WO2014087724A1 - Poudre d'huile et de graisse, son procédé de fabrication et aliment de type chocolat l'utilisant - Google Patents

Poudre d'huile et de graisse, son procédé de fabrication et aliment de type chocolat l'utilisant Download PDF

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Publication number
WO2014087724A1
WO2014087724A1 PCT/JP2013/076536 JP2013076536W WO2014087724A1 WO 2014087724 A1 WO2014087724 A1 WO 2014087724A1 JP 2013076536 W JP2013076536 W JP 2013076536W WO 2014087724 A1 WO2014087724 A1 WO 2014087724A1
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Prior art keywords
oil
fat
powdered
oils
fats
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PCT/JP2013/076536
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English (en)
Japanese (ja)
Inventor
暁之 石渡
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不二製油株式会社
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Priority to JP2014502693A priority Critical patent/JP5601432B1/ja
Publication of WO2014087724A1 publication Critical patent/WO2014087724A1/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
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23D9/05—Forming free-flowing pieces

Definitions

  • the present invention relates to a powdered oil and fat and a method for producing the same, and relates to a chocolate-like food having a flavor and using the powdered oil and fat.
  • Patent Document 1 “when a lipophilic raw material and a hydrophilic raw material are emulsified in an oil-in-water type is dried to produce powdered fats and oils, water-soluble dietary fibers are contained. It is described that the powdered fats and oils "(Claim 1).
  • Patent Document 2 states that “a highly unsaturated fatty acid containing 5 to 85% by weight of an oil and fat containing a highly unsaturated fatty acid as a fatty acid component in the solid content and obtained by drying an oil-in-water homogeneous emulsion”
  • An oil and fat composition containing as a fatty acid component comprising a solution of ascorbic acid or ascorbate emulsified in a water-in-oil type in an amount of 0.001 to 0.5% by weight ascorbic acid in the oil or fat.
  • Unsaturated fatty acid-containing powdery fat composition "(Claim 1).
  • Chocolate-like foods represented by chocolate are mainly made from cacao mass, cocoa powder, cocoa butter, vegetable oils and fats, milk (whole milk powder, skim milk powder, whey powder, etc.), and sugars (sugar, lactose, maltose, fructose, etc.) Manufactured as.
  • a method of adjusting the flavor of the chocolate-like food a method of adjusting the amount ratio of raw materials or selecting the type of cacao may be employed.
  • a method for adjusting manufacturing conditions may be employed.
  • flavor may be used suitably.
  • JP 05-137506 A Japanese Patent Application Laid-Open No. 07-305088 JP 2005-50684A
  • An object of the present invention is to provide a method for obtaining powdered fats and oils having a high oil content and a fine particle size, and powdered fats and oils obtained by the method. Moreover, this invention makes it a subject to provide the chocolate-like foodstuffs which are unprecedented and are characterized by the flavor.
  • Patent Documents 1 and 2 have been found as prior documents that are considered to be highly relevant to such an idea.
  • Patent Document 1 it is essential to contain water-soluble dietary fiber, and the amount is preferably “added so as to be 5% by weight or more of the fat content.
  • the water-soluble dietary fiber is less than 5% by weight, The covering property is lowered, and the stability of the fats and oils is deteriorated. "It was assumed that powdered fats and oils having a high fat content cannot be obtained. Moreover, there was no disclosure about the particle size of the powdered fats and oils obtained.
  • the content of fats and oils is 85% by weight in the solid content at the maximum, and “If it exceeds 85% by weight, the fats and oils ooze out from the solids, leading to deterioration of the quality and flavor of the fats and oils. Therefore, neither is preferable. ”(“ 0007 ”). Moreover, there was no disclosure about the particle size of the powdered fats and oils obtained. Based on the above results, the present inventors have further studied. As a result, a predetermined oil-in-water emulsion is prepared using a specific emulsifier under predetermined conditions, and when it is cooled, the oil and fat solidifies and floats in the form of emulsified particles, which are separated and dried. As a result, it was found that fine powder oil and fat with an unprecedented fine particle size was obtained, and the present invention was completed.
  • the method of adjusting the flavor of chocolate-like food is mainly the selection of its raw materials and the change of the quantity ratio, but in this connection, many studies have been made at this stage, and the flavor is more characteristic than it is now. Some chocolate-like foods were difficult to obtain.
  • the method described in Patent Document 3 also does not exceed the category of simply adding a flavor, and it does not mean that a food for chocolate that is more flavorful than conventional products can be obtained.
  • the present inventor has conducted further diligent studies in order to obtain a chocolate-like food that has a unique flavor and is not found in the past. Under such circumstances, even when using the same oil-soluble fragrance as in the past, by adding the fragrance to a specific powdered oil and fat and blending it into a chocolate-like food, The powdered fats and oils are destroyed, and the fragrance contained in the powdered fats and oils begins to beat, so that it is possible to obtain a chocolate-like food having a flavor characteristic completely different from the conventional one, and the present invention is completed. It was.
  • the present invention (A) Powder containing fats and oils having an ascending melting point of 50 to 100 ° C. in a dried product of 86 to 99.85% by weight, an average particle size of 10 to 100 ⁇ m and a water-soluble emulsifier of 0.15 to 5% by weight Fats and oils, (B) The method for producing a powdered fat according to (A), which undergoes the following steps: (1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered oil and fat, an O / W emulsion having an average particle size of 10 to 100 ⁇ m, containing 10 to 85% by weight of oil and fat having an rising melting point of 50 to 100 ° C.
  • the method for producing a powdered fat according to (A) which undergoes the following steps, (1) A water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils is mixed with hot water, and then a melted oil with a rising melting point of 50 to 100 ° C. is mixed with the hot water to obtain an average particle size of 10 A step of forming an O / W emulsion containing 10 to 85% by weight of the fat of 100 to 100 ⁇ m, (2) a step of cooling to a temperature lower by 10 ° C.
  • the water-soluble emulsifier is one or more selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters, any one of (B) to (C) A method for producing a powdered fat according to claim 1, It is about.
  • a process for producing a powdered fat containing 0.1% by weight to 5% by weight, having an average particle size of 10 to 100 ⁇ m and a water-soluble emulsifier (U) The method for producing a powdered fat according to (L), wherein the amount of the fat (1) is 20 to 80% by weight, (V) The chocolate-like food according to (K), wherein the rising melting point of the fat is 51 to 75 ° C., (W) The method for producing powdered fats and oils according to (L), wherein the rising melting point of the fats and oils in (1) is 51 to 75 ° C. (X) The method for producing a chocolate-like food according to (Q), wherein the rising melting point is 51 to 75 ° C. It is about.
  • the present invention it is possible to easily obtain powdered fats and oils having a high fat content and a small particle size. Moreover, the chocolate-like food which has the flavor characteristic which has not existed conventionally can be obtained using the said powder fats and oils.
  • the powdered fat means a powdered fat.
  • the average particle size of the powdered fat is from 10 to 100 ⁇ m, more desirably from 20 to 80 ⁇ m, and even more desirably from 30 to 61 ⁇ m.
  • the particle size is characterized by being finer than ordinary powdered fats and oils, and by making the particle size fine, it is characterized by little or no feeling of roughness when eaten. To do. When the particle size is larger than the upper limit, roughness is felt, which is not preferable. On the other hand, if the particle size is smaller than the lower limit, adhesion or the like may occur, which is not preferable. *
  • a water-soluble emulsifier in an amount of 0.15 to 5% by weight in powdered fats and oils in terms of dry matter is mixed with hot water.
  • the water-soluble emulsifier is an emulsifier that dissolves in water.
  • the water-soluble emulsifier is preferably at least one selected from sugar esters, glycerin fatty acid esters, polysorbates, sorbitan fatty acid esters, and propylene glycol fatty acid esters.
  • the HLB is desirably 7 or more, more desirably 10 or more, and further desirably 15 or more. If the HLB is too low, it may be difficult to disperse in water.
  • water and water in which water-soluble components such as emulsifiers are dissolved may be referred to as an aqueous phase, and oil and fat and oils and fats in which emulsifiers and the like are dissolved may be referred to as an oil phase.
  • the amount of the water-soluble emulsifier needs to be 0.15 to 5% by weight, more preferably 0.16 to 4% by weight, more preferably 0.17 to 3.5% by weight in the powdered oil and fat in terms of dry matter. It is further desirable that When this amount exceeds the upper limit, it may affect the flavor of the powdered oil or fat, and it is easy to condense after making the powdered oil and fat. If it is less than the lower limit, a preferred particle size may not be obtained.
  • a mixture of a water-soluble emulsifier and hot water is then mixed with a melted oil with a rising melting point of 50 to 100 ° C.
  • aqueous phase It is desirable to mix and emulsify both the aqueous phase and the oil phase after bringing them to a temperature higher by 10 ° C. or more, more desirably 20 ° C. or more than the rising melting point of the fats and oils. However, it is desirable not to exceed the boiling point of water. If the oil or fat is not in the preferred temperature range, oil crystals may precipitate or may not melt and become liquid in the first place, which may make mixed production difficult. If the aqueous phase is not in the preferred temperature range, the mixed fats and oils may solidify immediately, and emulsification may be difficult.
  • the amount of fats and oils here is preferably 10 to 85% by weight, more preferably 15 to 85% by weight, and further preferably 20 to 80% by weight with respect to the entire O / W emulsion. If the amount of fat exceeds the upper limit, the desired grain size may not be obtained, and if less than the lower limit, the production efficiency of powdered fat may be affected. *
  • the rising melting point of the fats and oils to be used needs to be 50 to 100 ° C., more preferably 50 to 80 ° C., and still more preferably 51 to 75 ° C.
  • the rising melting point of the fat exceeds the upper limit, it may be difficult to apply to the process of the present invention.
  • the powdered oil may be easily condensed during storage, or it may be difficult to remove moisture during production.
  • the rising melting point is measured by the method described in the Japan Oil Chemists' Society established standard oil and fat analysis test method (1), and the sample filled in the capillary is softened by heating under predetermined conditions. Says the temperature that begins to rise.
  • oils and fats used in the present invention are palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa butter, fish oil, Examples thereof include processed oils and fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and transesterification, using one or more oils and fats selected from various vegetable oils and fats such as whale oil as raw materials. In the present invention, these fats and oils can be used singly or in combination of two or more, but are required to meet the rising melting point specification of the present invention.
  • the mixed fats and oils only have to exhibit a predetermined melting point. Therefore, even if it is a liquid oil, it can be mixed with other fats and oils having a high melting point. You may be able to use it. *
  • the O / W emulsion is cooled in order to solidify the oil and fat content in the O / W emulsion, but the cooling temperature is 10 ° C. or more lower than the rising melting point of the oil or fat.
  • the temperature is preferably 10 to 60 ° C lower, more preferably 10 to 52 ° C lower.
  • the cooling temperature is preferably higher than the temperature at which the aqueous phase solidifies. The reason why the temperature is higher than the temperature at which the aqueous phase solidifies is that when the water phase is cooled until it solidifies, it becomes difficult to separate the agglomerated fats and oils therefrom. *
  • the oil-containing emulsion particles are floated along with the cooling, and are separated.
  • filtration and centrifugation can be raised, and filtration is more preferable.
  • the oil-containing emulsion particles thus separated still contain a certain amount of water, they are then dried.
  • ventilation drying can be mentioned.
  • the temperature at this time is desirably 10 to 50 ° C. lower than the rising melting point of the used fats and oils. When this temperature is higher than the upper limit, the powdered fats and oils may be re-dissolved, and when lower than the lower limit, condensation may occur when the product is returned to room temperature. Through the above steps, the powder can be finally dried to a moisture content of 0 to 20% by weight to obtain the powdered fat of the present invention.
  • the powdered fat obtained in the present invention preferably contains 86 to 99.85% by weight of oil in the dry weight, more preferably 90 to 99.85% by weight, and still more preferably 95.1. ⁇ 99.85% by weight.
  • the present invention is characterized in that it is possible to easily produce powdered fats and oils having a fine average particle diameter and a large amount of oil without using an expensive apparatus such as a spray dryer.
  • excipients and fragrances can be used appropriately as long as the effects of the invention are not affected. *
  • the fats and oils are melted by heating after mixing low-temperature water, water-soluble emulsifier, and solidified fats and oils, resulting in an average particle size of 10 to 100 ⁇ m. It is also possible to take a cooling step after preparing the O / W emulsion. However, a preparation method in which an aqueous phase and an oil phase are separately prepared and mixed to obtain an O / W emulsion is more desirable from the viewpoint of work efficiency.
  • the chocolate-like food referred to in the present invention is, for example, chocolate.
  • the chocolates mentioned here are not only chocolate, quasi-chocolate, and chocolate-based foods prescribed by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but also fats and oils as essential ingredients. This refers to a mixture of sugar, powdered milk, cacao raw materials (cocoa mass, cocoa, cocoa butter), fruit juice powder, fruit powder, flavoring materials, emulsifiers, fragrances, coloring agents, and other auxiliary materials in an arbitrary ratio.
  • the flavors of chocolates are not limited to cocoa ingredients, milk powder, sweet chocolates, milk chocolates and white chocolates whose main ingredients are sugar, coffee flavor, caramel flavor, matcha flavor, fruit flavor, vegetable flavor, Naturally, a variety of flavors such as salty flavors also fall within this range. *
  • the rising melting point is more preferably 50 to 80 ° C., and further preferably 51 to 75 ° C. If the rising melting point is too high, the expression of flavor may be affected. On the other hand, if the rising melting point is too low, the powdered oil / fat melts and mixes with other raw materials in the production stage, and it may be difficult to develop a flavor due to the destruction of the powdered oil / fat in the mouth. *
  • the powdery fat used in the present invention needs to have a particle size of 10 to 100 ⁇ m, more preferably 20 to 80 ⁇ m, and even more preferably 30 to 60 ⁇ m. If this particle size is too small, handling may be difficult, and if it is too large, roughness may be felt when eating a chocolate-like food.
  • the powdered fat used in the present invention needs to have a flavor. This flavor can also be obtained by dissolving oil-soluble flavor components in fats and oils and then preparing powdered fats and oils, and the fats are mixed with the flavor materials and heated to transfer the flavor. Such a fat or oil, that is, flavor oil can be used to prepare a powdery fat or oil. *
  • the chocolate-like food needs to contain 1 to 30% by weight of powdered fats and oils having a rising melting point of 50 to 100 ° C. and a particle size of 10 to 100 ⁇ m.
  • the amount is desirably 1 to 20% by weight, and more desirably 1 to 10% by weight. If this amount is too small, the expression of flavor may be insufficient, and if it is too large, the flavor may be too strong, or physical properties such as the viscosity of chocolate may be adversely affected.
  • the powdered oil used in the present invention preferably has an oil content of 86 to 99.85% by weight, more preferably 90 to 99.85% by weight. If this amount is too large or too small, the preferred flavor expression may be affected. *
  • the temperature of the chocolate-like food raw material is mixed and stirred at a stage higher than the rising melting point of the powdered oil and fat, the powdered oil and fat is melted and spreads throughout the chocolate-like food and the expression of flavor is weakened. There is a case.
  • the temperature of the chocolate-like food material is added and mixed in a state that is lower by 10 ° C.
  • the powdered fats and oils remain in their original form without melting in the chocolate-like food material.
  • the powdered oil and fat is destroyed for the first time when it is chewed in the mouth, and the fragrance component contained therein spreads in the mouth and has a new flavor that has never existed before A chocolate-like food is obtained.
  • the end-of-text oil / fat itself When added at a stage prior to the atomization step, the end-of-text oil / fat itself is destroyed, and the flavor derived from the powdered oil / fat diffuses at that stage, reducing the characteristics of the present invention, such as expression of the flavor by mastication. This is because it may end up.
  • “Sugar ester S1670” is a sucrose stearate produced by Mitsubishi Chemical Foods, Inc. of HLB16.
  • “Sugar ester S170” is a sucrose stearate manufactured by Mitsubishi Chemical Foods, Inc. of HLB1.
  • “Grister MSW7S” is a decaglycerin monoester manufactured by Sakamoto Pharmaceutical Co., Ltd. with HLB 13.4.
  • “Emazole S120V” is a polysorbate manufactured by Kao Corporation with an HLB value of 14.9.
  • preferable powdered fats and oils could be obtained by cooling to a temperature lower by 10 ° C. or more than the temperature at which the aqueous phase solidifies with respect to the rising melting point of the fats and oils.
  • sucrose ester S1670 is a sucrose stearate produced by Mitsubishi Chemical Foods, Inc. of HLB16.
  • Preparation method of powdered oil and fat (1) The temperature of oil and fat heated and melted at 80 to 90 ° C was adjusted to 65 to 70 ° C, and then an oil-soluble fragrance was added and gently stirred and dispersed. (2) Heat the water to 70 ° C., disperse the emulsifier as appropriate, and then add the fragrance-added oil and fat prepared in (1) while stirring at 3000 rpm with homodisper (Primics Co., Ltd.) and stirring for 10 minutes. did. (3) Stirring was stopped, and the mixture was allowed to cool to each designated temperature. (4) The solidified and floated fats and oils were filtered with a filter paper (No. 2 manufactured by Advantech) and dried by ventilation at 40 ° C.
  • a filter paper No. 2 manufactured by Advantech
  • the finished dough is transferred to a storage tank that can be stirred, and when the dough temperature is lowered to 45 ° C, beet red, oil-soluble fragrance, and powdered fats and oils are added and mixed according to each formulation to obtain a chocolate-like food. It was. 4).
  • the obtained chocolate-like food was subjected to tempering treatment, poured into a 60 mm ⁇ 120 mm ⁇ 5 mm mold and cooled to obtain a plate-like chocolate-like food, and the taste was evaluated.
  • the fragrance was added at the third stage of the preparation method.
  • the rising melting point is higher than body temperature, and according to conventional technical common sense, even if it is fat and oil that seems not to affect the flavor, flavor is added, and chocolate-like food as fine powdered fat and oil
  • chocolate-like food as fine powdered fat and oil
  • two types of fragrances were examined, but it is obvious that the same effect can be obtained even when other types of fragrances and flavor oils are used.

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  • 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)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un procédé permettant d'obtenir une fine poudre d'huile et de graisse présentant une forte teneur en huile et graisse, ainsi que ladite poudre d'huile et de graisse. La présente invention concerne également un aliment de type chocolat inédit doté d'une saveur caractéristique. L'invention concerne, donc, un procédé de fabrication d'un mélange d'huile et de graisse comportant les étapes suivantes : (1) une étape de préparation d'une émulsion huile dans eau présentant un diamètre moyen de particule variant de 10 à 100 µm et contenant de 10 à 85 % en poids d'un mélange d'huile et de graisse présentant un point de fusion croissant de 50 à 100 °C, et un émulsifiant soluble dans l'eau qui est présent à hauteur de 0,15 à 5 % en poids dans la poudre d'huile et de graisse, (2) une étape de refroidissement de l'émulsion jusqu'à solidification du mélange d'huile et de graisse, (3) une étape de séparation du mélange d'huile et de graisse solidifié et remonté à la surface, et (4) une étape de séchage. Il est ainsi possible d'obtenir une poudre d'huile et de graisse contenant un mélange d'huile et de graisse présentant un point de fusion croissant de 50 à 100 °C et présent à hauteur de 86 à 99,85 % en poids de la matière sèche, présentant un diamètre moyen de particule variant de 10 à 100 µm et contenant de 0,15 à 5 % en poids d'un émulsifiant soluble dans l'eau. En outre, il est également possible de proposer un aliment de type chocolat inédit doté d'une saveur caractéristique due aux 1 à 30 % en poids de poudre d'huile et de graisse susmentionnée qu'il contient.
PCT/JP2013/076536 2012-12-06 2013-09-30 Poudre d'huile et de graisse, son procédé de fabrication et aliment de type chocolat l'utilisant WO2014087724A1 (fr)

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JP2014502693A JP5601432B1 (ja) 2012-12-06 2013-09-30 粉末油脂及びその製造法と、それを用いたチョコレート様食品

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JP2012-266871 2012-12-06
JP2012266871 2012-12-06
JP2013-013837 2013-01-29
JP2013013837 2013-01-29

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WO2016136806A1 (fr) * 2015-02-26 2016-09-01 日清オイリオグループ株式会社 Composition de matière grasse en poudre pour chocolat
WO2016136807A1 (fr) * 2015-02-26 2016-09-01 日清オイリオグループ株式会社 Chocolat en poudre
JP2018157781A (ja) * 2017-03-23 2018-10-11 日清オイリオグループ株式会社 麺類用粉末油脂組成物
JP2018157782A (ja) * 2017-03-23 2018-10-11 日清オイリオグループ株式会社 餅類用粉末油脂組成物
JP2018157780A (ja) * 2017-03-23 2018-10-11 日清オイリオグループ株式会社 麺皮用粉末油脂組成物
CN109924269A (zh) * 2019-03-07 2019-06-25 中南林业科技大学 一种速溶油茶籽油脂肪酸乳及其制备方法
US11147285B2 (en) 2015-09-24 2021-10-19 The Nisshin Oillio Group, Ltd. Powdery fat or oil composition and method for producing same
US11219224B2 (en) 2016-01-21 2022-01-11 The Nisshin Oillio Group, Ltd. Thickener for liquid component
US11220654B2 (en) 2016-01-21 2022-01-11 The Nisshin Oillio Group, Ltd. Powderizing agent for liquid component
US11241020B2 (en) 2016-01-21 2022-02-08 The Nisshin Oillio Group, Ltd. Powderizing agent for liquid component
US11246322B2 (en) 2016-01-21 2022-02-15 The Nisshin Oillio Group, Ltd. Thickener for liquid component
US11292989B2 (en) 2014-07-22 2022-04-05 The Nisshin Oillio Group, Ltd. Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same
WO2023200965A1 (fr) * 2022-04-14 2023-10-19 Cargill, Incorporated Produit alimentaire comprenant de la matière grasse en poudre

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Cited By (15)

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Publication number Priority date Publication date Assignee Title
US11292989B2 (en) 2014-07-22 2022-04-05 The Nisshin Oillio Group, Ltd. Powdered fat/oil composition, food including powdered fat/oil composition, and methods for producing same
WO2016136807A1 (fr) * 2015-02-26 2016-09-01 日清オイリオグループ株式会社 Chocolat en poudre
JPWO2016136806A1 (ja) * 2015-02-26 2017-12-07 日清オイリオグループ株式会社 チョコレート用粉末油脂組成物
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JP2018157782A (ja) * 2017-03-23 2018-10-11 日清オイリオグループ株式会社 餅類用粉末油脂組成物
JP2018157781A (ja) * 2017-03-23 2018-10-11 日清オイリオグループ株式会社 麺類用粉末油脂組成物
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