WO2011068274A1 - 초콜릿 및 제과용 유지 조성물 - Google Patents
초콜릿 및 제과용 유지 조성물 Download PDFInfo
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- WO2011068274A1 WO2011068274A1 PCT/KR2009/007540 KR2009007540W WO2011068274A1 WO 2011068274 A1 WO2011068274 A1 WO 2011068274A1 KR 2009007540 W KR2009007540 W KR 2009007540W WO 2011068274 A1 WO2011068274 A1 WO 2011068274A1
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- oil
- cocoa butter
- fat
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Classifications
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- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
- C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
Definitions
- the present invention relates to a chocolate and confectionery fats and oils composition, and more particularly to mixing a vegetable fats and oils with fatty acids and fatty acid derivatives to prepare a raw material fats and oils; It relates to a chocolate and confectionery fat composition having a POS / SOS content ratio of 1 to 11 in the constituent triglyceride composition, prepared by the step of enzymatic transesterification of the raw material fat.
- the general composition of chocolate is 50% or less sugar, 30-50% cocoa mass, and about 30% fat content including fats and oils.
- the content of cocoa butter in chocolate fat varies depending on the type of chocolate, but is usually about 60%.
- Cocoa butter is an oil-fat component of seeds (cacao beans, containing 48-49% of oil) in the fruit of the cacao (Theobraoma cacao). Cocoa butter is composed of 98% triglyceride, 1% free fatty acid, 0.5% monodiglyceride, 0.2% sterol, and 150-250 ppm tocopherol. The triglyceride of cocoa butter has more than 75% of symmetrical structure in which oleic acid is located in sn-2 position and palmitic acid and stearic acid in sn-1 and 3 position, respectively. . POS 34 to 49%, SOS 23 to 30% and POP 13 to 17%, these are the main symmetrical holdings.
- the melting point of cocoa butter is 32-35 ° C., has a solid paper content of 71-88% near 20 ° C. at room temperature, and starts to melt at 30-32 ° C. and almost melts at 32-35 ° C. Its steep melting characteristics around 30 ° C, it is firm at room temperature, but melts quickly in the mouth, resulting in a fresh and neat feel. This melting property of cocoa butter is known to result from symmetrical fats and oils.
- Cocoa butter has a different composition and content of triglycerides depending on the country of origin, and accordingly, there are differences in physical properties such as hardness and solidification rate.
- Malaysian cocoa butter has a POS content of 47%, SOS 30%, Brazilians 40% and 22%, and Ganasan 43% and 26%, respectively.
- Indicates the content of. POP content is 13-15%, similar to each other.
- the firmness of cocoa butter is the strongest in Malaysia, the softest in Brazil, and the middle in Ghana.
- there was a difference in the solidification rate showing the same order of solidification as 78 ⁇ 10 minutes in Malaysia, 300 ⁇ 51 minutes in Brazil, and 95 ⁇ 14 minutes in Ghana.
- cocoa butter is obtained from natural crops, supply varies with climate change, and because of its high price, vegetable oil is used as a substitute for cocoa butter in chocolate to replace it. These substitute oils were used for curing palm kernel oil and palm oil, but were not compatible with cocoa butter.
- Substitute oils of cocoa butter may be used for cocoa butter equivalent and extender (CBE), cocoa butter replacer (CBR), cocoa butter substitute (CBS), depending on the method of manufacture and composition. Are classified into three types.
- Cocoa Butter Similar refers to those that are compatible with cocoa butter, have a triglyceride composition similar to cocoa butter and require tempering. Palm middle fraction (PMF), Sal fat, Borneo tallow, Kokum, Shea butter and their fractional fats and oils. Cocoa butter is known to be blended with palm oil and SOS-rich fats to provide fats similar to cocoa butter.
- Cocoa butter substitute paper is a fat and oil that is solidified by hardening soybean oil, canola oil, palm oil and the like mixed with liquid and liquid and solid phases at room temperature, and can replace cocoa butter to some extent and does not require tempering.
- the slope of the SFC curve is steep and the oxidation stability is high due to the increased melting point and solid paper content.
- the transic acid content is high and it is difficult to use due to nutritional defects.
- Cocoa butter substitute is a fat obtained by curing some vegetable fats and oils, which is incompatible with cocoa butter, has a high content of lauric fatty acids, and does not require tempering. It is mainly used for coating in the confectionery field, and is generally prepared by curing or transesterifying palm kernel oil and palm oil, and mixing other vegetable curing oils as necessary.
- oils with a high content of lauric fatty acid have disadvantages such as hydrolysis due to mold, abnormal odor, and nutritional defects of lauric acid itself.
- CBE is increasing due to nutritional deficiencies of CBR and CBS, and sensory deterioration related to texture such as rapid melting in the mouth.
- CBE is mostly used by synthesizing SOS rich fat by enzyme transesterification and mixing palm mid-fraction (PMF) obtained by fractionation of palm oil in a ratio of about 1: 1.
- PMF palm mid-fraction
- Typical triglyceride composition of CBE is POP 30 ⁇ 35%, POS 10 ⁇ 15%, SOS 30 ⁇ 35%. This figure can be identified by the high POP, SOS content and low POS content compared to the triglyceride composition of cocoa butter (17% POP, 43% POS, 26% SOS).
- the physical properties of fats and oils can be confirmed by solid fat content (SFC) at each temperature.
- SFC solid fat content
- the solid paper content between 20 and 25 °C means the hardness of fats and oils, and the solid paper content between 25 and 30 °C means heat resistance, and the solid paper content above 35 °C is the waxiness ) Means the degree of remaining in the mouth does not melt quickly.
- cocoa butter or cocoa butter substitute used for chocolate it has a high solid paper content at a temperature of 30 ° C. or higher, and shows a small amount of solid paper content at a temperature of 35 ° C. or lower, at a temperature of 30 ° C. or lower. It is considered that the quality curve shows a steep characteristic.
- the solid paper content of CBE with high SOS content is lower than the solid paper content of cocoa butter at temperatures above 30 ° C, while the solid paper content of cocoa butter is below 30 ° C. It shows higher properties than the content, giving it a somewhat firm feeling and remains in the mouth.
- the difference in the solid paper content of cocoa butter and CBE that is, the physical properties, can be attributed to the difference in the triglyceride composition of cocoa butter and CBE, as described above.
- CBE has a high POP and SOS content
- cocoa butter has a high POS content.
- Soft CBE has a triglyceride composition of POP 40-45%, POS 10-15%, SOS 30-35%. Soft CBE exhibits a generally low solid paper content in the temperature range of 20-35 ° C., which can give a chocolate of a soft feel but is more likely to bloom due to inadequate crystals at room temperature.
- the ratio of stearic acid to palmitic acid is 1.5: 1 to 6.0: 1 in fats and oils containing SOS, POS, and POP as cocoa butter substitutes. Provided.
- a fat or oil having a triglyceride composition having a high POS content was prepared by transesterification, and the POS content was lower than 18 wt%, whereas the POP content was 10 to 55 wt%.
- the SOS content is 10-50 wt%, which is more focused on SOS synthesis than POS.
- the present inventors have completed the present invention as a result of research to develop a fat or oil composition having a high nutritional value while improving the quality of cocoa butter in a specific production region, which contains the characteristics of cocoa butter.
- the object of the present invention as described above is to prepare a fat or oil composition with a controlled POS / SOS content by enzymatic transesterification of vegetable oil, and to analyze the triglyceride structure of the fat and oil composition has a similar composition to natural cocoa butter While confirming, the fat composition was mixed with cocoa butter and then analyzed by the triglyceride structure and solid paper content for the mixture to achieve that the fat composition could improve the quality of cocoa butter.
- the present invention comprises the steps of mixing the vegetable oil with fatty acids and fatty acid derivatives to prepare a raw material oil; It provides a chocolate and confectionery fat composition having a POS / SOS content ratio of 1 to 11 in the constituent triglyceride composition, prepared by the step of enzymatic transesterification of the raw material fat.
- the vegetable fat or oil is a vegetable fat or oil containing a fraction thereof, the vegetable fats and oils (coconut oil), palm kernel oil (palm kernel oil), palm oil (palm oil), canola oil (canola oil) , Sun flower oil, soy bean oil, cotton seed oil, rice bran oil, jade oil, olive oil, shea fat, mango kernel fat, illipeji (Borneo tallow, Shorea stenoptera or Pentadema butyracea), sal (She, Sherea robusta), kokum (kokum, Garcinia indica) may be used, but is not limited thereto, and any vegetable oil used in the art may be used.
- the vegetable fats and oils coconut oil
- palm kernel oil palm kernel oil
- palm oil palm oil
- canola oil canola oil
- Sun flower oil soy bean oil, cotton seed oil, rice bran oil, jade oil, olive oil, shea fat, mango kernel fat, illipeji (Borneo
- the vegetable fat and oil fractionation process is for obtaining POP-containing fats and oils having a difference in the content of saturated fatty acids and unsaturated fatty acids in vegetable fats and oils, and according to the characteristics of vegetable fats and oils, dry fractionation and solvent fractionation ( solvent fractionation) may optionally be used.
- solvent fractionation any solvent can be used as long as it can dissolve raw material fats and oils such as hexane, acetone, methyl ethyl ketone, and ethanol.
- the fatty acid and fatty acid derivatives include palmitic acid, stearic acid, arachidonic acid, behenic acid, and palmitic acid ethyl, which are fatty acid derivatives thereof. Palmitic acid ethyl ester, stearic acid ethyl ester, Arachidonic acid ethyl ester and behenic acid ethyl ester, or Palmitic acid methyl ester esters, stearic acid methyl esters, arachidonic acid methyl esters and behenic acid methyl esters, preferably stearic acid, stearic acid ethyl esters, stearic acid methyl esters Any fatty acid and fat used in the art can be used, but not limited to It may be a derivative.
- the enzyme transesterification is used to prepare a symmetric triglyceride containing a saturated fatty acid in the sn-1,3 position, unsaturated fatty acid in the sn-2 position, specificity in the sn-1, 3 position Eggplant is reacted for 1 to 30 hours at 30 to 60 °C using an enzyme.
- Enzymes with specificity in the sn-1,3 positions are Rhizopus delemar, Muco miehei, Aspergillus miger, Rhizopus arrhizus, Rizopus Enzymes isolated from Rhizopus niveus, Muco javanicus, Rhizopus javenicus, Rhizopus oxyzae, Thermomyses lanuginosus
- enzymes isolated from Muco miehei or Thermomyces lanuginosus can be used, but are not limited to any sn-1 used in the art, Three position specific enzymes can be used.
- the POS / SOS content ratio can be adjusted by adjusting the ratio of the substrate and the reaction time during the enzymatic transesterification reaction.
- the reaction may be mixed with each other in order to facilitate the use of the reaction in the complete reaction state to adjust the POS / SOS content ratio. For example, if a composition having a POS / SOS content ratio of 3.7 at 48% POS and 13% SOS and a composition having a POS / SOS content ratio 1 at POS 40% and SOS 40% is mixed at a weight ratio of 7: 3, the POS 45% and SOS A 21% POS / SOS content ratio of 2 can be prepared.
- Oils prepared using the above initial raw materials and processes have a triglyceride composition with a POS / SOS ratio of 1-11.
- POS / SOS ratio can be adjusted by adjusting the ratio and reaction time of the substrate during the enzymatic transesterification reaction or by combining the reactants, and if necessary, a composition having a POS / SOS ratio of 1 to 11 can be selectively used.
- the fat or oil composition according to the present invention is similar to the triglyceride composition of cocoa butter having a high POS content, and thus exhibits a steep slope SFC curve unique to cocoa butter. Can be used as cocoa butter equivalent.
- the oil-fat composition of the present invention can be used as a quality improver of cocoa butter, and by adding it to a firm cocoa butter, there is an effect that can have a triglyceride composition and physical properties similar to cocoa butter of a soft texture.
- 1 is an HPLC graph showing the triglyceride composition of the oil-fat composition of this invention.
- Figure 2 is a graph of the solid paper content of cocoa butter, including the fat and oil composition of the present invention, natural cocoa butter of different physical properties.
- a fat or oil composition was prepared by the following method. Palm fractions were obtained through solvent fractionation as raw material fats and oils. After dissolving 1 kg of palm oil completely at 60 °C and mixed with 10 kg of acetone (acetone) to stopper, the fat was dissolved completely in acetone by stirring. The mixture was crystallized with 30 rpm stirring at 0 ° C. for 3 hours. The mixture was filtered under reduced pressure and separated into a solid palm stearin and a liquid palm olein. At this time, the yield of palm olein was 60% or more, and iodine value (Iodine value) was 60 or less.
- Palm fractions were obtained through solvent fractionation as raw material fats and oils. After dissolving 1 kg of palm oil completely at 60 °C and mixed with 10 kg of acetone (acetone) to stopper, the fat was dissolved completely in acetone by stirring. The mixture was crystallized with 30 rpm stirring at 0 ° C. for 3 hours. The mixture was
- the above palm fractions and stearic acid and stearic acid derivatives were mixed in a molar ratio of 1: 2 to a total of 2 kg, and then lipozyme, an enzyme with specificity at sn-1 and 3 positions, respectively.
- Each oil-fat composition was synthesized by transesterification with RMIM (immobilized sn-1,3-specific lipase from Rhizomucor miehei) for 0, 1, 2, 3, 4, 5, 6, 10, 14, 20 hours, The ethyl ester present in the synthesized fats and oils was distilled off to prepare a final fat or oil composition.
- RMIM immobilized sn-1,3-specific lipase from Rhizomucor miehei
- Triglyceride analysis conditions using HPLC are shown in Table 1 below. Triglyceride structures of the fats before and after fractionation were analyzed using a reversed phase high resolution liquid chromatography-vaporized light scattering detector system. 30 ⁇ l of sample and 10 ml of hexane were added, filtered using a PEFE syringe filter (25 mm, 0.2 ⁇ m), and then 20 ⁇ l of the sample was injected into a 2 mm vial using an autosampler. Acetonitrile (solvent A) and hexane / isopropanol (solvent B) were used as a solvent, and the flow rate was 1 ml / min. The gradient elution (A: B, v: v) of the solvent was maintained at 80:20 for 45 minutes, changed to 54:46 until 60 minutes, and then maintained at 80:20 from 60 minutes to 70 minutes. It was 70 minutes.
- Example 1 In Example 1 above POS / SOS content ratio 1.42 obtained by transesterification for 14 hours was mixed with 10 w / w% of the fat and oil composition having a ratio of 1.42 and 90 w / w% POS / SOS content ratio 4 obtained by transesterification for 6 hours. 0.4 kg of a mixed fat and oil composition having a SOS content ratio of 3 was prepared.
- Example 2 0.4 kg of the mixed fat and oil composition prepared in Example 2 and 1.6 kg of natural cocoa butter were mixed with stirring at 60 ° C. to prepare a cocoa butter mixture.
- the fat or oil composition of the present invention can be used as a quality improver of cocoa butter, a mixture of the mixed fat and oil composition prepared in Example 2 and the firm texture of cocoa butter prepared using HPLC, the firm texture of cocoa butter And the kind and content of triglycerides in fats and oils for cocoa butter of soft texture.
- Triglyceride analysis conditions using HPLC are shown in Table 3 below. Triglyceride structures of the fats before and after fractionation were analyzed using a reversed phase high resolution liquid chromatography-vaporized light scattering detector system. 30 ⁇ l of sample and 10 ml of hexane were added, filtered using a PEFE syringe filter (25 mm, 0.2 ⁇ m), and then 20 ⁇ l of the sample was injected into a 2 mm vial using an autosampler. Acetonitrile (solvent A) and hexane / isopropanol (solvent B) were used as a solvent, and the flow rate was 1 ml / min. The gradient elution (A: B, v: v) of the solvent was maintained at 80:20 for 45 minutes, changed to 54:46 until 60 minutes, and then maintained at 80:20 from 60 minutes to 70 minutes. It was 70 minutes.
- the content was similar to 45.4% of the soft texture cocoa butter from 46.9% to 46.1% POS.
- SOS content was found to be similar to 24.8% of cocoa butter with a soft texture from 29.8% to 25.9%. That is, the oil-fat composition of the present invention was found to be able to reduce the SOS content while maintaining a specific cocoa butter having a high SOS content at a similar level.
- the solid fat content (SFC) was analyzed using nuclear magnetic resonance for the cocoa butter mixture prepared in Example 3 and natural cocoa butter. Nuclear magnetic resonance analysis conditions for solid fat content analysis are shown in Table 5 below.
- the solid fat content analysis test using nuclear magnetic resonance was carried out in a parallel method. Samples were prepared by 3 mL and 5 samples, respectively, and then, after pre-treatment of the experiment, the fats and oils were sufficiently dissolved at 80 ° C., and then cooled at 60 ° C. for 10 minutes and 0 ° C. for 90 minutes. Thereafter, the crystals were stabilized at 26 ° C. for 40 hours, and then cooled at 0 ° C. for 90 minutes. Samples were measured after standing for 30 minutes in a Celsius bath-metal block thermostat preset at 10.0 ° C, 20.0 ° C, 25.0 ° C, 30.0 ° C, and 35.0 ° C. The measurement time of the sample was about 6 seconds.
- FIG. 2 The results of analyzing the solid fat content using nuclear magnetic resonance are shown in FIG. 2.
- the solid paper content of a particular cocoa butter of a firm texture was measured at all high temperatures as described above.
- Mixing the fat or oil composition of the present invention with a firm texture cocoa butter was confirmed to exhibit a solid paper content and a slope similar to the cocoa butter of a soft texture.
- the oil-fat composition of the present invention was found to be able to improve the quality by adjusting to a physical property similar to cocoa butter of a soft texture by mixing with natural cocoa butter having a solid characteristic.
- the chocolate containing the oil-fat composition of this invention In order to confirm the characteristics of the chocolate containing the oil-fat composition of this onset, the chocolate containing the oil-fat composition of this invention, the chocolate containing a commercial CBE, and the chocolate containing CB were produced, respectively, and the sensory evaluation was performed.
- the oil-fat composition of this invention used the oil-fat composition of the POS / SOS content ratio of 1, 5, and 11, and prepared the commercial CBE and natural cocoa butter with SOS content higher than POS content for comparative evaluation.
- the blending ratio is shown in Table 6.
- the raw materials were mixed in the mixing ratio of Table 6 and then atomized at 60 ° C. and 500 rpm for 2 hours in a ball mill, and then tempered by lowering the temperature to 50 ° C. in a stainless steel container. Tempered chocolate was placed in a mold and hardened in a 10 ° C. refrigerator to complete chocolate preparation.
- the sensory evaluation of the five types of chocolate manufactured above was performed.
- the texture, the texture (Mouth feeling), the flavor (flaver release), the total preference is expressed as 1 to 10 points.
- the results for sensory evaluation are shown in Table 7.
- the chocolate (chocolate 1, chocolate 2, chocolate 3) including the fat or oil composition of the present invention had a higher score than the chocolate 4 produced using commercially available CBE in texture, texture, and flavor.
- a score similar to that of Chocolate 5 prepared using only cocoa butter was found to be able to replace expensive natural cocoa butter.
- the quality of the oil-fat composition of the present invention having a high POS content was obtained by obtaining a higher score than a commercial CBE having a high SOS content in overall preference.
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Abstract
Description
기기명 | 애질런트(Agilent), 1200 HPLC Chemstation |
칼럼 | NOVA-pack C18 60Å 4㎛ (3.9 x 150mm, Waters) |
검출기 | 알텍(Alltech), ELSD(Evaporative Light Sacttering Detector) |
샘플 양 | 20 ㎕ |
용매 | 아세토나이트릴 : 헥산/ 이소프로필알콜 기울기 용매 시스템 사용 |
검출기 gain | 1 |
검출기 오븐온도 | 80℃ |
운반기체 | N2 (1.5L/min) |
반응 시간 | POP | POS | SOS | POS/SOS |
0 H | 89.23 | 7.57 | 0.00 | |
1 H | 76.89 | 17.57 | 1.61 | 10.91 |
2 H | 68.10 | 25.14 | 3.09 | 8.14 |
3 H | 58.69 | 30.76 | 5.03 | 6.12 |
4 H | 52.54 | 35.23 | 6.60 | 5.34 |
5 H | 43.79 | 40.61 | 9.62 | 4.22 |
6 H | 40.53 | 42.85 | 10.72 | 4.00 |
10 H | 33.38 | 48.31 | 13.21 | 3.66 |
14 H | 20.21 | 43.51 | 30.55 | 1.42 |
20 H | 13.36 | 40.12 | 40.93 | 0.98 |
기기명 | 애질런트(Agilent), 1200 HPLC Chemstation |
칼럼 | NOVA-pack C18 60Å 4㎛ (3.9 x 150mm, Waters) |
검출기 | 알텍(Alltech), ELSD(Evaporative Light Sacttering Detector) |
샘플 양 | 20 ㎕ |
용매 | 아세토나이트릴 : 헥산/ 이소프로필알콜 기울기 용매 시스템 사용 |
검출기 gain | 1 |
검출기 오븐온도 | 80℃ |
운반기체 | N2 (1.5L/min) |
견고한 식감의 CB | 견고한 식감의 CB + 본 발명의 조성물 | 부드러운 식감의 CB | |
POP | 12.6 | 18.2 | 14.1 |
POS | 46.9 | 46.1 | 45.4 |
SOS | 29.8 | 25.9 | 24.8 |
NMR 기기명 | 브루커 (BRUKER), the minispec |
Frequenzy (진동수) | 60㎒ |
샘플 양 | 3 ㎖ |
전처리 온도 | 100metal block thermostat, 0℃ |
실험 온도 | 10.0℃, 20.0℃, 25.0℃, 30.0℃, 35.0℃ |
원료 | 초콜릿1 | 초콜릿2 | 초콜릿3 | 초콜릿4 | 초콜릿5 |
설탕(%) | 41.40 | 41.40 | 41.40 | 41.40 | 41.40 |
전지분유(%) | 15.00 | 15.00 | 15.00 | 15.00 | 15.00 |
탈지분유(%) | 4.00 | 4.00 | 4.00 | 4.00 | 4.00 |
코코아버터(%) | 19.50 | 19.50 | 19.50 | 19.50 | 20.00 |
코코아버터 동등지(%)(POS/SOS 함량비 1) | 5.00 | - | - | - | - |
코코아버터 동등지(%)(POS/SOS 함량비 5) | - | 5.00 | - | - | - |
코코아버터 동등지(%)(POS/SOS함량비 11) | - | - | 5.00 | - | - |
상용 CBE(%) | - | - | - | 5.00 | - |
코코아 매스(%) | 14.50 | 14.50 | 14.50 | 14.50 | 14.50 |
레시틴(%) | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
유화제(%) | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 |
바닐라향(%) | 0.05 | 0.05 | 0.05 | 0.05 | 0.05 |
조직감 | 식감 | 풍미 | 전체 선호도 | |
초콜릿 1 | 7.2 | 8.0 | 7.8 | 8.0 |
초콜릿 2 | 7.4 | 8.1 | 7.9 | 8.1 |
초콜릿 3 | 7.1 | 7.9 | 7.8 | 7.8 |
초콜릿 4 | 6.9 | 7.7 | 7.7 | 7.4 |
초콜릿 5 | 7.1 | 8.0 | 7.9 | 8.0 |
Claims (6)
- 구성 트리글리세라이드 조성 중 POS/SOS 함량비가 1 내지 11 인 초콜릿 및 제과용 유지 조성물.
- 제 1항에 있어서, 상기 조성물은식물성 유지를 지방산 및 지방산 유도체와 혼합하여 원료 유지를 제조하는 단계;상기 원료 유지를 효소적 에스테르 교환반응시키는 단계;에 의해 제조됨을 특징으로 하는 유지 조성물
- 제2항에 있어서, 상기 식물성 유지는 팜핵유 (palm kernel oil), 팜유 (palm oil), 해바라기유 (sun flower oil) 및 이들의 분별물로 이루어진 군으로부터 선택된 1 종 또는 2종 이상의 혼합물인 것을 특징으로 하는 유지 조성물
- 제2항에 있어서, 상기 지방산 및 지방산 유도체는, 지방산인 팔미틴산 (Palmitic acid), 스테아린산 (Stearic acid) 및 이들의 지방산 유도체인 팔미틴산 에틸 에스테르 (Palmitic acid ethyl ester), 스테아린산 에틸 에스테르 (stearic acid ethyl ester), 팔미틴산 메틸 에스테르 (Palmitic acid methyl ester) 또는 스테아린산 메틸 에스테르 (stearic acid methyl ester) 로 이루어진 군으로부터 선택된 1 종 또는 2종 이상의 혼합물인 것을 특징으로 하는 유지 조성물.
- 제 1항에 따른 유지 조성물을 함유하는 코코아 버터 동등지.
- 제 1항에 따른 유지 조성물을 사용하여 제조된 초콜릿.
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR112012013454A BR112012013454A2 (pt) | 2009-12-04 | 2009-12-16 | gordura e composição de óleo para chocolate e confeitaria |
EP09851891.3A EP2508077A4 (en) | 2009-12-04 | 2009-12-16 | COMPOSITION OF FATS AND OILS FOR CHOCOLATE AND CONFECTIONERY |
JP2012533056A JP2013507117A (ja) | 2009-12-04 | 2009-12-16 | チョコレート及び製菓用の油脂組成物 |
CN2009801633865A CN102740705A (zh) | 2009-12-04 | 2009-12-16 | 用于巧克力和糖果点心的油脂组合物 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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KR10-2009-0119845 | 2009-12-04 | ||
KR1020090119845 | 2009-12-04 |
Publications (1)
Publication Number | Publication Date |
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WO2011068274A1 true WO2011068274A1 (ko) | 2011-06-09 |
Family
ID=44115105
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/KR2009/007540 WO2011068274A1 (ko) | 2009-12-04 | 2009-12-16 | 초콜릿 및 제과용 유지 조성물 |
Country Status (7)
Country | Link |
---|---|
EP (2) | EP2508077A4 (ko) |
JP (2) | JP2013507117A (ko) |
KR (1) | KR101314683B1 (ko) |
CN (1) | CN102740705A (ko) |
BR (1) | BR112012013454A2 (ko) |
SG (1) | SG181493A1 (ko) |
WO (1) | WO2011068274A1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10548334B2 (en) | 2012-03-09 | 2020-02-04 | Team Foods Colombia S.A. | Cocoa butter substitute |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101198074B1 (ko) * | 2010-06-16 | 2012-11-07 | 씨제이제일제당 (주) | 초콜릿 및 제과용 유지 조성물 |
JP5576513B2 (ja) * | 2013-01-11 | 2014-08-20 | 日清オイリオグループ株式会社 | 油脂の製造方法 |
JP6254595B2 (ja) * | 2013-07-29 | 2017-12-27 | 日清オイリオグループ株式会社 | チョコレート及びハードバター |
JP6313554B2 (ja) * | 2013-07-29 | 2018-04-18 | 日清オイリオグループ株式会社 | チョコレート |
MY173665A (en) * | 2013-09-19 | 2020-02-14 | Nisshin Oillio Group Ltd | Interesterified oils and fats, and oil based food including the interesterified oils and fats |
CN107846920A (zh) * | 2015-06-25 | 2018-03-27 | 日清奥利友集团株式会社 | 巧克力 |
WO2017077749A1 (ja) * | 2015-11-06 | 2017-05-11 | 不二製油グループ本社株式会社 | 油脂への風味付与方法 |
US11653667B2 (en) | 2016-11-01 | 2023-05-23 | Samyang Corporation | Chocolate composition having improved processability, and preparation method therefor |
KR102529248B1 (ko) * | 2017-08-30 | 2023-05-08 | 주식회사 삼양사 | 효소적 에스테르 교환반응으로 코코아 버터 유사지를 제조하는 방법 및 그에 의해 제조된 코코아 버터 유사지 |
KR102052365B1 (ko) * | 2017-12-11 | 2019-12-05 | 롯데제과 주식회사 | 블룸 방지를 위한 초콜릿 조성물 및 이의 제조방법 |
EP4200388A1 (en) | 2020-08-21 | 2023-06-28 | Upfield Europe B.V. | Solid fat triglyceride composition |
US11993758B2 (en) | 2022-04-25 | 2024-05-28 | Chemtor, Lp | Tunable processes for the continuous refining of edible oils and fats |
KR102656476B1 (ko) * | 2022-11-09 | 2024-04-12 | 롯데웰푸드 주식회사 | 팜분별유를 활용한 에스테르교환 유지 개발 및 이를 활용한 초콜릿 |
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2009
- 2009-12-16 CN CN2009801633865A patent/CN102740705A/zh active Pending
- 2009-12-16 BR BR112012013454A patent/BR112012013454A2/pt not_active IP Right Cessation
- 2009-12-16 EP EP09851891.3A patent/EP2508077A4/en not_active Withdrawn
- 2009-12-16 JP JP2012533056A patent/JP2013507117A/ja active Pending
- 2009-12-16 WO PCT/KR2009/007540 patent/WO2011068274A1/ko active Application Filing
-
2010
- 2010-04-22 KR KR1020100037426A patent/KR101314683B1/ko active IP Right Grant
- 2010-05-27 SG SG2012040846A patent/SG181493A1/en unknown
- 2010-05-27 JP JP2012533066A patent/JP2013507119A/ja active Pending
- 2010-05-27 EP EP10834706.3A patent/EP2508079A4/en not_active Withdrawn
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US10548334B2 (en) | 2012-03-09 | 2020-02-04 | Team Foods Colombia S.A. | Cocoa butter substitute |
Also Published As
Publication number | Publication date |
---|---|
EP2508079A4 (en) | 2014-10-22 |
SG181493A1 (en) | 2012-07-30 |
BR112012013454A2 (pt) | 2019-09-24 |
KR20110063260A (ko) | 2011-06-10 |
EP2508079A1 (en) | 2012-10-10 |
EP2508077A1 (en) | 2012-10-10 |
JP2013507117A (ja) | 2013-03-04 |
JP2013507119A (ja) | 2013-03-04 |
KR101314683B1 (ko) | 2013-10-07 |
CN102740705A (zh) | 2012-10-17 |
EP2508077A4 (en) | 2014-10-22 |
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