可塑性油脂用改質剤
    3.
    发明专利

    公开(公告)号:JPWO2010119781A1

    公开(公告)日:2012-10-22

    申请号:JP2011509260

    申请日:2010-04-02

    IPC分类号: C11B5/00 A23D9/00 C11C3/00

    摘要: 【課題】パーム油を用いた可塑性油脂において使用することで、硬さ変化や粗大結晶の生成といった物性変化の抑制効果や含気性を有する可塑性油脂が得られる可塑性油脂用の改質剤及びそれを用いた可塑性油脂を提供する。【解決手段】融点が60℃以上の飽和脂肪酸(A)及び融点が40℃以下の飽和脂肪酸(B)を構成脂肪酸とするトリグリセリドからなる油脂組成物であって、前記油脂組成物全体中、ABB型トリグリセリドを40〜85重量%含有し、前記ABB型トリグリセリドとAAB型トリグリセリドとの重量比(ABB/AAB)が2〜15である油脂組成物を、改質剤として適量用いて可塑性油脂を作製する。【選択図】なし

    Alternative oil and fat for cocoa butter having good thermostability and meltability in mouth and chocolate composition containing the same
    6.
    发明专利
    Alternative oil and fat for cocoa butter having good thermostability and meltability in mouth and chocolate composition containing the same 审中-公开
    具有良好的热稳定性和适用于其含有的含巧克力组合物的COCOA BUTTER的替代油和脂肪

    公开(公告)号:JP2012040005A

    公开(公告)日:2012-03-01

    申请号:JP2011172294

    申请日:2011-08-05

    IPC分类号: A23D9/00 A23G1/00 A23G1/30

    CPC分类号: C11C3/10 C11C3/08 C12P7/6454

    摘要: PROBLEM TO BE SOLVED: To provide an alternative oil and fat for cocoa butter giving chocolate having practically same quality as that of chocolate using cocoa butter, low in POP content, excellent in thermostability, having high POS content similar to the composition of triglyceride of cocoa butter, fresh in melt feeling in the mouth, not hard and having soft palatability, by replacing natural cocoa butter for chocolate or for confectionery coatings.SOLUTION: There is provided the alternative oil and fat for cocoa butter for chocolate and for confectionery coatings, produced by steps of fractionating vegetable oil and fat, mixing the fractionated vegetable oil and fat with a fatty acid derivative to produce raw material oil and fat, and applying the raw material oil and fat to enzymatic transesterification. The alternative oil and fat for cocoa butter contains triglyceride having POP of ≤10 wt.% and POS/SOS weight content ratio of about 1.0-1.5 on the basis of the whole weight of the alternative oil and fat for cocoa butter.

    摘要翻译: 要解决的问题:为可可脂提供可替代油的替代油脂,其使用可可脂与巧克力的质量几乎相同的巧克力,POP含量低,热稳定性优异,POS含量高,类似于 可口可乐的甘油三酯,新鲜的口感中的融合感,不难,具有柔软的适口性,替代天然可可脂为巧克力或糖果涂料。

    解决方案:为可可脂提供了用于巧克力和糖果涂料的替代油脂,其通过分级植物油和脂肪的步骤制备,将分馏的植物油和脂肪与脂肪酸衍生物混合以产生原料油 和脂肪,并将原料油脂用于酶酯交换。 可可脂的替代油脂包含基于可可脂替代油脂的总重量,POP为≤10重量%的甘油三酯和POS / SOS重量含量比为约1.0-1.5。 版权所有(C)2012,JPO&INPIT

    Method of manufacturing oil and fat rich in diacylglycerol
    7.
    发明专利
    Method of manufacturing oil and fat rich in diacylglycerol 有权
    在二乙基胆甾醇中制备油和脂肪的方法

    公开(公告)号:JP2010090383A

    公开(公告)日:2010-04-22

    申请号:JP2009234761

    申请日:2009-10-09

    摘要: PROBLEM TO BE SOLVED: To provide a method of manufacturing oils and fats rich in diacylglycerol by subjecting fatty acids which are obtainable by hydrolyzing raw material oils and fats, to esterification with glycerin, wherein coloration is suppressed in the final product.
    SOLUTION: The method of manufacturing oils and fats rich in diacylglycerol by subjecting fatty acids which are obtainable by hydrolyzing raw material oils and fats, to esterification with glycerin comprises a process of decreasing an anisidine value of greater than 6 of the raw material oils and fats or reaction intermediates, by 20% or more.
    COPYRIGHT: (C)2010,JPO&INPIT

    摘要翻译: 待解决的问题:提供一种通过将通过水解原料油和脂肪获得的脂肪酸进行甘油酯化,从而在最终产品中抑制着色,从而提供一种富含二酰基甘油的油脂的方法。 解决方案:通过使通过水解原料油和脂肪获得的脂肪酸与甘油进行酯化,制备富含二酰基甘油的油脂的方法包括降低大于6原料的茴香胺值的方法 油和脂肪或反应中间体,减少20%以上。 版权所有(C)2010,JPO&INPIT