CN1026012C - Method of manufacturing fat usable as substitute for cacao fat - Google Patents
Method of manufacturing fat usable as substitute for cacao fat Download PDFInfo
- Publication number
- CN1026012C CN1026012C CN 87108377 CN87108377A CN1026012C CN 1026012 C CN1026012 C CN 1026012C CN 87108377 CN87108377 CN 87108377 CN 87108377 A CN87108377 A CN 87108377A CN 1026012 C CN1026012 C CN 1026012C
- Authority
- CN
- China
- Prior art keywords
- oil
- fat
- cocoa butter
- stearic acid
- fusing point
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Abstract
The present invention discloses a method for preparing cocoa butter equivalents, which comprises the steps: firstly, carrying the reaction of ester exchange between rapeseed oil and/or refined oil thereof with stearic acid or the low-grade alcohol ester of the stearic acid under the action of lipase which has characteristic action to the 1 and 3 bits of glycerine; secondly, separating melting point parts from the reaction products, and mixing the separated refined oil with fat which is rich in palmitoleoyl palmitin.
Description
The present invention relates to prepare with the transesterification reaction of lipase the method for cocoa butter equivalent, this cocoa butter equivalent has the triglyceride level composition similar with natural cocoa butter.
For a long time, prepare the method for cocoa butter equivalent, can use various raw materials with the transesterification reaction of lipase.For example, known available palmitic middle distillate and stearic acid (opening clear 52-10450 communique and the spy opens clear 56-154951 communique) referring to the spy, palm oil and methyl stearate (referring to the public clear 57-27159 communique of spy), fusing point part and coconut palm (シ セ) fat high-melting-point part (referring to the public clear 57-28719 communique of spy) in the plam oil, fusing point part and superhard soybean oil (opening clear 58-42697 communique) in the plam oil referring to the spy, sweet oil or oleic safflower oil (オ レ イ ヅ Network サ Off ラ ヮ-oil) and stearic acid (referring to the public clear 57-6480 communique of spy), Oleum Cocois and Flos Carthami oil (opening clear 57-111398 communique) referring to the spy, plam oil and soybean oil (opening clear 57-198798 communique referring to the spy) etc. are as raw material.
The preparation method who the purpose of this invention is to provide a kind of cocoa butter equivalent, this method adopts the composition of raw materials of the transesterification reaction that is not used for lipase in the past.
That is to say, the invention provides a kind of preparation method of cocoa butter equivalent, it is characterized in that using for 1 of glycerine, 3 have specific lipase, make tea-seed oil and/or its essential oil and stearic acid or stearic low-carbon-ester carry out transesterification reaction, fusing point part in isolating from resultant of reaction then combines this essential oil with the grease that is rich in palmityl oleoyl tripalmitin.
The used tea-seed oil of the present invention is the grease that the seed by tea obtains, lipid acid wherein form and triglyceride level table 1 composed as follows shown in.
Table 1
Lipid acid is formed (%) triglyceride level and is formed (%)
C
168.5 LOO 17.3
C
182.1 OOO 67.4
C
18′ 76.5 SOO 2.9
C
18" 11.8 other 12.4
C
18′″ 1.2
Annotate) ': a two key contained
": contain two two keys
" ': contained three two keys
L: linolic acid
O: oleic acid
S: stearic acid
According to the present invention, can use original tea-seed oil and/or will use behind its separation and purification.
Transesterification reaction is at stearic acid, or in low-carbon-esters such as methyl stearate, Stearic ethyl stearate, carry out.Tea-seed oil and/or its treated oil are 1: 3 to 1: 5 with the mol ratio of mixing of stearic acid or its low-carbon-ester.
No matter used lipase in the above-mentioned transesterification reaction is used any all right so long as have specificity for 1,3 of glyceryl ester.For example, can use Mucor, Aspergillus, the commercially available product of Rhizopus etc.Wherein, breathe out enzyme (ノ ボ, イ Application ダ ス ト リ-society's system, the trade(brand)name: be preferred LIPOZYME) of the immobilized heat-resistant lipase of clothing (Mucor miehei) from Mucor rice.
Above-mentioned transesterification reaction is advisable under 20 ℃ to 80 ℃ temperature.For making the lipase activation, the existence of moisture at this moment is necessary.Moisture content be raw mix weight be ideal below 1%.This moisture can be included in the lipase, also can join in the raw mix.Raw mix can be individually, or also can be dissolved in the such medium of sherwood oil, normal hexane and react.
After obtaining the transesterify grease, it is carried out separating treatment, remove its fusing point and be about high-melting-point part more than 20 ℃ and its fusing point and be about low melting point part below 5 ℃, and fusing point part in taking.Fusing point part in this is mixed mutually with the grease that is rich in palmityl oleoyl tripalmitin (for example, middle fusing point plam oil), obtain the final product cocoa butter equivalent.By above-mentioned separating treatment resultant to middle fusing point part and the greasy mixed weight ratio that is rich in palmityl oleoyl tripalmitin, be advisable with 4: 6 to 3: 7.
The cocoa butter equivalent that obtains thus can be separately or mix raw material as chocolate etc. mutually with other cocoa butter equivalent.
Narrate embodiments of the invention below.
Embodiment 1
The tea-seed oil of its character of 1420g stearic acid and 885g shown in above-mentioned table 1 mixed mutually, after heating this mixture and making its dissolving, make it saturated (about 0.2%) at 70 ℃ of following waters.Make this mixture by being filled with 8gLIPOZYME and keeping 68 ℃ pillar to carry out transesterify.Respectively lipid acid and the triglyceride that generates in the reaction mixture distilled, and remove with solvent.
The oil that obtains is heated to 50 ℃, again it is dissolved in the about 30 ℃ acetone of 400g, after this make it slowly be cooled to 20 ℃ with the speed of 0.5 ℃ of per minute while stirring, leave standstill 30 minutes after-filtration and remove 6.5g high-melting-point crystallisate.Make filtrate be cooled to 5 ℃ at leisure equally, place after 30 minutes, obtain fusing point crystallisate among the 36.0g.Character of fusing point crystallisate is shown in following table 2 and table 3 in these.
Table 2
Lipid acid is formed (%) triglyceride level and is formed (%)
C
163.0 OOO 1.4
C
1862.4 SOO 16.3
C
18′ 31.2 SOS 82.3
C
18″ 3.0
C
200.4
Table 3
40.4 ℃ of fusing points
20℃ 82.6 35℃ 21.6
25℃ 82.5 37.5℃ 23.0
SFI
＊27.5℃ 81.8 40℃ 15.0
30℃ 77.7 42.5℃ 5.6
32.5℃ 66.6 45℃ 5.1
*) SF1: solid fat index (Solid Fat Index)
Make above-mentioned in fusing point part and middle fusing point plam oil (fusing point: 33.3 ℃, pop:75.4%, POS:12.7%, PLO:11.9%; Here P is a palmitinic acid) mix mutually in the ratio shown in the table 4 (weight ratio), also put down in writing the related properties that comprise theobroma oil in the table 4 together.
Table 4
The grease of embodiment 1/middle fusing point plam oil theobroma oil
40,/60 30/70 (comparison)
33.7 ℃ 33.1 ℃ 33.0 ℃ of fusing points
20℃ 85.4 82.9 74.3
25℃ 77.9 73.3 69.9
S 27.5℃ 73.8 67.2
F 30℃ 58.8 43.2 42.8
I 32.5℃ 31.7 18.2 16.9
35℃ 3.6 2.5 0.3
37.5℃ 0 0 0.0
40℃ 0 0
42.5℃ 0 0
45℃ 0 0
As mentioned above, according to the present invention, can make character and natural cocoa butter and the commercially available closely similar cocoa butter equivalent of cocoa butter equivalent.Chocolate with this cocoa butter equivalent is made has all shown good quality in local flavor, crisp fritter, release property, surperficial frosting tests such as (Block Le-system).
Claims (1)
1, the preparation method of cocoa butter equivalent, it is characterized in that using to 1 of glycerine, 3 have specific lipase, making mole mixture ratio is 1: 3-1: 5 tea-seed oil and/or its treated oil and stearic acid or stearic low-carbon-ester are carrying out transesterification reaction under 20-80 ℃ under moisture is 1% following condition of raw mix weight, after this fusing point part in isolating from resultant of reaction is mixed this isolated treated oil with the grease that is rich in palmityl oleoyl tripalmitin mutually.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87108377 CN1026012C (en) | 1987-12-04 | 1987-12-17 | Method of manufacturing fat usable as substitute for cacao fat |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308288A JPH01148191A (en) | 1987-12-04 | 1987-12-04 | Production of substituent fat for cacao |
| CN 87108377 CN1026012C (en) | 1987-12-04 | 1987-12-17 | Method of manufacturing fat usable as substitute for cacao fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1033527A CN1033527A (en) | 1989-06-28 |
| CN1026012C true CN1026012C (en) | 1994-09-28 |
Family
ID=25742397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87108377 Expired - Fee Related CN1026012C (en) | 1987-12-04 | 1987-12-17 | Method of manufacturing fat usable as substitute for cacao fat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1026012C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2876249A1 (en) * | 2004-10-11 | 2006-04-14 | Barry Callebaut Ag | Use of a cocoa butter e.g. to replace the dairy butter and oils in culinary preparations |
| JP4964886B2 (en) * | 2005-09-08 | 2012-07-04 | ローダース・クロクラーン・ベスローテンフェンノートシャップ | Triglyceride method |
| CN101755979B (en) * | 2008-12-24 | 2012-08-22 | 嘉里特种油脂（上海）有限公司 | Cocoa butter replacer having heat resistance and low content of trans fatty acids and preparation method thereof |
| JP5557457B2 (en) * | 2009-03-06 | 2014-07-23 | 日清オイリオグループ株式会社 | Oil and fat manufacturing method |
| KR101314682B1 (en) * | 2010-04-22 | 2013-10-07 | 씨제이제일제당 (주) | Methods for preparation of cacao butter-like hard butter |
| CN107581273B (en) * | 2017-07-31 | 2021-05-07 | 南昌大学 | Preparation method of low-energy cocoa butter substitute |
-
1987
- 1987-12-17 CN CN 87108377 patent/CN1026012C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1033527A (en) | 1989-06-28 |
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| C14 | Grant of patent or utility model | ||
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| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |