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Oily food

A food and oily technology, which is applied in the direction of food science, edible oil/fat, and edible oil/fat, can solve the problem of unstable effect and achieve the effects of inhibiting blooming and granulation, good gloss, and good flavor Effect

Active Publication Date: 2018-06-08
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, depending on the type and storage conditions of compound baked goods, the effect is not stable

Method used

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  • Oily food
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Examples

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Embodiment

[0098] Hereinafter, although an Example demonstrates this invention, this invention is not limited to these Examples.

[0099] 〔Analytical method〕

[0100] The L2M content, LM2 content, MMM content, L2O content, S2O content, L2X content, LX2 content, and XXX content of oils and fats were measured by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)). The LOL / L2O ratio was measured by a method according to J. High Resol. Chromatogr., 18, 105-107 (1995), and the LOL content was calculated based on this value and the L2O content. The SOS content is also calculated in the same manner.

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Abstract

The problem to be addressed by the present invention is to provide an oily food (and a composite bakery food containing the oily food) on which occurrence of blooming and graining is inhibited and which provides an excellent luster. The present invention pertains to an oily food in which L2M and LM2 are contained in fats and oils, wherein the mass ratio (L2M / LM2) of the contained amount of L2M tothe contained amount of LM2 is 0.05-4.5. Here, L, M, L2M, and LM2 respectively represent a saturated fatty acid having 16-24 carbon atoms, a fatty acid having 6-10 carbon atoms, a triacyl glycerol inwhich two molecules of L and one molecule of M are bound to one molecule of glycerol, and a triacyl glycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol.

Description

technical field [0001] The present invention relates to an oily food that is excellent in bloom resistance and granulation resistance. Background technique [0002] Chocolate, fat cream, butter icing, margarine, and spreads are oily foods in which oil forms a continuous phase. The portion with high shape retention of oily foods is maintained by fats and oils. That is, the crystal structure of fats and oils forming the continuous phase greatly affects the quality of oily foods. [0003] For example, in tempered chocolate, fats and oils constituting the chocolate are composed of cocoa butter or a lipid having a symmetrical triglyceride structure very similar to cocoa butter. In the production of tempered chocolate, a complicated tempering operation called tempering is performed. By tempering, the symmetrical triglyceride crystals that make up the oil are adjusted to a stable V-shape. If the crystal form of the oil is V-type, chocolate with good mold release and good gloss ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23D7/00A23G1/00A23G1/30
CPCA23D7/00A23D9/00A23G1/00A23G1/30
Inventor 大西清美将野喜之羽染芳宗
Owner THE NISSHIN OILLIO GRP LTD
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