Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same

Abstract

The present invention relates to a process for preparing hard butter having high SOS content by mixing oil for preparing butter with fatty acid or fatty acid ester, adding 1,3 regio-specific enzymes to the obtained mixture to carry out interesterification, distilling the obtained reactants to remove fatty aicd, ethyl ester, and monoglyceride and diglyceride formed after the reaction and fractionally extracting the obtained reactants to separate a solid phase, and to cocoa butter equivalents prepared by the hard butter and a process for preparing the same in which the cocoa butter equivalents can replace existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical properties, and have no difference in taste and properties with natural cocoa butter and also have lower trans fatty acid. Hard butter according to the present invention can make desired triglyceride structure in oil based on the reaction conditions and have a improved purity and yield in the whole process by recycling all of byproduct other than major product in the distillation and fractional distillation process and is eco-friendly matter by using the enzymatic interesterification reaction, and also cocoa butter equivalents made by the hard butter is characterized in replacing existing import cocoa butter equivalents with 1 : 1 because of its equivalent chemical composition and properties in the production of chocolate with no difference in taste.

Description

technical field

[0001] The present invention relates to a cocoa butter substitute prepared by enzymatic transesterification and a preparation method thereof, in particular to provide a preparation method of hard butter with a high concentration of SOS content, as well as a cocoa butter substitute made from the above hard butter and its preparation method. Preparation. The hard cream is obtained by mixing the oil and fat raw materials used to prepare cream with fatty acids or fatty acid esters, and then adding 1 and 3-specific enzymes to the above mixture to carry out transesterification, and distilling the obtained reactants , and then remove the fatty acid, ethyl acetate, and the monoglyceride and diglyceride generated after the reaction, and then separate the solid phase by fractionation to prepare it. The cocoa butter substitute has the same chemical properties as the existing imported cocoa butter substitute, can be substituted at a ratio of 1:1, has no difference with na...

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