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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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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creator	KANAMARU WAKAKO AKAHA AKIRA SAKURADA YOSHIO KASHIWAKURA MADOKA ONISHI KIYOMI
description	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
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(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</description><language>eng ; jpn</language><subject>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</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230403&DB=EPODOC&CC=JP&NR=2023045601A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230403&DB=EPODOC&CC=JP&NR=2023045601A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KANAMARU WAKAKO</creatorcontrib><creatorcontrib>AKAHA AKIRA</creatorcontrib><creatorcontrib>SAKURADA YOSHIO</creatorcontrib><creatorcontrib>KASHIWAKURA MADOKA</creatorcontrib><creatorcontrib>ONISHI KIYOMI</creatorcontrib><title>OIL-AND-FAT COMPOSITION FOR CHOCOLATE</title><description>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</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFD19_TRdfRz0XVzDFFw9vcN8A_2DPH091Nw8w9ScPbwd_b3cQxx5WFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgZGxgYmpmYGho7GRCkCANTFI4c</recordid><startdate>20230403</startdate><enddate>20230403</enddate><creator>KANAMARU WAKAKO</creator><creator>AKAHA AKIRA</creator><creator>SAKURADA YOSHIO</creator><creator>KASHIWAKURA MADOKA</creator><creator>ONISHI KIYOMI</creator><scope>EVB</scope></search><sort><creationdate>20230403</creationdate><title>OIL-AND-FAT COMPOSITION FOR CHOCOLATE</title><author>KANAMARU WAKAKO ; AKAHA AKIRA ; SAKURADA YOSHIO ; KASHIWAKURA MADOKA ; ONISHI KIYOMI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2023045601A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; jpn</language><creationdate>2023</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>KANAMARU WAKAKO</creatorcontrib><creatorcontrib>AKAHA AKIRA</creatorcontrib><creatorcontrib>SAKURADA YOSHIO</creatorcontrib><creatorcontrib>KASHIWAKURA MADOKA</creatorcontrib><creatorcontrib>ONISHI KIYOMI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KANAMARU WAKAKO</au><au>AKAHA AKIRA</au><au>SAKURADA YOSHIO</au><au>KASHIWAKURA MADOKA</au><au>ONISHI KIYOMI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>OIL-AND-FAT COMPOSITION FOR CHOCOLATE</title><date>2023-04-03</date><risdate>2023</risdate><abstract>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</abstract><oa>free_for_read</oa></addata></record>
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subjects	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
title	OIL-AND-FAT COMPOSITION FOR CHOCOLATE
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