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1. 发明申请

US20100323079A1 OILY FOOD AND METHOD FOR PRODUCING THE SAME 审中-公开
标题翻译：油性食品及其生产方法
公开(公告)号：US20100323079A1
公开(公告)日：2010-12-23
申请号：US12808806
申请日：2008-12-22
申请人： Masaharu Kato , Hiroko Uga , Koichi Kuramori , Hideki Motoike
发明人： Masaharu Kato , Hiroko Uga , Koichi Kuramori , Hideki Motoike
IPC分类号： A23G1/30 , A23D9/00
CPC分类号： A23G1/36 , A23G1/0036 , A23L33/20
摘要： An object of the invention is to develop an oily food which has low viscosity relative to the oil content, (that is, if the viscosity is comparable, the food has a lower oil content and thus has a lower calorie, and if the oil content is comparable, the food has a lower viscosity), excellent taste, physical property and coating aptitude by an inexpensive and simple method and a method for producing the same. The present inventors made intensive studies for achieving the above object. As a result, a low-oil content and low-calorie oily food which can exhibit a lower viscosity if the oil content is comparable, and can achieve a lower oil content if the viscosity is comparable as compared with a conventional oily food material, has good texture and flavor, and can be variously applied can be produced by a simple method by subjecting dough after undergoing a refining step to conching at a lower oil content than conventional, preferably at a lower temperature thereby to change a dry state to a liquid state, that is, by performing conching in a state of a low fluidity thereby to apply high shear and to discharge oil and fat which is incorporated in tissue and does not contribute to the fluidity outside the tissue.
摘要翻译：本发明的目的是开发相对于油含量具有低粘度的油性食品（即，如果粘度相当，食品的油含量较低，因此具有较低的卡路里，并且如果油含量是可比较的，食品具有较低的粘度），优良的味道，物理性能和涂布能力，通过廉价和简单的方法及其制备方法。为了实现上述目的，本发明人进行了深入研究。结果，低油含量和低热量油性食品，如果油含量相当，则可以显示较低的粘度，并且如果与常规油性食品相比粘度可比，则可获得较低的油含量良好的质地和风味，并且可以进行各种应用，可以通过简单的方法通过在经历精炼步骤之后使面团以比常规的更低的油含量进行精炼来制造，优选在较低的温度下，从而将干燥状态改变为液体状态也就是说，通过在低流动性的状态下进行精炼，从而施加高剪切力并排出掺入组织中的油和脂肪，并且不会有助于组织外的流动性。

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