发明专利
JP2012040005A Alternative oil and fat for cocoa butter having good thermostability and meltability in mouth and chocolate composition containing the same
审中-公开
具有良好的热稳定性和适用于其含有的含巧克力组合物的COCOA BUTTER的替代油和脂肪
- 专利标题： Alternative oil and fat for cocoa butter having good thermostability and meltability in mouth and chocolate composition containing the same
- 专利标题（中）： 具有良好的热稳定性和适用于其含有的含巧克力组合物的COCOA BUTTER的替代油和脂肪
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申请号： JP2011172294申请日： 2011-08-05
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公开(公告)号： JP2012040005A公开(公告)日： 2012-03-01
- 发明人: KIM CHUL JIN , LEE MIN HYUN , KANG JI HYUN , LEE YUN JEONG , LIM CHUN SON
- 申请人： Cj Cheiljedang Corp , シージェイ チェルジェダン コーポレイション
- 专利权人： Cj Cheiljedang Corp,シージェイ チェルジェダン コーポレイション
- 当前专利权人： Cj Cheiljedang Corp,シージェイ チェルジェダン コーポレイション
- 优先权： KR20100078722 2010-08-16
- 主分类号： A23D9/00
- IPC分类号： A23D9/00 ; A23G1/00 ; A23G1/30
摘要：
PROBLEM TO BE SOLVED: To provide an alternative oil and fat for cocoa butter giving chocolate having practically same quality as that of chocolate using cocoa butter, low in POP content, excellent in thermostability, having high POS content similar to the composition of triglyceride of cocoa butter, fresh in melt feeling in the mouth, not hard and having soft palatability, by replacing natural cocoa butter for chocolate or for confectionery coatings.SOLUTION: There is provided the alternative oil and fat for cocoa butter for chocolate and for confectionery coatings, produced by steps of fractionating vegetable oil and fat, mixing the fractionated vegetable oil and fat with a fatty acid derivative to produce raw material oil and fat, and applying the raw material oil and fat to enzymatic transesterification. The alternative oil and fat for cocoa butter contains triglyceride having POP of ≤10 wt.% and POS/SOS weight content ratio of about 1.0-1.5 on the basis of the whole weight of the alternative oil and fat for cocoa butter.
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