WO2017018339A1 - Chocolat - Google Patents

Chocolat Download PDF

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Publication number
WO2017018339A1
WO2017018339A1 PCT/JP2016/071533 JP2016071533W WO2017018339A1 WO 2017018339 A1 WO2017018339 A1 WO 2017018339A1 JP 2016071533 W JP2016071533 W JP 2016071533W WO 2017018339 A1 WO2017018339 A1 WO 2017018339A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
mass
content
oils
fats
Prior art date
Application number
PCT/JP2016/071533
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English (en)
Japanese (ja)
Inventor
清美 大西
巌 蜂屋
知洋 粟飯原
典子 村山
宗央 築山
秀隆 上原
Original Assignee
日清オイリオグループ株式会社
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.)
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Publication date
Application filed by 日清オイリオグループ株式会社 filed Critical 日清オイリオグループ株式会社
Priority to JP2017505871A priority Critical patent/JP6162917B2/ja
Publication of WO2017018339A1 publication Critical patent/WO2017018339A1/fr

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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
    • 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

Definitions

  • the present invention relates to chocolate that is easy to temper.
  • Tempe type chocolate such as chocolate containing only cocoa butter contained in cacao beans as an oil and fat
  • This temper type chocolate is usually obtained by tempering a melted chocolate dough obtained from a chocolate raw material and then cooling and solidifying the chocolate dough.
  • Tempering is an operation for generating crystal nuclei (seed crystals) of stable crystals in the melted chocolate dough. Since cocoa butter can have various crystal structures, tempering is necessary to solidify the cocoa butter in the chocolate dough as stable crystals.
  • tempering there is known an operation in which the temperature of a chocolate dough melted at 40 to 50 ° C. is lowered to about 27 to 28 ° C. and then heated again to about 29 to 31 ° C.
  • the solidification rate of the chocolate dough during cooling is increased. Moreover, sufficient volume shrinkage occurs when the chocolate dough solidifies. Furthermore, the solidified chocolate is peeled off from the mold well (that is, the mold release is good). Occurrence of fat bloom (a phenomenon in which white fat crystals are generated on the chocolate surface; hereinafter referred to as “bloom”) is also suppressed.
  • the obtained chocolate not only has excellent gloss, but also has excellent bloom resistance during storage. Such an appropriate tempering state is called "proper temper".
  • tempering state is called “under temper”. If the amount of seed crystals produced by tempering is too large, the texture of the resulting chocolate will be rough. Therefore, bloom resistance during storage of chocolate may be reduced. Such a tempering state is called “overtempering”. In the production of chocolate, management of the tempering state is important in order to avoid undertemper and overtemper.
  • the temper meter is a machine that patterns the amount of heat generated by crystallization of fats and oils in chocolate dough by cooling over time.
  • the temper index obtained based on the measurement data of the temper meter can be used as an index representing the tempering state.
  • a temper index of 1 to 3 is an under temper and represents a state where tempering is insufficient.
  • the temper index is 4 to 6, it is a proper temper and represents a good tempering state.
  • the cases 7 to 9 are overtempered, indicating that the amount of seed crystals is excessive and the viscosity is increased.
  • the tempering state can be managed with a numerical value (temper index).
  • JP-A-2-138937 discloses an anti-blooming agent containing mono-U di-S triglyceride (SSU) as an active ingredient.
  • SSU mono-U di-S triglyceride
  • Japanese Patent Laid-Open No. 5-31190 discloses a triglyceride in which one of the constituent fatty acids is a saturated fatty acid (B) having 12 or less carbon atoms and the remaining two fatty acids are saturated fatty acids (A) having 16 or more carbon atoms.
  • An oil and fat graining inhibitor (A2B) is described.
  • the triacylglycerol as described above is contained in a small amount in the fats and oils of chocolate, the bloom resistance of chocolate is improved.
  • the amount of the seed crystal is not stable even if tempering is performed, such that the temper index is a proper temper and becomes an under temper.
  • An object of the present invention is to provide a chocolate that can be easily tempered even when the oil or fat contains a bloom resistance improver or the like.
  • the subject of this invention is also providing the hard butter
  • the present inventors have intensively studied to solve the above problems.
  • the chocolate dough (melt state) is obtained by setting the SOS (1,3-distearoyl-2-oleoylglycerol) content in the fats and oils to a specific amount. (Chocolate in) has been found to be easy to take proper temper. As a result, the present invention has been completed.
  • the present invention provides the following.
  • L, M, S, O, L2M, LM2 and SOS mean the following.
  • L saturated fatty acid having 16 to 24 carbon atoms
  • M fatty acid having 6 to 10 carbon atoms
  • S stearic acid
  • O oleic acid
  • L2M triacylglycerol LM2 in which two molecules of L and one molecule of M are bound to one molecule of glycerol: Triacylglycerol SOS in which 1 molecule of L and 2 molecules of M are bound to 1 molecule of glycerol: 1,3-distearoyl-2-oleoylglycerol (2)
  • the content of L2M relative to the content of LM2 in the oil The chocolate according to (1), wherein the content mass ratio (L2M / LM2) is 0.05 to 4.5.
  • L saturated fatty acid having 16 to 24 carbon atoms
  • M fatty acid having 6 to 10 carbon atoms
  • S stearic acid
  • O oleic acid
  • L2M triacylglycerol LM2 in which two molecules of L and one molecule of M are bound to one molecule of glycerol: Triacylglycerol SOS in which one molecule of L and two molecules of M are bound to one molecule of glycerol: 1,3-distearoyl-2-oleoylglycerol (6)
  • the L2M relative to the content of the LM2 in the hard butter
  • the hard butter of (5), wherein the mass ratio of the content of (L2M / LM2) is 0.05 to 4.5.
  • the present invention it is possible to provide a chocolate having bloom resistance and easy tempering.
  • batter suitable for manufacture of the said chocolate can be provided.
  • chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations.
  • the chocolate in the present invention uses edible fats and sugars as main ingredients.
  • a cacao component cocoa mass, cocoa powder, etc.
  • a dairy product a fragrance, an emulsifier, etc. are added to the main raw material as needed.
  • This chocolate is manufactured through all or part of the chocolate manufacturing steps (mixing step, atomization step, scouring step, molding step, cooling step, etc.).
  • the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate.
  • the fat content in the chocolate of the present invention is preferably 25 to 65% by mass, more preferably 28 to 55% by mass, further preferably 30 to 50% by mass, and most preferably 30 to 45% by mass. %.
  • the fats and oils in chocolate in this invention contain the fats and oils in a raw material other than the fats and oils mix
  • the content of fat (cocoa butter) in cocoa mass is 55% by mass (oil content 0.55)
  • the content of fat (cocoa butter) in cocoa powder is 11% by mass (oil content). 0.11)
  • the content of fat (milk fat) in the whole milk powder is 25% by mass (oil content 0.25). Therefore, the content of fats and oils in chocolate is a value obtained by summing values obtained by multiplying the blending amount (mass%) of each raw material in chocolate by the oil content.
  • L is a saturated fatty acid having 16 to 24 carbon atoms.
  • M is a fatty acid having 6 to 10 carbon atoms.
  • L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol.
  • LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol.
  • L is preferably linear.
  • the carbon number of L is preferably 16-20, more preferably 16-18.
  • M is preferably a linear saturated fatty acid.
  • the fat and oil in the chocolate of the present invention contains L2M and LM2 in total, preferably 0.05 to 5% by mass, more preferably 0.1 to 3% by mass, and further preferably 0.25 to 2.5% by mass. .
  • L2M + LM2 the total content of L2M and LM2
  • the bloom resistance of the chocolate is improved. That is, L2M and LM2 are triacylglycerols that impart chocolate bloom resistance, and can be used as bloom resistance improvers.
  • chocolate cacao flavor and milk flavor are emphasized.
  • L2M and LM2 have a mass ratio (L2M / LM2) of the content of L2M to the content of LM2 in the fats and oils in chocolate, preferably 0.05 to 4.5.
  • L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5.
  • the temper index tends to decrease (transition from a proper temper to an under temper).
  • L2M / LM2 is within the above range, it is easy to adjust the temper index of chocolate within the range of the proper temper.
  • the proportion of the fatty acids having 6 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or less, more preferably 5% by mass or less. Furthermore, the proportion of the fatty acids having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or more, more preferably 20 to 100% by mass, and still more preferably It is 40 to 100% by mass, and most preferably 60 to 100% by mass.
  • the fats and oils in the chocolate of the present invention preferably contain 0.01% by mass or more and less than 5% by mass of MMM.
  • MMM means triacylglycerol in which three molecules of M are ester-linked to one molecule of glycerol.
  • M fatty acids
  • the MMM may be a mixture of a plurality of different triacylglycerols.
  • An example of such a mixture is a mixture of trioctanoyl glycerol and tridecanoyl glycerol.
  • the constituent fatty acid having 6 to 10 carbon atoms of MMM is preferably a linear saturated fatty acid.
  • the content of MMM in the fats and oils contained in chocolate is more preferably 0.04 to 4% by mass, further preferably 0.08 to 3% by mass, and most preferably 0.12 to 2% by mass. is there. If the MMM content in the fats and oils contained in the chocolate is within the above range, the gloss of the chocolate is good. Further, since the temper index of chocolate is easily adjusted within the range of the proper temper, tempering is facilitated. In addition, chocolate cacao flavor and milk flavor are emphasized.
  • the fatty acid having 6 carbon atoms is preferably 10% by mass or less, more preferably 5% by mass or less. Further, the MMM is preferably 10% by mass or more, more preferably 20 to 100% by mass, and most preferably 40 to 80% by mass of the fatty acid having 10 carbon atoms out of the total amount of constituent fatty acids of the MMM. is there.
  • the MMM contained as an optional component in the fats and oils in the chocolate of the present invention can be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst. In addition, you may use for MMM what is contained in the transesterification fat and oil containing L2M and LM2 demonstrated below as a reaction residue of raw material fats and oils.
  • the above-mentioned L2M and LM2 contained in the fats and oils in the chocolate of the present invention may use fats and oils containing L2M and LM2 that can be produced using a conventionally known method.
  • the fats and oils containing L2M and LM2 are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) MMM and 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) iodine value of 5 or less.
  • the fats and oils which transesterified mixed fats and oils for example, extremely hardened oil which uses rapeseed oil, soybean oil, palm oil, etc.
  • oils and fats obtained by further separating the transesterified oils and fats may be used.
  • mixed fats and oils of MMM and fats and oils for example, rapeseed oil, soybean oil, palm oil, etc.
  • oils and fats obtained by further separating the oils and fats are extremely hardened after transesterification. It may be an oil and fat.
  • Oils and fats obtained by further separating the oils and fats may be used. Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction.
  • the transesterification reaction can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
  • a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase.
  • fractionation conventionally known conventional methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.
  • the fats and oils in the chocolate of the present invention are composed of SOS (1,3-distearoyl-) in which oleic acid (hereinafter also referred to as O) is bonded to the 2nd position and stearic acid (hereinafter also referred to as S) is bonded to the 1st and 3rd positions.
  • SOS oleic acid
  • S stearic acid
  • 2-oleoylglycerol is contained in an amount of 30 to 75% by mass.
  • the content of SOS contained in the fats and oils contained in the chocolate is preferably 32 to 60% by mass, more preferably 33 to 50% by mass.
  • the decrease in the temper index due to the addition of the bloom resistance improver is alleviated, and the temper index is adjusted within the range of the proper temper.
  • the bloom resistance of chocolate itself is significantly improved in synergy with the effect of the bloom resistance improvers (L2M and LM2).
  • the chocolate of the present invention is preferably a temper type chocolate.
  • the fat and oil contained in the chocolate of the present invention preferably contains LOL.
  • LOL means the following.
  • LOL is triacylglycerol in which oleic acid is bonded to the 2-position and saturated fatty acids having 16 to 24 carbon atoms are bonded to the 1- and 3-positions.
  • the SOS is one of LOLs.
  • the content of LOL in the fats and oils contained in chocolate is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, and further preferably 55 to 85% by mass.
  • the saturated fatty acid having 16 to 24 carbon atoms bonded to the 1st and 3rd positions of LOL may not necessarily be the same saturated fatty acid.
  • the proportion of the saturated fatty acid having 16 to 18 carbon atoms in the total amount of the constituent fatty acids L of LOL contained in the chocolate is preferably 90% by mass or more, more preferably 95% by mass or more. If the LOL content in the fats and oils contained in the chocolate is within the above range, the chocolate is suitable for the temper type chocolate.
  • fats and oils rich in SOS are used as fats and oils contained in chocolate. It is preferable.
  • examples of fats and oils rich in SOS include shea fats, monkey fats, alan bracchia fats, moller fats, lippe fats, mango kernel oils, and fractionated oils thereof.
  • SOS fats and oils are selective for 1,3-position between stearic acid or their lower alcohol esters and high oleic sunflower oil having a high oleic acid content.
  • Oils and fats that have been transesterified using a lipase preparation may also be used.
  • the fats and oils which fractionated the obtained transesterified oil may be sufficient.
  • the fats and oils contained in the chocolate of the present invention include fats and oils rich in LOL (oils and fats containing LOLs of 40% by mass or more, preferably 60% by mass or more) so as to contain the above LOL. Good.
  • Examples of fats and oils rich in LOL include cocoa butter, palm oil, and fractionated oils thereof.
  • the total content of L2M and LM2 in the fats and oils in the chocolate is 0.01 to 10% by mass, and the content of SOS is 30 to 75% by mass. As long as the said conditions are satisfy
  • palm oil for example, in addition to the SOS fats and oils listed above, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein and palm super olein, etc.), soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower Oils, rice oils, corn oils, sesame oils, olive oils and milk fats, mixed oils thereof, and processed oils (hydrogenated fats, transesterified fats and oils, fractionated fats and oils) can be used.
  • palm oil palm kernel oil, palm oil, palm fractionated oil (palm olein and palm super olein, etc.)
  • soybean oil rapeseed oil, cottonseed oil, safflower oil, sunflower Oils, rice oils, corn oils, sesame oils, olive oils and milk fats, mixed oils thereof, and processed oils (hydrogenated fats, transesterified fats and oils, fractionated fats and oils) can be used.
  • the MMM content, L2M content, LM2 content, L2O content and S2O content of the fats and oils contained in the chocolate of the present invention can be determined by, for example, gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993)).
  • the LOL content is determined by measuring the LOL / L2O ratio by a method according to, for example, J. High Resol. Chromatogr., 18, 105-107 (1995), and based on this value and the L2O content.
  • the SOS content can also be determined in the same manner, provided that L2O is a triacylglycerol in which two molecules of L and one molecule of O are ester-bonded to one molecule of glycerol. This is a triacylglycerol in which two molecules of S and one molecule of O are ester-bonded to the molecule.
  • the chocolate of the present invention preferably contains saccharides in addition to fats and oils.
  • Sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, reducing sugar polydextrose, oligosaccharide Sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin and the like can be used.
  • the saccharide content in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.
  • raw materials generally blended in chocolate can be used for the chocolate of the present invention.
  • dairy products such as whole milk powder and skim milk powder
  • cocoa ingredients such as cacao mass and cocoa powder
  • soy flour soy protein
  • processed fruit products processed vegetable products
  • matcha tea powder coffee powder
  • powders gums, starches, emulsifiers, antioxidants, colorants, and fragrances can be used.
  • the chocolate of the present invention can be produced by a conventionally known method.
  • fats and oils, cacao components, sugars, dairy products, emulsifiers and the like can be used as raw materials.
  • the chocolate of the present invention can be produced through a mixing process, an atomization process (refining), a scouring process (conching), a cooling process, and the like.
  • it is preferable to make a temper type chocolate by tempering the melted chocolate dough after the refining step and then solidifying by cooling.
  • chocolate dough means the raw material mixture of chocolate in the process before finally solidifying by cooling.
  • Tempering which is a preferred embodiment in the chocolate production process of the present invention, is an operation that generates crystal nuclei (seed crystals) of stable crystals of fats and oils in a melted liquid (fat crystals are completely melted) chocolate dough. is there.
  • LOL contained in the fats and oils contained in the chocolate dough can be solidified as stable crystals.
  • Tempering includes, for example, an operation in which a chocolate dough melted at 40 to 50 ° C. is lowered to a temperature of about 26 to 29 ° C. and then heated again to about 28 to 31 ° C.
  • seeding may be performed instead of tempering.
  • LOL stable crystals such as SOS or BOB (1,3-Dibehenoyl-2-oleoylglycerol) may be added to the chocolate dough as a seed agent.
  • the tempering state can be determined by the temper index as in the tempering.
  • the chocolate of the present invention can be used for all chocolate products.
  • it may be block chocolate that has been die cut or cut so that it can be eaten directly.
  • it can be used as a chocolate chip mixed into a coating material, a filling material, or a dough when manufacturing bread, cakes, Western confectionery, baked confectionery, donuts, and shoe confectionery.
  • the present invention also provides a hard butter suitable for producing the chocolate of the present invention.
  • the hard butter of the present invention contains 0.03 to 30% by mass of L2M and LM2, and 35 to 85% by mass of SOS.
  • the total content of L2M and LM2 in the hard butter of the present invention is preferably 0.2 to 15% by mass, more preferably 1 to 11% by mass.
  • the SOS content in the hard butter of the present invention is preferably 40 to 80% by mass, more preferably 50 to 75% by mass.
  • the mass ratio of the L2M content to the LM2 content is preferably 0.05 to 4.5, more preferably It is 0.3 to 3, more preferably 0.55 to 2.5.
  • L2M and LM2 are contained in the fats and oils of chocolate.
  • L2M / LM2 is within the above range, it is easy to adjust the temper index of chocolate within the range of the proper temper.
  • the content of LOL in the hard butter is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, and further preferably 60 to 90% by mass.
  • the content of LOL in the hard butter is within the above range, the chocolate using the hard butter of the present invention is further tempered and excellent in bloom resistance.
  • the MMM content in the hard butter is preferably 0.03 to 15% by mass, more preferably 0.2 to 10% by mass, and still more preferably 0.4. ⁇ 6% by mass.
  • the chocolate using the hard butter of the present invention is easy to temper and has excellent gloss.
  • the content of the hard butter of the present invention in the fats and oils in the chocolate is preferably 0.04 to 100% by mass, more preferably 5 to 60% by mass, and further preferably 7 to 30% by mass. Most preferably, it is 9 to 20% by mass.
  • the hard butter of the present invention is preferably used in an amount of 10 to 1000 parts by mass with respect to 100 parts by mass of cocoa butter contained in chocolate.
  • MMM-1 An MMM in which the constituent fatty acids are caprylic acid and capric acid and the mass ratio is 3: 7 was synthesized as MMM-1.
  • the transesterification was conducted by random transesterification using sodium methylate as a catalyst to obtain a transesterified oil and fat.
  • the solvent was fractionated to obtain (L2M + LM2-2).
  • (L2M + LM2-2) had a total content of L2M and LM2 of 98.1% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) was 1.6.
  • transesterification was conducted by random transesterification using sodium methylate as a catalyst to obtain a transesterified oil and fat.
  • the transesterified oil / fat was extremely cured and then fractionated with solvent to obtain (L2M + LM2-3).
  • L2M + LM2-3) the total content of L2M and LM2 was 97.2% by mass, and the mass ratio of L2M content to LM2 content (L2M / LM2) was 0.7.
  • SOS-1 40 parts by mass of high oleic sunflower oil and 60 parts by mass of ethyl stearate were mixed. Subsequently, the ester interchange was performed by transesterification with a 1,3-position specific lipase. Fatty acid ethyl was distilled from the transesterification mixture, and the distillation residue was subjected to solvent fractionation to obtain (SOS-1). The SOS content of (SOS-1) was 66.7% by mass.

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

Abstract

La présente invention concerne un chocolat qui peut être facilement tempéré même dans le cas où il contient un agent améliorant la résistance à l'efflorescence, etc. dans une graisse ou une huile. En outre, la présente invention concerne un beurre dur qui est approprié pour la production du chocolat mentionné ci-dessus. Le chocolat selon la présente invention possède une teneur totale en L2M et LM2 dans la graisse et l'huile allant de 0,01 à 10 % en masse et une teneur en SOS en leur sein allant de 30 à 75 % en masse. La signification de L, M, S, O, L2M, LM2 et SOS est donnée ci-dessous. L : acide gras saturé comportant de 16 à 24 atomes de carbone. M : acide gras comportant de 6 à 10 atomes de carbone. S : acide stéarique. O : acide oléique. L2M : triacylglycérol dans lequel deux molécules L et une molécule M sont liées à une molécule de glycérol. LM2 : triacylglycérol dans lequel une molécule L et deux molécules M sont liées à une molécule de glycérol. SOS : 1,3-distéaroyl-2-oléoylglycérol.
PCT/JP2016/071533 2015-07-30 2016-07-22 Chocolat WO2017018339A1 (fr)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0475593A (ja) * 1990-07-17 1992-03-10 Kanegafuchi Chem Ind Co Ltd ファットブルーム耐性向上剤、及びこれを含有してなるハードバター、並びにそれらを用いたチョコレート類．
JPH05184297A (ja) * 1992-01-16 1993-07-27 Kanegafuchi Chem Ind Co Ltd トリグリセライドを含有してなるハードバターおよびチョコレート類
JPH07264981A (ja) * 1994-03-30 1995-10-17 Fuji Oil Co Ltd ハードバター組成物
WO2014003079A1 (fr) * 2012-06-27 2014-01-03 日清オイリオグループ株式会社 Chocolat, procédé pour la production de produit alimentaire recouvert de chocolat enrobé par le chocolat, et procédé pour empêcher l'augmentation de viscosité de chocolat pour l'enrobage
WO2014037007A1 (fr) * 2012-09-07 2014-03-13 Aarhuskarlshamn Ab Chocolat comprenant une fraction d'oléine de karité transestérifiée
JP2015133954A (ja) * 2013-12-19 2015-07-27 日清オイリオグループ株式会社 油脂

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0475593A (ja) * 1990-07-17 1992-03-10 Kanegafuchi Chem Ind Co Ltd ファットブルーム耐性向上剤、及びこれを含有してなるハードバター、並びにそれらを用いたチョコレート類．
JPH05184297A (ja) * 1992-01-16 1993-07-27 Kanegafuchi Chem Ind Co Ltd トリグリセライドを含有してなるハードバターおよびチョコレート類
JPH07264981A (ja) * 1994-03-30 1995-10-17 Fuji Oil Co Ltd ハードバター組成物
WO2014003079A1 (fr) * 2012-06-27 2014-01-03 日清オイリオグループ株式会社 Chocolat, procédé pour la production de produit alimentaire recouvert de chocolat enrobé par le chocolat, et procédé pour empêcher l'augmentation de viscosité de chocolat pour l'enrobage
WO2014037007A1 (fr) * 2012-09-07 2014-03-13 Aarhuskarlshamn Ab Chocolat comprenant une fraction d'oléine de karité transestérifiée
JP2015133954A (ja) * 2013-12-19 2015-07-27 日清オイリオグループ株式会社 油脂

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