WO2018181159A1 - エステル交換油脂 - Google Patents
エステル交換油脂 Download PDFInfo
- Publication number
- WO2018181159A1 WO2018181159A1 PCT/JP2018/012103 JP2018012103W WO2018181159A1 WO 2018181159 A1 WO2018181159 A1 WO 2018181159A1 JP 2018012103 W JP2018012103 W JP 2018012103W WO 2018181159 A1 WO2018181159 A1 WO 2018181159A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- mass
- fatty acid
- oil
- content
- fat
- Prior art date
Links
- 235000019197 fats Nutrition 0.000 claims abstract description 172
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 133
- 229930195729 fatty acid Natural products 0.000 claims abstract description 133
- 239000000194 fatty acid Substances 0.000 claims abstract description 133
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 131
- 239000000203 mixture Substances 0.000 claims abstract description 101
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 77
- 235000019219 chocolate Nutrition 0.000 claims abstract description 60
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 18
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 18
- 239000003921 oil Substances 0.000 claims description 204
- 235000019198 oils Nutrition 0.000 claims description 204
- 239000003925 fat Substances 0.000 claims description 173
- 239000000470 constituent Substances 0.000 claims description 89
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 56
- 125000004432 carbon atom Chemical group C* 0.000 claims description 53
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 47
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 23
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 22
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 22
- 238000004458 analytical method Methods 0.000 claims description 18
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 13
- 235000019864 coconut oil Nutrition 0.000 claims description 12
- 239000003240 coconut oil Substances 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 238000005809 transesterification reaction Methods 0.000 claims description 12
- 239000005639 Lauric acid Substances 0.000 claims description 11
- 235000021314 Palmitic acid Nutrition 0.000 claims description 11
- 235000021355 Stearic acid Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 11
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 11
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 11
- 239000008117 stearic acid Substances 0.000 claims description 11
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 10
- 229910052740 iodine Inorganic materials 0.000 claims description 10
- 239000011630 iodine Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 235000019865 palm kernel oil Nutrition 0.000 claims description 8
- 239000003346 palm kernel oil Substances 0.000 claims description 8
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 7
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 235000014593 oils and fats Nutrition 0.000 claims description 6
- 230000032050 esterification Effects 0.000 claims description 5
- 238000005886 esterification reaction Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 125000001436 propyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims 4
- 229940110456 cocoa butter Drugs 0.000 abstract description 13
- 235000019868 cocoa butter Nutrition 0.000 abstract description 13
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 description 50
- 230000008018 melting Effects 0.000 description 50
- 238000011156 evaluation Methods 0.000 description 24
- 235000014121 butter Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 20
- 238000005496 tempering Methods 0.000 description 15
- 239000011248 coating agent Substances 0.000 description 14
- 238000000576 coating method Methods 0.000 description 14
- 150000003626 triacylglycerols Chemical class 0.000 description 12
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 11
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 11
- 235000001046 cacaotero Nutrition 0.000 description 11
- 238000007711 solidification Methods 0.000 description 11
- 230000008023 solidification Effects 0.000 description 11
- 235000008429 bread Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 238000005259 measurement Methods 0.000 description 7
- -1 C6 to C8 Chemical class 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 235000019482 Palm oil Nutrition 0.000 description 4
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 4
- 239000008370 chocolate flavor Substances 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- 238000000691 measurement method Methods 0.000 description 4
- 239000002540 palm oil Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
- 235000019860 lauric fat Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 150000004667 medium chain fatty acids Chemical class 0.000 description 2
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000006207 propylation Effects 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000035900 sweating Effects 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 108010031797 Candida antarctica lipase B Proteins 0.000 description 1
- 235000003301 Ceiba pentandra Nutrition 0.000 description 1
- 244000146553 Ceiba pentandra Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013549 apple pie Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000012791 bagels Nutrition 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000001582 butter acid Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000008524 evening primrose extract Nutrition 0.000 description 1
- 239000010475 evening primrose oil Substances 0.000 description 1
- 229940089020 evening primrose oil Drugs 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000012459 muffins Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012434 pretzels Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 229960003656 ricinoleic acid Drugs 0.000 description 1
- FEUQNCSVHBHROZ-UHFFFAOYSA-N ricinoleic acid Natural products CCCCCCC(O[Si](C)(C)C)CC=CCCCCCCCC(=O)OC FEUQNCSVHBHROZ-UHFFFAOYSA-N 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 235000002316 solid fats Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000012457 sweet doughs Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000013519 translation Methods 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to transesterified fats and oils and oil-based foods using the transesterified fats and oils, and particularly to chocolate that does not perform a tempering operation.
- Tempering type hard butter contains a lot of SUS type triglyceride (S: saturated fatty acid having 16 to 18 carbon atoms, U: monounsaturated fatty acid having 18 carbon atoms), which is abundant in cocoa butter, and is similar to cocoa butter Has physical properties. Therefore, the compatibility with cocoa butter is high and a texture similar to that of cocoa butter can be obtained. However, since tempering operation requires strict temperature control, it is desired to omit it.
- non-tempering type hard butter does not require a complicated tempering operation, so it can be suitably used for various combination foods in which bread, pastry, etc. and chocolate are combined, such as trans fatty acid type hard butter and ester It can be broadly classified into exchange / sorting type hard butter and lauric acid type hard butter.
- trans acid type hard butters obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to good mouth melting and high compatibility with cocoa butter.
- liquid oils such as soybean oil and rapeseed oil
- the risk of trans fatty acids on health has been clarified, and low trans fatty acid type hard butter containing no trans fatty acids is desired.
- transesterification / fractionation type hard butter As described above, in recent years, development of transesterification / fractionation type hard butter has been promoted while low trans acid type hard butter is desired (Patent Documents 1 to 4).
- This transesterification / fractionation-type hard butter is transesterified chemically or enzymatically using raw oils and fats with extremely low trans fatty acid content, such as extremely hardened oils such as soybean oil and rapeseed oil, and solid fats such as palm oil. After having been carried out, it is possible to carry out fractionation to have a good mouth melt.
- high cost and cheaper hard butter is desired.
- Lauric acid type hard butter has been manufactured for a long time using oils rich in triglycerides rich in lauric acid as raw materials, and examples thereof include palm kernel oil fractionated hard oil and coconut oil. These have various advantages such as texture and physical properties very similar to cocoa butter and good gloss, but during storage, bloom and graining are intensely expressed, so there is a lot of cocoa and cocoa butter Cannot be blended.
- Patent Documents 5 to 9 are disclosed regarding oil / fat compositions for chocolates having a low trans acid content and containing lauric oil / fat.
- cacao feeling is a chocolate flavor that can be felt more strongly by increasing the blending ratio of cacao mass in chocolate, and cacao mass is indispensable for imparting cacao feeling and delicious chocolate flavor, but about 55% of cacao mass
- the mass% is cacao butter.
- Patent Documents 1 to 4 which are fat compositions for chocolate that have a low trans acid content and do not contain lauric fats and oils, have a tendency to be unsatisfactory.
- Patent Documents 5 to 9 have a relatively good mouthfeel, it was considered that further quality improvement is necessary, including the blending limit of cocoa butter, bloom resistance, and bad mouthfeel.
- the object of the present invention is to reduce the trans fatty acid content, have excellent compatibility with cocoa butter and bloom resistance, have sharp melting characteristics, and have good meltability in the mouth. Is to provide a transesterified oil and fat obtained.
- the present inventors set the unsaturated fatty acid content to 10% by mass or less in the constituent fatty acid composition and adjust the content to other fatty acid compositions.
- the present inventors have found that the above problems can be solved, and have completed the present invention.
- the present invention (1) Transesterified oil and fat satisfying all of the following (A) to (J),
- the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass
- the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less.
- the content of lauric acid is 20-50% by mass.
- the content of palmitic acid in the constituent fatty acid composition is 20 to 38% by mass
- the content of stearic acid in the constituent fatty acid composition is 3 to 20% by mass
- the unsaturated fatty acid content is 0.5 to 10% by mass.
- the trans fatty acid content is 5% by mass or less.
- the fatty acid is analyzed by propyl esterification.
- the total content of (B) and (I) is 10% by mass to 20% by mass, the content of CN30 to CN38 is 20 to 50% by mass, and the content of CN48 or more is 30% by mass %
- Transesterified oil and fat of (1) CN30 to CN38: Triglyceride CN48 or more in which the total fatty acid of the triglyceride in the fat or oil is 30 to 38: Triglyceride in which the total carbon number of the fatty acid in the triglyceride in the fat or oil is 48 or more (3) (Amount) / (content of CN28 or less) is 20 or less, However, CN 48 or more: Triglyceride CN28 or less where the total fatty acid of the triglyceride in the oil or fat is 48 or less: Triglyceride whose total fatty acid of the triglyceride in the oil or fat is 28 or less
- the fat / oil component X is one or more fat / oil components Y selected from coconut oil, palm kernel oil and fats / oils processed from them, and the fat / oil containing 40% by mass to 100% by mass of palm stearin (5) (4) the transesterified oil and fat, wherein the oil and fat component Y is: Oil component Y is at least one selected from hardened coconut oil, palm kernel fractionated oil and palm kernel fractionated oil, and 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less.
- Fats and oils to be contained Transesterified fats and oils according to any one of (1) to (5) that satisfy all the following SFC%: SFC at 10 ° C is 85% to 100% SFC at 20 ° C is 60% -80% SFC at 25 ° C is 45% to 70% SFC at 40 ° C is 2% or less (7) (content of CN48 or more) / (content of CN28 or less) is 1.5 to 20 and satisfies all of the following SFC%, (6) , SFC at 10 ° C is 85% to 100% SFC at 20 ° C is 60% -80% SFC at 25 ° C is 45% to 70% SFC at 30 ° C is 25% to 50% SFC at 35 ° C is 3% to 30% SFC at 40 ° C.
- CN48 or more Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 48 or more
- CN28 or less Triglyceride in which the total number of carbon atoms of the constituent fatty acid of the triglyceride in the oil and fat is 28 or less
- the unsaturated fatty acid content is 1 to 6% by mass, and all the following SFC% is satisfied (7)
- SFC at 10 ° C is 85% to 100% SFC at 20 ° C is 65% -80%
- SFC at 25 ° C is 50% to 70%
- SFC at 30 ° C is 25% to 50% SFC at 35 ° C is 5% to 30% SFC at 40 ° C.
- a process for producing a transesterified oil and fat characterized by using a raw oil and fat satisfying all of the following (A) to (J):
- (A) In the constituent fatty acid composition the content of saturated fatty acid having 6 to 18 carbon atoms is 90 to 99.5% by mass.
- (B) In the constituent fatty acid composition the content of saturated fatty acid having 6 to 10 carbon atoms is 6 to 18% by mass.
- the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass
- the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less.
- the content of lauric acid is 20-50% by mass.
- the content of palmitic acid in the constituent fatty acid composition is 20 to 38% by mass
- the content of stearic acid in the constituent fatty acid composition is 3 to 20% by mass
- the unsaturated fatty acid content is 0.5 to 10% by mass.
- the content of trans fatty acid is 5% by mass or less.
- the raw material fats and oils having a total of (B) and (I) of 10% by mass to 20% by mass are used.
- the fat / oil component X is one or more fat / oil components Y selected from coconut oil, palm kernel oil and fats / oils processed from these
- a transesterified oil and fat having sharp melting characteristics can be obtained.
- the transesterified oil and fat of the present invention is excellent in workability when used in chocolate, having a fast solidification rate while reducing the content of saturated fatty acid having 16 or more carbon atoms that worsens mouthfeel.
- the tempering operation is unnecessary, the trans fatty acid content is reduced, the compatibility with cocoa butter and the bloom resistance are excellent, and the mouth melting is good.
- chocolate can be produced.
- the transesterified oil / fat of the present invention when used for a coating chocolate, even if a large amount of cocoa mass is blended, a tempering operation is not required, and the delicious chocolate for coating with good melting and cacao feeling is provided. be able to.
- the fats and oils that can be used in the transesterified oil of the present invention are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm Oils, palm kernel oil, coconut oil, vegetable oils and fats such as medium chain fatty acid binding oil (MCT), shea fat and monkey fat, animal fats and oils such as milk fat, beef tallow, lard, fish oil and whale oil, and hardened oils thereof Examples thereof include fractionated oil, hardened fractionated oil, fractionated hardened oil, processed fats and oils subjected to transesterification, and mixed oils and fats thereof.
- MCT medium chain fatty acid binding oil
- the transesterified fat and oil of the present invention is a transesterified fat and oil that satisfies all of the following (A) to (J).
- the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass
- the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less.
- the content of lauric acid is 20-50% by mass.
- the content of palmitic acid in the constituent fatty acid composition is 20 to 38% by mass
- the content of stearic acid in the constituent fatty acid composition is 3 to 20% by mass
- the unsaturated fatty acid content is 0.5 to 10% by mass.
- the trans fatty acid content is 5% by mass or less. However, in the fatty acid composition analysis, the fatty acid is analyzed by propyl esterification.
- the feature of the transesterified fat and oil of the present invention is that the unsaturated fatty acid content in the constituent fatty acid composition (I) is 0.5 to 10% by mass as compared with the no temper hard butter obtained by the prior art. Is an important difference. It is preferably 1 to 8% by mass, more preferably 1 to 7% by mass, further preferably 1 to 6% by mass, and most preferably 1 to 5% by mass.
- the unsaturated fatty acid content exceeds 10% by mass, the low melting point triglyceride increases, which is not desirable. If it is less than 0.5% by mass, the low melting point triglyceride may be too little.
- the oleic acid content is preferably 0.5 to 7% by mass, more preferably 1 to 6% by mass, still more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass. If the oleic acid content exceeds 7% by mass, low melting point triglycerides increase, which is not desirable. If it is less than 0.5% by mass, the low melting point triglyceride may be too little.
- the content of unsaturated fatty acid in the constituent fatty acid composition (I) is 0.5 to 10% by mass.
- the content of saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acid composition is 6
- the melting point of the transesterified oil / fat can be suppressed and sharp melting characteristics can be obtained. Since the production of low melting point triglycerides can be reduced, and the necessary amount of high melting point triglycerides can be minimized, a good mouthfeel can be obtained when chocolate is produced. Such reduced production of low melting point triglycerides and reduced production of high melting point triglycerides also leads to a sharp melting characteristic obtained without performing fractionation.
- the content of the saturated fatty acid having 6 to 10 carbon atoms is preferably 6 to 18% by mass, more preferably 6 to 15% by mass, further preferably 7 to 15% by mass, and most preferably 8 to 15% by mass.
- the content of saturated fatty acid having 6 to 18 carbon atoms is 90 to 99.5% by mass, preferably 95 to 99% by mass, in the constituent fatty acid composition. If it is less than 90 mass%, the sharp melting characteristic of the desired transesterified oil cannot be obtained. If it exceeds 99.5% by mass, the low melting point triglyceride may be too little.
- the content of lauric acid in the constituent fatty acid composition is 20 to 50% by mass, preferably 25 to 50% by mass, more preferably 25 to 45% by mass, and further preferably 30 to 45% by mass. It is. If it is less than 20% by mass, the relative content of stearic acid and palmitic acid in the saturated fatty acid content will be high, so that the melting in the mouth will deteriorate and sharp melting characteristics will not be obtained. When the content of lauric acid exceeds 50% by mass, the relative stearic acid and palmitic acid content in the saturated fatty acid content decreases, and the SFC% in the entire temperature range decreases, resulting in sharp melting characteristics. Cannot be obtained.
- the transesterified oil and fat of the present invention has a palmitic acid content of 20 to 38% by mass, preferably 20 to 37% by mass, more preferably 20 to 36% by mass in the constituent fatty acid composition. By setting it within such a range, desired sharp melting characteristics can be obtained. If it exceeds 38% by mass, melting in the mouth deteriorates, which is not desirable.
- the transesterified oil and fat of the present invention has a stearic acid content of 3 to 20% by mass, preferably 5 to 15% by mass, in the constituent fatty acid composition.
- stearic acid content 3 to 20% by mass, preferably 5 to 15% by mass, in the constituent fatty acid composition.
- the content of the saturated fatty acid having 16 to 18 carbon atoms is 25 to 50% by mass, preferably 30 to 50% by mass, in the constituent fatty acid composition. If it exceeds 50% by mass, the meltability in the mouth deteriorates, and the desired melt of the transesterified fat cannot be obtained.
- the content of saturated fatty acid having 12 or less carbon atoms is 35 to 60% by mass, preferably 35 to 50% by mass, in the constituent fatty acid composition. If it is less than 35 mass%, when the content of a saturated fatty acid having 16 or more carbon atoms is relatively increased, the dissolution in the mouth may be deteriorated. When the content of unsaturated fatty acids having 16 or more carbon atoms is relatively increased, the desired melting characteristics of the transesterified oil may not be obtained. Moreover, when exceeding 60 mass%, the sharp melting characteristic of the desired transesterified oil may not be obtained.
- the content of saturated fatty acid having 20 or more carbon atoms is 1% by mass or less, preferably 0.5% by mass or less, more preferably 0.3% by mass or less in the constituent fatty acid composition.
- the transesterified oil and fat of the present invention has sharp melting characteristics and a good solidification rate even when the saturated fatty acid having 20 or more carbon atoms is 1% by mass or less.
- the fatty acid composition of transesterified fats and oils is the same as that reported by Yoshinaga et al. ⁇ The Collaborative Study on The Enzymatic Analysis of Positional Distribution of Short and Medium-
- the fatty acid residue was converted to propyl ester according to the method described and measured.
- the numerical value obtained by analysis is small. Or the accuracy may be inferior.
- the transesterified oil / fat of the present invention is preferably such that, in the constituent fatty acid composition, the total content of (B) the saturated fatty acid having 6 to 10 carbon atoms and (I) the unsaturated fatty acid content is 10% by mass to 20% by mass. It is. By setting it within such a range, sharp melting characteristics can be obtained. If it exceeds 20% by mass, low melting point triglyceride may increase, which is not preferable.
- the transesterified oil / fat of the present invention preferably has a (content of CN48 or more) / (content of CN28 or less) of 20 or less, preferably 1.5 to 20, more preferably 2 to 20, and even more preferably. 2 to 15, most preferably 2 to 10. Within such a range, the desired sharp melting characteristics can be easily obtained, which is preferable.
- CN48 or more Triglyceride in which the total carbon number of the constituent fatty acid of the triglyceride in the fat or oil is 48 or more: Triglyceride in which the total carbon number of the constituent fatty acid in the triglyceride in the fat or oil is 28 or less
- the transesterified oil / fat of the present invention preferably has a content of CN30 to CN38 (triglycerides in which the total number of constituent fatty acids of triglycerides in the oil / fat is 30 to 38% by mass), more preferably 20 to 40% by mass. %.
- a content of 20 to 50% by mass is preferable because sharp melting characteristics are easily obtained. If it is less than 20% by mass, the SFC% at 25 ° C. to 35 ° C. may decrease.
- the transesterified oil / fat of the present invention preferably has a CN content of 48 or more (triglycerides in which the total number of constituent fatty acids of triglycerides in the oil and fat is 48 or more), more preferably 5 to 30% by mass, Preferably, it is 5 to 20% by mass. If it exceeds 30% by mass, the high melting point triglyceride may increase when the saturated fatty acid content is high, or the low melting point triglyceride may increase when the unsaturated fatty acid content is high. The sharp melting characteristics of the desired transesterified oil may not be obtained.
- the transesterified oil / fat of the present invention is not particularly limited as long as the above-described constitution is satisfied, but preferably the transesterified raw oil / fat is transesterified by mixing the following oil / fat component X and oil / fat component Y. It is.
- the fat component X is one or more fats and oils component Y selected from coconut oil, palm kernel oil, and fats and oils processed from them, and fats and oils containing 40% by mass to 100% by mass of palm stearin
- the transesterified oil / fat of the present invention is more preferably one obtained by mixing the following oil / fat component X and oil / fat component Y and transesterifying them. It is preferable at the point which adjustment of a mixing
- the fat and oil component X is hydrogenated palm oil, palm kernel fractionated hardened oil, and at least one selected oil and fat component Y is a fat and oil containing 40 to 100% by mass of palm stearin.
- the transesterified oil / fat of the present invention is more preferably one obtained by mixing the following oil / fat component X and oil / fat component Y and transesterifying them.
- palm stearin having an iodine value of 20 or less
- the unsaturated fatty acid content can be reduced in the (E) constituent fatty acid composition, which is preferable in terms of easy adjustment of the blending.
- the fat component X is selected from hardened coconut oil, palm kernel fractionated hardened oil, and palm kernel fractionated oil.
- At least one or more of the fats and oils component Y is 40% by mass to 100% by mass of palm stearin having an iodine value of 20 or less.
- Transesterification methods include a method of specifically exchanging only fatty acids that bind to the 1- and 3-positions of triglycerides using an enzyme (lipase) (1,3-position-specific transesterification method), an enzyme or a metal catalyst (for example, sodium methylate) can be used for random exchange (random transesterification) regardless of the bonding position.
- the transesterification in the present invention is preferably the latter random transesterification. This is preferable because the quality is stabilized over a long period of time in chocolate without tempering by obtaining more triglyceride species.
- the transesterified oil of the present invention can be used for chocolates.
- sharp oil / fat physical properties can be obtained without performing a fractionation step after transesterification, and can be used for chocolates.
- the amount of the transesterified oil / fat of the present invention is 10 to 65% by mass, preferably 10 to 50% by mass, more preferably 15 to 45% by mass, based on the whole chocolate.
- the transesterified oil and fat of the present invention is less than 10% by mass, when used in coating applications, sharp mouth melting and bloom resistance, solidification speed and gloss after solidification, difficult to peel off from the coating when eaten, Such characteristics may not be obtained. If it exceeds 65% by mass, the above-mentioned characteristics can be obtained, but the chocolate flavor may become thin and a good flavor may not be obtained, and the oily feeling may become strong, which is not preferable.
- the chocolates mentioned here are not limited to chocolate, quasi-chocolate, and chocolate-based foods stipulated by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council. It also includes fat and oil processed foods using cocoa mass, cocoa, cocoa butter, cocoa butter substitute fat, hard butter and the like as ingredients.
- the transesterified oil / fat of the present invention preferably satisfies all the following SFC%.
- SFC at 10 ° C is 85% to 100%
- SFC at 20 ° C is 60% -80%
- SFC at 25 ° C is 45% to 70%
- SFC at 40 ° C is 2% or less
- the transesterified oil / fat of the present invention satisfies all of the following SFC% as a more preferable aspect by satisfying (content of CN48 or more) / (content of CN28 or less) of 1.5 to 20.
- SFC at 10 ° C is 85% to 100% SFC at 20 ° C is 60% -80% SFC at 25 ° C is 45% to 70%
- SFC at 30 ° C is 25% to 50% SFC at 35 ° C is 3% to 30% SFC at 40 ° C.
- Triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil and fat is 48 or more
- CN28 or less The triglyceride in which the total number of carbon atoms of the constituent fatty acid of the triglyceride in the oil or fat is 28 or less.
- the transesterified fat and oil of the present invention satisfies all of the following SFC% as a more preferable aspect by adding 1 to 6% by mass of the unsaturated fatty acid content in the constituent fatty acid composition.
- SFC at 10 ° C is 85% to 100%
- SFC at 20 ° C is 65% -80%
- SFC at 25 ° C is 50% to 70%
- SFC at 30 ° C is 25% to 50%
- SFC at 35 ° C is 5% to 30%
- SFC at 40 ° C is 2% or less
- the fat and oil content in the chocolate is preferably 30 to 70% by mass, more preferably 40 to 60% by mass. If the oil and fat content is low, the viscosity of chocolates is too high and the coating operation may be difficult when used for coating applications. Moreover, when there is too much fat and oil, since a chocolate flavor will become thin and may become oily, it is unpreferable.
- the transesterified oil and fat of the present invention As a method for producing chocolate using the transesterified oil and fat of the present invention, it can be carried out in the manner of producing general chocolates.
- the transesterified oil and fat of the present invention is essential, and various powdered foods such as sugars, cocoa mass, cocoa butter, cocoa powder, and milk powder, and ingredients such as emulsifiers, fragrances, and pigments are appropriately selected, mixed, and rolled. And a conching process can be performed.
- emulsifiers usually used for the production of chocolates can be used.
- examples include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, and polyglycerin condensed ricinoleic acid ester. You may use these in combination of 2 or more types.
- the preferred use of the transesterified oil of the present invention is chocolate for coating.
- the coating chocolates are processed oils and fats in which fats and oils form a continuous phase, and examples thereof include coated chocolates for coating or covering the surface of confectionery, bakery products, and the like.
- the composite food that is coated using coated chocolates is not particularly limited as long as it is a confectionery or bakery product.
- the confectionery include buns, steamed shochu, castella, and dorayaki. , Imagawa Yaki, Taiyaki, Kintsuba, Waffle, Chestnut Manju, Mooncake, Bolo, Yatsuhashi, Senbei, Karinto, Donut, Sponge Cake, Roll Cake, Angel Cake, Pound Cake, Baumkuchen, Fruit Cake, Madeleine, Cream Puff, Eclair, Examples include millefeuille, apple pie, tart, biscuits, cookies, crackers, steamed bread, pretzels, wafers, snacks, pizza pie, crepes, souffles, venezes, and confectionery with fruits and oils on bananas, apples, strawberries, etc.
- the bread, bread, hot dog bun, fruit bread, corn bread, butter rolls, hamburger buns, French bread, rolls, sweet buns, sweet dough, biscuits, muffins, bagels, croissants, Danish pastries, and flame can be exemplified. Although it can be used also for iced frozen desserts, the effect of the present invention is preferably obtained when used at room temperature.
- the covering chocolates using the transesterified oil and fat of the present invention are coated without tempering the molten covering chocolates, but the conditions for coating are from the melted state, after coating, the refrigeration temperature of 15 ° C. or less It is preferable to cool by heating and solidify quickly.
- SFC solid fat content
- a predetermined temperature (10 ° C., 20 ° C., 25 ° C., 30 ° C., 35 ° C., 40 ° C.) for 30 minutes.
- Solidification speed Hold oil and fat at 80 ° C for 10 minutes, then hold at 60 ° C for 30 minutes to completely dissolve the oil and fat, stabilize at 20 ° C, and measure SFC (solid fat content) after 3 to 30 minutes To do.
- the content of saturated fatty acids having 12 or less carbon atoms is 35 to 60% by mass
- the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less.
- the content of lauric acid is 20-50% by mass.
- the content of palmitic acid in the constituent fatty acid composition is 20 to 38% by mass
- the content of stearic acid in the constituent fatty acid composition is 3 to 20% by mass
- the unsaturated fatty acid content is 0.5 to 10% by mass.
- the trans fatty acid content is 5% by mass or less.
- the content of CN30 to CN38 is 20 to 50% by mass 2, Content of CN48 or more is 30% by mass or less 3, Content of CN48 or more / (Content of CN28 or less) is 20 or less
- Example 2 (Consideration of Table 2) Examples 1 to 9 and Comparative Examples 2 to 3 satisfy all the numerical ranges of 1 to 3 described above.
- Example 4 (content of CN48 or more) / (content of CN28 or less) is as low as 1.3, and there may be a relatively large amount of low melting point components.
- Comparative Example 1 and Comparative Examples 4 to 5 did not satisfy all of the above 1 to 3.
- Table 3 shows the results obtained by measuring the SFC at each temperature in each oil according to the above (SFC at each temperature) measurement method.
- SFC at 10 ° C is 85% to 100%
- SFC at 20 ° C is 65% -80%
- SFC at 25 ° C is 50% to 70%
- SFC at 30 ° C is 25% to 50%
- SFC at 35 ° C is 5% to 30%
- SFC at 40 ° C is 2% or less
- the solidification rate was measured according to the above (solidification rate) measurement method, and the results are shown in Table 4.
- BM type viscometer manufactured by Tokyo Keiki Co., Ltd.
- BM type viscometer 10,000 cP or less, it is measured with a No. 3 rotor and 12 rpm. Measured at a rotor, 12 rpm.
- Chocolate was prepared according to the formulation in Table 5. Trial production was carried out with the same composition except for the vegetable oil and fat part to be blended. Moreover, Table 5 shows the measured values of the chocolate prepared according to (Measurement Method).
- Examples 10 to 17 had a bloom resistance equivalent to or greater than that of Comparative Example 6. In Examples 10 to 16, the bloom resistance was excellent. Examples 10 to 11 and Examples 14 to 16 were further excellent in bloom resistance.
- Example 10 to Example 17 were superior in overall evaluation to the comparative example.
- Examples 12 to 13 and 17 have good mouth melting, but bloom resistance is inferior to those of Examples 10 to 11 and Examples 14 to 16.
- -Example 14 was excellent in bloom tolerance, but was inferior in melting in the mouth.
- Example 11 and Examples 15 to 16 were excellent in both meltability and bloom resistance.
- -Example 11 had good meltability in the mouth and further improved bloom resistance.
- Example 18 (Consideration of Table 10) Both Example 18 and Comparative Example 9 quickly hardened at room temperature, and gloss, sweat resistance, peeling resistance, and heat resistance were good. In Example 18, the expression of chocolate taste at the time of eating was good because the mouth was good.
- the present invention can be suitably used for transesterified fats and oils that exhibit sharp dissolution properties and oily foods using the transesterified fats and oils, particularly chocolate that is not subjected to a tempering operation.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
Description
(1) 下記(A)~(J)を全て満たす、エステル交換油脂、
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量%
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
ただし、脂肪酸組成分析は、脂肪酸をプロピルエステル化して分析する、
(2) 前記(B)と(I)の合計が10質量%~20質量%であることを特徴とする、CN30~CN38の含有量が20~50質量%およびCN48以上の含有量が30質量%以下である、(1)のエステル交換油脂、
ただし、CN30~CN38:油脂中のトリグリセリドの構成脂肪酸の総炭素数が30~38のトリグリセリド
CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド
(3) (CN48以上の含有量)/(CN28以下の含有量)が20以下である、(2)のエステル交換油脂、
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリド
(4) エステル交換の原料油脂が下記油脂成分Xおよび油脂成分Yを混合したものである、(1)~(3)のいずれかのエステル交換油脂、
油脂成分Xは、ヤシ油、パーム核油およびこれらを加工した油脂より選ばれた1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂
(5) 油脂成分Xおよび油脂成分Yが下記である、(4)のエステル交換油脂、
油脂成分Xが、硬化ヤシ油、パーム核分別硬化油およびパーム核分別油より選ばれた少なくとも1種以上の油脂
油脂成分Yが、ヨウ素価が20以下のパームステアリンを40質量%~100質量%含む油脂
(6) 下記SFC%を全て満たす、(1)~(5)のいずれかのエステル交換油脂、
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
40℃のSFCが、2%以下
(7) (CN48以上の含有量)/(CN28以下の含有量)が1.5~20である、下記SFC%を全て満たす、(6)のエステル交換油脂、
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
30℃のSFCが、25%~50%
35℃のSFCが、3%~30%
40℃のSFCが、2%以下
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド、
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリド
(8) (I)構成脂肪酸組成中、不飽和脂肪酸含有量が1~6質量%である、下記SFC%を全て満たす、(7)のエステル交換油脂、
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、50%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、2%以下
(9) チョコレート類用である、(1)~(8)のいずれかのエステル交換油脂、
(10) 下記(A)~(J)を全て満たす原料油脂を使用することを特徴とする、エステル交換油脂の製造法、
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量%
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
(11) 前記(B)と(I)の合計が10質量%~20質量%である原料油脂を使用することを特徴とする、エステル交換後のCN30~CN38の含有量が20~50質量%およびCN48以上の含有量が30質量%以下である、(10)のエステル交換油脂の製造法、
ただし、CN30~CN38:油脂中のトリグリセリドの構成脂肪酸の総炭素数が30~38のトリグリセリド
CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド
(12) エステル交換の原料油脂が下記油脂成分Xおよび油脂成分Yを混合したものである、(10)または(11)のエステル交換油脂の製造法、
油脂成分Xは、ヤシ油、パーム核油およびこれらを加工した油脂より選ばれた1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂
(13) 油脂成分Xおよび油脂成分Yが下記である、(12)のエステル交換油脂の製造法、
油脂成分Xは、硬化ヤシ油、パーム核分別硬化油およびパーム核分別油より選ばれた少なくとも1種以上の油脂
油脂成分Yは、ヨウ素価が20以下のパームステアリンを40質量%~100質量%含む油脂、である。
好ましい態様として、本発明のエステル交換油脂は、口どけを悪化させる炭素数16以上の飽和脂肪酸含有量を低減しながら、固化速度が早く、チョコレートに使用した場合に作業性に優れている。
好ましい態様として、本発明のエステル交換油脂をチョコレートに使用することで、トランス脂肪酸含有量を低減しながら、テンパリング操作が不要で、ココアバターとの相溶性と耐ブルーム性に優れ、口溶けの良好なチョコレートを製造することができる。
さらに好ましい態様として、本発明のエステル交換油脂を被覆用チョコレートに使用した場合、カカオマスを多量に配合しても、テンパリング作業が不要で、かつ口溶け良好でカカオ感のある美味しい被覆用チョコレートを提供することができる。
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量 %
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
ただし、脂肪酸組成分析は、脂肪酸をプロピルエステル化して分析する。
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリド
油脂成分Xは、ヤシ油、パーム核油及びこれらを加工した油脂より選ばれた1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂
油脂成分Xは、硬化ヤシ油、パーム核分別硬化油、及びパーム核分別油選ばれた少なくとも1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂
油脂成分Xが、硬化ヤシ油、パーム核分別硬化油、及びパーム核分別油選ばれた少なくとも1種以上の油脂
油脂成分Yが、ヨウ素価が20以下のパームステアリンを40質量%~100質量%含む油脂
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
40℃のSFCが、2%以下
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
30℃のSFCが、25%~50%
35℃のSFCが、3%~30%
40℃のSFCが、2%以下
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド、
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリドを示す
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、50%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、2%以下
(プロピル化による脂肪酸組成分析方法)
油脂の脂肪酸組成は、吉永らにより報告されている「The Collaborative Study on the Enzymatic Analysis of Positional Distribution of Short- and Medium- chain Fatty Acids in Milk Fat Using Immobilized Candida Antarctica Lipase B」記載の方法に準じて通常のメチルエステル化ではなくプロピルエステル化し。ガスクロマトグラフによる分析は日本油化学協会基準油脂分析試験法に準じて測定した。
(トリグリセリド組成分析方法)
油脂中のトリグリセリドを構成している脂肪酸の総炭素数の測定は、日本油化学会制定‘基準油脂分析試験法2.4.6 トリアシルグリセリン組成(ガスクロマトグラフ法)’に準じて実施した。
(SFC測定方法)
(各温度のSFC)(固化速度)の測定において、SFCは、IUPAC.2 150 SOLID CONTENT DETERMINATION IN FATS BY NMRに準じて測定する。分析装置はBruker社製“minispec mq20”を使用する。
(各温度のSFC Parallel measurements)
溶解特性を評価するため、油脂を80℃で10分保持した後、60℃に30分保持することで油脂を完全に溶解し、0℃に1時間保持して固化させる。さらに、所定の温度(10℃、20℃、25℃、30℃、35℃、40℃)に30分保持した後にSFC(固体脂含量)を測定する。
(固化速度)
油脂を80℃で10分保持した後、60℃に30分保持することで油脂を完全に溶解し、20℃にて安定化し、3分後~30分後のSFC(固体脂含量)を測定する。
下記(A)~(J)の数値で評価した。
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量 %
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
・実施例1~実施例9のエステル交換油は、前記(A)~(J)の数値範囲を全て満たす。
・比較例2は、パルミチン酸の含有量が38.8%で(G)を満たさないものであった。
・比較例3は、ステアリン酸の含有量が31.5%で(H)を満たさないものであった。なお(E)を満たすものの炭素数20以上の飽和脂肪酸の含有量が0.6質量%であった。
・比較例1は、重要視している(I)を満たさず、また(A)、(D)、(E)も満たさないものであった。
・比較例4は、重要視している(I)を満たさず、また(A)、(D)、(G)、(H)も満たさないものであった。
・比較例5は、重要視している(I)を満たさず、また(A)、(B)、(D)も満たさないものであった。
1、CN30~CN38の含有量が20~50質量%
2、CN48以上の含有量が30質量%以下
3、(CN48以上の含有量)/(CN28以下の含有量)が20以下
・実施例1~実施例9、比較例2~比較例3は、前記1~3の数値範囲を全て満たす。
・実施例4は、(CN48以上の含有量)/(CN28以下の含有量)が1.3と低く、相対的に低融点成分が多い可能性がある。
・比較例1、比較例4~比較例5は、前記1~3を全て満たさないものであった。
下記数値範囲を全て満たすことでシャープな融解特性の指標とした。
・10℃のSFCが、85%~100%
・20℃のSFCが、60%~80%
・25℃のSFCが、45%~70%
・40℃のSFCが、2%以下
下記数値範囲を全て満たすことで、より好ましいシャープな融解特性の指標とした。
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
30℃のSFCが、25%~50%
35℃のSFCが、3%~30%
40℃のSFCが、2%以下
下記数値範囲を全て満たすことで、さらに好ましいシャープな融解特性の指標とした。
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、50%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、2%以下
・前記、脂肪酸組成分析値の評価、トリグリセリド組成分析値の評価の数値範囲を全て満たす、実施例1~実施例9は、シャープな融解特性が得られた。
・パルミチン酸の含有量が38質量%を超える、比較例2の35℃SFC%は、2.4%で、2%を超えるものであった。
・ステアリン酸の含有量が20質量%を超える、比較例3の35℃SFC%は、2.2%で、2%を超えるものであった。
・比較例1、比較例4~比較例5は、シャープな融解特性が得られなかった。
・実施例4を除く、実施例1~実施例3、実施例5~実施例9は、より好ましいシャープな融解特性を満たすものであった。
・実施例4、実施例8~実施例9を除く、実施例1~実施例3、実施例5~実施例7は、さらに好ましいシャープな融解特性を満たすものであった。
・構成要件を満たす、実施例1~実施例9は、10分後の固体脂含量が20%を超えており、良好な結果が得られた。
・炭素数20以上の飽和脂肪酸を含有する比較例1は10分後の固体脂含量が13.3%と低く、ハードバターとして必要な固化速度が劣るものであった。
上記で作製したエステル交換油脂、実施例1~実施例5、実施例7~実施例9、比較例1~比較例3を使用してチョコレートテストにより評価した。
パーム核油(ヨウ素価17)95部とパーム油(ヨウ素価52)5部を混合し極度硬化し、次いで常法に従い精製を行い非エステル交換ラウリン系油脂Oとした。C12含量46.7%、ヨウ素価1以下、上昇融点43.4℃であった。
(平均粒子径)
マイクロメーター(株式会社ミツトヨ社製、商品名「デジマチック標準外側マイクロメーター MDC-25PJ」)の測定面にチョコレート類(油分が50%未満に満たない場合は、液油により希釈し油分50~60%に調製)を付着させ、測定面同士を付着させてチョコレート類が測定面よりはみ出す状態で粒度を測定する。粒度は5回測定し、最大と最小の値を除く3回の測定値の平均値を平均粒子径とした。
(粘度)
チョコレート類の品温を45℃に調整し、BM型粘度計(東京計器株式会社製)で10,000cP以下の場合は3号ローター、12rpmにて測定し、10,000cPを超える場合は4号ローター、12rpmにて測定した。
下記評価基準に従い作製したチョコレートの口どけを評価した。評価結果を表6に示す。
5点 : 口どけが非常によく、後残りは感じられない。
4点 : 口どけがよく、後残りは感じられない。
3点 : 口どけがよく、後残りはほとんど感じられない。
2点 : 若干口どけが悪く、後残りはやや感じられる。
1点 : 口どけが悪く、後残りが感じられる。
チョコレートを完全融解した後50℃に調整し、プラスチックカップに約15g充填し、直ちに5℃で冷却した。一晩5℃で固化した後、20℃で一晩静置し、17℃、20℃、25℃恒温インキュベータにて保管し経時変化を観察した。テスト開始してから、ブルームが発生するまでに経過した日数を、表7にまとめた。
・実施例10~実施例17は、比較例よりも良好な口どけを有していた。
・実施例11~実施例17は、さらに良好な口どけを有していた。
・実施例10~実施例17は、比較例6と同等、または、同等以上のブルーム耐性を有していた。
・実施例10~実施例16は、ブルーム耐性が優れていた。
・実施例10~11、実施例14~16は、さらにブルーム耐性が優れていた。
下記基準によりチョコレートの口溶けと、ブルーム耐性の総合判定を行なった。総合評価3以上を合格とした。評価結果を表8に示す。
5:非常に良好
4:良好
3:やや良好
2:やや不良
1:不良
・実施例10~実施例17は、比較例よりも総合評価が優れていた。
・実施例12~実施例13、実施例17は、口溶けが良好であるが、ブルーム耐性は実施例10~11、実施例14~16よりも劣っていた。
・実施例14は、ブルーム耐性が優れているが、口溶けが劣っていた。
・実施例11、実施例15~実施例16は、口溶け、ブルーム耐性ともに優れていた。
・実施例11は、口溶け良好で、ブルーム耐性はさらに優れていた。
表9に従いコーチング用チョコレートを作製した。コーチング用チョコレートに使用される、従来品の比較例1を使用した比較例9と対比して評価した。
(1)乾き時間評価
チョコレートを完全融解した後50℃に調整し、市販されているスナックパンに被覆し、室温(20‐25℃)で固化するまでの時間を計測することで評価した。この時間を乾き時間という。
(2) 外観評価(艶・発汗)
(1)でコーチングしたチョコレート製品を室温(20‐25℃)で半日保管後、表面状態を観察することでつやおよび発汗を評価した。
(3) 食感評価(口どけ、剥がれ)
(1)でコーチングしたチョコレート製品を室温(20‐25℃)で半日保管後、食することでチョコの口どけおよび剥がれを評価した。
(4) 耐熱性評価(べたつき)
チョコレートを完全融解した後50℃に調整し、市販されているロールパンに被覆し、5℃で5分間冷却固化し、30℃にて48時間時間保管した後、表面のべたつきを評価した。べたつきは、チョコレート表面に指を触れた際の指への付着を意味する。
実施例18および比較例9はいずれも常温で速やかに固まり、つや、発汗耐性、剥がれ耐性、耐熱性は良好であった。実施18は口どけが良いため喫食時のチョコレート味の発現が良かった。
Claims (13)
- 下記(A)~(J)を全て満たす、エステル交換油脂。
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量%
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
ただし、脂肪酸組成分析は、脂肪酸をプロピルエステル化して分析する。 - 前記(B)と(I)の合計が10質量%~20質量%であることを特徴とする、CN30~CN38の含有量が20~50質量%及びCN48以上の含有量が30質量%以下である、請求項1に記載のエステル交換油脂。
ただし、CN30~CN38:油脂中のトリグリセリドの構成脂肪酸の総炭素数が30~38のトリグリセリド
CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド - (CN48以上の含有量)/(CN28以下の含有量)が20以下である、請求項2に記載のエステル交換油脂。
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリド - エステル交換の原料油脂が下記油脂成分X及び油脂成分Yを混合したものである、請求項1~請求項3のいずれか1項に記載のエステル交換油脂。
油脂成分Xは、ヤシ油、パーム核油及びこれらを加工した油脂より選ばれた1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂 - 油脂成分X及び油脂成分Yが下記である、請求項4に記載のエステル交換油脂。
油脂成分Xが、硬化ヤシ油、パーム核分別硬化油及びパーム核分別油より選ばれた少なくとも1種以上の油脂
油脂成分Yが、ヨウ素価が20以下のパームステアリンを40質量%~100質量%含む油脂 - 下記SFC%を全て満たす、請求項1~請求項5のいずれか1項に記載のエステル交換油脂。
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
40℃のSFCが、2%以下 - (CN48以上の含有量)/(CN28以下の含有量)が1.5~20である、下記SFC%を全て満たす、請求項6に記載のエステル交換油脂。
10℃のSFCが、85%~100%
20℃のSFCが、60%~80%
25℃のSFCが、45%~70%
30℃のSFCが、25%~50%
35℃のSFCが、3%~30%
40℃のSFCが、2%以下
ただし、CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド、
CN28以下:油脂中のトリグリセリドの構成脂肪酸の総炭素数が28以下のトリグリセリド - (I)構成脂肪酸組成中、不飽和脂肪酸含有量が1~6質量%である、下記SFC%を全て満たす、請求項7に記載のエステル交換油脂。
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、50%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、2%以下 - チョコレート類用である、請求項1~請求項8のいずれか1項に記載のエステル交換油脂。
- 下記(A)~(J)を全て満たす原料油脂を使用することを特徴とする、エステル交換油脂の製造法。
(A)構成脂肪酸組成中、炭素数6~18の飽和脂肪酸の含有量が90~99.5質量%
(B)構成脂肪酸組成中、炭素数6~10の飽和脂肪酸の含有量が6~18質量%
(C)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が25~50質量%
(D)構成脂肪酸組成中、炭素数12以下の飽和脂肪酸の含有量が35~60質量%
(E)構成脂肪酸組成中、炭素数20以上の飽和脂肪酸の含有量が1質量%以下
(F)構成脂肪酸組成中、ラウリン酸の含有量が20~50質量%
(G)構成脂肪酸組成中、パルミチン酸の含有量が20~38質量%
(H)構成脂肪酸組成中、ステアリン酸の含有量が3~20質量%
(I)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(J)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下 - 前記(B)と(I)の合計が10質量%~20質量%である原料油脂を使用することを特徴とする、エステル交換後のCN30~CN38の含有量が20~50質量%及びCN48以上の含有量が30質量%以下である、請求項10に記載のエステル交換油脂の製造法。
ただし、CN30~CN38:油脂中のトリグリセリドの構成脂肪酸の総炭素数が30~38のトリグリセリド
CN48以上:油脂中のトリグリセリドの構成脂肪酸の総炭素数が48以上のトリグリセリド - エステル交換の原料油脂が下記油脂成分X及び油脂成分Yを混合したものである、請求項10又は請求項11に記載のエステル交換油脂の製造法。
油脂成分Xは、ヤシ油、パーム核油及びこれらを加工した油脂より選ばれた1種以上の油脂
油脂成分Yは、パームステアリンを40質量%~100質量%含む油脂 - 油脂成分X及び油脂成分Yが下記である、請求項12に記載のエステル交換油脂の製造法。
油脂成分Xは、硬化ヤシ油、パーム核分別硬化油及びパーム核分別油より選ばれた少なくとも1種以上の油脂
油脂成分Yは、ヨウ素価が20以下のパームステアリンを40質量%~100質量%含む油脂
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020197030363A KR102662914B1 (ko) | 2017-03-31 | 2018-03-26 | 에스테르 교환 유지 |
SG11201909036S SG11201909036SA (en) | 2017-03-31 | 2018-03-26 | Transesterified fat or oil |
CN201880022595.7A CN110505807A (zh) | 2017-03-31 | 2018-03-26 | 酯交换油脂 |
EP18777592.9A EP3603409B1 (en) | 2017-03-31 | 2018-03-26 | Transesterified fat or oil |
BR112019020272-2A BR112019020272B1 (pt) | 2017-03-31 | 2018-03-26 | Gordura interesterificada e seu processo de produção |
US16/498,677 US11910806B2 (en) | 2017-03-31 | 2018-03-26 | Transesterified fat or oil |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017071399A JP7009763B2 (ja) | 2017-03-31 | 2017-03-31 | エステル交換油脂 |
JP2017-071400 | 2017-03-31 | ||
JP2017071400A JP7009764B2 (ja) | 2017-03-31 | 2017-03-31 | エステル交換油脂 |
JP2017-071399 | 2017-03-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2018181159A1 true WO2018181159A1 (ja) | 2018-10-04 |
Family
ID=63675819
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2018/012103 WO2018181159A1 (ja) | 2017-03-31 | 2018-03-26 | エステル交換油脂 |
Country Status (6)
Country | Link |
---|---|
US (1) | US11910806B2 (ja) |
EP (1) | EP3603409B1 (ja) |
KR (1) | KR102662914B1 (ja) |
CN (1) | CN110505807A (ja) |
SG (2) | SG11201909036SA (ja) |
WO (1) | WO2018181159A1 (ja) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019188492A1 (ja) * | 2018-03-26 | 2019-10-03 | 不二製油グループ本社株式会社 | エステル交換油脂 |
WO2020022337A1 (ja) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | チョコレート様食品 |
JP2020156415A (ja) * | 2019-03-27 | 2020-10-01 | 不二製油株式会社 | ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子 |
WO2022209887A1 (ja) * | 2021-03-30 | 2022-10-06 | 不二製油グループ本社株式会社 | チョコレート用油脂組成物 |
JP7544170B1 (ja) | 2023-03-29 | 2024-09-03 | 不二製油株式会社 | チョコレート類用油脂 |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113115832B (zh) * | 2019-12-31 | 2024-07-02 | 丰益(上海)生物技术研发中心有限公司 | 一种油脂组合物及其应用 |
WO2021193972A1 (ja) * | 2020-03-26 | 2021-09-30 | 株式会社Adeka | 製菓用油脂組成物 |
CN114521595A (zh) * | 2020-11-23 | 2022-05-24 | 丰益(上海)生物技术研发中心有限公司 | 一种油脂组合物及其在巧克力中的应用 |
EP4284183A1 (en) * | 2021-01-27 | 2023-12-06 | AAK AB (publ) | A vegetable fat composition for edible applications |
US20230404101A1 (en) * | 2022-06-16 | 2023-12-21 | Savor Foods Limited | Fat formulations |
Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005507028A (ja) | 2001-11-02 | 2005-03-10 | アールフス ユナイテッド アクティーゼルスカブ | 非ラウリン非トランス非焼戻し脂肪組成物 |
WO2007129590A1 (ja) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | チョコレート用油脂組成物 |
JP2007319043A (ja) | 2006-05-31 | 2007-12-13 | Fuji Oil Co Ltd | 被覆用油脂組成物 |
JP2008182961A (ja) | 2007-01-30 | 2008-08-14 | Kao Corp | ハードバター |
WO2009057451A1 (ja) * | 2007-10-30 | 2009-05-07 | Fuji Oil Company, Limited | 被覆チョコレート用油脂組成物 |
WO2009116396A1 (ja) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | 被覆用油脂組成物 |
JP2010142152A (ja) | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
JP2010142153A (ja) | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
JP2010532802A (ja) | 2007-07-11 | 2010-10-14 | ローデルス クロックラーン ビー.ヴィー. | コーティング油脂として使用されるグリセリド組成物 |
JP2011115075A (ja) | 2009-12-02 | 2011-06-16 | Kao Corp | ハードバター |
WO2011138918A1 (ja) | 2010-05-06 | 2011-11-10 | 日清オイリオグループ株式会社 | 油脂組成物及びその製造方法 |
JP2016116486A (ja) | 2014-12-22 | 2016-06-30 | 日清オイリオグループ株式会社 | 油脂組成物及び該油脂組成物を使用した油性食品 |
WO2016133004A1 (ja) * | 2015-02-17 | 2016-08-25 | 日清オイリオグループ株式会社 | エステル交換油脂及び該エステル交換油脂を使用したチョコレート |
WO2017169623A1 (ja) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2783151A (en) * | 1954-06-11 | 1957-02-26 | Glidden Co | Process for preparing hard butter |
US3595673A (en) * | 1968-09-12 | 1971-07-27 | Procter & Gamble | Hard butter comprising randomly esterified triglycerides of c12 and c16-18 fatty acids |
US4208445A (en) | 1973-12-04 | 1980-06-17 | Lever Brothers Company | Food fats |
BRPI0822981A2 (pt) * | 2008-07-15 | 2018-05-15 | Team Foods Colombia Sa | base gordurosa livre de gordura trans para aplicação em cremes usados em recheios |
KR101587704B1 (ko) * | 2011-05-25 | 2016-01-21 | 후지세유 그룹 혼샤 가부시키가이샤 | 초콜릿용 유지 조성물 |
-
2018
- 2018-03-26 CN CN201880022595.7A patent/CN110505807A/zh active Pending
- 2018-03-26 WO PCT/JP2018/012103 patent/WO2018181159A1/ja active Application Filing
- 2018-03-26 SG SG11201909036S patent/SG11201909036SA/en unknown
- 2018-03-26 EP EP18777592.9A patent/EP3603409B1/en active Active
- 2018-03-26 KR KR1020197030363A patent/KR102662914B1/ko active IP Right Grant
- 2018-03-26 US US16/498,677 patent/US11910806B2/en active Active
- 2018-03-26 SG SG10202110894VA patent/SG10202110894VA/en unknown
Patent Citations (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005507028A (ja) | 2001-11-02 | 2005-03-10 | アールフス ユナイテッド アクティーゼルスカブ | 非ラウリン非トランス非焼戻し脂肪組成物 |
WO2007129590A1 (ja) * | 2006-05-01 | 2007-11-15 | Fuji Oil Company, Limited | チョコレート用油脂組成物 |
JP2007319043A (ja) | 2006-05-31 | 2007-12-13 | Fuji Oil Co Ltd | 被覆用油脂組成物 |
JP2008182961A (ja) | 2007-01-30 | 2008-08-14 | Kao Corp | ハードバター |
JP2010532802A (ja) | 2007-07-11 | 2010-10-14 | ローデルス クロックラーン ビー.ヴィー. | コーティング油脂として使用されるグリセリド組成物 |
WO2009057451A1 (ja) * | 2007-10-30 | 2009-05-07 | Fuji Oil Company, Limited | 被覆チョコレート用油脂組成物 |
WO2009116396A1 (ja) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | 被覆用油脂組成物 |
JP2010142152A (ja) | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
JP2010142153A (ja) | 2008-12-18 | 2010-07-01 | Kao Corp | ハードバター及びチョコレート類 |
JP2011115075A (ja) | 2009-12-02 | 2011-06-16 | Kao Corp | ハードバター |
WO2011138918A1 (ja) | 2010-05-06 | 2011-11-10 | 日清オイリオグループ株式会社 | 油脂組成物及びその製造方法 |
JP2016116486A (ja) | 2014-12-22 | 2016-06-30 | 日清オイリオグループ株式会社 | 油脂組成物及び該油脂組成物を使用した油性食品 |
WO2016133004A1 (ja) * | 2015-02-17 | 2016-08-25 | 日清オイリオグループ株式会社 | エステル交換油脂及び該エステル交換油脂を使用したチョコレート |
WO2017169623A1 (ja) * | 2016-03-31 | 2017-10-05 | 不二製油グループ本社株式会社 | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート |
Non-Patent Citations (2)
Title |
---|
ANONYMOUS: "Table 8.2", THE HANDBOOK OF OIL CHEMISTRY : LIPIDS AND SURFACTANTS, vol. 4, 20 November 2001 (2001-11-20), pages 604, XP009518068, ISBN: 4-621-04947-X * |
See also references of EP3603409A4 |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2019188492A1 (ja) * | 2018-03-26 | 2019-10-03 | 不二製油グループ本社株式会社 | エステル交換油脂 |
US11771107B2 (en) | 2018-03-26 | 2023-10-03 | Fuji Oil Holdings Inc. | Transesterified fat or oil |
WO2020022337A1 (ja) * | 2018-07-24 | 2020-01-30 | 不二製油グループ本社株式会社 | チョコレート様食品 |
JP2020156415A (ja) * | 2019-03-27 | 2020-10-01 | 不二製油株式会社 | ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子 |
JP7085146B2 (ja) | 2019-03-27 | 2022-06-16 | 不二製油株式会社 | ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子 |
WO2022209887A1 (ja) * | 2021-03-30 | 2022-10-06 | 不二製油グループ本社株式会社 | チョコレート用油脂組成物 |
JP7544170B1 (ja) | 2023-03-29 | 2024-09-03 | 不二製油株式会社 | チョコレート類用油脂 |
JP7544171B1 (ja) | 2023-03-29 | 2024-09-03 | 不二製油株式会社 | チョコレート類用油脂 |
Also Published As
Publication number | Publication date |
---|---|
EP3603409A4 (en) | 2021-01-13 |
US20200045991A1 (en) | 2020-02-13 |
SG11201909036SA (en) | 2019-10-30 |
CN110505807A (zh) | 2019-11-26 |
EP3603409A1 (en) | 2020-02-05 |
US11910806B2 (en) | 2024-02-27 |
KR102662914B1 (ko) | 2024-05-02 |
KR20190130139A (ko) | 2019-11-21 |
SG10202110894VA (en) | 2021-11-29 |
BR112019020272A2 (pt) | 2020-04-22 |
EP3603409B1 (en) | 2023-09-06 |
EP3603409C0 (en) | 2023-09-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2018181159A1 (ja) | エステル交換油脂 | |
JP6837270B2 (ja) | 非ラウリン、非トランス被覆チョコレート用油脂組成物 | |
JP7009763B2 (ja) | エステル交換油脂 | |
JP5549225B2 (ja) | 被覆チョコレート用油脂組成物 | |
JP4872755B2 (ja) | 油脂組成物で被覆された菓子又はパンの製造法。 | |
JP7444061B2 (ja) | チョコレート様食品 | |
JP6521209B2 (ja) | 非ラウリン、非トランス被覆チョコレート用油脂組成物 | |
JP2010532802A (ja) | コーティング油脂として使用されるグリセリド組成物 | |
US20200323234A1 (en) | Oil or fat composition for lauric chocolates, and chocolate containing same | |
JP7009764B2 (ja) | エステル交換油脂 | |
JP7363768B2 (ja) | エステル交換油脂 | |
JPWO2019176963A1 (ja) | ココアバター相溶性向上剤およびその製造方法、並びに、ノーテンパリング型チョコレート及びそれを含む食品 | |
JP2018171049A (ja) | エステル交換油脂 | |
JP2019054750A (ja) | 被覆チョコレート用油脂組成物 | |
JP7477054B2 (ja) | チョコレート改良用油脂 | |
JP2018171048A (ja) | エステル交換油脂 | |
JP7280451B2 (ja) | 油脂組成物 | |
JP2023150115A (ja) | ハードバター | |
JP2024053761A (ja) | チョコレート類 | |
BR112019020272B1 (pt) | Gordura interesterificada e seu processo de produção |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 18777592 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112019020272 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 20197030363 Country of ref document: KR Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2018777592 Country of ref document: EP |
|
ENP | Entry into the national phase |
Ref document number: 2018777592 Country of ref document: EP Effective date: 20191031 |
|
ENP | Entry into the national phase |
Ref document number: 112019020272 Country of ref document: BR Kind code of ref document: A2 Effective date: 20190927 |