WO2008029672A1 - Émulsion plastique eau dans huile pour aliments soufflés en couches à base de farine de blé - Google Patents
Émulsion plastique eau dans huile pour aliments soufflés en couches à base de farine de blé Download PDFInfo
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- WO2008029672A1 WO2008029672A1 PCT/JP2007/066643 JP2007066643W WO2008029672A1 WO 2008029672 A1 WO2008029672 A1 WO 2008029672A1 JP 2007066643 W JP2007066643 W JP 2007066643W WO 2008029672 A1 WO2008029672 A1 WO 2008029672A1
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- oil
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- plastic
- emulsion
- dough
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
Definitions
- the present invention is for layered flour expanded foods such as pie 'croissant' Danish pastry.
- the present invention relates to a water-in-oil type plastic emulsion suitable for “kneaded pie” and “kneaded folded pie”.
- “Folding pie” is a laminate of about 100 layers consisting of a flour dough layer and an oil and fat layer by repeatedly wrapping and spreading sheet-shaped margarine (roll-in fat and oil) with flour dough, etc. It is obtained by forming a structure and firing it. There is a drawback that even if the mouth is out, the layer of power is characterized by a light texture.
- Kneaded pie is kneaded into wheat flour until the margarine is so small that it cannot be seen, and then the dough with the margarine dispersed finely in the dough is spread, shaped, and fired. .
- Patent Document 2 discloses margarine formed in a chip shape and a method for producing the same.
- “Kneaded and folded pie” is kneaded into wheat flour in small pieces so that the margarine can be visually observed, and then the dough with the margarine dispersed and dispersed in the dough is spread, shaped, baked . It is not a uniform layered structure like a folded pie, but a fine layered structure. The volume is not as big as a folding pie, but if you rub it, it will be crunchy, it will be crunchy, it will crush and it will melt, and you will feel good over your throat.
- SFC is in the range of 50 to 20% at normal working temperature (10 ° C to 30 ° C), and when it exceeds 30 ° C, SFC decreases rapidly and dissolves quickly around body temperature. It is necessary.
- margarines used in “kneaded pie” and “kneaded folded pie” are basically different in shape, and are basically based on blending of roll-in fats and oils.
- oils and fats for margarine are used for the purpose of ensuring plasticity in a wide temperature range and for the purpose of making the oil and fat crystals in a preferable state.
- the hardened oil contains trans acid.
- trans acids are being repelled with the recent rise in health awareness among the market and consumers.
- Patent Document 3 discloses a plastic fat and oil that is substantially free of trans acid by using fat and oil obtained by ester exchange of solid fat derived from palm oil and lauric fat and oil.
- Patent Document 4 discloses the use of extremely hardened oil of fish oil. However, since extremely hardened oil is blended, it becomes poorly melted in the mouth.
- lauric fats and oils such as palm kernel oil as margarine feedstock has been well known, and European products are mainly lauric fats and oils (Non-Patent Document 1, Non-Patent Document 1). Reference 2).
- Patent Document 1 Japanese Patent Laid-Open No. 63-160549
- Patent Document 2 Japanese Patent Laid-Open No. 2001_252014
- Patent Document 3 Japanese Patent Laid-Open No. 2001-262181
- Patent Document 4 JP-A-9 143490
- Non-Patent Document 1 "Margarine Shortening Lard All Plastic Oils and Fats"
- Non-Patent Document 2 Oil Chemistry, Vol. 9 No. 4 (1960) p20;
- the present invention provides a water-in-oil plastic oil emulsion having excellent physical properties for puffed foods such as pie 'croissant' and Danish pastry and substantially free of trans acid. It was an issue.
- the inventors of the present invention are particularly concerned with the characteristics of margarine suitable for the production method of "kneaded pie” and “kneaded folded pie” that have not been studied in the past!
- hard oils and fats mainly composed of lauric acid, such as palm kernel oil and its extremely hard oil, high-melting point fraction of palm kernel oil, and extremely hard oil of fractionated palm kernel oil, which are substantially free of trans acid
- the inventors have obtained the knowledge that a layered flour-expanded food product having a very good feeling of melting and melting in the mouth can be obtained, and the present invention has been completed.
- the present invention comprises (1) 10-50 wt% of lauric acid-based hard oil and fat, and the SFC of the oil phase is 50 or more at 10 ° C and 10 or less at 35 ° C.
- a method for producing a layered flour-expanded food dough characterized by mixing and stirring the water-in-plastic plastic oil emulsion according to 1-3, which has been molded to 1500 cc, and a volume of 15 to 1; .
- the plastic water-in-oil emulsion for layered wheat flour expanded foods of the present invention contains 10 to 50% by weight of hard oil and fat mainly composed of lauric acid.
- the hard fats and oils mainly composed of lauric acid refer to those having a lauric acid power of 5% by weight or more and oleic acid of 10% by weight or less as constituent fatty acids in the fats and oils.
- Fractionated high melting point, palm kernel oil extremely hardened oil, palm kernel fractionated oil extremely hardened oil (the above may be referred to as “palm kernel oil-derived solid fat”), these palm kernel oil-derived solid fat or palm Oil and lauric acid rapeseed extremely hardened oil and other lauric acid-based! /
- Transesterified oils and fats with extremely hardened oil can be exemplified, and any one of these, one or more, especially palm kernel oil-derived solids Fat can be used suitably.
- the fractionated high melting point portion of palm kernel oil is a high portion obtained by separating palm kernel oil into a high melting point portion and a low melting portion, and those having a melting point in the range of 25 ° C to 40 ° C are preferred.
- the iodine value is preferably 8 or less.
- the extremely hardened oil of palm kernel oil is obtained by completely hydrogenating palm kernel oil, and the actual trans acid ratio is 0%.
- the extremely hardened oil of the fractionated palm kernel oil is intended to indicate both the extremely hardened oil of the fractionated high melting point of the palm kernel oil and the extremely hardened oil of the fractionated low melting point of the palm kernel oil. In both cases, the substantial trans acid ratio is 0%. Among these, a fractionated high melting point part of palm kernel oil which is not extremely hardened is preferable. Fractionation If you use a lot of low-melting point extremely hardened oil, the feeling of wrinkles will increase.
- the amount of the hard oil / fat mainly composed of lauric acid is preferably 17 to 40% by weight.
- the mouth melting tendency tends to be inferior, and when it is less than 10% by weight, it becomes worse. If it exceeds 40% by weight, it becomes too hard at low temperatures.
- the oil phase of the water-in-oil type plastic emulsion is formed by using other fats and oils in addition to the hard oil and fat mainly composed of lauric acid.
- the oils and fats used in combination are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil
- examples include vegetable oils such as shea fat, monkey fat, cacao fat, coconut oil, palm kernel oil, and animal fats such as milk fat, beef fat, lard, fish oil, whale oil, and the like.
- Processed fats and oils substantially free of trans acids that have undergone extreme curing, fractionation, transesterification, etc. can be used. However, in order to satisfy the SFC conditions described below, the selection of only liquid oil is virtually excluded. More specifically, the fats and oils used in combination may be transesterified oils of 50 to 70% by weight of palm oil and 30 to 50% by weight of lauric fats and oils such as palm kernel oil, and can be used preferably.
- the phrase "substantially free of trans acid” means that the amount of trans acid contained in fats and oils is equal to or less than the amount of trans acid in natural fats and oils. Therefore, for example, when using a natural fat or oil containing a small amount of trans acid such as milk fat, the amount of the trans acid is not considered.
- the SFC (solid fat content) of the fats and oils constituting the oil phase needs to be 50 or more at 10 ° C, preferably 55 or more, more preferably 65 or more.
- a material molded to an appropriate size for use in “kneaded pie” or “kneaded folded pie” it is preferably 60 ° C. or more at 10 ° C. This affects the hardness of the water-in-oil emulsion composition
- SFC at 35 ° C for fats and oils to be used as an oil phase is an index of mouth melting (feeling of oxidization). This value needs to be 10 or less, preferably 5 or less. If you exceed 10, the mouth melts badly and you will feel a bit tingling.
- the ratio of the oil phase of the plastic water-in-oil emulsion of the present invention is 50 to 90% by weight, preferably 55 to 85% by weight, based on the plastic water-in-oil emulsion. . If it is less than the lower limit, it becomes difficult to obtain a water-in-oil composition, and it becomes more difficult when a synthetic emulsifier is not used. On the other hand, when the upper limit is exceeded, the texture improvement effect when used for layered flour-expanded foods such as pie 'croissant' duche pastry cannot be sufficiently obtained.
- the water content of the plastic water-in-oil emulsion of the present invention is blended in a proportion of 5 to 45 wt% with respect to the plastic water-in-oil emulsion.
- the conventional roll-in margarine, rheometer value (measured in plunger diameter IOpiiePH, unit g) 1700 to 3,500 in mosquito 15 0 C, 20.
- the rheometer value at 15 ° C of the Yunaka water-based emulsion composition of the present application is 5000 or more, preferably 10000 or more, and the direct current at 20 ° C is 000 or more, preferably 3500 or more. It is good to be. If the rheometer value is low, it will become familiar with the dough and the baked layered wheat flour food will not float well.
- aqueous phase those usually used when producing a water-in-oil emulsion composition, for example, skim milk powder, salt, flavoring agent, emulsifier and the like can be used.
- the aqueous phase or oil phase may contain oxidized starch in an amount of 1 to 10% by weight, preferably 3 to 7% by weight, based on the water-in-oil emulsion composition.
- Oxidized starch is produced by oxidizing various starches such as corn and potato with an oxidizing agent such as hypochlorite, and can be used for food.
- the baked layered wheat flour puffed food has a good mouthfeel and a burr and a crispy and unprecedented characteristic good texture.
- oxidized starch is added and dispersed in a dissolved oil phase component.
- the water phase component is mixed with the oil phase component substantially free of trans acid to prepare an emulsion.
- the oil phase and the water phase heated to 40 to 50 ° C. are mixed with a propeller or a homomixer, etc.
- stirring and emulsifying with a bottor or It can be obtained by cooling and plasticizing using a known kneader such as a vienna.
- a similar product can also be obtained by adding the oxidized starch to the water phase without adding it to the oil phase and quenching and kneading.
- sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and acetic acid monoglyceride conventionally used have been used.
- Synthetic emulsifiers such as various organic acid monoglycerides such as Lido, tartaric acid monoglyceride, acetic acid tartaric acid mixed monoglyceride, citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride and malic acid monoglyceride can be used. Can be either. When these synthetic emulsifiers are used, water-in-oil emulsions can be easily obtained.
- plastic water-in-oil emulsion of the present invention may use salt, milk powder, sugars, fragrances, pigments and the like as desired.
- the plastic water-in-oil emulsion obtained as described above is kneaded into the flour during the dough production process, adjusted to a dough in a tightly connected state, baked after forming, and then baked. , Danish, croissant and other layered wheat flour foods can be obtained.
- the water-in-plastic plastic emulsion of the present invention is particularly suitable for “kneaded pie”, “kneaded folded pie”, especially “kneaded folded pie”.
- the volume per unit of the plastic water-in-oil emulsion of the present invention is 15 to 1500 cc, preferably ⁇ is 30 to 650 cc, more preferably ⁇ is 60 to 200 cc. It is preferable to use a molded one, and the shape is preferably cubic, rectangular, spherical, or cylindrical, and the lengths of front, back, left, right, top and bottom are X, Y, ⁇ , and the longest is a When the shortest is b, the value of a / b is preferably 3 or less, more preferably 2.5 or less, and even more preferably 2 or less.
- the flaky plastic water-in-oil emulsion can be well dispersed in the flour-containing expanded dough.
- the flaky shape has a length of 5 to 50 mm, preferably 10 to 40 mm, more preferably 20 to 30 mm, and a thickness of 2 to 15 mm, preferably 4 to 10 mm, and more preferably 5 to 8 mm. Of A good guide.
- the mixture is stirred and mixed into the flour and added to the water to form the flour dough.
- the mouthfeel is hard and the feeling of drooling in the mouth also gets worse.
- the mixture is mixed with the flour, and when adding water to form the flour dough, it takes a long time to mix the oils and fats into small pieces, resulting in poor work efficiency. Also, during mixing, some of the oil pieces are too kneaded and some of them are too large and some of them are uneven. It becomes difficult to disperse.
- the layer lacks uniformity and it becomes difficult to obtain a certain degree of float.
- Examples of wheat flour include strong flour, quasi-strong flour, medium flour, and thin flour, and these can be used alone or in combination of two or more.
- Example 1 Example 2 Example 3
- Example 4 Palm kernel hard oil 30 (parts) 40 40 0 Palm kernel fractionation high melting point 0 0 0 40 Transesterified oil of palm oil 30 20 20 20 12 12 12 Salt 1.0 1.0 1.0 1.0 1.0 1.0 Lecithin 0.3 0.3 0.3 0.3 0.3 Emulgie MS ⁇ 0.4 0.4 0.4 0.4 Oxidized starch 5 5 0 5 Water 21.3 21.3 26.3 21.3
- Example 1 of Table 1 In accordance with the formulation shown in Example 1 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion.
- kneaded pie was produced by the following formulation (100 parts was 2 kg) and the following production method.
- a plastic water-in-oil milky product cut to 40 ⁇ 40 ⁇ 40 mm ( ⁇ 3 ⁇ 464 cc, a / b 1) was used by adjusting the temperature to 20 ° C.
- the high melting point part of palm kernel fractionation in Table 1 has an iodine value of 6 and a melting point of 32 ° C, and the transesterified oil of palm oil is a random transesterification of 60% palm oil and 40% palm kernel oil. What was done was used. Oxidized starch produced by Oji Cornstarch Co., Ltd. was used.
- salt was dissolved in cold water and mixed with a hook at a low speed [138 rpm] for 1 minute.
- a dough for a puffed-up food in a state of being tucked together was prepared. Dough kneading dough The temperature was 19 ° C, and the retard was 30 minutes at 5 ° C.
- the baked product is harder than the conventional roll-in margarine product (Comparative Example 1), and it has become a new texture pie with a crisp feel that is easy to loosen and melt in the mouth.
- the plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used immediately after taking it out of the refrigerator. 8 ° C. (Preparation and baking of pie dough)
- Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 15 ° C.
- Example 2 of Table 1 According to the formulation shown in Example 2 of Table 1, all the raw materials were added and mixed, and then rapidly mixed with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
- Example 2 Firing was carried out in the same manner as in Example 1.
- the baked product has a mouth that is hard to squeeze as in Example 1. It became a crisp crisp with a new crispy texture that melts inside and melts well. In addition, it was finished in a crisp taste pie with a little oily feel. In addition, the shape-retaining property was strong, with little flipping and breaking.
- Example 3 of Table 1 In accordance with the formulation shown in Example 3 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a water-in-plastic emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
- Example 2 Firing was carried out in the same manner as in Example 1.
- the baked product has a strong squeeze and less oily feel, as in Example 1. It has a refreshing taste. It has a tendency to feel loose in the mouth and feel over the throat compared to Example 2. . With regard to shape retention, there was little power to break apart and it was a powerful force.
- Example 4 of Table 1 In accordance with the formulation shown in Example 4 of Table 1, all the raw materials were added and mixed, and then rapidly cooled and kneaded with a combinator to obtain a plastic water-in-oil emulsion. Using this plastic water-in-oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic water-in-oil type emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
- Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
- Example 2 Firing was carried out in the same manner as in Example 1.
- the baked product became a crisp new pie with a crunchy mouthfeel and a crisp feel that melted in the mouth.
- it was finished in a crisp taste pie with a little oily feel.
- the shape-retaining property was strong, with little flipping and breaking.
- Comparative Example 2 According to the formulation shown in Comparative Example 2 of Table 2, all the raw materials were added and mixed, and then rapidly cooled and kneaded in a combina- tor to obtain a water-in-plastic emulsion. Using this water-in-oil plastic oil emulsion, a kneaded pie was produced by the same composition and production method as in Example 1. The plastic oil-in-water emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C. (Preparation and baking of pie dough)
- Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 18 ° C.
- Example 2 In the same manner as in Example 1, a flour-swollen food dough in a tightly connected state was prepared and retarded at 5 ° C for 30 minutes. However, the dough kneading dough temperature was 20 ° C.
- Example 2 Using the water-in-oil plastic oil emulsion used in Example 2, a force having the same composition as in Example 1 A kneaded pie was produced by the method shown below. The plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature of 20 ° C.
- the baked product became a new pie with a new texture with a crisp mouthfeel with a soft and squeezed mouthfeel and a good meltability in the mouth, compared to a normal roll-in margarine product (Comparative Example 4).
- a kneaded pie was produced by the same formulation and production method as in Example 5.
- the plastic water-in-oil emulsion was cut in the same manner as in Example 1 and used at a temperature adjusted to 20 ° C.
- the baked product has an oily pie that has a strong shape that is hard to collapse and has a shape retaining property that is hard to break, a hard texture that is clogged with a clogged inner phase, a loose feeling in the mouth, and a poor mouth melting feeling. Natsu.
- Example 3 was slightly inferior to Example 2. ⁇ Feeling of 'Oily's feeling was good without any particular feeling.
- Comparative Examples 1 and 2 have problems in terms of texture, wrinkle feeling, oily feeling, dripping feeling, and mouth melting feeling, and Comparative Example 1 has a powerful force that is problematic in terms of shape retention. It was. Comparative Example 3 was too hard to use as a plastic oil and fat, and was unusable.
- Table 3 The results of Examples;! To 4 and Comparative Examples 1 to 3 are summarized in Table 3. ⁇ : Particularly good, ⁇ : Good, ⁇ : Slightly inferior, X: Inferior
- Example 1 Example 2
- Example 3 Example 4 Shape retention ⁇ ⁇ ⁇ ⁇ ⁇ Texture (smooth feeling) ⁇ ⁇ ⁇ ⁇ Sense of sensation * Oily-sensation ⁇ ⁇ ⁇ ⁇ Melting in mouth ⁇ Feeling over the throat ⁇ ⁇ ⁇ ⁇ Lance acid amount (%) 0 0 0 0 0 Comparative Example 1 Comparative Example 2 Comparative Example 3
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
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Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
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JP2008533110A JP5507842B2 (ja) | 2006-09-06 | 2007-08-28 | 層状小麦粉膨化食品用可塑性油中水型乳化物 |
CN2007800328334A CN101511200B (zh) | 2006-09-06 | 2007-08-28 | 层状小麦粉膨化食品用可塑性油包水型乳化物 |
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JP2006242147 | 2006-09-06 | ||
JP2006-242147 | 2006-09-06 |
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WO2008029672A1 true WO2008029672A1 (fr) | 2008-03-13 |
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PCT/JP2007/066643 WO2008029672A1 (fr) | 2006-09-06 | 2007-08-28 | Émulsion plastique eau dans huile pour aliments soufflés en couches à base de farine de blé |
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JP (1) | JP5507842B2 (ja) |
CN (1) | CN101511200B (ja) |
WO (1) | WO2008029672A1 (ja) |
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JP2008193974A (ja) * | 2007-02-14 | 2008-08-28 | Fuji Oil Co Ltd | ロールイン用可塑性油中水型乳化物 |
JP2009207444A (ja) * | 2008-03-05 | 2009-09-17 | Fuji Oil Co Ltd | 層状小麦粉膨化食品用可塑性油中水型乳化物 |
JP2010098992A (ja) * | 2008-10-22 | 2010-05-06 | Nof Corp | 油中水型乳化油脂組成物 |
JP2010110288A (ja) * | 2008-11-10 | 2010-05-20 | Ezaki Glico Co Ltd | パイ生地、パイ及びその製造方法 |
WO2010107021A1 (ja) * | 2009-03-19 | 2010-09-23 | 不二製油株式会社 | ビスケット生地の製造方法及びビスケット |
JP2012105583A (ja) * | 2010-11-17 | 2012-06-07 | Adeka Corp | エステル交換油脂およびこれを用いたロールイン用油脂組成物 |
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JP2018166414A (ja) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | ロールイン油中水型乳化組成物 |
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- 2007-08-28 CN CN2007800328334A patent/CN101511200B/zh active Active
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JPH03236734A (ja) * | 1990-02-14 | 1991-10-22 | Asahi Denka Kogyo Kk | 練り込み用油中水型乳化油脂組成物 |
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JP2010110288A (ja) * | 2008-11-10 | 2010-05-20 | Ezaki Glico Co Ltd | パイ生地、パイ及びその製造方法 |
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JP2012105583A (ja) * | 2010-11-17 | 2012-06-07 | Adeka Corp | エステル交換油脂およびこれを用いたロールイン用油脂組成物 |
JP2013138642A (ja) * | 2011-12-29 | 2013-07-18 | Kaneka Corp | ロールイン用マーガリン |
JP2014195427A (ja) * | 2013-03-29 | 2014-10-16 | 雪印メグミルク株式会社 | 油中水型乳化組成物 |
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JP2018166414A (ja) * | 2017-03-29 | 2018-11-01 | 不二製油株式会社 | ロールイン油中水型乳化組成物 |
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Also Published As
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CN101511200A (zh) | 2009-08-19 |
CN101511200B (zh) | 2011-11-30 |
JP5507842B2 (ja) | 2014-05-28 |
JPWO2008029672A1 (ja) | 2010-01-21 |
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