Oil and fat composition for chocolate

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...

Images