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Powdered fat composition for chocolate

A technology of oil composition and powder oil, which is applied in the direction of edible oil/fat, fat oil/fat/wax solidification, application, etc., to achieve the effects of high palatability, less adverse effects of flavor, and reduction of manufacturing costs

Active Publication Date: 2017-11-28
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, these conventional manufacturing methods all require the process of adding air bubbles to the chocolate, requiring special equipment and the professional ability of the operator.
Therefore, it has not been known until now that there is no production method for imparting a hollow and soft mouthfeel and a good mouth-melting feeling to chocolate just by cooling and solidifying without using a dedicated device.

Method used

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  • Powdered fat composition for chocolate

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0064] (A) Preparation process of oil composition I

[0065] The oil and fat composition prepared in the step (a) contains the above-mentioned XXX-type triglycerides (one or more) and X2Y-type triglycerides (one or more) in the mass %. Specifically, for example, XXX-type triglycerides (one or more) having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and a triglyceride having a carbon number y at the 1st to 3rd positions are obtained, respectively. YYY-type triglycerides (one or more) of fatty acid residues Y are mixed with the mass ratio of XXX-type triglycerides / YYY-type triglycerides in the range of 90 / 10 to 99 / 1 to obtain a reaction substrate ( Here, the aforementioned carbon number x is an integer selected from 8 to 20, the aforementioned carbon number y is an integer selected from x+2 to x+12, and y≤22), and the aforementioned reaction substrate is heated in the catalyst. There are processes that are obtained by performing ester exchange r...

Embodiment 1

[0118]

[0119] According to the recipe in Table 1 below, the chocolates of Examples 1-2 and Comparative Example 1 were produced by mixing, micronizing (refining) and conching according to conventional methods, followed by cooling and solidification. More specifically, raw materials (cocoa mass, cocoa butter, etc.) were mixed for about 5 minutes while heating to 60° C. with a stirrer (Universal Mixer 8XDML: manufactured by Dalton Co., Ltd.) to obtain a chocolate mass. The obtained chocolate material was pulverized with a roll refiner (SDY-type hydraulic three-roll mill: manufactured by BUHLER Co., Ltd.), and micronized to an average particle size of about 20 μm. Knead the refined chocolate base for more than 20 minutes with the aforesaid stirrer, and after liquefaction, adjust the oil content to make a chocolate stock solution. Adjust the temperature of the chocolate stock solution to 30°C, flow into the mold and shape it, then cool and solidify the chocolate stock solution ...

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Abstract

An objective of the present invention is to provide a powdered fat composition for chocolate that can impact a pleasant melt-in-the-mouth sensation and light mouthfeel similar to aerated chocolate without using a specialized device and merely by being cooled and set. The present invention is a powered fat composition for chocolate, the composition 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 to 99 mass% of a XXX triglyceride having fatty acid residues X having a carbon number x at positions 1 to 3, and 35 to 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 to 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 a powdered fat composition for chocolate capable of imparting an air-in-like soft mouthfeel and good melting in the mouth only by cooling and solidifying without using a dedicated device. In addition, it also relates to a method for simply producing hollow chocolates using the aforementioned powdery fat composition. Background technique [0002] Chocolate is made from cocoa mass, sugar, milk, etc., and is a popular food among a wide range of people from children to adults. In recent years, chocolates with various textures and flavors have been developed along with the diversification of consumers' preferences. Among them, aerated chocolate having a soft texture and a good melt-in-the-mouth feeling has a very high palatability, and has become a popular food among consumers. However, in order to impart a light mouthfeel and a good melt-in-the-mouth feeling, it is necessary to control the pressure or perform high-speed s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23G1/00A23G1/30
CPCA23G1/00A23G1/30A23D9/02A23D9/04A23D9/05C11B15/00C11C3/02C11C3/08C11C3/10A23D9/00A23G1/36A23V2002/00
Inventor 大西清美粟饭原知洋筑山宗央竹口诚也上原秀隆
Owner THE NISSHIN OILLIO GRP LTD
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