JPS572635A - Production of food oil composition - Google Patents

Production of food oil composition

Info

Publication number
JPS572635A
JPS572635A JP7490580A JP7490580A JPS572635A JP S572635 A JPS572635 A JP S572635A JP 7490580 A JP7490580 A JP 7490580A JP 7490580 A JP7490580 A JP 7490580A JP S572635 A JPS572635 A JP S572635A
Authority
JP
Japan
Prior art keywords
food oil
food
margarine
whipped
chocolate
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
Application number
JP7490580A
Other languages
Japanese (ja)
Inventor
Shigeru Suzuki
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
Original Assignee
Miyoshi Yushi KK
Miyoshi Oil and Fat Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Miyoshi Yushi KK, Miyoshi Oil and Fat Co Ltd filed Critical Miyoshi Yushi KK
Priority to JP7490580A priority Critical patent/JPS572635A/en
Publication of JPS572635A publication Critical patent/JPS572635A/en
Pending legal-status Critical Current

Links

Landscapes

  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: A food oil such as soft-type margarine is whipped, covered with a food binder and further with cacao butter or chocolate to produce the objective food oil that keeps its shape for a long period of time and is readily spread.
CONSTITUTION: A food oil with an S.F.I. of lower than 15 at 10°C such as soft-type margarine or high-linoleate content margarine is whipped so that the apparent density becomes 0.5W0.8 and the resultant cream is formed into a shape. Then, a solution of 0.1W10wt% food binder such as gelatin, agar, guar gum, pectin, caraggenan or locust bean gum is applied on the formed product to form a film. Further, the coated product is coated with cacao butter, chocolate or hard butter.
COPYRIGHT: (C)1982,JPO&Japio
JP7490580A 1980-06-05 1980-06-05 Production of food oil composition Pending JPS572635A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP7490580A JPS572635A (en) 1980-06-05 1980-06-05 Production of food oil composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP7490580A JPS572635A (en) 1980-06-05 1980-06-05 Production of food oil composition

Publications (1)

Publication Number Publication Date
JPS572635A true JPS572635A (en) 1982-01-08

Family

ID=13560864

Family Applications (1)

Application Number Title Priority Date Filing Date
JP7490580A Pending JPS572635A (en) 1980-06-05 1980-06-05 Production of food oil composition

Country Status (1)

Country Link
JP (1) JPS572635A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6463337A (en) * 1987-09-04 1989-03-09 Kao Corp Oil and fat composition and production thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6463337A (en) * 1987-09-04 1989-03-09 Kao Corp Oil and fat composition and production thereof

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