WO2008143223A1 - スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法 - Google Patents

スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法 Download PDF

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Publication number
WO2008143223A1
WO2008143223A1 PCT/JP2008/059158 JP2008059158W WO2008143223A1 WO 2008143223 A1 WO2008143223 A1 WO 2008143223A1 JP 2008059158 W JP2008059158 W JP 2008059158W WO 2008143223 A1 WO2008143223 A1 WO 2008143223A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
emulsifying agent
fat
fatty acids
composition
Prior art date
Application number
PCT/JP2008/059158
Other languages
English (en)
French (fr)
Inventor
Rie Takee
Masayuki Matsui
Yoshio Yamawaki
Original Assignee
Fuji Oil Company, Limited
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 Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2009515229A priority Critical patent/JPWO2008143223A1/ja
Publication of WO2008143223A1 publication Critical patent/WO2008143223A1/ja

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange

Abstract

【課題】 　　クッキー、ビスケット等の焼き菓子類とチョコレート、チョコレートクリーム類等とを組み合わせた複合菓子が流通過程や保存中に白色化する現象を抑制すること。 【解決手段】 　　ランダムエステル交換油脂および乳化剤を必須成分とする油脂組成物であって、油脂を構成する脂肪酸中、炭素数20～24の飽和脂肪酸量が6～50重量％であり、乳化剤を構成する構成脂肪酸うち８０重量％以上が炭素数１６以上の飽和脂肪酸である乳化剤を0.1～10重量％含有し、20°Cにおける固体脂含量（ＳＦＣ）が45以上、30°Cにおける固体脂含量（ＳＦＣ）が７以上である油脂組成物をスプレー油として使用することにより、白色化現象を抑制し得る。
PCT/JP2008/059158 2007-05-18 2008-05-19 スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法 WO2008143223A1 (ja)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009515229A JPWO2008143223A1 (ja) 2007-05-18 2008-05-19 スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-132773 2007-05-18
JP2007132773 2007-05-18

Publications (1)

Publication Number Publication Date
WO2008143223A1 true WO2008143223A1 (ja) 2008-11-27

Family

ID=40031920

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/059158 WO2008143223A1 (ja) 2007-05-18 2008-05-19 スプレー用油脂組成物およびこれを用いた焼き菓子の製造方法

Country Status (3)

Country Link
JP (1) JPWO2008143223A1 (ja)
KR (1) KR20100017249A (ja)
WO (1) WO2008143223A1 (ja)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013161808A1 (ja) * 2012-04-24 2013-10-31 株式会社明治 油脂移行を抑制した焼成複合菓子
WO2013161807A1 (ja) * 2012-04-25 2013-10-31 株式会社明治 焼成複合菓子およびその製造方法
JP2017136013A (ja) * 2016-02-03 2017-08-10 森永製菓株式会社 チョコレート菓子及びチョコレート菓子の製造方法
JP2017205061A (ja) * 2016-05-18 2017-11-24 株式会社Adeka 複合菓子用油脂組成物
WO2024053622A1 (ja) * 2022-09-06 2024-03-14 株式会社明治 焼き菓子を製造する方法、焼き菓子のブルームを抑制するための塗布剤、ブルームが抑制された焼き菓子、及び焼き菓子のブルームを抑制する方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62118848A (ja) * 1985-11-18 1987-05-30 Asahi Denka Kogyo Kk ブル−ム耐性向上剤
JPH06311845A (ja) * 1993-04-30 1994-11-08 Asahi Denka Kogyo Kk 複合菓子用油脂組成物及び複合菓子の製造方法
JP2005054092A (ja) * 2003-08-06 2005-03-03 Sakamoto Yakuhin Kogyo Co Ltd 油脂の染み出し抑制剤
JP2006160906A (ja) * 2004-12-08 2006-06-22 Asahi Denka Kogyo Kk 可塑性油脂組成物

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62118848A (ja) * 1985-11-18 1987-05-30 Asahi Denka Kogyo Kk ブル−ム耐性向上剤
JPH06311845A (ja) * 1993-04-30 1994-11-08 Asahi Denka Kogyo Kk 複合菓子用油脂組成物及び複合菓子の製造方法
JP2005054092A (ja) * 2003-08-06 2005-03-03 Sakamoto Yakuhin Kogyo Co Ltd 油脂の染み出し抑制剤
JP2006160906A (ja) * 2004-12-08 2006-06-22 Asahi Denka Kogyo Kk 可塑性油脂組成物

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013161808A1 (ja) * 2012-04-24 2013-10-31 株式会社明治 油脂移行を抑制した焼成複合菓子
WO2013161807A1 (ja) * 2012-04-25 2013-10-31 株式会社明治 焼成複合菓子およびその製造方法
JP2017136013A (ja) * 2016-02-03 2017-08-10 森永製菓株式会社 チョコレート菓子及びチョコレート菓子の製造方法
JP2017205061A (ja) * 2016-05-18 2017-11-24 株式会社Adeka 複合菓子用油脂組成物
WO2024053622A1 (ja) * 2022-09-06 2024-03-14 株式会社明治 焼き菓子を製造する方法、焼き菓子のブルームを抑制するための塗布剤、ブルームが抑制された焼き菓子、及び焼き菓子のブルームを抑制する方法

Also Published As

Publication number Publication date
JPWO2008143223A1 (ja) 2010-08-12
KR20100017249A (ko) 2010-02-16

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