CN101909457A - Fat composition for chocolate coatings - Google Patents
Fat composition for chocolate coatings Download PDFInfo
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- CN101909457A CN101909457A CN2008801241582A CN200880124158A CN101909457A CN 101909457 A CN101909457 A CN 101909457A CN 2008801241582 A CN2008801241582 A CN 2008801241582A CN 200880124158 A CN200880124158 A CN 200880124158A CN 101909457 A CN101909457 A CN 101909457A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- 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
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- 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
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- 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
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- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
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- 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)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
It is intended to provide a chocolate coating which has a good taste as a luxury food and a suitable solidification speed for coating, shows a favorable gloss after solidification and scarcely peels off coated matters in taking; and a fat composition for obtaining this chocolate. It is also intended to provide a chocolate coating having a minimized content of trans-type unsaturated fatty acids. It is further intended to provide a chocolate coating having an increased content of cocoa butter. Namely, a fat composition for chocolate coatings which contains, as the essential components, an ester exchanged fat A containing 20% by weight or more of a saturated fatty acid having not more than 12 carbon atoms and 2.5% by weight or more of a saturated fatty acid having 20 or more of carbon atoms, and a laurine-based fat B which is a non-ester-exchanged fat containing 35% by weight or more of a saturated fatty acid having 12 carbon atoms; and a chocolate coating in which the above fat composition is used.
Description
Technical field
The present invention relates to be used for chocolate coating fat composition, use the chocolate of this fat composition and apply this chocolate composite food (composite food).
Background technology
Chocolate is one of fat composition of fatty and carbohydrate, with various combinations of foods, to be used for many application and to be distributed in market.
One of use as this type of, be used to be coated in for example little cake of cake, cream puff and finger-type, baked product, Japanese sweet food, the baked product surface of bread and face circle, frozen dessert, ice cream etc. for example of Western-style sweet food.
Be used for considering simplicity under many situations, the chocolate that generally is used for coatings applications is preferably non-tempered chocolate.In addition, in order after coating, chocolate to be transferred to transportation and packaging step rapidly, need at room temperature to finish at short notice chocolate curing.Also expect the chocolate suitable gloss that after coating, has in order visually to strengthen power and the appetite bought.In addition, certainly, preferably come off hardly, when picked-up, in mouth, melt and chocolate that the local flavor expression is good.
For being used for chocolate-coating with the fat of fat composition, the conventional use, or the fat that constitutes of the fixed oil of soybean oil, rapeseed oil, corn wet goods mainly by laurine base palm oil and palm-kernel oil; With the liquid oils of above fat or oil and soybean oil, rapeseed oil, corn wet goods, and/or the mixture of other liquid oils; And the adjusting blending ratio is to have and corresponding physical propertys such as distribution occasion, service condition.Various dissimilar fat prepare.Up to the present used laurine base fat that chocolate coating has been carried out various researchs.
Patent document 1 has been described non-temperature adjustment lauric fats composition and has been applied chocolate material, and it comprises the lauric fats that (1) shows following characteristic: (a) solid fats content of 35＜N30＜48 (NMR studies (stab)); (b) oleic acid content of 1-10% weight; (c) the C8-C14 saturated fatty acid content of 70-95% weight; (d) be lower than the elaidic acid content of 1.5% weight and the cut of (2) natural fat, this cut comprises the trisaturated glyceride (S3) of at least 50% weight, and wherein S is C16-C24.Yet coming off from the material that applies when picked-up applies chocolate material merits attention.
Patent document 2 has been described the oily blend that contains palm-kernel oil, palm kernel stearin and hydrogenated oil and fat thereof, as the cocoa butter substitute; Yet the compatibility between these laurine base fat and the cocoa butter is lower basically, therefore, can not obtain enough chocolate flavourings.
Patent document 3 has been described the chocolate composition of hydroxyl lemongrass aldehyde radical fat and S2U and U3, and said composition suppresses oozing out of oil.Said composition can produce appreciable impact, the bread that for example has the quite high moisture of 15-30% to the material that applies.
Being used to apply chocolate fat is fixed oil in many cases, chocolate because non-tempered chocolate is preferred for applying, as shown in embodiment 1-3 in the paragraph [0015] of patent document 4.
Fixed oil generally comprises the unrighted acid of trans type and produces in hydrogenation (being also referred to as sclerosis).Hydrogenation relates to by hydrogen being added to the step that position of double bond in the unrighted acid produces saturated fatty acid.Generally speaking, though the relation of the hydrogen atom that unrighted acid connects is a cis, it becomes trans in step of hydrogenation.At occurring in nature, the unrighted acid of trans type is owing to activation of microorganism in ruminant produces, and therefore is contained in cream and the meat.
In recent years, obtain to find that the unrighted acid of these trans types of picked-up increases heart case such as arteriosclerotic risk widely, therefore arouse attention in Europe and U.S. consumer.For example, carry out Product labelling showing the obligation of the unsaturated fatty acid content of trans type from January, 2006, and What is more, forbid selling in Denmark and contain 2% or the modified fat of the unrighted acid of how trans type in the U.S..
In Japan, such viewpoint is arranged: the unrighted acid of present trans type does not cause health problem especially, because compare the unrighted acid intake of trans type with the U.S. with Europe very low usually, but still expectation has the fat of the unrighted acid of less trans type.
In chocolate, also expectation comprises those of unrighted acid of the least possible trans type.
Patent document 1:JP 5-207849A
Patent document 2:JP 11-318339A
Patent document 3:JP 10-108624A
Patent document 4:JP 2002-306076A
Summary of the invention
The problem to be solved in the present invention
The purpose of this invention is to provide chocolate coating, this chocolate coating has good taste and be used for the suitable curing rate that coating applies as luxury food, shows gloss and come off from the material that applies hardly when picked-up after curing; With the fat composition that is used to obtain chocolate.
In addition, purpose provides the chocolate coating of the unrighted acid that comprises the least possible trans type.Another purpose provides the chocolate coating that amount of cocoa butter content increases.
The means of dealing with problems and adopting
The inventor has carried out extensive studies; As a result, they have finished the present invention based on following discovery: selecting to unite use by the fat that ester exchange obtains derived from the fat of special fatty acid class material with the laurine base fat that is non-ester-exchanged oil, is useful to the problems referred to above.
The 1st aspect of the present invention is the fat composition that is used for chocolate coating, this fat composition is as the fatty A that must component comprises ester exchange, the fatty A of this ester exchange comprise 20% weight or more have 12 still less carbon atom saturated fatty acid and 2.5% weight or more have the saturated fatty acid of 20 or more carbon atoms; With laurine base fat B, this laurine base fat B is the fat of non-ester exchange, and the fat of this non-ester exchange comprises 35% weight or more has the saturated fatty acid of 12 carbon atoms.The 2nd aspect is the fat composition that is used for the chocolate coating of the 1st aspect, and wherein the fatty A of 15-70% weight is contained in the fat composition.The 3rd aspect is the fat composition that is used for the chocolate coating of the 1st aspect, and wherein the fatty B of 30-80% weight is contained in the fat composition.The 4th aspect is the fat composition that is used for the chocolate coating of the 1st aspect, and wherein fatty A is the fat of ester exchange at random.The 5th aspect is the fat composition that is used for the chocolate coating of the 1st to the 4th aspect either side, and wherein the amount of the unrighted acid of trans type is 10% or still less.The 6th aspect is the fat composition that is used for chocolate coating, and this fat composition comprises the fat composition and the acetylation sucrose fatty ester of either side in the 1st to the 5th aspect.The 7th aspect is a chocolate coating, and this chocolate coating comprises the fat composition of either side in the 1st to the 6th aspect.The 8th aspect is a chocolate coating, and this chocolate coating comprises the fat composition of either side in the 1st to the 6th aspect, and its amount is a 25-70% weight with respect to the amount of whole chocolate.The 9th aspect is a composite food, and this composite food comprises the chocolate coating of the 7th or the 8th aspect.The 10th aspect is the composite food of the 9th aspect, and wherein said food is sweet food or baked product.
The invention effect
May provide chocolate coating, this chocolate coating has good taste and be used for the suitable curing rate that coating applies as luxury food, shows gloss and come off from the material that applies hardly when picked-up after curing; With the fat composition that is used to obtain chocolate.
Also may provide the chocolate that satisfies healthy trend, it can be suppressed at the unrighted acid that has trans type in the chocolate coating.
The best mode that carries out an invention
The fat composition that is used for chocolate coating of the present invention can obtain by following component is mixed: the fatty A of ester exchange, the fatty A of this ester exchange comprise 20% weight or more have 12 still less carbon atom saturated fatty acid and 2.5% weight or more have the saturated fatty acid of 20 or more carbon atoms; With non-hydroxyl lemongrass aldehyde radical fat B, the saturated fatty acid that this non-hydroxyl lemongrass aldehyde radical fat B comprises 35% weight or more has 12 carbon atoms.
For 12 or the saturated fatty acid source of carbon atom still less of having of the fatty A that is used for ester exchange, can be used alone or in combination the oil and the sclerosis wet goods thereof of palm oil, palm-kernel oil, fractionation.
The example that is used for the fatty acid source with 20 or more carbon atoms of ester exchange fat comprise the height fixed oil of the rapeseed oil that contains high erucic acid (hydrogenation until iodine number be generally 1 or littler oil), mustard oil, Crambe abyssinica oil, fish oil etc., and the rapeseed oil that can preferably can obtain easily, this rapeseed oil contains high erucic acid.
Other the fatty example that is used for the fatty A of ester exchange comprises plant oil ﹠ fat for example palm oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kopok oil, sesame oil, evening primrose oil, shea butter, sal solid vegetable oil and cocoa butter, or animal oil ﹠ fat for example fish oil, butter and lard, and its modification oil ﹠ fat of obtaining such as the sclerosis by these oil, fractionation, ester exchange.Because compare with the animal oil ﹠ fat, so vegetable oil and fat flavours excellence are but preferred plant oil ﹠ fat.
Ester exchange is categorized as use enzyme (lipase), aliphatic acid only is bonded to the specificity switching method (1 in triglyceride first site and the 3rd site, 3-position specificity ester exchange method), with use enzyme or metallic catalyst (for example sodium methoxide), no matter the non-specific switching method (ester exchange at random) of binding site.Preferably latter's ester exchange at random of ester exchange in the present invention.In the long-term quality stability of non-tempered chocolate, ester exchange is excellent at random, because obtain more triglyceride class material, so can be preferred.
Be desirably among the fatty A of ester exchange, have C12 or more the total content of the long saturated fatty acid of short chain be 20% weight or more, preferred 25% weight or more, and 30% weight or more most preferably.When this content was low, therefore the compatibility step-down between cocoa butter and the fat composition, caused easily that at duration of storage gloss weakens and surperficial white spot (bloom), and simultaneously, the favourable thawing in mouth and the expression of local flavor almost can not obtain.
Be desirably among the fatty A of ester exchange, have C20 or more the total content of the long saturated fatty acid of long-chain be 2.5% weight or more, preferred 3.5% weight or more, and 5% weight or more most preferably.When content was low, the coating curing rate was slower, and simultaneously, almost can not obtain favourable gloss after curing.
For the saturated fatty acid among the fatty A of ester exchange, preferred following fat: have in this fat C12 or more the total content of the long saturated fatty acid of short chain be 20-55% weight; Total content with C16 and C18 chain length saturated fatty acid be 25-35% weight and have C20 or the longer saturated fatty acid total content of long-chain be 3-8% weight.
The use amount of fatty A in fat composition of ester exchange is 15-70% weight, preferred 20-60% weight, and more preferably 25-45% weight.When the use amount of the fatty A of ester exchange still less the time, relatively poor with the compatibility of cocoa butter and the thawing in mouth, and cause easily and come off.Equivalent more almost can not obtain enough curing rates.
Laurine base fat B for being the fat of non-ester exchange can be used alone or in combination palm oil, palm-kernel oil and distillate oil and fixed oil thereof.
Lauric acid content in this non-ester exchange laurine base fat B, promptly C12 content is 35% weight or more, preferred 40% weight or more, and 45% weight or more most preferably.Lauric acid content in this non-ester exchange laurine base fat B when promptly C12 content is lower, almost can not obtain enough curing rates.When content is higher, cause easily from the material that applies to come off, and quality is hard.
Use amount for the laurine base fat B of the fat of non-ester exchange in fat composition is a 30-80% weight, preferred 35-70% weight, and 40-55% weight most preferably.When the use amount of laurine base fat B is lower, almost can not obtain enough curing rates.When use amount is higher, cause easily from the material that applies to come off, and quality is hard.
Blending comprises the plant oil ﹠ fat at the fatty A of ester exchange with for other the fatty example among the laurine base fat B of the fat of non-ester exchange, for example palm oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kopok oil, sesame oil, evening primrose oil, shea butter, sal solid vegetable oil and cocoa butter, or animal oil ﹠ fat, for example fish oil, butter and lard, and the modification oil ﹠ fat that obtains by sclerosis, fractionation, ester exchange etc.Because compare with the animal oil ﹠ fat, so vegetable oil and fat flavours excellence are the preferred plant oil ﹠ fat.
In the fat composition that therefore obtains, the unrighted acid of trans type can easily be reduced to 10% or lower, preferred 5% or lower, and more preferably 2% or lower.
The fat composition that obtains above is used for chocolate coating, generally speaking, chocolate is categorized as for example dark chocolate bar, milk chocolate and white chocolate, dark chocolate bar comprises cocoa mass by raw material, cocoa power, carbohydrate is sugar for example, fat is cocoa butter for example, emulsifying agent, spices etc. are made, milk is chocolate to comprise cocoa mass by raw material, cocoa power, carbohydrate is sugar for example, fat is cocoa butter for example, dairy products are whole milk powder for example, emulsifying agent, spices etc. are made, white chocolate comprises for example sugar of carbohydrate by raw material, fat is cocoa butter for example, dairy products are whole milk powder for example, emulsifying agent, spices etc. are made, or are categorized as chocolate (35% or more cocoa content) and standard chocolate (quasi chocolate) (15% or more cocoa content) according to the content of cocoa.Chocolate coating of the present invention is not limited thereto, and can be used for any of these chocolates.
As chocolate coating, according to the viewpoint of local flavor and physical property, the oil content of chocolate coating of the present invention is a 28-72% weight, preferred 30-70% weight, and more preferably 30-60% weight.In coating applied, the oil content in the chocolate had very big influence to quality.Promptly when oil content is too low, can not obtain flowability, and chocolate is not suitable for coating, and when oil content was too high, solid matter content and coated weight in the chocolate were less, therefore this cause being difficult to chocolate flavouring is given the material of coating.
Can mainly illustrate the non-tempered chocolate coating of two class routines.A kind ofly mainly be made of laurine base fat, it is mainly used in for example little cake of bread, cake and finger-type of Western-style sweet food.Such chocolate coating has high curing rate, and in mouth, melt and the local flavor expression in be preferred.Yet, very low with the compatibility of cocoa butter, and when amount of cocoa butter content in fat is higher than 30% weight, may not can obtain enough curing rates.Even solidify, for example gloss difference or surperficial white spot takes place of problem is arranged still.When such chocolate coating distributes some months under normal temperature, generally use 5% weight or the more cocoa butter of low content in fat.The situation that use is higher than this content causes being difficult to solidifying or taking place surperficial white spot.The chocolate coating of other type mainly is made of the fat of sclerosis, and this makes it to have compatibility with the cocoa butter of 15-25% weight, and can be coated in the baked product for example on the biscuit that will distribute some months under normal temperature; Yet, do not have to solidify by after applying, cooling off fast at about 5 ℃ immediately, surperficial white spot can take place.
In addition, because the fat of the type comprises the unrighted acid of a large amount of trans types, so they do not satisfy the market demands that reduce the aliphatic acid of trans type when picked-up.
In contrast, chocolate coating of the present invention uses above-mentioned fat composition, and in whole chocolate, each fat composition preferably uses with the amount of 25-70% weight within the scope of the claims among the claim 1-6, and more preferably 30-60% weight, also more preferably 35-45% weight.When fat composition was a small amount of, the quality of chocolate coating almost can not be kept for a long time (chocolate for example surperficial white spot of quality badness and granulation).On the other hand, when fat composition was a large amount of, the component ratio except that fat composition of the present invention descended too lowly, and this causes being difficult to prepare the chocolate that excellent flavor is arranged.
Even using the chocolate coating of fat composition of the present invention is the fat composition that mainly is made of laurate, still preferred compatible with cocoa butter, and in mouth, keep good thawing, therefore, can big amount comprise cocoa mass, cocoa and cocoa butter, this makes and may prepare the chocolate coating that is rich in the essential local flavor of chocolate.When the content of further increase cocoa butter, with by when the amount blending of 20% weight is in whole chocolate fat, acetylizad sucrose fatty ester is preferred for fat composition.
The acetylation sucrose fatty ester that is used for above situation is wherein in the sucrose fatty ester type of sucrose fatty ester with acetyl group displacement residual hydroxy groups.For the aliphatic acid of acetylizad sucrose fatty ester, the long-chain saturated acid that preferably has 16 or more carbon atoms is stearic acid and palmitic acid for example, and preferably has 3 or the aliphatic acid of higher esterification degree.In fat composition, and when transforming in chocolate, the expectation of the amount of acetylizad sucrose fatty ester is the amount corresponding to 0.4-2.0% weight to acetylizad sucrose fatty ester with the amount blending in the 0.4-7.5% weight range.The little content of acetylizad sucrose fatty ester can have the risk that causes quality badness (alligatoring) in time in chocolate, and in fact too big content have a less improvement for expensive, and therefore, content is preferably 2.0% weight or lower.
Composite food with chocolate-coating of the present invention has no particular limits, as long as it is sweet food and baked product, the example of sweet food comprises beans sauce bread, the steaming dessert gel of beans, Japan's spongecake, Dorayaki and Imagawayaki (beans sauce pancake), Taiyaki (the beans sauce pancake of fish shape), Kintsuba (beans sauce pancake), Egg cake, Kurimanjyu (with the gem of chestnut and the filling of beans sauce), moon cake, machete is very bent, Yatsuhashi (the Japanese sweet food of making by ground rice and beans sauce), the rice cake, fried dough is very bent, spongecake, the cake volume, angel cake, pound cake, annual-ring shaped cake, Fruit cake, madeleine, cream puff, the little cake of finger-type, thousand layer cake, apple pie, tart, biscuit, strange bent, crispbread, steam bread, pretzel, waffle, dessert, pizza pie, can beautiful cake, souffle, beignet and by coated fruit banana for example, apple and strawberry and chocolate and sweets that obtain, the example of baked product comprises sandwich bread, soft circle volume, fruit bread, Corn bread, the butterie winding, hamburger, the face circle, French toast, volume, sweet bun, sweet dough, hardtack, muffin, the circle cake, croissant, Denmark's pastry and the bread that ferments slightly.
Embodiment
More specifically describe the present invention below with reference to embodiments of the invention, yet notion of the present invention is not limited to following examples.In an embodiment, % and part are all based on the weight meter.
(evaluation method)
According to fat among Japan Oil Chemists ' Society (1996) 2.2.4.2 and oil standard analytical method (slippage fusing point (slip melting point)), measure the fusing point of fat.
According to fat in Japan Oil Chemists ' Society (1996) the 2.4.1.2 methyl-esterified method (boron trifluoride/methanol process) and oil standard analytical method, measure the aliphatic acid of fat and form.
By method shown in fat and the oil standard analytical method 2.4.2.2, analyze the content of the unrighted acid (trans acids) of the trans type in the fat.
Estimate the curing rate of chocolate coating by the following method:
After chocolate melts fully, chocolate is adjusted to 50 ℃, and is coated in and can buys on the face circle (donut) that obtains, measure until the time that it solidifies under 25 ℃ room temperature, to estimate the curing rate of chocolate coating.This time is called drying time.
Estimate gloss by the following method:
Chocolate-coating can bought on the face circle that obtains, visually observed the situation after 20 ℃ are preserved 2 days, to estimate gloss.
By the following method, feeling evaluation local flavor and the thawing in the oral cavity:
Chocolate-coating can bought on the face circle that obtains, and after 20 ℃ are preserved 1 day, eaten the face circle, with feeling evaluation local flavor and the thawing in the oral cavity.
By the following method, evaluation is oozed out (sweating) (showing oil particles on chocolate surface):
Chocolate-coating can bought on the face circle that obtains, and visually observed, ooze out with evaluation in the situation of 20 ℃ of storages after 1 day.
By the following method, come off by the difficulty evaluation that comes off:
Chocolate-coating can bought on the face circle that obtains, and after 20 ℃ are preserved 1 day, eaten this face circle, to estimate the chocolate difficulty that comes off from this face circle.
Experimental example 1 (preparation of fatty A-1)
0.3 part metallic catalyst (sodium methoxide) is added in the fat that the height fixed oil (iodine number 1 or littler) of the high erucic acid rapeseed oil of palm oil (iodine number 8) by mixing 50 parts, 40 parts fractionation palm stearines (iodine number 31) and 10 parts obtains, with under vacuum 80 ℃ should fat ester exchange 60 minutes at random, then, the secundum legem method is carried out purifying, to form the fatty A-1 of ester exchange.C12 or still less be total up to 31.0%, C20 or be total up to 5.5% more, the slippage fusing point is 35 ℃.
Experimental example 2 (preparation of fatty A-2)
The palm oil (iodine number 52) of 95 parts palm-kernel oils (iodine number 17) and 5 parts is mixed highly to harden.The height fixed oil (iodine number 1 or littler) of the high erucic acid rapeseed oil of 90 parts height fixed oils (iodine number 1 or littler) and 10 parts is mixed, the metallic catalyst (sodium methoxide) that adds 0.3 part, with under vacuum 80 ℃ should fat ester exchange 60 minutes at random, then, the secundum legem method is carried out purifying, to form the fatty A-2 of ester exchange.C12 or still less be total up to 49.0%, C20 or be total up to 5.7% more, the slippage fusing point is 36 ℃.
Experimental example 3 (preparation of fatty B-1)
The palm oil (iodine number 52) of 95 parts palm-kernel oils (iodine number 17) and 5 parts is mixed, and with highly sclerosis, then, the secundum legem method is carried out purifying, to form the fatty B-1 of non-ester exchange laurine base.C12 content is 46.7%, and iodine number is 1 or littler, and the slippage fusing point is 43.4 ℃.
Experimental example 4 (preparation of fatty B-2)
Secundum legem method purifying palm kernel fixed oil is to form non-ester exchange laurine base fat B-2.
C12 content is 46.9%, and iodine number is 4, and the slippage fusing point is 36.0 ℃.
Experimental example 5 (preparation of fatty B-3)
The medium fusing point fraction of palm kernel (iodine number 13) is highly hardened, and the secundum legem method carries out purifying, to form non-ester exchange laurine base fat B-3.C12 content is 52.8%, and iodine number is 1 or littler, and the slippage fusing point is 38.0 ℃.
Experimental example 6 (preparation of fatty B-4)
With palm kernel high-melting-point fraction height sclerosis, and the secundum legem method carries out purifying, to form non-ester exchange laurine base fat B-4.C12 content is 55.5%, and iodine number is 1 or littler, and the slippage fusing point is 35.0 ℃.
Experimental example 7 (preparation of fatty B-5)
With palm oil height sclerosis, and the secundum legem method carries out purifying, to form non-ester exchange laurine base fat B-5.C12 content is 47.4%, and iodine number is 1 or littler, and the slippage fusing point is 32.5 ℃.
Having described the aliphatic acid of fatty A-1, fatty A-2, fatty B-1, fatty B-2, fatty B-3, fatty B-4 and fatty B-5 in table 1 altogether forms.
[table 1]
[each fatty aliphatic acid is formed (%)]
Embodiment 1
Fatty A-1,12 parts non-ester exchange laurine base fat B-1,8 parts non-ester exchange laurine base fat B-2 and 5 parts palm olein (iodine number 58 with 15 parts ester exchanges, 21 ℃ of slippage fusing points) fusing, and the material that a part obtains is added in 5 parts cocoa mass, 20 parts cocoa, 35 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching (conching), and adds the lecithin of residue fat and 0.4 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
Embodiment 2
With the fatty A-1 of 31 parts ester exchanges, 7 parts non-ester exchange laurine base fat B-1 and 7 parts non-ester exchange laurine base fat B-3 fusing, and the material that a part obtains is added in the vanilla of 40 parts sugar, 15 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 50 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition white chocolate.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
Embodiment 3
With the non-ester exchange laurine base fat B-4 fusing of the fatty A-1 of 10 parts ester exchanges and 35 parts, and the material that a part obtains is added in the vanilla of 40 parts sugar, 15 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 50 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition white chocolate.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
Embodiment 4
With the fatty A-2 of 10.5 parts ester exchanges, 13.5 parts non-ester exchange laurine base fat B-5 and 3 parts palm olein (iodine number 68,10 ℃ of slippage fusing points or lower) fusing, and the material that a part obtains is added in the vanilla of 3 parts cocoa mass, 12.3 parts cocoa, 50 parts sugar, 10.7 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the ricinoleate ester of the polyglycereol condensation of residue fat, 0.4 part lecithin and 0.3 part, to obtain the milk chocolate.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
Embodiment 5
With the palm olein of the fatty A-2 of 24.5 parts ester exchanges, 31.5 parts non-ester exchange laurine base fat B-5 and the 7 parts oil of ester exchange (iodine number 68 at random, 34 ℃ of slippage fusing points) fusing, and the material that a part obtains is added in 9.7 parts cocoa mass, 15 parts cocoa, 12.3 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.3 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
Embodiment 6
Fatty A-1,10 parts non-ester exchange laurine base fat B-1,6.5 parts non-ester exchange laurine base fat B-2 and 0.1 part acetylation sucrose fatty ester (DK ester FA10E with 15 parts ester exchanges; by Dai-ichi Kogyo Seiyaku Co.; Ltd. preparation; esterification degree 4.9) fusing, and the material that a part obtains is added in the vanilla of 24.5 parts cocoa mass, 35 parts sugar, 9 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, to obtain the chocolate of suckling.With this chocolate-coating face circle, and estimate, find that all results are all satisfied according to evaluation method.In table 2, concentrate and described these results.
In embodiment 1-6, fat and oil is formed and the evaluation result of chocolate coating is concentrated in table 2 and described in the amount of each component, the chocolate coating in the chocolate coating.
[table 2]
[amount of component (part) in the chocolate coating]
＜non-ester exchange laurine base fat 〉
| Fat B-1 | 12 | 7 | - | - | - | 10 |
| Fat B-2 | 8 | - | - | - | - | 6.5 |
| Fat B-3 | - | 7 | - | - | - | - |
| Fat B-4 | - | - | 35 | - | - | - |
| Fat B-5 | - | - | - | 13.5 | 31.5 | - |
| Palm olein (10 ℃ or lower fusing point) | 5 | - | - | 3.0 | - | - |
| Palm olein is the oil of ester exchange at random | - | - | - | - | 7 | - |
| Cocoa mass | 5 | - | - | 3.0 | 9.7 | 24.5 |
| Cocoa | 20 | - | - | 12.3 | 15 | - |
| Sugar | 35 | 40 | 40 | 50.0 | 12.3 | 35 |
| Powdered skimmed milk | - | 15 | 15 | 10.7 | - | 9 |
| Lecithin | 0.4 | 0.4 | 0.4 | 0.4 | 0.3 | 0.3 |
| Vanilla | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
| The ricinoleate ester of polyglycereol condensation | - | - | - | 0.3 | - | - |
| The acetylation sucrose fatty ester | - | - | - | - | - | 0.1 |
| Trans acids in the chocolate (%) | 1% or still less | 1% or still less | 1% or still less | 1% or still less | 1% or still less | 1% or still less |
| Oil content (%) | ?45 | ?45 | ?45 | ?30 | ?70 | ?45 |
[fat in the chocolate coating is formed (%)]
| Fat A-1 | 33.4 | 68.9 | 22.2 | - | - | 33.4 |
| Fat A-2 | - | - | - | 35.0 | 35.0 | - |
| Fat B-1 | 26.7 | 15.55 | - | - | - | 22.2 |
| Fat B-2 | 17.8 | - | - | - | - | 14.4 |
| Fat B-3 | - | 15.55 | - | - | - | - |
| Fat B-4 | - | - | 77.8 | - | - | - |
| Fat B-5 | - | - | - | 45.0 | 45.0 | - |
| Cocoa butter | 11.0 | - | - | 10.0 | 10.0 | 30 |
| Palm olein (10 ℃ or lower fusing point) | 11.1 | - | - | 10.0 | - | - |
| Palm olein is the oil of ester exchange at random | - | - | - | - | 10.0 | - |
[evaluation result of chocolate coating]
| Drying time | 14 minutes 00 second | 15 minutes 05 second | 10 minutes 10 seconds | 15 minutes 50 seconds | 10 minutes 05 second | 15 minutes 55 seconds |
| Gloss | 5 | 5 | 5 | 5 | 5 | 5 |
| Local flavor and in the oral cavity, melting | 4 | 4 | 4 | 4 | 4 | 5 |
| Ooze out | 5 | 5 | 4 | 5 | 5 | 5 |
| Come off | 5 | 5 | 4 | 5 | 5 | 5 |
(feeling evaluation standard)
5; Very good
4; Good
3; Can accept
2; Difference
1; Non-constant
Comparative test embodiment 1 (preparation of fatty C)
0.3 part metallic catalyst (sodium methoxide) is added to the fat that the fractionation palm kernel olein (iodine number 26) of palm oil (iodine number 52) by mixing 50 parts, 10 parts fractionation palm stearines (iodine number 31) and 40 parts obtains, with under vacuum 80 ℃ should fat ester exchange 60 minutes at random, then, the secundum legem method is carried out purifying, to form the fatty C of ester exchange.C12 or still less be total up to 19.7%, C20 or be total up to 0.1% more, the slippage fusing point is 33 ℃.Concentrate in the table 1 in the above and described these results.
Comparative test embodiment 2 (preparation of fatty D)
0.3 part metallic catalyst (sodium methoxide) is added to the fat that the height fixed oil (iodine number 1 or lower) of the high erucic acid rapeseed oil of fractionation palm stearines (iodine number 31) by mixing 42 parts, 23 parts fractionation palm olein (iodine number 58), 32 parts soybean oil (iodine number 131) and 3 parts obtains, with under vacuum 80 ℃ should fat ester exchange 60 minutes at random, then, the secundum legem method is carried out purifying, to form the fatty D of ester exchange.C12 or still less be total up to 0.1%, C20 or be total up to 2.0% and the slippage fusing point be 40 ℃.Concentrate in the table 1 in the above and described these results.
Comparing embodiment 1
With the non-ester exchange laurine base fat B-1 fusing of the fatty A-1 of 34 parts ester exchanges and 11 parts, and the material that a part obtains is added in the vanilla of 40 parts sugar, 15 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 50 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition white chocolate.With this chocolate-coating face circle, and, find that the result is dissatisfied, because drying time is long according to the evaluation method evaluation.In table 3, concentrate and described these results.
Comparing embodiment 2
With the non-ester exchange laurine base fat B-2 fusing of the fatty A-2 of 3 parts ester exchanges and 42 parts, and the material that a part obtains is added in the vanilla of 40 parts sugar, 15 parts Powdered skimmed milk and 0.03 part.Mixture mixes with blender, simultaneously 50 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition white chocolate.With this chocolate-coating face circle, and according to the evaluation method evaluation, found that gloss, ooze out and come off aspect dissatisfied.In table 3, concentrate and described these results.
Comparing embodiment 3
Fatty C, 12 parts non-ester exchange laurine base fat B-1,8 parts non-ester exchange laurine base fat B-2 and 5 parts palm olein (iodine number 68 with 15 parts ester exchanges, 10 ℃ of slippage fusing points or lower) fusing, and the material that a part obtains is added in 5 parts cocoa mass, 20 parts cocoa, 35 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and according to the evaluation method evaluation, it is poor to found that gloss, local flavor, melt in mouth and ooze out.In table 3, concentrate and described these results.
Comparing embodiment 4
Fatty D, 12 parts non-ester exchange laurine base fat B-1,8 parts non-ester exchange laurine base fat B-2 and 5 parts palm olein (iodine number 68 with 15 parts ester exchanges, 10 ℃ of slippage fusing points or lower) fusing, and the material that a part obtains is added in 5 parts cocoa mass, 20 parts cocoa, 35 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and, found that drying time and gloss difference according to the evaluation method evaluation.In table 3, concentrate and described these results.
Comparing embodiment 5
With 7 parts non-ester exchange laurine base fat B-1,20 parts non-ester exchange laurine base fat B-2,3 parts palm olein (iodine number 68,10 ℃ of fusing points or lower) and 10 parts hardened rapeseed oil (iodine number 71,35 ℃ of slippage fusing points, trans acids 42.4%) fusing, and the material that a part obtains is added in 5 parts cocoa mass, 20 parts cocoa, 35 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and, find that all results are all satisfied, but the trans-fatty acid content in the chocolate is up to 5.1% according to the evaluation method evaluation.In table 3, concentrate and described these results.
Comparing embodiment 6
Fatty A-1,6.9 parts non-ester exchange laurine base fat B-1,4.6 parts non-ester exchange laurine base fat B-2 and 2.9 parts palm olein (iodine number 68 with 8.7 parts ester exchanges, 10 ℃ of slippage fusing points or lower) fusing, and the material that a part obtains is added in 26 parts cocoa, 50.9 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the ricinoleate ester of the polyglycereol condensation of residue fat, 0.5 part lecithin and 0.5 part, with the acquisition dark chocolate bar.Though attempt by using this chocolate to come the coated side circle, chocolate is not suitable for coating, because mobile poor.In table 3, concentrate and described these results.
Comparing embodiment 7
Fatty A-1,20 parts non-ester exchange laurine base fat B-1,13.4 parts non-ester exchange laurine base fat B-2 and 8.3 parts palm olein (iodine number 68 with 25.1 parts ester exchanges, 10 ℃ of slippage fusing points or lower) fusing, and the material that a part obtains is added in 15 parts cocoa mass, 18.2 parts the sugar and 0.03 part vanilla.Mixture mixes with blender, simultaneously 60 ℃ of heating, and with the crushing of roll-type conche, after this passes through conching, and adds the lecithin of residue fat and 0.4 part, with the acquisition dark chocolate bar.With this chocolate-coating face circle, and according to the evaluation method evaluation, the face circle of found that has strong greasy feeling, and weak flavor.In table 3, concentrate and described these results.
In comparing embodiment 1-7, in the chocolate coating in the amount of each component, the chocolate coating composition of fat and the evaluation result of chocolate coating in table 3, concentrate and describe.
[table 3]
[amount of component (part) in the chocolate coating]
＜non-ester exchange laurine base fat 〉
| Fat B-1 | 11.0 | - | 12.0 | 12.0 | 7.0 | 6.9 | 20.0 |
| Fat B-2 | - | 42.0 | 8.0 | 8.0 | 20.0 | 4.6 | 13.4 |
| Palm olein (10 ℃ or lower fusing point) | - | - | 5 | 5 | 3 | 2.9 | 8.3 |
| Hardened rapeseed oil (35 ℃ fusing points) | - | - | - | - | 10 | - | - |
| Cocoa mass | - | - | 5 | 5 | 5 | - | 15.0 |
| Cocoa | - | - | 20 | 20 | 20 | 26.0 | - |
| Sugar | 40 | 40 | 35 | 35 | 35 | 50.9 | 18.2 |
| Powdered skimmed milk | 15 | 15 | - | - | - | - | - |
| Lecithin | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.5 | 0.4 |
| Vanilla | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 | 0.03 |
| The ricinoleate ester of polyglycereol condensation | - | - | - | - | - | 0.5 | - |
| Trans acids in the chocolate (%) | 1% or still less | 1% or still less | 1% or still less | 1% or still less | 5.1％ | 1% or still less | 1% or still less |
| Oil content (%) | ?45 | ?45 | ?45 | ?45 | 45 | ?26 | ?75 |
[fat in the chocolate coating is formed (%)]
| Fat A-1 | 75.6 | - | - | - | - | 33.4 | 33.4 |
| Fat A-2 | - | 6.7 | - | - | - | - | - |
| Fat B-1 | 24.4 | - | 26.7 | 26.7 | 15.6 | 26.7 | 26.7 |
| Fat B-2 | - | 93.3 | 17.8 | 17.8 | 44.5 | 17.8 | 17.8 |
| Fat C | - | - | 33.4 | - | - | - | - |
| Fat D | - | - | - | 33.4 | - | - | - |
| Cocoa butter | - | - | 11.0 | 11.0 | 11.0 | 11.0 | 11.0 |
| Palm olein (10 ℃ or lower fusing point) | - | - | 11.1 | 11.1 | 6.7 | 11.1 | 11.1 |
| Hardened rapeseed oil (35 ℃ fusing points) | - | - | - | - | 22.2 | - | - |
[evaluation result of chocolate coating]
| Drying time | 23 minutes 30 seconds | 9 minutes 00 second | 14 minutes 15 seconds | 21 minutes 00 second | 15 minutes 30 seconds | Do not estimate | 11 minutes 15 seconds |
| Gloss | 4 | ?2 | 2 | 2 | 3 | Do not estimate | 4 |
| Local flavor and in the oral cavity, melting | 3 | ?5 | 2 | 5 | 5 | Do not estimate | 2 |
| Ooze out | 4 | ?2 | 2 | 3 | 2 | Do not estimate | 4 |
| Come off | 5 | ?2 | 5 | 5 | 5 | Do not estimate | 5 |
(feeling evaluation standard)
5; Very good
4; Good
3; Can accept
2; Difference
1; Non-constant
Industrial applicibility
The present invention relates to for the fat composition of chocolate coating and use the chocolate of this fat composition, and with the composite food of this chocolate-coating.
Claims (10)
1. fat composition that is used for chocolate coating, described fat composition is as must component comprising: the fatty A of ester exchange, the fatty A of described ester exchange comprise 20% weight or more have 12 still less carbon atom saturated fatty acid and 2.5% weight or more have the saturated fatty acid of 20 or more carbon atoms; With laurine base fat B, described laurine base fat B is the fat of non-ester exchange, and the fat of this non-ester exchange comprises 35% weight or more has the saturated fatty acid of 12 carbon atoms.
2. the fat composition that is used for chocolate coating of claim 1, wherein the described fatty A of 15-70% weight is contained in the described fat composition.
3. the fat composition that is used for chocolate coating of claim 1, wherein the described fatty B of 30-80% weight is contained in the described fat composition.
4. the fat composition that is used for chocolate coating of claim 1, wherein said fatty A is the fat of ester exchange at random.
5. each the fat composition that is used for chocolate coating among the claim 1-4, wherein the amount of the unrighted acid of trans type is 10% or still less.
6. fat composition that is used for chocolate coating, described fat composition comprise among the claim 1-5 each fat composition and acetylation sucrose fatty ester.
7. chocolate coating, described chocolate coating comprise among the claim 1-6 each fat composition.
8. chocolate coating, described chocolate coating is the amount of 25-70% weight with the amount with respect to whole chocolate, comprises among the claim 1-6 each fat composition.
9. composite food, described composite food comprises the chocolate coating of claim 7 or 8.
10. the composite food of claim 9, wherein said food is sweet food or baked product.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2007282084 | 2007-10-30 | ||
| JP2007-282321 | 2007-10-30 | ||
| JP2007-282084 | 2007-10-30 | ||
| JP2007282321 | 2007-10-30 | ||
| PCT/JP2008/068701 WO2009057451A1 (en) | 2007-10-30 | 2008-10-16 | Fat composition for chocolate coatings |
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| Publication Number | Publication Date |
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| CN101909457A true CN101909457A (en) | 2010-12-08 |
| CN101909457B CN101909457B (en) | 2016-12-14 |
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| CN102715216A (en) * | 2012-06-29 | 2012-10-10 | 苏州喜福瑞农业科技有限公司 | Multi-layer chocolate crab po cake |
| CN105072918A (en) * | 2013-03-22 | 2015-11-18 | 不二制油股份有限公司 | Non-lauric non-trans fat composition for chocolate coating |
| CN105813472A (en) * | 2013-12-13 | 2016-07-27 | 雀巢产品技术援助有限公司 | Lauric fat based structuring agents to reduce saturated fat |
| CN106753816A (en) * | 2016-11-29 | 2017-05-31 | 阿胡斯卡尔斯油脂（张家港）有限公司 | A kind of fat or oil composition that can substitute cocounut oil |
| CN108135216A (en) * | 2015-09-30 | 2018-06-08 | 雀巢产品技术援助有限公司 | The method of frozen confection of the manufacture with low SFA coatings and the product obtained |
| CN108185103A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate coating and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715216A (en) * | 2012-06-29 | 2012-10-10 | 苏州喜福瑞农业科技有限公司 | Multi-layer chocolate crab po cake |
| CN105072918A (en) * | 2013-03-22 | 2015-11-18 | 不二制油股份有限公司 | Non-lauric non-trans fat composition for chocolate coating |
| CN105072918B (en) * | 2013-03-22 | 2019-03-01 | 不二制油股份有限公司 | The method of the being knotted property of coating chocolate fat or oil composition and its application and raising coating chocolate and complex food |
| US10426179B2 (en) | 2013-03-22 | 2019-10-01 | Fuji Oil Company Limited | Non-lauric non-trans fat composition for chocolate coating |
| CN105813472A (en) * | 2013-12-13 | 2016-07-27 | 雀巢产品技术援助有限公司 | Lauric fat based structuring agents to reduce saturated fat |
| CN108135216A (en) * | 2015-09-30 | 2018-06-08 | 雀巢产品技术援助有限公司 | The method of frozen confection of the manufacture with low SFA coatings and the product obtained |
| US11576417B2 (en) | 2015-09-30 | 2023-02-14 | Societe Des Produits Nestle S.A. | Method of manufacturing a frozen confection with low SFA coating and product obtained |
| CN106753816A (en) * | 2016-11-29 | 2017-05-31 | 阿胡斯卡尔斯油脂（张家港）有限公司 | A kind of fat or oil composition that can substitute cocounut oil |
| CN111225566A (en) * | 2017-10-27 | 2020-06-02 | 大众饼干公司 | Frostless edible product |
| CN108185103A (en) * | 2017-12-28 | 2018-06-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of chocolate coating and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2009057451A1 (en) | 2009-05-07 |
| JP5549225B2 (en) | 2014-07-16 |
| KR101525272B1 (en) | 2015-06-02 |
| KR20100085945A (en) | 2010-07-29 |
| JPWO2009057451A1 (en) | 2011-03-10 |
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