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An aerated non-hydrogenated cocoa butter substitute chocolate filling
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A non-hydrogenated oil and non-hydrogenated technology, applied in cocoa, food science, application, etc., can solve the problem of cocoa butter chocolate slurry being difficult to aerate
Active Publication Date: 2021-10-26
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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Problems solved by technology
[0009] The present invention aims to solve the problem that non-hydrogenated cocoa butter substitute chocolate slurry is difficult to inflate. Through raw material selection, chemical modification and other operating methods, a vegetable oil composition can be obtained, which can make the prepared cocoa butter substitute chocolate slurry, even if used Simple whipping operation, fast inflation performance without drastic cooling, and good gas retention performance
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Embodiment I
[0155] Embodiment 1: grease composition and preparation thereof
[0159] Palm kernel oil fractionation product IV=6--9gI 2 / 100g, shea butter oil RBD shea olein (IV=60-64gI 2 / 100g), mixed according to 2:3, then chemical transesterification and refining, to obtain IV=40-42gI 2 / 100g, the transesterified oil with a melting point of 24-26°C, i.e. oil composition 2.
[0161] With melting point fractionation product (IV=44-50gI) in palm oil 2 / 100g) and palm oil secondary fractionation product (IV=64-66g...
Embodiment II
[0169] Example II: Chocolate mass and its preparation
[0170] In the following examples, the method for preparing the chocolate slurry and the inflated sandwich, and the gas-inflated detection method are as follows:
[0171] (1) Preparation process of cocoa butter substitute sandwich chocolate slurry:
[0172] Using the fat compositions 1, 2, 3, 4 and 5 prepared in Example 1, cocoa butter substitute sandwich chocolate slurry was prepared respectively, and its formula is shown in Table 2 below.
[0175] The specific preparation process includes: adding the slurry into a ball mill, and grinding at medium and high speed for 30-40 minutes, so that the average particle size of the slurry reaches 20-25 μm, and then the chocolate sandwich sauce is made.
[0176] (2) Preparation process of inflatable sandwich:
[0177] Put the chocolate slurry prepared according to the process described in (1) into the...
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Abstract
The invention provides an aerated non-hydrogenated cocoa butter substitute chocolate center. Specifically, an oil composition of the present invention, the composition meets the following requirements: (1) based on the total weight of the oil composition, the triglyceride of the oil composition satisfies: the content of C50+C48+C46≥40 %; the content of C52 is 4‑45%; the content of C50+C52+C54 is 10‑95%; the content of SSS is 4‑75%; the content of C36C46 is 0‑65%; the content of C48 is 3‑30% and the content of P2O is 2‑50%; (2) the weight ratio of saturated fatty acid to unsaturated fatty acid is in the scope of 1~2; (3) solidfat content ≥ 8% when 25 ℃; and (4) 30 Solidfat content at ℃ ≥ 1%. The invention also relates to a chocolate center prepared by the fat composition and a food containing the chocolate center.
Description
technical field [0001] The invention relates to the field of candy and chocolate, and relates to an inflatable non-hydrogenated cocoa butter substitute chocolate sandwich. Background technique [0002] Although the current market share of aerated chocolate is not high in China, it has always been one of the common methods used by confectioners to develop new products. In recent years, as consumers have continuously increased their requirements for "novelty" of chocolate products, Barry Callebaut, Nestlé, Cadbury and other giants in the confectionary and chocolate industry have shown great interest in this type of products, and continue to develop inflatable sandwiches A new breed of chocolate. This is because the aerated chocolate has a soft and porous texture, and the volume and color have changed greatly, which can provide consumers with a more "refreshing" feeling; in addition, the density of the aerated chocolate is reduced, which significantly reduces the greasy feelin...
Claims
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