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1.发明专利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
公开(公告)号：JP2012040005A
公开(公告)日：2012-03-01
申请号：JP2011172294
申请日：2011-08-05
发明人： KIM CHUL JIN , LEE MIN HYUN , KANG JI HYUN , LEE YUN JEONG , LIM CHUN SON
CPC分类号： C11C3/10 , C11C3/08 , C12P7/6454
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.
摘要翻译： 要解决的问题：为可可脂提供可替代油的替代油脂，其使用可可脂与巧克力的质量几乎相同的巧克力，POP含量低，热稳定性优异，POS含量高，类似于 可口可乐的甘油三酯，新鲜的口感中的融合感，不难，具有柔软的适口性，替代天然可可脂为巧克力或糖果涂料。
解决方案：为可可脂提供了用于巧克力和糖果涂料的替代油脂，其通过分级植物油和脂肪的步骤制备，将分馏的植物油和脂肪与脂肪酸衍生物混合以产生原料油 和脂肪，并将原料油脂用于酶酯交换。 可可脂的替代油脂包含基于可可脂替代油脂的总重量，POP为≤10重量％的甘油三酯和POS / SOS重量含量比为约1.0-1.5。 版权所有（C）2012，JPO＆INPIT
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