Production of chocolatelike confection

Abstract

Abstract PURPOSE: In the course of production of chocolatelike confection mainly containing laurin fat, a fat melting over a specific temperature is added in an small amount, thereby producing a product that comfortably melts in the mouth, causes no blooming and can be readily removed from the mold. CONSTITUTION: A hardened or fractionated oil that melts above 50°C and mainly contains fatty acids of 16W22 carbon atoms as the major acid component such as a hardened or fractionated oil of soybean, cotton seed or rape oil is added to the starting materials for chocolatelike confection in an amount of 1W5% based on the total amount of the starting materials. When the temperature is adjusted appropriately, the amount can be reduced to 0.5%. As a starting material for the chocolatelike confection, a laurin butter that is prepared by processing an oil containing lauric acid component such as coconut or palm oil into a cacao butterlike substance is used and it is combined with the above high-melting butter to eliminate troubles of blooming, poor release from the mold and the like, with ligh-quality products given. COPYRIGHT: (C)1981,JPO&Japio

Inventors

• 👤 Tetsuya Uchiyama
• 👤 Yoshitaka Ebihara
• 👤 Kazuo Akamatsu
• 👤 Hayato Kubota

Bibliographic Details