TWI749152B - Ice cream-coated chocolate and method for inhibiting the production of peculiar smell of ice cream-coated chocolate - Google Patents
Ice cream-coated chocolate and method for inhibiting the production of peculiar smell of ice cream-coated chocolate Download PDFInfo
- Publication number
- TWI749152B TWI749152B TW107101788A TW107101788A TWI749152B TW I749152 B TWI749152 B TW I749152B TW 107101788 A TW107101788 A TW 107101788A TW 107101788 A TW107101788 A TW 107101788A TW I749152 B TWI749152 B TW I749152B
- Authority
- TW
- Taiwan
- Prior art keywords
- chocolate
- mass
- unsaturated fatty
- ice cream
- fatty acids
- Prior art date
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 24
- 235000015243 ice cream Nutrition 0.000 title claims description 13
- 238000000034 method Methods 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 230000002401 inhibitory effect Effects 0.000 title claims description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims abstract description 30
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000005862 Whey Substances 0.000 claims abstract description 10
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 10
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 10
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 claims description 18
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 claims description 11
- 235000020673 eicosapentaenoic acid Nutrition 0.000 claims description 11
- 229960005135 eicosapentaenoic acid Drugs 0.000 claims description 11
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 claims description 11
- 235000020669 docosahexaenoic acid Nutrition 0.000 claims description 10
- 229940090949 docosahexaenoic acid Drugs 0.000 claims description 9
- 235000013305 food Nutrition 0.000 abstract description 27
- 239000003921 oil Substances 0.000 abstract description 20
- 239000003925 fat Substances 0.000 abstract description 19
- 235000013365 dairy product Nutrition 0.000 abstract description 11
- 241000251468 Actinopterygii Species 0.000 abstract description 6
- 235000019198 oils Nutrition 0.000 description 19
- 235000019197 fats Nutrition 0.000 description 17
- 230000000694 effects Effects 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 235000019645 odor Nutrition 0.000 description 6
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 235000008939 whole milk Nutrition 0.000 description 5
- 102000014171 Milk Proteins Human genes 0.000 description 4
- 108010011756 Milk Proteins Proteins 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000021239 milk protein Nutrition 0.000 description 4
- 239000012071 phase Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- 150000005206 1,2-dihydroxybenzenes Chemical class 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
本發明是有關於一種含有含高度不飽和脂肪酸的油脂的巧克力類食品，且課題在於提供經時的味道變化得到抑制的巧克力類食品。於含有0.02質量%~10質量%的高度不飽和脂肪酸的巧克力類食品中，藉由含有5質量%~15質量%的乳製品，可抑制源自高度不飽和脂肪酸的魚臭。作為乳製品，理想的是乳清粉。 The present invention relates to a chocolate-like food containing fats and oils containing highly unsaturated fatty acids, and its subject is to provide a chocolate-like food whose taste change over time is suppressed. In chocolate foods containing 0.02% to 10% by mass of highly unsaturated fatty acids, by containing 5% to 15% by mass of dairy products, fish odor derived from highly unsaturated fatty acids can be suppressed. As a dairy product, whey powder is ideal.
Description
本發明是有關於一種異味的產生得到抑制的含有高度不飽和脂肪酸的巧克力類食品。 The present invention relates to a chocolate food containing highly unsaturated fatty acids in which the generation of peculiar smell is suppressed.
以巧克力為代表的巧克力類食品亦是深受孩子喜歡的食品。因此，藉由將特定營養成分調配於巧克力類食品中，可使孩子合理地攝取所述營養成分。 Chocolate foods represented by chocolate are also popular foods for children. Therefore, by formulating specific nutrients in chocolate foods, children can reasonably take in the nutrients.
以二十二碳六烯酸(Docosahexaenoic Acid，DHA)或二十碳五烯酸(Eicosapentaenoic Acid，EPA)為代表的高度不飽和脂肪酸是其生理性效果受到關注的素材。但是，高度不飽和脂肪酸容易氧化劣化，大多情況下難以調配於一般的食品中。 Highly unsaturated fatty acids represented by Docosahexaenoic Acid (DHA) or Eicosapentaenoic Acid (EPA) are materials that have attracted attention for their physiological effects. However, highly unsaturated fatty acids are easily oxidized and deteriorated, and it is difficult to mix them in general foods in many cases.
專利文獻1中有如下記載：「一種巧克力組成物，其特徵在於：含有具有二十碳五烯酸及/或二十二碳六烯酸的未氫化處理的油脂及兒茶酚類中的至少一種」。 Patent Document 1 has the following description: "A chocolate composition characterized by containing at least one of unhydrogenated fats and oils having eicosapentaenoic acid and/or docosahexaenoic acid and catechols A sort of".
專利文獻2中記載了「一種含高度不飽和脂肪酸的食品，其特徵在於含有皮膜化油脂，所述皮膜化油脂是將含有高度不飽和脂肪酸的油脂藉由包含蛋白質或該些的鹽、脂質或該些的組合的可食性皮膜形成物質以實質上與外部氣體阻擋的方式覆 蓋，且為直徑2mm以下的粒子狀」。 Patent Document 2 describes "a highly unsaturated fatty acid-containing food characterized by containing filmed fats and oils. The filmed fats and oils are fats and oils containing highly unsaturated fatty acids by containing proteins or these salts, lipids or The edible film-forming substance of these combinations is coated in a manner that substantially blocks external air. Cover, and is in the form of particles with a diameter of 2mm or less".
[專利文獻1] 日本專利特開平5-292885號公報 [Patent Document 1] Japanese Patent Laid-Open No. 5-292885
[專利文獻2] 日本專利特開昭59-17949號公報 [Patent Document 2] Japanese Patent Laid-Open No. 59-17949
本發明是有關於一種含有含高度不飽和脂肪酸的油脂的巧克力類食品，且課題在於提供經時的味道變化得到抑制的巧克力類食品。 The present invention relates to a chocolate-like food containing fats and oils containing highly unsaturated fatty acids, and the subject is to provide a chocolate-like food in which changes in taste over time are suppressed.
本發明者以課題的解決為目標而進行了努力研究。 The inventors of the present invention made diligent studies with the goal of solving the problem.
專利文獻1中記載的方法中，認為亦確認到了在一定程度上抑制經時的變化的效果，但由於巧克力類食品的保質期較長，因此要求更強的效果。 In the method described in Patent Document 1, it is considered that the effect of suppressing changes over time to a certain extent is also confirmed, but since the shelf life of chocolate-like foods is long, a stronger effect is required.
專利文獻2中記載的方法中，由於將高度不飽和脂肪酸製成膠囊狀而添加，因此在如巧克力類食品之類的重視融化口感的食品中，難以應用。 In the method described in Patent Document 2, since the highly unsaturated fatty acid is added in a capsule form, it is difficult to apply it to foods such as chocolate-like foods where the melting texture is important.
本發明者進行了努力研究，結果發現藉由調配5質量%~15質量%的乳製品，在含有含高度不飽和脂肪酸的油脂的巧克力類食品中，可減少源自高度不飽和脂肪酸的異味，從而完成了本發明。 The inventors conducted diligent studies and found that by formulating 5% to 15% by mass dairy products, it is possible to reduce odors derived from highly unsaturated fatty acids in chocolate foods containing fats and oils containing highly unsaturated fatty acids. Thus, the present invention has been completed.
即，本發明是有關於 That is, the present invention is about
(1)一種巧克力類食品，其含有0.02質量%~10質量%的高度不飽和脂肪酸且含有5質量%~15質量%的乳製品。 (1) A chocolate-like food containing 0.02% by mass to 10% by mass of highly unsaturated fatty acids and 5% by mass to 15% by mass of dairy products.
(2)如(1)所述的巧克力類食品，其中乳製品為選自全乳粉、脫脂乳粉、乳清粉、乳蛋白中的一種以上。 (2) The chocolate food according to (1), wherein the dairy product is one or more selected from the group consisting of whole milk powder, skimmed milk powder, whey powder, and milk protein.
(3)一種巧克力類食品的異味產生的抑制方法，其中所述巧克力類食品含有5質量%~15質量%的選自全乳粉、脫脂乳粉、乳清粉、乳蛋白中的一種以上的乳製品，含有0.02質量%~10質量%的高度不飽和脂肪酸。 (3) A method for inhibiting the production of peculiar taste in chocolate food, wherein the chocolate food contains 5 mass% to 15 mass% of one or more selected from the group consisting of whole milk powder, skimmed milk powder, whey powder, and milk protein Dairy products contain 0.02% to 10% by mass of highly unsaturated fatty acids.
根據本發明，是有關於一種含有含高度不飽和脂肪酸的油脂的巧克力類食品，且可獲得經時的味道變化得到抑制的巧克力類食品。 According to the present invention, it relates to a chocolate-like food containing fats and oils containing highly unsaturated fatty acids, and a chocolate-like food in which changes in taste over time are suppressed can be obtained.
所謂本發明中所述的巧克力類食品，若列舉一例，則巧克力類符合。尤其，若將本技術應用於在低溫下流通的冰淇淋塗層巧克力(Ice Cream Coating Chocolate)，則其效果顯著顯現而較佳。 As for the chocolate-like foodstuffs in the present invention, if one example is given, the chocolate-like foods are suitable. In particular, if the present technology is applied to Ice Cream Coating Chocolate (Ice Cream Coating Chocolate) circulating at low temperatures, the effect is remarkably manifested, which is preferable.
所謂本發明中所述的含高度不飽和脂肪酸的油脂是包含一種以上作為其構成脂肪酸的高度不飽和脂肪酸的油脂。此 處，所謂高度不飽和脂肪酸亦稱為多價不飽和脂肪酸，是包含多個雙鍵的脂肪酸的總稱。具體而言，可列舉DHA(二十二碳六烯酸)或EPA(二十碳五烯酸)。再者，有時亦將含高度不飽和脂肪酸的油脂稱為多不飽和脂肪酸(polyunsaturated fatty acid，PUFA)油。 The fats and oils containing highly unsaturated fatty acids in the present invention are fats and oils containing one or more types of highly unsaturated fatty acids as constituent fatty acids. this Here, the so-called highly unsaturated fatty acids are also called polyvalent unsaturated fatty acids, and are the general term for fatty acids containing multiple double bonds. Specifically, DHA (docosahexaenoic acid) or EPA (eicosapentaenoic acid) can be cited. Furthermore, fats containing highly unsaturated fatty acids are sometimes referred to as polyunsaturated fatty acid (PUFA) oils.
本發明的巧克力類食品中，必須以DHA與EPA的合計成為0.02質量%~10質量%的方式含有含高度不飽和脂肪酸的油脂，所述量理想的是0.2重量%~8重量%，進而理想的是1重量%~6重量%。藉由含有適當量的含高度不飽和脂肪酸的油脂，可期待其效果。 The chocolate-like food of the present invention must contain highly unsaturated fatty acid-containing fats and oils so that the total of DHA and EPA becomes 0.02% by mass to 10% by mass, and the amount is preferably 0.2% by weight to 8% by weight, and more preferably的是1wt%~6wt%. By containing an appropriate amount of fats and oils containing highly unsaturated fatty acids, the effect can be expected.
作為含有高度不飽和脂肪酸的油脂，可使用各種油脂。具代表性的是可列舉魚油。 As fats and oils containing highly unsaturated fatty acids, various fats and oils can be used. A representative example is fish oil.
另外，於使用時，理想的是使用實施了某種程度的抗氧化處理的含高度不飽和脂肪酸的油脂。例如，理想的是使用調配有抗氧化油脂組成物而成的含高度不飽和脂肪酸的油脂，所述抗氧化油脂組成物是將在水相中含有2.5重量%~65重量%的水溶性抗氧化劑且進而以水相中的水溶性固體成分合計成為18重量%~79重量%的方式添加糖類而得的水相1重量%~38重量%分散於油相中而成，且含有水分0.5重量%~18重量%。 In addition, at the time of use, it is desirable to use highly unsaturated fatty acid-containing fats and oils that have been subjected to a certain degree of antioxidant treatment. For example, it is desirable to use a highly unsaturated fatty acid-containing grease prepared with an antioxidant grease composition that will contain 2.5% to 65% by weight of a water-soluble antioxidant in the water phase Furthermore, the water-soluble solid content in the water-soluble solid content is added to the water-soluble solid content to be 18% by weight to 79% by weight in total, and 1% by weight to 38% by weight of the water phase is dispersed in the oil phase, and contains 0.5% by weight of water. ~18% by weight.
本發明中，必須於巧克力類食品中含有5質量%~15質量%的乳製品，所述量更理想的是7質量%~14質量%，進而理想的是8質量%~13質量%。藉由含有適當量的乳製品，可期待其效 果。 In the present invention, it is necessary to contain 5% by mass to 15% by mass of dairy products in chocolate-like foods, and the amount is more desirably 7% by mass to 14% by mass, and more desirably 8% by mass to 13% by mass. By containing an appropriate amount of dairy products, the effect can be expected fruit.
再者，作為此處所述的乳製品，具體而言可列舉全乳粉、脫脂乳粉、乳清粉、乳蛋白，更理想的是脫脂乳粉、乳清粉，進而理想的是乳清粉。藉由使用一種以上被視為理想的乳製品，可獲得經時的味道變化得到抑制的巧克力類食品。 Furthermore, as the dairy product described herein, specific examples include whole milk powder, skimmed milk powder, whey powder, and milk protein, more preferably skim milk powder and whey powder, and more preferably whey pink. By using one or more types of dairy products which are considered to be ideal, chocolate-like foods can be obtained in which changes in taste over time are suppressed.
再者，所謂本發明中所述的乳蛋白，是指包含源自牛奶的蛋白質成分的素材中未被分類為全乳粉(即全脂乳粉)、脫脂乳粉及乳清粉的素材。 In addition, the milk protein in the present invention refers to materials that are not classified into whole milk powder (that is, whole milk powder), skimmed milk powder, and whey powder among materials containing protein components derived from milk.
本發明的巧克力類食品中，除了所述以外，可在不對本發明的效果造成影響的範圍內適宜使用巧克力類食品的製造中通常使用的各種原材料。 In the chocolate-like food of the present invention, in addition to the above, various raw materials commonly used in the production of chocolate-like food can be suitably used within a range that does not affect the effects of the present invention.
以下，記載實施例。 Hereinafter, examples are described.
依據表1的調配來製備冰淇淋塗層巧克力。製備法依據「○冰淇淋塗層巧克力的製備法」。 Prepare ice cream coated chocolate according to the formulation in Table 1. The preparation method is based on "○ Preparation Method of Ice Cream Coated Chocolate".
關於所得的樣品，依據「○冰淇淋塗層巧克力的評價法」進行評價。 The obtained sample was evaluated based on "○ Evaluation Method of Ice Cream Coated Chocolate".
將結果示於表2中。 The results are shown in Table 2.
．植物油脂使用將以EPA與DHA的合計在冰淇淋塗層巧克力中成為2.8質量%的方式包含EPA與DHA的油脂混合於作為棕櫚超級液油的不二製油股份有限公司製造的「棕櫚(PALM)ACE10」中而成者。 . Vegetable oils and fats are used by mixing oils and fats containing EPA and DHA so that the total of EPA and DHA becomes 2.8% by mass in the ice cream coated chocolate. "In the middle.
．包含EPA與DHA的油脂使用增加調合有抗氧化油脂組成物而成者，所述抗氧化油脂組成物是將合計含有58質量%的維生素C、兒茶酚、砂糖的水相19質量%微分散於包含油溶性乳化劑的油相81質量%中而成。 . The fats and oils containing EPA and DHA are added and blended with an anti-oxidant fat and oil composition, which is a 19% by mass microdispersion of an aqueous phase containing 58% by mass of vitamin C, catechol, and sugar in total Made in 81% by mass of an oil phase containing an oil-soluble emulsifier.
○冰淇淋塗層巧克力的製備法 ○The preparation method of ice cream coated chocolate
1 依據調配表混合卵磷脂及植物油脂的一部分以外的原材料。 1 Mix the raw materials other than part of the lecithin and vegetable oil according to the blending table.
2 利用輥式精煉機進行微粒子化。 2 Use a roller refiner to make particles.
3 在精壓機中一面進行加溫一面進行揉製。 3 In the sizing machine, it is heated while kneading.
4 添加1中未添加的卵磷脂及植物油脂，進行混合。 4 Add the lecithin and vegetable oil not added in 1, and mix.
○冰淇淋塗層巧克力的評價法 ○ Evaluation method of ice cream coated chocolate
1 將各研究樣品1000g放入至1000ml容積的茶色塑膠瓶中並加蓋。 1 Put 1000g of each research sample into a brown plastic bottle with a volume of 1000ml and cap it.
2 在40℃下保管。 2 Store at 40°C.
3 在第6日、第14日、第21日進行味道評價。藉由3名熟練的研究者的討論並利用以下基準進行評價。 3 The taste evaluation was conducted on the 6th, 14th, and 21st day. Based on the discussion of 3 skilled researchers and use the following benchmarks for evaluation.
5分 未聞到魚臭味。 5 points No fish odor was detected.
4分 聞到了少許與巧克力不同的味道。 4 points Smell a little different from chocolate.
3分 聞到了可識別為魚臭的味道。 3 points A smell recognizable as fish odor is smelled.
2分 聞到了強烈的魚臭。 2 points A strong fish odor is smelled.
1分 聞到了更強烈的魚臭。 1 point A stronger fish odor is smelled.
在第14日的階段中將4分以上設為合格。 In the stage on the 14th day, a score of 4 or more is considered a pass.
考察 Survey
根據結果所示，藉由使用各種乳製品，確認到了抑制源自高度不飽和脂肪酸的魚臭的效果。尤其，於使用乳清粉的情況下，其效果顯著高。 The results showed that by using various dairy products, the effect of suppressing fish odor derived from highly unsaturated fatty acids was confirmed. Especially in the case of using whey powder, its effect is remarkably high.
Claims (2)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017044908 | 2017-03-09 | ||
| JP2017-044908 | 2017-03-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| TW201832670A TW201832670A (en) | 2018-09-16 |
| TWI749152B true TWI749152B (en) | 2021-12-11 |
Family
ID=63448897
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW107101788A TWI749152B (en) | 2017-03-09 | 2018-01-18 | Ice cream-coated chocolate and method for inhibiting the production of peculiar smell of ice cream-coated chocolate |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2018163587A1 (en) |
| TW (1) | TWI749152B (en) |
| WO (1) | WO2018163587A1 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019069636A1 (en) * | 2017-10-05 | 2019-04-11 | 不二製油グループ本社株式会社 | White chocolate-like food containing highly unsaturated fatty acid |
| JP6704485B1 (en) * | 2019-03-08 | 2020-06-03 | 不二製油株式会社 | Frozen dessert containing highly unsaturated fatty acids |
| JP6969618B2 (en) * | 2019-03-08 | 2021-11-24 | 不二製油株式会社 | Ice cream containing polyunsaturated fatty acids |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05292885A (en) * | 1992-04-22 | 1993-11-09 | Asahi Denka Kogyo Kk | Chocolate composition |
| JP2000355538A (en) * | 1999-04-15 | 2000-12-26 | Kanegafuchi Chem Ind Co Ltd | Peroxisome activator-responsive receptor agonist |
| CN102548422A (en) * | 2009-09-30 | 2012-07-04 | 索莱有限责任公司 | Omega-3 fatty acid enriched shortenings and nut butters |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050007718A (en) * | 2003-07-11 | 2005-01-21 | 네오메가(주) | A composition containing docosahexaenoic acid |
-
2018
- 2018-01-09 JP JP2018505747A patent/JPWO2018163587A1/en active Pending
- 2018-01-09 WO PCT/JP2018/000144 patent/WO2018163587A1/en not_active Ceased
- 2018-01-18 TW TW107101788A patent/TWI749152B/en active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05292885A (en) * | 1992-04-22 | 1993-11-09 | Asahi Denka Kogyo Kk | Chocolate composition |
| JP2000355538A (en) * | 1999-04-15 | 2000-12-26 | Kanegafuchi Chem Ind Co Ltd | Peroxisome activator-responsive receptor agonist |
| CN102548422A (en) * | 2009-09-30 | 2012-07-04 | 索莱有限责任公司 | Omega-3 fatty acid enriched shortenings and nut butters |
Also Published As
| Publication number | Publication date |
|---|---|
| TW201832670A (en) | 2018-09-16 |
| WO2018163587A1 (en) | 2018-09-13 |
| JPWO2018163587A1 (en) | 2019-03-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Dian et al. | Palm oil and palm kernel oil: Versatile ingredients for food applications | |
| Gowda et al. | Process optimization and oxidative stability of omega-3 ice cream fortified with flaxseed oil microcapsules | |
| JP6376499B2 (en) | Compositions and methods for enhancing the stability of food additives | |
| CN105744840A (en) | Powdered oil composition and its production method | |
| TWI749152B (en) | Ice cream-coated chocolate and method for inhibiting the production of peculiar smell of ice cream-coated chocolate | |
| WO2016027216A2 (en) | A synergistic edible oil composition | |
| WO2009034124A1 (en) | Omega-3 stabilisation towards oxidation | |
| TWI733878B (en) | Composition for suppressing unpleasant smell of food, method for producing the same, food containing the composition, and method for suppressing unpleasant smell of food | |
| JP6512380B1 (en) | White chocolate-like food containing highly unsaturated fatty acids | |
| RU2370046C2 (en) | Emulsion oil-in-water, containing oil, containing rest of unsaturated fatty acids and its production method | |
| TWI733879B (en) | Oil or fat composition for frying products, manufacturing method of oil or fat composition for frying products, manufactruring method of frying products, and method of imparting cheese flavor to frying products | |
| KR102627921B1 (en) | Foods such as chocolate containing polyunsaturated fatty acids in which the development of other flavors is suppressed | |
| TWI777036B (en) | Food, method for producing the same, and method for suppressing generation of odor over time in food | |
| TWI735567B (en) | Emulsion liquid seasoning | |
| JP2015530086A (en) | Edible water-in-oil emulsion containing chocolate mass | |
| RU2531238C9 (en) | Mayonnaise | |
| RU2604184C1 (en) | Method of producing special-purpose dairy products | |
| JP2018088927A (en) | Compositions and methods for increasing the stability of food product additives | |
| RU2593955C1 (en) | Method for production of cream product | |
| RU2450549C1 (en) | Egg powder substitute | |
| WO2017209598A1 (en) | Improved palm-based liquid coconut milk substitute with improved process | |
| Pasdara et al. | Journal of Health & Life Sciences | |
| PL237024B1 (en) | Method of producing a pastry product |