JPS629289B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to hard butter of excellent quality obtained from monkey fat (oil extracted from the seeds of Shorea robusta), particularly hard butter with excellent heat resistance. As is well known, cocoa butter is the most important hard fat used in confectionery, bread making, and pharmaceutical preparations, but the area where cocoa trees can be cultivated is limited, so its production is limited. be. Therefore, although research and development has continued for many years on substitute fats to replace all or part of cocoa butter, no fully satisfactory substitute fat for thiyocolate has yet appeared. Hard butters that have been developed as cocoa butter substitutes can be roughly divided into those based on lauric oils and those obtained by hardening liquid oils such as soybean oil through high isomerization. Non-tempering hard butter, which is represented by hydrogenated oil with high trans-acid content, and natural vegetable fats mainly containing 2-unsaturated-1,3-disaturated triglyceride (hereinafter abbreviated as SUS) components. It can be divided into tempered hard butter, which is a fractionated oil. The former is a hard butter that cannot be mixed with cocoa butter in any proportion because its composition is fundamentally different from that of cocoa butter, whereas the latter is a hard butter that cannot be mixed with cocoa butter in any proportion, whereas the latter is a hard butter that cannot be mixed with cocoa butter in any proportion. It is similar to cacao butter, which mainly contains tostearin, and is a hard butter that can be mixed with cacao butter in any proportion. Conventionally, natural vegetable fats suitable for such tempering-type hard butter include palm oil, shea butter, mora butter, iritupe butter, kokum butter,
Fats containing relatively large amounts of SUS components, such as mango kernel oil, have been used exclusively. In this way, fat
Sometimes it is used as is, but usually the unsuitable low or high melting point parts are removed by means such as solvent fractionation, and a fractionated oil rich in triglycerides similar to cocoa butter is made into a hard oil. It is used as butter. However, since the composition of hard butter is not the same as cacao butter, it is rarely used alone.
Normally, these hard butters are mixed appropriately and used, and the blending ratio is changed as appropriate, especially depending on the temperature difference between summer and winter. In this way, there are a variety of conventional hard butters, ranging from those with high melting points to those with low melting points. ) and 2-oleo-
A hard fat containing a triglyceride component with a total amount of 1,3-palmitostearin (sometimes abbreviated as POS) from 80 to 98% is disclosed. however,
In the case of hard fats, the only way to obtain fats that actually contain 80% or more of POS components is to fractionate cocoa butter or use synthetic methods. This is meaningless since it involves fractionating cacao fat. On the other hand, fats containing 80% or more of SOS components can be obtained from fractionated oils of vegetable fats such as shea butter, but in reality, SOS/POS components of 80% or more can be obtained from shea butter.
If you try to obtain a fractionated oil containing more than %, the yield will be low.
It is not only extremely uneconomical because it produces a large amount of liquid oil as a by-product, but also makes it difficult to dispose of the isoprene polymer that is present when refining shea butter. However, the present inventors have extracted 80-90% of the SUS component from monkey fat.
It was found that a fractionated oil containing the above-mentioned SOS/POS components can be obtained with a yield of 70% or more by simple means, and that such a fractionated oil has an effect equal to or higher than that of hard fat containing 80% or more of the SOS/POS component. The present invention was completed based on this knowledge, and is a fraction obtained by fractionating monkey fat, which is 2-unsaturated-1.
From sal fat fraction, in which the total amount of 3-disaturated triglycerides is 80 to 90%, and 10% or more of the total amount is 2-unsaturated-1,3-disaturated triglycerides containing arachidic acid. It is made of hard butter. The sal fat fraction according to the present invention is a 2-unsaturated-1-containing arachidic acid ( _C20 saturated fatty acid).
It contains 10% or more of a 3-disaturated triglyceride component. Arachidic acid as a bound fatty acid has a larger number of carbon atoms as a bound fatty acid than the POS component (P: _C16 saturated fatty acid, S: _C18 saturated fatty acid), which is the main component of cocoa butter.
It is said to have poor compatibility with cacao butter compared to the SOS component, and in fact is treated as an impure component in the above-mentioned specification of JP-A-49-9507. Therefore, in the present invention, the sal fat fraction containing arachidic acid as a bound fatty acid has an SOS/POS component of 80 to 98
It should be said that it is truly surprising that it has an effect equal to or greater than that of hard fat containing %. And above
Although hard fats containing SOS/POS components can be obtained by fractionation from common vegetable fats, the yield is extremely low, and in light of the description in the specification, it is necessary to rely on synthetic means. The present invention satisfies the needs of the industry. An important feature of the hard butter according to the present invention is that it has excellent heat resistance and bloom resistance.
For this reason, this new hard butter can significantly improve the heat resistance and bloom resistance, which are the weak points of cocoa butter, not only when used alone, but also when mixed with cocoa butter by 30 to 50%. When mixed with fractions in equal amounts, a substitute fat with melting properties (SCI) equal to or higher than cocoa butter can be obtained. In order to satisfy the above objectives,
This hard butter should contain 80-90% SUS content. If the SUS content is less than 80%, the desired level of heat resistance cannot be expected;
%, we cannot expect much improvement in heat resistance.
Moreover, the yield of the target SUS component is uneconomically reduced. Further, other characteristics of the hard butter according to the present invention are as follows:
Workability during the production of thiokolate is significantly improved compared to conventional hard butter, and this can be seen from the following crystallization rate test and cooling curve measurement results. [Crystallization rate test] A combination of 47.8% oil, 51.8% cocoa, and 0.4% lecithin, with only cocoa butter and monkey fraction fractionated fat (SAF) or shea fractionated fat (SNF) and palm oil medium melting point fraction ( PMF) and each mixed oil and fat at a temperature of 55°C are cooled with stirring in a constant temperature water bath with a water temperature of 26°C. Starting from a product temperature of 40°C, the difference in torque value (torque increase value) applied to the stirring propeller shaft is measured over time. It can be said that the shorter the time at which the viscosity starts to increase, that is, the faster the crystallization rate and the steeper the slope of the viscosity increase, the easier it is to temper the thiokolate.

[Cooling curve]

Collect 12g of sample oil in a test tube with an inner diameter of 16.5mm equipped with a thermometer, maintain it at 60℃ for 30 minutes, then insert it into an outer test tube with an inner diameter of 30mm, and make sure that the sample oil in the inner diameter is sufficiently submerged under the water surface. 12 times the outer test tube is buried until it is buried.
Set the sample in a constant temperature water bath at 50°C, and record the temperature every minute thereafter, with the time when the sample temperature reaches 50°C as 0 minutes. Once the temperature has dropped, it reaches the lowest point, rises again, and then measures at regular intervals until it reaches a steady state. It can be said that the higher the temperature at the lowest point on the top, the easier the tempering is, and the better the workability during trial production of Chiyocollate.

[Table] As shown in the table above, the cooling curves of each oil and fat blended so that their melting points were approximately the same were measured.
The lowest point of the fractionated monkey fat with an SUS content of 84% is higher than that of the fractionated monkey fat and shea fat with a SUS content of 75%.
This suggests that the workability of thiyocolate production is excellent. Here, the fractionated monkey fat with an SUS content of 84% is a fractionated fat obtained at a yield of 70%, whereas the fractionated shea fat is a fractionated fat obtained at a yield of 50%, and the present invention is a fractionated fat obtained at a yield of 50%. It appears to have excellent economical characteristics. The new hard butter according to the present invention is made by deoxidizing, degumming, and deodorizing the raw material monkey fat in the usual manner.
Acetone, methyl ethyl ketone, n-hexane,
Dissolve in an oil or fat solvent such as ligroin and collect the precipitated crystal part at low temperature, or cool the solution relatively weakly to remove the precipitated high melting point crystals, cool again to low temperature, and precipitate the intermediate melting point fraction. Obtained by collecting crystals of In the first one-stage method, the standard cooling temperature is usually around -20℃, in the later two-stage method, the first-stage cooling temperature is also about 0℃, and the second-stage cooling temperature is in the one-stage method. It is almost the same. However, these temperatures can vary within a considerable range depending on factors such as the concentration of oil, the quality of the raw monkey fat, the cooling rate, the holding time at the lowest temperature, the type of solvent, and the stirring conditions.
In reality, optimal conditions should be selected experimentally. There is considerable variation in the quality of monkey fat, which is a raw material, and the higher the acid value or hydroxyl value, the lower the quality tends to be. It is preferable to choose one with a hydroxyl value of 10 or less. However, even if the raw fat has an acid value or a hydroxyl value exceeding 5 or 10, respectively, high-quality hard butter can be obtained by carrying out conventional refining and fractionation operations. Furthermore, since the content of epoxy acids and hydroxy acids is also reduced by these operations, the hard butter according to the present invention has excellent physical properties in that the content of the above-mentioned impurities is small. Furthermore, this separation removes the off-flavor components of monkey fat, which has the effect of killing two birds with one stone. The details of the invention will be explained in more detail below with reference to production examples and usage examples. However, these are merely examples and are not intended to limit the invention. Production example Purified monkey fat 400 degummed and deoxidized by conventional methods
Add 1,600 g of n-hexane to g and heat to 30°C to completely dissolve. The mixture was cooled to −20° C. over about 3 hours with gentle stirring, and the precipitated crystals were filtered with suction using a nutsie filter to separate the crystals. (Yield 73%) This crystal part has the following triglyceride composition.

[Table] The SC1 of a mixture of equal amounts of the above fractionated sal fat and palm oil medium melting point fraction is very similar to cocoa butter as shown in the table below (Table 1) and the attached drawings, but the solid content increases at temperatures above 37.5℃. It is even better in that it disappears.

[Table] Usage Example 1 The sal fat fraction obtained in the same manner as in the production example was blended, conched and tempered in the usual manner according to the following formulation to produce test thiokolate, which was tested for heat resistance, melt-in-the-mouth and bloom resistance. compared. The results are shown in the table below (Table 2). Composition: Cocoa mass 15.6% Whole milk powder 19.9 Powdered sugar 44.3 Fats and oils (5) 19.7 Lecithin 0.5 (5) See Table 2 for the composition of fats and oils.

[Table] As shown in Table 2 above, the bloom resistance and heat resistance are almost the same as those using fractionated shea fat, and the melting in the mouth is far superior. Usage example 2 Inventive fats with various SUS contents and SUS contents
Thiyocolate test pieces were made in the same manner as in Use Example 1 by mixing less than 80% monkey fat fractionated fat (control fat) with palm oil medium melting point fraction, and the physical properties of each sample were compared. The results are shown in Table 3 below. As shown in the same table, the one with an SUS content of 84.1% has excellent peelability and snapability, heat resistance, and melt-in-the-mouth properties, but the one with a SUS content of 74.3% (control product) has poor peelability, heat resistance, and snapability when the blended amount is small. It can be seen that even if the amount of palm oil medium melting point fraction is reduced, the above-mentioned drawbacks are hardly improved, and moreover, the melting in the mouth, which is the lifeblood of thiyocolate, deteriorates. SUS content
The 80.2% product has excellent peelability, snappability, and melting in the mouth, except for slightly inferior heat resistance, and is sufficiently durable for practical use.

【table】 [Brief explanation of the drawing]

FIG. 1 shows a mixture B of cocoa butter A, sal fat fractionated fat within the scope of the present invention, and palm oil medium melting point fraction;
Mixture C of fractionated shea fat and palm oil medium melting point fraction
It is a graph of a crystallization rate test of a mixture in which a mixture D of monkey fat fractionated fat outside the scope of the present invention and a palm oil medium melting point fraction is blended with cocoa and lecithin at a constant ratio. FIG. 2 shows the SCI curves of cocoa butter A and an equal mixture B of hard butter and palm oil medium melting point fraction according to the invention.

Claims (1)

[Claims] 1 A fraction obtained by fractionating monkey fat, in which the total amount of 2-unsaturated-1,3-disaturated triglycerides is 80 to 90%, and 10% or more of the total amount is arachidin. 2-unsaturated- containing acid
Hard butter consisting of sal fat fractions, which are 1,3-disaturated triglycerides.