FAT COMPOSITION FOR CHOCOLATE, AND CHOCOLATE CONTAINING THE SAME

PROBLEM TO BE SOLVED: To provide a fat for non-tempered chocolate, allowing the chocolate to have a high content of cocoa butter, heat stability durable for distribution at normal temperature, and excellent luster, gloss, texture and flavor, capable of suppressing the occurrence of bloom and the cha...

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Bibliographische Detailangaben
Hauptverfasser:	KANDA NANAKO, SATO MASANORI, WATANABE SHIMPEI, TOGASHI MAKOTO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a fat for non-tempered chocolate, allowing the chocolate to have a high content of cocoa butter, heat stability durable for distribution at normal temperature, and excellent luster, gloss, texture and flavor, capable of suppressing the occurrence of bloom and the change in hardness over time.SOLUTION: A fat composition containing USU and SSS triglyceride in a proper ratio is blended into chocolate. Alternatively, the fat composition further containing SUS in a specified ratio is blended into chocolate.SELECTED DRAWING: None 【課題】チョコレートにおいて、ココアバターが高配合でき、常温流通時にも耐えうる耐熱性を持ち、光沢、艶、食感、風味などが良好であり、継時的なブルーム発現や硬さ変化を抑制できるノーテンパリングチョコレート用油脂の開発【解決手段】ＵＳＵ及びＳＳＳトリグリセリドを適切な割合で含む油脂組成物又はさらにＳＵＳを含む油脂組成物を特定の割合でチョコレートに配合する。【選択図】なし