公开(公告)号：EP2508079A4

公开(公告)日：2014-10-22

申请号：EP10834706

申请日：2010-05-27

申请人： CJ CHEILJEDANG CORP

发明人： KIM MI JUNG ,  LEE SANG BUM ,  LEE YUN JEONG ,  PARK SEUNG WON ,  LEE KANG PYO ,  LEE MIN HYUN ,  KIM TAE JONG ,  KIM WON CHUL ,  LIM CHUN SON

IPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B7/00 ,  C11C3/10

CPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B7/0075 ,  C11C3/10

公开(公告)号：EP2561763A4

公开(公告)日：2017-05-03

申请号：EP10850287

申请日：2010-04-23

申请人： CJ CHEILJEDANG CORP

发明人： KANG JI HYUN ,  KIM MI JUNG ,  LEE YUN JEONG ,  KIM YUN SIK ,  LEE SANG BUM ,  PARK SEUNG WON

IPC分类号： A23D7/00 ,  A23D7/04 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/00 ,  C11C3/10

CPC分类号： C11C3/10 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/0075

摘要： 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.

摘要翻译： 本发明涉及制造类似于可可脂的硬奶油的方法，所述方法包括以下步骤：混合植物脂肪和油，脂肪酸和脂肪酸衍生物; 进行酶促酯交换; 使用物理性质进行分馏; 并通过蒸馏除去脂肪酸和脂肪酸衍生物。 通过本发明的方法制造的含有高POS的油脂含有使用棕榈油系植物油脂原料，外来脂肪基植物油精油或葵花籽油原料的甘油三酯组合物的POS含量高 植物脂肪和油。 因此，通过本发明的方法制造的含有高POS的脂肪和油具有与代替可可脂的典型脂肪不同的性质，并且具有与高品质天然可可脂相同的物理性质和组成。 因此，通过本发明的方法制造的油脂组合物可以以1：1的比例代替天然可可脂。

公开(公告)号：EP2583561A4

公开(公告)日：2017-05-31

申请号：EP11795890

申请日：2011-05-12

申请人： CJ CHEILJEDANG CORP

发明人： KIM MI JUNG ,  LEE SANG BUM ,  KIM YUN SIK ,  KANG JI HYUN ,  LEE YUN JEONG ,  PARK SEUNG WON ,  KIM TAI JOON

IPC分类号： A23G1/36 ,  A23D9/04 ,  A23G1/30 ,  A23G1/38 ,  A23G3/40 ,  C11C3/10

CPC分类号： A23G1/36 ,  A23D9/04 ,  A23G1/38 ,  A23G3/40 ,  C11C3/10

摘要： Disclosed herein is a fat composition for chocolate and confectionery having a POS/SOS content ratio in triglyceride of 2 to 12 and a POS content of 30 to 55 wt%, which is prepared by mixing vegetable fat with a fatty acid or fatty acid derivative to prepare a raw material fat and enzymatically transesterifying the raw material fat. The fat composition has a solid fat content (SFC) curve with a steep slope specific to cocoa butter due to a high POS content similar to the triglyceride composition of natural cocoa butter. Thus, the fat composition may be used as a cocoa butter equivalent that smoothly melts in the mouth and has soft texture. Also, the fat composition of the present invention advantageously exhibits superior blooming resistance, as compared with cocoa butter replacements.

摘要翻译： 本文公开了一种用于巧克力和糖果的脂肪组合物，其具有2至12的甘油三酯中的POS / SOS含量比和30至55wt％的POS含量，其通过将植物脂肪与脂肪酸或脂肪酸衍生物 制备原料脂肪并酶促酯化酯化原料脂肪。 由于与天然可可脂的甘油三酯组合物相似的高含量的POS含量，脂肪组合物具有特定于可可脂的陡峭斜率的固体脂肪含量（SFC）曲线。 因此，脂肪组合物可以用作在口中平滑地融化并具有柔软质地的可可脂等同物。 而且，与可可脂替代物相比，本发明的脂肪组合物有利地表现出优异的抗起霜性。

公开(公告)号：EP2561765A4

公开(公告)日：2017-05-10

申请号：EP10850296

申请日：2010-05-04

申请人： CJ CHEILJEDANG CORP

发明人： KIM YUN SIK ,  KANG JI HYUN ,  LEE YUN JEONG ,  KIM MI JUNG ,  LEE SANG BUM ,  PARK SEUNG WON

IPC分类号： A23D9/02 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/00 ,  C11C3/10

CPC分类号： C11C3/10 ,  A23D9/04 ,  A23G1/38 ,  C11B3/12 ,  C11B7/0075

摘要： The present invention relates to a dry fractionation method for a reactant produced by the enzymatic transesterification of vegetable or animal oil and fat with a fatty acid derivative, wherein the method is characterized in that oil and fat having a high melting point are removed through dry fractionation when triglycerides and fatty acid derivatives are included in the reactant. The dry fractionation method according to the present invention performs dry fractionation without requiring a pretreatment process of separating a fatty acid derivative, which is used as the raw material for a transesterification reactant, from said reactant. Therefore, the fatty acid derivatives that remain during the reaction increase the fractionation precision of oil and fat, and serve as a solvent that reduces the viscosity of the oil and fat, thereby significantly improving fractionation yield

摘要翻译： 本发明涉及通过植物或动物油脂与脂肪酸衍生物的酶促酯交换反应产生的反应物的干式分馏方法，其中所述方法的特征在于通过干法分馏除去具有高熔点的油脂 当甘油三酯和脂肪酸衍生物包含在反应物中时。 根据本发明的干式分馏方法在不需要用于从所述反应物分离用作酯交换反应物的原料的脂肪酸衍生物的预处理工艺的情况下进行干式分馏。 因此，在反应过程中残留的脂肪酸衍生物增加了油脂的分馏精度，并起到降低油脂粘度的溶剂的作用，从而显着提高了分馏收率