WATER-IN-OIL EMULSIFIED OIL AND FAT COMPOSITION AND METHOD OF PRODUCING THE SAME

PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil and fat composition, wherein, a baked product having the composition added thereto has a high sweetness and a good taste, and can satisfactorily keep them, and a method of producing the same.SOLUTION: The water-in-oil emulsified oil and...

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Bibliographische Detailangaben
Hauptverfasser:	OTA AKIRA, AZUMA KYOKO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM FATTY ACIDS FROM FATS, OILS OR WAXES FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a water-in-oil emulsified oil and fat composition, wherein, a baked product having the composition added thereto has a high sweetness and a good taste, and can satisfactorily keep them, and a method of producing the same.SOLUTION: The water-in-oil emulsified oil and fat composition comprises oils and fats in which the amount of saturated fatty acid is 35-60 mass% and the amount of laurate bound to 2-position of triglyceride is 1.0-12.5 mass%, and whey cheese that is a mixture of condensed fresh cream and condensed whey.SELECTED DRAWING: None 【課題】油中水型乳化油脂組成物およびそれを添加した焼成品の甘味とうま味およびこれらの持続性に優れた油中水型乳化油脂組成物とその製造方法を提供することを課題としている。【解決手段】飽和脂肪酸量が３５〜６０質量％、トリグリセリドの２位に結合したラウリン酸量が１．０〜１２．５質量％である油脂と、濃縮生クリームおよび濃縮ホエイの混合物であるホエイチーズとを含有することを特徴としている。【選択図】なし