JP6507054B2 - Fat food for baking - Google Patents

Fat food for baking Download PDF

Info

Publication number
JP6507054B2
JP6507054B2 JP2015138386A JP2015138386A JP6507054B2 JP 6507054 B2 JP6507054 B2 JP 6507054B2 JP 2015138386 A JP2015138386 A JP 2015138386A JP 2015138386 A JP2015138386 A JP 2015138386A JP 6507054 B2 JP6507054 B2 JP 6507054B2
Authority
JP
Japan
Prior art keywords
fat
food
cheese
oil
baking
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
JP2015138386A
Other languages
Japanese (ja)
Other versions
JP2017018031A (en
Inventor
濱田 奈保子
奈保子 濱田
真希 山根
真希 山根
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QP Corp
Original Assignee
QP Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QP Corp filed Critical QP Corp
Priority to JP2015138386A priority Critical patent/JP6507054B2/en
Publication of JP2017018031A publication Critical patent/JP2017018031A/en
Application granted granted Critical
Publication of JP6507054B2 publication Critical patent/JP6507054B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Description

本発明は、水分含有量が3%以下の焼成用油脂食品であるにも拘らず、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができる、焼成用油脂食品に関する。   Although the present invention is a fat and oil food for baking having a water content of 3% or less, it can obtain a savory cheese flavor when applied to a food and baked, and furthermore, the crispness of the food surface and the food The present invention relates to a baking fat and oil food that can feel the taste integrated with the internal juicyness.

スライスチーズをパンに乗せてオーブントースター等で焼成したチーズトーストは、代表的なパンの調理方法である。このようなチーズトーストは、調理方法が手軽であること、焼成時に香ばしいチーズの香りを有することから人気のメニューであり、朝食などで喫食されている。   A cheese toast, in which sliced cheese is placed on a pan and baked by an oven toaster or the like, is a typical bread cooking method. Such cheese toast is a popular menu because it has a simple cooking method and has a savory cheese smell at the time of baking, and is eaten at breakfast and the like.

一方で、バター、ガーリック等の風味を付与したペースト状の油脂組成物をパンに塗ったメニューも、アルコール類のおつまみ等として好まれている。ペースト状の油脂組成物であると、食パンのみならずフランスパン等にも塗りやすいものとなり、様々なメニューに用いることができる。また、嗜好の多様化に対応させるため、油脂組成物に具材として野菜等を混入したものも知られている(特許文献1参照)。   On the other hand, a menu in which a paste-like fat and oil composition having a flavor such as butter and garlic is applied to bread is also preferred as a snack of alcohol and the like. If it is a paste-like fat and oil composition, it becomes easy to apply not only to bread but also to French bread etc., and it can be used for various menus. Moreover, in order to cope with diversification of taste, what mixed vegetables etc. as an ingredient in an oil-and-fat composition is also known (refer to patent documents 1).

本発明者等は、食用油脂をベースとしたペースト状の油脂組成物中にチーズを配合し、手軽にチーズトーストを調理できる油脂ペーストを製した。しかしながら、食用油脂をベースとした場合、特に、水分含量が3%以下の油脂ペーストとした場合には、食用油脂によるマスキング効果によるものか、食材に塗付し焼成した時に、チーズの風味が得られにくく、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくいという問題が発生した。   The present inventors have blended cheese into a paste-like fat-and-oil composition based on edible fats and oils, and made a fat-and-oil paste which can easily cook cheese toast. However, when based on edible fats and oils, particularly when used as fats and pastes with a moisture content of 3% or less, the masking effect of edible fats and oils or cheese flavor is obtained when it is applied to a food and baked. It was difficult to feel the deliciousness that the crispness of the surface of the food and the sense of juicy inside the food were integrated.

特開2010−124760号Unexamined-Japanese-Patent No. 2010-124760

そこで、本発明の目的は、水分含有量が3%以下の焼成用油脂食品であるにも拘らず、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができる、焼成用油脂食品を提供するものである。   Therefore, despite the fact that the object of the present invention is a fat and oil food for baking having a water content of 3% or less, it is possible to obtain a savory cheese flavor when applied to a food and baked, and further on the food surface It is intended to provide an oil-and-fat food for baking, which can feel the taste in which crispness and juicy inside the food are integrated.

本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、食用油脂とチーズの含有比率を特定範囲に調整し、サイズの異なるチーズを配合するならば、意外にも、水分含有量が3%以下の焼成用油脂食品であるにも拘らず、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができる焼成用油脂食品が得られることを見出し、遂に本発明を完成するに至った。   The present inventors diligently conducted research to achieve the above object. As a result, if the content ratio of edible oil and fat and cheese is adjusted to a specific range and cheeses of different sizes are blended, it is surprising that, despite being a fat and oil food for baking having a water content of 3% or less, When it is applied to a food and baked, it can obtain a savory cheese flavor, and furthermore, it obtains a fat and oil food for baking that can feel the taste in which the crispness of the food surface and the juicyness inside the food are integrated. The present invention has finally been completed.

すなわち、本発明は、
(1)食用油脂及びチーズを配合し、水分含有量が3%以下である焼成用油脂食品において、
食用油脂として少なくとも、上昇融点40℃以上の高融点油脂を含有し、
前記食用油脂とチーズの比率が2:1〜50:1(質量部)であり、
前記チーズが、30メッシュオンが80質量%以上の粒状チーズと、50メッシュパスが80質量%以上の粉末状チーズとを1:10〜10:1(質量部)の比率で含有するものである、
焼成用油脂食品、
(2)(1)に記載の焼成用油脂食品において、
さらに乳糖を配合する、焼成用油脂食品、
(3)(1)又は(2)に記載の焼成用油脂食品において、
さらにクエン酸を配合する、焼成用油脂食品、
である。
That is, the present invention
(1) A baking fat and oil food which contains edible fat and oil and cheese and has a water content of 3% or less
As a food and fat, it contains at least a high melting point oil having a rising melting point of 40 ° C. or higher,
The ratio of the edible fat and oil to the cheese is 2: 1 to 50: 1 (parts by mass),
The above-mentioned cheese contains granular cheese of 80% by mass or more of 30 mesh-on and powdered cheese of 80% by mass or more of 50 mesh pass in a ratio of 1:10 to 10: 1 (part by mass) ,
Fat food for baking,
(2) In the oil-and-fat foodstuff for baking as described in (1),
Fat food for baking, which further contains lactose
(3) In the fat and oil food for baking according to (1) or (2),
Oil and fat food for baking, which further contains citric acid
It is.

本発明によれば、水分含有量が3%以下の焼成用油脂食品であるにも拘らず、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができる、焼成用油脂食品を提供することができる。これにより、食パンなどに塗布し焼成して食するための調味スプレッド、そしてこれを用いたメニューの更なる拡大が期待される。   According to the present invention, despite being a fat and oil food for baking having a water content of 3% or less, it is possible to obtain a savory cheese flavor when applied to a food and baked, and furthermore, the crispness of the food surface Thus, it is possible to provide a baking fat and oil food which can feel the taste integrated with the juicyness inside the food. This is expected to further expand the seasoning spread for applying to baking, baking and eating, and the menu using the seasoning spread.

以下、本発明を詳細に説明する。なお、本発明において「%」は「質量%」を、「部」は「質量部」を意味する。   Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass%" and "part" means "mass part".

<本発明の特徴>
本発明の焼成用油脂食品は、食用油脂及びチーズを配合し、水分含有量が3%以下である焼成用油脂食品において、食用油脂として少なくとも上昇融点40℃以上の高融点油脂を含有し、前記食用油脂とチーズの比率が2:1〜50:1であり、前記チーズが、30メッシュオンが80%以上の粒状チーズと、50メッシュパスが80%以上の粉末状チーズとを1:10〜10:1の比率で含有させることにより、パン類などの食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることに特徴を有する。
<Features of the present invention>
The oil-and-fat food for baking of the present invention contains edible fat and oil and cheese, and contains 3% or less of moisture content, and contains high-melting point oil having a rising melting point of 40 ° C. or more as edible fat and oil. The ratio of edible fat and oil to cheese is 2: 1 to 50: 1, and the cheese is a granular cheese of 30% mesh on 80% or more, and a powdered cheese of 50% mesh path on 80% or more: 1:10 to 10. By incorporating it in a ratio of 10: 1, it is possible to obtain a savory cheese flavor when applied and baked to foodstuffs such as breads, and furthermore, the crispness of the foodstuff surface and the juicyness inside the foodstuff are integrated. It is characterized by feeling that it has become delicious.

<焼成用油脂食品>
本発明の焼成用油脂食品とは、油脂を主原料とする食品であって、当該食品を他の食材の表面に塗布等により付着させ、前記他の食材と共に焼成する食品をいう。このような焼成用油脂食品は例えば、パン類等の食材に塗布し焼成して喫食して用いることができる。
<Fat and oil food for baking>
The fat and oil food for baking according to the present invention is a food containing fat and oil as a main raw material, and refers to a food which adheres the food to the surface of another food by coating or the like and which is baked together with the other food. Such baking fats and oils can be used by, for example, applying to baking materials such as bread, baking and eating.

<チーズ>
本発明に用いるチーズは、ナチュラルチーズや、ナチュラルチーズを原料として加工されたプロセスチーズ、あるいは他の添加材等を含有したチーズ加工品を、後述する粒状あるいは粉末状に加工したものを用いる。ナチュラルチーズとしては例えば、パルミジャーノ・レッジャーノ、グラナパダーノ、ペコリーノ・ロマーノ、パルメザンチーズ、ゴーダチーズ、チェダーチーズ、ブルーチーズなどが挙げられる。
<Cheese>
The cheese used in the present invention is a natural cheese, a processed cheese processed using natural cheese as a raw material, or a processed cheese product containing other additives and the like, processed into a granular or powder form described later. Examples of natural cheeses include Parmigiano Reggiano, Grana Padano, Pecorino Romano, Parmesan cheese, Gouda cheese, Cheddar cheese, Blue cheese and the like.

<粒状チーズ>
本発明の粒状チーズには、30メッシュオン(目開き0.5mm)が80%以上のものを用いることが必須であり、22メッシュオン(目開き0.71mm)が80%以上であるとよい。前記条件を満たす粒状チーズを配合しない場合は、焼成用油脂食品を食材に塗布して焼成した時に食材内部のジューシー感を感じにくく、香ばしいチーズの風味が得られにくいものとなる。
なお、上述した粒状チーズの上限の大きさは特に限定されないが、焼成用油脂食品を食材に塗布して焼成した時に食材内部のジューシー感をより感じやすく、香ばしいチーズの風味が得られやすいことから、3.5メッシュパス(目開き5.6mm)が80%以上、さらに4.7メッシュパス(目開き4mm)が80%以上、特に5.5メッシュパス(目開き3.35mm)が80%以上であるとよい。
また、本発明のメッシュ(篩)は、Tyler規格に基づく。
Granular cheese
In the granular cheese of the present invention, it is essential to use one in which 30 mesh on (aperture 0.5 mm) is 80% or more, and 22 mesh on (aperture 0.71 mm) is preferably 80% or more. . When the granular cheese satisfying the above conditions is not blended, when the oil-and-fat food for baking is applied to a food material and baked, it is difficult to feel a juicy feeling inside the food material and it is difficult to obtain a savory cheese flavor.
In addition, the size of the upper limit of the above-mentioned granular cheese is not particularly limited, but it is easier to feel a juicy feeling inside the food when baking fat food is applied to the food and baked, and it is easy to obtain a savory cheese flavor. 80% or more for 3.5 mesh pass (5.6 mm aperture), 80% or more for 4.7 mesh pass (4 mm aperture), especially 80% for 5.5 mesh pass (3.55 mm aperture) It is good that it is above.
Also, the mesh (sieve) of the present invention is based on the Tyler standard.

<粉末状チーズ>
本発明の粉末状チーズには、50メッシュパス(目開き0.3mm)が80%以上のものを用いることが必須であり、60メッシュパス(目開き0.25mm)が80%以上、さらに70メッシュパス(目開き0.212mm)が80%以上であるとよく、特に100メッシュパス(目開き0.15mm)が80%以上であるとよい。
前記条件を満たす粉末状チーズを配合しない場合は、焼成用油脂食品を食材に塗布して焼成した時に食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくく、香ばしいチーズの風味が得られにくいものとなる。
Powdered cheese
In the powdery cheese of the present invention, it is essential to use one having a 50 mesh pass (opening of 0.3 mm) of 80% or more, and a 60 mesh pass (opening of 0.25 mm) of 80% or more, further 70 The mesh pass (0.212 mm openings) should be 80% or more, and in particular, 100 mesh passes (0.15 mm openings) should be 80% or more.
When the powdered cheese satisfying the above conditions is not blended, it is difficult to feel the taste in which the crispness of the surface of the food and the juicyness inside the food are integrated when the oil-and-fat food for baking is applied to the food and baked. It becomes difficult to obtain the flavor of cheese.

<粒状チーズと粉末状チーズの比率>
粒状チーズと粉末状チーズとの比率は、1:10〜10:1であり、さらに1:8〜8:1であるとよい。
粒状チーズの含有比率が前記範囲より少ない場合は、焼成用油脂食品を食材に塗布して焼成した時に、食材内部のジューシー感が得られにくく、その結果、香ばしいチーズの風味が得られにくくなる。
一方、粒状チーズの含有比率が前記範囲より多い場合は、焼成用油脂食品を食材に塗布して焼成した時に、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくく、その結果、香ばしいチーズの風味が得られにくくなる。
<Ratio of granular cheese and powdered cheese>
The ratio of granular cheese to powdered cheese may be 1:10 to 10: 1, and more preferably 1: 8 to 8: 1.
When the content ratio of the granular cheese is less than the above range, when the baking fat and oil food is applied to a food and baked, it is difficult to obtain a juicy feeling inside the food, and as a result, it is difficult to obtain a savory cheese flavor.
On the other hand, when the content ratio of the granular cheese is more than the above range, when the baking fat and oil food is applied to the food and baked, the crispness of the food surface and the juicyness inside the food are integrated. As a result, it becomes difficult to obtain a savory cheese flavor.

<チーズ含有量>
粒状チーズと粉末状チーズの合計のチーズ含有量は、本発明の焼成用油脂食品がチーズ風味の食品であること、後述する食用油脂とのバランスを考慮し、0.5〜40%であるとよく、1〜30%であるとよい。
<Cheese content>
The total cheese content of granular cheese and powdered cheese is 0.5 to 40%, considering that the oil-and-fat food for baking of the present invention is a cheese-flavored food and the balance with edible oil and fat described later It is good that it is 1 to 30%.

<高融点油脂>
本発明の焼成用油脂食品は、食用油脂として少なくとも上昇融点40℃以上の高融点油脂を含有し、特に、上昇融点50℃以上の油脂であるとよい。また、高融点油脂の上昇融点の上限は、あまり高すぎると口どけが悪くなる場合があることから、70℃以下であるとよい。
このような高融点油脂としては、例えば高融点部分を集めたパーム油脂等の分画油脂、パーム油脂や植物油脂、牛脂等の動物油脂を水添して得られる硬化油脂等を挙げることができる。
前記高融点油脂を含有しない食用油脂を用いた場合は、焼成用油脂食品を調製後、長期間にわたってチーズが略均一に分散し難く、安定した品質で保存しにくいものとなる。
<High-melting point fats and oils>
The fat and oil food for baking of the present invention contains a high melting point fat having at least a rising melting point of 40 ° C. or more as an edible fat and oil, and in particular, it is preferable that the fat and oil having a rising melting point of 50 ° C. or more. Further, the upper limit of the rising melting point of the high melting point fats and oils is preferably 70 ° C. or less, because if it is too high, the mouth may get worse.
Examples of such high melting point fats and oils include fractionated fats and oils such as palm fats and oils collected from high melting point parts, hardened fats and oils obtained by hydrogenating animal fats and oils such as palm fats and oils and vegetable fats and oils and beef tallow .
When an edible oil and fat that does not contain the high melting point oil and fat is used, it is difficult to disperse the cheese substantially uniformly over a long period of time after preparing the oil and fat food for baking, and it becomes difficult to store with stable quality.

<高融点油脂の含有量>
高融点油脂の含有量は、保存中のチーズの分散性を維持させやすいことから、食用油脂全体に対し1〜35%とするとよく、5〜20%とするとよい。なお、前記高融点油脂を少なくとも含有する食用油脂の含有量は、後述するチーズとのバランスを考慮し55〜95%であるとよく、60〜90%であるとよい。
<Content of high melting point fats and oils>
The content of the high melting point oil and fat is preferably 1 to 35% and 5 to 20% with respect to the total edible oil and fat, since the dispersibility of the cheese during storage is easily maintained. The content of the edible fat and oil containing at least the high melting point fat and oil is preferably 55 to 95%, and preferably 60 to 90%, in consideration of the balance with the cheese described later.

<低融点油脂>
本発明の焼成用油脂食品に含有する食用油脂は、少なくとも前記高融点油脂を含有したものを用いる必要があるが、焼成用油脂食品が食パン等の食材に塗りやすい性状となりやすいことから、前記高融点油脂以外に上昇融点が20℃以下、特に上昇融点0〜15℃の低融点油脂を用いるとよく、低融点油脂の含有量は、食用油脂全体に対し65〜99%とするとよく、さらに80〜95%とするとよい。
<Low melting point fats and oils>
Although it is necessary to use the edible fat and oil contained in the fat and oil food for baking of the present invention at least the high melting point fat and oil, the fat and oil food for baking tends to be easily applied to foodstuffs such as bread and the like. In addition to the melting point fats and oils, it is recommended to use low melting point fats and oils having a rising melting point of 20 ° C. or less, especially 0 to 15 ° C. It should be 95%.

<食用油脂とチーズの比率>
本発明の焼成用油脂食品において、食用油脂とチーズとの比率は2:1〜50:1であり、5:1〜40:1であるとよい。
食用油脂の比率が前記範囲より少ない場合は、食材に塗布して焼成した時に、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくいものとなる。また、食用油脂の比率が前記範囲より多い場合も、焼成用油脂食品を食材に塗布して焼成した時に食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくく、香ばしいチーズの風味を得られにくいものとなる。
<The ratio of edible fat and oil to cheese>
In the fat and oil food for baking of the present invention, the ratio of edible fat and oil to cheese is 2: 1 to 50: 1, and preferably 5: 1 to 40: 1.
When the ratio of the edible oil and fat is less than the above range, when it is applied to a food and baked, it becomes difficult to feel the taste in which the crispness of the food surface and the juicyness inside the food are integrated. In addition, even when the ratio of the edible oil and fat is more than the above range, when the baking fat and oil food is applied to the food and baked, it is difficult to feel the taste in which the crispness of the food surface and the juicy feeling inside the food are integrated. It becomes difficult to obtain the flavor of fragrant cheese.

<乳糖>
本発明の焼成用油脂食品は、焼成用油脂食品を食材に塗布して焼成した時に香ばしいチーズの風味がより得られやすく、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じやすいものとなることから、乳糖を含有させることがよく、当該含有量としては、1〜20%であるとよく、5〜15%であるとよい。
Lactose
In the oil-and-fat food for baking of the present invention, when the oil-and-fat food for baking is applied to a food and baked, the flavor of the fragrant cheese is more easily obtained, and furthermore, the crispness of the food surface and the juicyness inside the food are integrated. Lactose is preferably contained because it is easy to feel deliciousness, and the content is preferably 1 to 20%, and preferably 5 to 15%.

<クエン酸>
本発明の焼成用油脂食品は、焼成用油脂食品を食材に塗布して焼成した時に香ばしいチーズの風味がより得られやすく、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じやすいものとなることから、クエン酸を含有させることがよく、当該含有量としては、0.05〜1%であるとよく、0.1〜0.5%であるとよい。
<Citrate>
In the oil-and-fat food for baking of the present invention, when the oil-and-fat food for baking is applied to a food and baked, the flavor of the fragrant cheese is more easily obtained, and furthermore, the crispness of the food surface and the juicyness inside the food are integrated. Citric acid is preferably contained because it is easy to feel the deliciousness, and the content is preferably 0.05 to 1%, and preferably 0.1 to 0.5%. .

<乳化剤>
本発明の焼成用油脂食品は、長期間にわたってチーズが略均一に分散し、食材に塗布して焼成した時に香ばしいチーズの風味を得られやすく、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じやすいことから、乳化剤を配合することができる。焼成用油脂食品の乳化剤の含有量は、0.01〜5%であるとよく、0.05〜3%であるとよい。
乳化剤としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル等が挙げられる。
<Emulsifier>
In the oil-and-fat foodstuff for baking of the present invention, cheese is dispersed substantially uniformly over a long period of time, and it is easy to obtain a savory cheese flavor when applied to a food and baked, and furthermore, the crispness of the food surface and the juicy feeling inside the food An emulsifying agent can be blended because it is easy to feel the taste integrated with each other. The content of the emulsifier in the fat and oil food for firing is preferably 0.01 to 5%, and preferably 0.05 to 3%.
As an emulsifier, glycerine fatty acid ester, sucrose fatty acid ester, etc. are mentioned.

<水分含有量>
本発明の焼成用油脂食品は、製品の水分含有量が3%以下であるが、食材に塗布して焼成した時に香ばしいチーズの風味を得られやすく、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じやすい点から、製品の水分含有量は2%以下であるとよい。
前記製品の水分含有量は、栄養表示基準(平成15年4月24日厚生労働省告示第176号)別表第2の第3欄記載の減圧加熱乾燥法に準じて測定した値である。
<Water content>
In the oil-and-fat foodstuff for baking of the present invention, the moisture content of the product is 3% or less, but when applied to a food material and baked, it is easy to obtain a savory cheese flavor. The moisture content of the product is preferably 2% or less, from the viewpoint that it is easy to feel the taste integrated with the juicy feeling.
The moisture content of the product is a value measured according to the reduced pressure heating and drying method described in the third column of the separate table second column of the nutrition indication standard (April 24, 2003 Ministry of Health, Labor and Welfare Notification No. 176).

<その他配合原料>
本発明の焼成用油脂食品には、本発明の効果を損なわない範囲で、他に食塩、糖類、香辛料、旨味調味料等の調味成分や、ガム類、澱粉等の粘度調整剤、その他種々の添加剤等を配合することができる。
<Other blended materials>
The fat and oil food for baking of the present invention may further contain seasoning ingredients such as salt, saccharides, spices and umami seasonings, viscosity modifiers such as gums and starch, and various other additives as long as the effects of the present invention are not impaired. Additives and the like can be blended.

<焼成用油脂食品を用いる食材>
油脂食品を塗付する食材としては、焼成して喫食される食材であれば限定されず、食パンやフランスパンなどのパン類、クラッカー等の穀類加工品、ジャガイモ等の野菜類、肉類、魚介類などが挙げられる。
中でも、焼成用油脂食品を食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じやすいことから、オーブントースター等でトーストして喫食される、食パンやフランスパン等のパン類に対して特に好適に使用することができる。
<Food that uses fats and oils for baking>
Foods to which oil-based foods are applied are not limited as long as they are baked and eaten, and breads such as bread and French bread, cereal products such as crackers, vegetables such as potatoes, meats, fish and shellfish Etc.
Above all, when baking fat and oil food is applied to a food and baked, it is possible to obtain a savory cheese flavor, and furthermore, it is easy to feel the taste in which the crispness of the food surface and the juicyness inside the food are integrated. It can be particularly suitably used for breads such as bread and French bread which are toasted and eaten with an oven toaster or the like.

<焼成用油脂食品の製造方法>
本発明の焼成用油脂食品の具体的な製造方法としては、例えば、下記のように製造することができる。
まず、高融点油脂及びその他の油脂(例えば、低融点油脂)、並びに必要に応じ乳化剤を60〜100℃で加熱混和する。次いで、粒状チーズ、粉末状チーズ、乳糖、クエン酸及びその他配合原料を加えて混和する。続いて、0〜15℃の水等の冷媒で混和しながら常温(25℃)に冷却した後、容器に充填し、容器中で6時間から1日静置させる。
<Production method of baking fats and oils>
As a specific manufacturing method of the fats and oils foodstuff for baking of this invention, it can manufacture as follows, for example.
First, high melting point fats and oils and other fats and oils (for example, low melting point fats and oils) and, if necessary, an emulsifier are mixed at 60 to 100 ° C. by heating. Next, granular cheese, powdered cheese, lactose, citric acid and other ingredients are added and mixed. Then, it cools to normal temperature (25 degreeC), mixing with refrigerant | coolants, such as water of 0-15 degreeC, Then, it fills with a container and makes it stand for 6 hours to 1 day in a container.

以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。   Hereinafter, the present invention will be specifically described based on examples, comparative examples and test examples. The present invention is not limited to these.

[実施例1]
<焼成用油脂食品の製造>
表1の低融点油脂、高融点油脂及び乳化剤(グリセリン脂肪酸エステル)を撹拌しながら80℃に達したところで、表1の粒状チーズ、粉末状チーズ、その他配合原料を投入し、さらに10分間撹拌した。
続いて、10℃の冷却水で常温(25℃)に冷却した後、PE/EVOH/PEの多層材料からなる蓋付軟質チューブに充填密封し、常温(25℃)で1日間保管して本発明の焼成用油脂食品を得た。
得られた焼成用油脂食品の食用油脂とチーズの比率は20:1、粒状チーズと粉末状チーズの比率は1:1、食用油脂中の低融点油脂と高融点油脂の割合は、低融点油脂が87%、高融点油脂が13%であった。
Example 1
<Manufacture of fats and oils for baking>
While the low melting point fats and oils, high melting point fats and oils and emulsifier (glycerin fatty acid ester) of Table 1 reached 80 ° C. while stirring, granular cheese, powdery cheese and other compounding ingredients of Table 1 were charged and further stirred for 10 minutes .
Subsequently, after cooling to room temperature (25 ° C.) with 10 ° C. cooling water, it is filled and sealed in a lidded flexible tube consisting of PE / EVOH / PE multilayer material, and stored for 1 day at room temperature (25 ° C.) The fat and oil food for baking of the invention was obtained.
The ratio of edible fat and oil to cheese of the obtained fat and oil food for baking is 20: 1, the ratio of granular cheese to powdered cheese is 1: 1, and the ratio of low melting point fat and high melting point fat and oil in edible fat and oil is low melting point fat and oil Of the high melting point oil and fat was 13%.

[表1]
低融点油脂(*1) 70%
高融点油脂(*2) 10%
粒状チーズ(プロセスチーズ)(*3) 2%
粉末状チーズ(プロセスチーズ)(*4) 2%
乳糖 12%
粉塩 2%
クエン酸 0.1%
乳化剤(グリセリン脂肪酸エステル) 0.5%
ブラックペッパー 0.4%
グルタミン酸ナトリウム 1%
―――――――――――――――――――――――――――
計 100%
表注(*1)菜種微水添油(上昇融点5℃)
(*2)菜種硬化油(上昇融点55℃)
(*3)5.5メッシュパスかつ22メッシュオンが全体の80%以上
(*4)100メッシュパスが全体の80%以上
[Table 1]
Low melting point fat (* 1) 70%
High melting point oil (* 2) 10%
Granulated cheese (processed cheese) (* 3) 2%
Powdered cheese (processed cheese) (* 4) 2%
Lactose 12%
Powdered salt 2%
Citric acid 0.1%
Emulsifier (glycerin fatty acid ester) 0.5%
Black pepper 0.4%
Monosodium glutamate 1%
―――――――――――――――――――――――――――――――
100% in total
Top note (* 1) Rapeseed slightly hydrogenated oil (rising point 5 ° C)
(* 2) Rapeseed hydrogenated oil (melting point 55 ° C)
(* 3) More than 80% of the total of 5.5 mesh paths and 22 mesh on (* 4) 80% or more of the total of 100 mesh paths

[実施例2]
実施例1において、食用油脂の配合量を70%、チーズの配合量を14%に変更することで、食用油脂とチーズの比率を5:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂中の低融点油脂と高融点油脂の割合、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
Example 2
In Example 1, baking is performed in the same manner as in Example 1 except that the ratio of the edible oil and fat to the cheese is changed to 5: 1 by changing the compounding amount of the edible oil and fat to 70% and the compounding amount of the cheese to 14%. Obtained a fat and oil food. In addition, the ratio of the low melting point fat-and-oil and high melting point fat-and-oil in food-and-fats and fats, and the ratio of granular cheese and powdered cheese were adjusted similarly to Example 1.

[実施例3]
実施例1において、チーズの配合量を2%、乳糖の配合量を14%に変更することで、食用油脂とチーズの比率を40:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂中の低融点油脂と高融点油脂の割合、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
[Example 3]
In Example 1, except that the ratio of the edible fat and oil to the cheese is changed to 40: 1 by changing the compounding amount of cheese to 2% and the compounding amount of lactose to 14%, the same as in Example 1 for baking I got a fat and oil food. In addition, the ratio of the low melting point fat-and-oil and high melting point fat-and-oil in food-and-fats and fats, and the ratio of granular cheese and powdered cheese were adjusted similarly to Example 1.

[実施例4]
実施例1において、食用油脂の配合量を60%、チーズの配合量を30%、乳糖の配合量を7%、粉塩の配合量を1%に変更することで、食用油脂とチーズの比率を2:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂中の低融点油脂と高融点油脂の割合、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
Example 4
In Example 1, the ratio of edible fat and oil to cheese is changed by changing the blended amount of edible fat and oil to 60%, the blended amount of cheese to 30%, the blended amount of lactose to 7%, and the blended amount of powder salt to 1%. Was changed to 2: 1, in the same manner as in Example 1 to obtain a fat and oil food for firing. In addition, the ratio of the low melting point fat-and-oil and high melting point fat-and-oil in food-and-fats and fats, and the ratio of granular cheese and powdered cheese were adjusted similarly to Example 1.

[実施例5]
実施例1において、チーズの配合量を1.6%、乳糖の配合量を14.5%に変更することで、食用油脂とチーズの比率を50:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂中の低融点油脂と高融点油脂の割合、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
[Example 5]
Example 1 and Example 1 except that the ratio of the edible oil and fat to the cheese is changed to 50: 1 by changing the compounding amount of cheese to 1.6% and the compounding amount of lactose to 14.5%. Similarly, a fat and oil food for baking was obtained. In addition, the ratio of the low melting point fat-and-oil and high melting point fat-and-oil in food-and-fats and fats, and the ratio of granular cheese and powdered cheese were adjusted similarly to Example 1.

[実施例6]
実施例1において、粒状チーズの配合量を0.4%、粉末状チーズの配合量を3.6%に変更し、粒状チーズと粉末状チーズの割合を1:9に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 6]
Example 1 except that the blending amount of granular cheese is 0.4%, the blending amount of powdered cheese is 3.6%, and the ratio of granular cheese to powdered cheese is 1: 9 In the same manner as in Example 1, a fat and oil product for baking was obtained.

[実施例7]
実施例2において、粒状チーズの配合量を1.75%、粉末状チーズの配合量を12.25%に変更し、粒状チーズと粉末状チーズの割合を1:7に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 7]
Example 2 except that the blending amount of granular cheese is changed to 1.75% and the blending amount of powdered cheese to 12.25%, and the ratio of granular cheese to powdered cheese is changed to 1: 7. In the same manner as in Example 1, a fat and oil product for baking was obtained.

[実施例8]
実施例2において、粒状チーズの配合量を12.25%、粉末状チーズの配合量を1.75%に変更し、粒状チーズと粉末状チーズの割合を7:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 8]
Example 2 except that the blending amount of granular cheese is changed to 12.25%, the blending amount of powdered cheese to 1.75%, and the ratio of granular cheese to powdered cheese is changed to 7: 1 In the same manner as in Example 1, a fat and oil product for baking was obtained.

[実施例9]
実施例1において、粒状チーズの配合量を3.6%、粉末状チーズの配合量を0.4%に変更し、粒状チーズと粉末状チーズの割合を9:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 9]
Example 1 except that the blending amount of granular cheese is changed to 3.6%, the blending amount of powdered cheese to 0.4%, and the ratio of granular cheese to powdered cheese is changed to 9: 1 In the same manner as in Example 1, a fat and oil product for baking was obtained.

[比較例1]
実施例1において、食用油脂の配合量を55%、チーズの配合量を1%、乳糖の配合量を40%に変更することで、食用油脂とチーズの比率を55:1に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂中の低融点油脂と高融点油脂の割合、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
Comparative Example 1
In Example 1, the ratio of the edible oil and fat to the cheese is changed to 55: 1 by changing the blending amount of the edible oil and fat to 55%, the cheese blending amount to 1%, and the lactose blending amount to 40%. In the same manner as in Example 1, a fat and oil food for baking was obtained. In addition, the ratio of the low melting point fat-and-oil and high melting point fat-and-oil in food-and-fats and fats, and the ratio of granular cheese and powdered cheese were adjusted similarly to Example 1.

[比較例2]
実施例1において、粉末状チーズ全量を粒状チーズに置き換えて配合する以外は、実施例1と同様に焼成用油脂食品を得た。
Comparative Example 2
A fat and oil food for baking was obtained in the same manner as in Example 1 except that the whole amount of powdered cheese was replaced with granular cheese and blended.

[比較例3]
実施例1において、粒状チーズ全量を粉末状チーズに置き換えて配合する以外は、実施例1と同様に焼成用油脂食品を得た。
Comparative Example 3
A fat and oil food for baking was obtained in the same manner as in Example 1 except that the whole amount of granular cheese was replaced with powdered cheese and blended.

[試験例1]
焼成用油脂食品において、食用油脂とチーズの比率の違いが、焼成用油脂食品に与える影響を検討するため、実施例1〜5、比較例1により得られた焼成用油脂食品を、下記評価方法により評価した。
[Test Example 1]
In the fat and oil food for baking, the fat and oil food for baking obtained in Examples 1 to 5 and Comparative Example 1 is evaluated as follows in order to examine the influence on the fat and oil food for baking by the difference in ratio of edible fat and oil to cheese. It evaluated by.

[評価方法]
6枚切り食パン(表面積140cm)に焼成用油脂食品を20g塗布し、860W(三洋電気(株)製)のトースターで3分間焼成した。得られた焼成食品(トースト)について、外観及び食味を評価した。
[Evaluation method]
20 g of a fat and oil food for baking was applied to a 6-piece cut bread (surface area: 140 cm 2 ), and baked for 3 minutes with a toaster of 860 W (manufactured by Sanyo Electric Co., Ltd.). The appearance and taste of the obtained baked food (toast) were evaluated.

実施例1〜5により得られた、食用油脂及びチーズを配合し、水分含有量が3%以下であり、食用油脂として少なくとも上昇融点40℃以上の高融点油脂を含有し、前記食用油脂とチーズの比率が2:1〜50:1であり、前記チーズが、30メッシュオンが80%以上の粒状チーズと、50メッシュパスが80%以上の粉末状チーズとを1:10〜10:1の比率で含有する焼成用油脂食品は、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができるものであった。
特に、食用油脂とチーズの比率が5:1〜40:1である実施例1〜3の焼成用油脂食品は、食材に塗布して焼成した時の香ばしいチーズの風味、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさが強く感じられ、大変好ましいものであった。
一方、食用油脂とチーズの比率を55:1に変更した比較例1の焼成用油脂食品は、食材に塗布して焼成した時に、香ばしいチーズの風味、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさともに感じにくいものであった。
The edible fat and oil and cheese obtained according to Examples 1 to 5 are blended, the water content is 3% or less, and the edible fat and oil contains at least a high melting point fat having a rising melting point of 40 ° C. or more as the edible fat and oil Ratio of 2: 1 to 50: 1, and the cheese contains 1:10 to 10: 1 of granular cheese having 80% or more of 30 mesh-on and powdered cheese having 80% or more of 50 mesh pass. The oil-and-fat foodstuff for baking contained in a ratio can obtain a savory cheese flavor when it is applied to a food and baked, and further, the deliciousness of the food surface and the crispness inside the food are integrated. It was something I could feel.
In particular, the baking fats and oils food of Examples 1 to 3 in which the ratio of the edible oil and fat to the cheese is 5: 1 to 40: 1 has a savory cheese flavor when applied to a food and baked, and a crispness of the food surface and The taste integrated with the juicy inside of the food was felt strongly and it was very desirable.
On the other hand, the fat and oil food for baking of Comparative Example 1 in which the ratio of edible fat and oil to cheese was changed to 55: 1, when applied to a food material and baked, had a savory cheese flavor, crispness on the food surface and a juicy feeling inside the food material. It was hard to feel both the deliciousness with which one was united.

[試験例2]
焼成用油脂食品において、粒状チーズと粉末状チーズの比率の違いが焼成用油脂食品に与える影響を検討するため、実施例1、6〜9、比較例2〜3により得られた焼成用脂食品を、試験例1と同様の方法により評価した。
[Test Example 2]
In the fat and oil food for baking, the fat food for baking obtained in Examples 1, 6 to 9 and Comparative Examples 2 and 3 in order to examine the influence of the difference in ratio of granular cheese and powdered cheese on the fat and oil food for baking Were evaluated in the same manner as in Test Example 1.

実施例1、実施例6〜9により得られた、食用油脂及びチーズを配合し、水分含有量が3%以下であり、食用油脂として少なくとも上昇融点40℃以上の高融点油脂を含有し、前記食用油脂とチーズの比率が2:1〜50:1であり、前記チーズが、30メッシュオンが80%以上の粒状チーズと、50メッシュパスが80%以上の粉末状チーズとを1:10〜10:1の比率で含有する焼成用油脂食品は、食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができるものであった。
特に、実施例1、5〜6により得られた、粒状チーズと粉末状チーズの比率が1:8〜8:1である焼成用油脂食品は、食材に塗布して焼成した時の香ばしいチーズの風味、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさが強く感じられ、大変好ましいものであった。
一方、チーズ全量を粒状チーズに変更した比較例2の焼成用油脂食品は、食材に塗布して焼成した時に、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じにくく、その結果、香ばしいチーズの風味が得られにくいものであった。
また、チーズ全量を粉末状チーズに変更した比較例3の焼成用油脂食品は、食材に塗布して焼成した時に、食材内部のジューシー感が得られにくく、その結果、香ばしいチーズの風味が得られにくいものであった。
The edible fat and oil and cheese obtained by Example 1 and Examples 6 to 9 are blended, the water content is 3% or less, and the edible fat and oil contains at least a high melting point fat having a rising melting point of 40 ° C. or more The ratio of edible fat and oil to cheese is 2: 1 to 50: 1, and the cheese is a granular cheese of 30% mesh on 80% or more, and a powdered cheese of 50% mesh path on 80% or more: 1:10 to 10. The fat and oil food for baking contained in a ratio of 10: 1 can obtain a savory cheese flavor when applied to a food and baked, and furthermore, the crispness of the food surface and the juicyness inside the food are integrated. I could feel the deliciousness.
In particular, the fat and oil food for baking having a ratio of granular cheese and powdered cheese of 1: 8 to 8: 1 obtained in Examples 1 and 5 to 6 is a fragrant cheese when applied to a food and baked. The flavor and the crispness of the surface of the food and the juicyness inside the food were strongly felt and the taste was strongly felt, which was very desirable.
On the other hand, the oil-and-fat food for baking of Comparative Example 2 in which the total amount of cheese was changed to granular cheese, when applied to a food and baked, felt the taste in which the crispness of the food surface and the juicy inside the food were integrated. As a result, it was difficult to obtain a savory cheese flavor.
Moreover, when applied to a food material and baked, the oil-and-fat food for baking of Comparative Example 3 in which the total amount of cheese is changed to powdered cheese is hard to obtain a juicy feeling inside the food material, and as a result, the flavor of fragrant cheese is obtained It was difficult.

[実施例10]
実施例1において、食用油脂中の低融点油脂と高融点油脂の割合を、低融点油脂が80%、高融点油脂が20%に変更する以外は、実施例1と同様に焼成用油脂食品を得た。なお、食用油脂とチーズの比率、粒状チーズと粉末状チーズの割合は、実施例1と同様に調整した。
[Example 10]
In Example 1, the fat and oil food for firing is the same as in Example 1 except that the proportions of the low melting point fat and fat and the high melting point fat and oil in the edible fat and fat are changed to 80% and 20% respectively. Obtained. The ratio of edible fat and oil to cheese and the ratio of granular cheese to powdered cheese were adjusted in the same manner as in Example 1.

[実施例11]
実施例1において、粒状チーズを4.7メッシュパスかつ30メッシュオンが80%以上の粒状チーズに変更し、粉末状チーズを50メッシュパスが80%以上の粉末状チーズに変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 11]
Example 1 except that the granular cheese is changed to granular cheese of 4.7 mesh pass and 30 mesh-on is 80% or more, and the powdered cheese is changed to powdery cheese of 50 mesh pass to 80% or more In the same manner as in Example 1, a fat and oil product for baking was obtained.

実施例10〜11により得られた焼成用油脂食品を、試験例1と同様の方法により評価したところ、実施例1と同様、食材に塗布して焼成した時の香ばしいチーズの風味、食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさが強く感じられ、大変好ましいものであった。   When the oil-and-fat foodstuff for baking obtained by Examples 10-11 was evaluated by the same method as Test example 1, it was applied to a foodstuff like Example 1, and the savory cheese flavor when baked and the foodstuff surface The combination of the crispness and the juicy inside of the food was felt strongly and it was very desirable.

[実施例12]
実施例1において、クエン酸を配合せず、粉塩の配合量を2.1%に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 12]
A fat and oil food for baking was obtained in the same manner as in Example 1 except that citric acid was not blended and the blending amount of powder salt was changed to 2.1%.

[実施例13]
実施例1において、乳化剤を配合せず、粉塩の配合量を2.5%に変更する以外は、実施例1と同様に焼成用油脂食品を得た。
[Example 13]
A fat and oil food for baking was obtained in the same manner as in Example 1 except that the emulsifier was not blended and the blending amount of powder salt was changed to 2.5%.

実施例12〜13により得られた焼成用油脂食品を、試験例1と同様の方法により評価したところ、実施例1の評価よりはやや劣るものの、いずれも食材に塗布して焼成した時に香ばしいチーズの風味を得ることができ、さらに食材表面のサクサク感と食材内部のジューシー感とが一体となった美味しさを感じることができるものであった。

When the oil-and-fat foodstuff for baking obtained by Examples 12-13 was evaluated by the same method as Test example 1, although it was a little inferior to evaluation of Example 1, when applied to a foodstuff and baked all In addition, it was possible to obtain the taste that the crispness of the surface of the food and the juicyness inside the food were integrated.

Claims (3)

食用油脂及びチーズを配合し、水分含有量が3%以下である焼成用油脂食品において、
食用油脂として少なくとも、上昇融点40℃以上の高融点油脂を含有し、
前記食用油脂とチーズの比率が2:1〜50:1(質量部)であり、
前記チーズが、30メッシュオンが80%以上の粒状チーズと、50メッシュパスが80%以上の粉末状チーズとを1:10〜10:1(質量部)の比率で含有するものである、
焼成用油脂食品。
In an oil-and-fat food for baking, which contains edible fats and oils and cheese and has a water content of 3% or less,
As a food and fat, it contains at least a high melting point oil having a rising melting point of 40 ° C. or higher,
The ratio of the edible fat and oil to the cheese is 2: 1 to 50: 1 (parts by mass),
The above-mentioned cheese contains granular cheese of 80% or more of 30 mesh-on and powdered cheese of 80% or more of 50 mesh pass in a ratio of 1:10 to 10: 1 (parts by mass).
Fat food for baking.
請求項1に記載の焼成用油脂食品において、
さらに乳糖を配合する、焼成用油脂食品。
In the oil-fat food for baking according to claim 1,
A baking fat and oil food which further contains lactose.
請求項1又は2に記載の焼成用油脂食品において、
さらにクエン酸を配合する、焼成用油脂食品。

In the oil-fat food for baking according to claim 1 or 2,
Furthermore, it contains citric acid, and it is a fat and oil food for baking.

JP2015138386A 2015-07-10 2015-07-10 Fat food for baking Active JP6507054B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2015138386A JP6507054B2 (en) 2015-07-10 2015-07-10 Fat food for baking

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2015138386A JP6507054B2 (en) 2015-07-10 2015-07-10 Fat food for baking

Publications (2)

Publication Number Publication Date
JP2017018031A JP2017018031A (en) 2017-01-26
JP6507054B2 true JP6507054B2 (en) 2019-04-24

Family

ID=57887058

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2015138386A Active JP6507054B2 (en) 2015-07-10 2015-07-10 Fat food for baking

Country Status (1)

Country Link
JP (1) JP6507054B2 (en)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7039839B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP7151057B2 (en) * 2017-02-03 2022-10-12 株式会社三洋物産 game machine
JP7308501B2 (en) * 2017-02-03 2023-07-14 株式会社三洋物産 game machine
JP6953733B2 (en) * 2017-02-03 2021-10-27 株式会社三洋物産 Pachinko machine
JP6988099B2 (en) * 2017-02-03 2022-01-05 株式会社三洋物産 Pachinko machine
JP6988097B2 (en) * 2017-02-03 2022-01-05 株式会社三洋物産 Pachinko machine
JP6965522B2 (en) * 2017-02-03 2021-11-10 株式会社三洋物産 Pachinko machine
JP6938930B2 (en) * 2017-02-03 2021-09-22 株式会社三洋物産 Pachinko machine
JP6938931B2 (en) * 2017-02-03 2021-09-22 株式会社三洋物産 Pachinko machine
JP2018122005A (en) * 2017-02-03 2018-08-09 株式会社三洋物産 Game machine
JP7098877B2 (en) * 2017-02-03 2022-07-12 株式会社三洋物産 Pachinko machine
JP7039837B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP6938932B2 (en) * 2017-02-03 2021-09-22 株式会社三洋物産 Pachinko machine
JP7039836B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP7069545B2 (en) * 2017-02-03 2022-05-18 株式会社三洋物産 Pachinko machine
JP7069544B2 (en) * 2017-02-03 2022-05-18 株式会社三洋物産 Pachinko machine
JP6953732B2 (en) * 2017-02-03 2021-10-27 株式会社三洋物産 Pachinko machine
JP7308502B2 (en) * 2017-02-03 2023-07-14 株式会社三洋物産 game machine
JP6953731B2 (en) * 2017-02-03 2021-10-27 株式会社三洋物産 Pachinko machine
JP7069546B2 (en) * 2017-02-03 2022-05-18 株式会社三洋物産 Pachinko machine
JP6988098B2 (en) * 2017-02-03 2022-01-05 株式会社三洋物産 Pachinko machine
JP7151059B2 (en) * 2017-02-03 2022-10-12 株式会社三洋物産 game machine
JP7039840B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP7039838B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP7151058B2 (en) * 2017-02-03 2022-10-12 株式会社三洋物産 game machine
JP7039835B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine
JP7039841B2 (en) * 2017-02-03 2022-03-23 株式会社三洋物産 Pachinko machine

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2785953B2 (en) * 1989-03-31 1998-08-13 不二製油株式会社 Spread food and its manufacturing method
JP2890378B2 (en) * 1990-02-06 1999-05-10 雪印乳業株式会社 Powdered cheese with blocking prevention and method for producing the same
JP3325197B2 (en) * 1997-03-21 2002-09-17 雪印乳業株式会社 Water-in-oil type emulsified fat composition and method for producing the same
US6905720B2 (en) * 2001-02-02 2005-06-14 Kraft Foods Holdings, Inc. Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
JP3495345B2 (en) * 2001-05-23 2004-02-09 キユーピー株式会社 Oil foods for sugar toast
JP4236470B2 (en) * 2003-01-14 2009-03-11 キユーピー株式会社 Oil and fat food for toast
JP5140563B2 (en) * 2008-11-27 2013-02-06 キユーピー株式会社 Oil and fat food for toast
WO2011102004A1 (en) * 2010-02-17 2011-08-25 キユーピー 株式会社 Method for producing nonaqueous paste-type fat-based food
JP5755888B2 (en) * 2011-01-13 2015-07-29 キユーピー株式会社 Oil and fat food for toast

Also Published As

Publication number Publication date
JP2017018031A (en) 2017-01-26

Similar Documents

Publication Publication Date Title
JP6507054B2 (en) Fat food for baking
JP5933134B2 (en) Spice mix, cooking seasoning and fried food
JP4247241B2 (en) How to prevent oils and fats from penetrating the skin
JP6490564B2 (en) Solid roux
JP4549417B2 (en) Wharf containing butter and miso
JP6976771B2 (en) Croquette-style snacks and their manufacturing methods
JP5841038B2 (en) Solid roux
JP2001299291A (en) Retorted pasty composition with curry flavor
JP5140563B2 (en) Oil and fat food for toast
JP2004105035A (en) Method for producing paste-like curry
JP2006320262A (en) Egg roll-like food and method for producing the same
JP6487000B2 (en) Solid roux
JP3109068B2 (en) Oil composition
JP3252389B2 (en) Oil and fat foods
JP5392736B2 (en) Seasonings and foods with improved milk flavor
JP6148745B1 (en) Process for producing processed rice food
JP2015096032A (en) Frozen jiaozi and production method thereof
JP6608554B2 (en) Stir-fry seasoning oil
JP7150520B2 (en) Baked cheese flavor imparting agent
JP2006254788A (en) Cheese/curry bread
JP2007259780A (en) Method for producing pasty curry
CN111432655B (en) Preparation method of sauce for noodles
JP5254546B2 (en) Rou and white sauce
JP2008043228A (en) Egg roll-like food and method for producing the same
JP6144046B2 (en) Solid roux with new seasoning composition and method for producing the same

Legal Events

Date Code Title Description
A621 Written request for application examination

Free format text: JAPANESE INTERMEDIATE CODE: A621

Effective date: 20180426

A977 Report on retrieval

Free format text: JAPANESE INTERMEDIATE CODE: A971007

Effective date: 20190228

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20190326

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20190401

R150 Certificate of patent or registration of utility model

Ref document number: 6507054

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250