[go: up one dir, main page]

MY162872A - Oil and fat composition, bakery food using oil and fat composition, and composite food using bakery food - Google Patents

Oil and fat composition, bakery food using oil and fat composition, and composite food using bakery food

Info

Publication number
MY162872A
MY162872A MYPI2013001001A MYPI2013001001A MY162872A MY 162872 A MY162872 A MY 162872A MY PI2013001001 A MYPI2013001001 A MY PI2013001001A MY PI2013001001 A MYPI2013001001 A MY PI2013001001A MY 162872 A MY162872 A MY 162872A
Authority
MY
Malaysia
Prior art keywords
oil
food
fat composition
bakery
triacylglycerols
Prior art date
Application number
MYPI2013001001A
Inventor
Kaori Muroga
Yoko Ito
Takuya Ozawa
Hirofumi Haruna
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Publication of MY162872A publication Critical patent/MY162872A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
    • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
    • C11C3/10—Ester interchange
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Provided is an oil-and-fat composition for bakery foods, the oil-and-fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time. Also provided is a composite food comprising a combination of a bakery food with an oil-based food, wherein whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time, are inhibited. The oil-and-fat composition according to the present invention is characterized by satisfying the following requirements (a) to (c): (a) in the total triacylglycerols, the conte11t of C44-48 triacylglycerols being 20 mass% or more; (b) in the total triacylglycerols, the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or less; and (c) in the total constituting fatty acids, the content of unsaturated fatty acids being 18 mass% or more.
MYPI2013001001A 2010-11-11 2011-10-24 Oil and fat composition, bakery food using oil and fat composition, and composite food using bakery food MY162872A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2010253163 2010-11-11

Publications (1)

Publication Number Publication Date
MY162872A true MY162872A (en) 2017-07-20

Family

ID=46050781

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2013001001A MY162872A (en) 2010-11-11 2011-10-24 Oil and fat composition, bakery food using oil and fat composition, and composite food using bakery food

Country Status (4)

Country Link
JP (1) JP5913121B2 (en)
KR (1) KR101732763B1 (en)
MY (1) MY162872A (en)
WO (1) WO2012063629A1 (en)

Families Citing this family (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014034601A1 (en) * 2012-08-29 2014-03-06 日清オイリオグループ株式会社 Combined confectionery
JP6289834B2 (en) * 2013-08-12 2018-03-07 ミヨシ油脂株式会社 Oil composition for confectionery bread and method for producing the same
JP6497875B2 (en) * 2013-10-21 2019-04-10 ミヨシ油脂株式会社 Plastic oil composition and food to which plastic oil composition is added
JP6505979B2 (en) * 2014-04-16 2019-04-24 株式会社Adeka Compound confectionery oil composition
JP6366365B2 (en) * 2014-05-28 2018-08-01 日清オイリオグループ株式会社 Non-tempered chocolate
JP6518427B2 (en) * 2014-10-23 2019-05-22 ミヨシ油脂株式会社 Confectionery-made bread oil composition and method for producing the same
JP6704221B2 (en) * 2014-10-24 2020-06-03 日清オイリオグループ株式会社 Bakery food
JP6456670B2 (en) * 2014-12-09 2019-01-23 ミヨシ油脂株式会社 Oil composition for confectionery bread and method for producing the same
JP6621993B2 (en) * 2015-02-02 2019-12-18 ミヨシ油脂株式会社 Powdered fats for confectionery bread
JP6072331B2 (en) * 2015-05-01 2017-02-01 太陽油脂株式会社 Fat composition for home use margarine production
JP6612550B2 (en) * 2015-07-31 2019-11-27 株式会社明治 Fat Bloom test method
JP6606992B2 (en) * 2015-11-18 2019-11-20 不二製油株式会社 Oil composition for kneading baked confectionery
JP6820693B2 (en) * 2016-09-02 2021-01-27 日清オイリオグループ株式会社 Oil composition
CN107691580A (en) * 2017-11-10 2018-02-16 福建品居食品有限公司 A kind of production method of Macaron
JP2019170286A (en) * 2018-03-29 2019-10-10 不二製油株式会社 Oil-in-water-type emulsified article for hard baked confectionery, and hard baked confectionery using the same, and manufacturing method therefor
JP7376226B2 (en) * 2018-10-05 2023-11-08 株式会社Adeka Oil and fat composition for baked confectionery
BR102019000428A2 (en) * 2019-01-09 2020-07-28 Universidade Estadual De Campinas - Unicamp process of obtaining fully hydrogenated anhydrous milk fat, fully hydrogenated anhydrous milk fat thus obtained and using it

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62118848A (en) * 1985-11-18 1987-05-30 Asahi Denka Kogyo Kk Improver for bloom resistacne
JPH0611217B2 (en) * 1985-12-07 1994-02-16 不二製油株式会社 Cacao butter substitute
JPS63126457A (en) * 1986-11-17 1988-05-30 Kao Corp Migration inhibitor for fat and oil for roasted cake and production of complex roasted cakes using said inhibitor
JP2961827B2 (en) * 1990-07-12 1999-10-12 鐘淵化学工業株式会社 Kneaded oil and fat composition for baked confectionery and method for producing composite confectionery using the same
CA2135515C (en) * 1992-05-22 1999-01-26 Frederick William Cain Bloom-inhibiting fat blends
JP3378356B2 (en) * 1994-06-10 2003-02-17 豊年リーバ株式会社 Manufacturing method of composite confectionery
JP4054471B2 (en) * 1999-01-20 2008-02-27 日清オイリオグループ株式会社 Method for producing modified oil and fat and the modified oil and fat
JP3464646B2 (en) * 2000-09-01 2003-11-10 旭電化工業株式会社 Oil composition and chocolate composite confectionery produced using the same
JP4860647B2 (en) * 2008-02-26 2012-01-25 日清オイリオグループ株式会社 Oil composition for sand cream
JP5353349B2 (en) * 2009-03-19 2013-11-27 株式会社カネカ Migration inhibitor additive

Also Published As

Publication number Publication date
KR20130125356A (en) 2013-11-18
WO2012063629A1 (en) 2012-05-18
JPWO2012063629A1 (en) 2014-05-12
KR101732763B1 (en) 2017-05-04
JP5913121B2 (en) 2016-04-27

Similar Documents

Publication Publication Date Title
MY162872A (en) Oil and fat composition, bakery food using oil and fat composition, and composite food using bakery food
MY165042A (en) Oil and fat composition, bakery food using oil and fat composition using the same, and composite food using bakery food the same
MY158516A (en) Fat-and-oil composition, and oil-in-water emulsified product containing the fat-and-oil composition
MY169611A (en) Oil and fat composition and oil-based food using oil and fat composition
MY157874A (en) Oil-and-fat composition and butter cream using oil-and-fat composition
MX335992B (en) Polyunsaturated fatty acid-containing solid fat compositions and uses and production thereof.
MY163414A (en) Fat and oil composition and chocolate product using the same
CA2641706C (en) Edible products with low content of saturated and trans unsaturated fats
MY157437A (en) Oil and fat composition that can be used as non-tempering type hard butter
IN2015DN02828A (en)
MY181371A (en) Oil and fat composition suitable for non-tempering hard butter
MY162955A (en) Oil and fat composition
ATE486497T1 (en) FRYING FAT COMPOSITION
RU2013127208A (en) OIL OR FAT COMPOSITION
UA99825C2 (en) Structured food product with a hard texture
MX2010004642A (en) Method for reducing the saturated fatty acid content of milk fat, products obtained and applications thereof.
BR112013015949A2 (en) composition of fat and / or oil
MX344481B (en) Fortified milk-based nutritional compositions.
MY189030A (en) Fats and oils
MX2013007059A (en) Low-fat water-in-oil emulsion containing substantial amounts of hoh triglycerides.
PH12014500211A1 (en) Oxidized and partially hydrogenated oil or fat
BR112014013598A2 (en) chocolate product with tropicalized bark
PH12015500228A1 (en) Nutritional creamer composition
MY187401A (en) Oily food material for coating frozen dessert
WO2010099181A3 (en) Compositions suitable for food systems and methods for forming the same