KR20180026451A - 제과 산물 - Google Patents

제과 산물 Download PDF

Info

Publication number
KR20180026451A
KR20180026451A KR1020187000930A KR20187000930A KR20180026451A KR 20180026451 A KR20180026451 A KR 20180026451A KR 1020187000930 A KR1020187000930 A KR 1020187000930A KR 20187000930 A KR20187000930 A KR 20187000930A KR 20180026451 A KR20180026451 A KR 20180026451A
Authority
KR
South Korea
Prior art keywords
chocolate
triglycerides
weight
texture
positions
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
KR1020187000930A
Other languages
English (en)
Korean (ko)
Inventor
모르텐 다우가르드 안데르센
카르스텐 니엘센
Original Assignee
에이에이케이 아베 (파블)
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
Application filed by 에이에이케이 아베 (파블) filed Critical 에이에이케이 아베 (파블)
Publication of KR20180026451A publication Critical patent/KR20180026451A/ko
Withdrawn legal-status Critical Current

Links

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
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • 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
    • A23G1/32—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
    • A23G1/38—Cocoa butter substitutes
    • 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
    • C11C3/08—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils with fatty acids
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
    • G01N3/08—Investigating strength properties of solid materials by application of mechanical stress by applying steady tensile or compressive forces
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/194—Triglycerides
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Analytical Chemistry (AREA)
  • Immunology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • General Physics & Mathematics (AREA)
  • Biochemistry (AREA)
  • Pathology (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)
KR1020187000930A 2015-06-10 2016-06-09 제과 산물 Withdrawn KR20180026451A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
SE1550784 2015-06-10
SE1550784-1 2015-06-10
PCT/SE2016/050558 WO2016200329A1 (en) 2015-06-10 2016-06-09 A confectionery product

Publications (1)

Publication Number Publication Date
KR20180026451A true KR20180026451A (ko) 2018-03-12

Family

ID=56264019

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020187000930A Withdrawn KR20180026451A (ko) 2015-06-10 2016-06-09 제과 산물

Country Status (11)

Country Link
US (1) US20180177207A1 (https=)
EP (1) EP3307078A1 (https=)
JP (1) JP2018516582A (https=)
KR (1) KR20180026451A (https=)
CN (1) CN107889449A (https=)
AR (1) AR105813A1 (https=)
BR (1) BR112017026531A2 (https=)
MX (1) MX2017015309A (https=)
RU (1) RU2017146626A (https=)
WO (1) WO2016200329A1 (https=)
ZA (1) ZA201708479B (https=)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MY200911A (en) 2017-07-26 2024-01-23 Bunge Loders Croklaan B V Non-Hydrogenated Fat Composition, use and Process
CA3182932A1 (en) 2020-06-19 2021-12-23 Bunge Loders Croklaan B.V. Process of preparing a fat composition

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2150732A (en) * 1935-02-14 1939-03-14 Refining Inc Method of treating vegetable oils and product obtained thereby
US2586615A (en) * 1950-07-05 1952-02-19 Cross Sherwood Thomas Bloom inhibited chocolate
JPS5932119B2 (ja) * 1976-04-08 1984-08-06 不二製油株式会社 カカオバタ−代用脂の製造法
JP3582863B2 (ja) * 1994-09-22 2004-10-27 不二製油株式会社 チョコレート類
DE69519363T2 (de) * 1994-09-23 2001-03-08 Fuji Oil Co., Ltd. Schokolade mit niedrigem Erweichungspunkt und Herstellungsverfahren
DK1804589T3 (da) * 2004-10-08 2012-01-02 Aarhuskarlshamn Denmark As Fedtsammensætninger
GB0425888D0 (en) * 2004-11-24 2004-12-29 Nestec Sa Chocolate
JPWO2006080418A1 (ja) * 2005-01-27 2008-06-19 不二製油株式会社 油性食品素材
JPWO2008010543A1 (ja) * 2006-07-19 2009-12-17 日清オイリオグループ株式会社 チョコレート製品に適するハードバターの製造方法
EP2030508A1 (en) * 2007-08-08 2009-03-04 Fuji Oil Europe Reduced fat content products, with low saturated and trans unsaturated fat content
EP2319329A1 (en) * 2009-10-22 2011-05-11 Consejo Superior De Investigaciones Científicas (CSIC) High melting point sunflower fat for confectionary
JP2011229492A (ja) * 2010-04-30 2011-11-17 Uha Mikakuto Co Ltd 耐熱性含気チョコレート及びその製造方法
EP2622966A4 (en) * 2010-09-27 2014-06-04 Nisshin Oillio Group Ltd FAT AND OIL COMPOSITION AND MANUFACTURING METHOD THEREFOR
MY162400A (en) * 2011-02-22 2017-06-15 Nisshin Oillio Group Ltd Chocolate or chocolate-like food and method of producing the same
EP2696698B1 (en) * 2011-04-14 2015-02-25 AAK Denmark A/S Bloom retarding fat
JP5756074B2 (ja) * 2012-11-02 2015-07-29 日清オイリオグループ株式会社 耐熱性チョコレート及び耐熱性チョコレートの製造方法
CN105848491B (zh) * 2013-12-27 2020-05-19 日清奥利友集团株式会社 巧克力及其制法、酱胚粘度上升抑制法、糖骨架形成法

Also Published As

Publication number Publication date
EP3307078A1 (en) 2018-04-18
RU2017146626A (ru) 2019-07-10
MX2017015309A (es) 2018-07-06
JP2018516582A (ja) 2018-06-28
BR112017026531A2 (pt) 2018-08-14
CN107889449A (zh) 2018-04-06
US20180177207A1 (en) 2018-06-28
WO2016200329A1 (en) 2016-12-15
AR105813A1 (es) 2017-11-15
ZA201708479B (en) 2019-05-29

Similar Documents

Publication Publication Date Title
EP2696698B1 (en) Bloom retarding fat
US8182857B2 (en) Edible products with low content of saturated and trans unsaturated fats
JP4653772B2 (ja) ソフトチョコレート用油脂組成物
ES2789499T3 (es) Chocolate estable al calor y método de producirlo
US20160316780A1 (en) Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate mix, and method for forming saccharide skeleton in water-containing heat-resistant chocolate
JP6130981B1 (ja) チョコレート
ES2880735T3 (es) Chocolate termoestable
KR20150034690A (ko) 소성 초콜렛류 및 그 제조방법
KR20080041180A (ko) 구조성 과립형 조성물
EP1841328A1 (en) Chocolate composition
JP2010148385A (ja) 非テンパリング型ハードバター組成物
JP2013201907A (ja) 焼成用チョコレート様食品素材およびその製造法
JP2002020785A (ja) 耐寒性油脂組成物及びその製造法
KR101577075B1 (ko) 하드 버터 및 초콜릿류
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
ES2901890T3 (es) Composiciones de grasa
KR20180026451A (ko) 제과 산물
WO2016200326A1 (en) Process for producing solid heat stable chocolate
BE1029835B1 (nl) Vast vet
ES2770093T3 (es) Grasa comestible mejorada
JP7320347B2 (ja) ブルーム抑制材
TR201907229T4 (tr) Tohum parçacık ürünü.
CN113784623A (zh) 可可脂耐受性脂肪组合物
JP2017079629A (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
CN113115832B (zh) 一种油脂组合物及其应用

Legal Events

Date Code Title Description
PA0105 International application

Patent event date: 20180110

Patent event code: PA01051R01D

Comment text: International Patent Application

PG1501 Laying open of application
PC1203 Withdrawal of no request for examination