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Powdered fat composition for creams

A technology of oil composition and powder oil, which is applied in the direction of cream substitutes, cream preparations, edible oil/fat, etc., can solve the problems that the mouth melting and shape retention of whipped cream cannot be improved, and achieve the balance of flavor Good, excellent taste, sufficient shape retention effect

Inactive Publication Date: 2017-10-13
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this technology does not add powdered fats and oils with properties like the present invention, and is limited to creams, so it cannot improve the mouth melting, shape retention, etc. of other creams such as whipped cream.

Method used

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  • Powdered fat composition for creams
  • Powdered fat composition for creams
  • Powdered fat composition for creams

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0057] (a) Preparation Step I of Grease Composition

[0058] The oil and fat composition prepared in the step (a) contains the above-mentioned XXX type triglycerides (one or more types) and X2Y type triglycerides (one or more types) in the above mass %. Specifically, for example, XXX-type triglycerides (one or more types) having a fatty acid residue X having a carbon number x at positions 1 to 3, and triglycerides having a carbon number y at positions 1 to 3 are respectively obtained. YYY-type triglycerides (one or more types) of fatty acid residue Y are mixed at a mass ratio of XXX-type triglycerides / YYY-type triglycerides at 90 / 10 to 99 / 1 to obtain a reaction substrate ( Here, the aforementioned carbon number x is an integer selected from 8 to 20, the aforementioned carbon number y is an integer selected from x+2 to x+12, and y≤22), after heating the aforementioned reaction substrate, in the catalyst In the presence of transesterification reaction process obtained.

[0059...

Embodiment 1

[0111]

[0112] According to the formulation in the following Table 1, the cream creams of Example 1 and Comparative Example 1 were manufactured according to a conventional method. More specifically, the powdered oil and fat composition of the present invention was added to shortening and mixed lightly, and then, Merupia base was added and mixed well (specific gravity 0.5). Further add other materials that have been put together in advance and mix well to adjust the specific gravity to 0.6.

[0113] [Table 1]

[0114]

[0115]

[0116] The creams of Example 1 and Comparative Example 1 manufactured above were evaluated in accordance with the following evaluation methods.

[0117]

[0118] (1) Evaluation method for melting in the mouth

[0119] Based on the following criteria, five skilled panelists comprehensively evaluated. In addition, after manufacture, it ate and evaluated after storing at 20 degreeC for 1 day.

[0120] ○: Good melting in the mouth, no residual...

Embodiment 2

[0150]

[0151] According to the formulation of following Table 2, the whipped cream of Example 2 and the comparative example 2 were manufactured according to the conventional method. More specifically, granulated sugar was blended with the powdery fat composition of the present invention, whipped cream was added thereto, and the specific gravity was adjusted to 0.4 by mixing well while contacting ice water. In addition, in the comparative example 2, the said powder oil-fat composition was not used.

[0152] [Table 2]

[0153]

[0154]

[0155] About the whipped cream of Example 2 and the comparative example 2 manufactured above, it evaluated according to the evaluation method of the said creams.

[0156] As can be seen from the results in Table 2, the whipped cream (Example 2) produced using the powdered fat composition of the present invention had a good melt-in-the-mouth feeling, sufficient shape retention, and excellent appearance, flavor, and texture. On the othe...

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Abstract

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.

Description

technical field [0001] The present invention relates to a powdered oil and fat composition for creams for producing creams having good melt-in-the-mouth feeling, sufficient shape retention, and good appearance, texture, and flavor. Moreover, it also relates to creams manufactured using the above-mentioned powder oil composition, and its manufacturing method. Background technique [0002] Generally, butter is used for decoration of breads and confectionery, etc., and various types exist conventionally. For example, cream is a creamy food obtained by adding water-based foods such as meringue and syrup to oil-based foods such as butter, margarine, and shortening, and whipping. It is widely used for bread fillings and cream fillings. Such creams are superior in shape retention and storage stability compared to oil-in-water emulsions such as whipped cream, but have disadvantages such as poor melting in the mouth and poor aftertaste. Furthermore, for example, whipped cream is a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23C13/12A23L9/20C11C3/00
CPCA23C13/12A23D9/05A23D7/0053C11C3/10C11C3/02C11C3/025A23L9/22A23L9/20C11C3/00A23D9/007A23V2002/00C08L91/00C08L2205/025
Inventor 铃木久美子中原裕子户田徹
Owner THE NISSHIN OILLIO GRP LTD
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