44results about How to "Good melt in the mouth" patented technology

The invention provides a crude chocolate sample composition, a method for manufacturing the crude chocolate sample composition effectively and a novel dessert for using the crude chocolate sample composition with above advantages. The crude chocolate sample composition has the flavor and taste of the crude chocolate sample; and the crude chocolate sample composition can maintain the better flavor and taste when circulated for around one year. The above problem is solved by a crude chocolate sample composition, wherein the crude chocolate sample composition comprises the following components in percentage by weight: 40-70% of sugar comprising disaccharide or below, 5-25% of hard butter and 8-18% of moisture; the water activity is lower than 0.600; and the content of the straight chain polyatomic alcohol in the disaccharide is 5-25% by weight.

An objective of the present invention is to provide a powdered fat composition for chocolate that can impact a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device and merely by being cooled and set. The present invention is a powered fat composition for chocolate, the composition containing a powder-form fat composition that satisfies the following condition (a). (a) A fat composition that contains, with respect to 100 mass% of the total triglyceride content, 65 to 99 mass% of a XXX triglyceride having fatty acid residues X having a carbon number x at positions 1 to 3, and 35 to 1 mass% of at least one type of a X2Y triglyceride in which one fatty acid residue X of the XXX triglyceride has been replaced with a fatty acid residue Y having a carbon number y, the carbon number x being an integer selected from 8 to 20, and each carbon number y being independent, being an integer selected from x+2 to x+12, and satisfying y<=22.

The present invention addresses the problem of providing a powdered fat composition for creams, said composition dissolving in the mouth in a satisfactory manner and having sufficient shape retention, and being used to produce creams with good appearance, mouthfeel and flavor. The present invention is a powdered fat composition for creams, said composition containing a powdered fat composition that satisfies condition (a) below. (a) A fat composition that contains, with respect to 100 mass% of the total triglyceride content, 65-99 mass% of an XXX triglyceride having fatty acid residues X having a carbon number x at positions 1-3, and 35-1 mass% of at least one type of X2Y triglyceride in which one fatty acid residue X of the XXX triglyceride has been replaced with a fatty acid residue Y having a carbon number y, the carbon number x being an integer selected from 8-20, and each carbon number y being independent, being an integer selected from x+2 to x+12, and satisfying y<=22.

The invention provides a rice-flavor oil-in-water type oil and fat composition and a preparation method thereof. Specifically, the oil and fat composition disclosed by the invention contains oil and fat, water, an emulsifier and fine broken rice powder, or consists of the oil and fat, the water, the emulsifier and the fine broken rice powder; and preferably, the oil and fat composition can be usedas sandwich cream, and the sandwich cream does not need to be whipped, and is excellent in rice flavor, and good in form retention and oral dissolution. According to the oil and fat composition disclosed by the invention, no hydrogenation formula is used, and no trans fatty acid is contained; and compared with an ordinary margarine sandwich, the oil and fat composition has the advantage that thesaturation of the oil and fat composition is greatly reduced, so that the product is healthier.

Disclosed is a preferred oleaginous composition in an oil-in-water type emulsifier used as whipped cream mainly in confectionary and bread manufacturing. Use of the oleaginous composition suppresses whipped cream property changes that occur because of temperature changes, substantially without containing trans-fatty acid thereby providing an oil-in-water emulsifier with an excellent melt-in-the-mouth property. Disclosed is the manufacturing of an oil-in-water type emulsifier using an oleaginous composition containing a lauric acid content of 10 - 30% by weight and a triglyceride content of 30 - 55% by weight whose total carbon number is 44 - 48 of fatty-acid residue that composes the triglyceride, and containing a lauric-type oleo that contains interesterified fat with an iodine value of 30 - 50 and a lauric acid content of 40% by weight.

An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of producing the same. Another object of the present invention is to provide a method of producing the same. By using raw material flour obtained by blending a rare sugar-containing isomerized sugar syrup or a rare sugar in wheat flour as a main raw material in the production of a bakery product, a bakery product to which softness, moistness, and a property of sweetly dissolving in the mouth is imparted is produced.

The invention discloses a low sugar triticale and purple sweet potato crisp biscuit and a preparation method thereof. The preparation method includes a burdening step which is performed by choosing constituents according to the following weight part ratio: 100 parts of low protein flour, 4-8 parts of triticale flour, 10-20 parts of purple sweet potato whole flour, 30-40 parts of lard oil, 8-12 parts of egg, 5-10 parts of drinking water, 0.10-0.20 part of glycyrrhizic acid tripotassium, 1-2 parts of baking powder, and 0.3-0.6 part of salt. The preparation method includes the following processing steps: 1) preparing emulsion; 2) concocting dough; 3) shaping; 4) baking. The crisp biscuit prepared by using the preparation method is low in sugar content, low in energy and high in nutrition value.

The object of the present invention is to obtain a bean curd skin as good as or better than that of a primary bean curd skin, and to establish a method for continuously mass-producing this bean curd skin. The high-oil fresh bean curd skin (the fat content in the solid content of the bean curd skin is 40 to 72% by weight) obtained by using the soymilk emulsion prepared by adding oil and fat to the soy milk as the raw material of the bean curd skin has a mouth-melting property as good as or better than that of the primary bean curd skin. good. In addition, the thawed frozen bean curd skin obtained by freezing it is also good in food texture. According to the present invention, it is possible to stably produce mass-produced bean curd skins having mouth-melting properties as good as or better than primary bean curd skins.

Disclosed is a foamable oil-in-water emulsion which has excellent feeling in the mouth, meltability in the mouth, and flavor and taste when whipped into a whip cream and also has high emulsion stability and whipping property. The foamable oil-in-water emulsion comprises an oil-and-fat component, a non-fat milk solid and water, in which the content of S2L-type triglyceride (wherein S means stearic acid and palmitic acid and L means linoleic acid) in the oil-and-fat component is 0.8 to 18% and is smaller than 8 / 900x(X-45)2+8 (wherein X represents the percentage of the oil-and-fat component, provided that it falls within the range of 10 to 45), and the content of S2L-type triglyceride in the foamable oil-in-water emulsion is as small as several percent or less, and the SFC of the oil-and-fat component falls within the range of 50 to 95 at 10° C.

Provided are an oil / fat composition for spreads, an oil / fat composition for butter cream, an oil / fat composition for kneading, and an oil / fat composition for layered food products, the oil / fat compositions being particularly improved in terms of shape retainability, change in hardness caused by long-term storage, and the seepage of liquid oil due to high temperature and / or the lapse of time, and also having satisfactory texture, flavor, and other required physical properties. This oil / fat composition includes a transesterified oil / fat (A) in which the contents of lauric oil / fat (A1) and palm oil / fat (A2) and the iodine value of the entire oil / fat are set within specific ranges. Further, in this oil / fat composition, the total percentage of disaturated triglycerides and trisaturated triglycerides, the mass ratio (SUS / SSU) between symmetrical triglycerides (SUS) and asymmetrical triglycerides (SSU) among disaturated triglycerides, the percentage of triglycerides in which the total carbon number of the constituent fatty acid is from 40 to 48, etc., are set within specific ranges.

An interesterified oil or fat, wherein constituent fatty acids having 6-10 carbon atoms account for 20-65 mass% and constituent saturated fatty acids having 16-18 carbon atoms account for 35-80 mass% of the total amount of constituent fatty acids contained in said interesterified oil or fat, and the constituent saturated fatty acid having 16 carbon atoms is contained in the amount of 20 mass% or more among the constituent saturated fatty acids having 16-18 carbon atoms.

The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Provided is a chocolate having a water content of 0.8-3 mass% and a viscosity of 10000-35000 cps at 50DEG C. The solid fat content (SFC) of fat / oil in the chocolate is 70-100% at 10DEG C, 50-100% at 25DEG C, and 0-25% at 35DEG C.

The invention provides self-expanding ice-cream and a production method thereof. The self-expanding ice-cream comprises, by total weight, 35%-80% of light cream, 0.1-5% of thickener, and 0.1%-5% of super absorbent polymer, wherein the thickener is from one or a plurality of gelatin, sodium alginate and carrageen, and the super absorbent polymer is from one or a plurality of locust bean gum, xanthan gum, gellan gum and guar gum. In addition, milk fat content of the ice-cream is 15%-25%. The production method of the self-expanding ice-cream includes: whipping light cream of the ice-cream ingredients until expansion rate of the light cream reaches 60%-85%; mixing the light cream with other ingredients to make ice-cream liquid; and pouring the ice-cream liquid into a mould prior freezing into the finished ice-cream. The ice-cream can have certain expansion rate and good organization and taste with no coagulating needed in production of the self-expanding ice-cream, and the ice-cream is excellent in forming performance, oral thawing performance and thawing resistance.

Provided is a foamable oil-in-water emulsified oil or fat composition which has, as a main component thereof, palm oil or fat, which does not easily solidify, which melts in the mouth, and which is low cost. The foamable oil-in-water emulsified oil or fat composition includes, in the oil or fat component included in the oil phase, 7-55 mass% of S2U triglycerides, 0.5-5 mass% of SSS triglycerides, and a total of the S2U triglycerides and triple saturated triglycerides including the SSS triglycerides of 25-80 mass%, the mass ratio of S2U triglycerides / SU2 triglycerides being in the range of 0.8-2.2, the mass ratio of S2U triglycerides / SSS triglycerides being at least 3.8, the mass ratio of SSU triglycerides / SUS triglycerides being at least 1.0, and the mass ratio of P / S being at least 0.45 (here, S represents C16-22 saturated fatty acid residues, U represents C16-22 unsaturated fatty acid residues, and P represents palmitic acid residues). The solid fat content in the oil or fat component is at least 40% at 10°C, 5% or less at 35°C, and 1% or less at 40°C.

(1) A baked fat-based confectionery is characterized by containing a sorbitan fatty acid ester, preferably a sorbitan fatty acid ester having an HLB value of 1-5. (2) A method for manufacturing the baked fat-based confectionery is characterized by comprising: a step for preparing a fat-based confectionery dough containing a sorbitan fatty acid ester; a step for molding the fat-based confectionery dough into a preset shape to give a fat-based confectionery; and a step for baking the fat-based confectionery.

The invention relates to an eutectic product of honey and erythritol and a cocrystallization method of the eutectic product. The cocrystallization method adopts the technical scheme that the cocrystallization method comprises the steps of adding the honey into an erythritol fused solution, preparing a clear cocrystallization mother solution, cooling the cocrystallization mother solution to 100-120 DEG C, adding seed crystals, growing a grain, then conducting cooling crystallization, and obtaining the eutectic product of the honey and the erythritol. The eutectic product and the cocrystallization method have the characteristics of low production cost and short production cycle; the additional drying operation is not required; the moisture content of the product can be as low as 0.5wt%; and the obtained eutectic product of the honey and the erythritol has a single endothermic peak during analysis of a differential scanning calorimeter (DSC), has the advantages of stable crystal structure, bright and clean crystal surface, uniform particle size, low hygroscopicity and the like, is good in oral dissolving feel, reserves specific natural components of the honey, has perfect sweet taste and excellent physical properties, and can be widely applied to the industrial fields of food, drugs, cosmetics and the like.

The invention relates to an eutectic product of honey and erythritol and a cocrystallization method of the eutectic product. The cocrystallization method adopts the technical scheme that the cocrystallization method comprises the steps of adding the honey into an erythritol fused solution, preparing a clear cocrystallization mother solution, cooling the cocrystallization mother solution to 100-120 DEG C, adding seed crystals, growing a grain, then conducting cooling crystallization, and obtaining the eutectic product of the honey and the erythritol. The eutectic product and the cocrystallization method have the characteristics of low production cost and short production cycle; the additional drying operation is not required; the moisture content of the product can be as low as 0.5wt%; and the obtained eutectic product of the honey and the erythritol has a single endothermic peak during analysis of a differential scanning calorimeter (DSC), has the advantages of stable crystal structure, bright and clean crystal surface, uniform particle size, low hygroscopicity and the like, is good in oral dissolving feel, reserves specific natural components of the honey, has perfect sweet taste and excellent physical properties, and can be widely applied to the industrial fields of food, drugs, cosmetics and the like.

The present invention relates to an oil and fat composition. The oil and fat composition contains 1% to 60% by mass of monoacylglycerol and 5% to 60% by mass of diacylglycerol, wherein unsaturated monoacylglycerol contained in the monoacylglycerol accounts for 0.045 to 0.5 of the monoacylglycerol by mass, as the total content of the monoacylglycerol is 1.

The invention discloses a baked composite dessert, which is characterized in that the baked composite snack comprises a central part formed of an oily dessert and a skin part containing a starchy raw material, and the oily snack constituting the central part contains 5% by weight or more and 30% by weight or less. % of cocoa powder.

The invention discloses a baked composite dessert, which is characterized in that the baked composite snack comprises a central part formed of an oily snack and a skin part containing an oily raw material and a starchy raw material, and the baked composite snack covers the oily raw material on the above-mentioned central part. and starchy raw materials to obtain composite snacks, and the step of baking the obtained composite snacks.

The invention discloses fermented red beancurd biscuits and a preparation method thereof. The fermented red beancurd biscuits include the following raw materials in parts by weight: 130-180 parts of flour, 38-43 parts of powdered white granulated sugar, 2-5 parts of anhydrous cream, 15-18 parts of palm oil, 8-12 parts of fermented red beancurd, 1-2 parts of whole milk powder, 1-3 parts of invertedsugar, 1-2 parts of table salt, 1-2 parts of a bulking agent, 0.05-0.1 part of an enzyme preparation, 0.01-0.02 part of sodium metabisulfite and 38-48 parts of purified water. The preparation methodincludes the steps of preparation of dough, forming of biscuit blanks, baking and packaging. The biscuits have the characteristics of rich nutrients, a unique taste, a crispy and delicious flavor, good solubility in mouths, storage durability and easy carrying.

The present invention discloses a production technology of strawberry flesh suitable for hard can milk materials and an application of the strawberry flesh in cold drink products. The strawberry flesh comprises the following accessory materials in parts by weight: 70-90 parts of strawberries, 10-30 parts of white granulated sugar and 0.1-1 part of a thickening agent. The production technology comprises the following steps: all the parts by weight of the strawberries are quick-frozen, the quick-frozen strawberries are cut, the cut strawberries are mixed evenly with all the parts by weight of the thickening agent and 5-25% of all the parts by weight of the white granulated sugar to obtain the mixed materials; the mixed materials are put still for at least 30 min; and the left white granulated sugar is added into the mixed materials, and the mixture is mixed evenly, and the mixture is subjected to honey soaking. The strawberry flesh prepared by the production technology can be directly mixed with hard can milk materials at the normal viscosity without using a freezing machine, the fruit flesh is evenly distributed, the suspension is good, the fruit flesh is not easy to sink, so that the excessive precipitation of the fruit flesh soup juice can be avoided, the freshness and granule integrity of the fruit flesh are enhanced, the dyeing of the soup juice separated out by the milk materials can be reduced, and the strawberry flesh is relatively low in sugar content compared with the prior art and more suitable for the consumption of modern people.

Provided are a plastic fat composition having a small trans fatty acid content, which is suitable for roll-in, spreading, kneed-in and similar purposes, and a fat composition to be used in the preceding plastic fat composition. A fat composition which contains the following fats A, B and C and satisfies the following requirements (a) to (c): fat A: a fat which contains 20 to 60% by mass of a saturated fatty acid having 12 to 14 carbon atoms and 40 to 80% by mass of a saturated fatty acid having 16 to 18 carbon atoms in the total constituting fatty acids thereof, and in which the fats have been obtained by ester exchange; fat B: a fat which contains 20 to 60% by mass of palmitic acid, 0.5 to 6% by mass of stearic acid and 30 to 60% by mass of oleic acid in the total constituting fatty acids thereof; and fat C: a liquid oil; (a) the content of fat A in the fat composition being 0.1 to 50% by mass; (b) the content of fat B in the fat composition being 0.1% by mass or more but less than 40% by mass; and (c) the PPO / POP of the fat composition being 0.15 to 1.00.

The invention provides a batter mixture for an American hot dog, a batter liquid for an American hot dog and an American hot dog. The batter mixture is formed by comprising 30-80 mass parts of strong wheat flour in 100 mass parts of the mixture, and further emulsifier. The content of the emulsifier is preferably 0.2-2 mass parts relative to 100 mass parts of strong wheat flour. In addition, as the emulsifier, preferably sodium stearyl lactate and / or calcium stearyl lactylate are / is used.

The subject of the present invention is to provide a product that can sufficiently reduce the content of trans fatty acids, can fully utilize the excellent mouth-melting properties of lauryl oils and fats, has high emulsification stability, and has good whipping properties such as foamability and shape retention. Foamable oil-in-water emulsion having good freeze-thaw resistance and method for producing the same. The means to solve the problem of the present invention is achieved by the oil-fat composition for foamable oil-in-water emulsion by adding a specific type of A mixed fat of triglycerides, and a specific amount of sorbitan fatty acid esters having a specific HLB value and a specific amount of bound fatty acids that are saturated fatty acids.