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Oily food and method for producing the same

A food and oily technology, applied in the field of oily food and its preparation, can solve the problems of undocumented application, difficulty in preparing oily food with low oil content, etc., and achieve the effects of excellent taste, excellent physical properties and coating adaptability

Inactive Publication Date: 2011-01-12
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] The proposal of Patent Document 11 can achieve a certain degree of low oil content / calorie, but it relies on the use of only an emulsifier as a countermeasure against the increase in viscosity associated with low oil content, and does not describe the use of low viscosity when the oil content is reduced application in
[0015] Generally speaking, it is difficult to industrially prepare oily foods with low oil content, which can suppress physical properties such as low oil content, especially viscosity and particle size, to the same level as current products, while the market for food There is a great demand for low-oil / low-calorie oily food materials with good texture and flavor and which can be supplied to various uses and their preparation methods

Method used

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  • Oily food and method for producing the same
  • Oily food and method for producing the same
  • Oily food and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0123]

[0124] ·Manufacturing of rolling sheet

[0125] Cocoa, granulated sugar, lactose, sucrose fatty acid ester (manufactured by Ryoto Co,. Ltd.), whole milk powder, cocoa butter and emulsifier are blended into the melted In the cocoa mass, the mixture was stirred using a mixer (AM30, produced by Aicohsha Manufacturing Co., Ltd.) to the extent that the mixture became dough-like (8 to 10 minutes) to prepare a roll refiner Put the dough, using a roll A refiner ("Three Roller Mill SDY-300" produced by BUHLER) grinds the dough put into the roller refiner to obtain flakes.

[0126] · Kneading

[0127] At the temperature described in Table 1, the resulting flakes were dry-kneaded for 120 minutes using a kneader (Sanei Manufacturing Co., Ltd.), followed by additional oil addition according to Table 1, and then liquid-state kneading for 180 minutes. minutes for a final oily product.

[0128] The viscosity of the oily product was measured at 40°C (using a BH type viscometer, s...

Embodiment 2、 comparative example 3

[0142] In addition to PGPR (polyglycerol condensed ricinoleic acid ester, "CRS-75", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) known to have a viscosity-lowering effect added at the time of oil addition in Example 1 / Comparative Example 1 Except for 0.4% by weight, the oily food as the final product of Example 2 / Comparative Example 3 was obtained by the same formulation and operation as Example 1 / Comparative Example 1. The viscosity of the final product oily food is measured by the same method as Example 1, and is shown in Table 2. In addition, the particle size measured by the same method as in Example 1 was 22 μm in both foods.

[0143]

[0144]

[0145] Example 2 and Comparative Example 3 are the same in the formulation of the finally obtained oily product and in the temperature condition of dry kneading, but in Example 2 with low oil content in dry kneading, when comparing the final product, and comparing Compared to Example 3, the viscosity was reduced to abou...

Embodiment 3、 Embodiment 4、 Embodiment 5

[0149] ·Manufacturing of rolling sheet

[0150] According to the of table 3, cocoa, granulated sugar, lactose, sucrose fatty acid ester (produced by Ryoto Co,. Ltd.), whole milk powder, cocoa butter, emulsifier are mixed into melted In the cocoa mass, the mixture is stirred with a mixer to such an extent that the mixture becomes dough-like, thereby making a roll refiner dough, which is ground with a roll refiner to obtain flakes.

[0151] · Kneading

[0152] The obtained flakes were subjected to dry kneading using a kneader (manufactured by Sanei Manufacturing Co., Ltd.) at the temperature described in Table 3 for 120 minutes, followed by oil addition according to Table 2, and then liquid kneading for 180 minutes for oily products.

[0153] Then, in Example 4, roll refining and kneading were performed according to the same procedure as in Example 3, except that lecithin was not added at the stage of putting the dough into the roll refiner, and the temperature condition of d...

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PUM

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Abstract

An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object. As a result, a low-oil content and low-calorie oily food which can exhibit a lower viscosity if the oil content is comparable, and can achieve a lower oil content if the viscosity is comparable as compared with a conventional oily food material, has good texture and flavor, and can be variously applied can be produced by a simple method by subjecting dough after undergoing a refining step to conching at a lower oil content than conventional, preferably at a lower temperature thereby to change a dry state to a liquid state, that is, by performing conching in a state of a low fluidity thereby to apply high shear and to discharge oil and fat which is incorporated in tissue and does not contribute to the fluidity outside the tissue.

Description

technical field [0001] The present invention relates to an oily food, which has a lower viscosity if the oil content is comparable to existing oily foods, or if the viscosity is comparable to existing oily foods, and a method for preparing the same. Oily foods have a lower oil content. Background technique [0002] The oily food can be exemplified by chocolate and chocolate-like foods, and typical oily food is prepared from cacao mass, cocoa butter, granulated sugar, milk powder, and the like. [0003] Most of these oily foods are foods with relatively high oil content, which contain more than 30% of oil and fat in the case of confectionery prepared from chocolate alone; or in confectionery for coating bread, baking, ice cream, etc. In the case of application etc., it contains 40% or more of oil and fat components. [0004] Also, because oils are high in calories, people concerned about obesity or metabolic syndrome tend to avoid high-fat foods. [0005] However, the oil ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G7/00A23L33/20
CPCA23L1/307A23G1/36A23G1/0036A23L33/20
Inventor 加藤真晴宇贺弘子仓盛宏一本池英树
Owner FUJI OIL CO LTD