Fat composition

A technology for oil and fat composition and oil content, which is applied in the directions of edible oil/fat, fried food, food science, etc., can solve problems such as the inability to apply water-free oil and fat composition, and achieves good taste, inhibition of color change, and color tone. bright effect

Active Publication Date: 2013-06-05
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] On the other hand, as shown in Patent Documents 1 to 3, there are known methods of suppressing fading or discoloration of Matcha tea caused by heat or light by using antioxidant substances such as rosemary extract or ascorbic acid. However, if they are substances containing water, Or it is not applicable to oil and fat compositions that do not contain water due to different uses such as beverages

Method used

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Examples

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Embodiment

[0041] (Preparation of fat composition 1)

[0042]In 100 parts of glazed chocolate (manufactured by Fuji Oil Co., Ltd., trade name: Choco Fancy-TWS (47% sugar, 7% milk solids, 46% vegetable oil)), the added chlorophyll content is 561mg / 100g 1 part of matcha green tea, 0.2 part of gardenia blue pigment (manufactured by Saneiyuan FFI Co., Ltd., trade name: Oily Blue KN), 0.002 part of carotene (manufactured by Lion Co., Ltd., trade name: High Alpha SF), and fully mixed.

[0043] (Preparation of fat composition 2)

[0044] In 100 parts of glazed chocolate, add 1 part of matcha with chlorophyll content of 561mg / 100g, 0.4 part of mixed coloring material (Mitsubishi Chemical Foods Co., Ltd., trade name: Technocolorgreen H) of gardenia blue pigment and gardenia yellow pigment, fully mix.

[0045] (Preparation of fat composition 3)

[0046] In 100 parts of glazed chocolate, add 1 part of matcha with a chlorophyll content of 324mg / 100g, 0.2 parts of gardenia blue pigment (manufactur...

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Abstract

Provided is a fat composition by which the problems of fading and color change caused by light and heat, which occur in fillings and chocolates using a green tea product such as maccha (powdery green tea), can be solved. A fat composition which contains 0.1 to 3 wt% of a non-fermented tea having a chlorophyll content of 600 mg / 100 g or less, a gardenia blue dye and a natural yellow dye.

Description

technical field [0001] The invention relates to a grease composition. Background technique [0002] "Tea" is not only used as a drink, but also in confectionery, bread, etc., and various products can be seen in the market. Among them, green tea, especially matcha, is loved for its taste and vivid green color, and products such as confectionery and bread using matcha can be seen everywhere. [0003] However, matcha is prone to fading and discoloration when exposed to light or heat. Therefore, when it is used in confectionery or bread, it tends to cause a large change in color tone and a decrease in product value in the distribution process from production to storage and sales. [0004] Especially when using matcha-based fillings in confectionery or bread, or using matcha-based chocolate as an outer coating, etc., it is easily affected by light and cannot be avoided. Discoloration and discoloration problems. [0005] Therefore, such commodities are almost all sold in light-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A23D9/007
CPCA21D13/0016A23G9/322A23G2200/08A23G1/305A21D13/0009A21D13/0096A23D9/007A21D13/24A21D13/28A21D13/60
Inventor 藤田朋子小仓美智子
Owner FUJI OIL CO LTD
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