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Oil and fat composition for chocolate

A technology for oil and fat composition and chocolate, applied in the directions of edible oil/fat, food science, fatty acid esterification, etc., can solve the problems such as the health problems of trans-unsaturated fatty acids that are not particularly recognized, and achieve the effect of preventing quality deterioration

Active Publication Date: 2009-07-08
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, currently there is no particular recognition of the health problems caused by trans-unsaturated fatty acids

Method used

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  • Oil and fat composition for chocolate
  • Oil and fat composition for chocolate
  • Oil and fat composition for chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0066] 8 parts of cocoa mass, 15 parts of cocoa powder, 43 parts of sucrose, and 20 parts of oil A obtained in Test Example 1 were mixed with a mixer to prepare a dough (mix). The dough was passed through a refiner to adjust the particle size to about 20 μm (refining). The resulting flakes are stirred and kneaded. In the final stage of mixing and kneading, add 14 parts of remaining fat A and 0.4 parts of lecithin to make chocolate. The final blending amount of the chocolate is shown in Table 4.

[0067] [Table 4]

[0068] Cocoa butter content 15% (in fat) blending amount

[0069] Cocoa nuggets 8 cocoa powder 15 sucrose 43 grease 34 Lecithin 0.4

Embodiment 2-7 and comparative Embodiment 1-5

[0071]The chocolate of Example 2 was obtained by using the same composition and the same method as Example 1, except that the fat B was replaced with fat A.

[0072] Similarly, fat C was replaced with fat A to obtain the chocolate of Example 3. Similarly, chocolates of Example 4 to Example 7 and Comparative Example 1 to Comparative Example 5 were obtained.

[0073] Confirmation test of chocolate storage stability

[0074] The chocolate prepared as above is poured into a mold at a temperature (50°C) at which the fat is dissolved, and then cooled to 15-20°C to solidify. The storage stability of the cured chocolate was measured by the following method and evaluation.

[0075] The items of the confirmation test are the melting taste, the degree of blooming or crystallization, and the gloss.

[0076] Confirmation test of melted chocolate taste

[0077] A panel member (6 people) evaluated the melting texture of chocolate prepared using various fats and oils. As an evaluation, the panel ...

Embodiment 8

[0117] 8 parts of cocoa mass, 15 parts of cocoa powder, 2 parts of cocoa butter, 43 parts of sucrose and 18 parts of fat M obtained in Test Example 8 were mixed with a mixer to prepare a dough (mixing) The dough was passed through a refiner, Adjust the particle size to about 20 μm (refining). The resulting flakes are stirred and kneaded. In the final stage of mixing and kneading, add 14 parts of remaining oil M and 0.4 parts of lecithin to make chocolate. The final blending amount of the chocolate is shown in Table 9.

[0118] [Table 9]

[0119] Cocoa butter content 20% (in fat) blending amount

[0120] Cocoa nuggets 8 cocoa powder 15 sucrose 43 Coco fat 2 grease 32 Lecithin 0.4

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PUM

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Abstract

It is intended to provide chocolate excellent in flavor of containing cocoa butter and a melting texture in mouth obtained without resort to a tempering operation in the production of chocolate, in which quality deterioration is prevented during storage over time, and an oil and fat composition to be used in the chocolate. An oil and fat composition for chocolate obtained by ester exchange between an oil and fat containing 30% or more of a fatty acid having 12 carbon atoms or less and an oil and fat containing 30% or more of a saturated fatty acid having 20 carbon atoms or more, and containing 10% or less of a trans-unsaturated fatty acid. A method for producing chocolate using the oil and fat composition in an amount of 20 to 68% by weight of the total chocolate.

Description

Technical field [0001] The present invention relates to a fat and oil composition for chocolate, which comprises fats and oils obtained by transesterification, and further comprises acetylated sucrose fatty acid esters, said transesterification is fats and oils containing 30% or more of fatty acids having 12 carbon atoms or less With 30% or more of fats and oils containing saturated fatty acids having 20 carbon atoms or more, the composition can produce chocolate with excellent flavor containing cocoa butter without using temperature adjustment operations. Background technique [0002] Chocolate is roughly divided into those that require tempering operations and those that do not require tempering operations, depending on the fat and oil composition used to produce chocolate. The former type of chocolate is composed of fats and oils as main components, and the fats and oils contain SUS type triglycerides (S: saturated fatty acids, U: unsaturated fatty acids), and the representati...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23G1/00A23G1/30C11C3/10
CPCA23G2200/08C11C3/10A23G1/56A23G1/38A23G1/36A23D9/00A23G1/00A23G1/30A23G1/32
Inventor 松井正行高桥裕子驹井秀纪
Owner FUJI OIL CO LTD
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