OIL AND FAT COMPOSITION FOR CHOCOLATE AND CHOCOLATE FOR FREEZING

To provide chocolate for freezing that has a soft, good flavor under freezing.SOLUTION: Chocolate for freezing contains an oil and fat composition for chocolate of 80 mass% or more, the oil and fat composition for chocolate satisfying the following conditions (a) to (c). (a) It contains, as constitu...

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Bibliographische Detailangaben
Hauptverfasser:	OZEKI MINAMI, ANDO MASATAKA, TERAI YUKI
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
Online-Zugang:	Volltext bestellen
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Beschreibung
Zusammenfassung:	To provide chocolate for freezing that has a soft, good flavor under freezing.SOLUTION: Chocolate for freezing contains an oil and fat composition for chocolate of 80 mass% or more, the oil and fat composition for chocolate satisfying the following conditions (a) to (c). (a) It contains, as constituent fatty acids, C18 unsaturated fatty acids of 85 to 95 mass%. (b) The ratio of the content of C18 polyunsaturated fatty acids to the content of C18 unsaturated fatty acids in the constituent fatty acids is 0.40 to 0.58. (c) The chocolate can be frozen.SELECTED DRAWING: None 【課題】冷凍下で軟らかく良好な風味を有する、冷凍用チョコレートの提供。【解決手段】下記の（ａ）～（ｃ）の条件を満たすチョコレート用油脂組成物を８０質量％以上含有する冷凍用チョコレート。（ａ）構成脂肪酸として、炭素数１８の不飽和脂肪酸を８５～９５質量％含有する。（ｂ）構成脂肪酸中の炭素数１８の不飽和脂肪酸の含有量に対する炭素数１８の多価不飽和脂肪酸の含有量の比が０．４０～０．５８である。（ｃ）チョコレートが冷凍用チョコレートである。【選択図】なし