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Hard fat and chocolate

A hard fat and chocolate technology, applied in the direction of edible oil/fat, edible oil/fat phase, cocoa, etc., can solve the problem of low heat resistance, and achieve the effect of excellent non-sticky surface and excellent gloss

Active Publication Date: 2010-12-29
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, lauric acid-type hard fats are mainly composed of triglycerides with a low melting point, and therefore may have low heat resistance

Method used

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  • Hard fat and chocolate
  • Hard fat and chocolate
  • Hard fat and chocolate

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] To 98 parts of the above prepared fat W as fat A, add 2 parts of fully hardened palm oil (IV=1) as fat B, and melt it at about 80° C. to obtain a uniform fat composition. Kneading machine, Tama Seiki Kogyo Co., Ltd.) was cooled to 15° C., stored at 30° C. for 1 day, and stored in a refrigerator (5° C.) for 1 day to prepare hard fat.

Embodiment 2

[0082] To 98 parts of the above-prepared fat X as fat A, add 2 parts of the same fat B used in Example 1, and melt it at about 80°C to obtain a uniform fat composition. Prepare hard fat in the same way.

Embodiment 3

[0084] To 98 parts of the above prepared fat W as fat A, add 2 parts of completely hardened rapeseed oil (IV=1) as fat B, and melt it at about 80° C. to obtain a uniform fat composition. Use and Examples Prepare hard fat in the same way as described in 1.

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PUM

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Abstract

The invention provides hard fat comprising a lipid composition and chocolate comprising the hard fat. The lipid composition comprises lipid A and lipid B. Trans unsaturated fatty acids account for 5% in mass of all the fatty acids composed of lipid. Mass ratio of components a and b in lipid A to component c in lipid B is shown in following formula: c / a+b=0.001-0.3. Referring to lipid A: (1) in the composing fatty acids, saturated fatty acids with number of carbon atom less than 14 account for 25-60% in mass, and saturated fatty acids with carbon atom number more than 20 account for less than 1% in mass, (2) in triglyceride of the fatty lipid, mass ratio of triglyceride (component a) with number of carbon atoms composing the fatty acid being less than 40 to triglyceride (component b) with number of total carbon atoms composing the fatty acid being 42-48 is shown in the following formula: a / b=0.2-1; referring to lipid B: (3) in the composing fatty acids, saturated fatty acids account for 95% in mass, and fatty acids with carbon number more than 20 account for less than 5% in mass, (4) in triglyceride of lipid, triglyceride with number of carbon atom composing the fatty acids being 50-54 account for 80% in mass.

Description

technical field [0001] The present invention relates to hard fats and chocolates as fats and oils for chocolate. Background technique [0002] Hard fats developed as an alternative to cocoa butter can be roughly classified into a tempering type and a non-tempering type. Tempering fats are generally composed of triglycerides that combine palmitic acid and stearic acid at the 1st and 3rd positions of the glyceride skeleton and unsaturated fatty acids at the 2nd position as the main component, and have physical properties similar to cocoa butter . Therefore, it has high compatibility with cocoa butter and can obtain a texture similar to that of cocoa butter, but on the other hand, it is necessary to perform a temperature adjustment process for controlling crystal polymorphism when used. Since strict temperature control is required in this temperature control step, it is desirable to omit it. [0003] As non-tempered hard fats that can omit this tempering step, hard fats with...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23G3/40
CPCA23D7/00A23G1/00
Inventor 小酒克之麻生佳秀
Owner KAO CORP
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