WO2019188492A1 - エステル交換油脂 - Google Patents
エステル交換油脂 Download PDFInfo
- Publication number
- WO2019188492A1 WO2019188492A1 PCT/JP2019/011153 JP2019011153W WO2019188492A1 WO 2019188492 A1 WO2019188492 A1 WO 2019188492A1 JP 2019011153 W JP2019011153 W JP 2019011153W WO 2019188492 A1 WO2019188492 A1 WO 2019188492A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fatty acid
- mass
- sfc
- content
- oil
- Prior art date
Links
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 94
- 229930195729 fatty acid Natural products 0.000 claims abstract description 94
- 239000000194 fatty acid Substances 0.000 claims abstract description 94
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 92
- 239000000203 mixture Substances 0.000 claims abstract description 67
- 235000019219 chocolate Nutrition 0.000 claims abstract description 44
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 12
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims description 138
- 239000003925 fat Substances 0.000 claims description 110
- 239000000470 constituent Substances 0.000 claims description 53
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 44
- 125000004432 carbon atom Chemical group C* 0.000 claims description 35
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 33
- 238000004458 analytical method Methods 0.000 claims description 19
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims description 18
- 150000003626 triacylglycerols Chemical class 0.000 claims description 17
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 16
- 229910052799 carbon Inorganic materials 0.000 claims description 16
- 235000014593 oils and fats Nutrition 0.000 claims description 12
- 239000005639 Lauric acid Substances 0.000 claims description 9
- 235000003441 saturated fatty acids Nutrition 0.000 claims description 6
- 230000032050 esterification Effects 0.000 claims description 4
- 238000005886 esterification reaction Methods 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
- QOSMNYMQXIVWKY-UHFFFAOYSA-N Propyl levulinate Chemical compound CCCOC(=O)CCC(C)=O QOSMNYMQXIVWKY-UHFFFAOYSA-N 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 99
- 244000299461 Theobroma cacao Species 0.000 abstract description 59
- 235000019868 cocoa butter Nutrition 0.000 abstract description 12
- 229940110456 cocoa butter Drugs 0.000 abstract description 12
- 235000019198 oils Nutrition 0.000 description 128
- 238000002844 melting Methods 0.000 description 49
- 230000008018 melting Effects 0.000 description 49
- 235000014121 butter Nutrition 0.000 description 22
- 238000005496 tempering Methods 0.000 description 15
- 238000007711 solidification Methods 0.000 description 13
- 230000008023 solidification Effects 0.000 description 13
- 239000011248 coating agent Substances 0.000 description 12
- 238000000576 coating method Methods 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
- 238000005809 transesterification reaction Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 235000008429 bread Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- -1 C6 to C8 Chemical class 0.000 description 6
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 6
- 235000009470 Theobroma cacao Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000019864 coconut oil Nutrition 0.000 description 5
- 239000003240 coconut oil Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- 238000005194 fractionation Methods 0.000 description 4
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 150000004667 medium chain fatty acids Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 4
- 235000019865 palm kernel oil Nutrition 0.000 description 4
- 239000003346 palm kernel oil Substances 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 239000003054 catalyst Substances 0.000 description 3
- 239000008370 chocolate flavor Substances 0.000 description 3
- 238000004090 dissolution Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- VMPHSYLJUKZBJJ-UHFFFAOYSA-N lauric acid triglyceride Natural products CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC)COC(=O)CCCCCCCCCCC VMPHSYLJUKZBJJ-UHFFFAOYSA-N 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 239000002540 palm oil Substances 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
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 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
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-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
- 235000021314 Palmitic acid Nutrition 0.000 description 2
- 235000021355 Stearic acid Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 235000019879 cocoa butter substitute Nutrition 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229910052740 iodine Inorganic materials 0.000 description 2
- 239000011630 iodine Substances 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 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
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
- 235000019861 non-lauric fat Nutrition 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 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
- 238000012545 processing Methods 0.000 description 2
- 230000006207 propylation Effects 0.000 description 2
- 150000004666 short chain fatty acids Chemical class 0.000 description 2
- 239000008117 stearic acid Substances 0.000 description 2
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 2
- 238000005406 washing Methods 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
- 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
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 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
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 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
- 239000003205 fragrance Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000019860 lauric fat Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 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
- 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
- 235000011888 snacks 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
- 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
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
- 235000012773 waffles Nutrition 0.000 description 1
- 239000010698 whale oil Substances 0.000 description 1
Classifications
-
- 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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- 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
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/194—Triglycerides
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.
- 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 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.
- SFC at 10 ° C is 85% to 100% SFC at 20 ° C is 65% -80% SFC at 25 ° C is 49% to 70% SFC at 30 ° C is 25% to 50% SFC at 35 ° C is 5% to 30% SFC at 40 ° C. is 10% or less (7)
- 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 oil / fat of the present invention satisfies all of the following (A) to (F), and the total content of (B) and (E) is 10% by mass to 20% by mass.
- This is a transesterified oil and fat having an amount of 18 to 50% by mass and a content of CN48 or more of 35% by mass or less.
- 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.
- C In the constituent fatty acid composition, the content of lauric acid is 20 to 50% by mass.
- the content of saturated fatty acid having 16 to 18 carbon atoms is 30 to 50% 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 composition analysis is performed by converting the fatty acid into a propyl ester.
- CN30 to CN38 Triglyceride having a total carbon number of triglycerides in oils and fats of 30 to 38 CN48 or more: Triglyceride having a total fatty acid number of triglycerides in oils and fats of 48 or more
- the transesterified fat and oil of the present invention is characterized in that the unsaturated fatty acid content in the (E) constituent fatty acid composition is 0.5 to 10% by mass, preferably 1 to 9% by mass, more preferably 1 to 8% by mass, More preferably, the content is 1 to 7% by mass as an important difference compared with the no temper hard butter obtained by the conventional technique.
- 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. 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 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 fatty acid composition of fats and oils is described by Yoshinaga et al.
- fatty acid residues were converted to propyl esters and measured.
- the numerical value obtained by analysis is small. Or the accuracy may be inferior.
- the content of CN30 to CN38 (triglyceride in which the total number of constituent fatty acids of the triglyceride in the oil / fat is 30 to 38) is 18 to 50% by mass, preferably 20 to 40% by mass.
- the content is 18 to 50% by mass, sharp melting characteristics can be obtained. If it is less than 18% by mass, the SFC% at 25 ° C. to 35 ° C. is lowered, which is not desirable.
- the transesterified oil / fat of the present invention has a content of CN of 48 or more (triglycerides in which the total fatty acid of the triglyceride in the oil / fat is 48 or more) of 35% by mass or less, preferably 5 to 35% by mass, more preferably 30% by mass. % Or less, more preferably 5 to 30% by mass. If it exceeds 35% 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 preferably has a (content of CN48 or more) / (content of CN28 or less) of 30 or less, preferably 1.5 to 30, more preferably 2 to 30, and still more preferably. 2-20. 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 content of saturated fatty acids having 12 or less carbon atoms is preferably 35 to 60% by mass, more 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 the saturated fatty acid having 20 or more carbon atoms is preferably 1% by mass or less, more preferably 0.5% by mass or less, and further preferably 0.3% by mass or less. It is.
- the transesterified oil and fat of the present invention can obtain 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 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 and oil component X is one or more fats and oils and fat components Y selected from coconut oil, palm kernel oil, and fats and oils processed from these, non-laurin high melting point fats and oils
- Examples of coconut oil, palm kernel oil, and oils and fats obtained by processing these, which can be used as the fat component X, include hardened coconut oil, palm kernel fractionated hardened oil, and palm kernel fractionated oil selection. You may use the said fats and oils individually or in mixture of 1 or more types.
- Non-laurin high melting point oils and fats that can be used as the fat and oil component Y include non-laurin oils, such as hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, transesterified oils of non-lauric fats and oils, and esters of non-lauric fats Processing oils and fats of exchange oil can also be used.
- non-laurin oils such as hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, transesterified oils of non-lauric fats and oils, and esters of non-lauric fats Processing oils and fats of exchange oil can also be used.
- Examples of the non-laurin fractionated high melting point fat include palm stearin obtained by fractionating palm oil. You may use the said fats and oils individually or in mixture of 1 or more types.
- 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 / fat of the present invention has a good solidification rate desired as a fat / oil for chocolates.
- the solidification rate can be increased by increasing the high melting point fat, but if it increases too much, the mouthfeel tends to deteriorate.
- the transesterified oil and fat of the present invention has a good mouthfeel and also has a good solidification rate.
- 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.
- characteristics such as solidification speed and solidification after being eaten, and difficulty in peeling off from the coating when eaten may not be obtained. is there. If it exceeds 65% by mass, the above-mentioned characteristics can be obtained, but 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 65% -80%
- SFC at 25 ° C is 49% to 75%
- SFC at 30 ° C is 25% to 55%
- SFC at 35 ° C is 5% to 30%
- SFC at 40 ° C is less than 10%
- the transesterified oil / fat of the present invention satisfies all of the following SFC% as a more preferable aspect by additionally satisfying (content of CN48 or more) / (content of CN28 or less) of 30 or less.
- SFC at 10 ° C is 85% to 100%
- SFC at 20 ° C is 65% -80%
- SFC at 25 ° C is 49% to 70%
- SFC at 30 ° C is 25% to 50%
- SFC at 35 ° C is 5% to 30% SFC at 40 ° C.
- the transesterified oil / fat of the present invention satisfies all of the following SFC% as a more preferred embodiment by satisfying a content of CN48 or more of 30% by mass or less.
- SFC at 10 ° C is 85% to 100%
- SFC at 20 ° C is 65% -80%
- SFC at 25 ° C is 49% to 70%
- SFC at 30 ° C is 25% to 50%
- SFC at 35 ° C is 5% to 30%
- SFC at 40 ° C is 5% 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.
- an emulsifier 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., 20 ° 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 trans fatty acid content is 5% by mass or less.
- the content of saturated fatty acid having 12 or less carbon atoms is 35-60% by mass.
- the content of saturated fatty acids having 20 or more carbon atoms is 1% by mass or less.
- the content of CN30 to CN38 is 18 to 50% by mass 2.
- Content of CN48 or more is 35% by mass or less 3, Content of CN48 or more / (Content of CN28 or less) is 30 or less
- Examples 1 to 11 satisfy all the numerical ranges of 1 to 3 described above. In Examples 12 to 13, all the numerical ranges of 1 to 2 were satisfied, but the numerical range of 3 was not satisfied. In Example 11, the numerical value of 2 was 30.9 and exceeded 30% by mass. Comparative Examples 1 to 4 did not satisfy the numerical range of 1 above. Comparative Examples 1, 3, and 4 did not satisfy the numerical range of 2 above. Comparative Examples 1, 3, and 4 did not satisfy the numerical range of 3 above.
- Table 4 shows the results obtained by measuring the SFC at each temperature in each fat and 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 49% to 70% ⁇ SFC at 30 °C is 25% -50% ⁇ 35 ° C SFC is 5% to 30% -SFC at 40 ° C satisfies 10% or less of all of the following numerical ranges, and is used as an index of a more preferable sharp melting characteristic.
- ⁇ SFC at 10 °C is 85% to 100% ⁇ SFC at 20 °C is 65% -80% ⁇ SFC at 25 °C is 49% to 70% ⁇ SFC at 30 °C is 25% -50% ⁇ 35 ° C SFC is 5% to 30% ⁇ 40 °C SFC is less than 5%
- the solidification rate was measured according to the above (solidification rate) measurement method, and the results are shown in Table 5.
- 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.
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Abstract
Description
(1) 下記(A)~(F)を全て満たし、(B)と(E)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18~50質量%およびCN48以上の含有量が35質量%以下である、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、ラウリン酸の含有量が20~50質量%
(D)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が30~50質量%
(E)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(F)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、
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
(2) 下記(G)および(H)を満たす、(1)のエステル交換油脂、
(G)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%
(H)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
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、
(3) (CN48以上の含有量)/(CN28以下の含有量)が30以下である、(1)または(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) CN48以上の含有量が30質量%以下である、(1)~(3)のいずれかのエステル交換油脂、
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
(5) 下記SFC%を全て満たす、(1)~(4)のいずれか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、49%~75%
30℃のSFCが、25%~55%
35℃のSFCが、5%~30%
40℃のSFCが、10%以下
(6) 下記SFC%を全て満たす、(3)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、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、10%以下
(7) 下記SFC%を全て満たす、(4)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、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、5%以下
(8) (1)~(7)のいずれかのエステル交換油脂を含有する、チョコレート用油脂、
(9) (1)~(7)のいずれかのエステル交換油脂を含有する、チョコレート、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、ラウリン酸の含有量が20~50質量%
(D)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が30~50質量%
(E)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(F)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。
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
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、非ラウリンの高融点油脂
前記油脂類を単独若しくは1種以上を混合して使用しても良い。
前記油脂類を単独若しくは1種以上を混合して使用しても良い。
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、49%~75%
30℃のSFCが、25%~55%
35℃のSFCが、5%~30%
40℃のSFCが、10%以下
10℃のSFCが、85%~100%
20℃のSFCが、65%~80%
25℃のSFCが、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、10%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、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、5%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℃、20℃、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。
前記脂肪酸組成分析方法に従い脂肪酸組成を分析した結果を表1に示す。また前記トリグリセリド組成分析方法に従いトリグリセリド組成を分析した結果を表3に示す。なお表1においてヨウ素価をIVと表記した。
前記脂肪酸組成分析方法に従い脂肪酸組成を分析した結果を表2に示す。また前記トリグリセリド組成分析方法に従いトリグリセリド組成を分析した結果を表3に示す。なお表2においてヨウ素価をIVと表記した。
下記(A)~(H)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、ラウリン酸の含有量が20~50質量%
(D)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が30~50質量%
(E)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(F)構成脂肪酸組成中、トランス脂肪酸含有量が5質量%以下
(G)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%
(H)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
・実施例1~実施例13のエステル交換油は、前記(A)~(H)の数値範囲を全て満たす。また、(B)と(E)の合計は10質量%~20質量%の範囲内であった。
・比較例1~3、5は、(A)を満たさないものであった。
・比較例3は、(B)を満たさないものであった。
・比較例1~3、5は、(E)を満たさないものであった。
・比較例1~5は、重要視している(B)と(E)の合計が10質量%~20質量%の数値範囲を満たさないものであった。
1、CN30~CN38の含有量が18~50質量%
2、CN48以上の含有量が35質量%以下
3、(CN48以上の含有量)/(CN28以下の含有量)が30以下
・実施例1~実施例11は、前記1~3の数値範囲を全て満たす。
・実施例12~実施例13は、前記1~2の数値範囲を全て満たすが、3の数値範囲を満たさないものであった。
・実施例11は、前記2の数値が、30.9で30質量%を超えるものであった。
・比較例1~比較例4は、前記1の数値範囲を満たさないものであった。
・比較例1、3、4は、前記2の数値範囲を満たさないものであった。
・比較例1、3、4は、前記3の数値範囲を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、65%~80%
・25℃のSFCが、49%~75%
・30℃のSFCが、25%~55%
・35℃のSFCが、5%~30%
・40℃のSFCが、10%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、65%~80%
・25℃のSFCが、49%~70%
・30℃のSFCが、25%~50%
・35℃のSFCが、5%~30%
・40℃のSFCが、10%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、49%~70%
・30℃のSFCが、25%~50%
・35℃のSFCが、5%~30%
・40℃のSFCが、5%以下
・実施例1~実施例13は、シャープな融解特性が得られた。
・実施例1~実施例11は、より好ましいシャープな融解特性が得られた。
・実施例1~実施例10は、さらに好ましいシャープな融解特性が得られた。
・(B)と(E)の合計が20質量%を超える、比較例1~3、5は、シャープな融解特性が得られなかった。
・(B)と(E)の合計が10質量%未満である、比較例4は、シャープな融解特性が得られなかった。
・前記SFC%の評価において、シャープな融解特性が得られチョコレート類用での使用に適する実施例1~実施例13は、10分後の固体脂含量が30%を超えており、固化速度においても良好な結果が得られた。
Claims (9)
- 下記(A)~(F)を全て満たし、(B)と(E)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18~50質量%及びCN48以上の含有量が35質量%以下である、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、ラウリン酸の含有量が20~50質量%
(D)構成脂肪酸組成中、炭素数16~18の飽和脂肪酸の含有量が30~50質量%
(E)構成脂肪酸組成中、不飽和脂肪酸含有量が0.5~10質量%
(F)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。
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 - 下記(G)及び(H)を満たす、請求項1に記載のエステル交換油脂。
(G)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%
(H)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
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。 - (CN48以上の含有量)/(CN28以下の含有量)が30以下である、請求項1又は請求項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 - CN48以上の含有量が30質量%以下である、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。
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 - 下記SFC%を全て満たす、請求項1~請求項4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、65%~80%
25℃のSFCが、49%~75%
30℃のSFCが、25%~55%
35℃のSFCが、5%~30%
40℃のSFCが、10%以下 - 下記SFC%を全て満たす、請求項3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、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、10%以下 - 下記SFC%を全て満たす、請求項4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、49%~70%
30℃のSFCが、25%~50%
35℃のSFCが、5%~30%
40℃のSFCが、5%以下 - 請求項1~請求項7のいずれか1項に記載のエステル交換油脂を含有する、チョコレート用油脂。
- 請求項1~請求項7のいずれか1項に記載のエステル交換油脂を含有する、チョコレート。
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JP2020510696A JP7363768B2 (ja) | 2018-03-26 | 2019-03-18 | エステル交換油脂 |
CN201980017698.9A CN111836546A (zh) | 2018-03-26 | 2019-03-18 | 酯交换油脂 |
KR1020207025331A KR20200130814A (ko) | 2018-03-26 | 2019-03-18 | 에스테르 교환 유지 |
SG11202008840SA SG11202008840SA (en) | 2018-03-26 | 2019-03-18 | Transesterified fat or oil |
EP19778136.2A EP3777546A4 (en) | 2018-03-26 | 2019-03-18 | REESTED FAT OR OIL |
US16/979,864 US11771107B2 (en) | 2018-03-26 | 2019-03-18 | Transesterified fat or oil |
BR112020019369-0A BR112020019369A2 (pt) | 2018-03-26 | 2019-03-18 | Gordura ou óleo transesterificados |
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US11771107B2 (en) | 2023-10-03 |
JPWO2019188492A1 (ja) | 2021-03-18 |
BR112020019369A2 (pt) | 2020-12-29 |
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