CN1033526A - The preparation method of cocoa butter equivalent - Google Patents
The preparation method of cocoa butter equivalent Download PDFInfo
- Publication number
- CN1033526A CN1033526A CN 87108375 CN87108375A CN1033526A CN 1033526 A CN1033526 A CN 1033526A CN 87108375 CN87108375 CN 87108375 CN 87108375 A CN87108375 A CN 87108375A CN 1033526 A CN1033526 A CN 1033526A
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- China
- Prior art keywords
- cocoa butter
- butter equivalent
- preparation
- oil
- lipase
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- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to the preparation method of cocoa butter equivalent.Use 1,3 lipase, make oleum sapii (chinesetallow) or/and its treated oil and stearic acid or stearic low-carbon-ester carry out transesterification reaction with characteristic for glyceryl ester.
Description
The present invention relates to the method for preparing cocoa butter equivalent with the transesterification reaction of lipase, this cocoa butter equivalent has the triglyceride level composition similar with natural cocoa butter.
Prepare the method for cocoa butter equivalent with the transesterification reaction of lipase, attempted using various raw materials so far.For example, knownly do having of raw material: (spy opens clear 52-104506 communique for palmitic middle distillate and stearic acid, the spy opens clear 56-154951 communique), refining plam oil and methyl stearate (special public clear 57-27159 communique), fusing point part and coconut palm (シ セ) innage fusing point part (special public clear 57-28519 communique) in the plam oil, fusing point part and superhard soybean oil (spy opens clear 58-42697 communique) in the plam oil, sweet oil and stearic acid (special public clear 57-6480 communique), oleic safflower oil and stearic acid (same communique), Oleum Cocois and Flos Carthami oil (spy opens clear 57-111398 communique), refining plam oil and soybean oil (spy opens clear 57-198798 communique) or the like.
The preparation method who the purpose of this invention is to provide a kind of cocoa butter equivalent, this method usefulness is not used composition of raw materials in the cocoa butter equivalent preparation in the past, carries out the transesterification reaction of lipase.
So, the invention provides a kind of preparation method of cocoa butter equivalent, it is characterized in that using 1,3 lipase, make oleum sapii (chinesetallow) and/or its treated oil and stearic acid or stearic rudimentary alcohol ester carry out transesterification reaction with characteristic effect for glyceryl ester.
The used oleum sapii of the present invention is meant the grease that presses from the middle level pericarp of the Chinese tallow tree fruit of cultivations such as China.The example that its general rerum natura and lipid acid are formed is as shown in table 1.
But, contain a two key in attached on the carbon number in the table ' expression carbon bond, " expression contains two two keys.
Oleum sapii among the present invention can be used former fat, or it is separated the back of purifying use, and transesterification reaction is to carry out in the middle of low-carbon-esters such as stearic acid or stearic acid methyl ester, Stearic ethyl stearate.Oleum sapii and/or its treated oil are 1: 3～1: 5 with the mol ratio of mixing of stearic acid or its low-carbon-ester.The lipase that uses is so long as have the characteristic effect for 1,3 of glyceryl ester, and is no matter any all right, for example, can use the commercially available product of Mucor, Aspergillus, Rhizopus etc.Wherein, with breathe out fixing of clothing (Mucor miehei) from Mucor rice the enzyme (trade(brand)name: LIPOZYME(ノ ボ ィ Application ダ ス ト リ society system)) of heat-resistant lipase for good.
The temperature of transesterification reaction is advisable with 20～80 ℃.At this moment must contain the moisture that makes the lipase activation, its amount is preferably below 1% of raw material weight.Moisture can coexist with lipase, also can give earlier adding in the grease.Raw material can be individually or is dissolved in the such solvent of sherwood oil, normal hexane and reacts.
The ester-exchanged oil that obtains need not processed and promptly can be used as cocoa butter equivalent, can mix with other cocoa butter equivalent yet and use.
Narrate embodiments of the invention below.Wherein, the ratio of the main triglyceride level of numeric representation (POP, POS, SOS) in the following table in (), L represents that linolic acid, P represent that palmitinic acid, O represent that oleic acid, S represent that stearic acid, A represent eicosanoic acid (acid of ア テ キ ジ Application).
Embodiment 1
1000g performance oleum sapii as shown in table 2 is mixed mutually with the 1000g stearic acid, after the heating for dissolving, at 70 ℃ with water saturation (about 0.2%).Make it to carry out transesterification reaction by being filled with 20gLIPOZYME and keeping 68 ℃ pillar.Remove lipid acid and the triglyceride that generates in the reactant by distillation with solvent respectively, the grease of the present invention that obtains then, its rerum natura is listed in table 3.Also together provided the rerum natura of theobroma oil as a comparison.
As shown in Table 3, greasy main triglyceride level ratio of the present invention and SFI(solidfat index solid fat index) very close with theobroma oil.
Embodiment 2
With 15%(weight) grease and the 27%(weight of embodiment 1) press cocoa butter equivalent and the 58%(weight that the method for embodiment 1 is made by 1000g oleic acid Oleum Helianthi and 1000g stearic acid) and in fusing point plam oil (33.3 ℃ of fusing points, POP75.4% (weight), POS12.7%(weight), PLO11.9%(weight)) mix mutually, the rerum natura of gained compound lard is listed in table 4.Simultaneously, as a comparison, also listed the rerum natura of the commercially available cocoa butter equivalent of coconut palm (シ セ) fat treated oil and middle fusing point plam oil mixing oil.
Embodiment 3
Use 96%(weight) grease and the 4%(weight of embodiment 1) used cocoa butter equivalent mixes mutually among the embodiment 2, and grease obtained rerum natura is listed in table 5, has also listed the rerum natura of theobroma oil as a comparison.
According to the present invention, can access very similarly cacaolike butter of performance and natural cocoa butter and commercially available cacaolike butter. Chocolate with this grease is made has all shown good quality in the tests such as local flavor, crisp fritter, release property and surperficial frosting.
Claims (1)
- The preparation method of cocoa butter equivalent is characterized in that, uses 1,3 lipase with characteristic for glyceryl ester, makes oleum sapii (Chinese Tallow) and/or its treated oil and stearic acid or stearic low-carbon-ester carry out transesterification reaction.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 87108375 CN1016794B (en) | 1987-12-04 | 1987-12-17 | Process for preparing cacaolike butter |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62308287A JPH01148190A (en) | 1987-12-04 | 1987-12-04 | Production of cacao-substitute fat |
| CN 87108375 CN1016794B (en) | 1987-12-04 | 1987-12-17 | Process for preparing cacaolike butter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1033526A true CN1033526A (en) | 1989-06-28 |
| CN1016794B CN1016794B (en) | 1992-05-27 |
Family
ID=25742396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 87108375 Expired CN1016794B (en) | 1987-12-04 | 1987-12-17 | Process for preparing cacaolike butter |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1016794B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102215696A (en) * | 2008-11-07 | 2011-10-12 | Cj第一制糖株式会社 | Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same |
| CN102370028A (en) * | 2010-08-16 | 2012-03-14 | Cj第一制糖株式会社 | Replacement fats for cocoa butter having good thermal resistance and mouth-feel and chocolate composition including the same |
| CN102578485A (en) * | 2012-03-28 | 2012-07-18 | 江南大学 | Method for preparing shortening/margarine base stock oil commonly used by lard oil base |
| CN102802429A (en) * | 2010-03-19 | 2012-11-28 | 日清奥利友集团株式会社 | Fat and oil composition and chocolate products using same |
| CN102869267A (en) * | 2010-04-22 | 2013-01-09 | Cj第一制糖株式会社 | Method of manufacturing hard butter similar to cacao butter |
| CN101646354B (en) * | 2007-03-16 | 2014-12-03 | 卡吉尔公司 | Improved chocolate composition |
-
1987
- 1987-12-17 CN CN 87108375 patent/CN1016794B/en not_active Expired
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101646354B (en) * | 2007-03-16 | 2014-12-03 | 卡吉尔公司 | Improved chocolate composition |
| CN102215696A (en) * | 2008-11-07 | 2011-10-12 | Cj第一制糖株式会社 | Cocoa butter equivalents produced by the enzymatic interesterification process and method for preparing the same |
| CN102802429A (en) * | 2010-03-19 | 2012-11-28 | 日清奥利友集团株式会社 | Fat and oil composition and chocolate products using same |
| CN102802429B (en) * | 2010-03-19 | 2014-07-09 | 日清奥利友集团株式会社 | Fat and oil composition and chocolate products using same |
| CN102869267A (en) * | 2010-04-22 | 2013-01-09 | Cj第一制糖株式会社 | Method of manufacturing hard butter similar to cacao butter |
| CN102370028A (en) * | 2010-08-16 | 2012-03-14 | Cj第一制糖株式会社 | Replacement fats for cocoa butter having good thermal resistance and mouth-feel and chocolate composition including the same |
| CN102370028B (en) * | 2010-08-16 | 2014-05-07 | Cj第一制糖株式会社 | Replacement fats for cocoa butter having good thermal resistance and mouth-feel and chocolate composition including same |
| CN102578485A (en) * | 2012-03-28 | 2012-07-18 | 江南大学 | Method for preparing shortening/margarine base stock oil commonly used by lard oil base |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1016794B (en) | 1992-05-27 |
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