WO2021006058A1 - Chocolat - Google Patents

Chocolat Download PDF

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Publication number
WO2021006058A1
WO2021006058A1 PCT/JP2020/025058 JP2020025058W WO2021006058A1 WO 2021006058 A1 WO2021006058 A1 WO 2021006058A1 JP 2020025058 W JP2020025058 W JP 2020025058W WO 2021006058 A1 WO2021006058 A1 WO 2021006058A1
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WO
WIPO (PCT)
Prior art keywords
chocolate
mass
fat
present
oil
Prior art date
Application number
PCT/JP2020/025058
Other languages
English (en)
Japanese (ja)
Inventor
赤羽　明
淳志 小原
知洋 粟飯原
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.)
Filing date
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 CN202080045642.7A priority Critical patent/CN114072003A/zh
Priority to JP2020547229A priority patent/JP6811911B1/ja
Priority to KR1020217035252A priority patent/KR20220031994A/ko
Publication of WO2021006058A1 publication Critical patent/WO2021006058A1/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
    • 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
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled

Definitions

  • the present invention relates to chocolate, especially chocolate suitable for coating bakery foods.
  • Cocoa butter such as cookies, biscuits, cakes, donuts, Danish pastries, croissants and wafers coated with chocolate are popular and widely distributed.
  • Chocolate is roughly classified into a tempered type and a non-tempered type according to the difference in fats and oils contained in chocolate.
  • Non-tempered chocolate is inexpensive and easy to handle, so it is often used to cover bakery foods.
  • Non-temper type chocolate is further roughly divided into a type in which lauric-based fat and oil is used and a type in which non-lauric-based fat and oil are used.
  • chocolate using lauric-based fats and oils has good melting in the mouth.
  • chocolate coated on bakery food is prone to cracking.
  • lauric-based fats and oils do not have good compatibility with cocoa butter, and are not suitable for chocolate rich in cocoa butter.
  • Non-lauric fats and oils have relatively good compatibility with cocoa butter.
  • Chocolate using non-lauric acid-based fats and oils is further roughly classified into a high trans acid type and a non-trans acid type.
  • High trans acid types with health concerns are not preferred.
  • Japanese Patent Application Laid-Open No. 2007-319043 discloses a coating oil / fat composition containing SSO-type triglyceride as a main component.
  • non-transic acid type chocolate still has problems such as solidification rate, melting in the mouth, and bloom resistance.
  • An object of the present invention is to develop a non-tempered non-trans-acid type chocolate having an appropriate solidification rate, good melting in the mouth, and good bloom resistance.
  • the present invention can take the following aspects.
  • the chocolate having a mass ratio of SOS content to S2O content (SOS / S2O) of ⁇ 0.75.
  • SOS / S2O mass ratio of SOS content to S2O content
  • Triglyceride with 3 molecular binding S2O: S with 2 molecules, O with 1 molecule
  • SOS Triglyceride with S at 1st and 3rd positions, O with O at 2nd position
  • U3 U (Indicates triglyceride, which has three molecular bindings)
  • the fatty acid constituting the fat and oil contained in the chocolate contains 35 to 55% by mass of P, 4 to 20% by mass of St, 25 to 45% by mass of O, and 10% by mass or less of L.
  • One chocolate from 1) to (4).
  • P, St, and L represent P: palmitic acid, St: stearic acid, and L: fatty acid having two or more double bonds having 18 carbon atoms, respectively).
  • non-tempered non-trans acid type chocolate having an appropriate solidification rate, good melting in the mouth, and good bloom resistance.
  • a to B mean A or more and B or less.
  • a to B mass% means A mass% or more and B mass% or less.
  • chocolate is not limited to chocolate stipulated in the Fair Competition Code (National Chocolate Industry Fair Trade Council) or regulations regarding the labeling of chocolates in Japan.
  • the chocolate of the present invention uses fats and oils and sugars as main raw materials. If necessary, cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are added to the main raw materials. Such chocolate is produced through all or part of the chocolate production steps (mixing step, atomization step, scouring step, molding step, cooling step, etc.). In addition to dark chocolate and milk chocolate, the chocolate of the present invention also includes white chocolate, colored chocolate and the like.
  • the chocolate of the present invention may contain 25 to 65% by mass of fats and oils.
  • the fat and oil content of the chocolate of the present invention is preferably 28 to 60% by mass, more preferably 30 to 55% by mass.
  • the fats and oils contained in the chocolate of the present invention include fats and oils (cocoa butter, milk fats, etc.) derived from oil-containing raw materials (cocoa mass, cocoa powder, whole fat powdered milk, etc.) in addition to the fats and oils to be blended.
  • the content (oil content) of fat (cocoa butter) contained in cocoa mass is 55% by mass
  • the content (oil content) of fat (cocoa butter) contained in cocoa powder is 11% by mass.
  • the content (oil content) of fats and oils (milk fat) contained in the whole fat powder milk can be 25% by mass.
  • the fat and oil content of chocolate is the sum of the values obtained by multiplying the blending amount (mass%) of each raw material contained in chocolate by the oil content.
  • the fat and oil contained in the chocolate of the present invention contains 7 to 13% by mass of S3.
  • S means a saturated fatty acid having 16 to 18 carbon atoms. Examples of S include palmitic acid and stearic acid.
  • S3 means triglyceride (SSS) in which three (three molecules) of S are ester-bonded to glycerol. The three S bound to triglyceride may be different.
  • the content of S3 in the fat and oil contained in the chocolate of the present invention is preferably 8 to 12% by mass, and more preferably 8 to 11% by mass.
  • the fat and oil contained in the chocolate of the present invention contains 45 to 65% by mass of S2O.
  • O means oleic acid.
  • S2O means a triglyceride in which two (two molecules) S and one (one molecule) O are ester-bonded to glycerol. The binding position of S and O in triglyceride does not matter. Further, the two Ss bound to triglyceride may be different fatty acids.
  • the content of S2O in the fats and oils contained in the chocolate of the present invention is preferably 48 to 60% by mass, and more preferably 50 to 57% by mass.
  • the fat and oil contained in the chocolate of the present invention contains 5% by mass or less of U3.
  • U means an unsaturated fatty acid having 18 carbon atoms. Examples of U include oleic acid, linoleic acid, and linolenic acid.
  • U3 means a triglyceride (UUU) in which three (three molecules) of U are ester-bonded to glycerol. The three U bound to the triglyceride may be different fatty acids.
  • the content of U3 in the fat and oil contained in the chocolate of the present invention is preferably 2 to 5% by mass, more preferably 2 to 4% by mass, and further preferably 2.5 to 4% by mass.
  • the fat and oil contained in the chocolate of the present invention has a mass ratio of the SOS content to the S2O content (SOS / S2O) of 0.60 to 0.75.
  • SOS means a triglyceride in which S at the 1st and 3rd positions and O at the 2nd position of glycerol are ester-bonded.
  • the two Ss bound to the 1st and 3rd positions of the triglyceride may be different fatty acids.
  • the mass ratio (SOS / S2O) of the SOS content to the S2O content of the fat and oil contained in the chocolate of the present invention is preferably 0.60 to 0.73%, more preferably 0.61 to 0. It is .72, more preferably 0.62 to 0.71.
  • the fat and oil contained in the chocolate of the present invention contains S3, S2O, U3 within the above range and satisfies SOS / S2O within the above range, the chocolate is appropriately prepared. Has a good solidification rate, good melting in the mouth, and good bloom resistance.
  • the fat and oil contained in the chocolate of the present invention may contain 14 to 26% by mass of SU2.
  • SU2 means a triglyceride in which one (1 molecule) S and two (2 molecules) U are ester-bonded to glycerol.
  • the binding position of S and U in triglyceride does not matter.
  • the two U bound to triglyceride may be different fatty acids.
  • the content of SU2 in the fat and oil contained in the chocolate of the present invention is preferably 16 to 25% by mass, more preferably 18 to 24% by mass.
  • the fats and oils contained in the chocolate of the present invention have a mass ratio of the POP content to the S2O content (POP / S2O) of 0.35 to 0.55. ..
  • P means palmitic acid.
  • POP means a triglyceride in which P at the 1st and 3rd positions and O at the 2nd position of glycerol are ester-bonded.
  • the mass ratio (POP / S2O) of the POP content to the S2O content of the fat and oil contained in the chocolate of the present invention is preferably 0.38 to 0.50%, more preferably 0.39 to 0. It is .48.
  • the fats and oils contained in the chocolate of the present invention have a mass ratio of POP content to SOS content (POP / SOS) of 0.50 to 0.80. ..
  • the mass ratio (POP / SOS) of the POP content to the SOS content of the fat and oil contained in the chocolate of the present invention is preferably 0.55 to 0.75%, more preferably 0.60 to 0. It is .70.
  • the fats and oils contained in the chocolate of the present invention are palmitic acid (hereinafter, also referred to as P) and stearic acid (hereinafter, also referred to as St), which account for the total amount of fatty acids constituting the fats and oils.
  • P palmitic acid
  • St stearic acid
  • Oleic acid (O) and fatty acid having 2 or more double bonds (hereinafter, also referred to as L) having 18 carbon atoms satisfy the following ranges, respectively. That is, the content of palmitic acid in the total amount of fatty acids constituting the fat and oil contained in the chocolate of the present invention is preferably 35 to 55% by mass, more preferably 38 to 53% by mass, and further preferably 41. It is ⁇ 51% by mass.
  • the content of stearic acid is preferably 4 to 20% by mass, more preferably 6 to 18% by mass, and further preferably 7 to 16% by mass.
  • the content of oleic acid is preferably 25 to 45% by mass, more preferably 28 to 40% by mass, and further preferably 30 to 38% by mass.
  • the content of the fatty acid having 18 carbon atoms and having two or more double bonds is preferably 10% by mass or less, more preferably 4 to 9% by mass, and further preferably 4 to 8%. It is mass%.
  • the fat and oil contained in the chocolate of the present invention has an appropriate solidification rate and good bloom even if the content of stearic acid in the total amount of fatty acids constituting the fat and oil is relatively small. Can be resistant.
  • the fat and oil contained in the chocolate of the present invention preferably contains 2% by mass of trans-type fatty acid (hereinafter, also referred to as TA) in the total amount of fatty acids constituting the fat and oil. % Or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less.
  • TA trans-type fatty acid
  • the fat and oil used for the chocolate of the present invention is not particularly limited. Edible fats and oils may be used as appropriate.
  • fats and oils examples include cocoa butter, palm oil, palm fractionated oil, shea butter, shea fractionated oil, safflower, monkey fractionated oil, ilippe fat, corn oil, mango fat, mango fractionated oil, soybean oil, rapeseed oil, Animal and vegetable fats and oils such as cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, pork tallow, and milk fat, and mixed, separated, ester exchange, and Examples thereof include one or more kinds of fats and oils selected from processed fats and oils obtained by applying one or more kinds of treatments of hydrogenation.
  • the fat and oil contained in the chocolate of the present invention contains cocoa butter, preferably 5 to 30% by mass, more preferably 8 to 26% by mass, still more preferably 10 to 22% by mass. ,contains. According to one of the aspects of the present invention, even if the proportion of cocoa butter in the fat and oil contained in chocolate is high, it has good bloom resistance.
  • the fat and oil contained in the chocolate of the present invention contains palm stearin, preferably 5 to 20% by mass, more preferably 7 to 16% by mass, still more preferably 9 to 14% by mass. ,contains.
  • the iodine value of palm stearin is preferably 25 to 45, more preferably 29 to 40, and even more preferably 31 to 37.
  • the chocolate when palm stearin is contained in the fat and oil contained in chocolate, the chocolate can maintain an appropriate solidification rate even at a high working (environmental) temperature.
  • the fat and oil contained in the chocolate of the present invention has a melting point in the palm, preferably 5 to 25% by mass, more preferably 9 to 23% by mass, still more preferably 12 to 22%. Contains% by mass.
  • the iodine value of the melting point in the palm is preferably 25 to 45, more preferably 29 to 40, and even more preferably 31 to 37.
  • the chocolate tends to have a good melting point.
  • the fat and oil contained in the chocolate of the present invention may contain a fractionated low melting point portion of the random transesterified fat and oil.
  • Random transesterified fats and oils are preferably fats and oils obtained by randomly transesterifying fats and oils containing palm stearin, a melting point in palm, or those fats and oils.
  • the iodine value of the random transesterified fats and oils is preferably 25 to 45, more preferably 29 to 40, and even more preferably 31 to 37.
  • the random transesterified fats and oils are, for example, a mixed fats and oils of palm stearin and the melting point of palm, preferably 10: 0 to 0:10, more preferably 8: 2 to 2: 8, and even more preferably 7: 3. It is obtained by randomly transesterifying a mixed fat and oil of ⁇ 3: 7. Random transesterified fats and oils are separated to obtain a low melting point portion. Fractionation of Random Transesterified Oils When obtaining low melting point parts, palm oil and / or palm fractionated oils (palm stearin, palm medium melting point, palm olein, etc.) are added to the random transesterified oils and fats as necessary. You may mix and separate within the range of 10% by mass.
  • the iodine value of the fractionated low melting point portion of the random transesterified fat and oil is preferably 38 to 47, more preferably 40 to 46, and further preferably 41 to 45.
  • the content of S3 in the fractionated low melting point portion of the random transesterified fat and oil is preferably 5 to 11% by mass, and more preferably 7 to 10% by mass.
  • the SOS / S2O of the fractionated low melting point portion of the random transesterified fat and oil is preferably 0.32 to 0.42, more preferably 0.35 to 0.40.
  • the fat and oil contained in the chocolate of the present invention has a fractionated low melting point portion of the above-mentioned random transesterified fat and oil, preferably 45 to 80% by mass, more preferably 50 to 75% by mass. , More preferably 55 to 70% by mass.
  • the fat and oil contained in the chocolate when the fat and oil contained in the chocolate contains the melting point portion in the palm medium melting point portion of the separated low melting point portion of the above-mentioned random transesterified fat and oil, the chocolate has a good melting point and bloom resistance. Easy to get.
  • the method of random transesterification for producing the above random transesterification fats and oils is not particularly limited. It can be carried out by a conventionally known method.
  • chemical transesterification using a synthetic catalyst such as sodium methoxide may be applied, or enzymatic transesterification catalyzed by lipase may be applied.
  • enzymatic transesterification catalyzed by lipase may be applied.
  • purification treatments such as decolorization and deodorization may be applied.
  • the separation method for producing the low melting point portion is not particularly limited. Conventionally known methods such as dry separation, solvent separation, and emulsification separation can be applied. However, the separation is preferably dry separation. Dry fractionation typically involves precipitating crystals by cooling the melted fats and oils in a tank with stirring, and then pressing and / or filtering to a high melting point (hard or crystal fraction). This is a method of dividing into a low melting point portion (soft portion or liquid fraction).
  • the temperature at which the fats and oils are separated is not particularly limited. However, the temperature at the time of dry fractionation is preferably 33 to 45 ° C, more preferably 35 to 44 ° C, and even more preferably 37 to 43 ° C.
  • a conventionally known analysis method can be applied as a method for specifying a numerical value.
  • the content of each triglyceride contained in fats and oils can be measured by a gas chromatography method (for example, based on AOCS Ce5-86).
  • the symmetry of triglycerides can be determined, for example, by J. et al. High Resol. Chromatogr. , 18, 105-107 (1995).
  • the content of each fatty acid constituting the fat and oil can be measured by a gas chromatography method (for example, based on AOCS Ce1f-96).
  • iodine value of fats and oils can be measured according to "2.3.4.1-1996 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method” edited by the Japan Oil Chemists' Society.
  • the chocolate of the present invention may contain sugars, preferably 20 to 60% by mass, more preferably 25 to 55% by mass, still more preferably 30 to 50% by mass.
  • sugars that can be contained in the chocolate of the present invention include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted water candy, isomerized liquid sugar, and sho.
  • Examples thereof include sugar-bound sucrose, reduced sugar polydextrose, oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltose, erythritol, mannitol, raffinose, and dextrin.
  • the chocolate of the present invention may contain raw materials generally blended in chocolate in addition to fats and oils and sugars.
  • raw materials other than fats and sugars include dairy products such as whole fat powder and defatted milk powder, cacao components such as cacao mass and cocoa powder, soybean powder, soy protein, processed fruit powder, processed vegetable powder, matcha powder, and coffee.
  • powders such as powders, gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed ricinolic acid ester, polyglycerin fatty acid ester, emulsifiers such as sorbitan fatty acid ester, tocopherol, ascorbic acid, etc.
  • examples include antioxidants, colorants, fragrances and the like.
  • the chocolate of the present invention can be produced by a conventionally known method. That is, the chocolate of the present invention uses raw materials such as fats and oils, sugars, cacao components, dairy products, and emulsifiers, and uses raw materials such as a mixing step, a granulation step (refining), a refining step (continging), and a cooling step. It can be manufactured through such processes.
  • the chocolate of the present invention there is a food product in which the chocolate of the present invention is coated.
  • the food of the present invention include breads such as donuts, breads, coppe breads, fruit breads, butter rolls, French breads, roll breads, sweet breads, steamed breads, sweet doughs, muffins, bagels, croissants, and denish pasteries, castella, and waffles.
  • the food product of the present invention is preferably bread and confectionery, more preferably confectionery, and even more preferably baked confectionery.
  • the food product of the present invention can be produced, for example, by coating a food product such as bread or confectionery with the chocolate of the present invention by a conventionally known production method.
  • the chocolate of the present invention has an appropriate solidification rate even when the environmental temperature at the time of coating is relatively high.
  • the food of the present invention coated with the chocolate of the present invention has a good melting taste of chocolate, and even if the storage period is long, the bloom of chocolate is unlikely to occur.
  • the obtained mixed fat and oil is dry-separated at 42 ° C. to remove the high melting point portion to obtain a low melting point portion (iodine value 43.8, S3 content 7.7% by mass, SOS / S2O mass ratio 0.40). Obtained.
  • the obtained low melting point portion was deodorized and designated as IEOL.
  • IEOL Random transesterification fat and oil separation high melting point part: abbreviation IEST
  • IEST The high melting point portion generated during the separation of IEOL was deodorized and designated as IEST.
  • Palm stearin: abbreviation PS Palm stearin (iodine value 32, manufactured by Malaysia ISF) was used.
  • Palm olein (iodine value 34, manufactured by Malaysia ISF) was used.
  • Palm olein (iodine value 56, manufactured by Malaysia ISF) was used.
  • Shear stearin abbreviation SS) Shear stearin (manufactured by Malaysia ISF) was used.
  • each chocolate of Examples 1 to 10 was produced by a conventional chocolate production method (mixing, atomization, refining, cooling). Each chocolate of Examples 1 to 10 was completely melted at 50 ° C. and adjusted to 45 ° C. Each chocolate of Examples 1 to 10 whose temperature was adjusted to 45 ° C. was coated with a commercially available cookie and cooled and solidified at an environmental temperature of 18 ° C. for 15 minutes.

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  • 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)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention aborde le problème de la mise au point d'un chocolat de type sans acide trans et non dénaturé ayant une vitesse de solidification modérée, une bonne sensation de fondu en bouche et une bonne résistance au blanchiment. La présente invention concerne du chocolat contenant de la matière grasse et des saccharides. La matière grasse contenue dans le chocolat comprend 7 à 13 % en masse de S3, 45 à 65 % en masse de S2O, et au plus 5 % en masse de U3. Le rapport massique (SOS/S2O) de la teneur en SOS à la teneur en S2O est de 0,60 à 0,75.
PCT/JP2020/025058 2019-07-10 2020-06-25 Chocolat WO2021006058A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
CN202080045642.7A CN114072003A (zh) 2019-07-10 2020-06-25 巧克力
JP2020547229A JP6811911B1 (ja) 2019-07-10 2020-06-25 チョコレート
KR1020217035252A KR20220031994A (ko) 2019-07-10 2020-06-25 초콜릿

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019128648 2019-07-10
JP2019-128648 2019-07-10

Publications (1)

Publication Number Publication Date
WO2021006058A1 true WO2021006058A1 (fr) 2021-01-14

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6969708B1 (ja) * 2020-03-11 2021-11-24 不二製油株式会社 複合菓子に適するチョコレート類用油脂

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62201999A (ja) * 1986-02-28 1987-09-05 花王株式会社 カカオバタ−代用脂の製造方法
JPH07155106A (ja) * 1993-12-09 1995-06-20 Kao Corp チョコレート製品
US20070286940A1 (en) * 2006-06-13 2007-12-13 Loders Croklaan Usa Llc Fat composition
JP2008022744A (ja) * 2006-07-19 2008-02-07 Nisshin Oillio Group Ltd 油脂の改質方法
WO2012161105A1 (fr) * 2011-05-25 2012-11-29 不二製油株式会社 Composition de graisse pour un chocolat
US20150056357A1 (en) * 2013-08-22 2015-02-26 Ioi Lipid Enzymtec Sdn Bhd Fat Composition
JP2019037224A (ja) * 2017-08-23 2019-03-14 株式会社Adeka チョコレート改良材
JP2019129796A (ja) * 2018-02-02 2019-08-08 日清オイリオグループ株式会社 チョコレート

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62201999A (ja) * 1986-02-28 1987-09-05 花王株式会社 カカオバタ−代用脂の製造方法
JPH07155106A (ja) * 1993-12-09 1995-06-20 Kao Corp チョコレート製品
US20070286940A1 (en) * 2006-06-13 2007-12-13 Loders Croklaan Usa Llc Fat composition
JP2008022744A (ja) * 2006-07-19 2008-02-07 Nisshin Oillio Group Ltd 油脂の改質方法
WO2012161105A1 (fr) * 2011-05-25 2012-11-29 不二製油株式会社 Composition de graisse pour un chocolat
US20150056357A1 (en) * 2013-08-22 2015-02-26 Ioi Lipid Enzymtec Sdn Bhd Fat Composition
JP2019037224A (ja) * 2017-08-23 2019-03-14 株式会社Adeka チョコレート改良材
JP2019129796A (ja) * 2018-02-02 2019-08-08 日清オイリオグループ株式会社 チョコレート

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6969708B1 (ja) * 2020-03-11 2021-11-24 不二製油株式会社 複合菓子に適するチョコレート類用油脂

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