Powdered chocolate

A technology of chocolate and powder, which is applied in the direction of fat oil/fat/wax solidification, cocoa, edible oil/fat, etc. It can solve the problems of greasy, difficult to eat, and not tasty, and achieve the effect of reducing manufacturing costs and making it easy to eat

Active Publication Date: 2017-10-13
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In the conventional "ketogenic diet", lipids are contained in a large amount compared with protein and carbohydrates, so there are problems that it is greasy, difficult to eat, and unpalatable
Therefore, there are the following disadvantages: the person in need cannot eat voluntarily, or even if he wants to continue the ketogenic diet, he cannot last for a long time
[0007] However, in the case of the "ketogenic diet" which has extremely high lipids compared to protein and sugar, there is still room for improvement in terms of deliciousness and ease of consumption

Method used

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  • Powdered chocolate
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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0070] (a) Preparation process I of oil and fat composition

[0071] The oil and fat composition prepared in the step (a) contains the above-mentioned XXX type triglycerides (one type or more) and X2Y type triglycerides (one type or more than one type) in the above mass %. Specifically, for example, XXX type triglycerides (one type or more) having fatty acid residue X with carbon number x at positions 1 to 3 and those having carbon number y at positions 1 to 3 are obtained respectively The YYY type triglycerides (1 or more) of fatty acid residue Y are mixed with a mass ratio of XXX type triglycerides / YYY type triglycerides of 90 / 10 to 99 / 1 to obtain a reaction substrate ( Here, the aforementioned carbon number x is an integer selected from 8-20, and the aforementioned carbon number y is an integer selected from x+2~x+12, and y≤22). After heating the aforementioned reaction substrate, It is obtained by performing a step of transesterification reaction in the presence of.

[0072] ...

Embodiment 1

[0152]

[0153] According to the formula of Table 1 below, the powdered chocolate (pure flavor) of Example 1 was produced. More specifically, to the powdered oil and fat composition put in the container, cocoa powder, powdered sugar, chocolate flavor, sweeteners A and B are added, and they are mixed with a spatula to prepare powdered chocolate (pure flavor). It should be noted that the cocoa powder described below contains 11% by mass of lipids, 20% by mass of proteins, and 44.5% by mass of carbohydrates.

[0154] [Table 1]

[0155]

[0156]

[0157] The powdered chocolate (pure taste) of Example 1 manufactured as described above was subjected to sensory evaluation according to the following evaluation method.

[0158]

[0159] (1) Evaluation method of greasy feeling

[0160] Based on the following criteria, 5 skilled panel members will conduct comprehensive evaluations.

[0161] ○: No greasy

[0162] △: Slightly greasy

[0163] ×: greasy

[0164] (2) Evaluation method of ease of eating ...

Embodiment 2

[0181]

[0182] According to the formula of Table 2 below, powdered chocolate (Matcha) of Example 2 was produced. More specifically, to the powdered oil and fat composition put into the container, matcha powder, milk powder, powdered sugar, matcha flavor, sweeteners A and B are added and mixed with a spatula to prepare powdered chocolate (matcha) . It should be noted that the matcha powder contains 5.3% by mass of lipid and 30.6% by mass of protein. Furthermore, the milk powder contains 26.2% by mass of lipids, 25.5% by mass of proteins, and 39.3% by mass of carbohydrates. In addition, the values ​​of lipid content, protein content, and carbohydrate content are obtained by rounding the second decimal place.

[0183] [Table 2]

[0184]

[0185]

[0186] The powdered chocolate (Matcha) of Example 2 manufactured as described above was subjected to sensory evaluation in accordance with the evaluation method of Example 1 described above.

[0187] The results in Table 2 show that for t...

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Abstract

An objective of the present invention is to provide a method for manufacturing powdered chocolate having excellent flavor. Another objective of the present invention is to provide powdered chocolate that has a high ratio (mass ratio) of fat relative to the total protein and carbohydrate content, but that does not have an oily texture, and is easy to eat and delicious. The present invention is a powdered chocolate containing a powder form fat composition that satisfies the following condition (a). (a) A fat composition that contains, with respect to 100 mass% of the total triglyceride content, 65-99 mass% of a XXX triglyceride having fatty acid residues X having a carbon number x at positions 1-3, and 35-1 mass% of at least one type of a X2Y triglyceride in which one fatty acid residue X of the XXX triglyceride has been replaced with a fatty acid residue Y having a carbon number y, the carbon number x being an integer selected from 8-20, and each carbon number y being independent, being an integer selected from x+2 to x+12, and satisfying y<=22.

Description

Technical field [0001] The present invention relates to powdered chocolate having a good flavor, a method for producing the same, and foods and drinks containing the same. In particular, it relates to a method for producing powdered chocolate that is simpler than conventional methods. The present invention further relates to a powder chocolate that is easy to eat, and is delicious even if the ratio (mass ratio) of lipid to the total of protein and carbohydrate is high. Background technique [0002] Powdered chocolate is used for a wide range of applications, such as for decoration of breads, western confectionery, powdered beverages, or powder preparation. In addition, since it is in a powder form, one of the characteristics is that the contact area with the tongue is large, and the mouth melt and flavor are good. In addition, flavor can be imparted to various foods. Therefore, in recent years, research has gradually increased against the background of diversification and compl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23D9/00A23G1/30
CPCA23G1/00A23G1/30A23D9/02A23D9/04A23D9/05C11B15/00C11C3/02C11C3/08C11C3/10A23D9/00A23G1/305A23G1/36A23G1/40A23G1/44
Inventor 大西清美村山典子筑山宗央竹口诚也上原秀隆
Owner THE NISSHIN OILLIO GRP LTD
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