Fat and oil composition and chocolate products using same

A technology for oil composition and chocolate, which is applied in the directions of edible oil/fat, application, baked food, etc., can solve problems such as incompatibility, and achieve the effects of inhibiting low-temperature blooming, good mouth solubility, and good aroma performance

Active Publication Date: 2014-07-09
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although it is possible to produce soft chocolate with bloom resistance and particle resistance, it is not suitable for block and plate chocolate products because it is a soft chocolate material that utilizes the soft part of palm oil.

Method used

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  • Fat and oil composition and chocolate products using same
  • Fat and oil composition and chocolate products using same
  • Fat and oil composition and chocolate products using same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0061] Next, the present invention will be described in more detail with examples and comparative examples, but the present invention is not limited by these examples and comparative examples.

[0062] Hereinafter, "%" means % by mass unless otherwise specified.

[0063] 〔Manufacture of oil composition〕

[0064] High oleic sunflower oil and ethyl stearate are transesterified by 1- and 3-position-specific lipases to bind stearic acid at the 1- or 3-position of triglyceride. By classifying this transesterified oil, SOS-FAT (Nisshin Oyrio Group Co., Ltd.: internal product) having an increased SOS type triglyceride concentration was produced.

[0065] Then, mix SOS-FAT with palm oil middle melting point part (Nissin Oyrio Group Co., Ltd.: internal production), palm oil soft part (Nisshin Oylio Group Co., Ltd.: internal production), and shea butter in various proportions Stearin (Nisshin Oylio Group Co., Ltd.: in-house) was used to obtain oil and fat compositions as shown in Tabl...

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Abstract

The object of this invention is to provide the oil-fat composition for producing the chocolate dough which suppresses low-temperature blooming. In particular, there is provided an oil-fat composition for producing a chocolate mass which suppresses low-temperature blooming of chocolate products containing nuts. As a means of solving the subject of the present invention, it is solved by setting the oil and fat composition used for chocolate to a specific triglyceride composition. It can be solved by using an oil composition, the POP triglyceride content in the oil composition is 15-40% by mass, the SOS triglyceride content is 20-35% by mass, and the POS triglyceride content is 5-40% by mass. 11% by mass, and the liquid oil content is 15 to 35% by mass, and XOX type triglycerides containing the above-mentioned POP, SOS, and POS (oleic acid is bonded at the 2-position, and 16 carbon atoms are bonded at the 1 and 3 positions). The total content of the above-mentioned triglycerides of saturated fatty acids) is 62 to 80% by mass.

Description

[0001] related application [0002] This application is an application for claiming priority under the Paris Convention based on Japanese Patent Application No. 2010-063608, and this application includes all the matters disclosed in this Japanese Patent Application. technical field [0003] The present invention relates to an oil-fat composition used when producing chocolate dough, and a chocolate product manufactured using the chocolate dough using the oil-fat composition. [0004] In addition, the chocolate products of the present invention are not limited by the "Statute on Fair Competition Regarding the Display of Chocolates" or regulations, and include chocolate-like processing that does not contain cocoa ingredients using fats and oils called cocoa substitute fats. food. Background technique [0005] For chocolate products shaped into blocks and plates, in order not to melt the chocolate base and deform the product, it is often produced by adding solid fat with a high...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23D9/00A21D13/08A23G1/00A23G1/30
CPCA23D9/02A23G1/56A23D9/00A23G1/36C11C3/10A23G2200/08A23G1/48
Inventor 赤羽明菊池友香菅沼智巳真锅珠美
Owner THE NISSHIN OILLIO GRP LTD
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