公开(公告)号：US20160235085A1

公开(公告)日：2016-08-18

申请号：US15025894

申请日：2014-10-01

申请人： FUJI OIL HOLDINGS INC.

发明人： SACHIKO INUI ,  MASAYUKI MATSUI ,  CHIE NAGASHIMA ,  CHIKA ARAMAKI ,  MASAKO OKOCHI

IPC分类号： A23G1/36 ,  A23D9/007

CPC分类号： A23G1/36 ,  A23D9/007 ,  A23V2002/00

摘要： A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.

摘要翻译： 难溶性油脂中的特定量的丙二酰基异黄酮糖苷被包含在用于非回火型巧克力的油和脂肪中，或用于回火型巧克力的油和脂肪，因此可以使用用于巧克力的巧克力油脂组合物 示出了不影响含有所述油和脂肪组合物的巧克力和巧克力的物理性能的增强巧克力香料（良好的乳状味道，甜味，可可味等）。

公开(公告)号：US20160213021A1

公开(公告)日：2016-07-28

申请号：US15026251

申请日：2014-10-01

申请人： FUJI OIL HOLDINGS INC.

发明人： MASAKO OKOCHI ,  MASAYUKI MATSUI ,  CHIE NAGASHIMA ,  CHIKA ARAMAKI

IPC分类号： A23G1/36 ,  C11C3/10

CPC分类号： A23G1/36 ,  A23D9/007 ,  A23D9/02 ,  A23V2002/00 ,  C11C3/10

摘要： An oil or fat for tempering type chocolate capable of enhancing and maintaining original flavors (milk taste, sweet taste, and cacao flavor, etc.) of chocolate is described, being obtained by blending therein 0.3 to 15% of a randomly transesterified oil of which a raw material is an oil or fat having a content of saturated fatty acids of 5 to 50% in the constituent fatty acids thereof and by further containing 5 to 50 ppm of malonyl isoflavone glycoside. A chocolate in which the oil or fat is blended is also described.

摘要翻译： 描述了通过混合其中0.3〜15％的随机酯交换油获得的能够增强和保持巧克力的原始味道（牛奶味，甜味和可可味等）的回火型巧克力的油或脂肪， 原料是其构成脂肪酸中饱和脂肪酸含量为5〜50％，还含有5〜50ppm丙二酰异黄酮糖苷的油脂。 还描述了混合油或脂肪的巧克力。