FAT COMPOSITION FOR LAYERED FOOD, PLASTIC FAT USING THE SAME, DOUGH, AND BAKED PRODUCT
To provide a fat composition for a layered food good in extensibility with dough, capable of obtaining a voluminous baked product having crisp texture, and good in layer formation, small in oozing of liquid oil and hardness change of a plastic fat for a layered food, and excellent in stability to a...
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| creator | OTA AKIRA YOKOYAMA KAZUAKI KUWATA KAZUHIKO |
| description | To provide a fat composition for a layered food good in extensibility with dough, capable of obtaining a voluminous baked product having crisp texture, and good in layer formation, small in oozing of liquid oil and hardness change of a plastic fat for a layered food, and excellent in stability to a high temperature and the passage of time.SOLUTION: The fat composition for a layered food comprises: an ester-exchanged fat (A) having an iodine number of 20-40, and obtained by ester-exchanging a laurin-based fat (A1) containing 30 mass% or more of lauric acid with a palm-based fat (A2) containing 35 mass% or more of a fatty acid having a carbon number of 16 or more; and a fat (B) containing 1-25 mass% of triglyceride, where the total percentage of a 2 saturated and a 3 saturated triglyceride is 40-65 mass%, the mass ratio of a symmetric to an asymmetric triglyceride in the 2 saturated triglyceride is 0.3-1.2, and the percentage of a triglyceride constituted by fatty acids having a carbon number of 40-48 is 10-30 mass% to a fat total amount.SELECTED DRAWING: None
【課題】生地との伸展性が良好でサクさのある食感が得られ、層の形成状態が良くボリュームのある焼成品を得ることができ、かつ液状油の染みだしや層状食品用可塑性油脂の硬さ変化が少なく高温や経時に対する安定性に優れた、層状食品用油脂組成物の提供。【解決手段】ラウリン酸含有量３０質量％以上であるラウリン系油脂（Ａ１）と、炭素数１６以上の脂肪酸含有量３５質量％以上であるパーム系油脂（Ａ２）とのエステル交換油脂であって、ヨウ素価２０〜４０であるエステル交換油脂（Ａ）と、トリグリセリドが１〜２５質量％である油脂（Ｂ）と、を含有し、２飽和及び３飽和トリグリセリドとの合計割合が油脂全量に対して４０〜６５質量％、２飽和トリグリセリドのうち、対称型と非対称型の質量比が０．３〜１．２、構成脂肪酸の総炭素数が４０〜４８であるトリグリセリドの割合が油脂全量に対して１０〜３０質量％である、層状食品用油脂組成物。【選択図】なし |
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【課題】生地との伸展性が良好でサクさのある食感が得られ、層の形成状態が良くボリュームのある焼成品を得ることができ、かつ液状油の染みだしや層状食品用可塑性油脂の硬さ変化が少なく高温や経時に対する安定性に優れた、層状食品用油脂組成物の提供。【解決手段】ラウリン酸含有量３０質量％以上であるラウリン系油脂（Ａ１）と、炭素数１６以上の脂肪酸含有量３５質量％以上であるパーム系油脂（Ａ２）とのエステル交換油脂であって、ヨウ素価２０〜４０であるエステル交換油脂（Ａ）と、トリグリセリドが１〜２５質量％である油脂（Ｂ）と、を含有し、２飽和及び３飽和トリグリセリドとの合計割合が油脂全量に対して４０〜６５質量％、２飽和トリグリセリドのうち、対称型と非対称型の質量比が０．３〜１．２、構成脂肪酸の総炭素数が４０〜４８であるトリグリセリドの割合が油脂全量に対して１０〜３０質量％である、層状食品用油脂組成物。【選択図】なし</description><language>eng ; jpn</language><subject>BAKERY PRODUCTS ; BAKING ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVATION THEREOF ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>2019</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=20191031&DB=EPODOC&CC=JP&NR=2019187435A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20191031&DB=EPODOC&CC=JP&NR=2019187435A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>OTA AKIRA</creatorcontrib><creatorcontrib>YOKOYAMA KAZUAKI</creatorcontrib><creatorcontrib>KUWATA KAZUHIKO</creatorcontrib><title>FAT COMPOSITION FOR LAYERED FOOD, PLASTIC FAT USING THE SAME, DOUGH, AND BAKED PRODUCT</title><description>To provide a fat composition for a layered food good in extensibility with dough, capable of obtaining a voluminous baked product having crisp texture, and good in layer formation, small in oozing of liquid oil and hardness change of a plastic fat for a layered food, and excellent in stability to a high temperature and the passage of time.SOLUTION: The fat composition for a layered food comprises: an ester-exchanged fat (A) having an iodine number of 20-40, and obtained by ester-exchanging a laurin-based fat (A1) containing 30 mass% or more of lauric acid with a palm-based fat (A2) containing 35 mass% or more of a fatty acid having a carbon number of 16 or more; and a fat (B) containing 1-25 mass% of triglyceride, where the total percentage of a 2 saturated and a 3 saturated triglyceride is 40-65 mass%, the mass ratio of a symmetric to an asymmetric triglyceride in the 2 saturated triglyceride is 0.3-1.2, and the percentage of a triglyceride constituted by fatty acids having a carbon number of 40-48 is 10-30 mass% to a fat total amount.SELECTED DRAWING: None
【課題】生地との伸展性が良好でサクさのある食感が得られ、層の形成状態が良くボリュームのある焼成品を得ることができ、かつ液状油の染みだしや層状食品用可塑性油脂の硬さ変化が少なく高温や経時に対する安定性に優れた、層状食品用油脂組成物の提供。【解決手段】ラウリン酸含有量３０質量％以上であるラウリン系油脂（Ａ１）と、炭素数１６以上の脂肪酸含有量３５質量％以上であるパーム系油脂（Ａ２）とのエステル交換油脂であって、ヨウ素価２０〜４０であるエステル交換油脂（Ａ）と、トリグリセリドが１〜２５質量％である油脂（Ｂ）と、を含有し、２飽和及び３飽和トリグリセリドとの合計割合が油脂全量に対して４０〜６５質量％、２飽和トリグリセリドのうち、対称型と非対称型の質量比が０．３〜１．２、構成脂肪酸の総炭素数が４０〜４８であるトリグリセリドの割合が油脂全量に対して１０〜３０質量％である、層状食品用油脂組成物。【選択図】なし</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION THEREOF</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2019</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZAhzcwxRcPb3DfAP9gzx9PdTcPMPUvBxjHQNcnUBsv1ddBQCfByDQzydFUAqQ4M9_dwVQjxcFYIdfV11FFz8Q909dBQc_VwUnBy9gVoCgvxdQp1DeBhY0xJzilN5oTQ3g5Kba4izh25qQX58anFBYnJqXmpJvFeAkYGhpaGFuYmxqaMxUYoAkeEwYw</recordid><startdate>20191031</startdate><enddate>20191031</enddate><creator>OTA AKIRA</creator><creator>YOKOYAMA KAZUAKI</creator><creator>KUWATA KAZUHIKO</creator><scope>EVB</scope></search><sort><creationdate>20191031</creationdate><title>FAT COMPOSITION FOR LAYERED FOOD, PLASTIC FAT USING THE SAME, DOUGH, AND BAKED PRODUCT</title><author>OTA AKIRA ; YOKOYAMA KAZUAKI ; KUWATA KAZUHIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2019187435A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2019</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION THEREOF</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>OTA AKIRA</creatorcontrib><creatorcontrib>YOKOYAMA KAZUAKI</creatorcontrib><creatorcontrib>KUWATA KAZUHIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>OTA AKIRA</au><au>YOKOYAMA KAZUAKI</au><au>KUWATA KAZUHIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FAT COMPOSITION FOR LAYERED FOOD, PLASTIC FAT USING THE SAME, DOUGH, AND BAKED PRODUCT</title><date>2019-10-31</date><risdate>2019</risdate><abstract>To provide a fat composition for a layered food good in extensibility with dough, capable of obtaining a voluminous baked product having crisp texture, and good in layer formation, small in oozing of liquid oil and hardness change of a plastic fat for a layered food, and excellent in stability to a high temperature and the passage of time.SOLUTION: The fat composition for a layered food comprises: an ester-exchanged fat (A) having an iodine number of 20-40, and obtained by ester-exchanging a laurin-based fat (A1) containing 30 mass% or more of lauric acid with a palm-based fat (A2) containing 35 mass% or more of a fatty acid having a carbon number of 16 or more; and a fat (B) containing 1-25 mass% of triglyceride, where the total percentage of a 2 saturated and a 3 saturated triglyceride is 40-65 mass%, the mass ratio of a symmetric to an asymmetric triglyceride in the 2 saturated triglyceride is 0.3-1.2, and the percentage of a triglyceride constituted by fatty acids having a carbon number of 40-48 is 10-30 mass% to a fat total amount.SELECTED DRAWING: None
【課題】生地との伸展性が良好でサクさのある食感が得られ、層の形成状態が良くボリュームのある焼成品を得ることができ、かつ液状油の染みだしや層状食品用可塑性油脂の硬さ変化が少なく高温や経時に対する安定性に優れた、層状食品用油脂組成物の提供。【解決手段】ラウリン酸含有量３０質量％以上であるラウリン系油脂（Ａ１）と、炭素数１６以上の脂肪酸含有量３５質量％以上であるパーム系油脂（Ａ２）とのエステル交換油脂であって、ヨウ素価２０〜４０であるエステル交換油脂（Ａ）と、トリグリセリドが１〜２５質量％である油脂（Ｂ）と、を含有し、２飽和及び３飽和トリグリセリドとの合計割合が油脂全量に対して４０〜６５質量％、２飽和トリグリセリドのうち、対称型と非対称型の質量比が０．３〜１．２、構成脂肪酸の総炭素数が４０〜４８であるトリグリセリドの割合が油脂全量に対して１０〜３０質量％である、層状食品用油脂組成物。【選択図】なし</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | FAT COMPOSITION FOR LAYERED FOOD, PLASTIC FAT USING THE SAME, DOUGH, AND BAKED PRODUCT |
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