WO2016133004A1 - Huile et graisse transestérifiées, et chocolat utilisant de l'huile et de la graisse transestérifiées - Google Patents

Huile et graisse transestérifiées, et chocolat utilisant de l'huile et de la graisse transestérifiées Download PDF

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Publication number
WO2016133004A1
WO2016133004A1 PCT/JP2016/054051 JP2016054051W WO2016133004A1 WO 2016133004 A1 WO2016133004 A1 WO 2016133004A1 JP 2016054051 W JP2016054051 W JP 2016054051W WO 2016133004 A1 WO2016133004 A1 WO 2016133004A1
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Prior art keywords
oil
mass
fatty acids
fat
content
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PCT/JP2016/054051
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English (en)
Japanese (ja)
Inventor
有本　真
智巳 菅沼
赤羽　明
聡 根岸
槇　英昭
博文 春名
Original Assignee
日清オイリオグループ株式会社
ニッシン グローバル リサーチ センター エスディエヌ ビーエイチディー
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Application filed by 日清オイリオグループ株式会社, ニッシン グローバル リサーチ センター エスディエヌ ビーエイチディー filed Critical 日清オイリオグループ株式会社
Priority to CN201680010398.4A priority Critical patent/CN107205418B/zh
Priority to JP2016541690A priority patent/JP6075741B2/ja
Priority to RU2017132152A priority patent/RU2017132152A/ru
Priority to KR1020177021995A priority patent/KR102591200B1/ko
Publication of WO2016133004A1 publication Critical patent/WO2016133004A1/fr

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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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

  • the present invention relates to a transesterified oil and fat and chocolate using the transesterified oil and fat.
  • Hard butter which is an alternative fat to cocoa butter used in the manufacture of chocolate, is generally classified into a temper type and a non-temper type.
  • Temper type hard butter is made from similar fats with a symmetrical triacylglycerol molecular structure similar to cocoa butter. Therefore, temper type hard butter is easily blended with cacao butter. Therefore, the temper type hard butter is called CBE (cocoa butter equivalent).
  • non-tempered hard butter has melting properties similar to cocoa butter.
  • the molecular structure of the fat is completely different from that of cacao butter.
  • Non-temper type hard butter is roughly classified into a lauric acid type and a non-lauric acid type. Both the lauric acid type and the non-lauric acid type have low compatibility with cocoa butter. However, it is cheaper than cocoa butter.
  • a troublesome tempering operation is unnecessary, the workability of manufacturing chocolate using a non-temper type hard butter is good. Therefore, non-temper type hard butter is widely used in the confectionery and bread making fields.
  • lauric acid type hard butters are typically known to be obtained by extremely curing a hard part (palm kernel stearin) obtained by fractionating palm kernel oil by hydrogenation. Yes.
  • the melting properties of this type of hard butter are very sharp.
  • the compatibility with cocoa butter is extremely poor. Therefore, the blending ratio of cocoa butter must be reduced as much as possible. Therefore, the chocolate obtained by using the lauric acid type hard butter has a poor cacao flavor.
  • lauric acid accounts for 50% or more of the constituent fatty acids of hard butter. For this reason, there is a problem that the flavor of chocolate becomes extremely worse when hydrolysis of the hard butter occurs due to poor storage of chocolate.
  • Patent Document 1 In order to improve such difficulties of lauric acid type hard butter, hard butter obtained by transesterification using lauric oil and non-lauric oil has been developed (see Patent Document 1). However, there is a problem that the gloss of chocolate obtained using the hard butter of Patent Document 1 becomes poor over time.
  • hard butters As hard butter obtained by transesterification using lauric fats and non-lauric fats and oils, hard butters whose constituent fatty acids include fatty acids having 20 or more carbon atoms have been developed (see Patent Document 2).
  • the said hard butter contains the extremely hardened oil of Hyerucinate rapeseed oil as non-lauric fats and oils. Chocolate obtained by using this tends to be excellent in maintaining gloss.
  • it has become difficult to obtain high erucic acid rapeseed oil stably. That is, there is a difficulty that such high erucic acid rapeseed oil is not available everywhere.
  • transesterified fats and oils hard butter that can maintain the gloss of chocolate for a long period of time without containing a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids.
  • the object of the present invention is to provide a transesterified oil and fat that can maintain the gloss of the produced chocolate for a long period of time when used in the production of chocolate, even if it does not contain a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids. (Hard butter).
  • the present inventors have found that the above problems can be solved when the constituent fatty acids of the transesterified fats and oils have a specific composition, and have completed the present invention.
  • a transesterified oil and fat that satisfies the following conditions (a) to (e).
  • (D) The unsaturated fatty acid content in the total constituent fatty acids is 13 to 30% by mass.
  • E The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
  • the ratio of unsaturated fatty acid content (unsaturated fatty acid content / stearic acid content) to stearic acid content in all the constituent fatty acids is 5.0 or less.
  • the transacyl oil has a diacylglycerol content of 3.0 to 10% by mass.
  • the fat or oil contained in the raw oil or fat of the transesterified fat or oil contains 15 to 35% by mass of diacylglycerol, and the stearic acid content in the constituent fatty acid is 20 to 75% by mass.
  • transesterified fats and oils that can maintain the gloss of chocolate for a long period of time when used in the production of chocolate without containing a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids.
  • the chocolate excellent in lipstick can be provided by using the said transesterified oil and fat.
  • the transesterified oil and fat according to the embodiment of the present invention satisfies the following conditions (a) to (e).
  • the unsaturated fatty acid content in the total constituent fatty acids is 13 to 30% by mass.
  • E The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
  • the content of fatty acids having 12 or less carbon atoms in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 15 to 30% by mass (condition (a)).
  • the content of fatty acids having 12 or less carbon atoms in the total constituent fatty acids is preferably 18 to 27% by mass, more preferably 19 to 26% by mass.
  • the content of lauric acid in the total constituent fatty acids is preferably 12 to 28% by mass, more preferably 16 to 25% by mass, and still more preferably 17 to 24% by mass. It is.
  • the content of fatty acids having 12 or less carbon atoms in all the constituent fatty acids is within the above range, the mouthfeel of the chocolate obtained using the transesterified oil and fat is good.
  • the palmitic acid content in the total constituent fatty acids of the transesterified oil according to the embodiment of the present invention is 26 to 52% by mass (condition (b)).
  • the palmitic acid content in the total constituent fatty acids is preferably 35 to 50% by mass, more preferably 39 to 48% by mass.
  • the stearic acid content in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 4 to 22% by mass (condition (c)).
  • the stearic acid content in the total constituent fatty acids is preferably 5 to 16% by mass, and more preferably 6.0 to 12.0% by mass.
  • the content of unsaturated fatty acids in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 13 to 30% by mass (condition (d)).
  • the unsaturated fatty acid content in the total constituent fatty acids is preferably 16 to 26% by mass, more preferably 15 to 24% by mass.
  • the number of carbon atoms of the unsaturated fatty acid is preferably 16 to 18, and more preferably 18.
  • the ratio (unsaturated fatty acid content / stearic acid content) of the unsaturated fatty acid content to the stearic acid content in the total constituent fatty acids of the transesterified fat according to the embodiment of the present invention is 5.0 or less. Is preferable (condition (f)). The ratio is more preferably 1.0 to 4.0, and still more preferably 1.5 to 3.5.
  • the content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 2% by mass or less (condition (e)).
  • the content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is more preferably 1% by mass or less (0 to 1% by mass).
  • the analysis of fatty acids in fats and oils can be carried out by measurement using a gas chromatography method in accordance with AOCS Ce1f-96.
  • the trans fatty acid content of the transesterified oil according to the embodiment of the present invention is preferably 0 to 5% by mass.
  • the content is more preferably 0 to 3% by mass, and still more preferably 0 to 1% by mass.
  • the content of diacylglycerol (hereinafter also referred to as DG) in the transesterified oil and fat according to the embodiment of the present invention is preferably 3.0 to 10% by mass (condition (g)).
  • the diacylglycerol content of the transesterified oil / fat is more preferably 4.0 to 6.0% by mass.
  • the gloss of the chocolate obtained using the transesterified oil and fat is good.
  • the analysis of diacylglycerol content in fats and oils can be performed according to AOCS CD 11B-91.
  • the transesterified oil according to the embodiment of the present invention satisfies the above conditions (a) to (e). Thereby, the chocolate obtained by using the transesterified oil has a good mouthfeel and maintains a good gloss. Furthermore, when the conditions (f) and / or (g) are satisfied, the above characteristics are more excellent.
  • any edible fat may be used as the raw fat as long as the above conditions (a) to (e) are satisfied.
  • raw oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, Examples include various vegetable oils and animal fats such as pork fat, milk fat, fish oil, and whale oil.
  • the processed fats and oils obtained by applying 1 or 2 or more processes selected from hydrogenation, fractionation, and transesterification to these vegetable fats and animal fats are mentioned.
  • a combination of one or more of the above edible oils and fats may be used as the raw oil and fat.
  • Naturallyable raw material fats and oils of the transesterified fat and oil according to the embodiment of the present invention include mixed fats and oils of lauric fats and non-lauric fats and oils.
  • the lauric acid content in the constituent fatty acids of the lauric fat is 30% by mass or more.
  • lauric fats and oils for example, palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating them, fats and oils obtained by transesterification using these, and hardened oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil).
  • 1 type, or 2 or more types chosen from these lauric fats and oils can be used.
  • the content of fatty acids having 16 or more carbon atoms in the constituent fatty acids of the non-lauric fats and oils exceeds 90% by mass.
  • specific examples of non-lauric oils include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea fat, monkey fat, and palm oil.
  • the process fats and oils obtained by applying the process of 1 or 2 or more selected from hydrogenation, fractionation, and transesterification to these can be illustrated. In this Embodiment, 1 type, or 2 or more types chosen from these can be mixed and used.
  • non-lauric fats and oils contain palm fats and / or 15 to 35% by mass (preferably 20 to 30% by mass) of diacylglycerol, and the stearic acid content in the constituent fatty acids is 20%. It is preferable that the oil / fat in an amount of ⁇ 75 mass% (preferably 30 to 70 mass%) is included.
  • the non-lauric oil / fat preferably contains, for example, palm oil / fat and fractionated oil such as oil / fat obtained by transesterifying high oleic sunflower oil and stearic acid.
  • palm oil and palm oil fractionated oil can be used as the palm oil.
  • palm olein and palm stearin which are one-stage fractionated oils of palm oil
  • palm olein palm super olein
  • palm olein which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil)
  • palm Examples include mid fractions
  • palm olein (soft palm) and palm stearin (hard stearin) which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil).
  • palm oil and fat palm stearin (iodine value of 5 to 40, preferably 10 to 30), palm extremely hardened oil, and palm stearin extremely hardened oil are preferable. You may mix and use 2 or more types of palm fats and oils as palm fats and oils.
  • the mixing ratio of both fats and oils in the mixed fats and oils of lauric fats and non-lauric fats is preferably a mass ratio of 30:70 to 60:40, more preferably a mass ratio of 35:65 to 55:45. More preferably, the mass ratio is 40:60 to 50:50.
  • the transesterification method used for producing the transesterified oil according to the embodiment of the present invention is not particularly limited. Conventional transesterification methods can be used.
  • the transesterified oil and fat according to the embodiment of the present invention is produced by using either a chemical transesterification using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification using a lipase as a catalyst. be able to.
  • Enzymatic transesterification can be performed either by transesterification with high specificity at the 1 and 3 positions or transesterification with poor positional specificity.
  • a lipase preparation capable of performing a transesterification reaction with a high 1,3-specific transesterification it is derived from Rhizopus oryzae and / or Rhizopus derma (for example, described in WO2009 / 031679), and immobilized from Rhizomucormy high Lipase (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.
  • lipase preparations capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
  • Alkaligenes for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.
  • lipases derived from Candida for example, Meisho Sangyo
  • the chemical transesterification for example, 0.1 to 1% by mass of sodium methoxide is added to a sufficiently dried raw material fat and oil with respect to the raw material fat and oil. Thereafter, the transesterification reaction can be carried out under stirring at 80 to 120 ° C. for 0.5 to 1 hour. After completion of the transesterification reaction, after removing the catalyst by washing with water or the like, decolorization and deodorization treatment performed in a normal edible oil / fat refining step can be applied.
  • the transesterification reaction for example, 0.02 to 10% by mass, preferably 0.04 to 5% by mass of lipase powder or immobilized lipase is added to the raw material fats and oils. Thereafter, the transesterification reaction can be carried out with stirring at 40 to 80 ° C., preferably 40 to 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, the catalyst is removed from the reaction product by filtration or the like. Then, the decoloring and deodorizing process performed in the refinement
  • the content of the transesterified oil and fat according to the embodiment of the present invention in the fat and oil contained in the chocolate according to the embodiment of the present invention is 70% by mass or more.
  • the content is preferably 80 to 100% by mass, and more preferably 85 to 100% by mass.
  • chocolate is not limited to chocolates stipulated in the “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations.
  • the chocolate in the present invention contains edible fats and oils, saccharides and sugars as main raw materials. If necessary, cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, or emulsifiers are added to the main raw material.
  • cacao ingredients cocoa mass, cocoa powder, etc.
  • dairy products dairy products
  • fragrances fragrances
  • emulsifiers are added to the main raw material.
  • 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 non-tempered chocolate means a chocolate manufactured without performing any of tempering and seeding as an alternative.
  • the chocolate according to the embodiment of the present invention is preferably non-tempered chocolate.
  • fats and oils contained in chocolate are all fats and oils in chocolate.
  • the total fats and oils also include fats and oils (cocoa butter, milk fats and the like) in the oil-containing raw materials (cocoa mass, cocoa powder, whole fat milk powder, and the like).
  • the raw material fats and oils other than the transesterified fat and oil according to the embodiment of the present invention used for the chocolate according to the embodiment of the present invention have a blending amount of 70% of the above transesterified fat and oil in the fat and oil contained in the chocolate. There is no particular limitation as long as the condition of mass% or more is satisfied.
  • Normal edible fats and oils such as cocoa butter, palm oil, palm fractionated oil (palm olein, palm super olein, palm middle melting point, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, coconut fat , Mango fat, Mango fractionated oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, beef tallow, lard, and milk fat You can select and use. Alternatively, these animal and vegetable oils and fats may be used by selecting one or more of processed oils and fats obtained by applying one or more treatments such as mixing, fractionation, transesterification, and hydrogenation. Can do.
  • cocoa butter content in the fats and oils contained in the chocolate according to the embodiment of the present invention is preferably 2 to 10% by mass, more preferably 2 to 8% by mass, and further preferably 2 to 6% by mass. It is. When the content of cocoa butter is within the above range, a chocolate with good flavor and excellent gloss can be obtained.
  • cocoa butter also includes cocoa butter derived from oil-containing raw materials such as cacao mass and cocoa powder.
  • the fat content in the chocolate according to the embodiment of the present invention is preferably 28 to 68% by mass, more preferably 31 to 60% by mass, and further preferably 33 to 55% by mass.
  • the molten chocolate containing the melted fat crystals exhibits appropriate fluidity.
  • Such chocolate is suitable for coating applications such as cookies and biscuits.
  • raw materials generally blended in chocolate can be used for manufacturing chocolate according to the embodiment of the present invention.
  • sucrose sucrose, powdered sugar
  • lactose glucose, fructose, maltose
  • reduced starch saccharified liquid sugar
  • enzyme-converted starch syrup isomerized liquid sugar
  • sucrose-bound starch syrup reduced sugar polydextrose
  • oligosaccharide sorbitol Sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin can be used.
  • ingredients include dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc.
  • dairy products such as whole milk powder and skim milk powder
  • cacao ingredients such as cacao mass and cocoa powder
  • soy flour soy protein
  • processed fruit products processed vegetable products
  • matcha tea powder, coffee powder etc.
  • Various powders, gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and other emulsifiers, antioxidants, colorants, and A fragrance can be mentioned.
  • the chocolate according to the embodiment of the present invention can be manufactured without performing any of tempering and seeding as an alternative.
  • seeding is a method of adding stable crystals of cocoa butter or cocoa butter substitute fat (CBE) instead of tempering.
  • the chocolate according to the embodiment of the present invention is manufactured, for example, using fats and oils, cacao components, and saccharides as raw materials, through a mixing process, an atomization process (refining), a scouring process (conching), a molding process, and a cooling process. can do.
  • the chocolate according to the embodiment of the present invention has a good lipstick and maintains a good gloss for a long time. Moreover, since complicated tempering is not required in the manufacturing process, handling of the chocolate raw material is easy.
  • the chocolate according to the embodiment of the present invention is easily molded into a block shape, a plate shape, a granular shape and the like.
  • the chocolate according to the embodiment of the present invention is used as it is to produce a baked confectionery product such as bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc. It can be used as a coating material, a filling material, and a chip material mixed into the dough.
  • Oleic acid as a by-product in the process of producing oleic acid
  • DG content 22% by mass
  • stearic acid content 69% by mass of constituent fatty acids, manufactured by Malaysia ISF
  • oil 8 RBD Palm kernel olein extremely hardened oil, iodine value of 1 or less, manufactured by Malaysia ISF Co., Ltd.
  • oil 9 RBD palm stearin extremely hardened oil, iodine value of 1 or less, DG content 3 mass%, stearic acid content in constituent fatty acids 34 mass %, Made by Malaysia ISF
  • transesterification reaction was carried out by the following method using fats and oils obtained by mixing according to Tables 1 and 2.
  • the transesterified oils and fats of Examples 1 to 5 and Comparative Examples 1 to 2 were produced by purifying the obtained reaction product by a conventional method.
  • Tables 1 and 2 show each fatty acid content (conditions (a) to (e)), specific fatty acid content ratio (condition (f)), and diacylglycerol content (condition (g)) of each transesterified oil and fat.
  • ⁇ Chemical transesterification method> According to a conventional method, 0.45% by mass of sodium methoxide was added to the raw material fats and oils with respect to the sufficiently dried raw material fats and oils.
  • a 10% aqueous solution of deodorized whole fat soybean powder (fat content: 23% by mass, trade name: Alpha Plus HS-600, manufactured by Nisshin Cosmo Foods Co., Ltd.) was autoclaved and then cooled to about room temperature. Three times the amount of the deodorized whole fat soybean powder aqueous solution was added to the enzyme solution while stirring. The ph of the resulting mixture was adjusted to 7.8 with 0.5N NaOH solution. Thereafter, a powder lipase composition 1 (90% by mass or more having a particle size of 1 to 100 ⁇ m) was obtained by spray drying (Tokyo Science Instrument Co., Ltd., SD-1000 type).
  • evaluation method and evaluation criteria for mouth opening "Evaluation methods” In accordance with the following evaluation criteria, five expert panelists who sampled the samples evaluated them comprehensively. "Evaluation criteria” 1: Good 2: Slight mouth feel 3: Mouth feel

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)

Abstract

La présente invention vise à fournir des huile et graisse transestérifiées (beurre dur) capables de retenir le brillant d'un chocolat produit sur une longue période de temps lorsqu'elles sont utilisées dans la production d'un chocolat, même si elles ne contiennent pas de quantités importantes d'acides gras quelconques ayant au moins 20 atomes de carbone comme acide gras constitutif. La présente invention concerne des huile et graisse transestérifiées satisfaisant les conditions suivantes (a)-(e). (a) La teneur en acides gras ayant 12 atomes de carbone ou moins dans le total d'acides gras constitutifs est de 15 à 30 % en masse. (b) La teneur en acide palmitique dans le total d'acides gras constitutifs est de 26 à 52 % en masse. (c) La teneur en acide stéarique dans le total d'acides gras constitutifs est de 4 à 22 % en masse. (d) La teneur en acides gras insaturés dans le total d'acides gras constitutifs est de 13 à 30 % en masse. (e) La teneur en acides gras ayant au moins 20 atomes de carbone dans le total d'acides gras constitutifs est de 2 % en masse ou moins.
PCT/JP2016/054051 2015-02-17 2016-02-12 Huile et graisse transestérifiées, et chocolat utilisant de l'huile et de la graisse transestérifiées WO2016133004A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
CN201680010398.4A CN107205418B (zh) 2015-02-17 2016-02-12 酯交换油脂及使用该酯交换油脂的巧克力
JP2016541690A JP6075741B2 (ja) 2015-02-17 2016-02-12 エステル交換油脂及び該エステル交換油脂を使用したチョコレート
RU2017132152A RU2017132152A (ru) 2015-02-17 2016-02-12 Переэтерифицированные масла и жиры, и шоколад, содержащий переэтерифицированные масла и жиры
KR1020177021995A KR102591200B1 (ko) 2015-02-17 2016-02-12 에스테르 교환 유지 및 당해 에스테르 교환 유지를 사용한 초콜릿

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JP2015-028268 2015-02-17
JP2015028268 2015-02-17

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WO2020022337A1 (fr) * 2018-07-24 2020-01-30 不二製油グループ本社株式会社 Aliment de type chocolat
JP2020156415A (ja) * 2019-03-27 2020-10-01 不二製油株式会社 ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子
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CN111836548B (zh) * 2018-03-12 2023-09-26 株式会社钟化 可可脂相容性提高剂及其制造方法、以及非调温型巧克力及其油脂组合物
WO2019176963A1 (fr) * 2018-03-12 2019-09-19 株式会社カネカ Agent améliorant la compatibilité de beurre de cacao et son procédé de production, et chocolat de type sans tempérage et aliment le contenant
JP6788238B1 (ja) * 2019-05-22 2020-11-25 不二製油株式会社 冷菓用油脂組成物及び冷菓用チョコレート類
WO2021193972A1 (fr) * 2020-03-26 2021-09-30 株式会社Adeka Composition d'huile ou de matière grasse pour confiserie
KR102656476B1 (ko) 2022-11-09 2024-04-12 롯데웰푸드 주식회사 팜분별유를 활용한 에스테르교환 유지 개발 및 이를 활용한 초콜릿

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WO2018181159A1 (fr) * 2017-03-31 2018-10-04 不二製油グループ本社株式会社 Graisse ou huile transestérifiée
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WO2020022337A1 (fr) * 2018-07-24 2020-01-30 不二製油グループ本社株式会社 Aliment de type chocolat
JP2020156415A (ja) * 2019-03-27 2020-10-01 不二製油株式会社 ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子
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WO2021182501A1 (fr) * 2020-03-11 2021-09-16 天野エンザイム株式会社 Procédé de production de graisse/huile

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CN107205418B (zh) 2020-09-11
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