http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021164485-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_47157ce526363a7b264adb1bab2e1d82 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-16 |
| filingDate | 2021-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5ab7158ff3c187025eb7cc57416c88c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f923ea73f47197f232e79ba424e6e63c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5be8c2c1da86a430d27cb0fe4c638ddb |
| publicationDate | 2021-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021164485-A |
| titleOfInvention | Water-in-oil emulsion for layered foods and methods for producing plastic fats and oils and layered foods using the emulsion |
| abstract | PROBLEM TO BE SOLVED: To provide a layered food with a reduced amount of trans fatty acid, which melts in the mouth and releases flavor well, and can impart a richness derived from sweetness in addition to the original flavor together with sweetness, and further layered on the dough. Provided are a water-in-oil emulsion for layered foods having good extensibility when folded into a water-based emulsion, and a method for producing plastic fats and oils and layered foods using the same. The water-in-oil emulsion for layered foods of the present invention contains at least one saccharide selected from monosaccharides and disaccharides, and the content of oleic acid bound to the 2-position of triglyceride is high. It is 35 to 57% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride, and the content of the trans fatty acid in the constituent fatty acids of the triglyceride is less than 3% by mass based on the total mass of the fatty acid of the triglyceride. Yes, sucrose is contained as the disaccharide, the content of sucrose is 50% by mass or more with respect to the total mass of the saccharide, and the mass ratio of the saccharide to water (the saccharide / water) is 0. .5-2.5, the total amount of triglyceride XOX and XOY is 25-35% by mass based on the total mass of triglyceride, and the total amount of lauric acid and myristic acid bound to the 2-position of triglyceride. Is 1.5 to 5.0% by mass based on the total mass of the fatty acid bound to the 2-position of the triglyceride. X: Saturated fatty acid having 16 or more carbon atoms O: Oleic acid Y: Unsaturated fatty acid having 16 or more carbon atoms). [Selection diagram] None |
| priorityDate | 2016-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 103.