WO2021182315A1 - Composition d'émulsion de type eau dans huile à pétrir - Google Patents

Composition d'émulsion de type eau dans huile à pétrir Download PDF

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Publication number
WO2021182315A1
WO2021182315A1 PCT/JP2021/008590 JP2021008590W WO2021182315A1 WO 2021182315 A1 WO2021182315 A1 WO 2021182315A1 JP 2021008590 W JP2021008590 W JP 2021008590W WO 2021182315 A1 WO2021182315 A1 WO 2021182315A1
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WIPO (PCT)
Prior art keywords
oil
water
weight
composition
kneading
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PCT/JP2021/008590
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English (en)
Japanese (ja)
Inventor
幹生 中野
洋星 熨斗
亘彬 佐野
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不二製油グループ本社株式会社
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Priority to KR1020227032335A priority Critical patent/KR20220152236A/ko
Publication of WO2021182315A1 publication Critical patent/WO2021182315A1/fr

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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
    • 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
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof

Definitions

  • the present invention relates to a water-in-oil emulsified composition for kneading.
  • Baked confectioneries such as madeleine, financier, and pound cake are highly palatable and are always required to have excellent flavor and texture, and various researches and developments have been made accordingly. Particularly in recent years, there has been a demand for baked confectioneries that have a natural milk flavor and a strong moist texture. Baked confectionery is also popular as a gift, and a method for maintaining a moist texture as much as possible is being sought.
  • Patent Document 1 is a baked confectionery having a moist texture and a good melting in the mouth without roughness.
  • it is a baked confectionery that does not substantially contain cereal flour, and contains 40 to 80% by mass of lipid, 1 to 10% by mass of protein, and 5 to 25% by mass of sugar.
  • a baked confectionery is disclosed in which triacylglycerol having a medium-chain fatty acid having 6 to 12 carbon atoms as a constituent fatty acid is contained in an amount of 50% by mass or more of the fat and oil.
  • Patent Document 2 regarding a baked confectionery that is moist and has a soft texture even after long-term storage.
  • a plastic fat or oil containing 70 to 180 parts by mass with respect to 100 parts by mass of flour, the content of the liquid fat or oil in the fat or oil is 35 to 65% by mass, and the fat or oil has a continuous phase of the fat or oil.
  • baked confectionery doughs derived from compositions, foaming fats and oils, and oil-in-water emulsions.
  • the subject of the present invention is for kneading, in which a natural milky flavor is felt, a moist texture is strongly felt, and a baked confectionery capable of maintaining the good texture for a long period of time can be easily prepared. It was decided to provide a water-in-oil emulsified composition.
  • Patent Document 1 since it is a baked confectionery that does not substantially contain flour, it lacks versatility. Further, in Patent Document 2, as the fat and oil, it is necessary to use a plastic fat and oil composition having a continuous phase as the fat and oil, a foamable fat and oil, and an oil-in-water emulsion, which complicates the manufacturing process of baked confectionery. Therefore, as a result of further studies, the present inventor can produce a baked confectionery having a good moist feeling and good melting in the mouth after baking by using the water-in-oil emulsified composition of the present invention. Further, they have found that the good texture can be maintained for a long period of time, and have completed the present invention.
  • the lauric acid content is 5 to 25% by weight
  • the palmitic acid content is 5 to 25% by weight
  • the stearic acid content is 10 to 35% by weight with respect to all the constituent fatty acids
  • the weight ratio of stearic acid / palmitic acid is Transesterified oils A, liquid oils, and fresh creams that are 0.5 to 3, have an elevated melting point of 30 to 40 ° C, and have an SFC of 20 to 50% at 20 ° C and an SFC of 12% or less at 35 ° C.
  • Water-in-oil emulsifying composition for kneading which is characterized by containing, (2) The water-in-water emulsification composition for kneading according to (1), which contains 10 to 70% by weight of transesterified oil A and 10 to 70% by weight of liquid oil. (3) Baked confectionery using the water-in-oil emulsified composition for kneading according to (1) or (2). (4) A method for imparting or enhancing the moist feeling of baked confectionery by using the water-in-oil emulsification composition for kneading according to (1) or (2). It is about.
  • the water-in-oil emulsification composition for kneading of the present invention it is possible to produce a baked confectionery having a good moist feeling and good melting in the mouth after baking. Moreover, the good texture can be maintained for a long period of time.
  • the water-in-oil emulsification composition for kneading of the present invention is an emulsification composition that can be used for kneading baked confectioneries such as madeleine, and is usually a water-in-oil emulsion.
  • the emulsification is a water-in-oil emulsification, and either a water-in-oil type or an oil-in-oil oil type may be used.
  • the aqueous phase of the water-in-oil emulsified composition referred to in the present invention is a mixture of water and liquid sugar-soluble components in the water-in-oil emulsified composition. When the emulsified state is destroyed by heating and melting, it is separated and recognized as a part mainly composed of water.
  • the water-in-oil emulsified composition for kneading of the present invention has a lauric acid content of 5 to 25% by weight, a palmitic acid content of 5 to 25% by weight, and a stearic acid content of 10 to 35% by weight with respect to all the constituent fatty acids.
  • the water-in-water emulsification composition for kneading of the present invention preferably contains the above-mentioned transesterified oil A in an amount of 10.0 to 70.0% by weight, more preferably 15.0 to 65.0% by weight. %, More preferably 18.0 to 60.0% by weight.
  • the transesterification reaction in the present invention may be a method using a chemical catalyst such as sodium methylate, a method using an enzyme such as lipase, or a non-selective randomized reaction, which is position-specific and selective. Although it may be a transesterification reaction, it is preferably a non-selective randomized reaction.
  • the water-in-water emulsification composition for kneading of the present invention contains a liquid oil having fluidity at room temperature (20 ° C.). Specifically, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, egoma oil, Fractionated low melting point parts of flaxseed oil and palm oil, sheaolein, medium chain fatty acid triglyceride and the like can be mentioned, and these can be used alone or in combination of two or more.
  • a liquid oil having fluidity at room temperature (20 ° C. Specifically, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, almond oil, avocado oil, hazelnut oil, walnut oil, egoma oil, Fractionated low melting point parts of flaxseed oil and palm oil, sheaole
  • the fats and oils obtained by mixing these liquid oils and transesterifying them have fluidity at room temperature (20 ° C.), they can also be used.
  • the water-in-oil emulsified composition of the present invention preferably contains the above-mentioned liquid oil in an amount of 10.0 to 70.0% by weight, more preferably 15.0 to 65.0% by weight, still more preferably. Contains 18.0 to 60.0% by weight.
  • the water-in-water emulsification composition for kneading of the present invention is not particularly limited except that it contains the above-mentioned transesterified oil and fat and liquid oil, and other oils and fats may be added.
  • the other fats and oils to be added may be any edible fats and oils, such as palm oil, palm kernel oil, palm oil, shea butter, monkey fat, mango oil, ilippe fat, coconut fat, and lard. ), Animal and vegetable oils and fats such as beef tallow and lard, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. These fats and oils can be used alone or in combination of two or more.
  • the water-in-oil emulsification composition for kneading of the present invention contains fresh cream.
  • the fresh cream may be a natural fresh cream obtained by separating from raw milk, milk or the like, or a cream obtained by destroying the emulsifying system of the natural fresh cream and reconstructing it.
  • it is not particularly limited as long as it is a commercially available fresh cream having an oil content of 18% by weight or more, but more preferably a fresh cream having an oil content of 30 to 50% by weight.
  • the water-in-oil emulsified composition of the present invention preferably contains 3 to 30% by weight of fresh cream, more preferably 5 to 26% by weight, and even more preferably 8 to 23% by weight.
  • the water-in-oil emulsifying composition for kneading of the present invention preferably contains buttermilk powder obtained by drying buttermilk produced as a by-product during butter production (charging).
  • the water-in-oil emulsified composition of the present invention preferably contains 0.2 to 3.0% by weight of buttermilk powder, more preferably 0.3 to 2.5% by weight, and even more preferably 0.
  • the milk flavor and richness can be enhanced.
  • the water-in-oil emulsified composition for kneading of the present invention preferably has a water content of 5 to 30% by weight, more preferably 8 to 26% by weight, and most preferably 10 to 23% by weight.
  • the water content of the water-in-oil emulsified composition is within this range, it is preferable that the workability at the time of preparing the dough for confectionery is good and the texture of the baked confectionery is moist.
  • the water content if the water content is too small, the water-in-oil emulsified composition may have brittle physical properties.
  • the baked confectionery obtained may have a clogged and hard texture.
  • the water content derived from the fresh cream, buttermilk powder, and other ingredients described later shall be taken into consideration as the water content.
  • the oil phase used in the water-in-water emulsification composition for kneading of the present invention preferably has an SFC (solid fat content) of 5 to 35% at 20 ° C., more preferably 6.5 to 30%. be.
  • SFC solid fat content
  • the oil phase used in the water-in-water emulsification composition for kneading of the present invention preferably has an SFC (solid fat content) of 5 to 35% at 20 ° C., more preferably 6.5 to 30%. be.
  • SFC solid fat content
  • the oil phase of the water-in-oil emulsified composition for kneading referred to in the present invention is a state in which the fat and oil and the components to be melted in the fat and oil are mixed, and the water-in-oil emulsified composition is heated and melted.
  • the emulsified state is destroyed, it is separated and recognized as a part mainly composed of oil and fat. Therefore, the measurement of SFC also takes into account the milk fat content of fresh cream and butter.
  • the oil phase used in the water-in-water emulsification composition for kneading of the present invention preferably has an SFC of 10% or less at 30 ° C., more preferably 8% or less, still more preferably 5% or less. be.
  • SFC at 30 ° C. is too high, the melt-in-the-mouth of the obtained water-in-oil emulsified composition and baked confectionery may deteriorate, which is not preferable.
  • An emulsifier may be added to the water-in-oil emulsified composition for kneading of the present invention as long as the effects of the present invention are not impaired.
  • emulsifiers lecithin, glycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sugar ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester and acetate monoglyceride, tartrate monoglyceride, tartrate acetate mixed monoglyceride , Citrate monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, various organic acid monoglycerides such as malic acid monoglyceride, stearoyl calcium lactate, sodium stearoyl lactate and the like.
  • components usually blended in the water-in-oil emulsification composition can be blended.
  • Other ingredients include sugars, thickening stabilizers, caseinates such as sodium caseinate and calcium caseinate, salting agents such as salt and potassium chloride, acidity agents such as acetic acid, lactic acid and gluconic acid, and sweeteners such as stevia and aspartame.
  • Colorants such as ⁇ -carotene, caramel, red koji pigment, antioxidants such as tocopherol and tea extract, fragrances, seasonings, pH regulators, food preservatives, fruits, fruit juice, coffee, nut paste, spices, cocoa mass , Food materials such as cocoa powder, grains, beans, vegetables, meats, seafood and food additives.
  • the fat and oil and the component that melts in the fat and oil are melted in the fat and oil to form an oil phase.
  • the oil phase is in a state where the fat and oil are completely melted. This depends on the melting point of the fat and oil, but is generally 55 to 75 ° C.
  • water and components that are soluble in water such as water-soluble flavor materials, are mixed with water to form an aqueous phase.
  • the water-soluble component is dissolved or mixed in the liquid sugar.
  • the aqueous phase is added while stirring the oil phase to obtain a "blended solution" substantially emulsified into a water-in-oil mold.
  • the stirring is insufficient or the temperature of the oil phase is too low, the emulsification may be reversed, so that it is necessary to sufficiently stir and maintain the temperature at a sufficient level.
  • the mixed solution is sent by a pump, passed through a sterilizer or the like as appropriate, and then provided to a device for producing a water-in-oil emulsified composition.
  • the preparation solution needs to be in a dissolved state and at 40 to 70 ° C., more preferably 55 to 65 ° C.
  • a device for producing the water-in-oil emulsified composition various devices having a cooling function can be used.
  • an apparatus provided with a scraping type quenching mixer such as a combinator, a perfector, and a botator can be exemplified.
  • These devices for example, cool the formulation at a rate of 1-8 ° C./sec to 3-20 ° C. at the outlet of the cooling device. If the cooling rate is too slow, granular crystals may be likely to occur, and if the cooling rate is too fast, unnecessarily large cooling energy may be required.
  • the dough for baked confectionery in the present invention is a dough mixture before baking, which is obtained by mixing and kneading raw materials such as flours and a water-in-oil emulsified composition. Further, the flours as raw materials may be kneaded with water or other raw materials to some extent in advance, or may be pregelatinized or the like.
  • the baked confectionery in the present invention is not particularly limited as long as it is produced by baking a confectionery dough having a total water content of less than 35% by weight before baking using wheat flour as a raw material.
  • a sponge cake Short cakes, butter cakes such as pound cakes, Madeleine, Finanche, Baumkuchen, etc., Futage waffles, tart, milfille, dessert confectionery, donuts, biscuits, biscuits, cookies, etc.
  • Any confectionery may be used, such as biscuits, Japanese confectionery such as moon cake, or processed products such as coated, sanded, injected, and wrapped with fillings such as chocolate, cream, jam, and anko.
  • it is suitable for pound cakes, madeleines, financiers, baumkuchens, and the like, which are butter cakes that are baked confectioneries that use soft flour as wheat flour.
  • the method for producing the dough for baked confectionery is not particularly limited, and for example, an all-in-mix method, a post-powder method, a sugar batter method, a flower batter method and the like can be used.
  • fatty acid composition Measured according to the method specified in the Japan Oil Chemistry Association standard fat analysis test method (1996 version) 2.4.1.2 methyl esterification method (boron trifluoride methanol method).
  • Elevated melting point Measured according to the method specified in 2.2.4.2 (increasing melting point) of the Japan Oil Chemistry Association standard oil and fat analysis test method (1996 version).
  • transesterified fat A 34 parts of palm oil separated low melting point part (iodine value 67), 30 parts of palm kernel oil separated low melting point part (iodine value 26), 27 parts of rapeseed extremely hardened oil (iodine value 1.2) and 9 parts of rapeseed oil were mixed.
  • a random transesterification reaction was carried out using sodium methylate as a catalyst, and then decolorization and deodorization were carried out as usual to obtain a transesterified oil A-1 as a refined oil.
  • the obtained transesterified fat A-1 had a lauric acid content of 11.4% by weight, a palmitic acid content of 15.1% by weight, a stearic acid content of 27.9% by weight, and stearic acid /
  • the weight ratio of palmitic acid was 1.8, the rising melting point was 34.9 ° C, and 20 ° C SFC was 40.0%, and 35 ° C SFC was 8.6%.
  • the obtained transesterified fat A-2 had a lauric acid content of 15.3% by weight, a palmitic acid content of 18.6% by weight, a stearic acid content of 18.0% by weight, and stearic acid /
  • the weight ratio of palmitic acid was 1.0, the rising melting point was 33.2 ° C., 20 ° C. SFC was 27.9%, and 35 ° C. SFC was 2.6%.
  • liquid oil refined rapeseed oil was used.
  • Refined corn oil and medium-chain fatty acid triglyceride (constituent fatty acids are about 60% capric acid and about 40% capric acid) are mixed at a weight ratio of 95: 5, and a random transesterification reaction is carried out using sodium methylate as a catalyst. After that, decolorization and deodorization were carried out as usual to obtain a transesterified liquid oil having fluidity at room temperature (20 ° C.) as a refined oil.
  • a mixed transesterification reaction of 50 parts of palm oil (iodine value 52), 10 parts of palm stea (iodine value 42) and 40 parts of palm nucleus olein (iodine value 26) was carried out using sodium methylate as a catalyst, and then a random transesterification reaction was carried out.
  • Decolorization and deodorization were carried out as usual to obtain a mid-melting ester transesterified oil B as a refined oil.
  • the obtained transesterified oil / fat B had a lauric acid content of 15.0% by weight, a palmitic acid content of 33.0% by weight, a stearic acid content of 4.5% by weight, and stearic acid / palmitic acid with respect to all the constituent fatty acids.
  • the weight ratio was 0.1, the rising melting point was 33.5 ° C., and 20 ° C.
  • SFC was 32.5%, and 35 ° C. SFC was 2.5%.
  • a hard portion (iodine value 7) obtained by separating palm kernel oil was used.
  • the mixed liquid obtained here is referred to as a mixed liquid. 4.
  • the compounding solution was applied to a water-in-oil emulsification composition manufacturing apparatus (combinator) to obtain a water-in-oil emulsification composition. 5.
  • the cardboard case was filled and refrigerated at 3 to 7 ° C.
  • Table 1 Formulation of water-in-oil emulsification composition for kneading -The unit is weight%. -As emulsifiers, unsaturated fatty acid monoglyceride and soybean lecithin were used.
  • a water-in-oil emulsified composition for kneading (melted to 50). 25 parts (temperature controlled at ° C) was gradually added to prepare a madeleine dough. After resting the kneaded dough for 30 minutes or more, about 30 g each was poured into a madeleine mold, and the madeleine was prepared by baking in an oven under the conditions of top heat 190 ° C. / bottom heat 170 ° C. for 15 minutes.
  • Madeleine (baked confectionery) of Example 1 was prepared using the water-in-oil emulsified composition for kneading of Example 1.
  • Example 2 Madeleine of Example 2 was prepared in the same manner as in Example 1 except that Example 2 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 3 Madeleine of Example 3 was prepared in the same manner as in Example 1 except that Example 3 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 4 Madeleine of Example 4 was prepared in the same manner as in Example 1 except that Example 4 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 5 Madeleine of Example 5 was prepared in the same manner as in Example 1 except that Example 5 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 6 Madeleine of Example 6 was prepared in the same manner as in Example 1 except that Example 6 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 7 Madeleine of Example 7 was prepared in the same manner as in Example 1 except that Example 7 was used instead of the water-in-oil emulsification composition for kneading.
  • Example 8 Madeleine of Example 8 was prepared in the same manner as in Example 1 except that Example 8 was used instead of the water-in-oil emulsification composition for kneading.
  • Comparative Example 1 Madeleine of Comparative Example 1 was prepared in the same manner as in Example 1 except that Comparative Example 1 was used instead of the water-in-oil emulsified composition for kneading.
  • Comparative Example 2 Madeleine of Comparative Example 2 was prepared in the same manner as in Example 1 except that Comparative Example 2 was used instead of Example 1 as the water-in-oil emulsified composition for kneading.
  • Comparative Example 3 Madeleine of Comparative Example 3 was prepared in the same manner as in Example 1 except that Comparative Example 3 was used instead of Example 1 as the water-in-oil emulsified composition for kneading.
  • “Madeleine flavor evaluation method” Madeleine prepared with the formulation shown in Table 3 is subjected to sensory evaluation of the prepared Madeleine sample after 1 day and 7 days by 5 people who are engaged in the development of Western confectionery materials and perform sensory evaluation of the prototype Western confectionery every day.
  • the texture (moist feeling) and milk flavor were evaluated according to the following criteria. Scores of 1.0 to 5.0 were decided by discussion for each, and the results are summarized in Table 3. As a result of the evaluation, the evaluation after 1 day was 4.0 or more, and the evaluation after 7 days was 3.0 points or more.
  • Texture evaluation criteria Moist and soft) 5.0>4.0>3.0>2.0> 1.0
  • the evaluation after 1 day was 4.0 or more, and the evaluation after 7 days was 3.0 points or more.
  • the milk flavor was acceptable because it contained fresh cream, but the moist feeling was below the acceptance criteria both after 1 day and 7 days because it did not contain transesterification oil A.
  • Comparative Examples 2 and 3 since the transesterified oil A was contained, the moist feeling after 1 day was passed, but the result was below the passing standard on the 7th day, and the milk flavor did not contain fresh cream, so that on the 1st day. The result was below the acceptance criteria.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'une composition d'émulsion de type eau dans huile à pétrir, ladite composition étant apte à conférer un arôme de lait naturel et une sensation d'humidité à une confiserie cuite. L'invention concerne une composition d'émulsion de type eau dans huile à pétrir, ladite composition comprenant une huile ou une matière grasse transestérifiée qui contient, sur la base des acides gras constitutifs totaux, 5 à 25 % en poids d'acide laurique, 5 à 25 % en poids d'acide palmitique et 10 à 35 % en poids d'acide stéarique et dans laquelle le rapport pondéral acide stéarique/acide palmitique est de 0,5 à 3, une huile liquide et de la crème fraîche. Grâce à l'utilisation de cette composition d'émulsion de type eau dans huile à pétrir, un arôme de lait naturel et une sensation d'humidité peuvent être conférés à la confiserie cuite.
PCT/JP2021/008590 2020-03-10 2021-03-05 Composition d'émulsion de type eau dans huile à pétrir WO2021182315A1 (fr)

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JP2020040404A JP2021136973A (ja) 2020-03-10 2020-03-10 練り込み用油中水型乳化組成物

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
WO2022209820A1 (fr) * 2021-03-29 2022-10-06 不二製油グループ本社株式会社 Composition d'émulsion moussante de type eau dans huile
US12010593B2 (en) 2020-08-06 2024-06-11 Samsung Electronics Co., Ltd. Method and system for MBS switching and continuity in 5G wireless network

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WO2023157858A1 (fr) * 2022-02-17 2023-08-24 株式会社Adeka Composition d'huile ou de matière grasse pour amélioration d'arôme riche

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