OIL AND FAT COMPOSITION FOR INJECTION AND PLASTIC OIL AND FAT AND BREAD USING THE SAME

PROBLEM TO BE SOLVED: To provide an oil and fat composition for injection which has good persistence of saltiness and flavor release that are particularly required for an oil and fat composition for injected to bread, and has good spreadability of plastic oil and fat inside of the bread at the time...

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Bibliographische Detailangaben
Hauptverfasser:	OTA AKIRA, AZUMA KYOKO, HIKOE SAKURA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY DETERGENTS EDIBLE DOUGHS 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 HUMAN NECESSITIES METALLURGY PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil and fat composition for injection which has good persistence of saltiness and flavor release that are particularly required for an oil and fat composition for injected to bread, and has good spreadability of plastic oil and fat inside of the bread at the time of injection, where the plastic oil and fat injected to the bread remains and has sense of existence because of strong in a skeleton, is melted at the same time when eaten together with the injected bread, and has good compatibility with a bread dough; and to provide plastic oil and fat and a food product using the same.SOLUTION: An oil and fat composition for injection contains lauric oil and fat (a) and (b) satisfying the following conditions: (a) lauric oil and fat having a melting point of 20°C or higher and lower than 38°C and an iodine value of 0.1-20; and (b) lauric oil and fat having a melting point of 38°C or higher and lower than 50°C and an iodine value of 0.1-5.SELECTED DRAWING: None 【課題】パンへの注入用油脂組成物において特に求められる塩味、フレーバーリリースの持続性、油脂のキレが良好で、注入時にはパン内部での可塑性油脂の広がりが良好であり、パンに注入した可塑性油脂は、骨格が強固であるため残存して存在感があり、かつ注入したパンと一緒に喫食すると同時に溶解し、パン生地との相性が良い注入用油脂組成物とそれを用いた可塑性油脂および食品を提供する。【解決手段】本発明の注入用油脂組成物は、以下の条件を満たすラウリン系油脂（ａ）、（ｂ）を含有することを特徴としている。（ａ）融点２０℃以上３８℃未満、ヨウ素価０．１〜２０のラウリン系油脂。（ｂ）融点３８℃以上５０℃未満、ヨウ素価０．１〜５のラウリン系油脂。【選択図】なし