公开(公告)号：KR100862548B1

公开(公告)日：2008-10-13

申请号：KR1020070132998

申请日：2007-12-18

Applicant: 대한민국 (식품의약품안전처장)

Inventor： 김인환 ,  이선미 ,  이보미 ,  오지은 ,  김명철 ,  박혜경 ,  김종욱 ,  권광일 ,  김지영 ,  이지선

IPC: A23D9/00 ,  A23D9/02 ,  A23D9/007 ,  A23D7/00

CPC classification number: A23D9/02 ,  C11C3/10 ,  C12Y301/01003

Abstract: A method of manufacturing trans fat-free oils is provided to enable the use of enzymes for a long time by increasing residual activity of enzymes and to reduce energy cost, refining loss by reducing by-products such as free fatty acid, monoglyceride and diglyceride and the formation of free radicals. Trans fat-free oils are prepared by the steps of: mixing extremely hydrogenated oil derived from canola oil, and olive oil in a weight ratio of 1:8 to 9:1; adding lipase to the mixed oil and reacting at 65 to 80deg.C for 1 to 4hr in a first step and at 40 to 60deg.C for 44 to 47hr in a second step. The lipase is one or more selected from lipase derived from microorganisms containing Rhizopus delemar, Mucor miehei, Alcaligenes sp., Aspergillus niger, Candida antarctica, Candida cylindracea and Geotrichum candidum; lipase derived from plants containing soybean; and animal pancreatic lipase.

Abstract translation: 提供了制造反式无脂肪油的方法，以通过增加酶的残留活性并降低能量成本，通过减少副产物如游离脂肪酸，甘油单酯和甘油二酯来提炼损失，从而长时间地使用酶，以及 形成自由基。 通过以下步骤制备反式无脂肪油：将来自低芥酸菜子油的非常氢化的油和橄榄油以1:8至9:1的重量比混合; 向混合油中加入脂肪酶，在第一步中在65〜80℃下反应1〜4小时，在第二步中在40〜60℃下反应44〜47小时。 所述脂肪酶是选自源自含有根霉属，Mucor miehei，Alcaligenes sp。，黑曲霉，南极假丝酵母，圆瓶假丝酵母和地衣芽孢杆菌的微生物的脂肪酶中的一种或多种; 源自含大豆植物的脂肪酶; 和动物胰脂肪酶。