WO2014156626A1 - 粉末乳化剤組成物及びその製造方法 - Google Patents
粉末乳化剤組成物及びその製造方法 Download PDFInfo
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- WO2014156626A1 WO2014156626A1 PCT/JP2014/056409 JP2014056409W WO2014156626A1 WO 2014156626 A1 WO2014156626 A1 WO 2014156626A1 JP 2014056409 W JP2014056409 W JP 2014056409W WO 2014156626 A1 WO2014156626 A1 WO 2014156626A1
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- powder
- fatty acid
- emulsifier composition
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
Definitions
- the present invention mainly relates to a powder emulsifier composition used as a food additive for improving the texture and a method for producing the same.
- Glycerin fatty acid monoester is widely used as a food additive for improving the texture.
- glycerin fatty acid monoester has a melting point of 67 ° C. and is difficult to dissolve and mix with food, it is required to improve dispersibility during use.
- Patent Document 1 discloses that a powder foaming agent containing saturated monoglyceride, saturated diglycerin monoester, lecithin (soy lecithin in the examples) and the like is obtained by this method.
- the powder composition of Patent Document 1 is not sufficiently dispersible, and the texture of foods produced using the powder composition is not satisfactory.
- Patent Document 2 discloses an edible foaming agent which is an O / W type emulsion containing sugar alcohol, lecithin, sucrose fatty acid ester, glycerin fatty acid monoester and the like. This is characterized in that an emulsion having a specific particle size distribution is used as a liquid, but the dispersibility is still insufficient and the desired effect cannot be obtained, and the liquid is inconvenient to handle. Have the problem of being.
- the present inventors disclosed a powder foaming agent containing a saccharide containing dextrin, a glycerin fatty acid monoester, and a surfactant, and capable of maintaining the ⁇ -type crystal state of the monoglyceride for a long period of time.
- a manufacturing method thereof it has been proposed to spray-dry with a spray dryer to form a powder.
- lecithin is used as the surfactant, but this is soy lecithin, and the object of the invention is also different from that of the present invention.
- the present invention has been made in view of the above, a powder emulsifier composition capable of obtaining a food having higher dispersibility and improved texture, and a production method for easily obtaining this emulsifier composition.
- the purpose is to provide.
- the powder emulsifier composition of the present invention has a content of (A) saccharide, (B) glycerin fatty acid monoester, and (C) phospholipid of 90% by mass or more, and It is assumed to contain lecithin having a total content of phosphatidic acid and its hydrogenated product of 5 to 30% by mass.
- the powder emulsifier composition of the present invention preferably contains 30 to 89% by mass of component (A), 10 to 40% by mass of component (B), and 1 to 30% by mass of component (C).
- (A) saccharide for example, a polysaccharide can be used.
- the emulsifier composition of the present invention is preferably obtained by spray drying an aqueous dispersion containing the above components (A), (B) and (C).
- the method for producing a powder emulsifier composition of the present invention comprises a content of (A) saccharide, (B) glycerin fatty acid monoester and (C) phospholipid of the present invention of 90% by mass or more, and phosphatidic acid and A method including a step of spray-drying an aqueous dispersion containing lecithin having a total content of the hydrogenated product of 5 to 30% by mass with a spray dryer under a condition of a drying outlet temperature of 75 ° C. or less.
- the powder emulsifier composition of the present invention contains lecithin having a saccharide, a glycerin fatty acid monoester, and a specific component, so that the dispersibility is higher than that of a conventional emulsifier, and this is used.
- lecithin having a saccharide, a glycerin fatty acid monoester, and a specific component, so that the dispersibility is higher than that of a conventional emulsifier, and this is used.
- the above-described emulsifier composition of the present invention can be obtained efficiently and easily.
- saccharide (A) used in the present invention is a component used for powdering (formulation) of the composition, and is not particularly limited as long as it is suitable for the purpose.
- Monosaccharides, disaccharides, Polysaccharides, sugar alcohols and the like can be widely used. These may be used alone or in combination of two or more. More specifically, examples of monosaccharides include glucose, fructose, and galactose. Examples of disaccharides include sucrose, lactose, trehalose, and maltose.
- polysaccharide examples include dextrin, reduced dextrin, indigestible dextrin, cyclodextrin, branched dextrin, starch, and pectin.
- sugar alcohol examples include sorbitol, xylitol, and maltose.
- starch contains the decomposition product. That is, examples of the starch include wheat starch, potato starch, corn starch, and tapioca starch, and examples of the starch degradation product include the above-mentioned starch hydrolysates. Wet heat starch can also be used.
- polysaccharides are preferred and dextrins are particularly preferred because of their superior spray drying properties.
- the content of saccharide is preferably 30 to 89 parts by mass and more preferably 40 to 85 parts by mass in 100 parts by mass of the powder emulsifier composition.
- Glycerin fatty acid monoester The glycerin constituting the glycerin fatty acid monoester (B) used in the present invention is obtained from natural fats and oils such as beef tallow and cottonseed oil, or obtained by distillation thereof, or a synthetic product. Etc. can be used without any particular limitation.
- the fatty acid constituting the glycerin fatty acid monoester conventionally known fatty acids can be used. However, from the viewpoint of foamability, emulsification dispersibility, ease of production of the powder emulsifier composition, etc., the fatty acid having 12 to 22 carbon atoms. Saturated or unsaturated fatty acids are preferred, saturated or unsaturated fatty acids having 14 to 22 carbon atoms are more preferred, and saturated fatty acids are even more preferred.
- Examples of the saturated fatty acid having 12 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid.
- Examples of the unsaturated fatty acid having 12 to 22 carbon atoms include oleic acid, linoleic acid, linolenic acid, and erucic acid.
- the content of the glycerin fatty acid monoester is preferably 10 to 40 parts by mass and more preferably 20 to 35 parts by mass in 100 parts by mass of the powder emulsifier composition.
- Lecithin refers to all lipid products containing phospholipids, and some have various components depending on the raw materials and the degree of purification.
- the lecithin used in the present invention has a phospholipid content of 90% by mass or more, preferably 95% by mass or more.
- the total content of phosphatidic acid and its hydrogenated product is 5 to 30% by mass, and more preferably 7 to 30% by mass.
- lecithin can be produced, for example, by fractionation by purification of a commonly used paste-like soybean lecithin or solvent extraction.
- pasty soy lecithin in circulation has a phospholipid content of about 60% by mass and a total content of phosphatidic acid and its hydrogenated product of about 5 to 20% by mass.
- Examples of phospholipids other than phosphatidic acid and hydrogenated products thereof that can be contained in lecithin include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, and lysophosphatidylcholine.
- the content thereof is not particularly limited, but is preferably 1 to 35% by mass of phosphatidylcholine, 10 to 30% by mass of phosphatidylethanolamine, 10 to 30% by mass of phosphatidylinositol, and 1 to 30% by mass of lysophosphatidylcholine.
- the content of lecithin is preferably 1 to 30 parts by mass and more preferably 2 to 20 parts by mass in 100 parts by mass of the powder emulsifier composition.
- the powder emulsifier composition of the present invention may contain components other than the above components (A) to (C).
- surfactants such as glycerin fatty acid esters other than sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and (B) glycerin fatty acid monoesters do not contradict the purpose of the present invention. It can be contained in a range.
- sucrose fatty acid ester When sucrose fatty acid ester is used, its HLB is preferably 10-16.
- the fatty acid constituting the fatty acid is preferably a fatty acid having 12 to 22 carbon atoms, and examples thereof include those exemplified for the above (B) glycerin fatty acid monoester.
- the content of the sucrose fatty acid ester is preferably 5 to 30 parts by mass and more preferably 10 to 20 parts by mass in 100 parts by mass of the powder emulsifier composition.
- the fatty acid constituting it is preferably a fatty acid having 12 to 22 carbon atoms, and the fatty acids exemplified for (B) glycerin fatty acid monoester can be used.
- the content of the propylene glycol fatty acid ester is preferably 0.2 to 15 parts by mass and more preferably 0.5 to 10 parts by mass in 100 parts by mass of the powder emulsifier composition.
- the fatty acid constituting it is preferably a fatty acid having 12 to 22 carbon atoms, and examples of (B) glycerin fatty acid monoester can be exemplified.
- the content of sorbitan fatty acid ester is preferably 0.2 to 15 parts by mass and more preferably 0.5 to 10 parts by mass in 100 parts by mass of the powder emulsifier composition.
- glycerin fatty acid ester other than glycerin fatty acid monoester is used, the type thereof is not particularly limited, but preferred examples include “glycerin fatty acid / organic acid monoester” including esters such as short-chain carboxylic acid.
- esters such as short-chain carboxylic acid.
- non-long chain carboxylic acids such as citric acid, succinic acid, acetic acid, diacetyltartaric acid and lactic acid may be included.
- the fatty acid monoester of polyglycerol may be sufficient.
- Method for Producing Powder Foaming Agent In the method for producing the powder emulsifier composition of the present invention, first, the content of the (A) saccharide, (B) glycerin fatty acid monoester, and (C) phospholipid is 90% by mass or more. In addition, lecithin having a total content of phosphatidic acid and its hydrogenated product of 5 to 30% by mass and water are mixed to produce an aqueous dispersion (emulsion).
- 100 parts by weight to 900 parts by weight of water is preferably added to 100 parts by weight of the total amount (solid content) of component (A), component (B), and component (C), and a stable dispersion Stir and mix until an (emulsion) is obtained.
- Stirring can be performed by ordinary stirring means such as a homomixer (disper blade).
- the aqueous dispersion obtained as described above is dried to be powdered.
- spray drying is preferable, and for example, a spray drying method is suitably used.
- the powder emulsifier composition of the present invention is spray-dried in this way to form a powder, so that the dispersibility becomes higher and the effect of improving the texture becomes more remarkable.
- the exhaust temperature (drying outlet temperature) is preferably 75 ° C. or less, and more preferably 70 ° C. Moreover, it is preferable that it is 50 degreeC or more, and it is more preferable that it is 60 degreeC or more.
- powder Emulsifier composition of the present invention can be widely used in general foods, but when used in baked confectionery including snacks such as potato chips, bread, cakes, etc. The effect of improving feeling and appearance can be obtained particularly noticeably.
- the method of use is not particularly limited, and in the above-described food production process, the powder may be appropriately added to the raw material and mixed. When used in the baked confectionery as described above, it may be mixed and mixed simultaneously with other raw materials and additives when producing the dough.
- the amount of the powder emulsifier composition of the present invention is not particularly limited, and may be appropriately determined according to the object of use and purpose of use.
- the object of use such as dough material (raw material other than added water) 100 It is in the range of 0.1 to 15 parts by mass with respect to parts by mass.
- the raw materials shown in Table 2 were blended in the proportions (parts by mass) shown in the table, and mixed at 70 ° C. using a homomixer (disper blade) to prepare an aqueous dispersion.
- a powder emulsifier composition was obtained by spray drying at a supply rate of 6 L / h using a spray dryer (intake temperature 125 ° C., exhaust temperature 68 ° C.).
- the bread volume was determined by the following rape method, and the specific volume (ml / g) was determined by multiplying by the bread mass.
- Rapeseed method (1) A predetermined container is filled with polystyrene beads, and its volume is measured with a graduated cylinder. (2) Next, the baked bread is put into the container, the remaining space is filled with polystyrene beads, and the volume of the filled polystyrene beads is measured in the same manner with a graduated cylinder. The volume of the pan is determined by subtracting the volume of the polystyrene beads filled in (2) from the volume (1) of the previous polystyrene beads alone.
- the powder emulsifier composition of the present invention can be particularly suitably used for snacks such as potato chips, baked goods, bread and cakes.
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- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
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Abstract
Description
本発明で用いる糖類(A)は組成物の粉末化(製剤化)のために用いる成分であり、その目的に適合するものであれば特に限定されず、単糖類、二糖類、多糖類、糖アルコール等を広く用いることができる。これらは一種類を単独で使用しても、二種類以上を併用しても良い。より具体的には、単糖類としては、ブドウ糖、果糖、ガラクトースなどが挙げられる。二糖類としては、ショ糖、乳糖、トレハロース、麦芽糖などが挙げられる。多糖類としては、デキストリン、還元デキストリン、難消化性デキストリン、シクロデキストリン、分岐デキストリン、デンプン、ペクチンなどが挙げられ、糖アルコールとしては、ソルビトール、キシリトール、マルチトースなどが挙げられる。なお、上述のデンプンは、その分解物も含む。すなわち、デンプンとしては、小麦デンプン、馬鈴薯デンプン、トウモロコシデンプン、タピオカデンプンなどが挙げられ、デンプン分解物としては、上記のデンプンの加水分解物が挙げられる。また、湿熱デンプンを使用することもできる。
本発明で用いるグリセリン脂肪酸モノエステル(B)を構成するグリセリンとしては、牛脂や綿実油などの天然油脂から得られるもの、またはこれを蒸留して得られるもの、または合成品などを特に限定なく用いることができる。
本発明でいう「レシチン」とは、リン脂質を含む脂質製品全般を指し、その原料や精製の程度等によって種々の成分を有するものがある。
本発明の粉末乳化剤組成物には、上記成分(A)~(C)以外の成分を含有してもよい。例えば、本発明の乳化剤組成物には、ショ糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル及び(B)グリセリン脂肪酸モノエステル以外のグリセリン脂肪酸エステルなどの界面活性剤を本発明の目的に反しない範囲で含有させることができる。
本発明の粉末乳化剤組成物の製造方法においては、まず、上記(A)糖類、(B)グリセリン脂肪酸モノエステル、(C)リン脂質の含有量が90質量%以上であり、かつ、ホスファチジン酸およびその水素添加物の合計含有量が5~30質量%であるレシチン、及び、水を混合して、これらの水分散液(乳化物)を製造する。
本発明の粉末乳化剤組成物は、広く食品一般に用いることができるが、ポテトチップスなどのスナック菓子をはじめとする焼き菓子や、パン、ケーキ等に使用した場合に、食品の食感や外観の向上効果が特に顕著に得られる。
以下の実施例及び比較例では、次表1に示す割合でホスファチジン酸及びその他のリン脂質を含有するレシチンを使用した。
強力粉250部、塩4部、砂糖25部、ドライイースト5部、バター25部、卵25部、(B)グリセリン脂肪酸モノエステルと(C)レシチンの合計量が2部となる量の粉末乳化剤、牛乳125部を、ミキサーを用いて低速で10分間混合し、33℃で20分間発酵させることにより生地を調整した。続いて、生地をバットに取り出し、手でガスを抜くようにしながら平らにしたあと、生地を三つ折りにした。これを45gとなるように分割し、表面を張らせるようにして軽く丸めて天板に並べた。さらに、33℃で30分間発酵させた後、上火200℃、下火206℃のオーブンで11分間焼成したあと、室温で静置し、焼成30分後の比容積と食感、及び焼成3時間後の食感を下記の方法で評価した。結果を表3に示す。
次のナタネ法によりパン容積を求め、パン質量で乗じることにより比容積(ml/g)を求めた。
ナタネ法:(1)所定容器にポリスチレンビーズを充填し、その体積をメスシリンダーにて測定する。(2)次に焼成したパンを前記容器に入れ、残った空間にポリスチレンビーズを充填し、充填したポリスチレンビーズの体積を同様にメスシリンダーにて測定する。先のポリスチレンビーズのみの体積(1)から(2)の充填したポリスチレンビーズの体積を差し引くことで、パンの体積を求める。
下記の評価基準を用いて、モニター10名による評価を行い、その平均値を算出した。
5: 柔らかい
4: やや柔らかい
3: あまり柔らかくない
2: やや硬い
1: 硬い
乾燥マッシュポテト90部と(B)グリセリン脂肪酸モノエステルと(C)レシチンの合計量が0.3部となる量の粉末乳化剤とを粉末混合し、さらに、熱水200部を加えて1分間混合することにより生地を調製した。得られた生地をローラーで厚さ0.8mmに圧延し、円形上に成形し、180℃の米油で45秒間、油ちょうすることにより、成形ポテトチップスを得て、油ちょう直後の外観および油ちょうから10分後の食感を下記の方法で評価した。結果を表4に示す。
下記の評価基準を用いて、モニター10名による評価を行い、その平均値を算出した。
5: でこぼこがなくなだらかである
4: あまりでこぼこしていない
3: ややでこぼこしている
2: かなりでこぼこしている
1: 非常にでこぼこしている
下記の評価基準を用いて、モニター10名による評価を行い、その平均値を算出した。
5: 非常にパリパリする
4: かなりパリパリする
3: ややパリパリする
2: あまりパリパリしない
1: 全くパリパリしない
Claims (5)
- (A)糖類、
(B)グリセリン脂肪酸モノエステル、及び
(C)リン脂質の含有量が90質量%以上であり、かつ、ホスファチジン酸およびその水素添加物の合計含有量が5~30質量%であるレシチン
を含有することを特徴とする粉末乳化剤組成物。 - 前記成分(A)を30~89質量%、前記成分(B)を10~40質量%、および前記成分(C)を1~30質量%含有することを特徴とする、請求項1に記載の粉末乳化剤組成物。
- 前記(A)糖類が、多糖類であることを特徴とする、請求項1又は2に記載の粉末乳化剤組成物。
- 前記成分(A)、成分(B)及び成分(C)を含有する水分散液を噴霧乾燥することにより得られたことを特徴とする、請求項1~3のいずれか1項に記載の粉末乳化剤組成物。
- (A)糖類、(B)グリセリン脂肪酸モノエステル及び(C)リン脂質の含有量が90質量%以上であり、かつ、ホスファチジン酸およびその水素添加物の合計含有量が5~30質量%であるレシチンを含有する水分散液を、乾燥出口温度75℃以下となる条件下でスプレードライヤーにて噴霧乾燥する工程を含むことを特徴とする、請求項1~4のいずれか1項に記載の粉末化乳化剤組成物の製造方法。
Priority Applications (4)
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US14/769,036 US20160000121A1 (en) | 2013-03-29 | 2014-03-12 | Powder emulsifying agent composition and method for producing same |
CN201480019059.3A CN105072922A (zh) | 2013-03-29 | 2014-03-12 | 粉末乳化剂组合物和其生产方法 |
KR1020157025761A KR20150136065A (ko) | 2013-03-29 | 2014-03-12 | 분말 유화제 조성물 및 그 제조 방법 |
HK15112706.3A HK1211802A1 (en) | 2013-03-29 | 2015-12-24 | Powder emulsifying agent composition and method for producing same |
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JP2013073428A JP6186154B2 (ja) | 2013-03-29 | 2013-03-29 | 粉末乳化剤組成物及びその製造方法 |
JP2013-073428 | 2013-03-29 |
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JP (1) | JP6186154B2 (ja) |
KR (1) | KR20150136065A (ja) |
CN (1) | CN105072922A (ja) |
HK (1) | HK1211802A1 (ja) |
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CN107041401A (zh) * | 2017-05-03 | 2017-08-15 | 昆山胜益食品科技有限公司 | 一种粉末蛋糕乳化起泡剂 |
CZ308844B6 (cs) * | 2018-12-17 | 2021-07-07 | Bioinova, S.R.O. | Způsob přípravy prostředku pro náhradu lidské chrupavkovité tkáně a prostředek tímto způsobem připravený |
CN114651848A (zh) * | 2022-03-14 | 2022-06-24 | 广东奇乐趣食品科技有限公司 | 一种粉末复合起泡剂及其制备方法与应用 |
Citations (6)
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JPH02172995A (ja) * | 1988-12-24 | 1990-07-04 | Tsuji Seiyu Kk | 高純度レシチンの製造法 |
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JP2011142838A (ja) * | 2010-01-13 | 2011-07-28 | Dai Ichi Kogyo Seiyaku Co Ltd | 粉末起泡剤及びその製造方法 |
JP2012105561A (ja) * | 2010-11-15 | 2012-06-07 | Riken Vitamin Co Ltd | 茹で麺類および該茹で麺類の品質改良方法 |
JP2013005813A (ja) * | 2007-08-20 | 2013-01-10 | Fujifilm Corp | 粉末組成物 |
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WO1994014337A1 (en) * | 1992-12-21 | 1994-07-07 | Fujisawa Pharmaceutical Co., Ltd. | Food defoamer and food material containing the same |
TWI414245B (zh) * | 2003-12-19 | 2013-11-11 | Kao Corp | Edible fat and oil composition |
US8246961B2 (en) * | 2007-02-06 | 2012-08-21 | Fujifilm Corporation | Powder composition, method for producing the same, and food composition, cosmetic composition and pharmaceutical composition containing the same |
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2013
- 2013-03-29 JP JP2013073428A patent/JP6186154B2/ja active Active
-
2014
- 2014-03-12 US US14/769,036 patent/US20160000121A1/en not_active Abandoned
- 2014-03-12 CN CN201480019059.3A patent/CN105072922A/zh active Pending
- 2014-03-12 KR KR1020157025761A patent/KR20150136065A/ko not_active Application Discontinuation
- 2014-03-12 WO PCT/JP2014/056409 patent/WO2014156626A1/ja active Application Filing
- 2014-03-17 TW TW103109956A patent/TWI608802B/zh active
-
2015
- 2015-12-24 HK HK15112706.3A patent/HK1211802A1/xx unknown
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JPH02172995A (ja) * | 1988-12-24 | 1990-07-04 | Tsuji Seiyu Kk | 高純度レシチンの製造法 |
JPH03130042A (ja) * | 1989-10-17 | 1991-06-03 | Nippon Oil & Fats Co Ltd | 高度不飽和脂肪酸含有油脂の臭気マスキング方法 |
JP2008118987A (ja) * | 2006-10-18 | 2008-05-29 | Kaneka Corp | 炊飯用油脂組成物 |
JP2013005813A (ja) * | 2007-08-20 | 2013-01-10 | Fujifilm Corp | 粉末組成物 |
JP2011142838A (ja) * | 2010-01-13 | 2011-07-28 | Dai Ichi Kogyo Seiyaku Co Ltd | 粉末起泡剤及びその製造方法 |
JP2012105561A (ja) * | 2010-11-15 | 2012-06-07 | Riken Vitamin Co Ltd | 茹で麺類および該茹で麺類の品質改良方法 |
Also Published As
Publication number | Publication date |
---|---|
JP6186154B2 (ja) | 2017-08-23 |
KR20150136065A (ko) | 2015-12-04 |
TW201501648A (zh) | 2015-01-16 |
US20160000121A1 (en) | 2016-01-07 |
TWI608802B (zh) | 2017-12-21 |
CN105072922A (zh) | 2015-11-18 |
HK1211802A1 (en) | 2016-06-03 |
JP2014195441A (ja) | 2014-10-16 |
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