Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2017/018339
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a chocolate that can be easily tempered even in the case of containing a blooming resistance improver, etc. in fat or oil. Also, the present invention addresses the problem of providing a hard butter that is suitable for the production of the aforesaid chocolate.
The chocolate according to the present invention has a total content of L2M and LM2 in fat and oil of 0.01-10 mass% and an SOS content therein of 30-75 mass%.
The meanings of L, M, S, O, L2M, LM2 and SOS are as follows.
L: a saturated fatty acid having 16-24 carbon atoms.
M: a fatty acid having 6-10 carbon atoms.
S: stearic acid.
O: oleic acid.
L2M: a triacyl glycerol in which two L molecules and one M molecule are attached to one glycerol molecule.
LM2: a triacyl glycerol in which one L molecule and two M molecules are attached to one glycerol molecule.
SOS: 1,3-distearoyl-2-oleoyl glycerol.
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Inventors:
OONISHI KIYOMI (JP)
HACHIYA IWAO (JP)
AIBARA TOMOHIRO (JP)
MURAYAMA NORIKO (JP)
TSUKIYAMA MUNEO (JP)
UEHARA HIDETAKA (JP)
HACHIYA IWAO (JP)
AIBARA TOMOHIRO (JP)
MURAYAMA NORIKO (JP)
TSUKIYAMA MUNEO (JP)
UEHARA HIDETAKA (JP)
Application Number:
PCT/JP2016/071533
Publication Date:
February 02, 2017
Filing Date:
July 22, 2016
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/00; A23D9/00; A23G1/30
Domestic Patent References:
| WO2014003079A1 | 2014-01-03 | |||
| WO2014037007A1 | 2014-03-13 |
Foreign References:
| JP2015133954A | 2015-07-27 | |||
| JPH0475593A | 1992-03-10 | |||
| JPH05184297A | 1993-07-27 | |||
| JPH07264981A | 1995-10-17 |
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