KR101483336B1 - Fat and method for producing fat - Google Patents

Abstract

The present invention relates to a non-tempered hard butter having a good compatibility with cacao butter, a low trans fatty acid content and a low lauric acid content, and a process for producing the same. to provide. (Raw material holding A) or the soft portion (fractional olein a) obtained by fractionating the raw material holding A) and the raw material raw material (raw material holding B) are mixed to obtain a mixed oil, (Fractionated olein b) which can be used as non-tempering hard butter and a mixed oil-hardened fraction (fractionated stearin b) which can be used for margarine are obtained.

Description

FIELD OF THE INVENTION [0001]

The present invention relates to a process for the preparation of oils and fats, and more particularly to a non-tempered hard butter having a low trans fatty acid content and a low lauric acid content, and a process for its preparation.

The hard butter used as a substitute for cacao butter is generally classified into the tempering type and the non-tempering type.

The tempering type hard butter is easy to be blended with cacao butter and is called CBE (cocoa butter equivalent) since it is produced from a simulated butter having a symmetrical triglyceride structure similar to cacao butter.

On the other hand, the non-tempering hard butter is similar to the cocoa butter but has a different structure from that of cacao butter, and is largely divided into lauric acid type and non-lauric acid type. Both of lauric acid type and non-lauric acid type have low compatibility with cacao butter, but they are widely used in the confectionery and baking field because they are less expensive than cacao butter and require troublesome tempering work and workability is good.

It is known that lauric hard butter in non-tempering type hard butter is typically hardened by hydrogenation of a hard part (palm kernel stearin) obtained by fractionation of palm kernel oil. The hardness of this kind of hard butter is very sharp, but the compatibility with cacao butter is extremely bad, so the use of cacao butter should be minimized so that the cocoa flavor of this chocolate becomes insufficient. Further, since at least 50% of the fatty acids constituting the hard butter are lauric acid, there is a disadvantage that the stored state is poor and the flavor becomes extremely poor when hydrolysis occurs.

Non-tempering type hard butter is also known as trans-acid type hard butter. Typically, it is obtained by subjecting liquid oil such as low melting point palm olein or soybean oil to isomerization and, if necessary, isomerization A distinguished hard part or middle melting point part is known. The hard butter of the biracic acid type hard butter is slightly less sharp than the lauric acid type but the compatibility with the cacao butter is better than that of the lauric acid type and the cacao butter can be compounded relatively more than the lauric acid type. However, since hard butter of the biracic acid type contains a large amount of trans fatty acids, its adverse effects on the health of trans fatty acids have been recognized and its use has been avoided.

Therefore, development of a non-tempering hard butter having a good compatibility with the cocoa butter, a low trans fatty acid content and a low lauric acid content is desired to be developed.

As such a hard butter, for example, a hard butter comprising a mixture of a hydrogenated oil of a fat-rich SUS type triglyceride and a fat-rich fat type SSI triglyceride is known (see Patent Document 1).

WO2005 / 094598

However, the hard butter disclosed in Patent Document 1 is a non-ruby acid type, but is not excellent in the melting property (feeling of melting in the mouth) than the conventional non-arabic hard butter, and still contains trans fatty acids.

Accordingly, an object of the present invention is to provide a non-tempering hard butter which has good compatibility with cocoa butter, low trans fatty acid content and low lauric acid content, and a process for producing the same will be.

In order to achieve the above object, the present invention is characterized in that a mixed oil is obtained by mixing a lauric raw material oil and a viraurin oil-based oil, and then the mixed oil is fractionated to obtain a mixed oil portion and / By weight based on the weight of the oil.

In particular, the present invention provides a method for producing a fat-retaining soft fat portion (non-tempering hard butter).

In order to achieve the above-mentioned object, the present invention also provides a method for producing a fatty acid residue, which comprises 2 to 12 mass% of triglycerides (CN28 to 36TG) having an iodine number of 6 to 24 and a total number of carbon atoms of constituent fatty acid residues of 28 to 36, 35 to 60 mass% of triglycerides (CN38 to 46TG) having 38 to 46 carbon atoms, 30 to 55 mass% of triglycerides (CN48 to 56TG) having a total number of carbon atoms of constituent fatty acid residues of 48 to 56, and the total number of carbon atoms of constituent fatty acid residues is 38 (46 to 46 TG) / (CN 48 to 56 TG) of triglyceride having a total of 48 to 56 carbon atoms and 48 to 56 carbon atoms of constituent fatty acid residues is 0.6 to 2.0. ).

According to the present invention, it is possible to provide a non-tempering hard butter which has good compatibility with cacao butter, low trans fatty acid content and low lauric acid content, and a process for producing the same .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view schematically showing a manufacturing flow of a grease according to a first embodiment; FIG.
2 is a view schematically showing a manufacturing flow of the oil retainer according to the second embodiment.
[Fig. 3] This is a reference diagram showing an outline of a typical manufacturing flow of a melting point fractionation-type or trans-acid hard butter in a palm which is a substitute for cacao butter.
4 is a graph showing SFC values of Example 2 and Reference Example 1. Fig.

[Method of producing a fat retainer according to an embodiment of the present invention]

A method of manufacturing a fat retainer according to an embodiment of the present invention is a method of manufacturing a fat retainer according to an embodiment of the present invention, wherein a mixed oil is obtained by mixing a lauric raw material stock and a viraurin raw material stock, . Here, it is preferable that the laurin-based raw material stock is laurin-based, lauryl-based, and / or a fractional softening oil thereof. Hereinafter, the ester exchange oil of a laurin-based oil and / or a laurin-based oil and a bilaurine oil may be described as "raw material oil-retaining oil A ".

Fig. 1 is a view schematically showing a manufacturing flow of the oil retainer according to the first embodiment, and Fig. 2 is a view schematically showing a manufacturing flow of the oil retainer according to the second embodiment. Fig. 3 is a reference diagram showing an outline of a typical manufacturing flow of a melting point fractionating oil or a trans-acid hard butter in a palm which is a substitute for cacao butter.

In the first embodiment shown in Fig. 1, a lauric raw material oil (soft segment (fractional olein a) obtained by fractionating raw material oil retaining A) and a non-raw oil raw material oil (raw material oil B) In contrast, the second embodiment shown in Fig. 2 differs from the second embodiment in that a blended oil is obtained by mixing the lauric raw material stock (raw stock A) and the virurian raw stock (raw stock B) Is obtained in the soft portion (fractional olefin). The first embodiment shown in Fig. 1 is more preferable in that a mixed soft portion having a good melting characteristic (a feeling of melting in a mouth) is obtained.

3, the soft portion (fractional olein d) obtained in the first fractionation is further fractionated from the raw material holding (raw material holding C) such as palm oil or selectively hydrogenated soybean oil to obtain the desired hard portion ( Melting point portion). When hard butter is obtained as a hard part, quality irregularity tends to occur depending on the amount of the soft portion remaining in the hard portion (retention crystal) at the time of fractionation. This is especially noticeable in dry fractionation. Since the hard butter in the production method of the present invention is obtained in the soft portion, even if the yield is somewhat deviated according to the crystal state at the time of fractionation, the obtained soft portion has an advantage that the quality of the soft portion is stable, and is particularly suitable for dry fractionation.

[Laurin-based raw material preservation (raw material maintenance A)]

In the embodiment of the present invention, the lauric material stock (raw material stock A) is a fat having a lauric acid content of 10% by mass or more in the fatty acids constituting the fat and, as one of preferable embodiments, And ester-exchanged oil of the virauren-type oil.

The lauric oil-based oil is a oil having a lauric acid content of 30 mass% or more among the fatty acids constituting the oil, and examples thereof include palm oil, palm kernel oil, palm kernel olein obtained by fractionating them, palm kernel stearin and the like, And hydrogenated oils thereof (for example, ultrafine hydrogenated coconut oil, palm kernel olein, and the like). In the present embodiment, one or two or more species selected therefrom can be used.

Laurine-based oil may be commercially available. For example, those available from Nissin Oil Group Co., Ltd. under the trade name of refined palm oil, trade name: palm kernel oil sold by Nissin Oil Group Co., Ltd., trade name: RBD Phosphorus Nucleus Co., Ltd. Mitsubishi Shoji Co., And the like.

The above-mentioned viraurin-based fat is a fat containing more than 90% by mass of fatty acids having 16 or more carbon atoms in the fatty acids constituting the fat. Specific examples thereof include vegetable oils, soybean oil, konyu, safflower oil, cottonseed oil, sunflower oil, have. In the present embodiment, one or two or more species selected from these can be mixed and used. It is preferable to perform the hardening (hydrogenation) treatment to increase the saturated fatty acid content to obtain the hardness, and the hardening (hydrogenation) treatment is preferably carried out until the iodine is less than 2 It is preferable to extreme cure. In particular, the palm-based oil is preferable because it is low in iodine and consumes less hydrogen at the time of extreme hardening.

As the palm-based fats, any of palm oil and palm oil can be used. Concretely, there are (1) palm olein (palm super olein), palm olein (palm super olein) and palm olein (palm olein), which is a fractionation oil Palm mid fraction, (3) palm olein (soft palm), and palm stearin (hard stearin), which are fractional oils (two-stage fractionated oils) in which palmostearin is fractionated. In order to increase the content of saturated fatty acids and to inhibit the production of trans fatty acids, palm-based fat is preferably used after extreme hardening until the iodine value is less than 2. Specifically, it is preferable to use palm ultra hardened oil and palm stearin ultra hardened oil. However, palmsteen having a high content of saturated fatty acids having a carbon number of 16 or more (iodine of 5 to 25, preferably 5 to 15) can be used without extreme hardening.

Particularly preferable examples of laurin-based raw material retention (raw material retention A) include ester-exchanged oils of the laurin-based oil and the viraurin-based oil. By using an ester-exchange oil of laurin-based oil and a bilaurine-based oil, the feeling of melting in a good mouth is obtained not only by reducing the content of lauric acid but also by improving the heat resistance. It is preferable that the laurin-based oil is palm kernel extreme hydrogenated oil, palm-core olefin extra-hardened oil or palm-toned stearin, and the viraurin-based oil is preferably palm ultra hardened oil, palm-stearin extremely hardened oil or palm stearin (iodine is 5 to 25) Do.

Among them, ester-exchange oil of palm kernel oil (laurin oil), palm ultra hardened oil (oil of broomin), palm oil olein extreme hardening oil (laurine oil) and palmstearin ultra hardened oil Ester-exchanged oil, palm-core stearin (laurin-based oil), and palmostearin (viraurin oil-based oil) having an iodine value of 5 to 25 are preferable.

The mixing ratio of the lauric oil-based oil and the viraurin oil-based oil at the time of ester exchange is preferably from 30:70 to 70:30 by mass ratio, more preferably from 40:60 to 60:40 by mass ratio, 55:45. When the mixing ratio is in the above-mentioned range, it is preferable to balance the feeling of melting and heat resistance in the mouth.

The ester-exchanged oil of the laurin-based oil and the viraurin-based oil as the raw material-retaining raw material (raw material oil-retaining A) contains 12 to 34 mass% of lauric acid and 45 By mass to 75% by mass, and iodine is preferably 0 to 20% by mass.

The fatty acid composition of the fat can be measured by a gas chromatography method according to AOCS Ce1f-96.

The method of ester exchange is not particularly limited and can be carried out by a conventional method, and can be carried out by any of chemical ester exchange using a synthesis catalyst such as sodium methoxide or enzymatic ester exchange using lipase as a catalyst.

Enzymatic transesterification can be carried out in any of the transesterification reactions having high 1 or 3 position specificity, or the transesterification reaction lacking the site specificity. Examples of the lipase preparation capable of performing 1, 3 position-specific transesterification reaction include immobilized lipase derived from rhizomucor miehei (liposome TLIM produced by Novozymes, liposome RMIM, etc.) have. Examples of the lipase preparation capable of performing the transesterification reaction lacking the site specificity include lipases derived from alkaline genases (e.g., lipase QLM and lipase PL produced by Meito Co., Ltd.), Candida genus lipase (e.g., , Lipase OF manufactured by Meito Co., Ltd.), and the like.

The chemical ester exchange can be carried out, for example, by sufficiently drying the raw material retention, adding 0.1 to 1 mass% of sodium methoxide to the raw material retention, and then stirring at 80 to 120 캜 for 0.5 to 1 hour under reduced pressure have.

The enzymatic ester exchange can be carried out, for example, by adding 0.02 to 10 mass%, preferably 0.04 to 5 mass%, of the lipase powder or the immobilized lipase to the raw material stock, and then heating at 40 to 80 캜, preferably 40 to 70 캜 The reaction can be carried out with stirring for 0.5 to 48 hours, preferably 0.5 to 24 hours.

In addition, even when the extreme hardening is performed after the ester exchange, such as the oil hardened after the transesterification of the palm kernel oil and the palm oil, it can be suitably used as the raw material holding material (raw material holding A). The method of curing (hydrogenation) is not particularly limited and can be carried out by a conventional method. The hydrogenation can be carried out under the conditions of, for example, a hydrogen pressure of 0.02 to 0.3 MPa and a temperature of 160 to 200 DEG C under a nickel catalyst.

[Laurin-based raw material holding (fraction obtained by fractionating raw material holding A (fractional olein a))]

As another preferred embodiment of the laurin-based raw material holding, there can be mentioned the above-mentioned raw material holding A, particularly the softening portion (fractional olein a) obtained by fractionating the transesterification oil of the laurin-based oil and the bilaurine-based oil .

The method of fractionation is not particularly limited, but it can be carried out by dry fractionation, emulsion fractionation, solvent fractionation and the like, in particular by dry fractionation.

Dry fractionation can be generally carried out by cooling the fraction material stock while stirring in a water bath to precipitate crystals and then obtaining a hard part (crystal fraction) and a soft part (liquid fraction) by compression and / or filtration . The fractionation temperature may vary depending on the properties of the required fractionation maintenance, but it may be 33 to 43 占 폚.

In this embodiment, for example, an ester-exchanged oil obtained by transesterification of phamaceutical extracellular hardening oil (laurin-based oil) and palm ultra-hardened oil (marine oil-based oil) at 50:50 (mass ratio) (Mass ratio) of soft segment (fractional olein a) (melting point: about 40 ° C) or palm-base olein extreme hardening oil (laurin-based oil) and palmstearl ultralinking oil (Fractional olein a) (melting point: about 40 ° C) obtained by dry distillation (fractionation temperature 38 to 41 ° C) of an ester-exchanged ester-exchanged oil.

[Virauren-based raw material maintenance (raw material maintenance B)]

In the embodiment of the present invention, the raw material raw material for raw material (raw material holding B) refers to a raw material containing one or more kinds of the above-mentioned raw organic materials as a raw material-containing fatty acid in a total content of palmitic acid and stearic acid of 55 to 80 The content of oleic acid is 10 to 40 mass% (preferably 15 to 40 mass%), the content of polyunsaturated fatty acid is 0 to 15 mass% (preferably 0 to 10 mass%), . It is preferable that the viraurin-based raw material oil contains ester exchange oil. When the constituent fatty acid is in the above range, when the ester exchange oil is used as the raw material of the raw material of the viraurin, the production of the mono-saturated di-unsaturated triglyceride can be reduced relative to the saponified mono-unsaturated triglyceride after the ester exchange, It is easy to obtain a hard butter having a hardness suitable for the soft portion.

In order to satisfy the above-mentioned constituent fatty acids, it is preferable that the oil-retaining raw material for the ester-exchanged oil is a mixed oil of a hyper-vulcanized oil and a non-vulcanized oil and / or a palm-based oil. Concretely, for example, palm-based oil is appropriately mixed and adjusted to an iodine value of 15 to 45. Further, it can be obtained by mixing an extremely hardened oil of a viraurin-based oil and a oil having an oleic acid content of 50 mass% or more in a viraurin-based oil and adjusting the iodine value to 15 to 45.

More specifically, it is preferable that the viraurin-based raw material holding material (raw material holding B) is an ester exchange oil of palm stearin having iodine of 15 to 45 (preferably 20 to 35) or a mixed oil of palm stearin and other palm oil. It is also preferable that the mixed oil of the palm oil-based extreme hardened oil and the vegetable oil having the oleic acid content of 50% by mass or more in the mass ratio of 65:35 to 85:15 is an ester-exchanged oil.

[Mixing step for obtaining mixed oil]

There is no particular limitation on the method of obtaining a mixed oil by mixing the raw material stock of laurin and the raw material of the raw material of the viraurin, but the mixing ratio (mass ratio) of the laurin raw material stock and the viraurin raw material is 20:80 to 80:20 More preferably from 30:70 to 70:30, and even more preferably from 40:60 to 60:40. It is preferable that the mixing is carried out in a state in which the oil is completely dissolved.

[Process for separating mixed oil]

The fractionation method in the step of obtaining the mixed oil portion and / or the mixed oil portion by fractionating the mixed oil is not particularly limited, but it can be carried out by dry fractionation, emulsion fractionation, solvent fractionation and the like, . The method of dry fractionation can be carried out in the same manner as described above. When obtaining a hard butter which is common to the soft portion, the fractionation temperature is suitably 35 to 41 캜.

(Fractional olein b in Fig. 1, fractional olein c in Fig. 2) and / or mixed oil-hardened fraction (fractionated stearin b in Fig. 1, fractionated stearin c in Fig. 2) Can be obtained.

[Mixed oil hard portion]

The mixed oil-in-oil obtained has a melting point of 44 to 58 占 폚, a trans fatty acid content of 5 mass% or less and a lauric acid content of 3 to 17 mass%. Preferably has a melting point of 48 to 55 占 폚, a trans fatty acid content of 1 mass% or less and a lauric acid content of 5 to 15 mass%. The mixed oil-hardened part can be used as a hard oil for a plastic preservative composition such as margarine, shortening, peeling, and the like.

[Mixed oil portion]

The resultant mixed oil portion has a melting point of 32 to 42 占 폚, a trans fatty acid content of 5 mass% or less and a lauric acid content of 10 to 25 mass%. It preferably has a melting point of 33 to 39 占 폚, a trans fatty acid content of 1 mass% or less and a lauric acid content of 13 to 22 mass%. The mixed oil portion can be used as a maintenance for cacao butter substitute, i.e., as non-tempering hard butter. The mixed flexible part (non-tempering type hard butter) can be used in oily foods such as cream, peeling, and coating in addition to chocolate, and it can be used in an amount of 5 to 100 mass% in oil-based food.

The resultant mixed oil portion has 2 to 12 mass% of triglycerides (CN28 to 36TG) having an iodine value of 6 to 24 and a total number of carbon atoms of constituent fatty acid residues of 28 to 36, a total number of carbon atoms of constituent fatty acid residues of 38 to 46 , 30 to 55 mass% of triglycerides (CN48 to 56TG) in which the total number of carbon atoms in the constituent fatty acid residues is 48 to 56, and the total number of carbon atoms in the constituent fatty acid residues is 38 to 46; and a triglyceride (CN38 to 46TG) / (CN48 to 56TG) of triglycerides having a total of 48 to 56 carbon atoms in the constituent fatty acid residues is 0.6 to 2.0.

[Maintenance (non-tempering type hard butter) according to the embodiment of the present invention]

As described above, according to the production method of the oil according to the present embodiment, the mixed soft segment, that is, the triglyceride (CN28 to 36TG) in which the iodine value is 6 to 24 and the total number of carbon atoms in the constituent fatty acid residue is 28 to 36, 35 to 60% by mass of triglycerides (CN38 to 46TG) having 2 to 12% by mass of triglycerides having a total of 38 to 46 carbon atoms in constituent fatty acid residues and 48 to 56 of the total number of carbon atoms of constituent fatty acid residues (CN48 to 56TG) (CN38 to 46TG) / (CN48 to 56TG) of triglycerides having a total of 55 to 55 mass% of fatty acid residues and 38 to 46 carbon atoms of constituent fatty acid residues and triglycerides having a total number of carbon atoms of constituent fatty acid residues of 48 to 56 is 0.6 to 2.0 (Non-tempering type hard butter) can be obtained.

The retained (non-tempering type hard butter) preferably contains 3 to 10% by mass of triglycerides (CN28 to 36TG) having iodine number of 8 to 20 and a total number of carbon atoms of constituent fatty acid residues of 28 to 36, (CN 48 to 56TG) having 40 to 56% by weight of triglycerides (CN38 to 46TG) having a total of 38 to 46, the total number of carbon atoms in the constituent fatty acid residues is 48 to 56, 30 to 52% (CN38 to 46TG) / (CN48 to 56TG) of triglycerides having a total of 38 to 46 carbon atoms and triglycerides having a total of 48 to 56 carbon atoms as constituent fatty acid residues is 0.8 to 1.8.

The triglyceride composition of the constituent fatty acid residues by carbon number according to the number of carbon atoms is described in JAOCS. vol. 70, 11, 1111-1114 (1993)].

It is preferable that the mass ratio (SUS / S2U) of SUS and S2U is 0.34 to 0.94, more preferably 0.34 to 0.74, and most preferably 0.34 to 0.54 in the maintenance (non-tempering type hard butter) , S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, SUS is triglyceride in which the fatty acid constituting the 1 and 3 positions of the triglyceride is S and the fatty acid constituting the 2 position is U, , Indicating triglycerides consisting of S 2 and U 1 as constituent fatty acids). When the mass ratio of SUS and S2U is in the above-mentioned range, it is preferable because good melt feeling in the mouth and bloom resistance are obtained.

Also, the SUS / S2U ratio is described in J. High Resolut. Chromatogr., 18, 105-107 (1995)] by silver ion column chromatography, SUS and SSU (fatty acid constituting positions 1, 2 or 2, 3 of triglyceride is S, 3 position or 1 position And the constituent ratio of triglyceride, which is the constituent fatty acid U).

The retaining (non-tempering type hard butter) according to the present embodiment is preferably 45 to 70%, more preferably 48 to 67%, and most preferably 52 to 65% of the SFC at 25 DEG C, The SFC at 30 DEG C is preferably 23 to 48%, more preferably 25 to 46%, and most preferably 30 to 40%, and the SFC at 35 DEG C is preferably 5 to 25% , Preferably from 5 to 20%, and most preferably from 8 to 20%. The value of SFC can be measured according to the IUPAC method [2.150 a Solid Content Determination in Fats by NMR].

[Effect of the embodiment of the present invention]

According to the embodiment of the present invention, the following effects are exhibited.

(1) A non-tempering type hard butter which has a lauric acid content of less than half the lauric type hard butter but has a good melting property (melt feeling in the mouth) and excellent processability (no tempering operation) and a manufacturing method thereof can do.

(2) The non-tempering type hard butter according to the present embodiment has a low lauric acid content, so the compatibility with cacao butter, which is a defect peculiar to substitute butter rich in lauric acid, is improved and a chocolate rich in cacao flavor can be realized And the odor of the soap which is the same defect (unpleasant odor which is generated when the fat is hydrolyzed by the oil for some reason) is hard to occur.

(3) The non-tempering type hard butter according to the present embodiment has a low trans fatty acid content, so there is no need to worry about adverse health effects caused by trans fatty acids.

(4) Although the aptitude (physical properties) required for chocolate is different depending on the application, by separately using the manufacturing method according to the first embodiment shown in Fig. 1 and the manufacturing method according to the second embodiment shown in Fig. 2, It is possible to produce a grease that satisfies various physical properties such as a type of melting texture (a sharp snapping property is required) or a coating type (requiring a certain tackiness) (the first embodiment is a method of manufacturing a type of melt- Preferred, and the second embodiment is preferred for the production of a coating type).

(5) Since the mixed oil-hardened portion to be produced together with the mixed oil portion can be used as a hard oil for margarine or the like, it is possible to provide a method for producing a mixed oil portion having good efficiency (cost advantage).

Therefore, according to the embodiment of the present invention, non-tempering type hard butter having a good compatibility with cacao butter, a low trans fatty acid content and a low lauric acid content, .

EXAMPLES Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

[Example]

[Preparation of Mixed Lubricant Parts and Mixed Lubricant Parts]

According to the manufacturing flow of FIG. 1 (Example according to the first embodiment) and FIG. 2 (Example according to the second embodiment), the mixed fluids of Examples 1 to 6 and To prepare a mixed oil-hardened part.

(Raw material holding A) obtained by transesterifying a mixed oil of 50 mass% of palm stearin (iodine 36) and 50 mass% of palm-core olefin ultra hardened oil as the laurin raw material oil or fractional ole (A total content of 75.6% by mass of palmitic acid and stearic acid, 18.0% by mass of oleic acid, and 4.1% by mass of polyunsaturated fatty acid) was used as the raw material for raw materials (Mass ratio of 70:30, iodine value of 34, palmitoyl (iodine value of 25) and palm olein (iodine value of 56), the total content of palmitic acid and stearic acid is 64.7 , An oleic acid content of 26.4 mass%, and a polyunsaturated fatty acid content of 6.7 mass%) was used as an ester exchange oil (hereinafter referred to as B2).

The ester exchange was carried out by sufficiently drying the raw material according to the conventional method, adding sodium methoxide to the raw material in an amount of 0.2 mass%, and then carrying out the reaction under reduced pressure at 80 to 120 ° C for 0.5 to 1 hour with stirring.

Embodiment 1 will be described below as an example.

First, according to the production flow of Fig. 1, a raw material holding portion A is dry fractionated at 38 to 41 캜 to obtain a soft portion (fractional olein a), and 70 mass% of the soft portion (fraction olein a) B1) were completely dissolved and mixed to obtain a mixed oil (iodine value: 7.5, melting point: 45.5 DEG C). Subsequently, the mixed oil was dry-fractionated at 36 to 39 占 폚 to obtain a mixed oil portion (fractionated olefin b) and a mixed oil-hardened portion (fractionated stearin b).

In the same manner as in Example 1, Examples 2, 3 and 6 were prepared in the same manner as in Example 1 except that the raw material holding A shown in Tables 1 to 3 or the fractional olein a thereof and the raw material holding B were blended, b) and a mixed oil-hardened portion (fractionated stearin b) were prepared. Examples 4 and 5 were prepared in the same manner as in Example 1 except that the mixed oil portion (fractional olein c) and the mixed oil- .

Reference Example 1 is an example of a typical high-trans-acid type hard butter, and Reference Example 2 is an example of a typical lauric type hard butter.

The yield, the fatty acid composition, the triglyceride composition by carbon number, the SUS / S2U ratio, the diglycerides (b) and (c) were measured for the mixed oil portions (fractional olein b and c) Content, iodine value and melting point were measured, and the measurement results are shown in Tables 1 to 3. The fatty acid composition, iodine value and melting point of Reference Examples 1 and 2 are shown in Table 3.

Further, the fatty acid composition was AOCS Ce1f-96, the triglyceride composition and the diglyceride content by carbon number were measured according to JAOCS. vol. 70, 11, 1111-1114 (1993)], the SUS / S2U ratio is described in J. Mol. High Resolut. Chromatogr., 18, 105-107 (1995)].

SFC measurements were carried out according to the IUPAC method [2.150 a Solid Content determination in Fats by NMR], and the measurement results are shown in Tables 4 to 6.

From the measurement results shown in Tables 1 to 3, it can be seen that the mixed oil portion (fraction olein b, c) obtained in Examples 1 to 6 has low trans fatty acid content and low lauric acid type content. From the measurement results (SFC values) shown in Tables 4 to 6, it can be seen that the blended soft segments (fractional olefins b and c) obtained in Examples 1 to 6 are excellent in the melting property (feeling of melt in the mouth) have.

[Evaluation test for melting sensation in mouth]

As shown in FIG. 4, chocolate was trial-tested according to the formulation shown in Table 7 for Example 2 and Reference Example 1 in which SFC values were very similar, and tasting was performed by five professional panelists. As a result, The chocolate used in Example 2 was evaluated to be in a state equivalent to or higher than that of the chocolate used in Reference Example 1, and that the feeling of melting in the mouth was good.

[Evaluation test for compatibility with cacao butter]

The evaluation of compatibility with cacao butter was conducted in the same manner as in Example 2 and Reference Example 2 except that the mixing ratio of hard butter and cacao butter (hard butter / cacao butter) 95/5, 90/10, 85/15, 80/20 The commerciality was calculated according to the following formula (1) based on the SFC measured at the measurement temperature. The higher the compatibility with each mixing ratio and temperature, the better the compatibility with cacao butter.

&Quot; (1) "

(%) = (Actual SFC at each mixing ratio at each temperature) / (weighted average SFC at the mixing ratio based on hard butter actual SFC and cacao butter actual SFC at this temperature) x 100

The evaluation results (measurement results) are shown in Tables 8 and 9.

From Table 8 and Table 9, it can be seen that the mixed soft segment (fraction olein b) obtained in Example 2 has compatibility with cacao butter which is better than the hard butter of Reference Example 2.

Claims (14)

A laurin-based raw material-containing oil, an ester-exchanged oil of laurin-based oil and a bilaurine-based oil, a fractionated soft oil of ester exchange oil, a hyperbranched oil of palm kernel oil,
Wherein the constituent fatty acids containing the raw material-containing one or two or more kinds of the above-mentioned viraurin-based fats (limited to palm stearin in the case of only one type) are selected from the group consisting of 55 to 80% by mass of palmitic acid and stearic acid, 40% by mass, a polyunsaturated raw material content of 0 to 15% by mass of a polyunsaturated fatty acid content
Is mixed to obtain a mixed oil, and the mixed oil is fractionated to obtain a mixed oil portion and a mixed oil hard portion. The ester-exchanged oil according to claim 1, wherein the lauric raw material oil is selected from the group consisting of 12 to 34 mass% of lauric acid, 16 or more saturated fatty acids having 16 or more carbon atoms Is 45 to 75 mass%, and the iodine value is 0 to 20. The method for producing a fat according to claim 1, wherein the laurin-based oil is selected from the group consisting of palm kernel extreme hardening oil, palm kernel olein extreme hardening oil and palm kernel stearin. The method for producing a fat according to claim 1, wherein the viraurin-based oil is selected from the group consisting of palm ultra-hardened oil, palm-stearin ultra hardened oil, or palm-stearin having 5 to 25 iodine. The method for producing a fat according to claim 1, wherein the viraurin-based raw material oil is an ester exchange oil. The method for producing a fat according to claim 1, wherein the viraurin-based raw material oil is an ester-exchanged oil having a palm-based oil having an iodine value of 15 to 45 as a raw material. The method for producing a fat according to claim 1, wherein the viraurin-based raw material oil is a mixed oil of palm stearin or palm stearin and other palm oil having an iodine value of 15 to 45 or an ester exchange oil. The method for producing a fat according to claim 1, wherein the mixing ratio (mass ratio) of the lauric raw material stock and the viraurin raw material stock is 20:80 to 80:20. The method for producing a fat according to claim 1, wherein the mixed oil-hardened part has a melting point of 44 to 58 ° C, a trans fatty acid content of 5 mass% or less, and a lauric acid content of 3 to 17 mass%. The method according to claim 1, wherein the mixed soft segment has a melting point of 32 to 42 캜, a trans fatty acid content of 5 mass% or less, and a lauric acid content of 10 to 25 mass%. A mixed oil portion obtained by the method for producing the oil according to any one of Claims 1 to 10,
Iodine is from 6 to 24,
2 to 12% by mass of triglycerides (CN28 to 36TG) having a total of 28 to 36 carbon atoms in constituent fatty acid residues,
35 to 60% by mass of triglycerides (CN38 to 46TG) in which the total number of carbon atoms in the constituent fatty acid residues is 38 to 46,
30 to 55% by mass of triglycerides (CN48 to 56TG) in which the total number of carbon atoms in constituent fatty acid residues is 48 to 56,
(CN38 to 46TG) / (CN48 to 56TG) of triglyceride in which the total number of carbon atoms in constituent fatty acid residues is 38 to 46 and triglyceride in which the total number of carbon atoms in constituent fatty acid residues is 48 to 56 is 0.6 to 2.0 Keep it. 12. The retainer according to claim 11, wherein the mass ratio of SUS and S2U (SUS / S2U) is 0.34 to 0.94.
(Wherein S is a saturated fatty acid having 16 or more carbon atoms, U is an unsaturated fatty acid having 16 or more carbon atoms, SUS is triglyceride in which the fatty acid constituting the 1 and 3 positions of the triglyceride is S, Represents triglycerides consisting of S 2 and U 1 as constituent fatty acids regardless of their position) The oily food product according to any one of claims 1 to 10, which contains the mixed oil portion obtained by the method for producing the oil. The oily food characterized by containing the fat according to claim 11.

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