| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition having low content of trans-form fatty acid residue and god shape-retainability and meltability in the palate and useful for emulsified oil and fat food, etc., by mixing a liquid oil and fat with an extremely hardened oil and fat and subjecting the mixture to transesterification with an enzyme having site specificity. SOLUTION: The objective plastic oil and fat composition having low contact of trans-form fatty acid residue and good shape retainability and meltability in the palate at a preserving temperature (approx. 5 deg.C) and useful e.g. for an emulsified oil and fat good such as margarine, spread or cream can be produced by mixing 50-90wt.% of a liquid oil and fat (e.g. corn oil) with 10-50wt.% of an extremely hardened oil and fat of the same kind as the above liquid oil and fat (e.g. extremely hardened corn oil), subjecting the mixture to transesterification reaction with an enzyme having site specificity (e.g. immobilized lipase) to obtain a plastic oil and fat composition and, as necessary, mixing with a liquid oil and fat and/or a partially hydrogenated oil and fat of the same kind as the former liquid oil and fat. |
