WO2002081606A1 - Matiere grasse extraite de la graine de cupua, methode de production et utilisation - Google Patents

Matiere grasse extraite de la graine de cupua, methode de production et utilisation Download PDF

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Publication number
WO2002081606A1
WO2002081606A1 PCT/JP2002/003472 JP0203472W WO02081606A1 WO 2002081606 A1 WO2002081606 A1 WO 2002081606A1 JP 0203472 W JP0203472 W JP 0203472W WO 02081606 A1 WO02081606 A1 WO 02081606A1
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WIPO (PCT)
Prior art keywords
cupuas
fat
kupuas
crude
oil
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PCT/JP2002/003472
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English (en)
Japanese (ja)
Inventor
Makoto Nagasawa
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Cupuacu International, Inc.
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Publication of WO2002081606A1 publication Critical patent/WO2002081606A1/fr

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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
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • A23G1/34—Cocoa 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
    • A23G1/32—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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/04—Drugs for disorders of the alimentary tract or the digestive system for ulcers, gastritis or reflux esophagitis, e.g. antacids, inhibitors of acid secretion, mucosal protectants
    • 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

Definitions

  • the present invention relates to a cupuas oil product such as a health food such as a chocolate-like confection, which contains a cupuas oil derived from cupuacu (Cupuacu-Theobroma grandfi florum (Wi1 derow ex Sprengel) Schumann).
  • Cupuacu is the common name of Theobroma grandf iflorum (Wi1 l derow ex Sprenge l) Schumann and is a tropical plant belonging to the genus Theobroma of the family Stercul i aceae. This family includes almost 50 genera and 75 species of trees (including arboreal and shrub), of which almost all species are tropical.
  • the genus Theobroma is broadly classified into six subgenus, Androretalum, Glossos talum, Oreanthes> Telmatocarpus, and Theobroma, and is further classified into 22 species.
  • Kupuas is a cultivar of the sub-genus Glososore t alum, a tree species belonging to Theobromas, and is currently grown natively or on a very small scale in the Amazon River basin in South America. In addition to being used by local residents, the flesh is processed into juice, nectar, jelly, sorbet, ice cream, yogurt, etc., on a small scale.
  • the tree is an evergreen shrub that is well adapted to 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 the 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 Kupuas tree is a shrub that is native to the Amazon and highly shade-adapted as described above, that is, it has a high symbiotic ability with other tree species in the tropical rainforest, and for example, planting eucalyptus and palm trees suitable for greening
  • agroforestry is particularly suitable for planting trees to restore the revegetation of the degraded rainforest, and we believe that it can greatly contribute to the preservation and restoration of rainforests and the promotion of local industries.
  • Kupuas seeds Although the pulp of Kupuas seeds is used by small indigenous people for small-scale consumption, the fruits of Kupuas have large and large amounts of seeds as described above, and the weight of the seeds is approximately 17- Despite reaching 18%, Kupuas seeds are usually disposed of by landfill. If a valuable and effective use of the Kupuas seeds is found, the value of the Kupuas tree will increase, which will increase the cultivation of the Kupuas 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 the cupuas are collected, which are, for example, washed, fermented (may be washed before fermentation), dried, roasted by a specific treatment, unhulled by a specific treatment, and crushed. It has been found that, for example, crude or refined cupuas oils and fats useful for the production of health foods, medicaments, and cosmetics of the present invention can be industrially advantageously produced by subjecting them to each step such as squeezing and pressing.
  • cupace in the present invention may be not only a naturally occurring cupath but also a variant thereof. That is, any of the varieties of cupuas obtained by crossing a cupuas with another plant or by genetic processing of a cupuas can be any of the cupuas according to the present invention as long as the following crude cupuas or purified cupuas fat can be produced therefrom.
  • the fat or oil obtained from such a Kupuas variety is the cupuas fat or oil in the present invention.
  • the present inventors have obtained the purified cupuas fat, melting point is 29 to 32 t:
  • refined cupuas fat can be used as required for refined cupuas fat, for example, sugar, powdered milk, vegetable oil (palm oil, coconut oil, nayu oil, etc.)
  • vegetable oil can be used to obtain chocolate-like confectionery that has excellent flavor and taste, and to mix processed foods such as margarine and whipped cream with an appropriate amount of refined cupuas fats and oils.
  • the first characteristic of crude or purified cupuas fat is that it does not substantially contain physiologically active substances having a strong stimulating arousal effect, such as caffeine and theopromin, and has a human body temperature of 29 to 33 with a melting point of 29 to 33. Its melting characteristics are extremely sharp, exhibit supercooling properties, accompany volume shrinkage upon solidification, and exhibit a polycrystalline form.
  • the typical physicochemical properties and fatty acid composition are as shown below, and the content of arachidic acid is about 9 times or more and the content of oleic acid and linoleic acid is about 1.3 times that of cocoa butter. It can be seen that the ratio of saturated fatty acids / unsaturated fatty acids is high and is therefore between 1.0 and 1.1.
  • cupuas fat is useful as a health food that contributes to prevention of lifestyle-related diseases and maintenance of health, since it is less susceptible to oxidation by water and has the same activity of lowering cholesterol and neutral fat in blood. According to the present invention, a chocolate-like confection can be produced using the cupuas fat as described above.
  • cocoa butter which is a raw material for chocolate
  • cocoa butter does not substantially contain stimulants such as caffeine and theopromine.
  • foods such as chocolate-like confections using cupuas fat are less than thiocholate. Are also preferred over health.
  • chocolate contains stimulants, stimulants or stimulants such as caffeine and theopromine
  • Coffee-like confections made using cupuas seed-derived fats and oils instead of cocoa butter have a similar taste and flavor to thiocholate, so pregnant women can use chocolate-like confections (kupuas chocolates) made from cupuas fats and oils.
  • kupuas chocolates chocolate-like confections
  • Milk chocolate has the problem of lactose allergy. Milk contains lactose, and eating milk and milk-containing milk chocolate, for example, produces hives and allergies that cause diarrhea.
  • Cupuas chocolate has a mild flavor, similar to milk chocolate, without the need to actively add milk to produce it. Therefore, eating chocolate-like confections made from kupuas fats helps maintain or improve health over eating chocolate. This is also a new discovery of the present inventors.
  • the present inventors have further conducted intensive studies on cupuas oils and fats and tychocholate-like confections produced therefrom. Workability is improved, and the chocolate-like confectionery produced has a smooth tongue-like flavor, and the melting point of cupuas fat is low. In such a case, if cocoa butter is blended with cupuas oil or fat or chocolate-like confectionery as a melting point modifier, such problems can be solved. discovered.
  • the present inventors have studied a first step in which Kupuas oil or fat is fermented with Kupuas seeds to obtain Kupuas beans, roasting Kupuas beans, threshing and collecting endosperm, and grinding this to obtain crude Kupuas. It has been found that the production can be carried out industrially by a production method including a second step of obtaining a purified cupuas by pressing a crude cupuas fat and oil, if desired, and a purified step.
  • the inventors of the present invention have repeated studies on a more industrially advantageous method for producing cupuas fats and oils.
  • the cacao beans after fermentation are used in a hot air roasting machine or a direct fire roasting machine. It was found that roasting in a roasting machine easily peels the hull and allows easy collection of endosperm, but it is not as easy as in cocoa beans to collect endosperm from cupuas seeds.
  • 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 or the like, but the endosperm adheres to the hull at a high rate, and the yield of endosperm alone is low. Because the outer skin is sour and the tongue feels bad, endosperm with a hull is not good for food.
  • the hull with the endosperm is crushed by the above mechanical means, the endosperm, the hull and the hull with the endosperm are separated, and the hull with the endosperm is crushed by the mechanical means and repeated.
  • the yield is as low as about 40%, and the operation becomes complicated and takes time.
  • 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 and the hull, and the endosperm is We found that it was difficult to separate.
  • fermented cupuas seeds i.e., cupuas beans
  • Roasting cupuas beans using coconut oil causes unexpected separation of endosperm from hull It has been found that the above-mentioned problems can be solved.
  • the present inventors unexpectedly contacted the cupuas beans with high-temperature water or heated water steam, then cut the outer skin of the cupuas beans and removed the endosperm from the cuts or removed the outer skin.
  • the problem was solved, and it was found that this operation enables industrially more advantageous production of cupuas fats and oils. That is, the present invention
  • a healthy diet characterized by containing the crude cupuas fat or oil according to the above (1) or (2) and the purified cupuas fat and lecithin or cacao butter;
  • the health food according to the above (3) further comprising at least one selected from the group consisting of sugar, powdered milk, palm oil, coconut oil, and pine oil.
  • the health food according to the above (3) or (4) which is a chocolate-like confection or a chocolate substitute,
  • the crude Kupuas fat is separated from the refined Kupuas fat by pressure treatment.
  • Fig. 1 shows a typical production process of Kupuas fat by Method A.
  • Fig. 2 shows the production process of crude Kupuas fat and refined Kupuasu fat by Method B.
  • FIG. 3 shows a preferred embodiment of the present invention according to the C method. BEST MODE FOR CARRYING OUT THE INVENTION
  • Fig. 1 shows a typical production process of Kupuas oil and fat.
  • the fruits collected from the Kupuas tree are drupes, with an average weight of about 1 kg as described above, of which the pulp accounts for almost 40%, and the content of pectin and cuenic acid. It is high in taste and delicious, so it can be served as it is, and is suitable for use as a raw material in the production of processed foods such as juice, ice cream, jelly, and yogurt. By collecting them, 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 kupuasu production process starting from the following fermentation and drying to obtain a crude kupuas fat or a refined kupuas fat.
  • the seeds are stored in a sealable wooden or plastic box of an appropriate size, and if sealed, the attached yeast grows naturally and ferment. Starts. ⁇ The fermentation proceeds for 5-7 days, Instead, the polysaccharides contained in the fibrous pulp are decomposed into alcohol by the alcohol fermentation, and acetic acid is generated by the acetic acid fermentation.
  • the Kupuas seeds that have passed through the fermentation process are then spread on appropriate mats and subjected to solar drying or forced drying under heating to dry the water content from about 55% to almost 6% or less. Thus, storage and storage are possible.
  • Kupuasu seeds after fermentation are removed, for example, by sifting 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 production process.
  • pebbles, metals, garbage, dust, etc. mixed in fermented and dried cupuas seeds, as well as contaminants such as flat beans and double beans, are screened with a filtration device, an electromagnet, compressed air, or the like. It is removed by using a small dust collector in combination as appropriate.
  • Kupuas seeds that have completed the purification process are also referred to as Kupuas beans.
  • the cleaning and purifying step may be performed before the fermentation step.
  • the purified Kupuas seeds (Kupuas beans) are roasted in the roasting process, and as a result, the water content of the Kupuas seeds is reduced from almost 6% to 2%, and the subsequent shelling process Facilitates the separation of the fibrous outer shell and endosperm.
  • the temperature of the cupuas seeds is raised to a high temperature of about 130 to 150 using a hot-air or direct-fired roasting machine commonly used for roasting coffee, cocoa, and the like. Performed by holding for 30 minutes.
  • the roasted Kupuas seeds are crushed in a crusher, and then sieved to remove the fibrous shell (skin) to separate and obtain endosperm.
  • the crusher treatment and the sieving treatment are repeated as appropriate until the outer skin becomes about 5% by weight or less.
  • the thus obtained cupuas seed endosperm is poured into a mill and usually subjected to a two-stage grinding treatment to obtain a crude cupuas fat. In the first stage, the average particle size is 150 micron through a blade mill. In the second stage, it is ground by a ball mill to an average particle size of about 75 microns.
  • cupuas oils and fats are also produced by fermenting and drying cupuas seeds, pulverizing under pressure without removing the outer shell (skin), and filtering under pressure. .
  • the fat content of the crude or purified cupuas fat is about 40 to 65% by weight.
  • Method A the outer skin is softened and boiled before the roasting of the cupuas beans obtained by fermentation and drying, so that the endosperm is taken out, and then the endosperm is taken out.
  • You may roast. That is, a crude cupuas fat and oil and a purified cupuas may be produced according to the process diagram shown in FIG. 2 (sometimes abbreviated as method B).
  • 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.
  • the processes of “fermentation”, “drying”, “roasting”, “threshing”, “milling” and “pressing” in Method B may be performed in the same manner as the corresponding processes in Method A.
  • the “roasting” treatment in the method B may be roasting using a far-infrared ray device described below, but may be roasting treatment using a hot-air roasting machine or a direct-fired roasting machine. Roasting and open fire roasting may be performed similarly to roasting cocoa beans. Contacting the cupuas with hot water or steam is preferably done by boiling the cupuas in water. A preferred embodiment in this case is described below.
  • the boil treatment may be performed according to a means known per se, and may be performed under normal pressure or under pressure.
  • fermented and dried cupuas beans are boiled in boiling water for about 5 to 30 minutes under normal pressure, preferably for about 10 to 20 minutes.
  • the filled beans are placed on a colander, for example, to drain the water.
  • a heating steam treatment may be performed.
  • the heating steam treatment may be performed by a method known per se, may be performed under normal pressure, or may be performed under pressure.
  • the temperature is usually about 100 or more, preferably about 100: to about 200.
  • a cut is usually made in the epidermis while the epidermis is soft, for example, using a mechanical means such as a cutlery or a knife.
  • the removed endosperm is dried using, for example, a dryer, 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 pressed to produce a purified cupuas. Further, a preferred embodiment of the present invention is shown in FIG. 3 (abbreviated as method C).
  • Cupuas beans are roasted using a far-infrared ray device in the roasting process.
  • the far-infrared device may be any device that can irradiate far-infrared rays and roast cupuas beans.
  • the wavelength of far-infrared rays is preferably about 1 to 100, preferably about 4 to 50 m, and the number of units of the apparatus depends on the throughput of cupuas beans. Although it cannot be said unconditionally because it is greatly different, usually about 1,000 to 10,000 is sufficient.
  • the infrared source ceramic is preferably used as the heat source.
  • the temperature of the surface of the heat source is about 300 to 40 Ot, more preferably about 360 to 380, and the temperature of the cupuas beans at the time of irradiation with far infrared rays is about 100 to 15 Preferably, it is about 110 to 120.
  • the average distance between the far-infrared ray source and the cup beans is preferably about 5 to 15 cm.
  • the far-infrared irradiation time also depends on the amount of processing ⁇ Kupuas bean. Therefore, it is not possible to say unconditionally.
  • the irradiation time in such a case is usually about 5 to 30 minutes.
  • the cupuas beans are put into a hopper, from which they are fed, for example using a vibrator, preferably on a mesh conveyor.
  • the cupus beans on the mesh conveyor travel at a constant speed toward the far-infrared heater.
  • the mesh conveyor preferably oscillates in the traveling direction, its vertical direction and the vertical direction at least during the irradiation of far-infrared rays, and one or more grains of the cupuas beans on the mesh conveyor rotate slowly and distant. Be able to receive infrared rays evenly.
  • the fibrous outer shell (skin) and endosperm are separated from the endosperm in the subsequent threshing process in the case of roasting using a hot air roasting device or an open flame roasting device. It is much easier than.
  • the use of the far-infrared roasting process not only makes the threshing process easier than the roasting process using hot air or direct heat, and also allows the processed cupuas beans to have a better flavor. Become.
  • Threshing is carried out by removing the outer skin from roasted Kupuas beans.
  • roasted cupuas beans are crushed, for example, by using a crusher, and then, for example, sieved to remove the fibrous shell (skin), thereby separating and obtaining endosperm.
  • the crusher treatment and the sieving treatment may be repeated as appropriate until the hull of the endosperm is reduced to about 5% by weight or less.
  • far-infrared roasted cupuas beans The frequency of the above-mentioned repetition is remarkably reduced as compared with the case of using hot-air roasting or direct-fire roasting cupuas beans. This is a significantly different phenomenon from cocoa beans.
  • 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 step is grinding through a blade mill to an average particle size of about 150 microns, and then the second step is grinding treatment by a ball mill to an average particle diameter of about 75 microns.
  • the first step is grinding through a blade mill to an average particle size of about 150 microns
  • the second step is grinding treatment by a ball mill to an average particle diameter of about 75 microns.
  • about 54 to 59% of fats and oils contained in the cupuas endosperm are dissolved by frictional heat, resulting in the formation of a paste, liquid or oil.
  • a refined cupuas is obtained.
  • the obtained crude Kupuas fat is subjected to squeezing treatment using, for example, an oil 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 4 Ot: or more under normal pressure, but becomes solid when the temperature is cooled. Therefore, the purified cupuas fat is separated and obtained in a liquid or solid state.
  • the crude cupuas fat is subjected to a squeezing treatment step, the crude cupuas fat is separated into a cake containing the purified cupuas fat and fiber.
  • the powder obtained by grinding this cake can be enjoyed as a fragrant drink, similar to cocoa.
  • Cupuas fat has a melting point higher than that of cocoa butter used in the production of tiyocholate.
  • a refined cupuas fat or a mixture of a crude cupuas fat and a refined cupuas fat with a low level of citrus-like confectionery when it is desired to increase the softening point of the thiocholate-like confection, May be replaced with cocoa butter.
  • the mixing ratio of the cupuas oil and fat to the cocoa butter is about 97: 3 to 60:40 by weight.
  • vegetable oil may be added to the above kneaded material in addition to milk powder, sugar and surfactant.
  • 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 in which such an additive is blended 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 Parts, more preferably 0.2 to 0.6 parts by weight.
  • cocoa butter When chocolate is produced from cocoa butter, a part of the cocoa butter may be replaced by cupuas fat.
  • the above kneaded material or a mixture thereof with puffs or nuts may be mixed and filled in a mold to produce a cupuas chocolate confectionery.
  • cream, nuts, biscuits, liqueurs, and the like are poured and filled into the cooled cupuas oil chocolate shell, and the lid is obtained, whereby a shellkua fat oil chocolate can be obtained.
  • (Saturated fatty acid / unsaturated fatty acid weight ratio) 1.121 1.754 The above numerical values can vary depending on the production area of the cupuas tree, cultivation conditions, and the like.
  • the weight ratio of saturated fatty acids to unsaturated fatty acids can vary from about 0.8 to 1.4.
  • the index of refraction can also exceed the range of 1.456 to 1.485 and vary within the range of 1.3 to 1.5.
  • refined cupuas fat can be mixed with oil-based processed foods such as margarine to improve quality and develop new health foods. It can be used as an suppository or ointment base as it is or after a slight hydrogenation-reduction treatment because it can improve the skin protection effect when incorporated into oily cosmetics and has a melting point close to human body temperature.
  • Seeds are collected from cupuas grown in a plantation near Manaus, the capital of the Brazilian Amazon river basin, and are fermented by a bacterium attached to the cupuas seeds in a fermenter for 5 to 7 days while the pulp remains attached. The pH dropped to 5.0-5.3 and the temperature rose to 42-45. Then transfer to a tray and dry in the sun for 7 days. Seeds with a major axis of 20 to 3 Omm, a minor axis of 16 to 2 Omm and a weight of 2 .:! To 2.5 gZ (varied within this range) ), A cupuas seed having a water content of 6 to 7% was obtained.
  • the fermented and dried cupuas seeds were cleaned by removing foreign substances with an electromagnet and removing dust with compressed air.
  • the cupuas beans thus obtained are put into a hopper, from which they are supplied to a mesh conveyor using a vibrator.
  • This mesh conveyor vibrates up and down, left and right, and in the direction of travel so that each and every cupuas bean receives heat of far-infrared rays evenly.
  • Ceramics are used as far infrared rays.
  • the number of cuts of the far-infrared heater was about 2000 W, the wavelength was 4 to 50 mm, the current was 10 A, and the distance between the cupuas beans and the heater was 8 cm on average.
  • the roasting conditions were controlled by the transit time and temperature of the far infrared plate.
  • the passing time (irradiation time) of the far-infrared heater was 10 minutes, and the temperature was 170 ° C.
  • the state of the outer skin (epidermis) became clearer, unlike the hot-air roast method.
  • good results can be obtained.
  • the obtained Kupuas endosperm is subjected to a primary grinding treatment by a blade mill, followed by a two-stage grinding treatment by a secondary grinding treatment by a ball mill or a one-stage fine grinding treatment to be applied to a pulverizer.
  • the liquid was reduced to 75 microns or less to obtain a 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.
  • Seeds were collected from Kupuas grown in a plantation near the city of Manaus in the Brazilian Amazon basin, and fermented with yeast attached to Kupuas seeds in a fermenter for 5-7 days while the pulp remained attached However, the pH dropped from 5.0 to 5.3, and the temperature rose from 42 to 45. Then transfer to a tray and dry in the sun for 7 days, major axis 20 to 30 mm, minor axis 16 to 20 m A cupuas seed having m and an average weight of 2.1 to 2.5 g_ / seed (varies in this range) and a water content of 6 to 7% was obtained.
  • the fermented and dried cupuas seeds are cleaned by removing foreign substances with an electromagnet and removing dust with compressed air.Then, they are put into a continuous roasting apparatus and almost heated with hot air at 130-150. Roasted for 20-30 minutes. As a result, the cupus seeds had an aromatic flavor with the water content reduced to almost 2%.
  • the roasted Kupuas seeds were sieved to remove dust and cracked beans, and then crushed to peel the endosperm shell, 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 resulting cupuas endosperm has an average particle size of 75 microns by performing a primary milling treatment with a blade mill followed by a secondary milling process with a ball mill or a single-stage milling process with a fine mill. The following procedure was carried out to obtain a 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 refined cupuas oil and fat are shown in the above Test Examples.
  • Example 3 Production of chocolate-like confectionery (cupuas chocolate):
  • a prescribed amount of each of the above-mentioned raw material components is weighed and put into a mixer, mixed for 10 to 20 minutes at a temperature of 40 to 45 "C for 10 to 20 minutes according to the recipe, refined, and kneaded, and then the temperature is adjusted. After that, it was poured into a mold and then cooled to 10 to 15 to obtain each chocolate-like confectionery (Kupuas Chocolate) product.
  • Example 4 Compared to Western confectionery.
  • Boiling of Kupuas beans was performed in the following manner to produce crude Kupuas fats and oils.
  • 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 with a cutter and remove the endosperm.
  • the extracted endosperm is dried using a dryer until the water content is reduced to 6% by weight or less, then roasted in a hot air roasting machine until the water content is reduced to about 2% by weight or less, using a grinder. And grind.
  • a crude cupuas fat is obtained.
  • Example 1 To obtain a purified cupuas fat from the crude cupuas fat.
  • Example 3 Each type of chocolate-like confectionery (cupuaschocolate) was produced in exactly the same manner as in Example 3 except that the following formulation was used instead of the formulation of Example 3. This product is excellent in flavor and taste, comparable to chocolate-based western confectionery.
  • Example 3 Each type of chocolate-like confectionery (cupuaschocolate) was produced in exactly the same manner as in Example 3 except that the following formulation was used instead of the formulation of Example 3. This product is excellent in flavor and taste, comparable to chocolate-based western confectionery.
  • the unit of the compounding amount is all weight%.
  • tannic acid and 20 g of sodium bisulfite were finely ground into a powder in a mortar.
  • 50 g of potassium aluminum sulfate, 20 g of lidocaine and 20 g of dragon brain were ground into a powder in a mortar and sieved to collect particles of a certain particle size.
  • the two powders thus obtained were combined and thoroughly mixed until uniform. This mixture was further finely ground and mixed well, and then the refined cupuas oil melted was added thereto so that the total amount became 1000 g, and the resulting mixture was stirred to sufficiently melt the mixture.
  • This was placed in a suppository container to make a suppository formulation.
  • the weight of one suppository formulation was 1.5 g.
  • One suppository contains 0.15 g of succinic acid, 0.075 g of potassium aluminum sulfate, 0.03 g of lidocaine and 0.03 g of dragon brain.
  • Suppositories produced in this way are not only effective in treating rectal lesions based on mild hemorrhoids, etc., but also in the light of complications that occur after rectal and anal surgery, mainly post-operative sphincter spasm. It is effective in preventing pain caused by, controlling bacteriostats, inflammation, causing swelling, stopping pain, promoting normal and rapid growth of granulation cells, and promoting wound healing.

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  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract

L'invention concerne une matière grasse extraite de graines de cupua, qui est exempte de tout excitant, comme la caféine ou la théobromine, et renforce la santé et les aliments diététiques, tels que le chocolat fabriqué avec cette matière grasse.
PCT/JP2002/003472 2001-04-06 2002-04-05 Matiere grasse extraite de la graine de cupua, methode de production et utilisation WO2002081606A1 (fr)

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JP2001108335A JP2004189759A (ja) 2001-04-06 2001-04-06 クプアス種子由来の油脂、その製造方法及びその用途

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JP5625913B2 (ja) * 2008-12-15 2014-11-19 不二製油株式会社 添加油脂組成物及びそれを用いたチョコレート類並びにその製造法
KR101439898B1 (ko) 2013-08-12 2014-09-17 박승재 상황버섯을 이용한 고품질 코코넛오일의 제조방법
CN107057830B (zh) * 2017-03-20 2019-09-03 江南大学 一种近红外预处理辅助水酶法提取菜籽油的方法

Citations (5)

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Publication number Priority date Publication date Assignee Title
JPH03130041A (ja) * 1989-07-14 1991-06-03 Chubu Shiryo Kk 母豚の飼料及び給餌方法
EP0442421A2 (fr) * 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Fermentation améliorée du cacao
US5773065A (en) * 1993-09-07 1998-06-30 Pernod Ricard Process for roasting coffee
JPH11169079A (ja) * 1997-12-15 1999-06-29 Morinaga & Co Ltd カカオマス、ココアパウダー懸濁液及びそれらの処理方法
JP2000319120A (ja) * 1999-05-10 2000-11-21 Ichimaru Pharcos Co Ltd 保湿性植物抽出物を含有する化粧料組成物

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Publication number Priority date Publication date Assignee Title
JPH03130041A (ja) * 1989-07-14 1991-06-03 Chubu Shiryo Kk 母豚の飼料及び給餌方法
EP0442421A2 (fr) * 1990-02-12 1991-08-21 Societe Des Produits Nestle S.A. Fermentation améliorée du cacao
US5773065A (en) * 1993-09-07 1998-06-30 Pernod Ricard Process for roasting coffee
JPH11169079A (ja) * 1997-12-15 1999-06-29 Morinaga & Co Ltd カカオマス、ココアパウダー懸濁液及びそれらの処理方法
JP2000319120A (ja) * 1999-05-10 2000-11-21 Ichimaru Pharcos Co Ltd 保湿性植物抽出物を含有する化粧料組成物

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Title
SHIMIZU OSAMU: "Amazon tokuyu no kaju kupuasu", EXPERT BULLETIN, vol. 19, no. 1, May 1998 (1998-05-01), pages 1 - 23, XP002953407 *
SHIOTA SOCRATES: "Horobi yuku chuo andes shokoku no yuyo shokubutsu shigen o mamoro! (dai 2-kai)", FOODS FOOD INGREDIENTS J. JPN., no. 169, 1 July 1996 (1996-07-01), pages 76 - 82, XP002953408 *

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