Patent ID: 11910806
Assignee: FUJI OIL HOLDINGS INC.
Field: Food chemistry (Chemistry)
Classification: CPC A  C | IPC A  C

Claim 8:
9. A process for producing a chocolate having bloom resistance comprising:
providing an interesterified fat by subjecting a fat satisfying the following (A) to (J) as a raw material fat to chemical or enzymatic interesterification:
(A) a content of saturated fatty acids having 6 to 18 carbon atoms in constituent fatty acid composition is 90 to 99.5% by mass;
(B) a content of saturated fatty acids having 6 to 10 carbon atoms in constituent fatty acid composition is 6 to 18% by mass;
(C) a content of saturated fatty acids having 16 to 18 carbon atoms in constituent fatty acid composition is 25 to 50% by mass;
(D) a content of saturated fatty acids having 12 or less carbon atoms in constituent fatty acid composition is 35 to 60% by mass;
(E) a content of saturated fatty acids having 20 or more carbon atoms in constituent fatty acid composition, is 1% by mass or less;
(F) a content of lauric acid in constituent fatty acid composition is 20 to 50% by mass;
(G) a content of palmitic acid in constituent fatty acid composition is 20 to 38% by mass;
(H) a content of stearic acid in constituent fatty acid composition is 5 to 15% by mass;
(I) a content of unsaturated fatty acids in constituent fatty acid composition is 0.5 to 10% by mass;
(J) a content of trans fatty acids in constituent fatty acid composition is 5% by mass or less, and preparing a chocolate by mixing the interesterified fat and chocolate raw materials,
wherein a content of the interesterified fat in the chocolate is 10 to 65% by mass, and
wherein the chocolate has bloom resistance due to the interesterified fat in the chocolate.