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Process for production of hard butter suitable for chocolate product

A lipase and long-chain fatty acid technology, applied in the field of hard fat preparation, can solve the problems of large amount of immobilized lipase, complicated production steps, long reaction time, etc.

Inactive Publication Date: 2009-08-05
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the worst case, there is a problem that the required amount of this grease cannot be guaranteed
However, there is a problem that the method has complicated production steps
However, there are problems in that the amount of immobilized lipase used is large and the reaction time is long because of the use of immobilized lipase derived from Mucor miehei, which has the ability to 1,3 - position specific lipase, as disclosed in this document

Method used

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  • Process for production of hard butter suitable for chocolate product
  • Process for production of hard butter suitable for chocolate product
  • Process for production of hard butter suitable for chocolate product

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0067] Preparation Example 1 [Preparation of Powdered Lipase Composition]

[0068] 5 g of Lipozyme TL-IM (Novozymes A / S) was pulverized with an L-type micronizer (Tokushu kika kogyo Co., Ltd). The pulverized lipases were measured with a particle size distribution analyzer LA-500 (HORIBA, Ltd), and their average particle size was 66.4 μm. 5 g of cellulose powder (NIPPON PAPER CHEMICALS Co., Ltd: average particle diameter 30 μm) was added to the powdered lipase to obtain a powder composition. 90 g of rapeseed oil and 10 g of ODO (Nisshin OilliO Group, Ltd) were added to 5 g of the powder composition, and the resultant was stirred at 25° C. for 5 hours and then filtered. As a result, a powdered lipase composition was obtained.

preparation Embodiment 2

[0069] Preparation Example 2 [Preparation of Powdered Lipase Composition 2]

[0070] A 10% aqueous solution of deodorized whole-fat soybean flour, which is available under the trade name "Alphaplus HS-600" manufactured by Nisshin CosmoFoods Ltd., was previously autoclaved at 121° C. for 15 minutes and cooled to about room temperature. and have a fat content of 23% by mass. Three times the amount of cooling liquid was added to the enzyme solution of lipase DF "Amano" 15-K manufactured by Amano Enzyme Inc., also known as lipase D (150000 U / ml). The resulting solution was adjusted to pH 7.8 with a 0.5N NaOH solution, and then spray-dried with a spray dryer (SD-1000: Tokyo Rikakikai Co., Ltd). As a result, powdery lipase composition 2 was obtained.

Embodiment 1

[0074] To the same 10 g of palm oil mid-melting fraction 1 (composition: 62.3 mass % of POP, 11.9 mass % of PPO) as used in Comparative Example 1 was added 1.5 mass % of Lipozyme TL-IM manufactured by Novozymes A / S ( Immobilized lipase derived from Thermomyces genus; average particle size 800 μm), then reacted at 70° C. for 4 hours under stirring. The resulting solution was filtered to remove immobilized lipase, as a result of which 9.6 g of reaction product 2 were obtained.

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PUM

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Abstract

A process for producing an oil-and-fat having a ratio between a 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triglyceride (SUS) and a 1,2-disaturated long-chain fatty acid 3-monounsaturated long-chain fatty acid triglyceride (SSU) of 9 / 1 or greater by mass, which comprises conducting the transesterification by reacting an oil-and-fat containing the SUS and the SSU and having the SUS content of 50% by mass or more with a lipase selected from the group consisting of a lipase derived from a microorganism belonging to the genus Thermomyces sp., a lipase derived from Rhizopus oryzae and a lipase derived from Rhizopus delemar which are 1,3-selective lipases. The process is suitable for the production of a hard butter having excellent properties for use as a cocoa butter equivalent (CBE) or a cocoa butter improver (CBI) on an industrial scale.

Description

technical field [0001] The present invention relates to a method for preparing hard butter, especially hard butter which is excellent as cocoa butter substitute (CBE) or cocoa butter improver (CBI) and suitable for chocolate products. Background technique [0002] Hard fats including cocoa butter are widely used for foods, and medicines, cosmetics, etc., in the fields of confectionary production and bakery mainly including chocolate. Such hard fats contain symmetrical triglycerides (SUS) such as 1,3-dipalmitoyl-2-oleoylglycerol (POP), 1-palmitoyl- 2-oleoyl-3-stearoylglycerol (POSt) and 1,3-distearoyl-2-oleoylglycerol (StOSt). [0003] Typically, symmetrical triglycerides are available as natural oils containing such components, such as palm oil, shea butter, sal fat, and mowra butter, etc., or fractions thereof. Among them, palm oil is used as the fat rich in POP, moller fat is used as the fat rich in POS, and shea butter, sal fat, etc. are used as the fat rich in SOS. Fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64A23D7/00A23G1/00A23G1/30
CPCC11C3/10C12P7/6472A23G1/38A23G1/36A23D7/00A23G1/00A23G1/30C12P7/64
Inventor 上原秀隆有本真菅沼智巳根岸聪铃木顺子山内良枝高桥勇真锅珠美
Owner THE NISSHIN OILLIO GRP LTD
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