PREPARATION METHOD OF FATS AND OILS FOR CHOCOLATE AND CONFECTIONERY BY ENZYMATIC TRANSESTERIFICATION

摘要

The present invention relates to a preparation method of fats and oils containing a high content of POS comprising the following steps of: mixing vegetable fats and oils with fatty acids and fatty acid derivatives to prepare fats and oils as raw material; enzymatically transesterifying the fats and oils as raw material; removing fatty acids and fatty acid derivatives from the enzymatically transesterified fats and oils; and solvent fractionating or dry fractionating the fats and oils from which fatty acids and fatty acid derivatives are removed, to remove crystallized fractions. A POS ratio is increased compared with known fats and oils for replacing cocoa butter by the preparation method, and thus physical properties are improved, bloom resistance of chocolate is provided, commercial value can be increased, the value of natural cocoa butter, which is perceived as a low quality product, can be increased, and it is possible to develop a fat and oil composition which can be used as filling cream which has a soft feeling when eating and simultaneously has excellent nutritional value.