Title:
OILY FOOD
Document Type and Number:
WIPO Patent Application WO/2020/054701
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM + HLM + HLL + HHM + HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL (HMM + HLM + HLL + HHM + HHL) to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.
Inventors:
OONISHI KIYOMI (JP)
KANAMARU WAKAKO (JP)
TSUKIYAMA MUNEO (JP)
KANAMARU WAKAKO (JP)
TSUKIYAMA MUNEO (JP)
Application Number:
PCT/JP2019/035501
Publication Date:
March 19, 2020
Filing Date:
September 10, 2019
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/36; A23D9/00
Domestic Patent References:
| WO2017169623A1 | 2017-10-05 | |||
| WO2017057131A1 | 2017-04-06 | |||
| WO2019026670A1 | 2019-02-07 |
Foreign References:
| JP2007236348A | 2007-09-20 | |||
| JP2012070655A | 2012-04-12 | |||
| JP2011055752A | 2011-03-24 | |||
| JP2008161106A | 2008-07-17 |
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