OIL-AND-FAT COMPOSITION FOR CHOCOLATE

To provide an oil-and-fat composition for chocolate that enables the production of soft chocolate having excellent workability, heat resistance and storage stability.SOLUTION: An oil-and-fat composition for chocolate satisfies the following conditions (a) to (f). (a) It contains Y3 of 1-15 mass%. (b...

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Bibliographische Detailangaben
Hauptverfasser:	KANAMARU WAKAKO, AKAHA AKIRA, SAKURADA YOSHIO, KASHIWAKURA MADOKA, ONISHI KIYOMI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	To provide an oil-and-fat composition for chocolate that enables the production of soft chocolate having excellent workability, heat resistance and storage stability.SOLUTION: An oil-and-fat composition for chocolate satisfies the following conditions (a) to (f). (a) It contains Y3 of 1-15 mass%. (b) The mass ratio of Y3 with 50 or more carbon atoms to the total Y3 content is 0.35 or more. (c) X2U content is 2-30 mass%. (d) The mass ratio of XXU to XUX is 2.00 or less. (e) XU2+U3 content is 60-95 mass%. (f) The mass ratio of P to St is 1.30-5.00, where X is a C16-18 saturated fatty acid, Y is a C8-22 saturated fatty acid, U is a C18 unsaturated fatty acid, P is palmitic acid, and St is stearic acid.SELECTED DRAWING: None 【課題】良好な作業性、耐熱性及び保存安定性を有するソフトチョコレートを製造することができるチョコレート用油脂組成物を提供することにある。【解決手段】下記の（ａ）から（ｆ）の条件を満たすチョコレート用油脂組成物。（ａ）Ｙ３を１～１５質量％含有する。（ｂ）Ｃ５０以上のＹ３／Ｙ３の質量比が０．３５以上である。（ｃ）Ｘ２Ｕを２～３０質量％含有する。（ｄ）ＸＸＵ／ＸＵＸの質量比が２．００以下である。（ｅ）ＸＵ２＋Ｕ３を６０～９５質量％含有する。（ｆ）Ｐ／Ｓｔの質量比が１．３０～５．００である。Ｘ：炭素数１６～１８の飽和脂肪酸、Ｙ：炭素数８～２２の飽和脂肪酸、Ｕ：炭素数１８の不飽和脂肪酸、Ｐ：パルミチン酸、Ｓｔ：ステアリン酸【選択図】なし