OILY FOOD AND PROCESS FOR PRODUCING THE SAME
[PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and t...
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| creator | KOMAI, HIDEKI OKOCHI, MASAKO MATSUI, MASAYUKI |
| description | [PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and to which the above functions are imparted by a convenient process; and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S' OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S' represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2-and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process. |
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[MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S' OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S' represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2-and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process.</description><language>eng ; fre ; ger</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2008</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081008&DB=EPODOC&CC=EP&NR=1797766A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20081008&DB=EPODOC&CC=EP&NR=1797766A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOMAI, HIDEKI</creatorcontrib><creatorcontrib>OKOCHI, MASAKO</creatorcontrib><creatorcontrib>MATSUI, MASAYUKI</creatorcontrib><title>OILY FOOD AND PROCESS FOR PRODUCING THE SAME</title><description>[PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and to which the above functions are imparted by a convenient process; and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S' OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S' represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2-and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2008</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNDx9_SJVHDz93dRcPRzUQgI8nd2DQ4GCgSB2C6hzp5-7gohHq4KwY6-rjwMrGmJOcWpvFCam0HBzTXE2UM3tSA_PrW4IDE5NS-1JN41wNDc0tzczMzRxJgIJQA3DiSn</recordid><startdate>20081008</startdate><enddate>20081008</enddate><creator>KOMAI, HIDEKI</creator><creator>OKOCHI, MASAKO</creator><creator>MATSUI, MASAYUKI</creator><scope>EVB</scope></search><sort><creationdate>20081008</creationdate><title>OILY FOOD AND PROCESS FOR PRODUCING THE SAME</title><author>KOMAI, HIDEKI ; OKOCHI, MASAKO ; MATSUI, MASAYUKI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP1797766A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2008</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOMAI, HIDEKI</creatorcontrib><creatorcontrib>OKOCHI, MASAKO</creatorcontrib><creatorcontrib>MATSUI, MASAYUKI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOMAI, HIDEKI</au><au>OKOCHI, MASAKO</au><au>MATSUI, MASAYUKI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OILY FOOD AND PROCESS FOR PRODUCING THE SAME</title><date>2008-10-08</date><risdate>2008</risdate><abstract>[PROBLEMS] To develop an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and chewy texture (long-lasting sticky feel in the oral cavity) increasing during storage and to which the above functions are imparted by a convenient process; and a process for producing the same. [MEANS FOR SOLVING PROBLEMS] In preparing an oily food, POP and S' OO in the fat composition (wherein P represents palmitic acid; O represents oleic acid; and S' represents a saturated fatty acid having 18 or more carbon atoms, provided that these fatty acids are attached to the 1-, 2-and 3-positions of triglyceride in this order) are controlled to give a specific ratio. Thus, an oily food, which can sustain favorable texture (an appropriate hardness in chewing and a high meltability in mouth) over a long period of time while lessening softening in chewing and an increase in chewy texture, can be produced by a convenient process.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | OILY FOOD AND PROCESS FOR PRODUCING THE SAME |
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