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Chocolate and hard butter

A technology for chocolate and cream, applied in the field of chocolate, can solve the problems of difficult temperature management in tempering treatment, lack of chocolate flavor in chocolate, restriction on the amount of cocoa butter used, etc., and achieves refreshing mouthfeel, good white frost resistance, softness and melting mouth sexual effect

Active Publication Date: 2016-03-30
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the hard cream described in Patent Documents 1 and 2 is used in non-tempered chocolate, and the amount of cocoa butter used in the chocolate mass is limited, so there is a disadvantage that the obtained chocolate lacks chocolate flavor.
However, it is very difficult to control the temperature of the tempering treatments of chocolates using the hard cream described in Patent Documents 3 and 4, and the resulting chocolate has good crispness and sharp (intense) melting However, for example, it is sharp and sharp like ice, not soft and refreshing.

Method used

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  • Chocolate and hard butter
  • Chocolate and hard butter
  • Chocolate and hard butter

Examples

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Embodiment

[0092] Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not limited to these Examples.

[0093] Hereinafter, unless otherwise stated, "%" means mass %.

[0094] The analysis of the triglyceride composition of oil is to use gas chromatography (based on JAOCS, vol170, 11, 1111-1114 (1993)) and silver ion column-high performance liquid chromatography (silver-ioncolumnHPLC, based on J.HighResol.Chromatogr.18,105-107(1995)).

[0095] Fatty acid analysis of fats and oils was carried out using gas chromatography (according to AOCSCe1f-96).

[0096] [production of hard cream]

[0097] Using 1,3-position selective lipase, the high oleic sunflower oil and ethyl stearate are transesterified, and the stearic acid is bonded to the 1 or 3 position of the triglyceride to make it reaction. Fat B (StOSt content 71.2% by mass, manufactured in-house by Nissin Oiliyo Group Co., Ltd.) was produced by fractionatin...

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Abstract

Provided is a chocolate that can be molded into a block or plate shape or granulated and which has a soft and refreshing melt-in-the-mouth effect (spreading softly in the mouth with a cooling, refreshing effect). Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass% and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 65-88 mass%. (2) The POP content is 25-44 mass%. (3) The StOSt content is 10-25 mass%. (4) The POSt content is 15-32 mass%. (5) The liquid oil and fat content is at least 9 mass% and less than 14 mass%.

Description

technical field [0001] The present invention relates to soft and refreshing chocolate and hard cream suitable for producing the chocolate. Background technique [0002] Chocolate that has been shaped into blocks or flakes is manufactured by adding solid fat with a high melting point in addition to cocoa butter in order to prevent the chocolate from loosening and deforming the product. This is considered to be mostly affected by the following circumstances: exposure to high temperature due to failure to control temperature during the commodity circulation stage is common. However, in recent years, it has become possible to deliver food in various temperature zones according to the type of food. Therefore, there is no need to worry about the chocolate melting in the distribution stage, and the development of chocolate that can achieve better palatability is already underway. [0003] Also, the desired meltability of chocolate has traditionally been consistent with good crisp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23D9/00A23G1/30
CPCA23D9/00A23G1/36A23D9/04A23G1/00A23G1/30A23D9/013A23V2002/00
Inventor 大西清美
Owner THE NISSHIN OILLIO GRP LTD
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