基本信息:
- 专利标题： 효소적 에스테르 교환반응을 통한 초콜릿 및 제과용 유지 제조 방법
- 专利标题（英）：Process for production of chocolate and confectionery fat and oil by the enzymatic interesterification
- 专利标题（中）：生产巧克力和食用油脂的方法
- 申请号：KR1020090119846 申请日：2009-12-04
- 公开(公告)号：KR1020110062952A 公开(公告)日：2011-06-10
- 发明人： 이윤정 , 이상범 , 김윤식 , 김미정 , 박승원 , 이강표
- 申请人： 씨제이제일제당 (주)
- 申请人地址： 서울특별시 중구 동호로 *** (쌍림동)
- 专利权人： 씨제이제일제당 (주)
- 当前专利权人： 씨제이제일제당 (주)
- 当前专利权人地址： 서울특별시 중구 동호로 *** (쌍림동)
- 代理人： 특허법인에이아이피
- 主分类号： A23D9/02
- IPC分类号： A23D9/02
摘要：
PURPOSE: A producing method of oil and fat for chocolate and confectionery using an enzymatic trans-esterification is provided to obtain the oil and fat with the high content of palmitic-oleic-stearic. CONSTITUTION: A producing method of oil and fat for chocolate and confectionery using an enzymatic trans-esterification comprises the following steps: enzymatic trans-esterificating the oil and fat obtained by mixing vegetable fat, fatty acid, and fatty acid derivatives; removing the fatty acid and the fatty acid derivatives from the oil and fat; and fractionizing the oil and fat to remove crystalized fractions. The vegetable fat contains palmitic-oleic-palmitic or its fraction.
摘要（中）：
目的：提供使用酶促酯交换的巧克力和糖果油脂的生产方法，以获得具有高含量的棕榈油酸硬脂酸的油脂。 构成：使用酶促酯交换的巧克力和糖果的油脂的生产方法包括以下步骤：将通过混合植物脂肪，脂肪酸和脂肪酸衍生物获得的油脂进行酶促酯化; 从油脂中除去脂肪酸和脂肪酸衍生物; 并分馏油脂以除去结晶馏分。 植物脂肪含有棕榈酸 - 棕榈酸或其馏分。
公开/授权文献:
- KR101152316B1 효소적 에스테르 교환반응을 통한 초콜릿 및 제과용 유지 제조 방법 公开/授权日：2012-06-11
信息查询:
EspacenetIPC结构图谱:
| A | 人类生活必需 |
| --A23 | 其他类不包含的食品或食料；及其处理 |
| ----A23D | 食用油或脂肪，例如人造奶油、松酥油脂、烹饪用油 |
| ------A23D9/00 | 其他食用油或脂肪，如松酥油脂、烹饪用油 |
| --------A23D9/02 | .以生产或加工为特征的 |