Title:
スプレッドとバタークリーム用油中水型乳化物およびバタークリームの製造方法
Document Type and Number:
Japanese Patent JP6948912
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide, in the oil/fat formulation with reduced trans fatty acid amount, a water-in-oil type emulsion for spread and butter cream that provides good melting in the mouth and good flavor release and that can impart, in addition to the original flavor, a sweetness-derived rich taste along with sweetness, and that also provides good workability, and to provide a method for producing butter cream.SOLUTION: Said water-in-oil type emulsion contains at least one saccharide selected from monosaccharides and disaccharides, and the content of oleic acid bonded to the 2-position of the triglyceride is 35 to 58 mass% with respect to the mass of the whole fatty acid bonded to the 2-position of the triglyceride, and the content of trans fatty acid in the constituent fatty acids of the triglyceride is less than 3 mass% with respect to the mass of the whole fatty acid of the triglyceride.SELECTED DRAWING: None
Inventors:
Akira Ota
Keiko Ono
Someno Yuichi
Keiko Ono
Someno Yuichi
Application Number:
JP2017205532A
Publication Date:
October 13, 2021
Filing Date:
October 24, 2017
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A23D7/00; A23L9/20
Domestic Patent References:
| JP2015142567A | ||||
| JP2015142568A | ||||
| JP2003213287A | ||||
| JP2009004503A |
Other References:
村上千秋,加熱油脂のコレステロール代謝に及ぼす影響(第1報)パーム分別油の影響,油化学,1990年,第39巻 第7号,pp.22-30
トリアシルグリセリンの位置における脂肪酸分布,油脂化学便覧,改訂三版,日本,1992年01月15日,16
日本油化学会,油脂・脂質・界面活性剤データブック,丸善出版株式会社,2012年
大武由之,豚肉脂質の脂肪酸ならびにトリグリセリド組成,日畜会報,1970年,41(12),pp.642-648
油脂の特性と応用, 2012年1月30日初版, 幸書房発行, pp.54-55
トリアシルグリセリンの位置における脂肪酸分布,油脂化学便覧,改訂三版,日本,1992年01月15日,16
日本油化学会,油脂・脂質・界面活性剤データブック,丸善出版株式会社,2012年
大武由之,豚肉脂質の脂肪酸ならびにトリグリセリド組成,日畜会報,1970年,41(12),pp.642-648
油脂の特性と応用, 2012年1月30日初版, 幸書房発行, pp.54-55
Attorney, Agent or Firm:
Toshio Nishizawa
Taku Ando
Taku Ando