iodine value and solid fat content of oil and fat composition for confectionery Use Example 1 40 parts of the oil and fat composition for confectionery prepared in Example 1 and 17 parts of white chocolate were melted into 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.
18 parts of marron paste were added and mixed, and further 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 has very good mouthfeel, even though it has a very high oil content. , gives a refreshing feeling,
It could be used as an ingredient for various confectionery products.

Use Example 2 After mixing and dissolving 50 parts of the confectionery oil and fat composition prepared in Example 2 and 20 parts of white chocolate, the mixture was cooled to 20°C and stirred thoroughly, followed by 6 parts of rum prepared in advance and blueberry jam. After adding 20 parts of the mixture and stirring to make it homogeneous, it was solidified at 5°C.

The oil and fat composition for confectionery prepared in Example 2 has excellent blendability in the above process, and can easily be made into a uniform blend.
Moreover, the formulation melted in the mouth very well and gave a refreshing feeling.

Usage Example 3 After mixing and melting 50 parts of the oil and fat composition for confectionery prepared in Example 3 and 20 parts of white chocolate, the mixture was cooled to 20°C and stirred thoroughly, followed by 6 parts of rum prepared in advance and 24 parts of orange jam. After adding 5 parts of the mixture and stirring to make it homogeneous,
Solidified at °C. The oil and fat composition for confectionery prepared in Example 3 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.

Use example 4 After rolling 18 parts of Walnant praline and 17 parts of sugar, the mixture was thoroughly stirred at 45°C with 17 parts of milk chocolate, 48 parts of the confectionery oil and fat composition prepared in Example 4, and 0.2 parts of lecithin. 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 had good mouthfeel and provided a refreshing sensation.

Use Example 5 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.
A confectionery formulation was prepared using a similar procedure. Said Example 5
The oil and fat composition for confectionery produced by the above-mentioned process had excellent blendability and was easily formed into a uniform blend, and the confectionery composition melted well in the mouth.

Use Example 6 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.
A confectionery formulation was prepared using a similar procedure. Said Example 6
The oil and fat composition for confectionery prepared in the above process had excellent blendability and was easily formed into a uniform blend, and the confectionery composition had good mouthfeel.

Use Example 7 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.
A confectionery formulation was prepared using a similar procedure. Said Example 7
The oil and fat composition for confectionery produced by the above-mentioned process had excellent blendability (it easily became a uniform blend, and the composition for confectionery had good mouthfeel).

Claims (1)

[Claims] 60 to 95% by weight of the following A component, 5 to 40% of the following B component
% by weight, and 0 to 2% by weight of the following C component, and the solid fat content is 30 to 60 degrees at 20°C and 25 to 40 degrees at 25 degrees Celsius.
O at 30°C to 20.33°C to 0 to 3.35°C,
An oil and fat composition for confectionery, characterized in that the temperature is 0 at 37°C. Component A: Fractionated middle melting point fraction of palm oil with an iodine value of 40 to 50 Component B: Kokum butter, iris butter, monkey fat, mango butter,
One or more blended fats and oils selected from the group consisting of maua butter, shea butter, and their fractionated intermediate melting point fractions C component: oil-soluble emulsifier