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Plastic fat composition

An oil composition and plasticity technology, which is applied in the direction of expansion composition, edible oil/fat, and edible oil/fat, can solve the problems of unsatisfactory plastic oil composition, achieve good mouth melting, good taste, good stretch effect

Active Publication Date: 2011-05-11
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this plastic oil composition for kneading is not satisfactory

Method used

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  • Plastic fat composition
  • Plastic fat composition
  • Plastic fat composition

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preparation example Construction

[0060] In the preparation of fats and oils A, hydrogenation is not essential, and when raw fats and oils with a low iodine value are first used, they can be prepared only by transesterification. In addition, in the preparation of fats and oils A, when performing both transesterification and hydrogenation, the sequence is not limited to this, and the hydrogenation may be performed after the transesterification, or the transesterification may be performed after the hydrogenation.

[0061] In the preparation of fats and oils A, when hydrogenation is not performed, the iodine value of fats and oils A is preferably 17 or less, more preferably 13 or less, and even more preferably 0-10.

[0062] In addition, in the preparation of fats and oils A, the iodine value of fats and oils A is preferably 10 or less, more preferably 5 or less, even more preferably 0-2, from the perspective of sufficiently reducing the content of trans fatty acids during hydrogenation. Preferably it is 0.

[0063] It...

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Abstract

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.

Description

Technical field [0001] The present invention relates to a plastic oil and fat composition suitable for applications such as roll-in, application, and kneading, and a fat and oil composition used for the plastic oil and fat composition. [0002] In addition, the present invention relates to foods such as layered wheat flour puffed foods such as croissants, Danish pastries, and pies, snacks, and breads using a plastic oil and fat composition suitable for applications such as wrapping, spreading, and kneading. Background technique [0003] Since the plastic oil and fat composition has plasticity as its property, it is suitable for applications such as wrapping, smearing and kneading. [0004] Examples of the types of plastic oil and fat compositions include margarine, fat spread, and shortening. [0005] Conventionally, various partially hydrogenated oils have been used in plastic oil and fat compositions because of their good processing suitability. However, partially hydrogenated oil ...

Claims

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Application Information

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IPC IPC(8): A23D9/00A21D13/00A23D7/00
CPCA23D7/001C11C3/10C11C3/123
Inventor 岩本豪小泽拓也安藤雅崇羽染芳宗岛田雅子室贺香织将野喜之
Owner THE NISSHIN OILLIO GRP LTD
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