Oil and fat composition suitable for non-tempering hard butter

A technology for oil composition and quality, which can be applied in the directions of edible oil/fat, oil/fat refining, oil/fat separation, etc., and can solve the problems of affecting the mold release properties of chocolate and low chocolate productivity.

Active Publication Date: 2015-01-14
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, if the trans fatty acid in hard butter is reduced, the releasability of chocolate will be affected, so there will be a problem of low productivity when manufacturing chocolate

Method used

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  • Oil and fat composition suitable for non-tempering hard butter
  • Oil and fat composition suitable for non-tempering hard butter
  • Oil and fat composition suitable for non-tempering hard butter

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0145] [Manufacture of the fat composition of Example 1]

[0146] The transesterified oil C was subjected to dry fractionation at 26° C. to obtain a low melting point portion by removing a high melting point portion. The obtained low melting point fraction was subjected to solvent fractionation at 2° C., and the high melting point fraction was obtained by removing the low melting point fraction. The obtained high melting point part is decolorized and deodorized according to a conventional method, and 82 mass parts of this high melting point part, 12 mass parts of hard palm stearin (11.0 by mass) and 6 mass parts of rapeseed oil are mixed to form the grease of embodiment 1 combination.

Embodiment 2

[0147] [Manufacture of the fat composition of Example 2]

[0148] 40 parts by mass of transesterified oil A1 and 60 parts by mass of transesterified oil B were mixed. The obtained mixed oil was subjected to dry classification at 37.8° C. to obtain a low melting point portion by removing a high melting point portion. The obtained low melting point fraction was subjected to solvent fractionation (using acetone) at 0° C., and the high melting point fraction was obtained by removing the low melting point fraction. The obtained high melting point part was decolorized and deodorized according to a conventional method, and it was used as the oil composition of Example 2.

Embodiment 3

[0149] [Manufacture of the fat composition of Example 3]

[0150] 10% by mass of water and 0.1% by mass of lipase (Lipase G "AMANO" 50; manufactured by Amano Enzyme Co., Ltd.) were added to the oil and fat composition of Example 2, and stirred at 43° C. for 6 hours to react. After the lipase treatment, the oil was washed three times with hot water (80° C.) in an amount equal to that of fats and oils to obtain a reaction oil. After adding 1% by mass of clay to the obtained reaction oil, and stirring at 110°C and 500 Pa for 30 minutes, the clay was filtered off to obtain a decolorized oil. The obtained decolorized oil was deodorized at 240° C. and 500 Pa for 90 minutes while blowing water vapor therein, and then used as the oil and fat composition of Example 3.

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PUM

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Abstract

[Problem] To provide a low trans-fatty acid and non-lauric acid oil and fat composition suitable for non-tempering hard butter, and an oily food containing the oil and fat composition and having good productivity. [Solution] This oil and fat composition is characterized is satisfying conditions (a) to (d) below. (a) The X3 content is 1 to 20 mass%, (b) the X2O content is 50 to 90 mass%, (c) the XOX / X2O mass ratio is 0.20 to 0.80, and (d) the diglyceride content is 3.5 mass% or less, wherein X represents a C14 or higher saturated fatty acid, and O represents oleic acid.

Description

[0001] related application [0002] This application claims Paris Convention priority based on Japanese patent application 2012-108301. Therefore, this application includes all the matters disclosed in the Japanese patent application. technical field [0003] The invention relates to an oil composition suitable for low-trans fatty acid non-lauric acid non-conditioning hard butter and an oily food containing the oil composition. Background technique [0004] Oily foods such as chocolate are generally solid in a storage environment, but are easily dissolved in the mouth. In this way, chocolate that is solid under the storage environment is mostly molded with a mold (mold). Therefore, it is important that the chocolate solidifies quickly in the mold and that it releases from the mold quickly after solidification. Therefore, from the standpoint of productivity, it is necessary for chocolate to have good properties of releasability (mold releasability). The properties of thes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23G1/00A23G1/30
CPCA23D9/00A23D9/013A23G1/36A23D9/02C11B3/001C11B3/10C11B3/14C11B7/0075C11C3/10A23G1/38A23V2002/00
Inventor 上原秀隆大西清美菅沼智巳筑山宗央小原淳志
Owner THE NISSHIN OILLIO GRP LTD
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