PURPOSE: To obtain a stable, low-melting fatty oil giving relatively low level of oily flavor to foods by selective ester interchange reaction of a fatty oil mixture using a 1,3-site-specific lipase.
CONSTITUTION: Firstly, a 1,3-site-specific lipase of Rhizopus origin to be used in the reaction, together with an enzyme activator such as lecithin, is dissolved in water and then immobilized on a carrier such as an ion exchange resin followed by drying, thus preparing an immobilized enzyme. Thence, a column is packed with this immobilized enzyme, and continuously charged with a mixed fatty oil (substrate) such as (A) a liquid oil dried to a moisture content of ca. ≤200ppm (fractionated oil, vegetable oil such as coconut oil, or animal oil) and another liquid oil, (B) a solid fat (hydrogenated oil, animal fat such as tallow, or vegetable fat) and another solid fat or (C) a liquid oil and a solid oil, to carry out a selective ion exchange reaction, and from a reaction product, the objective low-melting, purified fatty oil excellent in storage stability can be obtained. For the present fatty oil, as its oily flavor is plain, it is possible to make the most of the taste inherent in food materials to be used.
TAKAHASHI HIRONORI
MIYAGAWA HISAO
KATOU CHIHIRO
