# US 12,137,703 B2 · Oily food and producing method thereof

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- Number: US 12,137,703 B2
- Document ID: US12137703B2
- Status: Granted
- Kind: B2
- Application number: 17/275,661
- Filed: 2019-09-10
- Published: 2022-02-10
- Granted: 2024-11-12
- Earliest claimed: 2018-09-13
- Assignees: The Nisshin OilliO Group, Ltd.
- Applicants: The Nisshin Oillio Group, Ltd.
- Inventors: Kiyomi Oonishi; Wakako Kanamaru; Muneo Tsukiyama
- Web page: https://patentgrep.com/patent/US12137703B2

## CPC

- A23G 1/38: Cocoa butter substitutes
- A23D 7/001: {Spread compositions (characterised by ingredients other than fatty acid triglycerides A23D7/0056)}
- A23D 7/003: {Compositions other than spreads (characterised by ingredients other than fatty acid triglycerides A23D7/0053)}
- A23D 9/00: Other edible oils or fats, e.g. shortenings or cooking oils (preservation of other edible oils A23B20/30)
- A23D 9/02: characterised by the production or working-up
- A23G 1/36: characterised by the fats used (containing dairy products A23G1/46)
- A23G 1/46: containing dairy products
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23G: COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C)
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present invention addresses the problem of providing an oily food, such as chocolate or cream, which does not require tempering treatment and in which the occurrence of blooming and the like is suppressed even when a large amount of cocoa butter is used; and producing method thereof. The present invention provides an oily product containing a fat/oil as a continuous phase. The fat/oil contains SOS, HMM, HLM, HLL, HHM and HHL. The mass ratio (HLM/HLL) of the HLM content to the HLL content is 1.0 or more. The mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content of HMM, HLM, HLL, HHM and HHL to the SOS content is 0.9 to 8. In HMM, HLM, HLL, HHM and HHL, fatty acids having a carbon number of 20 or more occupy less than 3% by mass of the total constituent fatty acids H.

## Claims

### Claim 1

An oily food containing fats/oils in a continuous phase,
wherein the fats/oils contain SOS, HMM, HLM, HLL, HHM and HHL,
the mass ratio (HLM/HLL) of the content of HLM to the content of HLL is 1.0 or more,
the mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content (HMM+HLM+HLL+HHM+HHL) of HMM, HLM, HLL, HHM and HHL to the content of SOS is 0.9 to 8,
the proportion of fatty acids having 20 or more carbon atoms with respect to the total amount of constituent fatty acids H in the above HMM, HLM, HLL, HHM and HHL is less than 3% by mass,
(wherein S, O, H, M, L, SOS, HMM, HLM, HLL, HHM and HHL have the following meanings,
S: saturated fatty acids having 16 to 24 carbon atoms,
O: oleic acid,
H: saturated fatty acids having 14 to 24 carbon atoms,
M: fatty acids having 6 to 10 carbon atoms,
L: lauric acid,
SOS: triacylglycerols in which S is ester-bonded at positions 1 and 3 and O is ester-bonded at position 2 of glycerol,
HMM: triacylglycerols in which 1 molecule of H and 2 molecules of M are ester-bonded to glycerol,
HLM: triacylglycerols in which 1 molecule of each of H, L and M is ester-bonded to glycerol,
HLL: triacylglycerols in which 1 molecule of H and 2 molecules of L are ester-bonded to glycerol,
HHM: triacylglycerols in which 2 molecules of H and 1 molecule of M are ester-bonded to glycerol,
HHL: triacylglycerols in which 2 molecules of H and 1 molecule of L are ester-bonded to glycerol.

### Claim 2 (depends on 1)

The oily food according to claim 1, wherein the content of HLL is larger than the content of HMM (HLL>HMM).

### Claim 3 (depends on 1)

The oily food according to claim 1, wherein the content of HHL is larger than the content of HHM (HHL>HHM).

### Claim 4 (depends on 1)

The oily food according to claim 1, wherein a ratio (HMM+HLM+HLL)/(HHM+HHL) of the total content (HMM+HLM+HLL) of HMM, HLM and HLL to the total content (HHM+HHL) of HHM and HHL is 0.7 to 1.3.

### Claim 5 (depends on 1)

The oily food according to claim 1, wherein the content of C24 to 30 of the fats/oils is 0.3 to 6% by mass, wherein C24 to C30 represents triacylglycerols in which a total number of carbon atoms of three fatty acids ester-bonded to glycerol is 24 to 30.

### Claim 6 (depends on 1)

The oily food according to claim 1, wherein the fats/oils include cocoa butter.

### Claim 7 (depends on 1)

The oily food according to claim 1, wherein the fats/oils include transesterified fats/oils containing 2 to 30% by mass of medium-chain fatty acid triacylglycerol, 30 to 95% by mass of lauric fats/oils and 0 to 60% by mass of non-lauric fats/oils as raw fats/oils.

### Claim 8 (depends on 1)

A method of producing the oily food containing fats/oils in a continuous phase according to claim 1, the method comprising
adjusting a mass ratio (HMM+HLM+HLL+HHM+HHL)/SOS of the total content (HMM+HLM+HLL+HHM+HHL) of HMM, HLM, HLL, HHM and HHL to the content of SOS contained in the fats/oils to 0.9 to 8 using at least cocoa butter and transesterified fats/oils, wherein the transesterified fats/oils contain 2 to 30% by mass of medium-chain fatty acid triacylglycerol, 30 to 95% by mass of lauric fats/oils and 0 to 60% by mass of non-lauric fats/oils as raw fats/oils.