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
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Embodiment 1
[0066] 8 parts of cocoa mass, 15 parts of cocoa powder, 43 parts of sucrose and 20 parts of fat A obtained in Test Example 1 were mixed with a mixer to prepare a dough (mixed). The dough is passed through a refiner to adjust the particle size to about 20 μm (refining). The resulting flakes were stirred and kneaded. In the final stage of stirring and kneading, add 14 parts of the remaining fat A and 0.4 part of lecithin to make chocolate. The final blended amounts of the chocolates are shown in Table 4.
[0067] [Table 4]
[0068] The blending amount of cocoa butter content 15% (in fat)
[0069] cocoa mass 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 in Example 1, except that Fat B was replaced with Fat A.
[0072] Similarly, fat C was replaced with fat A to obtain the chocolate of Example 3. Likewise, the chocolates of Example 4-Example 7 and Comparative Example 1-Comparative Example 5 were obtained.
[0073] Confirmation test of storage stability of chocolate
[0074] The chocolate prepared above is poured into molds at the temperature (50°C) at which the fat dissolves, and then cooled to 15-20°C to solidify. The storage stability of the cured chocolate was determined by the following method and evaluation.
[0075] The items of the confirmation test are melting taste, degree of blooming or crystallization, and gloss.
[0076] Confirmation test of chocolate melting texture
[0077] The melting texture of the chocolate prepared using various fats and oils was evaluated by a panelist (6 persons). As an evaluation, the pa...
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 dough (mixing) and the dough was passed through a refiner, Adjust the particle size to about 20 μm (refining). The flakes obtained are stirred and kneaded. In the final stage of stirring and kneading, add 14 parts of the remaining fat M and 0.4 part of lecithin to make chocolate. The final blended amounts of the chocolates are shown in Table 9.
[0118] [Table 9]
[0119] The blending amount of cocoa butter content 20% (in fat)
[0120] cocoa mass 8 cocoa powder 15 sucrose 43 Coco fat 2 grease 32 Lecithin 0.4
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