Oil and fat composition suitable for non-tempering hard butter
A technology for oil composition and quality, which can be applied in the directions of edible oil/fat, oil/fat refining, oil/fat separation, etc., and can solve the problems of affecting the mold release properties of chocolate and low chocolate productivity.
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Embodiment 1
[0145] [Manufacture of the fat composition of Example 1]
[0146] The transesterified oil C was subjected to dry fractionation at 26° C. to obtain a low melting point portion by removing a high melting point portion. The obtained low melting point fraction was subjected to solvent fractionation at 2° C., and the high melting point fraction was obtained by removing the low melting point fraction. The obtained high melting point part is decolorized and deodorized according to a conventional method, and 82 mass parts of this high melting point part, 12 mass parts of hard palm stearin (11.0 by mass) and 6 mass parts of rapeseed oil are mixed to form the grease of embodiment 1 combination.
Embodiment 2
[0147] [Manufacture of the fat composition of Example 2]
[0148] 40 parts by mass of transesterified oil A1 and 60 parts by mass of transesterified oil B were mixed. The obtained mixed oil was subjected to dry classification at 37.8° C. to obtain a low melting point portion by removing a high melting point portion. The obtained low melting point fraction was subjected to solvent fractionation (using acetone) at 0° C., and the high melting point fraction was obtained by removing the low melting point fraction. The obtained high melting point part was decolorized and deodorized according to a conventional method, and it was used as the oil composition of Example 2.
Embodiment 3
[0149] [Manufacture of the fat composition of Example 3]
[0150] 10% by mass of water and 0.1% by mass of lipase (Lipase G "AMANO" 50; manufactured by Amano Enzyme Co., Ltd.) were added to the oil and fat composition of Example 2, and stirred at 43° C. for 6 hours to react. After the lipase treatment, the oil was washed three times with hot water (80° C.) in an amount equal to that of fats and oils to obtain a reaction oil. After adding 1% by mass of clay to the obtained reaction oil, and stirring at 110°C and 500 Pa for 30 minutes, the clay was filtered off to obtain a decolorized oil. The obtained decolorized oil was deodorized at 240° C. and 500 Pa for 90 minutes while blowing water vapor therein, and then used as the oil and fat composition of Example 3.
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