公开(公告)号：US20110262592A1

公开(公告)日：2011-10-27

申请号：US13127385

申请日：2009-07-09

申请人： Ji-Hyun Kang ,  Sang-Bum Lee ,  Sang-Hoou Song ,  Ki-Teak Lee

发明人： Ji-Hyun Kang ,  Sang-Bum Lee ,  Sang-Hoou Song ,  Ki-Teak Lee

IPC分类号： A23D7/02 ,  A23D7/00

CPC分类号： C11C3/10 ,  A23D9/00 ,  A23D9/02 ,  C11B3/001 ,  C11B3/006 ,  C11B3/12 ,  C11C3/08

摘要： 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 acid, 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.

摘要翻译： 本发明涉及一种制备具有高SOS含量的硬脂黄油的方法，该方法是将油与脂肪酸或脂肪酸酯混合制备黄油，向得到的混合物中加入1,3个区域特异性酶进行酯交换，蒸馏得到的反应物 以除去反应后形成的脂肪酸，乙酯，甘油单酯和甘油二酯，并分级提取所得反应物以分离固相，以及由硬脂肪制备的可可脂等同物及其制备方法，其中可可脂 由于其等同的化学性质，等同物可以用1:1替代现有的进口可可脂当量，并且与天然可可脂的味道和性质没有差异，并且还具有较低的反式脂肪酸。 根据本发明的硬脂肪可以基于反应条件在油中形成所需的甘油三酯结构，并且在蒸馏和分馏过程中循环除主要产物以外的所有副产物，在整个过程中具有改善的纯度和产率， 通过使用酶促酯交换反应的友好的物质，以及由硬脂肪制成的可可脂等同物，其特征在于以1：1代替现有的进口可可脂当量，因为其巧克力的生产中的等同化学成分和性质没有差异 。