KR880013462A - 템퍼링촉진제 및 그 사용법 - Google Patents

템퍼링촉진제 및 그 사용법 Download PDF

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Publication number
KR880013462A
KR880013462A KR1019880006288A KR880006288A KR880013462A KR 880013462 A KR880013462 A KR 880013462A KR 1019880006288 A KR1019880006288 A KR 1019880006288A KR 880006288 A KR880006288 A KR 880006288A KR 880013462 A KR880013462 A KR 880013462A
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KR
South Korea
Prior art keywords
saturated
tempering accelerator
tempering
triglycerides
fats
Prior art date
Application number
KR1019880006288A
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English (en)
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KR950006611B1 (ko
Inventor
노부오 사기
히로유끼 모리
Original Assignee
히사모도 고오이찌로오
후지세이유 가부시끼가이샤
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First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=15177317&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=KR880013462(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by 히사모도 고오이찌로오, 후지세이유 가부시끼가이샤 filed Critical 히사모도 고오이찌로오
Publication of KR880013462A publication Critical patent/KR880013462A/ko
Application granted granted Critical
Publication of KR950006611B1 publication Critical patent/KR950006611B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • 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, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • A23D7/05—Working-up characterised by essential cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/18—Apparatus for conditioning chocolate masses for moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, 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
    • 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

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)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

내용 없음

Description

템퍼링촉진제 및 그 사용법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1및 2도는 각각 본원 실시예 4에 있어서의 캐스팅때 및 15℃ 30분 냉각후의 초콜렛의 DSC챠트이다.

Claims (4)

1-, 3-위포화 2-위불포화형이고 구성되는 지방산잔기의 탄소수의 합계가 50 내지 56의 트리글리세리드를 주요성분으로 하는 유지의 안정형 결정분말을 함유하는 것을 특징으로 하는 분말상의 템퍼링촉진제.
제1항에 있어서, 분산매를 함유하는 것을 특징으로 하는 템퍼링촉진제.
제2항에 있어서, 분산매가 초콜렛원료에서 선택되는 것을 특징으로 하는 템퍼링촉진제.
1-, 3-위포화 2-위불포화형이고 구성되는 지방산잔기의 탄소수의 합계가 50 내지 56의 트리글리세리드를 주요성분으로 하는 유지의 안정형 결정분말을 함유하는 분말상물을 용융상태의 유성조성물을 냉각 고화하는 과정에서 용융되는 일없이 첨가하는 것을 특징으로 하는 템퍼링촉진제의 사용법.
※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.
KR1019880006288A 1987-05-29 1988-05-28 초콜렛 첨가제 및 초콜렛의 제조방법 KR950006611B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP62-136529 1987-05-29
JP13652987 1987-05-29

Publications (2)

Publication Number Publication Date
KR880013462A true KR880013462A (ko) 1988-12-21
KR950006611B1 KR950006611B1 (ko) 1995-06-19

Family

ID=15177317

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880006288A KR950006611B1 (ko) 1987-05-29 1988-05-28 초콜렛 첨가제 및 초콜렛의 제조방법

Country Status (4)

Country Link
US (1) US4910037A (ko)
EP (1) EP0294974B1 (ko)
KR (1) KR950006611B1 (ko)
DE (1) DE3882286T2 (ko)

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ATE121271T1 (de) * 1991-07-03 1995-05-15 Unilever Nv Verbesserte schokolade-zusammensetzung.
EP0560425B1 (en) * 1992-03-11 1995-07-26 Loders Croklaan B.V. Improved chocolate compositions based on hardstock fat additives
US5436021A (en) * 1992-12-31 1995-07-25 Van Den Bergh Co., Division Of Conopco, Inc. Pumpable oleaginous compositions
GB2282952A (en) * 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
JP3458447B2 (ja) * 1994-03-31 2003-10-20 不二製油株式会社 吸油膨潤防止機能性油脂、複合菓子用チョコレート及び複合菓子
EP0717931B1 (en) * 1994-09-23 2000-11-08 Fuji Oil Company, Limited Low softening point chocolate and process for producing thereof
US5762990A (en) * 1994-12-07 1998-06-09 Fuji Oil Co., Ltd. Fat composition for nut filling and nut filling
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RU2555828C2 (ru) * 2011-04-14 2015-07-10 Аак Денмарк А/С Жир, замедляющий поседение
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PL2647296T3 (pl) * 2012-04-02 2019-05-31 Centravo Holding Ag Produkt zawierający tłuszcz triglicerydowy i sposób wytwarzania takich produktów
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Also Published As

Publication number Publication date
KR950006611B1 (ko) 1995-06-19
US4910037A (en) 1990-03-20
EP0294974A2 (en) 1988-12-14
DE3882286T2 (de) 1993-10-28
DE3882286D1 (de) 1993-08-19
EP0294974A3 (en) 1990-11-07
EP0294974B1 (en) 1993-07-14

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