Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1996-08-05
1998-06-09
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426607, 426608, A23D 906, A23L 138
Patent
active
057629900
DESCRIPTION:
BRIEF SUMMARY
This application is the National Stage of International Application No. PCT/JP95/02501, filed Dec. 7, 1995.
DESCRIPTION
1. Technical Filed
The present invention relates to a fat composition for nut filling and a nut filling.
2. Background Art
As the materials for the center cream of chocolate and for the sandwiched cream between the pieces of baked confectionery such as biscuits and cookies, there has hitherto been widely used nut fillings containing nut paste as a flavoring material, which may be optionally blended with fat, sugar and powdered milk. When a nut filling containing nut paste with a high oil content blended at large amounts is used, however, low-melting fat ingredients contained in the paste will migrate in the chocolate layer or in the baked cereal layer, thereby causing the quality deterioration of products, such as deformation, change in quality and change in the sense of eating. For example, in the case of shell chocolates consisting of chocolate and center cream, the depression of shells or the occurrence of whitening (blooming) will be caused by fat migration. Furthermore, the center cream will come to have a crumbly texture, which leads to quality deterioration in appearance and in the sense of eating, resulting in the loss of goods value.
As the measures to be taken for this problem, there have been disclosed, for example, a method in which high-melting fractions of hydrogenated palm oil are added (JP-A 5-276866), which corresponds to U.S. Pat. No. 5,403,601 and a method in which silicon dioxide is added (JP-A 5-244869). Even if these methods are used, however, the melting properties in the mouth are deteriorated, and incongruity on the sense of eating is liable to occur. In other words, the better the resistance to fat migration is given, the more the melting properties in the mouth are damaged; it has, therefore, been difficult to comply with both the requirements at the same time.
3. Disclosure of the Invention
The purpose is to provide a nut filling in which fat migration can be inhibited, even if nut paste with a high oil content is blended at large amounts, and which exhibits good melting properties in the mouth, and for attaining this purpose, a fat composition to be blended in such a nut filling.
(1) Summary
The present inventors have intensively studied the problem, resulting in a finding that a fat composition prepared by the addition of an emulsifier(s) to a particular fat containing 1,3-distearo-2-olein (hereinafter referred to as StOSt) at the controlled amount or more can exhibit the inhibition of fat migration without causing no deterioration of the melting properties in the mouth, thereby completing the present invention. That is, the present invention is directed to a fat composition for nut filling characterized in that it contains an emulsifier(s) at the total amount of 1.0-10.0 wt. % in a fat comprising 35-60 wt. % of StOSt and having a solid fat content of 70-85%/20.degree. C., 50-75%/30.degree. C., 5-50%/35.degree. C. and 3% or less/40.degree. C., and a nut filling comprising such a fat composition for nut filling. Various elements to make up the present invention will be explained in the following separated items.
(2) Fat
The fat in the present invention is prepared using, alone or in combination, neat conventional fats, which have hitherto been used as the raw material fats of hard butter, e.g., vegetable fats such as palm oil, shea butter, sal fat, illipe butter and mango butter, or those obtained by subjecting such conventional fats to processing treatment such as fractionation or transesterification, so that the fat contains 35-60 wt. % of StOSt and has a solid fat content of 70-85% at 20.degree. C., 50-75% at 30.degree. C., 5-50% at 35.degree. C. and 3% or less at 40.degree. C. The solid fat content was measured by the NMR pulse method after cooling the fat from 80.degree. C. down to 0.degree. C. and keeping it at 0.degree. C. for 1.5 hours, at 26.degree. C. for 40 hours, at 0.degree. C. for 1.5 hours, and at each temperature as above for 1 hour.
When th
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Giddey 1961 Polymorphism in Cocoa Butter Rev. Int. Choc 10 pp. 548-554.
Izumi Tugio
Nishimoto Tugio
Wada Eiko
Fuji Oil Co., Ltd.
Paden Carolyn
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