WO2021256394A1 - 飲食品が有する風味の持続性を向上させる方法 - Google Patents

飲食品が有する風味の持続性を向上させる方法 Download PDF

Info

Publication number
WO2021256394A1
WO2021256394A1 PCT/JP2021/022303 JP2021022303W WO2021256394A1 WO 2021256394 A1 WO2021256394 A1 WO 2021256394A1 JP 2021022303 W JP2021022303 W JP 2021022303W WO 2021256394 A1 WO2021256394 A1 WO 2021256394A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
oil
fats
oils
mass
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2021/022303
Other languages
English (en)
French (fr)
Japanese (ja)
Inventor
友也 伊藤
祥伍 辻野
寛司 青柳
達也 伏見
典子 村山
芳宗 ▲羽▼染
宗央 築山
秀隆 上原
年伸 溝田
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
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 Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Priority to JP2022531768A priority Critical patent/JPWO2021256394A1/ja
Priority to EP21826331.7A priority patent/EP4166006B1/en
Priority to CN202180039542.8A priority patent/CN115666268A/zh
Publication of WO2021256394A1 publication Critical patent/WO2021256394A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings or 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/013—Spread compositions

Definitions

  • a (numerical value) to B (numerical value) mean A or more and B or less.
  • the preferable embodiment and the more preferable embodiment exemplified below can be used in combination with each other as appropriate regardless of the expressions such as “favorable” and “more preferable”.
  • the description of the numerical range is an example, and a range in which the upper limit and the lower limit of each range and the numerical values of the examples are appropriately combined can also be preferably used regardless of expressions such as “preferable” and “more preferable”. ..
  • roasted oils and fats examples include roasted sesame oil, roasted rapeseed oil (rapeseed red water), roasted safflower oil, and various roasted nut oils.
  • the edible oil and fat preferably contains one or more selected from olive oil, roasted sesame oil, and nut oil.
  • the content of lightly distilled or undistilled fats and oils contained in edible fats and oils is not particularly limited. However, the proportion of the net fat portion is preferably 1 to 100% by mass, more preferably 20 to 100% by mass, still more preferably 40 to 100% by mass, still more preferably 65 to 100% by mass. It is mass%.
  • Edible fats and oils also preferably contain animal fats and oils.
  • the edible oils and fats containing the flavor sustainability improving agent of the present disclosure can also be suitably used for coating foods.
  • Examples of the method for coating foods with edible oils and fats containing the flavor sustainability improving agent of the present disclosure include methods such as spraying, brush coating, and pickling (immersion).
  • the coating method can be appropriately selected according to the characteristics of the food to be coated.
  • the coating can be used, for example, for finishing baked or oiled cooked foods. Further, the food for heating coated in a non-heated state can be heat-treated in an oven or the like.
  • the edible fats and oils containing the flavor sustainability improving agent of the present disclosure can be used without particular limitation as long as they are foods in which the fats and oils for coating are conventionally used. However, it can be particularly preferably used for snacks.
  • Palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.) was used as the oil and fat for sausage of Example 19.
  • hexaglycerin condensed ricinoleic acid ester (trade name: Sunsoft 818H, abbreviation: 818H, manufactured by Taiyo Kagaku Co., Ltd.) and 99.5 parts by mass of the above palm oil are heated and mixed, and 5000 mass ppm.
  • a palm oil having a concentration of 818H (oil for sausage of Example 20) was obtained.
  • Example 37 The fat and oil of Example 37 was used as a comparative control. According to the evaluation criteria described in ⁇ Emulsifier screening> (evaluation of emulsifier-containing flavored fats and oils), the flavor when the fats and oils of Examples 38 to 40 are contained in the mouth by five panelists who are skilled in the flavor evaluation of fats and oils. Was scored. The fats and oils of Examples 38 to 40 were comprehensively evaluated based on the total score. The results are shown in Table 17.
  • An 818H-containing fat (fat of Example 88) having a concentration of 5000 mass ppm was obtained.
  • the edible oil and fat of Example 89 was prepared by diluting the oil and fat of Example 88 with the oil and fat of Example 87 by 1/10. Further, the edible oils and fats of Examples 90 to 92 were prepared according to the formulation shown in Table 28. That is, milk fat (butter oil, manufactured by Morinaga Milk Industry Co., Ltd.) and PMF (palm oil melting point fraction, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed at a mass ratio of 5:95 to obtain the fat and oil of Example 90. rice field.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
PCT/JP2021/022303 2020-06-15 2021-06-11 飲食品が有する風味の持続性を向上させる方法 Ceased WO2021256394A1 (ja)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2022531768A JPWO2021256394A1 (https=) 2020-06-15 2021-06-11
EP21826331.7A EP4166006B1 (en) 2020-06-15 2021-06-11 Method for improving persistence of flavor of food/beverage product
CN202180039542.8A CN115666268A (zh) 2020-06-15 2021-06-11 提升饮食品所具有的风味的持久性的方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020102915 2020-06-15
JP2020-102915 2020-06-15

Publications (1)

Publication Number Publication Date
WO2021256394A1 true WO2021256394A1 (ja) 2021-12-23

Family

ID=79198141

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/022303 Ceased WO2021256394A1 (ja) 2020-06-15 2021-06-11 飲食品が有する風味の持続性を向上させる方法

Country Status (5)

Country Link
EP (1) EP4166006B1 (https=)
JP (8) JP2021193994A (https=)
CN (1) CN115666268A (https=)
TW (1) TWI911232B (https=)
WO (1) WO2021256394A1 (https=)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025047719A1 (ja) 2023-08-28 2025-03-06 不二製油グループ本社株式会社 飲食品の香りの持続性向上剤
JP2026001555A (ja) * 2024-06-19 2026-01-07 阪本薬品工業株式会社 可塑性油脂食品の製造方法

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022202532A1 (ja) * 2021-03-22 2022-09-29 不二製油グループ本社株式会社 水中油型乳化物
JPWO2023112761A1 (https=) * 2021-12-13 2023-06-22
JPWO2025013813A1 (https=) 2023-07-10 2025-01-16
CN116806885A (zh) * 2023-07-11 2023-09-29 连云港日丰钙镁有限公司 一种乳化调味烹调油生产工艺及其生产设备

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61152240A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd チヨコレ−トの製造法
JPS61152243A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd キヤンデ−類の製造法
JPS6322143A (ja) * 1986-03-05 1988-01-29 Fuji Oil Co Ltd 複合エマルジヨン及びその製造法
JPH09111284A (ja) 1995-10-13 1997-04-28 T Hasegawa Co Ltd 乳化香料の製造方法
JP2002000231A (ja) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd 畜肉加工品
JP2006020549A (ja) * 2004-07-07 2006-01-26 Showa Sangyo Co Ltd 加熱調理用油脂組成物
JP2015211697A (ja) * 2011-03-25 2015-11-26 博衛 小川 安定な粉末状フィチン酸組成物、その製造法及びそれを用いた食品の風味品質改良剤
JP2016002051A (ja) * 2014-06-18 2016-01-12 株式会社Ｊ−オイルミルズ 風味油を含有するドレッシング

Family Cites Families (46)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60224445A (ja) * 1984-04-24 1985-11-08 Asahi Denka Kogyo Kk 菓子の製造方法
JPS6115640A (ja) * 1984-06-30 1986-01-23 旭電化工業株式会社 パンの製造法
JPS6152232A (ja) * 1984-08-15 1986-03-14 旭電化工業株式会社 ケ−キ類の製造方法
JPS61152225A (ja) * 1984-12-27 1986-07-10 明治乳業株式会社 パン、菓子類の製造法
JPH0665275B2 (ja) * 1986-09-02 1994-08-24 不二製油株式会社 製パン用乳化油脂の製造法およびパンの製造法
JPS63146749A (ja) * 1986-12-09 1988-06-18 Miyoshi Oil & Fat Co Ltd 流動性油脂組成物
JPH0246268A (ja) * 1988-08-04 1990-02-15 Nippon Oil & Fats Co Ltd 油中水滴型乳化調味料
JP2874908B2 (ja) * 1989-09-07 1999-03-24 明治乳業株式会社 生クリーム風味を強く有するｗ／ｏ／ｗ型２重乳化型クリーム
JPH04187048A (ja) * 1990-11-22 1992-07-03 Nippon Oil & Fats Co Ltd 食用油脂組成物
JPH06105667A (ja) * 1992-09-28 1994-04-19 Nippon Oil & Fats Co Ltd 低カロリー畜肉加工品および畜肉加工品用乳化物
JPH0856626A (ja) * 1994-08-24 1996-03-05 Nippon Oil & Fats Co Ltd ホワイトソース用乳化油脂組成物
JPH1066855A (ja) * 1996-08-26 1998-03-10 Lion Corp Ｗ／ｏ型乳化組成物並びに食品用及び医薬品用基剤
JP3877396B2 (ja) * 1997-10-09 2007-02-07 太陽化学株式会社 縮合リシノレイン酸ポリグリセリンエステルを含有する食品
JP3919920B2 (ja) * 1998-02-09 2007-05-30 株式会社カネカ 油脂組成物
JP4161519B2 (ja) * 2000-06-26 2008-10-08 株式会社カネカ 練り込み用乳化油脂組成物
JP5100924B2 (ja) * 2000-08-24 2012-12-19 太陽化学株式会社 マスキング剤
JP3846322B2 (ja) * 2001-01-31 2006-11-15 株式会社カネカ 風味のすぐれたたれ・ソース類
SE521883C2 (sv) * 2001-05-08 2003-12-16 Carlshamn Mejeri Produktion Ab Vegetabilisk fettemulsion
JP4375922B2 (ja) * 2001-05-24 2009-12-02 株式会社Ａｄｅｋａ ロールイン用油脂組成物及びその製造方法
JP2002354982A (ja) * 2001-06-01 2002-12-10 Fuji Oil Co Ltd 焼成耐性を有する含水チョコレート類の製造法
JP2003144046A (ja) * 2001-11-12 2003-05-20 Kanegafuchi Chem Ind Co Ltd 調味油脂組成物及びこれを用いてなる加工食品
FI20012553A0 (fi) * 2001-12-21 2001-12-21 Raisio Benecol Oy Syötävät koostumukset
JP2003289801A (ja) * 2002-04-02 2003-10-14 Kanegafuchi Chem Ind Co Ltd 油中水型乳化油脂組成物及びそれを用いたパンの製造方法
JP2005087070A (ja) * 2003-09-16 2005-04-07 Honen Lever Co Ltd 食肉加工用油中水型乳化油脂組成物
JP3989919B2 (ja) * 2004-06-02 2007-10-10 花王株式会社 パン類
JP2007267647A (ja) * 2006-03-30 2007-10-18 Riken Vitamin Co Ltd ピックル液およびこれを用いた食肉加工品
JP4578429B2 (ja) * 2006-03-31 2010-11-10 株式会社Adeka 焼菓子生地
WO2008058892A1 (en) * 2006-11-15 2008-05-22 Unilever N.V. Edible emulsions with potassium
JP4980186B2 (ja) * 2007-09-25 2012-07-18 理研ビタミン株式会社 香味油組成物
JP5285363B2 (ja) * 2008-09-01 2013-09-11 理研ビタミン株式会社 スープ用油脂組成物
JP2010075137A (ja) * 2008-09-29 2010-04-08 Adeka Corp 油脂性素材配合焼菓子練り込み用油脂組成物
JP5247951B2 (ja) * 2011-03-04 2013-07-24 日清オイリオグループ株式会社 油脂組成物及び該油脂組成物を用いたバタークリーム
JP5855370B2 (ja) * 2011-07-05 2016-02-09 株式会社Adeka ロールイン用油中水型乳化組成物
JP5351359B1 (ja) * 2012-09-21 2013-11-27 キユーピー株式会社 乳化調味料
WO2014050488A1 (ja) * 2012-09-26 2014-04-03 日清オイリオグループ株式会社 可塑性油脂組成物
JP5519755B2 (ja) * 2012-10-19 2014-06-11 日清オイリオグループ株式会社 焼き菓子用油中水型乳化組成物およびこれを含有する焼き菓子
JP6671115B2 (ja) * 2015-07-01 2020-03-25 ミヨシ油脂株式会社 層状食品用油脂組成物とそれを用いた生地および焼成品
JP6914627B2 (ja) * 2015-12-25 2021-08-04 ミヨシ油脂株式会社 可塑性油脂組成物、食品、焼成品の食感を向上させる方法、及び焼成品の保存安定性を向上させる方法
JP6948912B2 (ja) * 2016-10-25 2021-10-13 ミヨシ油脂株式会社 スプレッドとバタークリーム用油中水型乳化物およびバタークリームの製造方法
JP6910708B2 (ja) * 2017-03-08 2021-07-28 日清オイリオグループ株式会社 含気泡油脂組成物
JP2018174849A (ja) * 2017-04-18 2018-11-15 株式会社Adeka 可塑性油脂組成物
JP6525097B1 (ja) * 2017-08-08 2019-06-05 不二製油株式会社 異風味抑制剤と、それを用いた食品
CN111935988A (zh) * 2018-04-02 2020-11-13 日清奥利友集团株式会社 软巧克力
JP7242204B2 (ja) * 2018-06-21 2023-03-20 ミヨシ油脂株式会社 可塑性乳化油脂組成物
WO2020116565A1 (ja) * 2018-12-05 2020-06-11 不二製油グループ本社株式会社 植物性蛋白質高含有チョコレート様食品およびその製造法
JP7492819B2 (ja) * 2019-10-23 2024-05-30 株式会社Adeka ロールイン用油脂組成物

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61152240A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd チヨコレ−トの製造法
JPS61152243A (ja) * 1984-12-27 1986-07-10 Meiji Milk Prod Co Ltd キヤンデ−類の製造法
JPS6322143A (ja) * 1986-03-05 1988-01-29 Fuji Oil Co Ltd 複合エマルジヨン及びその製造法
JPH09111284A (ja) 1995-10-13 1997-04-28 T Hasegawa Co Ltd 乳化香料の製造方法
JP2002000231A (ja) * 2000-06-26 2002-01-08 Kanegafuchi Chem Ind Co Ltd 畜肉加工品
JP2006020549A (ja) * 2004-07-07 2006-01-26 Showa Sangyo Co Ltd 加熱調理用油脂組成物
JP2015211697A (ja) * 2011-03-25 2015-11-26 博衛 小川 安定な粉末状フィチン酸組成物、その製造法及びそれを用いた食品の風味品質改良剤
JP2016002051A (ja) * 2014-06-18 2016-01-12 株式会社Ｊ−オイルミルズ 風味油を含有するドレッシング

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP4166006A4

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025047719A1 (ja) 2023-08-28 2025-03-06 不二製油グループ本社株式会社 飲食品の香りの持続性向上剤
JP2026001555A (ja) * 2024-06-19 2026-01-07 阪本薬品工業株式会社 可塑性油脂食品の製造方法

Also Published As

Publication number Publication date
TWI911232B (zh) 2026-01-11
TW202214120A (zh) 2022-04-16
JP2021193994A (ja) 2021-12-27
JP7710785B2 (ja) 2025-07-22
JP7834417B2 (ja) 2026-03-24
EP4166006B1 (en) 2025-11-19
EP4166006A4 (en) 2023-11-29
JP2021193995A (ja) 2021-12-27
JP7829982B2 (ja) 2026-03-16
JP2021193998A (ja) 2021-12-27
JP2021194001A (ja) 2021-12-27
JP2021194000A (ja) 2021-12-27
EP4166006A1 (en) 2023-04-19
JP2021193993A (ja) 2021-12-27
CN115666268A (zh) 2023-01-31
JPWO2021256394A1 (https=) 2021-12-23
JP7648371B2 (ja) 2025-03-18
JP2021193999A (ja) 2021-12-27

Similar Documents

Publication Publication Date Title
EP4166006B1 (en) Method for improving persistence of flavor of food/beverage product
CN104780779B (zh) 甜味和/或乳风味增强剂
AU2003203261B2 (en) Ubiquinone-enriched foods
JP6841680B2 (ja) 風味増強油脂の製造方法
JPWO2020090608A1 (ja) 油脂組成物の製造方法、食用油脂組成物の製造方法、食品の製造方法、食品の甘味増強方法、及び食品の甘味増強用組成物
CA3116992A1 (en) Oxidized product of palm-based oil and fat, method for producing oxidized product, method for enhancing food sweetness, and composition for enhancing food sweetness
CA1224078A (en) Lecithin-containing food product
JP2013143926A (ja) 生地練り込み用油脂組成物
JP7090408B2 (ja) 食用油脂および該食用油脂を含む食品
JP2022151720A (ja) 甘味増強剤、甘味増強用油脂組成物、食用組成物の甘味増強方法、及び甘味増強剤の製造方法
JP6836320B2 (ja) 加熱調理用油脂組成物およびバタークリーム用油脂組成物
JP2018027079A (ja) 可塑性油脂組成物及び食品
JP7002602B2 (ja) 冷凍菓子
JP2022113102A (ja) 油脂組成物
JP2022151269A (ja) 水中油型乳化調味料
JP7129779B2 (ja) フィリング用油中水型乳化油脂組成物
JP7830059B2 (ja) 油脂組成物
JP7313588B1 (ja) 可塑性油脂組成物とそれを用いた食品
JP5868591B2 (ja) 製菓製パン用油脂組成物
JP7198677B2 (ja) 水中油型乳化組成物
JP7229650B2 (ja) フラワーペースト
JP4045173B2 (ja) 風味向上剤及びこれを含有する飲食品並びに飲食品の風味向上方法
KR20240107998A (ko) 식품의 브라우닝제 조성물
JP6757206B2 (ja) 製菓製パンの製造方法
CN119655329A (zh) 一种制备调味油和/或脂肪的方法

Legal Events

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

Ref document number: 21826331

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2022531768

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2021826331

Country of ref document: EP

Effective date: 20230116

WWG Wipo information: grant in national office

Ref document number: 2021826331

Country of ref document: EP