Title:
OIL AND FAT COMPOSITION FOR CONFECTIONERY AND BREADMAKING
Document Type and Number:
Japanese Patent JP2012135231
Kind Code:
A
Abstract:
To provide an oil and fat composition for confectionery and breadmaking, having flavor like hydrogenation smell, in spite of having a sufficiently low trans fatty acid content, and to provide a confectionery and bread product having flavor like hydrogenation smell, using the oil and fat composition.
The oil and fat composition for confectionery and breadmaking is obtained by containing 0.05-30 mass% of cacao fat obtained from roasted cacao beans, and 2-20 mass% of tri-saturated triglyceride including a saturated fatty acid having a carbon number of 16 or less, in oil and fat. It is preferable that the temperature of roastng cacao beans is 100-150°C, and the roasting of cacao beans is nib roasting.
Inventors:
OZAWA TAKUYA
ITO YOKO
ITO YOKO
Application Number:
JP2010288361A
Publication Date:
July 19, 2012
Filing Date:
December 24, 2010
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23D9/00; A21D2/14; A23D7/00
Domestic Patent References:
| JPH0937705A | 1997-02-10 | |||
| JP2008228641A | 2008-10-02 | |||
| JPH034747A | 1991-01-10 | |||
| JP2005506972A | 2005-03-10 | |||
| JP2009089684A | 2009-04-30 | |||
| JP2010099037A | 2010-05-06 |
Foreign References:
| WO2010104926A1 | 2010-09-16 |
Other References:
小原哲二郎編, 最新食品加工講座 食用油脂とその加工, vol. 初版, JPN6012035653, 20 August 1981 (1981-08-20), pages 134, ISSN: 0002987110
海老原ゆり子: "チョコレート", HASEGAWA LETTER, JPN6012035658, 2009, pages 22 - 29, ISSN: 0002987111
海老原ゆり子: "チョコレート", HASEGAWA LETTER, JPN6012035658, 2009, pages 22 - 29, ISSN: 0002987111