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公开(公告)号：US20140272082A1
公开(公告)日：2014-09-18
申请号：US14355307
申请日：2012-10-31
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
IPC分类号： A23G1/36
摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
摘要翻译： 提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性， 由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。
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公开(公告)号：US09888704B2
公开(公告)日：2018-02-13
申请号：US14388935
申请日：2013-03-27
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
CPC分类号： A23G1/38 , A23D9/00 , A23D9/02 , A23V2002/00 , C11B7/0075 , C11C3/08 , C11C3/10 , A23V2200/236
摘要： A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.
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公开(公告)号：US20150056361A1
公开(公告)日：2015-02-26
申请号：US14388935
申请日：2013-03-27
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
CPC分类号： A23G1/38 , A23D9/00 , A23D9/02 , A23V2002/00 , C11B7/0075 , C11C3/08 , C11C3/10 , A23V2200/236
摘要： A chocolate having good solidification properties, a high mold releasability and a high crystal stabilization rate, said chocolate being obtained by using an oil or fat composition wherein StOSt and POP triglycerides are contained each in a definite amount or more and StLSt, PLP, StStO and PPO triglycerides are contained each in a definite amount or less. As a result, the productivity of the chocolate can be increased.
摘要翻译： 巧克力具有良好的固化性能，高脱模性和高结晶稳定性，所述巧克力通过使用其中StOSt和POP甘油三酯各自含有一定量或更多的油脂组合物获得，StLSt，PLP，StStO和 PPO甘油三酯各自含有一定量以下。 结果，可以提高巧克力的生产率。
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公开(公告)号：US08865246B2
公开(公告)日：2014-10-21
申请号：US14355307
申请日：2012-10-31
发明人： Shigeki Mizushima , Hitomi Omori , Masayuki Matsui
摘要： Provided are: an oil or fat composition, which is capable of preventing the migration of oil or fat in a combined confectionery that comprises a combination of a chocolate with an oil or fat-based food material, has a good tolerance against cold blooming that is caused by the migration of oil or fat and softening of a chocolate, and enables the production of a chocolate having a high meltability in mouth; a chocolate using the oil or fat composition; and a combined confectionery using the chocolate.
摘要翻译： 提供：油或脂肪组合物，其能够防止包含巧克力与油或脂肪基食品材料的组合的组合糖果中的油或脂肪的迁移，具有良好的抗寒霜的耐受性， 由于油脂的迁移和巧克力的软化引起的，并且能够生产口中具有高熔融性的巧克力; 使用油或脂肪组合物的巧克力; 和使用巧克力的组合糖果。
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