WO2009150951A1 - Composition plastique à base de matières grasses - Google Patents

Composition plastique à base de matières grasses Download PDF

Info

Publication number
WO2009150951A1
WO2009150951A1 PCT/JP2009/059987 JP2009059987W WO2009150951A1 WO 2009150951 A1 WO2009150951 A1 WO 2009150951A1 JP 2009059987 W JP2009059987 W JP 2009059987W WO 2009150951 A1 WO2009150951 A1 WO 2009150951A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
fat
mass
composition
plastic
Prior art date
Application number
PCT/JP2009/059987
Other languages
English (en)
Japanese (ja)
Inventor
豪 岩本
拓也 小澤
雅崇 安藤
芳宗 ▲羽▼染
雅子 島田
香織 室賀
喜之 將野
Original Assignee
日清オイリオグループ株式会社
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 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to CN200980121285.1A priority Critical patent/CN102056493B/zh
Priority to JP2010516812A priority patent/JP5649962B2/ja
Publication of WO2009150951A1 publication Critical patent/WO2009150951A1/fr

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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/001—Spread compositions
    • 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
    • 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
    • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
    • C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates

Definitions

  • the present invention relates to a plastic oil composition suitable for uses such as roll-in, spread and kneading, and an oil composition used in the plastic oil composition.
  • the present invention also relates to foods such as croissants, Danish pastries, pies and other layered wheat flour, confectionery, bread and the like using a plastic oil composition suitable for applications such as roll-in, spread and kneading.
  • the plastic fat composition is suitable for uses such as roll-in, spread and kneading because it has plasticity as its property.
  • Examples of the plastic fat composition include margarine, fat spread and shortening.
  • partially hydrogenated oils have been used for plastic fat compositions because of their good processability.
  • partially hydrogenated oil contains trans fatty acid, and due to the recent problem of trans fatty acid, a reduction in the content of trans fatty acid has been demanded even in plastic fat compositions.
  • the plastic oil and fat composition for roll-in is used for producing dough for layered wheat flour food such as croissant, Danish pastry, pie and the like.
  • the plastic oil-fat composition for roll-in is sandwiched between the dough, and then the dough is folded several times, and rolled repeatedly to be folded into layers in the dough.
  • the plastic oil composition for roll-in folded in layers in the dough makes many thin oil layers in the dough. These oil and fat layers prevent the dough layers from sticking to each other when the dough is folded.
  • these oil and fat layers block the diffusion of water vapor and carbon dioxide generated from the dough, so that the dough after baking expands in layers. Therefore, in terms of workability, the roll-in plastic oil composition is required to have properties such as good extensibility and no stickiness.
  • the layered wheat flour expanded food obtained using the plastic oil-fat composition for roll-in has a flake-like texture (crisp texture) and has a good float (swelling condition). Further, in recent years, in addition to these properties, a layered wheat flour expanded food with a succulent feeling has been demanded.
  • the plastic fat composition for spread is mainly applied to bread or the like and eaten, and a representative example thereof is table margarine. Since the plastic fat composition for spread is used by being applied to bread or the like, the plastic fat composition for spread is required to have good spreadability (easiness to apply) that is easy to stretch and spread during use. Moreover, the plastic fat composition for spreads is usually taken out from the refrigerator at the time of use and used at room temperature. In some cases, it may be left at room temperature for a while before use. If the plastic oil / fat composition for spreads is poor in heat resistance, the plastic oil / fat composition for spreads may be separated while being left at room temperature. Therefore, the heat resistance of the plastic oil composition for spread is required. Furthermore, since the plastic fat composition for spreads is eaten by the plastic fat composition for spreads itself, melting in the mouth is important. For this reason, the plastic fat composition for spreads requires good meltability in the mouth.
  • the plastic fat composition for kneading is used for the manufacture of confectionery and bread dough.
  • the plastic fat composition for kneading is kneaded into the dough by blending and mixing with the dough for confectionery and bread.
  • Butter which is a kind of plastic fat composition for kneading, is produced from milk fat and is excellent in flavor, and is widely used as a plastic fat composition for kneading.
  • butter has poor workability due to its narrow plastic temperature range.
  • butter since butter uses animal fats and oils, it has a problem of high cholesterol and high price.
  • plastic oil compositions for kneading using vegetable oils and fats that are relatively inexpensive have been developed.
  • the plastic oil and fat composition for kneading using vegetable oils and fats was not excellent in butter in terms of flavor.
  • a plastic oil / fat composition for kneading using vegetable oil / fat has been developed in which butter, a taste component, and the like are blended.
  • butter and flavoring ingredients to be blended in the plastic fat composition for kneading are It was said that as little as possible was preferable. Accordingly, the plastic oil composition for kneading is required to have a property that the flavor is easily developed when butter, a taste component, or the like is blended.
  • plastic oil composition for kneading that easily expresses flavors such as butter and taste components
  • a blended lactic acid fermented product of a complex of organic acid monoglyceride and milk protein has been proposed (for example, Patent Document 3).
  • the plastic fat composition for kneading was not satisfactory. For this reason, when a butter
  • An object of the present invention is to provide a plastic fat composition having a low trans fatty acid content and an oil composition used for the plastic fat composition, which are suitable for uses such as roll-in, spread and kneading.
  • a plastic oil composition for roll-in it is to provide a good workability such as good extensibility and no stickiness.
  • the plastic fat composition for a spread it is providing the thing of spread property (elongation, spread), heat resistance, and a good melt in a mouth.
  • the plastic fat composition for kneading it is providing the thing with favorable expression of flavor, when a butter
  • this invention is providing the foodstuff using the plastic fat composition suitable for uses, such as roll-in, spread, and kneading
  • foods using the plastic oil composition for roll-in it is to provide a layered wheat flour expanded food that has a good float and a juicy feeling.
  • the present inventors incorporated the following oils and fats A, B and C so as to satisfy the following conditions (a) to (c).
  • the present inventors have found that a plastic oil composition suitable for uses such as spread and kneading and an oil composition used for the plastic oil composition can be obtained, and the present invention has been completed.
  • the first invention of the present invention is an oil / fat composition containing the following oil / fat A, oil / fat B and oil / fat C, and an oil / fat composition satisfying the following conditions (a) to (c).
  • Fat and oil A fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass (B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat /
  • the fat A is a fat obtained by transesterification and hydrogenation of a mixed oil of lauric fat and palm fat, and the iodine value of the fat is 0 to 2 is an oil and fat composition according to the first invention.
  • the fat and oil B is a fat and oil containing fat and oil obtained by transesterifying a palm mid fraction having an iodine value of 43 to 48 and palm olein having an iodine value of 50 to 65. It is an oil or fat composition according to the invention or the second invention.
  • the fourth invention of the present invention is the oil / fat composition according to the third invention, wherein the oil / fat B is an oil / fat further containing palm super olein having an iodine value of 55 to 70.
  • the fifth invention of the present invention is a plastic fat composition using the fat composition according to any one of the first to fourth inventions.
  • the sixth invention of the present invention is the plastic oil composition according to the fifth invention, wherein the plastic oil composition is a water-in-oil emulsion.
  • the seventh invention of the present invention is the plastic fat composition according to the fifth or sixth invention, wherein the plastic fat composition is used for roll-in, spread or kneading.
  • the eighth invention of the present invention is a food product using the plastic fat composition according to any one of the fifth to seventh inventions.
  • a plastic fat composition that is suitable for uses such as roll-in, spread, and kneading, and has a low trans fatty acid content, and an oil / fat composition used for the plastic fat composition.
  • the roll-in plastic fat composition it is possible to provide a product having good workability such as good extensibility and no stickiness.
  • the plastic fat composition for spreads it is possible to provide a spreadable (elongation, spread), heat resistance, and good meltability in the mouth.
  • a food using a plastic fat composition suitable for applications such as roll-in, spread and kneading can be provided.
  • a plastic fat composition suitable for applications such as roll-in, spread and kneading
  • foods using the plastic fat composition for kneading confectionery and bread having a good flavor can be provided.
  • the present invention is described in detail below. First, the oil and fat composition of the present invention will be described.
  • the oil / fat composition of the present invention contains the following oil / fat A, oil / fat B and oil / fat C, and satisfies the following conditions (a) to (c).
  • Fat and oil A fat and oil containing 20 to 60% by weight of saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by weight of saturated fatty acid having 16 to 18 carbon atoms in all constituent fatty acids, and the fat and oils are transesterified Fats and oils obtained by the following: Fats and oils B: Palmitic acid content in all constituent fatty acids 20 to 60% by mass, stearic acid content 0.5 to 6% by mass, oleic acid content 30 to 60% by mass Fats and oils C: liquid Oil (a) The content of fat and oil A in the fat and oil composition is 0.1 to 50% by mass (B) The content of fat / oil C in the fat / oil composition is 0.1% by weight or more and less than 40% by weight (c) PPO / POP in the fat / oil composition is 0.15 to 1.00 (PPO: 1st and 2nd positions) Or a triacylglycerol in which the fatty acids in the 2nd and 3rd positions are palmitic acid and the fatty acid in the
  • the fat A used in the present invention contains 20 to 60% by mass, preferably 25 to 40% by mass, more preferably 28 to 35% by mass of a saturated fatty acid having 12 to 14 carbon atoms in the total constituent fatty acids, and the number of carbon atoms. Oils containing 16 to 18% by weight, preferably 46 to 70% by weight, more preferably 52 to 68% by weight of 16 to 18 saturated fatty acids. Moreover, fats and oils A are fats and oils obtained by transesterification. When the fatty acid content in the total constituent fatty acids of the fat A is within the above range, the obtained plastic fat composition has an appropriate hardness, and has good extensibility and spreadability.
  • the foodstuff obtained using a plastic oil-fat composition especially a layered wheat flour foodstuff will become a thing with good floating.
  • the fats and oils A when the fats and oils A are transesterified, the obtained plastic fats and oils composition will have moderate plasticity, and a spread property will become favorable.
  • the fatty acid content in the oil and fat can be measured according to AOCS Ce1f-96.
  • Oil A is obtained, for example, by transesterification and hydrogenation of lauric oil and vegetable oil rich in fatty acids having 16 to 18 carbon atoms.
  • the lauric fats and oils in the present invention mean fats and oils having a lauric acid content of 30% by mass or more in all constituent fatty acids, specifically, coconut oil, palm kernel oil, fractionated oils thereof, and the like. Can do.
  • Specific examples of lauric oil fractionation oil include palm kernel olein (soft portion obtained by fractionating palm kernel oil), palm kernel stearin (hard portion obtained by fractionating palm kernel oil), and palm stearin (coconut oil). Hard part obtained by fractionation) and the like. These lauric fats and oils can also be used 1 type or in mixture of 2 or more types.
  • Examples of vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms in the present invention include rapeseed oil, soybean oil, palm oils and fats, and palm oils and fats are particularly preferable. These vegetable oils and fats rich in fatty acids having 16 to 18 carbon atoms can be used alone or in combination.
  • the palm oil and fat in the present invention means palm oil and fractionated oil of palm oil.
  • the fractionated oil of palm oil include palm olein (soft part obtained by fractionating palm oil), palm stearin (hard part obtained by fractionating palm oil), and palm super olein (obtained by further fractionating palm olein).
  • Soft part sometimes called super olein
  • palm top olein soft part obtained by further separating palm super olein
  • palm mid fraction hard part obtained by further separating palm olein
  • PMF And soft palm a soft part obtained by further separating palm stearin
  • hard stearin a hard part obtained by further separating palm stearin
  • the method for fractionating palm oil is not particularly limited, and any method of solvent fractionation, dry fractionation, and surfactant fractionation can be selected.
  • hydrogenation is not essential, and when a raw fat / oil having a low iodine value is used, it can be prepared by transesterification alone.
  • the order is not limited, and the hydrogenation may be performed after the transesterification, or the transesterification may be performed after the hydrogenation. You can also.
  • the iodine value of fat / oil A is preferably 17 or less, more preferably 13 or less, and still more preferably 0 to 10.
  • the iodine value of the fat A is preferably 10 or less, more preferably 5 or less in the sense that the trans fatty acid content is sufficiently reduced. 0 to 2 is more preferable, and 0 is most preferable.
  • the iodine value of fats and oils can be measured according to the method of “Japan Oil Chemists' Society Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
  • the transesterification method for preparing the fat A is not particularly limited and can be carried out by an ordinary method. Either a chemical transesterification using a synthetic catalyst or an enzymatic transesterification using a lipase as a catalyst. But you can do it.
  • the chemical transesterification is carried out using a chemical catalyst such as sodium methoxide as a catalyst.
  • the transesterification reaction by chemical transesterification becomes a transesterification reaction with poor positional specificity (also referred to as random transesterification).
  • the chemical transesterification for example, according to a conventional method, the raw oil and fat is sufficiently dried, and 0.1 to 1% by mass of the catalyst is added to the raw oil and fat. The reaction can be carried out with stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away by washing with water, and then the decolorization and deodorization treatments performed in a normal edible oil refining process can be performed.
  • a transesterification reaction is performed using lipase as a catalyst.
  • lipase lipase powder or immobilized lipase obtained by immobilizing lipase powder on a carrier such as celite or ion exchange resin can be used.
  • the transesterification reaction by enzymatic transesterification can be carried out by either a transesterification reaction with poor positional specificity or a transesterification reaction with high 1,3-position specificity.
  • lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).
  • lipases capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).
  • lipase powder or immobilized lipase is added in an amount of 0.02 to 10% by mass, preferably 0.04 to 5% by mass, based on the raw oil and fat, and then 40 to 80 ° C., preferably 40 to The reaction can be carried out with stirring at 70 ° C. for 0.5 to 48 hours, preferably 0.5 to 24 hours.
  • decolorization and deodorization treatment performed in a normal edible oil purification process can be performed.
  • the method of hydrogenation for preparing the fat / oil A is not particularly limited, and can be performed by a usual method. Hydrogenation can be performed, for example, under the conditions of a hydrogen pressure of 0.02 to 0.3 Mpa and 160 to 200 ° C. under a nickel catalyst.
  • fats and oils obtained by transesterifying a mixed oil of lauric fats and oils and palm fats and then hydrogenating until the iodine value becomes 10 or less can be exemplified.
  • the fats and oils obtained by hydrogenating lauric fats and oils and palm fats separately so that the iodine value may be 10 or less and then transesterifying these mixed oils can also be exemplified.
  • the mixing ratio of the lauric fat and the palm fat is preferably 30:70 to 70:30 as a mass ratio of the lauric fat and the palm fat.
  • the hydrogenation is preferably complete hydrogenation (hydrogenation is performed until the iodine value becomes 0 to 2).
  • the lauric oil examples include palm kernel oil or palm kernel olein. Moreover, as a palm oil and fat, palm oil or palm stearin is mentioned as a preferable example.
  • the fat / oil A is prepared by the above combination, the resulting plastic fat / oil composition has appropriate plasticity, and is excellent in extensibility, spreadability and meltability. Moreover, the foodstuff obtained using a plastic oil-fat composition, especially a layered wheat flour foodstuff will become a thing with good floating.
  • the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and the palm fats and oils whose iodine value is 20 or less can be illustrated.
  • the blending ratio of the lauric fat / oil having an iodine value of 10 or less and the palm fat / oil having an iodine value of 20 or less is 30:70 to 70:30 in terms of a mass ratio of lauric fat / oil to palm fat / oil.
  • Examples of the lauric oil and fat having an iodine value of 10 or less include palm kernel stearin and palm stearin.
  • the iodine value of palm kernel stearin is preferably 10 or less, and more preferably 7 or less.
  • Hard palm stearin is mentioned as a palm oil and fat of iodine number 20 or less.
  • the iodine value of hard stearin is preferably 20 or less, more preferably 16 or less, and most preferably 13 or less.
  • the content of fat / oil A (condition (a)) in the fat / oil composition of the present invention is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
  • the resulting plastic fat / oil composition has good extensibility, spreadability and heat resistance, and is not sticky.
  • the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
  • the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
  • the resulting plastic fat / oil composition has good extensibility and does not have stickiness.
  • the layered wheat flour expanded food obtained using a plastic fat composition becomes a thing with good floating.
  • the content of the oil / fat A in the oil / fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and preferably 2 to 20% by mass. More preferably, the content is 2 to 15% by mass.
  • the content of the fat / oil A in the spread fat / oil composition is in the above range, the spreadability and heat resistance of the obtained plastic fat / oil composition are good.
  • the content of oil and fat A in the oil and fat composition is 0.1 to 50% by mass, preferably 1 to 30% by mass, and 2 to 20% by mass. %, More preferably 2 to 15% by mass.
  • the heat resistance is good.
  • the fat B used in the present invention contains palmitic acid, stearic acid and oleic acid in all the constituent fatty acids.
  • the content of palmitic acid in the total constituent fatty acids of fats and oils B is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the resulting plastic fat and oil composition is excellent in extensibility, spreadability, plasticity and meltability. Moreover, the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 30 to 50% by mass, Preferably it exceeds 38 mass% and is 50 mass% or less.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the resulting plastic fat and oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the palmitic acid content in the total constituent fatty acids of the oil / fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, and more preferably Is 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • the palmitic acid content in the total constituent fatty acids of the fat B used in the present invention is 20 to 60% by mass, preferably 25 to 55% by mass, Preferably, it is 30 to 50% by mass.
  • the stearic acid content in the total constituent fatty acids of the fat and oil B is 0.5 to 6% by mass, preferably 3 to 6% by mass, and more preferably 3 to 5% by mass.
  • the oleic acid content in all the constituent fatty acids of the fat and oil B is 30 to 60% by mass, preferably 35 to 55% by mass, and more preferably 37 to 50% by mass.
  • Palm olein preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
  • Palm super olein preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
  • Palmtop olein preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
  • the palm mid fraction preferably has an iodine value of 43 to 48.
  • the fats and oils B can also use the fats and oils obtained by transesterifying palm olein, palm super olein, or palm top olein as raw material fats and oils, for example.
  • the palm olein to be transesterified preferably has an iodine value of 50 to 65, more preferably an iodine value of 54 to 60.
  • Palm super olein to be transesterified preferably has an iodine value of 55 to 70, more preferably an iodine value of 58 to 70.
  • the palmtop olein to be transesterified preferably has an iodine value of 60 to 75, more preferably an iodine value of 65 to 75.
  • the transesterification for preparing the fats and oils B can be carried out by the same method and conditions as the transesterification for preparing the fats and oils A.
  • Oil B can also be prepared by mixing one or more of the aforementioned raw oils.
  • Preferred embodiments of the fat B include, for example, a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48, or palm olein having an iodine value of 50 to 65.
  • Examples thereof include a mixed oil of fats and oils obtained by transesterification, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48.
  • the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65 and palm mid fraction having an iodine value of 43 to 48
  • palm olein having an iodine value of 50 to 65 is esterified.
  • the mass ratio of oil and fat obtained by exchange: palm mid fraction having an iodine value of 43 to 48 is preferably 1:20 to 5: 1, and more preferably 1:10 to 3: 1.
  • the fat B is a mixed oil of fat obtained by transesterifying palm olein having an iodine value of 50 to 65, palm super olein having an iodine value of 55 to 70, and palm mid fraction having an iodine value of 43 to 48
  • Fat / oil obtained by transesterification of palm olein having an iodine value of 50 to 65 Palm super olein having an iodine value of 55 to 70: Palm mid fraction having an iodine value of 43 to 48; 1: 1: 20 to 5: 5 Is preferably 1: 1, and more preferably 1: 1: 10 to 3: 3: 1.
  • the obtained plastic fat composition has good extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • a preferred embodiment of the oil / fat B is, for example, an oil / fat obtained by transesterifying palm olein having an iodine value of 54-60 and a palm mid fraction having an iodine value of 43-48
  • the blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ⁇ 5: 1, more preferably 1:10 to 3: 1.
  • the fats and oils B are prepared by the above combination, the resulting plastic fat and oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • preferred embodiments of the oil and fat B include, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60, and palm super olein having an iodine value of 58 to 70
  • a mixed oil of a palm mid fraction having an iodine value of 43 to 48 can be exemplified, and the blending ratio thereof is an oil obtained by transesterifying palm olein having an iodine value of 54 to 60: palm super of an iodine value of 58 to 70
  • the mass ratio of olein: palm mid fraction having an iodine value of 43 to 48 is preferably 1: 1: 20 to 5: 5: 1, more preferably 1: 1: 10 to 3: 3: 1. .
  • the fat / oil B is prepared by the above combination, the resulting plastic fat / oil composition has good extensibility, spreadability, and mouth melting.
  • a preferable embodiment of the oil and fat B is, for example, an oil and fat obtained by transesterifying palm olein having an iodine value of 54 to 60 and a palm mid fraction having an iodine value of 43 to 48.
  • the blending ratio is 1:20 by mass ratio of fat and oil obtained by transesterification of palm olein having an iodine value of 54 to 60: palm mid fraction having an iodine value of 43 to 48. It is preferably ⁇ 5: 1, more preferably 1:10 to 3: 1.
  • the content of fat and oil B in the fat and oil composition of the present invention is 10 to 90% by weight, preferably 10 to 80% by weight, more preferably 30 to 80% by weight, and 45 to 80% by weight. More preferably.
  • the resulting plastic fat / oil composition is excellent in extensibility, spreadability, plasticity and meltability.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the content of oil and fat B in the oil and fat composition is 10 to 90% by mass, preferably 30 to 80% by mass, and 40 to 70% by mass. More preferably, it is more preferably 50 to 70% by mass.
  • the resulting plastic fat / oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the content of the oil / fat B in the oil / fat composition is 10 to 90% by mass, preferably 15 to 80% by mass, and preferably 20 to 70% by mass. More preferred is 45 to 65% by mass.
  • the content of the fats and oils B in the fat and oil composition for spread is in the above range, the obtained plastic fat and oil composition has good spreadability and good melting in the mouth.
  • the content of oil and fat B in the oil and fat composition is 10 to 90 mass%, preferably 30 to 80 mass%, preferably 40 to 80 mass%. More preferred is 60 to 80% by mass.
  • the content of the fat / oil B in the fat / oil composition for kneading is in the above range, the resulting plastic fat / oil composition has good plasticity and good melting in the mouth.
  • the ratio of the content of fats and oils B to the content of fats and oils A (fat and fats B / fat and fats A) in the fat and oil composition of the present invention is preferably 1 to 99, more preferably 1 to 50, and 5.6. Is more preferably -20, and most preferably 5.6-16.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 15.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in heat resistance and mouth melting.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 5.6 to 20, still more preferably 5.6 to 15.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition has good spreadability, heat resistance and mouth melting.
  • the ratio of the content of oil / fat B to the content of oil / fat A in the oil / fat composition is preferably 1 to 99. More preferably, it is 50, more preferably 5.6 to 20, and most preferably 5.6 to 16.
  • the ratio of the content of the fats and oils B to the content of the fats and oils A is in the above range, the resulting plastic fat and oil composition is excellent in plasticity, heat resistance, and mouth melting.
  • the fat C used in the present invention is a liquid oil.
  • the liquid oil in the present invention means an oil and fat having fluidity at 20 ° C. (preferably an oil and fat having fluidity at 5 ° C., more preferably an oil and fat having fluidity and transparency at 5 ° C.).
  • any fat / oil having fluidity at 20 ° C. can be used without any particular limitation.
  • fats and oils that have fluidity at 20 ° C. and satisfy the constitution of the fats and oils B do not belong to the fats and oils C and belong to the fats and oils B.
  • Examples of the fats and oils C include liquid vegetable oils and triacylglycerol-containing fats and oils having medium-chain fatty acids as constituent fatty acids.
  • Liquid vegetable oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and the like. As long as these liquid vegetable oils have fluidity at 20 ° C., those processed by transesterification, fractionation, etc. can be used. These liquid vegetable oils can be used alone or in combination.
  • the triacylglycerol-containing fat or oil having a medium-chain fatty acid as a constituent fatty acid refers to an oil or fat containing triacylglycerol in which one or more medium-chain fatty acids are ester-bonded. Triacylglycerol with three medium chain fatty acid ester-linked is sometimes called MCT. Further, triacylglycerol in which one or two medium chain fatty acids are ester-bonded and a long-chain fatty acid is bound as the remaining fatty acid may be referred to as MLCT.
  • the medium chain fatty acid in the present invention is a saturated fatty acid having 6 to 10 carbon atoms, and specifically includes n-hexanoic acid, n-octanoic acid, n-decanoic acid and the like.
  • the content of the triacylglycerol having the medium chain fatty acid as the constituent fatty acid in the triacylglycerol-containing oil or fat having the medium chain fatty acid as the constituent fatty acid is preferably 4 to 100% by mass. More preferred is 15 to 100% by mass.
  • a liquid vegetable oil and a triacylglycerol-containing fat containing medium chain fatty acid as a constituent fatty acid can be mixed and used.
  • the content of fat C in the fat composition of the present invention is 0.1% by weight or more and less than 40% by weight, preferably 10% by weight or more and less than 40% by weight, and 15% by weight. More preferably, it is less than 40% by mass.
  • the resulting plastic fat / oil composition has good extensibility, spreadability, mouth melting and plasticity.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
  • the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass. Preferably, it is more preferably 20% by mass or more and less than 40% by mass, and further preferably 25% by mass or more and less than 40% by mass.
  • the resulting plastic fat / oil composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a more juicy texture.
  • the content of oil and fat C in the oil and fat composition is preferably 0.1% by mass or more and less than 40% by mass, and preferably 10% by mass or more and less than 40% by mass. 20% by mass or more and less than 40% by mass, and more preferably 25% by mass or more and less than 40% by mass.
  • the resulting plastic fat / fat composition has good spreadability and meltability in the mouth.
  • the content of oil and fat C in the oil and fat composition is 0.1% by mass or more and less than 40% by mass, and may be 10% by mass or more and less than 40% by mass.
  • the content is 13 to 35% by mass, and more preferably 15 to 30% by mass.
  • the PPO / POP (condition (c)) in the oil and fat composition of the present invention is 0.15 to 1.00, preferably 0.15 to 0.90, more preferably 0.15 to 0.00. 85.
  • PPO / POP is the ratio of the PPO content to the POP content in the fat and oil composition.
  • P means palmitic acid and O means oleic acid.
  • PPO means triacylglycerol in which the 1st and 2nd, or 2nd and 3rd fatty acids are palmitic acid, and the 3rd or 1st fatty acid is oleic acid.
  • POP means triacylglycerol in which the first and third fatty acids are palmitic acid and the second fatty acid is oleic acid.
  • the POP content and the PPO content in the oil and fat composition were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993), High Resol. Chromatogr. , 18, 105-107 (1995) with reference to a composition ratio analysis of POP and PPO by silver ion column-high performance liquid chromatography.
  • the PPO / POP in the oil / fat composition is in the above range
  • the resulting plastic oil / fat composition has good extensibility, spreadability, plasticity and good melting in the mouth.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.40 to 0.90, more preferably 0. .65 to 0.85.
  • the resulting plastic oil-and-fat composition has good extensibility.
  • the layered wheat flour expanded food obtained using a plastic oil-fat composition has a juicy texture and a good float.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.60, and more preferably 0.00. 20 to 0.45.
  • PPO / POP in the oil composition for spread is in the above range, the resulting plastic oil composition has good spreadability and good melting in the mouth.
  • the PPO / POP in the oil and fat composition is 0.15 to 1.00, preferably 0.15 to 0.55, more preferably 0. .15 to 0.35.
  • the PPO / POP in the kneading oil / fat composition is in the above range, the resulting plastic oil / fat composition has good plasticity and good solubility in the mouth.
  • the oil and fat composition of the present invention preferably contains substantially no trans fatty acid.
  • the phrase “substantially free of trans fatty acid” means that the content of trans fatty acid in all the constituent fatty acids constituting the oil and fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than%.
  • the trans fatty acid content in fats and oils can be measured according to AOCS Ce1f-96.
  • the oil / fat composition of the present invention can also contain other oils / fats other than the oil / fat A, oil / fat B and oil / fat C as long as the effects of the present invention are not impaired.
  • the content of other fats and oils is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and still more preferably 10% by mass or less. 0% by mass (consisting only of oil A, oil B and oil C) is most preferable.
  • examples of other oils and fats include milk fat and the like.
  • the oil / fat composition of the present invention can be produced by heating and dissolving the oil / fat A, oil / fat B, and oil / fat C as necessary, and then uniformly mixing them.
  • one type of fat and oil A, two types of fat and oil B referred to as fats and oils B-1 and B-2
  • fats and fats C-1 and C2 two types of fat and oil C
  • the oil composition can also be produced by mixing the fats and oils A, fats and oils B-1, fats and oils B-2, fats and oils C-1, and fats and oils C-2 all at once.
  • the oil and fat composition of the present invention can be suitably used for plastic oil and fat compositions for roll-in, spread and kneading.
  • the plastic fat composition of the present invention is characterized by using the fat composition of the present invention.
  • the plastic fat composition of the present invention using the fat composition of the present invention refers to the fat composition of the present invention in addition to the plastic fat composition prepared by blending the fat composition of the present invention into the oil phase. It also includes a plastic oil / fat composition prepared by separately blending the oil / fat A, the oil / fat B and the oil / fat C constituting the oil phase.
  • the plastic fat composition of the present invention contains the fat composition of the present invention as a fat component in the oil phase.
  • the content of the oil / fat composition relative to the total amount of the oil / fat components in the oil phase of the plastic oil / fat composition can be defined by the total content of the oil / fat A, the oil / fat B and the oil / fat C, and is 65 to 100% by mass. Preferably, it is 70 to 100% by mass, more preferably 80 to 100% by mass, still more preferably 90 to 100% by mass, and 100% by mass (the fat and oil component in the oil phase is Most preferably, it is composed of only fat A, fat B and fat C).
  • the plastic fat composition of this invention is divided roughly into what has an aqueous phase, and the thing which does not have an aqueous phase.
  • Examples of the form of the plastic fat composition having an aqueous phase include a water-in-oil emulsion, an oil-in-water emulsion, and a double emulsion, and a water-in-oil emulsion is preferred.
  • Examples of the plastic oil composition of the water-in-oil emulsion type include margarine and fat spread.
  • the content of the oil phase is preferably 48 to 98% by mass, and 60 to 98% by mass. %, And the aqueous phase content is preferably 2 to 52% by mass, more preferably 2 to 40% by mass.
  • an oil / fat component (the oil / fat composition of the present invention containing the above-mentioned oil / fat A, oil / fat B and oil / fat C), butter, emulsifier, fragrance and the like are blended. Water, salt, skim milk powder, a taste component, etc. are mix
  • the content of the oil phase and the aqueous phase of the plastic fat composition is in the above range, the resulting plastic fat composition has good plasticity and good solubility.
  • a shortening is mentioned as a form of the plastic fat composition which does not have a water phase.
  • the content of the oil phase is 100% by mass.
  • an oil / fat component (the oil / fat composition of the present invention containing the oil / fat A, the oil / fat B and the oil / fat C), an emulsifier and the like are blended.
  • the content of other fats and oils with respect to the total amount of the fat and oil components is preferably 35% by mass or less, more preferably 30% by mass or less, further preferably 20% by mass or less, and 10% by mass or less. It is still more preferable that it is 0% by mass (the oil / fat component in the oil phase is composed only of oil / fat A, oil / fat B and oil / fat C).
  • examples of other oils and fats include milk fat and the like.
  • Butter (consisting only of milk fat as a fat component) can also be blended in the plastic fat composition, particularly the kneading plastic fat composition.
  • the amount of butter in the plastic fat composition is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, and still more preferably 5 to 10% by mass.
  • blended with a plastic oil-fat composition the plastic oil-fat composition obtained will become a tasty thing.
  • a taste component can also be mix
  • a protein enzyme degradation product for example, Daikoku Meiji Sugar Co., Ltd. can be used as a base lactic acid yeast extract
  • a butter enzyme degradation product for example, Butterbuds butterbuds, etc.
  • the blending amount of the taste component in the plastic fat composition is preferably 0.1 to 5% by mass, more preferably 0.1 to 2% by mass, and 0.3 to 1% by mass. It is even more preferable.
  • a taste component in the above range is blended in the plastic fat composition, the resulting plastic fat composition becomes tasty.
  • plastic fat composition of the present invention when the plastic fat composition of the present invention is combined with a protein enzyme degradation product or a butter enzyme degradation product, a plastic fat composition having a good butter flavor can be obtained even if the fat component is a vegetable oil base.
  • the mixing ratio of the protein enzyme degradation product and the butter enzyme degradation product in the plastic fat composition is preferably 8: 2 to 2: 8 in terms of the mass ratio of the protein enzyme degradation product to the butter enzyme degradation product.
  • An emulsifier can be blended in the plastic fat composition.
  • synthetic emulsifiers such as polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, condensed ricinolein fatty acid ester, glycerin fatty acid ester, soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Non-synthetic emulsifiers such as saponins, plant sterols, and milk fat globule membranes.
  • the blending amount of the emulsifier in the plastic fat composition is preferably 0.01 to 5% by mass, more preferably 0.05 to 2% by mass, and preferably 0.1 to 1% by mass. Further preferred.
  • the plastic fat composition can be blended with other components that are usually blended into the plastic fat composition as other components.
  • Other ingredients include thickening stabilizers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid, and gluconic acid, sweeteners such as sugars and sugar alcohols, stevia and aspartame, ⁇ -carotene, and caramel.
  • Coloring agents such as red yeast rice pigment, tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and food additives.
  • Coloring agents such as red yeast rice pigment, tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs and various processed eggs, flavorings, whole milk powder, skim milk powder , Dairy products such as whey protein, seasonings, pH adjusters, food preservatives, fruit, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, cereals, beans, vegetables, meat, seafood, etc. Ingredients and
  • thickening stabilizer examples include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin , Starch, modified starch and the like.
  • the content of the other components is preferably 10% by mass or less, more preferably 5% by mass or less.
  • the manufacturing method of the plastic fat composition of the present invention is not particularly limited, and can be manufactured by a known method. Specifically, first, the oil phase containing the oil and fat composition of the present invention is dissolved, and if necessary, the aqueous phase is mixed and emulsified, and then cooled and crystallized. Cooling and crystallization are preferably performed by cooling plasticization.
  • the cooling condition is preferably ⁇ 0.5 ° C./min or more, more preferably ⁇ 5 ° C./min or more. At this time, rapid cooling is preferable to slow cooling.
  • Examples of the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
  • a closed continuous tube cooler for example, a margarine manufacturing machine such as a botator, a combinator, and a perfector, a plate heat exchanger, and the like.
  • the combination of an open-type diacooler and a compressor is also mentioned.
  • the sterilization method may be a batch type in a tank, or a continuous type using a plate type heat exchanger or a scraping type heat exchanger.
  • the oil-and-fat composition of this invention can also mix
  • the plastic fat composition of the present invention can have various shapes such as a sheet shape, a block shape, a columnar shape, and a rectangular parallelepiped shape.
  • the plastic fat composition is a roll-in plastic fat composition, it is preferably molded into a sheet.
  • the width is preferably 50 to 1000 mm
  • the length is preferably 50 to 1000 mm
  • the thickness is preferably 1 to 50 mm.
  • the plastic fat composition of the present invention preferably contains substantially no trans fatty acid.
  • the phrase “substantially free of trans fatty acids” means that the content of trans fatty acids in all the constituent fatty acids in the plastic fat composition is preferably less than 10% by mass, more preferably less than 5% by mass, and still more preferably 2% by mass. Means less than.
  • the plastic fat composition of the present invention can be used as a roll-in plastic fat composition, a spread plastic fat composition, a kneading plastic fat composition, and the like.
  • the plastic fat composition for roll-in can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies.
  • the plastic fat composition for roll-in has good workability such as good extensibility and no stickiness.
  • the plastic fat composition for spread can be used as a spread or a filling material.
  • the plastic fat composition for spread has good spreadability (elongation, spread), heat resistance, and meltability in the mouth.
  • the plastic fat composition for kneading can be suitably used for the production of confectionery and bread.
  • the plastic fat composition for kneading exhibits good flavor when blended with butter, a taste component and the like.
  • the plastic fat composition for kneading has good creaming properties and egg-absorbing properties. When the creaming property is good, the workability at the time of manufacture is good. If the egg-absorbing property is good, it becomes possible to mix more eggs, so that it is possible to manufacture with a variety of blends.
  • the food of the present invention is characterized by using the plastic fat composition of the present invention.
  • the food of the present invention include layered flour expanded foods such as Danish pastries, croissants, and pies, spreads, filling materials, confectionery, bread, butter cream and the like.
  • the compounding quantity of the plastic fat composition of this invention with the foodstuff of this invention changes with kinds of foodstuff to be used, it is not restrict
  • the manufacturing method of the foodstuff of this invention is not restrict
  • the roll-in plastic oil composition of the present invention can be suitably used for the production of layered wheat flour expanded foods such as Danish pastries, croissants and pies. It is preferable that the plastic oil-fat composition for roll-in used for manufacture of a layered wheat flour expanded food is a sheet form. Layered wheat flour expanded food, for example, sandwich the sheet-like plastic oil composition for roll-in between the dough, then fold the dough multiple times, after folding the roll-in plastic fat composition in the dough in layers, It can be produced by baking the dough.
  • the plastic oil composition for roll-in has good extensibility and no stickiness, so that the workability is good.
  • the layered wheat flour expanded food manufactured using the plastic oil-fat composition for roll-in of this invention has a good float, and has a juicy feeling.
  • the plastic fat composition for spread of the present invention can be suitably used.
  • the plastic fat composition for spread can be used as it is as a spread or filling material.
  • a spread and a filling material can also mix and prepare a plastic fat composition for spreads, a peanut, chocolate, etc.
  • the spread is used by being applied to bread or confectionery.
  • the food of the present invention includes bread and confectionery with spreads.
  • the filling material is used by being sandwiched between bread and confectionery.
  • the food of the present invention also includes bread, confectionery and the like sandwiching a filling material.
  • the spread and filling material produced using the plastic fat composition for spreads of the present invention have good spreadability, heat resistance and meltability in the mouth.
  • the confectionery plastic fat composition of the present invention can be suitably used for confectionery and bread.
  • the confectionery and bread can be produced, for example, by kneading the plastic fat composition for kneading into the dough by an ordinary method and then baking the dough.
  • the confectionery or bread produced using the plastic oil composition for kneading of the present invention is not particularly limited as long as margarine, fat spread and shortening are blended in the dough.
  • Specific examples of the confectionery include cookies, biscuits, cakes and the like.
  • the confectionery and bread produced using the plastic oil composition for kneading of the present invention have a good expression of flavor when blended with butter, taste ingredients and the like.
  • the plastic fat composition for kneading of the present invention when the combination of the plastic fat composition for kneading of the present invention and a protein enzyme degradation product or a butter enzyme degradation product is used, a confectionery or bread having a good butter flavor even if the fat component is a vegetable oil base Is obtained.
  • the blending ratio of the protein enzyme degradation product and the butter enzyme degradation product in the kneading plastic oil composition used for confectionery and bread is 8: 2 to 2: 8 is preferable.
  • the plastic fat composition for kneading of the present invention can be suitably used.
  • Butter cream can be produced, for example, by foaming a plastic fat composition for kneading.
  • sugar or the like can be mixed and foamed as necessary.
  • Butter cream is used by being applied to or sandwiched between bread and confectionery.
  • the food of the present invention includes bread, confectionery, etc. that are applied with butter cream or sandwiched between them.
  • the butter cream produced using the plastic oil composition for kneading of the present invention has a good expression of flavor when blended with butter, a taste component, and the like.
  • ⁇ Measuring method The following methods were used to measure the fatty acid content in fats and oils, iodine value of fats and oils, trans fatty acid content in fats and oils, and PPO and POP contents in fats and oils.
  • the fatty acid content in the fat was measured according to AOCS Ce1f-96.
  • the iodine value of fats and oils was measured according to the method of “Japan Oil Chemistry Society, Standard Fats and Fats Analysis Test Method 2.3.4.1-1996”.
  • the trans fatty acid content in the fat was measured according to AOCS Ce1f-96.
  • the POP content and the PPO content in fats and oils were determined by analyzing the total content of POP and PPO by gas chromatography with reference to JAOCS, vol 70, 11, 1111-1114 (1993). High Resol. Chromatogr. , 18, 105-107 (1995), and a combination of analysis of the composition ratio of POP and PPO by silver ion column-high performance liquid chromatography.
  • Oil and fat a As fats and oils a, palm stearin (iodine value 33, saturated fatty acid content of 12 to 14 carbon atoms, 1.4 mass%, saturated fatty acid content of 16 to 18 carbon atoms, 65.9 mass%, manufactured by Nisshin Oillio Group, Inc.) It was used.
  • a hard part obtained by further separating palm olein which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group, Inc.) as fat B-1.
  • the palm mid fraction (Iodine value 45, Palmitic acid content 48.0% by mass, Stearic acid content 4.9% by mass, Oleic acid content 37.7% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
  • a soft part obtained by further separating palm olein which is a soft part obtained by fractionating palm oil (iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) as fat B-2 Palm super olein (iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. in-house) was obtained.
  • palm oil iodine value 52, trade name; refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.
  • Palm super olein iodine value 65, palmitic acid content 33.0% by mass, stearic acid content 3.6% by mass, oleic acid content 47.6% by mass, Nisshin Oilio Group Co., Ltd. in-house
  • oil B-3 oil B-3 (iodine number 56, palmitic acid content 39.8% by mass, stearic acid content 4.4% by mass, oleic acid content 42.6% by mass). %, Made by Nisshin Oillio Group Inc.).
  • Oil B-4 Palm oil (iodine value 52, trade name: refined palm oil, palmitic acid content 43.8% by mass, stearic acid content 4.4% by mass, oleic acid content 39.7% by mass, manufactured by Nisshin Oillio Group, Inc.) This was designated as Oil B-4.
  • Rapeseed oil (trade name: Nissin Rape Seed Salad Oil, Nisshin Oilio Group Co., Ltd.) was used as the fat C-1.
  • the rapeseed oil was liquid at 5 ° C. and had transparency.
  • Oil C-2 Soybean oil (trade name: Nisshin Soybean White Squeezed Oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as fat C-2. Soybean oil was liquid at 5 ° C. and had transparency.
  • oils and fats include butter (trade name: Meiji Fermentation Butter, manufactured by Meiji Dairies Co., Ltd.), palm oil extremely hardened oil (trade name: palm ultra hardened oil, manufactured by Yokoseki Oil & Fat Co., Ltd.), soybean oil hardened oil (trade name) : Soybean hardened oil 40, manufactured by Nisshin Oillio Group Co., Ltd.).
  • the obtained preliminary emulsion was quenched and plasticized using a combinator, and then molded into a sheet through a resting tube to obtain roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5.
  • the size of the obtained sheet-shaped margarine for roll-in was 220 mm in width, 300 mm in length, and 10 mm in thickness.
  • the trans fatty acid contents in the roll-in margarines of Examples 1 to 5 and Comparative Examples 1 to 5 were all less than 1% by mass.
  • Table 1-1 and Table 2-1 show the composition of the oil / fat composition constituting the margarine for roll-in and the PPO / POP in the oil / fat composition.
  • ⁇ Croissant manufacturing method> Prepare a dough with the above composition, put 750 g of roll-in margarine formed into a sheet on 3 kg of the obtained dough, fold the roll-in margarine into the dough according to a conventional method, and after molding, fire it and croissant Manufactured.
  • the roll-in margarine of the example was excellent in workability (margarine extensibility and stickiness during roll-in).
  • the croissant manufactured using the margarine for roll-in of an Example was excellent in dough floating, and had a juicy feeling.
  • trans fatty acid contents in the spreads of Examples 6 to 8 and Comparative Examples 6 to 10 were all less than 1% by mass. Further, Table 4-1 and Table 5-1 show the composition of the oil / fat composition constituting the spread and the PPO / POP in the oil / fat composition.
  • the trans fatty acid contents in the butter-flavored margarines of Examples 9 to 13 and Comparative Example 11 were all less than 1% by mass.
  • the trans fatty acid content in the butter-flavored margarine of Comparative Example 12 was 12.8% by mass.
  • Table 6-1 and Table 7-1 show the composition of the oil / fat composition constituting the butter-flavored margarine and the PPO / POP in the oil / fat composition.
  • Cookies were prepared by the sugar batter method with the formulation shown in Table 8.
  • the butter-flavored margarine of the example was excellent in creaming properties and egg-absorbing properties. Moreover, the cookie manufactured using the butter-flavored margarine of the Example had good expression of butter-flavor.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne une composition plastique à base de matières grasses comportant une faible teneur en acides gras trans et pouvant être utilisée pour l'enrobage, le tartinage, dans des pâtes pour panification et à d'autres fins similaires, ainsi qu'une composition à base de matières grasses utilisable dans la composition plastique à base de matières grasses ci-dessus. L'invention concerne donc une composition à base de matières grasses comprenant les matières grasses A, B et C suivantes et satisfaisant aux exigences (a) à (c) suivantes : Matière grasse A : matière grasse contenant de 20 à 60 % en poids d'un acide gras saturé comportant de 12 à 14 atomes de carbone et de 40 à 80 % en poids d'un acide gras saturé comportant de 16 à 18 atomes de carbone dans ses acides gras constitutifs totaux, et dans laquelle les matières grasses ont été obtenues par échange d'ester ; Matière grasse B : matière grasse contenant de 20 à 60 % en poids d'acide palmitique, de 0,5 à 6 % en poids d'acide stéarique et de 30 à 60 % en poids d'acide oléique dans ses acides gras constitutifs totaux ; Matière grasse C : huile liquide ; (a) la teneur en matière grasse A de la composition à base de matières grasses étant égale à 0,1 à 50 % en poids ; (b) la teneur en matière grasse B de la composition à base de matières grasses étant supérieure ou égale à 0,1 % en poids, mais inférieure à 40 % en poids ; et (c) le rapport PPO/POP de la composition à base de matières grasses étant égal à 0,15 à 1,00.
PCT/JP2009/059987 2008-06-09 2009-06-01 Composition plastique à base de matières grasses WO2009150951A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN200980121285.1A CN102056493B (zh) 2008-06-09 2009-06-01 可塑性油脂组合物
JP2010516812A JP5649962B2 (ja) 2008-06-09 2009-06-01 可塑性油脂組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2008150554 2008-06-09
JP2008-150554 2008-06-09

Publications (1)

Publication Number Publication Date
WO2009150951A1 true WO2009150951A1 (fr) 2009-12-17

Family

ID=41416662

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2009/059987 WO2009150951A1 (fr) 2008-06-09 2009-06-01 Composition plastique à base de matières grasses

Country Status (4)

Country Link
JP (1) JP5649962B2 (fr)
CN (1) CN102056493B (fr)
MY (1) MY160810A (fr)
WO (1) WO2009150951A1 (fr)

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010148471A (ja) * 2008-12-26 2010-07-08 Nisshin Oillio Group Ltd 焼成菓子
JP2010239892A (ja) * 2009-04-04 2010-10-28 Ito En Ltd 食感の改善された焼き菓子
JP2014036608A (ja) * 2012-08-16 2014-02-27 Nisshin Oillio Group Ltd ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP2014140346A (ja) * 2012-12-27 2014-08-07 Nisshin Oillio Group Ltd ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP2015082981A (ja) * 2013-10-25 2015-04-30 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
JP2015123016A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた可塑性油脂、生地及び焼成品
JP2015146759A (ja) * 2014-02-06 2015-08-20 雪印メグミルク株式会社 バター様風味を有する油脂組成物
JP2015228810A (ja) * 2014-06-04 2015-12-21 不二製油グループ本社株式会社 油中水型乳化物
JP2016021941A (ja) * 2014-07-23 2016-02-08 不二製油グループ本社株式会社 ロールイン用乳化油脂組成物
JP2016082881A (ja) * 2014-10-23 2016-05-19 株式会社Adeka 可塑性油脂組成物
EP3053450A1 (fr) * 2013-10-06 2016-08-10 Fuji Oil Holdings Inc. Huile ou graisse du type tempérage pour chocolat
JP2016202071A (ja) * 2015-04-22 2016-12-08 ミヨシ油脂株式会社 可塑性油脂組成物及び可塑性油脂組成物が添加された食品
WO2017163957A1 (fr) * 2016-03-24 2017-09-28 不二製油グループ本社株式会社 Matière grasse plastique et composition de matière grasse maniable au rouleau l'utilisant
JP2018057281A (ja) * 2016-09-30 2018-04-12 日油株式会社 油脂組成物
JP2018191595A (ja) * 2017-05-18 2018-12-06 日清オイリオグループ株式会社 折り込み用油脂組成物
WO2019054082A1 (fr) * 2017-09-14 2019-03-21 不二製油グループ本社株式会社 Composition à base d'huile ou de graisse de type rouleau
JP2019170231A (ja) * 2018-03-28 2019-10-10 日油株式会社 ロールイン用油脂組成物
JP2019198284A (ja) * 2018-05-17 2019-11-21 株式会社Adeka 油脂を連続相とする油脂組成物
JP2020039274A (ja) * 2018-09-07 2020-03-19 月島食品工業株式会社 可塑性油脂組成物およびこれを用いた食品
JP2020080862A (ja) * 2018-11-20 2020-06-04 日清オイリオグループ株式会社 折り込み用油脂組成物

Families Citing this family (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5812709B2 (ja) * 2011-06-16 2015-11-17 日清オイリオグループ株式会社 ほぐれ性改善用油脂組成物、ほぐれ性改善用油脂組成物を利用した非焼成食品、および非焼成食品の製造方法
CN103181419A (zh) * 2011-12-27 2013-07-03 丰益(上海)生物技术研发中心有限公司 压延性能改善的人造油脂
EP2692238A1 (fr) * 2012-08-03 2014-02-05 Bunge Növényolajipari Zártköruen Muködo Részvénytársasag Nouvelle composition de mélange de matière grasse
CN104619186B (zh) * 2012-09-26 2018-01-09 日清奥利友集团株式会社 可塑性油脂组合物
CN103704371B (zh) * 2012-10-09 2016-04-06 嘉里特种油脂（上海）有限公司 一种油脂组合物
CN103766506A (zh) * 2012-10-23 2014-05-07 丰益(上海)生物技术研发中心有限公司 油脂组合物
BR112015024094B1 (pt) * 2013-03-22 2021-02-23 Fuji Oil Company Limited composição de gordura não-láurica não-trans para revestimento de chocolate, chocolate de revestimento e alimento compósito
CN104126676B (zh) * 2013-05-03 2019-06-07 丰益(上海)生物技术研发中心有限公司 夹心油脂组合物
CN104137917B (zh) * 2013-05-07 2017-07-18 中粮营养健康研究院有限公司 一种食品软夹心用油脂组合物及其制备方法
EP3047733B1 (fr) * 2013-09-19 2021-10-27 The Nisshin OilliO Group, Ltd. Composition de chocolat
CN105025728B (zh) * 2013-12-26 2018-08-28 三吉油脂株式会社 油脂组合物
CN105685263B (zh) * 2014-11-24 2021-03-19 嘉里特种油脂（上海）有限公司 一种改善烘焙品光泽度和油润感的油脂组合物
CN105685264B (zh) * 2014-11-28 2019-10-15 丰益(上海)生物技术研发中心有限公司 一种抗温度波动的油脂组合物及其制备方法
CN105767216B (zh) * 2014-12-18 2020-02-21 丰益(上海)生物技术研发中心有限公司 一种高油酸油脂组合物及其制备方法
CN105767214A (zh) * 2014-12-25 2016-07-20 丰益(上海)生物技术研发中心有限公司 油脂组合物、涂层组合物、含涂层冷冻食品及其制备方法
WO2017094818A1 (fr) * 2015-12-02 2017-06-08 日清オイリオグループ株式会社 Composition d'enrobage à base d'huile/de graisse
CN106912621B (zh) * 2015-12-25 2021-04-30 丰益(上海)生物技术研发中心有限公司 一种可用于冰淇淋的油脂组合物及制品
CN107484839B (zh) * 2016-06-07 2021-07-23 丰益(上海)生物技术研发中心有限公司 一种油脂组合物及其制备方法
CN108606086B (zh) * 2016-12-12 2021-12-24 丰益(上海)生物技术研发中心有限公司 一种油脂组合物及其制备方法
JP6993785B2 (ja) * 2017-03-28 2022-01-14 株式会社Adeka 可塑性油中水型乳化油脂組成物
CN109892408B (zh) * 2017-12-08 2022-09-27 丰益(上海)生物技术研发中心有限公司 一种人造奶油及其制备方法
CN111374186B (zh) * 2018-12-28 2023-04-07 丰益(上海)生物技术研发中心有限公司 巧克力用油脂组合物
TW202114527A (zh) * 2019-06-26 2021-04-16 日商不二製油集團控股股份有限公司 油中水型乳化組成物及油中水型乳化組成物的製造方法
WO2021098966A1 (fr) * 2019-11-21 2021-05-27 Bunge Loders Croklaan B.V. Produit analogue à la viande et procédé

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60180542A (ja) * 1984-01-30 1985-09-14 ユニリーバー　ナームローゼ　ベンノートシヤープ 脂肪混和物
JPH10183165A (ja) * 1996-12-24 1998-07-14 Showa Sangyo Co Ltd マーガリン・ショートニング用油脂およびそれでできた製品

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1455828A (en) * 1973-01-18 1976-11-17 Unilever Ltd Fat blend
EP0641167B1 (fr) * 1992-05-22 1999-08-18 Unilever Plc Melanges de matieres grasses inhibant la formation d'efflorescence
JP3141577B2 (ja) * 1992-09-30 2001-03-05 不二製油株式会社 フライ用油脂
HUP9801748A3 (en) * 1995-06-07 2000-06-28 Unilever Nv Edible plastic spread
DE69711952T2 (de) * 1996-01-23 2002-10-02 Csm Nederland Bv Geschichtetes Fettprodukt
JPH11169191A (ja) * 1997-12-11 1999-06-29 Kao Corp 油脂の改質方法
JP4425080B2 (ja) * 2004-07-14 2010-03-03 株式会社Ａｄｅｋａ ロールイン用油脂組成物
JP2007124948A (ja) * 2005-11-04 2007-05-24 Riken Vitamin Co Ltd パーム油またはパーム油を含有する混合油脂の粒状結晶生成抑制方法
JP2007174988A (ja) * 2005-12-28 2007-07-12 Fuji Oil Co Ltd 可塑性油脂組成物（ハードストック）及びこれを用いた可塑性油脂食品の製造法
JP4715614B2 (ja) * 2006-04-20 2011-07-06 不二製油株式会社 エステル交換油及びこれをハードストックとする可塑性油脂組成物

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60180542A (ja) * 1984-01-30 1985-09-14 ユニリーバー　ナームローゼ　ベンノートシヤープ 脂肪混和物
JPH10183165A (ja) * 1996-12-24 1998-07-14 Showa Sangyo Co Ltd マーガリン・ショートニング用油脂およびそれでできた製品

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010148471A (ja) * 2008-12-26 2010-07-08 Nisshin Oillio Group Ltd 焼成菓子
JP2010239892A (ja) * 2009-04-04 2010-10-28 Ito En Ltd 食感の改善された焼き菓子
JP2014036608A (ja) * 2012-08-16 2014-02-27 Nisshin Oillio Group Ltd ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP2014140346A (ja) * 2012-12-27 2014-08-07 Nisshin Oillio Group Ltd ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
EP3053450A1 (fr) * 2013-10-06 2016-08-10 Fuji Oil Holdings Inc. Huile ou graisse du type tempérage pour chocolat
US11330829B2 (en) 2013-10-06 2022-05-17 Fuji Oil Holdings Inc. Oil or fat for tempering type chocolate
EP3053450A4 (fr) * 2013-10-06 2017-05-10 Fuji Oil Holdings Inc. Huile ou graisse du type tempérage pour chocolat
JP2015082981A (ja) * 2013-10-25 2015-04-30 株式会社Adeka 製パン練り込み用油中水型乳化油脂組成物
JP2015123016A (ja) * 2013-12-26 2015-07-06 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた可塑性油脂、生地及び焼成品
JP2015146759A (ja) * 2014-02-06 2015-08-20 雪印メグミルク株式会社 バター様風味を有する油脂組成物
JP2015228810A (ja) * 2014-06-04 2015-12-21 不二製油グループ本社株式会社 油中水型乳化物
JP2016021941A (ja) * 2014-07-23 2016-02-08 不二製油グループ本社株式会社 ロールイン用乳化油脂組成物
JP2016082881A (ja) * 2014-10-23 2016-05-19 株式会社Adeka 可塑性油脂組成物
JP2016202071A (ja) * 2015-04-22 2016-12-08 ミヨシ油脂株式会社 可塑性油脂組成物及び可塑性油脂組成物が添加された食品
JPWO2017163957A1 (ja) * 2016-03-24 2019-02-07 不二製油株式会社 可塑性油脂及びこれを用いたロールイン用油脂組成物
WO2017163957A1 (fr) * 2016-03-24 2017-09-28 不二製油グループ本社株式会社 Matière grasse plastique et composition de matière grasse maniable au rouleau l'utilisant
JP2018057281A (ja) * 2016-09-30 2018-04-12 日油株式会社 油脂組成物
JP2018191595A (ja) * 2017-05-18 2018-12-06 日清オイリオグループ株式会社 折り込み用油脂組成物
WO2019054082A1 (fr) * 2017-09-14 2019-03-21 不二製油グループ本社株式会社 Composition à base d'huile ou de graisse de type rouleau
JP2019170231A (ja) * 2018-03-28 2019-10-10 日油株式会社 ロールイン用油脂組成物
JP7099000B2 (ja) 2018-03-28 2022-07-12 日油株式会社 ロールイン用油脂組成物
JP2019198284A (ja) * 2018-05-17 2019-11-21 株式会社Adeka 油脂を連続相とする油脂組成物
JP7226925B2 (ja) 2018-05-17 2023-02-21 株式会社Adeka 油脂を連続相とする油脂組成物
JP2020039274A (ja) * 2018-09-07 2020-03-19 月島食品工業株式会社 可塑性油脂組成物およびこれを用いた食品
JP2020080862A (ja) * 2018-11-20 2020-06-04 日清オイリオグループ株式会社 折り込み用油脂組成物
JP7446788B2 (ja) 2018-11-20 2024-03-11 日清オイリオグループ株式会社 折り込み用油脂組成物

Also Published As

Publication number Publication date
CN102056493B (zh) 2014-07-09
JPWO2009150951A1 (ja) 2011-11-10
MY160810A (en) 2017-03-31
JP5649962B2 (ja) 2015-01-07
CN102056493A (zh) 2011-05-11

Similar Documents

Publication Publication Date Title
JP5649962B2 (ja) 可塑性油脂組成物
JP4917523B2 (ja) ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP7114650B2 (ja) 可塑性油脂組成物
JP5634264B2 (ja) 油脂組成物及び可塑性油脂組成物
JP4426643B2 (ja) 硬質脂肪
JP2009232738A (ja) サンドクリーム用油脂組成物
WO2014162897A1 (fr) Composition d'huile/graisse et marchandises cuisinées utilisant la composition d'huile/graisse
JP5858975B2 (ja) 層状穀粉膨化食品生地及び層状穀粉膨化食品
JP2017169588A (ja) ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP6827282B2 (ja) 可塑性油脂組成物
WO2013062113A1 (fr) Composition plastique à base d'huile
JP4964863B2 (ja) 焼成菓子
JP6157815B2 (ja) ロールイン用可塑性油脂組成物及び層状小麦粉膨化食品
JP7061832B2 (ja) 可塑性油脂組成物及び該可塑性油脂組成物を使用してなる練りパイ生地
JP2018033427A (ja) 油脂組成物
JP6869613B2 (ja) 折り込み用油脂組成物
JP7446788B2 (ja) 折り込み用油脂組成物
JP2019076072A (ja) ペストリー練り込み用油脂組成物及びこれを用いたペストリー製品並びにペストリー製品の改良方法
JP2018033429A (ja) 油脂組成物
JP2023039485A (ja) 可塑性油脂組成物の製造方法
JP2022019643A (ja) ロールインマーガリン
JP2020162429A (ja) 油脂組成物
JP2019123788A (ja) 油脂組成物

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200980121285.1

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09762381

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2010516812

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09762381

Country of ref document: EP

Kind code of ref document: A1