Method of manufacturing hard butter similar to cacao butter

A technology of stearoyl glycerol and fat, applied in the field of manufacturing hard cream similar to cocoa butter, can solve problems such as slightly hard texture, serious aftertaste, etc., and achieves improved physical properties, high fractionation yield, and increased POS ratio. Effect

Inactive Publication Date: 2013-01-09
CJ CHEILJEDANG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0023] Another aspect of the present invention is to provide a cocoa butter-like (CBE) that, like natural cocoa butter, maintains a soft texture while freshly melting in the mouth, and by solving the problems of conventional soft CBEs, such as slightly hard texture, severe aftertaste And blooming at room temperature without causing blooming

Method used

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  • Method of manufacturing hard butter similar to cacao butter
  • Method of manufacturing hard butter similar to cacao butter
  • Method of manufacturing hard butter similar to cacao butter

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0047] Example 1: Fractional distillation of raw fat

[0048] In this example, vegetable fat is used as raw material, and POP-containing fat is obtained by solvent fractionation and dry fractionation (see figure 2 ).

[0049] First, in solvent fractionation, 1 kg of palm oil was completely dissolved at 60° C. and mixed with 10 kg of acetone. After sealing the container with a stopper, the mixture was stirred to fully dissolve the oil in the acetone. The mixed solution was stirred at 0° C. and 30 revolutions per minute (rpm) for 3 hours, and then crystallized, followed by vacuum filtration to separate into solid palm stearin and liquid palm stearin ( palm olein). Here, palm olein has a yield of 60% or more, and an iodine value of 60 or less.

[0050] The acetone-free palm stearin obtained by fractional distillation was completely dissolved at 40° C., and acetone was further added thereto. The mixture was stirred at 30° C. and 30 rpm and then crystallized, followed by vacu...

example 2

[0053] Example 2: Enzymatic transesterification

[0054] In this example, the POP-containing fat prepared in Example 1, stearic acid and stearic acid derivatives were mixed at a ratio of 1:5.

[0055] During enzymatic transesterification, palm oil-containing fats or fractions thereof containing 40 to 85% by weight of POP or 25 to 50% by weight of POO, exogenous Fat or fractions thereof, or sunflower oil containing 65% to 90% by weight of OOO, was substituted for the POP-containing fat prepared in Example 1.

[0056]The mixture was mixed with enzymes extracted from Mucor miehei and Thermomyces lanuginosus, followed by transesterification in a reactor equipped with a stirrer (stirred transesterification). Unlike agitation-type transesterification, transesterification is performed by continuously passing a raw material mixture through an enzyme-packed double jacket-type column (continuous transesterification). Here, the reaction was carried out at a constant temperature of 50°C...

experiment example 1

[0057] Experimental example 1: Analysis of triglyceride structure

[0058] For the fat obtained by stirred transesterification and continuous transesterification in Example 2, the composition and triglyceride content were evaluated (see image 3 and Table 2).

[0059] The composition and content of triglycerides were analyzed by high performance liquid chromatography (HPLC). The analysis was performed under the conditions listed in Table 1. The triglyceride structure of the fat before and after fractionation was analyzed using reverse-phase high performance liquid chromatography and an evaporative light scattering detector (ELSD). Use a polytetrafluoroethylene (PTFE) syringe filter (25 millimeters (mm), 0.2 micrometers (μm)) to filter 30 microliters (μL) of sample and 10 milliliters (mL) of hexane, followed by 2 mL vial and inject 20 microliters of sample using an autosampler. Acetonitrile and hexane / isopropanol were used as solvent A and solvent B, respectively, and the f...

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Abstract

The present invention relates to a method of manufacturing a hard butter similar to cacao butter, the method comprising the steps of: mixing vegetable fats and oils, fatty acids, and fatty acid derivatives; performing enzymatic transesterification; performing fractionation using physical properties; and removing fatty acids and fatty acid derivatives through distillation. The high-POS-containing fat and oil manufactured by the method of the present invention contains high POS content of a triglyceride composition using raw materials of palm oil-based vegetable fat and oil, exotic fat-based vegetable olein oil or sunflower oil-based vegetable fat and oil. Therefore, the high-POS-containing fat and oil manufactured by the method of the present invention has properties different from typical fats replacing cacao butter, and have the same physical properties and composition as high-quality natural cacao butter. Thus, the fat and oil composition manufactured by the method of the present invention can replace natural cacao butter on a 1:1 basis.

Description

technical field [0001] The present invention relates to a method for preparing cocoa butter equivalent by enzyme transesterification, in particular to a method for preparing a high content of 1-palmitoyl-2-oleoyl-3-stearin A method for acylglycerol (1-palmitoyl-2-oleoyl-3-stearoylglycerol, POS) fat, the method comprising: mixing fractionated vegetable fat with fatty acids and fatty acid derivatives to prepare raw fat, subjecting the raw fat to enzymatic Facilitating transesterification, removing crystallized fractions obtained by fractionating raw fats subjected to enzymatic transesterification, and removing fatty acids and fatty acid derivatives from the fractionated fats; and, relating to a method comprising said Fat like cocoa butter. Background technique [0002] 1. Cocoa Butter [0003] Cocoa butter (cacao butter) is fat obtained from seeds (cocoa beans, fat content: 48% to 49%) of theobroma cacao fruit. Cocoa butter consists of 98% triglyceride (triglyceride), 1% fr...

Claims

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Application Information

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IPC IPC(8): A23D7/00A23D7/04
CPCC11B3/12C11C3/10A23D9/04C11B7/0075A23G1/38
Inventor 姜智贤金美廷李胤姃金胤式李相范朴承源
Owner CJ CHEILJEDANG CORP
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