Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2000-03-23
2001-07-10
Paden, Carolyn (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S611000
Reexamination Certificate
active
06258398
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a hard butter composition and its production.
2. Disclosure of the Prior Art
Hard butter used in chocolate is divided into two types, i.e., a tempering type and a non-tempering type, according to need for a tempering step.
Tempering type hard butter contains SUS (1,3-disaturated-2-unsaturared) type triglycerides as its main component and has sharp and good meltability in the mouth. However, tempering type hard butter shows polymorphism, which requires a tempering step, and uses thereof are restricted.
As non-tempering type hard butter which does not require a tempering step, trans acid type hard butter whose main component is tarns type unsaturated fatty acids, and lauric acid type hard butter whose main component is lauric fatty acids have been known. Among them, tarns acid type hard butter has sharp meltability in the mouth. However, it has an inferior flavor due to hydrogenation. In addition, recently, adverse influence on health by trans fatty acids have been reported. Lauric acid type hard butter does not suit cocoa butter. Further, lauric acid type hard butter causes a soapy flavor and this is problematic.
Then, it is desired to develop non-tempering type hard butter which is non-trans acid
on-lauric acid type and has good meltability in the mouth.
Recently, non-tempering type hard butter which is non-trans acid
on-lauric acid type hard butter has been proposed. For example, JP-B 3-78440, JP-B 8-16234 and JP-A 6-14717 propose a hard butter composition comprising as a main component SSU (1,2-disaturated-3-unsaturated) type triglycerides. JP-A 5-211837 proposes a hard butter composition in which SUS type triglycerides as a main component are compounded with SSU type triglycerides. However, these compositions use SSU type triglycerides which are produced by enzymatic interesterification and are expensive.
Then, JP-A 9-285255 proposes a hard butter composition in which SUS type triglycerides as a main component are compounded with SSU type triglycerides produced by random interesterification. However, chocolate produced by using a large amount of this composition has inferior meltability in the mouth because a large amount of SSS (trisaturated) type triglycerides are contained in this composition.
OBJECTS OF THE INVENTION
An object of the present invention is to provide a non-tempering type hard butter composition having good meltability in the mouth, which is free from trans acids and lauric acid.
This object as well as other objects and advantages of the present invention will become apparent to those skilled in the art from the following description.
SUMMARY OF THE INVENTION
As a result of the present inventors' intensive study, it has been found that a fraction obtained by solvent fractionation of palm medium melting point fraction (PMF) to remove high melting point and low melting point fractions therefrom is rich in PPO and POP components and has less PPP component (wherein P is palmitic acid residue, O is oleic acid residue). In addition, it has also been found that a hard butter composition of non-trans acid type
on-lauric acid type, which does not require a tempering step, and has the same or better meltability in the mouth and the same immiscibility with cocoa butter in comparison with conventional non-tempering type hard butter can be obtained by addition of 1% or more of a polyglycerol fatty acid ester to the above fraction. Thus, the present invention has been completed.
That is, according to the present invention, there is provided a hard butter composition which comprises 50 to 80% by weight of SUS type triglycerides based on the composition, less than 2% by weight of SSS type triglycerides based on the composition, at least 1% by weight of a polyglycerol fatty acid ester based on the composition, and SSU type triglycerides in an amount of at least 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides, wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids.
The present invention also provides a process for producing the hard butter composition.
DETAILED DESCRIPTION OF THE INVENTION
Hard Butter Composition
The SUS type triglycerides used in the present invention are 1,3-disaturated-2-unsaturated triglycerides, wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids. Examples of the SUS type triglycerides include 1,3-dipalmitoyl-2-oleoyl glycerin (POP), 1-palmitoyl-2-oleoyl-3-stearoyl glycerin (POSt, St is stearic acid residue), 1,3-distearoyl-2-oleolyl glycerin (StOSt), etc.
The SSS type triglycerides used in the present invention is trisaturated triglycerides, wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues. Examples of the SSS type triglycerides include tripalmitin (PPP), tristearin (StStSt), etc.
The SSU type triglycerides used in the present invention is 1,2-disaturated-3-unsaturated triglycerides, wherein S's are saturated fatty acid residues which are substantially palmitic acid and/or stearic acid residues and U's are unsaturated fatty acid residues which are substantially C16 and/or C18 unsaturated fatty acids. Examples of the SSU type triglycerides include 1,2-palmitoyl-3-oleoyl glycerin (PPO), 1-palmitoyl-2-stearoyl-3-oleoyl glycerin (PStO), etc.
The polyglycerol fatty acid ester is not limited to that having a specific HLB value and any commercially available polyglycerol fatty acid ester can be used. Examples thereof include those having the average polymerization degree of glycerin of 4 to 8, whose fatty acid residues are palmitic acid, stearic acid, oleic acid, behenic acid, etc.
The hard butter composition of the present invention contains 50 to 80% by weight, preferably 60 to 70% by weight of the SUS type triglycerides based on the total weight of the composition. When the amount of the SUS type triglycerides are less than 50% by weight, chocolate using this hard butter composition has inferior meltability in the mouth.
In order to improve meltability in the mouth, the content of SSS type triglycerides should be minimized. Then, the amount of the SSS type triglycerides should be less than 2% by weight, preferably about 1% by weight or less based on the total weight of the composition. When the amount of the SSS type triglycerides is 2% by weight or more, chocolate using this hard butter composition has inferior meltability in the mouth.
The amount of SSU type triglycerides should be at least 15% by weight, preferably 20% by weight, more preferably 20 to 30% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides. When the amount of SSU type triglycerides is less than 15% by weight based on the total amount of SUS type triglycerides and SSU type triglycerides, the resultant hard butter composition hardly exhibits the function as non-tempering type hard butter and its anti-blooming properties become inferior.
The amount of the polyglycerol fatty acid ester should be at least 1% by weight, preferably at least 2.5% by weight, more preferably 2.5 to 5% by weight based on the total weight of the composition. When the amount of polyglycerol fatty acid ester is less than 1% by weight, immiscibility with cocoa butter becomes inferior upon producing chocolate with the hard butter composition, which restricts the amount of cocoa butter to be used. In addition, when the amount of polyglycerol fatty acid ester is less than 1% by weight, the resultant chocolate has inferior anti-blooming properties. On the other hand, more than 5% by weight of polyglycerol fatty acid ester is undesirable because additional effect is hardly expected any more and the production cost is increa
Nago Atsushi
Okada Tadayuki
Yamada Kazuhisa
Fuji Oil Company Limited
Paden Carolyn
Wenderoth , Lind & Ponack, L.L.P.
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