Method for producing transesterified oil and fat

The present invention provides a method for producing a transesterified oil and fat, which does not cause an oily feeling when attached to food and can improve the crispy texture of food. The method for producing transesterified oil and fat contains: a step of obtaining a mixed oil and fat containin...

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Bibliographische Detailangaben
Hauptverfasser:	HIYAMA, ERINA, KOZONO, SHINSUKE, IKENOUE, MASAHIRO, MAKITA, NARUTO, HAGIRI, HIROATSU
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention provides a method for producing a transesterified oil and fat, which does not cause an oily feeling when attached to food and can improve the crispy texture of food. The method for producing transesterified oil and fat contains: a step of obtaining a mixed oil and fat containing an extremely hardened oil and fat of oil and fat A, an extremely hardened oil and fat of oil and fat B, and an oil and fat C; and a transesterification step of the mixed oil and fat; wherein in the mixed oil and fat, the content of the extremely hardened oil and fat of the oil and fat A is 35 mass% or more and 70 mass% or less, the content of the extremely hardened oil and fat of the oil and fat B is 10 mass% or more and 45 mass% or less, and the content of the oil and fat C is 15 mass% or more and 40 mass% or less; oil and fat A: laurin oil; oil and fat B: palm oil; oil and fat C: an edible oil and fat having a total content of oleic acid and linoleic acid in the constituent fatty acids of 65 mass% or more and 9