Oily food raw materials for coating frozen snacks

Abstract

The present invention provides an oily food raw material for coating frozen desserts, and frozen desserts using the same. The oily food raw material maintains a good melt-in-the-mouth texture, and is excellent in curability, control of weight per unit area, and cracking inhibitory effect. The triglyceride composition in fats and oils is such that StOO is 10% by weight or more, triglycerides with a total carbon number of constituent fatty acids of 30 to 38 are 8 to 30% by weight, POP is 15% by weight or less, and SUS is less than 15 The oily food material is blended so that the weight % and / or SUU are all conditions of less than 30% by weight, and it is more preferable to blend the oily food raw material so that the POO content is also 20% by weight or less.

Description

technical field [0001] The present invention relates to chocolates for covering frozen confectionery which are compatible with physical properties and food texture. Background technique [0002] Frozen dessert products such as ice cream are sometimes coated (coated) with fat compositions such as chocolate or oily food raw materials in order to diversify their flavor, prevent moisture migration, and impart texture. At this time, considering the melt-in-the-mouth taste, commonly used liquid oils, trilaurin-based oils and palm oils with a strong melt-in-the-mouth taste and low melting point, palm oil, etc., may have a poor melt-in-the-mouth taste in the freezing temperature region. Cocoa butter tends to be limited to small amounts. On the other hand, in manufacturing, in order to control the influence on the subsequent process and the weight per unit area, the curing speed is also important, and in order to satisfy this curing speed, it is necessary to mix the grease with good...

AI Technical Summary

Problems solved by technology

Although they show a certain degree of flexibility and cracking suppression effect, but correspondingly, the hardening property is slightly poor, and it is difficult to control the weight per unit area, etc.

[0006] X3 is 3% or less, X2U is 40 to 60%, POP is 18 to 37%, XU2 is 31 to 47%, U3 is 10% or less (Patent Document 5) and X3 is 3% or less, X2U is 15 to 10%. 34%, XU2 is 30 to 47%, U3 is 10% or less, and C14 or less saturated fatty acid is 10 to 34% (Patent Document 6) is related to chocolate for frozen desserts that has a crisp texture and is not easy to crack. However, the effect is not sufficient when the shrinkage of the chocolate is seriously affected, such as when the entire surface is coated with ice.

Images