Oily food

A food and oily technology, applied in food science, edible oil/fat, edible oil/fat, etc., can solve the problems of dirty hands or tableware, easy adhesion of oily food, etc., to achieve good taste, good shape retention, organization and good flavor effect

Pending Publication Date: 2018-02-16
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, the above-mentioned Japanese Patent Laying-Open No. 51-33922 or Japanese Patent Application No. 2008-543321 has low saturated fatty acid content and trans fatty acid content, so although it has shape retention, once it is touched Oily food is easy to stick and dirty hands or tableware

Method used

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  • Oily food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0092] Next, the present invention will be described by way of examples. However, the present invention is not limited by these Examples.

[0093] [Analytical method]

[0094] The fatty acid content and the trans fatty acid content were measured by the method according to AOCS Ce1f-96.

[0095] The L3 content, L2X content, LX2 content, X3 content, L2M content, and LM2 content were measured by a method according to gas chromatography (JAOCS, vol70, 11, 1111-1114 (1993)).

[0096] [Preparation of Grease A]

[0097]8.8 parts by mass of high oleic sunflower oil, 48.4 parts by mass of palm stearin (36 in iodine value), 18.8 parts by mass of extremely hardened soybean oil, and 24.0 parts by mass of palm oil were mixed. By mixing the obtained mixed oil (the content of palmitic acid is 40.9% by mass, the content of stearic acid is 20.0% by mass, the content of oleic acid is 30.6% by mass, the content of linoleic acid is 6.3% by mass, the content of linolenic acid is 0.2% by mass, ...

Embodiment 5

[0129] In the chocolate compounding of the above-mentioned Example 4, the compounding of granulated sugar was reduced by 8 mass % from 44.35 mass % to 36.35 mass %, and the chocolate raw material which added 8 mass % of lactose (crystalline substance) was prepared. Chocolate was prepared in the same manner as in [Preparation 1 of Chocolate], and a hexane wetness test was performed in the same manner as in [Evaluation 1 of Chocolate]. As a result, the evaluation after wetting with hexane and leaving still at 20° C. for 120 minutes was ⊚ (chocolate completely maintained its shape).

[0130] [Preparation of baked chocolate 1]

[0131] Baked chocolate was prepared by baking the chocolates of Comparative Example 1 and Examples 1 to 4 above in an oven at 200° C. for 2 minutes. The chocolates of Examples 1 to 4 could be baked without the shape being broken. However, the shape of the chocolate of Comparative Example 1 was completely destroyed by baking.

[0132] The following oily ...

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PUM

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Abstract

The present invention addresses the problem of providing an oily food that contains a low amount of saturated fatty acids and trans-fatty acids and has a good shape retention and a low adhesion, and,in particular, an oily food that contains cocoa butter and has a good flavor. Provided is an oily food that contains a fat/oil and a saccharide such that saturated fatty acids account for 45 mass% orless of the total fatty acids constituting the fat/oil, and trans-fatty acids account for 5 mass% or less of the total fatty acids constituting the fat/oil. The oily food has a sugar backbone. The L3content of the oily food accounts for 10 mass% or less of the fat/oil.

Description

technical field [0001] The invention relates to an oily food with low saturated fatty acid content. Background technique [0002] Examples of oily foods in which fats and oils form a continuous phase include chocolate, fat cream, and sugared cream. Natural fats and oils such as cocoa butter and animal fat contained in these are fats and oils (solid fats) that are solid at room temperature and have high shape retention. Therefore, the shape of oily food is maintained by the solid fat it contains. Most of the fatty acids that make up solid fats are saturated fatty acids. [0003] Hardened oils obtained by hydrogenating liquid oils such as soybean oil, rapeseed oil, and cottonseed oil are known as solid fats. Hydrogenation not only converts unsaturated fatty acids to saturated fatty acids, but also converts cis unsaturated fatty acids to trans isomers. Therefore, most of the fatty acids constituting the hardened oil are saturated fatty acids and trans unsaturated fatty acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23D7/00A23G1/30A23L5/00
CPCA23D7/00A23G1/00A23G1/30A23L5/00
Inventor 大西清美村山典子
Owner THE NISSHIN OILLIO GRP LTD
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