JPWO2016133004A1 - Transesterified oil and fat and chocolate using the transesterified oil and fat - Google Patents
Transesterified oil and fat and chocolate using the transesterified oil and fat Download PDFInfo
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- JPWO2016133004A1 JPWO2016133004A1 JP2016541690A JP2016541690A JPWO2016133004A1 JP WO2016133004 A1 JPWO2016133004 A1 JP WO2016133004A1 JP 2016541690 A JP2016541690 A JP 2016541690A JP 2016541690 A JP2016541690 A JP 2016541690A JP WO2016133004 A1 JPWO2016133004 A1 JP WO2016133004A1
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- fat
- oils
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- 235000008939 whole milk Nutrition 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 229960003487 xylose Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
本発明の目的は、構成脂肪酸として炭素数が２０以上の脂肪酸を有意な量で含まないにも関わらず、チョコレートの製造に使用した場合に、製造されたチョコレートの光沢を長期間維持できるエステル交換油脂（ハードバター）を提供することである。本発明は、以下の条件（ａ）〜（ｅ）を満たす、エステル交換油脂である。（ａ）全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量が１５〜３０質量％である。（ｂ）全構成脂肪酸に占めるパルミチン酸含有量が２６〜５２質量％である。（ｃ）全構成脂肪酸に占めるステアリン酸含有量が４〜２２質量％である。（ｄ）全構成脂肪酸に占める不飽和脂肪酸含有量が１３〜３０質量％である。（ｅ）全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量が２質量％以下である。The object of the present invention is transesterification which can maintain the gloss of the produced chocolate for a long period of time when it is used for the production of chocolate, although it does not contain a significant amount of fatty acids having 20 or more carbon atoms as a constituent fatty acid. It is to provide fats and oils (hard butter). The present invention is a transesterified oil and fat that satisfies the following conditions (a) to (e). (A) The fatty acid content of 12 or less carbon atoms in all the constituent fatty acids is 15 to 30% by mass. (B) The content of palmitic acid in all the constituent fatty acids is 26 to 52% by mass. (C) The stearic acid content in the total constituent fatty acids is 4 to 22% by mass. (D) The unsaturated fatty acid content in all the constituent fatty acids is 13 to 30% by mass. (E) The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
Description
本発明は、エステル交換油脂及び該エステル交換油脂を使用したチョコレートに関する。 The present invention relates to transesterified fats and oils and chocolate using the transesterified fats and oils.
チョコレートの製造に使用されるカカオ脂の代替脂であるハードバターは、一般に、テンパー型及びノンテンパー型に分類される。 Hard butter, which is an alternative fat to cocoa butter used in the manufacture of chocolate, is generally classified into a temper type and a non-temper type.
テンパー型ハードバターは、カカオ脂とよく似た対称型トリアシルグリセロールの分子構造を持つ類似脂から作られる。よって、テンパー型ハードバターは、カカオ脂と容易に配合される。そのため、テンパー型ハードバターは、ＣＢＥ（cocoa butter equivalent）と呼ばれている。 Temper type hard butter is made from similar fats with a symmetrical triacylglycerol molecular structure similar to cocoa butter. Therefore, temper type hard butter is easily blended with cacao butter. Therefore, the temper type hard butter is called CBE (cocoa butter equivalent).
一方、ノンテンパー型ハードバターは、カカオ脂と似た融解性状を有している。しかし、その油脂としての分子構造は、カカオ脂とは全く異なる。ノンテンパー型ハードバターは、ラウリン酸型と非ラウリン酸型とに大きく分けられる。ラウリン酸型及び非ラウリン酸型の何れもカカオ脂との相溶性は低い。しかし、カカオ脂と比べて安価である。また、煩雑なテンパリング作業が不要なので、ノンテンパー型ハードバターを用いたチョコレートの製造の作業性が良い。そのため、ノンテンパー型ハードバターは、製菓及び製パン領域で広く使用されている。 On the other hand, non-temper type hard butter has a melting property similar to cocoa butter. However, the molecular structure of the fat is completely different from that of cacao butter. Non-temper type hard butter is roughly classified into a lauric acid type and a non-lauric acid type. Both the lauric acid type and the non-lauric acid type have low compatibility with cocoa butter. However, it is cheaper than cocoa butter. Moreover, since a troublesome tempering operation is unnecessary, the workability of manufacturing chocolate using a non-temper type hard butter is good. Therefore, non-temper type hard butter is widely used in the confectionery and bread making fields.
ノンテンパー型ハードバターの内、ラウリン酸型ハードバターは、典型的には、パーム核油を分別して得られる硬質部（パーム核ステアリン）を水素添加により極度硬化することにより得られることが知られている。この種のハードバターの融解性状は、極めてシャープである。しかし、カカオ脂との相溶性が極端に悪い。そのため、カカオ脂の配合率を極力少なくしなければならない。よって、ラウリン酸型ハードバターを使用して得られるチョコレートはカカオ風味に乏しいものとなる。また、ハードバターの構成脂肪酸の５０％以上をラウリン酸が占める。このことから、チョコレートの保存状態が悪いことにより、上記ハードバターの加水分解が起こると、チョコレートの風味が極端に悪くなるという難点がある。 Among non-temper type hard butters, lauric acid type hard butters are typically known to be obtained by extremely curing a hard part (palm kernel stearin) obtained by fractionating palm kernel oil by hydrogenation. Yes. The melting properties of this type of hard butter are very sharp. However, the compatibility with cocoa butter is extremely poor. Therefore, the blending ratio of cocoa butter must be reduced as much as possible. Therefore, the chocolate obtained by using the lauric acid type hard butter has a poor cacao flavor. Moreover, lauric acid accounts for 50% or more of the constituent fatty acids of hard butter. For this reason, there is a problem that the flavor of chocolate becomes extremely worse when hydrolysis of the hard butter occurs due to poor storage of chocolate.
ラウリン酸型ハードバターのこのような難点を改良するために、ラウリン系油脂と非ラウリン系油脂とを用いたエステル交換により得られるハードバターが開発されている（特許文献１参照）。しかしながら、特許文献１のハードバターを使用して得られるチョコレートの光沢が経時的に乏しくなるという難点がある。 In order to improve such difficulties of lauric acid type hard butter, hard butter obtained by transesterification using lauric oil and non-lauric oil has been developed (see Patent Document 1). However, there is a problem that the gloss of chocolate obtained using the hard butter of Patent Document 1 becomes poor over time.
ラウリン系油脂と非ラウリン系油脂とを用いたエステル交換により得られるハードバターとして、その構成脂肪酸が炭素数２０以上の脂肪酸を含む、ハードバターも開発されている（特許文献２参照）。当該ハードバター（エステル交換油脂）は、非ラウリン系油脂としてハイエルシン酸菜種油の極度硬化油を含む。これを使用して得られるチョコレートは光沢の維持に優れる傾向にある。しかしながら、菜種の低エルシン酸種への品種改良が進んだ結果、ハイエルシン酸菜種油の安定入手が困難となっている。すなわち、このようなハイエルシン酸菜種油は、何処ででも入手できるものではないという難点がある。 As hard butter obtained by transesterification using lauric fats and non-lauric fats and oils, hard butters whose constituent fatty acids include fatty acids having 20 or more carbon atoms have been developed (see Patent Document 2). The said hard butter (transesterified fats and oils) contains the extremely hardened oil of Hyerucic acid rapeseed oil as non-lauric fats and oils. Chocolate obtained by using this tends to be excellent in maintaining gloss. However, as a result of the progress of breeding of rapeseed to low erucic acid seeds, it has become difficult to obtain high erucic acid rapeseed oil stably. That is, there is a difficulty that such high erucic acid rapeseed oil is not available everywhere.
従って、構成脂肪酸として炭素数２０以上の脂肪酸を有意な量で含まなくても、チョコレートの光沢を長期間維持できるエステル交換油脂（ハードバター）の開発が望まれていた。 Therefore, there has been a demand for the development of transesterified fats and oils (hard butter) that can maintain the gloss of chocolate for a long period of time without including a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids.
本発明の目的は、構成脂肪酸として炭素数が２０以上の脂肪酸を有意な量で含まなくても、チョコレートの製造に使用された場合に、製造されたチョコレートの光沢を長期間維持できるエステル交換油脂（ハードバター）を提供することである。 The object of the present invention is to provide a transesterified oil and fat that can maintain the gloss of the produced chocolate for a long period of time when used in the production of chocolate, even if it does not contain a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids. (Hard butter).
本発明者らは、鋭意検討を行った結果、エステル交換油脂の構成脂肪酸が特定の組成を有するとき、上記課題が解決されることを見出し、本発明を完成するに至った。 As a result of intensive studies, the present inventors have found that the above problems can be solved when the constituent fatty acids of the transesterified oil have a specific composition, and have completed the present invention.
すなわち、本発明は以下のようなものを提供する。
〔１〕以下の条件（ａ）〜（ｅ）を満たす、エステル交換油脂。
（ａ）全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量が１５〜３０質量％である。
（ｂ）全構成脂肪酸に占めるパルミチン酸含有量が２６〜５２質量％である。
（ｃ）全構成脂肪酸に占めるステアリン酸含有量が４〜２２質量％である。
（ｄ）全構成脂肪酸に占める不飽和脂肪酸含有量が１３〜３０質量％である。
（ｅ）全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量が２質量％以下である。
〔２〕さらに以下の条件（ｆ）を満たす、〔１〕のエステル交換油脂。
（ｆ）全構成脂肪酸に占める、ステアリン酸含有量対する不飽和脂肪酸含有量（不飽和脂肪酸含有量／ステアリン酸含有量）の割合が、５．０以下である。
〔３〕さらに以下の条件（ｇ）を満たす、〔１〕または〔２〕のエステル交換油脂。
（ｇ）前記エステル交換油脂のジアシルグリセロール含有量が３．０〜１０質量％である。
〔４〕前記エステル交換油脂の原料油脂に含まれる油脂が、１５〜３５質量％のジアシルグリセロールを含有し、かつ、その構成脂肪酸に占めるステアリン酸含有量が２０〜７５質量％である、〔１〕〜〔３〕の何れか１つのエステル交換油脂。
〔５〕〔１〕〜〔４〕の何れか１つのエステル交換油脂を７０質量％以上含有する油脂を含有するチョコレート。That is, the present invention provides the following.
[1] A transesterified oil and fat that satisfies the following conditions (a) to (e).
(A) The fatty acid content of 12 or less carbon atoms in all the constituent fatty acids is 15 to 30% by mass.
(B) The content of palmitic acid in all the constituent fatty acids is 26 to 52% by mass.
(C) The stearic acid content in the total constituent fatty acids is 4 to 22% by mass.
(D) The unsaturated fatty acid content in all the constituent fatty acids is 13 to 30% by mass.
(E) The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
[2] The transesterified oil and fat according to [1], which further satisfies the following condition (f).
(F) The ratio of unsaturated fatty acid content (unsaturated fatty acid content / stearic acid content) to stearic acid content in all the constituent fatty acids is 5.0 or less.
[3] The transesterified oil or fat according to [1] or [2], which further satisfies the following condition (g).
(G) The diacylglycerol content of the transesterified fat is 3.0 to 10% by mass.
[4] The fats and oils contained in the raw fats and oils of the transesterified fats and oils contain 15 to 35% by mass of diacylglycerol, and the stearic acid content in the constituent fatty acids is 20 to 75% by mass. ] The transesterified oil or fat according to any one of [3].
[5] A chocolate containing fats and oils containing 70% by mass or more of any one of the transesterified fats and oils of [1] to [4].
本発明によると、構成脂肪酸として、有意な量の炭素数２０以上の脂肪酸を含まなくても、チョコレートの製造に使用された場合に、チョコレートの光沢を長期間維持できるエステル交換油脂（ハードバター）を提供することができる。また、本発明によると、当該エステル交換油脂を使用することにより、口どけに優れたチョコレートを提供することができる。 According to the present invention, transesterified fats and oils (hard butter) that can maintain the gloss of chocolate for a long period of time when used in the production of chocolate without containing a significant amount of fatty acids having 20 or more carbon atoms as constituent fatty acids. Can be provided. Moreover, according to this invention, the chocolate excellent in lipstick can be provided by using the said transesterified oil and fat.
本発明の実施の形態に係るエステル交換油脂は、以下の条件（ａ）〜（ｅ）を満たす。
（ａ）全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量が１５〜３０質量％である。
（ｂ）全構成脂肪酸に占めるパルミチン酸含有量が２６〜５２質量％である。
（ｃ）全構成脂肪酸に占めるステアリン酸含有量が４〜２２質量％である。
（ｄ）全構成脂肪酸に占める不飽和脂肪酸含有量が１３〜３０質量％である。
（ｅ）全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量が２質量％以下である。The transesterified oil and fat according to the embodiment of the present invention satisfies the following conditions (a) to (e).
(A) The fatty acid content of 12 or less carbon atoms in all the constituent fatty acids is 15 to 30% by mass.
(B) The content of palmitic acid in all the constituent fatty acids is 26 to 52% by mass.
(C) The stearic acid content in the total constituent fatty acids is 4 to 22% by mass.
(D) The unsaturated fatty acid content in all the constituent fatty acids is 13 to 30% by mass.
(E) The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量は、１５〜３０質量％である（条件（ａ））。また、全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量は、好ましくは１８〜２７質量％であり、より好ましくは１９〜２６質量％である。炭素数１２以下の脂肪酸の中でもラウリン酸は、全構成脂肪酸に占める含有量が、好ましくは１２〜２８質量％であり、より好ましくは１６〜２５質量％であり、さらに好ましくは１７〜２４質量％である。全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量が上記範囲内であると、エステル交換油脂を使用して得られるチョコレートの口どけが良好である。 The content of fatty acids having 12 or less carbon atoms in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 15 to 30% by mass (condition (a)). Further, the content of fatty acids having 12 or less carbon atoms in all the constituent fatty acids is preferably 18 to 27% by mass, more preferably 19 to 26% by mass. Among the fatty acids having 12 or less carbon atoms, the content of lauric acid in the total fatty acids is preferably 12 to 28% by mass, more preferably 16 to 25% by mass, and still more preferably 17 to 24% by mass. It is. When the content of fatty acids having 12 or less carbon atoms in all the constituent fatty acids is within the above range, the mouthfeel of the chocolate obtained using the transesterified oil and fat is good.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占めるパルミチン酸含有量は、２６〜５２質量％である（条件（ｂ））。また、全構成脂肪酸に占めるパルミチン酸含有量は、好ましくは３５〜５０質量％であり、より好ましくは３９〜４８質量％である。 The palmitic acid content in the total constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 26 to 52% by mass (condition (b)). Moreover, the palmitic acid content in all the constituent fatty acids is preferably 35 to 50% by mass, and more preferably 39 to 48% by mass.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占めるステアリン酸含有量は、４〜２２質量％である（条件（ｃ））。また、全構成脂肪酸に占めるステアリン酸含有量は、好ましくは５〜１６質量％であり、より好ましくは６．０〜１２．０質量％である。 The stearic acid content in the total constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 4 to 22% by mass (condition (c)). Moreover, the stearic acid content in the total constituent fatty acids is preferably 5 to 16% by mass, and more preferably 6.0 to 12.0% by mass.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占める不飽和脂肪酸含有量は、１３〜３０質量％である（条件（ｄ））。また、全構成脂肪酸に占める不飽和脂肪酸含有量は、好ましくは１６〜２６質量％であり、より好ましくは１５〜２４質量％である。不飽和脂肪酸の炭素数は、好ましくは１６〜１８であり、より好ましくは１８である。 The unsaturated fatty acid content in the total constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 13 to 30% by mass (condition (d)). Moreover, the unsaturated fatty acid content in the total constituent fatty acids is preferably 16 to 26% by mass, and more preferably 15 to 24% by mass. Carbon number of unsaturated fatty acid becomes like this. Preferably it is 16-18, More preferably, it is 18.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占める、ステアリン酸含有量に対する不飽和脂肪酸含有量の割合（不飽和脂肪酸含有量／ステアリン酸含有量）は、５．０以下であることが好ましい（条件（ｆ））。上記割合は、より好ましくは１．０〜４．０であり、さらに好ましくは１．５〜３．５である。 The ratio (unsaturated fatty acid content / stearic acid content) of the unsaturated fatty acid content to the stearic acid content in the total constituent fatty acids of the transesterified fat according to the embodiment of the present invention is 5.0 or less. Is preferable (condition (f)). The ratio is more preferably 1.0 to 4.0, and still more preferably 1.5 to 3.5.
本発明の実施の形態に係るエステル交換油脂の全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量は、２質量％以下である（条件（ｅ））。全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量は、１質量％以下（０〜１質量％）であることがより好ましい。
なお、油脂の脂肪酸の分析は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法を用いた測定により、行うことができる。The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids of the transesterified oil and fat according to the embodiment of the present invention is 2% by mass or less (condition (e)). The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is more preferably 1% by mass or less (0 to 1% by mass).
In addition, the analysis of the fatty acid of fats and oils can be performed by the measurement using the gas chromatography method according to AOCS Ce1f-96.
健康上懸念されるトランス脂肪酸の含有量を低減するという理由から、本発明の実施の形態に係るエステル交換油脂のトランス脂肪酸含有量は、０〜５質量％であることが好ましい。０〜３質量％であることがより好ましく、０〜１質量％であることが更に好ましい。 The trans fatty acid content of the transesterified oil and fat according to the embodiment of the present invention is preferably 0 to 5% by mass because the content of trans fatty acid which is a health concern is reduced. It is more preferably 0 to 3% by mass, and still more preferably 0 to 1% by mass.
本発明の実施の形態に係るエステル交換油脂のジアシルグリセロール（以下、ＤＧとも表す）含有量は、３．０〜１０質量％であることが好ましい（条件（ｇ））。エステル交換油脂のジアシルグリセロール含有量は、より好ましくは４．０〜６．０質量％である。ジアシルグリセロール含有量が上記範囲内であると、エステル交換油脂を使用して得られるチョコレートの光沢が良好である。
なお、油脂中のジアシルグリセロール含有量の分析はＡＯＣＳ ＣＤ １１Ｂ−９１に準じて行うことができる。The content of diacylglycerol (hereinafter also referred to as DG) in the transesterified oil and fat according to the embodiment of the present invention is preferably 3.0 to 10% by mass (condition (g)). The diacylglycerol content of the transesterified oil / fat is more preferably 4.0 to 6.0% by mass. When the diacylglycerol content is within the above range, the gloss of the chocolate obtained using the transesterified oil and fat is good.
In addition, the analysis of diacylglycerol content in fats and oils can be performed according to AOCS CD 11B-91.
本発明の実施の形態に係るエステル交換油脂は、上記条件（ａ）〜（ｅ）を満たす。これにより、当該エステル交換油脂を使用して得られるチョコレートは、口どけがよく、良好な光沢が持続する。さらに、条件（ｆ）及び／又は（ｇ）を満たすことにより、上記特性がより優れたものとなる。 The transesterified oil and fat according to the embodiment of the present invention satisfies the above conditions (a) to (e). Thereby, the chocolate obtained by using the transesterified oil has a good mouthfeel and maintains a good gloss. Furthermore, when the conditions (f) and / or (g) are satisfied, the above characteristics are more excellent.
本発明の実施の形態に係るエステル交換油脂の製造には、上記条件（ａ）〜（ｅ）が満たされる限り、その原料油脂として、どのような食用油脂が使用されてもよい。原料油脂としては、例えば、大豆油、菜種油、コーン油、綿実油、米油、ヒマワリ油、サフラワー油、胡麻油、カカオ脂、シア脂、サル脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂、乳脂、魚油、及び鯨油等の各種の植物油脂及び動物油脂が挙げられる。また、これら植物油脂及び動物油脂に水素添加、分別、及びエステル交換のうちから選択された一又は二以上の処理を適用することにより得られる加工油脂が挙げられる。本発明の実施の形態に係るエステル交換油脂の製造には、上記食用油脂の一種以上の組み合せが原料油脂として使用されてもよい。 As long as the said conditions (a)-(e) are satisfy | filled in manufacture of the transesterified oil and fat which concerns on embodiment of this invention, what kind of edible oil and fat may be used as the raw material fat. Examples of raw oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, cocoa butter, shea fat, monkey fat, palm oil, palm kernel oil, coconut oil, beef tallow, Examples include various vegetable oils and animal fats such as pork fat, milk fat, fish oil, and whale oil. Moreover, the processed fats and oils obtained by applying 1 or 2 or more processes selected from hydrogenation, fractionation, and transesterification to these vegetable fats and animal fats are mentioned. In the production of the transesterified oil and fat according to the embodiment of the present invention, a combination of one or more of the above edible oils and fats may be used as the raw oil and fat.
本発明の実施の形態に係るエステル交換油脂の好ましい原料油脂として、ラウリン系油脂と非ラウリン系油脂との混合油脂が挙げられる。上記ラウリン系油脂の構成脂肪酸に占めるラウリン酸含有量は、３０質量％以上である。ラウリン系油脂として、例えば、ヤシ油、パーム核油、これらを分別して得られるパーム核オレイン及びパーム核ステアリン等の分別油、これらを用いたエステル交換により得られる油脂、及び、これらの硬化油（例えば、パーム核極度硬化油、パーム核オレイン極度硬化油）が挙げられる。本実施の形態においては、これらラウリン系油脂から選ばれる１種又は２種以上を用いることができる。 As preferable raw material fats and oils of the transesterified fat and oil according to the embodiment of the present invention, a mixed fat and oil of lauric fat and non-lauric fat and oil can be mentioned. The lauric acid content in the constituent fatty acids of the lauric fat is 30% by mass or more. As lauric fats and oils, for example, palm oil, palm kernel oil, fractionated oils such as palm kernel olein and palm kernel stearin obtained by fractionating them, fats and oils obtained by transesterification using these, and hardened oils thereof ( For example, palm kernel extremely hardened oil, palm kernel olein extremely hardened oil). In this Embodiment, 1 type, or 2 or more types chosen from these lauric fats and oils can be used.
上記非ラウリン系油脂の構成脂肪酸に占める炭素数１６以上の脂肪酸の含有量は、９０質量％を超える。非ラウリン系油脂として、具体的には、菜種油、大豆油、コーン油、紅花油、綿実油、ヒマワリ油、カカオ脂、シア脂、サル脂、及びパーム油等が挙げられる。また、これらに水素添加、分別、及びエステル交換のうちから選択された一又は二以上の処理を適用することにより得られる加工油脂を例示することができる。本実施の形態においては、これらから選ばれる１種又は２種以上を混合して用いることができる。特に、非ラウリン系油脂は、パーム系油脂、及び／または、１５〜３５質量％（好ましくは２０〜３０質量％）のジアシルグリセロールを含有し、かつ、その構成脂肪酸に占めるステアリン酸含有量が２０〜７５質量％（好ましくは３０〜７０質量％）である油脂、を含むことが好ましい。当該非ラウリン系油脂が、例えば、パーム系油脂と、シア脂、サル脂、あるいは、高オレイン酸ヒマワリ油とステアリン酸とをエステル交換した油脂等の分別油とを、含むことが好ましい。 The content of fatty acids having 16 or more carbon atoms in the constituent fatty acids of the non-lauric fats and oils exceeds 90% by mass. Specific examples of non-lauric oils include rapeseed oil, soybean oil, corn oil, safflower oil, cottonseed oil, sunflower oil, cocoa butter, shea fat, monkey fat, and palm oil. Moreover, the process fats and oils obtained by applying the process of 1 or 2 or more selected from hydrogenation, fractionation, and transesterification to these can be illustrated. In this Embodiment, 1 type, or 2 or more types chosen from these can be mixed and used. In particular, non-lauric fats and oils contain palm fats and / or 15 to 35% by mass (preferably 20 to 30% by mass) of diacylglycerol, and the stearic acid content in the constituent fatty acids is 20 It is preferable that the oil and fat which is -75 mass% (preferably 30-70 mass%) is included. The non-lauric oil / fat preferably contains, for example, palm oil / fat and fractionated oil such as oil / fat obtained by transesterifying high oleic sunflower oil and stearic acid.
上記パーム系油脂として、パーム油及びパーム油の分別油の何れも使用することができる。具体的には、（１）パーム油の１段分別油であるパームオレイン及びパームステアリン、（２）パームオレインを分別した分別油（２段分別油）であるパームオレイン（パームスーパーオレイン）及びパームミッドフラクション、及び、（３）パームステアリンを分別した分別油（２段分別油）であるパームオレイン（ソフトパーム）及びパームステアリン（ハードステアリン）、等が例示できる。パーム系油脂として、パームステアリン（ヨウ素価５〜４０、好ましくは１０〜３０）、パーム極度硬化油、及びパームステアリン極度硬化油が好ましい。パーム系油脂として、２種以上のパーム系油脂を混合して使用してもよい。 As the palm oil and fat, both palm oil and palm oil fractionated oil can be used. Specifically, (1) palm olein and palm stearin, which are one-stage fractionated oils of palm oil, (2) palm olein (palm super olein), which is a fractionated oil obtained by fractionating palm olein (two-stage fractionated oil), and palm Examples include mid fractions, and (3) palm olein (soft palm) and palm stearin (hard stearin), which are fractionated oils obtained by fractionating palm stearin (two-stage fractionated oil). As the palm oil and fat, palm stearin (iodine value of 5 to 40, preferably 10 to 30), palm extremely hardened oil, and palm stearin extremely hardened oil are preferable. You may mix and use 2 or more types of palm fats and oils as palm fats and oils.
上記、ラウリン系油脂と非ラウリン系油脂との混合油脂中の両油脂の混合比は、好ましくは質量比３０：７０〜６０：４０であり、より好ましくは質量比３５：６５〜５５：４５であり、さらに好ましくは質量比４０：６０〜５０：５０である。 The mixing ratio of both fats and oils in the mixed fats and oils of lauric fats and non-lauric fats is preferably a mass ratio of 30:70 to 60:40, more preferably a mass ratio of 35:65 to 55:45. More preferably, the mass ratio is 40:60 to 50:50.
本発明の実施の形態に係るエステル交換油脂の製造に用いられるエステル交換の方法は、特に制限はない。通常のエステル交換方法を用いることができる。ナトリウムメトキシド等の合成触媒を使用した化学的エステル交換、及び、リパーゼを触媒とした酵素的エステル交換のうちのどちらの方法を用いても本発明の実施の形態に係るエステル交換油脂を製造することができる。 The transesterification method used for the production of the transesterified oil and fat according to the embodiment of the present invention is not particularly limited. Conventional transesterification methods can be used. The transesterified oil and fat according to the embodiment of the present invention is produced by using either a chemical transesterification using a synthetic catalyst such as sodium methoxide or an enzymatic transesterification using a lipase as a catalyst. be able to.
酵素的エステル交換は、１，３位特異性の高いエステル交換反応、及び、位置特異性の乏しいエステル交換反応のうちのどちらでも行うことができる。１，３位特異性の高いエステル交換反応を行うことのできるリパーゼ製剤として、リゾプスオリザエ由来及び/又はリゾプスデルマ由来（例えば、国際公開第２００９／０３１６７９号に記載）、及び、リゾムコールミーハイ由来の固定化リパーゼ（ノボザイムズ社製のリポザイムＴＬＩＭ、リポザイムＲＭＩＭ等）等が挙げられる。位置特異性の乏しいエステル交換反応を行うことのできるリパーゼ製剤として、アルカリゲネス属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ、リパーゼＰＬ等）、キャンディダ属由来リパーゼ（例えば、名糖産業株式会社製のリパーゼＯＦ等）等が挙げられる。 Enzymatic transesterification can be carried out either by transesterification with high specificity at the 1,3-position or transesterification with poor positional specificity. As a lipase preparation capable of performing a transesterification reaction with a high 1,3-specific transesterification, it is derived from Rhizopus oryzae and / or Rhizopus derma (for example, described in WO2009 / 031679), and immobilized from Rhizomucormy high Lipase (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like. Examples of lipase preparations capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
化学的エステル交換では、例えば、十分に乾燥させた原料油脂に、当該原料油脂に対して０．１〜１質量％のナトリウムメトキシドが添加される。その後、減圧下、８０〜１２０℃で０．５〜１時間攪拌しながらエステル交換反応を行うことができる。エステル交換反応終了後は、水洗等により触媒を除去した後、通常の食用油脂の精製工程で行われる脱色及び脱臭処理を適用することができる。 In chemical transesterification, for example, 0.1 to 1% by mass of sodium methoxide is added to a sufficiently dried raw material fat and oil with respect to the raw material fat and oil. Thereafter, the transesterification reaction can be carried out under stirring at 80 to 120 ° C. for 0.5 to 1 hour. After completion of the transesterification reaction, after removing the catalyst by washing with water or the like, decolorization and deodorization treatment performed in a normal edible oil / fat refining step can be applied.
酵素的エステル交換では、例えば、原料油脂に対して０．０２〜１０質量％、好ましくは０．０４〜５質量％のリパーゼ粉末又は固定化リパーゼが当該原料油脂に添加される。その後、４０〜８０℃、好ましくは４０〜７０℃で０．５〜４８時間、好ましくは０．５〜２４時間攪拌しながらエステル交換反応を行うことができる。エステル交換反応終了後、濾過等により反応生成物から触媒を除去する。その後、通常の食用油脂の精製工程で行われる脱色及び脱臭処理を適用することができる。 In the enzymatic transesterification, for example, 0.02 to 10% by mass, preferably 0.04 to 5% by mass of lipase powder or immobilized lipase is added to the raw material fats and oils. Thereafter, the ester exchange reaction can be carried out with stirring at 40 to 80 ° C., preferably 40 to 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours. After completion of the transesterification reaction, the catalyst is removed from the reaction product by filtration or the like. Then, the decoloring and deodorizing process performed in the refinement | purification process of a normal edible oil and fat can be applied.
本発明の実施の形態に係るチョコレートに含まれる油脂に占める、本発明の実施の形態に係るエステル交換油脂の含有量は、７０質量％以上である。上記含有量は、８０〜１００質量％であることが好ましく、８５〜１００質量％であることがより好ましい。 The content of the transesterified oil and fat according to the embodiment of the present invention in the fat and oil contained in the chocolate according to the embodiment of the present invention is 70% by mass or more. The content is preferably 80 to 100% by mass, and more preferably 85 to 100% by mass.
本発明においてチョコレートとは、「チョコレート類の表示に関する公正競争規約」（全国チョコレート業公正取引協議会）乃至法規に規定されているチョコレートに限定されない。本発明におけるチョコレートは、食用油脂、並びに糖質及び糖類を主原料とする。主原料には、必要によりカカオ成分（カカオマス、ココアパウダー等）、乳製品、香料、または乳化剤等を加える。かかるチョコレートは、チョコレート製造の工程（混合工程、微粒化工程、精練工程、成形工程、及び、冷却工程等の全部乃至一部）を経て製造される。また、本発明におけるチョコレートは、ダークチョコレート及びミルクチョコレートの他に、ホワイトチョコレート及びカラーチョコレートも含む。 In the present invention, chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations. The chocolate in the present invention contains edible fats and oils, saccharides and sugars as main raw materials. If necessary, cacao ingredients (cocoa mass, cocoa powder, etc.), dairy products, fragrances, or emulsifiers are added to the main raw material. Such chocolate is manufactured through chocolate manufacturing steps (all or part of the mixing step, atomization step, scouring step, molding step, cooling step, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
また、本発明においてノンテンパー型チョコレートとは、テンパリング、及び、その代替であるシーディングのうちのいずれも行わずに製造されたチョコレートを意味する。本発明の実施の形態に係るチョコレートは、好ましくはノンテンパー型チョコレートである。 Moreover, in this invention, a non-temper type chocolate means the chocolate manufactured without performing any of tempering and the seeding which is the alternative. The chocolate according to the embodiment of the present invention is preferably non-tempered chocolate.
本発明においてチョコレートに含まれる油脂とは、チョコレート中の全油脂分のことである。この全油脂分には、配合される油脂の他に、含油原料（カカオマス、ココアパウダー、全脂粉乳等）中の油脂（ココアバター、乳脂等）も含まれる。 In this invention, the fats and oils contained in chocolate are all the fats and oils in chocolate. In addition to the fats and oils to be blended, the total fats and oils also include fats and oils (cocoa butter, milk fats and the like) in the oil-containing raw materials (cocoa mass, cocoa powder, whole fat milk powder, and the like).
本発明の実施の形態に係るチョコレートに使用する本発明の実施の形態に係るエステル交換油脂以外の原料油脂は、その配合量が、チョコレートに含まれる油脂中の上記エステル交換油脂の含有量が７０質量％以上であるという条件を満たす限り、特に制限されることはない。通常の食用油脂、例えば、ココアバター、パーム油、パーム分別油（パームオレイン、パームスーパーオレイン、パーム中融点部等）、シア脂、シア分別油、サル脂、サル分別油、イリッペ脂、コクム脂、マンゴー脂、マンゴー分別油、大豆油、菜種油、綿実油、サフラワー油、ひまわり油、米油、コーン油、ゴマ油、オリーブ油、牛脂、豚脂、及び乳脂などの動植物油脂の中から１種以上を選択して使用することができる。あるいは、これら動植物油脂に、混合、分別、エステル交換、及び水素添加等のうちの１種以上の処理が適用されることにより得られる加工油脂等の中から１種以上を選択して使用することができる。 The raw material fats and oils other than the transesterified fat and oil according to the embodiment of the present invention used for the chocolate according to the embodiment of the present invention have a blending amount of 70% of the above transesterified fat and oil in the fat and oil contained in the chocolate. There is no particular limitation as long as the condition of mass% or more is satisfied. Normal edible fats and oils such as cocoa butter, palm oil, palm fractionated oil (palm olein, palm super olein, palm middle melting point, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, coconut fat , Mango fat, Mango fractionated oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, beef tallow, lard, and milk fat You can select and use. Alternatively, these animal and vegetable oils and fats may be used by selecting one or more of processed oils and fats obtained by applying one or more treatments such as mixing, fractionation, transesterification, and hydrogenation. Can do.
本発明の実施の形態に係るチョコレートに含まれる油脂中のココアバター含有量は、好ましくは２〜１０質量％であり、より好ましくは２〜８質量％であり、さらに好ましくは２〜６質量％である。ココアバター含有量が上記範囲内にあると、風味がよく、光沢の優れたチョコレートが得られる。
なお、本発明においてココアバターは、カカオマス及びココアパウダー等の含油原料由来のココアバターも含む。The cocoa butter content in the fat and oil contained in the chocolate according to the embodiment of the present invention is preferably 2 to 10% by mass, more preferably 2 to 8% by mass, and further preferably 2 to 6% by mass. It is. When the content of cocoa butter is within the above range, a chocolate with good flavor and excellent gloss can be obtained.
In the present invention, cocoa butter also includes cocoa butter derived from oil-containing raw materials such as cacao mass and cocoa powder.
本発明の実施の形態に係るチョコレート中の油脂含有量は、好ましくは２８〜６８質量％、より好ましくは３１〜６０質量％、さらに好ましくは３３〜５５質量％である。油脂含有量が上記範囲内にあると、融解した油脂結晶を含む溶融状態のチョコレートが適度な流動性示す。このようなチョコレートは、クッキー及びビスケット等の被覆用途に好適である。 The fat and oil content in the chocolate according to the embodiment of the present invention is preferably 28 to 68% by mass, more preferably 31 to 60% by mass, and further preferably 33 to 55% by mass. When the fat content is in the above range, the molten chocolate containing the melted fat crystals exhibits appropriate fluidity. Such chocolate is suitable for coating applications such as cookies and biscuits.
本発明の実施の形態に係るチョコレートの製造には、油脂以外にも、チョコレートに一般的に配合される原料を使用することができる。例えば、ショ糖（砂糖、粉糖）、乳糖、ブドウ糖、果糖、麦芽糖、還元澱粉糖化物、液糖、酵素転化水飴、異性化液糖、ショ糖結合水飴、還元糖ポリデキストロース、オリゴ糖、ソルビトール、還元乳糖、トレハロース、キシロース、キシリトース、マルチトール、エリスリトール、マンニトール、ラフィノース、及びデキストリンなどの糖類を使用することができる。また、他の原料の例として、全脂粉乳及び脱脂粉乳等の乳製品、カカオマス及びココアパウダー等のカカオ成分、大豆粉、大豆蛋白、果実加工品、野菜加工品、抹茶粉末、及びコーヒー粉末等の各種粉末、ガム類、澱粉類、レシチン、リゾレシチン、酵素分解レシチン、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノール酸エステル、ポリグリセリン脂肪酸エステル、ソルビタン脂肪酸エステル等の乳化剤、酸化防止剤、着色料、及び香料を挙げることができる。 In the production of the chocolate according to the embodiment of the present invention, in addition to fats and oils, raw materials generally blended in chocolate can be used. For example, sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar polydextrose, oligosaccharide, sorbitol Sugars such as reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, and dextrin can be used. Examples of other ingredients include dairy products such as whole milk powder and skim milk powder, cacao ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. Various powders, gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and other emulsifiers, antioxidants, colorants, and A fragrance can be mentioned.
本発明の実施の形態に係るチョコレートを、テンパリング、及び、その代替であるシーディングのうちのいずれも行わずに製造することができる。ここでシーディングとは、テンパリングを行う替りに、ココアバターあるいはココアバター代替脂（ＣＢＥ）の安定型結晶を添加する方法である。本発明の実施の形態に係るチョコレートは、例えば、油脂、カカオ成分、及び糖類を原料として、混合工程、微粒化工程（リファイニング）、精練工程（コンチング）、成形工程、及び冷却工程を経て製造することができる。 The chocolate according to the embodiment of the present invention can be manufactured without performing any of tempering and seeding as an alternative. Here, seeding is a method of adding stable crystals of cocoa butter or cocoa butter substitute fat (CBE) instead of tempering. The chocolate according to the embodiment of the present invention is manufactured, for example, using fats and oils, cacao components, and saccharides as raw materials, through a mixing process, an atomization process (refining), a scouring process (conching), a molding process, and a cooling process. can do.
本発明の実施の形態に係るチョコレートは、良好な口どけを有し、かつ、良好な光沢を長期間維持する。また、その製造工程で煩雑なテンパリングが必要とされないので、チョコレート原料の取扱いが容易である。本発明の実施の形態に係るチョコレートは、ブロック状、板状、及び粒状等に容易に成型される。本発明の実施の形態に係るチョコレートは、型抜きされたチョコレート塊としてそのまま食する他、製菓製パン製品、例えば、パン、ケーキ、洋菓子、焼き菓子、ドーナツ、及びシュー菓子等の製造に用いられる、コーティング材、フィリング材、及び、生地へ混ぜ込むチップ材等として使用できる。 The chocolate according to the embodiment of the present invention has a good mouthfeel and maintains a good gloss for a long time. Moreover, since complicated tempering is not required in the manufacturing process, handling of the chocolate raw material is easy. The chocolate according to the embodiment of the present invention is easily molded into a block shape, a plate shape, a granular shape and the like. The chocolate according to the embodiment of the present invention is used as it is to produce a baked confectionery product such as bread, cake, confectionery, baked confectionery, donut, shoe confectionery, etc. It can be used as a coating material, a filling material, and a chip material mixed into the dough.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。
〔油脂の脂肪酸分析方法〕
油脂の脂肪酸の分析は、ＡＯＣＳ Ｃｅ１ｆ−９６に準じて、ガスクロマトグラフィー法を用いた測定により、実施した。
〔油脂のジアシルグリセロール分析方法〕
油脂のジアシルグリセロールの分析は、ＡＯＣＳ ＣＤ １１Ｂ−９１に準じて行った。EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
[Fatty acid analysis method for fats and oils]
The analysis of fatty acids in fats and oils was carried out by measurement using a gas chromatography method according to AOCS Ce1f-96.
[Method for analyzing diacylglycerol in fats and oils]
The analysis of fat and oil diacylglycerol was performed according to AOCS CD 11B-91.
〔エステル交換油脂の原料油脂〕
エステル交換油脂の原料油脂として以下の油脂を使用した。
（油脂１） ＲＢＤパームステアリン、ヨウ素価１２、マレーシアＩＳＦ社製
（油脂２） ＲＢＤパームステアリン、ヨウ素価２０、マレーシアＩＳＦ社製
（油脂３） ＲＢＤパームステアリン、ヨウ素価３２、マレーシアＩＳＦ社製
（油脂４） ＲＢＤパーム核ステアリン、ヨウ素価７、構成脂肪酸に占めるラウリン酸の含有量５３質量％、マレーシアＩＳＦ社製
（油脂５） ＲＢＤパーム核油、ヨウ素価１７、構成脂肪酸に占めるラウリン酸の含有量４４質量％、マレーシアＩＳＦ社製
（油脂６） ＲＢＤシアオレイン、ヨウ素価６５、ＤＧ含有量２４質量％、構成脂肪酸に占めるステアリン酸の含有量３０質量％、マレーシアＩＳＦ社製
（油脂７） ＳｔＯＳｔ脂肪分別ステアリン（高オレイン酸ヒマワリ油に１，３選択性リパーゼを用いてステアリン酸をトリグリセロールの１，３位に選択的に結合させたエステル交換油脂から、高融点部及び低融点部を除去することにより、カカオ脂代替脂としてのＳｔＯＳｔ脂肪（Ｓｔ：ステアリン酸、Ｏ：オレイン酸）を生産する過程で副生する高融点部（ステアリン部））、ＤＧ含有量２２質量％、構成脂肪酸に占めるステアリン酸の含有量６９質量％、マレーシアＩＳＦ社製
（油脂８） ＲＢＤパーム核オレイン極度硬化油、ヨウ素価１以下、マレーシアＩＳＦ社製
（油脂９） ＲＢＤパームステアリン極度硬化油、ヨウ素価１以下、ＤＧ含有量３質量％、構成脂肪酸に占めるステアリン酸の含有量３４質量％、マレーシアＩＳＦ社製[Raw oil for transesterified oil]
The following fats and oils were used as raw oils and fats for transesterified fats and oils.
(Oil 1) RBD palm stearin, iodine value 12, made by Malaysia ISF (oil 2) RBD palm stearin, iodine value 20, made by Malaysia ISF (oil 3) RBD palm stearin, iodine value 32, made by Malaysia ISF (oil) 4) RBD palm kernel stearin, iodine value 7, content of lauric acid in the constituent fatty acid 53% by mass, manufactured by Malaysia ISF (Oil 5) RBD palm kernel oil, iodine value 17, content of lauric acid in the constituent fatty acid 44% by mass, manufactured by Malaysia ISF (Oil 6) RBD shea olein, iodine value 65, DG content 24% by mass, stearic acid content in constituent fatty acids 30% by mass, manufactured by Malaysia ISF (Oil 7) StOSt fat fractionation Stearin (high oleic sunflower oil with 1,3-selective lipase StOSt fat (St: stearic acid, O2) as a substitute oil for cocoa butter by removing the high melting point and low melting point from the transesterified oil and fat obtained by selectively binding the phosphoric acid to the 1,3-position of triglycerol. : Oleic acid) as a by-product in the process of producing oleic acid), DG content 22% by mass, stearic acid content 69% by mass of constituent fatty acids, manufactured by Malaysia ISF (oil 8) RBD Palm kernel olein extremely hardened oil, iodine value of 1 or less, manufactured by Malaysia ISF Co., Ltd. (oil 9) RBD palm stearin extremely hardened oil, iodine value of 1 or less, DG content 3 mass%, stearic acid content in constituent fatty acids 34 mass %, Made by Malaysia ISF
〔エステル交換油脂の製造〕
表１及び２に従って混合することにより得られた油脂を用いて以下の方法により、エステル交換反応を実施した。常法により、得られた反応生成物の精製を行うことにより、実施例１〜５及び比較例１〜２のエステル交換油脂を製造した。表１及び２に、各エステル交換油脂の、各脂肪酸含有量（条件（ａ）〜（ｅ））、特定の脂肪酸含有量比（条件（ｆ））及びジアシルグリセロール含有量（条件（ｇ））を記載した。
＜化学的エステル交換方法＞
常法に従い、十分に乾燥させた原料油脂に対して０．４５質量％のナトリウムメトキシドを当該原料油脂に添加した。その後、減圧下、１１５℃で０．５時間攪拌しながら反応を行った。原料油脂に対して１０質量％の１０質量％クエン酸水溶液を添加することにより、反応を終了させた。
＜酵素的エステル交換方法＞
（粉末リパーゼ組成物１の調製）
天野エンザイム社の商品：リパーゼＤＦ“Ａｍａｎｏ”１５−Ｋ（リパーゼＤともいう）の酵素溶液（150000U/ml）を用意した。また、脱臭全脂大豆粉末（脂肪含有量が２３質量％、商品名：アルファプラスＨＳ−６００、日清コスモフーズ(株)社製）１０％水溶液をオートクレーブ滅菌した後、室温程度に冷却した。上記酵素溶液に３倍量の上記脱臭全脂大豆粉末水溶液を攪拌しながら加えた。得られた混合物のｐｈを、０.５Ｎ ＮａＯＨ溶液で７．８に調整した。その後、噴霧乾燥（東京理科器械（株）社、ＳＤ−１０００型）により、粉末リパーゼ組成物１（９０質量％以上が粒径１〜１００μｍである）が得られた。
（エステル交換方法）
原料油脂に対して０．３質量％の上記粉末リパーゼ組成物１を当該原料油脂に添加した。その後、７０℃で８時間攪拌しながら反応を行った。エステル交換反応終了後、濾過により反応生成物から触媒が除去された。[Production of transesterified oil and fat]
A transesterification reaction was carried out by the following method using fats and oils obtained by mixing according to Tables 1 and 2. The transesterified oils and fats of Examples 1 to 5 and Comparative Examples 1 and 2 were produced by purifying the obtained reaction product by a conventional method. Tables 1 and 2 show that each fatty acid content (conditions (a) to (e)), specific fatty acid content ratio (condition (f)), and diacylglycerol content (condition (g)) of each transesterified oil and fat. Was described.
<Chemical transesterification method>
According to a conventional method, 0.45% by mass of sodium methoxide was added to the raw material fats and oils based on the sufficiently dried raw material fats and oils. Then, it reacted, stirring at 115 degreeC under reduced pressure for 0.5 hour. The reaction was terminated by adding 10% by mass of a 10% by mass citric acid aqueous solution to the raw material fats and oils.
<Enzymatic transesterification method>
(Preparation of powder lipase composition 1)
A product of Amano Enzyme: Enzyme solution (150,000 U / ml) of lipase DF “Amano” 15-K (also referred to as lipase D) was prepared. Further, a 10% aqueous solution of deodorized whole fat soybean powder (fat content: 23% by mass, trade name: Alpha Plus HS-600, manufactured by Nisshin Cosmo Foods Co., Ltd.) was autoclaved and then cooled to about room temperature. Three times the amount of the deodorized whole fat soybean powder aqueous solution was added to the enzyme solution while stirring. The ph of the resulting mixture was adjusted to 7.8 with 0.5N NaOH solution. Then, the powder lipase composition 1 (90 mass% or more is a particle size of 1-100 micrometers) was obtained by spray drying (Tokyo Science Instrument Co., Ltd., SD-1000 type | mold).
(Transesterification method)
0.3% by mass of the above powder lipase composition 1 was added to the raw material fats and oils. Thereafter, the reaction was carried out with stirring at 70 ° C. for 8 hours. After completion of the transesterification reaction, the catalyst was removed from the reaction product by filtration.
〔チョコレートの製造〕
表３の配合に従って、常法（混合、微粒化、精練、及び冷却）により、ただし、テンパリングを行わずに、実施例１〜７及び比較例１〜３のエステル交換油脂をそれぞれ使用して、実施例８〜１４及び比較例４〜６のチョコレート（ノンテンパー型チョコレート）を製造した。[Manufacture of chocolate]
According to the composition of Table 3, using the transesterified fats and oils of Examples 1 to 7 and Comparative Examples 1 to 3 by ordinary methods (mixing, atomization, scouring, and cooling), but without tempering, The chocolates of Examples 8 to 14 and Comparative Examples 4 to 6 (non-tempered chocolate) were produced.
〔チョコレートの評価〕
以下の評価方法及び評価基準に従って、実施例８〜１４及び比較例４〜６のチョコレートの有する口どけ及び光沢を評価した。評価結果を表４及び５に示した。[Evaluation of chocolate]
According to the following evaluation methods and evaluation criteria, the mouthfeel and gloss of the chocolates of Examples 8 to 14 and Comparative Examples 4 to 6 were evaluated. The evaluation results are shown in Tables 4 and 5.
（口どけの評価方法及び評価基準）
「評価方法」
以下の評価基準に従って、試料を試食した５名の専門パネラが総合的に評価した。
「評価基準」
１：良好
２：若干口残り感がある
３：口残り感がある(Evaluation method and evaluation criteria for mouth opening)
"Evaluation method"
In accordance with the following evaluation criteria, five expert panelists who sampled the samples evaluated them comprehensively.
"Evaluation criteria"
1: Good 2: Slight mouth feel 3: Mouth feel
（光沢の評価方法及び評価基準）
「評価方法」
チョコレートでコーティングされたパイを２０℃で、１、３、及び６ヵ月保存した。その後、パイ表面のチョコレートの光沢を以下の評価基準に従って、５名の専門パネラが総合的に評価した。
「評価基準」
１：光沢あり
２：若干光沢がなくなる
３：若干くすむ
４：くすむ
５：ブルーム発生(Glossy evaluation method and evaluation criteria)
"Evaluation method"
The chocolate-coated pie was stored at 20 ° C. for 1, 3, and 6 months. After that, five professional panelists comprehensively evaluated the gloss of chocolate on the pie surface according to the following evaluation criteria.
"Evaluation criteria"
1: Glossy 2: Slightly lost 3: Slightly dull 4: Dulled 5: Bloom generated
Claims (5)
（ａ）全構成脂肪酸に占める炭素数１２以下の脂肪酸含有量が１５〜３０質量％である。
（ｂ）全構成脂肪酸に占めるパルミチン酸含有量が２６〜５２質量％である。
（ｃ）全構成脂肪酸に占めるステアリン酸含有量が４〜２２質量％である。
（ｄ）全構成脂肪酸に占める不飽和脂肪酸含有量が１３〜３０質量％である。
（ｅ）全構成脂肪酸に占める炭素数２０以上の脂肪酸含有量が２質量％以下である。Transesterified fats and oils that satisfy the following conditions (a) to (e).
(A) The fatty acid content of 12 or less carbon atoms in all the constituent fatty acids is 15 to 30% by mass.
(B) The content of palmitic acid in all the constituent fatty acids is 26 to 52% by mass.
(C) The stearic acid content in the total constituent fatty acids is 4 to 22% by mass.
(D) The unsaturated fatty acid content in all the constituent fatty acids is 13 to 30% by mass.
(E) The content of fatty acids having 20 or more carbon atoms in all the constituent fatty acids is 2% by mass or less.
（ｆ）全構成脂肪酸に占める、ステアリン酸含有量対する不飽和脂肪酸含有量（不飽和脂肪酸含有量／ステアリン酸含有量）の割合が、５．０以下である。Furthermore, the transesterified fats and oils of Claim 1 which satisfy | fill the following conditions (f).
(F) The ratio of unsaturated fatty acid content (unsaturated fatty acid content / stearic acid content) to stearic acid content in all the constituent fatty acids is 5.0 or less.
（ｇ）前記エステル交換油脂のジアシルグリセロール含有量が３．０〜１０質量％である。The transesterified oil and fat according to claim 1 or 2, further satisfying the following condition (g).
(G) The diacylglycerol content of the transesterified fat is 3.0 to 10% by mass.
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| MY184263A (en) * | 2015-12-02 | 2021-03-30 | Nisshin Oillio Group Ltd | Fats and oils composition for coating |
| CN110505807A (en) | 2017-03-31 | 2019-11-26 | 不二制油集团控股株式会社 | Transesterification grease |
| WO2019176963A1 (en) * | 2018-03-12 | 2019-09-19 | 株式会社カネカ | Cocoa butter compatibility improver and method for producing same, and non-tempered chocolate and food containing same |
| JP6793280B2 (en) * | 2018-03-12 | 2020-12-02 | 株式会社カネカ | Cocoa butter compatibility improver and its manufacturing method, as well as no-tempering chocolate and its fat and oil composition |
| BR112021001136A2 (en) * | 2018-07-24 | 2021-04-20 | Fuji Oil Holdings Inc. | chocolate type food |
| JP7085146B2 (en) * | 2019-03-27 | 2022-06-16 | 不二製油株式会社 | Bloom-suppressing oil-and-fat composition and oil-based confectionery using this |
| KR20220011125A (en) * | 2019-05-22 | 2022-01-27 | 후지세유 그룹 혼샤 가부시키가이샤 | Oil and fat composition for frozen desserts and chocolates for frozen desserts |
| EP4119670A4 (en) * | 2020-03-11 | 2023-12-20 | Amano Enzyme Inc. | Method for producing fat/oil |
| JPWO2021193972A1 (en) * | 2020-03-26 | 2021-09-30 | ||
| KR102656476B1 (en) | 2022-11-09 | 2024-04-12 | 롯데웰푸드 주식회사 | Development of interesterification oil using fractionated palm oil and chocolate using it |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP6075741B2 (en) | 2017-02-08 |
| WO2016133004A1 (en) | 2016-08-25 |
| CN107205418B (en) | 2020-09-11 |
| CN107205418A (en) | 2017-09-26 |
| KR102591200B1 (en) | 2023-10-18 |
| KR20170118063A (en) | 2017-10-24 |
| RU2017132152A (en) | 2019-03-18 |
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