WO2001025377A1 - Matiere grasse issue de graines de cupuassu, procede de production et techniques d'utilisation - Google Patents
Matiere grasse issue de graines de cupuassu, procede de production et techniques d'utilisation Download PDFInfo
- Publication number
- WO2001025377A1 WO2001025377A1 PCT/JP2000/007039 JP0007039W WO0125377A1 WO 2001025377 A1 WO2001025377 A1 WO 2001025377A1 JP 0007039 W JP0007039 W JP 0007039W WO 0125377 A1 WO0125377 A1 WO 0125377A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cupuas
- fat
- kupuas
- beans
- crude
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 13
- 244000141804 Theobroma grandiflorum Species 0.000 title abstract 4
- 235000013402 health food Nutrition 0.000 claims abstract description 15
- 235000019197 fats Nutrition 0.000 claims description 91
- 239000003925 fat Substances 0.000 claims description 80
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 42
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 42
- 239000003921 oil Substances 0.000 claims description 35
- 235000019198 oils Nutrition 0.000 claims description 35
- 244000299461 Theobroma cacao Species 0.000 claims description 23
- 235000009508 confectionery Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000019219 chocolate Nutrition 0.000 claims description 13
- 238000000227 grinding Methods 0.000 claims description 13
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 11
- 235000010445 lecithin Nutrition 0.000 claims description 11
- 239000000787 lecithin Substances 0.000 claims description 11
- 229940067606 lecithin Drugs 0.000 claims description 11
- 235000000346 sugar Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 235000019868 cocoa butter Nutrition 0.000 claims description 8
- 229940110456 cocoa butter Drugs 0.000 claims description 8
- 235000019864 coconut oil Nutrition 0.000 claims description 7
- 239000003240 coconut oil Substances 0.000 claims description 7
- 235000008476 powdered milk Nutrition 0.000 claims description 7
- 235000019482 Palm oil Nutrition 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 239000002540 palm oil Substances 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 235000001497 healthy food Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 abstract 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract 1
- 239000002269 analeptic agent Substances 0.000 abstract 1
- 230000003555 analeptic effect Effects 0.000 abstract 1
- 229960001948 caffeine Drugs 0.000 abstract 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 229960004559 theobromine Drugs 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 description 22
- 230000004151 fermentation Effects 0.000 description 22
- 238000011282 treatment Methods 0.000 description 20
- 238000001035 drying Methods 0.000 description 9
- 235000009470 Theobroma cacao Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000000428 dust Substances 0.000 description 7
- 210000003491 skin Anatomy 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 241000894007 species Species 0.000 description 5
- 241000219161 Theobroma Species 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000021067 refined food Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 235000016019 chocolate confectionery Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241001133760 Acoelorraphe Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 1
- 240000000491 Corchorus aestuans Species 0.000 description 1
- 235000011777 Corchorus aestuans Nutrition 0.000 description 1
- 235000010862 Corchorus capsularis Nutrition 0.000 description 1
- 240000006766 Cornus mas Species 0.000 description 1
- 235000003363 Cornus mas Nutrition 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 241001049830 Oreanthes Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000008486 nectar Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000031068 symbiosis, encompassing mutualism through parasitism Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/025—Pretreatment by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Definitions
- Kupudas (Cupuacu) is a common name for Theobroma grandfiflorum (Wi1 lderow ex Sprengel) Schumann and is a tropical plant belonging to the genus Theobroma of the family Stercul iaceae. This family encompasses almost 50 genera and 750 species of trees (including tall trees and shrubs), of which almost all species are tropical.
- the genus Theobroma is broadly divided into six subgenus, Androretalum, Glossoretalunu Oreanthes, Telmatocarpus, and Theobroma, and is further classified into 22 species.
- Kupuas is a cultivar of the subgenus Glossoretalum.
- the pulp is processed into juice, nectar, jelly, sorbet, ice cream, yogurt, etc., albeit on a small scale.
- the tree is said to be an evergreen shrub that adapts well to the shade and is therefore suitable for symbiosis with other plants. Open white or pale yellow flowers throughout the year, and then produce 1.2 to 1.3 kg of fruit.
- the pulp of this fruit accounts for about 40% of the total weight and contains an average of 30 to 40 seeds. Seeds have traditionally been discarded as useless or, at best, used as livestock feed. Disclosure of the invention
- the inventors of the present invention believe that the Kupuas tree is a shrub that is native to the Amazon and highly shade-adapted, that is, it has a high symbiotic ability with other tree species in the tropical rainforest, and for example, eucalyptus and palm trees suitable for greening
- the so-called “agroforestry” is particularly suitable for planting trees to restore the revegetation of the degraded areas of the rainforest, and it is thought that it can greatly contribute to the conservation and restoration of the rainforest and the promotion of local industries.
- Kupuas seeds Although the pulp of Kupuas seeds is used for food by the indigenous people, although small, the fruits of Kupuas have large and large amounts of seeds as described above, and the weight of seeds is approximately 17- Despite reaching 18%, Kupuas seeds are usually disposed of by landfill. If a valuable and effective use of these seeds can be found, raising the value of the cupuas tree will increase the cultivation of the cupuas tree and prevent the deforestation of the rainforest.
- the present inventors have conducted intensive studies on the effective use of currently almost worthless cupuas seeds and found that the seeds of cupuas contain a large amount of low-melting high-quality oils and fats.
- the seeds of Kupuas are collected and washed, for example, by washing, fermentation (which may be washed before fermentation), drying, roasting, shelling by specific treatment, grinding and pressing. It has been found that by providing each step, for example, a crude or purified cupuas oil or fat useful for the production of the health food, medicine, or cosmetics of the present invention can be industrially advantageously produced.
- the cupuas in the present invention may be not only a naturally occurring cupuas but also a variant thereof.
- the fat or oil obtained from such a Kupuas variety is the Kupuas fat or oil in the present invention.
- the present inventors have found that the obtained refined cupuas fat has a melting point of 29 to 32 V, which is close to body temperature, has a unique fatty acid composition, and makes use of such characteristics of the refined cupuas fat.
- additives such as sugar, powdered milk, vegetable oils (palm oil, coconut oil, rapeseed oil, etc.) may be added to kupuas fats and oils to obtain chocolate-like confectionery having excellent flavor and taste. It was also found that the quality of these processed foods can be improved by adding an appropriate amount of refined cupuas fat to processed foods such as margarine and whipped cream. Since crude cupuas fats have the same utility as refined cupuas products, crude cupuas fats alone or in combination with refined cupuas fats can be used in various fields as a raw material for fats and oils like refined cupuas. it can.
- the present inventors have further conducted intensive studies on cupuas fats and chocolate-like confections produced therefrom.As a result, when producing chocolate-like confections using cupuas fats and oils, lecithin was further added to increase the viscosity of the cupuas fats and oils. Lowers the workability and gives the chocolate-like confectionery a smooth, tongue-like flavor; low melting point of cupuas fat; handling of cupuas fat and chocolate-like confectionery depending on the region or temperature In such a case, it was found that in such a case, adding cocoa butter to the cupuas oil or fat or chocolate-like confectionery as a melting point modifier solves such a problem.
- the present inventors have studied a first step in which cupuas fats and oils are used to ferment the cupuas seeds to obtain cupuas beans, roasting the cupuas beans, threshing and collecting endosperm, and grinding this to obtain crude cupuas. It has been found that the production can be carried out industrially by a production method comprising a second step of obtaining the crude cupuas fat and, if desired, a third step of squeezing the crude cupuas fat to obtain a purified cupuas.
- the inventors of the present invention have repeated studies on a more industrially advantageous method for producing cupuas fats and oils.
- the cocoa beans after fermentation are subjected to conventional hot air roasting.
- Roasting can be easily peeled off by roasting with a roasting machine or an open-fire roasting machine, and endosperm can be easily collected.However, collecting endosperm from cupuas seeds is as easy as cocoa beans. It was found that it was not.
- the hull of the cupuas seed after fermentation is different from the hull of cocoa beans, but it is elastic but thick and hard, and unlike cocoa beans, the hull does not come off easily even when roasted.
- the endosperm and the hull are separated by mechanical means such as a crusher and crushed, but the endosperm sticks to the hull at a high rate, and the yield of endosperm alone is low. Endosperm with an attached hull is not good for food because the hull is sour and the tongue is bad.
- the hull with the endosperm attached is crushed by the above-mentioned mechanical means, the endosperm, the hull with the endosperm are separated from the hull with the endosperm, and the hull with the endosperm is crushed by the mechanical means and repeated. Therefore, even if an attempt is made to obtain endosperm at a high yield, the yield is as low as about 40%, which makes the operation complicated and time-consuming.
- the present inventors have found that, in the case of cupuas seed, unlike the case of cocoa beans, a large amount of oil exists between the endosperm and the hull, and this oil adheres the endosperm to the hull, and the endosperm is And found it difficult to separate.
- the present inventors have conducted intensive studies to solve this problem, and as a result, unexpectedly, after bringing the cupuas beans into contact with high-temperature water or heated steam, a cut was made in the outer skin of the cupuas beans, It has been found that the above problems can be solved by removing the endosperm or removing the outer skin from the part, and that this operation can produce Kupuas oil more advantageously industrially.
- cupuas fat composition comprising cupuas fat and lecithin or Z and cocoa butter
- a health food roro characterized by containing the crude cupuas fat or oil and Z and the purified cupuas fat and lecithin or Z and cocoa butter according to the above (7) or (8).
- the fruits collected from the cupuas tree are drupes, with an average weight of about 1 kg, as described above, of which the flesh accounts for almost 40%, and the content of pectin and cuenic acid is low. It is expensive and delicious, and is therefore served directly to raw foods, and is also suitable for use as a raw material in the manufacture of processed foods such as juice, ice cream, jelly, and yogurt. By installing the production equipment, the collection and collection of by-produced seeds can be made extremely easy and sanitary.
- cupuas seed thus collected and sorted can be subjected to, for example, the following kupasu production process starting from the following fermentation to obtain a crude cupuasu oil or fat or even a purified cupuasu oil.
- Kupuas seeds collected in the Kupuas seed production area are fermented naturally by bacteria attached to the Kupuas seeds at the time of collection, or used for fermentation of cocoa beans.
- Bacterial species may be used. That is, preferably, the cupuas seeds are rinsed with water as desired, and then stored in a sealable wooden or plastic box of an appropriate size, and if sealed, the attached yeast grows spontaneously. ⁇ The fermentation starts. The fermentation usually proceeds for 5 to 7 days, but the polysaccharides contained in the fibrous pulp around the Kupuas seeds are decomposed into alcohol by the alcohol fermentation, and acetic acid is generated by the acetic acid fermentation.
- the Kupuas seed that has passed through the fermentation step is then preferably subjected to a drying step.
- the cupuas seeds are spread on an appropriate mat and are subjected to sun drying or forced drying under heating, and dried until the water content is reduced from about 55% to almost 6% or less, and thus stored. It is ready to be stored, thus obtaining cupuas beans.
- the cupuas beans are preferably subjected to a cleaning and purifying step, for example, to remove dirt and dust attached during drying. They are then filled into bags of appropriate size, such as jute or hemp, and stored and transported until used in the cupuas oil and fat production process.
- cupuas beans pebbles, metals, dust, dust, etc. mixed in fermented and dried cupuas seeds, as well as contaminants such as flat beans and double beans, are screened with a sieve device, electromagnet, compressed air, and small The dust is removed using an appropriate combination of dust removers. Fermentation process, fermentation, drying process or fermentation, drying, cleaning Kupuas seeds that have completed the purification process are also referred to as cupuas beans. Note that the cleaning and purification process may be performed before the fermentation process.
- cupuas beans are then roasted in the roasting process, usually using a hot air roaster or an open flame roaster.
- the hot-air roaster or the direct-fired roaster may be a known one, for example, a roasting machine for coffee beans. Roasting is carried out by heating cupuas beans at a temperature of usually about 130 to 150 for about 20 to 30 minutes, although it cannot be said unconditionally. Once roasted, cupuas beans facilitate the separation of the fibrous shell and endosperm in the subsequent threshing process.
- the threshing treatment by hot air or open flame not only makes the threshing treatment easier, but also makes the treated cupuas beans more excellent in flavor.
- Threshing is carried out by removing the outer skin from roasted cupuas beans. Normally, roasted cupuas beans are crushed, for example, in a crusher, and then, for example, sieved to remove the fibrous shell (skin), thereby obtaining endosperm separately. The crusher treatment and the sieving treatment may be repeated as appropriate until the hull of the endosperm is less than about 5% by weight.
- the endosperm thus obtained is subjected to a grinding treatment to produce a crude cupuas fat.
- the thus obtained cupuas soybean endosperm is put into a mill and usually subjected to a two-stage grinding treatment to obtain a crude cupuas fat. That is, the first stage involves grinding through a blade mill to an average particle size of about 150 microns, and the second stage involves grinding using a pole mill to an average particle size of about 75 microns.
- a grinding treatment about 54 to 59% of fats and oils contained in the cupuas endosperm are dissolved by frictional heat, resulting in a paste or a liquid or oil.
- a purified cupuas is obtained.
- the obtained crude Kupuas fat is subjected to a squeezing treatment using, for example, a hydraulic press to obtain a purified Kupuasu fat.
- the refined cupuas fat is filtered under pressure.
- the refined cupuas fat is filtered in a liquid state under pressure, and is liquid at about 40 or more under normal pressure, but becomes solid when the temperature is cooled. Therefore, refined cupuas fat is separated and obtained in liquid or solid form.
- Method A the outer skin is softened and boiled before roasting the cupuas beans obtained by fermentation and drying, and then the endosperm is taken out. You may roast. That is, crude Kupuas fat and refined Kupuasu may be produced according to the following process diagram (sometimes abbreviated as Method B). In this case, the yield of the cupuas oil and fat is surprisingly improved by about 30% as compared with the case according to the first process chart. Cupuas seed fermentation
- Contacting the cupuas with hot water or heated steam is preferably carried out by boiling the cupuas in water.
- the boil treatment may be performed according to a means known per se, and may be performed under normal pressure or under pressure.
- the fermented and dried cupuas beans are boiled in boiling water at normal pressure for about 5 to 30 minutes, preferably for about 10 to 20 minutes.
- the boiled beans are placed on a colander, for example, to drain the water.
- a heating steam treatment may be performed.
- the heating water vapor treatment may be performed by a known means, may be performed under normal pressure, or may be performed under pressure.
- the temperature is usually 100 Ot: or more, preferably about 100 to 200 ° C.
- a cut is usually made in the epidermis while the epidermis is soft while the epidermis is cut by mechanical means such as a cutter or knife.
- the removed endosperm is dried using a dryer, for example, usually until the water content is about 6% by weight or less, and the endosperm is roasted by the above-mentioned means until the water content is about 2% by weight or less, for example, a grinder.
- the endosperm is ground using, a crude cupuas is obtained, and this is squeezed to produce a purified cupas.
- the particles After adding a surfactant such as lecithin and, if desired, a fragrance, etc. to the cupuas fat and oil, and mixing well, the particles are finely passed through between rolls, and further kneaded with a kneader at about 40 to 45 to obtain a kneaded material.
- a surfactant such as lecithin and, if desired, a fragrance, etc.
- Cupuas fat is used when producing confectionery like confectionery using refined cupuas fat or a mixture of crude cupuas fat and refined cupuas fat having a lower melting point than cacao batata used for chocolate production. If it is desired to increase the softening point of the cocoa-like confectionery, a portion of the cupuas fat may be replaced with cacao butter. In such a case, the compounding ratio of the cupuas fat and the power chao butter is about 97: 3 to 60:40 by weight.
- a vegetable oil may be added to the above kneaded material in addition to milk powder, sugar, and a surfactant. Such vegetable oils include palm oil, coconut oil, rapeseed oil and the like. One or more of these additives may be blended.
- a preferred example of a kneaded product containing such an additive is as follows: 100 to 100 parts by weight of the kneaded product, crude Kupuas: 5 to 90 parts by weight, more preferably 10 to 80 parts by weight, purified Kupuas: 10 to 50 parts by weight, more preferably 20 to 40 parts by weight, sugar: 15 to 60 parts by weight, more preferably 20 to 50 parts by weight, lecithin: 0.01 to 1 part by weight , More preferably 0.2 to 0.6 parts by weight.
- a part of the cocoa butter may be replaced by cupuas fat.
- Seeds are collected from cupuas grown on a plantation located near Manaus, a city in the Brazilian Amazon basin, in a fermenter with pulp attached.
- the fermented and dried cupuas seeds are cleaned by removing foreign substances with an electromagnet and removing dust with compressed air, and then put into a continuous roasting machine for 130 to 150 ⁇ . Roasted for about 20 to 30 minutes with hot air. This reduced the water content of the Kupuas seeds to almost 2% and at the same time gave them aromatic flavor.
- the roasted Kupuas seeds were sieved to remove dust and cracked beans, then peeled off by using a crusher, and then sieved with an 80 mesh sieve to obtain Kupuas endosperm. The sieved residue was returned to the first sieving step and crushed again.
- the obtained cupuas endosperm is subjected to primary pulverization by a blade mill and then po po.
- a two-stage pulverization treatment by a secondary pulverization treatment with a mill or a one-stage pulverization treatment to be applied to a pulverizer, the average particle diameter was reduced to 75 ⁇ m or less to make the liquid, and thus a crude cupuas fat was obtained.
- the crude oil was further subjected to a hydraulic filter press to obtain a refined cupuas oil. Representative physical property values of the obtained purified cupuas oil and fat are shown in the above Test Examples.
- Example 2 Production of Chocolate-like Confectionery (Kupuas Chocolate): Three types of Western confectionery were produced using the crude kupuas fat and the purified kupuas oil obtained in Example 1 described above according to the following formula.
- a predetermined amount of each of the above-mentioned raw material components is weighed and put into a mixer, and mixed at different temperatures for 10 to 20 minutes at a temperature of 40 to 45 ° C. for 10 to 20 minutes, refined, and kneaded. , And then cooled to 10 to 15 to obtain each chocolate-like confectionery (cupuas chocolate) product.
- These products were not inferior to conventional chocolate-based pastries in terms of quality, such as flavor and taste.
- the fermented and dried cupuas beans are boiled in boiling water for about 10 to 20 minutes. Put the boiled beans on top and drain. While the outer skin of the cupuas bean is soft, make a cut at once and remove the endosperm. The removed endosperm is dried using a dryer until the water content is 6% by weight or less, and then roasted in a hot air roaster until the water content is about 2% by weight or less. Grind. Thus, a crude cupuas fat is obtained.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU75602/00A AU7560200A (en) | 1999-10-07 | 2000-10-10 | Fat originating in cupuassu seed, process for producing the same and use thereof |
EP00964765A EP1219698A4 (en) | 1999-10-07 | 2000-10-10 | FAT DERIVED FROM CUPUASSUS SEEDS, METHOD FOR PRODUCING THE SAME AND THE USE THEREOF |
Applications Claiming Priority (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP11/287077 | 1999-10-07 | ||
JP28707799 | 1999-10-07 | ||
JP11/328944 | 1999-11-19 | ||
JP32894499 | 1999-11-19 | ||
JP11/357584 | 1999-12-16 | ||
JP35758499 | 1999-12-16 | ||
JP2000104297 | 2000-04-06 | ||
JP2000/104297 | 2000-04-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2001025377A1 true WO2001025377A1 (fr) | 2001-04-12 |
Family
ID=27479436
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2000/007039 WO2001025377A1 (fr) | 1999-10-07 | 2000-10-10 | Matiere grasse issue de graines de cupuassu, procede de production et techniques d'utilisation |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP1219698A4 (ja) |
AU (1) | AU7560200A (ja) |
WO (1) | WO2001025377A1 (ja) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU2009201515B2 (en) * | 2008-05-14 | 2011-05-19 | Unilever Plc | Frozen confectionery products |
US11806352B2 (en) | 2010-05-19 | 2023-11-07 | Upfield Europe B.V. | Theobromine for increasing HDL-cholesterol |
EP2764860A1 (en) | 2013-02-06 | 2014-08-13 | Basf Sa | Cupuassu fatty acid amidoamines and their derivatives |
AU2014216287A1 (en) * | 2013-02-15 | 2015-08-20 | Mars, Incorporated | Anaerobic fermentation of seeds of fruit |
WO2019037844A1 (en) * | 2017-08-23 | 2019-02-28 | Symrise Ag | NOVEL NATURAL BUTTER COMPOSITIONS AND USES THEREOF |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03146593A (ja) * | 1989-10-31 | 1991-06-21 | Ebara Corp | パーム油製造装置 |
JPH06327407A (ja) * | 1993-05-21 | 1994-11-29 | Kanegafuchi Chem Ind Co Ltd | 口融けの良いチョコレート類 |
JPH07163295A (ja) * | 1993-12-13 | 1995-06-27 | Fuji Oil Co Ltd | チョコレート |
JPH08168343A (ja) * | 1994-12-16 | 1996-07-02 | Meiji Seika Kaisha Ltd | チョコレート被覆冷菓およびその製造方法 |
US5629040A (en) * | 1993-11-10 | 1997-05-13 | Lotte Co., Ltd. | Low calorie chocolate |
-
2000
- 2000-10-10 WO PCT/JP2000/007039 patent/WO2001025377A1/ja not_active Application Discontinuation
- 2000-10-10 AU AU75602/00A patent/AU7560200A/en not_active Abandoned
- 2000-10-10 EP EP00964765A patent/EP1219698A4/en not_active Withdrawn
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03146593A (ja) * | 1989-10-31 | 1991-06-21 | Ebara Corp | パーム油製造装置 |
JPH06327407A (ja) * | 1993-05-21 | 1994-11-29 | Kanegafuchi Chem Ind Co Ltd | 口融けの良いチョコレート類 |
US5629040A (en) * | 1993-11-10 | 1997-05-13 | Lotte Co., Ltd. | Low calorie chocolate |
JPH07163295A (ja) * | 1993-12-13 | 1995-06-27 | Fuji Oil Co Ltd | チョコレート |
JPH08168343A (ja) * | 1994-12-16 | 1996-07-02 | Meiji Seika Kaisha Ltd | チョコレート被覆冷菓およびその製造方法 |
Non-Patent Citations (3)
Title |
---|
OSAMU SHIMIZU: "Amazon peculiar fruit tree: Cupuacu", NORINGYO KYORYOKU SENMONKA TSUSHIN, vol. 19, no. 1, 1998, pages 1 - 23, XP002935132 * |
See also references of EP1219698A4 * |
THOMSCHKE H. ET AL.: "Kontinuierliches Verfahren zum Abpressen von geroesteten (a method for squeezing continuously roasted cacao beans)", KAKAO ZUCKER, vol. 28, no. 11, 1976, pages 254 - 256, 258, XP002935133 * |
Also Published As
Publication number | Publication date |
---|---|
AU7560200A (en) | 2001-05-10 |
EP1219698A1 (en) | 2002-07-03 |
EP1219698A4 (en) | 2004-09-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Henrietta et al. | Coconut tree (Cocos nucifera) products: A review of global cultivation and its benefits | |
CN104663996B (zh) | 一种咖啡替代物及其制备方法 | |
CN103030705A (zh) | 一种亚麻籽综合加工方法 | |
KR101769004B1 (ko) | 들깨를 이용하여 제조된 들깨 버터 및 이의 제조방법 | |
CN103351943A (zh) | 一种烹调芝麻油制备工艺 | |
WO2007023800A1 (ja) | 食品 | |
KR101476110B1 (ko) | 통알현미 및 현미조각 함유 떡 조성물의 제조방법 및 그로부터 수득되는 떡 조성물 | |
WO2001025377A1 (fr) | Matiere grasse issue de graines de cupuassu, procede de production et techniques d'utilisation | |
KR101853848B1 (ko) | 참외 주박 소금 제조방법 및 그 참외 주박 소금 | |
CN102715335B (zh) | 一种腐婢酥糖 | |
Batu et al. | The place of sesame and tahini in Turkish gastronomy | |
JP6947325B2 (ja) | ココア代替物 | |
KR101691483B1 (ko) | 효모수 발아 곡물을 포함하는 호박과자 제조방법 | |
KR102095304B1 (ko) | 초콜릿 제조 방법 및 이를 통해 제조된 초콜릿 | |
KR102326532B1 (ko) | 올리브 고구마 양갱의 제조방법 | |
JP2004189759A (ja) | クプアス種子由来の油脂、その製造方法及びその用途 | |
JP2001348593A (ja) | クプアス種子由来の油脂、その製造方法及びその用途 | |
JP5815083B2 (ja) | 黒ボク土を用いて栽培した大麦の葉及び/又は茎 | |
Suma et al. | Scope of Entrepreneurial Developments in Cocoa Processing | |
CN1543871A (zh) | 一种麻籽豆腐的制作方法 | |
KR101263653B1 (ko) | 백련이 함유된 아이스크림의 제조방법 및 이에 의해 제조된 아이스크림 | |
KR20090011283A (ko) | 사과꽃술의 제조방법 | |
KR102581337B1 (ko) | 한약발효액이 함유된 수치용액을 이용한 야채퓌레의 제조방법 | |
KR102358930B1 (ko) | 사과 농축액을 이용한 참기름 제조방법 | |
KR102503974B1 (ko) | 고추냉이를 함유하는 초콜릿의 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Kind code of ref document: A1 Designated state(s): AE AG AL AM AU AZ BA BB BG BR BY BZ CA CN CR CU CZ DM DZ EE GD GE HR HU ID IL IN IS KG KR KZ LC LK LR LT LV MA MD MG MK MN MX NO NZ PL RO RU SG SI SK TJ TM TR TT UA US UZ VN YU ZA |
|
AL | Designated countries for regional patents |
Kind code of ref document: A1 Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH CY DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN GW ML MR NE SN TD TG |
|
DFPE | Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101) | ||
121 | Ep: the epo has been informed by wipo that ep was designated in this application | ||
WWE | Wipo information: entry into national phase |
Ref document number: 2000964765 Country of ref document: EP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 10089640 Country of ref document: US |
|
WWP | Wipo information: published in national office |
Ref document number: 2000964765 Country of ref document: EP |
|
WWW | Wipo information: withdrawn in national office |
Ref document number: 2000964765 Country of ref document: EP |