Interesterified oil or fat, and oily food using said interesterified oil or fat

A technology of transesterification of fats and oils, applied in the fields of edible oil/fat, application, food science, etc., can solve the problems of deterioration of chocolate taste, difficulty in management of linoleic acid, easy oxidation of linoleic acid, etc., and achieve good mouth melting Effect

Active Publication Date: 2016-04-27
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, linoleic acid is susceptible to oxidation
Therefore, the taste of chocolate deteriorates early, and the management of linoleic acid is accompanied by difficulties

Method used

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  • Interesterified oil or fat, and oily food using said interesterified oil or fat
  • Interesterified oil or fat, and oily food using said interesterified oil or fat

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Experimental program
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Embodiment

[0049] Next, the present invention will be described in more detail with examples and comparative examples. The present invention is not limited by them in any way.

[0050] Hereinafter, "%" represents mass % unless otherwise specified.

[0051] The analysis of the constituent fatty acids contained in fats and oils was carried out using gas chromatography (according to AOCSCe1f-96).

[0052]

[0053] [MCT1]

[0054] As the constituent fatty acid, there is used only n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) as the constituent fatty acid, and the mass ratio of the above-mentioned n-octanoic acid and the above-mentioned n-decanoic acid as the constituent fatty acid is 30:70. MCT (manufactured by Nissin Oiliyo Group Co., Ltd.) was referred to as MCT1.

[0055] 〔esterified fat 1〕

[0056] A mixed oil obtained by mixing 50 parts by mass of MCT1 and 50 parts by mass of palm extreme solidified oil (manufactured by Hengseki Oil Industry Co., Ltd., iod...

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Abstract

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.

Description

technical field [0001] <Citation reference> [0002] This application claims the priority based on the Japanese patent application "Japanese Patent Application No. 2013-194445" for which it applied on September 19, 2013, and uses the content by reference. [0003] The present invention relates to a transesterified fat and an oily food using the transesterified fat, in particular to a chocolate suitable for non-molding. Background technique [0004] Chocolate products on the market have been diversified. For example, in the case of a pure chocolate type, generally, the basic molding methods are not completely the same, and can be roughly divided into molding methods using a molding die and non-mold molding methods that do not use a molding die. [0005] In the molding method, various products can be produced by using various molding dies. Representative ones are plate chocolate using a flat mold, hollow chocolate using a mating mold, and the like. The molding method...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23D9/00A23G1/30
CPCA23D9/00A23G1/56A23G1/36A23G2200/08A23D9/04A23G1/201A23V2002/00
Inventor 大西清美
Owner THE NISSHIN OILLIO GRP LTD
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