WO2015040839A1 - エステル交換油脂および該エステル交換油脂を使用した油性食品 - Google Patents
エステル交換油脂および該エステル交換油脂を使用した油性食品 Download PDFInfo
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- WO2015040839A1 WO2015040839A1 PCT/JP2014/004694 JP2014004694W WO2015040839A1 WO 2015040839 A1 WO2015040839 A1 WO 2015040839A1 JP 2014004694 W JP2014004694 W JP 2014004694W WO 2015040839 A1 WO2015040839 A1 WO 2015040839A1
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- Prior art keywords
- oil
- fat
- chocolate
- mass
- carbon atoms
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims description 34
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 75
- 229930195729 fatty acid Natural products 0.000 claims abstract description 75
- 239000000194 fatty acid Substances 0.000 claims abstract description 75
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 75
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 67
- 239000000470 constituent Substances 0.000 claims abstract description 64
- 150000004671 saturated fatty acids Chemical class 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims description 154
- 239000003925 fat Substances 0.000 claims description 121
- 235000019219 chocolate Nutrition 0.000 claims description 98
- 238000000034 method Methods 0.000 claims description 28
- 238000000465 moulding Methods 0.000 claims description 23
- 229920006395 saturated elastomer Polymers 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 9
- 235000003441 saturated fatty acids Nutrition 0.000 abstract description 4
- 235000019198 oils Nutrition 0.000 description 144
- 235000019197 fats Nutrition 0.000 description 111
- 244000299461 Theobroma cacao Species 0.000 description 104
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 26
- 238000005809 transesterification reaction 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 13
- 239000000843 powder Substances 0.000 description 11
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 239000002994 raw material Substances 0.000 description 9
- 235000000346 sugar Nutrition 0.000 description 9
- 102100027329 Malonyl-CoA-acyl carrier protein transacylase, mitochondrial Human genes 0.000 description 8
- 239000003054 catalyst Substances 0.000 description 8
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- 238000011156 evaluation Methods 0.000 description 7
- 238000002156 mixing Methods 0.000 description 7
- 238000007670 refining Methods 0.000 description 7
- 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 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 101000937642 Homo sapiens Malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 description 6
- 101000590830 Homo sapiens Monocarboxylate transporter 1 Proteins 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 6
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 5
- 235000021314 Palmitic acid Nutrition 0.000 description 5
- 235000021355 Stearic acid Nutrition 0.000 description 5
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 5
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 5
- 235000001046 cacaotero Nutrition 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 239000007795 chemical reaction product Substances 0.000 description 5
- 235000019868 cocoa butter Nutrition 0.000 description 5
- 229940110456 cocoa butter Drugs 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
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- 239000000203 mixture Substances 0.000 description 5
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 5
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- 238000005406 washing Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 4
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- 238000007796 conventional method Methods 0.000 description 4
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- 235000019421 lipase Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 150000008163 sugars Chemical class 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000006482 condensation reaction Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
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- 239000008107 starch Substances 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 2
- 101710137760 Malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 2
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- 239000006071 cream Substances 0.000 description 2
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 125000002252 acyl group Chemical group 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
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- 238000000576 coating method Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
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- 230000005494 condensation Effects 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
- 238000005336 cracking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000001723 curing Methods 0.000 description 1
- 235000019221 dark chocolate Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 229960001855 mannitol Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000020332 matcha tea Nutrition 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002759 monoacylglycerols Chemical class 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019222 white chocolate Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—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
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/20—Apparatus for moulding, cutting, or dispensing chocolate
- A23G1/201—Apparatus not covered by groups A23G1/21 - A23G1/28
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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 transesterified fats and oils and oily foods using the transesterified fats and oils, and particularly to chocolates suitable for non-molding.
- the basic molding method is not generally one, but can be broadly divided into a mold molding method using a molding die and a non-mold molding method not using a molding die.
- various products can be manufactured by using various molds.
- Representative are a chocolate bar using a flat mold and a hollow chocolate (hollow chocolate) using a mating mold.
- the characteristics of the molding method are that the variation in weight between products is small, and that the portion in contact with the mold surface has good gloss.
- the shape is varied mainly by changing the cut size and changing the size of the extrusion nozzle by changing the hole diameter. Therefore, the degree of freedom of shape variation is small.
- the non-molding method has the advantage that the process is simple and the manufacturing efficiency is high compared to the molding method.
- the molding efficiency and the product defect rate in the non-molding method are significantly affected by the degree of plasticity in the process of cooling and solidifying chocolate.
- a layer cutting apparatus first, melted chocolate is dropped directly onto a belt conveyor that operates at a constant speed. Next, the thickness of the chocolate falling between the slits is made constant by the slits placed on the belt. This is cooled and hardened at an appropriate temperature.
- the solidified chocolate is installed at equal intervals in a direction perpendicular to the direction in which the belt operates, and is vertically cut by a plurality of round blade cutters arranged in the direction in which the belt operates. Further, this is crossed by moving a horizontal cutter vertically on the belt perpendicular to the direction in which the belt operates. In this way, a cubic solid chocolate product is produced. In this case, if the solidification by cooling is fast, the chocolate becomes too hard, and it becomes difficult to cut the chocolate at the cutter portion. As a result, normal chocolate cannot be produced by randomly cracking the chocolate.
- the extruder when the extruder is used, the chocolate once cooled and solidified is stored at a temperature at which the chocolate is softened again. Thereafter, this is put into an extruder in the form of a block, thereby performing extrusion molding from a nozzle. In this case as well, if the block-shaped chocolate is too hard, the product coming out of the nozzle will turn white due to friction with the nozzle. Or it may become impossible to discharge from the nozzle of a product.
- the non-molding method is a molding method that utilizes the shape-retaining property of chocolate in a semi-solidified state and the weak adhesion between products.
- the physical properties of chocolate greatly affect its production efficiency. Therefore, in the non-molding method, maintaining a good plastic state for as long as possible in the chocolate manufacturing process directly leads to an improvement in efficiency.
- liquid oil In order to impart plasticity to chocolate, a means of adding liquid oil to chocolate is often employed.
- a high melting point component extreme hardened oil or the like
- plasticity is imparted to chocolate by using disaturated monolinoleate as part of fats and oils. ing.
- linoleic acid is susceptible to oxidation. Therefore, since flavor deterioration of chocolate is accelerated, handling of linoleic acid is difficult.
- the present inventor has obtained, as a constituent fatty acid, a transesterified fat and oil having a specific amount of a fatty acid having 6 to 10 carbon atoms and a saturated fatty acid having 16 to 18 carbon atoms, And it discovered that this subject could be solved by using this transesterified oil and fat for oily foods, such as chocolate.
- an excellent transesterified oil and fat can be provided.
- constituent fatty acids having 6 to 10 carbon atoms occupy 20 to 65% by mass
- saturated constituent fatty acids having 16 to 18 carbon atoms occupy 35 to 80% by mass
- the content of the saturated constituent fatty acid having 16 carbon atoms in the saturated constituent fatty acid having 16 to 18 carbon atoms is 20% by mass or more.
- the present invention it is possible to provide a transesterified oil and fat in which the content of the saturated fatty acid having 16 carbon atoms in the saturated fatty acid having 16 to 18 carbon atoms is 30% by mass or more.
- an oily food containing fats and oils forming a continuous phase wherein the fats and oils contained in the oily foods contain 20% by mass or more of the transesterified fats and oils. it can.
- the said oil-based foodstuff can provide the oil-based foodstuff which is chocolate.
- manufacture of the chocolate containing cooling solidifying and melt-molding the melted liquid chocolate containing the fats and oils containing the said transesterified oil and fat of 20 mass% or more is carried out.
- transesterified fats and oils suitable for imparting plasticity to oily foods such as chocolate.
- oily foodstuffs such as chocolate provided with plasticity
- transesterified oil and fat it is possible to provide a chocolate suitable for non-molding, which has good mouthfeel and plasticity.
- Transesterified fats and oils of the present invention Of the total constituent fatty acids of the transesterified fats and oils of the present invention, the constituent fatty acids having 6 to 10 carbon atoms account for 20 to 65 mass%, and the saturated constituent fatty acids having 16 to 18 carbon atoms (hereinafter referred to as 35 to 80% by mass). Further, in the saturated fatty acid having 16 to 18 carbon atoms, the content of the saturated fatty acid having 16 carbon atoms is 20% by mass or more.
- the “component (saturated) fatty acid possessed by fats and oils” means a (saturated) fatty acid from which each of one or more acyl groups constituting the molecule of the ester compound contained in the fats and oils is derived.
- the transesterified fats and oils of the present invention include not only ordinary transesterified fats and oils obtained by subjecting fats and oils to transesterification but also the following ester synthetic fats and oils. That is, this ester synthetic fat is synthesized (ester bond) in accordance with a conventional method using a mixture containing at least one selected from glycerol, monoacylglycerol, and diacylglycerol and a fatty acid. Furthermore, the said ester synthetic fat has the fatty acid of the said composition.
- the transesterified fat and oil of the present invention has a constituent fatty acid having 6 to 10 carbon atoms.
- constituent fatty acids having 6 to 10 carbon atoms account for 20 to 65 mass%.
- the content of the constituent fatty acid having 6 to 10 carbon atoms (hereinafter also referred to as C6 to 10) in the constituent fatty acid of the transesterified fat and oil of the present invention is preferably 35 to 65% by mass, and 40 to 60% by mass. % Is more preferable, and 42 to 58% by mass is even more preferable.
- the fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid.
- n-hexanoic acid, n-octanoic acid, and n-decanoic acid are preferable as the constituent fatty acid.
- a fatty acid having 8 or 10 carbon atoms is preferable as the fatty acid having 6 to 10 carbon atoms.
- the content of the constituent fatty acid having 6 carbon atoms in the constituent fatty acid having 6 to 10 carbon atoms is preferably 20% by mass or less, and more preferably 10% by mass or less.
- the content of the constituent fatty acid having 10 carbon atoms is preferably 30% by mass or more, and more preferably 50% by mass or more.
- the oily food using the transesterified fat and oil of the present invention is suitably plasticized. Can be granted.
- the transesterified fat and oil of the present invention has a saturated constituent fatty acid having 16 to 18 carbon atoms.
- constituent saturated fatty acids having 16 to 18 carbon atoms account for 35 to 80% by mass.
- the content of saturated fatty acid having 16 to 18 carbon atoms (hereinafter also referred to as C16 to 18) in the constituent fatty acid of the transesterified fat and oil of the present invention is preferably 35 to 65% by mass, and 40 to 60%. More preferably, the mass is 42 to 58 mass%.
- the saturated fatty acid having 16 to 18 carbon atoms palmitic acid and stearic acid are preferable.
- the content of the saturated fatty acid having 16 carbon atoms (hereinafter also referred to as C16 / C16-18) in the saturated fatty acid having 16 to 18 carbon atoms is 20% by mass or more, and 30% by mass or more. Preferably, the amount is 35 to 75% by mass.
- the content of the saturated constituent fatty acid having 16 to 18 carbon atoms in the constituent fatty acid of the transesterified fat and oil of the present invention is within the above range, it is suitable for an oily food using the transesterified fat and oil of the present invention. Plasticity can be imparted.
- the transesterified fat / oil of the present invention is not particularly limited as long as the transesterified fat / oil has a constituent fatty acid having 6 to 10 carbon atoms and a saturated constituent fatty acid having 16 to 18 carbon atoms as described above.
- the raw material fat and production method of the transesterified fat and oil of the present invention there are no particular restrictions on the raw material fat and production method of the transesterified fat and oil of the present invention as long as they are suitable for edible use.
- the raw oil / fat is preferably a transesterified oil / fat of triacylglycerol (hereinafter also referred to as MCT) having 6 to 10 carbon atoms and extremely hardened oil or palm stearin which is a palm-based oil. .
- the content of the saturated constituent fatty acid having 16 to 18 carbon atoms in the constituent fatty acid of the palm-based fat or oil is 80% by mass or less.
- palm oils and fats include palm oil, palm oil fractionated oil, and processed oils thereof (one that has been subjected to one or more treatments among curing, transesterification, and fractionation). But you can.
- palm olein and palm stearin that are one-stage fractionated oils
- palm olein palm super olein
- palm mid-fraction that are two-stage fractionated oils of palm olein
- palm that is a two-stage fractionated oil of palm stearin Mention may be made of olein (soft palm) and palm stearin (hard stearin).
- transesterification method for preparing the transesterified oil of the present invention Either chemical transesterification or enzymatic transesterification can be used.
- the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst.
- the reaction is non-selective transesterification with low regioselectivity.
- Chemical transesterification can be performed, for example, according to the following procedure according to a conventional method. That is, the catalyst-containing raw material fat obtained by adding 0.1 to 1% by mass of the catalyst to the fully dried raw material fat is 0.5 to 0.5% at 80 to 120 ° C. under reduced pressure.
- the transesterification reaction can be carried out by stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away from the reaction product by washing with water.
- the obtained crude fats and oils can be subjected to decolorization and deodorization treatment that are performed in a normal edible oil refining process.
- Enzymatic transesterification is performed using a lipase preparation as a catalyst.
- a lipase preparation as a catalyst.
- transesterification with 1,3-position selectivity is possible.
- Enzymatic transesterification can be performed, for example, according to the following procedure according to a conventional method. That is, the transesterification is carried out by stirring the enzyme-containing raw oil / fat obtained by adding 0.01-5% by mass of the lipase preparation to the raw oil / fat at 30-70 ° C. for 1-40 hours. The reaction can be performed. After completion of the transesterification reaction, the lipase preparation is removed from the reactive organism by filtration. The obtained crude fats and oils can be subjected to decolorization and deodorization treatment that are performed in a normal edible oil refining process.
- the transesterified fat / oil of the present invention may be an ester synthetic fat / oil having the above-described composition and having 6 to 10 carbon atoms and a saturated fatty acid having 16 to 18 carbon atoms.
- This ester synthetic fat can be produced by a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms, a saturated fatty acid having 16 to 18 carbon atoms, and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure.
- a catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
- Oily food of the present invention is a food containing fats and oils forming a continuous phase.
- the fats and oils contained in the food contain 20% by mass or more of the transesterified fats and oils of the present invention. More specifically, chocolate, fat cream, butter cream, margarine, shortening and the like can be mentioned.
- the oily food of the present invention is particularly preferably chocolate.
- the content of the transesterified oil and fat of the present invention in the fat and oil contained in the oily food of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more, and 70 to 100% by mass. More preferably it is.
- chocolate is not limited to chocolate stipulated in "Fair Competition Rules for Display of Chocolates" (National Chocolate Fair Trade Council) or laws and regulations.
- the chocolate in the present invention uses edible fats and sugars as main ingredients.
- a cacao component cocoa mass, cocoa powder, etc.
- a dairy product a fragrance, or an emulsifier is added to the main raw material as necessary.
- Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.).
- the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
- the chocolate of the present invention contains 25 to 65% by mass of fats and oils.
- the content of fats and oils in the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass.
- the fats and oils contained in the chocolate in this invention contain the fats and oils (cocoa butter, milk fat, etc.) derived from oil-containing raw materials (cacao mass, cocoa powder, whole fat milk powder, etc.) other than the fats and oils mix
- blended blended.
- blended the content (oil content) of fat (cocoa butter) in cacao mass
- the content (oil content) of fat (cocoa butter) in cocoa powder is 11% by mass.
- the content (oil content) of fats and oils (milk fat) in whole milk powder is 25 mass%. Therefore, the content of fats and oils in chocolate is a value obtained by summing values obtained by multiplying the blending amount (mass%) of each raw material in chocolate by the oil content.
- the fat and oil contained in the chocolate of the present invention contains 20% by mass or more of the transesterified fat and oil of the present invention.
- the content of the transesterified oil and fat of the present invention in the fat and oil contained in chocolate is preferably 40% by mass or more, more preferably 60% by mass or more, and further preferably 70 to 98% by mass. preferable.
- the chocolate can be suitably imparted with plasticity suitable for non-molding.
- the chocolate of the present invention may be a temper type or non-temper type chocolate. In particular, when a non-temper type is used, non-molding can be performed more suitably.
- any oil and fat raw material may be used.
- palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein and palm super olein, etc.)
- shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil Flower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter, mixed oils thereof, processed oil fats, and the like can be used.
- the chocolate of the present invention preferably contains saccharides in addition to fats and oils.
- sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, and dextrin can be used.
- the saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
- raw materials generally blended in chocolate can be used for the chocolate of the present invention.
- dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc.
- Powders, gums, starches, emulsifiers, antioxidants, colorants, fragrances, and the like can be used.
- the chocolate of the present invention can be produced by a conventionally known method.
- fats and oils, cacao components, sugars, dairy products, and emulsifiers can be used as raw materials.
- atomization step (refining), scouring step (conching), cooling step, etc. so that the final fat content in the chocolate of the present invention is 25 to 65% by mass, The chocolate of the invention can be produced.
- the melted chocolate is cooled and solidified into a flat plate shape in the cooling step.
- the solidified chocolate is cut with a layer cutting device. Or you may extrusion-mold the block-shaped chocolate solidified by cooling with the extruder adjusted to about 20 degreeC.
- the thickness is preferably 3 to 12 mm, and more preferably 4 to 10 mm.
- the chocolate cooled and solidified into a flat plate shape can be cut into a desired size and shape, for example, a cube or a rectangular parallelepiped using a cutting blade or the like.
- the chocolate of the present invention is a chocolate suitable for non-mold molding as described above, it has a soft texture to bite and a mouthfeel that can be quickly and smoothly melted in the mouth.
- the chocolate of the present invention can be eaten as it is as a cut or extruded chocolate lump.
- the chocolate of the present invention is used as a coating material, filling material, or chip material to be mixed into dough for confectionery bakery products such as bread, cakes, confectionery, baked goods, donuts and shoe confectionery Can do.
- % means mass% unless otherwise specified.
- Analysis of the constituent fatty acids contained in the fats and oils was performed using a gas chromatographic method (AOCS Ce1f-96 compliant).
- MCT1 n-octanoic acid (carbon number 8) or n-decanoic acid (carbon number 10), and the mass ratio of the n-octanoic acid and the n-decanoic acid as the constituent fatty acid is MCT (made by Nisshin Oillio Group, Inc.), which is 30:70, was used as MCT1.
- MCT1 made by Nisshin Oillio Group, Inc.
- Transesterified oil 1 A mixed oil obtained by mixing 50 parts by mass of MCT1 and 50 parts by mass of palm extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd., iodine number 1) is sufficiently dried by heating to 120 ° C. under reduced pressure.
- sodium methylate was added to the dry mixed oil.
- the obtained sodium methylate-containing mixed oil was stirred at 110 ° C. under reduced pressure for 0.5 hours to perform a transesterification reaction. After completion of the reaction, sodium methylate was removed from the reaction product by washing with water.
- the obtained crude fats and oils are decolorized and deodorized according to a conventional refining method to obtain transesterified fats and oils 1 (content of constituent fatty acids having 6 to 10 carbon atoms in constituent fatty acids 47.4%, carbon number
- the content of 6 constituent fatty acids is 0%
- the content of 10 constituent fatty acids is 33.2%
- the content of palmitic acid (16 saturated constituent fatty acids) is 23.2%
- Transesterified oil 2 A mixed oil obtained by mixing 40 parts by mass of MCT1 and 60 parts by mass of palm stearin (Nisshin Oillio Group Inc., iodine value 13) is sufficiently dried by heating to 120 ° C. under reduced pressure. It was. Thereafter, 0.1% by mass of sodium methylate was added to the dry mixed oil. The obtained sodium methylate-containing mixed oil was stirred at 110 ° C. under reduced pressure for 0.5 hours to perform a transesterification reaction. After completion of the reaction, sodium methylate was removed from the reaction product by washing with water.
- the obtained crude fat / oil is decolorized and deodorized according to a conventional refining method, whereby transesterified fat / oil 2 (content of fatty acid having 6 to 10 carbon atoms in constituent fatty acid is 37.1%, carbon number is 6).
- the content of the constituent fatty acid was 0%, the content of the constituent fatty acid having 10 carbon atoms was 26.0%, the content of palmitic acid was 53.2%, and the content of stearic acid was 2.7%).
- Transesterified oil 3 A mixed oil obtained by mixing 70 parts by mass of MCT1 and 30 parts by mass of palm extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd., iodine number 1) is sufficiently dried by heating to 120 ° C. under reduced pressure. It was. Thereafter, 0.1% by mass of sodium methylate was added to the dry mixed oil. The obtained sodium methylate-containing mixed oil was stirred at 110 ° C. under reduced pressure for 0.5 hours to perform a transesterification reaction. After completion of the reaction, sodium methylate was removed from the reaction product by washing with water.
- transesterified fats and oils 3 content of constituent fatty acids having 6 to 10 carbon atoms in constituent fatty acids 68.0%, carbon number 6 constituent fatty acid content 0%, C10 constituent fatty acid content 47.6%, palmitic acid content 14.1%, stearic acid content 17.2%.
- Transesterified oil 4 A mixed oil obtained by mixing 50 parts by mass of MCT1 and 50 parts by mass of rapeseed extremely hardened oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd., iodine value 1) is sufficiently dried by heating to 120 ° C. under reduced pressure. It was.
- the obtained sodium methylate-containing mixed oil was stirred at 110 ° C. under reduced pressure for 0.5 hours to perform a transesterification reaction. After completion of the reaction, sodium methylate was removed from the reaction product by washing with water.
- the obtained crude fats and oils were decolorized and deodorized according to a conventional purification method to obtain transesterified fats and oils 4 (the oil content of the constituent fatty acids having 6 to 10 carbon atoms in the constituent fatty acids was 48.9% and the number of carbon atoms was 6).
- the content of the fatty acid was 0%, the content of the constituent fatty acid having 10 carbon atoms was 34.2%, the content of palmitic acid was 2.6%, and the content of stearic acid was 46.0%).
- the transesterified fats and oils according to the present invention may be the following first to third transesterified fats and oils.
- the first transesterified fat / oil contains 20 to 65% by mass of fatty acids having 6 to 10 carbon atoms and 35 to 80% by mass of saturated fatty acids having 16 to 18 carbon atoms as constituent fatty acids, and is saturated with 16 to 18 carbon atoms.
- This is a transesterified oil and fat having a saturated fatty acid content of 16 carbon atoms in the fatty acid of 20% by mass or more.
- the second transesterified oil / fat is a first transesterified oil / fat having a fatty acid content of 6 carbon atoms in the fatty acid having 6 to 10 carbon atoms of 20% by mass or less.
- the third transesterified fat or oil is the first or second transesterified fat or oil having a saturated fatty acid content of 16 carbon atoms in the saturated fatty acid having 16 to 18 carbon atoms of 30% by mass or more.
- the oily food according to the present invention may be the following first to third oily foods.
- the first oily food is an oily food in which fats and oils form a continuous phase, and the oily fat contains at least 20% by mass of any of the first to third transesterified fats and oils in the fats and oils of the oily food. It is food.
- the second oily food is a first oily food in which the oily food is chocolate.
- the third oily food is a second oily food in which the chocolate is a non-molded chocolate.
- the method for producing a chocolate according to the present invention is a method for producing a chocolate comprising a melted liquid chocolate containing any one of the first to third transesterified fats and oils in an amount of 20% by mass or more, which is solidified by cooling and non-molded. It may be a manufacturing method.
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Abstract
Description
本願は、2013年9月19日に出願された日本特許出願「特願2013-194445」に基づく優先権を主張すると共に、参照によりその内容を組み込む。
一方、非モールド成形法では、形状のバラエティ化を、主としてカット寸法の変更、および、押し出しノズルの穴径の変更によるサイズの変更により行う。そのため、形状のバラエティ化の自由度は小さい。しかし、非モールド成形法には、モールド成形法に比べて工程が単純であり、かつ、製造効率が高い、という利点がある。
本発明の好ましい態様によれば、上記炭素数6~10の構成脂肪酸中の、炭素数6の構成脂肪酸の含有量が、20質量%以下である、エステル交換油脂を提供できる。
本発明の好ましい態様によれば、上記炭素数16~18の飽和の構成脂肪酸中の、炭素数16の飽和の構成脂肪酸の含有量が、30質量%以上である、エステル交換油脂を提供できる。
また、本発明の一態様によれば、連続相をなす油脂を含む油性食品であって、当該油性食品に含まれる油脂が、上記エステル交換油脂を、20質量%以上含有する、油性食品を提供できる。
本発明の好ましい態様によれば、上記油性食品がチョコレートである、油性食品を提供できる。
本発明の好ましい態様によれば、上記チョコレートが非モールド成形されたチョコレートである、油性食品を提供できる。
また、本発明の一態様によれば、20質量%以上の、上記エステル交換油脂を含む油脂を含有する融液状チョコレートを、冷却固化すること、および、非モールド成形することを含む、チョコレートの製造方法を提供できる。
本発明のエステル交換油脂
本発明のエステル交換油脂の有する構成脂肪酸全量のうち、炭素数6~10の構成脂肪酸が20~65質量%を占め、炭素数16~18の飽和の構成脂肪酸(以下、飽和構成脂肪酸とも表す)が35~80質量%占める。さらに、上記炭素数16~18の飽和構成脂肪酸中の、炭素数16の飽和構成脂肪酸の含有量が、20質量%以上である。ここで、「油脂の有する構成(飽和)脂肪酸」とは、該油脂に含まれるエステル化合物の分子を構成する1以上のアシル基のそれぞれが由来する(飽和)脂肪酸を意味する。本発明の上記エステル交換油脂は、通常の、油脂をエステル交換反応させることによって得られるエステル交換油脂のみならず、以下のエステル合成油脂をも包含する。すなわち、このエステル合成油脂は、グリセロール、モノアシルグリセロール、およびジアシルグリセロールから選択される1種以上と、脂肪酸とを含有する混合物を用いて、常法に従って合成(エステル結合)される。さらに、上記エステル合成油脂は、上記組成の構成脂肪酸を有する。
本発明の油性食品は、連続相をなす油脂を含む食品である。当該食品に含まれる油脂は、本発明のエステル交換油脂を20質量%以上含有する。より具体的には、チョコレート、ファットクリーム、バタークリーム、マーガリン、およびショートニング等が挙げられる。本発明の油性食品は、特にチョコレートであることが好ましい。本発明の油性食品に含まれる油脂中の、本発明のエステル交換油脂の含有量は、40質量%以上であることが好ましく、60質量%以上であることがより好ましく、70~100質量%であることがさらに好ましい。
本発明においてチョコレートとは、「チョコレート類の表示に関する公正競争規約」(全国チョコレート業公正取引協議会)乃至法規に規定されているチョコレートに限定されない。本発明におけるチョコレートは、食用油脂および糖類を主原料とする。主原料には、必要に応じてカカオ成分(カカオマス、ココアパウダー等)、乳製品、香料、または乳化剤等を加える。かかるチョコレートは、チョコレート製造の工程(混合工程、微粒化工程、精練工程、成形工程、および冷却工程等の全部乃至一部)を経て製造される。また、本発明におけるチョコレートは、ダークチョコレート、およびミルクチョコレートの他に、ホワイトチョコレートおよびカラーチョコレートも含む。
また、本発明のチョコレートは、テンパータイプ、非テンパータイプのいずれのチョコレートであってもよい。特に、非テンパータイプとした場合、より好適に非モールド成形をすることがでる。
油脂の有する構成脂肪酸の分析は、ガスクロマトグラフ法(AOCS Ce1f-96準拠)を用いて行った。
〔MCT1〕
構成脂肪酸として、n-オクタン酸(炭素数8)またはn-デカン酸(炭素数10)のみを有し、かつ、構成脂肪酸としての上記n-オクタン酸と上記n-デカン酸との質量比が30:70である、MCT(日清オイリオグループ株式会社社内製)をMCT1として用いた。
〔エステル交換油脂1〕
MCT1を50質量部と、パーム極度硬化油(横関油脂工業株式会社製、ヨウ素価1)50質量部とを混合した混合油を、減圧下で、120℃に加熱することにより、十分に乾燥させた。その後、乾燥混合油に対して、0.1質量%のナトリウムメチラートを添加した。得られたナトリウムメチラート含有混合油を、減圧下、110℃で、0.5時間攪拌することにより、エステル交換反応を行った。反応終了後、反応生成物から、ナトリウムメチラートを水洗により除去した。得られた粗製油脂を、常法の精製方法に従って、脱色および脱臭処理することにより、エステル交換油脂1(構成脂肪酸中の、炭素数6~10の構成脂肪酸の含有量47.4%、炭素数6の構成脂肪酸の含有量0%、炭素数10の構成脂肪酸の含有量33.2%、パルミチン酸(炭素数16の飽和構成脂肪酸)の含有量23.2%、ステアリン酸(炭素数18の飽和構成脂肪酸)の含有量28.3%)を得た。
〔エステル交換油脂2〕
MCT1を40質量部と、パームステアリン(日清オイリオグループ株式会社社内製、ヨウ素価13)60質量部とを混合した混合油を、減圧下で、120℃に加熱することにより、十分に乾燥させた。その後、乾燥混合油に対して、0.1質量%のナトリウムメチラートを添加した。得られたナトリウムメチラート含有混合油を、減圧下、110℃で、0.5時間攪拌することにより、エステル交換反応を行った。反応終了後、反応生成物から、ナトリウムメチラートを水洗により除去した。得られた粗製油脂を、常法の精製方法に従って、脱色および脱臭処理することにより、エステル交換油脂2(構成脂肪酸中の、炭素数6~10の脂肪酸の含有量37.1%、炭素数6の構成脂肪酸の含有量0%、炭素数10の構成脂肪酸の含有量26.0%、パルミチン酸の含有量53.2%、ステアリン酸の含有量2.7%)を得た。
〔エステル交換油脂3〕
MCT1を70質量部と、パーム極度硬化油(横関油脂工業株式会社製、ヨウ素価1)30質量部とを混合した混合油を、減圧下で、120℃に加熱することにより、十分に乾燥させた。その後、乾燥混合油に対して、0.1質量%のナトリウムメチラートを添加した。得られたナトリウムメチラート含有混合油を、減圧下、110℃で、0.5時間攪拌することにより、エステル交換反応を行った。反応終了後、反応生成物から、ナトリウムメチラートを水洗により除去した。得られた粗製油脂を、常法の精製方法に従って、脱色および脱臭処理することにより、エステル交換油脂3(構成脂肪酸中の、炭素数6~10の構成脂肪酸の含有量68.0%、炭素数6の構成脂肪酸の含有量0%、炭素数10の構成脂肪酸含有量47.6%、パルミチン酸の含有量14.1%、ステアリン酸の含有量17.2%)を得た。
〔エステル交換油脂4〕
MCT1を50質量部と、菜種極度硬化油(横関油脂工業株式会社製、ヨウ素価1)50質量部とを混合した混合油を、減圧下で、120℃に加熱することにより、十分に乾燥させた。その後、乾燥混合油に対して、0.1質量%のナトリウムメチラートを添加した。得られたナトリウムメチラート含有混合油を、減圧下、110℃で、0.5時間攪拌することにより、エステル交換反応を行った。反応終了後、反応生成物から、ナトリウムメチラートを水洗により除去した。得られた粗製油脂を、常法の精製方法に従って、脱色および脱臭処理して、エステル交換油脂4(構成脂肪酸中の、炭素数6~10の構成脂肪酸の含油量48.9%、炭素数6の脂肪酸の含有量0%、炭素数10の構成脂肪酸の含有量34.2%、パルミチン酸の含有量2.6%、ステアリン酸の含有量46.0%)とした。
〔その他油脂〕
ココアバター(大東カカオ株式会社製)、パーム極度硬化油(横関油脂工業株式会社製、ヨウ素価1)をその他油脂として、用いた。
表1、2の配合に従って、実施例1~2、比較例1~4のチョコレートを、常法に従って、混合、微粒化(リファイニング)、精練(コンチング)を経て、厚さ7mmの平板状に冷却固化した。得られたチョコレートの品質を、後述する方法により、評価した。
上記で製造した、実施例1~2と比較例1~4の平板状チョコレートについて、切り分け、および、口どけについて以下の評価方法に従って評価した。結果を表1、2に示した。
(1)切り分けの評価方法
以下の評価基準に従って、刃物での切り分けの作業性を評価した。
◎:ヒビが入らず、滑らかに切り分けられ、非常に良好
○:ヒビが入らずに切り分けられ、良好
▲:一部にひびが入る
×:割れる、もしくは、刃物に引っ付く
(2)口どけの評価方法
以下の基準に従って、5名のパネラーにより、総合的に評価した。
◎:スムースにとけ、非常に良好である
○:スムースにとけ、良好である
▲:ふつうの口どけである
×:口どけが悪い
上記第1のエステル交換油脂は、構成脂肪酸として、炭素数6~10の脂肪酸を20~65質量%および炭素数16~18の飽和脂肪酸を35~80質量%含み、炭素数16~18の飽和脂肪酸中の炭素数16の飽和脂肪酸含量が20質量%以上である、エステル交換油脂である。
上記第2のエステル交換油脂は、上記炭素数6~10の脂肪酸中の炭素数6の脂肪酸含量が20質量%以下である、第1のエステル交換油脂である。
上記第3のエステル交換油脂は、上記炭素数16~18の飽和脂肪酸中の炭素数16の飽和脂肪酸含量が30質量%以上である、第1または第2エステル交換油脂である。
本発明に係る油性食品は、以下の第1~3の油性食品であってもよい。
上記第1の油性食品は、油脂が連続相をなす油性食品であって、当該油性食品の油脂中に、上記第1~3のエステル交換油脂のうちのいずれかを20質量%以上含有する油性食品である。
上記第2の油性食品は、上記油性食品がチョコレートである、第1の油性食品である。
上記第3の油性食品は、上記チョコレートが非モールド成形されたチョコレートである、第2の油性食品である。
本発明に係るチョコレートの製造方法は、上記第1~3のエステル交換油脂のうちのいずれかを油脂中に20質量%以上含有する融液状チョコレートを、冷却固化して非モールド成形する、チョコレートの製造方法であってもよい。
Claims (7)
- エステル交換油脂であって、前記エステル交換油脂が有する構成脂肪酸全量のうち、炭素数6~10の構成脂肪酸が、20~65質量%を占め、炭素数16~18の飽和の構成脂肪酸が、35~80質量%を占め、かつ、前記炭素数16~18の飽和の構成脂肪酸中の、炭素数16の飽和の構成脂肪酸の含有量が、20質量%以上である、エステル交換油脂。
- 前記炭素数6~10の構成脂肪酸中の、炭素数6の構成脂肪酸の含有量が、20質量%以下である、請求項1に記載のエステル交換油脂。
- 前記炭素数16~18の飽和の構成脂肪酸中の、炭素数16の飽和の構成脂肪酸の含有量が、30質量%以上である、請求項1または2に記載のエステル交換油脂。
- 連続相をなす油脂を含む油性食品であって、当該油性食品に含まれる油脂が、請求項1~3のいずれか1項に記載のエステル交換油脂を、20質量%以上含有する、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。
- 前記チョコレートが、非モールド成形されたチョコレートである、請求項5に記載の油性食品。
- 20質量%以上の、請求項1~3のいずれか1項に記載のエステル交換油脂を含む油脂を含有する融液状チョコレートを、冷却固化すること、および、非モールド成形することを含むチョコレートの製造方法。
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AU2014322531A AU2014322531B2 (en) | 2013-09-19 | 2014-09-11 | Interesterified oils and fats, and oil based food including the interesterified oils and fats |
CA2924094A CA2924094A1 (en) | 2013-09-19 | 2014-09-11 | Interesterified oils and fats, and oil based food including the interesterified oils and fats |
US15/021,512 US20160219899A1 (en) | 2013-09-19 | 2014-09-11 | Interesterified oils and fats, and oil based food including the interesterified oils and fats |
CN201480050224.1A CN105530819B (zh) | 2013-09-19 | 2014-09-11 | 酯交换油脂和使用该酯交换油脂的油性食品 |
EP14845356.6A EP3047733B1 (en) | 2013-09-19 | 2014-09-11 | Chocolate composition |
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WO2016204141A1 (ja) * | 2015-06-16 | 2016-12-22 | 日清オイリオグループ株式会社 | 油性食品 |
JP6113942B1 (ja) * | 2015-10-26 | 2017-04-12 | 日清オイリオグループ株式会社 | 油性食品 |
WO2017094818A1 (ja) * | 2015-12-02 | 2017-06-08 | 日清オイリオグループ株式会社 | 被覆用油脂組成物 |
JP6727037B2 (ja) * | 2016-06-09 | 2020-07-22 | 日清オイリオグループ株式会社 | ショコラサブレ |
CN108208202A (zh) * | 2016-12-15 | 2018-06-29 | 嘉里特种油脂(上海)有限公司 | 一种低饱和油脂组合物及其制备方法 |
WO2024076288A1 (en) * | 2022-10-06 | 2024-04-11 | Aak Ab (Publ) | Oil composition comprising caproic acid residues, unsaturated fatty acid residues and saturated fatty acid residues |
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EP3047733A4 (en) | 2017-04-26 |
JP2016052339A (ja) | 2016-04-14 |
EP3047733A1 (en) | 2016-07-27 |
TWI650076B (zh) | 2019-02-11 |
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MY173665A (en) | 2020-02-14 |
TW201511684A (zh) | 2015-04-01 |
AU2014322531B2 (en) | 2017-11-02 |
JP2015082999A (ja) | 2015-04-30 |
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