JPS5848146B2 - Hard butter manufacturing method - Google Patents
Hard butter manufacturing methodInfo
- Publication number
- JPS5848146B2 JPS5848146B2 JP12648675A JP12648675A JPS5848146B2 JP S5848146 B2 JPS5848146 B2 JP S5848146B2 JP 12648675 A JP12648675 A JP 12648675A JP 12648675 A JP12648675 A JP 12648675A JP S5848146 B2 JPS5848146 B2 JP S5848146B2
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- Prior art keywords
- hard butter
- fatty acids
- oil
- melting point
- component
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Description
【発明の詳細な説明】
本発明は良質なハードバター、特に製菓用に適したハー
ドバターの製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing high-quality hard butter, particularly hard butter suitable for confectionery.
詳しくは、すぐれた口どけ性、食感性、固化速度を持ち
、すぐれたファットブルーム抑制効果をもつ製菓用ハー
ドバターの製造法に関するものである。Specifically, the present invention relates to a method for producing hard butter for confectionery, which has excellent melting properties, texture, and solidification speed, and has an excellent fat bloom suppressing effect.
ハードバター、即ち、カカオバタ一代用脂は利用する原
料油脂から次の2つに大別される。Hard butter, that is, cocoa butter substitute fat, is broadly classified into the following two types based on the raw material fats and oils used.
1つはシア脂あるいはボルネオ類似脂、さらにはパーム
油を原料とするもの、他の1つは硬化植物油脂を原料と
するものである。One is made from shea butter, Borneo-like fat, or even palm oil, and the other is made from hydrogenated vegetable oil.
後者を原料とするハードバターの製造法には、溶剤分別
結晶法によるものと、最終的に溶剤分別結晶法によらす
、硬化油をそのままハードバターとするものとがあるが
、これら従来公知のハードバターの製造法は、いずれも
カカオバターが有する特性、すなわち室温では硬い状態
で体温でシャープに融けるという性質に近い性質の油脂
を得るということに主眼がおかれている。There are two methods for producing hard butter using the latter as a raw material: one is by a solvent fractional crystallization method, and the other is to finally use a solvent fractional crystallization method to make hard butter directly from the hardened oil. The main focus of all hard butter production methods is to obtain fats and oils with properties similar to those of cocoa butter, which are hard at room temperature and melt sharply at body temperature.
そのために、得られたハードバターが、その主用途であ
るところの製菓用特にチョコレート用に使用した場合に
、すぐれた品質の製品を与えうるかという高度な要求に
対しては不満足なものが多い。For this reason, when the obtained hard butter is used for confectionery, especially chocolate, which is its main use, it is often unsatisfactory in meeting the high demands of providing products of excellent quality.
まず硬化油を溶剤分別して得られた従来のハードバター
については口どけの点で難点がある。First, conventional hard butter obtained by solvent fractionation of hydrogenated oil has a drawback in that it does not melt in the mouth.
本来カカオバターのそれに類似するように製造されてい
るがこのものは、カカオバターと異なり、口中でわずか
の間、融解しないで保持され、やがて融解が始まるとい
う傾向を有し、このため口中でワックス様の感じを与え
る。Originally manufactured to resemble that of cocoa butter, this butter, unlike cocoa butter, has a tendency to remain unmelted in the mouth for a short period of time and then begin to melt; Gives a similar feeling.
日中でのハードバターの融解性はチョコレートの香味、
風味、うま味を調和良く出現させるのに重要な役割をも
っている。The meltability of hard butter during the day gives it a chocolate flavor,
It plays an important role in bringing out flavor and umami in a well-balanced manner.
チョコレートの呈味成分はほとんど油脂に包まれている
のでこの油脂が容易に融解するとき、呈味成分が味覚を
刺激し、チョコレート特有のにか味、香味、甘味を出す
ことになる。Most of the flavor components of chocolate are wrapped in fats and oils, so when these fats and oils melt easily, the flavor components stimulate the taste buds and produce the characteristic chocolate taste, flavor, and sweetness.
ハードバターの融解が遅いと呈味成分の味覚の刺激が緩
慢となり、チョコレートらしからぬものになってしまう
のである。If hard butter melts slowly, the flavor components will not stimulate the taste buds, resulting in a product that does not resemble chocolate.
またカカオバターを利用したチョコレート製品において
は成型固化に当ってテンパリング操作を行なって大量の
結晶核を出現せしめ固化速度を向上させているが、硬化
油の溶剤分別法によって得られるハードバターを利用し
たチョコレート製品はその特性に起因して、結晶核の存
在しない状態から冷却固化を行なうため固化速度が遅い
。In addition, chocolate products using cocoa butter are molded and solidified using a tempering operation to make a large number of crystal nuclei appear and improve the solidification speed, but hard butter obtained by solvent fractionation of hydrogenated oil is used Due to the characteristics of chocolate products, the solidification rate is slow because the chocolate products are cooled and solidified from a state where no crystal nuclei are present.
このためチョコレート製品の製造の際、冷却固化のため
の冷凍能力を増大させる必要があったり、冷却トンネル
内での滞留時間を長くさせる等の経済的負担が大きく、
この点問題とされている。For this reason, when manufacturing chocolate products, it is necessary to increase the refrigeration capacity for cooling and solidification, and the residence time in the cooling tunnel is lengthened, which creates a large economic burden.
This point is considered to be a problem.
さらにまた、この種のチョコレート製品においてもいわ
ゆる低温プルームの問題があり、硬化油の溶剤分別法に
よって得られたハードバターとカカオバターの混合比率
について制約をうける。Furthermore, this type of chocolate product also has the problem of so-called low-temperature plume, which imposes restrictions on the mixing ratio of hard butter obtained by solvent fractionation of hardened oil and cocoa butter.
すなわち、低温プルームの発生をさけるためにはカカオ
バターの分量がきわめて少量でなければならないので配
合に当ってチョコレートの風味、香味付けに重要な役割
をはたすカカオマスがほとんど混合不可能となり、当然
、製造後のチョコレートはうま味に欠けるものとなる。In other words, in order to avoid the generation of low-temperature plumes, the amount of cacao butter must be extremely small, so it becomes almost impossible to mix the cacao mass, which plays an important role in adding flavor and flavor to chocolate, during the formulation process, which naturally leads to problems in manufacturing. The resulting chocolate will lack umami.
次に、硬化油そのものをハードバターとする方法には落
花生、綿実油又は大豆油を硫黄被毒ニッケル触媒を用い
てインオレイン酸含量30%以上となるように水素添加
してハードバターを得る方法、更には溶剤分別によって
得られた液状部を硬化してハードバターとする方法等が
ある。Next, a method for making hard butter from hydrogenated oil itself is to obtain hard butter by hydrogenating peanut, cottonseed oil, or soybean oil using a sulfur-poisoned nickel catalyst so that the inoleic acid content is 30% or more; Furthermore, there is a method of hardening the liquid part obtained by solvent fractionation to make hard butter.
この種のハードバターは、組成的に、トリ飽和グリセリ
ド、ジ不飽和グリセリド、トリ不飽和グリセリドに富み
、SF■がシャープでなく、口どけあるいは食感が悪く
、ワックス様の感じを与えるという欠陥をもつ。This type of hard butter is compositionally rich in tri-saturated glycerides, di-unsaturated glycerides, and tri-unsaturated glycerides, and has the disadvantage that SF■ is not sharp, has a poor melt-in-the-mouth texture, and has a waxy feel. have.
さらに低温でのSFIの不足は冷却固化に長い時間を必
要とし、あるいは、冷却機の冷却能力を増強させる必要
もある。Furthermore, the lack of SFI at low temperatures requires a long time for cooling and solidification, or it is necessary to increase the cooling capacity of the cooler.
その上に高温でのSFIの不足は耐熱性を弱め、チョコ
レート製品のシーズンである春や秋の気温(20〜27
℃)下で保型性が低下し製品の相互付着、変型、あるい
は油脂分のにじみ出し等を招き商品価値を損う。Moreover, the lack of SFI at high temperatures weakens the heat resistance, and the temperature in spring and autumn (20-27
℃), the shape retention is reduced, causing mutual adhesion, deformation, or oozing of oil and fat, which impairs product value.
またモールド加工時において、型中での収縮がきわめて
小さいために型ぬけが困難かつ不完全であり、製品の一
片が欠落する等著しくこれまた商品価値を損う。Furthermore, during mold processing, because the shrinkage in the mold is extremely small, it is difficult and incomplete to release the product from the mold, resulting in the loss of a piece of the product, which seriously impairs the product value.
低温ブルームの問題でも硬化油そのものからなるハード
バターはハードバター自身の結晶量が少ないので、カカ
オバターの結晶の転移が容易となりブルームが発生しや
すいのである。As for the problem of low-temperature blooming, hard butter made of hydrogenated oil itself has a small amount of crystals, so the transition of cocoa butter crystals is easy and blooming is likely to occur.
本発明者らは、このような硬化油そのものからなるハー
ドバターあるいは硬化油の溶剤分別法によって得られた
ハードバターの如きノーテンパー型ハードバターの品質
改良につき鋭意研究の結果、ある種の硬化油から溶剤分
別法によって得られたハードバターと同じくある種の原
料油脂の異性化水素添加により得られたハードバターの
混合物が従来予想もされなかった画期的な性能を有する
ことを見い出し本発明を完成するに到った。As a result of intensive research into improving the quality of hard butter made from hardened oil itself or hard butter obtained by solvent fractionation of hardened oil, the present inventors found The present invention was completed after discovering that a mixture of hard butter obtained by solvent fractionation and hard butter obtained by isomerized hydrogenation of certain raw material fats and oils has groundbreaking performance that was previously unanticipated. I came to the conclusion.
本発明の目的は、すぐれた口どけ性、食感性、固化速度
を持ち、すぐれたファットブルーム抑制効果を持つ良質
なハードバターの製造法を提供することにある。An object of the present invention is to provide a method for producing high-quality hard butter that has excellent melting properties, texture, and solidification speed, and has an excellent fat bloom suppressing effect.
本発明の構成要件は下記の(4)成分70〜30重量%
と下記の(B成分30〜70重量%とを配合し、SFI
(固体脂含有係数、以下同じ)が10℃で55〜75、
20℃で40〜70,30℃で18〜50135℃で5
〜25、37℃でO〜12、40℃で3以下となるハー
ドバターを製造することにある。The constituent requirements of the present invention are the following component (4): 70 to 30% by weight
and the following (B component 30 to 70% by weight), SFI
(Solid fat content coefficient, same below) is 55-75 at 10℃,
40-70 at 20℃, 18-50 at 30℃, 5 at 35℃
The object of the present invention is to produce hard butter having a temperature of 0 to 12 at ~25 and 37°C and 3 or less at 40°C.
(4)成分二その結合脂肪酸組成が主として炭素原子数
16および18個の脂肪酸よりなる植物油脂を部分的に
水素添加した後溶剤分別して得られた成分で融点が34
〜39℃であり、SF■が10℃で62〜79、20℃
で57〜74、30℃で33〜55、35℃で6〜23
、37℃で14以下、40℃で3以下であり、トランス
異性体含有率が27%以上であり、さらにその結合脂肪
酸において、炭素原子数16個の脂肪酸を12〜42%
含有しているもの。(4) Component 2 A component obtained by partially hydrogenating a vegetable oil whose bonded fatty acid composition mainly consists of fatty acids with 16 and 18 carbon atoms and then solvent fractionation, with a melting point of 34
~39℃, SF■ is 62-79 at 10℃, 20℃
57-74 at 30℃, 33-55 at 30℃, 6-23 at 35℃
, 14 or less at 37°C, 3 or less at 40°C, the trans isomer content is 27% or more, and the combined fatty acid contains 12 to 42% of fatty acids with 16 carbon atoms.
What it contains.
(B) 戒分二その結合脂肪酸が主として炭素原子数
16および18個の脂肪酸よりなる植物油脂を部分的に
水素添加して得られた成分で、融点が34〜38℃であ
り、SFIが10℃で50〜63、20℃で35〜56
、3 0 ’C で18〜36、35℃で5〜18、3
7℃で3〜10,40℃で3以下でありトランス異性体
含有率が47%以上であり、さらにその結合脂肪酸にお
いて炭素原子数16個の脂肪酸を12〜35%含有する
もの。(B) A component obtained by partially hydrogenating vegetable oil whose bonded fatty acids are mainly fatty acids with 16 and 18 carbon atoms, and has a melting point of 34 to 38°C and an SFI of 10 50-63 at °C, 35-56 at 20 °C
, 18-36 at 30'C, 5-18 at 35°C, 3
3 to 10 at 7°C, 3 or less at 40°C, the trans isomer content is 47% or more, and the combined fatty acid contains 12 to 35% of fatty acids having 16 carbon atoms.
本発明に用いられる(4)成分および(8)成分の原料
である植物油脂中の結合脂肪酸組或はすぐれた口どけ性
、食感性を与えるために、主として炭素原子数16およ
び18個の脂肪酸より構成され、かつその結合脂肪酸に
おいて、炭素原子数16個の脂肪酸を10〜50%含有
していなければならない。In order to provide the bonded fatty acid composition in the vegetable oils and fats that are the raw materials for the components (4) and (8) used in the present invention, or to provide excellent melt-in-the-mouth properties and texture, fatty acids having mainly 16 and 18 carbon atoms are used. The combined fatty acids must contain 10 to 50% of fatty acids having 16 carbon atoms.
上述の好ましい植物油脂としてはコメヌカ油、大豆油、
綿実油、パーム油、ピーナツツ油、オリーブ油、コーン
油等があり、特に好ましい植物油油はコメヌカ油、大豆
油、綿実油、パーム油である。The above-mentioned preferred vegetable oils include rice bran oil, soybean oil,
Examples include cottonseed oil, palm oil, peanut oil, olive oil, corn oil, etc. Particularly preferred vegetable oils are rice bran oil, soybean oil, cottonseed oil, and palm oil.
これらの油脂は単独であるいは二種以上を混合して用い
てもよい。These fats and oils may be used alone or in combination of two or more.
本発明中(4)成分および(I3)成分の調製における
水素添加は通常の方法によって行なわれる。In the present invention, hydrogenation in the preparation of component (4) and component (I3) is carried out by a conventional method.
すなわち、米国特許第2,4 6 8,7 9 9号明
細書にみられるように硫黄被毒ニッケル触媒を使用し、
常圧下あるいは1〜5kg/一の加圧下に水素添加を行
なう。That is, using a sulfur-poisoned nickel catalyst as seen in U.S. Pat. No. 2,468,799,
Hydrogenation is carried out under normal pressure or under increased pressure of 1 to 5 kg/1.
添加する触媒量は0.2〜0.4%であり、硬化温度は
トランス異性体含有量を増大させるため180℃以上、
好ましくは200〜220℃で行なうのがよい。The amount of catalyst added is 0.2 to 0.4%, and the curing temperature is 180°C or higher to increase the trans isomer content.
Preferably it is carried out at 200 to 220°C.
また、本発明中(4)戒分の調製において行なわれる溶
剤分別結晶法は、従来公知の方法によって行なわれる。Further, the solvent fractional crystallization method carried out in (4) preparation of the precepts in the present invention is carried out by a conventionally known method.
使用される溶剤゛としては、非極性溶剤としてn−ヘキ
サン、ケトン系溶剤としてアセトン、メチルエチルケト
ン等があげられる。Examples of the solvent used include n-hexane as a nonpolar solvent, and acetone and methyl ethyl ketone as ketone solvents.
油脂に対して溶剤を2〜4倍量使用しミセラを19〜2
5℃まで冷却して折出する結晶をろ別する。Use 2 to 4 times the amount of solvent to the amount of oil and fat, and use 19 to 2 times the amount of miscella.
Cool to 5°C and filter out crystals.
さらに、ろ液を5〜−5℃まで冷却して析出する結晶を
ろ別し、融点30〜40℃の中間部のフラクションを得
る。Furthermore, the filtrate is cooled to 5 to -5°C and precipitated crystals are filtered off to obtain an intermediate fraction with a melting point of 30 to 40°C.
さらに、(4)成分およUB)成分におけるトランス異
性体含有量はノーテンバンパー型ノ)一ドバターを得る
ために25%以上であることを要する。Furthermore, the trans isomer content in component (4) and component UB) must be 25% or more in order to obtain a Norten bumper type butter.
特に(I3)成分においてはSFIをシャープにするた
めに、45%以上、好ましくは50%以上であることを
要する。In particular, for component (I3), in order to sharpen the SFI, it is required that the content is 45% or more, preferably 50% or more.
?上のようにして得られた(4)成分を30〜70・重
量%、(9)成分を70〜30重量%配合しSFIが1
0℃で55〜75、20℃で40〜70、30℃で18
〜50、35℃で5〜25、37℃でO〜12、40℃
で3以下の領域にあるハードバターを得る。? 30 to 70% by weight of component (4) obtained as above and 70 to 30% by weight of component (9) were blended to give an SFI of 1.
55-75 at 0℃, 40-70 at 20℃, 18 at 30℃
~50, 5 to 25 at 35℃, O to 12 at 37℃, 40℃
Obtain hard butter in the area of 3 or less.
ハードバターがすぐれた固化速度を有するためにはその
条件として第一に冷却時に多量の結晶核をわずかの温度
変化の間に発生させること、第二に結晶化において一時
に多量の結晶の析出が起きることにより、多量の結晶潜
熱が放出されるのをさけること、第三に冷却の終了時に
結晶化を完了させるため、10℃以下でSFIが50以
上の値を持つことが必要である。In order for hard butter to have an excellent solidification rate, the two conditions are: firstly, a large number of crystal nuclei must be generated during a small temperature change during cooling, and secondly, a large number of crystals must be precipitated at once during crystallization. In order to avoid releasing a large amount of latent heat of crystallization due to cooling, and thirdly, to complete crystallization at the end of cooling, it is necessary that the SFI has a value of 50 or more at 10° C. or lower.
したがって結晶化が一時に集中しないように抑制するこ
とが必要でありまた、結晶化により発生した潜熱を容易
に放出させるため、結晶間に液体油脂を存在させること
が必要である。Therefore, it is necessary to suppress crystallization so that it does not concentrate all at once, and it is necessary to have liquid oil or fat present between the crystals in order to easily release the latent heat generated by crystallization.
こうした諸条件を上述のSFIの値が満足させるのであ
る。The above-mentioned SFI value satisfies these conditions.
さらにまた上述の脂肪酸組成及びSFIを有するハード
バターはすぐれたブルーム抑制効果を示し、ハードバタ
ーとカカオバターの混合比率の制約がとり払われ従来は
不可能であったカカオマスの配合が可能となったのであ
る。Furthermore, the hard butter having the above-mentioned fatty acid composition and SFI exhibits an excellent bloom suppressing effect, and the restriction on the mixing ratio of hard butter and cocoa butter is removed, making it possible to mix cocoa mass, which was previously impossible. It is.
本発明の効果は、すぐれた口どけ性、食感性、固化速度
及びファットブルーム抑制効果をもつチョコレート製造
用及び一般製菓用の良質なハードバターの製造法を提供
したことにある。The effect of the present invention is to provide a method for producing high-quality hard butter for chocolate production and general confectionery, which has excellent melting properties, texture, solidification speed, and fat bloom suppressing effect.
本ノ)一ドバターを用いて製造されたチョコレートは従
来のものに比べ、著しく商品寿命が延長され、さらにチ
ョコレート本来の風味、うま味を有するものである。Chocolate produced using this one-way butter has a significantly longer shelf life than conventional chocolate, and has the original flavor and umami of chocolate.
以下に本発明を実施例によって説明する。The present invention will be explained below by way of examples.
実施例 1.
囚成分の調製
コメ精製油(ヨウ素価104.0)に硫黄被毒ニッケル
触媒(硫黄含量2%)0.3%を加え、水素圧1,kg
/cr?1、温度200〜210℃で水素添加を行ない
、融点32.7℃、ヨウ素価69.5の硬化油を得た。Example 1. Preparation of prison ingredients Add 0.3% sulfur-poisoned nickel catalyst (sulfur content 2%) to refined rice oil (iodine value 104.0), and add hydrogen pressure of 1, kg.
/cr? 1. Hydrogenation was carried out at a temperature of 200 to 210°C to obtain a hydrogenated oil with a melting point of 32.7°C and an iodine value of 69.5.
この硬化油に2倍量のアセトンを加え45℃で加熱攪拌
し、溶解させた後、ゆるやかに冷却し、19℃及びO℃
で分別を行ない、3分割して、中融点部のハードバター
を得た。Add twice the amount of acetone to this hydrogenated oil, heat and stir at 45°C to dissolve it, and then cool gently to 19°C and O°C.
The mixture was separated into three parts to obtain hard butter with a medium melting point.
得られたハードバターは融点34,2℃、トランス型脂
肪酸含有率53.5%であり、各温度におけるSFIは
以下のとおりであった。The obtained hard butter had a melting point of 34.2°C and a trans fatty acid content of 53.5%, and the SFI at each temperature was as follows.
また、その結合脂肪酸組成比は、以下に示すとおりであ
った。Moreover, the combined fatty acid composition ratio was as shown below.
(8)成分の調製
コメ精製油(ヨウ素価1 0 3.8 )に硫黄被毒ニ
ッケル触媒(硫黄含量2%)0.3%を加え、水素圧1
. 0 kg/cr?1、温度200〜210℃で水素
添加を行なった。(8) Preparation of ingredients Add 0.3% sulfur-poisoned nickel catalyst (sulfur content 2%) to refined rice oil (iodine value 103.8), and add hydrogen pressure 1
.. 0 kg/cr? 1. Hydrogenation was performed at a temperature of 200 to 210°C.
得られたハードバターは融点36.0℃、ヨウ素価67
.4、トランス型脂肪酸含有率55.2%であり、各温
度におけるSFIは以下の通りであった。The obtained hard butter has a melting point of 36.0℃ and an iodine value of 67.
.. 4. The trans fatty acid content was 55.2%, and the SFI at each temperature was as follows.
また、その結合脂肪酸組威比は以下に示すとおりであっ
た。In addition, the combined fatty acid composition ratio was as shown below.
(4)および(8)成分の配合
以上のようにして得られた(4)成分を40%、(B)
成分を60%に配合し、融点35.3℃、および下記の
SFI値を有するハードバターを得た。Combination of components (4) and (8) 40% of component (4) obtained as above, (B)
The ingredients were blended at 60% to obtain hard butter having a melting point of 35.3°C and the following SFI value.
実施例 2.
(4)成分の調製
市販の大豆精製油(ヨウ素価130.5)に硫黄被毒ニ
ッケル触媒(硫黄含量2%)0.3%を加え水素圧1.
Okg/cn{、温度200〜210℃で水素添加を行
ない、融点38.7℃、ヨウ素価72.8の硬化油を得
た。Example 2. (4) Preparation of ingredients Add 0.3% of sulfur-poisoned nickel catalyst (sulfur content: 2%) to commercially available refined soybean oil (iodine value: 130.5) and hydrogen pressure: 1.
Hydrogenation was performed at a temperature of 200 to 210°C to obtain a hardened oil with a melting point of 38.7°C and an iodine value of 72.8.
この硬化油に3倍量のアセトンを加え45℃で加熱攪拌
し溶解させた後、ゆるやかに冷却し24℃及び3℃で分
別を行ない3分割して中融点部のハードバターを得た。Three times the amount of acetone was added to this hardened oil, heated and stirred at 45°C to dissolve it, then slowly cooled, fractionated at 24°C and 3°C, and divided into three parts to obtain hard butter with a medium melting point.
得られたハードバターは融点38.1℃、トランス型脂
肪酸含有率59.3%であり各温度におけるSFIは以
下のとおりであった。The obtained hard butter had a melting point of 38.1°C and a trans fatty acid content of 59.3%, and the SFI at each temperature was as follows.
また、全結合脂肪酸中に占める炭素原子数16個の脂肪
酸(パルミチン酸およびパルミトオレイン酸)の含有率
は12.5%であった。Further, the content of fatty acids having 16 carbon atoms (palmitic acid and palmitooleic acid) in all the combined fatty acids was 12.5%.
(B)成分の調製
市販の大豆精製油(ヨウ素価129.0)に硫黄被毒ニ
ッケル触媒(硫黄含量2%)0.3%を加え、水素圧1
. 0 1v/cr?r、温度200〜210℃で水素
添加を行なった。Preparation of component (B) 0.3% sulfur-poisoned nickel catalyst (sulfur content 2%) was added to commercially available refined soybean oil (iodine value 129.0), and hydrogen pressure 1
.. 0 1v/cr? r, hydrogenation was carried out at a temperature of 200-210°C.
得られたハードバターは融点34.7℃、ヨウ素価77
.5、}ランス型脂肪酸含有率62.3%であり、各温
度におけるSFIは以下のとおりであった。The obtained hard butter has a melting point of 34.7℃ and an iodine value of 77.
.. 5.} The lance-type fatty acid content was 62.3%, and the SFI at each temperature was as follows.
また、全結合脂肪酸中に占める炭素原子数16個の脂肪
酸(パルミチン酸およびパルミトオレイン酸)の含有率
は12.0%であった。Furthermore, the content of fatty acids having 16 carbon atoms (palmitic acid and palmitooleic acid) in all the combined fatty acids was 12.0%.
(4)および(8)成分の配合
以上のようにして得られた(4)成分を50%、(8)
成分を50%に配合し、融点36,5℃、および下記の
SFI値を有するハードバターを得た。Combination of components (4) and (8) 50% of component (4) obtained as above, (8)
The ingredients were blended at 50% to obtain hard butter having a melting point of 36.5° C. and the following SFI value.
実施例 3.
(4)成分の調製
精製パーム軟質油(ヨウ素価63.6)に硫黄被毒ニッ
ケル触媒(硫黄含量7%)0.3%を加え水素圧1.0
kg/cra、温度200〜210℃で水素添加を行な
い、融点37,O℃、ヨウ素価52.9の硬化油を得た
。Example 3. (4) Preparation of ingredients Add 0.3% sulfur-poisoned nickel catalyst (sulfur content 7%) to refined palm soft oil (iodine value 63.6) and hydrogen pressure 1.0
kg/cra and hydrogenation at a temperature of 200 to 210°C to obtain a hardened oil having a melting point of 37, 0°C and an iodine value of 52.9.
この硬化油に3倍量のアセトンを加え45℃で加熱攪拌
し、溶解させた後ゆるやかに冷却し、21℃及びO℃で
分別を行い3分割して中融点部のハードバターを得た。Three times the amount of acetone was added to this hardened oil, heated and stirred at 45°C, dissolved, and then slowly cooled, fractionated at 21°C and 0°C, and divided into three parts to obtain hard butter with a medium melting point.
得られたハードバターは融点36.2℃、トランス型脂
肪酸含有率45.2%であり、各温度におけるSFIは
以下のとおりであった。The obtained hard butter had a melting point of 36.2°C and a trans fatty acid content of 45.2%, and the SFI at each temperature was as follows.
また、全結合脂肪酸中に占める炭素数16個の脂肪酸(
パルミチン酸及びパルミトオレイン酸)の含有率は38
,3%であった。In addition, fatty acids with 16 carbon atoms in all combined fatty acids (
The content of palmitic acid and palmitoleic acid is 38
, 3%.
(8)成分の調製
精製綿実油(ヨウ素価116.0)に硫黄被毒ニッケル
触媒(硫黄含量3%)0.3%を加え、水素圧2. 0
k9/cr?i、温度200〜210℃で水素添加を
行なった。(8) Preparation of components 0.3% of sulfur-poisoned nickel catalyst (sulfur content: 3%) was added to purified cottonseed oil (iodine value: 116.0), and hydrogen pressure was 2.0%. 0
k9/cr? i. Hydrogenation was carried out at a temperature of 200-210°C.
得られたハードバターは融点37.6℃、ヨウ素価65
.8、トランス型脂肪酸含有率570%であり各温度に
おけるSFIは以下のとおりであった。The obtained hard butter has a melting point of 37.6℃ and an iodine value of 65.
.. 8. The trans fatty acid content was 570%, and the SFI at each temperature was as follows.
また、全結合脂肪酸中に占める炭素原子数16個の脂肪
酸(パルミチン酸およびパルミトオレイン酸)の含有率
は23.8%であった。Furthermore, the content of fatty acids having 16 carbon atoms (palmitic acid and palmitoleic acid) in all the combined fatty acids was 23.8%.
(4)および田)成分の配合
以上のようにして得られた(4)成分を60%、旧成分
を40%に配合し、融点36.8℃、および下記のSF
I値を有するハードバターを得た。(4) and 2) Combination of Components Component (4) obtained as above was blended at 60% and the old component at 40%, and the melting point was 36.8°C, and the following SF
A hard butter having an I value was obtained.
実施例 4.
(4)成分の調製
コメ精製油(ヨウ素価104.0)を実施例1の(4)
成分の調製と同様に水素添加を行ない、融点32.5℃
,ヨウ素価71.2の硬化油を得た。Example 4. (4) Preparation of ingredients Refined rice oil (iodine value 104.0) was prepared according to (4) of Example 1.
Hydrogenation was performed in the same manner as in the preparation of the ingredients, and the melting point was 32.5℃.
, a hardened oil with an iodine value of 71.2 was obtained.
この硬化油に2倍量のへキサンを加え45℃で加熱攪拌
し、溶解させた後、ゆるやかに冷却し、−2℃及び−
13゜Cで分別を行ない、3分割して中融点部のハード
バターを得た。Add twice the amount of hexane to this hydrogenated oil, heat and stir at 45°C to dissolve it, and then cool gently to -2°C and -2°C.
The mixture was fractionated at 13°C and divided into three parts to obtain hard butter with a medium melting point.
得られたハードバターは融点34.9℃,トランス型脂
肪酸含有率56.7%であり、各温度におけるSFIは
以下の通りであった。The obtained hard butter had a melting point of 34.9°C and a trans fatty acid content of 56.7%, and the SFI at each temperature was as follows.
またそのパルミチン酸含量は18.8%であった。Moreover, its palmitic acid content was 18.8%.
(B)成分の調製
精製パーム軟質油(ヨウ素価63.6)80部と精製綿
実油(ヨウ素価116.0)20部を混合し、実施例1
の田)成分の調製と同様に水素添加を行なった。Preparation of component (B) 80 parts of refined palm soft oil (iodine value 63.6) and 20 parts of refined cottonseed oil (iodine value 116.0) were mixed.
Hydrogenation was carried out in the same manner as in the preparation of the components.
得られたハードバターは融点37.8℃,ヨウ素価59
.6,トランス型脂肪酸含有率47.3%であり、各温
度におけるSFIは以下の通りであった。The obtained hard butter has a melting point of 37.8℃ and an iodine value of 59.
.. 6. The trans fatty acid content was 47.3%, and the SFI at each temperature was as follows.
またそのパルミチン酸含量は34.8%であった。Moreover, its palmitic acid content was 34.8%.
(8)および(8)成分の配合
以上のようにして得られた(4)成分を30%,(8)
成分を70%配合し、融点36.2’(Lおよび下記の
SFI値を有するハードバターを得た。(8) and (8) Component combination 30% of (4) component obtained as above, (8)
A hard butter having a melting point of 36.2' (L) and an SFI value as shown below was obtained by blending 70% of the ingredients.
実施例 5.
(5)成分の調製
精製パーム油(ヨウ素価5 2.8 )を実施例1の(
4)成分の調製と同様に水素添加を行ない、融点41.
2°C,ヨウ素価47,5の硬化油を得た。Example 5. (5) Preparation of ingredients Refined palm oil (iodine value 5 2.8) was prepared in Example 1 (
4) Hydrogenation was performed in the same manner as in the preparation of the components, and the melting point was 41.
A hydrogenated oil with an iodine value of 47.5 was obtained at 2°C.
この硬化油に3倍量のヘキサンを加え、45℃で加熱攪
拌し、溶解させた後、ゆるやかに冷却し、0℃及び−1
0℃で分別を行ない、3分割して中融点部のハードバタ
ーを得た。Add 3 times the amount of hexane to this hydrogenated oil, heat and stir at 45°C to dissolve, cool gently, and then heat to 0°C and -1
The mixture was fractionated at 0°C and divided into three parts to obtain hard butter with a medium melting point.
得られたハードバターは融点38.2℃,ヨウ素価37
.6,トランス型脂肪酸含有率は27.9%であり、各
温度におけるSFIは以下の通りであった。The obtained hard butter has a melting point of 38.2℃ and an iodine value of 37.
.. 6. The trans fatty acid content was 27.9%, and the SFI at each temperature was as follows.
またそのパルミチン酸含量は41.1%であった。Moreover, its palmitic acid content was 41.1%.
お)成分の調製 実施例3の(B)成分と同じ。e) Preparation of ingredients Same as component (B) in Example 3.
(4)および(9)成分の配合
以上のようにみて得られた(4)成分を70%,(B)
戒分を30%配合し、融点37.8℃および下記のSF
I値を有するハードバターを得た。Combination of components (4) and (9) 70% of component (4) obtained as above, (B)
Contains 30% of the precepts and has a melting point of 37.8℃ and the following SF.
A hard butter having an I value was obtained.
性能評価例
実施例1〜5により得られたハードバター、及び実施例
1と同様の方法でナタネ油より得られたハードバター、
さらに実施例1〜5の(4)成分及び(6)成分につい
て、口どけ及び食感性、冷却固化速度、ファットブルー
ム抑制効果の比較検討を行ない表−1に示す結果を得た
。Performance Evaluation Examples Hard butter obtained in Examples 1 to 5, and hard butter obtained from rapeseed oil in the same manner as in Example 1.
Furthermore, components (4) and (6) of Examples 1 to 5 were compared in terms of melting in the mouth, texture, cooling solidification rate, and fat bloom suppressing effect, and the results shown in Table 1 were obtained.
ここに、口どけ及び食感性についてはパネルテストで官
能評価を行なった。Melt in the mouth and texture were sensory evaluated using a panel test.
冷却固化速度はハードバターを加温溶解後40〜45℃
に保温し、シャーレに20〜30gを測りとり、これを
冷風下10℃の恒温槽内に入れハードバター表面の中央
部を軽く指で触れてもハードバターが指に付着しないよ
うな状態となったときを冷却固化完了とみなして、それ
までに要した時間で比較した。Cooling solidification speed is 40-45℃ after heating and melting hard butter.
Measure out 20 to 30 g into a petri dish and place it in a constant temperature bath at 10°C under cold air until the hard butter does not stick to your finger when you lightly touch the center of the surface with your finger. The time required for cooling and solidification was considered to be complete, and the time required up to that point was compared.
ファットブルーム抑制効果はハードバター35.0%、
カカオマス28.3%、砂糖36.7%、レシチン0.
3%の配合で通常のノーテンパー型チョコレート製造法
によってチョコレートを製造、成型、包装し直ちに20
℃の恒温槽に入れ、低温ブルームの発生を見るまで放置
し、それまでに要した時間で比較した。Hard butter has a fat bloom suppression effect of 35.0%.
Cacao mass 28.3%, sugar 36.7%, lecithin 0.
Chocolate is manufactured, molded, and packaged using the normal non-temper chocolate manufacturing method with a 3% formulation, and then immediately heated to 20
The samples were placed in a constant temperature bath at ℃ and left until low-temperature bloom was observed, and the time required to reach that point was compared.
Claims (1)
成分30〜70重量%とを配合し、SF■(固体脂含有
係数、以下同じ)が10℃で55〜75、20℃で40
〜70.30℃で18〜50、35℃で5〜25、37
℃で0〜12、40℃で3以下となるハードバターを得
ることを特徴とするハードバターの製造法。 囚 成分;その結合脂肪酸組戒が主として炭素原子数1
6および18個の脂肪酸よりなる植物油脂を部分的に水
素添加した後、溶剤分別して得られた成分で融点が34
〜39℃であり、SF■が10℃で62〜79、20℃
で57〜7430℃で33〜55、35℃で6〜23,
37℃で14以下、40℃で3以下であり、トランス異
性体含有率が27%以上であり、さらにその結合脂肪酸
において、炭素原子数16個の脂肪酸を12〜42%含
有しているもの。 (B) 成分二その結合脂肪酸が主として炭素原子数
16および18個の脂肪酸よりなる植物油脂を部分的に
水素添加して得られた成分で、融点が34〜38℃であ
り、SFIが10℃で50〜63、20℃で35〜56
、30℃で18〜36、35℃で5〜18、37℃で3
〜10,40℃で3以下でありトランス異性体含有率が
47%以上であり、さらにその結合脂肪酸において炭素
原子数16個の脂肪酸を12〜35%含有するもの。[Scope of Claims] 1 70 to 30% by weight of the following component (4) and the following (8)
30 to 70% by weight of the ingredients, SF■ (Solid fat content coefficient, same below) is 55 to 75 at 10℃ and 40 at 20℃.
~70.18-50 at 30℃, 5-25 at 35℃, 37
A method for producing hard butter characterized by obtaining hard butter having a temperature of 0 to 12 at °C and 3 or less at 40 °C. Ingredients: The combination of fatty acids mainly consists of 1 carbon atom.
A component obtained by partially hydrogenating vegetable oils and fats consisting of 6 and 18 fatty acids and then solvent fractionation, with a melting point of 34
~39℃, SF■ is 62-79 at 10℃, 20℃
57-74 at 33-55 at 30℃, 6-23 at 35℃,
14 or less at 37°C, 3 or less at 40°C, the trans isomer content is 27% or more, and the combined fatty acid contains 12 to 42% of fatty acids having 16 carbon atoms. (B) Component 2 A component obtained by partially hydrogenating vegetable oil whose bonded fatty acids are mainly fatty acids with 16 and 18 carbon atoms, and has a melting point of 34 to 38°C and an SFI of 10°C. 50-63 at 20℃, 35-56 at 20℃
, 18-36 at 30℃, 5-18 at 35℃, 3 at 37℃
3 or less at ~10.40°C, the trans isomer content is 47% or more, and the combined fatty acid contains 12 to 35% of fatty acids having 16 carbon atoms.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12648675A JPS5848146B2 (en) | 1975-10-21 | 1975-10-21 | Hard butter manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP12648675A JPS5848146B2 (en) | 1975-10-21 | 1975-10-21 | Hard butter manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5251065A JPS5251065A (en) | 1977-04-23 |
JPS5848146B2 true JPS5848146B2 (en) | 1983-10-26 |
Family
ID=14936386
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP12648675A Expired JPS5848146B2 (en) | 1975-10-21 | 1975-10-21 | Hard butter manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5848146B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5569696A (en) * | 1978-11-20 | 1980-05-26 | Fuji Oil Co Ltd | High stability fat composition |
JPS55164296A (en) * | 1979-06-06 | 1980-12-20 | Asahi Denka Kogyo Kk | Production of hard butter |
JPH0411842A (en) * | 1989-12-21 | 1992-01-16 | Unilever Nv | Fat blend |
JP5584307B2 (en) * | 2009-12-01 | 2014-09-03 | ザ プロクター アンド ギャンブル カンパニー | Sucrose polyester |
-
1975
- 1975-10-21 JP JP12648675A patent/JPS5848146B2/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS5251065A (en) | 1977-04-23 |
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