LAURIN-BASED OIL/FAT HIGH-CONTAINING NO-TEMPERING TYPE CHOCOLATE AND FOOD CONTAINING THE SAME

• Main Author: TANAKA SHIGEKAZU
• Format: Patent
• Language: English; Japanese
• Published: 11.03.2021
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a chocolate that is low in trans fatty acid amount, and, even when a large amount of cocoa butter is blended, graining is not likely to occur over a wide temperature range despite containing a large amount of laurin-based oil/fat high-containing no-tempering type hard butter (CBS), and, as compared to conventional CBS-blended chocolate, good melting in the mouth, rapid solidification speed at room temperature, and good snapping property are maintained.SOLUTION: Provided is a no-tempering type chocolate containing, in all oil/fat, cocoa butter by 10 to 30 wt.% and CBS by 10 to 85 wt.%. In all constituent fatty acids of the oil/fat, the contained amount of trans type unsaturated fatty acid is 3.25 wt.% or less, the contained amount of saturated fatty acid of 6 to 10 carbon atoms is 5.5 wt.% or less, and the contained amount of saturated fatty acid of 12 to 14 carbon atoms is 15 to 62 wt.%, and in all the oil/fat, XYU is contained by 0.9 to 9.5 wt.%, PYU is contained by 0.48 to 8.0 wt.%, Y2U is contained by 0.2 to 2.2 wt.%, and YU2 is contained by 0.5 to 5.5 wt.%.SELECTED DRAWING: None 【課題】低トランス脂肪酸量であり、ラウリン系油脂高含有ノーテンパリング型ハードバター（ＣＢＳ）を多く含有するにもかかわらず、ココアバターを多く配合しても幅広い温度帯でグレイニングが起こり難く、かつ、従来のＣＢＳ配合チョコレートと比較して口溶けの良さ、室温での固化速度の速さ、および良好なスナップ性を維持しているチョコレートを提供すること。【解決手段】油脂全体中、ココアバターを１０〜３０重量％およびＣＢＳを１０〜８５重量％含有するノーテンパリング型チョコレート。該油脂の構成脂肪酸全体中、トランス型不飽和脂肪酸含量が３．２５重量％以下、炭素数６〜１０の飽和脂肪酸含量が５．５重量％以下、炭素数１２〜１４の飽和脂肪酸含量が１５〜６２重量％、前記油脂全体中、ＸＹＵを０．９〜９．５重量％、ＰＹＵを０．４８〜８．０重量％、Ｙ２Ｕを０．２〜２．２重量％、ＹＵ２を０．５〜５．５重量％含有する。【選択図】なし