WO2017057131A1 - Produit alimentaire gras - Google Patents

Produit alimentaire gras Download PDF

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Publication number
WO2017057131A1
WO2017057131A1 PCT/JP2016/077840 JP2016077840W WO2017057131A1 WO 2017057131 A1 WO2017057131 A1 WO 2017057131A1 JP 2016077840 W JP2016077840 W JP 2016077840W WO 2017057131 A1 WO2017057131 A1 WO 2017057131A1
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WO
WIPO (PCT)
Prior art keywords
oil
lol
mass
content
chocolate
Prior art date
Application number
PCT/JP2016/077840
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English (en)
Japanese (ja)
Inventor
清美 大西
巖 蜂屋
知洋 粟飯原
典子 村山
稚子 畑中
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 JP2017503640A priority Critical patent/JP6101412B1/ja
Publication of WO2017057131A1 publication Critical patent/WO2017057131A1/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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Definitions

  • the present invention relates to an oily food having excellent bloom resistance and grain resistance.
  • Examples of oily foods in which fats and oils form a continuous phase include chocolate, fat cream, butter cream, margarine, and spread.
  • the hardness and plasticity of oily foods are maintained by fats and oils. That is, the crystal structure of the fat and oil forming the continuous phase greatly affects the quality of the oily food.
  • chocolate is roughly classified into a tempered type and a non-tempered type depending on the characteristics of the fats and oils.
  • fats and oils in the chocolate are composed of cocoa butter or symmetrical triacylglycerol similar to the structure of cocoa butter.
  • tempering a complicated temperature control operation called tempering is performed. Tempering adjusts the oil-and-fat crystals of symmetric triacylglycerol to a stable V-shape. When the crystal form of the fat is V-type, the mold is well separated and a glossy chocolate is obtained.
  • non-tempered chocolate does not require tempering or special temperature control equipment. Therefore, non-tempered chocolate is widely used in the chocolate industry because of its convenience.
  • Hard butter used in non-tempered chocolate is a lauric-based cocoa butter replacer (CBR), which has a relatively high compatibility with cocoa butter and cocoa butter, which is extremely incompatible with cocoa butter. It is roughly divided into cocoa butter substitute (CBS).
  • CBR lauric-based cocoa butter replacer
  • CBS cocoa butter substitute
  • the compatibility of cocoa butter substitute (CBA) with cocoa butter is expressed by the maximum ratio of cocoa butter that can be blended in the fat phase of chocolate containing cocoa butter substitute fat and cocoa butter. That is, as long as the blending amount of cocoa butter in the fat and oil phase of the chocolate is within a compatible range, the chocolate can maintain quality for a long time without generating bloom. Accordingly, the higher the compatibility is, the more cocoa mass and cocoa powder containing cocoa butter can be blended, so that the chocolate has a good cocoa flavor.
  • the compatibility with the conventional high trans fatty acid type CBR cocoa butter was about 15 to 20%.
  • trans fatty acids are concerned about nutritional disadvantages.
  • zero-trans fatty acid type CBR for example, JP 2009-284899 A, JP 2010-532802 A, JP 2010-532803 A and WO 2012/002373
  • these have a problem that the compatibility is as low as about 15%, and not only the solidification rate is slow but also the mouthfeel is not excellent.
  • CBS has the same good mouthfeel as cocoa butter, and the solidification speed is as fast as temper type chocolate.
  • compatibility is extremely low at about 5%, there is a drawback that a full-fledged chocolate flavor cannot be obtained.
  • An object of the present invention is to provide an oily food such as chocolate or cream that does not require a tempering treatment, in which the occurrence of bloom or the like is suppressed even when a large amount of cocoa butter is blended.
  • the present inventors have intensively studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by including specific amounts of L2M and LM2 corresponding to the content of LOL in the fats and oils of oil-based foods. Thus, the present invention has been completed.
  • the present invention provides the following.
  • the fat / oil contains LOL, L2M and LM2, and the mass ratio (L2M + LM2) / LOL of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5.
  • L, O, M, LOL, L2M, and LM2 mean the following.
  • L Saturated fatty acid having 16 to 24 carbon atoms
  • O Oleic acid
  • M Fatty acid having 6 to 10 carbon atoms
  • LOL Triacylglycerol L2M in which L is bonded to positions 1 and 3 and O is bonded to position 2
  • L2M Glycerol 1
  • Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound to a molecule Triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol
  • the content of L2M relative to the content of LM2 The oily food according to (1), wherein the content mass ratio (L2M / LM2) is 0.05 to 4.5.
  • the fats and oils including LOL, L2M, and LM2, and having a mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL of 0.7 to 5,
  • the oil-based food of the present invention is a food in which fats and oils form a continuous phase. Specific examples include chocolate, fat cream, butter cream and spread.
  • the fats and oils in the oily food of the present invention contain LOL, L2M and LM2.
  • L, O, M, LOL, L2M, and LM2 mean the following.
  • L is a saturated fatty acid having 16 to 24 carbon atoms, and is preferably a straight chain.
  • O is oleic acid.
  • M is a fatty acid having 6 to 10 carbon atoms, preferably a linear saturated fatty acid.
  • L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol.
  • LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol.
  • L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms.
  • the fat and oil in the oil-based food of the present invention has a mass ratio ((L2M + LM2) / LOL) of the total content (L2M + LM2) of the L2M and the LM2 to the content of the LOL of 0.7 to 5.
  • (L2M + LM2) / LOL is preferably 0.8 to 3, more preferably 0.8 to 1.5, and still more preferably 0.9 to 1.2.
  • the total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fats and oils in the oily food of the present invention is preferably 10 to 100% by mass, more preferably 20 to 95% by mass, and still more preferably. Is 30 to 95% by mass, and most preferably 50 to 90% by mass. What is necessary is just to change suitably the total content of LOL, L2M, and LM2 according to the physical property calculated
  • the oil-based food of the present invention also has excellent mouthfeel when (L2M + LM2) / LOL is within the above range.
  • the mass ratio (L2M / LM2) of the L2M content to the LM2 content in the fats and oils in the oily food is preferably 0.05 to 4.5.
  • L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5.
  • the proportion of the fatty acids having 6 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or less, more preferably 5% by mass or less. Furthermore, the proportion of the fatty acids having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 20% by mass or more, more preferably 40 to 100% by mass, and still more preferably It is 50 to 100% by mass, and most preferably 60 to 100% by mass.
  • L2M and LM2 contained in the oil-based food of the present invention can be produced using a conventionally known method, and the total content of L2M and LM2 is 40% by mass or more (preferably 60 to 100% by mass).
  • L2M + LM2 oil L2M + LM2 oils and fats are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) MMM, 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) iodine value of 5 or less, and carbon as a constituent fatty acid.
  • Fats and oils obtained by transesterification of mixed fats and oils (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) having a saturated fatty acid content of several 16 or more are 90% by mass or more.
  • Oils and fats obtained by further fractionating the transesterified oil may be used.
  • Fats and oils may be used after transesterifying the mixed fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) with a content of saturated fatty acids having 16 or more carbon atoms as constituent fatty acids of 90% by mass or more (for example, rapeseed oil, soybean oil, palm oil, etc.) Fats and oils may be used.
  • Oils and fats obtained by further separating the oils and fats may be used.
  • Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction.
  • the transesterification reaction can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
  • a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
  • fractionation conventionally known conventional methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.
  • the MMM is triacylglycerol (medium chain fatty acid triacylglycerol) in which 3 molecules of M are bonded to 1 molecule of glycerol.
  • the MMM can be manufactured using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure.
  • a catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.
  • the oily food of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content (L2M + LM2) of L2M and LM2 to the content of LOL is 0.7 to 5 It is.
  • the long face distance between the fat crystals formed by LOL and L2M or LM2 is preferably 33 to 46 mm. This means that the oil crystal is two chains long.
  • the long face spacing of the oil crystal is more preferably 36 to 46 mm.
  • the oily food of the present invention may contain cocoa butter as a LOL supply source. Since the oily food of the present invention can use a large amount of cocoa butter without performing a special tempering treatment, the flavor of chocolate is strongly expressed.
  • the content of cocoa butter in the oil and fat in the oil-based food is preferably 50% by mass or less, more preferably 5 to 50% by mass, still more preferably 10 to 45% by mass, and most preferably 20%. ⁇ 45% by mass.
  • a LOL supply source fats and oils rich in LOL (oils and fats containing LOL of 40% by mass or more, preferably 60% by mass or more) may be used.
  • Examples of fats and oils rich in LOL include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, mora fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned. Furthermore, as already known, a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil, a 1,3-position selective lipase preparation It is also possible to use fats and oils subjected to transesterification. Moreover, the fats and oils which fractionated obtained transesterified fats and oils may be sufficient.
  • the fats and oils contained in the oil-based food of the present invention contain LOL, L2M and LM2 in the fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content (L2M + LM2) of L2M and LM2 to the content of LOL is 0. 7-5.
  • the edible oil and fat generally provided for edible may be used for the oil-based foodstuff of this invention.
  • Edible fats and oils are, for example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm stearin, palm middle melting point and palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated Oil, iripe oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter, and mixed and processed oils (hydrogenated oil, transesterification) Oil, fractionated oil).
  • One preferred embodiment of the fats and oils contained in the oily food of the present invention includes the LOL fats and the L2M + LM2 fats and oils in a ratio of 1: 5 to 1: 0.5.
  • the part other than LOL fats and L2M + LM2 fats and oils contained in the oily food may be the edible fats and oils generally used for food.
  • the edible fats and oils may be lauric fats and oils such as coconut oil, palm kernel oil, and fractionated oils thereof, and may be liquid oils such as soybean oil, rapeseed oil and sunflower oil. .
  • lauric fats and oils are fats and oils whose content of lauric acid in the constituent fatty acids is 30% by mass or more, and liquid oils are fats and oils having fluidity at 10 ° C.
  • the fats and oils contained in the oily food of the present invention contain the LOL fats and the L2M + LM2 fats and fats in a ratio of 1: 3 to 1: 0.7, more preferably 1: 1.5 to 1: 0. .7, most preferably from 1: 1.2 to 1: 0.8.
  • the L2M content and the LM2 content of the fats and oils contained in the oily food of the present invention can be measured, for example, according to the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993). First, the L2O content is measured by the gas chromatographic method, and then the LOL / L2O ratio is measured by a method according to, for example, J. High Resol. Chromatogr., 18, 105-107 (1995). And L2O content, where L2O is triacylglycerol in which two molecules of L and one molecule of O are ester-bonded to one molecule of glycerol.
  • the content of fats and oils in the oil-based food of the present invention is contained in raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to fats and oils blended as raw materials such as cocoa butter and cocoa butter substitute fat (CBA) Oil and fat (cocoa butter, milk fat, etc.).
  • the cocoa mass has an oil (cocoa butter) content of 55% by mass (oil content 0.55)
  • the cocoa powder has an oil (cocoa butter) content of 11% by mass (oil content 0.11).
  • the fat (milk fat) content of the whole milk powder is 25% by mass (oil content 0.25).
  • the fat and oil content in the oil-based food product is a value obtained by multiplying the blending amount (mass%) of each raw material in the oil-based food product by the oil content.
  • the content of fats and oils in the oily food of the present invention is preferably 10 to 100% by mass, more preferably 20 to 100% by mass, and further preferably 30 to 100% by mass.
  • the trans fatty acid content of the oily food of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass for health reasons.
  • Chocolate is mentioned as one of the preferable aspects of the oil-based foodstuff of this invention.
  • chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations.
  • the chocolate in the present invention uses edible fats and sugars as main ingredients. If necessary, a cacao component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, an emulsifier, and the like are added to the main raw material. This chocolate is manufactured through all or part of the chocolate manufacturing steps (mixing step, atomization step, scouring step, molding step, cooling step, etc.).
  • the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
  • the chocolate in the present invention includes pastes and creams.
  • the chocolate of the present invention is a chocolate that does not require a tempering treatment, in which the occurrence of bloom or the like is suppressed even when a large amount of cocoa butter is blended.
  • the chocolate of the present invention preferably contains 25 to 65% by mass of fats and oils.
  • the content of fats and oils in the chocolate of the present invention is more preferably 28 to 55% by mass, and further preferably 30 to 50% by mass.
  • the total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fats and oils in the chocolate of the present invention is preferably 10 to 95 mass%, more preferably 20 to 95 mass%, and further preferably 30. ⁇ 90% by mass, most preferably 40 ⁇ 85% by mass.
  • the chocolate of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5
  • the hard butter has a melting property similar to that of cocoa butter, but has a completely different fat structure. Hard butter is roughly classified into a lauric acid type (CBS) and a non-lauric acid type (CBR).
  • the lauric acid type hard butter (CBS) is typically known as an oil and fat obtained by extremely hardening a hard part (palm kernel stearin) obtained by fractionating palm kernel oil by hydrogenation.
  • the non-lauric acid type hard butter (CBR) is also referred to as trans fatty acid type hard butter.
  • CBR is typically a fat or oil obtained by hydroisomerizing a liquid oil such as low melting point palm olein or soybean oil, and, if necessary, a high melting point portion or a medium obtained by separating the oil or fat obtained by hydroisomerizing the oil.
  • the melting point is known.
  • the non-lauric acid type hard butter may contain transesterified fats and oils.
  • the chocolate of the present invention contains hard butter in fats and oils, preferably 5 to 75% by mass, more preferably 5 to 65% by mass, and still more preferably 15 to 50% by mass.
  • the chocolate of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5
  • the lauric fat and liquid oil are as described above.
  • the chocolate of the present invention preferably contains 5 to 80% by mass, more preferably 5 to 75% by mass of lauric fat and / or liquid oil in the fat and oil. More preferably 5 to 70% by mass, still more preferably 5 to 65% by mass, most preferably 15 to 50% by mass.
  • the chocolate of the present invention preferably contains saccharides in addition to fats and oils.
  • sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, saccharified starch, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, and reduced sugar polydextrose.
  • the saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
  • raw materials generally blended in chocolate can be used for the chocolate of the present invention.
  • dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc.
  • Powders, gums, starches, emulsifiers, antioxidants, colorants, fragrances and the like can be used.
  • the chocolate of the present invention can be produced by a conventionally known method.
  • fats and oils, cacao components, sugars, dairy products, emulsifiers and the like can be used as raw materials.
  • the chocolate of the present invention can be produced through a mixing process, an atomization process (refining), a scouring process (conching), a cooling process, and the like.
  • the chocolate of this invention can be used for all the uses of chocolate. It can be used not only for bar-type and block-type chocolates, but also for confectionery and baking ingredients. For example, it is suitable for chocolate chips mixed in confectionery and bread dough, coating bakery products, and filling.
  • LOL oil / fat-1 Cocoa butter (LOL content: 86.2% by mass) was designated as LOL oil / fat-1.
  • L2M + LM2 oil 50 parts by mass of an extremely hardened oil of rapeseed oil and 50 parts by mass of MMM (medium chain fatty acid triacylglycerol, caprylic acid content 30% by mass, capric acid content 70% in constituent fatty acids) Mixed. Then, L2M + LM2-1 was obtained by random transesterification using sodium methylate as a catalyst.
  • L2M + LM2-1 has an L2M content of 30.0% by mass, an LM2 content of 44.6% by mass, and a total content of L2M and LM2 of 74.6% by mass.
  • the mass ratio of content (L2M / LM2) is 0.7.
  • Hard Butter-1 An extremely hardened oil of palm kernel stearin, which is a lauric acid type hard butter, was designated as Hard Butter-1.
  • Hard Butter-1 Rapeseed oil was designated as liquid oil-1.
  • Extremely hardened oil-1) Extremely hardened oil of rapeseed oil of high erucic acid was designated as extremely hardened oil-1.
  • Example 9 and Comparative Examples 8 and 9 were prepared according to a conventional method. That is, the melted chocolate cream obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a resin cup without tempering and solidified by cooling. About each chocolate cream of Example 9 and Comparative Examples 8 and 9, the presence or absence of grain generation after storage for 20 days at 10 ° C. was confirmed. The results are shown in Table 4.
  • Example 10 and Comparative Examples 10 and 11 were prepared according to a conventional method. That is, the melted chocolate cream obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a resin cup without tempering and solidified by cooling. About each chocolate cream of Example 10 and Comparative Examples 10 and 11, the presence or absence of the generation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention vise à concevoir un produit alimentaire gras tel qu'un chocolat ou une crème, dans lequel l'apparition d'un blanchiment et analogue est inhibée, même si une grande quantité de beurre de cacao est incorporée, et qui ne nécessite pas de traitement de tempérage. La présente invention concerne un produit alimentaire gras dans lequel les huiles et les matières grasses comprennent LOL, L2M et LM2, et le rapport massique de la teneur totale en L2M et LM2 (L2M + LM2) à la teneur en LOL ((L2M + LM2)/LOL) est de 0,7 à 5. En outre, la présente invention concerne un produit alimentaire gras dans lequel le rapport massique de la teneur en L2M à la teneur en LM2 (L2M/LM2) est de 0,05 à 4,5.
PCT/JP2016/077840 2015-09-29 2016-09-21 Produit alimentaire gras WO2017057131A1 (fr)

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JP2017503640A JP6101412B1 (ja) 2015-09-29 2016-09-21 油性食品

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JP2015-192168 2015-09-29
JP2015192168 2015-09-29

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Cited By (3)

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Publication number Priority date Publication date Assignee Title
CN107613780A (zh) * 2015-06-17 2018-01-19 日清奥利友集团株式会社 非调温型巧克力
JP2019170293A (ja) * 2018-03-29 2019-10-10 日清オイリオグループ株式会社 水中油型乳化物
WO2020054701A1 (fr) * 2018-09-13 2020-03-19 日清オイリオグループ株式会社 Aliment huileux

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JPH034747A (ja) * 1989-03-28 1991-01-10 Procter & Gamble Co:The 低カロリー脂肪含有フレーバー菓子組成物のテンパリング方法及び得られるテンパリング製品
JPH05184295A (ja) * 1992-01-16 1993-07-27 Kanegafuchi Chem Ind Co Ltd トリグリセライド組成物およびこれを含有してなるハードバター並びにそれらを用いたチョコレート類
JPH05311190A (ja) * 1992-05-09 1993-11-22 Kanegafuchi Chem Ind Co Ltd 油脂のグレイニング防止剤およびこれを含有してなる油脂組成物
JPH08269478A (ja) * 1995-03-29 1996-10-15 Kao Corp 油脂組成物及びこれを含有する食品
WO2006121182A1 (fr) * 2005-05-13 2006-11-16 The Nisshin Oillio Group, Ltd. Compose intermoleculaire d’un triglyceride d’acide gras

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH034747A (ja) * 1989-03-28 1991-01-10 Procter & Gamble Co:The 低カロリー脂肪含有フレーバー菓子組成物のテンパリング方法及び得られるテンパリング製品
JPH05184295A (ja) * 1992-01-16 1993-07-27 Kanegafuchi Chem Ind Co Ltd トリグリセライド組成物およびこれを含有してなるハードバター並びにそれらを用いたチョコレート類
JPH05311190A (ja) * 1992-05-09 1993-11-22 Kanegafuchi Chem Ind Co Ltd 油脂のグレイニング防止剤およびこれを含有してなる油脂組成物
JPH08269478A (ja) * 1995-03-29 1996-10-15 Kao Corp 油脂組成物及びこれを含有する食品
WO2006121182A1 (fr) * 2005-05-13 2006-11-16 The Nisshin Oillio Group, Ltd. Compose intermoleculaire d’un triglyceride d’acide gras

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107613780A (zh) * 2015-06-17 2018-01-19 日清奥利友集团株式会社 非调温型巧克力
CN107613780B (zh) * 2015-06-17 2021-05-28 日清奥利友集团株式会社 非调温型巧克力
EP3311676B1 (fr) * 2015-06-17 2023-08-23 The Nisshin OilliO Group, Ltd. Chocolat de type non dénaturé
JP2019170293A (ja) * 2018-03-29 2019-10-10 日清オイリオグループ株式会社 水中油型乳化物
JP7055564B2 (ja) 2018-03-29 2022-04-18 日清オイリオグループ株式会社 水中油型乳化物
WO2020054701A1 (fr) * 2018-09-13 2020-03-19 日清オイリオグループ株式会社 Aliment huileux
JP6675522B1 (ja) * 2018-09-13 2020-04-01 日清オイリオグループ株式会社 油性食品
CN112367844A (zh) * 2018-09-13 2021-02-12 日清奥利友集团株式会社 油性食品
CN112367844B (zh) * 2018-09-13 2023-08-29 日清奥利友集团株式会社 油性食品和其制造方法

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