PURPOSE: To produce the titled chocolate plasticizable in refrigerated state, and free from sweating even when used even in a water-containing food, by adding a soft oil of sia fat to an oil and fat component.
CONSTITUTION: The coil and fat composition for the objective chocolate is composed of (A) ≥30wt% oil or fat containing preferably ≥50wt% soft oil of sia fat (preferably having a melting point of usually 25W5°C or an iodine value of 60W85), (B) a sugar, and (C) a cacao mass and/or cocoa, nut, or solid milk component. The soft oil of sia fat is a low-melting fraction of sia fat obtained by the conventional fractionation of sia nut. The suitable melting point and the iodine value of the oil depend upon the storage temperature of the water- containing food, however, the melting point and the iodine value are usually 25W5°C and 60W85, respectively the amount of the soft oil of sia fat is preferably ≥40wt% based on the oil or fat.
OOHATA KOUHEI
AKAMATSU KAZUO
| JPS5191907A | 1976-08-12 | |||
| JP46024905A |