ハードバター及びチョコレート類

• 收藏
• 分享

专利权人:

花王株式会社

发明人:

小酒 克之,麻生 佳秀

申请号：

JP2008321933

公开号：

JP5350768B2

申请日:

2008.12.18

申请国别(地区):

JP

年份:

2013

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide hard butter having less effect of flavor reduction and thermal resistance reduction derived from lauric acid, and sufficient hardness after producing the hard butter, and excellent in preservation stability, melting feeling in the mouth, luster and unstickiness on a surface, and to provide chocolates using the hard butter.

SOLUTION: The hard butter contains oil and fat (A), and oil and fat (B) as follows: (oil and fat A) (1) the constituent fatty acids include 25-60 mass% of &le14C saturated fatty acid, and &le1 mass% of &ge20C saturated fatty acid, and (2) in triglyceride in oil and fat, a mass ratio of triglyceride (component a) having a total carbon number of the constituent fatty acid of &le40 to triglyceride (component b) having a total carbon number of the constituent fatty acid of 42-48, a/b equals to 0.2-1 (oil and fat B) (3) the constituent fatty acids include &ge95 mass% of saturated fatty and &le5 mass% of &ge20C fatty acid, and (4) in triglyceride in oil and fat, a ratio of triglyceride (component C) having a total carbon number of the constituent fatty acid of 50-54 is &ge80 mass%. Furthermore, the hard butter contains an oil and fat composition which has &le5 mass% of trans-unsaturated fatty acid in the constituent fatty acid of the total oil and fat, and satisfies that a mass ratio of the component (a) and component (b) in the oil and fat (A) to the component (c) in the oil and fat (B), c/a+b equals to 0.001-0.3.

COPYRIGHT: (C)2010,JPO&INPIT

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/