METHOD FOR PRODUCING ALMOND-FLAVORED OIL/FAT

• Main Authors: UETSUKI TAKUMA, KUMATANI TOMOAKI, SUZUKI YUTA
• Format: Patent
• Language: Chinese; English
• Published: 04.06.2021
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

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. 本发明的课题在于提供一种可减少制作西点时的杏仁粉使用量的风味油脂的制造法。本发明发现了一种制造法，通过在相对于油而为0.6质量％～20质量％的源自杏仁的原料的存在下对油脂进行加热，可获得具有良好的烤杏仁风味的油脂。特别是在使用无皮杏仁粉、并利用惰性气体对反应体系内进行置换来加热的情况下，其风味强烈且良好。