WO2013061671A1 - Composition d'huile ou de graisse - Google Patents

Composition d'huile ou de graisse Download PDF

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Publication number
WO2013061671A1
WO2013061671A1 PCT/JP2012/070722 JP2012070722W WO2013061671A1 WO 2013061671 A1 WO2013061671 A1 WO 2013061671A1 JP 2012070722 W JP2012070722 W JP 2012070722W WO 2013061671 A1 WO2013061671 A1 WO 2013061671A1
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WO
WIPO (PCT)
Prior art keywords
oil
palm
fat composition
stearin
fat
Prior art date
Application number
PCT/JP2012/070722
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English (en)
Japanese (ja)
Inventor
忠義 貞包
勇介 原
雅弘 池之上
Original Assignee
株式会社Ｊ－オイルミルズ
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 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2012548300A priority Critical patent/JP5184722B1/ja
Publication of WO2013061671A1 publication Critical patent/WO2013061671A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • 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
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points

Definitions

  • the present invention relates to an oil / fat composition, and particularly to an oil / fat composition suitable as an oil / fat blended in an instant cooked food.
  • the instant cooked food in the present invention refers to food that is heated and eaten by adding ingredients such as meat and vegetables, if necessary, and boiling.
  • Instant cooked foods such as stew are often provided in the form of granules or flakes. When granules and flakes are exposed to high temperatures in summer (40 to 45 ° C.) to a temperature of about 25 ° C., the granules and flakes are adversely affected.
  • an oil / fat composition that does not cause such a defect is an oil / fat having a high SFC in a temperature range of about 40 to 45 ° C. It is important to control the crystallization speed of fats and oils and SFC within an appropriate range in order to bring out the characteristics of instant cooked foods.
  • fats and oils used for instant or cooked foods in the form of granules or flakes fats and oils having a high SFC of 40 to 45 ° C and slow crystallization around 40 ° C are desired. Such fats and oils are less bound to granulated or flaky instant cooked foods during storage, and can make stews and soups with a smooth texture without sacrificing texture when made into stews or soups. .
  • Patent Document 1 discloses that the SFC at 25 ° C. is 70% or more, the difference between the SFC at 45 ° C. and the SFC at 25 ° C. is 60% or less, and the initial temperature is 60%.
  • an instant cooked food characterized in that it contains vegetable oils and fats that have a solid content of 10% or less after being left at 40 ° C. for 20 minutes in an atmosphere of 40 ° C.
  • instant cooking that has a good mouthfeel and a smooth texture is prevented when the instant cooked food is prevented from binding during storage or the like and is dissolved in hot water as a stew or soup. Food is obtained.
  • fats and oils of 70% SFC at 25 ° C. and 15% SFC at 45 ° C. are softened at 45 ° C., and there remains a problem regarding binding properties.
  • the object of the present invention is the same as in Patent Document 1, the binding property is low even when exposed to a temperature change of 45 ° C. ⁇ 25 ° C., and the crystallization of fats and oils even when the temperature of stew and soup falls to 40 ° C. Is to provide a slow oil composition.
  • the present invention relates to (A) a palm fraction oil obtained by decolorizing a palm fraction oil having an iodine value of 18 or less at a temperature of less than 100 ° C. once or twice or more at a temperature of 100 ° C. or more.
  • an oil and fat composition containing 30% by weight or more of transesterified oil having a saturated fatty acid content of 20 to 35% by weight and having a carbon number of 12 or less.
  • the component (B) is preferably a transesterified oil having a rising melting point of 40 to 50 ° C.
  • the oil and fat composition of the present invention is useful as a raw material for instant cooked food, for example.
  • the form of the oil and fat composition of the present invention is, for example, in the form of granules, powder or flakes.
  • the present invention also provides an instant cooked food containing the above fat composition.
  • the properties required as an instant soup oil and fat composition having a form of powder, granule, etc. are required to be temporarily exposed to high temperatures in summer and then to have no binding even at room temperature thereafter.
  • the oil-and-fat composition can significantly prevent binding even when exposed to a temperature change of about 45 ° C. ⁇ 25 ° C.
  • Instant cooked foods to which the oil and fat composition of the present invention is added can also prevent binding due to long-term storage.
  • the oils and fats are less crystallized at the temperature at the time of eating and drinking so as not to feel bad when they are put into stews or soups, or to feel a rough texture. Even if the oil and fat composition of the present invention is exposed to a temperature drop of 60 ° C. ⁇ 40 ° C., crystallization can be significantly suppressed. Specifically, the initial temperature is set to 60 ° C., and the solid content of the fat after being left at 40 ° C. for 20 minutes is 8% or less. As described above, it is important to manage the SFC and the amount of crystals of fats and oils within an appropriate range in order to obtain the characteristics of instant cooked foods. This appears in improving the texture when stew or soup is made using the oil and fat composition of the present invention.
  • the component (A) of the oil and fat composition of the present invention is a palm fraction obtained by decolorizing a palm fraction oil having an iodine value of 18 or less at a temperature of less than 100 ° C. once or twice or more at a temperature of 100 ° C. or more. Oil.
  • the fractionated palm oil means fats and oils obtained by fractionating refined and unrefined palm oil at least once.
  • a known method for example, a solvent fractionation method using a solvent such as hexane or acetone, or a dry fractionation method without using a solvent can be used without any particular limitation.
  • Specific examples of the palm fractionated oil include palm olein, palm stearin, palm double olein, palm double stearin, palm triple stearin, palm stearin olein stearin and the like. Among these, palm stearin, palm double stearin, and palm triple stearin are preferable in terms of yield.
  • palm double stearin is more preferable in terms of yield, processing cost and utilization of by-products.
  • the by-product of palm double stearin requires further fractionation processing, but a palm mid fraction used as a part of chocolate substitute with high added value is obtained.
  • the palm fractionated oil needs to have an iodine value of 18 or less, preferably 11 to 16. If the iodine value exceeds 18, the binding property of the oil and fat composition at 45 ° C. ⁇ 25 ° C. may deteriorate.
  • the palm fractionated oil as a raw material for the oil and fat composition of the present invention, it is essential to subject the palm fractionated oil to further decolorization operations such as white clay treatment and activated carbon treatment.
  • white clay treatment white clay such as activated white clay and acidic white clay known in the art can be used.
  • the amount of clay added is not particularly limited, but is usually 0.03 to 5.0% by weight of the fractionated palm oil.
  • the decolorization operation is performed once or more at a temperature of less than 100 ° C., preferably 65 to 100 ° C., or twice or more at a temperature of 100 ° C. or more, preferably 100 to 180 ° C. If the decolorization operation is insufficient at a temperature of 100 ° C. or higher, the crystallization from 60 ° C. to 40 ° C. becomes faster, which causes a feeling of roughness when the oil and fat composition is mixed into the instantly cooked food.
  • the pressure of the decoloring operation is normal pressure or reduced pressure, preferably 5 to 150 torr, more preferably 5 to 100 torr.
  • Decolorization time is determined by the efficiency of decolorization. Specifically, the time required for one decoloring operation is usually 10 to 90 minutes, preferably 20 to 60 minutes.
  • the filtration temperature after decolorization with activated clay is preferably 60 to 80 ° C. because the lower the temperature, the lower the crystallization rate of the oil and fat composition.
  • the component (A) of the oil and fat composition of the present invention may also be an olein portion obtained by separating palm stearin, palm double stearin, palm triple stearin and the like. These may be used alone or in combination of two or more.
  • the above-described solvent fractionation method or dry fractionation method may be employed.
  • the crystallization tank used for crystallization is not particularly limited as long as the oil temperature can be controlled.
  • the use of the stearin portion and the olein portion separately is not particularly limited, and a commonly used filter press, belt press type, and centrifugal separation type can be used.
  • the temperature for filtration is preferably 50 to 65 ° C.
  • the iodine value of the olein portion obtained by separating palm stearin, palm double stearin, palm triple stearin, etc. is preferably 18 or less, more preferably 11-16.
  • the oil / fat composition of the present invention may be a mixture of the above-decolored palm fractionated oil and the fractionated olein part.
  • the content of the component (A) is 50 to 65% by weight, preferably 55 to 65% by weight.
  • the content of the component (A) is less than 50% by weight, the binding property at 45 ° C. ⁇ 25 ° C. is deteriorated.
  • it exceeds 65% by weight it may cause a feeling of roughness when a stew or the like is prepared.
  • (B) component of the oil-fat composition of this invention is transesterification oil.
  • raw fats and oils (oil types) for random transesterified oils include palm oil, palm kernel oil, rapeseed oil, rapeseed oil, coconut oil, coconut oil, soybean oil, soybean oil, milk fat, corn oil Corn hardened oil, sunflower oil, sunflower hardened oil, cottonseed oil, hardened cottonseed oil, animal fat, animal hardened fat and the like.
  • palm hardened oil, palm kernel hardened oil, and hardened palm oil are preferable.
  • a known method can be used, and examples thereof include chemical transesterification using an alkali catalyst and enzymatic transesterification using an enzyme such as lipase.
  • the reaction conditions for chemical transesterification are usually a reaction temperature of 100 to 180 ° C., a reaction pressure of 15 torr or less, and a reaction time of 20 to 120 minutes.
  • the lipase used for the enzymatic transesterification reaction may have a positional specificity or may not have a positional specificity.
  • Examples of the lipase used in the present invention include lipases obtained from Alkaligenes, Rhizopus, Aspergillus, Mucor, Penicillium, and Canrida.
  • the reaction conditions for the transesterification reaction using lipase are not particularly limited, but the reaction temperature is preferably 50 to 90 ° C, more preferably 60 to 85 ° C. If the reaction temperature is too high, the enzyme activity tends to decrease. Moreover, when too low, fats and oils may solidify during reaction.
  • the reaction may be either a column type continuous reaction or a batch type reaction.
  • An enzyme such as lipase may be immobilized on an inorganic carrier such as silica, diatomaceous earth, alumina, glass, activated carbon or ion exchange resin.
  • the transesterified oil used in the oil and fat composition of the present invention has a saturated fatty acid content of 90% by weight or more.
  • the saturated fatty acid content having 12 or less carbon atoms is 20 to 35% by weight, preferably 22 to 30% by weight.
  • crystallization at 60 ° C. ⁇ 40 ° C. becomes fast, and the taste of foods such as stew and soup becomes worse.
  • the rising melting point (that is, the temperature at which softening starts to flow) of the (B) component transesterified oil is preferably in the range of 40 to 50 ° C.
  • the measuring method of the rising melting point is based on “Standard Analysis Method for Oils and Fats” (2.2.4.2) edited by Japan Oil Chemists' Association.
  • the content of the component (B) is 30% by weight or more.
  • the component (B) is less than 30% by weight, crystallization at 60 ° C. ⁇ 40 ° C. becomes fast, and the taste of foods such as stew and soup becomes worse.
  • the oil / fat composition of the present invention in addition to the components (A) and (B), the oil / fat composition of the present invention, as appropriate, (C) other fats and oils added to shortening etc. as other components, and auxiliary agents added to instant cooked foods Can be added within a range that does not impair the effects of the present invention.
  • specific examples of such fats and oils include palm oil, soybean oil, peanut oil, cottonseed oil, safflower oil, sunflower oil, rapeseed oil, hay rapeseed oil, corn oil, rice oil, olive oil, sesame oil, coconut oil, palm kernel oil. , Beef tallow, pork tallow, milk fat, fractionated oil of these fats, hardened oil, transesterified oil.
  • the content of these fats and oils is specifically 0 to 20% by weight, preferably 0 to 10% by weight of the composition.
  • the raw material comprising the component (A), the component (B), and the appropriate component (C) is usually heated at a temperature of 50 to 100 ° C., preferably 60 to 90 ° C. Mix with.
  • the components (A) to (C) may be mixed at once, or may be mixed in an appropriate order. After mixing, it may be cooled and granulated. You may deodorize after mixing.
  • a known granulator such as a twin screw extruder or a mixing kneader can be used.
  • composition having been lowered to room temperature may be further processed into a powder, granule, flake shape, block shape or the like by processing such as grinding, cutting, tableting, or molding.
  • the oil and fat composition of the present invention is suitable for oils and fats for instant cooking foods such as stew, soup, sauces, curry, and palm.
  • the instantly cooked food includes flour, dairy products, carbohydrates, starches, sugars, vitamins, spices, seasonings, emulsifiers, gums, extracts, salt, Vegetable powder, etc. are blended.
  • the amount of the oil / fat composition of the present invention added to the instantly cooked food is appropriately determined depending on its use.
  • the product of the present invention can also be used as a raw material for confectionery such as shortening, margarine, refined lard, chocolate, powder seasonings, retort food, stew, curry, roasted palm, instant noodles, instant soup, frozen foods, and the like.
  • the shape of the oil and fat composition of the present invention added to these foods is granules, powders, flakes, blocks, dissolved liquids, and the like.
  • the particle size of the powder or granules is usually 0.3 to 3 mm, preferably 0.5 to 2 mm.
  • the thickness of the flakes is usually 0.2 to 3 mm, preferably 0.5 to 2 mm.
  • the Separa flask was decompressed, and the contents were suction filtered using a Kiriyama funnel heated in a thermostat set at 80 ° C. in advance. At that time, 2 g of pearlite and 50 g of decolorized oil containing white clay were taken in a 100 ml beaker, mixed with a glass rod, pre-coated on a Kiriyama funnel, and then filtered at a temperature of 75 ° C.
  • the filter paper is Kiriyama filter paper no. 5A / retained particle 7 ⁇ m was used.
  • Transesterified oil A (manufactured by J-Oil Mills Co., Ltd.), which is a chemical transesterified oil, was used.
  • This transesterified oil A has a saturated fatty acid content of 95.2%, a saturated fatty acid content of 12 or less carbon atoms of 24.8%, and a rising melting point of 47.2 ° C.
  • the solidified oil / fat composition was made into a flake shape by hand, and it was piled up and stored in a thermostat at 45 ° C. for 48 hours. Furthermore, after storing at 25 ° C. for 1 hour, the binding property was examined according to the following evaluation criteria. The results are shown in Table 2. Evaluation criteria for binding property ⁇ : No binding observed ⁇ : Partially bound, but peeled ⁇ : Partially bound, some parts not peeled ⁇ : Bound, not peeled
  • the oil composition was used in a granular roux. Further, the smoothness of the stew (stew temperature of about 40 ° C.) after 20 minutes from 60 ° C. when it was mixed with hot water and milk was subjected to sensory evaluation according to the following procedure.
  • Table 1 shows the composition of granular roux.
  • the wheat flour and the fat composition were mixed while heating to 120 ° C., cooled to 85 ° C., mixed with the meat extract and the emulsifier, and then other powder raw materials were added while maintaining the temperature at 85 ° C. Thereafter, the mixture was cooled with a blast chiller to a temperature of 10 ° C., and pulverized with a food cutter to prepare a granular roux. 40.0 g of granular roux was gradually added to 320.0 g of warm water at 90 ° C. placed in a 1 L stainless steel beaker, and dissolved over about 15 minutes. After the oil and fat composition was completely dissolved, 80.0 g of milk was added.
  • the fire was turned off and the stew temperature was brought to 60 ° C.
  • the time point when the temperature reached 60 ° C. was defined as 0 minute, and a stew sensory test (feeling of roughness) 20 minutes later (stew temperature of about 40 ° C.) was performed according to the following evaluation criteria.
  • Table 2 shows the average score of 4 to 6 panelists.
  • Evaluation criteria 3 Smooth to the touch, smooth 2: Slightly rough 1: Slightly rough 0: Rough
  • Comparative Example 2 in which the iodine value did not satisfy the present invention, the binding property was inferior. Further, in Comparative Example 3 in which the decolorization operation was not performed, the amount of crystals at 40 ° C. for 20 minutes was high, and the result of feeling the roughness remarkably even in the stew sensory evaluation was obtained.
  • Example 9 An Example is shown below about the oil-fat composition which changed the separation conditions of the component.
  • PDSOL iodine value of the olein part
  • Example 10 An Example is shown below about the oil-fat composition which changed the separation conditions of the component.
  • Component Preparation of olein part obtained by fractionating palm double stearin Fractionation was performed using palm double stearin (iodine value 14.7) using Lab Pilot Fractionation Unit (manufactured by De Smet). The crystallization temperature was set to 58 ° C., and filtration was performed with a Lab Filter (manufactured by De Smet) when the amount of crystals was 1.5%. The yields of stearin part and olein part by the crystallization were 4% and 96%, respectively. The iodine value of the obtained PDSOL was measured and found to be 15.0.
  • Examples 9 to 10 using the oil of the olein portion obtained by separating palm double stearin showed good results in binding properties, solid content, and stew sensory test.
  • Transesterified oil B Transesterified oil B (manufactured by J-Oil Mills Co., Ltd.), which is a chemical transesterified oil, was used.
  • This transesterified oil B has a saturated fatty acid content of 95.0%, a saturated fatty acid content of 12 or less carbon atoms of 35.0%, and an ascending melting point of 40.1 ° C.
  • a random transesterified oil having a low melting point (Comparative Example 6), a transesterified oil having a low saturated fatty acid content (Comparative Example 7), and an oil and fat not subjected to transesterification (Comparative Example 8) were prepared.
  • Table 4 shows the saturated fatty acid content, the saturated fatty acid content having 12 or less carbon atoms, and the rising melting point.
  • Example 12 Component: Preparation of transesterified oil having different fatty acid composition Chemical random transesterification of transesterified oil A and rapeseed oil (9: 1) was carried out. The fat and oil had a saturated fatty acid content of 90.1%, a saturated fatty acid content of 12 or less carbon atoms of 22.3%, and an ascending melting point of 43.0 ° C.
  • the rising melting point of the transesterified oil was in the range of 40 to 50 ° C., which contributed to good results.
  • the amount of crystals increased from 60 ° C. to 40 ° C. for 20 minutes.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

L'invention a pour but de proposer une composition d'huile ou de graisse qui est appropriée comme huile ou graisse à utiliser dans des produits alimentaires cuits instantanés. A cet effet, l'invention propose une composition d'huile ou de graisse comprenant : (A) 50-65 % en poids d'au moins une sorte d'huile ou graisse choisie dans le groupe consistant en une huile de palme fractionnée qui est obtenue par décoloration d'une huile de palme fractionnée, ladite huile de palme fractionnée ayant un indice d'iode de 18 ou moins, une fois ou plus à une température inférieure à 100°C ou deux fois ou plus à 100°C ou plus, une fraction oléine obtenue par fractionnement de stéarine de palme, une fraction oléine obtenue par fractionnement de stéarine double de palme et une fraction oléine obtenue par fractionnement de stéarine triple de palme ; et (B) 30 % en poids ou plus d'une huile interestérifiée contenant 90 % en poids ou plus d'acide(s) gras insaturé(s) et 20-35 % en poids d'acide(s) gras saturé(s) ayant 12 atomes de carbone ou moins.
PCT/JP2012/070722 2011-10-25 2012-08-15 Composition d'huile ou de graisse WO2013061671A1 (fr)

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Application Number Priority Date Filing Date Title
JP2012548300A JP5184722B1 (ja) 2011-10-25 2012-08-15 油脂組成物

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Application Number Priority Date Filing Date Title
JP2011-233512 2011-10-25
JP2011233512 2011-10-25

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WO2013061671A1 true WO2013061671A1 (fr) 2013-05-02

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015136328A (ja) * 2014-01-22 2015-07-30 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
WO2019111398A1 (fr) * 2017-12-08 2019-06-13 森下仁丹株式会社 Capsule à structure tricouche comprenant de la graisse et de l'huile non hydrogénées, et son procédé de fabrication
KR20210142619A (ko) 2019-03-20 2021-11-25 아지노모토 가부시키가이샤 과립상 인스턴트 식품 및 그 제조 방법

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH051297A (ja) * 1991-06-25 1993-01-08 Fuji Oil Co Ltd 脂肪組成物の製造法
JP2003204774A (ja) * 2002-01-15 2003-07-22 House Foods Corp 即席調理食品及びその製造方法。
JP2006197884A (ja) * 2005-01-24 2006-08-03 House Foods Corp 即席調理食品
JP2008131922A (ja) * 2006-11-29 2008-06-12 Adeka Corp 固形ルウ用油脂組成物
JP2008289404A (ja) * 2007-05-23 2008-12-04 Nisshin Oillio Group Ltd ルウ用油脂組成物
WO2010064592A1 (fr) * 2008-12-02 2010-06-10 日清オイリオグループ株式会社 Composition lipidique pour roux et roux
JP2010130919A (ja) * 2008-12-02 2010-06-17 Nisshin Oillio Group Ltd 油脂組成物

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH051297A (ja) * 1991-06-25 1993-01-08 Fuji Oil Co Ltd 脂肪組成物の製造法
JP2003204774A (ja) * 2002-01-15 2003-07-22 House Foods Corp 即席調理食品及びその製造方法。
JP2006197884A (ja) * 2005-01-24 2006-08-03 House Foods Corp 即席調理食品
JP2008131922A (ja) * 2006-11-29 2008-06-12 Adeka Corp 固形ルウ用油脂組成物
JP2008289404A (ja) * 2007-05-23 2008-12-04 Nisshin Oillio Group Ltd ルウ用油脂組成物
WO2010064592A1 (fr) * 2008-12-02 2010-06-10 日清オイリオグループ株式会社 Composition lipidique pour roux et roux
JP2010130919A (ja) * 2008-12-02 2010-06-17 Nisshin Oillio Group Ltd 油脂組成物

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015136328A (ja) * 2014-01-22 2015-07-30 ミヨシ油脂株式会社 即席調理食品用油脂組成物とそれを用いた即席調理食品
WO2019111398A1 (fr) * 2017-12-08 2019-06-13 森下仁丹株式会社 Capsule à structure tricouche comprenant de la graisse et de l'huile non hydrogénées, et son procédé de fabrication
WO2019111711A1 (fr) * 2017-12-08 2019-06-13 森下仁丹株式会社 Capsule à trois couches composée de graisse non hydrogénée et son procédé de fabrication
KR20210142619A (ko) 2019-03-20 2021-11-25 아지노모토 가부시키가이샤 과립상 인스턴트 식품 및 그 제조 방법
JP7474742B2 (ja) 2019-03-20 2024-04-25 味の素株式会社 顆粒状インスタント食品及びその製造方法

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JPWO2013061671A1 (ja) 2015-04-02

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