Non-lauric non-trans fat composition for chocolate coating

一种油脂组合物、巧克力的技术，应用在食用油/脂肪、应用、食物科学等方向，能够解决问题等问题，达到结着性提高、新颖且绵柔口感的效果

Active Publication Date: 2015-11-18
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, lauric acid-type oils and fats may produce soapy flavor due to hydrolysis during storage, and regarding oils and fats containing trans fatty acids, from the nutritional point of view in recent years, the health risks of trans acids Therefore, non-tempering, non-trans-acid, and non-lauric acid-type fats and oils for confectionery are expected to replace these fats and oils.

Method used

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  • Non-lauric non-trans fat composition for chocolate coating
  • Non-lauric non-trans fat composition for chocolate coating
  • Non-lauric non-trans fat composition for chocolate coating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1、 Embodiment 2、 Embodiment 3

[0151] (Example 1, Example 2, Example 3, Comparative Example 1, Comparative Example 2)

[0152] (preparation of grease)

[0153] The vegetable oil fraction was prepared separately according to the following recipes. Wherein, embodiment 3 is prepared with the same formula as embodiment 1. Table 2 shows the oil formula, the analysis results of triglyceride composition obtained by HPLC, the content of trans acid and the content of C12.

[0154] [Table 2]

[0155]

[0156] (prototype chocolate)

[0157] Next, according to the following recipe, use the usual method to try out the chocolate.

[0158] Embodiment 1, embodiment 2 and comparative example 1, comparative example 2 are the same formula that only the vegetable oil part to be formulated is different, and embodiment 3 is trial-produced with the same formula as embodiment 1 except whether there is sucrose fatty acid ester.

[0159] The trial-produced chocolate was coated on donuts and evaluated according to the evaluat...

Embodiment 4、 Embodiment 5、 Embodiment 6、 Embodiment 7

[0166] (Example 4, Example 5, Example 6, Example 7, Comparative Example 1)

[0167] (preparation of grease)

[0168] According to the following recipes, the vegetable oil fractions were prepared separately. Wherein, embodiment 7 is prepared with the same formula as embodiment 1. Table 4 shows the oil formula, triglyceride composition analysis results obtained by HPLC, trans acid content and C12 content.

[0169] [Table 4]

[0170]

[0171]

[0172] (prototype chocolate)

[0173] Next, according to the following recipe, use the usual method to try out the chocolate.

[0174] Examples 4 to 6 and Comparative Example 1 are the same formulation except for the vegetable oil part to be formulated. Example 7 is trial-produced with the same formulation as Example 4 except for the presence or absence of sucrose fatty acid ester.

[0175] The trial-produced chocolate was coated on donuts and evaluated according to the evaluation method described above.

[0176] Both Examples ...

Embodiment 8、 Embodiment 9

[0184] (preparation of grease)

[0185] According to the following recipes, the vegetable oil fractions were prepared separately. Table 6 shows the oil formula, the analysis results of triglyceride composition obtained by HPLC, the content of trans acid and the content of C12.

[0186] [Table 6]

[0187]

[0188] (prototype chocolate)

[0189] Next, according to the following recipe, a trial production of chocolate was carried out by the usual method.

[0190] Example 8 and Example 9 were trial-manufactured with the same formulation that only differed in oil and fat composition.

[0191] The trial-produced chocolate was coated on donuts and evaluated by the above-mentioned evaluation method.

[0192] Example 8 and Example 9 contained fats and oils that were liquid at room temperature in addition to fats and oils with an elevated melting point of 35° C. or higher. Furthermore, SU2 is 30 weight% or less, and UUU is 10 weight% or more.

[0193] Example 8 containing more ...

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PUM

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Abstract

To provide a non-lauric non-trans fat composition for a chocolate coating having the drying time, gloss, difficulty of peeling from the coated item, and sweating resistance required for chocolate coating usage, and making it possible to obtain a novel compound food item having a soft texture which has not been obtainable through a conventional fat composition for a chocolate coating. This non-lauric non-trans fat composition for a chocolate coating contains a fat having a rising melting point of at least 35ºC and having a specific fatty acid composition, and has a specific triglyceride composition.

Description

technical field [0001] The invention relates to a non-lauric acid type, non-trans-type fat composition for coating chocolate. More specifically, it relates to an oil and fat composition for coating chocolate, which has the functions required for coating chocolate and can obtain a good melting in the mouth and a soft texture, and chocolate using the oil and fat composition, and A composite food coated with said chocolate. Background technique [0002] Chocolate containing an oil-fat composition and sugar can be used in combination with various foods for various purposes, and can be distributed in the market. As one of the uses, it can be exemplified to coat Western-style confectionery such as cakes, chou, and eclairs, baked confectionery, Japanese-style confectionery, bread, and doughnuts. Use on the surface of bakery products, frozen snacks, ice cream, etc. [0003] Chocolates that are usually used for coating purposes are mostly chocolates that do not require tempering i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A21D13/00A23G1/00A23G1/30
CPCA21D13/0016A23D9/007A23D9/04A23G1/305A23D9/00A21D13/28C11C3/10A23G2200/08A23V2002/00
Inventor 本池英树藤田朋子
Owner FUJI OIL CO LTD
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