WO2012121010A1 - 油脂組成物及び該油脂組成物を用いたバタークリーム - Google Patents

油脂組成物及び該油脂組成物を用いたバタークリーム Download PDF

Info

Publication number
WO2012121010A1
WO2012121010A1 PCT/JP2012/054200 JP2012054200W WO2012121010A1 WO 2012121010 A1 WO2012121010 A1 WO 2012121010A1 JP 2012054200 W JP2012054200 W JP 2012054200W WO 2012121010 A1 WO2012121010 A1 WO 2012121010A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
triacylglycerol
mass
fatty acid
fat
Prior art date
Application number
PCT/JP2012/054200
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
拓也 小澤
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 KR1020137026149A priority Critical patent/KR101732766B1/ko
Priority to JP2013501552A priority patent/JP5247951B2/ja
Priority to CN201280011795.5A priority patent/CN103402364B/zh
Publication of WO2012121010A1 publication Critical patent/WO2012121010A1/ja

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • 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 a butter cream excellent in foaming properties and melt in the mouth and an oil and fat composition used for the butter cream.
  • Butter cream is usually produced by adding a flavoring ingredient such as sugar to margarine shortening and foaming.
  • a flavoring ingredient such as sugar to margarine shortening and foaming.
  • a shortening consisting of a water-in-oil emulsion or an oil phase
  • melt in the mouth tends to become oily. Therefore, in order to improve the melting of butter cream, liquid sugar, which is an aqueous component, is often used as a taste component in butter cream.
  • Butter creams are widely used as filling creams, topping creams, sand creams and the like in the confectionery / breadmaking field because they have a long shelf life and excellent shape retention.
  • a hardened oil of fish oil As a raw oil and fat for margarine shortening used in butter cream, a hardened oil of fish oil has been used because it has physical properties and functions suitable for butter cream.
  • the hardened oil of fish oil is excellent as a raw material fat for butter cream, there is a problem in terms of supply because the production amount is reduced.
  • a butter cream using palm oil or palm fractionation oil has been proposed as a butter cream using a vegetable oil that has no problem in supply (Patent Document 1).
  • Patent Document 1 a butter cream using palm oil or palm fractionation oil
  • Patent Document 2 As a butter cream that does not use a partially hydrogenated oil, for example, a butter cream using 50 to 80% by mass of a transesterified oil of palm fractionated soft oil in the oil phase has been proposed (Patent Document 2).
  • Patent Document 2 the butter cream of Patent Document 2 has a problem that foaming properties are reduced when an aqueous component such as liquid sugar is used.
  • An object of the present invention is to provide a butter cream excellent in foaming property and melt in the mouth and an oil and fat composition suitable for producing the butter cream.
  • one aspect of the present invention is an oil and fat composition that satisfies the following conditions (a) to (d).
  • Fat and oil A The total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, and the content of saturated fatty acids having 14 or less carbon atoms in the total constituent fatty acids is 20 to 60% by mass. Fats and oils obtained by transesterification in which the content of saturated fatty acids having 16 to 18 carbon atoms is 40 to 80% by mass, and another aspect of the present invention is that 35% by mass or less of liquid oil is blended in the oil phase It is an oil and fat composition. Another aspect of the present invention is an oil and fat composition containing an emulsifier.
  • Another aspect of the present invention is an oil and fat composition in which the emulsifier includes sorbitan oleate.
  • Another aspect of the present invention is an oil / fat composition in which the oil / fat composition is used in butter cream.
  • Another aspect of the present invention is a butter cream produced using the oil composition.
  • Another aspect of the present invention is a butter cream wherein the butter cream is a sand cream, a filling cream or a topping cream.
  • Another aspect of the present invention is a food produced using the butter cream.
  • the oil-fat composition suitable for manufacture of the butter cream excellent in foamability and a mouth melt can be provided.
  • the butter cream excellent in foaming property and mouth melting can be provided.
  • the oil and fat composition of the present invention is characterized by satisfying the following conditions (a) to (d).
  • (D) The PPO triacylglycerol content in the total triacylglycerol is 8.5% by mass or less.
  • the C44-C48 triacylglycerol content in the total triacylglycerol is 14% by mass or more, preferably 14-60% by mass, more preferably 15-55% by mass. More preferably, it is 15 to 50% by mass, and most preferably 30 to 50% by mass.
  • C44-C48 triacylglycerol content in the total triacylglycerol is within the above range, the foamability and mouth meltability of the butter cream are improved.
  • C44-C48 triacylglycerol means triacylglycerol in which the total number of carbon atoms of fatty acid residues constituting triacylglycerol is 44-48.
  • Examples of the triacylglycerol having a fatty acid residue having a total carbon number of 44 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and palmitic acid (carbon number 16). Examples include triacylglycerol. Examples of the triacylglycerol having a fatty acid residue having 46 total carbon atoms include, for example, a fatty acid residue composed of lauric acid (carbon number 12), palmitic acid (carbon number 16), and oleic acid (carbon number 18). And triacylglycerol.
  • Examples of the triacylglycerol having a total fatty acid residue of 48 include, for example, a fatty acid residue composed of lauric acid (carbon number 12), oleic acid (carbon number 18), and oleic acid (carbon number 18). And triacylglycerol.
  • C44-C48 triacylglycerol may be referred to as C44-C48TAG.
  • triacylglycerol may be referred to as TAG.
  • the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 38% by mass, more preferably 7 to 38% by mass, and most preferably 10 to 32% by mass.
  • the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is within the above range, the foamability and mouth melting of the butter cream are improved.
  • S means a saturated fatty acid residue having 16 to 18 carbon atoms
  • U means an unsaturated fatty acid residue having 18 carbon atoms. Therefore, in the present invention, SU2 triacylglycerol is one of fatty acid residues constituting triacylglycerol, a saturated fatty acid residue having 16 to 18 carbon atoms, and two of the constituting fatty acid residues are unsaturated having 18 carbon atoms. It means triacylglycerol which is a fatty acid residue.
  • SU2 triacylglycerol may be referred to as SU2.
  • U3 triacylglycerol means triacylglycerol in which all three fatty acid residues constituting triacylglycerol are unsaturated fatty acid residues having 18 carbon atoms.
  • U3 triacylglycerol may be referred to as U3.
  • the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5 to 40% by mass, more preferably 5 to It is 35% by mass, more preferably 10-30% by mass, and most preferably 12-30% by mass.
  • the foamability and mouth melting of the butter cream are improved.
  • M means a saturated fatty acid residue having 14 or less carbon atoms (M is preferably a saturated fatty acid residue having 8 to 14 carbon atoms), and L is a saturated fatty acid residue having 16 or more carbon atoms. Means a group (L is preferably a saturated fatty acid residue having 16 to 20 carbon atoms). Therefore, in the present invention, M2L triacylglycerol means that two fatty acid residues constituting triacylglycerol are saturated fatty acid residues having 14 or less carbon atoms, and one of constituting fatty acid residues is a saturated fatty acid having 16 or more carbon atoms. It means the residue triacylglycerol.
  • M2L triacylglycerol may be referred to as M2L.
  • ML2 triacylglycerol refers to a saturated fatty acid residue in which one of the fatty acid residues constituting the triacylglycerol is 14 or less carbon atoms, and two of the fatty acid residues that constitute the fatty acid residue are 16 or more carbon atoms. It means the residue triacylglycerol.
  • ML2 triacylglycerol may be referred to as ML2.
  • the content of PPO triacylglycerol in the total triacylglycerol is 8.5% by mass or less, preferably 8% by mass or less, more preferably 1 to 8% by mass, More preferably, it is 2 to 7.5% by mass, and most preferably 2 to 6% by mass.
  • P means a palmitic acid residue
  • O means an oleic acid residue.
  • PPO triacylglycerol means triacylglycerol or triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,2-position palmitic acid residue, and 3-position oleic acid residue. It means triacylglycerol in which the first position of the fatty acid residue constituting glycerol is an oleic acid residue and the second and third positions are palmitic acid residues.
  • PPO triacylglycerol may be referred to as PPO.
  • P2O triacylglycerol content In the oil and fat composition of the present invention, the content of P 2 O triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 35% by mass, and further preferably 3 to 20% by mass. Yes, most preferably 4 to 10% by mass.
  • P2O triacylglycerol means triacylglycerol in which two fatty acid residues constituting triacylglycerol are palmitic acid residues and one of the constituting fatty acid residues is an oleic acid residue. .
  • P2O triacylglycerol may be referred to as P2O.
  • the ratio of the PPO triacylglycerol content to the POP triacylglycerol content in the total triacylglycerol is preferably 0.2 or more. More preferably, it is 0.2 to 3.0, more preferably 1.2 to 2.5, and most preferably 1.5 to 2.3.
  • POP triacylglycerol means triacylglycerol in which fatty acid residues constituting triacylglycerol are 1,3-position palmitic acid residues and 2-position oleic acid residues.
  • POP triacylglycerol may be referred to as POP.
  • the oil and fat composition of the present invention preferably contains saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids.
  • the content of saturated fatty acids having 14 or less carbon atoms in all the constituent fatty acids is preferably 3 to 48% by mass, more preferably 5 to 40% by mass, and still more preferably 5 to 35%. % By mass, most preferably 15 to 35% by mass.
  • the oil and fat composition of the present invention preferably contains an unsaturated fatty acid (preferably an unsaturated fatty acid having 16 to 20 carbon atoms) in all the constituent fatty acids.
  • the unsaturated fatty acid content in the total constituent fatty acids is preferably 15% by mass or more, more preferably 15 to 65% by mass, and further preferably 25 to 55% by mass, Most preferably, it is 30 to 53% by mass.
  • the oil and fat composition of the present invention preferably contains substantially no trans fatty acid in all the constituent fatty acids.
  • the trans fatty acid content in all the constituent fatty acids is preferably 10% by mass or less, more preferably 5% by mass or less, still more preferably 2% by mass or less, and most preferably. 1% by mass or less. Since the oil-and-fat composition of the present invention can be produced without using a partially hydrogenated oil containing a large amount of trans-fatty acid, it can be substantially free of trans-fatty acid in all the constituent fatty acids.
  • the fats and oils used in the preparation of the fat and oil composition of the present invention are not particularly limited as long as the conditions (a) to (d) and the fatty acid content are satisfied, and ordinary edible fats and oils (soybean oil, rapeseed oil, Erucic acid rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil, palm oil, palm kernel oil, coconut oil, cocoa butter, milk fat) and mixtures of these oils Oils, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.) can be used.
  • Preferred examples of the fats and oils used for the preparation of the fat and oil composition of the present invention include the following C44 to C48TAG-containing fats and oils, the following fats and oils A, the following liquid oils, and palm fractionated oils (palm medium melting point, palm olein, palm super olein, etc.) A transesterified oil of palm fractionated oil (such as a transesterified oil of palm olein).
  • C44-C48TAG containing fats and oils In the oil and fat composition of the present invention, it is preferable that a C44 to C48TAG-containing oil and fat is blended in the oil phase.
  • C44-C48TAG-containing fats and oils are fats and oils in which the total content of C44-C48TAG in the total triacylglycerol is 30 to 60% by mass and the total content of M2L triacylglycerol and ML2 triacylglycerol is 40% by mass or less. That's it.
  • C44-C48TAG-containing fats and oils can be used as a supply source of C44-C48TAG.
  • the amount of C44 to C48TAG-containing oil and fat in the oil phase is preferably 20 to 100% by mass, more preferably 30 to 100% by mass, and still more preferably 55 to 100% by mass. %, Most preferably 75 to 98% by mass.
  • the C44-C48TAG content in the total triacylglycerol is 30-60% by mass, preferably 35-55% by mass, more preferably 38-53% by mass. Yes, most preferably 40-50% by mass.
  • the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 40% by mass or less, preferably 5-40% by mass, More preferably, it is 10 to 35% by mass, and most preferably 17 to 28% by mass.
  • the total content of SU2 triacylglycerol and U3 triacylglycerol in the total triacylglycerol is preferably 40% by mass or less, more preferably 3 to 40% by mass. More preferably, it is 5 to 30% by mass, and most preferably 7 to 18% by mass.
  • the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in all the constituent fatty acids is preferably less than 50% by mass, The amount is preferably 5 to 45% by mass, and more preferably 20 to 40% by mass. Most preferably, it is 25 to 35% by mass.
  • the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and still more preferably Is 2% by mass or less, and most preferably 1% by mass or less.
  • the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is preferably 25 to 50% by mass, more preferably 30 to 45% by mass, most preferably 31 to 42% by mass.
  • C44-C48TAG-containing fats and oils used in the present invention are fats and oils that do not have fluidity at 5 ° C.
  • C44-C48TAG-containing fats and oils used in the present invention include transesterified oils of lauric fats and palm fats.
  • lauric fats and oils are fats and oils containing 40% by mass or more of laurin in all constituent fatty acids.
  • Specific examples of lauric oils and fats include palm kernel oil, coconut oil, mixed oils thereof, processed oils and fats of these oils or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.).
  • palm oil fat is palm oil itself and the processing fats and oils (transesterification oil, fractionation oil, hydrogenation oil, etc.) of palm oil.
  • palm oils include palm oil, palm olein, and palm stearin.
  • the transesterified oil of lauric oil and palm oil used in the present invention is preferably a transesterified oil of palm kernel oil and palm oil.
  • the blending ratio of lauric fat and palm fat is a mass ratio of lauric fat and palm fat, preferably 30:70 to 60: 40, more preferably 35:65 to 50:50, and most preferably 35:65 to 45:55.
  • transesterification reaction for preparing transesterification oil of the lauric oil and palm oil and fat used by this invention, Non-selective transesterification (random ester) which is transesterification with low regioselectivity Exchange) and selective transesterification (regiospecific transesterification), which is a transesterification reaction with high regioselectivity, but non-selective transesterification is preferred.
  • Either a chemical transesterification or an enzymatic transesterification may be sufficient Is preferably chemical transesterification.
  • the chemical transesterification is performed using a chemical catalyst such as sodium methylate as a catalyst, and the reaction is non-selective transesterification with low regioselectivity.
  • 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.
  • the fat A is a saturated fatty acid having a total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol of 45% by mass or more and 14 or less carbon atoms in the total constituent fatty acids (preferably having 8 carbon atoms).
  • a fat and oil obtained by transesterification and having a saturated fatty acid content of ⁇ 14 to 20 to 60% by mass, a saturated fatty acid content of 16 to 18 carbon atoms in all the constituent fatty acids being 40 to 80% by mass. is there.
  • the amount of the oil and fat A in the oil phase is preferably 0.5 to 16% by mass, more preferably 1 to 15% by mass, and further preferably 2 to 12% by mass. Most preferably, it is 2 to 10% by mass.
  • the blending amount of the fat A in the oil phase is within the above range, the foamability of the butter cream becomes better.
  • the total content of M2L triacylglycerol and ML2 triacylglycerol in the total triacylglycerol is 45% by mass or more, preferably 45 to 80% by mass, more preferably 45 to 65%. % By weight, most preferably 50-60% by weight.
  • the content of saturated fatty acids having 14 or less carbon atoms (preferably saturated fatty acids having 8 to 14 carbon atoms) in the total constituent fatty acids is 20 to 60% by mass, preferably 23 to 45%. % By mass, more preferably 25 to 40% by mass, and most preferably 28 to 38% by mass.
  • the content of saturated fatty acids having 16 to 18 carbon atoms in all the constituent fatty acids is 40 to 80% by mass, preferably 50 to 75% by mass, and more preferably 55 to 70%. % By mass, most preferably 60-70% by mass.
  • the content of saturated fatty acids having 20 to 24 carbon atoms in all the constituent fatty acids is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less. And most preferably 1% by mass or less.
  • the content of unsaturated fatty acids (preferably unsaturated fatty acids having 16 to 20 carbon atoms) in all the constituent fatty acids is 15% by mass or less, preferably 10% by mass or less. More preferably, it is 5 mass% or less, Most preferably, it is 3 mass% or less.
  • Oils and fats A used in the present invention are oils and fats that do not have fluidity at 5 ° C.
  • a mixed oil of lauric fat and palm fat is transesterified, and then hydrogenated (preferably complete hydrogenation) until the iodine value becomes 10 or less.
  • the fats and oils obtained by this can be illustrated.
  • lauric oil and palm oil and fat are separately hydrogenated so that the iodine value is 10 or less (preferably complete hydrogenation), and then these mixed oils are transesterified.
  • Oils and fats can be exemplified.
  • the fats and oils obtained by transesterifying the mixed oil of the lauric fats and oils whose iodine value is 10 or less and palm-based fats and oils whose iodine value is 20 or less can be illustrated.
  • the lauric fat and palm oil and fat which are the raw oil and fat of the fat A used in the present invention
  • palm kernel and palm oil, palm kernel olein and palm stearin, palm kernel stearin and hard stearin are preferable.
  • the blending ratio of the lauric fat and the palm fat is a mass ratio of lauric fat to palm fat, preferably 30:70 to 70:30, more preferably 40:60. ⁇ 60: 40.
  • transesterification reaction for preparing the fats and oils A used by this invention, although either non-selective transesterification and selective transesterification may be sufficient, Non-selective transesterification is preferable.
  • limiting in particular as a method of transesterification for preparing the fats and oils A used by this invention Both methods of chemical transesterification and enzymatic transesterification may be sufficient, However, It is chemical transesterification. preferable.
  • Chemical transesterification can be performed under the conditions described above.
  • liquid oil in the oil and fat composition of the present invention, liquid oil is preferably blended in the oil phase.
  • liquid oil means the fats and oils which have fluidity
  • liquidity at 5 degreeC preferably have transparency at 5 degreeC.
  • any oil and fat having fluidity at 5 ° C. can be used without particular limitation.
  • liquid oil used in the present invention examples include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, linseed oil and transesterification of these oils and fats, What processed by classification etc. can also be used. These liquid oils can be used alone or in combination.
  • the amount of liquid oil in the oil phase is preferably 35% by mass or less, more preferably 3 to 35% by mass, still more preferably 5 to 30% by mass, Most preferably, it is 10 to 25% by mass.
  • An emulsifier can be mix
  • sorbitan fatty acid ester polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester (monoglyceride), glycerin organic acid Synthesis of fatty acid esters, propylene glycol fatty acid esters and other synthetic emulsifiers, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule membrane, etc.
  • an emulsifier that is not an emulsifier may be mentioned.
  • These emulsifiers can be used alone or in combination of two or more, but one or more selected from sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and lecithin It is preferable to use two or more.
  • the content of the emulsifier is preferably 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, and most preferably 0.1 to 2% by mass. .
  • sorbitan oleate is particularly preferably used.
  • the content of sorbitan oleate is preferably 0.01 to 5% by mass, more preferably 0.1 to 3% by mass, and still more preferably 0.2 to 2% by mass. %, And most preferably 0.2 to 1% by mass.
  • these emulsifiers can also be blended during the production of butter cream.
  • Compounding ingredients It can mix
  • Specific examples include, for example, salting agents such as water, salt, potassium chloride, coloring agents such as ⁇ -carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts (catechins, etc.), antioxidants such as rutin, and flavoring agents.
  • salting agents such as water, salt, potassium chloride
  • coloring agents such as ⁇ -carotene, caramel, and red yeast rice pigment, tocopherols, tea extracts (catechins, etc.)
  • antioxidants such as rutin, and flavoring agents.
  • the oil / fat composition of the present invention is preferably a plastic oil / fat composition imparted with plasticity. Moreover, as an oil-fat composition of this invention, what has a water phase and what does not have a water phase are mentioned, However, It is preferable that it does not have a water phase.
  • the oil / fat composition having no aqueous phase preferably a plastic oil / fat composition
  • the oil-fat composition (preferably plastic oil-fat composition) which has a water phase in this invention is a water-in-oil emulsion, such as a margarine and a fat spread, and an oil-in-water oil-in-water emulsion.
  • the fat composition of the present invention preferably has a solid fat content (SFC) of 5 to 45% at 20 ° C, 2 to 35% at 25 ° C, 0 to 30% at 30 ° C, 0 to 20% at 35 ° C. More preferably 5-40% at 20 ° C, 4-30% at 25 ° C, 0-25% at 30 ° C, 0-15% at 35 ° C, most preferably 10-35% at 20 ° C, 6-25% at 25 ° C, 1-20% at 30 ° C, and 0-10% at 35 ° C.
  • SFC solid fat content
  • the manufacturing method of the oil-fat composition of this invention is not restrict
  • 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.
  • the sterilization method include a batch type in a tank, a continuous type using a plate type heat exchanger, and a scraping type heat exchanger.
  • the equipment to be cooled include a closed continuous tube cooler, for example, a margarine manufacturing machine such as a botator, a combinator, a perfector, and an onlator, a plate heat exchanger, and the like.
  • the combination of an open-type diacooler and a compressor is also mentioned as an apparatus to cool.
  • the oil and fat composition of the present invention can be suitably used as an oil and fat for butter cream such as filling cream, sand cream, and topping cream.
  • the oil / fat composition of the present invention When used as an oil / fat for butter cream, the foamability and meltability of the butter cream are improved.
  • each triacylglycerol content in fats and oils can be measured according to a gas chromatographic method (for example, according to JAOCS, vol. 70, No. 11, 1111-1114 (1993)) and silver ion column-HPLC. It can be measured by a method (for example, it can be measured according to J. High Resol. Chromatogr., 18, 105-107 (1995)).
  • the content of each fatty acid in the oil and fat can be measured by gas chromatography (for example, it can be measured according to AOCS Ce1f-96).
  • the SFC of fats and oils can be measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society.
  • the iodine value of fats and oils can be measured according to “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of “Standard oil and fat analysis test method” edited by Japan Oil Chemists' Society. it can.
  • the content in all the constituent fatty acids is a ratio with respect to the total amount of fatty acids constituting the fats and oils (triacylglycerol) contained in the fat and oil composition.
  • SFC is SFC of the fats and oils contained in a fat and oil composition.
  • the butter cream of the present invention is manufactured using the oil and fat composition of the present invention.
  • the butter cream is a product obtained by adding a taste component such as saccharides to an oil or fat composition, or by adding a taste component such as sugars to a material obtained by foaming an oil or fat composition.
  • the butter cream of this invention includes the thing before foaming which added flavoring components, such as saccharides, to the fats and oils composition.
  • the butter cream of the present invention uses the oil composition of the present invention that does not contain the emulsifier or the oil composition of the present invention in which the content of the emulsifier is outside the preferred range, and the emulsifier is blended during the production of the butter cream. Includes manufactured products.
  • the blending amount of the emulsifier can be blended in an amount corresponding to the range described in the oil composition.
  • the emulsifier described in the oil-and-fat composition can be used for the emulsifier to be used.
  • the amount of the oil composition of the present invention is preferably 10 to 55% by mass, more preferably 15 to 50% by mass, and most preferably 23 to 45% by mass.
  • the butter cream of the present invention preferably contains a taste component.
  • the taste ingredient used in the butter cream of the present invention can be used without particular limitation as long as it is a taste ingredient usually used in butter cream.
  • Taste components used in the butter cream of the present invention include, for example, glucose, maltose, sucrose (sugar), lactose, trehalose, maltotriose, tetraose, sorbitol, xylitol, erythritol, maltitol, milk paste, starch syrup, isomerization Sugar such as liquid sugar (sugar, sugar alcohol), cheese, fresh cream, synthetic cream, yogurt, condensed milk, whole milk powder, skim milk powder, skimmed condensed milk, milk, concentrated milk, cocoa mass, cocoa powder, chocolate, etc.
  • the blending amount of the taste ingredient is preferably 40 to 85% by mass, more preferably 45 to 80% by mass, and most preferably 50 to 75% by mass.
  • the saccharide As a taste component used in the butter cream of the present invention, it is preferable to use the saccharide (sugar, sugar alcohol).
  • the shape of the saccharide is not particularly limited, and either solid saccharide or liquid saccharide (liquid saccharide) can be used, but it is more preferable to use liquid saccharide.
  • liquid saccharide liquid saccharide
  • the butter cream melts better.
  • the Brix of the liquid sugar is preferably 60 to 80, more preferably 65 to 75, and most preferably 70 to 75.
  • the amount of the saccharide is preferably 10 to 85% by mass, more preferably 30 to 75% by mass, and most preferably 50 to 75% by mass.
  • the butter cream of the present invention it is preferable to use an oil-in-water emulsion containing the saccharide. More preferably, the oil-in-water emulsion further contains starch. When the oil-in-water emulsion is used, the butter cream melts better in the mouth.
  • the amount of the oil-in-water emulsion containing the saccharide is preferably 5 to 75% by mass, more preferably 10 to 55% by mass, and most preferably 15 to 45% by mass. It is.
  • the butter cream of the present invention can be blended with no particular limitation as long as it is usually blended with butter cream in addition to the oil and fat composition of the present invention, a taste ingredient, and an emulsifier. Moreover, these compounding quantities can also be normally mix
  • the butter cream of the present invention can be produced by known production conditions and production methods except that the oil and fat composition of the present invention is used.
  • the specific gravity of the butter cream of the present invention is preferably less than 0.79, more preferably less than 0.72, and most preferably less than 0.65.
  • the butter cream of the present invention can be used as a filling cream, sand cream, topping cream or the like.
  • the butter cream of the present invention has good foaming properties and good meltability in the mouth.
  • the butter cream of the present invention is excellent in foaming properties even when an aqueous component such as liquid sugar is used.
  • the food of the present invention is produced using the butter cream of the present invention.
  • the food of the present invention is a combination of the butter cream of the present invention and confectionery, bread or the like.
  • the combination method is not particularly limited. Examples of the combination method include sandwiching, pouring, topping, coating, and the like. .
  • confectionery and bread to be combined with the butter cream of the present invention include biscuits, cookies, crackers, dry bread, pretzel, cut bread, wafers, sables, Langdosha, macaroons, baked confectionery, butter cakes (pound cake, fruit) Cakes, Madeleine, Baumkuchen, Castella, etc.), sponge cakes (short cakes, roll cakes, tortes, decoration cakes, chiffon cakes, etc.), Western sweets such as choux pastries, fermented sweets, pies, waffles, sweet bread, French bread, Stollen , Panettone, brioche, donut, Danish, croissant and the like.
  • Each fatty acid content in the oil and fat composition shown below, SFC of the oil and fat composition, and each triacylglycerol content in the oil and fat composition were measured by the following methods.
  • Each fatty acid content in the oil / fat composition was measured by a gas chromatographic method (AOCS Ce1f-96 compliant).
  • the SFC of the oil / fat composition was measured in accordance with “2.2.9-2003 solid fat content (NMR method)” of “Reference Oil Analysis Test Method” edited by Japan Oil Chemists' Society.
  • Each triacylglycerol content in the oil and fat composition is determined by gas chromatography (JAOCS, vol. 70, No.
  • Palm olein (iodine number 56), which is a soft part obtained by separating palm oil (manufactured by Nisshin Oillio Group Co., Ltd.), is sufficiently dried by heating to 120 ° C. under reduced pressure. .1% by mass of sodium methylate was added, and a transesterification reaction was performed with stirring at 110 ° C. for 0.5 hours under reduced pressure. After completion of the reaction, sodium methylate was removed by washing with water, and decolorization and deodorization were performed according to a conventional purification method to obtain transesterified oil 1 (permesterified oil of palm olein, iodine value 56).
  • Fractionated oil 1 (palm olein, iodine value 56) of the soft part was obtained by fractionating palm oil (manufactured by Nisshin Oillio Group, Inc.).
  • the fractionated oil 1 was further fractionated to obtain a fractionated oil 2 (middle melting point of palm, iodine value 45) as a hard part.
  • fractionated oil 3 Fractionated oil 1 was further fractionated to obtain a soft part palm super olein (iodine value 65).
  • fractionated oil 3 (palm super olein, iodine value 60).
  • Rapeseed oil (manufactured by Nisshin Oillio Group, Inc., fluidity and transparency at 5 ° C)
  • Soybean oil (manufactured by Nissin Oilio Group, Inc., fluid and transparent at 5 ° C)
  • Palm oil (manufactured by Nisshin Oillio Group, Inc.)
  • Emulsifier 1 Sorbitan fatty acid ester (trade name: Poem O-80V, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: oleic acid)
  • Emulsifier 2 Glycerin fatty acid ester (distilled monoglyceride) (trade name: Emulgie MU, manufactured by Riken Vitamin Co., Ltd., constituent fatty acid: linoleic acid)
  • Emulsifier 1 Sorbitan fatty acid ester (trade name: Poem O-80V, manufactured
  • the butter creams using the oil and fat compositions of Examples 1 to 8 had good foaming properties and meltability in the mouth. Further, as can be seen from Table 3, the butter creams using the oil and fat compositions of Comparative Examples 1 to 5 did not have good foamability or meltability in the mouth.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Grain Derivatives (AREA)
  • Fats And Perfumes (AREA)
  • Dairy Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PCT/JP2012/054200 2011-03-04 2012-02-22 油脂組成物及び該油脂組成物を用いたバタークリーム WO2012121010A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
KR1020137026149A KR101732766B1 (ko) 2011-03-04 2012-02-22 유지 조성물 및 그 유지 조성물을 이용한 버터크림, 및 이들의 제조 방법
JP2013501552A JP5247951B2 (ja) 2011-03-04 2012-02-22 油脂組成物及び該油脂組成物を用いたバタークリーム
CN201280011795.5A CN103402364B (zh) 2011-03-04 2012-02-22 油脂组合物及使用该油脂组合物的奶油

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2011048285 2011-03-04
JP2011-048285 2011-03-04
JP2011069847 2011-03-28
JP2011-069847 2011-03-28

Publications (1)

Publication Number Publication Date
WO2012121010A1 true WO2012121010A1 (ja) 2012-09-13

Family

ID=46797979

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2012/054200 WO2012121010A1 (ja) 2011-03-04 2012-02-22 油脂組成物及び該油脂組成物を用いたバタークリーム

Country Status (5)

Country Link
JP (2) JP5247951B2 (enrdf_load_stackoverflow)
KR (1) KR101732766B1 (enrdf_load_stackoverflow)
CN (1) CN103402364B (enrdf_load_stackoverflow)
MY (1) MY157874A (enrdf_load_stackoverflow)
WO (1) WO2012121010A1 (enrdf_load_stackoverflow)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014055279A (ja) * 2012-08-10 2014-03-27 Miyoshi Oil & Fat Co Ltd エステル交換油脂組成物およびその製造方法
JP5480425B1 (ja) * 2013-05-31 2014-04-23 太陽油脂株式会社 ホイップクリーム用油脂組成物
JP2015023824A (ja) * 2013-07-26 2015-02-05 日清オイリオグループ株式会社 起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物
WO2015040856A1 (ja) * 2013-09-18 2015-03-26 日清オイリオグループ株式会社 油脂および油脂含有食品
WO2015098455A1 (ja) * 2013-12-27 2015-07-02 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を用いた食品
JP2016198069A (ja) * 2015-04-14 2016-12-01 株式会社Adeka バタークリーム用可塑性油中水型乳化油脂組成物
JP2017079737A (ja) * 2015-10-28 2017-05-18 ミヨシ油脂株式会社 油脂組成物とそれを用いた食品
JP2017175982A (ja) * 2016-03-29 2017-10-05 太陽油脂株式会社 バタークリーム用油脂組成物
JP2018033429A (ja) * 2016-09-02 2018-03-08 日清オイリオグループ株式会社 油脂組成物
JP2018038397A (ja) * 2016-09-02 2018-03-15 三菱ケミカルフーズ株式会社 飲料及び飲料の製造方法
JP2018171057A (ja) * 2017-03-31 2018-11-08 株式会社カネカ フィリング用油脂組成物
JP2019129813A (ja) * 2017-12-28 2019-08-08 日清オイリオグループ株式会社 ペースト状組成物
JP2021045099A (ja) * 2019-09-20 2021-03-25 日清オイリオグループ株式会社 バタークリーム用油脂組成物
JP2021158943A (ja) * 2020-03-31 2021-10-11 日清オイリオグループ株式会社 可塑性油脂組成物
JP2021193993A (ja) * 2020-06-15 2021-12-27 日清オイリオグループ株式会社 バタークリーム
JP2022085631A (ja) * 2020-11-27 2022-06-08 太陽油脂株式会社 トッピング油中水型乳化組成物用油脂組成物

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6433275B2 (ja) * 2014-01-14 2018-12-05 日清オイリオグループ株式会社 可塑性油脂組成物及び該可塑性油脂組成物を使用した焼菓子
CN106536696B (zh) 2014-07-22 2023-12-29 日清奥利友集团株式会社 粉末油脂组合物、包含粉末油脂组合物的食品及它们的制造方法
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
CN105794997B (zh) * 2014-12-29 2020-08-18 丰益(上海)生物技术研发中心有限公司 一种替代牛油的油脂组合物及其制备方法
EP3262949A4 (en) * 2015-02-26 2018-08-15 The Nisshin OilliO Group, Ltd. Powdered fat composition for creams
CN108024550B (zh) 2015-09-24 2021-11-26 日清奥利友集团株式会社 粉末油脂组合物和其制造方法
JP6154091B1 (ja) * 2015-12-02 2017-06-28 日清オイリオグループ株式会社 被覆用油脂組成物
JP6933882B2 (ja) * 2015-12-25 2021-09-08 雪印メグミルク株式会社 オイルオフ低減作用を有する組成物および可塑性油脂組成物
US11219224B2 (en) 2016-01-21 2022-01-11 The Nisshin Oillio Group, Ltd. Thickener for liquid component
EP3406695A4 (en) 2016-01-21 2019-09-11 The Nisshin OilliO Group, Ltd. POWDERING AGENT FOR LIQUID COMPONENTS
WO2017126667A1 (ja) 2016-01-21 2017-07-27 日清オイリオグループ株式会社 液状成分の粉末化剤
WO2017126668A1 (ja) 2016-01-21 2017-07-27 日清オイリオグループ株式会社 液状成分の増粘剤
JP7689813B2 (ja) * 2018-09-07 2025-06-09 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

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007282606A (ja) * 2006-04-20 2007-11-01 Fuji Oil Co Ltd 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
JP2009000090A (ja) * 2007-06-25 2009-01-08 Nof Corp バタークリーム用油脂組成物
WO2011111527A1 (ja) * 2010-03-12 2011-09-15 日清オイリオグループ株式会社 油脂組成物及び該油脂組成物を含有する水中油型乳化物

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050053649A (ko) * 2002-10-31 2005-06-08 닛신 오일리오그룹 가부시키가이샤 스프레드용 유지 조성물
TWI414243B (zh) * 2007-02-09 2013-11-11 Nisshin Oillio Group Ltd 口感改良油脂組成物
MY178510A (en) * 2007-07-10 2020-10-14 Nisshin Oillio Group Ltd Plastic fat composition
JP5018466B2 (ja) * 2007-12-27 2012-09-05 日油株式会社 液状コーヒーホワイトナー用油脂組成物
JP2010004810A (ja) * 2008-06-27 2010-01-14 Nof Corp ホイップクリーム用油脂組成物
JP5366294B2 (ja) * 2008-09-05 2013-12-11 太陽油脂株式会社 ホイップクリーム用油脂組成物
JP2010220484A (ja) * 2009-03-19 2010-10-07 Kaneka Corp 起泡性水中油型乳化油脂組成物

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007282606A (ja) * 2006-04-20 2007-11-01 Fuji Oil Co Ltd 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
JP2009000090A (ja) * 2007-06-25 2009-01-08 Nof Corp バタークリーム用油脂組成物
WO2011111527A1 (ja) * 2010-03-12 2011-09-15 日清オイリオグループ株式会社 油脂組成物及び該油脂組成物を含有する水中油型乳化物

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014055279A (ja) * 2012-08-10 2014-03-27 Miyoshi Oil & Fat Co Ltd エステル交換油脂組成物およびその製造方法
JP5480425B1 (ja) * 2013-05-31 2014-04-23 太陽油脂株式会社 ホイップクリーム用油脂組成物
WO2014192167A1 (ja) * 2013-05-31 2014-12-04 太陽油脂株式会社 ホイップクリーム用油脂組成物
JP2015023824A (ja) * 2013-07-26 2015-02-05 日清オイリオグループ株式会社 起泡性水中油型乳化物用油脂および該油脂を含んでなる起泡性水中油型乳化物
WO2015040856A1 (ja) * 2013-09-18 2015-03-26 日清オイリオグループ株式会社 油脂および油脂含有食品
WO2015098455A1 (ja) * 2013-12-27 2015-07-02 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を用いた食品
JP2016198069A (ja) * 2015-04-14 2016-12-01 株式会社Adeka バタークリーム用可塑性油中水型乳化油脂組成物
JP2017079737A (ja) * 2015-10-28 2017-05-18 ミヨシ油脂株式会社 油脂組成物とそれを用いた食品
JP2017175982A (ja) * 2016-03-29 2017-10-05 太陽油脂株式会社 バタークリーム用油脂組成物
JP2018038397A (ja) * 2016-09-02 2018-03-15 三菱ケミカルフーズ株式会社 飲料及び飲料の製造方法
JP2018033429A (ja) * 2016-09-02 2018-03-08 日清オイリオグループ株式会社 油脂組成物
JP2018171057A (ja) * 2017-03-31 2018-11-08 株式会社カネカ フィリング用油脂組成物
JP2019129813A (ja) * 2017-12-28 2019-08-08 日清オイリオグループ株式会社 ペースト状組成物
JP7114324B2 (ja) 2017-12-28 2022-08-08 日清オイリオグループ株式会社 ペースト状組成物
JP2021045099A (ja) * 2019-09-20 2021-03-25 日清オイリオグループ株式会社 バタークリーム用油脂組成物
JP7387226B2 (ja) 2019-09-20 2023-11-28 日清オイリオグループ株式会社 バタークリーム用油脂組成物
JP2021158943A (ja) * 2020-03-31 2021-10-11 日清オイリオグループ株式会社 可塑性油脂組成物
JP7500126B2 (ja) 2020-03-31 2024-06-17 日清オイリオグループ株式会社 可塑性油脂組成物
JP2021193993A (ja) * 2020-06-15 2021-12-27 日清オイリオグループ株式会社 バタークリーム
JP2022085631A (ja) * 2020-11-27 2022-06-08 太陽油脂株式会社 トッピング油中水型乳化組成物用油脂組成物
JP7729537B2 (ja) 2020-11-27 2025-08-26 太陽油脂株式会社 トッピング油中水型乳化組成物用油脂組成物

Also Published As

Publication number Publication date
JP5747052B2 (ja) 2015-07-08
JP2013153758A (ja) 2013-08-15
JPWO2012121010A1 (ja) 2014-07-17
JP5247951B2 (ja) 2013-07-24
CN103402364B (zh) 2015-06-17
KR20140015434A (ko) 2014-02-06
MY157874A (en) 2016-07-26
CN103402364A (zh) 2013-11-20
KR101732766B1 (ko) 2017-05-04

Similar Documents

Publication Publication Date Title
JP5247951B2 (ja) 油脂組成物及び該油脂組成物を用いたバタークリーム
US8603565B2 (en) Oil-and-fat composition and plastic oil-and-fat composition
JP7114650B2 (ja) 可塑性油脂組成物
JP5913121B2 (ja) 油脂組成物及び当該油脂組成物を用いたベーカリー食品、並びに当該ベーカリー食品を用いた複合食品の各製造方法
JP5628366B2 (ja) 油脂組成物及び当該油脂組成物を用いたベーカリー食品
JP5291847B1 (ja) 油脂組成物及び当該油脂組成物を用いたベーカリー食品、並びに当該ベーカリー食品を用いた複合食品
JP6773848B2 (ja) バタークリーム用油脂組成物とそれを用いたバタークリーム
JP2012249617A (ja) 油脂組成物及び該油脂組成物を用いた含気泡チョコレート
JP2018019619A (ja) 可塑性油脂組成物
JP7203555B2 (ja) 油脂組成物
JP4964863B2 (ja) 焼成菓子
JP5317999B2 (ja) バタークリーム類
KR101162136B1 (ko) 유지 조성물
JP2005336471A (ja) 油脂組成物
JP7376226B2 (ja) 焼菓子用油脂組成物
JP2021158943A (ja) 可塑性油脂組成物
JP6433275B2 (ja) 可塑性油脂組成物及び該可塑性油脂組成物を使用した焼菓子
JP7387226B2 (ja) バタークリーム用油脂組成物
JP2022151254A (ja) クリーム用油脂組成物

Legal Events

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

Ref document number: 12755260

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2013501552

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 20137026149

Country of ref document: KR

Kind code of ref document: A

122 Ep: pct application non-entry in european phase

Ref document number: 12755260

Country of ref document: EP

Kind code of ref document: A1