JPH0635591B2 - Cocoa butter substitute fat and chocolate containing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to cocoa butter substitute fats. More specifically, it relates to a cocoa butter fat substitute having very sharp melting characteristics and a chocolate containing the same.

The peculiarity of cocoa butter, which has been traditionally praised as a fat and oil for chocolate, is that, unlike other general natural or processed fats and oils, it is solid at temperatures below room temperature, but in the vicinity of human body temperature. The point is that it melts very quickly. The melting characteristics of such cocoa butter are such that the triglyceride constituting the cocoa butter is substantially composed of 1,3-disaturated-2-unsaturated triglyceride (SUS), and
Among these, especially 1- (3-) palmito-2-oleo-
It is based on the fact that it is a very simple triglyceride structure containing 3- (1-) stearin (POS) as a main component.

An essential requirement for the cocoa butter substitute fat is that at least its physical properties, especially its melting characteristics, are similar to those of cocoa butter. The basic concept for providing a cocoa butter substitute with physical properties similar to those of cocoa butter is roughly classified into two from the viewpoint of composition. One is to make the triglyceride structure of cocoa butter surrogate fat similar to that of cocoa butter. If the triglyceride structures are similar, naturally the physical properties are also similar. The other is a system whose triglyceride structure is quite different from that of cocoa butter, merely to make its physical properties, especially its melting characteristics, similar to those of cocoa butter. In such a triglyceride structural classification, the former is referred to as a structurally similar substitute fat, and the latter is referred to as a non-structurally similar substitute fat. Non-structure similar type fat substitutes are further roughly classified into laurin type fat substitutes and trans type fat substitutes, the former is palm oil, by processing laurine type fats and oils such as palm kernel oil, the latter is a very general vegetable oil, for example It is produced in the processing of soybean oil, rice oil, cottonseed oil, rapeseed oil, corn oil, etc., especially in the step in which a hydrogenation step (where trans acid groups are inevitably formed) is essential.

The cocoa butter substitute fat is classified according to the difference in the chocolate manufacturing process. One is a temper type substitute fat that requires a tempering process in the chocolate manufacturing process when it is used, and the other is a no-temper type substitute fat that does not require a tempering process. The structurally similar type corresponds to the temper type, and the non-structurally similar type corresponds to the no temper type.

Conventional structure-similar fat substitutes have been researched and developed in one direction in which the structure and physical properties, particularly their melting characteristics, are made as similar as possible to cocoa butter. The main body of these uses is relatively high-grade chocolate bar.

On the other hand, a variety of non-structural similar type substitute fats have been developed due to the variety of uses (composition of composite confectionery). Among them, the laurin type substitute fat is particularly noteworthy. Ah

Laurine-type fat substitutes are produced by combining hydrogenation, ester group exchange, solvent separation processes, etc., with oils and fats containing lauric acid groups such as coconut fat, palm kernel fat, babassu kernel fat, etc. as the main ingredients. However, the melting characteristics of this laurin-type substitute fat are, among various cocoa butter substitute fats, particularly sharp melting characteristics, fast drying property, moderate heat resistance,
It is highly desirable in that it has very good snap properties. However, since it is a non-structure similar type substitute fat, it has a very poor blending property with cocoa butter. In the case of a good-quality structure-like substitute fat, the melting and crystal characteristics of the cocoa butter do not change at any proportion, but in the case of a non-structure-like substitute fat, it is mixed with cocoa butter. Is limited. If cocoa butter is blended beyond the limit, melting characteristics and crystal characteristics change suddenly and chocolate cannot be produced. The flavor of chocolate is that of cocoa, and if it can be blended only in a limited range, it is impossible to produce high-grade chocolate with good flavor. A crucial defect of the lauric type fat substitute is its hydrolyzability. Laurin-type oils and fats cannot reduce their hydrolyzability despite various measures in the processing steps. Chocolate, which is a hydrolyzed laurin-type substitute fat, exhibits a foul odor derived from medium-chain fatty acids and causes vomiting. Therefore, the use of the laurin-type substitute fat is limited to chocolate for Western confectionery having a short shelf life, and there is a big defect that it cannot be used for chocolate products having a long shelf life.

The present inventors have the very excellent physical properties of the laurin-type substitute fat as described above, and for the purpose of developing a cocoa butter substitute fat from which the defects of the laurin-type substitute fat have been removed.
By combining various raw fats and oils and various processing steps,
As a result of preparing various oil and fat compositions and conducting enormous research on their composition analysis, physical property analysis and the like, the inventors have invented the cocoa butter substitute oil of the present invention.

An object of the present invention is to provide a cocoa butter substitute fat having physical properties similar to those of the laurin substitute fat and having the defects of the laurin substitute fat removed.

Another object of the invention is to provide a chocolate which melts very sharply.

The cocoa butter substitute fat of the present invention is similar in physical properties to the lauric substitute fat, but compositionally belongs to a structure-similar substitute fat and has very good blendability with cocoa butter,
Moreover, hydrolysis does not occur at all.

The cocoa butter substitute fat of the present invention is composed of a medium melting point portion of palm oil and has a solid fat content of 80% or more at 20 ° C, 20% or more at 30 ° C and 0 at 33 ° C, and an initial curve in a cooling curve. However, it is characterized in that it is the same as the initial curve of liquid oil up to 17 ° C or higher.

The present invention will be described in detail below.

First, the cocoa butter substitute oil of the present invention consists of a medium melting point portion of palm oil, and therefore the fatty acid composition is such that saturated fatty acid groups are substantially palmitic acid groups and stearic acid groups, and unsaturated fatty acid groups are substantially oleic acid. And a linoleic acid group, and belongs to a structurally similar type substitute fat.

Further, the cocoa butter substitute fat of the present invention is characterized in that the solid fat content is 80% or more at 20 ° C, 20% or more at 30 ° C, and 0 at 33 ° C. The range of the solid fat content is characterized in that it is very small at a high temperature, that is, at 33 ° C., as compared with the solid fat content of the conventionally known structurally similar substitute fats.

Furthermore, the cocoa butter substitute fat of the present invention is characterized in that the initial curve in the cooling curve is the same as that of liquid oil up to 17 ° C or higher. The liquid oil used as a comparison may be any as long as it does not cause precipitation of crystals under the cooling curve measurement conditions described later, but as the standard liquid oil, the middle melting point part is removed and the high melting point part is Completely removed soft palm oil (iodine value 65 or higher) is desirable.

The characteristic that the initial curve in the cooling curve is the same as that of the liquid oil up to 17 ° C. or higher is that the component that easily crystallizes under the measurement conditions of the cooling curve is much higher than the conventionally known structure-similar fat substitute. It means that there are few. In other words, it means that the fat is very easily cooled.

It can be said that there has been no conventionally known structure-similar cocoa butter substitute fat having a solid fat content of 0 at 33 ° C. When the cocoa butter substitute fat of the present invention is used, a chocolate having very sharp melt properties is obtained. In particular, when 60% by weight or more is used with respect to the total amount of the cocoa butter and the cocoa butter substitute fat in chocolate, this characteristic becomes remarkable.

The solid fat content (SFC) in the present invention is measured by
Except for the condition of oil and fat conditioning, the usual method (AOCS Recommended Pra
ctice Cd 16-81 Solid Fat Content) according to PRAXI
S MODEL SFC-900 was used. After the oil and fat is completely liquefied, it is left to stand at 0 ° C for 30 minutes to be solidified and then heated to 20 ° C.
After standing for 2 hours at 30 ° C. and 20 ° C. for 1 hour and 2 hours respectively, this was repeated 7 times. SFC measurement temperature is 10 ℃, 20 ℃, 25 ℃, 3
It carried out at 0 degreeC, 33 degreeC, 35 degreeC, and 37 degreeC.

The cooling curve is measured by using the apparatus shown in FIG. 1 and is as follows.

That is, a glass inner tube A (outer diameter 17 mm, wall thickness 1 mm, height 1
(65 mm), 12 g of completely melted fat B is put into the glass outer tube D (outer diameter 32 mm, wall thickness 1 mm, height 155 mm) at room temperature after being left at 50 ° C. for 30 minutes. The rubber plug C is fixed to the mouth of the outer tube D via a rubber stopper C, and a thermistor E having an outer diameter of 1.5 mm is inserted so that the thermistor E is immersed in the oil B for about 60 mm. ′
The double tube made of glass, which is fixed to the mouth of the inner pipe A through the outer pipe, is provided from the mouth of the outer pipe to the bottom (145 mm).
It is immersed in a constant temperature water bath F of 40 ° C, and the temperature of the oil B is 40 ° C.
In this case, the cooling time is set to 0 and the cooling curve is set to automatic temperature recorder G
Is measured.

The distance between the bottom of the inner pipe A and the bottom of the outer pipe D in FIG. 1 is about 40 mm, and the distance between the lower end of the thermistor E and the bottom of the inner pipe A is about 35 mm.

FIG. 2 shows the cooling curve measured by the method of the present invention.
As shown in FIG. 2, when the oil temperature θ is 40 ° C.,
The cooling curve was standardized with the cooling time t set to 0 min. In Figure 2 Is the cooling curve of liquid oil, Is a typical cooling curve of the cocoa butter substitute fat of the present invention. As shown in FIG. 2, the cooling curve of liquid fat is a curve that decreases monotonously (smoothly), and the cooling time is about 80%.
At min, it is almost the same as the temperature of the constant temperature water bath of 12 ℃. In a typical cooling curve of the cocoa butter substitute fat of the present invention shown in FIG. 2, a point O (0.0, 40.0) [indicated by coordinates (t, θ)] where the temperature of the fat is 40 ° C. to a point P (20.2). , 16.0), it becomes the same monotonically decreasing curve as liquid oil, then point Q
At (22.3, 15.5), the temperature change (dθ / dt) becomes 0, the temperature rises slightly, and at point R (28.5, 15.8) the temperature change becomes 0,
The temperature is reduced again, the temperature change becomes 0 at the point S (41.5, 14.4), then the temperature rises, and the temperature change becomes 0 at the point T (63.3, 22.5).
After that, the temperature is continuously decreased until the temperature of the oil / fat reaches 12 ° C. Here, the initial curve in the cooling curve is the portion that monotonically decreases from the point O (0.0, 40.0), that is, the temperature change (dθ / dt) first from the point O (0.0, 40.0).
Is abruptly changed or a point where the temperature change is 0 or a value close to 0 (point Q in the case of the cocoa butter substitute fat of the present invention in FIG. 2). Further, in the initial curve of the cooling curve of the cocoa butter substitute fat of the present invention shown in FIG. 2, the same portion as that of the liquid oil is from point O (0.0, 40.0) to point P. In the case of the cocoa butter substitute fat of the present invention shown in FIG. 2, the temperature θp at the point P is 16.0 ° C.,
The initial curve in the cooling curve can be considered to be the same as that of the liquid oil up to 16.0 ° C or higher. The point showing the lowest temperature in the initial curve which is the same as that of the liquid oil is represented by point P below. Some oils and fats may show a cooling curve slightly different from that of the mold shown in FIG. One of them is one that does not show a small peak like point R but shows only one large peak. In this case,
The points Q and R cannot be specified. However, it may be considered that the point Q and the point S are the same and the point R and the point T are the same. However, the point P can be clearly specified. As another example, there is a case where the temperature change (dθ / dt) changes abruptly in the initial curve portion, and the change does not reach a peak, and the shape is usually called a shoulder. The temperature change (dθ / dt) near the shoulder is 0 or a value close to 0. In this case, the temperature change (d
It may be considered that the point at which θ / dt) is the closest to 0 coincides with the point Q and the point R. In such a case, just before reaching the shoulder, it becomes the same as the cooling curve of the liquid oil, and the point P can be clearly specified. As described above, the cooling curve can be identified by the coordinates of the points P, Q, R, S, and T. Further, the parameters of the cooling curve that are usually used are θs (temperature at point S) and θt (point T).
This is an absolute value Δθst of the temperature difference), which is also easily derived from the coordinates (tx, θx) of each point X described above.

Characteristics of the fatty acid composition of the cocoa butter substitute fat of the present invention,
The saturated fatty acid group substantially consists of palmitic acid group and stearic acid group, and the unsaturated fatty acid group substantially consists of oleic acid group and linoleic acid group. Further, since it is the middle melting point portion of palm, the ratio of palmitic acid groups to the saturated fatty acid groups is very large. As a result, it is possible to provide physical properties that are more sharply melted as compared with the conventional structure-similar fats.

The cocoa butter substitute fat of the present invention has a solid fat content of 20.
It is characterized in that it is 80% or more at 0 ° C, 20% or more at 30 ° C, and 0 at 33 ° C. 70% solid fat content at 20 ° C
When it is less than%, the shape retention of the chocolate at room temperature is not maintained, and the so-called snap-reduced chocolate is obtained. More desirable solid fat content at 20 ° C is 8
It is 0% or more. Also, the solid fat content at 30 ° C is 10%.
Even when it is less than the above, the shape retention of the chocolate is not retained, and the chocolate has reduced snap properties. The more desirable solid fat content at 30 ° C. is 20% or more. Also, 3
If the solid fat content at 3 ° C exceeds 1%, the chocolate tempering operation becomes difficult. This tendency becomes remarkable especially when the solid fat content at 35 ° C. is not 0. Especially in a system with a large proportion of fat substitutes in chocolate,
Palm melting point part with solid fat content of more than 1% or 3
If the medium-melting-point portion of the palm having a solid fat content of 5 ° C. of not 0 is used, the tempering operation of chocolate is hindered.
The solid fat content at 33 ° C. is more preferably 0. 33
By setting the solid fat content at 0 ° C. to 0, it is possible to obtain a chocolate that is very easy to perform a tempering operation.

Further, the characteristic of the cocoa butter substitute fat of the present invention is that the initial curve in the cooling curve is the same as that of the liquid oil up to 17 ° C or higher. That is, the temperature θp at the point P shown in FIG. 2 is 17 ° C. or less. As can be seen from the identification of the solid fat content, the cocoa butter substitute fat of the present invention is one in which the content of the high melting point portion is reduced as much as possible from the medium melting point portion of palm oil, but a small amount of the high melting point portion The presence of a has an adverse effect on the tempering operation and makes it difficult. A small amount of high melting point portion may not always be detected by solid fat content, and as a result of various studies on various oil and fat compositions, the presence of a small amount of high melting point portion is measured under the conditions as described above. It was found that the type of initial curve in the cooling curve can be grasped. That is,
It was found that if θp is 19 ° C. or less, the tempering operation can be performed without any trouble. A more desirable feature of the cooling curve is that the initial curve is identical to that of liquid oil up to 17 ° C and above. In other words, the temperature θp at the point P shown in FIG. 2 is 17 ° C. or less. The tempering process in the chocolate manufacturing process is
In the most important process of determining product and quality, if the tempering process is disturbed, fat bloom easily appears and the commercial value of chocolate is completely lost.

As can be seen from the above description, the solid fat content is 20 ° C.
At 70% or more, at 10% or more at 30 ° C., 1% or less at 33 ° C., 0 at 35 ° C., and a cocoa butter substitute fat which is the same as that of liquid oil until the initial curve is 19 ° C. or more,
It has a good blending property with cocoa butter and a good tempering property, and by blending it with a chocolate raw material, it is possible to obtain a chocolate having a sharp melting property and a good snapping property (see the following 3 to 5). (See the evaluation of Comparative Examples 2 and 4 in the table), and the solid fat content is 20
The cocoa butter substitute fat of the present invention, which has 80% or more at 0 ° C, 20% or more at 30 ° C, 0 at 33 ° C, and the initial curve is the same as that of liquid oil up to 17 ° C or more, has a melting property of chocolate. And the snap property is further improved (the third to
The comparison between the evaluation of the chocolate of Example 1 and the evaluation of the chocolate of Comparative Example 2 in Table 5) and the releasability of the chocolate during chocolate production can be further improved (Examples in Tables 3 to 5 below). (Comparison between the evaluation of the releasability of 1 and the evaluation of the releasability of Comparative Examples 2 and 4).

The cocoa butter substitute fat of the present invention uses palm oil as a raw material,
It can be produced by a special fractionation step, and the ratio P / S of the palmitic acid group (P) to the saturated fatty acid group (S) is approximately 80 to 92%.

Some explanation will be supplemented from the aspect of the triglyceride structure of the cocoa butter substitute fat of the present invention.

The cocoa butter substitute fat of the present invention is composed of a medium melting point portion of palm oil, and the proportion of palmitic acid groups in the saturated fatty acid groups is extremely large as compared with the conventional structure-similar substitute fats. As a result, it is possible to impart melting characteristics such as that of a laurin-type substitute oil having a good quality, which cannot be obtained by a conventionally known structure-similar substitute oil. However, when the proportion of palmitic acid groups falls within the range of the cocoa butter substitute fat of the present invention, naturally, 1,3-dipalmito-2-olein (POP) or 1,3-dipalmito-
The amount of 2-linolein (PLP) is much larger than that of the conventionally known structure-similar fat substitute (the total amount of POP and PLP is about 60% or more.
Account for about 90%). The present inventors have been conducting research for many years on structure-similar fat substitutes, and in the course of this research, various 1,3-disaturated-2-unsaturated triglycerides (SUS) such as POP, POSt [ 1- (3-)
Palmito-2-oleo-3 (1-) stearin], StO
St [1,3-distearo-2-olein], POA [1
-(3-) palmito-2-oleo-3- (1-) arachin], StOA [1- (3-) stearo-2-oleo-3
-(1-)-Araquine] and cacao butter were examined for their compoundability.
It has been found that the compoundability with cocoa butter tends to be relatively inferior [JP-B-56-37768 (Asahi Denka Kogyo)].

Therefore, it was judged that the structurally similar type substitute fat with a large amount of POP was a substitute fat that was extremely difficult to be tempered. P
It is known from the above-mentioned patent publication that when OPSt is appropriately blended with POSt, StOST, POA, SOA and the like and the POP is 20% or less, a structure-similar substitute fat with good tempering property is obtained. Compared to other SUS components, POP has a sharp melting characteristic similar to that of laurin-type substitute fat, and it is necessary to improve its tempering property in order to exert this property as a cocoa butter substitute fat. However, as a result of diligent research efforts, it was found that by reducing the high melting point component in the substitute fat as much as possible, a substitute fat having a structure-similar structure with good tempering property can be obtained even in a system having a large number of POPs.

When the conventionally known medium melting point portion (PMF) of palm oil is used alone as the cocoa butter substitute fat, the ratio of PMF as the cocoa butter substitute fat to the total amount of cocoa butter and the cocoa butter substitute fat in chocolate is 30. The limit was about%. If the ratio of conventionally known PMF is 30% or more, and further 50% or more, tempering becomes very difficult. That is, at the time of tempering, tempering is not sufficiently performed in an appropriate viscosity range that matches the mechanical characteristics of the tempering machine, and if a more perfect tempering condition is attempted, a thickening phenomenon suddenly occurs and the mold cannot be cast. Even if chocolate is manufactured by performing mold casting, fat blooming easily occurs due to improper tempering, and the commercial value of chocolate is completely lost. Further, the conventionally known chocolate having a high PMF content has poor snapping properties and becomes so-called weak chocolate, which is also inferior in heat resistance. These results are due to the poor mixability of the conventionally known PMF and cocoa butter.

Although the cocoa butter substitute fat of the present invention is a mid-melting point portion of palm fat, it has a very good blending property with cocoa butter and can be tempered without any trouble in any blending ratio. That is, there is no limitation on the ratio of the cocoa butter substitute fat to the total amount of cocoa butter and the cocoa butter substitute fat in the chocolate.

The chocolate produced by using the cocoa butter substitute fat of the present invention has a good snap property and a very sharp melting characteristic. Further, in order to exert the characteristics of the cocoa butter substitute fat of the present invention more effectively, it is necessary to increase the proportion of the cocoa butter substitute fat in the total amount of the cocoa butter and the cocoa butter substitute fat in the chocolate. When the proportion of the cocoa butter substitute fat is 60% by weight or more,
The characteristic effect is exhibited, and when it is 70% or more, the characteristic is exhibited more effectively, and it is possible to produce a chocolate having a sharp melting characteristic which is not found in conventional chocolate.

A solvent fractionation step is essential when producing the cocoa butter substitute fat of the present invention. A method for producing a mid-melting point portion (PMF) of palm, which is a raw material of a structure-similar substitute fat, from a palm oil or a soft palm oil by a solvent fractionation process is described in JP-B-54-
39005 (Asahi Denka Kogyo) and JP-A-53-84.
No. 009 (Fuji Oil Co., Ltd.), etc., these fractionation methods are PMF production methods for use as a part of a conventionally known raw material of a structurally similar substitute fat, It is not suitable as a method for producing a cocoa butter substitute fat. The method disclosed in Japanese Patent Publication No. 54-39005 is characterized by extremely high production efficiency and an energy saving process. However, in these solvent fractionation processes, a high PMF is obtained in the obtained PMF. The melting point remains, which makes it very difficult to properly temper the chocolate with a high PMF content, as well as to use the PMF alone as a cocoa butter substitute. Further, the method for fractionating palm oil disclosed in JP-A-53-84009 described above is such that at least 30% by weight of palm oil is first removed from palm oil with or without removal of the high melting point in advance.
After removing the low melting point part, the remaining part is separated into two steps [in the first step, the high melting point part is collected as crystals, and in the second step, the middle melting point part (PMF) is collected as crystals]. The PMF having an iodine value of 36 or less, a rising melting point of 29.5 to 32.5 ° C., and a clearing point of 35.5 ° C. or less is featured. It is said that the high melting point portion contained in PMF can be reduced by the fractionation method, but the cocoa butter substitute fat of the present invention cannot be obtained by the method. In fact, JP-A-53-84009
The solid fat content of the PMFs obtained in the examples of the publication is not 0 at 35 ° C. Although the solid fat content at 33 ° C. is not specified in the examples, the solid fat content at 25 ° C., etc.
The solid fat content at ° C is estimated to be at least 4 and the present invention is also different from the cocoa butter substitute fat. further,
The tempering test of chocolate shown in the Examples is a blended fat system of the PMF as a cocoa butter substitute fat and a fractionated shea butter, illipe fat, sal butter, and the PMF occupying in the substitute fat. The ratio is 60% or less. By blending fractionated shea butter, illipe butter, and sal butter to this extent, the blending with cocoa butter naturally improves. Although the tempering test of chocolate in a system in which the PMF is used alone as a cocoa butter substitute fat or in a system with a high content is not specified, it is judged that tempering becomes very difficult in a system with only the PMF or a system with a high content. To be done.

As one method for producing the cocoa butter substitute fat of the present invention from palm oil or palm oil soft oil (obtained by removing the high melting point portion from palm oil), a conventionally known PMF is prepared and further solvent fractionation is repeated. It can be manufactured. Known PMF manufacturing methods are disclosed in Japanese Patent Publication No. 54-39005 and Japanese Patent Laid-Open No. 53-84009.
As disclosed in Japanese Patent Laid-Open Publication No. 1994-331, it is manufactured by a method that requires solvent fractionation. Common solvents used for solvent fractionation are n-hexane, methyl ethyl ketone, acetone and the like, and n-hexane is particularly common in industrial solvent fractionation in Japan. In the PMF manufacturing method using palm oil as a starting material, as shown in JP-B-54-39005, first, the high melting point portion is removed as crystals, and then the middle melting point portion (PMF) is changed as crystals. There is a way to collect. Further, as disclosed in JP-A-53-84009, the high melting point portion and the medium melting point portion are crystallized together and fractionated to remove the low melting point portion, and further,
In the next fractionation step, the high melting point portion was removed as crystals, the middle melting point portion and the remaining low melting point portion were separated as a filtrate portion, and the filtrate portion was solvent-separated and crystallized to form a middle melting point portion (PMF). There is a method of sorting out.

By any of the above methods or other similar methods,
PMF is obtained by concentrating the mid-melting point part of palm oil to a certain extent.
The cocoa butter substitute fat of the present invention can be obtained in the filtrate portion by removing the high melting point portion that remains the PMF as crystals. Further, the cocoa butter substitute fat of the present invention can be obtained as crystals by separating the solvent of the filtrate portion if necessary.

As another method, conventionally known PMF is subjected to solvent fractionation to remove the residual low melting point portion as a filtrate portion, and then,
The crystals obtained here are subjected to solvent fractionation again to remove the high melting point portion as crystals to obtain the cocoa butter substitute fat of the present invention in the filtrate portion.

In either method, the solid fat content is 20% or higher at 20 ° C. or 20% at 30 ° C. by a method that requires a solvent separation step of removing a high melting point portion remaining in a conventionally known PMF.
% To 0 at 33 ° C., and to produce a cocoa butter substitute fat of the present invention by obtaining a fraction whose initial curve in the cooling curve is the same as that of liquid oil up to 17 ° C. or more. You can In the above-mentioned solvent fractionation for removing the high melting point part from the conventionally known PMF, about 8 to 20% with respect to PMF
Is preferably removed as crystals, and when the low melting point portion is further removed as necessary, 10 to 20% of PMF is added.
Is preferably removed as a filtrate part.

In the case of any combination of fractionation steps, in the final step of fractionation, the combination of fractionation steps for removing the high-melting-point portion can remove the high-melting-point portion more completely, which is a more desirable cocoa butter substitute of the present invention. You can get fat. The solvent used in the fractionation for removing a small amount of the high melting point portion is n in terms of more selectively crystallizing the high melting point portion.
-Hexane is preferred.

Even when palm soft oil is used as the starting material, the cocoa butter substitute fat of the present invention can be obtained by the same method as when palm oil is used as the starting material.

The cocoa butter substitute fat of the present invention obtained as described above from palm oil or palm soft oil has a saturated fatty acid group consisting essentially of a palmitic acid group and a stearic acid group, and the proportion of palmitic acid group in the saturated fatty acid group. Is almost 80-9
2%, the unsaturated fatty acid group is substantially composed of oleic acid group and linoleic acid group, and the ratio of oleic acid group in the unsaturated fatty acid group is 84 to 95%. In addition, the outline of the solid fat content is 80 to 92% at 10 ° C and 70 to 20% at 20 ° C.
87%, 60-72% at 25 ° C, 10-30 at 30 ° C
%, 0 to 1% at 33 ° C., and 0 at 35 ° C. Further, θp in the cooling curve is 15 to 19 ° C.

The present invention will be described in more detail below by showing Examples of the present invention.

Comparative Examples 1 and 2 Palm fat (iodine value 53.
4) 0.1 part of n-hexane was added to 1 part (weight basis, the same below).
The parts were mixed and kept at 42 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella melt was cooled to 20 ° C. Next, 0.3 part of n-hexane previously cooled to 15 ° C. was added, and
After stirring and holding for a minute, the crystals and the filtrate were separated by filtration. The separated crystals were washed with 0.3 part of n-hexane at 15 ° C.
The washing liquid and the filtrate were mixed, and the solvent was distilled off. The solvent in the crystals was similarly distilled off. The yield of the crystal part (C) is 12.5.
% (Weight basis, the same applies hereinafter), the yield of the filtrate part (F) is 8
It was 7.5%.

2.5 parts of n-hexane was mixed with 1 part of the filtrate part (F) and kept at 40 ° C. to obtain a homogeneous miscella dissolved product. The homogeneous miscella lysate was cooled to -10 ° C. Next, -15
After adding 0.7 parts of n-hexane cooled to ℃ and stirring,
The crystals and the filtrate were separated by filtration. The crystals were washed with 2 parts of n-hexane at -15 ° C. The solvent was distilled off from the crystals and the filtrate. The crystal part (CF) yield was 28.7%, and the filtrate part (FF)
The yield was 71.3%. The iodine value of the crystal part (CF) was 35.0. Here, the crystal part (CF) is a fraction corresponding to conventionally known PMF.
And

1.2 parts of n-hexane was mixed with 1 part of the crystal part (CF) and kept at 40 ° C. to obtain a homogeneous micellar melt. The homogeneous miscella lysate was cooled to 7.5 ° C., and crystals and filtrate were separated by filtration. The crystals were washed with 1 part of nm hexane at 3 ° C. The solvent was distilled off from the crystals, the filtrate and the washing liquid to obtain 8.5% of a crystal part (CCF), 84.0% of a filtrate part (FCF) and 7.5% of a washing part (WCF), respectively. Crystal part (CCF), filtrate part (FCF), and washing part (WCF)
Has iodine values of 17.2, 36.4, and 35.
It was 8. The above filtrate part (FCF) is referred to as Comparative Example 2.

The solid fat content and cooling curve data for Comparative Examples 1 and 2 are shown in Table 1 and FIG.

Comparative Examples 3 and 4 Palm oil (Iodine value 53.
4) 4 parts of n-hexane was mixed with 1 part and kept at 40 ° C. to obtain a homogeneous miscella melt. -1 to the homogeneous miscella lysate
After cooling to 7 ° C. and maintaining at this temperature for 60 minutes while stirring, the crystals were separated by filtration and the solvent was distilled off.
6% and filtrate part (F) 36.4% were obtained.

4 parts of n-hexane was mixed with 1 part of the crystal part (C),
The mixture was kept at 0 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella lysate was cooled to 1 ° C., brought to this temperature for 30 minutes with stirring, and then the crystals and the filtrate were separated by filtration. Crystal is n at -5 ℃
-Washed with 0.3 parts of hexane. The washing liquid was combined with the filtrate to give a filtrate. The solvent was distilled off from the crystals and the filtrate, and the crystal part (CC) was 21.3% and the filtrate part (FC) was 7
8.7% was obtained.

5 parts of n-hexane were mixed with 1 part of the filtrate part (FC),
The temperature was maintained at 40 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella lysate was cooled to -15 ° C and stirred at -15
After holding at 30 ° C. for 30 minutes, the crystals and the filtrate were separated by filtration. The crystals were washed with 2 parts of n-hexane at -20 ° C. The washing liquid and the filtrate were combined to give a filtrate. The solvent was distilled off from the crystals and the filtrate to obtain a crystal part (CFC) of 51.1% and a filtrate part (FFC) of 48.9%. The iodine value of the crystal part (CFC) was 33.5. The crystal part (CFC) is referred to as Comparative Example 3.

1.2 parts of n-hexane was mixed with 1 part of the above crystal part (CFC) and kept at 40 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella lysate was cooled to 7.5 ° C., and crystals and filtrate were separated by filtration. The crystals were washed with 1 part of n-hexane at 3 ° C. The solvent was distilled off from the crystals, the filtrate, and the washing liquid, and the crystal part (CCFC) was 7.8% and the filtrate part (FCFC) was 85.6.
% And a cleaning part (WCFC) of 6.6%. Iodine values of these crystal part (CCFC), filtrate part (FCFC), and washing part (WCFC) are 11.3, 35.
5 and 35.0. The above filtrate part (FCFC) is referred to as Comparative Example 4.

The solid fat content and cooling curve data for Comparative Examples 3 and 4 are shown in Table 1 and FIG.

Example 1 and Comparative Example 5 Palm olein imported from Malaysia [iodine value 5
7.4 (palm soft oil produced by the wintering method)] 1 part of n-hexane and 40 ° C.
To obtain a uniform miscella melt. The homogeneous miscella lysate was cooled to -9 ° C. Next, 0.7 part of n-hexane cooled to -13 ° C in advance was added and stirred, and then the crystals and the filtrate were separated by filtration. The crystals were washed with 2 parts of n-hexane at -13 ° C. The solvent was distilled off from the crystals and the filtrate. The crystal part (C
The yield of F) is 41.5%, the yield of the filtrate part (FF) is 5%.
It was 8.5%. The crystal part (CF) has an iodine value of 4
It was 2.8.

2 parts of n-hexane was mixed with 1 part of the crystal part (CF) to form a uniform miscella melt, which was then cooled to -10 ° C.
The crystals and the filtrate were separated by filtration. Crystals were n-cooled to -13 ° C
It was washed with 2 parts of hexane. The solvent was distilled off from the crystals and the filtrate. The crystal part (CCF) yield was 45.2% and the iodine value was 33.6. The crystal part (CCF) is a conventionally known fractionated product corresponding to PMF, which is referred to as Comparative Example 5.

1.2 parts of n-hexane was mixed with 1 part of the above crystal part (CCF) to form a uniform dissolved product, which was then cooled to 7 ° C. and the crystals and the filtrate were separated by filtration. The crystals were washed with 1 part of n-hexane at 3 ° C. The solvent was distilled off from the crystals, the filtrate, and the washing liquid, and the crystal part (CCCF) was 10.2% and the filtrate part (FCCF) was respectively.
82.1% and a washing part (WCCF) of 7.7% were obtained.
The iodine value of these crystal part (CCCF), filtrate part (FCCF), and washing part (WCCF) is 13.5, respectively.
36.2, and 33.2. The above filtrate part (FCC
F) is the cocoa butter substitute fat of the present invention, which is referred to as Example 1.

The solid fat content and cooling curve data of Example 1 and Comparative Example 5 are shown in Table 1 and FIG.

Comparative Example 6 Palm deoxidized and drifted palm oil (iodine value 52.
8) 1 part of 4 parts of n-hexane was mixed and kept at 40 ° C. to obtain a homogeneous miscella melt. -1 to the homogeneous miscella lysate
After cooling to 7 ° C. and maintaining at this temperature for 60 minutes while stirring, the crystals were separated by filtration and the solvent was distilled off to give 66.
0% and filtrate part (F) 34.0% were obtained.

4 parts of n-hexane was mixed with 1 part of the crystal part (C),
The mixture was kept at 0 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella lysate was cooled to 1 ° C., brought to this temperature for 30 minutes with stirring, and then the crystals and the filtrate were separated by filtration. Crystal is n at -5 ℃
-Washed with 0.3 parts of hexane. The washing liquid was combined with the filtrate to give a filtrate. The solvent was distilled off from the crystals and the filtrate, and the crystal part (CC) was 23.2% and the filtrate part (FC) was 7
6.8% was obtained.

5 parts of n-hexane were mixed with 1 part of the filtrate part (FC),
The temperature was maintained at 40 ° C. to obtain a homogeneous miscella melt. The homogeneous miscella lysate was cooled to -15 ° C and stirred at -15
After holding at 30 ° C. for 30 minutes, the crystals and the filtrate were separated by filtration. The crystals were washed with 2 parts of n-hexane at -20 ° C. The washing liquid and the filtrate were combined to give a filtrate. The solvent was distilled off from the crystals and the filtrate to obtain a crystal part (CFC) of 53.0% and a filtrate part (FFC) of 47.0%. The iodine value of the crystal part (CFC) was 33.7. The crystal part (CFC) is referred to as Comparative Example 6.

The solid fat content and cooling curve of the CFC of Comparative Example 6 are as follows:
As shown in the table, the results of the chocolate production test were as shown in Tables 3 to 5.

Chocolate Production Test Next, a chocolate production test was carried out using the oils and fats obtained in Examples and Comparative Examples as a cocoa butter substitute fat. The chocolate was compounded at three levels, A, B and C as shown in Table 2.

The tempering and molding methods were performed as follows.
400 g of chocolate paste is weighed in a stainless steel kettle having an inner diameter of 100 mm and a height of 80 mm. A flat blade with a diameter of 90 mm, a height of 18 mm, and a thickness of 1 mm is set on a stirrer with a torque meter (Yamato Scientific, LR-41B). The blade is opened 5 mm from the bottom and stirred at a rotation speed of 60 rpm. Product temperature 4
Chocolate paste at 0-45 ℃ with water at 20 ℃ 24
Cool to ° C. When the temperature reaches 24 ° C, the cooling is stopped and the temperature is maintained. When the viscosity rises, warm water of 28 to 30 ° C is poured to lower the viscosity and the product temperature is maintained at 27 to 29 ° C for 15 minutes.
Mold in a 70 mm × 30 mm × 10 mm mold and cool at 7-8 ° C.

The chocolate was evaluated after aging it at 20 ° C. for 10 days.

The chocolate production test and chocolate evaluation results by the A, B, and C formulations are shown in Tables 3, 4, and 5, respectively.
Shown in the table. The evaluation of "bite out" shown in these tables is an evaluation of the snap property of chocolate, and depends on the physical properties of the cocoa butter substitute fat and also on the tempering state of chocolate. Further, "melting in the mouth" and "cooling feeling" shown in these tables indicate the texture when chocolate melts in the mouth. The "cooling feeling" is related to "brushing out", that is, the evaluation of snapping property. Even if only "melting in the mouth" is good, if there is no snapping property, the cooling feeling is not often given. These ratings are based on ratings by 10 panelists.

When the cocoa butter substitute fat according to the present invention is used,
As is clear from Tables, Tables 4 and 5, the tempering properties are very good, the snap properties are sufficient, and the melting in the mouth is also very good, resulting in a refreshing chocolate. . This property of snapping and melting very sharply was not obtained with conventional chocolate. Although the conventional chocolate has a sufficient snap property, it does not have the sharp melting characteristics of the chocolate of the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing an apparatus used for measuring the cooling curve of the cocoa butter substitute fat of the present invention, and FIG. 2 is a typical cocoa butter substitute fat and liquid oil of the present invention. FIG. 3 is a graph showing cooling curves, FIG. 3 is a graph showing cooling curves of Comparative Examples 1 and 2, and FIG. 4 is a graph showing cooling curves of Comparative Examples 3 and 4,
5 and FIG. 5 are graphs showing cooling curves of Example 1 and Comparative Example 5. A: glass inner tube, B: oil C, C '... rubber stopper, D: glass outer tube E ... thermistor, F ... water tank G ... recorder

 ─────────────────────────────────────────────────── --- Continuation of front page (72) Inventor Nozomi Yasuda 7-35 Higashiohisa, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) Reference JP-A-54-4906 (JP, A) JP Sho 53-84009 (JP, A) Japanese Patent Sho 56-15840 (JP, B1)

Claims (3)

[Claims] 1. A medium melting point portion of palm oil having a solid fat content of 80% or more at 20 ° C., 20% or more at 30 ° C., 33 ° C.
Is 0, and the initial curve in the cooling curve measured by the following measurement method is an initial curve of the cooling curve of palm soft oil having an iodine value of 65 or more, with the middle melting point portion removed and the high melting point portion completely removed. And a cocoa butter substitute which is the same up to 17 ° C or higher. Glass inner tube A (outer diameter 17 mm, wall thickness 1 mm, height 165 m
Into m), put 12 g of completely melted fat B and put it into
Glass outer tube D at room temperature after being left at 50 ° C for 30 minutes
(Outer diameter 32 mm, wall thickness 1 mm, height 155 mm), and it is fixed to the mouth of the outer tube D via a rubber stopper C, and the outer diameter 1.
The thermistor E is a 5 mm thermistor E.
A glass double tube, which is inserted so as to be immersed in about 60 mm and fixed to the mouth of the inner tube A through a rubber stopper C ′, from the mouth of the outer tube to the bottom (145 mm). It is immersed in a constant temperature water tank F of 12 ° C., and when the temperature of the oil B is 40 ° C., the cooling time is set to 0 and the cooling curve is measured using the automatic temperature recorder G. 2. A medium-melting point portion of palm oil having a solid fat content of 80% or more at 20 ° C., 20% or more at 30 ° C., 33 ° C.
Is 0, and the initial curve in the cooling curve measured by the following measurement method is an initial curve of the cooling curve of palm soft oil having an iodine value of 65 or more, with the middle melting point portion removed and the high melting point portion completely removed. The chocolate containing the cocoa butter substitute fat is characterized in that it is the same up to and above 17 ° C. Glass inner tube A (outer diameter 17 mm, wall thickness 1 mm, height 165 m
Into m), put 12 g of completely melted fat B and put it into
Glass outer tube D at room temperature after being left at 50 ° C for 30 minutes
(Outer diameter 32 mm, wall thickness 1 mm, height 155 mm), and it is fixed to the mouth of the outer tube D via a rubber stopper C, and the outer diameter 1.
The thermistor E is a 5 mm thermistor E.
A glass double tube, which is inserted so as to be immersed in about 60 mm and fixed to the mouth of the inner tube A through a rubber stopper C ′, from the mouth of the outer tube to the bottom (145 mm). It is immersed in a constant temperature water tank F of 12 ° C., and when the temperature of the oil B is 40 ° C., the cooling time is set to 0 and the cooling curve is measured using the automatic temperature recorder G. 3. The chocolate according to claim (4), which contains 60% by weight or more of cocoa butter substitute fat.