WO2011102004A1 - 非水系ペースト状油脂食品の製造方法 - Google Patents
非水系ペースト状油脂食品の製造方法 Download PDFInfo
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- WO2011102004A1 WO2011102004A1 PCT/JP2010/059466 JP2010059466W WO2011102004A1 WO 2011102004 A1 WO2011102004 A1 WO 2011102004A1 JP 2010059466 W JP2010059466 W JP 2010059466W WO 2011102004 A1 WO2011102004 A1 WO 2011102004A1
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- oil
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- 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
Definitions
- the present invention relates to a method for producing a non-aqueous paste-like oily and fat food product that can exhibit an appropriate balance between salty taste and sweetness and is excellent in productivity.
- Non-aqueous pasty oily and fat foods that are seasoned by being applied to or mixed with cooked foods such as toast and pasta are known.
- Patent Document 1 uses a low melting point oil and fat of 65 to 99% with an ascending melting point of 0 to 15 ° C. and a high melting point fat and oil of 1 to 35% with a melting point of 40 ° C. or higher. Powdered salt and powdered sugar are used for seasoning, saltiness and sweetness, respectively.
- the blended raw materials are heated and mixed at 70 to 100 ° C., cooled to room temperature, and allowed to stand for several days.
- non-aqueous pasty oils and fats have been used not only for cooked foods such as toast and pasta, but also for meat such as hamburger, steak, saute, fried food, or hamburgers using these.
- meat such as hamburger, steak, saute, fried food, or hamburgers using these.
- sauce for cooked foods.
- Patent Document 1 the non-aqueous pasty oil / fat food described in Patent Document 1 is not only lacking in impact and sustainability of the taste because the salty taste and sweetness become familiar with the base oil and fat, it is difficult to feel sweetness, and moderate salty taste and sweetness are not felt. It was hard to say what was presented. In addition, in the production method, it is necessary to leave for a few days in order to stabilize the base oil and fat, which is not suitable for products that rush to shipment.
- an object of the present invention is to provide a method for producing a non-aqueous pasty oily and fat food product that can exhibit an appropriate balance between salty taste and sweetness and has excellent productivity.
- the present inventor has conducted extensive research on raw materials, fats and oils used in salty and sweet foods used in non-aqueous pasty oils and fats, and production processes. As a result, if salt and sugar of a specific size and an oil base containing fats and oils having a specific melting point are mixed at a specific temperature, it is surprisingly possible to provide an appropriate balance between salty taste and sweetness.
- the present inventors have found a method for producing a non-aqueous pasty oily food excellent in productivity, and have completed the present invention.
- the present invention (1) An oil base having a product temperature of 0 to 35 ° C. in which a high melting point oil having an increasing melting point of 40 to 60 ° C. is 90% or more, a salt having an average particle size of 0.5 mm or more, and a sugar having an average particle size of 0.2 mm or less.
- a method for producing a non-aqueous paste-like oil and fat food (2) The non-aqueous system according to claim 1, wherein the blending ratio of the salt with an average particle size of 0.5 mm or more and the sugar with an average particle size of 0.2 mm or less is 10 parts or more and less than 100 parts of sugar with respect to 100 parts of salt.
- a method for producing a paste-like oil and fat food It is.
- the method for producing a non-aqueous pasty oil / fat food of the present invention it is possible to obtain a non-aqueous pasty oil / fat food capable of presenting a proper balance between salty taste and sweetness.
- Demand for non-aqueous pasty oils and fats is expected to increase, for example, for use in sauces for cooked foods using meat.
- the production method of the present invention is suitable for, for example, foods that are urgently shipped because it does not need to stabilize the base fat and oil and is excellent in productivity.
- the non-aqueous paste-like fat and oil food is a paste-like food based on fat and oil to which fresh water is not intentionally added, apart from the moisture contained in the raw material.
- Such non-aqueous paste-like fat and oil foods are mainly made from fats and powders and the present invention is the same.
- non-aqueous pasty oil and fat foods often contain flavored vegetables such as garlic, parsley, and basil for the purpose of flavor and the like.
- flavored vegetables dried foods, oil-dried foods, or raw foods can be blended in the non-aqueous paste oily food of the present invention.
- the “oil base” refers to a portion of oil that becomes a base.
- such fats and oils foods contain 60% or more, more preferably 70% or more of the base oils and fats based on the whole foods, and the present invention is also the same.
- the fat and oil food of the present invention needs to contain 90% or more, preferably 95% or more of a high melting point fat having a rising melting point of 40 to 60 ° C., preferably 45 to 55 ° C., with respect to the fat base.
- any high melting point fat may be used as long as it is generally used for food.
- examples of edible fats and oils that can be used as raw materials for high melting point oils include vegetable oils such as soybean oil, rapeseed oil, safflower oil, sunflower oil, rice oil, corn oil, cottonseed oil, olive oil, palm oil, coconut oil, or purified oils thereof.
- Animal oils such as beef tallow, pork tallow, egg yolk oil and fish oil can be used.
- the high melting point fats and oils made from vegetable oils do not impair the flavor of the non-aqueous pasty oily foods of the present invention, and have a moderate viscosity when the product temperature is 0 to 30 ° C. in the production method of the present invention described later.
- high melting point fats and oils are produced by using transesterification or hydrogenation treatment of constituent fatty acids such that animal and vegetable oils are used as raw materials and the rising melting point is in the predetermined range.
- a high melting point oil or fat may be used.
- the oil and fat base of the non-aqueous paste oil and fat food of the present invention preferably contains flavor oil and fat as a flavoring.
- the content may be contained so as to have a desired flavor. Specifically, although depending on the strength of the flavored oil or fat, the content is preferably 0.1 to 8% based on the oil or fat base. 5 to 5% is more preferable.
- a flavor oil and fat is obtained from flavor vegetables such as garlic, parsley, basil, ginger and the like, for example, by steam distillation, vegetable oil extraction, pressing and the like.
- flavor oils and fats are liquid oils that are liquid at room temperature (0 to 30 ° C.). Therefore, storage stability without causing separation of liquid oil during storage even if the production method of the present invention described later is used by containing a specific amount of high melting point oil having an elevated melting point in the above range in the oil base. What is preferable as an excellent product is obtained. That is, when a high melting point oil or fat having a rising melting point higher than the above range or a low fat or oil is used, or even when the rising melting point is within the above range, the content is less than the specific amount, the present invention described later Even if this manufacturing method is used, liquid oil may be separated during storage, which is not preferable.
- the fat base having a product temperature of 0 to 35 ° C., preferably 10 to 30 ° C., used in the production of the present invention becomes highly viscous.
- the viscosity of the whole non-aqueous paste-like fat and oil food obtained becomes high, for example, when the said foodstuff is packed in a container, it is hard to take out from a container and is not preferable.
- a coarse salt obtained by coarsely pulverizing a rock salt, a coarse salt that slowly crystallizes, or the like may be used.
- sugar having the predetermined size for example, powdered sugar obtained by pulverizing sugar such as granulated sugar or white dime sugar with a pulverizer may be used.
- the salt and sugar of the predetermined size various sizes of crude salt or powdered sugar are commercially available, and may be selected and used.
- the upper limit size of the salt and the lower limit size of the sugar are not particularly defined, but the balance of the taste of the non-aqueous paste-like fat food obtained in the present invention and the blending amount are considered, and the salt has an average particle size. 3 mm or less is preferable and 2 mm or less is more preferable. Further, the sugar preferably has an average particle size of 0.01 mm or more, more preferably 0.05 mm or more.
- the non-aqueous paste-like fat food obtained by the present invention does not lack the impact of the taste because the salty taste and sweetness become familiar with the base fat. Even if powdered sugar having the above-mentioned size is used, it is not preferable to use salt smaller than the above-mentioned crude salt because the salty taste is high and it is difficult to feel sweetness. On the other hand, even if a coarse salt of the above size is used, if a sugar larger than the above powdered sugar is used, the taste of the oil is not noticeably unfavorable due to lack of taste.
- the blending ratio of the salt having an average particle diameter of 0.5 mm or more and the sugar having an average particle diameter of 0.2 mm or less used in the present invention may be a ratio such that the fat and oil food of the present invention exhibits a balanced salty taste and sweetness.
- the sugar is preferably 10 parts or more and less than 100 parts, more preferably 20 parts or more and 80 parts or less with respect to 100 parts of the salt.
- the ratio of sugar to salt is less than the above range, the taste is slightly weak and the oil tends to stand out.
- the blending ratio of sugar is larger than the above range, sweetness tends to stand out as a pioneer, and saltiness and sweetness may not be exhibited well in an unfavorable manner.
- the specific content may be a level that exhibits salty taste and sweetness
- the salt is preferably 0.1 to 10%, more preferably 0.5 to 8%, based on the whole fat and oil food
- the sugar is preferably 0.1 to 10%, more preferably 0.5 to 6%.
- the above-described oil base having a high melting point oil of 40 to 60 ° C. having a rising melting point of 40 to 60 ° C. is mixed with salt having an average particle diameter of 0.5 mm or more and sugar having an average particle diameter of 0.2 mm or less.
- the present invention requires mixing at a temperature lower than the rising melting point of the high melting point fat, specifically 0 to 35 ° C., preferably 10 to 30 ° C., without heating and melting the fat base. There is.
- mixing the fat base of the product temperature with a dispersoid such as salt and sugar means mixing the fat and oil serving as a dispersion medium through the mixing step of the dispersoid while maintaining the range of the product temperature. It means to do. Therefore, in the present invention, after preparing the product-temperature oil base in advance, not only the method of mixing the dispersoid but also, for example, adding the dispersoid to the product temperature high melting point oil, For example, a method of adding other liquid oil such as flavor oil and mixing while keeping the fat base in the range of the product temperature is also included in the present invention.
- the fat base used in the present invention having such a product temperature has an appropriate viscosity.
- the resulting non-aqueous pasty oil or fat food is not adapted to the base oil and fat of salty taste and sweetness, A moderate salty taste and sweetness can be exhibited in a well-balanced manner, and even if liquid oil such as flavor oil is contained, liquid oil is hardly separated.
- the production method of the present invention does not need to be left to stand for several days in order to stabilize the fat base, and thus is excellent in productivity.
- the present invention mixes a fat base and salt and sugar, and if necessary, a liquid oil such as a dried product of flavored vegetables and flavor oil, but the mixer used for the mixing can mix the whole fat base and salt and sugar. Any device may be used as long as it can disperse the oil and the like substantially uniformly in the oil base. Moreover, in the non-aqueous paste-like fat and oil foods according to the present invention, mixing is usually performed while degassing during mixing, but it is also preferable to perform degassing in the present invention.
- various food raw materials can be blended with the non-aqueous pasty oil / fat food obtained in the present invention as long as the effects of the present invention are not impaired.
- spices, dry seasonings, powdered various proteins, thickeners, antioxidants, minerals, emulsifiers, fragrances and the like can be mentioned.
- the non-aqueous pasty oily food obtained by the present invention is preferably filled and sealed in a container such as a tube or a plastic bag and stored at a low temperature (0 to 10 ° C.) in consideration of storability.
- Example 1 ⁇ Method for producing non-aqueous pasty oil / fat food> According to the following blending ratio, the high melting vegetable oil and garlic oil (flavor oil) were transferred to the mixing tank and mixed in a mixer at room temperature (20 ° C.) to prepare an oil base. The remaining raw materials, salt, sugar and dried basil, were added while stirring the fat base having a product temperature of about 20 ° C., and mixed with a mixer until substantially uniform to produce a non-aqueous pasty fat food. The obtained non-aqueous pasty fat and oil food was filled and sealed in a 1 kg capacity plastic container and stored at low temperature (10 ° C.). The oil base is a portion where the high melting vegetable oil and garlic oil are combined, and the content of the high melting vegetable oil is 95.5% with respect to the oil base.
- the obtained non-aqueous paste-like fat and oil food When the obtained non-aqueous paste-like fat and oil food was eaten, it exhibited moderate saltiness and sweetness in a good balance.
- the obtained oily and fat food was stable after 10 days of low-temperature storage and after being allowed to stand at room temperature (20 ° C.) for 1 hour, no oil separation of the liquid oil as a flavor oil was observed. Thereby, since the manufacturing method of this invention does not need to leave still for several days in order to stabilize an oil base, it was excellent in productivity.
- Example 2 ⁇ Method for producing non-aqueous pasty oil / fat food> According to the mixing ratio of Example 1, the high melting point vegetable oil was transferred to the mixing tank, and slowly stirred with a mixer at room temperature (20 ° C.) to reach a product temperature of about 20 ° C. Add salt, sugar and dry basil while stirring high melting point oil with a product temperature of about 20 ° C, start mixing, add garlic oil (flavoring oil) during mixing, and mix until the whole becomes almost uniform To make a non-aqueous paste-like fat and oil food. The obtained non-aqueous paste-like fat and oil food was filled and sealed in a 1 kg capacity plastic container and stored in a refrigerator (4 ° C.).
- Example 1 The influence of the high melting point fat content in the fat base was investigated. That is, the fat-and-fat-based fat and oil composition was set to the ratio shown in Table 1, and the other was made into a non-aqueous paste-like fat and oil food according to Example 1. About the obtained fats and oils food, the state after low-temperature storage and the evaluation when used for a hamburger were performed by the following method. The high melting point oil and flavor oil (liquid oil) were the same as those in Example 1, and the low melting point oil and fat were those having a rising melting point of 5 ° C. using vegetable oil as a raw material. Moreover, each obtained fat and oil food exhibited moderate saltiness and sweetness in a good balance.
- non-aqueous paste-like fat and oil foods that do not cause oil separation and have a certain degree of viscosity and are suitable for foods such as hamburgers unless 90% or more of the high melting point fat and oil used in the present invention are contained in the fat and oil base. It is understood that it is difficult to obtain. In particular, those containing 95% or more of high melting point fats and oils were preferred.
- Test Example 2 The influence of the difference in the rising melting point of high melting point oils was investigated. That is, instead of the high melting point oil and fat of Example 1 (increased melting point 50 ° C.), the high melting point oil and fat having the rising melting point shown in Table 2 or the fat and oil having a low rising melting point are used. A pasty oil and fat food was produced. The obtained fat and oil food was evaluated according to ⁇ Evaluation of state after low temperature storage> in Test Example 1. In addition, each obtained fat and oil food exhibited moderate salty taste and sweetness with a good balance.
- Example 3 The influence on taste by the difference in the size of salt and sugar was investigated. That is, instead of the salt (average particle size 0.7 mm) and sugar (average particle size 0.1 mm) of Example 1, salt and sugar having the sizes shown in Table 3 were used, and the others were the same as in Example 1. An aqueous paste-like fat and oil food was produced. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then was left to stand at room temperature (20 ° C.) for 1 hour to evaluate the taste. In addition, each obtained fat and oil food had moderate viscosity, and the oil separation of liquid oil was not observed but was stable. The size in the table is the average particle size.
- Example 4 The influence on the taste by the difference in the mixing ratio of salt and sugar was investigated. That is, the amounts and ratios of the salt (average particle size 0.7 mm) and sugar (average particle size 0.1 mm) of Example 1 are as shown in Table 4, and the total amount is adjusted with the high melting point vegetable oil.
- a non-aqueous pasty oily and fat food was produced according to Example 1. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then was left to stand at room temperature (20 ° C.) for 1 hour to evaluate the taste. In addition, each obtained fat and oil food had moderate viscosity, and the oil separation of liquid oil was not observed but was stable.
- Example 4 The influence on the condition after storage and the taste by the difference in the temperature of the fat and oil base when mixing the fat and oil base with salt and sugar was investigated. That is, the fat and oil base of Example 1 was heated or cooled so as to have the product temperature shown in Table 5, and the other was made a non-aqueous pasty fat and oil food according to Example 1. The obtained fat and oil food was stored at a low temperature (10 ° C.) for 10 days, and then the state of what was left at room temperature (20 ° C.) for 1 hour was observed and eaten to evaluate the taste. In addition, what made the fat-and-oil base lower than 0 degreeC used the powerful mixer separately.
- oil separation is not observed unless the temperature of the oil-based product in the range of 0 to 35 ° C is mixed with salt and sugar, and the balance between salty taste and sweetness is moderate. It is understood that it is difficult to obtain a well-presented non-aqueous paste-like oil and fat food.
- oil and fat-based products having a temperature range of 10 to 30 ° C. were preferred.
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Abstract
Description
(1)上昇融点40~60℃の高融点油脂が90%以上である品温0~35℃の油脂ベースと、平均粒径0.5mm以上の食塩および平均粒径0.2mm以下の砂糖とを混合する非水系ペースト状油脂食品の製造方法、
(2)前記平均粒径0.5mm以上の食塩と前記平均粒径0.2mm以下の砂糖の配合割合が食塩100部に対し砂糖が10部以上100部未満である請求項1記載の非水系ペースト状油脂食品の製造方法、
である。
本発明は従来の製造方法と異なり、前記油脂ベースを加熱溶融させることなく、高融点油脂の上昇融点より低い品温、具体的には0~35℃、好ましくは10~30℃で混合する必要がある。
<非水系ペースト状油脂食品の製造方法>
下記の配合割合に準じ、混合タンクに高融点植物油脂およびガーリックオイル(香味油)を移し、室温(20℃)下混合機で混合し油脂ベースを調製した。品温約20℃の油脂ベースを撹拌させながら残りの原料である食塩、砂糖および乾燥バジルを添加し、略均一となるまで混合機で混合し非水系ペースト状油脂食品を製した。得られた非水系ペースト状油脂食品を1kg容量のポリ容器に充填密封し、低温保管(10℃)した。なお、油脂ベースは高融点植物油脂とガーリックオイルを合わせた部分であり、油脂ベースに対し高融点植物油脂の含有量は95.5%である。
(油脂ベース)
高融点植物油脂(上昇融点50℃)88%
ガーリックオイル(植物油抽出) 4%
食塩(平均粒径:0.7mm) 5%
砂糖(平均粒径:0.1mm) 2%
乾燥バジル(大きさ1mm) 1%
――――――――――――――――――――――――
合計 100%
<非水系ペースト状油脂食品の製造方法>
実施例1の配合割合に準じ、混合タンクに高融点植物油脂を移し、室温(20℃)下混合機でゆっくり撹拌して品温約20℃した。品温約20℃の高融点油脂を撹拌させながら食塩、砂糖および乾燥バジルを添加後、混合を開始し、混合途中でガーリックオイル(香味油)を添加し、全体が略均一となるまで混合機で混合し非水系ペースト状油脂食品を製した。得られた非水系ペースト状油脂食品を1kg容量のポリ容器に充填密封し、冷蔵庫(4℃)に保管した。なお、ガーリックオイルを添加後、しばらくして油脂ベースの品温を測定したところ約20℃であった。また、得られた非水系ペースト状油脂食品の呈味および低温保管後の安定性は実施例1で得られた油脂食品と同程度であった。
油脂ベース中の高融点油脂含有量の影響を調べた。つまり、油脂ベースの油脂組成を表1に示す割合とし、その他は実施例1に準じ非水系ペースト状油脂食品を製した。得られた油脂食品について、次に示す方法で低温保管後の状態およびハンバーガーに用いたときの評価を行った。なお、高融点油脂および香味油(液油)は実施例1と同じもの、低融点油脂は植物油を原料とした上昇融点5℃のものを用いた。また、得られた各油脂食品は、適度な、塩味と甘味をバランス良く呈していた。
実施例1と同様、低温(10℃)で10日間保管し、その後、室温(20℃)で1時間放置後の状態(油分離および粘性)を評価した。
温めたハンバーガー用パン(下用)に得られた各油脂食品10g、レタス、チーズおよび焼成したハンバーグ(直径約10cm×厚さ約1cm)を順に載せ、最後に温めたハンバーガー用パン(上用)を載せた。次いで、得られたハンバーガーを紙に包んだ。そして、5分後の状態を評価した。なお、各油脂食品は、上記<低温保管後の評価>を行ったものを用いた。
高融点油脂の上昇融点の違いによる影響を調べた。つまり、実施例1の高融点油脂(上昇融点50℃)の代わりに表2に示す上昇融点を有した高融点油脂、あるいは上昇融点が低い油脂を用いて、その他は実施例1に準じ非水系ペースト状油脂食品を製した。得られた油脂食品について、試験例1の<低温保管後の状態の評価>に準じ評価した。なお、得られた各油脂食品は、適度な、塩味と甘味をバランス良く呈していた。
食塩および砂糖の大きさの違いによる呈味性への影響を調べた。つまり、実施例1の食塩(平均粒径0.7mm)および砂糖(平均粒径0.1mm)の代わりに表3に示す大きさの食塩および砂糖を用いて、その他は実施例1に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温(10℃)で10日間保管し、その後、室温(20℃)で1時間放置したものを喫食して呈味性を評価した。なお、得られた各油脂食品は、適度な粘性を有し、液油の油分離も観察されず安定であった。また、表中の大きさは平均粒径の大きさである。
食塩および砂糖の配合割合の違いによる呈味性への影響を調べた。つまり、実施例1の食塩(平均粒径0.7mm)および砂糖(平均粒径0.1mm)の配合量および配合割合を表4に示す量とし、全体の量は高融点植物油脂で調整し、その他は実施例1に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温(10℃)で10日間保管し、その後、室温(20℃)で1時間放置したものを喫食して呈味性を評価した。なお、得られた各油脂食品は、適度な粘性を有し、液油の油分離も観察されず安定であった。
油脂ベースと食塩および砂糖との混合する際の油脂ベースの品温の違いによる保管後の状態および呈味性への影響を調べた。つまり、実施例1の油脂ベースを表5に示す品温となるように加熱または冷却し、その他は実施例1に準じ非水系ペースト状油脂食品を製した。得られた油脂食品を低温(10℃)で10日間保管し、その後、室温(20℃)で1時間放置したものの状態を観察すると共に喫食して呈味性を評価した。なお、油脂ベースを0℃より低くしたものは、別途強力な混合機を使用した。
Claims (2)
- 上昇融点40~60℃の高融点油脂が90%以上である品温0~35℃の油脂ベースと、平均粒径0.5mm以上の食塩および平均粒径0.2mm以下の砂糖とを混合することを特徴とする非水系ペースト状油脂食品の製造方法。
- 前記平均粒径0.5mm以上の食塩と前記平均粒径0.2mm以下の砂糖の配合割合が食塩100部に対し砂糖が10部以上100部未満である請求項1記載の非水系ペースト状油脂食品の製造方法。
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CN201080053482.7A CN102665432B (zh) | 2010-02-17 | 2010-06-03 | 非水系糊状油脂食品的制造方法 |
JP2010529589A JP4597271B1 (ja) | 2010-02-17 | 2010-06-03 | 非水系ペースト状油脂食品の製造方法 |
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Cited By (2)
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JP2017018031A (ja) * | 2015-07-10 | 2017-01-26 | キユーピー株式会社 | 焼成用油脂食品 |
JP2019097413A (ja) * | 2017-11-29 | 2019-06-24 | キユーピー株式会社 | 容器入りオイルソースの製造方法 |
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CN107072231B (zh) * | 2014-11-26 | 2020-08-25 | 不二制油集团控股株式会社 | 咸味增强油脂的制造方法 |
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JP2000069931A (ja) * | 1998-08-28 | 2000-03-07 | Ajinomoto Co Inc | 新規半練り状調味料 |
JP2000228948A (ja) * | 1999-02-09 | 2000-08-22 | Q P Corp | 油脂組成物 |
JP2001008620A (ja) * | 1999-06-28 | 2001-01-16 | Fine Foods Kk | ペースト状オイル調味料およびその製造方法 |
JP2002345404A (ja) * | 2001-05-23 | 2002-12-03 | Q P Corp | シュガートースト用油脂食品 |
JP2006288314A (ja) * | 2005-04-13 | 2006-10-26 | Tokyo Food Kk | カットバター風固型調味油、及びその製造方法 |
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CN1625339A (zh) * | 2002-01-30 | 2005-06-08 | 明治制果株式会社 | 耐热保形性优良的油脂性糕点及其制作方法 |
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JP2000069931A (ja) * | 1998-08-28 | 2000-03-07 | Ajinomoto Co Inc | 新規半練り状調味料 |
JP2000228948A (ja) * | 1999-02-09 | 2000-08-22 | Q P Corp | 油脂組成物 |
JP2001008620A (ja) * | 1999-06-28 | 2001-01-16 | Fine Foods Kk | ペースト状オイル調味料およびその製造方法 |
JP2002345404A (ja) * | 2001-05-23 | 2002-12-03 | Q P Corp | シュガートースト用油脂食品 |
JP2006288314A (ja) * | 2005-04-13 | 2006-10-26 | Tokyo Food Kk | カットバター風固型調味油、及びその製造方法 |
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JP2017018031A (ja) * | 2015-07-10 | 2017-01-26 | キユーピー株式会社 | 焼成用油脂食品 |
JP2019097413A (ja) * | 2017-11-29 | 2019-06-24 | キユーピー株式会社 | 容器入りオイルソースの製造方法 |
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