JPH114657A - Oil composition - Google Patents
Oil compositionInfo
- Publication number
- JPH114657A JPH114657A JP9161381A JP16138197A JPH114657A JP H114657 A JPH114657 A JP H114657A JP 9161381 A JP9161381 A JP 9161381A JP 16138197 A JP16138197 A JP 16138197A JP H114657 A JPH114657 A JP H114657A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- fatty acid
- ratio
- fatty acids
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
(57)【要約】
【目的】栄養学的な脂肪酸バランスが良く、しかも、製
菓用油脂として好適な可塑性を有する油脂組成物を得る
ことを目的とした。
【構成】１不飽和脂肪酸の飽和脂肪酸に対する比が１.
４〜１.６、多価不飽和脂肪酸の飽和脂肪酸に対する比
が０.９〜１.１であって、実質的にトランス酸を含ま
ず、上昇融点が２５℃以上であることを特徴とする油脂
組成物。
【効果】本発明によれば、栄養学的な脂肪酸バランスが
良く、しかも、製菓用油脂として好適な可塑性を有する
油脂組成物を得ることができ、これを用いたソフトチョ
コレート、ショートニングを利用することで、油脂に関
し、栄養学的にバランスの良いお菓子を得ることができ
る。(57) [Summary] [Objective] An object of the present invention is to obtain an oil / fat composition having a good nutritional fatty acid balance and having suitable plasticity as an oil / fat for confectionery. [Constitution] The ratio of unsaturated fatty acids to saturated fatty acids is 1.
4 to 1.6, wherein the ratio of polyunsaturated fatty acid to saturated fatty acid is 0.9 to 1.1, which contains substantially no trans acid and has an ascending melting point of 25 ° C. or more. Fat composition. According to the present invention, it is possible to obtain an oil / fat composition having a good nutritional fatty acid balance and a suitable plasticity as confectionery oil / fat, and using soft chocolate and shortening using the same. Thus, it is possible to obtain a nutritionally well-balanced confection regarding fats and oils.
Description
【０００１】[0001]
【産業上の利用分野】本発明は、栄養学的に脂肪酸バラ
ンスが良く、しかも、製菓用油脂として好適な可塑性を
有する油脂組成物及びその製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil / fat composition having a good nutritional balance of fatty acids and a plasticity suitable for confectionery oils and fats, and a method for producing the same.
【０００２】厚生省は、平成６年４月に脂肪酸摂取に関
するガイドラインを公表した。これによると、飽和脂肪
酸（Ｓ）：１不飽和脂肪酸（Ｍ）：多価不飽和脂肪酸
（Ｐ）＝１：１．５：１、そして、n−６系不飽和脂肪
酸： n−３系不飽和脂肪酸＝４：１の割合で摂取するこ
とが、栄養学的に好ましいとしている。[0002] The Ministry of Health and Welfare published guidelines on fatty acid intake in April 1994. According to this, saturated fatty acid (S): 1 unsaturated fatty acid (M): polyunsaturated fatty acid (P) = 1: 1.5: 1, and n-6 unsaturated fatty acid: n-3 unsaturated fatty acid Ingestion of saturated fatty acids at a ratio of 4: 1 is nutritionally preferable.
【０００３】しかし、食生活において、脂肪酸バランス
をいちいち計算してガイドラインに沿った食事を行うこ
とは現実的でなく、それよりも、ガイドラインに沿った
脂肪酸バランスの油脂が存在すれば、それを種々の食品
に用いることで容易にバランスの良い摂取ができて便利
である。[0003] However, it is not realistic to calculate the fatty acid balance one by one and to eat according to the guidelines in the diet, and if there is a fat or oil with a fatty acid balance according to the guidelines, it is not practical. It is convenient to use it for foods with good balance easily.
【０００４】このような油脂の開発は始まったばかりで
ある（New Food Industry 1997 Vol.39 No.6）。しか
し、当該油脂を製菓用の油脂に用いる試みは、それ自体
全く新規である。脂肪酸組成から明らかなように、多量
のＭ、Ｐを含有するため液状であり、製菓用に適する適
度な可塑性を、油脂組成に基づいて、これに付与するこ
とは困難であると考えるのが一般的だからである。The development of such fats and oils has just begun (New Food Industry 1997 Vol. 39 No. 6). However, an attempt to use such fats and oils as fats and oils for confectionery is entirely novel in itself. As is evident from the fatty acid composition, it is generally considered that it is difficult to impart appropriate plasticity suitable for confectionery to the confectionery based on the fat and oil composition, because it contains a large amount of M and P. Because it is a target.
【発明が解決しようとする課題】本発明は、栄養学的な
脂肪酸バランスが良く、しかも、製菓用油脂として好適
な可塑性を有する油脂組成物を得ることを目的とした。SUMMARY OF THE INVENTION An object of the present invention is to provide an oil / fat composition having a good nutritional fatty acid balance and having a suitable plasticity as confectionery oil / fat.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、如上の点
に鑑み鋭意研究の結果、上昇融点が３０℃以上かつトラ
ンス酸を含まないハードストック１５〜４５重量％およ
び液体油８５〜５５重量％を混合することにより、栄養
学的な脂肪酸バランスが良く、しかも、意外にも製菓用
油脂として好適な可塑性を有し、チョコレートやショー
トニングへ利用した場合の物性が極めて良好である知見
を得、本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above points. As a result, 15 to 45% by weight of a hard stock having a rising melting point of 30 ° C. or more and containing no trans acid, and 85 to 55% of a liquid oil By mixing by weight, the nutritional balance of fatty acids is good, and surprisingly, it has plasticity suitable for fats and oils for confectionery, and has been found to have extremely good physical properties when used for chocolate and shortening. Thus, the present invention has been completed.
【０００６】すなわち、本発明は、１不飽和脂肪酸の飽
和脂肪酸に対する比が１.４〜１.６、多価不飽和脂肪酸
の飽和脂肪酸に対する比が０.９〜１.１であって、実質
的にトランス酸を含まず、上昇融点が２５℃以上である
ことを骨子とする油脂組成物である。That is, according to the present invention, the ratio of monounsaturated fatty acids to saturated fatty acids is 1.4 to 1.6, and the ratio of polyunsaturated fatty acids to saturated fatty acids is 0.9 to 1.1. It is a fat or oil composition which does not contain any trans acid and has a rising melting point of 25 ° C. or higher.
【０００７】厚生省のガイドラインに沿った脂肪酸バラ
ンスの油脂が実現できたとしても、それは、Ｍ、Ｐを合
計すると大部分（約７０％）を占めるため、当然のこと
ながら、液体油の多い油脂組成であり、チョコレートに
使用したとしても固化しないという問題が生じる。[0007] Even if fats and oils with a fatty acid balance in accordance with the guidelines of the Ministry of Health and Welfare can be realized, they account for the majority (approximately 70%) of the sum of M and P. However, even if it is used for chocolate, there is a problem that it does not solidify.
【０００８】しかし、液体油にＳ成分として特定のハー
ドストックを特定量混合することにより製菓用に適した
可塑性を付与することができる。However, plasticity suitable for confectionery can be imparted by mixing a specific amount of a specific hard stock as an S component with a liquid oil.
【０００９】本発明の油脂組成物は、上記ハードストッ
クとしてトランス酸を含まない上昇融点３５℃以上の油
脂１５〜４５重量％を液体油８５〜５５重量％と混合す
ることによって得ることができる。ハードストックの上
昇融点が３５℃未満であると、製菓用油脂としての十分
な可塑性を付与することが困難となり、ハードストック
の配合量が１５重量％未満でも、同様となる。また、ハ
ードストックの配合量が４５重量％を超えると、栄養学
的な脂肪酸バランスの劣化を避け難くなってくる。The oil / fat composition of the present invention can be obtained by mixing 15 to 45% by weight of a fat and oil having a rising melting point of 35 ° C. or higher, which does not contain trans acid, with 85 to 55% by weight of a liquid oil as the above hard stock. If the rising melting point of the hard stock is less than 35 ° C., it becomes difficult to impart sufficient plasticity as a fat or oil for confectionery, and the same applies even when the blending amount of the hard stock is less than 15% by weight. On the other hand, if the amount of the hard stock exceeds 45% by weight, it becomes difficult to avoid deterioration of the nutritional fatty acid balance.
【００１０】液体油は、ナタネ油、大豆油、ハイオレイ
ックひまわり油、コーン油、サフラワー油、しそ油など
を例示することができる。但し、ハードストックと混合
後のＳ：Ｍ：Ｐ比が１：１．５：１に近くなるように、
液体油の選択を行う必要がある。本発明の油脂組成物
は、ＭのＳに対する比が１.４〜１.６、ＰのＳに対する
比が０.９〜１.１に設定する。Examples of the liquid oil include rapeseed oil, soybean oil, high oleic sunflower oil, corn oil, safflower oil, sesame oil and the like. However, the S: M: P ratio after mixing with the hard stock is close to 1: 1.5: 1,
A selection of liquid oil needs to be made. In the fat and oil composition of the present invention, the ratio of M to S is set to 1.4 to 1.6, and the ratio of P to S is set to 0.9 to 1.1.
【００１１】さらに、n−６系不飽和脂肪酸の n−３系
不飽和脂肪酸に対する比が３〜５となるように主として
液体油の原料を選択すれば、一層、栄養学的なバランス
の良い油脂を実現することができる。種々の油脂の組合
せの中から、上記Ｓ：Ｍ：Ｐ比を満足し、かつ、n−６
系不飽和脂肪酸の n−３系不飽和脂肪酸に対する比が３
〜５であるような油脂の選択をすることは、それぞれの
脂肪酸組成に基づいた繁雑な計算を要すが、液体油とし
て、ナタネ油を３０重量％以上に設定することにより比
較的容易な選択が可能となる。Further, if the raw material of the liquid oil is mainly selected so that the ratio of the n-6 unsaturated fatty acid to the n-3 unsaturated fatty acid is 3 to 5, the fats and oils having a better nutritional balance can be obtained. Can be realized. Among various combinations of fats and oils, the above S: M: P ratio is satisfied and n-6
The ratio of unsaturated fatty acids to n-3 unsaturated fatty acids is 3
Selection of fats and oils that are 5 requires complicated calculations based on the respective fatty acid compositions, but relatively easy selection can be made by setting rapeseed oil to 30% by weight or more as the liquid oil. Becomes possible.
【００１２】以上のようにして得られる本発明の油脂組
成物は、低温域から高温域に於いても硬さ変化の少な
い、固体脂含有量に変化の少ない、いわゆるＳＦＩグラ
フで「横型」を示すため、製菓用、特に、クッキー、ビ
スケット等の焼き菓子のセンタークリームに使用される
ようなソフトチョコレート用の油脂、あるいはショート
ニング用の油脂として好適に使用し得る可塑性を有す
る。The oil and fat composition of the present invention obtained as described above exhibits a small change in hardness and a small change in solid fat content even in a low to high temperature range. For the sake of illustration, it has a plasticity that can be suitably used as a fat or oil for soft chocolate or a fat or oil for shortening as used for confectionery, especially for the center cream of baked confectionery such as cookies and biscuits.
【００１３】[0013]
【実施例】以下に実施例を例示して本発明効果をより一
層明瞭にするが、これらは例示であって本発明の精神が
これらの例に限定されるもので無いことは言うまでもな
い。なお、例中、部、％は重量基準を意味する。The following examples are provided to further clarify the effects of the present invention. However, it is needless to say that these are merely examples and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.
【００１４】〔実施例１〕 『パーキッドＡＫ』（不二製油（株）製 商品名。パー
ム油を主原料としトランス酸を実質的に含有しないハー
ドストックである。：上昇融点＝４６℃）３５部を使用
し、これに菜種油３０部、大豆油２５部、ハイオレイッ
クひまわり油１０部を配合した。この脂肪酸組成を測定
した結果、飽和脂肪酸：１不飽和脂肪酸＝１：１.５、
飽和脂肪酸：多価不飽和脂肪酸＝１：１.０の比であっ
た。この油脂の上昇融点は４０．３℃、横型を呈した
（ＳＦＩは、１０℃で２４．５、２０℃で１４．８、２
５℃で１１．４、３０℃で８．８、３５℃で６．５）。
n−６系不飽和脂肪酸： n−３系不飽和脂肪酸＝４．
１：１であった。Example 1 "Parkidd AK" (trade name, manufactured by Fuji Oil Co., Ltd., a hard stock containing palm oil as a main raw material and containing substantially no trans acid: rising melting point = 46 ° C.) 35 Rapeseed oil, 25 parts of soybean oil, and 10 parts of high oleic sunflower oil. As a result of measuring the fatty acid composition, it was found that a saturated fatty acid: 1 unsaturated fatty acid = 1: 1.5,
The ratio of saturated fatty acid: polyunsaturated fatty acid was 1: 1.0. The rising melting point of this fat was 40.3 ° C., and it was horizontal (SFI was 24.5 at 10 ° C., 14.8 at 20 ° C., 2
11.4 at 5 ° C, 8.8 at 30 ° C, 6.5 at 35 ° C).
n-6 unsaturated fatty acid: n-3 unsaturated fatty acid = 4.
1: 1.
【００１５】〔実施例２〕ハードストックとして『パー
キッドＡＫ』３７部を使用し、これに菜種油３８部、コ
ーンサラダ油２５部を配合した。この脂肪酸組成を測定
した結果、飽和脂肪酸：１不飽和脂肪酸＝１：１.５
６、飽和脂肪酸：多価不飽和脂肪酸＝１：１.０４の比
であった。この油脂の融点、固体脂含有量は、上昇融点
で３８．５℃、横型を呈した（ＳＦＩは、１０℃で２
４．５、２０℃で１４．８、２５℃で１１．４、３０℃
で８．８、３５℃で６．５）。n−６系不飽和脂肪酸：
n−３系不飽和脂肪酸＝４．４：１であった。[Example 2] 37 parts of "Parkidd AK" was used as a hard stock, and 38 parts of rapeseed oil and 25 parts of corn salad oil were mixed with this. As a result of measuring the fatty acid composition, saturated fatty acid: 1 unsaturated fatty acid = 1: 1.5
6. The ratio of saturated fatty acid: polyunsaturated fatty acid = 1: 1.04. The melting point and solid fat content of this fat and oil were 38.5 ° C. in rising melting point and horizontal (SFI was 2 ° C. at 10 ° C.).
4.5, 14.8 at 20 ° C, 11.4 at 25 ° C, 30 ° C
At 8.8 and 35 ° C. at 6.5). n-6 unsaturated fatty acids:
The n-3 unsaturated fatty acid was 4.4: 1.
【００１６】〔実施例３〕実施例１、実施例２で作製し
た油脂組成物を使用して、以下の配合でソフトチョコレ
ートを試作した。チョコレート配合（ココアパウダー
１５部、脱脂粉乳１０部、砂糖 ４３部、油脂組成物
４０部、レシチン ０.４部）。その結果、十分な可塑
性を有するソフトチョコレートを作成できた。Example 3 Using the oil and fat compositions prepared in Examples 1 and 2, soft chocolates were trial-produced with the following composition. Chocolate formulation (cocoa powder
15 parts, skim milk powder 10 parts, sugar 43 parts, oil and fat composition
40 parts, lecithin 0.4 part). As a result, a soft chocolate having sufficient plasticity could be produced.
【００１７】作業性においても、ミキシング、リファイ
ニング、コンチング工程の後、チョコレート生地を６０
℃から急冷固化すると、ソフトチョコレート様となるた
め一般品と同様であった。また、キャロットパウダー、
チーズパウダー等を使用した場合でも味への影響はな
く、風味のバラエティー豊かなソフトチョコレートの作
製ができた。In terms of workability, after mixing, refining, and conching steps, a chocolate dough
When quenched and solidified from ℃, it became soft chocolate-like, and was the same as a general product. Also, carrot powder,
Even when cheese powder or the like was used, there was no effect on the taste, and a variety of flavored soft chocolates could be produced.
【００１８】〔実施例４〕実施例１で作製した油脂組成
物を加温後、乳化剤としてグリセリン脂肪酸エステル
０．４％、ソルビタン脂肪酸エステル０．４％を添加混
合し、コンビネーターにて急冷、混捏して、ショートニ
ングを得た。このショートニング４０部、砂糖５０部、
薄力粉１１０部、水２０部、全卵６部、重炭安、重曹、
食塩、ブランデー、フレーバー適量の配合にてソフトビ
スケットを作成したが、軽くてサクサクした食感良好の
ものが得られた。さらに、このビスケットに実施例３で
得られたソフトチョコレートをサンドすることによっ
て、お菓子のアプリケーションにおいても、栄養学的に
バランスの良いものを得ることができる。Example 4 After heating the fat and oil composition prepared in Example 1, 0.4% of glycerin fatty acid ester and 0.4% of sorbitan fatty acid ester were added and mixed as emulsifiers, and quenched by a combinator. After kneading, a shortening was obtained. 40 parts of this shortening, 50 parts of sugar,
110 parts of flour, 20 parts of water, 6 parts of whole egg, low-carbon baking, baking soda,
Soft biscuits were prepared with appropriate amounts of salt, brandy and flavor, but light and crisp with good texture were obtained. Furthermore, by applying the soft chocolate obtained in Example 3 to this biscuit, nutritionally well-balanced food can be obtained even in the application of sweets.
【００１９】[0019]
【効果】栄養学的な脂肪酸バランスが良く、しかも、製
菓用油脂として好適な可塑性を有する油脂組成物を得る
ことができ、これを用いたソフトチョコレート、ショー
トニングを利用することで、油脂に関し、栄養学的にバ
ランスの良いお菓子を得ることができる。[Effect] It is possible to obtain an oil / fat composition having a good nutritional fatty acid balance and suitable plasticity as an oil / fat for confectionery. It is possible to obtain a snack with a good balance.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 山脇 祥夫 茨城県筑波郡谷和原村絹の台４−３ 不二 製油株式会社つくば研究開発センター内 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yoshio Yamawaki 4-3 Kinudai, Yawahara-mura, Tsukuba-gun, Ibaraki Pref. Fuji Oil Co., Ltd. Tsukuba R & D Center
Claims (8)
１.４〜１.６、多価不飽和脂肪酸の飽和脂肪酸に対する
比が０.９〜１.１であって、実質的にトランス酸を含ま
ず、上昇融点が２５℃以上であることを特徴とする油脂
組成物。The ratio of monounsaturated fatty acids to saturated fatty acids is from 1.4 to 1.6, and the ratio of polyunsaturated fatty acids to saturated fatty acids is from 0.9 to 1.1; A fat or oil composition characterized by having a rising melting point of 25 ° C. or higher, not containing
肪酸に対する比が３〜５である請求項１記載の油脂組成
物。2. The oil or fat composition according to claim 1, wherein the ratio of the n-6 unsaturated fatty acid to the n-3 unsaturated fatty acid is 3 to 5.
の油脂組成物。3. The fat or oil composition according to claim 1, wherein the melting point is 30 ° C. or higher.
おけるＳＦＩが５以上である請求項１〜３記載の油脂組
成物。4. The oil or fat composition according to claim 1, wherein the SFI at 25 ° C. is 8 or more, and the SFI at 30 ° C. is 5 or more.
まないハードストック１５〜４５重量％と液体油５５〜
８５重量％を混合することを特徴とする請求項１〜３記
載の油脂組成物の製造法。5. A hardstock having a rising melting point of 35 ° C. or higher and containing no trans acid, 15 to 45% by weight, and a liquid oil 55 to 55%.
The method according to any one of claims 1 to 3, wherein 85% by weight is mixed.
ート用油脂への利用。6. Use of the oil / fat composition according to claim 1 for oil / fat for chocolate.
ニング用油脂への利用。7. Use of the fat or oil composition according to claim 1 for fat or oil for shortening.
まないハードストック１５〜４５重量％及びナタネ油３
０重量％以上及び液体油（ナタネ油を除く）０〜５５重
量％を混合することを特徴とする請求項１〜４記載の油
脂組成物の製造法。8. 15 to 45% by weight of hard stock having a rising melting point of 35 ° C. or higher and not containing trans acid, and rapeseed oil 3.
The method for producing an oil and fat composition according to any one of claims 1 to 4, wherein 0% by weight or more and 0 to 55% by weight of liquid oil (excluding rapeseed oil) are mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9161381A JPH114657A (en) | 1997-06-18 | 1997-06-18 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9161381A JPH114657A (en) | 1997-06-18 | 1997-06-18 | Oil composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH114657A true JPH114657A (en) | 1999-01-12 |
Family
ID=15734016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9161381A Pending JPH114657A (en) | 1997-06-18 | 1997-06-18 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH114657A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008005813A (en) * | 2006-06-30 | 2008-01-17 | Ezaki Glico Co Ltd | Coenzyme q10-containing chocolate |
| WO2013061750A1 (en) * | 2011-10-28 | 2013-05-02 | 日清オイリオグループ株式会社 | Oil or fat composition and oily food using oil or fat composition |
-
1997
- 1997-06-18 JP JP9161381A patent/JPH114657A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008005813A (en) * | 2006-06-30 | 2008-01-17 | Ezaki Glico Co Ltd | Coenzyme q10-containing chocolate |
| WO2013061750A1 (en) * | 2011-10-28 | 2013-05-02 | 日清オイリオグループ株式会社 | Oil or fat composition and oily food using oil or fat composition |
| CN103889242A (en) * | 2011-10-28 | 2014-06-25 | 日清奥利友集团株式会社 | Oil or fat composition and oily food using oil or fat composition |
| KR20140088530A (en) * | 2011-10-28 | 2014-07-10 | 닛신 오일리오그룹 가부시키가이샤 | Oil or fat composition and oily food using oil or fat composition |
| JPWO2013061750A1 (en) * | 2011-10-28 | 2015-04-02 | 日清オイリオグループ株式会社 | Oil and fat composition and oil-based food using the oil and fat composition |
| KR101880331B1 (en) * | 2011-10-28 | 2018-07-19 | 닛신 오일리오그룹 가부시키가이샤 | Oil or fat composition and oily food using oil or fat composition |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7645473B2 (en) | Fat composition | |
| US8182857B2 (en) | Edible products with low content of saturated and trans unsaturated fats | |
| JP5758377B2 (en) | Oil and fat composition and chocolate product using the oil and fat composition | |
| CN105072918B (en) | Oil and fat composition for coated chocolate, application thereof, and method for improving adhesion between coated chocolate and composite food | |
| US5385744A (en) | Chocolate-encapsulated fillings | |
| JPWO2009057451A1 (en) | Oil composition for coated chocolate | |
| JP7363768B2 (en) | transesterified fats and oils | |
| JP7444061B2 (en) | chocolate-like food | |
| JP7009764B2 (en) | Transesterification fats and oils | |
| JPWO2007091529A1 (en) | Oil and fat composition for chocolate and composite food using the oil and fat composition | |
| JP4697150B2 (en) | Oil composition | |
| JP7515269B2 (en) | FAT COMPOSITION FOR FILLINGS, AND FILLING FOR FROZEN DESSERT AND COMPOSITE FROZEN DESSERT COMPRISING THE SAME | |
| JPH06311845A (en) | Oil and fat composition for complex confectionery and method for producing complex confectionery | |
| JP2018050583A (en) | High cacao component-containing oil composition for kneading | |
| JP7771567B2 (en) | Water-in-oil emulsion for coating frozen desserts and method for producing the same | |
| JP6727389B1 (en) | Dough for baked goods and baked goods | |
| JPH114657A (en) | Oil composition | |
| JPH0582177B2 (en) | ||
| JP2019054750A (en) | Oil composition for coated chocolate | |
| WO2021193972A1 (en) | Oil or fat composition for confectionery | |
| JP7624809B2 (en) | Oil and fat composition for baked goods | |
| JP6906880B1 (en) | Batters for baked goods and baked goods | |
| JP7444337B1 (en) | Oil-based food for coating | |
| JP2020054306A (en) | Baked sweets | |
| JP7098963B2 (en) | Water-based emulsified fat composition for butter cream |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20031224 |