JPH02299544A - Plastic fats and oils and production thereof - Google Patents
Plastic fats and oils and production thereofInfo
- Publication number
- JPH02299544A JPH02299544A JP1120138A JP12013889A JPH02299544A JP H02299544 A JPH02299544 A JP H02299544A JP 1120138 A JP1120138 A JP 1120138A JP 12013889 A JP12013889 A JP 12013889A JP H02299544 A JPH02299544 A JP H02299544A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- oil
- oils
- fats
- powdered
- 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.)
- Granted
Links
- 239000003925 fat Substances 0.000 title claims abstract description 69
- 239000003921 oil Substances 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000019197 fats Nutrition 0.000 claims abstract description 63
- 235000013310 margarine Nutrition 0.000 claims abstract description 21
- 239000003264 margarine Substances 0.000 claims abstract description 20
- 238000004904 shortening Methods 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 4
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 4
- 238000007796 conventional method Methods 0.000 claims abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 claims abstract 2
- 238000001694 spray drying Methods 0.000 claims abstract 2
- 238000002844 melting Methods 0.000 claims description 15
- 230000008018 melting Effects 0.000 claims description 15
- 229940116364 hard fat Drugs 0.000 claims description 7
- 238000002156 mixing Methods 0.000 abstract description 8
- 238000000227 grinding Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 39
- 230000000052 comparative effect Effects 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 235000014121 butter Nutrition 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 239000003760 tallow Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000002199 base oil Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- -1 shortening Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010514 hydrogenated cottonseed oil Substances 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000012431 wafers Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、ショートニング、マーガリン等の可塑性油脂
と、その製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to plastic fats and oils such as shortening and margarine, and a method for producing the same.
（従来の技術及び発明が解決しようとする課題）ショー
トニング、マーガリン、ファツ１へスプレッド等の可塑
性油脂は、低温でも軟らかく、しかも高温になっても軟
らかくなりすぎないのが理想である。(Prior Art and Problems to be Solved by the Invention) Plastic fats and oils such as shortening, margarine, fat spread, etc. are ideally soft even at low temperatures and do not become too soft even at high temperatures.
特開昭６２−２２５４７号公報には、安定結晶型が主と
してβプライムである極度硬化油４〜２４（重量）部と
液状油脂、微水添油脂の一方又は双方９６〜７６部とを
混合融解した油脂から造ったマーガリン又はショートニ
ングを油脂組成物（例によればバタークリーム）に６〜
３０％含有させることが開示されている。JP-A No. 62-22547 discloses that 4 to 24 (by weight) parts of extremely hardened oil whose stable crystalline form is mainly β prime are mixed and melted with 96 to 76 parts of one or both of liquid fat and slightly hydrogenated fat. Add margarine or shortening made from the oil or fat to an oil or fat composition (for example, butter cream) for 6 to 6 minutes.
It is disclosed that the content is 30%.
しかし、液状油脂又は／及び微水添油脂と少量の硬い油
脂をブレンドして用いることは、マーガリン業界におい
ては慣用技術であり、含気性のよいマーガリン、ショー
トニングを造るには、原料油脂の結晶形がβプライムで
あることが必要なことも知られている（例えば、柳原昌
−著、食用加工油脂の知識、幸書房、４１頁、４９頁等
）６本発明者らは、従来の技術によることなく、可塑性
油脂が高温下においても保形性が良く、しかも口どけも
良いという２つの条件を同時に満足させることを目的に
鋭意研究を進め、本発明を完成したものである。However, blending liquid oils and/or slightly hydrogenated oils with a small amount of hard oils and fats is a common technique in the margarine industry. It is also known that it is necessary for β to be prime (for example, Masa Yanagihara, Knowledge of Edible Processed Oils and Fats, Saiwai Shobo, pp. 41, 49, etc.). The present invention has been completed through intensive research aimed at simultaneously satisfying the two conditions of plastic fats and oils having good shape retention even at high temperatures and melting in the mouth.
（課題を解決するための手段）
本発明は、ショートニング、マーガリン等の可塑性油脂
の主体の油脂ベースに、粉末油脂を粉末状態で混合する
ことによって、上記の課題を解決することができた。(Means for Solving the Problems) The present invention was able to solve the above problems by mixing powdered oils and fats in a powdered state into an oil base mainly composed of plastic oils and fats such as shortening and margarine.
本発明に用いる、可塑性油脂の主体となる油脂ベースは
、粉末油脂を加えることによって、それぞれショートニ
ング、マーガリン等の完成品となるものてあって、その
原料、配合は、粉末油脂で添加する部分を除き、通常の
ショートニング、マーカリン等と特に異なるものではな
い。The oil base, which is the main component of the plastic oil used in the present invention, can be made into finished products such as shortening and margarine by adding powdered oil. Other than that, it is not particularly different from ordinary shortening, marcarin, etc.
粉末油脂には、大別して２タイプあり、その１つは、油
脂１００％からなるもの（全脂型）で、加熱融解して、
噴霧冷却機により冷風中にスプレーして粉末化するか、
クーリングドラムで薄膜状に固化し、粉砕して粉末化す
るものである。There are two types of powdered oils and fats, one of which is 100% oil (full-fat type), which is heated and melted.
Either spray it into cold air using a spray cooler or turn it into powder.
It is solidified into a thin film in a cooling drum and crushed into powder.
もう１つのタイプは、融解した油脂を蛋白質、糖類、ガ
ム質等を溶解した水溶液中に○／Ｗ型に乳化し、噴霧乾
燥機により熱風中にスプレーして粉末化するもので、油
脂の表面かこれら水性の皮膜物質で包まれている。し力
・かって、油脂の融点が低くてもべとつかす、粉末状態
が保たれる、本発明の粉末油脂としては、これら２タイ
プとも用いることができ、それぞれ効果を発揮すること
ができる。The other type emulsifies melted fats and oils in an aqueous solution containing proteins, sugars, gums, etc., and sprays it into hot air using a spray dryer to form a powder. or are surrounded by these water-based coating substances. Both of these two types can be used as the powdered fat and oil of the present invention, which maintains its sticky powder state even if the melting point of the fat and oil is low, and each can exhibit its own effects.
本発明に用いる全脂型の粉末油脂の油脂は、牛脂、大豆
油、なたね油等を十分に水素添加し、融点４５〜４４℃
の硬１ヒ油として使用する（本発明では、これを硬質脂
と称することとする）、この硬質脂を１００％使用して
上述の方法で全脂型粉末油脂とするか、本発明ではこれ
にモノクリセリド、ジグリセリド等を混合しても使用で
きる。The full-fat type powdered fat used in the present invention is obtained by sufficiently hydrogenating beef tallow, soybean oil, rapeseed oil, etc., and has a melting point of 45 to 44°C.
(In the present invention, this hard fat is referred to as hard fat.) Either 100% of this hard fat is used to make a full-fat type powdered oil by the method described above, or in the present invention, this hard fat is used as a full-fat type powdered oil. It can also be used by mixing monocryceride, diglyceride, etc.
粉末油脂の粒子は、口中てざらつくことがあるので２０
０μｍ以下、できれば更に細かい（例えは２０〜３０μ
ｍ）ことが望ましい。添加量は、０５％でも保形性改良
の効果があるが、１％以上が望ましい。添加量の上限は
、硬質脂の種類や融点によって異なる。このタイプの粉
末油脂は、マーガリン、スプレッド等のＷ／○エマルジ
ョン、ショートニング等幅広く可塑性油脂に利用できる
。Powdered oil particles may have a rough texture in the mouth, so
0 μm or less, preferably even finer (for example, 20 to 30 μm)
m) is desirable. Even if the amount added is 0.5%, it has the effect of improving shape retention, but it is preferably 1% or more. The upper limit of the amount added varies depending on the type and melting point of the hard fat. This type of powdered fat can be used in a wide range of plastic fats and oils, such as margarine, W/○ emulsions such as spreads, and shortening.
皮膜を有するタイプの粉末油脂は、マーガリンのような
含水性の可塑性油脂よりもショートニングのような無水
性の可塑性油脂に最適である。この場合、粉末油脂の油
脂の融点は４０℃より低くてもよく、また粒子の大きさ
が多少大きくても（２００μｍ以上）口どけは悪くなら
ず、添加量も謳Ｃ
全脂の粉末油脂よりも多くすることができ、多く入れた
米だけ高温時の保形性は改良される。Powdered fats and oils of the type having a film are most suitable for anhydrous plastic fats and oils such as shortening rather than water-containing plastic fats and oils such as margarine. In this case, the melting point of the powdered fat may be lower than 40°C, and even if the particle size is somewhat large (200 μm or more), the melting in the mouth will not deteriorate, and the amount added will also be lower. The amount of rice added can improve its shape retention at high temperatures.
本発明の可塑性油脂を製造するには、ショートニング、
マーガリン等の可塑性油脂の主体の融解した油脂ベース
を常法により急冷した後、又は急冷練り合わせした後に
、粉末油脂を粉末で添加、混合する。To produce the plastic fat of the present invention, shortening,
After a molten fat base mainly consisting of plastic fat such as margarine is rapidly cooled by a conventional method, or after being rapidly cooled and kneaded, a powdered fat is added and mixed.
急冷しな油脂ベースに粉末油脂を混合するには、実験的
にはハツチ式ミキサーを用いるが、工業的にはボデータ
ー、コンビネータ−等から出てきたマーガリン、ショー
）・ニング等の油脂ベースを横型のニーダ−に導き、こ
の流量に合わせて上部がら粉末油脂を定量、連続落下さ
せ、ニーターで連続的に混合することも可能である。Experimentally, a hatch type mixer is used to mix powdered oil and fat into a rapidly cooled oil and fat base, but industrially, a horizontal type mixer is used to mix oil and fat bases such as margarine, schowning, and other oils from bodies, combinators, etc. It is also possible to introduce the powdered oil into a kneader, drop the powdered oil and fat continuously from the upper part in a fixed amount according to the flow rate, and continuously mix it in the kneader.
（実施例） 本発明を具体的な実施例により説明する。(Example) The present invention will be explained by specific examples.
実施例１
マーガリンベースの配合く以下重量部で示す）ベース油
脂 ８２．５部モノグリセリド
０．３レシチン
０．２食 塩
０．２ソルビン酸カリウム ０１
水 １６
．７この配合のペース油脂は、魚油硬化油（融点３４℃
＞７０％、コーン硬化油（融点３７℃）２０％、大豆油
１０％からなるものである。Example 1 Margarine base (hereinafter expressed in parts by weight) base oil 82.5 parts monoglyceride
0.3 lecithin
0.2 servings of salt
0.2 Potassium sorbate 01
water 16
．． 7 This blended pace oil is hydrogenated fish oil (melting point: 34°C).
>70%, 20% corn hydrogenated oil (melting point 37°C), and 10% soybean oil.
この配合＠１００部を７０℃で混合乳化し、１００℃、
２０秒殺菌後ボデーターを通して１３℃−八一
まで急冷し、練り合わせをしてマーガリンベースとした
。Mix and emulsify 100 parts of this mixture at 70°C,
After sterilizing for 20 seconds, the mixture was passed through a body and rapidly cooled to 13° C.-81°C, and kneaded to form a margarine base.
この出たばかりのマーガリンベース５０部をバッチ式ミ
キサーに取り、粉末油脂（硬化牛脂１００％、平均粒子
２５μｍ）１５部を添加し混合した。２７℃で２４時間
熟成後、２２℃の室温に２日放置した。マーガリンベー
スの残りの５０部は、粉末油脂を添加しないで、同様に
処理した（これを比較例１とする）６
別に上記の配合のベース油脂８２．５部に、粉末油脂に
したものと同じ硬化牛脂１５部を直接加えて融解し、そ
の他の原料も同量添加、混合し、急冷以後の処理は、実
施例１、比較例１と同様に行った（これを比較例２とす
る）。Fifty parts of the freshly prepared margarine base was placed in a batch mixer, and 15 parts of powdered fat (100% hardened beef tallow, average particle size 25 μm) were added and mixed. After aging at 27°C for 24 hours, it was left at room temperature at 22°C for 2 days. The remaining 50 parts of the margarine base was treated in the same manner without adding powdered fat (this is referred to as Comparative Example 1). 15 parts of hardened beef tallow was directly added and melted, and the same amounts of other raw materials were added and mixed, and the processing after quenching was carried out in the same manner as in Example 1 and Comparative Example 1 (this is referred to as Comparative Example 2).
（以 下 余 白）
マーガリンの比較
これら３種のマーガリン１００部にそれぞれ糖蜜７０部
を混合し、比重０．６５になるまでホイップし、バター
クリームとした。(Margarine below) Comparison of margarines 100 parts of these three types of margarine were mixed with 70 parts of molasses each and whipped to a specific gravity of 0.65 to form butter cream.
（以 下 余 白）
一／−
バタークリームの比較
以上の結果から、実施例１と比較例１を比較すると、保
形性において実施例１で粉末油脂を混合したことによる
効果が顕著であり、実施例１と比較例２とでは同質の硬
質脂を同量使用していても、実施例１では粉末油脂とし
て混合し比較例２では直接融解した差が、口どけにおい
て顕著に現れているイ
実施例２
ショートニングベース油脂の配合
綿実硬化油（融点３５℃） １０部なたね硬化油（
融点３６℃）４０パ
ーム油 ３５な
たね油 １５以
上のペース油脂にモノグリセリド０５部を添加し７０℃
に加熱した後、窒素ガスを吹き込みながらボデーターで
１８℃まで急冷し練り合わぜをして容器に取り、３０℃
２４時間熟成してから２２℃の室温に２日間放置し、シ
ョートニングベースとした。(Margin below) 1/- Comparison of butter cream From the above results, when comparing Example 1 and Comparative Example 1, it is found that the effect of mixing powdered oil and fat in Example 1 in shape retention is remarkable, Even though Example 1 and Comparative Example 2 used the same amount of hard fat of the same quality, the difference between mixing it as a powdered fat in Example 1 and directly melting it in Comparative Example 2 was noticeable in the melting in the mouth. Example 2 Combination of shortening base oil and fat Hydrogenated cottonseed oil (melting point 35°C) 10 parts Hydrogenated rapeseed oil (
Melting point: 36℃) 40 Palm oil 35 Rapeseed oil 05 parts of monoglyceride is added to 15 or more pace oil and heated to 70℃.
After heating to , rapidly cool to 18℃ in a body while blowing nitrogen gas, knead, transfer to a container, and heat to 30℃.
After aging for 24 hours, the mixture was left at room temperature of 22°C for 2 days to form a shortening base.
このもの５０部をバッチ式ミキサーに取り、粉末油脂く
噴霧乾燥で製造したもので、油脂は融点３５℃の大豆硬
化油を用い、油分７９％、糖類１８％、蛋白質３％）８
部を添加、混合した。50 parts of this product was placed in a batch mixer and spray-dried with powdered oil.The oil was hydrogenated soybean oil with a melting point of 35°C, and contained 79% oil, 18% sugar, and 3% protein.8
part was added and mixed.
ショートニングベースの残りの５０部は、粉末油脂を添
加しないで、比較例３とした。The remaining 50 parts of the shortening base was used as Comparative Example 3 without adding powdered oil or fat.
（以 下 余 白）
ショートニングの比較
これら２種のショートニング５０部にそれぞれ脱脂粉乳
５部、粉糖４５部をバッチ式ミキサーで混合してサンド
用クリームとし、ウェハースをサンドした。(Margin below) Comparison of shortenings 50 parts of these two types of shortening, 5 parts of skim milk powder, and 45 parts of powdered sugar were mixed in a batch mixer to make a cream for sandwiches, and wafers were sandwiched with the cream.
サンドクリームの比較
以上の結果から、実施例２と比較例３を比較すると、保
形性において実施例２て粉末油脂を混合したことによる
効果は明らかである。Comparison of Sand Cream Based on the above results, when comparing Example 2 and Comparative Example 3, it is clear that the effect of mixing powdered oil and fat in Example 2 on shape retention is obvious.
（発明の効果）
本発明は、ショートニング、マーガリン等の可塑性油脂
の主体の油脂ヘースに、粉末油脂を混合することにより
、高温（３６℃）においても形くずれせず、オイルオフ
も少ない可塑性油脂が得られた、２このものは、口どけ
も良好であった。(Effects of the Invention) The present invention creates a plastic fat that does not lose its shape even at high temperatures (36°C) and has less oil-off by mixing powdered fat into a fat hese mainly composed of plastic fat such as shortening and margarine. The obtained product 2 had a good melting sensation in the mouth.
この可塑性油脂を使用して、バタークリーム、サンド用
クリーム等の油脂組成物としても、良好なものが得られ
る、By using this plastic fat, good fat and oil compositions such as butter cream and sandwich cream can be obtained.
Claims (1)
の油脂ベース中に、粉末油脂が粉末状態で存在する可塑
性油脂。 ２、粉末油脂が、主として融点４５℃以上の硬質脂から
なり、その粒子が２００μｍ以下の全脂型の粉末油脂で
ある請求項１記載の可塑性油脂。 ３、粉末油脂が、油脂と皮膜形成用の蛋白質、糖類等を
用いて噴霧乾燥により粉末化したものである請求項１記
載の可塑性油脂。 ４、ショートニング、マーガリン等の可塑性油脂の主体
の融解した油脂ベースを常法により急冷した後、又は急
冷練り合わせをした後に、粉末油脂を粉末で添加、混合
する可塑性油脂の製造法。[Scope of Claims] 1. A plastic oil or fat in which a powdered oil or fat is present in a powdered state in an oil or fat base consisting mainly of plastic oil or fat, such as shortening or margarine. 2. The plastic fat and oil according to claim 1, wherein the powdered fat and oil is a full-fat type powdered fat and oil mainly consisting of a hard fat having a melting point of 45° C. or higher and whose particles are 200 μm or less. 3. The plastic oil or fat according to claim 1, wherein the powdered oil or fat is obtained by spray drying the oil and a film-forming protein, saccharide, etc. into powder. 4. A method for producing plastic fats and oils, in which a melted fat base consisting mainly of plastic fats and oils such as shortening and margarine is rapidly cooled by a conventional method, or after being rapidly cooled and kneaded, powdered fats and oils are added and mixed in powder form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1120138A JPH0827B2 (en) | 1989-05-13 | 1989-05-13 | Plastic oil and fat and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1120138A JPH0827B2 (en) | 1989-05-13 | 1989-05-13 | Plastic oil and fat and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02299544A true JPH02299544A (en) | 1990-12-11 |
| JPH0827B2 JPH0827B2 (en) | 1996-01-10 |
Family
ID=14778907
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1120138A Expired - Fee Related JPH0827B2 (en) | 1989-05-13 | 1989-05-13 | Plastic oil and fat and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0827B2 (en) |
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| WO2010069752A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of a fat continuous spread |
| WO2010069747A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of an edible fat continuous spread |
| US8124152B2 (en) | 2005-02-17 | 2012-02-28 | Conopco Inc. | Fat granules |
| JP2014501115A (en) * | 2010-12-29 | 2014-01-20 | ネステク ソシエテ アノニム | Filling composition containing encapsulated oil |
| JP2014024972A (en) * | 2012-07-27 | 2014-02-06 | Miyoshi Oil & Fat Co Ltd | Double emulsified oil and fat composition and method for producing the same |
| US8865245B2 (en) | 2008-12-19 | 2014-10-21 | Conopco, Inc. | Edible fat powders |
| US8940355B2 (en) | 2003-07-17 | 2015-01-27 | Conopco, Inc. | Process for the preparation of an edible dispersion comprising oil and structuring agent |
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| JP2015136343A (en) * | 2014-01-23 | 2015-07-30 | ミヨシ油脂株式会社 | Method for producing bakery product |
| WO2016136808A1 (en) * | 2015-02-26 | 2016-09-01 | 日清オイリオグループ株式会社 | Powdered fat composition for creams |
| US9924730B2 (en) | 2010-06-22 | 2018-03-27 | Unilever Bcs Us, Inc. | Edible fat powders |
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| JP2019187347A (en) * | 2018-04-27 | 2019-10-31 | 日清オイリオグループ株式会社 | Plastic fat and oil composition and manufacturing method therefor |
| CN112493280A (en) * | 2019-09-16 | 2021-03-16 | 丰益(上海)生物技术研发中心有限公司 | Grease composition for increasing dough proofing height and application thereof |
| US11147285B2 (en) | 2015-09-24 | 2021-10-19 | The Nisshin Oillio Group, Ltd. | Powdery fat or oil composition and method for producing same |
| US11220654B2 (en) | 2016-01-21 | 2022-01-11 | The Nisshin Oillio Group, Ltd. | Powderizing agent for liquid component |
| US11219224B2 (en) | 2016-01-21 | 2022-01-11 | The Nisshin Oillio Group, Ltd. | Thickener for liquid component |
| US11241020B2 (en) | 2016-01-21 | 2022-02-08 | The Nisshin Oillio Group, Ltd. | Powderizing agent for liquid component |
| US11246322B2 (en) | 2016-01-21 | 2022-02-15 | The Nisshin Oillio Group, Ltd. | Thickener for liquid component |
| US11292989B2 (en) | 2014-07-22 | 2022-04-05 | The Nisshin Oillio Group, Ltd. | Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same |
-
1989
- 1989-05-13 JP JP1120138A patent/JPH0827B2/en not_active Expired - Fee Related
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| US8124152B2 (en) | 2005-02-17 | 2012-02-28 | Conopco Inc. | Fat granules |
| US9661864B2 (en) | 2005-02-17 | 2017-05-30 | Unilever Bcs Us, Inc. | Process for the preparation of a spreadable dispersion |
| WO2010069747A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of an edible fat continuous spread |
| WO2010069752A1 (en) * | 2008-12-19 | 2010-06-24 | Unilever Nv | Process for the preparation of a fat continuous spread |
| US8865245B2 (en) | 2008-12-19 | 2014-10-21 | Conopco, Inc. | Edible fat powders |
| US9924730B2 (en) | 2010-06-22 | 2018-03-27 | Unilever Bcs Us, Inc. | Edible fat powders |
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| JP2015136343A (en) * | 2014-01-23 | 2015-07-30 | ミヨシ油脂株式会社 | Method for producing bakery product |
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| JPWO2016136808A1 (en) * | 2015-02-26 | 2017-12-07 | 日清オイリオグループ株式会社 | Powder oil composition for creams |
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| US11220654B2 (en) | 2016-01-21 | 2022-01-11 | The Nisshin Oillio Group, Ltd. | Powderizing agent for liquid component |
| US11219224B2 (en) | 2016-01-21 | 2022-01-11 | The Nisshin Oillio Group, Ltd. | Thickener for liquid component |
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| US11246322B2 (en) | 2016-01-21 | 2022-02-15 | The Nisshin Oillio Group, Ltd. | Thickener for liquid component |
| JP2019187347A (en) * | 2018-04-27 | 2019-10-31 | 日清オイリオグループ株式会社 | Plastic fat and oil composition and manufacturing method therefor |
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| Publication number | Publication date |
|---|---|
| JPH0827B2 (en) | 1996-01-10 |
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