WO2012105548A1 - 水産物加工食品用油脂組成物及びこれを用いた水産物加工食品 - Google Patents
水産物加工食品用油脂組成物及びこれを用いた水産物加工食品 Download PDFInfo
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- WO2012105548A1 WO2012105548A1 PCT/JP2012/052129 JP2012052129W WO2012105548A1 WO 2012105548 A1 WO2012105548 A1 WO 2012105548A1 JP 2012052129 W JP2012052129 W JP 2012052129W WO 2012105548 A1 WO2012105548 A1 WO 2012105548A1
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Classifications
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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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
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- 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
Definitions
- the present invention relates to an oil and fat composition used for processed fishery products. More specifically, an oil / fat composition having a low trans fatty acid content, a good dispersion of the oil / fat composition during the production of processed marine products, and a smooth processed food product, and an oil / fat composition using the same It relates to manufactured seafood processed foods.
- Marine products such as tuna red meat and smoked salmon are crushed with a food processor, etc. and processed by adding oils and fats and shortening, and are widely used as raw materials for sushi or rice balls.
- a temperature condition lower than the refrigeration temperature zone (10 ° C.). Oils and shortenings used there are moderately soft even under such temperature conditions, and smoothness is an important factor in the workplace.
- the sensation of these fats and shortenings is very important.
- Patent Documents 1 and 2 show a method for processing a processed product of tuna red meat by pulverizing the tuna red meat with a minced meat mill and adding a shortening in which the gas amount is 5 to 20 ml in 100 g and kneading. .
- the processed green onion and seafood processed foods such as tuna red meat and smoked salmon are crushed with a food processor etc. It is often created.
- this oil and fat composition for processed fishery products moderate hardness and smoothness, and a mouthfeel that melts quickly when put in the mouth are very important for bringing out the deliciousness of processed fishery products.
- moderate hardness and smoothness are very important factors for physical properties in order to quickly adjust the oil and fat composition when producing these processed seafood products.
- these fat and oil compositions for processed seafood have been prepared by mixing partially hydrogenated fats and oils with vegetable oils and fats that are liquid at room temperature, such as corn oil, and adjusting their physical properties.
- the present inventors have found that the above-mentioned problems can be solved by blending transesterified fats and oils using at least one or more kinds of palm-based fats and oils, and the present invention has been completed.
- the present invention is as follows. (1) 10% by mass or more of transesterified fats and oils obtained by transesterifying raw fats and oils containing palm-based fats and oils with respect to the total mass of the processed fats and oils for processed foods, An oil and fat composition for processed fishery products, wherein the SFC is 5 to 25%. (2) The oil / fat composition for processed seafood according to (1), further comprising 30 to 90% by mass of a vegetable oil / fat that is liquid at 25 ° C. with respect to the total mass of the oil / fat composition for processed seafood.
- oil and fat composition for processed fishery products of the present invention it is possible to provide a processed fishery product that has a smooth physical property and good mouthfeel while being solid at a low temperature, and further has a reduced trans fatty acid content. it can.
- the oil / fat composition for processed fishery products of the present invention is mixed with green onions and processed fish products produced by crushing marine products such as tuna and salmon with a food processor, etc. It is an oil and fat composition for imparting umami such as a mouthfeel.
- the fat and oil composition for processed fishery products of the present invention contains 10% by mass or more of the transesterified fat and oil obtained by transesterifying the raw fat and oil containing palm-based fat and oil with respect to the total mass of the fat and oil composition for processed seafood and 0 ° C.
- the solid fat content (SFC) at -10 ° C is 5-25%.
- the raw oil and fat of the transesterified fat and oil in the oil and fat composition for processed seafood includes at least one kind of palm oil and fat. This is because the trans acid content can be reduced and the physical properties can be easily adjusted. It is possible to use palm-based fats and oils that have not been transesterified, but if you use only palm-based fats and oils that have not been transesterified without using transesterified fats and oils made from palm-based fats and oils, The smoothness is lost and the texture becomes hard and rough.
- palm oils and fats include palm oil, partially hydrogenated palm oil, fractionated palm oil, partially hydrogenated fractionated palm oil, and oils and fats obtained by transesterifying one or more of these. Partially hydrogenated palm oil is obtained by partially hydrogenating palm oil.
- Fractionated palm oil refers to the fats and oils obtained by fractionating palm oil, and the resulting high-melting fraction, medium-melting fraction, or low-melting fraction. Moreover, what further fractionated the obtained fraction can also be used.
- Partially hydrogenated fractionated palm oil refers to a fraction obtained by further partial hydrogenation of the fractionated palm oil, or a fraction obtained by fractionating the partially hydrogenated palm oil.
- the palm oil / fat contained in the raw oil / fat of the transesterified oil / fat at least one kind of oil / fat selected from the group consisting of palm, palm olein and palm super olein or a mixture thereof is preferable.
- transesterified fats and oils can be further mixed with other fats and oils and used as a fat and oil composition for processed fishery products.
- fats and oils other than palm-based fats and oils that can be used in transesterified fats and oils include vegetable oils and liquids that are liquid at 25 ° C. such as corn oil, rapeseed oil, soybean oil, cottonseed oil, and sunflower oil. Corn oil and rapeseed oil are preferable.
- the raw oil and fat of the transesterified oil and fat preferably contains 10 to 100% by mass of palm oil and fat, more preferably contains 20% by mass or more, further preferably contains 30% by mass or more, and preferably contains 40% by mass or more. Most preferred.
- transesterified fats and oils obtained by transesterifying raw fats and oils containing palm-based fats and oils with respect to the total mass of the fat and oil compositions for processed seafood products. More preferably, it is contained in the range of 10 to 100% by mass, more preferably 30 to 90% by mass, and most preferably 40 to 80% by mass.
- the oil and fat composition for processed seafood may further contain a vegetable oil that is liquid at 25 ° C.
- the vegetable oil that is liquid at 25 ° C. is contained in the range of 15 to 90% by mass, more preferably 15 to 70% by mass, and still more preferably 20 to 60% by mass with respect to the total mass of the oil and fat composition for processed fishery products. It is preferable.
- the vegetable oil that is liquid at 25 ° C. may be any edible oil that is derived from plants and is liquid or fluid at 25 ° C. Even if the appearance is transparent or cloudy, there is no problem as long as the whole is in a liquid state, but it is more preferable that the appearance is clear without turbidity.
- the raw fat / oil for the liquid fat / oil is an oil / fat selected from the group consisting of corn oil, soybean oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, sunflower oil, palm oil or a mixture of two or more of the above fats and oils.
- the liquid oil is corn oil, rapeseed oil, palm oil, or fractionated oil of the oil. More preferred is corn oil, rapeseed oil, palm oil, palm olein, or palm super olein, and most preferred is corn oil.
- the fat and oil composition for processed seafood of the present invention has a solid fat content (SFC) of 0 to 10 ° C. of 5 to 25%. By being in this range, workability and flavor are good.
- a solid fat content of 0 to 10 ° C. of 5 to 25% means that the solid fat content at both 0 ° C. and 10 ° C. is in the range of 5 to 25%.
- the solid fat content at 0 ° C. to 10 ° C. is preferably 5 to 20%, more preferably 10 to 20%. If the solid fat content at 0 ° C. to 10 ° C. is higher than 25%, both workability and flavor are lowered, which is not preferable. Moreover, since it will fall in flavor when it becomes lower than 5%, it is not preferable.
- the solid fat content (SFC) can be determined, for example, by “solid fat content (NMR method)” described in “Standard Fat Test Analysis Method” (2007) edited by Japan Oil Chemists' Society.
- the trans fatty acid content of the oil and fat composition for processed seafood is 5% by mass or less. Furthermore, it is preferable that it is 3 mass% or less, More preferably, it is 1 mass% or less.
- the trans fatty acid content can be determined by, for example, “trans fatty acid content (capillary gas chromatographic method)” described in “Reference Fats and Oils Test Analysis Method” (2007) edited by Japan Oil Chemists' Society.
- the oil and fat composition for processed seafood of the present invention is further heated at 50 to 60 ° C., completely melted, and then rapidly cooled and kneaded until it reaches around 0 to 10 ° C., and adjusted to shortening. be able to.
- the “oil / fat composition for processed fishery products” refers to an oil / fat composition that is added when processing marine products such as tuna and salmon, such as crushing.
- the target marine product includes a ground product of a marine product selected from the group consisting of tuna, salmon (or salmon), hamachi, mackerel, and squid.
- tuna and salmon (or salmon) are preferable, tuna redness and smoked salmon are more preferable, and tuna redness is particularly preferable.
- These seafood processed foods can be eaten as they are, or used as sushi ingredients or rice balls.
- Examples 1 to 18 and Comparative Examples 1 to 8> (Preparation of transesterified oil)
- Raw material fats and oils were mixed with the composition shown in Table 1, heated under reduced pressure to dry the fats and oils, an alkali catalyst was added thereto, and a transesterification reaction was performed. More specifically, after mixing the raw material fats and oils, the pressure was reduced to 0.05 MPa in a transesterification reaction vessel and heated to 110 ° C. to remove moisture remaining in the fats and oils.
- the mixture is cooled to 90 ° C., and nitrogen is blown simultaneously with the release of the reduced pressure, and 0.1 mass% of an alkali catalyst (sodium methoxide) is added to the oil and fat while preventing the oil and fat from coming into contact with each other. Started. After 30 minutes, the same amount of water as the oil was added to stop the transesterification reaction. Thereafter, water was removed by decantation and drying under reduced pressure to obtain a transesterified oil.
- an alkali catalyst sodium methoxide
- the fat composition was heated to 60 ° C. and completely melted. These were further rapidly kneaded until around 5 ° C. to adjust the shortening.
- At least one kind of palm-based raw material is used to contain transesterified oil, and the oil composition for processed fishery products is smooth and has a good workability because it blends smoothly with fish during mixing. In addition, even when eaten, a smooth mouth feel and a good mouthfeel can be obtained.
- the above-mentioned oil and fat composition for processed fishery products that does not use transesterified oil is too hard and not smooth, so it is difficult to mix with fish meat during mixing, and workability is poor, and even when eaten in the mouth There was a feeling of roughness and the mouth was insufficient.
- the trans fatty acid content is mass% of trans fatty acid in the total mass of the transesterified fat.
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Abstract
Description
特許文献1~2では、まぐろ赤身肉を挽肉機によって粉砕し、これにガス量が100g中5~20mlであるショートニングを加えて練り合わせることでまぐろ赤身肉の加工品の加工方法を示している。
この水産物加工食品用油脂組成物は、適度な硬さとなめらかさ、そして口に入れたときにサッと融ける口どけ感が、水産物加工食品のおいしさを出すために非常に重要である。
また、適度な硬さとなめらかさは、これら水産物加工食品作成時に、油脂組成物を素早くなじませるのに非常に重要な物性の要因となっている。
従来これら水産物加工食品用油脂組成物は、コーン油など室温で液体状である植物油脂に部分水素添加油脂を混合し、物性を調整したものが用いられてきた。
しかし、部分水素添加油脂を使用することで、油脂組成物中にトランス脂肪酸を5%以上含む場合がほとんどであり、トランス脂肪酸低減の要望が高まってきている。
適度な硬さを出すために、パーム系油脂やヤシ油、パーム核油、及びこれらを極度硬化したラウリン系油脂と呼ばれるものの使用が考えられる。しかし、パーム系油脂そのものは結晶が粗大になりやすく、またラウリン系油脂は低温で硬くなりすぎるため適度な硬さやなめらかさが得られず、作業性、食感ともに良好な物性を得るには困難となっている。
本発明は以下のとおりである。
(1)パーム系油脂を含む原料油脂をエステル交換したエステル交換油脂を、水産物加工食品用油脂組成物全質量に対して10質量%以上含有し、かつ0℃~10℃における固体脂含有率(SFC)が5~25%である、水産物加工食品用油脂組成物。
(2)更に25℃で液状である植物油脂を、水産物加工食品用油脂組成物全質量に対して30~90質量%含有する、前記(1)に記載の水産物加工食品用油脂組成物。
(3)トランス脂肪酸含有量が5質量%未満である、前記(1)または(2)に記載の水産物加工食品用油脂組成物。
(4)エステル交換油脂の原料油脂がパーム系油脂を10~100質量%含む、前記(1)~(3)のいずれか一に記載の水産物加工食品用油脂組成物。
(5)25℃で液状である植物油脂が、コーン油、大豆油、ナタネ油、サフラワー油、米油、綿実油、サンフラワー油、パーム油または前記油脂の2種以上の混合油脂からなる群より選択される油脂である、前記(2)~(4)のいずれか一に記載の水産物加工食品用油脂組成物。
(6)エステル交換油脂の原料油脂に含まれるパーム系油脂がパーム、パームオレイン、及びパームスーパーオレインからなる群より選択される少なくとも一種の油脂またはそれらの混合物である前記(1)~(5)のいずれか一に記載の水産物加工食品用油脂組成物。
(7)前記(1)~(6)のいずれか一に記載の水産物加工食品用油脂組成物を、急冷練りあわせをした水産物加工食品用ショートニング。
(8)前記(1)~(6)のいずれか一に記載の水産物加工食品用油脂組成物または前記(7)に記載のショートニングを用いて製造された水産物加工食品。
(9)水産物加工食品が、まぐろ、サケ、はまち、さば、及びいかからなる群より選択される水産物の粉砕物である、前記(8)記載の水産物加工食品。
本発明の水産物加工食品用油脂組成物は、まぐろやサケなど水産物をフードプロセッサー等で粉砕して製造するねぎとろ風の水産物加工食品に混合して用いて、水産物加工食品に適度な硬さとなめらかさ、口どけ感などの旨味を付与するための油脂組成物である。
本発明の水産物加工食品用油脂組成物は、パーム系油脂を含む原料油脂をエステル交換したエステル交換油脂を、水産物加工食品用油脂組成物全質量に対して10質量%以上含有し、かつ0℃~10℃における固体脂含有率(SFC)が5~25%である。
パーム系油脂としては、パーム油、部分水素添加パーム油、分別パーム油及び部分水素添加分別パーム油およびこれら1種以上をエステル交換した油脂が挙げられる。部分水素添加パーム油とは、パーム油を部分水素添加したものである。分別パーム油とは、パーム油を分別処理し、得られた高融点画分、中融点画分もしくは低融点画分の油脂を示す。また、得られた画分をさらに分別したものを使用することもできる。部分水素添加分別パーム油とは、上記分別パーム油をさらに部分水素添加したもの、もしくは部分水素添加パーム油を分別処理することにより得られた画分を示す。
エステル交換油脂の原料油脂に含まれるパーム系油脂として、パーム、パームオレイン、及びパームスーパーオレインからなる群より選択される少なくとも一種の油脂またはそれらの混合物が好ましい。
エステル交換油脂の原料油脂は、パーム系油脂を、10~100質量%含むことが好ましく、20質量%以上含むことがより好ましく、30質量%以上含むことが更に好ましく、40質量%以上含むことが最も好ましい。
液状油脂の原料油脂は、コーン油、大豆油、ナタネ油、サフラワー油、米油、綿実油、サンフラワー油、パーム油または前記油脂の2種以上の混合油脂からなる群より選択される油脂であることが好ましい。
液状油脂として好ましくは、コーン油、ナタネ油、パーム油、または前記油脂の分別油が挙げられる。更に好ましくは、コーン油、ナタネ油、パーム油、パームオレイン、またはパームスーパーオレインであり、最も好ましくはコーン油である。
0℃~10℃の固体脂含有率が25%より高くなると、作業性及び風味の双方が低下するため好ましくない。また、5%より低くなると、風味が低下するため好ましくない。
固体脂含有率(SFC)は、例えば、日本油化学会編「基準油脂試験分析法」(2007年)に記載の「固体脂含量(NMR法)」により決定することができる。
トランス脂肪酸含量は、例えば、日本油化学会編「基準油脂試験分析法」(2007年)に記載の「トランス脂肪酸含量(キャピラリーガスクロマトグラフ法)」により決定することができる。
対象の水産物としては、まぐろ、サケ(あるいはサーモン)、はまち、さば、及びいかからなる群より選択される水産物の粉砕物が挙げられる。これらの中で、まぐろ、サケ(あるいはサーモン)が好ましく、更にまぐろ赤み、スモークサーモンがより好ましく、まぐろ赤みが特に好ましい。
これら水産物加工食品は、そのまま食べたり、寿司のネタ、おにぎりの具などとして利用される。
(エステル交換油脂の調製)
表1に示した配合で原料油脂を混合し、減圧下で加熱し油脂を乾燥させ、これにアルカリ触媒を加えてエステル交換反応を行った。
より詳細には原料油脂を混合後、エステル交換反応容器で0.05MPaまで減圧させ、110℃まで加熱し、油脂に残存する水分を除去した。
この後、90℃まで冷却し、減圧解除と同時に窒素を吹き込み、油脂と空気が触れないようにしながらアルカリ触媒(ナトリウムメトキシド)を油脂に対して0.1質量%添加してエステル交換反応を開始した。30分後油脂と同量の水を加えてエステル交換反応を停止させた。この後デカンテーションと減圧乾燥により水分を除去し、エステル交換油を得た。
表2~4に示した配合にて原料を混合し、常法に従い、脱色、脱臭作業を行い、精製された油脂組成物を得た。
すなわち混合された原料油脂に活性白土を添加し、撹拌しながら減圧下(0.09MPa)110℃まで加熱し15分保持後80℃まで冷却した。これを濾紙にて活性白土を濾過して脱色油を得た。この脱色油を減圧下(300Pa)、250℃で脱臭することにより、実施例6~18、比較例1~8の精製された油脂組成物を得た。
上記油脂組成物を60℃に加温し、完全に融解させた。これらをさらに5℃前後になるまで急冷練りあわせを行い、ショートニングを調整した。
まぐろ赤身肉100gをフードプロセッサーに入れ、5秒間粉砕した。さらにショートニングに調整しておいた実施例6~18、比較例1~8の油脂組成物を15gフードプロセッサーに加え、5秒間混合した。これにより実施例6~18、比較例1~8のねぎとろ風水産物加工食品を得た。このときのショートニングの混合されやすさを作業性として評価した。
作業性の評価基準
◎:魚肉へ非常に素早くなじむ
○:魚肉へよくなじむ
△1:魚肉へよくなじむがべとつく
△2:固くやや混合しにくい
×:硬くて混合しにくい
風味の評価基準
◎:非常になめらかで口どけも良好
○:なめらかで口どけも良好
△1:ややざらついた食感
△2:べたべたして油っぽい
×:口どけが悪く油っぽい
Claims (9)
- パーム系油脂を含む原料油脂をエステル交換したエステル交換油脂を、水産物加工食品用油脂組成物全質量に対して10質量%以上含有し、かつ0℃~10℃における固体脂含有率(SFC)が5~25%である、水産物加工食品用油脂組成物。
- 更に25℃で液状である植物油脂を、水産物加工食品用油脂組成物全質量に対して15~90質量%含有する、請求項1に記載の水産物加工食品用油脂組成物。
- トランス脂肪酸含有量が5質量%以下である、請求項1または2に記載の水産物加工食品用油脂組成物。
- エステル交換油脂の原料油脂がパーム系油脂を10~100質量%含む、請求項1~3のいずれか一項に記載の水産物加工食品用油脂組成物。
- 25℃で液状である植物油脂が、コーン油、大豆油、ナタネ油、サフラワー油、米油、綿実油、サンフラワー油、パーム油または前記油脂の2種以上の混合油脂からなる群より選択される油脂である、請求項2~4のいずれか一項に記載の水産物加工食品用油脂組成物。
- エステル交換油脂の原料油脂に含まれるパーム系油脂がパーム、パームオレイン、及びパームスーパーオレインからなる群より選択される少なくとも一種の油脂またはそれらの混合物である請求項1~5のいずれか一項に記載の水産物加工食品用油脂組成物。
- 請求項1~6のいずれか一項に記載の水産物加工食品用油脂組成物を、急冷練りあわせをした水産物加工食品用ショートニング。
- 請求項1~6のいずれか一項に記載の水産物加工食品用油脂組成物または請求項7に記載のショートニングを用いて製造された水産物加工食品。
- 水産物加工食品が、まぐろ、サケ、はまち、さば、及びいかからなる群より選択される水産物の粉砕物である、請求項8記載の水産物加工食品。
Priority Applications (3)
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US13/982,631 US20130344226A1 (en) | 2011-01-31 | 2012-01-31 | Oil or fat composition for processed sea foods, and processed sea food comprising same |
JP2012555891A JP6116248B2 (ja) | 2011-01-31 | 2012-01-31 | 水産物加工食品用油脂組成物及びこれを用いた水産物加工食品 |
CN201280015485.0A CN103442578B (zh) | 2011-01-31 | 2012-01-31 | 水产品加工食品用油脂组成物及使用其的水产品加工食品 |
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JP2011018119 | 2011-01-31 | ||
JP2011-018119 | 2011-01-31 |
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WO2012105548A1 true WO2012105548A1 (ja) | 2012-08-09 |
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PCT/JP2012/052129 WO2012105548A1 (ja) | 2011-01-31 | 2012-01-31 | 水産物加工食品用油脂組成物及びこれを用いた水産物加工食品 |
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US (1) | US20130344226A1 (ja) |
JP (1) | JP6116248B2 (ja) |
CN (1) | CN103442578B (ja) |
TW (1) | TW201234975A (ja) |
WO (1) | WO2012105548A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2017023039A (ja) * | 2015-07-21 | 2017-02-02 | ミヨシ油脂株式会社 | 動物性加工食品用油脂組成物 |
JP2019118285A (ja) * | 2017-12-28 | 2019-07-22 | ミヨシ油脂株式会社 | 水産加工食品用油脂組成物とそれを用いた可塑性油脂および水産加工食品 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108208202A (zh) * | 2016-12-15 | 2018-06-29 | 嘉里特种油脂(上海)有限公司 | 一种低饱和油脂组合物及其制备方法 |
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- 2012-01-31 US US13/982,631 patent/US20130344226A1/en not_active Abandoned
- 2012-01-31 JP JP2012555891A patent/JP6116248B2/ja active Active
- 2012-01-31 WO PCT/JP2012/052129 patent/WO2012105548A1/ja active Application Filing
- 2012-01-31 TW TW101103067A patent/TW201234975A/zh unknown
- 2012-01-31 CN CN201280015485.0A patent/CN103442578B/zh active Active
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JPH06189716A (ja) * | 1992-12-25 | 1994-07-12 | Harima Chem Inc | マグロ類のトロ様身肉食品およびその調製方法 |
JP2003092985A (ja) * | 2001-09-25 | 2003-04-02 | Nof Corp | 魚介類の肉風味改善用油中水分散型エマルション、その製造方法および加工魚肉 |
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JP2019118285A (ja) * | 2017-12-28 | 2019-07-22 | ミヨシ油脂株式会社 | 水産加工食品用油脂組成物とそれを用いた可塑性油脂および水産加工食品 |
Also Published As
Publication number | Publication date |
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US20130344226A1 (en) | 2013-12-26 |
TW201234975A (en) | 2012-09-01 |
CN103442578B (zh) | 2016-02-17 |
JP6116248B2 (ja) | 2017-04-19 |
CN103442578A (zh) | 2013-12-11 |
JPWO2012105548A1 (ja) | 2014-07-03 |
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