KR20170132242A - Oily food material for ice coating - Google Patents
Oily food material for ice coating Download PDFInfo
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- KR20170132242A KR20170132242A KR1020177030831A KR20177030831A KR20170132242A KR 20170132242 A KR20170132242 A KR 20170132242A KR 1020177030831 A KR1020177030831 A KR 1020177030831A KR 20177030831 A KR20177030831 A KR 20177030831A KR 20170132242 A KR20170132242 A KR 20170132242A
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- food material
- oily food
- less
- ice
- coating
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- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 239000000463 material Substances 0.000 title claims abstract description 55
- 238000000576 coating method Methods 0.000 title claims abstract description 51
- 239000011248 coating agent Substances 0.000 title claims abstract description 49
- 235000015243 ice cream Nutrition 0.000 claims abstract description 45
- 125000004432 carbon atom Chemical group C* 0.000 claims abstract description 17
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000470 constituent Substances 0.000 claims abstract description 7
- 150000003626 triacylglycerols Chemical class 0.000 claims abstract description 7
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims description 10
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 6
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 6
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 5
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000021314 Palmitic acid Nutrition 0.000 claims description 5
- 235000021355 Stearic acid Nutrition 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims description 5
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims description 5
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims description 5
- 239000008117 stearic acid Substances 0.000 claims description 5
- 150000004670 unsaturated fatty acids Chemical class 0.000 claims description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 claims description 5
- 238000007711 solidification Methods 0.000 abstract description 8
- 230000008023 solidification Effects 0.000 abstract description 8
- 230000001629 suppression Effects 0.000 abstract description 3
- 239000003921 oil Substances 0.000 description 26
- 235000019198 oils Nutrition 0.000 description 26
- 244000299461 Theobroma cacao Species 0.000 description 24
- 235000019219 chocolate Nutrition 0.000 description 20
- 235000019197 fats Nutrition 0.000 description 7
- 238000005336 cracking Methods 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000009470 Theobroma cacao Nutrition 0.000 description 4
- 235000019868 cocoa butter Nutrition 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 125000005456 glyceride group Chemical group 0.000 description 4
- 235000019482 Palm oil Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 239000002540 palm oil Substances 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 125000004185 ester group Chemical group 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000010499 rapseed oil Substances 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 1
- -1 C24 saturated fatty acid Chemical class 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- WPFVBOQKRVRMJB-UHFFFAOYSA-N hydroxycitronellal Chemical compound O=CCC(C)CCCC(C)(C)O WPFVBOQKRVRMJB-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/305—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/322—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
Abstract
[과제] 본 발명은 양호한 입안 녹음을 유지하면서, 고화성, 코팅 중량의 제어, 및 균열 억제 효과가 우수한 빙과 코팅용 유성 식품 소재 및 이를 이용한 빙과를 제공하고자 한다. [해결수단] 유지 중의 트리글리세리드 조성에 있어서, StOO가 10 중량% 이상, 구성지방산의 탄소수의 합계가 30 내지 38인 트리글리세리드가 8 내지 30 중량%, POP가 15 중량% 이하, SUS가 15 중량% 미만 및/또는 SUU가 30 중량% 미만, 이들 모든 조건을 충족하도록, 더욱 바람직하게는 POO 함량이 20 중량% 이하가 되도록 유성 식품 소재를 배합한다.[PROBLEMS] To provide an oily food material for ice coating and an ice cream using the same, which is excellent in solidification, control of coating weight, and crack suppression effect while maintaining good mouth recording. [MEANS FOR SOLVING PROBLEMS] The triglyceride composition for retaining fat comprises 10 to 30 wt% of StOO, 10 to 30 wt% of triglycerides having 30 to 38 total carbon atoms of constituent fatty acids, 15 wt% or less of POP and less than 15 wt% of SUS And / or SUU is less than 30% by weight, and all of these conditions are met, more preferably the POO content is 20% by weight or less.
Description
본 발명은 물성과 식감이 양립하는 빙과 코팅용 초콜릿류에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to chocolates for ice cream coatings in which physical properties and texture are compatible.
아이스크림 등의 빙과 제품은 풍미의 다양화나 수분이동방지, 식감의 부여를 위해 초콜릿류 등의 유지 조성물, 유성 식품 소재로 코팅 (피복)할 수 있다. 이러한 경우, 입안 녹음을 고려하여, 액체유, 입안 녹음이 선명하고 저융점의 라우린계 유지, 팜유 등이 많이 사용되고 있으며, 냉동 온도 영역에서 입안 녹음이 뒤떨어지는 코코아버터는 소량으로 제한되는 경향이 있다. 한편, 제조에 있어서, 후속 공정에의 영향 및 코팅 중량의 제어를 위해, 고화 속도도 중요하며 이를 충족하기 위해서 고화성(固化性)이 양호한 유지를 배합할 필요가 있다. 그러나 이러한 유지는 식감이 단단하거나 입안 녹음이 나쁘거나, 심지어 균열되기 쉽다는 문제가 있다.Ice cream products such as ice cream can be coated (coated) with a fat composition such as a chocolate composition or an oil-based food material to prevent flavor diversification, prevention of water movement, and imparting a texture. In this case, taking into account the mouth recording, liquid oil and mouth recording are clear, low-melting laurine-based oil and palm oil are used in many cases, and the cocoa butter which is not recorded in the freezing temperature range tends to be limited to a small amount have. On the other hand, in the production, in order to control the influence of the subsequent process and the weight of the coating, the solidification rate is also important, and it is necessary to formulate a solidifying material having a good solidification property in order to satisfy this. However, such maintenance is problematic in that the texture is hard, the mouth recording is bad, or even easily cracked.
이에, 지금까지는 입안 녹음을 유지하면서 고화 속도를 높이는, 혹은, 고화성은 양호하지만 씹는 감이 부드러운 초콜릿류가 개발되었다. 예를 들어, 특허문헌 1에 따르면, POP와 라우린산을 특정량 함유하면, 적당한 씹는 감의 단단함, 입안 녹음이 양호한 빙과용 초콜릿류를 얻을 수 있지만, 코팅용으로 할 경우의 균열 방지 효과는 불충분하다.So far, a chocolate type which has a high solidification speed while maintaining a mouthful recording, or a soft, chewy feeling which is good in solidification has been developed. For example, according to Patent Document 1, when a specific amount of POP and lauric acid is contained, it is possible to obtain a chocolate for ice cream having a suitable chewing feeling and good mouth recording, but the effect of preventing cracking It is insufficient.
한편, 균열 억제를 목적으로 한 기술도 개발되었다.On the other hand, a technique for crack suppression has also been developed.
예를 들어, 배합유지 중의 트리글리세리드 조성에 있어서, SSS를 8% 미만, SUS를 25 내지 80%, SUU를 2 내지 40%, UUU를 5% 이상 (S: C16 내지 C24의 포화지방산, U: C18 이상의 불포화지방산)으로 하는 것 (특허문헌 2), 디포화모노불포화글리세리드 (S2U) 10 내지 85%, 디불포화모노포화글리세리드 (SU2) 및 트리불포화글리세리드 (U3)의 합계를 15 내지 90%, 디포화모노불포화글리세리드 (S2U) 중 디포화모노리놀레이트 (S2L)를 35% 이상으로 하는 것 (특허문헌 3), 에스테르교환 유지를 유상(油相)중에 5 내지 50 질량% 함유하고, 유상의 SFC가 10℃에서 1 내지 20%, 20℃에서 1 내지 15%, 40℃에서 0 내지 6%인 유지 조성물 (특허문헌 4)을 들 수 있다. 이들은 일정한 유연성, 균열 억제의 효과는 볼 수 있지만, 그만큼 다소 고화성이 떨어지고, 코팅 중량의 제어 등에 어려움이 남아있다.For example, in the composition of the triglycerides in combination retention, it is preferable that SSS is less than 8%, SUS is 25 to 80%, SUU is 2 to 40%, UUU is 5% or more (S: C16 to C24 saturated fatty acid, U: C18 (Patent Document 2), 15 to 90% of the total of 10 to 85% of the saturated monounsaturated glycerides (S2U), the diunsaturated mono saturated glycerides (SU2) and the ternary unsaturated glycerides (U3) (Patent Literature 3), the ester-exchanged oil is contained in an oil phase in an amount of 5 to 50 mass% and the oil phase SFC Is 1 to 20% at 10 占 폚, 1 to 15% at 20 占 폚 and 0 to 6% at 40 占 폚 (Patent Document 4). Although these can exhibit a certain degree of flexibility and the effect of inhibiting cracking, they are somewhat less solidified and have difficulty in control of coating weight and the like.
X3을 3% 이하, X2U를 40 내지 60%, POP를 18 내지 37%, XU2를 31 내지 47%, U3를 10% 이하로 하는 출원 (특허문헌 5), X3을 3% 이하, X2U를 15 내지 34%, XU2를 30 내지 47%, U3를 10% 이하, C14 이하의 포화지방산을 10 내지 34%로 하는 출원 (특허문헌 6)은 바삭바삭한 식감을 가지고, 또한 내균열성 빙과용 초콜릿에 관한 것이지만, 예컨데 초콜릿이 아이스크림 전체를 덮는 경우와 같이 초콜릿의 수축이 초콜릿 코팅에 심각한 영향을 주는 경우 그 효과는 충분하지 않다. (X: C16 내지 18의 포화지방산, U: C18의 불포화 지방산, P: 팔미트산, O: 올레인산)(Patent document 5) in which X3 is 3% or less, X2U is 40 to 60%, POP is 18 to 37%, XU2 is 31 to 47%, U3 is 10% (Patent Document 6) in which XU2 is 30% to 47%, U3 is 10% or less, and C14 or less saturated fatty acid is 10% to 34%, has a crunchy mouthfeel and has a crunchy ice cream chocolate But the effect is not sufficient if the shrinkage of the chocolate has a serious effect on the chocolate coating, such as when the chocolate covers the entire ice cream. (X: C16-18 saturated fatty acid, U: unsaturated fatty acid of C18, P: palmitic acid, O: oleic acid)
본 발명의 목적은 양호한 입안 녹음을 유지하면서, 고화성, 코팅 중량의 제어, 및 균열 억제 효과가 우수한, 빙과 코팅용 유성 식품 소재를 제공하는 것이다.An object of the present invention is to provide an oily food material for ice coating, which is excellent in solidification, control of coating weight, and crack suppression effect while maintaining good mouth recording.
본 발명자들은 상기 과제에 대해 예의 연구를 거듭한 결과, 유지 중의 StOO를 일정량 이상 배합하고, 추가로 트리글리세리드 조성을 특정 범위로 조정함으로써, 상기 과제를 해결할 수 있음을 발견하고, 본 발명을 완성시켰다.As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by adding a certain amount or more of StOO in the fat and further adjusting the triglyceride composition to a specific range.
즉, 본 발명은,That is,
(1) 유지 중의 트리글리세리드 조성이 이하 1 내지 4의 조건을 충족하는, 빙과 코팅용 유성 식품 소재에 관한 것이다:(1) An oil-based food material for ice-cream coating, wherein the triglyceride composition during storage satisfies the following conditions 1 to 4:
1. StOO가 10 중량% 이상,1. Sto is not less than 10% by weight,
2. 구성지방산의 탄소수의 합계가 30 내지 38인 트리글리세리드가 8 내지 30 중량%,2. 8 to 30% by weight of triglycerides having a total of 30 to 38 carbon atoms in the constituent fatty acids,
3. POP가 15 중량% 이하,3. POP is less than 15 wt%
4. SUS가 15 중량% 미만, 및/또는 SUU가 30 중량% 미만,4. SUS less than 15% by weight, and / or SUU less than 30%
여기서,here,
S: 탄소수 16 내지 20의 포화지방산S: Saturated fatty acid having 16 to 20 carbon atoms
U: 탄소수 16 내지 18의 불포화지방산U: unsaturated fatty acid having 16 to 18 carbon atoms
St: 스테아린산St: Stearic acid
O: 올레인산O: Oleic acid
P: 팔미트산.P: Palmitic acid.
(2) (1)에 있어서, 유지 중의 POO 함량이 20 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재.(2) The oily food material for ice-cream coating according to (1), wherein the POO content in the oil is 20 wt% or less.
(3) (1)에 있어서, 유지 중의 POO 함량이 15 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재.(3) The oily food material for ice-cream coating according to (1), wherein the POO content in the oil is 15 wt% or less.
(4) (1)에 있어서, 상기 POP가 10 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재.(4) The oily food material for ice-cream coating according to (1), wherein the POP is 10 wt% or less.
(5) (2)에 있어서, 상기 POP가 10 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재.(5) The oily food material for ice-cream coating according to (2), wherein the POP is 10% by weight or less.
(6) (3)에 있어서, 상기 POP가 10 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재.(6) The oily food material for ice-cream coating according to (3), wherein the POP is 10 wt% or less.
(7) (1)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(7) The oily food material for ice-cream coating according to (1), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(8) (2)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(8) The oily food material for ice-cream coating according to (2), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(9) (3)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(9) The oily food material for ice-cream coating according to (3), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(10) (4)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(10) The oily food material for ice-cream coating according to (4), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(11) (5)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(11) The oily food material for ice-cream coating according to (5), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(12) (6)에 있어서, 상기 빙과 코팅용 유성 식품 소재 중의 유지분이 50 중량% 이상인 것인, 빙과 코팅용 유성 식품 소재.(12) The oily food material for ice-cream coating according to (6), wherein the oil content in the oily food material for ice coating is at least 50% by weight.
(13) (1)의 빙과 코팅용 유성 식품 소재로 코팅한 빙과.(13) Ice cream coated with oily food material for ice cream coating of (1).
(14) (11)의 빙과 코팅용 유성 식품 소재로 코팅한 빙과.(14) Ice cream coated with oily food material for ice cream coating of (11).
(15) (12)의 빙과 코팅용 유성 식품 소재로 코팅한 빙과. (15) Ice cream coated with oily food material for ice cream coating of (12).
또한, 본 발명은In addition,
(16) 유지 중의 트리글리세리드 조성이 이하 1 내지 4의 조건을 충족하는 빙과 코팅용 유성 식품 소재에 관한 것이다. (16) The present invention relates to an oily food material for ice-cream coating which satisfies the following conditions (1) to (4) when the triglyceride composition is maintained.
1. StOO가 10 중량% 이상,1. Sto is not less than 10% by weight,
2. 구성지방산의 탄소수의 합계가 30 내지 38인 트리글리세리드가 8 내지 30 중량%,2. 8 to 30% by weight of triglycerides having a total of 30 to 38 carbon atoms in the constituent fatty acids,
3. POP가 15 중량% 이하,3. POP is less than 15 wt%
4. SUS가 15 중량% 미만, 및/또는 SUU가 30 중량% 미만이다.4. SUS is less than 15% by weight, and / or SUU is less than 30% by weight.
여기서,here,
S: 탄소수 16 내지 20의 포화지방산S: Saturated fatty acid having 16 to 20 carbon atoms
U: 탄소수 16 내지 18의 불포화지방산U: unsaturated fatty acid having 16 to 18 carbon atoms
St: 스테아린산St: Stearic acid
O: 올레인산O: Oleic acid
P: 팔미트산.P: Palmitic acid.
(17) (16)에 있어서, 유지 중의 POO 함량이 20 중량% 이하인 것인, 빙과 코팅용 유성 식품 소재,(17) The oily food material for ice-cream coating according to (16), wherein the POO content in the oil is 20 wt% or less,
(18) (16) 내지 (17) 중 어느 하나의 빙과 코팅용 유성 식품 소재로 코팅한 것인, 빙과에 관한 것이다.(18) The ice cream of any one of (16) to (17), which is coated with an oily food material for ice cream coating.
본 발명에 따르면, 제조시 작업성이 양호하면서, 입안 녹음이 양호한 초콜릿류, 및 이를 이용한 빙과를 제공할 수 있다. 또한 수축에 의한 균열 발생도 억제시키기 위해, 특히, 전면 코팅된 형상이라도 그 상품 가치가 유지된다.Industrial Applicability According to the present invention, it is possible to provide a chocolate having good workability at the time of manufacture and having good mouth recording, and an ice cream using the same. Further, in order to suppress the occurrence of cracks caused by shrinkage, the product value is maintained even in the case of a front coated shape.
이하, 본 발명을 구체적으로 설명한다.Hereinafter, the present invention will be described in detail.
본 발명에서 빙과 코팅용 유성 식품 소재란, 유지가 연속상을 이루는 식품이며, 특히, 빙과의 표면 전체 혹은 일부를 피복 (코팅)하기 위한 초콜릿류를 말한다. 또한, 여기서 초콜릿류란, 규약 ("초콜릿류의 표시에 관한 공정경쟁규약") 내지 법규상의 제약을 받는 것이 아니라, 코코아버터 이외의 동식물성 유지를 사용한 각종 초콜릿류 및 유지가공식품, 초콜릿 제품을 포함한다. 코코아매스 (cocoa mass), 코코아버터, 코코아, 식용 유지류, 당류, 분유, 유화제, 향료 등의 원재료를 적절히 배합하여 통상의 방법에 따라 초콜릿류를 제조한다.In the present invention, the oily food material for ice-cream coating is a food in which the oil is in a continuous phase, and in particular refers to chocolate for covering (coating) the whole or part of the surface of ice cream. Herein, the term "chocolate" refers to various chocolate products and vegetable products using the vegetable oil other than cocoa butter, preserved foods, chocolate products, and the like, not restricted by the terms and conditions of the " . The raw materials such as cocoa mass, cocoa butter, cocoa, edible oils, saccharides, powdered milk, emulsifiers, perfumes and the like are properly mixed to prepare chocolates according to a conventional method.
본 발명에서 빙과란, 냉동 온도 영역에서 섭식되는 과자류라면, 특별히 그 종류는 한정되지 않으나, 대표적으로는 "우유 및 유제품의 성분 규격 등에 관한 시행령" 이른바, "우유 등 시행령"으로 규정되는, 아이스크림, 아이스밀크, 락토아이스, 후생성 고시(厚生省告示) "식품, 첨가물 등의 규격 기준"으로 규정되는 빙과를 들 수 있다.In the present invention, the term "ice confection" is not particularly limited as long as it is confectionery consumed in the freezing temperature range. Typically, the term "enforcement ordinance on the specification of milk and dairy products" refers to ice cream, Ice Milk, Lacto Ice, Ministry of Health and Welfare Notification (Ministry of Health and Welfare Ministry) "Standards for standards for food, additives, etc."
본 발명의 유성 식품 소재는, 함유되는 유지 중의 트리글리세리드 조성이 하기 조건을 모두 충족시키는 것을 특징으로 한다. 또한, 여기에서 유지란, 배합하는 각종 동식물성 유지원료 외에, 코코아버터, 코코아매스, 코코아, 분유 및 이들의 제제에서 유래하는 유지분을 포함한다. The oil-based food material of the present invention is characterized in that the triglyceride composition in the oil contained therein satisfies all of the following conditions. Herein, the term "sustained" as used herein includes, in addition to various dietary vegetable oil raw materials to be compounded, cocoa butter, cocoa mass, cocoa, powdered milk and a fat content derived from these formulations.
(1) StOO가 10 중량% 이상,(1) StOO is not less than 10% by weight,
(2) 구성지방산의 탄소수의 합계가 30 내지 38인 트리글리세리드가 8 내지 30 중량%,(2) 8 to 30% by weight of triglycerides having a total of 30 to 38 carbon atoms in the constituent fatty acids,
(3) POP가 15 중량% 이하,(3) POP is 15 wt% or less,
(4) SUS가 15 중량% 미만, 및/또는 SUU가 30 중량% 미만,(4) SUS is less than 15% by weight, and / or SUU is less than 30%
여기서, S: 탄소수 16 내지 20의 포화지방산, U: 탄소수 16 내지 18의 불포화지방산, St: 스테아린산, O: 올레인산, P: 팔미트산을 각각 나타낸다.S: Saturated fatty acid having 16 to 20 carbon atoms, U: unsaturated fatty acid having 16 to 18 carbon atoms, St: stearic acid, O: oleic acid, and P: palmitic acid.
이하, 각 항목에 대하여 추가로 설명한다.Each item will be further described below.
(StOO)(StOO)
StOO (1, 2위 또는 2, 3위의 지방산이 O, 3위 또는 1위의 지방산이 St의 트리글리세리드)는 10 중량% 이상, 바람직하게는 15 중량% 이상이 되게 배합함으로써, 적당한 건조와 내균열성이 양립 가능하게 되고, 또한, 입안에서 녹는 장점도 부여된다. 배합량의 상한은 특별히 제한되지 않으나, 다른 물성과의 밸런스 등을 고려하면 50 중량% 정도가 적절하다. StOO를 함유하는 주요 원료로서는, 시아 지방 (shea fat), 염 지방 (sal fat), 일립 지방 (illipe fat), 망고 지방, 홍화유, 해바라기유, 대두유, 유채유 등을 효소적 에스테르 교환이나 분별 등에 의해 가공 처리한 단독 또는 적절히 혼합한 유지를 예시할 수 있다.StOO (first, second or third or seventh fatty acid is O, the third or the first fatty acid is triglyceride of St) is 10% by weight or more, preferably 15% by weight or more, It is possible to achieve both of the cracking property and the melting property in the mouth. The upper limit of the blending amount is not particularly limited, but is preferably about 50% by weight in consideration of balance with other physical properties and the like. Examples of the main raw material containing StOO include shea fat, sal fat, illip fat, mango fat, safflower oil, sunflower oil, soybean oil and rape oil by enzymatic ester exchange or fractionation Treated, alone or in an appropriate mixture.
(탄소수의 합계)(Total number of carbon atoms)
구성지방산의 탄소수의 합계가 30 내지 3인의 트리글리세리드 (즉, C30, C32, C34, C36, C38의 합계량)은 8 내지 30 중량%, 바람직하게는 10 내지 25 중량%가 되도록 배합한다. 이로 인해, 빙과의 코팅 공정에서 적당한 고화성 (건조 속도)과 내균열성이 양립하는 것이 가능하게 된다. 또한, 여기에서 "구성지방산의 탄소수 합계"란, 1개의 트리글리세리드 분자를 구성하는 탄소원자의 총수로부터 글리세린에서 유래하는 3개의 탄소원자를 제외한 합계를 의미한다.The total amount of triglycerides (i.e., the total amount of C30, C32, C34, C36, and C38) of 30 to 3 carbon atoms in the constituent fatty acids is 8 to 30% by weight, preferably 10 to 25% by weight. As a result, it becomes possible to achieve both of the appropriate solidifying property (drying speed) and crack resistance in the coating process of ice pieces. The term "total carbon number of the constituent fatty acids" as used herein means the sum excluding the three carbon atoms derived from glycerin from the total number of carbon atoms constituting one triglyceride molecule.
(POP)(POP)
POP (1, 3위의 지방산이 P, 2위의 지방산이 O인 트리글리세리드)는 15 중량% 이하, 보다 바람직하게는 10 중량% 이하가 되도록 배합한다. 이보다 많으면 깨지기 쉽고, 또한 식감이 단단하고, 입안 녹음도 나빠지는 경우가 있다.POP (triglycerides wherein the first and third fatty acids are P, and the second fatty acid is O) is adjusted to be 15% by weight or less, more preferably 10% by weight or less. If it is larger than this, it is fragile, and the texture is hard, and the mouth recording is also bad.
(SUS, SUU)(SUS, SUU)
SUS (2-불포화, 1,3-디포화글리세리드)의 함유량은 15 중량% 미만, SUU (1- 또는 3- 포화, 디불포화글리세리드)는 30 중량% 미만, 어느쪽이든 적어도 한개 또는 양쪽 조건을 충족하도록 배합한다. 양쪽 조건을 벗어나면 깨지기 쉽거나 입안 녹음이 저하되는 경우가 있다. The content of SUS (2-unsaturated, 1,3-dodecyl glyceride) is less than 15% by weight, SUU (1- or 3-saturated, di-unsaturated glycerides) is less than 30% by weight, . If both conditions are exceeded, it may be easy to break or the recording of the mouth may be deteriorated.
(POO)(POO)
또한, POO (1, 2위, 또는 2, 3위의 지방산이 O, 3위 또는 1위의 지방산이 P인 트리글리세리드)는 20 중량% 이하, 보다 바람직하게는 15 중량% 이하가 되는 것이 바람직하다. 이보다 많으면 코팅 후의 건조가 저하되는 경우가 있다.In addition, it is preferable that the content of POO (triglyceride in which the first, second or third or seventh fatty acid is O, the third or the first fatty acid is P) is preferably 20% by weight or less, more preferably 15% . If it is larger than this range, drying after coating may be lowered.
본 발명의 유성 식품 소재에 사용하는 유지 원료로서는, 전술한 트리글리세리드 조성을 충족시키는 것이라면 특별히 한정되지 않으나, 대두유, 면실유, 옥수수유, 홍화유, 올리브유, 팜유, 유채유, 쌀겨유, 참기름, 케이폭유 (kapok oil), 야자유, 야자핵유 등의 각종 식물성 유지 및 이들의 경화유, 분별유, 에스테르교환유 등의 가공 유지를 예시할 수 있으며, 이들을 단독 내지 적절히 조합하여 사용할 수 있다. 또한, 유성 식품 소재 중의 유지분은 40 중량% 이상, 바람직하게는 50 중량% 이상이 되도록 배합한다. 이보다 적으면 코팅용으로서 적절한 물성을 얻기 어려워진다.The fat ingredients used in the oily food materials of the present invention are not particularly limited as long as they satisfy the above-mentioned triglyceride composition, but may be any of soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rape oil, rice bran oil, sesame oil, ), Palm oil, palm kernel oil and the like, and processed oils such as hydrogenated oils, fractionated oils and ester-exchanged oils thereof, which may be used singly or in appropriate combination. Also, the fat content in the oily food material is not less than 40% by weight, preferably not less than 50% by weight. If it is less, it becomes difficult to obtain appropriate physical properties for coating.
(실시예)(Example)
이하에서 실시예 및 비교예를 기재하여 본 발명을 보다 상세히 설명한다. 또한 실시예 중의 % 및 부(部)는 명시하지 않는 한 중량 기준을 의미한다.Hereinafter, the present invention will be described in more detail by way of examples and comparative examples. Further,% and parts in the examples mean weight basis unless otherwise specified.
(유성 식품 소재 (초콜릿류)의 조제)(Preparation of oil-based food material (chocolate))
표 1에 나타난 원재료 배합에 따라, 통상의 방법으로 롤링 (rolling)하고, 콘칭 (conching) 처리하여 각각 초콜릿류를 제조하였다. 또한, 입도는 18 μm, 점도는 300 cp (40℃, B형 점도계, 2호 로터, 30 rpm)으로 조정하였다. 또한, 표 중 "식물유지 A"는 StOO 함유량 약 40%의 유지이며, 원료로서는 하이올레익 해바라기유 (Hi-oleic sunflower oil)와 스테아린산의 1,3 특이성 리파제에 의한 에스테르 교환 유지의 분별저융점분획을 사용하였다.According to the raw material mixture shown in Table 1, rolling was conducted by a conventional method, and conching treatment was conducted to produce chocolates. The particle size was adjusted to 18 μm and the viscosity to 300 cp (40 ° C., B-type viscometer, No. 2 rotor, 30 rpm). In the table, "vegetable oil A" is an oil having a StOO content of about 40%, and as a raw material, a fractional low melting point of the ester exchange oil by the 1,3-specific lipase of high oleic sunflower oil and stearic acid Fractions were used.
(아이스코팅 테스트)(Ice coating test)
초콜릿류는 가온 융해하여 40℃에서 조정하고, 시판의 아이스크림 바를 사용한 코팅 테스트를 실시하였다 (실온 20℃). 평가 항목 및 관점은 하기와 같다. 모든 항목에 대하여 ◎ 내지는 ○인 것을 합격으로 하였다.The chocolates were heated and melted and adjusted at 40 DEG C, and a coating test using a commercially available ice cream bar was conducted (room temperature 20 DEG C). Evaluation items and points of view are as follows. For all the items, ◎ or ○ was regarded as acceptable.
(소스 낙하 종료)(Source drop end)
고화 속도의 지표로서, 초콜릿에 아이스크림 바 전체를 담그고 들어올린 시점부터 표면에서 소스의 낙하가 종료하기까지의 시간 (초수)을 계측하였다.As an indicator of the solidification rate, the time (number of seconds) from the time when the entire ice cream bar was lifted to the chocolate and the time from the surface to the end of the drop of the source was measured.
◎: 10초 미만◎: Less than 10 seconds
○: 10초 이상, 12초 미만○: 10 seconds or more, less than 12 seconds
△: 12초 이상, 15초 미만△: 12 seconds or more, less than 15 seconds
X: 15초 이상X: 15 seconds or more
(건조)(dry)
고화 속도의 지표로서 초콜릿에 아이스크림 바 전체를 담그고 들어올린 시점부터 표면이 고화되어 건조하기까지의 시간 (초수)을 계측하였다.As an indicator of solidification rate, the time (in seconds) from when the whole ice cream bar was lifted to the chocolate and when the surface was solidified and dried was measured.
◎: 12초 미만◎: Less than 12 seconds
○: 12초 이상, 17초 미만○: 12 seconds or more, less than 17 seconds
△: 17초 이상, 20초 미만△: 17 seconds or more, less than 20 seconds
X: 20초 이상X: 20 seconds or more
(코팅 중량)(Coating weight)
아이스크림 바에 부착한 초콜릿의 중량을 측정하여 미리 설정한 적정량 (7g) 과의 비교로 판정하였다. The weight of the chocolate adhered to the ice cream bar was measured and compared with the preset amount (7 g).
◎: 적절 (±10% 이내)◎: Appropriate (within ± 10%)
○: 다소 많음 (+10 내지 15%)A: somewhat high (+10 to 15%)
△: 다소 적음 (-10 내지 15%)?: Somewhat less (-10 to 15%)
X: 너무 많음, 또는 너무 적음 (+15% 이상, 또는 -15% 이하)X: Too much or too little (+ 15% or -15% or less)
(수축·균열)(Shrinkage and cracking)
냉동 (-20℃), 7일 보존 후, 수축에 의한 균열 발생의 유무를 육안으로 관찰하였다.After freezing (-20 ° C) and preservation for 7 days, the presence or absence of cracking due to shrinkage was visually observed.
◎: 거의 균일 없음◎: Almost uniform
○: 작은 균열이 있으나, 허용범위○: There is a small crack, but the allowable range
△: 다소 눈에 띄는 균열 있음Δ: Slightly noticeable cracks
X: 눈에 띄는 균열 있음X: There is a noticeable crack
(입안 녹음)(Draft recording)
냉동 (-20℃), 7일 보존 후, 입안 녹음에 대하여 관능평가를 실시하였다.After freezing (-20 ° C) and preservation for 7 days, sensory evaluation was performed on the mouth recording.
◎: 특히 양호◎: particularly good
○: 양호○: Good
△: 다소 나쁨?: Somewhat poor
X: 나쁨X: Poor
(평가)(evaluation)
표 1의 실시예 1 내지 4에 나타난 바와 같이, StOO를 10 중량% 이상, C30 내지 C38의 합계량을 8 내지 30 중량%가 되도록 유지를 배합함으로써, 모든 평가 항목에서 합격이 되는 품질을 얻었다. StOO의 함유량이 적은 배합에서는 건조가 느리고 (비교예 1), C30 내지 38 합계량의 함유량을 증가시킴으로써 건조는 개선되었으나, 너무 많으면 수축·균열이 발생하였다 (비교예 2). 또한, StOO를 10 중량% 이상 배합하여도 C30 내지 C38 합계량이 적으면 건조가 느려졌다. (비교예 3,4 및 5).As shown in Examples 1 to 4 of Table 1, by keeping the content of StOO at 10% by weight or more and the total amount of C30 to C38 at 8 to 30% by weight, the quality acceptable for all evaluation items was obtained. The drying was slow in the case of a small content of StOO (Comparative Example 1), and the drying was improved by increasing the content of C30 to 38 total amount, while shrinkage and cracking occurred in too much case (Comparative Example 2). Further, when the total amount of C30 to C38 was small even when 10 weight% or more of StOO was blended, the drying was slowed down. (Comparative Examples 3, 4 and 5).
Claims (15)
(1) StOO가 10 중량% 이상,
(2) 구성지방산의 탄소수의 합계가 30 내지 38인 트리글리세리드가 8 내지 30 중량%,
(3) POP가 15 중량% 이하,
(4) SUS가 15 중량% 미만, 및/또는 SUU가 30 중량% 미만,
여기서,
S: 탄소수 16 내지 20의 포화지방산
U: 탄소수 16 내지 18의 불포화지방산
St: 스테아린산
O: 올레인산
P: 팔미트산. The oil-based food material for ice-cream coating according to any one of (1) to (4), wherein the triglyceride composition in the oil-retaining oil satisfies the following conditions (1) to (4)
(1) StOO is not less than 10% by weight,
(2) 8 to 30% by weight of triglycerides having a total of 30 to 38 carbon atoms in the constituent fatty acids,
(3) POP is 15 wt% or less,
(4) SUS is less than 15 wt%, and / or SUU is less than 30 wt%
here,
S: Saturated fatty acid having 16 to 20 carbon atoms
U: unsaturated fatty acid having 16 to 18 carbon atoms
St: Stearic acid
O: Oleic acid
P: Palmitic acid.
12. Ice cream coated with an oily food material for ice cream coating according to claim 12.
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| JP2015070492 | 2015-03-31 | ||
| JPJP-P-2015-070492 | 2015-03-31 | ||
| PCT/JP2016/060818 WO2016159309A1 (en) | 2015-03-31 | 2016-03-31 | Oily food material for coating frozen dessert |
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| KR20220011125A (en) * | 2019-05-22 | 2022-01-27 | 후지세유 그룹 혼샤 가부시키가이샤 | Oil and fat composition for frozen desserts and chocolates for frozen desserts |
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| US4832975A (en) * | 1987-09-29 | 1989-05-23 | The Procter & Gamble Company | Tailored triglycerides having improved autoignition characteristics |
| JPH0728663B2 (en) * | 1989-07-11 | 1995-04-05 | 不二製油株式会社 | Fats and soft chocolates for soft chocolate |
| DE69519363T2 (en) * | 1994-09-23 | 2001-03-08 | Fuji Oil Co., Ltd. | Low softening point chocolate and manufacturing process |
| JPH09121771A (en) * | 1995-11-02 | 1997-05-13 | Lotte Co Ltd | Palatability improver for chocolate and chocolate composition |
| JP2003009774A (en) * | 2001-06-28 | 2003-01-14 | Fuji Oil Co Ltd | Air bubble-containing oil-and-fat composition which is soft even in frozen state |
| TWI444142B (en) * | 2008-12-18 | 2014-07-11 | Kao Corp | Hard cream and chocolate |
| WO2012114914A1 (en) * | 2011-02-22 | 2012-08-30 | 日清オイリオグループ株式会社 | Chocolates and method for producing same |
| JP5832781B2 (en) * | 2011-05-26 | 2015-12-16 | 株式会社Adeka | Oil composition for ice coating and chocolate for ice coating |
| CN103798499B (en) * | 2012-11-13 | 2016-04-06 | 嘉里特种油脂（上海）有限公司 | A kind of ice-cream coating grease |
| CN103891921B (en) * | 2012-12-25 | 2016-03-09 | 丰益(上海)生物技术研发中心有限公司 | Fat or oil composition and plastic fat goods |
| CN103907736B (en) * | 2013-01-09 | 2019-03-12 | 丰益(上海)生物技术研发中心有限公司 | Fat composition for chocolate coating |
| US10426179B2 (en) * | 2013-03-22 | 2019-10-01 | Fuji Oil Company Limited | Non-lauric non-trans fat composition for chocolate coating |
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