Oil-and-fat composition and manufacturing method therefor
A technology of oil composition and manufacturing method, applied in the direction of edible oil/fat, fat oil/fat production, dairy products, etc.
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Embodiment 101
[0149] [Example 101] Fat composition derived from tallow (step (a)→step (b)→step (c)→step (d))
[0150] 4.95 g of water was added to 95.0 g of commercially available butter, 0.05 g of Sumizyme RLS (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added, and the mixture was stirred at 50° C. for 20 hours to perform a reaction. After the reaction, heat inactivation was performed at 85° C. for 60 minutes. After the enzyme was inactivated, it was cooled to 50° C., and the supernatant was recovered by centrifugation, and 5% by weight of Glauber’s salt (manufactured by Maju Chemical Industry Co., Ltd.) was added to perform dehydration treatment. After dehydration, solid content was removed by filtration, and 77.2 g of filtrates were obtained. The filtrate was heated to 120° C., stirred for 2 hours while blowing air at 7.7 ml / min, and the heat treatment was stopped. After cooling to 50° C., 5.0% by weight of activated clay was added to the obtained heat-treated product,...
Embodiment 102
[0151] [Example 102] Oil composition derived from chicken fat (step (a)→step (b)→step (c)→step (d))
[0152] 14.5 g of water was added to 85.0 g of commercially available chicken fat, 0.5 g of Sumizyme MML-G (manufactured by Shin Nippon Chemical Industry Co., Ltd.) was added, and the reaction was carried out by stirring at 50° C. for 20 hours. After the reaction, heat inactivation was performed at 85° C. for 30 minutes. After the enzyme was inactivated, it was cooled to 50° C., and the supernatant was collected by centrifugation, and 2% by weight of anhydrous magnesium sulfate (manufactured by Nacalai Tesque Co., Ltd.) was added to perform dehydration treatment. After dehydration, solid content was removed by filtration, and 71.2 g of filtrates were obtained. The filtrate was heated to 110° C., stirred for 2 hours while blowing air at 10.65 ml / min, and the heat treatment was stopped. After cooling to 50° C., 2.5% by weight of activated clay was added to the obtained heat-tre...
Embodiment 103
[0153] [Example 103] Lard-derived fat composition (step (b)→step (c)→step (a)→step (b)→step (d))
[0154] Heat 95.0 g of commercially available lard whose moisture content is adjusted to be less than 1.0% to 120° C., stir for 3 hours while blowing air at 9.5 ml / min, and stop the heat treatment. After cooling to 50° C., 4.95 g of water was added to the obtained heat-treated product, 0.05 g of Sumizyme RLS (manufactured by Shin Nippon Chemical Industries, Ltd.) was added, and the reaction was carried out by stirring for 20 hours. After the reaction, heat inactivation was performed at 85° C. for 60 minutes. After inactivation of the enzyme, dehydration treatment was performed under the same conditions as in Example 102, and after dehydration, solid content was removed by filtration to obtain 85 g of a filtrate. 2.5% by weight of activated clay was added to the filtrate under the same conditions as in Example 102, and stirred at 50° C. for 4 hours. After stirring, the solid cont...
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