KR900013866A - 저칼로리 지방을 함유하는 향미 제과 조성물을 템퍼릴하는 방법 및 이에 따라 템퍼링된 제품 - Google Patents

저칼로리 지방을 함유하는 향미 제과 조성물을 템퍼릴하는 방법 및 이에 따라 템퍼링된 제품 Download PDF

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Publication number
KR900013866A
KR900013866A KR1019900004150A KR900004150A KR900013866A KR 900013866 A KR900013866 A KR 900013866A KR 1019900004150 A KR1019900004150 A KR 1019900004150A KR 900004150 A KR900004150 A KR 900004150A KR 900013866 A KR900013866 A KR 900013866A
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KR
South Korea
Prior art keywords
less
triglycerides
low calorie
composition
fatty acids
Prior art date
Application number
KR1019900004150A
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English (en)
Inventor
마틴 에르만 알버트
세이덴 폴(엔엠엔)
웨이트젤 로즈마리
리 화이트 로버트
Original Assignee
리차드 찰스 위트
더 프록터 앤드 갬블 캄파니
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US07/329,619 external-priority patent/US4888196A/en
Application filed by 리차드 찰스 위트, 더 프록터 앤드 갬블 캄파니 filed Critical 리차드 찰스 위트
Publication of KR900013866A publication Critical patent/KR900013866A/ko

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Classifications

    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Edible Oils And Fats (AREA)

Abstract

내용 없음

Description

저칼로리 지방을 함유하는 향미 제과 조성물을 템퍼릴하는 방법 및 이에 따라 템퍼링된 제품
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. (Ⅰ)a. 향료 성분이 향미증진량; b. (1) (a) MLM 및 MML(여기에서, M은 C6내지 C10포화지방산 잔기이고, L은 C20내지 C24포화지방산 잔기이다)혼합 트리글리세라이드 약 85%, (b) LLM 및 LML 혼합 트리글리세라이드 약 10%이하, (c) LLL 트리글리세라이드 약2%이하, (d) MMM트리글리세라이드 약4%이하, (e) 기타 트리글리세라이드 약 10%이하, 및 (f)(i)C8및 C10혼합 포화 지방산 약35%내지 60%를 함유하며 (ii) C8대 C10포화 지방산의 비가 약 1:4내지 4:1이고 (iii) 베헨산의 지방산 약 35내지 약 60%를 함유하는 지방산 조성물로 이루어진 저칼로리 지방 약 70%이상; (2) 유지방 약15% 이하; (3) 코코아 버터 약 20% 이하; (4) 디글리세라이드 약 4% 이하를 포함하는 지방성분 약 45%; 및 C. 기타 비지방의 제과용 성분 약55내지 약 75%를 포함하는 템퍼링 가능한 향미 제과조성물을 제조하고; (Ⅱ) 저칼로리 지방이 서브 α상을 형성하도록 단계(Ⅰ)의 조성물을 약57℉(13.9℃)도는 그 이하로 급속 냉각시킨 후; (Ⅲ) 저칼로리 지방의 서브α상의 부분으로부터 유효량의 β-3결정을 형성시키는데 충분한 시간동안 단계(Ⅱ)의 냉각 조성물을 약57℉(13.9℃)또는 그 이하로 유지하고; (Ⅳ)단계 (Ⅲ) 이후, 냉각된 조성물을 약 57°내지 약 72℉(약13.9°내지 약 22.2℃) 범위의 온도로 가온시켜, (a) 저칼로리의 지방 나머지 부분을 안정한 β-3상으로 변형시키고, (b) 형성된 β-3상이 용융되지 않도록 하는 단계를 포함함을 특징으로 하며, 향미 제과 조성물을 템퍼링 시키는 방법.
  2. a. 향료 성분이 향미증진량; b. 1) (a) MLM 및 MML(여기서, M은 C6 내지 C10포화 지방산 잔기이고, L은 C20내지 C24포화지방산 잔기이다)혼합 트리글리세라이드 약 85%, (b) LLM 및 LML 혼합 트리글리세라이드 약 10%이하, (c) LLL트리글리세라이드 약2%이하, (d) MMM트리글리세라이드 약4%이하, (e) 기타 트리글리세라이드 약 10%이하, 및 (f) (i) C8및 C10혼합 포화 지방산 약35내지 60%를 함유하며 (ii) C8대 C10포화 지방산의 비가 약 1:4내지 4:1이고 (iii) 베헨산의 지방산 약 35내지 약 60%를 함유하는 지방산 조성물로 이루어진 저칼로리 지방 약 70%이상; (2) 유지방 약15% 이하; (3)코코아 버터 약 20% 이하; (4) 디글리세라이드 약 4% 이하를 포함하는 지방성분 약25내지 45%; 및 C. 기타 비지방의 제과용 성분 약55내지 약 75%를 포함함을 특징으로 하는 템퍼링된 제과 제품.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019900004150A 1989-03-28 1990-03-28 저칼로리 지방을 함유하는 향미 제과 조성물을 템퍼릴하는 방법 및 이에 따라 템퍼링된 제품 KR900013866A (ko)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US329619 1989-03-28
US07/329,619 US4888196A (en) 1989-03-28 1989-03-28 Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
US07/452,880 US5023106A (en) 1989-03-28 1989-12-19 Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products
US452,880 1989-12-19

Publications (1)

Publication Number Publication Date
KR900013866A true KR900013866A (ko) 1990-10-22

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Family Applications (1)

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KR1019900004150A KR900013866A (ko) 1989-03-28 1990-03-28 저칼로리 지방을 함유하는 향미 제과 조성물을 템퍼릴하는 방법 및 이에 따라 템퍼링된 제품

Country Status (14)

Country Link
US (1) US5023106A (ko)
EP (1) EP0390408A3 (ko)
JP (1) JPH034747A (ko)
KR (1) KR900013866A (ko)
CN (1) CN1029816C (ko)
AR (1) AR247077A1 (ko)
AU (1) AU640371B2 (ko)
CA (1) CA2012380C (ko)
FI (1) FI96089C (ko)
MA (1) MA21784A1 (ko)
MX (1) MX173841B (ko)
NZ (1) NZ233095A (ko)
PT (1) PT93584B (ko)
TR (1) TR25501A (ko)

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Also Published As

Publication number Publication date
PT93584B (pt) 1997-01-31
EP0390408A2 (en) 1990-10-03
EP0390408A3 (en) 1992-11-04
MA21784A1 (fr) 1990-10-01
CN1029816C (zh) 1995-09-27
NZ233095A (en) 1991-02-26
PT93584A (pt) 1990-11-07
US5023106A (en) 1991-06-11
FI901516A0 (fi) 1990-03-27
AU5227090A (en) 1990-10-04
MX173841B (es) 1994-03-30
CA2012380A1 (en) 1990-09-28
AR247077A1 (es) 1994-11-30
FI96089B (fi) 1996-01-31
AU640371B2 (en) 1993-08-26
JPH034747A (ja) 1991-01-10
FI96089C (fi) 1996-05-10
CA2012380C (en) 1997-03-18
CN1046262A (zh) 1990-10-24
TR25501A (tr) 1993-05-01

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