Fuji Oil Company Limited

Fuji Oil Holdings Inc.

Masayuki Matsui

Masako Okochi

Haruyasu Kida

Hitomi Omori

Shigeki Mizushima

Toshio Ushioda

Hideki Komai

Chie Nagashima

Chika Aramaki

Sachiko Inui

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.

Oil or fat for tempering type chocolate

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.

Oil or fat composition and chocolate

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.

Oil or fat composition, chocolate and combined confectionery

[PROBLEMS] To develop by an easy method an oily food material which, when eaten, gives a satisfactory and novel feeling in the mouth and which has high heat resistance. [MEANS FOR SOLVING PROBLEMS] In the oily food material, the particle size of solid ingredients other than the fat is kept at 30 &#x3bc;m or more, which is larger than in ordinary oily food materials represented by chocolate, and the proportion of StUSt to all fat is regulated to 30 wt % or higher. Furthermore, the fat content in the oily food material is 20-55%. Due to this constitution, the oily food material has significantly improved meltability in the mouth while retaining high heat resistance. It can be produced by an easy method.

Oily food material

The present invention provides a method of producing water-containing chocolates in which an aqueous component and a fat and oil composition containing tri-saturated fatty acid glyceride crystals dispersed in a fat or oil whose melting point is at or below body temperature are added to and emulsified with a chocolate mass.

Method of producing water-containing chocolates

A foamed chocolate which can be foamed without resort to any special apparatuses or emulsifiers, has a lightened chocolate texture and shows no oily feel. This foamed chocolate is produced by adding an oil mixture comprising an edible fat or oil with tri-saturated fatty acid glycerides containing behenic acid.

Growing community of inventors

Ibaraki, Japan

Masayuki Matsui