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1. WO2020090194 - METHOD FOR PRODUCING ALMOND-FLAVORED OIL/FAT

Publication Number WO/2020/090194
Publication Date 07.05.2020
International Application No. PCT/JP2019/032795
International Filing Date 22.08.2019
IPC
A23D 9/02 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
02characterised by the production or working-up
A21D 13/00 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A23D 9/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
9Other edible oils or fats, e.g. shortenings, cooking oils
A23G 3/40 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
3Sweetmeats; Confectionery; Marzipan; Coated or filled products
34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
36characterised by the composition
40characterised by the fats used
A23L 29/00 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
Applicants
  • 不二製油グループ本社株式会社 FUJI OIL HOLDINGS INC. [JP]/[JP]
Inventors
  • 鈴木 雄太 SUZUKI, Yuta
  • 熊谷 智明 KUMATANI, Tomoaki
  • 植月 拓真 UETSUKI, Takuma
Priority Data
2018-20244029.10.2018JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD FOR PRODUCING ALMOND-FLAVORED OIL/FAT
(FR) PROCÉDÉ DE PRODUCTION D'HUILE/MATIÈRE GRASSE AROMATISÉE À L'AMANDE
(JA) アーモンド風味油脂の製造法
Abstract
(EN)
The present invention addresses the problem of providing a method for producing an almond-flavored oil/fat with which it is possible to reduce the amount of almond flour used in making confectionery. It was found that an oil/fat having a good roasted almond flavor can be obtained by a production method comprising heating an oil/fat in the presence of 0.6 to 20% by mass of an almond-derived raw material relative to the oil. In particular, a stronger and better flavor could be obtained by using peeled almond flour and heating a reaction system purged with an inert gas.
(FR)
La présente invention aborde le problème de la fourniture d'un procédé de production d'une huile/matière grasse aromatisée à l'amande avec laquelle il est possible de réduire la quantité de farine d'amande utilisée dans la fabrication de confiseries. Il s’est avéré qu'une huile/matière grasse ayant une bonne saveur d'amande torréfiée peut être obtenue par un procédé de production comprenant le chauffage d'une huile/matière grasse en présence de 0,6 à 20 % en masse d'une matière première dérivée d'amande par rapport à l'huile. En particulier, un arôme plus fort et meilleur peut être obtenu en utilisant de la farine d'amande pelée et en chauffant un système de réaction purgé à l'aide d'un gaz inerte.
(JA)
本発明の課題は、洋菓子を作成する際のアーモンドプードル使用量を減らすことができる風味油脂の製造法を提供することを課題とした。 油脂をアーモンド由来原料が対油0.6~20質量%の存在下で加熱することにより、良好なローストアーモンド風味を有する油脂が得られる製造法を見いだすことができた。特に、皮無アーモンドプードルを用い、反応系内を不活性ガスで置換して加熱した場合に、その風味は強く、良好であった。
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