WO2014156523A1 - 食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 - Google Patents
食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 Download PDFInfo
- Publication number
- WO2014156523A1 WO2014156523A1 PCT/JP2014/055674 JP2014055674W WO2014156523A1 WO 2014156523 A1 WO2014156523 A1 WO 2014156523A1 JP 2014055674 W JP2014055674 W JP 2014055674W WO 2014156523 A1 WO2014156523 A1 WO 2014156523A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- fat
- fats
- oils
- chocolate
- Prior art date
Links
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
- 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
Definitions
- the present invention relates to fats and oils for chocolate.
- Patent Document 1 softening of biting is achieved by adjusting the contents of POP and S′OO in chocolate fats and oils (however, P: palmitic acid, O: oleic acid, S ′: stearic acid) to a specific blending ratio.
- P palmitic acid
- O oleic acid
- S ′ stearic acid
- a fat and oil blend which does not substantially contain a fatty acid having less than 16 carbon atoms, has an S content of 55 to 85% by mass and a U content of 15 to 45% by mass.
- Hard stock characterized by comprising fractionated soft oil of transesterified oil obtained by random transesterification of the product (provided that S: saturated fatty acid having 16 or more carbon atoms, U: unsaturated fatty acid having 16 or more carbon atoms)
- S saturated fatty acid having 16 or more carbon atoms
- U unsaturated fatty acid having 16 or more carbon atoms
- the object of the present invention is to provide fats and oils for chocolate that contain the fats and oils that can suppress the deterioration of the textures with respect to fats and oils having a high palmitic acid content, which are particularly likely to cause a deterioration of the texture over time. There is a thing.
- the inventors of the present invention chewed liquid oils and fats rich in SU2 triglycerides and having a USU content exceeding a specific amount in oils rich in SUS. Obtaining the knowledge that the fats and oils for chocolate which can maintain the softness of taking out and the maintenance period of a good mouth melt texture can be produced by a simple method, the present invention has been completed.
- the first aspect of the present invention is a fat or oil texture-inhibiting fat and oil for liquid deterioration or fluidity at 20 ° C., wherein the content of SU2 triglyceride in the fat is 30% by weight or more, and the content of USU triglyceride in SU2 Relates to fats and oils having a content of 15% by weight or more.
- S is a C16 to C22 saturated fatty acid.
- U is a C16 to C22 unsaturated fatty acid.
- USU is a triglyceride in which U is bonded to the 1,3-position and S is bonded to the 2-position.
- the S3 type triglyceride in the texture deterioration-preventing oil / fat is 3% by weight or less and the diglyceride content is 10% by weight or more. %, And the ratio of stearic acid / palmitic acid is 0.4 or less.
- the third aspect of the present invention relates to a fat and oil for chocolate formed by blending the texture deterioration-preventing fat and oil of the first invention or the second invention with a fat and oil rich in SUS.
- SUS is a triglyceride in which S is bonded to the 1,3-position and U is bonded to the 2-position.
- the fourth aspect of the present invention relates to the fat and oil for chocolate according to the third aspect of the present invention, wherein the fat and oil rich in SUS is derived from palm oil.
- the composition of fats and oils that are liquid to fluid at room temperature is blended to soften the bite and the SU2 content and By adjusting the USU content so as to be a specific amount or more, a chocolate that can maintain a soft and good mouth melted texture maintenance period can be obtained.
- the texture deterioration-preventing oil / fat in the present invention is used in chocolate after being blended with the oil / fat for chocolate.
- the texture deterioration-inhibiting oil / fat in the present invention needs to be a liquid or fluid oil / fat composition at 20 ° C.
- the SFC at 20 ° C. is preferably 25% or less, more preferably 15% or less, and still more preferably 10% or less. If the oil / fat composition is solid or the SFC at 20 ° C. exceeds 25%, it is too hard to chew when blended into a SUS-rich oil and used in chocolate.
- the texture deterioration-preventing oil / fat in the present invention needs to have a SU2-type triglyceride content of 30% by weight or more in the oil / fat. Further, it is preferably 35% by weight or more, and more preferably 45% by weight or more.
- a SU2-type triglyceride content 30% by weight or more in the oil / fat. Further, it is preferably 35% by weight or more, and more preferably 45% by weight or more.
- the content of SU2 triglyceride in the oil is less than 30% by weight, the content of S3, S2U or U3 triglyceride is relatively high, but when the content of S3 or S2U triglyceride is high, the texture of the present invention is deteriorated. There is a problem that the chocolate blended with the suppression oil is too hard. Conversely, when the U3 type triglyceride content is high, the texture deterioration suppressing effect is poor.
- the texture deterioration-preventing oil / fat in the present invention needs to have a USU-type triglyceride content of 15% by weight or more in the SU2-type triglyceride in the oil / fat. If the USU-type triglyceride content is lower than the specified amount, there is a problem that the texture deterioration suppressing effect is poor.
- the texture deterioration-inhibiting oil / fat preferably has an S3-type triglyceride content of 3.0% by weight or less. If the S3 type triglyceride content exceeds 3.0% by weight, the chocolate blended with the texture deterioration-preventing oil of the present invention tends to be slightly harder.
- the texture deterioration-inhibiting oil / fat preferably has a diglyceride content of 10% by weight or more in the oil / fat. If the diglyceride content does not exceed 10% by weight, the texture deterioration suppressing effect tends to be slightly impaired.
- the content of saturated fatty acids of C16 to C22 in the constituent fatty acids of the texture deterioration-inhibiting oil and fat in the present invention is preferably 20% by weight or more.
- the content of the saturated fatty acid is less than 20% by weight, the texture deterioration suppressing effect tends to be slightly impaired.
- the ratio of stearic acid / palmitic acid in the constituent fatty acids of the texture deterioration-inhibiting oil and fat in the present invention is preferably 0.4 or less. If the ratio of stearic acid / palmitic acid exceeds 0.4, the chocolate blended with the texture deterioration-inhibiting oil of the present invention tends to be slightly harder.
- the fats and oils for chocolate of this invention are fats and oils compositions formed by mix
- the total amount of the texture deterioration-preventing oil and fat and the SUS-rich oil and fat is preferably 70% by weight or more, more preferably 80% by weight or more, and further preferably 90 to 100% by weight of the whole fat and oil for chocolate. Most preferably, it is 95 to 100% by weight.
- the weight ratio (texture deterioration suppression fats and oils / SUS rich fats) of the texture deterioration suppression fats and oils and SUS rich fats is 0.1 to 4.0. More preferably, it is 0.25 to 2.0, and still more preferably 0.35 to 1.0. When the weight ratio is less than 0.1, the texture deterioration suppressing effect is insufficient, and when the weight ratio is more than 4.0, the chocolate becomes too soft.
- Arbitrary components such as colorants, emulsifiers, antioxidants, and fragrances used in ordinary confectionery applications can be appropriately added to the fats and oils for chocolate of the present invention. These addition amount is 20 weight% or less with respect to the fats and oils composition for chocolates of this invention, Preferably it is 10 weight% or less.
- the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, and lecithin.
- the oil and fat rich in SUS in the present invention is an oil or fat containing SUS in an amount of 40% by weight or more, preferably 50% by weight or more in the oil or fat, and the S is preferably palmitic acid or stearic acid.
- U may be oleic acid.
- the fats and oils include cocoa butter, palm oil, shea fat, iripe fat, monkey fat, and other natural raw materials and fats synthesized by transesterification techniques using enzymes, fractionated oils thereof, or mixed fats and oils thereof. It can be illustrated.
- Palmitic acid is widely present in fats and oils, and especially palm oil, which has a high content, has a large supply amount and high demand as a raw material for fats and oils. It cannot be done.
- the texture deterioration suppressing effect of the present invention is likely to be effective for fats and oils having a high palmitic acid content as described above, and as fats and oils rich in SUS, palm oil-derived fats and oils are preferable, and particularly, a palm oil middle melting point fraction is used. preferable.
- These oils and fats derived from palm oil can be used in combination with other oils and fats rich in SUS.
- the fats and oils for chocolate of the present invention can be used for chocolate alone or in combination with cocoa butter.
- the chocolate here is not limited by the provisions ("Fair provisions concerning the display of chocolates") or legal regulations, but includes sweet chocolate, milk chocolate, winter limited chocolate, and chocolate containing hydrated chocolate. Include.
- the fats and oils for chocolate of the present invention can be used in an amount of 5 to 70% by weight, preferably 10 to 60% by weight, and most preferably 20 to 50% by weight based on these chocolates.
- the transesterified oil and fat obtained by blending palm oil and / or palm fractionated oil with an extremely hardened oil of palm oil The high melting point part is removed by a fractionation method such as solvent fractionation and non-solvent fractionation, and the S3 content of the low melting point part is adjusted to 3.0% by weight or less, whereby the texture deterioration-preventing oil / fat of the present invention can be obtained.
- a fractional low melting point part mainly composed of StOO (but St: stearic acid, O: oleic acid) such as shea fat and monkey fat can also be used.
- the transesterification method may be a method using a chemical catalyst or an enzyme method.
- a chemical catalyst for example, an alkali metal catalyst such as sodium methylate can be used, and as the enzyme, for example, Alcaligenes, Penicillium, Thermomyces and the like can be mentioned.
- transesterified fat / oil is desirably a random transesterified fat / oil.
- Example 1 A blended oil composed of 60% by weight of palm oil, 20% by weight of a palm oil fraction high melting point part and 20% by weight of palm extremely hardened oil was subjected to random transesterification with sodium methylate to obtain a transesterified oil and fat. This transesterified oil and fat was subjected to acetone fractionation to remove the high melting point portion, and the texture deterioration-preventing oil and fat of Example 1 was obtained with a fractionation yield of 33%.
- Example 2 Palm super olein (iodine value 67.0) was subjected to random transesterification with sodium methylate to obtain transesterified fats and oils. This oil and fat was used as the texture deterioration-preventing oil and fat of Example 2.
- Palm super olein (iodine value 67.0) was used as the fat and oil of Comparative Example 1.
- Comparative Example 2 A high melting point portion was removed from palm olein (iodine number 56) by hexane fractionation, and an oil and fat of Comparative Example 2 was obtained with an iodine value of 55.
- Table 1 shows the glyceride composition and fatty acid composition of the texture deterioration-preventing oils and fats of Examples 1 and 2 and Comparative Examples 1 and 2.
- DG represents diglyceride
- St / P ratio represents stearic acid / palmitic acid ratio
- % represents weight%.
- SFC of each texture deterioration-preventing oil and fat at 20 ° C. is 3.2% in Example 1, 12.5% in Example 2, 0% in Comparative Example 1, and 1.8% in Comparative Example 2, It was liquid or fluid at 20 ° C.
- Examples 3 to 5 and Comparative Examples 3 to 4 As shown in Table 2, 35 parts by weight of each of the fats and oils of Examples 1 and 2 and Comparative Examples 1 and 2 and 65 parts by weight of palm middle melting point fat (iodine value 34) were mixed. Three or four fats and oils for chocolate were used. In addition, 40 parts by weight of the fats and oils of Example 1 and 60 parts by weight of palm middle melting point fats (iodine value 31.5) were mixed to obtain the fats and oils for chocolate of Example 5.
- the present invention relates to fats and oils capable of delaying and suppressing the deterioration of texture over time by being blended in chocolate, and particularly relates to blending into fats and oils for chocolate that easily cause texture deterioration containing a large amount of palmitic acid.
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)
- Edible Oils And Fats (AREA)
- Confectionery (AREA)
Abstract
Description
このような口どけ重視のチョコレート製品は製造直後の冷感や口どけが良好でも、経時的に食感が劣化することがある。特にこの食感劣化現象はパルミチン酸含量の高い油脂を用いた口どけ重視タイプのチョコレート用油脂において問題になることが多く、その解決が望まれていた。
また、トリグリセリドの位置異性体の種類を増やす為にランダムエステル交換をした上で分別を行い物性をコントロールすることもよく行われている技術である。
しかし、パルミチン酸含量の高い油脂を用いた口どけ重視タイプのチョコレートにおける経時的な食感の劣化を抑制する方法としてはどれも十分ではない。
本発明の目的は、経時的な食感の劣化を特に生じやすいパルミチン酸含有量の高い油脂に対して、食感の劣化を抑制することのできる油脂とそれを配合したチョコレート用油脂を提供する事にある。
但し、SはC16からC22の飽和脂肪酸。UはC16からC22の不飽和脂肪酸である。またUSUは1,3位にU、2位にSが結合したトリグリセリドである。
また本発明の第二は食感劣化抑制油脂中のS3型トリグリセリドが3重量%以下、ジグリセリド含量が10重量%以上であり、該油脂の構成脂肪酸におけるC16からC22の飽和脂肪酸の含量が20重量%以上、ステアリン酸/パルミチン酸の比が0.4以下である第一の発明の食感劣化抑制油脂に関するものである。
また本発明の第三はSUSに富む油脂に第一の発明又は第二の発明の食感劣化抑制油脂を配合してなるチョコレート用油脂に関するものである。
但し、SUSは1,3位にS、2位にUが結合したトリグリセリドである。
また本発明の第四はSUSに富む油脂がパーム油由来である第三の発明のチョコレート用油脂に関するものである。
本発明における食感劣化抑制油脂はチョコレート用油脂に配合されたうえでチョコレートに使用される。
ジグリセリド含量が10重量%を超えないと食感劣化抑制効果が若干損なわれる傾向がある。
前記乳化剤としては、グリセリン脂肪酸エステル、蔗糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、ポリグリセリン脂肪酸エステル、レシチン、等が挙げられる。
本発明の食感劣化抑制効果は前記のようなパルミチン酸含有量の高い油脂について効果が生じやすく、SUSに富む油脂としては、パーム油由来の油脂が好ましい、また特にパーム油中融点画分が好ましい。またこれらパーム油由来の油脂は他のSUSに富む油脂と併用することも出来る。
これらのチョコレートに対し、本発明のチョコレート用油脂を5~70重量%、好ましくは10~60重量%、最も好ましくは20~50重量%使用することができる。
また前記エステル交換の方法としては、化学的触媒を用いる方法でも良いし、酵素による方法でも良い。化学的触媒としては、例えばナトリウムメチラート等のアルカリ金属触媒が使用でき、酵素としては、例えばアルカリゲネス属(Alcaligenes)、ペニシリウム属(Penicillium)サーモマイセス属(Thermomyces)等が挙げられる。これらリパーゼは、既知の方法によりイオン交換樹脂や珪藻土などに固定化して用いても良いし、粉末状で用いても良い。
本発明においては、エステル交換により、トリグリセリドの種類が増えることで本発明の食感劣化抑制効果が高まると考えられるので、エステル交換油脂は、ランダムエステル交換油脂であることが望ましい。
このエステル交換油脂をアセトン分別により、高融点部を除去し、分別収率33%で実施例1の食感劣化抑制油脂を得た。
なお各食感劣化抑制油脂の20℃におけるSFCは実施例1が3.2%、実施例2が12.5%、比較例1が0%、比較例2が1.8%であり、すべて20℃において液状又は流動状であった。
表2に示す如く、実施例1、2及び比較例1、2の油脂をそれぞれ35重量部とパーム中融点油脂(ヨウ素価34)を65重量部を混合し、実施例3、4及び比較例3、4のチョコレート用油脂とした。また実施例1の油脂40重量部とパーム中融点油脂(ヨウ素価31.5)60重量部を混合し実施例5のチョコレート用油脂を得た。
実施例3~5及び比較例3~4のチョコレート用油脂をそれぞれ20.0部、カカオマス11.6部、全脂粉乳17.8部、砂糖35.4部、ココアバター15.2部、レシチン適量を原料にして定法に従いチョコレート生地を調製した。さらにこのチョコレート生地をテンパリング処理したのち、モールド(型)に入れ、約5℃で30分冷却した後、モールドより外し、20℃で1週間熟成(エージング)した後に温度サイクル条件で2日間保存して温度サイクル条件保存の前後でのチョコレートの冷感、口どけなどの食感の変化を評価した。温度サイクル条件は半日で18℃を5時間、27℃を5時間保持(温度を18℃から27℃に変えるのに1時間、同様に27℃から18℃に変えるのに1時間)とした。評価結果を表3に示す。
実施例3及び5、実施例4、比較例3及び4の順にそれぞれの油脂を使用したチョコレートの食感の変化は大きく、商品価値を損ねる傾向が見られた。
すなわち実施例3~5に配合された実施例1及び2の油脂が共存するパーム中融点油脂の食感劣化抑制油脂として有効に作用していることが示されている。
Claims (4)
- 20℃において液状又は流動状のチョコレート用食感劣化抑制油脂であって、該油脂中のSU2型トリグリセリド含量が30重量%以上であり、SU2中のUSU型トリグリセリド含量が15重量%以上である油脂。但し、SはC16からC22の飽和脂肪酸。UはC16からC22の不飽和脂肪酸である。またUSUは1,3位にU、2位にSが結合したトリグリセリドである。
- 食感劣化抑制油脂中のS3型トリグリセリドが3重量%以下、ジグリセリド含量が10重量%以上であり、該油脂の構成脂肪酸におけるC16からC22の飽和脂肪酸の含量が20重量%以上、ステアリン酸/パルミチン酸の比が0.4以下である請求項1に記載の食感劣化抑制油脂。
- SUSに富む油脂に請求項1又は2に記載の食感劣化抑制油脂を配合してなるチョコレート用油脂。但し、SUSは1,3位にS、2位にUが結合したトリグリセリドである。
- SUSに富む油脂がパーム油由来である請求項3に記載のチョコレート用油脂。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020157021522A KR101831391B1 (ko) | 2013-03-27 | 2014-03-05 | 식감열화억제 유지 및 이것을 배합하여 이루어지는 초콜릿용 유지 |
JP2015508224A JP6103039B2 (ja) | 2013-03-27 | 2014-03-05 | 食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013-065508 | 2013-03-27 | ||
JP2013065508 | 2013-03-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014156523A1 true WO2014156523A1 (ja) | 2014-10-02 |
Family
ID=51623512
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2014/055674 WO2014156523A1 (ja) | 2013-03-27 | 2014-03-05 | 食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 |
Country Status (3)
Country | Link |
---|---|
JP (2) | JP6103039B2 (ja) |
KR (1) | KR101831391B1 (ja) |
WO (1) | WO2014156523A1 (ja) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016167986A (ja) * | 2015-03-11 | 2016-09-23 | 不二製油株式会社 | 飲用チョコレート類の製造法 |
WO2017179455A1 (ja) * | 2016-04-13 | 2017-10-19 | 不二製油グループ本社株式会社 | ラウリン酸型チョコレート用油脂組成物及びこれを含有するチョコレート |
JP2018113863A (ja) * | 2017-01-16 | 2018-07-26 | 日清オイリオグループ株式会社 | 冷凍用に適したチョコレート |
WO2022138398A1 (ja) * | 2020-12-22 | 2022-06-30 | 日清オイリオグループ株式会社 | 油脂組成物 |
WO2023176353A1 (ja) * | 2022-03-16 | 2023-09-21 | 不二製油グループ本社株式会社 | 油中水型乳化物用液状油脂 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1056964A (ja) * | 1996-06-26 | 1998-03-03 | Loders Croklaan Bv | 非トランス、非テンパーフィリング脂肪 |
JP2000336389A (ja) * | 1998-09-22 | 2000-12-05 | Asahi Denka Kogyo Kk | パーム分別油及びその製造方法 |
JP2008142019A (ja) * | 2006-12-11 | 2008-06-26 | Adeka Corp | 気泡含有油脂性菓子 |
JP2012000039A (ja) * | 2010-06-16 | 2012-01-05 | Adeka Corp | 常温ブルーム防止剤 |
JP2012249617A (ja) * | 2011-06-07 | 2012-12-20 | Nisshin Oillio Group Ltd | 油脂組成物及び該油脂組成物を用いた含気泡チョコレート |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5757716B2 (ja) * | 2010-10-19 | 2015-07-29 | 日清オイリオグループ株式会社 | チョコレートの製造方法 |
EP2696698B1 (en) * | 2011-04-14 | 2015-02-25 | AAK Denmark A/S | Bloom retarding fat |
JP5885609B2 (ja) * | 2012-07-25 | 2016-03-15 | 日清オイリオグループ株式会社 | 油性食品及び該油性食品を使用した複合食品 |
-
2014
- 2014-03-05 JP JP2015508224A patent/JP6103039B2/ja active Active
- 2014-03-05 WO PCT/JP2014/055674 patent/WO2014156523A1/ja active Application Filing
- 2014-03-05 KR KR1020157021522A patent/KR101831391B1/ko active IP Right Grant
-
2017
- 2017-02-16 JP JP2017026815A patent/JP6663135B2/ja active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH1056964A (ja) * | 1996-06-26 | 1998-03-03 | Loders Croklaan Bv | 非トランス、非テンパーフィリング脂肪 |
JP2000336389A (ja) * | 1998-09-22 | 2000-12-05 | Asahi Denka Kogyo Kk | パーム分別油及びその製造方法 |
JP2008142019A (ja) * | 2006-12-11 | 2008-06-26 | Adeka Corp | 気泡含有油脂性菓子 |
JP2012000039A (ja) * | 2010-06-16 | 2012-01-05 | Adeka Corp | 常温ブルーム防止剤 |
JP2012249617A (ja) * | 2011-06-07 | 2012-12-20 | Nisshin Oillio Group Ltd | 油脂組成物及び該油脂組成物を用いた含気泡チョコレート |
Non-Patent Citations (2)
Title |
---|
JAPAN OIL CHEMISTS' SOCIETY, YUSHI SHISHITSU KAIMEN KASSEIZAI DATABOOK, 30 December 2012 (2012-12-30), pages 54 * |
WRITTEN AND EDITED BY AKIO KATO, PALM-YU PALMKAKUYU NO RIYO, KABUSHIKI KAISHA SAIWAI SHOBO,, 31 July 1990 (1990-07-31), pages 47 * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016167986A (ja) * | 2015-03-11 | 2016-09-23 | 不二製油株式会社 | 飲用チョコレート類の製造法 |
WO2017179455A1 (ja) * | 2016-04-13 | 2017-10-19 | 不二製油グループ本社株式会社 | ラウリン酸型チョコレート用油脂組成物及びこれを含有するチョコレート |
JPWO2017179455A1 (ja) * | 2016-04-13 | 2018-04-19 | 不二製油株式会社 | ラウリン酸型チョコレート用油脂組成物及びこれを含有するチョコレート |
JP2018113863A (ja) * | 2017-01-16 | 2018-07-26 | 日清オイリオグループ株式会社 | 冷凍用に適したチョコレート |
WO2022138398A1 (ja) * | 2020-12-22 | 2022-06-30 | 日清オイリオグループ株式会社 | 油脂組成物 |
JPWO2022138398A1 (ja) * | 2020-12-22 | 2022-06-30 | ||
JP7280451B2 (ja) | 2020-12-22 | 2023-05-23 | 日清オイリオグループ株式会社 | 油脂組成物 |
WO2023176353A1 (ja) * | 2022-03-16 | 2023-09-21 | 不二製油グループ本社株式会社 | 油中水型乳化物用液状油脂 |
JP7460034B2 (ja) | 2022-03-16 | 2024-04-02 | 不二製油株式会社 | 油中水型乳化物用液状油脂 |
Also Published As
Publication number | Publication date |
---|---|
KR20150103753A (ko) | 2015-09-11 |
KR101831391B1 (ko) | 2018-02-22 |
JP6663135B2 (ja) | 2020-03-11 |
JPWO2014156523A1 (ja) | 2017-02-16 |
JP6103039B2 (ja) | 2017-03-29 |
JP2017079799A (ja) | 2017-05-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5998932B2 (ja) | 非ラウリン、非トランス、非テンパリング型製菓用油脂及びその製造法 | |
JP6663135B2 (ja) | 食感劣化抑制油脂及びこれを配合してなるチョコレート用油脂 | |
JP6471809B2 (ja) | ラウリン酸型チョコレート用油脂組成物及びこれを含有するチョコレート | |
WO2011115063A1 (ja) | 油脂組成物及び該油脂組成物を使ったチョコレート製品 | |
JPWO2013065726A1 (ja) | 油脂組成物、チョコレート及び複合菓子 | |
JP6229825B1 (ja) | 低トランスノーテンパーチョコレート用油脂組成物及びチョコレート | |
JP4306728B2 (ja) | 油性食品およびその製造法 | |
US20080085358A1 (en) | Oily Food And Method Of Producing The Same | |
WO2016125791A1 (ja) | チョコレート用油脂組成物、及びこれを含有するチョコレート | |
JP6086477B2 (ja) | ハードバター | |
JP3401904B2 (ja) | ハードバター組成物 | |
JP2016140313A (ja) | 油性食品用油脂組成物、及びこれを含有する油性食品類 | |
JP3016688B2 (ja) | ハードバター組成物及びチョコレート様食品 | |
JP6676923B2 (ja) | チョコレート用油脂組成物、及びこれを含有するチョコレート | |
JP2019037224A (ja) | チョコレート改良材 | |
JP7085146B2 (ja) | ブルーム抑制用油脂組成物及びこれを使用した油脂性菓子 | |
WO2013147279A1 (ja) | 非テンパリング型チョコレート類 | |
JPH0235039A (ja) | ハードバター組成物 | |
JP5625913B2 (ja) | 添加油脂組成物及びそれを用いたチョコレート類並びにその製造法 | |
JP6044722B2 (ja) | 油脂性食品の固化促進剤 | |
JPH0258903B2 (ja) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 14775544 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2015508224 Country of ref document: JP Kind code of ref document: A |
|
ENP | Entry into the national phase |
Ref document number: 20157021522 Country of ref document: KR Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 14775544 Country of ref document: EP Kind code of ref document: A1 |