JPH03280830A - Fatty oil for confectionery - Google Patents

Abstract

PURPOSE:To obtain the title inexpensive fatty oil excellent in sharp melting characteristics with good quality by selective ester interchange reaction of a lauric acid-based fatty oil, etc., using a specific lipase. CONSTITUTION:Firstly, a lauric acid-based fatty oil (e.g. coconut oil, palm kernel oil) or its mixture with other fatty oil (e.g. palm-hydrogenated fat, tallow) is dried so as to be <=200 (pref. 100)ppm in the water content therein. Thence, the product is passed at 0-60 deg.C through a column packed with an immobilized enzyme Which is prepared by fixing on a carrier such as an ion exchange resin a 1,3-site-specific lipase in the form of an aqueous solution in the presence of an enzyme activator such as lecithin followed by drying, and put to selective ester interchange reaction, thus obtaining the objective fatty oil.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to enzyme-modified fats and oils suitable for use in confectionery such as chocolates.

[Prior Art and Problems] Cocoa butter, which melts in the mouth, is known as a typical oil and fat for confectionery such as chocolate. There is a method for producing substitute fats and oils for cocoa butter that uses transesterification technology. One of them is lipase with reaction specificity, i.e.
Using 1,3-regiospecific lipase, react stearic acid, valmitic acid, etc. with fats and oils that have a large amount of oleic acid at the 2-position, such as olive oil, high oleic safflower oil, and high oleic sunflower oil. There is a known method for obtaining triglycerides structurally similar to cacao butter (triglylite) (JP-A-52-10450
6, Japanese Patent Publication No. 56-127094, Special Publication No. 57-6480
．． JP 57-78496, - JP 57-28519
etc). Another method is to chemically transesterify lauric acid fats such as coconut oil and palm oil with other fats and oils to obtain fats and oils that have good physical properties and melt in the mouth (Japanese Patent Laid-Open No. 52-7
8203, JP-A-55-60599, JP-A-60-23
149, USP272615B, USP2783151
etc).

1.3 - In the method of transesterifying oleic acid-rich fats and oils and fatty acids using position-specific lipase, large amounts of stearic acid and valmitic acid are used, so for example, when fats and oils = fatty acids = 3, Very large equipment is required, as in order to obtain fats and oils 1, equipment of four times the scale is required. In addition, the equivalent amount of fatty acids added to the reaction system, such as oleic acid produced by the transesterification reaction and excess fatty acids added to the reaction system, must be removed and recovered from the reaction system, which requires a large amount of equipment. costs.

Furthermore, a method of chemically transesterifying lauric oils and fats with other fats and oils using a method of adding sodium methylate powder suspended in n-hexane as a catalyst is a random transesterification reaction. In this case, in order to remove the catalyst from the reaction system, it is necessary to wash the reaction solution with water, and at that time hydrolysis is unavoidable, producing fatty acids, monoglycerides, and diglycerides as by-products. Although fatty acids can be removed in the normal refining process of fats and oils, monoglycerides and diglycerides remain in the fats and oils as residues, which affect the meltability of fats and oils, solid fat base JL (hereinafter abbreviated as SFC),
It has a negative effect on the physical properties of fats and oils, such as crystallinity.

Furthermore, when a hydrogenated membrane is used as the raw material fat, the characteristic odor of hydrogenated products remains, which is not particularly liked by Japanese people.

[Problems to be Solved by the Invention] The problem to be solved by the present invention is to obtain meltable (
The object of the present invention is to obtain a high-quality oil and fat for confectionery with excellent sharp melting properties. In order to obtain fats and oils with excellent sharp melting properties, it is necessary to suppress the production of monoglycerides and diglycerides in the transesterification reaction.

In addition, recently there has been a demand for oils and fats that are neutral (eg, odor, flavor, etc.). Therefore, it is better not to use hydrogenation tools.

[Means for solving the problems] In order to achieve the above problems, a mixture of lauric oils and fats (including fractionated oils and hydrogenated oils) and other oils and fats is transesterified using a 1°3-regiospecific lipase. It was possible to obtain an oil with excellent sharp melting properties. That is, the water content in fats and oils is 20 OPPM or less, preferably 11
By carrying out a selective transesterification reaction using a 1,3-regiospecific lipase in a microhydric system of 00PP or less, it has physical properties that are superior not only to the raw material mixture but also to the chemical transesterification product. I was able to get the oil. By using a position-specific enzyme in a microhydrous system, hydrolysis could be suppressed and oils and fats substantially free of fatty acids, monoglycerides, and diglycerides could be obtained. Since the oil and fat were substantially free of monoglyceride and diglyceride, an oil and fat with excellent sharp melting properties was obtained. Furthermore, when a hydrogenated membrane was used as the raw material, a similar reaction could be carried out to obtain fats and oils in which the hydrogenation component had disappeared or had become extremely weakened.

By variously changing the type and blending ratio of the raw material oils and fats, it was possible to obtain oils and fats with excellent sharp melting properties and various melting points. These fats and oils showed excellent properties as a non-tempering type cocoa substitute membrane.

As the lipase used in the present invention, Rhizopus sp.
zopus), Aspergillus spp.
1 us), Mucol, Humicola, Penicillium (
Lipase derived from Pencil 1ium, etc. can be used. Specifically, the following lipase sold by Ohno Pharmaceutical can be used. That is, "Lipase DJ (trade name, the same hereinafter)" derived from Rh1zopus delemer, Rh1zopus
"Lipase F-AP1" derived from S. javanicus
5], “Lipase AP J ” derived from Rh1zopus niger, M u cor Javanicus
"Lipase M--APJ, derived from Humicola
"Lipase CEJ, Pen
and "Lipase R-20" derived from P. 1ci 11 ium roqueforti.

In addition, the lauric oils and fats that can be used in the present invention include oils and fats whose constituent fatty acid is mainly lauric acid, such as coconut oil, palm kernel oil, babassu kernel oil, and tsucum oil, and various hydrogenated fats of these oils and fats. A mixing chamber containing fractionated oil or hydrogenated fat and split fingers can be used. As other fats and oils, all kinds of animal fats and fats such as palm oil, hydrogenated palm fat, soybean oil, hydrogenated soybean fat, beef tallow, and lard, vegetable oils, their hydrogenated fats, fractionated fats, and the like can be used.

The selective transesterification reaction of the present invention is carried out as follows. An immobilized enzyme is prepared by dissolving the lipase used in the reaction in water together with an enzyme activator such as lecithin, immobilizing it on a carrier such as Celite or ion exchange resin, and drying it. This immobilized enzyme agent was packed into a column, and the moisture in the oil and fat was 200 PP.
Continuously flow the mixed fat (substrate) dried to below M, preferably below 1100 PP through the column at 30 to 60°C,
Carry out the reaction. Note that this reaction may be carried out not in a continuous manner but in a batch manner.

Example l Lipase from Rh1zopus delemer (
Ohno Pharmaceutical ■ 26°6g of product name "Lipase DJ" and 8g of purified powdered soybean lecithin were dissolved in 350ml of water, and 1000g of cation exchange resin rwK-13J was added as a carrier.
(manufactured by Mitsubishi Kasei ■) and stirred well for about 30 minutes to uniformly coat the surface of the carrier with lipase. Celite uniformly coated with lipase at 40°C, 6
Immobilized leavese was prepared by drying at 0 mmHg or less for 16 to 18 hours. This immobilized lipase contained approximately 1% water. As a reaction substrate, a mixture of balm kernel scrapings and palm scrapings at a ratio of 5:1 was dried under reduced pressure.
The moisture content was adjusted to 50 PPM. Immobilized lipase 300g
was packed into a column with an inner diameter of 10 cm and a length of 50 cm, and the entire column was kept at 60°C. 60% of the above mixed raw material oil and fat
℃, 5 g/min was quantitatively passed through the column using a pump, and the enzymatic reaction was carried out continuously at 60'C. 2% by weight of activated clay was added to the reaction product that passed through the column and heated at 80°C.
The mixture was stirred for 20 minutes under a reduced pressure of 20 mmHg to decolorize it. Natural filtration was performed while keeping the mixture at 50°C to obtain a decolorized oil.

The obtained decolorized oil was heated at 220°C for 40 minutes at 2 m m H.
A refined oil was obtained by vacuum steam distillation (deodorization) using a blown steam amount of 2.6% by weight. Transesterification rate 100%
The physical properties of the refined oil of the reaction product were measured, and the results are shown in Table 1, Figures 1 and 2.

As a result, there are fewer by-products such as monoglycerides and diglycerides, an increased melting point of 38.8°C, significantly improved melting properties (excellent sharp melting properties) compared to feedstock oil, and the disappearance of hydrogenated odor. We were able to obtain the oil and fat.

The results are shown in FIGS. 1 and 2.

In addition, the transesterification rate refers to triglycerides whose carbon bedding composition ratio changes significantly due to reaction, and is defined as the amount of change between before the reaction and at the end of the reaction (when the change in composition ratio over time reaches equilibrium) (difference in composition percentage). ) is the transesterification rate of 100%, and means the ratio of the amount of change in the reactant to that rate. In addition, each physical property was measured as follows.

Elevated melting point: Measured by a conventional method after tempering at 0°C for 1 hour.

Monoglyceride, diglyceride: Fats and oils were trimethylated and analyzed using gas chromatography.

Solid fat content (SFC): PRAXIS MODEL
5FC-900 at 10°C, 21.1°C, 26.
The SFC at 7°C133, 3°C137, and 8°C was determined.

Differential thermal analysis (DSC): 10°C per minute from initial temperature 100°C
When the temperature reached -100°C, the temperature was raised (10°C per minute) and the endothermic pattern was measured.

Comparative Example 1 After drying (after dehydration) 400 g of raw blended oil having the same composition as in Example 1 was placed in a 800 ml 3 flask, 0.8 g of sodium methylate was suspended in 5 ml of n-hexane, added, and heated to 80°C. The mixture was stirred for 30 minutes while keeping warm to perform transesterification. Next, 40 ml of water was added and stirred for an additional 10 minutes to stop the transesterification reaction. The reaction solution was centrifuged to separate water used to stop the reaction. The reaction product liquid was decolorized and deodorized in the same manner as in Example 1 to obtain a refined oil. The same physical property values as in Example 1 were measured for the refined oil of the reaction product with a transesterification rate of 100%,
The results are shown in Table 1, FIG. 1, and FIG. 2. Although this oil and fat exhibited sharp melting properties, a relatively large amount of diglyceride as a by-product remained, the SFC was slightly low for a fat and oil for chocolate, and hydrogenated ingredients remained.

Table 1 Comparison of physical properties of transesterified oils and fats Example 2 The refined oils and fats obtained in Example 1 were blended in the following ratio,
The mixture was ground and mixed with a roll, further conched, and molded and solidified without tempering (temperature control) to obtain a chocolate bar.

Formulation of chocolate bar: Refined fat/oil cocoa powder powder obtained in Example 1 Sugar skimmed milk powder 00g 0 80 0 In addition, the chocolate melt after conching was maintained at 48°C, and a bread coating test was conducted by dipping bread.

Comparative Example 2 The transesterified oil and fat obtained in Comparative Example 1 was purified under the same conditions as in Example 2, and a similar chocolate bar was prepared with the same formulation as in Example 2 and subjected to a pan coating test.

As a result, Example 2 is a chocolate bar with better hardness, meltability, taste, flavor, etc. than the raw material oil and fat and comparative example 2, and a pan-coated chocolate that dries quickly, has good dripping level, hardness, etc. It has been found.

Example 3 Enzyme-modified oil and fat obtained by using the 1,3-regiospecific enzyme used in the example in a mixture of palm kernel oil and palm oil at a ratio of 4:1 under the same conditions as in Example 1. It was purified in the same manner as in Example 1, and its physical properties were measured. The rising melting point is 24.7℃
It was found from the SFC and DSC patterns that it had sharp melting properties. In other words, a sharp melting fat with a low melting point was obtained (not shown).

Example 4 40g of the oil and fat obtained in Example 3, 27g of cocoa powder, 54g of powdered sugar, and 9g of skimmed milk powder were blended and ground and mixed by rolling, and then 170g of the oil and fat obtained in Example 3 was added for conching (scouring). did.

The chocolate melt after conching was maintained at 40° C., and a coating test was performed by dipping an ice bar into it. As a result, it was found that the ice-coated chocolate dries quickly, has no cracks, and has a good texture.

Table 3 Evaluation Results of Ice Coating [Effects of the Invention] According to the present invention, oils and fats having sharp melting properties at various melting points can be obtained by changing the oil and fat composition of the raw materials. Sharp-melting fats and oils at temperatures that cannot be obtained with natural products can be obtained, and fats and oils with performance equivalent to expensive cacao fats and oils can be obtained at low cost. A high performance oil and fat composition for confectionery containing these sharp melting oils and fats can be obtained.

FIG. 1 shows the relationship between SFC (solid fat content) of fats and oils and temperature, where the vertical axis shows SFC (%) and the horizontal axis shows temperature. Also, Figure 2
shows the DSC (differential thermal analysis) pattern of fats and oils.

Claims (1)

[Claims] (1) Confectionery fats and oils with sharp melting properties obtained by selective transesterification of lauric oils and fats alone or mixtures of lauric oils and other fats using 1,3-regiospecific lipase.