OIL AND FAT COMPOSITION, BAKERY FOOD USING OIL AND FAT COMPOSITION, AND COMPOSITE FOOD USING BAKERY FOOD

Provided is an oil-and-fat composition for bakery foods, the oil-and-fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, the whitening and bl...

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Bibliographische Detailangaben
Hauptverfasser:	ITO, YOKO, MUROGA, KAORI, HARUNA, HIROFUMI, OZAWA, TAKUYA
Format:	Patent
Sprache:	eng
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES BAKERY PRODUCTS BAKING CANDLES CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY 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 ICE-CREAM METALLURGY PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	Provided is an oil-and-fat composition for bakery foods, the oil-and-fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time. Also provided is a composite food comprising a combination of a bakery food with an oil-based food, wherein whitening in the bakery food part and blooming in the oil-based food part, the whitening and blooming occurring with the passage of time, are inhibited. The oil-and-fat composition according to the present invention is characterized by satisfying the following requirements (a) to (c): (a) in the total triacylglycerols, the conte11t of C44-48 triacylglycerols being 20 mass% or more; (b) in the total triacylglycerols, the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or less; and (c) in the total constituting fatty acids, the content of unsaturated fatty acids being 18 mass% or more.