chocolate
A chocolate and quality technology, applied in the field of chocolate, can solve the problems of easy cracking, unsuitability and poor compatibility in chocolate, and achieve the effects of good mouth melting and good frost resistance.
Inactive Publication Date: 2022-02-18
THE NISSHIN OILLIO GRP LTD
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- Abstract
- Description
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Problems solved by technology
However, chocolate coated in baked goods is prone to cracking
In addition, glyceryl laurate oil is not compatible with cocoa butter (cocoa butter), so it is not suitable for chocolate rich in cocoa butter
Method used
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[0052] Next, examples and comparative examples are given to describe the present invention in more detail. However, the present invention is not limited by these Examples in any way.
[0053] 〔Analytical method〕
[0054] (triglycerides)
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The present invention addresses the problem of developing a non-tempered, non-trans-acid type chocolate having a moderate solidification speed, good melt-in-the-mouth feel, and good bloom resistance. The present invention provides chocolate containing fat and saccharides. The fat contained in the chocolate includes 7 to 13 mass% of S3, 45 to 65 mass% of S2O, and at most 5 mass% of U3. The mass ratio (SOS / S2O) of the SOS content to the S2O content is 0.60 to 0.75.
Description
technical field [0001] The invention relates to chocolate, especially coated chocolate suitable for baked goods. Background technique [0002] Chocolate-coated cookies, biscuits, cakes, donuts, Danish, croissant, wafers and other baked goods are popular and widely distributed. Chocolate is roughly divided into tempered and non-tempered types depending on the difference in fats and oils contained in the chocolate. [0003] Non-tempered chocolate is cheap and easy to handle, so it is often used for coating baked goods. Non-tempered chocolates are further roughly divided into those using laurin-based fats and those using non-laurin-based fats. [0004] Chocolate using glyceryl laurate oil has a good mouth-melting texture. However, chocolate coated in baked goods is prone to cracking. In addition, glyceryl laurate oils do not have good compatibility with cocoa butter, so they are not suitable for chocolate rich in cocoa butter. [0005] Non-laurin-based oils have good compa...
Claims
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IPC IPC(8): A23G1/36A23G1/54A23D9/00
CPCA23G1/36A23G1/54A23D9/00A23G1/305
Inventor 赤羽明小原淳志粟饭原知洋
Owner THE NISSHIN OILLIO GRP LTD