CN102665432B - Method for producing nonaqueous paste-type fat-based food - Google Patents
Method for producing nonaqueous paste-type fat-based food Download PDFInfo
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- CN102665432B CN102665432B CN201080053482.7A CN201080053482A CN102665432B CN 102665432 B CN102665432 B CN 102665432B CN 201080053482 A CN201080053482 A CN 201080053482A CN 102665432 B CN102665432 B CN 102665432B
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- fatty foods
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- pasty state
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
Abstract
Provided is a method for producing a nonaqueous paste-type fat-based food, whereby appropriate saltiness and sweetness can be obtained in a well-balanced manner and a high productivity can be achieved. The method for producing a nonaqueous paste-type fat-based food comprises mixing a fat base, which comprises 90% or more of a high-melting fat having an elevated melting point of 40-60 DEG C, at a material temperature of 0-35 DEG C with sodium chloride having an average particle diameter equal to or larger than 0.5 mm and sucrose having an average particle diameter equal to or smaller than 0.2 mm.
Description
Technical field
But the present invention relates to balance and present the saline taste of appropriateness and the manufacture method of non-water system pasty state fatty foods sweet taste and the productivity ratio excellence well
Background technology
Known have by smearing at heating and regulating food such as zwieback, pastas or mixing the non-water system pasty state fatty foods that carries out seasoning with it.For example, in TOHKEMY 2000-228948 communique (patent documentation 1), following record is arranged, use the rising fusing point be 0～15 ℃ low melting point grease account for 65～99% and the rising fusing point be that high-melting-point grease more than 40 ℃ accounts for 1～35%, use salt powder and Icing Sugar respectively as the saline taste of carrying out basic seasoning and sweet taste.And its manufacture method be with the cooperation raw material 70～100 ℃ down heating be cooled to room temperature after mixed, leave standstill a few days again and make.
Non-water system pasty state fatty foods not only is used for the seasoning of heating and regulating food such as above-mentioned zwieback, pasta, also wishes as for example hamburger patty, the steak that use poultry meat or the flesh of fish, fries in shallow oil meat, fried meat or use the meat heating and regulating food that uses meat in recent years of these hamburger etc. to use with baste.
But, because saline taste and the sweet taste of non-water system pasty state fatty foods of record in the patent documentation 1 incorporates in the base oil, so, not only lack the sense of taste and impact and persistence, also being difficult to feel sweet taste, is to present the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste hardly.In addition, this manufacture method need leave standstill a few days so that base oil is stable, thereby is not suitable for the product of quick shipment.
The prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2000-228948 communique
Summary of the invention
Therefore, but the object of the present invention is to provide balance present well the appropriateness saline taste and the manufacture method of non-water system pasty state fatty foods sweet taste, the productivity ratio excellence.
The present inventor is for reaching above-mentioned purpose, and the raw material that uses in the saline taste of non-water system pasty state fatty foods and sweet taste and grease and manufacturing process are furtherd investigate.Its result, be surprised to find that when the salt of specific size and granulated sugar mixed under specified temp with the base oil of the grease that contains specific fusing point, but balance presents the manufacture method of the non-water system pasty state fatty foods of appropriate saline taste and sweet taste and productivity ratio excellence well, thereby has finished the present invention.
Be that the present invention is as follows,
(1) a kind of manufacture method of non-water system pasty state fatty foods, it is characterized in that, be that 40～60 ℃ high-melting-point grease accounts for more than 90% and product temperature is 0～35 ℃ base oil, is that salt more than the 0.5mm and average grain diameter are that granulated sugar below the 0.2mm mixes with average grain diameter with the rising fusing point.
(2) manufacture method of the non-water system pasty state fatty foods described in the basis (1), it is characterized in that, described average grain diameter be the above salt of 0.5mm and described average grain diameter be the cooperation ratio of the following granulated sugar of 0.2mm for respect to 100 parts of salt, granulated sugar is less than 100 parts more than 10 parts.
Because of the manufacture method according to non-water system pasty state fatty foods of the present invention, but can obtain balance and present the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste well, so, can expect for example to be applied in the meat heating and regulating food that uses meats such as poultry meat, the flesh of fish with the expansion to non-water system pasty state fatty foods demand in the baste etc.And manufacture method of the present invention do not need to make base oil stable, the productivity ratio excellence, so, for example be fit to the food of quick shipment.
The specific embodiment
Below describe the present invention in detail.And among the present invention, " % " refers to " quality % ", and " part " refers to " mass parts ".
Among the present invention, the moisture that non-water system pasty state fatty foods refers to contain in raw material, with the non-grease of clear water that adds consciously as the paste food on basis.The non-water system pasty state of this kind fatty foods is primary raw material with grease and powder material, and the present invention too.And non-water system pasty state fatty foods is for the purpose of local flavor etc., and polygamy closes fragrant vegetables such as garlic, caraway, sweet basil.As described fragrant vegetables, the fragrant vegetables of dry thing, fried processing or fresh state can be engaged in the non-water system pasty state fatty foods of the present invention.But when cooperating the fragrant vegetables of fresh state, the influence of powder flavorings such as the salt that is subjected to sometimes disperseing in the aftermentioned base oil, granulated sugar can't keep the balance of himself osmotic pressure, and produce dehydration in the keeping process.Because this dehydration can not dissolved in the base oil, thus produce sometimes moisture from etc., and diminish the outward appearance of food of the present invention.And also there is the problem that bacterium causes corruption that produces sometimes in dehydration.Therefore, when cooperating greengrocery such as fragrant vegetables, preferably use state after its dry thing, the fried processing etc. minimizing the fragrant vegetables of moisture.Specifically, preferably using moisture is fragrant vegetables below 10%.
At first, describe the grease on the basis as non-water system pasty state fatty foods of the present invention in detail.Base oil among the present invention refers to the grease part as the basis.Usually in these fatty foods, with respect to food integral body, preferably contain more than 60%, more preferably contain the basic grease of conduct more than 70%, the present invention too.Fatty foods of the present invention need use with respect to this base oil, and to contain more than 90%, preferably contain 95% above rising fusing point be 40～60 ℃, be preferably the fatty foods of 45～55 ℃ high-melting-point grease.
So long as the high-melting-point grease that uses in eating usually can use any high-melting-point grease.Edible oil and fat as the raw material of high-melting-point grease, for example can use soybean oil, rapeseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, olive oil, palm oil, coconut oil or these are refining after the vegetable oil of grease etc., the animal wet goods of butter, lard, egg oil, fish oil etc.It particularly is the local flavor that the high-melting-point grease of raw material not only can not damage non-water system pasty state fatty foods of the present invention with the vegetable oil, in manufacture method of the present invention described later, when being 0～30 ℃, product temperature also forms the base oil with suitable viscosity easily, thus preferred.Usually the high-melting-point grease is to be raw material with the animals and plants wet goods, for making the rising fusing point in the scope of afore mentioned rules, by structural fatty acid being carried out ester exchange or being carried out hydrogenation treatment etc. and make.The present invention also can use this kind high-melting-point grease.
In the base oil of non-water system pasty state fatty foods of the present invention, same with non-water system pasty state fatty foods in the past, preferably contain and be useful on the fragrance grease of giving local flavor.As long as its content contains the degree with desirable local flavor, specifically, though different and different according to the flavor strength of fragrance grease, be preferably 0.1～8% with respect to base oil, more preferably 0.5～5%.The fragrance grease is from fragrant vegetables such as garlic, caraway, sweet basil, ginger, for example obtains by steam distillation, vegetable oil extraction, squeezing etc.
The fragrance grease mostly is in room temperature (0～30 ℃) and is aqueous fluid oil down.Therefore, the high-melting-point grease of the rising fusing point by having above-mentioned scope in the base oil that contains specified quantitative uses manufacture method of the present invention described later, can obtain also not producing in the keeping process that liquid oil separates, the preferred product of excellent storage stability.Even with the rising fusing point during than the high high-melting-point grease of above-mentioned scope or than the low grease of above-mentioned scope, even use the rising fusing point in addition at the grease of above-mentioned scope but its content than above-mentioned specified quantitative after a little while, use manufacture method of the present invention described later, also produce liquid oil in the keeping process sometimes and separate, thus not preferred.
And, when rising fusing point than the high high-melting-point grease of above-mentioned scope in the use, the base oil that the product temperature that the present invention uses during fabrication is 0～35 ℃, be preferably 10～30 ℃ is high viscosity, for the even powerful mixers of needs that disperse such as dry thing that make the salt, granulated sugar or the fragrant vegetables that disperse in this base oil, produce rate variance.And because the viscosity of resulting non-water system pasty state fatty foods integral body increases, so, for example this food is packed into behind the container, be difficult to take out from container, thereby not preferred.On the other hand, when using the rising fusing point than the low grease of above-mentioned scope, high-melting-point content of oil and grease of the present invention after a little while, the viscosity of resulting non-water system pasty state fatty foods integral body reduces, be suitable viscosity hardly, so the material that disperses in base oil sometimes can precipitate in the keeping process.In addition, when the non-water system pasty state fatty foods that this kind viscosity is low for example is used in the food such as hamburger, be difficult to be retained in the position of placing, thus not preferred.
In the non-water system pasty state fatty foods that obtains in the present invention, as saline taste need use average grain diameter as more than the 0.5mm, be preferably the salt more than the 0.7mm, it is so-called crude salt, in addition as sweet taste, need to use average grain diameter as below the 0.2mm, be preferably the granulated sugar below the 0.15mm, i.e. so-called Icing Sugar.As the salt of afore mentioned rules size, for example can use the crude salt after the rock salt coarse crushing, the slow crude salt behind the crystallization etc.As the granulated sugar of afore mentioned rules size, the Icing Sugar after for example can using granulated sugar with berry sugar, sugar nibs etc. with pulverizer pulverizing etc.The crude salt of all size or Icing Sugar all have commercially available, and the salt of afore mentioned rules size and granulated sugar can be from wherein selecting use.
And the big or small not specially provided for of the size of the salt upper limit, granulated sugar lower limit, but consider flavour balance, the use level of the non-water system pasty state fatty foods that obtains among the present invention, the average grain diameter of salt is preferably below the 3mm, more preferably below the 2mm.In addition, the average grain diameter of granulated sugar is preferably more than the 0.01mm, more preferably more than the 0.05mm.
Different with the manufacture method in the past that base oil high temperature heating back is mixed, the non-water system pasty state fatty foods that obtains by the present invention can not lack the sense of taste and impacts because saline taste and sweet taste incorporate in the base oil, even use the Icing Sugar of above-mentioned size but when using than the little salt of above-mentioned crude salt, can make saline taste outstanding and be difficult to feel sweet taste, thus not preferred.On the other hand, even use the crude salt of above-mentioned size but when using than the big granulated sugar of above-mentioned Icing Sugar, entrance taste shortcoming but the oil flavor is very outstanding, thereby not preferred.In addition, use than the little salt of above-mentioned crude salt and during than the big granulated sugar of above-mentioned Icing Sugar, have only saline taste quite outstanding, thus not preferred.In any case, be so-called crude salt and Icing Sugar if do not use the salt of above-mentioned size and granulated sugar, namely can not get balance and present the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste well, thereby not preferred.
The average grain diameter of using among the present invention is the salt more than the 0.5mm and the average grain diameter cooperation ratio as the granulated sugar below the 0.2mm, as long as present the ratio of the degree of saline taste and sweet taste well for fatty foods balance of the present invention, specifically, with respect to 100 parts of described salt, described granulated sugar is preferably more than 10 parts less than 100 parts, more preferably more than 20 parts below 80 parts.With respect to the described scope of cooperation ratio of the granulated sugar of salt after a little while, has the weak slightly and outstanding trend of oil flavor of entrance taste.On the other hand, the described scope of cooperation ratio of granulated sugar for a long time, the entrance taste has the significant trend of sweet taste, is difficult to balance sometimes and presents saline taste and sweet taste well, thereby not preferred.In addition, as concrete content, get final product so long as present the degree of saline taste and sweet taste, with respect to fatty foods integral body, described salt is preferably 0.1～10%, and more preferably 0.5～8%, described granulated sugar is preferably 0.1～10%, and more preferably 0.5～6%.
The present invention is for being that to account for base oil and average grain diameter more than 90% be that salt more than the 0.5mm and average grain diameter are that granulated sugar below the 0.2mm mixes and makes for 40～60 ℃ high-melting-point grease with above-mentioned rising fusing point.
The present invention is different with in the past manufacture method, do not need described base oil heating and melting, need than the low-melting product temperature of the rising of high-melting-point grease, be specially 0～35 ℃, be preferably 10～30 ℃ and mix down.
At this, the base oil of described product temperature is mixed with the decentralized photo of salt and granulated sugar etc., refer to the mixed processes by described decentralized photo, mix when will remain in the scope of described product temperature as the grease on the basis of decentralized medium.Therefore, among the present invention, the method of mixing decentralized photo behind the base oil for preparing described product temperature is in advance not only arranged, for example in the high-melting-point grease of described product temperature, add decentralized photo, add other liquid wet goods of fragrance wet goods for example in mixed process or after mixing, the method for mixing when base oil being remained in the scope of described product temperature is also contained among the present invention.
The base oil that uses among the present invention of this kind product temperature has the viscosity of appropriateness.Mix with salt of the present invention and granulated sugar by the base oil that the high-melting-point grease is accounted for the said goods temperature more than 90%, can make saline taste and sweet taste in the resulting non-water system pasty state fatty foods not incorporate base oil, thereby but balance presents saline taste and the sweet taste of appropriateness well, even for example contain the fluid oil of fragrance wet goods, also be difficult for producing the oil separation of fluid oil.In addition, different with the method in the past of will mix behind the base oil heating and melting, base oil is stable to leave standstill a few days in order to make because manufacture method of the present invention does not need, so the productivity ratio excellence.
With respect to this, when using product temperature than the low base oil of described scope, this base oil is high viscosity, is that the dry thing that makes the salt, granulated sugar or the fragrant vegetables that disperse in this base oil etc. evenly disperses, and needs powerful mixer, produces rate variance.In addition, when containing the fluid oil of fragrance wet goods, the oil that easily produces fluid oil separates, thereby not preferred.On the other hand, when using product temperature than the high base oil of described scope, same with manufacture method in the past, resulting non-water system pasty state fatty foods incorporates base oil because of saline taste and sweet taste, so be to present the saline taste of appropriateness and the food of sweet taste hardly, sometimes base oil is stable need to leave standstill in order to make, and produces rate variance, thereby not preferred.
Mixed base oil of the present invention and salt and granulated sugar, also mix the dry thing of fragrant vegetables, the fluid oil of fragrance wet goods as required, the mixer that uses during this mixing can use any mixer so long as but mixed base oil is whole and can make salt and granulated sugar etc. be evenly dispersed in device in the base oil substantially.In addition, be to mix while outgasing usually when mixing, but also mix while outgasing in the present invention as the non-water system pasty state fatty foods among the present invention.
In the non-water system pasty state fatty foods that obtains in the present invention, except above-mentioned use raw material, in the scope of not damaging effect of the present invention, can cooperate various raw-food materials.For example, can exemplify spice, dry flavoring, pulverous range protein, tackifier, antioxidant, mineral matter, emulsifying agent, spices etc.In addition, the non-water system pasty state fatty foods that obtains among the present invention is same, can be filled in the container of pipe, polybag etc. to seal, and considers keeping quality, can be in keepings down such as low temperature (0～10 ℃).
Embodiment
Below, specify the present invention according to embodiment and test example.And the present invention is not limited to this.
［ embodiment 1 ］
The manufacture method of＜non-water system pasty state fatty foods＞
According to following cooperation ratio, high-melting-point vegetable fat and garlic oil (flavor oil) are moved into blending tank, under room temperature (20 ℃), mix to prepare base oil with mixer.Be that about 20 ℃ base oil adds salt, granulated sugar and the dry sweet basil as remaining raw material when stirring with product temperature, be mixed to mixer even substantially, to make non-water system pasty state fatty foods.Resulting non-water system pasty state fatty foods is packed in the plastic containers of 1kg capacity and seals, low temperature (10 ℃) is keeping down.And base oil is the part that high-melting-point vegetable fat and garlic oil are merged, and is 95.5% with respect to the content of base oil high-melting-point vegetable fat.
The cooperation ratio of＜non-water system pasty state fatty foods＞
(base oil)
During edible resulting non-water system pasty state fatty foods, balance presents saline taste and the sweet taste of appropriateness well.Even and resulting fatty foods takes care of 10 days then after room temperature (20 ℃) is placed 1 hour down at low temperatures, the oil of also not observing as the fluid oil of flavor oil separates, and is very stable.Thus, manufacture method of the present invention is not required to be and makes base oil stable and leave standstill a few days, so the productivity ratio excellence.
［ embodiment 2 ］
The manufacture method of＜non-water system pasty state fatty foods＞
According to the cooperation ratio of embodiment 1, the high-melting-point vegetable fat is moved into blending tank, making product temperature with the slow stirring of mixer under room temperature (20 ℃) is about 20 ℃.Begin to mix after adding salt, granulated sugar and dry sweet basil when product temperature is about 20 ℃ high-melting-point grease stirring, add garlic oil (flavor oil) in the mixed process, be mixed to whole for even substantially, to make non-water system pasty state fatty foods with mixer.Resulting non-water system pasty state fatty foods is packed in the plastic containers of 1kg capacity and seals keeping in refrigerator (4 ℃).And it is about 20 ℃ when after adding garlic oil, measuring the product temperature of base oil soon.In addition, resulting non-water system pasty state fatty foods to be the fatty foods that obtains among stability after flavor and the low temperature keeping and the embodiment 1 be equal extent.
［ test example 1 ］
The influence of the high-melting-point fat content in the analysis foundation oil.The grease that is about to base oil is formed as the ratio shown in the table 1, and other make non-water system pasty state fatty foods according to embodiment 1.To resulting fatty foods, use the state after the method low temperature as follows keeping and the evaluation when in hamburger, using.And high-melting-point grease and flavor oil (fluid oil) are identical with embodiment 1, and it is 5 ℃ grease as the rising fusing point of raw material that the low melting point grease uses with vegetable oil.In addition, resulting each fatty foods balance presents saline taste and the sweet taste of appropriateness well.
The evaluation of the state after the keeping of＜low temperature＞
Similarly to Example 1, evaluation is taken care of 10 days states after room temperature (20 ℃) is placed 1 hour down (the oily separation and viscosity) then down at low temperature (10 ℃).
＜when in hamburger, using evaluation＞
At the hamburger patty (the about 1cm of the about 10cm * thickness of diameter) that the hamburger after the heating is placed resulting each fatty foods 10g, romaine lettuce, cheese in order and baked on bread (lower floor with), place the hamburger bread (upper strata is used) after the heating at last.Afterwards with resulting hamburger wrapper.Estimate its state after 5 minutes then.And each fatty foods use the evaluation carried out after above-mentioned＜low temperature keeping＞after fatty foods.
Table 1
Table 1 can be regarded as, and as not containing more than 90% the high-melting-point grease that uses in this in the base oil, then is difficult to obtain to be difficult for to produce the non-water system pasty state fatty foods that oil separates, has the viscosity of appropriateness and is applicable to food such as hamburger.Especially preferably containing the high-melting-point grease is more than 95%.
［ test example 2 ］
The influence that the rising fusing point difference of analysis high-melting-point grease causes.Namely replace the high-melting-point grease (the rising fusing point is 50 ℃) among the embodiment 1, use to have the high-melting-point grease of the rising fusing point shown in the table 2 or the low-melting grease that rises, other make non-water system pasty state fatty foods according to embodiment 1.For resulting fatty foods, according to test example 1＜evaluation of state after the low temperature keeping＞estimate.And resulting each fatty foods balance presents saline taste and the sweet taste of appropriateness well.
Table 2
Table 2 can be understood as, and is the high-melting-point grease of 40～60 ℃ scope as not using the rising fusing point, then is difficult to obtain being difficult for producing the non-water system pasty state fatty foods that oil separates, has the viscosity of appropriateness.Especially preferably using the rising fusing point is 45～55 ℃ high-melting-point grease.
［ test example 3 ］
Analyze varying in size to being the influence of flavor property of salt and granulated sugar.Namely replace the salt (average grain diameter is 0.7mm) of embodiment 1 and salt and the granulated sugar that granulated sugar (average grain diameter is 0.1mm) uses the size shown in the table 3, other make non-water system pasty state fatty foods according to embodiment 1.Edible with resulting fatty foods at low temperature (10 ℃) keeping 10 days this fatty foods after room temperature (20 ℃) is placed 1 hour down and estimate and be flavor then down.Resulting each fatty foods has the viscosity of appropriateness, and the oil of not observing fluid oil separates, and is very stable.In addition, the size in the table is the size of average grain diameter.
Table 3
Table 3 can be regarded as, and is the granulated sugar below the 0.2mm as not using average grain diameter as the salt more than the 0.5mm and average grain diameter, then is difficult to obtain balance and presents the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste well.Especially preferably use average grain diameter to be the granulated sugar below the 0.15mm as the salt more than the 0.7mm and average grain diameter.
［ test example 4 ］
The difference of the cooperation ratio of analysis salt and granulated sugar is to being the influence of flavor property.Soon the use level of the salt (average grain diameter is 0.7mm) of embodiment 1 and granulated sugar (average grain diameter is 0.1mm) and cooperation ratio are as the amount shown in the table 4, whole amount is regulated with the high-melting-point vegetable fat, and other make non-water system pasty state fatty foods according to embodiment 1.Edible with resulting fatty foods at low temperature (10 ℃) keeping 10 days this fatty foods after room temperature (20 ℃) is placed 1 hour down and estimate and be flavor then down.Resulting each fatty foods has the viscosity of appropriateness, and the oil of not observing fluid oil separates, and is very stable.
Table 4
Table 4 can be understood as, if the cooperation ratio of salt and granulated sugar not with respect to 100 parts of salt, granulated sugar be more than 10 parts less than in 100 parts the scope, then be difficult to obtain balance and present the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste well.Preferred especially is the scope below 80 parts more than 20 parts with respect to 100 portions of granulated sugar of salt.
［ test example 4 ］
Analysis is when mixed base oil and salt and granulated sugar, and the product temperature of gene basis oil is different and to the state after the keeping and be the influence of flavor property.Be about to the base oil heating of embodiment 1 or be cooled to the product temperature shown in the table 5, other make non-water system pasty state fatty foods according to embodiment 1.When observing the state of resulting fatty foods keeping under the low temperature (10 ℃) was then placed 1 hour in 10 days under room temperature (20 ℃) after, edible this fatty foods is also estimated and is flavor.When base oil is lower than 0 ℃, used powerful mixer separately.
Table 5
Table 5 can be understood as, if the product temperature base oil in 0～35 ℃ of scope and make non-water system pasty state fatty foods not when use mixing salt and granulated sugar is difficult to then to obtain not observing that oil separates and balance presents the saline taste of appropriateness and the non-water system pasty state fatty foods of sweet taste well.The product temperature of preferred especially base oil is 10～30 ℃ scope.
Claims (2)
1. the manufacture method of a non-water system pasty state fatty foods, it is characterized in that, be that 40～60 ℃ high-melting-point grease accounts for more than 90% and product temperature is 0～35 ℃ base oil, is that salt more than the 0.5mm and average grain diameter are that granulated sugar below the 0.2mm mixes with average grain diameter with the rising fusing point.
2. according to the manufacture method of the non-water system pasty state fatty foods described in the claim 1, it is characterized in that, described average grain diameter be the above salt of 0.5mm and described average grain diameter be the cooperation ratio of the following granulated sugar of 0.2mm for respect to 100 parts of salt, granulated sugar is less than 100 parts more than 10 parts.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010032172 | 2010-02-17 | ||
| JP2010-032172 | 2010-02-17 | ||
| PCT/JP2010/059466 WO2011102004A1 (en) | 2010-02-17 | 2010-06-03 | Method for producing nonaqueous paste-type fat-based food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102665432A CN102665432A (en) | 2012-09-12 |
| CN102665432B true CN102665432B (en) | 2013-07-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201080053482.7A Expired - Fee Related CN102665432B (en) | 2010-02-17 | 2010-06-03 | Method for producing nonaqueous paste-type fat-based food |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN102665432B (en) |
| WO (1) | WO2011102004A1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY182351A (en) * | 2014-11-26 | 2021-01-20 | Fuji Oil Holdings Inc | Manufacturing method of oil-and-fat for enhancing salty taste |
| JP6507054B2 (en) * | 2015-07-10 | 2019-04-24 | キユーピー株式会社 | Fat food for baking |
| JP6577007B2 (en) * | 2017-11-29 | 2019-09-18 | キユーピー株式会社 | Method for producing containerized oil sauce |
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| CN1332973A (en) * | 2001-02-26 | 2002-01-30 | 刘泉 | Method for adding nutrients into edible vegetable fat and oil |
| JP2002345404A (en) * | 2001-05-23 | 2002-12-03 | Q P Corp | Oil and fat food for sugar toast |
| CN1625339A (en) * | 2002-01-30 | 2005-06-08 | 明治制果株式会社 | Oily cake excellent in heat-resistant shape retention and process for producing the same |
| CN1688201A (en) * | 2002-08-06 | 2005-10-26 | 不二制油株式会社 | Fat composition for coating food to be cooked and process for producing cooked food |
| JP2006288314A (en) * | 2005-04-13 | 2006-10-26 | Tokyo Food Kk | Cut butter-like solid seasoning oil and method for producing the same |
| JP4449041B2 (en) * | 2005-04-13 | 2010-04-14 | 東京フード株式会社 | Cut butter-like solid seasoning oil and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2011102004A1 (en) | 2011-08-25 |
| CN102665432A (en) | 2012-09-12 |
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