A manufacturing method of hard butter similar to cocoa butter

Japanese Patent JP5934696

B2

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.

Kang, Ji Hyun
Kim, Mi Jung
Lee, Yoon Jeong
Kim, Yunsik
Lee, Sang Bum
Park, Seung Won

JP2013506054A

June 15, 2016

April 23, 2010

Click for automatic bibliography generation  

CJ Chail Jedang Corporation

A23D9/00

JP63017697A
JP55071797A
JP2004123839A
JP60101197A

WO2009031680A1
WO2009031679A1

As. J. Food Ag-Ind.,2009年,vol.2 no.04,pp.807-816

Takehiro Chiba
Toshiyuki Miyadera
Shuji Ouchi
Yasuharu Nakasone
Shiro Sakai

Previous Patent: The water surface-of-metal processing agent for lithium ion secondary batteries

Next Patent: METHOD OF MOUNTING DECORATION