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oil composition

An oil composition and oil technology, applied in the production/processing of edible oil/fat, edible oil/fat phase, edible oil/fat, etc., can solve problems such as chocolate softening, whitening of baked snacks, and quality deterioration of compound snacks

Active Publication Date: 2017-12-19
KAO CORP
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

If this migration occurs, the baked confectionery will turn white, the chocolate will soften, etc., and the quality of the compound confectionery will deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0160] [Analytical method]

[0161] Composition of fatty acids:

[0162] Prepare fatty acid methyl esters according to the "Standard Fatty Acid Analysis Test Method" compiled by the Japanese Oil Chemists' Society (2.4.1.-1996), and pass the American Oil Chemists.Society Official Method Ce1f-96 (GLC method) ) to measure the obtained samples.

[0163] Triacylglycerol Composition:

[0164] Measured in accordance with the method described in 2.4.6.1 Triacylglycerol Composition (Gas Chromatography) described in Standard Oils and Fats Analysis Test Method.

[0165] [Preparation example 1] Preparation of transesterified oil

[0166] The oils and fats were mixed according to the proportions (unit: mass %) described in Table 1 below, and reacted at 80° C. for 30 minutes using 0.1 mass % sodium methoxide relative to the mixed oils and fats as a catalyst to obtain random transesterified oils. The fats and oils were washed with water, decolorized and deodorized by usual methods to obt...

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Abstract

The present invention relates to a grease composition containing 0.2-3 by mass of following component (B) relative to 100 by mass of the following component (A). (A) is grease which contains more than 11% by mass of triacylglycerol forming fatty acid with total carbon number of 48, and 2.5-7.5% by mass of triacylglycerol forming fatty acid with total carbon number of 58, wherein in the all formed fatty acid, the proportion of the saturated fatty acid with the carbon number of 12 is 4-8% by mass, the proportion of the unsaturated fatty acid with the carbon number of 18 is 40-50% by mass, the proportion of the saturated fatty acid with the carbon number of 22 is 3-10% by mass; (B) is one or more than two emulsifiers selected from organic acid monoglyceride, calcium stearoyl lactylate, sodium stearyl lactate, and non-ionic emulsifier with HLB of more than 12.

Description

technical field [0001] The present invention relates to an oil and fat composition preferably used for baked confectionery, especially compound confectionery. Background technique [0002] There are commercially available compound snacks in which baked snacks such as biscuits or cakes are stuck together with chocolate, or sandwiched with chocolate or wrapped with chocolate. At a normal temperature of 10 to 30°C, the concentration of liquid oil in a fat composition such as shortening kneaded into a baked confectionary is higher than that in chocolate. Therefore, migration of liquid oil from the baked confectionery to the chocolate side occurs during preservation. If this migration occurs, the baked confectionery will whiten, the chocolate will soften, and the quality of the composite confectionery will deteriorate. [0003] In order to suppress the above-mentioned migration, it is disclosed that the liquid oil retention ability of the oil-fat composition used for a baked co...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D7/00
CPCA21D2/16A23D7/02A23D9/02A23G1/54
Inventor 田所敬章西冈由纪后藤健小酒克之
Owner KAO CORP
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