JP3587578B2 - Oil composition - Google Patents
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- JP3587578B2 JP3587578B2 JP03557695A JP3557695A JP3587578B2 JP 3587578 B2 JP3587578 B2 JP 3587578B2 JP 03557695 A JP03557695 A JP 03557695A JP 3557695 A JP3557695 A JP 3557695A JP 3587578 B2 JP3587578 B2 JP 3587578B2
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Description
【０００１】
【産業上の利用分野】
本発明は、フィリング用、トッピング用及びサンド用等の油脂組成物として用いられる、油脂の油性感や口中分散性が改良され、ローリー輸送や溶解して使用する用途にも使用可能な、ＨＬＢが５．５〜８．５の特定の乳化剤を含有する油脂組成物に関する。
【０００２】
【従来の技術】
従来、ビスケットのサンドクリーム用油脂組成物としては、粉糖、ショートニング及び呈味成分を混合したシュガークリームが用いられ、ケーキのトッビング用又はサンド用油脂組成物としては、シロップ、ショートニング及び呈味成分を混合したバタークリームが用いられ、焼き菓子のセンター用又はトッピング用油脂組成物としては、チョコレート等の粉砕工程を通した無水系フィリングが用いられている。
また、特開昭５２−２１００６号公報には、高ＨＬＢ乳化剤をアルコール系可溶化剤とともに油脂に混合してなる食品用油脂組成物が開示されており、特開平６−２０９７０６号公報には、高ＨＬＢ乳化剤含有油脂組成物が開示されている。
【０００３】
【発明が解決しようとする課題】
しかしながら、上記の従来のフィリング等は、これらに用いられる油脂が連続相となっている為、食した時に油っぽく、口溶けが悪く感じる。そこで、融点の低い油脂を使用したり、カカオバター等の口中で溶解時に融解熱を奪い易い油脂を使用して、口溶けを改良しているが、溶けた油脂は油溶性であり、唾液は水溶性である為、口中での油脂分散性が悪く、油っぽさが残るという問題点があった。
【０００４】
また、上述の特開昭５２−２１００６号公報に記載の食品用油脂組成物は、パンやケーキ生地への練り込み用油脂組成物であり、本発明の目的とするフィリング用、トッピング用及びサンド用等の油脂組成物としては適当ではなかった。
更に、上述の特開平６−２０９７０６号公報に記載の高ＨＬＢ乳化剤含有油脂組成物は、油性感や口中分散性は改良されているが、組成物中の乳化剤が油脂に溶解しない為、ローリー輸送や溶解して使用する用途では乳化剤の沈殿が生じ、使用出来ないという問題点があった。
【０００５】
従って、本発明の目的は、フィリング用、トッピング用及びサンド用等の油脂組成物として好適に用いられ、口溶けがよく、油脂の油性感や口中分散性が改良された、実質的に油脂が連続相を成すとともに、ローリー輸送や溶解して使用する用途にも使用可能な油脂組成物を提供することにある。
【０００６】
【課題を解決するための手段】
本発明者らは、鋭意研究した結果、ＨＬＢが特定の範囲にある特定の乳化剤を含有し、且つ実質的に油脂が連続相を成すことを特徴とする油脂組成物が、上記目的を達成するものであることを知見した。
【０００７】
本発明は、上記知見に基づいてなされたものであり、ＨＬＢが５．５〜８．５のポリグリセリン脂肪酸エステル（但し、脂肪酸残基は不飽和）と、砂糖、粉糖、シロップ、食塩、カカオマス、ココアパウダー及び粉乳から選ばれる一種以上の呈味物質とを含有し、且つ実質的に油脂が連続相を成すことを特徴とするフィリング用、トッピング用又はサンド用油脂組成物を提供するものである。
【０００８】
以下、本発明の油脂組成物について詳述する。
【０００９】
本発明の油脂組成物は、特定の乳化剤を含有し、且つ実質的に油脂が連続相をなすことを特徴とする。
【００１０】
本発明の油脂組成物に使用される上記の特定の乳化剤は、ＨＬＢが５．５〜８．５のポリグリセリン脂肪酸エステル（但し、脂肪酸残基は不飽和）である。
【００１１】
上記ポリグリセリン脂肪酸エステルのＨＬＢは、５．５〜８．５であるが、好ましくは６．０〜７．５である。上記ＨＬＢが５．５未満では、油脂の油性感や口中分散性を充分に改良できず、上記ＨＬＢが８．５を超えると、油性感や口中分散性は改良されるが、ロ−リ−油相や溶解して使用する場合、乳化剤が沈殿してしまうので好ましくない。
【００１２】
上記ポリグリセリン脂肪酸エステルを構成するポリグリセリン残基としては、ジグリセリン、トリグリセリン、テトラグリセリン、ペンタグリセリン、ヘキサグリセリン、ヘプタグリセリン、オクタグリセリン、ノナグリセリン、デカグリセリン等のグリセリン重合度が２〜１０のポリグリセリン残基が好ましく、中でも、ジグリセリン、テトラグリセリン、ヘキサグリセリン、デカグリセリンの残基が特に好ましい。
【００１３】
上記ポリグリセリン脂肪酸エステルを構成する脂肪酸残基は、不飽和脂肪酸の残基であり、例えば、パルミトレイン酸、オレイン酸、エライジン酸、リノール酸、リノレン酸、アラキドン酸、エルカ酸等の残基が挙げられるが、不飽和脂肪酸の残基であれば、特にこれらに限定されるものではない。上記の例示の中でも、特に、経日安定性的にはオレイン酸残基が好ましい。尚、本発明において、上記脂肪酸残基が不飽和でないポリグリセリン脂肪酸エステルを用いた場合は、本発明の優れた効果は得られない。
【００１４】
また、上記ポリグリセリン脂肪酸エステルにおけるエステル結合の数も、ＨＬＢが５．５〜８．５の範囲内であれば、何ら限定されるものではないが、特に、該ポリグリセリン脂肪酸エステル１分子中のエステル結合の数が１〜７であるのが好ましい。
【００１５】
本発明の油脂組成物において、上記ポリグリセリン脂肪酸エステルの含有量は、油脂組成物中、好ましくは０．０１〜２０．０重量％、更に好ましくは０．１〜２．０重量％、最も好ましくは０．３〜０．５重量％である。上記使用量が０．０１重量％未満では、油脂の油性感や口中分散性を改良できず、また、２０．０重量％を超えると、乳化剤臭が生じたり、バタークリーム製造時の乳化の点で問題が生じる惧れがあるので好ましくない。
【００１６】
本発明の油脂組成物に使用される油脂は、食用油脂であれば何ら問題なく、例えば、大豆油、菜種油、パーム油、コーン油、米油、魚油、牛脂、豚脂、乳脂、カカオバター、及びこれらの水添油脂、或いはこれらの硬化油脂、白絞油脂、分別油脂、分別硬化油脂、エステル交換油脂等の単独若しくは混合油を挙げることができる。
【００１７】
本発明の油脂組成物において、上記ポリグリセリン脂肪酸エステル及び後述のその他の添加剤以外は上記油脂である。
【００１８】
本発明の油脂組成物は、実質的に油脂が連続相を成しているものであり、例えば、シュガークリームやチョコレート等の無水系のクリームや、バタークリーム等として用いられる。
【００１９】
本発明の油脂組成物には、本発明の目的の範囲内で所望により上記必須成分以外の成分、例えば、上記ポリグリセリン脂肪酸エステル以外の他の乳化剤、呈味物質等の添加剤を配合することもできる。
上記他の乳化剤としては、例えば、モノグリセリン脂肪酸エステル、レシチン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられる。
上記呈味物質としては、例えば、砂糖、粉糖、食塩、シロップ、カカオマス、ココアパウダー、粉乳、香料等が挙げられる。
【００２０】
本発明の油脂組成物は、ビスケットのサンドクリーム用、ケーキのトッビング用又はサンド用、焼き菓子のセンター用又はトッピング用等の油脂組成物として極めて有用であり、ローリー輸送や溶解して使用する用途にも使用可能なものである。
【００２１】
【実施例】
以下に実施例と比較例と共に挙げて更に本発明の油脂組成物を説明するが、本発明はこれらの実施例に限定されるものではない。
【００２２】
実施例１
ＨＬＢ７．０のデカグリセリンペンタオレエート０．５重量部、大豆硬化油（融点３６℃）７０重量部、菜種白絞油２９．５重量部のショートニングを得た。このショートニング５０重量部、粉糖５０重量部を混合してシュガークリームを製造し、下記の評価を行った。
【００２３】
実施例２
ＨＬＢ６．５のジグリセリンモノオレエート０．３重量部、菜種硬化油（融点３６℃）８０重量部、大豆白絞油１９．６重量部、レシチン０．３重量部のショートニングを得た。このショートニング５０重量部、シロップ５０重量部を混合してバタークリームを製造し、下記の評価を行った。
【００２４】
実施例３
ＨＬＢ７．０のヘキサグリセリントリリノレート０．５重量部、砂糖４０重量部、カカオマス５重量部、ココアパウダー７重量部、全脂粉乳８重量部、脱脂粉乳８重量部、パーム分別硬化油（融点３５℃）３１重量部、レシチン０．３重量部、香料０．２重量部を粉砕しチョコレートにして、下記の評価を行った。
【００２５】
実施例４
ＨＬＢ６．５のジグリセリンモノオレエート０．５重量部、大豆硬化油（融点３６℃）７０重量部、パーム油２９．２重量部、レシチン０．３重量部のメルトタイプサンド用ショートニングを得た。溶解した状態でローリー輸送し、このショートニング５０重量部、粉糖５０重量部を混合してシュガーサンドクリームを製造し、下記の評価を行った。
【００２６】
比較例１
大豆硬化油（融点３６℃）７０重量部、菜種白絞油２９．５重量部、ＨＬＢ４のヘキサグリセリンペンタステアレート０．５重量部のショートニングを得た。このショートニング５０重量部、粉糖５０重量部を混合してシュガークリームを製造し、下記の評価を行った。
【００２７】
比較例２
菜種硬化油（融点３６℃）８０重量部、大豆白絞油１９．４重量部、レシチン０．３重量部、ＨＬＢ６．５のジグリセリンモノステアレート０．３重量部のショートニングを得た。このショートニング５０重量部、シロップ５０重量部を混合してバタークリームを製造し、下記の評価を行った。
【００２８】
比較例３
砂糖４０重量部、カカオマス５重量部、ココアパウダー７重量部、全脂粉乳８重量部、脱脂粉乳８重量部、パーム分別硬化油（融点３５℃）３１．５重量部、レシチン０．３重量部、香料０．２重量部を粉砕しチョコレートにして、下記の評価を行った。
【００２９】
比較例４
大豆硬化油（融点３６℃）７０重量部、パーム油２９．２重量部、レシチン０．３重量部、ＨＬＢ１３のデカグリセリンモノオレエート０．５重量部のメルトタイプのサンド用ショートニングを得た。溶解した状態でローリー輸送すると、乳化剤が沈殿し、サンドクリームを得るに至らなかった。
【００３０】
比較例５
大豆硬化油（融点３６℃）７０重量部、パーム油２９．７重量部、レシチン０．３重量部のメルトタイプのサンド用ショートニングを得た。溶解した状態でローリー輸送し、このショートニング５０重量部、粉糖５０重量部を混合してシュガーサンドクリームを製造し、下記の評価を行った。
【００３１】
評価は１０名のパネラーにより、次の▲１▼〜▲４▼に示す官能テストを行った。
▲１▼実施例１のシュガークリームと比較例１のシュガークリームとを比較したところ、８名のパネラーが比較例１のシュガークリームに対し、実施例１のシュガークリームの方が明らかに油性感がなく、口中分散性が良好であると判断し、２名は差がないと判断した。
▲２▼実施例２のバタークリームと比較例２のバタークリームとを比較したところ、９名のパネラ−が実施例２のバタークリームのほうが比較例２のバタークリームより明らかに油性感がなく、口中分散性が良好であると判断し、１名は差がないと判断した。
▲３▼実施例３のチョコレートと比較例３のチョコレートとを比較したところ、１０名のパネラー全員が、比較例３のチョコレートに対し実施例３のチョコレートの方が明らかに油性感がなく、口中分散性が良好であると判断した。
▲４▼実施例４のサンドシュガークリームと比較例５のサンドシュガークリームとを比較したところ、１０名のパネラー全員が、比較例５のサンドシュガークリームに対し実施例４のサンドシュガークリームの方が明らかに油性感がなく、口中分散性が良好であると判断した。
【００３２】
【発明の効果】
本発明の油脂組成物は、フィリング用、トッピング用及びサンド用等の油脂組成物として好適に用いられ、口溶けがよく、油脂の油性感や口中分散性が改良された、実質的に油脂が連続相を成すとともに、ローリー輸送や溶解して使用する用途にも使用可能なものである。[0001]
[Industrial applications]
The present invention provides an HLB which can be used as an oil or fat composition for filling, topping or sand, has an improved oily feeling and dispersibility in the mouth, and can be used for lorry transportation and dissolving use. It relates to an oil or fat composition containing 5.5 to 8.5 specific emulsifiers.
[0002]
[Prior art]
Conventionally, sugar cream mixed with powdered sugar, shortening and taste components is used as the fat and oil composition for biscuit sand cream, and syrup, shortening and taste components are used as the fat and oil composition for tobbing cake or sand for cakes. Is used, and as the fat or oil composition for the center or topping of baked confectionery, anhydrous filling through a pulverizing step of chocolate or the like is used.
JP-A-52-21006 discloses a food fat composition obtained by mixing a high HLB emulsifier with an alcohol-based solubilizing agent in a fat or oil, and JP-A-6-209706 discloses A fat composition containing a high HLB emulsifier is disclosed.
[0003]
[Problems to be solved by the invention]
However, the above-mentioned conventional fillings and the like have a continuous phase in fats and oils used for them, and therefore, when eaten, feel oily and have poor mouth melting. Therefore, the melting of the mouth is improved by using fats and oils having a low melting point or by using fats and oils that easily deprive the heat of melting when dissolving in the mouth of cocoa butter, etc., but the dissolved fats and oils are oil-soluble and saliva is water-soluble. Therefore, there is a problem that the dispersibility of fats and oils in the mouth is poor and oiliness remains.
[0004]
Further, the oil and fat composition for foods described in the above-mentioned Japanese Patent Application Laid-Open No. 52-21006 is an oil and fat composition for kneading into bread or cake dough, and is used for filling, topping and sanding which are the objects of the present invention. It was not suitable as a fat or oil composition for use.
Furthermore, the oil and fat composition containing a high HLB emulsifier described in the above-mentioned JP-A-6-209706 has an improved oiliness and dispersibility in the mouth, but the emulsifier in the composition does not dissolve in the oil and fat, so that it can be transported by lorry. In addition, the emulsifier precipitates in applications where the emulsifier is used after being dissolved, and there is a problem that the emulsifier cannot be used.
[0005]
Accordingly, the object of the present invention is to be preferably used as an oil or fat composition for filling, for topping and for sand, and has a good dissolution in the mouth, an improved oily feeling and dispersibility in the mouth, and a substantially continuous oil and fat. It is an object of the present invention to provide an oil / fat composition which forms a phase and can be used for transportation by lorry and for use in dissolving.
[0006]
[Means for Solving the Problems]
The present inventors have assiduously studied, and as a result, a fat or oil composition characterized in that HLB contains a specific emulsifier in a specific range and the fat or oil substantially forms a continuous phase, thereby achieving the above object. It was found that it was.
[0007]
The present invention has been made based on the above findings, and has a polyglycerol fatty acid ester having an HLB of 5.5 to 8.5 (where the fatty acid residue is unsaturated) , sugar, powdered sugar, syrup, salt, What provides a fat or oil composition for filling, topping or sand characterized in that it contains at least one taste substance selected from cocoa mass, cocoa powder and milk powder and that the fat or oil substantially forms a continuous phase. It is.
[0008]
Hereinafter, the fat and oil composition of the present invention will be described in detail.
[0009]
The fat and oil composition of the present invention is characterized in that it contains a specific emulsifier and that the fat or oil substantially forms a continuous phase.
[0010]
The above-mentioned specific emulsifier used in the oil and fat composition of the present invention is a polyglycerin fatty acid ester having an HLB of 5.5 to 8.5 (however, the fatty acid residue is unsaturated).
[0011]
The HLB of the polyglycerol fatty acid ester is 5.5 to 8.5, preferably 6.0 to 7.5. If the HLB is less than 5.5, the oily feeling and dispersibility in the mouth cannot be sufficiently improved, and if the HLB exceeds 8.5, the oily feeling and dispersibility in the mouth are improved, but When used in an oil phase or in a dissolved state, the emulsifier is undesirably precipitated.
[0012]
As the polyglycerin residue constituting the polyglycerin fatty acid ester, the degree of polymerization of glycerin such as diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, octaglycerin, nonaglycerin and decaglycerin is 2 to 10 Are preferred, and among them, the residues of diglycerin, tetraglycerin, hexaglycerin and decaglycerin are particularly preferred.
[0013]
The fatty acid residue constituting the polyglycerin fatty acid ester is a residue of an unsaturated fatty acid, and examples thereof include residues such as palmitoleic acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, arachidonic acid, and erucic acid. However, the residue is not particularly limited as long as it is a residue of an unsaturated fatty acid. Among the above examples, an oleic acid residue is particularly preferred in terms of stability over time. In the present invention, when a polyglycerin fatty acid ester in which the fatty acid residue is not unsaturated is used, the excellent effects of the present invention cannot be obtained.
[0014]
The number of ester bonds in the polyglycerin fatty acid ester is not particularly limited as long as the HLB is in the range of 5.5 to 8.5. It is preferable that the number of ester bonds is 1 to 7.
[0015]
In the fat and oil composition of the present invention, the content of the polyglycerol fatty acid ester in the fat and oil composition is preferably 0.01 to 20.0% by weight, more preferably 0.1 to 2.0% by weight, and most preferably. Is 0.3 to 0.5% by weight. If the amount is less than 0.01% by weight, the oily feeling and dispersibility in the mouth cannot be improved, and if it exceeds 20.0% by weight, an emulsifier odor may occur or emulsification during the production of butter cream may occur. It is not preferable because there is a fear that a problem may occur.
[0016]
Fats and oils used in the fat and oil composition of the present invention are not problematic as long as they are edible fats and oils, for example, soybean oil, rapeseed oil, palm oil, corn oil, rice oil, fish oil, tallow, lard, milk fat, cocoa butter, And hydrogenated fats or oils thereof, or hardened fats and oils thereof, white squeezed fats and oils, fractionated fats and oils, and single or mixed oils such as transesterified fats and oils.
[0017]
In the oil / fat composition of the present invention, the above-mentioned oil / fat is other than the above-mentioned polyglycerin fatty acid ester and other additives described below.
[0018]
The fat and oil composition of the present invention is a fat and fat substantially forming a continuous phase, and is used, for example, as an anhydrous cream such as sugar cream or chocolate, or butter cream.
[0019]
In the oil and fat composition of the present invention, components other than the above-mentioned essential components, if necessary, for example, other emulsifiers other than the above-mentioned polyglycerin fatty acid ester, and additives such as taste substances may be blended within the scope of the present invention. You can also.
Examples of the other emulsifier include monoglycerin fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.
Examples of the taste substance include sugar, powdered sugar, salt, syrup, cacao mass, cocoa powder, milk powder, flavor and the like.
[0020]
The oil / fat composition of the present invention is extremely useful as an oil / fat composition for biscuit sand cream, cake tobbing or sanding, baked confectionery center or topping, etc. It can also be used for
[0021]
【Example】
Hereinafter, the oil and fat composition of the present invention will be further described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.
[0022]
Example 1
A shortening of 0.5 parts by weight of decaglycerin pentaoleate having an HLB of 7.0, 70 parts by weight of soybean hardened oil (melting point: 36 ° C.), and 29.5 parts by weight of rapeseed white oil was obtained. 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar cream, and the following evaluation was performed.
[0023]
Example 2
A shortening of 0.3 parts by weight of diglycerin monooleate of HLB 6.5, 80 parts by weight of rapeseed hardened oil (melting point: 36 ° C.), 19.6 parts by weight of soybean white squeezed oil, and 0.3 part by weight of lecithin was obtained. 50 parts by weight of this shortening and 50 parts by weight of syrup were mixed to produce butter cream, and the following evaluation was performed.
[0024]
Example 3
0.5 parts by weight of hexaglycerin trilinoleate of HLB 7.0, 40 parts by weight of sugar, 5 parts by weight of cocoa powder, 7 parts by weight of cocoa powder, 8 parts by weight of whole milk powder, 8 parts by weight of skim milk powder, palm fractionated hardened oil (melting point (35 ° C.) 31 parts by weight, 0.3 part by weight of lecithin and 0.2 part by weight of flavor were pulverized into chocolate, and the following evaluation was performed.
[0025]
Example 4
0.5 parts by weight of diglycerin monooleate of HLB 6.5, 70 parts by weight of hardened soybean oil (melting point: 36 ° C.), 29.2 parts by weight of palm oil, and 0.3 parts by weight of lecithin were shortened for melt-type sand. . The solution was transported by lorry in a dissolved state, and 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar sand cream, and the following evaluation was performed.
[0026]
Comparative Example 1
A shortening of 70 parts by weight of hardened soybean oil (melting point 36 ° C.), 29.5 parts by weight of rapeseed white oil, and 0.5 part by weight of HLB4 hexaglycerin pentastearate was obtained. 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar cream, and the following evaluation was performed.
[0027]
Comparative Example 2
A shortening of 80 parts by weight of rapeseed hardened oil (melting point: 36 ° C.), 19.4 parts by weight of soybean white squeezed oil, 0.3 part by weight of lecithin, and 0.3 part by weight of diglycerin monostearate of HLB 6.5 was obtained. 50 parts by weight of this shortening and 50 parts by weight of syrup were mixed to produce butter cream, and the following evaluation was performed.
[0028]
Comparative Example 3
40 parts by weight of sugar, 5 parts by weight of cacao mass, 7 parts by weight of cocoa powder, 8 parts by weight of whole milk powder, 8 parts by weight of skim milk powder, 31.5 parts by weight of palm fractionated hardened oil (melting point 35 ° C.), 3 parts by weight of lecithin Then, 0.2 parts by weight of the fragrance was pulverized into chocolate to evaluate the following.
[0029]
Comparative Example 4
A melt type sand shortening of 70 parts by weight of hardened soybean oil (melting point 36 ° C.), 29.2 parts by weight of palm oil, 0.3 part by weight of lecithin, and 0.5 part by weight of decaglycerin monooleate of HLB13 was obtained. When transported by lorry in a dissolved state, the emulsifier precipitated and did not result in obtaining a sand cream.
[0030]
Comparative Example 5
A melt type sand shortening of 70 parts by weight of hardened soybean oil (melting point: 36 ° C.), 29.7 parts by weight of palm oil, and 0.3 parts by weight of lecithin was obtained. The solution was transported by lorry in a dissolved state, and 50 parts by weight of this shortening and 50 parts by weight of powdered sugar were mixed to produce a sugar sand cream, and the following evaluation was performed.
[0031]
Evaluation was carried out by ten panelists by performing the following sensory tests (1) to (4).
{Circle around (1)} When the sugar cream of Example 1 was compared with the sugar cream of Comparative Example 1, eight panelists found that the sugar cream of Example 1 was clearly more oily than the sugar cream of Comparative Example 1. No dispersibility in the mouth was judged to be good, and the two persons judged that there was no difference.
{Circle around (2)} When comparing the butter cream of Example 2 with the butter cream of Comparative Example 2, nine panelists found that the butter cream of Example 2 had no apparent oiliness than the butter cream of Comparative Example 2, The dispersibility in the mouth was judged to be good, and one person judged that there was no difference.
{Circle around (3)} When the chocolate of Example 3 was compared with the chocolate of Comparative Example 3, all the ten panelists found that the chocolate of Example 3 was clearly less oily than the chocolate of Comparative Example 3, and It was determined that the dispersibility was good.
{Circle around (4)} When the sand sugar cream of Example 4 was compared with the sand sugar cream of Comparative Example 5, all the ten panelists found that the sand sugar cream of Example 4 was better than the sand sugar cream of Comparative Example 5. It was judged that there was no apparent oiliness and the dispersibility in the mouth was good.
[0032]
【The invention's effect】
The fats and oils composition of the present invention is preferably used as a fats and oils composition for filling, for topping and for sand, etc. It forms a phase and can also be used for transporting lorries and for use after dissolving.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03557695A JP3587578B2 (en) | 1995-02-23 | 1995-02-23 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP03557695A JP3587578B2 (en) | 1995-02-23 | 1995-02-23 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08231981A JPH08231981A (en) | 1996-09-10 |
| JP3587578B2 true JP3587578B2 (en) | 2004-11-10 |
Family
ID=12445599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP03557695A Expired - Lifetime JP3587578B2 (en) | 1995-02-23 | 1995-02-23 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3587578B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4040204B2 (en) * | 1999-04-09 | 2008-01-30 | 日清オイリオグループ株式会社 | Oil composition |
| LT4734B (en) * | 2000-01-21 | 2000-11-27 | Alfridas Putramentas | An edible oil composition |
| DE602004024792D1 (en) * | 2003-08-13 | 2010-02-04 | Fuji Oil Co Ltd | METHOD FOR PRODUCING A FOOD WITH HYDROGENATED OIL BASIS |
| DE10347970A1 (en) * | 2003-10-09 | 2005-05-04 | Broekelmann & Co Oelmuehle Gmb | Edible oil with favorable omega unsaturated fatty acid spectrum for human nutrition comprises a mixture of olive oil and rapeseed oil |
| JP2006273925A (en) * | 2005-03-28 | 2006-10-12 | Nof Corp | Fat composition for butter cream and butter cream |
| JP4739288B2 (en) * | 2007-07-30 | 2011-08-03 | 理研ビタミン株式会社 | Oil composition for butter cream |
| WO2016132756A1 (en) * | 2015-02-16 | 2016-08-25 | 不二製油グループ本社株式会社 | Paste-type fatty food |
| JP7083070B2 (en) * | 2019-04-25 | 2022-06-09 | 阪本薬品工業株式会社 | Fats and oils crystallization accelerator |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58198242A (en) * | 1982-05-10 | 1983-11-18 | Asahi Denka Kogyo Kk | Preparation of water-in-oil-type emulsified oil and fat composition |
| JPS62181738A (en) * | 1986-02-07 | 1987-08-10 | Ajinomoto Co Inc | Oil for meat roasted on hot plate |
| JPS63279750A (en) * | 1987-05-13 | 1988-11-16 | Nippon Oil & Fats Co Ltd | Preparation of low-fat spread |
| JP3464499B2 (en) * | 1993-01-22 | 2003-11-10 | 旭電化工業株式会社 | Oil composition containing high HLB emulsifier |
| JP3244354B2 (en) * | 1993-06-30 | 2002-01-07 | 花王株式会社 | Oil composition for preparing fried foods |
| JP3465926B2 (en) * | 1993-06-30 | 2003-11-10 | 花王株式会社 | Oil composition for cooking |
| JPH08183990A (en) * | 1994-12-27 | 1996-07-16 | Riken Vitamin Co Ltd | Water-dispersing oil and fat powder |
-
1995
- 1995-02-23 JP JP03557695A patent/JP3587578B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08231981A (en) | 1996-09-10 |
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