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Fat composition and method for manufacturing same

A technology for oil and fat composition and milk fat, which can be applied in the directions of extended composition, edible oil/fat, food science, etc., and can solve the problems of insufficient milky milk flavor and the like

Pending Publication Date: 2018-04-17
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, any of the above-mentioned flavors is as shown in the comparative examples described later, and the milky feeling or milky flavor is not sufficient, and there is room for improvement.

Method used

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  • Fat composition and method for manufacturing same
  • Fat composition and method for manufacturing same
  • Fat composition and method for manufacturing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0051] Examples and comparative examples of the present invention are shown below, but the gist of the present invention is not limited thereto.

[0052] The following substances were used for implementation.

[0053] Anhydrous milk fat (product name: Butter CML, manufactured by MARUWAYUSHI CO., LTD., fat content: 99.8% by mass)

[0054] (oxidation of milk fat)

[0055] 200 g of anhydrous milk fat was put into a stainless steel beaker, and it heat-retained at 100 degreeC, stirring and supplying air (200 ml / min). Sampling was carried out after 0, 3, 4.5, 5, 5.5, 5.8, and 6.5 hours to obtain oil and fat compositions (preparation examples 1 to 7).

[0056] (equivalent to the preparation of Example 3 of Japanese Patent Laid-Open No. 64-39962)

[0057] An oil and fat composition was prepared according to the method described in Example 3 in the 17th line of the upper left column on page 346 of JP-A-64-39962.

[0058] 200 g of anhydrous milk fat and 40 g of 10% saline (adjusted ...

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Abstract

The purpose of the present invention is to provide a fat composition having good milk feeling and excellent milk flavor and a method for manufacturing the same. A fat composition which contains 50-100mass% inclusive of milk fat and has a pentanal / hexanal ratio by mol, based on volatile components at 180DEG, of 0.15-0.70 inclusive. A method for manufacturing a fat composition, said method comprising a step for heating a starting fat composition, which contains 50-100 mass% inclusive of milk fat, while supplying oxygen to give an oxidized fat composition which has a pentanal / hexanal ratio by mol, based on volatile components at 180DEG, of 0.15-0.70 inclusive.

Description

technical field [0001] The invention relates to an oil composition and a preparation method thereof. Background technique [0002] Butter is loved as an ingredient because of its unique flavor. In addition, margarine, which has been developed as a substitute for butter, is sold in which butter is added and flavored with butter. On the other hand, butter is expensive, and Japan's production of butter is decreasing, and measures such as emergency imports are being implemented. [0003] Conventionally, attempts have been made to make effective use of expensive butter and impart flavor to butter. Patent Document 1 (Japanese Patent Application Laid-Open No. 64-39962 ) discloses a method for preparing a food provided with a buttery flavor in which butter fat containing a predetermined amount of a predetermined compound is added. [0004] In addition, Patent Document 2 (Japanese Patent Application Laid-Open No. 09-94062) discloses a butter flavor in which milk fat is oxidized wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23L27/00C11C3/00
CPCC11C3/006A23L27/206A23D7/001A23G1/46A23L27/2028A23D9/007C11C3/00A23L27/00A23D9/04A23V2002/00
Inventor 德地隆宏井上雅博
Owner J OIL MILLS INC