JPH0123104B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to superior hard butter compositions whose properties are very similar to cocoa butter. As is well known, cocoa butter is the most important hard fat used in confectionery, bread making, and pharmaceutical preparations, but since the area where cocoa trees can be grown is limited, its production is limited. be. Therefore, although research and development has been continued for many years on substitute fats for replacing all or part of cocoa butter, a fully satisfactory substitute fat for thiyocolate has not yet appeared. Hard butters that have been developed as cacao substitute fats can be roughly divided into those based on lauric oils and trans-acids obtained by hardening liquid oils such as soybean oil through high isomerization. Non-tempering hard butter, which is typified by hydrogenated oil with a high content, and natural vegetable fats mainly containing 2-unsaturated-1,3-disaturated triglyceride (hereinafter abbreviated as SUS ) components, or their components. It can be divided into tempered hard butter and painting oil. The former is a hard butter that cannot be mixed with cocoa butter in any proportion because its composition is fundamentally different from that of cocoa butter, whereas the latter is a hard butter that cannot be mixed with cocoa butter in any proportion.
It is similar to cacao butter, which mainly contains 1,3-palmitostearin, and is a hard butter that can be mixed with cacao butter in any proportion. As natural vegetable fats suitable for such tempering-type hard butter, fats that contain relatively large amounts of SUS components, such as palm oil, shea butter, mora butter, iritsupe butter, kokum butter, and mango kernel oil, have traditionally been used exclusively. Ta. Although such fats are sometimes used as is, they are usually used by solvent fractionation to remove unsuitable low or high melting point parts to make them rich in triglyceride composition similar to cocoa butter. Fractionated oil is used as hard butter. However, these hard butters naturally do not have the same composition as cacao butter, so they are rarely used alone, and usually these hard butters are mixed appropriately and used.
In particular, the blending ratio is changed as appropriate depending on the temperature difference between summer and winter. In this way, conventional hard butter has
There are various types of melting points ranging from high to low melting points.For example, JP-A-49-9507 describes
-The total amount of oleo-1,3-distearin (sometimes abbreviated as SOS) and 2-oleo-palmitostearin (sometimes abbreviated as POS) is 80 to 98
% of the triglyceride content is disclosed. However, in the case of this hard fat, the only way to obtain a fat that actually contains 80% or more of POS components is to fractionate the cocoa butter or use synthetic means, and it is true that this is especially true for natural vegetable fats. This is meaningless since it involves fractionating the upper cacao fat. On the other hand, fats that mainly contain 80% or more SOS components can be obtained from fractionated oils of vegetable fats such as shea butter, but in reality, fats that contain 80% or more SOS/POS components from shea butter When attempting to obtain fractionated oil, the yield decreases to around 40%, and a large amount of liquid oil is produced as a by-product, which is not only extremely uneconomical, but also requires a lot of filth when refining shea butter. The processing of isoprene polymers becomes a thorny issue. However, as a result of our research, the present inventors have found that a fractionated oil containing 80 to 90% SUS components can be obtained from monkey fat with a yield of 70% or more using simple means. It was found that hard butter obtained by mixing the melting point fraction with the melting point fraction can be made into hard butter with excellent properties extremely similar to cocoa butter. The present invention was completed based on this knowledge. That is, the present invention provides hard butter mainly consisting of a palm oil medium melting point fraction and a sal fat solid fraction. and a hard butter composition characterized in that a monkey fat solid fraction having an SUS content of 80 to 90% by weight is used, respectively. In the present invention, the sal fat solid fraction may be a solid fat fraction obtained by a conventional solvent fractionation method, but the SUS component may be 80 to 90% (by weight; all percentages hereinafter are by weight). meaning) must be included.
If the amount of SUS is less than the lower limit, the tempering temperature will be lower than that of cacao butter, and the workability and mold release of the product will deteriorate, and the heat resistance and synaptability will also tend to deteriorate. On the other hand, even if the amount of SUS exceeds the upper limit, no particular effect can be expected, and the yield will decrease due to fractionation. Sal fat solid fraction (“SAF”) according to the present invention
) contains 10% or more of SUS components including arachidic acid ( _C20 saturated fatty acid). Arachidic acid as such a bound fatty acid is a major component of cocoa butter, PSO (P:
C ₁₆ saturated fatty acids, S:C ₁₈ saturated fatty acids),
Because it has a large number of carbon atoms as a bound fatty acid, it is said to have poor compatibility with cacao butter, and in fact is treated as an impure component in the above-mentioned specification of JP-A-49-9507. In the present invention, it is believed that the solid fraction of monkey fat containing arachidic acid as a bound fatty acid exhibits an unexpected synergistic effect when used in combination with a specific mid-melting point fraction of palm oil. Incidentally, this effect is due to the hard butter composition according to the present invention, as shown in FIG. 2 and Table 1 of Example 1, which will be described later.
Not only does it closely resemble cacao butter in terms of melting in the mouth, but it also has superior bloom resistance. Furthermore, it has the effect of significantly improving workability during the production of tyokolate compared to conventional hard butter, and this is confirmed by the following crystallization rate test and cooling curve measurement results. [Crystallization rate test] With a blend of 47.8% oil, 51.8% cocoa, and 0.4% lecithin, the oils are cocoa butter only and monkey fat fractionated fat (SAF) or shea fat fractionated fat (SNF) and palm oil medium melting point fraction ( PMF) and each mixed oil and fat at a temperature of 55°C are cooled with stirring in a constant temperature water bath with a water temperature of 26°C. Starting from a product temperature of 40°C, measure the difference in torque value (torque increase value) applied to the stirring propeller shaft over time. It can be said that the shorter the time at which the viscosity starts to increase, that is, the faster the crystallization rate and the steeper the slope of the viscosity increase, the easier it is to temper the thiokolate. [Table] As a result, the fractionated shea fat with an SUS content of 84% shows a viscosity increase, that is, a crystallization rate similar to that of cocoa butter, and is superior to the conventional fractionated shea fat. Furthermore, the fractionated monkey fat with a SUS content of 75% had a low SUS content and was poor. (See Figure 1.) [Cooling curve] Collect 12 g of sample oil into a test tube with an inner diameter of 16.5 mm equipped with a thermometer, maintain it at 60°C for 30 minutes, and then insert it into an outer test tube with an inner diameter of 30 mm. Place the outer test tube until the inner diameter sample oil is fully buried under the water surface.
Immerse and set the sample in a constant temperature water bath at 12°C until the sample temperature is 50°C.
The temperature is set as 0 minutes, and the temperature is recorded every minute thereafter. Once the temperature has dropped, it reaches the lowest point, rises again, and then measures at regular intervals until it reaches a steady state. It can be said that the higher the temperature at the lowest point on the top, the easier the tempering is, and the better the workability during trial production of Chiyocollate. [Table] As shown in the table above, the results of measuring the cooling curves of each fat blended so that the melting points were approximately the same,
The lowest point of the fractionated monkey fat with an SUS content of 84% is higher than that of the fractionated monkey fat and shea fat with a SUS content of 75%, suggesting that it has superior workability in producing thiokolate. Here, the fractionated monkey fat with an SUS content of 84% is a fractionated fat obtained at a yield of 70%, whereas
The fractionated shea fat is a fractionated fat obtained at a yield of 50%, and it can be seen that the present invention has economically excellent characteristics. Thus, the preferable properties of the palm oil medium melting point fraction (sometimes abbreviated as PMF) that the present inventor has recognized are that the slip melting point (sometimes abbreviated as SP) is 29.0 to 33.0°C, and the clearing point ( (sometimes abbreviated as CP) satisfies the condition of 34℃ or less.
When the SP is lower than the lower limit above, the hardness of the product thiokolate at high temperatures tends to decrease and the snapping properties tend to deteriorate.On the other hand, when it exceeds the upper limit, the viscosity increases during tempering and the workability tends to deteriorate. . Next, as CP exceeds the upper limit increase,
As with SP, workability during tempering tends to deteriorate. PMF suitable for the above purpose can be obtained by using palm oil as a raw material and removing both the high and low fractions using a known solvent fractionation method, but this requires somewhat more precise operations than conventional methods. However, based on past experience, it appears to be best in terms of yield, quality, and operation to first remove 30% or more of the low melting point portion of the raw material oil and fat, and then remove the high melting point portion from the remainder. . In this case, when removing the low melting point portion in the first stage, it is preferable to use a solvent amount 2.5 to 6 times the amount of palm oil to be separated. The temperature for fractionation varies depending on the type of solvent. For example, in n-hexane -10° to -17
°C, 0° to -5 for methyl ethyl ketone (MEK)
Good range of °C. In the case of removing the high melting point part in the next step, the amount of solvent is the same as in the first step, but the temperature is naturally preferably higher, 2° to -4°C with n-hexane, MEK
Approximately 15° to 20°C is appropriate. Finally, in order to remove the coarse low melting point part from the middle melting point fraction of palm oil, it is preferable to operate as in the previous step with an oil concentration of 11 to 17%. Note that when acetone is used as a solvent, a slightly higher temperature than MEK should be used. In any case, the principle of the solvent fractionation method is based on the fact that each component glyceride in fats and oils has different solubility in a solvent at a constant temperature due to the difference in melting point, so the type of solvent used,
The best conditions should be determined empirically, taking into account various factors such as the concentration of the fat to be fractionated in the solvent, the cooling rate, and fluctuations in quality due to differences in raw material lots. If the palm oil medium melting point fraction obtained in the above fractionation process meets the predetermined conditions of SP 29.0° to 33.0°C and CP 34°C or less, it is blended with the monkey fat solid fraction. Incidentally, the SP and CP specified here are each determined by the following measuring means. [S P] ASTM DESIGNATION D36-26 “Softening point measurement method for bituminous materials” (ASTM STANDARD 1958
Apply mutatis mutandis the ring ball method described in PP.1030-1032. However, use the steel balls and rings shown in the attached drawings for measurement. [C P] Completely dissolve approximately 20 g of the oil and fat to be tested, and pour it on filter paper (Toyo Filter Paper).
Clear sample 10 at 50℃ obtained by removing impurities using No. 2)
Weigh ±1g into a test tube with an inner diameter of 16 mm, an outer diameter of 18 mm, and a length of 100 mm. Immediately leave it to solidify in a stocker (approximately -15°C) for exactly 30 minutes, then heat it to a constant temperature of 34°C or higher. Set constant temperature water tank (accuracy ±
After setting the sample completely under the water surface of the constant temperature bath (0.2℃) and leaving it for 60 minutes, observe the condition of the sample. If the entire sample becomes transparent, lower the set temperature further and repeat the same process. The clearing point is determined by repeating the measurement and determining the lowest temperature at which the sample remains transparent. Note that if turbidity occurs at the set temperature, of course, a similar measurement is performed using a water tank with a higher temperature than the previous set temperature. The predetermined mixing ratio of SAF and PMF thus obtained is a weight ratio of 25 to 75:75 to 25 (however, the total
100), and as long as it is within this range, it can be mixed with cacao butter in any ratio. If the ratio of the two is less than 1:3, the increase in viscosity during tempering will be prevented, but it will tend to reduce the heat resistance or bloom resistance of the product, so it is not recommended to mix it in large amounts with cocoa butter. becomes difficult. On the other hand, the ratio above is 3:1
If the amount is larger, it is not only economically disadvantageous, but also tends to deteriorate the meltability in the mouth, which also places restrictions on the amount of cacao butter to be added. However, the viscosity during the production of tyokolate varies depending on the amount of cocoa mass, whole milk powder, powdered sugar, and additives such as lecithin, so the above ratios only provide a rough standard. It should not be understood as having any critical meaning. However, the most suitable mixing ratio is PMF:SAF=30:70~
The ratio is 70:30, and hard butter compositions within this range have a melting property (SCI) very similar to that of cocoa butter, and can be tempered even if blended with cocoa butter at any ratio. There is no abnormal increase in viscosity during processing, and the product thiokolate has good heat resistance, snappability, and meltability in the mouth. Examples are given below to describe the mode of carrying out the invention.
However, these examples are merely illustrative and do not mean a limitation of the invention. In addition, the tempering test in each example below was conducted in the following manner, and the fluctuation in viscosity is determined by the viscosity when the material temperature reaches 30℃, and the maximum viscosity that occurs during the process of cooling it to the set temperature and raising the temperature again. (positive viscosity fluctuation value) was recorded as the difference in torque value applied to the stirring propeller shaft (torque increase value). Note that the difficulty of tempering can be evaluated based on the following criteria. Viscosity increase value 0 to less than 0.7Kg・cm Easy 0.7 or more and less than 1.0Kg・cm Relatively easy 1.0 or more and less than 1.3Kg・cm Slightly difficult 1.3Kg・cm or more Very difficult Example 1 Cocoa butter and SAF according to the following formulation ,PMF
Thiyocolate formulation tests with mixtures were conducted. No difference in viscosity increase was observed between the two during trial production. [Composition] Cocoa mass 15.6% Whole milk powder 19.9 Powdered sugar 44.3 Fats and oils ¹⁾ 19.7 Lecithin 0.5 Note 1) Triglyceride composition of the fats and oils used. [Table] The physical properties of the prototype Thiyocolate are as shown in Table 1, and the SAF/PMF mixed oil has melt-in-the-mouth properties, heat resistance,
It is similar to cocoa butter in all aspects of snappability, but far superior in bloom resistance. The SCI curve of the above mixed fat and oil is as shown in the attached drawing, and is very similar to that of cocoa butter, which also supports the excellent properties of this mixed fat and oil. [Table] Example 2 In the same manner as in Example 1, various PMFs were mixed with the SAF of Example 1 at a fixed ratio to produce and evaluate a prototype of Chiyocolate. The results are shown in the table below (as shown in Table 2, when the SP of PMF is below 29℃, snapping properties are lacking, and when it is above 34℃, the viscosity during tempering increases markedly, and workability tends to deteriorate. [Table] Example 3 Contrary to the previous example, various SAFs with different SUS contents were mixed with a constant PMF, and a similar thiokolate test was conducted.The results are shown in the table below (Table 3). As shown in the display, when the SUS content decreases to less than 80%, a decrease in the physical properties of thiyocholate is observed.The PMF used in this example has an SP of 32.1℃,
CP was 33.8℃. [Table] Judgment based on difficulty

[Brief explanation of drawings]

FIG. 1 shows a mixture B of cocoa butter A, sal fat fractionated fat within the scope of the present invention, and palm oil medium melting point fraction;
Mixture C of fractionated shea fat and palm oil medium melting point fraction
It is a graph of a crystallization rate test of a mixture in which a mixture D of monkey fat fractionated fat outside the scope of the present invention and a palm oil medium melting point fraction is blended with cocoa and lecithin at a constant ratio. FIG. 2 is the SCI curve of cocoa butter A and an equal mixture B of hard butter and palm oil medium melting point fraction according to the invention. FIG. 3 is an enlarged front view of a steel ball used for measuring the slip melting point in the present invention, FIG. 4 is an enlarged plan view of a steel ring, and FIG. 5 is a cross-sectional view taken along the line A-A in FIG. It is. Each dimension in the figure is as follows, and the weight of the steel ball in FIG. 3 is as follows. Weight of steel ball = 3.50 ~ 3.55g d1 = 10.50 ~ 10.55mmφ d2 = 20.00 ~ 20.50mmφ d3 = 17.50 ~ 18.00mmφ d4 = 15.50 ~ 16.00mmφ t1 = 6.00 ~ 6.50mm t2 = 4.00 ~ 4.50mm t3 = 0 .50mm

Claims (1)

[Claims] 1. In hard butter mainly consisting of palm oil medium melting point fraction and monkey fat solid fraction, the palm oil medium melting point fraction has a slip melting point of 29.0° to 33.0°C, a clearing point of 34°C or less, and monkey fat solid fraction. As 2-unsaturated-1,3-disaturated triglyceride content is 80-90
% by weight of each hard butter composition.