IMPROVED MARGARINE SHORTENING AND BAKED CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To obtain improved margarine shortening fortified in adaptability to confectionery and bakery by compounding reformed fats and oils which are obtd. by using palm-base solid fats as essential components and subjecting the specific raw material fats and oils to an ester exchange at a specific ratio or above. SOLUTION: The reformed margarine shortening is obtd. by compounding the reformed fats and coils which are obtd. by using the palm-base solid fats (e.g.: a mixture composed one or >=2 kinds selected from a group consisting of palm oil, palm stearin and their hardened oil) as the essential comps. and subjecting the raw fats and oils contg. at least lauric base fats and oils (e.g. palm nucleus oil, coconut oil or these arbitrary rate or mixtures) to the ester exchange by using a lipase prepn. (more preferably the lipase derived from alkaline genes and SP) with the shortening at >=30wt.% in the oil-content.