MIGRATION INHIBITOR AND CHOCOLATE INCLUDING THE SAME

• Main Authors: MURAO YUKI, MURAI TAKUYA
• Format: Patent
• Language: English; Japanese
• Published: 15.01.2024
• Subjects: BAKERY PRODUCTS; BAKING; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; EDIBLE DOUGHS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

To provide a migration inhibitor for composite sweets which inhibits both fat migration and whitening in baked sweets, and also provide chocolate including the same.SOLUTION: The foregoing problem is solved by adding, to chocolate, a polyglyceryl fatty acid ester in which the average degree of polymerization of the constituent polyglycerin is 2-20, the constituent fatty acids are one or more selected from the group consisting of C12-18 saturated fatty acids and C18-22 unsaturated fatty acids, and the HLB is 8-17.SELECTED DRAWING: None 【課題】複合菓子においてマイグレーション及び焼き菓子の白化を抑制するマイグレーション抑制剤およびそれを含有するチョコレートを提供することを課題とする。【解決手段】本発明では、構成するポリグリセリンの平均重合度が２～２０であり、構成脂肪酸が炭素数１２～１８の飽和脂肪酸及び炭素数１８～２２の不飽和脂肪酸からなる群より選ばれる１種以上であり、ＨＬＢが８～１７であるポリグリセリン脂肪酸エステルをチョコレートに添加することで上記課題を解決する。【選択図】なし