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WO2008096785A1 - 食感改良油脂組成物 - Google Patents

食感改良油脂組成物 Download PDF

Info

Publication number
WO2008096785A1
WO2008096785A1 PCT/JP2008/051943 JP2008051943W WO2008096785A1 WO 2008096785 A1 WO2008096785 A1 WO 2008096785A1 JP 2008051943 W JP2008051943 W JP 2008051943W WO 2008096785 A1 WO2008096785 A1 WO 2008096785A1
Authority
WO
WIPO (PCT)
Prior art keywords
oil
mass
fat composition
acid
frying
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/JP2008/051943
Other languages
English (en)
French (fr)
Inventor
Takeshi Kamegai
Junichi Ikuina
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
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
Priority to US12/526,063 priority Critical patent/US8241694B2/en
Priority to AU2008212260A priority patent/AU2008212260B2/en
Priority to CA2677658A priority patent/CA2677658C/en
Priority to HK10105225.4A priority patent/HK1138484B/xx
Priority to KR1020097016538A priority patent/KR101437662B1/ko
Priority to JP2008557140A priority patent/JP4905999B2/ja
Priority to CN200880009557.4A priority patent/CN101641017B/zh
Priority to EP08710840A priority patent/EP2110022B1/en
Publication of WO2008096785A1 publication Critical patent/WO2008096785A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • 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
    • A23D9/007—Other edible oils or fats, e.g. shortenings or cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Oils And Fats (AREA)

Abstract

　パーム分別軟質油２５～６０質量％、ポリグリセリン脂肪酸エステル及びパーム油以外の食用油を含有する油脂組成物であって、パーム分別軟質油が、構成脂肪酸として、パルミチン酸２５～３８質量％及びオレイン酸４０～６０質量％を含み、かつＯ／Ｐ比（オレイン酸／パルミチン酸の質量比）が１．３以上であり、ポリグリセリン脂肪酸エステルが、ＨＬＢ１．０～７．５であり、その構成脂肪酸に占めるオレイン酸の割合が５０～９５質量％、ステアリン酸の割合が１．０～１５質量％である油脂組成物。この油脂組成物は、食品の油揚げ用、特にテンプラ用、唐揚げ用などの油揚げ用に好適に用いることができる。
PCT/JP2008/051943 2007-02-09 2008-02-06 食感改良油脂組成物 Ceased WO2008096785A1 (ja)

Priority Applications (8)

Application Number Priority Date Filing Date Title
US12/526,063 US8241694B2 (en) 2007-02-09 2008-02-06 Fat and oil compositions for improving texture
AU2008212260A AU2008212260B2 (en) 2007-02-09 2008-02-06 Fat and oil compositions for improving texture
CA2677658A CA2677658C (en) 2007-02-09 2008-02-06 Fat and oil compositions for improving texture
HK10105225.4A HK1138484B (en) 2007-02-09 2008-02-06 Oil and fat composition for improving texture
KR1020097016538A KR101437662B1 (ko) 2007-02-09 2008-02-06 식감 개량 유지 조성물
JP2008557140A JP4905999B2 (ja) 2007-02-09 2008-02-06 食感改良油脂組成物
CN200880009557.4A CN101641017B (zh) 2007-02-09 2008-02-06 食感改良油脂组合物
EP08710840A EP2110022B1 (en) 2007-02-09 2008-02-06 Oil and fat composition for improving texture

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-030047 2007-02-09
JP2007030047 2007-02-09

Publications (1)

Publication Number Publication Date
WO2008096785A1 true WO2008096785A1 (ja) 2008-08-14

Family

ID=39681691

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/051943 Ceased WO2008096785A1 (ja) 2007-02-09 2008-02-06 食感改良油脂組成物

Country Status (11)

Country Link
US (1) US8241694B2 (ja)
EP (1) EP2110022B1 (ja)
JP (2) JP4905999B2 (ja)
KR (1) KR101437662B1 (ja)
CN (1) CN101641017B (ja)
AU (1) AU2008212260B2 (ja)
CA (1) CA2677658C (ja)
MY (1) MY148868A (ja)
RU (1) RU2009133783A (ja)
TW (1) TWI414243B (ja)
WO (1) WO2008096785A1 (ja)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010074257A1 (ja) * 2008-12-26 2010-07-01 株式会社Ｊ－オイルミルズ 油脂組成物
WO2010093038A1 (ja) * 2009-02-16 2010-08-19 日清オイリオグループ株式会社 乳化剤含有食用油脂組成物の工業的製造方法
JP2010239920A (ja) * 2009-04-08 2010-10-28 Mitsubishi-Kagaku Foods Corp 焼き菓子類製品の掛け油用乳化剤および焼き菓子類製品の掛け油用組成物
WO2012008300A1 (ja) * 2010-07-12 2012-01-19 株式会社Ｊ－オイルミルズ 油脂組成物
JP2019141007A (ja) * 2018-02-23 2019-08-29 日清オイリオグループ株式会社 食感改良油脂組成物とその製造方法、加熱調理食品の製造方法、及び加熱調理食品の食感を改良する方法

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5697471B2 (ja) * 2011-01-31 2015-04-08 日清オイリオグループ株式会社 加熱調理用油脂組成物およびその製造方法
JP5247951B2 (ja) * 2011-03-04 2013-07-24 日清オイリオグループ株式会社 油脂組成物及び該油脂組成物を用いたバタークリーム
KR101948398B1 (ko) 2013-10-08 2019-02-14 타이요 카가꾸 가부시키가이샤 다가 불포화 지방산 함유 유지 조성물
JP6518427B2 (ja) * 2014-10-23 2019-05-22 ミヨシ油脂株式会社 製菓製パン用油脂組成物およびその製造方法
JP6109136B2 (ja) * 2014-11-14 2017-04-05 日清オイリオグループ株式会社 加熱調理用油脂組成物、該加熱調理用油脂組成物の製造方法及び加熱調理後の調理対象物に残存する油分を低減する方法
KR102143215B1 (ko) * 2015-04-22 2020-08-11 주식회사 삼양사 튀김 식품의 외관 및 식감 개선용 유지 조성물
JP6479590B2 (ja) * 2015-06-23 2019-03-06 日清オイリオグループ株式会社 加熱調理用油脂組成物、該加熱調理用油脂組成物の製造方法及び加熱調理後の調理対象物に残存する油分を低減する方法
JP2016093187A (ja) * 2015-12-28 2016-05-26 日清オイリオグループ株式会社 加熱調理用油脂組成物、該加熱調理用油脂組成物の製造方法及び加熱調理後の調理対象物に残存する油分を低減する方法
CN109315500B (zh) * 2017-12-19 2023-02-28 丰益(上海)生物技术研发中心有限公司 脂肪组合物及其用途
KR102127437B1 (ko) 2018-10-10 2020-06-26 (주)한국에프에스 튀김 외면 장식을 위한 튀김칩 제조 방법
JP2020115782A (ja) * 2019-01-23 2020-08-06 日清オイリオグループ株式会社 澱粉含有食品用ほぐれ剤、及び澱粉含有食品
JP2023048203A (ja) * 2021-09-28 2023-04-07 日清オイリオグループ株式会社 炊飯用油脂組成物、飯類の製造方法及び加工食品の製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6379560A (ja) * 1986-09-24 1988-04-09 Sakamoto Yakuhin Kogyo Kk サラダ油の製造法
JPH08154610A (ja) 1994-12-12 1996-06-18 Matsutani Chem Ind Ltd 揚げ物用衣材
JPH08298928A (ja) 1995-04-28 1996-11-19 Kao Corp 冷凍揚げ物食品調製用油脂組成物及びこれで揚げた食品
JP2005237313A (ja) 2004-02-27 2005-09-08 Fuji Oil Co Ltd フライ用油脂組成物

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Publication number Priority date Publication date Assignee Title
NZ220293A (en) * 1986-06-09 1989-06-28 Argon Medical Corp Surgical drape with cuff
JP3761984B2 (ja) * 1996-03-12 2006-03-29 三菱化学株式会社 フライ用油脂組成物
JPH09310088A (ja) 1996-05-22 1997-12-02 Riken Vitamin Co Ltd 食用液体油脂及びその結晶防止剤
US6146672A (en) 1998-04-02 2000-11-14 The Pillsbury Company Water-in-oil emulsion fillings
GB2350618A (en) 1999-06-01 2000-12-06 Danisco Shortening systems comprising a non-hydrogenated vegetable oil and either a stearine fraction or a saturated fatty acid diglyceride
JP3504557B2 (ja) 1999-11-12 2004-03-08 日清オイリオ株式会社 フライ用油脂
JP2001149010A (ja) 1999-11-24 2001-06-05 Kanegafuchi Chem Ind Co Ltd フライ用油脂組成物
JP2003313583A (ja) 2000-08-28 2003-11-06 Nisshin Oillio Ltd 泡立ち抑制効果を有する油脂組成物
JP3497857B2 (ja) * 2000-08-28 2004-02-16 日清オイリオ株式会社 泡立ち抑制効果を有する加熱調理用油脂組成物
JP3655567B2 (ja) * 2001-08-20 2005-06-02 花王株式会社 揚げ物調製用油脂組成物
AU3821002A (en) * 2001-10-05 2003-04-10 Malaysian Palm Oil Board A process to prevent and delay clouding in palm olein
FR2841097B1 (fr) 2002-06-24 2004-12-24 Bridor Corps gras vegetal et son utilisation dans des preparations alimentaires
JP4347559B2 (ja) 2002-12-13 2009-10-21 太陽化学株式会社 フライ用油脂組成物、フライ用油脂結晶成長抑制剤
WO2006117846A1 (ja) 2005-04-27 2006-11-09 The Nisshin Oillio Group, Ltd. フライ用油脂組成物及びフライ食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6379560A (ja) * 1986-09-24 1988-04-09 Sakamoto Yakuhin Kogyo Kk サラダ油の製造法
JPH08154610A (ja) 1994-12-12 1996-06-18 Matsutani Chem Ind Ltd 揚げ物用衣材
JPH08298928A (ja) 1995-04-28 1996-11-19 Kao Corp 冷凍揚げ物食品調製用油脂組成物及びこれで揚げた食品
JP2005237313A (ja) 2004-02-27 2005-09-08 Fuji Oil Co Ltd フライ用油脂組成物

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP2110022A4 *

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010074257A1 (ja) * 2008-12-26 2010-07-01 株式会社Ｊ－オイルミルズ 油脂組成物
JP4835965B2 (ja) * 2008-12-26 2011-12-14 株式会社Ｊ−オイルミルズ 油脂組成物
WO2010093038A1 (ja) * 2009-02-16 2010-08-19 日清オイリオグループ株式会社 乳化剤含有食用油脂組成物の工業的製造方法
JP4612119B2 (ja) * 2009-02-16 2011-01-12 日清オイリオグループ株式会社 乳化剤含有食用油脂組成物の工業的製造方法
JPWO2010093038A1 (ja) * 2009-02-16 2012-08-16 日清オイリオグループ株式会社 乳化剤含有食用油脂組成物の工業的製造方法
JP2010239920A (ja) * 2009-04-08 2010-10-28 Mitsubishi-Kagaku Foods Corp 焼き菓子類製品の掛け油用乳化剤および焼き菓子類製品の掛け油用組成物
WO2012008300A1 (ja) * 2010-07-12 2012-01-19 株式会社Ｊ－オイルミルズ 油脂組成物
JP2012019700A (ja) * 2010-07-12 2012-02-02 J-Oil Mills Inc 油脂組成物
CN103002748A (zh) * 2010-07-12 2013-03-27 J-制油株式会社 油脂组合物
CN103002748B (zh) * 2010-07-12 2014-12-31 J-制油株式会社 油脂组合物
JP2019141007A (ja) * 2018-02-23 2019-08-29 日清オイリオグループ株式会社 食感改良油脂組成物とその製造方法、加熱調理食品の製造方法、及び加熱調理食品の食感を改良する方法
JP7218047B2 (ja) 2018-02-23 2023-02-06 日清オイリオグループ株式会社 食感改良油脂組成物とその製造方法、加熱調理食品の製造方法、及び加熱調理食品の食感を改良する方法

Also Published As

Publication number Publication date
EP2110022A4 (en) 2011-04-06
TWI414243B (zh) 2013-11-11
EP2110022B1 (en) 2013-01-23
CA2677658A1 (en) 2008-08-14
MY148868A (en) 2013-06-14
JP4905999B2 (ja) 2012-03-28
US8241694B2 (en) 2012-08-14
HK1138484A1 (zh) 2010-08-27
TW200838431A (en) 2008-10-01
RU2009133783A (ru) 2011-03-20
KR101437662B1 (ko) 2014-09-04
AU2008212260A1 (en) 2008-08-14
JP2009171987A (ja) 2009-08-06
JP5088347B2 (ja) 2012-12-05
AU2008212260B2 (en) 2012-07-19
EP2110022A1 (en) 2009-10-21
CN101641017B (zh) 2014-01-22
CA2677658C (en) 2015-01-13
US20100323084A1 (en) 2010-12-23
CN101641017A (zh) 2010-02-03
KR20090108627A (ko) 2009-10-15
JPWO2008096785A1 (ja) 2010-05-27

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