DK2204097T3 - Fremgangsmåde til fremstilling af hårdt smør - Google Patents
Fremgangsmåde til fremstilling af hårdt smør Download PDFInfo
- Publication number
- DK2204097T3 DK2204097T3 DK08829035.8T DK08829035T DK2204097T3 DK 2204097 T3 DK2204097 T3 DK 2204097T3 DK 08829035 T DK08829035 T DK 08829035T DK 2204097 T3 DK2204097 T3 DK 2204097T3
- Authority
- DK
- Denmark
- Prior art keywords
- lipase
- group
- fatty acid
- mass
- oil
- Prior art date
Links
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Classifications
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- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C1/00—Preparation of fatty acids from fats, fatty oils, or waxes; Refining the fatty acids
- C11C1/08—Refining
- C11C1/10—Refining by distillation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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- Inorganic Chemistry (AREA)
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Biotechnology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Claims (7)
1. Fremgangsmåde til fremstilling af hårdt smør, som omfatter at udføre tran-sesterificering mellem en eller mere forbindelser udvalgt fra gruppen bestående af ligekædede, mættede Ci6-C22-fedtsyrer og lavere alkoholestere deraf og et triglycerid med oleoyl-gruppe og/eller linoleoyl-gruppe ved 2-posi-tionen med en handling af en granuleret pulverlipase omfattende (i) en lipase afledt fra Rhizopus oryzae og/eller Rhizopus-delemar og (ii) et soyabønnepulver, og at fjerne den granulerede pulverlipase efter transesterificeringen, hvorved den lavere alkohol er en CrC6-alkohol, og hvorved triglyceridet med en oleoyl-gruppe ved 2-positionen er udvalgt fra gruppen bestående af lavtsmel-tende sheasmør-fraktion, solsikkeolie med højt indhold af oliesyre, saflorolie med højt indhold af oliesyre, rapsolie med højt indhold af oliesyre og lavt indhold af linolensyre, palmeolie og fraktioneret palmeolie.
2. Fremgangsmåde ifølge krav 1, hvorved den ene eller de flere forbindelser udvalgt fra gruppen bestående af ligekædede, mættede C-i6-C22-fedtsyrer og lavere alkoholestere deraf er stearinsyre og/eller en CrC6-alkoholester deraf, og det hårde smør er rigt på 1,3-distearoyl-2-oleoylglycerin og/eller 1,3-distearoyl-2-lindeoylglycerin.
3. Fremgangsmåde ifølge krav 1, hvorved den ene eller de flere forbindelser udvalgt fra gruppen bestående af ligekædede, mættede Ci6-C22-fedtsyrer og CrC6-alkoholestere deraf er en blanding af palmitinsyre og/eller en CrC6-alkoholester deraf og stearinsyre og/eller en CrC6-alkoholester deraf, og det hårde smør er rigt på et triglycerid med oleoyl-gruppe og/eller linoleoyl-gruppe ved 2-positionen og hver en af palmitoyl-gruppe og stearoyl-gruppe.
4. Fremgangsmåde ifølge ethvert af kravene 1 til 3, hvorved soyabønnepul-veret har et fedtindhold på 5 masse% eller mere.
5. Fremgangsmåde ifølge krav 4, hvorved soyabønnepulveret har et fedtindhold på 10 til 25 masse%.
6. Fremgangsmåde ifølge ethvert af kravene 1 til 5, hvorved soyabønnepulveret er fuldfedt soyabønnemel.
7. Fremgangsmåde ifølge ethvert af kravene 1 til 6, hvorved 90 masse% eller mere af den granulerede pulverlipase har en partikelstørrelse på 1 til 100 pm.
Applications Claiming Priority (3)
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| JP2007232566 | 2007-09-07 | ||
| JP2008061052 | 2008-03-11 | ||
| PCT/JP2008/066172 WO2009031679A1 (ja) | 2007-09-07 | 2008-09-08 | ハードバターの製造方法 |
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| DK08829035.8T DK2204097T3 (da) | 2007-09-07 | 2008-09-08 | Fremgangsmåde til fremstilling af hårdt smør |
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| RU (1) | RU2473694C2 (da) |
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- 2008-09-08 CN CN200880113580.8A patent/CN101842020B/zh active Active
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Also Published As
| Publication number | Publication date |
|---|---|
| KR101505979B1 (ko) | 2015-03-25 |
| RU2010113506A (ru) | 2011-10-20 |
| JPWO2009031679A1 (ja) | 2010-12-16 |
| EP2204097A1 (en) | 2010-07-07 |
| WO2009031679A1 (ja) | 2009-03-12 |
| TW200920263A (en) | 2009-05-16 |
| MY183959A (en) | 2021-03-17 |
| EP2204097A4 (en) | 2013-04-24 |
| US8980346B2 (en) | 2015-03-17 |
| EP2204097B1 (en) | 2016-03-09 |
| TWI429400B (zh) | 2014-03-11 |
| RU2473694C2 (ru) | 2013-01-27 |
| JP5186505B2 (ja) | 2013-04-17 |
| US20100255152A1 (en) | 2010-10-07 |
| CN101842020A (zh) | 2010-09-22 |
| KR20100061722A (ko) | 2010-06-08 |
| CN101842020B (zh) | 2016-10-26 |
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