Oily food

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 ...

AI Technical Summary

Problems solved by technology

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

Images