JPWO2005094598A1 - Hard butter and its manufacturing method - Google Patents

Abstract

Fats and oils (1) obtained by curing fats and oils having a SUS type triglyceride content of 50% by weight or more so as to contain 4 to 15% by weight of trans acids, and fats and oils (2) containing 35% by weight or more of SSU type triglycerides Are mixed in a weight ratio of 60:40 to 90:10 (S is a saturated fatty acid having 14 to 22 carbon atoms, and U means an unsaturated fatty acid having 16 and 18 carbon atoms). Although the hard butter of the present invention is non-laurin and low in transformer, it has heat resistance, meltability in the mouth and bloom resistance equivalent to those of conventional non-tempering hard butter.

Description

The present invention relates to hard butter and a method for producing hard butter.

Oils and fats used in chocolates are roughly classified into two types, tempering type and non-tempering type, depending on the necessity of tempering when producing chocolate. The tempering type is SUS type triglyceride (1,3-saturated-2-unsaturated triglyceride. In the present invention, S means a saturated fatty acid having 14 to 22 carbon atoms, and U means an unsaturated fatty acid having 16 and 18 carbon atoms. In the following, it is simply SUS, sometimes called symmetric triglyceride.) The main component is sharp and has good meltability, but a tempering process is necessary to have crystal polymorphism, and the conditions of use are limited. Is done.

Non-tempering type hard butter that does not require tempering is known to be trans acid type mainly composed of trans type unsaturated fatty acid and lauric acid type mainly composed of lauric fatty acid. Among these, the lauric acid type is not compatible with cocoa butter, and there is also a problem that a soapy odor is generated if there is an environmental problem.

With regard to the trans acid type, various effects on health have recently been studied with respect to the contained trans acid, and in particular in Europe and the United States, there is an increasing tendency to suppress its intake. Against this background, there is an increasing demand for non-tempering type hard butter that does not contain trans acid or has little trans acid and is not lauric acid type, and several proposals have been made.

For example, in Patent Document 1, Patent Document 2, and Patent Document 3, an SSU triglyceride (1,2-saturated-3-unsaturated triglyceride. Hereinafter, sometimes simply referred to as SSU or asymmetric triglyceride) is a main component. Although it is disclosed that it is used for chocolates without being subjected to a tempering treatment, it is necessary to use an enzyme (lipase) for the production of SSU, which is expensive. As a technique that does not use an enzyme, Patent Document 4 describes a method of adding a medium-melting fraction fractionated from oil obtained by random transesterification of palm stearin to hard butter, and Patent Document 5 fractionates a melting point of palm in a solvent. Disclosed are methods of using a medium melting point portion as hard butter, which are suitable for center filling, but it is difficult to obtain heat resistance and coating suitability equivalent to those of ordinary cocoa butter and non-tempering type hard butter. is there. Moreover, patent document 6 mix | blends an SSU component mainly with SUS, and makes St (stearic acid): P (palmitic acid) less than 1 in a total fatty acid composition, and it is made into fillings without performing a tempering process. Although it is proposed to be used, it is also difficult to obtain heat resistance and coating suitability equivalent to those of ordinary cocoa butter and non-tempering type hard butter.
JP 61-224934 A JP-A-2-269199 JP-A-6-14717 JP-A-9-285255 JP 2000-270769 A JP-A-5-211837

The present invention is a non-tempering type hard butter having the same heat resistance and coating suitability as ordinary cocoa butter and non-tempering type hard butter, having a low trans acid content, good melting in the mouth, and not containing lauric acid. The purpose is to provide.

As a result of intensive studies to solve the above problems, the present inventors have combined a partially cured symmetric triglyceride and an asymmetric triglyceride, so that a tempering step is not required even though it is low trans and non-lauric. It has been found that it has resistance and an appropriate solidification rate, and has completed the present invention. That is, the present invention provides an oil and fat (1) obtained by curing an oil and fat having a SUS triglyceride content of 50% by weight or more so that the trans acid content contains 4 to 15% by weight, and an SSU triglyceride of 35% by weight or more. Hard butter obtained by mixing oil and fat (2) contained in a weight ratio of 60:40 to 90:10 (in the present invention, S is a saturated fatty acid having 14 to 22 carbon atoms, U is 16 and 18 carbon atoms) ) And its manufacturing method.

The non-tempering type hard butter according to the present invention is a fat and oil (1) obtained by curing a fat and oil containing a certain ratio of SUS component and substantially containing transacid within a certain range, and a fat and oil containing SSU in a certain ratio or more. By mixing (2) with each other within a certain ratio range, it is possible to impart heat resistance, melting resistance and bloom resistance equivalent to those of conventional non-tempering hard butter with non-laurin and low transformer. It is.

[Composition of Hard Butter] As described above, the hard butter of the present invention is obtained by curing an oil or fat having a SUS triglyceride content of 50% by weight or more so that the trans acid content is 4 to 15% by weight (1 ) And fats and oils (2) containing SSU type triglycerides at 35% by weight or more in a weight ratio of 60:40 to 90:10. Specifically, SUS type triglycerides are POP (1,3-dipalmitoyl, 2-oleoylglycerin), POSt (1-palmitoyl, 2-oleoyl, 3-stearoylglycerin), StOSt (1,3-diglycerin). Stearoyl, 2-oleoylglycerin) and the like. Examples of the SSU type triglycerides include PPO (1,2-dipalmitoyl, 3-oleoylglycerin), PStO (1-palmitoyl, 2-stearoyl, 3-oleoylglycerin) and the like. By combining oil (1) and oil (2) within a certain range, non-tempering hard butter with heat resistance, bloom resistance, and coating suitability that could only be achieved with oils containing high trans acids. It can also be obtained by mold.

[Partially Cured Symmetric Triglyceride-Containing Oil / Fat: Method for Producing Oil / Fat (1)] The oil / fat used as the raw material for the oil / fat (1) is not particularly limited as long as it contains 50% or more of the symmetric triglyceride in the oil / fat. As examples, cocoa butter, palm oil, Chinese tallow, moller fat, iripe fat, kokumu fat, mango kernel oil, shea fat, monkey fat, borneo fat, and the like, and fractionated fats thereof can be used. An oil and fat comprising at least one selected from these can be isomerized and cured by a conventional method to obtain a partially cured oil and fat of a symmetric type triglyceride. Isomerization hardening can be carried out by a known method, for example, using a waste catalyst with reduced hydrogenation ability or a metal catalyst such as nickel poisoned with a sulfur compound such as methionine. In this case, if the trans acid content generated by isomerization curing is less than 4% by weight, it becomes difficult to develop non-tempering characteristics. This is presumably due to the crystalline polymorphism inherent in symmetric triglycerides. On the other hand, when the trans acid content exceeds 15%, not only does it deviate from the idea of the original low trans acid type fats and oils, but also the trisaturated triglyceride generated at the same time increases, and the dissolution in the mouth worsens.

[Asymmetric Triglyceride-Containing Oil / Fat: Method for Producing Oil / Fat (2)] The oil / fat (2) can also be obtained by using various symmetric triglycerides listed as raw materials for the oil / fat (1) and performing random transesterification. However, it is suitable in terms of cost to use palm stearin obtained as a by-product when obtaining a middle melting point of palm or the like as a raw material. It is preferable to use palm stearin having an iodine value of 29 to 35 in order to obtain a medium melting point portion, that is, a fraction rich in S2U by random transesterification. After the palm stearin is subjected to random transesterification, the oil (2) can be obtained as a middle melting point portion from which the high melting point and the low melting point portion have been removed.

Random transesterification can be carried out by a known method. Specifically, fatty acid groups are exchanged between triglycerides in palm stearin using an alkali metal catalyst such as sodium methylate. Next, the high melting point portion and the low melting point portion are separated and removed using an organic solvent such as hexane and acetone to obtain the fat (2) used in the present invention. The SSU type triglyceride needs to be contained in the oil (2) by 35% by weight or more. If it is less than 35% by weight, the function as a non-tempering type hard butter is hardly exhibited when used as a hard butter for chocolate, and the bloom resistance is inferior.

The mixing ratio (weight ratio) of the fat (1) and the fat (2) needs to be 60:40 to 90:10, and when the ratio of the fat (1) exceeds 90, it is a chocolate. The hardness at a temperature of 30 to 32 ° C. is sufficient, but bloom tends to occur immediately after solidification. Moreover, when fats and oils (1) are less than 60, the hardness in the temperature of 30-32 degreeC at the time of using chocolate will become inadequate. Examples and Comparative Examples will be illustrated below to clarify the effects of the present invention. However, these are merely examples, and the spirit of the present invention is not limited to these examples. In the examples, parts, ratio values, and% all mean weight.

Preparation of fat and oil (1): Isolation and hardening were carried out according to a conventional method using 0.3% of a nickel catalyst having a iodine fraction of 34.5 and a SUS content of 58.7%, which was obtained by poisoning a palm fractionated middle melting point oil with methionine. This hydrogenated oil had an iodine value of 33.5 and a trans acid content of 9.7%. Preparation of oil and fat (2): Palm stearin (iodine value 31.0) was subjected to random transesterification using sodium methylate as a catalyst, and then the high melting point portion subjected to solvent fractionation using hexane was removed. Furthermore, solvent fractionation was performed for the obtained fraction using acetone, the low melting point part was removed, and fats and oils (2) were obtained. The composition of this product was SUS = 29.7%, SSU = 56.0% (S represents a saturated fatty acid group, U represents an unsaturated fatty acid group), and an iodine value of 36.0. The fats and oils (1) and fats and oils (2) thus obtained were mixed at a ratio of 80:20, respectively, and purified by a conventional method to obtain a fat and oil mixture (3) that is the hard butter of the present invention. The total trans acid content contained in this fat (3) was 7.9%.

Using this oil / fat mixture (3), a chocolate composition was prepared in the usual manner according to the composition shown in Table 1, poured into an aluminum foil cup at 45 ° C., and cooled and solidified at 5 ° C. for 30 minutes, then 20 It was stored at 0 ° C. and stabilized for 1 week. Subsequently, the state of blooming was observed over time in an environment where the sample was kept at a constant temperature of 20 ° C. and changed once a day (18 ° C. and high temperature for 11 hours). Similarly, using this chocolate composition prepared and stabilized, the texture was evaluated, and the hardness at 30, 31, and 32 ° C. was measured to evaluate the heat resistance. Moreover, this chocolate composition was coated on biscuits at 40 ° C., and the solidification rate when cooled at 10 ° C. was evaluated.

<Measurement method> (1) Triglyceride composition; high performance liquid chromatograph (column: ODS, eluent: acetone / acetonitrile = 80/20, liquid volume: 0.9 ml / min, column temperature: 25 ° C., detector: differential refraction ). (2) Symmetric and asymmetrical triglyceride composition: thin layer chromatograph (plate: silver nitrate thin layer plate, developing solvent: benzene / hexane / diethyl ether = 75/25/2, detector: densitometer) (3) trans acid content Standard oil analysis method 2.4.2.2. Were analyzed by the method shown in.

(Comparative Example 1) A chocolate composition was prepared in accordance with a conventional method by blending Table 1 using not-temper hard butter (Melano STS: manufactured by Fuji Oil Co., Ltd., trade name) containing a large amount of trans acid, Evaluation was performed in the same manner as in Example 1. The trans acid content of this product was 39.3%.

(Comparative example 2) The chocolate composition was produced according to the formulation of Table 1 using only the fat (1) used in Example 1, and evaluated in the same manner as in Example 1.

(Comparative example 3) The fats and oils (4) which mixed the fats and oils (1) and fats and oils (2) used in Example 1 by the ratio of 45:55 are produced, and a chocolate composition is mix | blended by the mixing | blending of Table 1 using this. The sample was prepared in the usual manner and evaluated in the same manner as in Example 1.

(Comparative example 4) The oil (1) used in Example 1 and the iodine fraction 34.5 which is a hardening raw material of fats and oils (1) and the intermediate | middle melting | fusing point oil of palm fraction which is SUS content 58.7% are 55:45. The fats and oils (4) mixed by the ratio of these were produced, and using this, the chocolate composition was produced by the mixing | blending of Table 1 as usual, and evaluated similarly to Example 1. FIG.

(Comparative Example 5) Tandam transesterification of palm stearin (iodine number 35) using sodium methylate as a catalyst was carried out, followed by solvent fractionation using hexane to remove the high melting point portion. Further, the obtained fraction was subjected to solvent fractionation using acetone, and the low melting point portion was removed to obtain an oil and fat composition A. The composition of this product was SUS = 25.7%, SSU = 39.6%, and SSS = 12.6%. 26 parts by weight of Composition A was blended with 74 parts by weight of the middle melting point (iodine value 45) of palm to obtain an oil (5). The composition of this product was SUS = 48.6%, SSU = 21.0%, and SSS = 4.1%. Using this fat (5), a chocolate composition was prepared in the usual manner by blending Table 1, and the heat resistance was evaluated in the same manner as in Example 1. When tilted, it showed fluidity enough to flow and had no shape retention, so it did not have to be measured with a rheometer and had no heat resistance.

[Broom Resistance Test] The condition of bloom generation was observed in an environment where the sample was kept at a constant temperature of 20 ° C. and changed once a day (18 ° C. and high temperature for 11 hours).

[Solidification test] Commercially available biscuits were coated with 40 ° C chocolate and the time required for solidification at 10 ° C was measured. A shorter time means better solidification characteristics.

[Heat resistance test] The hardness of the chocolate after temperature regulation at 30 ° C, 31 ° C and 32 ° C for 2 hours was regarded as heat resistance. The results are shown in Table 6. A rheometer (manufactured by Fudo Kogyo Co., Ltd.) is attached with a cylindrical plunger with a diameter of 3 mm, and a chocolate with a thickness of 9 mm is placed on a ring with an outer diameter of 10 mm, an inner diameter of 8 mm, and a height of 6 mm. The load weight when the plunger penetrates is measured, and the larger the value, the better the heat resistance.

[Sensory test] Chocolate tasted at 20 ° C was sampled and subjected to sensory evaluation on the meltability and sharpness of the mouth. The results are shown in Table 7.

  Although the hard butter of the present invention is non-laurin and low in transformer, it has heat resistance, meltability in the mouth and bloom resistance equivalent to those of conventional non-tempering hard butter. A tempering process is not required, it has a bloom resistance function, and has a good solidification ability. It can be used as a hard butter for chocolate for coating, etc., and it can be widely used for confectionery such as fats and oils for center cream. it can.

Claims (2)

Fats and oils (1) obtained by curing fats and oils having a SUS type triglyceride content of 50% by weight or more so as to contain 4 to 15% by weight of trans acids, and fats and oils (2) containing 35% by weight or more of SSU type triglycerides Are mixed in a weight ratio of 60:40 to 90:10 (S is a saturated fatty acid having 14 to 22 carbon atoms, and U means an unsaturated fatty acid having 16 and 18 carbon atoms). Oils and fats (1) hardened to contain 4 to 15% by weight of trans-acid content of fats and oils with a SUS type triglyceride content of 50% by weight, and oils and fats (2) containing 35% by weight or more of SSU type triglycerides In a ratio of 60:40 to 90:10 (S is a saturated fatty acid having 14 to 22 carbon atoms, U means an unsaturated fatty acid having 16 and 18 carbon atoms) To do).