JP6857437B2 - 耐熱性チョコレートスプレッドまたはフィリング及び調製の方法 - Google Patents

耐熱性チョコレートスプレッドまたはフィリング及び調製の方法 Download PDF

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JP6857437B2
JP6857437B2 JP2018516555A JP2018516555A JP6857437B2 JP 6857437 B2 JP6857437 B2 JP 6857437B2 JP 2018516555 A JP2018516555 A JP 2018516555A JP 2018516555 A JP2018516555 A JP 2018516555A JP 6857437 B2 JP6857437 B2 JP 6857437B2
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composition
chocolate
fat
composition according
transesterified
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JP2018529355A (ja
Inventor
マンソン ヘルガ
マンソン ヘルガ
バグガン クリシュナダス
バグガン クリシュナダス
Original Assignee
ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ
ブンヘ ロデルス クロクラーン ベスローテン フェンノートシャップ
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/0026—Mixing; Roller milling for preparing chocolate
    • 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 or 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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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)
JP2018516555A 2015-09-29 2016-09-15 耐熱性チョコレートスプレッドまたはフィリング及び調製の方法 Active JP6857437B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP15187465 2015-09-29
EP15187465.8 2015-09-29
PCT/EP2016/071894 WO2017055102A1 (en) 2015-09-29 2016-09-15 Temperature tolerant chocolate spread or filling and method of preparation

Publications (3)

Publication Number Publication Date
JP2018529355A JP2018529355A (ja) 2018-10-11
JP2018529355A5 JP2018529355A5 (https=) 2021-01-07
JP6857437B2 true JP6857437B2 (ja) 2021-04-14

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JP2018516555A Active JP6857437B2 (ja) 2015-09-29 2016-09-15 耐熱性チョコレートスプレッドまたはフィリング及び調製の方法

Country Status (10)

Country Link
US (1) US20180279640A1 (https=)
EP (1) EP3355703B1 (https=)
JP (1) JP6857437B2 (https=)
KR (1) KR102722052B1 (https=)
CN (1) CN108135196B (https=)
BR (1) BR112018006147B1 (https=)
DK (1) DK3355703T3 (https=)
MY (1) MY195360A (https=)
PL (1) PL3355703T3 (https=)
WO (1) WO2017055102A1 (https=)

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EP2831232A4 (en) 2012-03-30 2015-11-04 Univ Washington METHOD FOR MODULATING TAU EXPRESSION TO REDUCE PROBLEMS AND MODIFY A NEURODEGENERATIVE SYNDROME
TW202246503A (zh) 2013-07-19 2022-12-01 美商百健Ｍａ公司 用於調節τ蛋白表現之組合物
CA3064596A1 (en) 2017-05-30 2018-12-06 The Princeton Group Inc - C40917 A food product and method of manufacture
EP3629747A4 (en) * 2017-05-30 2021-03-31 Aak Ab ANTI-BLEACHING COMPOSITION
MX2019014385A (es) * 2017-06-07 2020-08-06 Aak Ab Publ Sustituto de cacao a base de karite.
WO2019020714A1 (en) 2017-07-26 2019-01-31 Bunge Loders Croklaan B.V. NON-HYDROGENATED GREASE COMPOSITION, USE AND METHOD
BE1025274B1 (nl) * 2017-09-28 2019-01-07 Fuji Oil Europe Smeerbare vetbevattende voedingsmiddelen
WO2019088631A2 (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 스프레드 제조용 조성물 및 이의 용도
WO2019088632A2 (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 초코소스 제조용 조성물 및 이의 용도
BE1026648B1 (nl) * 2018-09-24 2020-04-27 Chocolaterie Guylian Nv Chocoladeproduct en werkwijze voor de productie van een chocoladeproduct
CN111357832B (zh) * 2018-12-25 2023-04-07 丰益(上海)生物技术研发中心有限公司 一种巧克力风味涂抹奶油及其制备方法
WO2021107856A1 (en) * 2019-11-29 2021-06-03 Aak Ab Non-hydrogenated fat composition
KR102276209B1 (ko) 2020-01-02 2021-07-12 (주)하농식품 흑마늘 엑기스를 이용한 신규한 마늘 스프레드 및 그 제조방법
JP7515269B2 (ja) * 2020-02-28 2024-07-12 株式会社Adeka フィリング用油脂組成物、ならびに、それを含む冷菓用フィリングおよび複合冷菓
JP2023018556A (ja) * 2021-07-27 2023-02-08 株式会社Adeka ハードバター組成物
CN114208921B (zh) * 2021-12-24 2023-07-04 可可琳纳食品海门有限公司 一种用于汤圆内馅的巧克力酱及其制作方法
EP4465822A4 (en) * 2022-01-21 2026-01-21 Aak Ab Publ VEGETABLE FAT COMPOSITION FOR A CONFECTIONERY SPREAD
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
US20250204546A1 (en) * 2022-04-07 2025-06-26 Aak Ab (Publ) A fat composition comprising a vegetable fat phase which is free from palm oil and/or fractions thereof
KR102909924B1 (ko) * 2023-02-07 2026-01-09 전주대학교 산학협력단 캐롭 스프레드 제조 방법 및 이를 이용하여 제조된 캐롭 스프레드
WO2024225959A1 (en) * 2023-04-28 2024-10-31 Aak Ab (Publ) A fat composition comprising a vegetable fat phase originating from at least two different vegetable fat sources which is free from palm oil and/or fractions thereof
AU2024260625A1 (en) * 2023-04-28 2025-10-23 Aak Ab (Publ) A fat composition comprising a vegetable fat phase which is free from palm oil and/or fractions thereof and wherein the vegetable fat phase originates from at least two different vegetable fat sources
WO2025250068A1 (en) * 2024-05-31 2025-12-04 Aak Ab (Publ) An edible fat composition

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US5190868A (en) * 1987-08-31 1993-03-02 Meito Sangyo Co., Ltd. Continuous process for the interesterification of fats or oils
US6277433B1 (en) * 1999-03-19 2001-08-21 Loders Croklaan B.V. Fat mixtures
JP4900996B2 (ja) * 2000-10-12 2012-03-21 株式会社Ａｄｅｋａ 油脂組成物の製造方法
EP1862077A1 (en) * 2006-06-02 2007-12-05 Puratos N.V. Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content
EP2696698B1 (en) * 2011-04-14 2015-02-25 AAK Denmark A/S Bloom retarding fat
IN2015DN00481A (https=) * 2012-07-24 2015-06-26 Advanta Internat Bv
WO2014037009A1 (en) * 2012-09-07 2014-03-13 Aarhuskarlshamn Ab Process for production of cocoa butter equivalent
BR112015005109A2 (pt) * 2012-09-07 2017-07-04 Aak Ab chocolate compreendendo uma fração de olefina de árvore carité transesterificada
DK3113623T3 (en) * 2014-03-03 2019-04-23 Bunge Loders Croklaan B V Fat composition and fat mixture
JP6519838B2 (ja) * 2014-09-09 2019-05-29 太陽油脂株式会社 クリーム用油脂組成物

Also Published As

Publication number Publication date
KR102722052B1 (ko) 2024-10-28
WO2017055102A1 (en) 2017-04-06
BR112018006147A2 (pt) 2018-10-23
EP3355703B1 (en) 2021-01-27
CN108135196A (zh) 2018-06-08
PL3355703T3 (pl) 2021-08-30
CN108135196B (zh) 2021-06-15
JP2018529355A (ja) 2018-10-11
DK3355703T3 (en) 2021-04-19
EP3355703A1 (en) 2018-08-08
BR112018006147B1 (pt) 2022-06-07
KR20180061247A (ko) 2018-06-07
MY195360A (en) 2023-01-16
US20180279640A1 (en) 2018-10-04

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