WO2012157470A1 - ノーテンパー型ハードバターとして使用可能な油脂組成物 - Google Patents
ノーテンパー型ハードバターとして使用可能な油脂組成物 Download PDFInfo
- Publication number
- WO2012157470A1 WO2012157470A1 PCT/JP2012/061765 JP2012061765W WO2012157470A1 WO 2012157470 A1 WO2012157470 A1 WO 2012157470A1 JP 2012061765 W JP2012061765 W JP 2012061765W WO 2012157470 A1 WO2012157470 A1 WO 2012157470A1
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- Prior art keywords
- mass
- oil
- content
- acid
- fat composition
- Prior art date
Links
- 235000019197 fats Nutrition 0.000 title claims abstract description 147
- 239000000203 mixture Substances 0.000 title claims abstract description 104
- 235000014121 butter Nutrition 0.000 title claims abstract description 49
- 239000000194 fatty acid Substances 0.000 claims abstract description 64
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 62
- 229930195729 fatty acid Natural products 0.000 claims abstract description 62
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 55
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 52
- 235000013305 food Nutrition 0.000 claims abstract description 36
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 28
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 26
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 26
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 25
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 25
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000005642 Oleic acid Substances 0.000 claims abstract description 25
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000021355 Stearic acid Nutrition 0.000 claims abstract description 25
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 25
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical group CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 25
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000008117 stearic acid Substances 0.000 claims abstract description 25
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 18
- 150000004671 saturated fatty acids Chemical group 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims description 260
- 239000003925 fat Substances 0.000 claims description 146
- 238000002844 melting Methods 0.000 claims description 89
- 230000008018 melting Effects 0.000 claims description 89
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 74
- 239000005639 Lauric acid Substances 0.000 claims description 39
- 235000019219 chocolate Nutrition 0.000 claims description 37
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 35
- 238000005809 transesterification reaction Methods 0.000 claims description 30
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims description 27
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims description 27
- 229960004488 linolenic acid Drugs 0.000 claims description 27
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims description 27
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 25
- 235000020778 linoleic acid Nutrition 0.000 claims description 25
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 25
- 239000000470 constituent Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 19
- 150000003626 triacylglycerols Chemical class 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 description 243
- 244000299461 Theobroma cacao Species 0.000 description 48
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 33
- 229910052740 iodine Inorganic materials 0.000 description 33
- 239000011630 iodine Substances 0.000 description 33
- 238000005194 fractionation Methods 0.000 description 31
- 238000000034 method Methods 0.000 description 19
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 16
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 238000002156 mixing Methods 0.000 description 12
- 239000002904 solvent Substances 0.000 description 11
- 235000019868 cocoa butter Nutrition 0.000 description 10
- 229940110456 cocoa butter Drugs 0.000 description 10
- 235000019482 Palm oil Nutrition 0.000 description 9
- 239000002540 palm oil Substances 0.000 description 9
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 8
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 8
- 235000001046 cacaotero Nutrition 0.000 description 8
- -1 sorbitan fatty acid ester Chemical class 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 6
- 239000002253 acid Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000019869 fractionated palm oil Nutrition 0.000 description 6
- 239000006071 cream Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000003549 soybean oil Substances 0.000 description 5
- 235000012424 soybean oil Nutrition 0.000 description 5
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 4
- 102000004882 Lipase Human genes 0.000 description 4
- 108090001060 Lipase Proteins 0.000 description 4
- 235000019486 Sunflower oil Nutrition 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000019421 lipase Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000002600 sunflower oil Substances 0.000 description 4
- 238000005496 tempering Methods 0.000 description 4
- 238000010998 test method Methods 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000004332 deodorization Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 125000005457 triglyceride group Chemical group 0.000 description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 3
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019221 dark chocolate Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- MVLVMROFTAUDAG-UHFFFAOYSA-N ethyl octadecanoate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC MVLVMROFTAUDAG-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229920003987 resole Polymers 0.000 description 2
- 238000009991 scouring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 235000019220 whole milk chocolate Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 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 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 125000003203 triacylglycerol group Chemical group 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- 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
- A23D9/02—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
-
- 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
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to an oil / fat composition that has a low trans fatty acid content and can be used as a non-tempered hard butter of non-lauric acid type, and an oily food with good heat resistance and mouth melt comprising the oil / fat composition.
- Oily foods such as chocolate are usually solid under storage conditions, but are characterized by being easily melted in the mouth.
- chocolate is characterized by having both heat resistance and good meltability in the mouth.
- the characteristics of these chocolates are mainly influenced by the fats and oils blended.
- the most suitable oil for chocolate is cocoa butter.
- cocoa substitute fats produced from other vegetable oils and fats are often used as fats and oils for chocolate.
- the cacao substitute fat used as a fat for chocolate is also called hard butter.
- Hard butter is generally classified into a temper type and a no temper type.
- Temper type hard butter is mainly composed of symmetric triglyceride contained in cocoa butter. Therefore, the temper type hard butter can be easily replaced with cacao butter and can be used by mixing with cacao butter in any composition.
- the temper type hard butter has a sharp mouth melt, but when producing chocolate using this, it is necessary to perform tempering in the same manner as cocoa butter.
- no temper type hard butter is similar to cacao butter in terms of melting properties, but the oil and fat structure is completely different. Therefore, the no temper type hard butter has low compatibility with cocoa butter.
- no temper type hard butter is inexpensive in comparison with cacao butter, does not require complicated tempering, and has good workability, so it is widely used in the confectionery and bread making fields.
- the no-temper type hard butter is roughly classified into a lauric acid type and a non-lauric acid type.
- lauric acid type hard butters have lauric acid as the main constituent fatty acid and are typically obtained by hydrogenating the high melting point part (palm kernel stearin) obtained by fractionating palm kernel oil. Cured ones are known.
- the melting properties of this type of hard butter are extremely sharp, but the compatibility with cocoa butter is extremely poor, so the blending ratio of cocoa butter must be minimized. Therefore, chocolate using lauric acid type hard butter is poor in cacao flavor.
- chocolate using lauric acid type hard butter has a problem that when it is used for confectionery and bread having a relatively high water content, a soapy odor is generated if the storage state is poor.
- non-lauric acid type hard butters are also called trans acid type hard butters.
- liquid oils such as low melting point palm olein or soybean oil are hydroisomerized, and A high melting point portion or a medium melting point portion obtained by fractionating what has been hydrogenated with isomerization as necessary is known.
- Non-lauric acid type hard butter is slightly sharper compared to lauric acid type but has better compatibility with cocoa butter than lauric acid type, and relatively higher cocoa butter content 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. against this background, reduction of trans fatty acids is required for non-lauric acid type hard butter.
- Non-lauric acid type hard butter with reduced trans-fatty acid is a hard butter obtained by mixing a fat and oil containing a specific amount of SUS triglyceride and a fat and fat containing a specific amount of SSU triglyceride at a specific ratio
- Patent Document 2 There are known hard butters (see Patent Document 2) in which a specific amount of fat and oil obtained by hydrogenation of a specific transesterified oil is blended. Although these hard butters have reduced trans fatty acids to some extent compared to conventional trans acid type hard butters, they have not been sufficient.
- trans acid type hard butter depends on the trans fatty acid contained. Therefore, when trans fatty acid is reduced, there is a problem that the heat resistance and good meltability of chocolate are lost.
- An object of the present invention is to provide an oil composition that can be used as a non-tempered hard butter of low trans fatty acid content and non-lauric acid type, and an oil-based food product that includes the oil composition and has good heat resistance and good meltability in the mouth. .
- the present inventors have used a fat composition containing a specific triglyceride and a specific constituent fatty acid in a specific composition as a no-temper type hard butter.
- the present inventors have found that an oily food having a low trans-fatty acid content and a non-lauric acid type and having good heat resistance and good meltability can be obtained, and the present invention has been completed.
- one aspect of the present invention is an oil and fat composition that satisfies the following conditions (a) to (g).
- the mass ratio of XOX / X2O is 0.20 to 0.65.
- X saturated fatty acid having 14 or more carbon atoms
- O oleic acid
- P palmitic acid
- St stearic acid
- X3 triglyceride in which three molecules of X are bonded
- P3 triglyceride in which three molecules of P are bonded
- X2O two molecules of X
- Triglycerides with one O-bonded XOX Triglycerides with X at the 1st and 3rd positions and O at the 2nd position
- PStO Triglyceride with 1 molecule of St, 1 molecule of St and 1 molecule of O St2O: Triglyceride in which two molecules of St and one molecule of O are bonded
- Another aspect of the present invention is the oil or fat composition, wherein the constituent fatty acid has a lauric acid content of 5% by mass or less and a trans fatty acid content of 5% by mass or less.
- Another aspect of the present invention is the oil or fat composition, wherein the oil or fat composition is a no-temper type hard butter.
- Another aspect of the present invention is an oily food comprising the oil composition.
- Another aspect of the present invention is the oily food, wherein the oily food is chocolate.
- Another aspect of the present invention is to obtain a mixed oil by mixing the following transesterified oil A and the following transesterified oil B at a mass ratio of 30:70 to 50:50, and fractionate the mixed oil. Thus, the high melting point portion and the low melting point portion are removed to obtain a middle melting point portion.
- Transesterified oil A Palmitic acid content in the constituent fatty acid is 15 to 35% by mass, stearic acid content is 30 to 55% by mass, oleic acid content is 15 to 35% by mass, and the total content of linoleic acid and linolenic acid is 10% Fats and oils obtained by carrying out a random transesterification reaction on raw fats and oils less than 15%.
- Transesterified oil B Palmitic acid content in constituent fatty acids is 40 to 60% by mass, stearic acid content is less than 15% by mass, oleic acid content Is obtained by carrying out a random transesterification reaction on a raw oil / fat having a total content of linoleic acid and linolenic acid of less than 15% by mass. Furthermore, the oil and fat composition containing 25% by mass or more of XOX is mixed at a mass ratio of 99: 1 to 50:50. It is the law.
- an oil / fat composition that has a low trans fatty acid content and can be used as a non-tempered hard butter of non-lauric acid type, and an oily food with good heat resistance and good meltability comprising the oil / fat composition.
- the oil and fat composition according to the embodiment of the present invention satisfies the following conditions (a) to (g).
- the mass ratio of XOX / X2O is 0.20 to 0.65.
- (E) Mass ratio of PStO / X2O is 0.10 to 0.45
- G St / P mass ratio of 0.80 or less
- the oil and fat composition according to the embodiment of the present invention has an X3 content (condition (a)) of 3 to 20% by mass, preferably 5 to 18% by mass, more preferably 7 to 16% by mass. .
- X3 is triglyceride (XXX) in which three molecules of X are bonded (triglyceride is triacylglycerol in which three molecules of fatty acid are bonded to glycerol).
- X is a saturated fatty acid having 14 or more carbon atoms, preferably a saturated fatty acid having 14 to 20 carbon atoms.
- the mass ratio of P3 / X3 (condition (b)) is 0.35 or more, preferably 0.50 or more, more preferably 0.53 to 0. .67.
- the mass ratio of P3 / X3 is in the above range, the heat resistance and meltability of the oil-based food are good.
- the mass ratio of P3 / X3 is the ratio of the P3 content (mass%) to the X3 content (mass%).
- P3 is triglyceride (PPP) in which three molecules of P are bonded.
- P is palmitic acid (saturated fatty acid having 16 carbon atoms).
- the fat and oil composition according to the embodiment of the present invention has an X2O content (condition (c)) of 45 to 80% by mass, preferably 48 to 75% by mass, more preferably 50 to 75% by mass. .
- X2O content is in the above range, the oil-based food is good in heat resistance and mouth melting.
- X2O is a triglyceride (XXO + XOX + OXX) in which two molecules of X and one molecule of O are bonded.
- O is oleic acid (a monovalent unsaturated fatty acid having 18 carbon atoms).
- the mass ratio of XOX / X2O (condition (d)) is 0.20 to 0.65, preferably 0.25 to 0.63, and more preferably. Is 0.28 to 0.60.
- the mass ratio of XOX / X2O is in the above range, the heat resistance and mouth melting of the oil-based food are good.
- the mass ratio of XOX / X2O is the ratio of the XOX content (mass%) to the X2O content (mass%).
- XOX is a triglyceride in which X is bonded to the 1-position and the 3-position, and O is bonded to the 2-position.
- the mass ratio of PStO / X2O (condition (e)) is 0.10 to 0.45, preferably 0.20 to 0.35, and more preferably. Is 0.21 to 0.33.
- the mass ratio of PStO / X2O is in the above range, the heat resistance and meltability of the oil-based food are good.
- the mass ratio of PStO / X2O is the ratio of the PStO content (mass%) to the X2O content (mass%).
- PStO is triglyceride (PStO + POSt + StPO + StOP + OPSt + OStP) in which one molecule of P, one molecule of St, and one molecule of O are bonded.
- St is stearic acid (a saturated fatty acid having 18 carbon atoms).
- the St2O / X2O mass ratio (condition (f)) is 0.05 to 0.35, preferably 0.07 to 0.25, and more preferably. Is 0.09 to 0.23.
- the mass ratio of St 2 O / X 2 O is the ratio of the St 2 O content (mass%) to the X 2 O content (mass%).
- St2O is a triglyceride (StStO + StOSt + OStSt) in which two molecules of St and one molecule of O are bonded.
- the St / P mass ratio (condition (g)) is 0.80 or less, preferably 0.65 or less, more preferably 0.25 to 0. .55.
- the St / P mass ratio is in the above range, the heat resistance and meltability of the oil-based food are good.
- the St / P mass ratio is the ratio of the stearic acid content (mass%) in the constituent fatty acid to the palmitic acid content (mass%) in the constituent fatty acid.
- the content of lauric acid in the constituent fatty acid is preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less.
- the oil and fat composition is suitable for non-lauric type no-temper type hard butter.
- lauric acid saturated fatty acid having 12 carbon atoms
- La saturated fatty acid having 12 carbon atoms
- the trans fatty acid content in the constituent fatty acid is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less.
- the oil and fat composition is suitable for a no-temper type hard butter having a low trans fatty acid content.
- trans fatty acid may be described as TFA.
- the palmitic acid content in the constituent fatty acid is preferably 35 to 60% by mass, more preferably 37 to 58% by mass, and further preferably 40 to 55% by mass. It is.
- the stearic acid content in the constituent fatty acid is preferably 8 to 30% by mass, more preferably 10 to 28% by mass, and further preferably 12 to 25% by mass. It is.
- the fat composition according to the embodiment of the present invention has a fatty acid content of 16 or more carbon atoms (preferably a fatty acid having 16 to 24 carbon atoms) of preferably 95% by mass or more, more preferably 97% by mass or more. More preferably, it is 98 mass% or more.
- a fatty acid having 16 or more carbon atoms may be described as C16 or more FA.
- the fat composition according to the embodiment of the present invention preferably has a P3 content of 2 to 20% by mass, more preferably 3 to 15% by mass, and further preferably 4 to 10% by mass.
- the oil and fat composition according to the embodiment of the present invention has an XOX content of preferably 55% by mass or less, more preferably 10 to 50% by mass, and further preferably 15 to 48% by mass.
- the fat composition according to the embodiment of the present invention preferably has a P2O content of 20 to 55% by mass, more preferably 25 to 53% by mass, and further preferably 30 to 50% by mass.
- P2O is a triglyceride (PPO + POP + OPP) in which two molecules of P and one molecule of O are bonded.
- the fat and oil composition according to the embodiment of the present invention has a PStO content of preferably 10 to 30% by mass, more preferably 10 to 28% by mass, and further preferably 12 to 25% by mass.
- the oil and fat composition according to the embodiment of the present invention preferably has a St2O content of 3 to 20% by mass, more preferably 5 to 18% by mass, and further preferably 5 to 15% by mass.
- the fat composition according to the present embodiment preferably has a solid fat content (hereinafter referred to as SFC) of 40 to 75% at 25 ° C, 20 to 50% at 30 ° C, and 5 to 35% at 35 ° C. More preferably, it is 45-70% at 25 ° C, 25-45% at 30 ° C, 10-30% at 35 ° C, more preferably 48-65% at 25 ° C, 27-40% at 30 ° C, 35 ° C. 10-25%.
- SFC solid fat content
- the oil and fat composition according to the embodiment of the present invention preferably has an iodine value of 22 to 47, more preferably 25 to 45, and even more preferably 27 to 43.
- the oil and fat composition according to the embodiment of the present invention has a melting point of preferably 30 to 45 ° C, more preferably 33 to 45 ° C, and further preferably 35 to 43 ° C. In the present invention, the melting point is the rising melting point.
- the fatty acid content and trans fatty acid content can be measured according to AOCS Ce1f-96.
- X3 triglyceride content, P3 triglyceride content, X2O triglyceride content, P2O triglyceride content, St2O triglyceride content and PStO triglyceride content were measured according to JAOCS. vol. 70, 11, 1111-1114 (1993).
- XOX triglyceride content was determined by changing the XOX / X2O ratio to J.P. High Resol. Chromatogr. , 18, 105-107 (1995), and can be calculated based on this value and the X2O triglyceride content.
- SFC can be measured according to the IUPAC method 2.150a Solid Content determination in Fats by NMR.
- the iodine value can be measured according to “2.3.4.1-1996 Iodine number (Wyeth-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
- the melting point can be measured according to “3.2.2.2-1996 Melting point (increased melting point)” in “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
- the oil / fat composition according to the embodiment of the present invention may include components other than the oil / fat such as additives.
- additives include, for example, emulsifiers (lecithin, lysolecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride)).
- Glycerin organic acid fatty acid ester, propylene glycol fatty acid ester and the like tocopherol, tea extract (catechin etc.), antioxidants such as rutin, and fragrances.
- the content of components other than oil and fat is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less.
- the oil and fat composition according to the embodiment of the present invention can be produced using ordinary edible oils and fats without particular limitation as long as the composition of triglyceride, the composition of constituent fatty acids, and the like are in the above ranges.
- the oil and fat composition according to the embodiment of the present invention obtains a mixed oil by mixing the following transesterified oil A and the following transesterified oil B, and fractionates the mixed oil. It can be produced by removing the high melting point portion and the low melting point portion to obtain a middle melting point portion.
- the transesterified oil A used in the present invention has a palmitic acid content of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass, and linoleic acid (carbon number).
- An oil and fat obtained by performing a random transesterification reaction on a raw oil and fat having a total content of 18 divalent unsaturated fatty acid) and linolenic acid (trivalent unsaturated fatty acid having 18 carbon atoms) of less than 10% by mass. is there.
- the raw oil of transesterified oil A used in the present invention has a palmitic acid content of 15 to 35% by mass, a stearic acid content of 30 to 55% by mass, an oleic acid content of 15 to 35% by mass, and linoleic acid.
- the total content of linolenic acid is preferably less than 10% by weight, preferably the lauric acid content in the constituent fatty acids is less than 3% by weight, the palmitic acid content is 17 to 33% by weight, the stearic acid content is 32 to 53% by weight, olein The acid content is 17 to 33% by mass, the total content of linoleic acid and linolenic acid is less than 8% by mass, more preferably the lauric acid content in the constituent fatty acids is less than 1% by mass, and the palmitic acid content is 20 to 30% by mass.
- the stearic acid content is 35-50% by mass, the oleic acid content is 20-30% by mass, and the total content of linoleic acid and linolenic acid is less than 6% by mass.
- Specific examples of the raw material fat of transesterified oil A used in the present invention include, for example, fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass, palm oil, fractionated palm oil having an iodine value of 25 to 48, iodine value Examples thereof include mixed oils containing fats and oils having a saturated fatty acid content of 5 or less and 16 or more carbon atoms of 90% by mass or more.
- Oils with a total content of linoleic acid and linolenic acid of less than 10% by mass preferably have an oleic acid content of 50% by mass or more.
- Specific examples of fats and oils having a total content of linoleic acid and linolenic acid of less than 10% by mass include, for example, high oleic sunflower oil.
- Palm fractionated oil is a fat obtained by fractionating palm oil. Oil obtained by fractionating palm fractionated oil is also palm fractionated oil. Specific examples of the fractionated palm oil having an iodine value of 25 to 48 include, for example, palm stearin (a high melting point portion obtained by fractionating palm oil), and a palm middle melting point portion (a low melting point portion obtained by fractionating palm oil). High melting point part obtained separately), hard PMF (high melting point part obtained by further fractionating the middle melting point part of palm), and the like.
- the fractionated palm oil having an iodine value of 25 to 48 preferably has an iodine value of 28 to 40, more preferably 30 to 40.
- fats and oils having an iodine value of 5 or less and a saturated fatty acid content of 16 or more carbon atoms of 90% by mass or more include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, palm oil, and palm fractionated oil. Examples include extremely hardened oils.
- the transesterified oil B used in the present invention has a palmitic acid content of 40 to 60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20 to 45% by mass, linoleic acid and linolenic acid. It is fats and oils obtained by carrying out a random transesterification reaction to the raw material fats and oils whose total content is less than 15 mass%.
- the raw oil of transesterified oil B used in the present invention has a palmitic acid content of 40-60% by mass, a stearic acid content of less than 15% by mass, an oleic acid content of 20-45% by mass, linoleic acid and
- the total content of linolenic acid is less than 15% by mass, preferably the lauric acid content in the constituent fatty acids is less than 3% by mass, the palmitic acid content is 43-57% by mass, the stearic acid content is less than 10% by mass, the oleic acid content Is 23 to 42% by mass, the total content of linoleic acid and linolenic acid is less than 12% by mass, more preferably the content of lauric acid in the constituent fatty acid is less than 1% by mass, the content of palmitic acid is 47 to 55% by mass, stearin
- the acid content is less than 8% by mass, the oleic acid content is 25 to 40% by mass, and the total content of
- raw material fat of transesterified oil B used in the present invention include, for example, palm fractionated oil having an iodine value of 25 to 48, mixed oil containing palm oil and the like.
- the fractionated palm oil having an iodine value of 25 to 48 is as described above.
- the transesterification reaction for obtaining the transesterification oil A and the transesterification oil B used in the present invention is a random transesterification reaction (also referred to as a non-selective transesterification reaction or a transesterification reaction with low position specificity).
- Random transesterification can be performed by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification using lipase (lipase with low position specificity) as a catalyst.
- 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.
- the mixed oil of the transesterified oil A and the transesterified oil B for obtaining the oil and fat composition of the present invention has a mass ratio (transesterified oil A: esterified oil B) of preferably 30:70 to 50:50. More preferably, it is 33:67 to 47:53, and further preferably 35:65 to 45:55. Mixing can be performed by a usual method.
- the oil and fat composition according to the embodiment of the present invention obtains a low melting point part by separating the mixed oil of the transesterified oil A and the transesterified oil B and removing the high melting point part, and further obtained low melting point It can be manufactured by separating the part and removing the low melting point part to obtain the high melting point part. That is, in the oil and fat composition according to the embodiment of the present invention, the mixed oil of the transesterified oil A and the transesterified oil B is separated, and the middle melting point portion of the mixed oil of the transesterified oil A and the transesterified oil B is obtained. It can be manufactured by obtaining.
- the middle melting point portion of the mixed oil of the transesterified oil A and the transesterified oil B may be described as EBMF.
- the oil-fat composition which concerns on embodiment of this invention can also be manufactured by mixing EFMF and the fats and oils containing 25 mass% or more of XOX. Mixing can be performed by a usual method.
- fats and oils containing 25% by mass or more of XOX may be described as XOX type fats and oils.
- the mixing ratio of EBMF and XOX type fats and oils for obtaining the fat and oil composition of the present invention is preferably 99: 1 to 50:50, more preferably 90:10 to mass ratio (EBMF: XOX type fats and oils). 55:45, more preferably 80:20 to 60:40.
- the XOX type oil used in the present invention has an XOX content of 25% by mass or more, preferably 25 to 85% by mass, more preferably 30 to 80% by mass.
- Specific examples of the XOX type fats and oils used in the present invention include palm oil and palm fractionated oil having an iodine value of 25 to 60.
- the palm fractionation oil is as described above.
- Specific examples of the fractionated palm oil having an iodine value of 25 to 60 include palm olein (low melting point portion obtained by fractionating palm oil), palm stearin, palm middle melting point, hard PMF and the like.
- the fractionated palm oil having an iodine value of 25 to 60 has an iodine value of preferably 28 to 60, more preferably 30 to 58.
- the fractionation method for obtaining the oil and fat composition of the present invention is not particularly limited, and can be carried out by a usual method such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), solvent fractionation and the like.
- the fractionation method for obtaining the oil and fat composition of the present invention is preferably dry fractionation or solvent fractionation. Dry fractionation generally cools the fractionated raw oil and fat while stirring in a tank, precipitates crystals, and then squeezes and / or filters to obtain a high melting point part (also referred to as a hard part or a crystal fraction). And a low melting point part (also referred to as a soft part or a liquid fraction).
- Solvent fractionation can be performed by dissolving the fractionated raw material fats and oils in a solvent such as acetone and hexane, cooling the solution, precipitating crystals, and then filtering to separate the high melting point portion and the low melting point portion. .
- the fractionation temperature also varies depending on the properties of the fractionated oil that are required.
- the fractionation temperature for dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and further preferably 35 to 40 ° C.
- the fractionation temperature for solvent fractionation is preferably ⁇ 10 to 10 ° C., more preferably ⁇ 8 to 8 ° C., and further preferably ⁇ 6 to 5 ° C.
- the oil / fat composition according to the embodiment of the present invention can be subjected to purification treatment (deoxidation, decolorization, deodorization, etc.) in the same manner as in the production of ordinary edible fats and oils.
- the oil and fat composition according to the embodiment of the present invention can be used in oily foods as hard butter (fat and fat for chocolate), fat and oil for butter cream and the like.
- the hard butter can be used as a no-temper type hard butter.
- the non-tempered hard butter can be used as a non-tempered hard butter having a low trans fatty acid content and a non-lauric acid type.
- the oil-based food according to the embodiment of the present invention is characterized by comprising the oil and fat composition according to the embodiment of the present invention. That is, the oil-based food according to the embodiment of the present invention is manufactured using the oil and fat composition according to the embodiment of the present invention.
- the oil-based food means a processed food containing fats and oils, and the fats and oils are a continuous phase, and preferably contains sugars.
- Specific examples of oily foods include chocolate, butter cream (sand cream, filling cream, etc.) and the like.
- the oily food according to the embodiment of the present invention is preferably chocolate.
- chocolate is not limited by the provisions of “Fair Competition Rules for the Display of Chocolates” (National Chocolate Fair Trade Council) or legal regulations.
- a cocoa component cocoa mass, cocoa powder, etc.
- a dairy product a fragrance, an emulsifier and the like are added, and the product is produced through chocolate production processes (mixing process, atomization process, scouring process, cooling process, etc.).
- the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
- the content (blending amount) of the oil / fat composition according to the embodiment of the present invention in the oily food according to the embodiment of the present invention is preferably 5 to 100% by mass, more preferably 40 to 100% in the oil / fat of the oily food. % By mass, more preferably 60 to 100% by mass.
- the fats and oils of oil-based foodstuffs contain the fats and oils (cocoa butter, milk fat, etc.) in oil-containing raw materials (cacao mass, whole milk powder, etc.) other than the fats and oils mix
- the oily food according to the embodiment of the present invention contains food materials generally used for oily foods such as sugars, cacao components, emulsifiers, dairy products, and fragrances. You can also The oily food according to the embodiment of the present invention can be produced by a usual method. When the oil-based food according to the embodiment of the present invention is chocolate, it can be manufactured without tempering. The oil-based food according to the embodiment of the present invention can be combined with foods such as confectionery and bread in the form of chocolate, butter cream and the like.
- the oil-based food according to the embodiment of the present invention has a low lauric acid content and trans fatty acid content in the constituent fatty acids of fats and oils, and has good heat resistance and meltability in the mouth.
- SFC was measured by a method based on the IUPAC method 2.150a Solid Content determination in Fats by NMR.
- the iodine value was measured by a method according to “2.3.4.1-1996 Iodine value (Wyeth-cyclohexane method)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
- the melting point was measured by a method according to “3.2.2.2-1996 Melting point (increased melting point)” of “Standard oil analysis test method (edited by Japan Oil Chemists' Society)”.
- transesterified oil A1 22 parts by mass of high oleic sunflower oil (oleic acid content 85.1% by mass, linoleic acid content 6.6% by mass, linolenic acid content 0.1% by mass) and 31 parts by mass of palm stearin (iodine number 36.1) 47 parts by mass of extremely hardened oil of soybean oil (iodine value 1.1, saturated fatty acid content of 16 or more carbon atoms 99.5% by mass) was mixed.
- transesterified oil A2 The following oil composition a (linoleic acid content 6.9% by mass, linolenic acid content 0% by mass) 27.5 parts by mass, palm stearin (iodine number 36.1) 34.5 parts by mass and soybean oil extremely hardened oil ( 38 parts by mass of iodine value 1.1 and saturated fatty acid content of carbon number 16 or more (99.5% by mass) were mixed.
- transesterified oil A3 The following oil and fat composition a (linoleic acid content 6.9% by mass, linolenic acid content 0% by mass) 25 parts by mass, palm stearin (iodine value 36.1) 40 parts by mass and the oil and fat composition a extremely hardened oil (iodine value) 1.3, a saturated fatty acid content of 99.9% by mass with 16 or more carbon atoms) was mixed with 35 parts by mass.
- transesterified oil A4 50 parts by weight of palm olein (iodine value 56.7, linoleic acid content 11.2% by weight, linolenic acid content 0.3% by weight) and soybean oil extremely hardened oil (iodine value 1.1, saturated with 16 or more carbon atoms) Fatty acid content 99.5 mass%) 50 mass parts was mixed.
- the resulting mixed oil (lauric acid content 0.1% by mass, palmitic acid content 24.7% by mass, stearic acid 46.5% by mass, oleic acid 21.3% by mass, linoleic acid 5.7% by mass, linolenic acid Transesterified oil A4 was obtained by performing a random transesterification reaction of 0.1% by mass and 0.1% by mass of trans fatty acid. The transesterification reaction was performed in the same manner as in the above transesterified oil A1.
- transesterified oil B1 60 parts by mass of palm stearin (iodine value 36.1) and 40 parts by mass of palm oil (iodine value 52.0) were mixed. Obtained mixed oil (lauric acid content 0.2% by mass, palmitic acid content 51.7% by mass, stearic acid 4.6% by mass, oleic acid 33.2% by mass, linoleic acid 8.0% by mass, linolenic acid Transesterified oil B1 was obtained by performing a random transesterification reaction of 0.2 mass% and trans fatty acid 0 mass%). The transesterification reaction was performed in the same manner as in the above transesterified oil A1.
- Fats and oils obtained by dry fractionating transesterified oil of high oleic sunflower oil and stearic acid ethyl ester were designated as fat composition a.
- Example 1 40 parts by mass of transesterified oil A1 and 60 parts by mass of transesterified oil B1 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38 ° C., and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point portion was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the low melting point portion was removed to obtain a high melting point portion, which was subjected to deodorization treatment. (EBMF).
- EBMF deodorization treatment.
- Example 2 40 parts by mass of the transesterified oil A2 and 60 parts by mass of the transesterified oil B1 were mixed. The obtained mixed oil was subjected to dry fractionation at 36 to 38 ° C., and the high melting point portion was removed to obtain a low melting point portion. The obtained low melting point part was subjected to solvent fractionation (using acetone) at 0 to 2 ° C., and the low melting point part was removed to obtain a high melting point part, which was designated as the oil and fat composition (EBMF) of Example 2.
- EBMF oil and fat composition
- Tables 1 and 2 show the results obtained by measuring the fatty acid content, triglyceride content, iodine value, melting point, and SFC of the oil compositions of Examples 1 to 5 and the oil compositions of Comparative Examples 1 to 4 according to the analysis methods described above. Show. As can be seen from Tables 1 and 2, the oil and fat compositions of Examples and Comparative Examples had low lauric acid content and trans fatty acid content.
- the no-temper type chocolates produced using the oil and fat compositions of Examples 1 to 5 had good heat resistance and meltability in the mouth.
- the no-temper type chocolates produced using the oil and fat compositions of Comparative Examples 1 to 4 were not good in heat resistance and / or in the mouth.
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Abstract
Description
このような背景から、非ラウリン酸型ハードバターには、トランス脂肪酸の低減が求められている。
(a)X3含量が3~20質量%
(b)P3/X3の質量比が0.35以上
(c)X2O含量が45~80質量%
(d)XOX/X2Oの質量比が0.20~0.65
(e)PStO/X2Oの質量比が0.10~0.45
(f)St2O/X2Oの質量比が0.05~0.35
(g)St/Pの質量比が0.80以下
(上記の(a)から(g)の条件において、X、O、P、St、X3、P3、X2O、XOX、PStO及びSt2Oはそれぞれ以下のものを示す。
X:炭素数14以上の飽和脂肪酸
O:オレイン酸
P:パルミチン酸
St:ステアリン酸
X3:Xが3分子結合しているトリグリセリド
P3:Pが3分子結合しているトリグリセリド
X2O:Xが2分子、Oが1分子結合しているトリグリセリド
XOX:1位と3位にX、2位にOが結合しているトリグリセリド
PStO:Pが1分子、Stが1分子、Oが1分子結合しているトリグリセリド
St2O:Stが2分子、Oが1分子結合しているトリグリセリド)
本発明の別の態様は、構成脂肪酸中のラウリン酸含量が5質量%以下、トランス脂肪酸含量が5質量%以下である前記油脂組成物である。
本発明の別の態様は、前記油脂組成物がノーテンパー型ハードバターである前記油脂組成物である。
本発明の別の態様は、前記油脂組成物を含んでなる油性食品である。
本発明の別の態様は、前記油性食品がチョコレートである前記油性食品である。
本発明の別の態様は、下記のエステル交換油Aと、下記のエステル交換油Bとを、質量比30:70~50:50で混合することで混合油を得て、該混合油を分別することで高融点部及び低融点部を除去し、中融点部を得ることを特徴とする油脂組成物の製造方法である。
エステル交換油A:構成脂肪酸中のパルミチン酸含量が15~35質量%、ステアリン酸含量が30~55質量%、オレイン酸含量が15~35質量%、リノール酸及びリノレン酸の合計含量が10質量%未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂
エステル交換油B:構成脂肪酸中のパルミチン酸含量が40~60質量%、ステアリン酸含量が15質量%未満、オレイン酸含量が20~45質量%、リノール酸及びリノレン酸の合計含量が15質量%未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂
本発明の別の態様は、前記中融点部に、更にXOXを25質量%以上含有する油脂を、質量比99:1~50:50で混合することを特徴とする前記油脂組成物の製造方法である。
(a)X3含量が3~20質量%
(b)P3/X3の質量比が0.35以上
(c)X2O含量が45~80質量%
(d)XOX/X2Oの質量比が0.20~0.65
(e)PStO/X2Oの質量比が0.10~0.45
(f)St2O/X2Oの質量比が0.05~0.35
(g)St/Pの質量比が0.80以下
なお、本発明において、X3はXが3分子結合しているトリグリセリド(XXX)である(トリグリセリドとは、グリセロールに3分子の脂肪酸が結合したトリアシルグリセロールのことである。)。また、本発明において、Xは炭素数14以上の飽和脂肪酸であり、好ましくは炭素数14~20の飽和脂肪酸である。
なお、本発明において、P3/X3の質量比は、X3含量(質量%)に対するP3含量(質量%)の比のことである。また、本発明において、P3はPが3分子結合しているトリグリセリド(PPP)である。また、本発明において、Pはパルミチン酸(炭素数16の飽和脂肪酸)である。
なお、本発明において、X2OはXが2分子、Oが1分子結合しているトリグリセリド(XXO+XOX+OXX)である。また、本発明において、Oはオレイン酸(炭素数18の1価の不飽和脂肪酸)である。
なお、本発明において、XOX/X2Oの質量比は、X2O含量(質量%)に対するXOX含量(質量%)の比のことである。また、本発明において、XOXは1位と3位にX、2位にOが結合しているトリグリセリドである。
なお、本発明において、PStO/X2Oの質量比は、X2O含量(質量%)に対するPStO含量(質量%)の比のことである。また、本発明において、PStOはPが1分子、Stが1分子、Oが1分子結合しているトリグリセリド(PStO+POSt+StPO+StOP+OPSt+OStP)である。また、本発明において、Stはステアリン酸(炭素数18の飽和脂肪酸)である。
なお、本発明において、St2O/X2Oの質量比は、X2O含量(質量%)に対するSt2O含量(質量%)の比のことである。また、本発明において、St2OはStが2分子、Oが1分子結合しているトリグリセリド(StStO+StOSt+OStSt)である。
なお、本発明において、St/Pの質量比は、構成脂肪酸中のパルミチン酸含量(質量%)に対する構成脂肪酸中のステアリン酸含量(質量%)の比のことである。
本発明の実施の形態に係る油脂組成物は、構成脂肪酸中のステアリン酸含量が好ましくは8~30質量%であり、より好ましくは10~28質量%であり、さらに好ましくは12~25質量%である。
本発明の実施の形態に係る油脂組成物は、炭素数16以上の脂肪酸(好ましくは炭素数16~24の脂肪酸)含量が好ましくは95質量%以上であり、より好ましくは97質量%以上であり、さらに好ましくは98質量%以上である。なお、本発明において、炭素数16以上の脂肪酸はC16以上FAと記載することもある。
本発明の実施の形態に係る油脂組成物は、XOX含量が好ましくは55質量%以下であり、より好ましくは10~50質量%であり、さらに好ましくは15~48質量%である。
本発明の実施の形態に係る油脂組成物は、P2O含量が好ましくは20~55質量%であり、より好ましくは25~53質量%であり、さらに好ましくは30~50質量%である。なお、本発明において、P2OはPが2分子、Oが1分子結合しているトリグリセリド(PPO+POP+OPP)である。
本発明の実施の形態に係る油脂組成物は、PStO含量が好ましくは10~30質量%であり、より好ましくは10~28質量%であり、さらに好ましくは12~25質量%である。
本発明の実施の形態に係る油脂組成物は、St2O含量が好ましくは3~20質量%であり、より好ましくは5~18質量%であり、さらに好ましくは5~15質量%である。
本発明の実施の形態に係る油脂組成物は、融点が好ましくは30~45℃であり、より好ましくは33~45℃であり、さらに好ましくは35~43℃である。なお、本発明において、融点は上昇融点のことである。
X3トリグリセリド含量、P3トリグリセリド含量、X2Oトリグリセリド含量、P2Oトリグリセリド含量、St2Oトリグリセリド含量及びPStOトリグリセリド含量は、JAOCS.vol.70,11,1111-1114(1993)に準じて測定することができる。
XOXトリグリセリド含量は、XOX/X2O比をJ.High Resol.Chromatogr.,18,105-107(1995)に準じた方法で測定し、この値とX2Oトリグリセリド含量を基に算出することができる。
SFCは、IUPAC法2.150a Solid Content determination in Fats by NMRに準じて測定することができる。
沃素価は、「基準油脂分析試験法(社団法人日本油化学会編)」の「2.3.4.1-1996 ヨウ素価(ウィイス-シクロヘキサン法)」に準じて測定することができる。
融点は、「基準油脂分析試験法(社団法人日本油化学会編)」の「3.2.2.2-1996 融点(上昇融点)」に準じて測定することができる。
本発明で使用するエステル交換油Aの原料油脂は、構成脂肪酸中のパルミチン酸含量が15~35質量%、ステアリン酸含量が30~55質量%、オレイン酸含量が15~35質量%、リノール酸及びリノレン酸の合計含量が10質量%未満であり、好ましくは構成脂肪酸中のラウリン酸含量が3質量%未満、パルミチン酸含量が17~33質量%、ステアリン酸含量が32~53質量%、オレイン酸含量が17~33質量%、リノール酸及びリノレン酸の合計含量が8質量%未満であり、さらに好ましくは構成脂肪酸中のラウリン酸含量が1質量%未満、パルミチン酸含量が20~30質量%、ステアリン酸含量が35~50質量%、オレイン酸含量が20~30質量%、リノール酸及びリノレン酸の合計含量が6質量%未満である。
本発明で使用するエステル交換油Aの原料油脂の具体例としては、例えば、リノール酸及びリノレン酸合計含量が10質量%未満の油脂、パーム油、沃素価25~48のパーム分別油、沃素価5以下かつ炭素数16以上の飽和脂肪酸含量が90質量%以上の油脂等を含む混合油等が挙げられる。
本発明で使用するエステル交換油Bの原料油脂は、構成脂肪酸中のパルミチン酸含量が40~60質量%、ステアリン酸含量が15質量%未満、オレイン酸含量が20~45質量%、リノール酸及びリノレン酸の合計含量が15質量%未満であり、好ましくは構成脂肪酸中のラウリン酸含量が3質量%未満、パルミチン酸含量が43~57質量%、ステアリン酸含量が10質量%未満、オレイン酸含量が23~42質量%、リノール酸及びリノレン酸の合計含量が12質量%未満であり、さらに好ましくは構成脂肪酸中のラウリン酸含量が1質量%未満、パルミチン酸含量が47~55質量%、ステアリン酸含量が8質量%未満、オレイン酸含量が25~40質量%、リノール酸及びリノレン酸の合計含量が10質量%未満である。
本発明で使用するエステル交換油Bの原料油脂の具体例としては、例えば、沃素価25~48のパーム分別油、パーム油等を含む混合油等が挙げられる。沃素価25~48のパーム分別油は前記した通りである。
本発明の油脂組成物を得るためのEBMFとXOX型油脂との混合比は、質量比(EBMF:XOX型油脂)で好ましくは99:1~50:50であり、より好ましくは90:10~55:45であり、さらに好ましくは80:20~60:40である。
本発明で使用するXOX型油脂の具体例としては、例えば、パーム油、沃素価25~60のパーム分別油等が挙げられる。パーム分別油は前記したとおりである。沃素価25~60のパーム分別油の具体例としては、例えば、パームオレイン(パーム油を分別して得られる低融点部)、パームステアリン、パーム中融点部、ハードPMF等が挙げられる。沃素価25~60のパーム分別油は、沃素価が好ましくは28~60であり、より好ましくは30~58である。
本発明の実施の形態に係る油脂組成物は、通常の食用油脂の製造と同様に精製処理(脱酸、脱色、脱臭等)を行うこともできる。
本発明の実施の形態に係る油性食品は、通常の方法により製造することができる。本発明の実施の形態に係る油性食品がチョコレートである場合、テンパリングを行わずに製造することができる。
本発明の実施の形態に係る油性食品は、チョコレート、バタークリーム等の形態で、菓子、パン等の食品と組み合わせることもできる。
〔分析方法〕
脂肪酸含量及びトランス脂肪酸含量は、AOCS Ce1f-96に準拠した方法で測定した。
X3トリグリセリド含量、P3トリグリセリド含量、X2Oトリグリセリド含量、P2Oトリグリセリド含量、St2Oトリグリセリド含量及びPStOトリグリセリド含量は、JAOCS.vol.70,11,1111-1114(1993)に準拠した方法で測定した。
XOXトリグリセリド含量は、XOX/X2O比をJ.High Resol.Chromatogr.,18,105-107(1995)に準拠した方法で測定し、この値とX2Oトリグリセリド含量を基に算出した。
SFCは、IUPAC法2.150a Solid Content determination in Fats by NMRに準拠した方法で測定した。
沃素価は、「基準油脂分析試験法(社団法人日本油化学会編)」の「2.3.4.1-1996 ヨウ素価(ウィイス-シクロヘキサン法)」に準拠した方法で測定した。
融点は、「基準油脂分析試験法(社団法人日本油化学会編)」の「3.2.2.2-1996 融点(上昇融点)」に準拠した方法で測定した。
ハイオレイックヒマワリ油(オレイン酸含量85.1質量%、リノール酸含量6.6質量%、リノレン酸含量0.1質量%)22質量部とパームステアリン(沃素価36.1)31質量部と大豆油の極度硬化油(沃素価1.1、炭素数16以上の飽和脂肪酸含量99.5質量%)47質量部を混合した。得られた混合油(ラウリン酸含量0.1質量%、パルミチン酸含量24.7質量%、ステアリン酸43.0質量%、オレイン酸26.7質量%、リノール酸3.8質量%、リノレン酸0.1質量%、トランス脂肪酸0質量%)を、ランダムエステル交換反応を行うことにより、エステル交換油A1を得た。
エステル交換反応は、常法に従い、原料油脂を十分に乾燥させ、ナトリウムメトキシドを原料油脂に対して0.2質量%添加した後、減圧下、120℃で0.5時間攪拌しながら反応を行った。
下記油脂組成物a(リノール酸含量6.9質量%、リノレン酸含量0質量%)27.5質量部とパームステアリン(沃素価36.1)34.5質量部と大豆油の極度硬化油(沃素価1.1、炭素数16以上の飽和脂肪酸含量99.5質量%)38質量部を混合した。得られた混合油(ラウリン酸含量0.1質量%、パルミチン酸含量24.8質量%、ステアリン酸43.9質量%、オレイン酸25.6質量%、リノール酸4.1質量%、リノレン酸0.1質量%、トランス脂肪酸0質量%)を、ランダムエステル交換反応を行うことにより、エステル交換油A2を得た。
エステル交換反応は、上記エステル交換油A1と同様の方法で行った。
下記油脂組成物a(リノール酸含量6.9質量%、リノレン酸含量0質量%)25質量部とパームステアリン(沃素価36.1)40質量部と油脂組成物aの極度硬化油(沃素価1.3、炭素数16以上の飽和脂肪酸含量99.9質量%)35質量部を混合した。得られた混合油(ラウリン酸含量0.1質量%、パルミチン酸含量25.4質量%、ステアリン酸42.6質量%、オレイン酸26.1質量%、リノール酸4.3質量%、リノレン酸0.1質量%、トランス脂肪酸0質量%)を、ランダムエステル交換反応を行うことにより、エステル交換油A3を得た。
エステル交換反応は、上記エステル交換油A1と同様の方法で行った。
パームオレイン(沃素価56.7、リノール酸含量11.2質量%、リノレン酸含量0.3質量%)50質量部と大豆油の極度硬化油(沃素価1.1、炭素数16以上の飽和脂肪酸含量99.5質量%)50質量部を混合した。得られた混合油(ラウリン酸含量0.1質量%、パルミチン酸含量24.7質量%、ステアリン酸46.5質量%、オレイン酸21.3質量%、リノール酸5.7質量%、リノレン酸0.1質量%、トランス脂肪酸0.1質量%)を、ランダムエステル交換反応を行うことにより、エステル交換油A4を得た。
エステル交換反応は、上記エステル交換油A1と同様の方法で行った。
パームステアリン(沃素価36.1)60質量部とパーム油(沃素価52.0)40質量部を混合した。得られた混合油(ラウリン酸含量0.2質量%、パルミチン酸含量51.7質量%、ステアリン酸4.6質量%、オレイン酸33.2質量%、リノール酸8.0質量%、リノレン酸0.2質量%、トランス脂肪酸0質量%)を、ランダムエステル交換反応を行うことにより、エステル交換油B1を得た。
エステル交換反応は、上記エステル交換油A1と同様の方法で行った。
ハイオレイックヒマワリ油とステアリン酸エチルエステルとのエステル交換油をドライ分別して得られる油脂を油脂組成物aとした。
40質量部のエステル交換油A1と60質量部のエステル交換油B1を混合した。得られた混合油を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部を0~2℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これに脱臭処理を行ったものを実施例1の油脂組成物(EBMF)とした。
40質量部のエステル交換油A2と60質量部のエステル交換油B1を混合した。得られた混合油を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部を0~2℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これを実施例2の油脂組成物(EBMF)とした。
40質量部のエステル交換油A1と60質量部のエステル交換油B1を混合した。得られた混合油を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部を-4~-2℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これに脱臭処理を行ったものを実施例3の油脂組成物(EBMF)とした。
実施例1の油脂組成物70質量部とパームオレイン(沃素価56.7、XOX含量32.7質量%)30質量部を混合し、これを実施例4の油脂組成物(EBMFとXOX型油脂の混合油)とした。
実施例1の油脂組成物60質量部とパーム中融点部(沃素価45.5、XOX含量53.3質量%)40質量部を混合し、これを実施例5の油脂組成物(EBMFとXOX型油脂の混合油)とした。
エステル交換油A2を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部60質量部とパーム中融点部(沃素価45.5、ラウリン酸含量0.2質量%、パルミチン酸含量48.9質量%、ステアリン酸4.8質量%、オレイン酸36.1質量%、リノール酸7.8質量%、リノレン酸0質量%、トランス脂肪酸0質量%)40質量部を混合した。得られた混合油を-2~0℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これを比較例1の油脂組成物とした。
エステル交換油A3を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部84質量部とパーム中融点部(沃素価45.5、ラウリン酸含量0.2質量%、パルミチン酸含量48.9質量%、ステアリン酸4.8質量%、オレイン酸36.1質量%、リノール酸7.8質量%、リノレン酸0質量%、トランス脂肪酸0質量%)16質量部を混合した。得られた混合油を-4~-2℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これを比較例2の油脂組成物とした。
エステル交換油A3を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部60質量部とパーム中融点部(沃素価45.5、ラウリン酸含量0.2質量%、パルミチン酸含量48.9質量%、ステアリン酸4.8質量%、オレイン酸36.1質量%、リノール酸7.8質量%、リノレン酸0質量%、トランス脂肪酸0質量%)40質量部を混合した。得られた混合油を-2~0℃で溶剤分別(アセトン使用)し、低融点部を除去することで高融点部を得て、これを比較例3の油脂組成物とした。
エステル交換油A4を36~38℃でドライ分別し、高融点部を除去することで低融点部を得た。得られた低融点部をさらにドライ分別し、低融点部を除去することで高融点部を得て、これを比較例4の油脂組成物とした。
実施例1~5の油脂組成物及び比較例1~4の油脂組成物について、前述の分析方法に従って脂肪酸含量、トリグリセリド含量、沃素価、融点、SFCの測定を行った結果を表1、2に示す。
表1、2から分かるように、実施例及び比較例の油脂組成物は、ラウリン酸含量及びトランス脂肪酸含量が低いものであった。
実施例1~5の油脂組成物、比較例1~4の油脂組成物を使用し、表3、4の配合でノーテンパー型のダークチョコレート(油脂中の各油脂組成物の配合量:80.0質量%)及びミルクチョコレート(油脂中の各油脂組成物の配合量:74.0質量%)を製造した。各チョコレートは、テンパリングを行わない以外は常法(混合、微粒化、精練、冷却)により製造した。
専門パネラ5名が、得られたチョコレートの耐熱性及び口溶けについて、非常に良い(3点)、良い(2点)、悪い(1点)の3段階で採点し、以下の基準に従い評価を行った。評価結果を表5、6に示す。
各評価は、◎である場合をチョコレートの耐熱性及び口溶けが良いと判断した。
◎:5名の平均点が2.0点以上
△:5名の平均点が1.5点以上2.0点未満
×:5名の平均点が1点以上1.5点未満
耐熱性の評価は、チョコレートの表面を人差し指の指腹で触れた際、チョコレート表面への指紋の付着具合にて評価した。耐熱性は以下の判断基準に従って評価した。
非常に良い:チョコレート表面が硬く、指紋が付着しなかった。
良い:チョコレート表面が硬く、指紋がほとんど付着しなかった。
悪い:チョコレート表面が軟らかく、指紋が付着した。
チョコレートを食して、チョコレートの口溶けを以下の判断基準に従って評価した。
非常に良い:口溶けがよく、後残りが感じられなかった。
良い:口溶けがよく、後残りがほとんど感じられなかった。
悪い:口溶けがわるく、後残りがかなり感じられた。
一方、表6から分かるように、比較例1~4の油脂組成物を使用して製造したノーテンパー型チョコレートは、耐熱性及び/又は口溶けが良くなかった。
Claims (7)
- 下記の(a)から(g)の条件を満たす油脂組成物。
(a)X3含量が3~20質量%
(b)P3/X3の質量比が0.35以上
(c)X2O含量が45~80質量%
(d)XOX/X2Oの質量比が0.20~0.65
(e)PStO/X2Oの質量比が0.10~0.45
(f)St2O/X2Oの質量比が0.05~0.35
(g)St/Pの質量比が0.80以下
(上記の(a)から(g)の条件において、X、O、P、St、X3、P3、X2O、XOX、PStO及びSt2Oはそれぞれ以下のものを示す。
X:炭素数14以上の飽和脂肪酸
O:オレイン酸
P:パルミチン酸
St:ステアリン酸
X3:Xが3分子結合しているトリグリセリド
P3:Pが3分子結合しているトリグリセリド
X2O:Xが2分子、Oが1分子結合しているトリグリセリド
XOX:1位と3位にX、2位にOが結合しているトリグリセリド
PStO:Pが1分子、Stが1分子、Oが1分子結合しているトリグリセリド
St2O:Stが2分子、Oが1分子結合しているトリグリセリド) - 構成脂肪酸中のラウリン酸含量が5質量%以下、トランス脂肪酸含量が5質量%以下である請求項1に記載の油脂組成物。
- 前記油脂組成物がノーテンパー型ハードバターである請求項1又は請求項2に記載の油脂組成物。
- 請求項1~請求項3のいずれか1項に記載の油脂組成物を含んでなる油性食品。
- 前記油性食品がチョコレートである請求項4に記載の油性食品。
- 下記のエステル交換油Aと、下記のエステル交換油Bとを、質量比30:70~50:50で混合することで混合油を得て、該混合油を分別することで高融点部及び低融点部を除去し、中融点部を得ることを特徴とする油脂組成物の製造方法。
エステル交換油A:構成脂肪酸中のパルミチン酸含量が15~35質量%、ステアリン酸含量が30~55質量%、オレイン酸含量が15~35質量%、リノール酸及びリノレン酸の合計含量が10質量%未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂
エステル交換油B:構成脂肪酸中のパルミチン酸含量が40~60質量%、ステアリン酸含量が15質量%未満、オレイン酸含量が20~45質量%、リノール酸及びリノレン酸の合計含量が15質量%未満である原料油脂に、ランダムエステル交換反応を行うことにより得られる油脂 - 前記中融点部に、更にXOXを25質量%以上含有する油脂を、質量比99:1~50:50で混合することを特徴とする請求項6に記載の油脂組成物の製造方法。
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EP2710898A1 (en) | 2014-03-26 |
CN103533839B (zh) | 2015-10-21 |
EP2710898B1 (en) | 2017-07-05 |
EP2710898A4 (en) | 2014-12-03 |
US9743681B2 (en) | 2017-08-29 |
KR101831924B1 (ko) | 2018-02-26 |
JPWO2012157470A1 (ja) | 2014-07-31 |
JP5173086B2 (ja) | 2013-03-27 |
CN103533839A (zh) | 2014-01-22 |
US20140377445A1 (en) | 2014-12-25 |
KR20140025485A (ko) | 2014-03-04 |
MY157437A (en) | 2016-06-15 |
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