JPH0740878B2 - Hard butter - Google Patents

Description

TECHNICAL FIELD The present invention relates to hard butter using an oil and fat obtained from the skin of Nanbu goby (scientific name: Sapium sebiferum).

[Problems to be Solved by Prior Art and Invention]

Nankin goby is a deciduous shrub native to China.
It will bloom in April to June and seeds can be harvested in September to November. The seeds of Nanbu goby are white with a diameter of about 5 to 7 mm and contain a large amount of oils and fats on the surface and the core of the seeds.

The oils and fats obtained from the seeds of Nanbu goby are used only as a raw material for candles and soaps, but in order to effectively utilize them, an example of incorporation into skin cosmetics (Japanese Patent Laid-Open No. 58-183).
(See Japanese Patent No. 610) and research on utilization as an alternative to petroleum.

The epidermis and core of the seeds of Nankin goby contain a large amount of oils and fats, but the oils and fats obtained from the epidermis (pericarp oil) and the oils and fats obtained from the core (nuclear oil) have completely different properties and physical properties. .

For example, nuclear oil has an iodine value of 130 to 170, exhibits a liquid or fluid state at room temperature, and is broadly classified as a dry oil.

On the other hand, the iodine value of peel oil is 25 to 45, and it is solid at room temperature. Peel oil is composed of palmitic acid and oleic acid as major fatty acids, and its major triglyceride is 2-oleo-1,3-palmitin.

The amount of 2-unsaturated-1,3-saturated glyceride mainly composed of 2-oleo-1,3-palmitin contained in the peel oil is 50% by weight or more, and in many cases, it is about 75% by weight.

Further, the peel oil contains 5 to 30% by weight of trisaturated glyceride mainly containing 1,2,3-palmitin.

[Means for solving problems]

The inventors of the present invention have conducted a diligent study for the purpose of effective utilization of the skin oil of the seeds of the sardine goby having the composition as described above, and can be used for hard butter that is prized in denper chocolates. And completed the present invention.

The hard butter of the present invention is an oil or fat obtained from the skin of Nanbu goby or an oil or fat obtained by fractionating the oil or fat, and the solid fat content at 20 ° C. is 70% or more, preferably
80% or more, solid fat content at 30 ° C is 40% or more, preferably 60% or more, and solid fat content at 40 ° C is 2% or less, preferably 0.5% or less And 5 to 95% by weight of the fat and oil, and one or two selected from fats and oils such as monkey fat, monkey fractionated fat, shea fractionated fat, kokumu fat, mango kernel fat, mango kernel fractionated fat, and illipe fat. It is characterized by comprising a mixed fat and oil with 95 to 5% by weight of one or more fats and oils.

The hard butter of the present invention will be described in detail below.

As a method of extracting the peel oil from the seeds of Nankin goby,
It is effective to use a method of heating in a water-based solvent for separation and extraction without crushing seeds, or a method of extracting with an organic solvent such as n-hexane.

The extracted peel oil is appropriately subjected to degumming treatment such as phosphoric acid treatment, and further deoxidation and bleaching.

The above-mentioned peel oil contains trisaturated glyceride in an amount of 5 to 6% by weight or more, and in many cases, it may reach about 30% by weight. When a large amount of this trisaturated glyceride is contained in chocolate, in the tempering process, an excessive thickening phenomenon is induced, proper tempering cannot be performed, and further, the solubility of the final product in the mouth is deteriorated.
It is desirable to remove the high-melting point component consisting of trisaturated glyceride from the peel oil.

Furthermore, the content of 2-oleo-1,3-palmitin, which is the main component used in hard butter, is 50 to 7 depending on the fat and oil.
There is a range of 5% by weight, and it is desirable to remove low-melting point components (tri-unsaturated glyceride, mono-saturated di-unsaturated triglyceride, etc.) in order to effectively utilize this.

Fractionation is an effective means for removing the high melting point component and the low melting point component. As a sorting method, n-
There are a solvent fractionation method using an organic solvent such as hexane and acetone, and a fractionation method performed without using an organic solvent such as wintering, and any of them is effectively used in the present invention.
In terms of fractionation yield and accuracy, solvent fractionation can be expected to yield better results, but solventless fractionation such as wintering can also provide satisfactory results.

Of course, the solid fat content at 20 ℃ is 70% or more, 30 ℃
The pericarp oil having a solid fat content of 40% or more and a solid fat content of 40 ° C. of 2% or less can be used for hard butter without fractionation.

20% trisaturated glyceride is used as the peel oil for separation.
% By weight or less, preferably 10% by weight or less, 50% by weight or more of 2-unsaturated-1,3-saturated glyceride, preferably 60% by weight or less.
It is effective to use the peel oil which is more than weight%,
It is not always necessary to satisfy this condition.

In short, the solid fat content at 20 ℃ is 70% or more, 30 ℃
The pericarp oil having a solid fat content of 40% or more and a solid fat content of 40% or less at 40 ° C. retains physical properties such as snap properties and solubility in the mouth which are desirable as hard butter.

The peel oil used in the present invention is preferable as a hard butter by itself, and further, the peel oil is 5 to 95% by weight,
Mixed fats and oils consisting of 95 to 5% by weight of one or more fats and oils selected from fats and oils such as monkey fat, monkey fractionated fat, shea fractionated fat, kokum butter, mango kernel fat, mango kernel fractionated fat, and illipe fat Also gives hard butter with excellent blending properties with cocoa butter.

In the mixed oil and fat, the ratio of the peel oil is usually 50 to
The range of 80% by weight is suitable, but if heat resistance is particularly required, it should be 5 to 50% by weight, and if good melting in the mouth is particularly required, it should be 80% by weight or more. .

The hard butter of the present invention using the peel oil and the hard butter of the present invention using the mixed fat and oil are both excellent in blendability with cocoa butter, and when used in the production of chocolate, tempering property and the like. It is possible to obtain a product which has good workability and good snapping property, melting property in mouth, heat resistance and the like.

The most important feature of the hard butter using the above-described peanut-derived skin oil of the present invention is that the skin oil has a high solid fat content at 30 ° C.

Often used as a hard butter raw material, the solid fat content at 30 ° C of the medium melting point fraction obtained by fractionating palm oil is 40
%, Which is far superior in terms of physical properties to the skin oil derived from Nanbu goby used in the present invention.

Also, in the fractionation step, three divisions are indispensable for obtaining the palm oil mid-melting point fraction, and the yield is at most 40%. On the other hand, when the skin oil derived from Nankinse goby is used as a raw material, it is natural that the two-divided fractions have a higher yield of the fractionated fat having the quality equal to or higher than the melting point fraction in palm oil. Can be obtained at
Hard butter production costs can be reduced.

〔Example〕

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.

Example 1 400 g of deoxidized and bleached Nanbin goby peel oil (IV 35.8)
Was dissolved in 1200 g of n-hexane at about 40 ° C and cooled to 16 ° C in 1.5 hours with stirring. After stirring at 16 ° C for 30 minutes, the generated crystals were filtered off, and n-hexane (12 ° C 400
After the crystals were washed with g), n-hexane was distilled off from the obtained filtrate to obtain a peanut goby fractionated fat (340 g).
The solid fat content at 20 ° C was 87.5%, the solid fat content at 30 ° C was 71.2%, and the solid fat content at 40 ° C was 0.1%.

60% of the above Nanbu-seed separation fat and monkey separation fat (IV 33.0) 4
When 0% was blended to form hard butter, and a chocolate having the following formulation was prototyped using this, the resulting chocolate was excellent in snap properties and meltability in the mouth.

Chocolate blended sugar 50 parts by weight Cacao mass 35 〃 Hard butter 15 〃 Lecithin 0.4 〃 Vanillin 0.03 〃 Example 2 Dissolve 400 g of deoxidized and bleached Nankinge peel oil (IV 33.8) at about 50 ° C and stir for 30 hours in 1.5 hours. Cooled to ° C. After further stirring at 30 ° C. for 30 minutes, the generated crystals were filtered off to obtain a quince goby fractionated fat (filtrate part (308 g)). This Nanbu-seed fractionated fat has a solid fat content at 20 ° C of 85.3% and a solid fat content at 30 ° C of 62.3%, 40%.
The solid fat content at 0 ° C was 0.1%.

60% of the above Nanbu-seed separation fat and shea separation fat (IV 32.6) 4
When 0% was blended to make hard butter, and a chocolate having the same formulation as in Example 1 was prototyped using this, the resulting chocolate was excellent in snapping property and melting property in the mouth.

Example 3 600 g of deoxidized and bleached Nanbue Peel Oil (IV 42.2)
Was dissolved in 1800 g of acetone with heating at about 40 ° C, and cooled to 20 ° C in 1.5 hours with stirring. After stirring at 20 ° C for 30 minutes, the formed crystals were filtered off, washed with acetone (16 ° C 600g), and then acetone was distilled from the obtained filtrate to obtain a fraction (510g). Add 2550g, about 40 ℃
After heating to, the mixture was cooled to -2 ° C in 1.5 hours. -2 ° C
After stirring for 30 minutes, the crystals formed were obtained by filtration.
The crystals were washed with acetone (−7 ° C. 900 g) to obtain a quince goby fractionated fat [crystal part (420 g)]. The solid fat content at 20 ° C is 82.3%, 30%
The solid fat content at 6 ° C was 64.5, and the solid fat content at 40 ° C was 0%.

90% of the above-mentioned Nankin goby-separating fat and Kokumu fat (IV 36.0) 10
% Of hard butter was used, and a chocolate having the following composition was prototyped using the hard butter. The obtained chocolate was excellent in snapping property and particularly good in melting in the mouth.

Chocolate blended with sugar 46 parts by weight Cacao mass 25 〃 Whole milk powder 13 〃 Hard butter 10 〃 Cacao butter 6 〃 Lecithin 0.4 〃 Vanillin 0.03 〃 Example 4 Deoxidized and bleached Nankinse pericarp oil (IV 28.4) 400g
Was dissolved in 1200 g of acetone while heating at about 40 ° C, and cooled to 22 ° C over 1.5 hours with stirring. After stirring at 22 ° C. for 30 minutes, the generated crystals were filtered off, washed with acetone (18 ° C. 400 g), and then acetone was distilled from the obtained filtrate to obtain a Nanchin goby fractionated fat (334 g). The solid fat content at 20 ° C is 89.0%, 30%
The solid fat content at 6 ° C was 67.1%, and the solid fat content at 40 ° C was 0%.

40% of the above-mentioned quince goby fractionated fat and monkey fractionated fat (IV 33.0) 6
When 0% was blended to make hard butter, and a chocolate having the same formulation as in Example 1 was prototyped using this, the resulting chocolate had good snap properties and meltability in the mouth, and also excellent heat resistance. It was

Example 5 Solid fat content at 20 ° C. is 86.4%, solid fat content at 30 ° C. is 53.3%, solid fat content at 40 ° C. is 0.2%
60% of quince peel skin oil (IV 34.3) and 40% of monkey fractionated fat (IV 33.0) were mixed into hard butter, and a chocolate having the same composition as in Example 3 was trial-produced using the hard butter. Chocolate had excellent snap properties and meltability in the mouth.

Comparative Example 1 The hardened butter was prepared by blending 60% of the Nanbu goby peel oil used in Example 1 and 40% of the monkey fractionated fat (IV 33.0). Using this, the same blended chocolate as in Example 1 was trial-produced. The thickening of the inside was remarkable, and the obtained chocolate melted in the mouth was waxy. Incidentally, the above Nankin goby peel oil, solid fat content at 20 ℃ 90.4%, solid fat content at 30 ℃ 80.3%, 40
The solid fat content at ℃ was 13.7%.

COMPARATIVE EXAMPLE 2 60% of the Nanbu goby peel oil used in Example 2 and 40% of the shea fractionated fat (IV 32.6) were blended to form hard butter, and using this, a chocolate of the same formulation as in Example 1 was trial-produced. Thickening during the work was remarkable, and the obtained chocolate melted in the mouth was waxy.
Incidentally, the above Nankin goat peel oil, solid fat content at 20 ℃ 87.5%, solid fat content at 30 ℃ 69.1%,
The solid fat content at 40 ° C was 8.7%.

COMPARATIVE EXAMPLE 3 90% of the quince peel skin oil used in Example 3 and 10% of kokumu butter (IV 36.0) were blended into hard butter, and an attempt was made to make a chocolate of the same formulation as in Example 3 using this. I couldn't temper and couldn't mold the chocolate. In addition, the above Nankin goby peel oil,
85.3% solid fat content at 20 ° C, 65.7% solid fat content at 30 ° C, 10.4% solid fat content at 40 ° C
Met.

Comparative Example 4 A mixture of 40% of the quince skin peel oil used in Example 4 and 60% of the monkey fractionated fat (IV 33.0) was used as hard butter, and an attempt was made to make a chocolate with the same composition as in Example 1 using the hard butter. , Tempering could not be done and chocolate could not be molded. In addition, the above Nankin goby peel oil,
Solid fat content at 20 ° C is 89.5%, solid fat content at 30 ° C is 79.8%, solid fat content at 40 ° C is 15.1%
Met.

〔The invention's effect〕

The hard butter of the present invention has excellent blendability with cocoa butter,
When used in the production of chocolate, it is possible to obtain a product having good workability such as tempering property and good snapping property, melting property in the mouth, heat resistance and the like.

Claims (5)

[Claims] 1. An oil and fat obtained from the skin of a sardine goby, or an oil and fat obtained by fractionating the oil and fat, wherein the solid fat content at 20 ° C. is 70% or more, the solid fat content at 30 ° C. is 40% or more, 40 ° C. Hard butter consisting of fats and oils having a solid fat content of 2% or less. 2. The solid fat content of fats and oils is 80% or more at 20 ° C.,
The hard butter according to claim (1), which is 60% or more at 30 ° C and 0.5% or less at 40 ° C. 3. An oil / fat obtained by fractionating an oil / fat obtained from the skin of a pearl oyster goby, wherein the high-melting point component is removed by fractionation, according to claim (1) or (2).
Hard butter as described in paragraph. 4. An oil / fat obtained by fractionating an oil / fat obtained from the skin of a pearl oyster goby, wherein the high-melting-point component and the low-melting-point component are removed by fractionation, according to claims (1) to (3). Hard butter according to any one. 5. An oil / fat obtained from the skin of a sardine goby or an oil / fat obtained by fractionating the same, wherein the solid fat content at 20 ° C. is 70% or more, the solid fat content at 30 ° C. is 40% or more, 40 ° C. 5 to 95% by weight of fats and oils having a solid fat content of 2% or less, and fats and oils such as monkey butter, monkey fractionated fat, shea fractionated fat, kokum butter, mango kernel fat, mango kernel fractionated fat, and illipe fat Hard butter consisting of a mixed fat or oil with 95 to 5 wt% of one or more selected fats and oils.