WO2017175633A1 - Method for manufacturing no-temper-type hard butter composition - Google Patents

Abstract

A method for manufacturing a non-lauric acid, low-trans fat, no-temper-type hard butter composition including the following step (1) or (2) and further including the following steps (3) and (4). (1) A step for performing a transesterification reaction on an oil formulation containing a high-oleic-acid-content oil and an extremely hardened palm oil, and obtaining an oil (A1) satisfying a specific condition (see description for details). (2) A step for performing random transesterification on an oil formulation containing palm stearin and an extremely hardened oil having an iodine value of 5 or below, and obtaining an oil (A2) satisfying a specific condition (see description for details). (3) A step for obtaining, from the oil (A1) or (A2), an oil (B1) or (B2) comprising the low-melting-point part of the oil (A1) or (A2) by crystallization. (4) A step for bringing water vapor into contact with the oil (B1) or (B2) and performing a deodorizing treatment and thereby obtaining an oil (C1) or (C2).

Description

Method for producing no-temper type hard butter composition

The present invention relates to an efficient method for producing a non-laurin, low-trans, and no-temper type hard butter composition that is capable of obtaining a no-temper type chocolate that is highly compatible with cacao butter and that is excellent in snapping and melting in the mouth.

When manufacturing chocolate, etc., cacao butter is one of the fats and oils widely used as confectionery fats. As an excellent feature of cocoa butter, there is an excellent sharp melt property around body temperature. However, since cocoa butter is expensive, an alternative fat (hard butter) for cocoa butter has often been used.

Among these hard butters, in view of production efficiency and the like, in recent years, the opportunity to use a hard butter called a no-temper type has been increasing.
No temper type hard butter is a hard butter that does not require a tempering operation to cool at a constant temperature, and even if it is simply cooled, the occurrence of fat bloom is suppressed and a glossy chocolate is obtained on the surface. is there.

There are two types of no-temper type hard butter: lauric acid type and trans fatty acid type.
Advantages of the lauric acid type no temper type hard butter include that the mouth melts well and that the drying at the time of solidification is quick. On the other hand, there is a problem that the flavor is liable to deteriorate due to hydrolysis or the like, and the compatibility with cocoa butter is extremely low.

Advantages of trans fatty acid type no temper type hard butter include that it is relatively good in compatibility with cocoa butter and unlikely to deteriorate in flavor due to hydrolysis, unlike lauric acid type no temper type hard butter. However, in recent years, no-temper type hard butter that does not substantially contain trans fatty acid has been demanded from the nutritional evaluation of trans fatty acid contained in foods.

As described above, the lauric acid type no-temper type hard butter and the trans fatty acid type no temper type hard butter have excellent functions due to lauric acid and trans fatty acid, respectively, and also have defects due to them.
For this reason, development of non-tempered hard butters of non-lauric acid type and low trans fatty acid type has been actively conducted recently for the purpose of eliminating the drawbacks of each of the notemper type hard butters.

As such a non-laurin, low-trans and no-temper type hard butter, for example, in Patent Document 1, transesterification is carried out by random transesterification of an oil / fat blend having a S / U ratio of 2 to 3 comprising palm oil and palm extremely hardened oil. Hard butter obtained by fractionating oil, (1) S3 content 1.5 to 10% by mass, (2) S2U content 55 to 87% by mass, (3) SUS / in the constituent triglyceride composition The mass ratio of SSU is 0.45 to 0.55, (4) The total content of SU2 and UUU is 6.5 to 28% by mass, (5) In the constituent fatty acid composition, among S, St and P are summed A non-tempered, low-transform, no-tempered hard butter satisfying the condition that the content is 95% by mass or more and the mass ratio of St / P is 0.4 to 0.8. That.

Patent Document 2 contains 30 to 60% by weight of SOS type triglyceride and 20 to 50% by weight of SSO type triglyceride, has a solid fat index of 50% or more at 20 ° C, 20% or more at 30 ° C, and A no-temper type hard butter having St / P of 1 or more is disclosed.
In Patent Document 3, the total content of the SSU type and SUS type triglycerides is 70 to 100% by weight and the SSU type triglyceride / SUS type triglyceride (weight ratio) is 1 or more in the entire notemper type hard butter composition, The total amount of St and P in the total fatty acid composition of the hard butter composition is 55 to 65% by weight and St / P is 0.9 to 4.0. In addition, 70% by weight or more of the SSU type triglycerides are the same. A non-tempering hard butter composition having two saturated fatty acids is disclosed.

According to Patent Document 4, 2 to 12% by mass of triglycerides having 28 to 36 carbon atoms in the constituent fatty acid residues, and 35 to 60% by mass of triglycerides having 38 to 46 carbon atoms in the constituent fatty acid residues. 30 to 55% by mass of triglycerides having a total of 48 to 56 carbon atoms in the fatty acid residues, and 48 to 56 in total of the triglycerides having a total of 38 to 46 carbon atoms in the constituent fatty acid residues and the constituent fatty acid residues. A hard butter characterized in that the mass ratio of ˜56 to triglyceride is 0.6˜2.0 is disclosed.

In Patent Document 5, SSO and / or SSS type triglyceride containing SUS type triglyceride containing 50% or more of SUS type triglyceride and crystallizing into β type as a main component, and stabilizing β prime type crystal, the SSO is 8 to 40%. In addition, an oil and fat composition containing 2 to 20% of SSS and having a St / P weight ratio of 1.0 or less is disclosed.

However, in the hard butter obtained by the method described in Patent Document 1, in the case of the solvent fractionation middle melting point part using a solvent at the time of fractionation, a good snapping property and melted chocolate can be obtained, but the dry fractionation low melting point part is obtained. In some cases, the snapping property at low temperatures is not sufficient, and a waxy texture tends to remain.

In addition, in the hard butter described in Patent Document 2 and Patent Document 3, the content of stearic acid in the fatty acid composition is increased, so that the resulting chocolate has a waxy texture and cannot be melted well. In addition, there is a problem that the solvent fractionation step is included in the step for obtaining the no-temper type hard butter, and the production is not efficient.

In patent document 4, since it is a manufacturing method which uses the fractionated soft part oil obtained by dry fractionating the mixed oil of fats and oils containing many lauric acids and non-lauric fats and oils as a hard butter, the fractionated soft part oil contains lauric acid In addition to the problem that triglycerides are easily concentrated, according to the examples, the lauric acid content in the constituent fatty acids of the fractionated soft part oil is about 15% by mass or more, and it can be said that this is a technique for sufficiently reducing lauric acid. Therefore, it could not be said that it was effective as a production method by dry fractionation of non-laurin, low transformer and no-temper type hard butter.

In addition, in the oil and fat composition described in Patent Document 5, since a large amount of symmetric triglyceride is contained in the constituent triglyceride, bloom is likely to occur if the tempering operation is not performed sufficiently even though it is a no-temper type hard butter. There was a problem.

JP 2009-284899 A JP-A-9-316484 JP 2010-148385 A JP 2014-168485 A Japanese Patent Laid-Open No. 5-211837

Therefore, an object of the present invention is to efficiently produce a non-laurin, low-trans and no-temper type hard butter composition that can obtain a no-temper type chocolate that is highly compatible with cacao butter and that is excellent in snapping and mouth melting. It is to provide a method.

As a result of intensive studies to solve the above problems, the inventors of the present invention include the following steps (1) or (2), and further include the following steps (3) and (4). It has been found that the above problems can be solved by a method for producing a hard butter composition.
(1) A step of carrying out a transesterification reaction on an oil / fat composition containing a high oleic acid-containing oil / fat and palm extremely hardened oil to obtain an oil / fat (former 1) satisfying the following conditions (A) to (E) (A) The mass ratio of S / U in the constituent fatty acid composition is 2.0 to 3.3.
(B) The mass ratio of St / P in the constituent fatty acid composition is 0.4 to 0.8.
(C) The mass ratio of M / Po in the constituent fatty acid composition is 10.0 to 95.0.
(D) SSS content in the constituting triglyceride is 35 to 50% by mass
(E) The S2U content in the constituent triglyceride is 30-50% by mass
(2) Step of obtaining fats and oils (former 2) satisfying the following conditions (F) to (I) by randomly transesterifying an oil and fat composition containing palm stearin and extremely hardened fats and oils having an iodine value of 5 or less (F) Configuration The mass ratio of S / U in the fatty acid composition is 3.0 to 4.2
(G) The above S substantially consists of St and P, and the mass ratio of St / P is 0.3 to 1.4.
(H) SSS content in the constituting triglyceride is 35 to 50% by mass
(I) S2U content in the constituting triglyceride is 30 to 45% by mass
However,
S: saturated fatty acid having 16 or more carbon atoms U: unsaturated fatty acid having 16 or more carbon atoms St: stearic acid P: palmitic acid M: monoene fatty acid (monounsaturated fatty acid)
Po: Polyene fatty acid (polyunsaturated fatty acid)
(3) A step of obtaining the fat (Otsu 1) or (Otsu 2) comprising the low melting point part of the fat (Execution 1) or (Execution 2) from the oil (Execution 1) or (Execution 2) (4) ) A step of obtaining fat (丙 1) or (丙 2) by contacting water vapor with the above fat (Otsu 1) or (Otsu 2) to perform deodorization treatment

Hereinafter, the manufacturing method of the non-laurin, low trans, and no-temper type hard butter composition of the present invention will be described in detail based on preferred embodiments.
In the present invention, “non-laurin” means that the fatty acid content of 6 to 12 carbon atoms in the constituent fatty acid composition is less than 5% by mass, more preferably less than 3% by mass. In the present invention, “low trans” means that the content of trans fatty acid in the constituent fatty acid composition is less than 5% by mass, more preferably less than 3% by mass.

First, step (1) in the present invention will be described.
In the step (1), an oil-and-fat blend containing the oleic acid-rich oil and fat and palm extremely hardened oil is subjected to a transesterification reaction to obtain an oil and fat (former 1) satisfying the following conditions (A) to (E).

In the present invention, the high oleic acid fats and oils refer to those containing 70% by mass or more of oleic acid in the constituent fatty acid, and the oleic acid content in the high oleic acid fats and oils is 75% by mass. % Or more is more preferable, and 80% by mass or more is most preferable. When the oleic acid content is less than 70% by mass, there is a possibility that the snapping property and the mouth melting property of the no-tempered chocolate using the no-tempered hard butter obtained by the present invention cannot be achieved.

The oil and fat with a high content of oleic acid is not particularly limited with respect to its oil type. For example, rapeseed oil, olive oil, canola oil, sunflower oil, safflower oil, microalgae oil, or separation and hardening of these oils and fats. The thing etc. which performed oil-fat processing of these etc. are mentioned, These can be used individually or in combination of 2 or more types.

In addition, the extremely hard palm oil preferably has an iodine value of 5 or less, more preferably 3 or less, and most preferably 1 or less.
When a palm extremely hardened oil having an iodine value of more than 5 is used in the present invention, the trans fatty acid may exceed 5% by mass.

The content of the oleic acid-rich oil / fat in the oil / fat blend is preferably 10-50 parts by weight, more preferably 14-45 parts by weight, and most preferably 18-40 parts by weight per 100 parts by weight of the fat / fat blend. When the content of the oleic acid-rich oil and fat is less than 10 parts by mass, it is difficult to make the M / Po ratio 10 or more, and the snap property of the resulting no-tempered chocolate may be deteriorated. Moreover, when more than 50 mass parts, it is difficult to make S / U ratio 2 or more, the hardness of the obtained no temper type chocolate at room temperature is insufficient, and there exists a possibility that snap property may become inadequate.

The content of the extremely hardened palm oil in the oil / fat blend is preferably 30 to 60 parts by weight, most preferably 40 to 55 parts by weight per 100 parts by weight of the fat / fat blend. When content of palm extremely hardened oil is less than 30 mass parts, the hardness of the obtained no temper type chocolate is not enough, and there exists a possibility that snap property may fall. Moreover, when there are more than 55 mass parts, there exists a possibility that a mouth meltability may fall extremely.

Other fats and oils can be blended in the fat and oil blend. Other oil types are not particularly limited. For example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil , Beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and other vegetable oils, animal fats and fatty acids, and one or two physical or chemical treatments such as hydrogenation and fractionation of these fats and oils Processed oils and fats that have been subjected to seeds or more can be appropriately used alone or in combination of two or more.

The content of oleic acid-rich oil / fat, palm extremely hardened oil and other oil / fat in the oil / fat blend is appropriately adjusted to satisfy the conditions (A) to (E) described later. And it is preferable to contain 50 mass% or more of palm extremely hardened oil. When the total content of the oleic acid-rich oil and fat and palm extremely hardened oil content is less than 50% by mass, the oil and fat composition may not be prepared so as to satisfy the conditions (A) to (E) described later. Moreover, it is preferable that the upper limit of the total value of content of high oleic-acid fat and palm extremely hardened oil is 90 mass% or less.

The transesterification reaction in the present invention can be carried out according to a conventional method, and either a method using a chemical catalyst or a method using an enzyme is possible.
Examples of the chemical catalyst include alkali metal catalysts such as sodium methylate, and examples of the enzyme include non-regioselective enzymes such as Alcaligenes genus, Rhizopus genus, Aspergillus. Examples include lipases derived from the genus (Aspergillus), the genus Mucor, the genus Penicillium, and the like. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth and ceramic and used as an immobilized lipase, or can be used in the form of a powder.
In addition, before adding a chemical catalyst and an enzyme, it is necessary to remove a water | moisture content as much as possible from the fats and oils mixture. For example, before adding a chemical catalyst or an enzyme, heating is performed at 100 to 120 ° C. for about 15 to 60 minutes under vacuum to sufficiently remove moisture from the oil and fat composition and dry it. From the viewpoint of proceeding the transesterification reaction sufficiently and sufficiently.

In the present invention, it is necessary to perform the transesterification process on the oil / fat blend to obtain an oil / fat (former) satisfying the conditions (A) to (E) described in detail below.
≪Condition (A) ≫
In the production method of the present invention, the mass ratio of S / U in the fatty acid composition constituting the fat / oil (Exhibit A1) needs to be 2.0 to 3.3, more preferably 2.3 to 3.2. Most preferably, it is 2.5 to 3.0. In the present invention, when the mass ratio of S / U is less than 2.0, the hardness at room temperature is insufficient. Further, when the S / U mass ratio is larger than 3.3, the production efficiency is remarkably lowered.

≪Condition (B) ≫
In the production method of the present invention, the mass ratio of St / P in the fatty acid composition constituting the fat / oil (Exhibit 1) needs to be 0.4 to 0.8, more preferably 0.4 to 0.7. Most preferably, it is 0.5 to 0.7. In the present invention, when the St / P mass ratio is less than 0.4 or more than 0.8, the compatibility with cocoa butter decreases.

≪Condition (C) ≫
In the production method of the present invention, the mass ratio of M / Po in the fatty acid composition constituting the fat / oil (Exhibit 1) needs to be 10.0 to 95.0, more preferably 15.0 to 92.0. Most preferably, it is 20.0 to 92.0. When the mass ratio of M / Po in the fatty acid composition constituting the oil (fat 1) is less than 10.0, the solidification property is deteriorated, the stickiness is easily deteriorated, the snapping property is lowered, and the flavor stability is lacking. Further, when the mass ratio of M / Po is larger than 95.0, the effect reaches a peak, and the highly unsaturated fatty acid contained in the fat and oil used in the present invention must be reduced by hydrogenation. The trans fatty acid contained in the composition is increased.
Examples of the monounsaturated fatty acid selected in the present invention include palmitooleic acid, oleic acid, erucic acid and the like, and examples of the polyunsaturated fatty acid include linoleic acid, linolenic acid, arachidonic acid, and eicosapentaenoic acid. And docosahexaenoic acid. Among these, the mono-unsaturated fatty acid can satisfy the condition (C) at a low cost and can easily obtain a no-tempered chocolate having an excellent snapping property while having an appropriate snapping property at room temperature. Preferably, oleic acid is selected, and linoleic acid and / or linolenic acid is selected as the polyunsaturated fatty acid.

≪Condition (D) ≫
In the production method of the present invention, it is necessary that the SSS content in the triglyceride constituting the fats and oils (former 1) is 35 to 50% by mass, preferably 38 to 48% by mass, more preferably 40 to 45% by mass. is there. When the SSS content in the constituent triglyceride is less than 35% by mass, the no-temper type chocolate using the no-temper type hard butter produced by the production method of the present invention becomes too soft at room temperature, and a suitable snapping property is obtained. I can't. Moreover, when there is more SSS content in the triglyceride to comprise than 50 mass%, filtration efficiency will fall.

≪Condition (E) ≫
In the production method of the present invention, it is necessary that the S2U content in the triglyceride constituting the fat (form A 1) is 30 to 50% by mass, preferably 35 to 45% by mass, more preferably 37 to 42% by mass. %.
In general in hard butter, S2U type triglyceride is one of the important factors for expressing the properties of chocolate that is hard at room temperature and dissolves quickly in the mouth. When the S2U content is less than 30% by mass, the resulting no-tempered chocolate becomes too soft at room temperature. Moreover, when more than 50 mass%, SSS which should be removed by fraction increases too much and filterability falls.

In the present invention, the mass ratio of SUS / SSU in the S2U type triglyceride in the fat (oil 1) is preferably 0.4 to 1.0, more preferably 0.45 to 0.8. preferable. Oils and fats with a mass ratio of SUS / SSU of less than 0.4 cannot be obtained by transesterification of general oils or fats. Doing so may cause blooming or graining.

Next, step (2) of the present invention will be described.
In step (2), an oil / fat mixture containing palm stearin and an extremely hardened oil / fat having an iodine value of 5 or less is subjected to random transesterification to obtain an oil / fat (Exhibit 2) satisfying the following conditions (F) to (I).

The palm stearin used in the present invention is obtained as a by-product when fractionated palm olein is collected from palm oil, and has a rising melting point of 44 to 60 ° C. and an iodine value of 20 to 50. In the present invention, it is preferable to use those having the above-mentioned rising melting point of 48 to 56 ° C. and iodine value of 30 to 45.
In addition, the palm stearin may be obtained by further subjecting by-products when fractionating and collecting palm olein to further fractionation and / or transesterification.

The extremely hardened fats and oils having an iodine value of 5 or less used in the present invention are hydrogenated fats and oils hydrogenated to edible animal and vegetable fats and oils until the iodine value is 5 or less, preferably 3 or less, and most preferably 1 or less. Point to. A lower iodine value is preferable.
Examples of the edible animal and vegetable oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow, milk fat, Processed fats and oils such as various fats and oils such as pork fat, cacao fat, fish oil and whale oil, and physical and chemical treatments such as hydrogenation and fractionation of these fats and oils These can be used alone or in combination of two or more.
Among these, particularly hardened palm oil is used as an extremely hardened oil having an iodine value of 5 or less, so that an appropriate amount of diglyceride can be contained in the oil and fat composition, and crystallinity is accordingly increased. This is preferable because it makes it easier to obtain a crystallization slurry with improved filterability.

The content of palm stearin is preferably 1 to 80 parts by mass, more preferably 5 to 60 parts by mass, and most preferably 20 to 60 parts by mass in 100 parts by mass of the oil / fat blend.
The content of the extremely hardened oil having an iodine value of 5 or less is preferably 20 to 60 parts by mass, more preferably 25 to 50 parts by mass, and more preferably 30 to 45 parts per 100 parts by mass of the oil or fat composition. Most preferably, it is part by mass.
In the above preferable range, when palm stearin and / or extremely hardened oil and fat having an iodine value of 5 or less are not contained in the oil and fat composition, at room temperature of the chocolate using the hard butter obtained by the production method of the present invention. There is a possibility that the hardness of is not sufficiently obtained.

Other fats and oils can be blended in the fat and oil blend. Other oil types are not particularly limited, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Olive oil, canola oil, beef tallow, milk fat, pork fat, cacao butter, fish oil, whale oil and other vegetable oils and animal fats, and one of these physical and chemical treatments such as hydrogenation and fractionation Or the processed fats and oils which gave 2 or more types are mentioned, These fats and oils can be used individually or in combination of 2 or more types.

The contents of palm stearin, extremely hardened oil and fat having an iodine value of 5 or less and other oils and fats in the oil and fat composition are appropriately adjusted so as to satisfy the conditions (F) to (I) described later. It is preferable that the extremely hardened oil or fat having an iodine value of 5 or less is contained in an amount of 55 to 100% by mass in the oil and fat composition. When the total content of the palm stearin and the extremely hardened oil / fat with an iodine value of 5 or less is less than 55% by mass, the oil / fat blend may not be prepared so as to satisfy the conditions (F) to (I) described later. .

In the present invention, random transesterification is performed on the above oil / fat mixture to obtain random transesterified fat / oil. Random transesterification can be performed by either a method using a chemical catalyst or a method using an enzyme, and can be performed according to a conventional method. As the chemical catalyst, for example, an alkali metal catalyst such as sodium methoxide is used, and as the enzyme, for example, derived from Alkaligenes, Rhizopus, Aspergillus, Mucor, Rhizomucor, Penicillium, etc. Lipase etc. are mentioned. The lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic, and used as an immobilized lipase, or in the form of a powder.

In the present invention, it is necessary to subject the above oil / fat mixture to random transesterification to obtain an oil / fat (Exhibit 2) satisfying the conditions (F) to (I) detailed below.

≪Condition (F) ≫
In the production method of the present invention, it is necessary that the mass ratio of S / U in the fatty acid composition constituting the fat (form A 2) is 3.0 to 4.2, preferably 3.0 to 3.8, More preferably, it is 3.1 to 3.6. When the mass ratio of S / U is less than 3.0, sufficient solidification cannot be obtained at the time of producing a no-tempered chocolate using the produced hard butter. On the other hand, when the mass ratio of S / U is larger than 4.2, solid-liquid separation performed in the fractionation step described later becomes difficult and the yield of the fractionated soft part oil decreases.

≪Condition (G) ≫
In the production method of the present invention, S in the fatty acid composition constituting the fat / oil (Exhibit A2) is substantially composed of St and P, and the mass ratio of St / P needs to be 0.3 to 1.4. , Preferably 0.3 to 0.7, more preferably 0.4 to 0.6.
“Consisting essentially of St and P” means that the sum of the St content and the P content is 95% by mass or more of the S content in the constituent fatty acid composition.
When the St / P mass ratio is less than 0.3, sufficient solidification property cannot be obtained, and the snapping property of the obtained no-tempered chocolate becomes low. Moreover, when larger than 1.4, the biting at the time of eating will become hard too much, and melting in a mouth will deteriorate.

≪Condition (H) ≫
In the production method of the present invention, the SSS content in the triglyceride constituting the fats and oils (Exhibit A2) needs to be 35 to 50% by mass, preferably 38 to 48% by mass, more preferably 40 to 45% by mass. is there. When the SSS content in the constituting triglyceride is less than 35% by mass, the produced no-tempered chocolate using the hard butter becomes too soft at room temperature. Moreover, when there is more SSS content in the triglyceride to comprise than 50 mass%, filterability falls in the fractionation process mentioned later, and solid-liquid separation becomes difficult.

≪Condition (I) ≫
In the production method of the present invention, it is necessary that the S2U content in the triglyceride constituting the fat (form A 2) is 30 to 45% by mass, preferably 35 to 45% by mass, more preferably 37 to 42% by mass. %.
In general in hard butter, S2U type triglyceride is one of the important factors for expressing the general property of chocolate that is hard at room temperature and dissolves quickly in the mouth. When the S2U content in the triglyceride is less than 30% by mass, the resulting no-tempered chocolate becomes too soft at room temperature. In addition, when the S2U content in the triglyceride constituting the fats and oils (Exhibit 2) is more than 45% by mass, solid-liquid separation becomes difficult due to low filterability, and the yield of fractionated soft part oil decreases. End up.

Moreover, before moving to the process (3) mentioned later, the fats and oils (former 1) and the fats and oils (former 2) obtained by the process (1) or (2) can also be attached | subjected to a refinement | purification process.
As a purification method, bleaching, deodorization and the like are appropriately selected. In particular, when a chemical catalyst such as sodium methylate is used when obtaining fat (oil 1) and fat (oil 2), it is possible to deactivate and remove the added chemical catalyst such as sodium methylate. This is preferable because the quality of the hard butter composition obtained is stable.

The method of purification is not particularly limited. For example, a sufficient amount of acid and an adsorbent 0.1 to deactivate the added chemical catalyst are obtained with respect to the obtained fats and oils (Exhibit A1) and fats and oils (Exhibit A2). ~ 8.0% by mass, bleaching temperature 75 ~ 105 ° C, bleaching time 15 ~ 60 minutes, chemical catalyst deactivation and bleaching under reduced pressure, deodorization temperature 180 ~ 265 ° C, deodorization time Deodorize in 20 to 90 minutes. The type and amount of acid used for deactivation of the chemical catalyst are not particularly limited. For example, when sodium methylate is used as the chemical catalyst, an equivalent amount of polyvalent carboxylic acid or the like may be used. it can. As the adsorbent at the time of bleaching, silica gel, activated carbon and the like can be used in addition to white clay.

As the acid used when deactivating a chemical catalyst such as sodium methylate, polyvalent carboxylic acid is particularly preferable, and these hydrates can also be used. Specific examples of the polyvalent carboxylic acid include dicarboxylic acid (oxalic acid, malonic acid, succinic acid, glutaric acid, adipic acid, maleic acid, fumaric acid, phthalic acid, malic acid, tartaric acid, etc.), tricarboxylic acid (citric acid, citric acid, Trimellitic acid, tricarbaryl acid, 1,3,5-benzenetricarboxylic acid and the like). Among these, citric acid, succinic acid, maleic acid, oxalic acid and the like are preferably used, and citric acid is particularly preferable. The amount of the acid added is preferably 80 parts by mass or more, more preferably 80 to 170 parts by mass with respect to 100 parts by mass of a chemical catalyst such as sodium methylate for the purpose of sufficiently deactivating the added alkali metal alkoxide. 90 to 150 parts by mass is particularly preferable.

Next, step (3) will be described in detail.
In step (3), the fats and oils obtained in step (1) or step (2) (step 1) or (step 2) in order to obtain a hard butter composition having good meltability in the mouth and good snapping properties. After dissolution, the low melting point part of the fats and oils (Exhibit A1) or (Exhibit A2) is fractionated by crystallization treatment to obtain the fats and oils (Exhibit Otsu 1) or (Exhibit Otsu 2).
The crystallization treatment refers to cooling and crystallizing a molten fat and oil to precipitate a crystal part, which is separated into a crystal part and a liquid part.

The method for cooling and crystallization of fats and oils is not particularly limited. For example, (1) a method for cooling and crystallizing with stirring, (2) a method for cooling and crystallizing while standing, (3) cooling with stirring. A method of cooling and crystallizing under still standing after crystallization, and a method of (4) cooling and crystallizing under standing and then fluidizing by mechanical stirring can be mentioned. In terms of obtaining a crystallized slurry that can be easily separated, it is preferable to adopt any one of the methods (1), (3), and (4), and more preferably, the method (1) is selected. The crystallization temperature is set to a temperature at which the crystal part and the liquid part can be separated. In the cases of (1), (3), and (4), the ratio of the crystal part in the crystallization slurry, that is, fat and oil at the crystallization temperature ( It is preferable to carry out at a temperature at which the solid fat content (SFC) of the former is in the following range.

In the crystallization of the oil (oil 1) in the present invention, the ratio of the crystal part in the crystallization slurry obtained by the above cooling crystallization, that is, the solid fat content (SFC) of the oil (oil 1) at the crystallization temperature. ) Is preferably 1 to 70%, more preferably 20 to 60%, and most preferably 30 to 60%.
When the solid fat content (SFC) is within the above range, the separation efficiency when separating into a crystal part and a liquid part is good, and conversely, when it is outside the above range, the separation efficiency may be deteriorated. .

In the crystallization of the oil (oil 2) in the present invention, the ratio of crystal parts in the crystallization slurry obtained by the cooling crystallization, that is, the SFC of the oil (oil 2) at the crystallization temperature is 10 to 70. %, Preferably 30 to 60%, and most preferably 35 to 55%. When the SFC of the fat / oil (Exhibit 2) is out of the above range, the efficiency at the time of selectively separating only the fat / oil component useful as a hard butter may be lowered, and it may be necessary to separate again.

The cooling temperature and time are preferably such that the SFC of the fat (form A 1) or (form A 2) is in the above range, for example, 30 minutes from the state where the fat (form A 1) or (form A 2) is completely dissolved. By cooling to 30 to 60 ° C., preferably 35 to 50 ° C. over 30 hours, and maintaining at this temperature for 30 minutes to 80 hours, preferably 1 to 70 hours, the SFC in the above range can be satisfied. .

In addition, in the crystallization of the fats and oils (Exhibit A1) or (Exhibit A2), when cooling the completely dissolved oils and fats (Exhibit A1) or (Exhibit A2) to the SFC within the above range, rapid cooling and slow cooling However, it is possible to adjust the SFC within the above range by combining these, but it is easy to separate the crystal part and the liquid part of the obtained crystallization slurry, and the obtained liquid part is collected. In order to improve the rate, it is preferable to slowly cool the oil and fat (former 1) or below the temperature range where crystals of (former 2) precipitate.

In the present invention, when oil or fat (Exhibit 1) or (Exhibit 2) is rapidly cooled, the cooling rate is preferably 5 ° C./h or more, more preferably 5 to 20 ° C./h, ) Or (Exhibit A2) is slowly cooled, the cooling rate is preferably 0.3 to 3.5 ° C./h, more preferably 0.5 to 3.0 ° C./h. .

Further, below the temperature zone where the crystals of fats and oils (Exhibit A1) or (Exhibit A2) are precipitated, the process of aging the crystals precipitated by cooling is performed in the process of cooling to a temperature at which a suitable SFC in the above range is obtained. It can also pass once or more than once. The ripening step of the crystal in the present invention refers to an operation for making the crystal more uniform and at the same time further crystallizing it into a crystalline state in which the crystal part and the liquid part can be easily separated by filtration, thereby improving the yield. .
Specifically, the aging step can be carried out by holding at an arbitrary temperature of 30 to 60 ° C., preferably 35 to 50 ° C., at a constant temperature for 30 minutes to 80 hours. The upper limit of the number of aging steps is not particularly limited, but is usually 5 times, preferably 4 times.

The crystallization conditions are appropriately adjusted according to the composition of the fats and oils (Exhibit A1) or (Exhibit A2) to be used for crystallization. For example, it may reach 47 to 50 ° C. in 1 to 2 hours from a completely dissolved state. Crystallization conditions that undergo one or more aging steps at an arbitrary temperature of 38 to 44 ° C. after quenching and before obtaining a crystallization slurry are preferred. In addition, it is preferable that the temperature transition between each aging process is performed by slow cooling.

Natural filtration, suction filtration, squeeze filtration, centrifugation, etc. can be used as a method for separating the crystal part and the liquid part to obtain the fat (Otsu 1) or (Otsu 2). And in order to carry out efficiently, it is preferable to perform the press filtration using a filter press, a belt press, etc.

When the fats and oils (Exhibit A1) or (Exhibit A2) has a high solid fat content at the crystallization temperature and is a high-viscosity crystallization slurry or looks like a lump, In order to make a slurry, squeeze filtration is particularly suitable.
The pressure at the time of fractionation by pressure filtration is preferably 0.2 MPa or more, more preferably 0.5 to 5 MPa. The pressure at the time of pressing is preferably gradually increased from the beginning of pressing to the end of pressing, and the increasing rate of the pressure is preferably 1 MPa / min or less, more preferably 0.5 MPa / min or less, and most preferably 0.1 MPa / min. Is less than a minute. If the pressurization rate is higher than 1 MPa / min, the yield of the resulting fat (Otsu 1) or (Otsu 2) may be reduced.

Next, step (4) will be described in detail.
In a process (4), fats and oils (丙 1) or (丙 2) are obtained by performing a deodorizing process by making water vapor contact the said fats and oils (Otsu 1) or (Otsu 2).
About the fat (Otsu 1) or (Otsu 2) which consists of the low melting point part of the fats and oils (former 1) or (former 2) obtained through the process (3), there is a possibility of containing a lot of free fatty acids, In order to remove this and improve the flavor, it is necessary to go through a purification step, and in particular, deodorization is required.
As a deodorizing method, a method by contact with water vapor, that is, a water vapor distillation method is applied. The steam distillation method can be carried out by a conventional method. Preferred treatment conditions include, for example, a temperature of 160 to 260 ° C., preferably 180 to 230 ° C., and a degree of vacuum of 8.0 × 10 2 Pa or less, preferably 4. The condition is 0 × 10 2 Pa or less and the time is 30 to 60 minutes. If the deodorizing temperature is less than 160 ° C, it is difficult to obtain a sufficient deodorizing effect, and if it exceeds 260 ° C, the composition of the oil or fat changes due to fatty acid isomerization or fatty acid exchange reaction between triacylglycerols. There is a fear.

The fats and oils (丙 1) obtained as described above preferably have the following composition.
(I) DG (diacylglycerol) content is 4 to 12% by mass
(Ii) The total content of SSS and S2U is 60 to 80% by mass
(Iii) The total content of SU2 and UUU is 20 to 40% by mass
(Iv) In the constituent fatty acid composition, the total content of St and P in S is 95% by mass or more, and the mass ratio of St / P is 0.2 to 0.6.

The fats and oils (丙 2) obtained as described above preferably have the following composition, for example.
(V) DG (diacylglycerol) content is 2 to 12% by mass
(Vi) The total content of SSS and S2U is 60 to 80% by mass
(Vii) The total content of SU2 and UUU is 10 to 25% by mass
(Viii) In the constituent fatty acid composition, the total content of St and P in S is 95% by mass or more, and the St / P mass ratio is 0.2 to 0.65. (Ix) The mass ratio of SUS to SSU (the former / the latter) in S2U in the triglyceride is preferably 0.45 to 0.55.

The method for producing a non-laurin, low-trans and no-temper type hard butter composition of the present invention includes the above steps (1) or (2), and further includes the above steps (3) and (4). (1) or (2) can be used as it is as a non-laurin, low-trans and no-temper type hard butter composition, but other oils, emulsifiers, antioxidants, colorants other than those described above as necessary. Flavors and the like can also be added.

There is no restriction | limiting in particular as said other fats and oils, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, canola oil, beef tallow Selected from vegetable oils such as milk fat, pork fat, cacao fat, fish oil, whale oil, animal fats, and processed fats and oils subjected to one or more treatments selected from hydrogenation, fractionation and transesterification 1 type (s) or 2 or more types can be mixed and used in the range which does not impair the effect of this invention.

Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxy Examples include ethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and lecithin. In the present invention, it is preferable to use glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and lecithin. When the above emulsifier is used, the addition amount thereof is preferably in the range of 1 to 5 parts by mass, more preferably 1 to 3 parts by mass in 100 parts by mass of the hard butter composition.

The antioxidant is not limited as long as it does not impair the flavor of the no-tempered chocolate, but it is preferable to use tocopherol or tea extract.

Non-laurin, low-trans and no-temper type hard butter compositions obtained as described above are obtained without solvent fractionation, but fat bloom and graining occur when cocoa butter is blended. And has good characteristics such as good snapping and melting in the mouth. Therefore, it is particularly excellent for use as a no-temper type chocolate. In addition, oils for butter cream, oils for sand cream, oils for margarine / shortening, oils and fats for oil-in-water emulsified oils and fats such as ice cream and ice coating oils, whipped cream, oils for frying, etc. You can also.

In addition, the oil and fat (丙 1) or (丙 2) is further crystallized as necessary, and the SSS content is adjusted to adjust the oil and fat physical properties suitable for the intended use. You can also

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

[Example 1]
20 parts by mass of fine algal oil (Solazyme, oleic acid content of constituent fatty acid 91.4% by mass) and 40 parts by mass of palm extremely hardened oil / fat which has been hydrogenated until the iodine value is 1 or less. After stirring and mixing in a melted state, 40 parts by weight of melted palmitic acid-rich oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, the mixture was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added and bleached to obtain an oil (oil-a). As a result of analysis of fats and oils (former-a) by a conventional method, the S content in the constituent fatty acid composition was 76.1% by mass, the mass ratio of S / U in the constituent fatty acid composition was 3.2, and St / P The mass ratio is 0.46, the mass ratio of M / Po (mass ratio of O / L) is 20.5, the S3 content in the constituent triglyceride is 46.4% by mass, the S2U content is 40.6% by mass, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.48.

The obtained oil (former-a) is taken into a glass crystallization tank with a jacket, cooled from 70 ° C. to 42 ° C. over 14 hours with stirring at 40 rpm, and then crystallized at 42 ° C. for 4 hours. And a crystallization slurry was obtained.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-a). Further, the crystal part was pressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (B-a). The obtained fractionated soft part oil (Otsu-a) and compressed soft part oil (Otsu-a) were combined to obtain an oil (Otsu-a). Further, the oil (fat-a) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain an oil (fat-a).

The oil (fat-a) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.3 mass%
(2) The total content of SSS and S2U is 67.7% by mass
(3) The total content of SU2 and UUU is 25.0% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.2% by mass, and the mass ratio of St / P is 0.38.
A non-laurin, low-trans, no-temper type hard butter composition (1) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -a), and uniformly dissolving and mixing them.

[Example 2]
25 parts by mass of microalgal oil (Solazyme, oleic acid content 91.4% by mass in the constituent fatty acid), and 50 parts by mass of palm extremely hardened oil and fat that had been hydrogenated until the iodine value was 1 or less. After stirring and mixing in the melted state, 25 parts by mass of melted palmitic acid-rich oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, the mixture was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added and bleached to obtain an oil (oil-b). As a result of analysis of fats and oils (former -b) by a conventional method, the S content in the constituent fatty acid composition was 73.4% by mass, the mass ratio of S / U in the constituent fatty acid composition was 2.8, and St / P The mass ratio is 0.66, the mass ratio of M / Po (mass ratio of O / L) is 32.0, the S3 content in the constituent triglycerides is 41.6% by mass, the S2U content is 42.4% by mass, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.50.

The obtained oil (former-b) is taken into a glass crystallization tank with a jacket, cooled from 70 ° C. to 42 ° C. over 14 hours while stirring at 40 rpm, and then crystallized at 42 ° C. for 4 hours. And a crystallization slurry was obtained.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-b). Furthermore, the crystal part was pressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (end 2). The obtained fractionated soft part oil (Otsu-b) and compressed soft part oil (Otsu-b) were combined to obtain an oil (Otsu-b). Further, the oil (fat-b) was deodorized by steam distillation for 1 hour at 220 ° C. under reduced pressure to obtain oil (fat-b).

The oil (fat-b) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.9% by mass
(2) The total content of SSS and S2U is 65.9% by mass
(3) The total content of SU2 and UUU is 26.2% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 98.2% by mass, and the mass ratio of St / P is 0.49.
A non-laurin, low-trans, no-temper type hard butter composition (2) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -b) and homogeneously dissolving and mixing them.

[Example 3]
Melting 20 parts by mass of high oleic sunflower oil (oleic acid content of 86.3% by mass in the constituent fatty acid) and 50 parts by mass of palm extremely hardened oil and fat that had been hydrogenated until the iodine value was 1 or less. After stirring and mixing in this state, 30 parts by mass of melted high palmitic acid-containing oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, the mixture was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added and bleached to obtain an oil (oil-c). As a result of analyzing fats and oils (former-c) by a conventional method, the S content in the constituent fatty acid composition was 77.3 mass%, the mass ratio of S / U in the constituent fatty acid composition was 3.4, and St / P The mass ratio is 0.6, the mass ratio of M / Po (mass ratio of O / L) is 10.2, the S3 content in the constituent triglycerides is 48.2% by mass, the S2U content is 39.8% by mass, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.49.

The obtained oil (former-c) is taken into a glass crystallization tank with a jacket, cooled from 70 ° C. to 42 ° C. over 14 hours while stirring at 40 rpm, and then crystallized at 42 ° C. for 4 hours. And a crystallization slurry was obtained.
This crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-c). Further, the crystal part was compressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (B-c). The obtained fractionated soft part oil (Otsu-c) and compressed soft part oil (Otsu-c) were combined to obtain an oil (Otsu-c). Further, the oil (fat-c) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-c).

The oil (fat-c) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.3 mass%
(2) The total content of SSS and S2U is 67.0% by mass
(3) The total content of SU2 and UUU is 25.7% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 96.9% by mass, and the St / P mass ratio is 0.39.
A non-laurin, low-trans, no-temper type hard butter composition (3) was prepared by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -c) and dissolving and mixing it homogeneously.

[Example 4]
Melting 25 parts by mass of high oleic sunflower oil (oleic acid content of 86.3% by mass in the constituent fatty acid) and 40 parts by mass of palm extremely hardened oil and fat that had been hydrogenated until the iodine value was 1 or less. Then, 35 parts by weight of melted palmitic acid-rich oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, the mixture was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added and bleached to obtain an oil (oil-d). As a result of analyzing fats and oils (Ex-d) by a conventional method, the S content in the constituent fatty acid composition was 72.0% by mass, the mass ratio of S / U in the constituent fatty acid composition was 2.6, and St / P The mass ratio is 0.5, the mass ratio of M / Po (mass ratio of O / L) is 10.6, the S3 content in the constituent triglyceride is 39.5% by mass, the S2U content is 43.0% by mass, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.51.

The obtained oil (former-d) is taken into a glass crystallization tank with a jacket, cooled from 70 ° C. to 42 ° C. over 14 hours with stirring at 40 rpm, and then crystallized at 42 ° C. for 4 hours. And a crystallization slurry was obtained.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-d). Further, the crystal part was pressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (B-d). The obtained fractionated soft part oil (B-d) and pressed soft part oil (B-d) were combined to obtain a fat (O-d). Further, the oil (fat-d) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain oil (fat-d).

The fat (丙 -d) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.7% by mass
(2) The total content of SSS and S2U is 65.8% by mass
(3) The total content of SU2 and UUU is 26.5% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.0% by mass, and the mass ratio of St / P is 0.41.
A non-laurin, low-trans, no-temper type hard butter composition (4) was obtained by adding 2 parts by weight of sorbitan fatty acid ester to 98 parts by weight of the above fat (丙 -d) and dissolving and mixing them uniformly.

[Example 5]
A mixture of 5 parts by weight of palm stearin, 55 parts by weight of palm extremely hardened oil obtained by hydrogenation until the iodine value of palm oil was 1 or less, and 40 parts by weight of palm oil were stirred and mixed to obtain an oil and fat composition. Obtained. This oil / fat blend was fully dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was added and bleached to obtain an oil (oil-e). As a result of analysis of fats and oils (former -e) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition is 3.7, the mass ratio of St / P is 0.7, and the SSS content in the constituent triglyceride is The S2U content in the constituting triglyceride was 43% by mass and 40% by mass.

The obtained oil (former-e) is put into a glass crystallization tank with a jacket, and is heated at 70 ° C. while being stirred at 40 rpm. From the state completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-e). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (B-e). The obtained fractionated soft part oil (O-e) and compressed soft part oil (O-e) were combined to make an oil (O-e). Further, this oil (fat-e) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-e).

The fats and oils (丙 -e) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 9.2% by mass
(2) The total content of SSS and S2U is 71.2% by mass
(3) The total content of SU2 and UUU is 19.6% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.2% by mass, and the mass ratio of St / P is 0.61.
A non-laurin, low-trans, no-temper type hard butter composition (5) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -e) and homogeneously dissolving and mixing it.

[Example 6]
Stir and mix 15 parts by weight of palm stearin, 50 parts by weight of palm extremely hardened oil hydrogenated to palm oil until the iodine value is 1 or less, and 35 parts by weight of palm oil. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was further added for bleaching to obtain an oil (oil-f). As a result of analyzing fats and oils (former-f) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition is 3.5, the mass ratio of St / P is 0.6, and the SSS content in the constituent triglyceride is The S2U content in the triglyceride constituting 43.5% by mass was 39.5% by mass.

The obtained oil (former-f) was put into a glass crystallization tank with a jacket, and while stirring at 40 rpm, it was heated at 70 ° C. and completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-f). Further, the fractionated hard part oil was squeezed at 3 MPa to obtain a squeezed soft part oil (B-f). The obtained fractionated soft part oil (Otsu-f) and compressed soft part oil (Otsu-f) were combined to make an oil (Otsu-f). Further, the oil (fat-f) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain an oil (fat-f).

The fats and oils (丙 -f) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.8% by mass
(2) The total content of SSS and S2U is 72.4% by mass
(3) The total content of SU2 and UUU is 19.8% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.2% by mass, and the mass ratio of St / P is 0.55.
A non-laurin, low-trans, no-temper type hard butter composition (6) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (脂 -f), and uniformly dissolving and mixing them.

[Example 7]
35 parts by mass of palm stearin, 40 parts by mass of palm extremely hardened oil obtained by hydrogenation until the iodine value of palm oil was 1 or less, and 25 parts by mass of palm oil were stirred and mixed in a melted state, respectively. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was added and bleached to obtain an oil (oil-g). As a result of analyzing fats and oils (former-g) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition is 3.3, the mass ratio of St / P is 0.5, and the SSS content in the constituent triglyceride is The S2U content in the triglyceride constituting 44.5% by mass was 38.0% by mass.

The obtained oil (oil-g) was put into a glass crystallization tank with a jacket, and while being stirred at 40 rpm, it was heated at 70 ° C. and completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
This crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-g). Further, the fractionated hard part oil was pressed at 3 MPa to obtain a pressed soft part oil (B-g). The obtained fractionated soft part oil (B-g) and pressed soft part oil (B-g) were combined to obtain a fat (B-g). Further, the oil (fat-g) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-g).

The fats and oils (丙 -g) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 9.7% by mass
(2) The total content of SSS and S2U is 72.2% by mass
(3) The total content of SU2 and UUU is 18.1% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.0% by mass, and the mass ratio of St / P is 0.44.
A non-laurin, low-trans, no-temper type hard butter composition (7) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above fats and oils (丙 -g) and dissolving and mixing them homogeneously.

[Example 8]
Stir and mix 45 parts by mass of palm stearin, 35 parts by mass of palm extremely hardened oil hydrogenated to palm oil until the iodine value is 1 or less, and 20 parts by mass of palm oil, respectively. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was further added for bleaching to obtain an oil (oil-h). As a result of analyzing fats and oils (former-h) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition was 3.4, the mass ratio of St / P was 0.4, and the SSS content in the constituent triglyceride was The S2U content in the triglyceride constituting 42.2% by mass was 40.0% by mass.

The above-described oil (Oh-h) was put into a glass crystallization tank with a jacket, and was stirred at 40 rpm, heated at 70 ° C. and completely dissolved, then to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
This crystallization slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-h). Further, the fractionated hard part oil was pressed at 3 MPa to obtain a pressed soft part oil (Oh-h). The obtained fractionated soft part oil (Oh-h) and pressed soft part oil (Oh-h) were combined into an oil (Oh-h). Further, the oil (fat-h) was deodorized by subjecting this oil (fat-h) to steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain a fat (fat-h).

The fats and oils (丙 -h) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.2% by mass
(2) The total content of SSS and S2U is 71.8% by mass
(3) The total content of SU2 and UUU is 20.0% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.1% by mass, and the mass ratio of St / P is 0.42.
A non-laurin, low-trans, no-temper type hard butter composition (8) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above fats and oils (丙 -h) and homogeneously dissolving and mixing them.

[Example 9]
The fats and oils obtained in Example 8 (Ex-h) were put into a glass crystallization tank with a jacket and heated at 70 ° C. while being stirred at 40 rpm. The mixture was cooled to 42 ° C. at 1.9 ° C./h for 15 hours to obtain a crystallization slurry.
This crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-i). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (B-i). The obtained fractionated soft part oil (Otsu-i) and compressed soft part oil (Otsu-i) were combined to obtain an oil (Otsu-i). Further, the oil (fat-i) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-i).

The fats and oils (丙 -i) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.2% by mass
(2) The total content of SSS and S2U is 71.8% by mass
(3) The total content of SU2 and UUU is 20.0% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.1% by mass, and the mass ratio of St / P is 0.42.
A non-laurin, low-trans, no-temper type hard butter composition (9) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -i) and homogeneously dissolving and mixing it.

[Example 10]
The fat (Oh-h) obtained in Example 8 was put into a glass crystallization tank with a jacket and heated at 70 ° C. while being stirred at 40 rpm. Quenched with h, a crystallization slurry was obtained through a aging process of 4 hours at 48 ° C., 44 ° C., and 40 ° C., respectively. The temperature transition from 48 ° C. to 44 ° C. and the temperature transition from 44 ° C. to 40 ° C. were performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-j). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (B-j). The obtained fractionated soft part oil (Otsu-j) and compressed soft part oil (Otsu-j) were combined to make an oil (Otsu-j). Further, this oil (fat-j) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-j).

The fats and oils (丙 -j) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.4% by mass
(2) The total content of SSS and S2U is 70.8% by mass
(3) The total content of SU2 and UUU is 19.9% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.1% by mass, and the mass ratio of St / P is 0.42.
A non-laurin, low-trans, no-temper type hard butter composition (10) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -j), and uniformly dissolving and mixing them.

[Example 11]
75 parts by mass of palm stearin and 25 parts by mass of palm extremely hardened oil obtained by hydrogenating palm oil until the iodine value was 1 or less were stirred and mixed to obtain an oil and fat composition. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further by vacuuming for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was further added for bleaching to obtain an oil (oil-k). As a result of analyzing fats and oils (former-k) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition is 3.2, the mass ratio of St / P is 0.3, and the SSS content in the constituent triglyceride is The S2U content in the triglyceride constituting 42.5% by mass was 40.2% by mass.

The obtained oil (former-k) was put into a glass crystallization tank with a jacket, heated at 70 ° C. while being stirred at 40 rpm, and then completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-k). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (O-k). The obtained fractionated soft part oil (Otsu-k) and compressed soft part oil (Otsu-k) were combined to make an oil (Otsu-k). Further, the oil (fat-k) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain a fat (fat-k).

The fats and oils (丙 -k) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.6% by mass
(2) The total content of SSS and S2U is 71.5% by mass
(3) The total content of SU2 and UUU is 19.5% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.4% by mass, and the mass ratio of St / P is 0.28.
A non-laurin, low-trans, no-temper type hard butter composition (11) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fats and oils (丙 -k) and homogeneously dissolving and mixing them.

[Example 12]
25 parts by mass of palm stearin, 45 parts by mass of soybean hardened oil obtained by hydrogenation until the iodine value of soybean oil is 1 or less, and 30 parts by mass of palm oil are stirred and mixed in a melted state, respectively. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was added and bleached to obtain an oil (oil No. 1). As a result of analyzing fats and oils (former-l) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition was 3.4, the mass ratio of St / P was 1.3, and the SSS content in the constituent triglyceride was The S2U content in the triglyceride constituting 47.7% by mass was 40.0% by mass.

The above-described oil (O-l) was put into a glass crystallization tank with a jacket, heated at 70 ° C. while being stirred at 40 rpm, and then completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-l). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (O-l). The obtained fractionated soft part oil (O-l) and compressed soft part oil (O-l) were combined to make an oil (O-l). Further, the oil (fat-l) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain a fat (fat-l).

The fats and oils (丙 -1) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 7.2% by mass
(2) The total content of SSS and S2U is 71.4% by mass
(3) The total content of SU2 and UUU is 21.5% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.9% by mass, and the mass ratio of St / P is 1.09.
A non-laurin, low-trans, no-temper type hard butter composition (12) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fats and oils (丙 -l) and homogeneously dissolving and mixing them.

[Example 13]
48 parts by mass of palm stearin, 37 parts by mass of palm extremely hardened oil obtained by hydrogenating palm oil until the iodine value is 1 or less, and 15 parts by mass of palm oil were stirred and mixed, and the oil and fat composition was mixed. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was further added to bleach to obtain an oil (oil-m). As a result of analyzing fats and oils (former-m) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition is 3.4, the mass ratio of St / P is 0.4, and the SSS content in the constituent triglyceride is The S2U content in the triglyceride constituting 48.8% by mass was 39.6% by mass.

The obtained oil (oil-m) was put into a glass crystallization tank with a jacket, and while stirring at 40 rpm, it was heated at 70 ° C. and completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-m). Further, the fractionated hard part oil was pressed at 3 MPa to obtain a pressed soft part oil (O-m). The obtained fractionated soft part oil (Otsu-m) and compressed soft part oil (Otsu-m) were combined to obtain an oil (Otsu-m). Further, the fat (O-m) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain an oil (O-m).

The fats and oils (丙 -m) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 10.0% by mass
(2) The total content of SSS and S2U is 71.6% by mass
(3) The total content of SU2 and UUU is 17.7% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 96.9% by mass, and the mass ratio of St / P is 0.41.
A non-laurin, low-trans, no-temper type hard butter composition (13) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above fats and oils (丙 -m) and homogeneously dissolving and mixing them.

[Example 14]
27 parts by mass of palm stearin, 48 parts by mass of palm extremely hardened oil obtained by hydrogenation until the iodine value of palm oil was 1 or less, and 25 parts by mass of palm oil were stirred and mixed in a melted state, respectively. Obtained. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was further added for bleaching to obtain an oil (oil-n). As a result of analyzing fats and oils (former-n) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition was 3.8, the mass ratio of St / P was 0.6, and the SSS content in the constituent triglyceride was The S2U content in the triglyceride constituting 47.5% by mass was 38.2% by mass.

The above-described oil (O-n) was put into a glass crystallization tank with a jacket, and while stirring at 40 rpm, it was heated at 70 ° C. and completely dissolved, and then until 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-n). Further, the fractionated hard part oil was compressed at 3 MPa to obtain a compressed soft part oil (O-n). The obtained fractionated soft part oil (Otsu-n) and pressed soft part oil (Otsu-n) were combined to make an oil (Otsu-n). Further, this fat (O-n) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain an oil (O-n).

The fats and oils (丙 -n) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.6% by mass
(2) The total content of SSS and S2U is 73.7% by mass
(3) The total content of SU2 and UUU is 17.2% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.0% by mass, and the mass ratio of St / P is 0.54.
A non-laurin, low-trans, no-temper type hard butter composition (14) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fats and oils (丙 -n) and dissolving and mixing them uniformly.

[Example 15]
In a four-necked flask, 45 parts by mass of palm stearin, 35 parts by mass of palm extremely hardened oil obtained by hydrogenation of palm oil until the iodine value was 1 or less, and 20 parts by mass of palm oil were stirred and mixed. Thus, an oil and fat composition was obtained. Next, this oil / fat mixture was heated to 110 ° C. with stirring and dehydrated under reduced pressure for 30 minutes. After cooling to 30 ° C. and adding 10% of immobilized enzyme (Lipozyme RMIM (manufactured by Novozymes Japan)), the temperature was raised to 50 ° C. in a nitrogen atmosphere, and transesterification was performed at normal pressure for 24 hours. Reaction was performed. Next, the immobilized enzyme was filtered off and then dehydrated under reduced pressure for 30 minutes while stirring at a temperature of 80 ° C. Subsequently, white clay was added and bleached to obtain an oil (oil-o). As a result of analysis of fats and oils (former-o) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition was 3.4, the mass ratio of St / P was 0.4, and the SSS content in the constituent triglyceride was The S2U content in the triglyceride constituting 44.0% by mass was 39.6% by mass.

The obtained fat (O-o) was put into a glass crystallization tank with a jacket, heated at 70 ° C. while being stirred at 40 rpm, and then completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-o). Further, the fractionated hard part oil was pressed at 3 MPa to obtain a pressed soft part oil (O-o). The fractionated soft part oil (Oto-o) and compressed soft part oil (Oto-o) were combined to obtain an oil (Oto-o). Further, the oil (fat-o) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain a fat (fat-o).

The fat (丙 -o) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.7% by mass
(2) The total content of SSS and S2U is 72.1% by mass
(3) The total content of SU2 and UUU is 19.1% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.5% by mass, and the mass ratio of St / P is 0.42.
A non-laurin, low-trans, no-temper type hard butter composition (15) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -o) and homogeneously dissolving and mixing it.

[Comparative Example 1]
35 parts by mass of microalgae oil (manufactured by Solazime, oleic acid content 91.4% by mass in the constituent fatty acid) and 35 parts by mass of palm extremely hardened oil / fat which has been hydrogenated until the iodine value is 1 or less. After stirring and mixing in the melted state, 30 parts by weight of melted palmitic acid-rich oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, it was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added and bleached to obtain an oil (oil-p). As a result of analyzing fats and oils (former-p) by a conventional method, the S content in the constituent fatty acid composition was 63.4% by mass, the S / U mass ratio in the constituent fatty acid composition was 1.8, and St / P The mass ratio is 0.51, the mass ratio of M / Po (mass ratio of O / L) is 35.2, the S3 content in the constituent triglycerides is 27.6% by mass, the S2U content is 44.4% by mass, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.46.

The obtained oil (former-p) is taken into a glass crystallization tank with a jacket, cooled from 70 ° C. to 42 ° C. over 14 hours with stirring at 40 rpm, and then crystallized at 42 ° C. for 4 hours. And a crystallization slurry was obtained.
This crystallization slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-p). Further, the crystal part was pressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (O-p). The obtained fractionated soft part oil (Otsu-p) and compressed soft part oil (Otsu-p) were combined to obtain an oil (Otsu-p). Further, the oil (fat-p) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-p).

The fats and oils (） -p) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.0% by mass
(2) The total content of SSS and S2U is 54.8% by mass
(3) The total content of SU2 and UUU is 37.2% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 97.3% by mass, and the mass ratio of St / P is 0.43.
A non-laurin, low-trans, no-temper type hard butter composition (16) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned oil (fat-p) and homogeneously dissolving and mixing them.

[Comparative Example 2]
Melting 35 parts by mass of high oleic sunflower oil (oleic acid content of 86.3% by mass in constituent fatty acids) and 45 parts by mass of palm extremely hardened oil and fat that had been hydrogenated until the iodine value was 1 or less. After stirring and mixing in this state, 20 parts by mass of melted high palmitic acid-containing oil (manufactured by IOI, palmitic acid content 82% by mass in the constituent fatty acid) was added to obtain an oil and fat blend. This oil / fat blend was heated in a four-necked flask to a liquid temperature of 110 ° C. under vacuum for 30 minutes, and then adjusted to a liquid temperature of 85 ° C. After the methoxide was added, the mixture was further heated at 85 ° C. for 1 hour under vacuum. Thereafter, citric acid was added to neutralize sodium methoxide, and then white clay was added to bleach to obtain an oil (oil-q). As a result of analyzing fats and oils (former-q) by a conventional method, the S content in the constituent fatty acid composition was 63.9% by mass, the mass ratio of S / U in the constituent fatty acid composition was 1.79, and St / P The mass ratio is 0.7, the mass ratio of M / Po (mass ratio of O / L) is 12.1, the S3 content in the constituent triglycerides is 28.2 mass%, the S2U content is 44.4 mass%, S2U The mass ratio of SUS / SSU in the type triglyceride was 0.47.

The above-mentioned fat (O-q) was put into a glass crystallization tank with jacket, and the completely dissolved oil (O-q) was stirred at 40 rpm for 14 hours from 70 ° C to 42 ° C. After cooling, crystallization was performed at 42 ° C. for 4 hours to obtain a crystallization slurry.
The crystallized slurry was filtered and fractionated using a membrane filter to obtain a fractionated soft part oil (B-q). Furthermore, the crystal part was pressed at 3 MPa, and separated into a liquid part and a crystal part to obtain a compressed soft part oil (O-q). The obtained fractionated soft part oil (Otsu-q) and pressed soft part oil (Otsu-q) were combined to obtain an oil (Otsu-q). Further, the oil (fat-q) was deodorized by steam distillation at 220 ° C. for 1 hour under reduced pressure to obtain oil (fat-q).

The fats and oils (丙 -q) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.1% by mass
(2) The total content of SSS and S2U is 54.2% by mass
(3) The total content of SU2 and UUU is 37.7% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 96.9% by mass, and the St / P mass ratio is 0.48.
A non-laurin, low-trans, no-temper type hard butter composition (17) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fats and oils (丙 -q) and homogeneously dissolving and mixing them.

[Comparative Example 3]
60 parts by mass of palm oil and 40 parts by mass of palm extremely hardened oil obtained by hydrogenating palm oil until the iodine value was 1 or less were stirred and mixed to obtain an oil and fat composition. This oil / fat blend was sufficiently dehydrated by heating in a four-necked flask at a liquid temperature of 110 ° C. for 30 minutes under vacuum. Then, after adjusting liquid temperature to 85 degreeC and adding sodium methoxide in the ratio of 0.2 mass part with respect to 100 mass parts of fats and oils composition, it heated further under vacuum for 1 hour. Thereafter, citric acid was added to neutralize sodium methoxide, and white clay was added and bleached to obtain an oil (oil-r). As a result of analysis of fats and oils (former-r) by a conventional method, the mass ratio of S / U in the constituent fatty acid composition was 2.88, the mass ratio of St / P was 0.6, and the SSS content in the constituent triglyceride was The S2U content in the triglyceride constituting 34.3% by mass was 39.8% by mass.

The above-described oil (oil-r) obtained above was put into a glass crystallization tank with a jacket, and was heated at 70 ° C. while being stirred at 40 rpm. From the state completely dissolved to 48 ° C. at 15 ° C./h. Quenching was performed, and a crystallization slurry was obtained through aging processes of 48 hours, 44 degrees C and 42 degrees C for 4 hours respectively. The temperature transition from 48 ° C. to 44 ° C. was performed by slow cooling at 2 ° C./h, and the temperature transition from 44 ° C. to 42 ° C. was performed by slow cooling at 1 ° C./h.
The crystallized slurry was filtered and separated using a membrane filter to obtain a liquid part. Furthermore, the crystal part was squeezed at 3 MPa to separate into a liquid part and a crystal part, and these liquid parts were combined to obtain an oil (oil-r). Further, the oil (fat-r) was deodorized by steam distillation at 220 ° C. under reduced pressure for 1 hour to obtain an oil (fat-r).

The fats and oils (丙 -r) obtained as described above had the following composition.
(1) DG (diacylglycerol) content is 8.0% by mass
(2) The total content of SSS and S2U is 72.6% by mass
(3) The total content of SU2 and UUU is 19.4% by mass
(4) In the constituent fatty acid composition, the total content of St and P in S is 99.5% by mass, and the mass ratio of St / P is 0.48.
A non-laurin, low-trans, no-temper type hard butter composition (18) was obtained by adding 2 parts by mass of sorbitan fatty acid ester to 98 parts by mass of the above-mentioned fat (丙 -r) and uniformly dissolving and mixing them.

[Manufacture of no-tempered chocolate]
Using the non-laurin, low-trans, and no-temper type hard butter compositions (1) to (18) described above, chocolates (1) to (18) were produced by the following production methods with the formulations shown in Table 1. The oil content of the chocolate is 36.5% by mass, the milk fat content is 2.0% by mass, the cocoa butter content is 8.6% by mass, the non-laurin, low-trans and non-tempered hard butter composition content is 25%. The cocoa butter contained 32.6 parts by mass with respect to 100 parts by mass of the non-laurin, low-trans, and non-tempered hard butter composition.
The obtained chocolate was subjected to sensory evaluation and snapping evaluation for melting in the mouth and flavor of chocolate according to the following evaluation criteria, and the results are shown in Table 2.

(Manufacturing method of chocolate)
Any of the above hard butter compositions (1) to (18), cacao butter and cacao mass are dissolved by heating to 55 ° C., cacao powder, whole milk powder, sugar and lecithin are added and kneaded to form a paste, roll After being hung, conching was performed to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 12 hours to produce a no-tempered chocolate.

<Evaluation criteria>
-Sensory evaluation criteria (melting in the mouth)
◎ + Very good melting in the mouth.
◎ Good.
○ After eating, the mouth melts slightly later.
Δ: Bad.
X Waxy feeling is felt in the mouth and is extremely poor.
-Sensory evaluation criteria (flavor)
◎ + The flavor of chocolate is felt very well.
◎ Good flavor as chocolate.
○ After eating, the taste is slightly delayed, but you can eat without problems.
△ Somewhat strange taste is felt.
× A strong taste is felt.
・ Evaluation criteria for snapping property ◎ + It has a refreshing snapping property and is extremely good.
◎ Good.
○ Slightly sticky, but can be broken without problems.
Δ: Sticky and defective.
× It is not good because it is sticky and exhibits a physical property in which the fractured surface extends slightly.

[Manufacture of margarine butter cream]
Using the non-laurin, low-trans, and non-temper type hard butter compositions (1) to (18), the fats and oils for margarine (1) to (18) were produced with the formulations shown in Table 3. Using margarine fats and oils (1) to (18), margarine (1) to (18) were produced by the following blending and manufacturing methods, respectively, and further using margarine (1) to (18), the following Butter creams (1) to (18) were produced by blending and production methods, respectively. The obtained butter cream was subjected to a sensory evaluation of melting in the mouth and a heat resistant shape retention evaluation according to the following evaluation criteria, and the results are shown in Table 4.

(Margarine formulation and manufacturing method)
An oil phase composed of 70 parts by weight of any of the fats and oils for margarine (1) to (18) and 0.1 part by weight of the dye solution and an aqueous phase composed of 29.9 parts by weight of water were mixed and emulsified at a temperature of 55 ° C. As a result, a water-in-oil emulsion was obtained. This water-in-oil emulsion was quenched and plasticized to obtain water-in-oil plastic fats and oils (margarines (1) to (18)).

(Butter cream formulation and manufacturing method)
After adjusting the temperature of the margarines (1) to (18) obtained as described above at room temperature for 1 hour, 100 parts by mass are put into a mixer bowl and mixed at a low speed for 1 minute using a desktop mixer and beater. Creaming was performed at a high speed until the specific gravity reached 0.45. To this, 50 parts by weight of invert sugar syrup (the content of the solid content of the sugar is 70% by weight) is added and mixed well. The oil content is 47% by weight, the water content is 44.9% by weight, and the specific gravity is 0. .6 butter creams (1) to (18) were obtained.

<Evaluation criteria>
-Sensory evaluation criteria (melting in the mouth)
◎ + Very good melting in the mouth.
◎ Good.
○ After eating, the mouth melts slightly later.
Δ: Bad.
X Waxy feeling is felt in the mouth and is extremely poor.
・ Heat-resistant shape retention evaluation criteria ◎ + There is no water separation, and there is no problem with shape retention.
◎ Some water separation is observed, but there is no problem with shape retention.
○ Some water separation is observed, but shape retention is almost no problem.
△ There is water separation and shape retention is slightly poor.
× Strong water separation and poor shape retention

As is clear from the above, the hard butter compositions (Examples 1 to 15) obtained by the production method of the present invention had a flavor and taste higher than those of the hard butter compositions obtained by the prior art (Comparative Examples 1 to 3). Mouth melting and snapping properties were improved.
In addition, when the crystallization slurry is obtained, it is cooled in stages while adjusting the cooling rate, and through the aging process, the viscosity of the crystallization slurry is reduced, and the separation can be performed with high efficiency. It also became clear that the yield of time improved.

According to the method for producing hard butter of the present invention, a non-tempered, low-trans, and no-tempered hard butter composition can be obtained that has a high compatibility with cacao butter and is excellent in snapping properties and mouth melting properties. Can be efficiently obtained without using solvent fractionation.

Claims (11)

1. A method for producing a non-laurin, low-trans and no-temper type hard butter composition, comprising the following steps (1) or (2) and further comprising the following steps (3) and (4).
   (1) A step of carrying out a transesterification reaction on an oil / fat composition containing a high oleic acid-containing oil / fat and palm extremely hardened oil to obtain an oil / fat (former 1) satisfying the following conditions (A) to (E) (A) The mass ratio of S / U in the constituent fatty acid composition is 2.0 to 3.3.
   (B) The mass ratio of St / P in the constituent fatty acid composition is 0.4 to 0.8.
   (C) The mass ratio of M / Po in the constituent fatty acid composition is 10.0 to 95.0.
   (D) SSS content in the constituting triglyceride is 35 to 50% by mass
   (E) The S2U content in the constituent triglyceride is 30-50% by mass
   (2) Step of obtaining fats and oils (former 2) satisfying the following conditions (F) to (I) by randomly transesterifying an oil and fat composition containing palm stearin and extremely hardened fats and oils having an iodine value of 5 or less (F) Configuration The mass ratio of S / U in the fatty acid composition is 3.0 to 4.2
   (G) The above S substantially consists of St and P, and the mass ratio of St / P is 0.3 to 1.4.
   (H) SSS content in the constituting triglyceride is 35 to 50% by mass
   (I) S2U content in the constituting triglyceride is 30 to 45% by mass
   However,
   S: saturated fatty acid having 16 or more carbon atoms U: unsaturated fatty acid having 16 or more carbon atoms St: stearic acid P: palmitic acid M: monoene fatty acid (monounsaturated fatty acid)
   Po: Polyene fatty acid (polyunsaturated fatty acid)
   (3) A step of obtaining the fat (Otsu 1) or (Otsu 2) comprising the low melting point part of the fat (Execution 1) or (Execution 2) from the oil (Execution 1) or (Execution 2) (4) ) A process of obtaining fat (脂 1) or (丙 2) by contacting water vapor with the above fat (Otsu 1) or (Otsu 2) to perform deodorization treatment
2. The method for producing a low-transformer and no-temper type hard butter composition according to claim 1, wherein the fat (脂 1) satisfies all of the following conditions (i) to (iv).
   (I) DG (diacylglycerol) content is 4 to 12% by mass
   (Ii) The total content of SSS and S2U is 60 to 80% by mass
   (Iii) The total content of SU2 and UUU is 20 to 40% by mass
   (Iv) In the constituent fatty acid composition, the total content of St and P in S is 95% by mass or more, and the mass ratio of St / P is 0.2 to 0.6.
3. The method for producing a low-transformer and no-temper type hard butter composition according to claim 1 or 2, wherein the palm extremely hardened oil has an iodine value of 5 or less.
4. In 100 parts by mass of the oil / fat blend containing the oleic acid-rich oil and fat and the palm extremely hardened oil, the content of the oil with high oleic acid content is 10 to 50 parts by weight, and the content of the palm extremely hardened oil The method for producing a low-transformer and no-temper type hard butter composition according to any one of claims 1 to 3, wherein is 30 to 60 parts by mass.
5. 5. The oil / fat composition containing the oleic acid-rich oil and the palm extremely hardened oil contains 50% by mass or more of the oil-rich oleic acid-containing oil and the palm extremely hardened oil in combination. The manufacturing method of the low trans | transformer and no temper type hard butter composition of any one.
6. 6. The crystallization of the fat (A1) according to any one of claims 1 to 5, wherein the solid fat content (SFC) of the fat (A1) at the crystallization temperature is 1 to 70%. Manufacturing method of low transformer and no temper type hard butter composition.
7. The method for producing a low-transformer and no-temper type hard butter composition according to claim 1, wherein the fat (脂 2) satisfies all of the following conditions (v) to (viii).
   (V) DG (diacylglycerol) content is 2 to 12% by mass
   (Vi) The total content of SSS and S2U is 60 to 80% by mass
   (Vii) The total content of SU2 and UUU is 10 to 25% by mass
   (Viii) In the constituent fatty acid composition, the total content of St and P in S is 95% by mass or more, and the mass ratio of St / P is 0.2 to 0.65.
8. Furthermore, the manufacturing method of the low trans | transformer and no temper type hard butter composition of Claim 7 which satisfy | fills the following conditions (ix).
   (Ix) The mass ratio of SUS to SSU (the former / the latter) in S2U in the constituting triglyceride is 0.45 to 0.55
9. In 100 parts by mass of the oil / fat blend containing the palm stearin and the extremely hardened oil / fat having an iodine value of 5 or less, the content of the palm stearin is 1 to 80 parts by mass and the iodine value is 5 or less. The method for producing a low-transformer and no-temper type hard butter composition according to any one of claims 1, 7, and 8, wherein the fat content is 20 to 60 parts by mass.
10. The oil-and-oil composition containing the palm stearin and the iodine value of 5 or less contains 5 to 100% by mass of the palm stearin and the extremely hardened oil and fat having an iodine value of 5 or less. Item 10. The method for producing a low-transformer and no-temper type hard butter composition according to any one of Items 1 and 7 to 9.
11. The low transformer according to any one of claims 1 and 7 to 10, wherein in the crystallization of the oil (oil 2), the SFC of the oil (oil 2) at a crystallization temperature is 10 to 70%. And a method for producing a no-temper type hard butter composition.