JPS61254143A - Quality improvement of hard butter - Google Patents

Abstract

PURPOSE:An oil-soluble oily substance is added to a hard butter rich in 2- unsaturated-1,3-disaturated triglyceride to give a hard butter with improved tempering properties. CONSTITUTION:An oil-soluble substance which is oily lower than 25 deg.C is added to a 2-unsaturated-1,3-disaturated triglyceride. The hard butter to which the oil-soluble substance is added is an oil which is prepared from natural and/or synthetic oil or fat of less than 40 iodine value. Since crystalline transition is delayed in hard butter with increase of triglyceride content, the tempering becomes difficult. The substance to be added which is oily lower than 25 deg.C is, e.g., soybean oil, rape oil, safflower oil or cotton seed oil. Further, soft fraction rich in 1-saturated-2,3-diunsaturated glyceride such as a soft oil fractionated from palm olein is also used and its melting point is preferably lower than 15 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Technology) The present invention relates to a method for improving the quality of bird butter, and more specifically, the present invention relates to a method for improving the quality of bird butter, and more specifically, by adding a liquid oil-soluble substance to conventional bird butter, the tempering properties of the hard butter are improved. It provides a way to obtain

(Background of the Invention) Conventionally, bars rich in POP (2-oleo-1,3-cibalmitin), PO5 (2-oleo-palmito-stearin) or SOS (2-oleo-1,3-distearin) components; Various oils and fats such as balm oil, shea butter, colander fat, mango kernel oil, kokum fat, and irisope fat are known as butter raw material oils, but these oils and fats can be made into pops by appropriate means such as solvent separation as necessary. , p.

Glyceride components rich in s and sos components are fractionated and concentrated,
It is used as bird butter.

One of the important requirements for such bird butter is that it has properties that allow the tempering process to be completed as quickly as possible during the production of Chocolate I, that is, it has properties that have good tempering properties. The present inventors have learned from experience that when hard butter is rapidly solidified, the speed at which it transforms into a stable crystal form, that is, the faster the stabilization speed, the better the tempering properties. It has been found that the rate of stabilization can be determined by measuring the melting point when stabilized under harsh conditions. In other words, bar 1 butter is usually stabilized at about 25°C for one week after being rapidly solidified, so that the unstable crystalline form transforms into a substantially stable crystalline form, so the melting point of bird butter can be adjusted by stabilizing it at about 25°C for one week. Although the stabilization rate is fast, even when stabilized at 25°C for a short period of 24 hours, the melting point value is approximately the same as that measured after stabilization at 25°C for a week as described above. On the other hand, those with a slow stabilization rate show significantly low values. Such a decrease in the measured melting point value is also greatly affected by the stabilization temperature, for example at 20°C.
The melting point value measured after stabilization for 24 hours shows an even lower value than that measured after stabilization at 25° C. for 24 hours.

Hereinafter, in the present invention, a decrease in the measured melting point after short-term stabilization at a low temperature will be referred to as an unstable melting point phenomenon, based on the value of the melting point measured after stabilization at 25° C. for 7 days. Also,
Unless otherwise specified, the melting point indicated in Mei 811 is 25
It means a value measured after stabilization at 70°C.

(Prior Art and Problems to be Solved by the Present Invention; Objectives) The present inventors have proposed a bird butter fraction rich in 2-unsaturated-1,3-disaturated triglyceride IS components, alone or in combination with two or more kinds and/or with cocoa butter. I have often experienced that when this happens, tempering properties may deteriorate. In such cases, the unstable melting point phenomenon of mixed fats and oils is significant. For example, as shown in the following experimental example, each stearin obtained by separating shea butter, sal fat, and mango core to an economically viable level has a melting point. The fat and oil mixed with the palm oil medium melting point fraction having an iodine value of 33.0'C and an iodine value of 33.6 showed a markedly unstable melting point. An experimental example is shown below. In addition, the fatty acid composition and melting point of each raw material oil and fat and stearin are as follows.

Experiment 1 Mixed fat experiment with 60% shea stearin and 40% palm oil medium melting point fraction Experiment 2 Mixed fat experiment 3 with 40% shea stearin and 60% palm oil medium melting point fraction 50% mango stearin and palm oil medium melting point fraction minutes 50
Mixed oil and fat skin determination Ab group'+ with %: Shunl Kodankan 20℃ Explant book - Tetsunebun - Experiment 1. 33.4°c 30.7°C2,
7℃ Experiment 2 34.6℃ 28.1℃6.5℃-
y・3 33.3°C 28.9°g
When any of the stearins was mixed with the middle melting point fraction of palm oil, the mixed fats and oils showed a significantly unstable melting point, such as 4.4° C. or higher. The occurrence of such an unstable melting point phenomenon is one of the causes of narrowing the temperature range that can be tempered during chocolate production or giving unsatisfactory results in mold separation.

(Means for Solving the Problem; Configuration) In the process of researching to obtain hard butter with excellent tempering properties and other qualities that exhibit extremely little unstable melting point phenomenon even when two or more types of hard butter are mixed together, the present inventors It was discovered by chance that when salad oil was added to a mixed fat of shea stearin and palm oil medium melting point fraction, the unstable melting point phenomenon could be significantly improved. The present invention was completed based on this knowledge.

That is, the present invention provides a method for adding 2-unsaturated-1,3-disaturated l.liglyceride-rich bird butter to l.
The main point is to add an oil-soluble substance that is
1. Bar 1' is a method for improving the quality of butter.

The present invention will be explained in detail below.

The bird butter targeted in the present invention is prepared from natural and/or synthetic oils and has an iodine value of 40 or less, preferably 3.
7 or less, the main triglyceride component of which is 2-unsaturated-1,3 such as POP, IrO2, SO3
- a disaturated triglyceride component. The above-mentioned triglycerides: The higher the purity of the ingredients, the slower the crystal transition and the more difficult it is to perform tempering treatment. The oil-soluble substances that are liquid at 25°C or below, which are added to these heart butters, are:
For example, edible oils and fats that are liquid at room temperature such as soybean oil, rapeseed oil, safflower oil, corn oil, cottonseed oil, sunflower oil, and olive oil are examples. poo etc. 1-saturation-2,
Fractionated oils rich in 3-cine saturated triglyceride components can also be used, but oils and fats with a melting point of about 15° C. or lower are preferred.

Furthermore, edible liquid substances such as alcohols can also be used, but it is better to avoid using substances that evaporate or escape during storage if possible. These oil-soluble substances are added in an amount of 0.1 to 30% by weight, preferably 0.5 to 5% by weight, based on the total hard butter. If the amount added is less than the lower limit, no fruit will be obtained; on the other hand, if the amount added exceeds the upper limit, the melting point will decrease, and when made into chocolate, the heat resistance will decrease, which is not preferable. Note that when using an oil-soluble substance with a low melting point, such as the above-mentioned edible fats and oils that are liquid at room temperature, it is effective to add a small amount, but it is better to increase the amount added as the melting point becomes higher.

(Effects) As described above, the present invention allows oil-soluble substances that are liquid at temperatures below 25°C to be used in combination with conventionally widely used balm oil, shea butter, monkey fat, mango kernel/114, kokum butter, irinope butter, etc. By mixing it with bird butter that is rich in saturated 1,3-disaturated I-liglyceride components and has a low iodine value, the unstable melting point phenomenon of the bird butter can be improved and the temperature range of tempering treatment during chocolate 1 production can be improved. This has the effect of expanding the flavor and improving the quality of the butter. In addition, the chocolate produced using the bird butter of the present invention also has the effect of significantly improving gloss.

(Example) Examples and comparative examples of the present invention will be illustrated below to further clarify the effects of the present invention. However, these are merely examples, and it goes without saying that the spirit of the present invention is not limited to these examples.

Example 1 A mixed fat and oil of 50 parts of Palmura medium melting point fraction with an iodine value of 33.4 and a melting point of 33.1°C and 50 parts of shea stearin with an iodine value of 35.2 and a melting point of 39.6°C was mixed with an iodine value of 118.2. 3 parts of rapeseed oil was added, and the mixture was decolorized, deodorized, and purified using the method of Michitomi.

The melting point of the thus obtained oil and fat after stabilization at 20"C for 24 hours was 33.1°C, and the melting point after stabilization at 25°C for 7 days was 33.
．． There was almost no difference from 4°C. Next, using this, chocolate was manufactured according to a conventional method. The chocolate composition is as follows.

Chocolate blended cacao mass 15.0 parts Powdered sugar 40.5 parts Whole milk powder 20.0 parts Hard butter 24.0 parts Lecithin 0.5 parts Flavoring 0.04 parts When this chocolate was tempered, the tempering working temperature range (chocolate The cooling lowest point range) was 24.4 to 26.3°C, and the peeling time when poured into a mold was 4 minutes. In addition, the resulting chocolate had a very good gloss compared to the chocolate obtained in the following comparative example.

Comparative example 1 Purification was carried out in the same manner as in Example 1 without adding rapeseed oil.

The melting point of the obtained oil after being stabilized at 20°C for 24 hours is 28.
．． The melting point after stabilizing at 0℃ and 25℃ for 7 days is 33.5℃.
The temperature was 5.5°C lower, and an unstable melting point phenomenon was observed.

When chocolate was manufactured using the same formulation as in Example 1, the tempering operation temperature range was 25.0°C to 26.0°C.
The temperature was 0° C., and the time between peeling points when poured into a mold was 5.5 minutes.

Example 2 A mixed fat and oil containing 35 parts of Palmura medium melting point fraction with an iodine value of 33.4 and a melting point of 33.1°C and 55 parts of Zarstearin with an iodine value of 33.6 and a melting point of 40.3°C was given an iodine value of 86.1. 10 parts of olive oil was added thereto, and the mixture was decolorized, deodorized, and purified in a conventional manner.

The melting point of the thus obtained fat and oil after being stabilized at 20°C for 24 hours is 3.
The temperature was 3.3°C (melting point 34.1°C after stabilization at 25°C for 7 days).

Next, using this, chocolate was manufactured according to a conventional method.

In addition, the chocolate-1 formulation is as follows.

Chocolate-blended cacao mass 15.0 parts Powdered sugar 44.5 parts Whole milk powder 20.0 parts Bar] S Haku - 20.0 parts Lecithin 0.4 parts Flavoring 0.04 parts 13 When this chocolate was tempered, it showed a tempering link. The working temperature range (lowest point range of chocolate cooling) is 24.5 to 26.2°C, and the Ml when poured into the mold
:i51 time was 3.5 minutes. In addition, the chocolate had a very good gloss.

Comparative Example 2 Purification was carried out in the same manner as in Example 2 without adding olive oil. The melting point of the obtained fat after stabilization at 20°C for 24 hours was 27.
．． After stabilization at 9°C and 25°C for 7 days, the melting point was 34.3°C, which was 6.4°C lower, indicating an unstable melting point phenomenon.

When chocolate I was manufactured using the same formulation as in Example 2, the tempering temperature range was 25.1°C to 26°C.
．． The temperature was 1° C., and the peeling time when poured into a mold was 6 minutes.

Example 3 Mangostearin 7 with an iodine value of 35.7 and a melting point of 39.8°C
25 parts of soybean oil with an iodine value of 1.32.3 was added to 5 parts, and the mixture was decolorized, deodorized, and purified in a conventional manner. The melting point of the thus obtained fat and oil after stabilization at 25°C for 24 hours was 38.6°C,
There was almost no difference from the melting point of 38.9°C after stabilization at 25°C for 70 hours. Next, using this, chocolate was manufactured according to a conventional method. The chocolate formulation is as follows.

Chocolate blended cacao mass 15.0 parts Powdered sugar 44.5 parts Whole milk powder 20.0 parts Hard butter 20.0 parts Lecithin 0.4 parts Flavoring 0.04 parts When this chocolate 1 was tempered, the tempering temperature was Range (chocolate cooling lowest point range)
was 25.2 to 27.0'c, and the peeling time when poured into a mold was 5 minutes. This chocolate also had an extremely good gloss.

Comparative Example 3 Purification was carried out in the same manner as in Example 3 without adding soybean oil. The melting point of the obtained oil after being stabilized at 25°C for 24 hours was 35.1.
After stabilization at 25°C for 7 days, the melting point was 39.8°C and 4.
An unstable melting point phenomenon was observed, which was 7°C lower.

When chocolates 1 to 1 were manufactured using the same formulation as in Example 3, the temperature range for tempering was 26.0°C to 26°C.
．． The temperature was 9°C, and the peeling time when poured into a mold was 6 minutes.

Claims (4)

[Claims] (1) The above-mentioned method for improving the quality of hard butter, which comprises adding an oil-soluble substance that is liquid at 25° C. or lower to hard butter rich in 2-unsaturated-1,3-disaturated triglyceride components. (2) The method according to claim (1), wherein the hard butter rich in 2-unsaturated-1,3-disaturated triglyceride components has an iodine value of 40 or less. (3) 0.1 to 30% by weight, preferably 0.1% to 30% by weight of the whole hard butter, preferably 0.1% to 30% by weight of the oil-soluble substance that is liquid at 25°C or below.
The method according to claim (1) or (2), wherein the amount is added in an amount of 5 to 5% by weight. (4), an oil-soluble substance that is liquid at 25°C or lower has a melting point of 1
The method according to any one of claims (1) to (3), wherein the fat or oil has a temperature of 5°C or lower.