WO2010073899A1 - 油脂及び油脂の製造方法 - Google Patents

油脂及び油脂の製造方法 Download PDF

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WO2010073899A1
WO2010073899A1 PCT/JP2009/070487 JP2009070487W WO2010073899A1 WO 2010073899 A1 WO2010073899 A1 WO 2010073899A1 JP 2009070487 W JP2009070487 W JP 2009070487W WO 2010073899 A1 WO2010073899 A1 WO 2010073899A1
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Prior art keywords
oil
lauric
fats
fat
oils
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PCT/JP2009/070487
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English (en)
French (fr)
Japanese (ja)
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淳志 小原
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日清オイリオグループ株式会社
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Priority to CN200980151513XA priority Critical patent/CN102257107B/zh
Priority to KR1020117017032A priority patent/KR101483336B1/ko
Publication of WO2010073899A1 publication Critical patent/WO2010073899A1/ja

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    • 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
    • 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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated 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
    • 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
    • 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
    • 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
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • 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
    • 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
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Definitions

  • the present invention relates to fats and oils and a method for producing the fats, and particularly relates to a no-temper type hard butter having a low trans fatty acid content and a low lauric acid content, and a method for producing the same.
  • Hard butter used as a substitute for cocoa butter is generally classified into temper type and no temper type.
  • Temper type hard butter is made from a similar fat having a symmetric triglyceride structure similar to that of cocoa butter, so it can be easily blended with cocoa butter and is called CBE (cocoa butter equivalent).
  • no temper type hard butter has similar melting properties to cocoa butter, but the oil and fat structure is completely different, and can be broadly divided into lauric acid type and non-lauric acid type. Both lauric acid type and non-lauric acid type have low compatibility with cocoa butter, but it is cheaper than cocoa butter and does not require cumbersome tempering work. Widely used.
  • lauric acid type hard butters are known that are typically hardened by hydrogenating a hard part (palm kernel stearin) obtained by fractionating palm kernel oil.
  • the melting properties of this type of hard butter are extremely sharp, but the compatibility with cocoa butter is extremely poor, so the mixing ratio of cocoa butter must be reduced as much as possible. It will be poor.
  • 50% or more of the fatty acids constituting the hard butter is lauric acid, there is a problem that the flavor is extremely deteriorated when hydrolysis occurs due to poor storage conditions.
  • non-lauric acid type hard butters are also referred to as trans acid type hard butters.
  • liquid oils such as low melting point palm olein or soybean oil are hydroisomerized and further required
  • a hard part or a medium melting point part obtained by fractionating a product obtained by adding isomerized hydrogen according to the above is known.
  • Non-lauric acid type hard butter is slightly sharper in melting properties than lauric acid type, but has better compatibility with cocoa butter than lauric acid type, and contains relatively more cocoa butter than lauric acid type. can do.
  • non-lauric acid type hard butter contains a large amount of trans fatty acid, its use has been avoided since the adverse health effects of trans fatty acid have been recognized.
  • a hard butter for example, a hard butter composed of a mixture of a slightly hydrogenated oil of fat rich in SUS type triglyceride and a fat rich in SSU type triglyceride is known (see Patent Document 1).
  • the hard butter described in Patent Document 1 is a non-lauric acid type, it is not superior in melting properties (melting in the mouth) than the conventional non-lauric acid type hard butter and still contains a trans fatty acid.
  • an object of the present invention is to provide a no-temper type hard butter having a good melting property (melted in the mouth) and compatibility with cacao butter, a low content of trans fatty acid and a low content of lauric acid, and a method for producing the same. .
  • the present invention obtains a mixed oil by mixing a lauric raw material fat and a non-lauric raw material fat, and then separates the mixed oil to obtain a mixed oil soft part and / or mixed oil.
  • a method for producing an oil or fat characterized in that a hard part is obtained.
  • the present invention provides a method for producing fats and oils characterized in that the mixed oil soft part (not temper type hard butter) is obtained.
  • the present invention provides 2 to 12% by mass of a triglyceride (CN28 to 36TG) having an iodine number of 6 to 24 and a total of 28 to 36 carbon atoms of constituent fatty acid residues.
  • the mass ratio ((CN38-46TG) / (CN48-56TG)) of the triglyceride having a total carbon number of the constituent fatty acid residues of 38 to 46 and the triglyceride having a total carbon number of the constituent fatty acid residues of 48 to 56 is
  • the oil and fat (no temper type hard butter) is 0.6 to 2.0.
  • a no-temper type hard butter having a good melting property (melted in the mouth) and compatibility with cacao butter, a low trans fatty acid content and a low lauric acid type content, and a method for producing the same.
  • the mixed oils are separated and mixed oil soft parts and / or A step of obtaining a mixed oil hard portion.
  • the lauric raw material fat is preferably lauric fat, transesterified oil of lauric fat and non-lauric fat, and / or a fractionated soft oil thereof.
  • lauric fats and / or transesterified oils of lauric fats and non-lauric fats may be referred to as “raw oil A”.
  • FIG. 1 is a diagram showing an outline of a manufacturing flow of fats and oils according to the first embodiment
  • FIG. 2 is a diagram showing an outline of a manufacturing flow of fats and oils according to the second embodiment
  • FIG. 3 is a reference diagram showing an outline of a typical production flow of palm middle-melting fractionated oil or trans acid type hard butter that can be used as a substitute for cocoa butter.
  • a lauric raw material fat soft part obtained by fractionating raw material fat A (fractionated olein a)
  • a non-lauric raw material fat raw material fat B
  • mixed oil is obtained by mixing lauric raw material fat (raw fat A) and non-lauric raw fat (raw fat B) in the second embodiment shown in FIG.
  • the hard butter that is the target is obtained in the soft part (fractionated olein).
  • the first embodiment shown in FIG. 1 is more preferable in that a mixed oil soft part having a good melting property (melting in the mouth) is obtained.
  • the hard part (medium melting point part) which is a target object is obtained by fractionation.
  • the quality tends to vary depending on the amount of the soft part remaining in the hard part (oil crystal) during fractionation. This is particularly noticeable in dry fractionation. Since the hard butter in the production method of the present invention is obtained in the soft part, the quality of the obtained soft part is stable even if there is some fluctuation in the yield due to the crystalline state during fractionation. And is particularly suitable for dry fractionation.
  • the lauric raw material fat (raw raw material fat A) is a fat having a lauric acid content of 10% by mass or more among the fatty acids constituting the fat. And / or transesterified oils of lauric fats and non-lauric fats and oils.
  • the lauric fats and oils are fats and oils in which lauric acid is 30% by mass or more among fatty acids constituting the fats and oils, such as palm oil, palm kernel oil, palm kernel olein obtained by separating them, palm kernel stearin and the like. Fractionated oils, oils and fats obtained by transesterifying them, and hardened oils thereof (for example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil), and the like. In this Embodiment, 1 type, or 2 or more types chosen from these can be used.
  • the lauric fats and oils that are commercially available may be used.
  • product name refined palm oil commercially available from Nisshin Oillio Group Co., Ltd.
  • trade name palm kernel hydrogenated oil commercially available from Nisshin Oillio Group Ltd.
  • product name: RBD Palm Some nuclear oils are commercially available from Mitsubishi Corporation.
  • the non-lauric fats and oils are fats and fats that make up fats and oils, and fatty acids having 16 or more carbon atoms exceed 90% by mass.
  • 1 type, or 2 or more types chosen from these can be mixed and used.
  • Non-lauric fats and oils are preferably cured (hydrogenated) to increase the saturated fatty acid content in order to obtain hardness, and the cured (hydrogenated) treatment has an iodine value of less than 2 in order to suppress the production of trans fatty acids. It is preferable to be extremely cured.
  • palm-based fats and oils are preferable because they have a low iodine value, so that hydrogen consumption can be reduced during extreme curing.
  • palm oil and palm oil fractionation oil can be used as the palm oil and fat.
  • palm olein and palm stearin which are one-stage fractionated oils of palm oil
  • palm olein palm super olein
  • palm oils include mid-fraction
  • palm olein soft palm
  • palm stearin hard stearin
  • the palm oils are used after being extremely cured until the iodine value becomes less than 2.
  • palm extremely hardened oil and palm stearin extremely hardened oil are preferable.
  • palm stearin (iodine value 5 to 25, preferably 5 to 15) having a saturated fatty acid content of 16 or more carbon atoms can be used without being extremely cured.
  • the lauric raw material fat is a transesterified oil of the lauric fat and the non-lauric fat.
  • the lauric oil / fat is preferably palm core hardened oil, palm core olein hardened oil, or palm core stearin
  • the non-lauric fat / oil is palm hardened oil, palm stearin hardened oil, or palm.
  • it is stearin (iodine value 5-25).
  • a transesterified oil of a palm kernel extremely hardened oil (laurin oil) and a palm extremely hardened oil (non-laurin oil) or a palm kernel olein extremely hardened oil (laurin oil) and a palm stearin extremely hardened oil non- Transesterified oils with lauric fats and oils, and transesterified oils of palm kernel stearin (lauric fats and oils) with palm stearin (non-lauric fats and oils) having an iodine value of 5 to 25 are preferred.
  • the mixing ratio of the lauric fat and non-lauric fat during transesterification is preferably 30:70 to 70:30, more preferably 40:60 to 60:40, and most preferably 45:50. 55-55: 45. It is preferable for the mixing ratio to be in the above-mentioned range since it is easy to balance the melting of the mouth and the heat resistance.
  • Transesterified oil of lauric fat and non-lauric fat as lauric raw fat is a saturated fatty acid having 12 to 34% by mass of lauric acid as a fatty acid constituting transesterified fat and oil and having 16 or more carbon atoms. Is 45 to 75% by mass, and the iodine value is preferably 0 to 20.
  • the fatty acid composition of fats and oils can be measured by gas chromatography according to AOCS Ce1f-96.
  • the method of transesterification is not particularly limited and can be carried out by a conventional method. Either transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase as a catalyst is performed. be able to.
  • Enzymatic transesterification can be carried out either by transesterification with a high 1,3-specificity or transesterification with poor positional specificity.
  • Examples of the lipase preparation capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizom Coalmy High (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes).
  • lipase preparations capable of performing transesterification with poor position specificity include lipases derived from Alcaligenes genus (for example, lipase QLM, lipase PL, etc., manufactured by Meisei Sangyo Co., Ltd.), lipases derived from Candida genus (for example, Sangyo Co., Ltd. lipase OF).
  • Alcaligenes genus for example, lipase QLM, lipase PL, etc., manufactured by Meisei Sangyo Co., Ltd.
  • lipases derived from Candida genus for example, Sangyo Co., Ltd. lipase OF.
  • the chemical transesterification is performed, for example, by sufficiently drying the raw oil and fat, adding 0.1 to 1% by mass of sodium methoxide to the raw oil and fat, and then reducing the pressure at 80 to 120 ° C. for 0.5 to 1 hour.
  • the reaction can be carried out with stirring.
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, and then 40 to 80 ° C., preferably 40 to 40%.
  • the reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • lauric raw material fats and oils soft part obtained by separating raw oil and fat A (fractionated olein a)
  • a soft part fractionated olein a obtained by fractionating the raw material fats and oils A, in particular, transesterified oils of lauric fats and non-lauric fats and oils. It is done.
  • the separation method is not particularly limited, but can be carried out by dry fractionation, emulsification fractionation, solvent fractionation, etc., and particularly economically by dry fractionation.
  • Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank to precipitate crystals, and then compresses and / or filters the hard part (crystal fraction) and the soft part (liquid fraction). It can be done by obtaining.
  • the fractionation temperature varies depending on the required properties of the fractionated fat and oil, but can be carried out at 33 to 43 ° C.
  • dry fractionation is performed on a transesterified oil obtained by transesterifying a palm core hardened oil (lauric oil) and a palm hardened oil (non-lauric oil) at a 50:50 (mass ratio)
  • Soft part (fractionated olein a) (melting point: about 40 ° C) obtained by fractionating temperature 38-41 ° C, or palm kernel olein extremely hardened oil (lauric oil) and palm stearin extremely hardened oil (non-lauric)
  • soft part (fractionated olein a) melting point: about 40 ° C) obtained by dry fractionation (separation temperature 38-41 ° C) of the transesterified oil obtained by transesterification with 50:50 (mass ratio)
  • soft part (fractionated olein a) (melting point: about 40 ° C) obtained by dry fractionation (separation temperature 38-41 ° C) of the transesterified oil obtained by transesterification with 50:50
  • the non-lauric raw material fat (raw fat B) is the total content of palmitic acid and stearic acid in which the constituent fatty acids are one or more of the above-mentioned non-lauric fats and oils. 55-80 mass% (preferably 60-80 mass%), oleic acid content 10-40 mass% (preferably 15-40 mass%), polyunsaturated fatty acid content 0-15 mass% (preferably 0-10) (Mass%). It is preferable that the non-lauric raw material fat contains transesterified oil.
  • the constituent fatty acid is in the above range, when only the transesterified oil is used as the non-lauric raw material fat, the production of the monosaturated diunsaturated triglyceride can be reduced with respect to the disaturated monounsaturated triglyceride after the transesterification.
  • fractionating after mixing with lauric raw material fats and oils it is easy to obtain hard butter having an appropriate hardness in the soft part.
  • the raw material fat of the transesterified fat is a mixed oil of a non-lauric fat and a non-hardened oil and / or a palm fat.
  • a mixed oil of a non-lauric fat and a non-hardened oil and / or a palm fat is obtained by appropriately mixing palm oil and fat and adjusting the iodine value to 15 to 45.
  • it can be obtained by mixing an extremely hardened oil of non-lauric fat and oil with a fat having a oleic acid content of 50% by mass or more with non-lauric fat and oil and adjusting the iodine value to 15 to 45.
  • the non-lauric raw material fat has an iodine value of 15 to 45 (preferably 20 to 35), palm stearin, or a mixed oil of palm stearin and other palm fats
  • the transesterified oil is preferably used. Further, it is preferably an oil and fat obtained by transesterification of a mixed oil having a mass ratio of 65:35 to 85:15 between the extremely hardened oil of palm oil and the rapeseed oil having an oleic acid content of 50% by mass or more.
  • the method of mixing the lauric raw material fat and the non-lauric raw material fat to obtain the mixed oil is not particularly limited, but the mixing ratio (mass ratio) of the lauric raw material fat and the non-lauric raw material fat Is preferably 20:80 to 80:20, more preferably 30:70 to 70:30, and still more preferably 40:60 to 60:40.
  • the mixing is preferably performed in a state where the fats and oils are completely dissolved.
  • Step of separating mixed oil The method of fractionation in the step of obtaining the mixed oil soft part and / or mixed oil hard part by fractionating the mixed oil is not particularly limited, but can be performed by dry fractionation, emulsification fractionation, solvent fractionation, etc., in particular, dry fractionation. Can be economical.
  • the dry fractionation method can be performed in the same manner as described above.
  • the fractionation temperature is suitably 35 to 41 ° C.
  • the mixed oil soft part (fractionated olein b in FIG. 1, fractionated olein c in FIG. 2) and / or the mixed oil hard part (fractionated stearin b in FIG. 1, fractionated stearin c in FIG. 2) Obtainable.
  • the obtained mixed oil hard part has a melting point of 44 to 58 ° C., a trans fatty acid content of 5% by mass or less, and a lauric acid content of 3 to 17% by mass.
  • the melting point is 48 to 55 ° C.
  • the trans fatty acid content is 1% by mass or less
  • the lauric acid content is 5 to 15% by mass.
  • the said mixed oil hard part can be used as hard fats and oils for plastic fat compositions, such as margarine, shortening, filling, etc., for example.
  • the obtained mixed oil soft part has a melting point of 32 to 42 ° C., a trans fatty acid content of 5% by mass or less, and a lauric acid content of 10 to 25% by mass.
  • the melting point is 33 to 39 ° C.
  • the trans fatty acid content is 1% by mass or less
  • the lauric acid content is 13 to 22% by mass.
  • the mixed oil soft part can be used as a substitute fat or oil for cocoa butter, that is, as a no-temper type hard butter.
  • the mixed oil soft part (not temper type hard butter) can be used for oily foods such as creams, fillings and coatings in addition to chocolates, and can be used in an amount of 5 to 100% by mass in fats and oils of oily foods.
  • the obtained mixed oil soft part has an iodine value of 6 to 24, 2 to 12% by mass of triglycerides (CN28 to 36TG) having 28 to 36 carbon atoms in total, and the constituent fatty acid residues.
  • the mass ratio ((CN38-46TG) / (CN48-56TG)) of triglycerides having a total carbon number of residues of 38 to 46 and triglycerides having a total carbon number of constituent fatty acid residues of 48 to 56 is 0. 6 to 2.0.
  • the mixed oil soft part that is, triglyceride (i.e., iodine value is 6 to 24, and the total number of carbon atoms of constituent fatty acid residues is 28 to 36) CN28 to 36TG) 2 to 12% by mass, triglyceride (CN38 to 46TG) having a total carbon number of 38 to 46 of the constituent fatty acid residues 35 to 60% by mass, and the total carbon number of the constituent fatty acid residues of 48 to 56 Triglyceride (CN48-56TG) 30-55% by mass, the mass ratio of triglycerides having a total of 38 to 46 carbon atoms of constituent fatty acid residues to triglycerides having a total of 48 to 56 carbon atoms of constituent fatty acid residues ((CN38 -46TG) / (CN48-56TG)) is
  • the fats and oils preferably have an iodine value of 8 to 20, triglycerides (CN28 to 36TG) having a total of 28 to 36 carbon atoms and 3 to 10% by weight of constituent fatty acids. 40-56% by mass of triglycerides (CN38-46TG) having a total carbon number of residues of 38-46, 30-52% by mass of triglycerides (CN48-56TG) having a total of 48-56 carbon atoms of constituent fatty acid residues, The mass ratio ((CN38-46TG) / (CN48-56TG)) of triglycerides having a total carbon number of constituent fatty acid residues of 38 to 46 and triglycerides having a total carbon number of constituent fatty acid residues of 48 to 56 is 0.8 to 1.8.
  • the triglyceride composition according to carbon number based on the number of carbon atoms of the constituent fatty acid residue is JAOCS. vol. 70, 11, 1111
  • the fat preferably has a mass ratio of SUS to S2U (SUS / S2U) of 0.34 to 0.94, more preferably 0.34 to 0.74.
  • it is 0.34 to 0.54 (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, and SUS is 1,3 of triglycerides)
  • 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 1,3 of triglycerides
  • the fatty acid constituting the position is S and the fatty acid constituting the 2 position is U
  • S2U represents a triglyceride composed of 2 S and 1 U as the constituent fatty acid irrespective of the position).
  • a mass ratio of SUS to S2U in the above range is preferable because good mouth melting and bloom resistance can be obtained.
  • the SUS / S2U ratio is described in J. High Resolut. Chromatogr. , 18, 105-107 (1995), and SUS and SSU (the fatty acid constituting the 1,2-, 2-, or 3-position of triglyceride is S, and it constitutes the 3- or 1-position by silver ion column chromatography) It is calculated
  • the fat and oil (no temper type hard butter) preferably has an SFC at 25 ° C. of 45 to 70%, more preferably 48 to 67%, and most preferably 52 to 65%.
  • the SFC at 30 ° C. is preferably 23 to 48%, more preferably 25 to 46%, most preferably 30 to 40%, and the SFC at 35 ° C. is preferably 5 to 25%, more preferably Is 5-20%, most preferably 8-20%.
  • the value of SFC can be measured according to the IUPAC method 2.150a Solid determination Fats by NMR.
  • the no-temper type hard butter according to the present embodiment has a low lauric acid content, the compatibility with cocoa butter, which is a disadvantage inherent in lauric acid-rich substitute fats, is improved, and chocolate with a rich cocoa flavor is obtained. Moreover, it becomes difficult to generate a soapy odor (an unpleasant odor that is generated when oils and fats are hydrolyzed for some reason to produce free fatty acids), which is the same defect.
  • the manufacturing method according to the first embodiment shown in FIG. 1 and the manufacturing method according to the second embodiment shown in FIG. Therefore, it is possible to produce oils and fats satisfying various physical properties such as a meltable mouth type (a snapping property is required) and a coating type (a certain stickiness is required) (the first embodiment is (The second embodiment is suitable for manufacturing a coating type).
  • the mixed oil hard part manufactured together with the mixed oil soft part can be used as a hard fat for margarine or the like, it is possible to provide an efficient (having cost merit) method for manufacturing the mixed oil soft part.
  • a no-temper type hard butter having a good melting property (melted in the mouth) and compatibility with cocoa butter, a low trans fatty acid content and a low lauric acid content, and a method for producing the same are provided. can do.
  • a transesterified oil (raw material fat A) or a raw material obtained by transesterifying a mixed oil of palm stearin (iodine value 36) extremely hardened oil 50% by mass and palm kernel olein extremely hardened oil 50% by weight
  • the fractioned olein a of fat / oil A was used, and as the non-lauric raw material fat / oil (raw fat / oil B), palm stearin (iodine value 23, total content of palmitic acid and stearic acid 75.6% by mass, oleic acid content 18.0)
  • Transesterified oil (mass%, polyunsaturated fatty acid content 4.1 mass%) transesterified oil (hereinafter referred to as B1) or mixed oil of palm stearin (iodine value 25) and palm olein (iodine value 56) (mass ratio 70) : 30, iodine value 34, total content of palmitic acid and stearic acid
  • the raw material fats and oils are sufficiently dried, sodium methoxide is added in an amount of 0.2% by mass to the raw material fats and oils, and the mixture is stirred at 80 to 120 ° C. for 0.5 to 1 hour under reduced pressure. The reaction was carried out.
  • Example 1 will be described below as an example.
  • raw oil A is dry fractionated at 38-41 ° C. to obtain a soft part (fractionated olein a), and 70% by mass of the soft part (fractionated olein a) and raw oil B (B1) 30% by mass was completely dissolved and mixed to obtain a mixed oil (iodine number 7.5, melting point 45.5 ° C.).
  • the mixed oil was subjected to dry fractionation at 36 to 39 ° C. to obtain a mixed oil soft part (fractionated olein b) and a mixed oil hard part (fractionated stearin b).
  • Examples 2, 3, and 6 were mixed oil soft parts ( Fractionated olein b) and mixed oil hard part (fractionated stearin b) were produced.
  • the mixed oil soft part (fractionated olein c) and mixed oil hard part (fractionated stearin c) was manufactured.
  • Reference Example 1 is an example of a typical high trans acid type hard butter
  • Reference Example 2 is an example of a typical lauric acid type hard butter.
  • the mixed oil soft parts (fractionated oleins b and c) obtained in Examples 1 to 6 have a low trans fatty acid content and a low lauric acid type content. I understand. Further, from the measurement results (SFC values) shown in Tables 4 to 6, the mixed oil soft parts (fractionated oleins b and c) obtained in Examples 1 to 6 have good melting properties (melted in the mouth). I understand.
  • Example 2 As shown in FIG. 4, for Example 2 and Reference Example 1 in which the SFC values are very similar, a chocolate was prototyped according to the formulation in Table 7, and tasting evaluation was conducted by five specialized panelists. The chocolate used in Example 2 was evaluated to have a good melt in the mouth at least as much as the chocolate used in Reference Example 1.
  • Table 8 and Table 9 show that the mixed oil soft part (fractionated olein b) obtained in Example 2 has better compatibility with cocoa butter than the hard butter of Reference Example 2.

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CN103533840A (zh) * 2011-05-25 2014-01-22 不二制油株式会社 用于巧克力的脂肪组合物
JP5421496B1 (ja) * 2013-08-28 2014-02-19 ミヨシ油脂株式会社 油脂組成物及び可塑性油脂組成物
WO2015099160A1 (ja) * 2013-12-26 2015-07-02 ミヨシ油脂株式会社 油脂組成物
JP2018048345A (ja) * 2012-08-10 2018-03-29 ミヨシ油脂株式会社 エステル交換油脂組成物の製造方法およびエステル交換油脂組成物
WO2020025555A1 (en) * 2018-07-31 2020-02-06 Bunge Loders Croklaan B.V. Fat composition
WO2022164364A1 (en) * 2021-01-27 2022-08-04 Aak Ab (Publ) A vegetable fat composition for edible applications
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WO2023190977A1 (ja) * 2022-03-31 2023-10-05 不二製油グループ本社株式会社 チョコレート改良用油脂
JP7544170B1 (ja) 2023-03-29 2024-09-03 不二製油株式会社 チョコレート類用油脂
JP7544171B1 (ja) 2023-03-29 2024-09-03 不二製油株式会社 チョコレート類用油脂
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JP2012188584A (ja) * 2011-03-11 2012-10-04 Adeka Corp 油脂のドライ分別方法
CN103533840A (zh) * 2011-05-25 2014-01-22 不二制油株式会社 用于巧克力的脂肪组合物
JP2018048345A (ja) * 2012-08-10 2018-03-29 ミヨシ油脂株式会社 エステル交換油脂組成物の製造方法およびエステル交換油脂組成物
JP5421496B1 (ja) * 2013-08-28 2014-02-19 ミヨシ油脂株式会社 油脂組成物及び可塑性油脂組成物
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WO2015099160A1 (ja) * 2013-12-26 2015-07-02 ミヨシ油脂株式会社 油脂組成物
JP7434320B2 (ja) 2018-07-31 2024-02-20 ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ 脂肪組成物
JP2021532835A (ja) * 2018-07-31 2021-12-02 ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ 脂肪組成物
WO2020025555A1 (en) * 2018-07-31 2020-02-06 Bunge Loders Croklaan B.V. Fat composition
WO2022164364A1 (en) * 2021-01-27 2022-08-04 Aak Ab (Publ) A vegetable fat composition for edible applications
WO2023054291A1 (ja) * 2021-09-29 2023-04-06 不二製油グループ本社株式会社 低トランス、非テンパリング型チョコレート類用油脂
JP7318840B1 (ja) * 2021-09-29 2023-08-01 不二製油株式会社 低トランス、非テンパリング型チョコレート類用油脂
WO2023190977A1 (ja) * 2022-03-31 2023-10-05 不二製油グループ本社株式会社 チョコレート改良用油脂
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