Oil and fat composition for non-tempering-type chocolate and oil and fat composition for tempering-type chocolate
AssigneeFuji Oil Holdings Inc.
InventorsSACHIKO INUI, MASAYUKI MATSUI, CHIE NAGASHIMA, CHIKA ARAMAKI, MASAKO OKOCHI
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Abstract
A specific amount of malonylisoflavone glycosides that are poorly soluble in oil and fat is contained in an oil and fat for non-tempering-type chocolate or an oil and fat for tempering-type chocolate, and thus an oil and fat composition for chocolate capable of enhancing chocolate flavors (a good milky taste, a sweet taste, a cacao flavor, etc.) without affecting the physical properties of chocolate and chocolate containing the said oil and fat composition are shown.
Claims6
An oil and fat composition for non-tempering-type chocolate, which contains 5-50 ppm of malonylisoflavone glycosides.
A method of enhancing development of chocolate flavors by adding an oil and fat composition for non-tempering-type chocolate, which contains malonylisoflavone glycosides.
An oil and fat composition for tempering-type chocolate, which contains 5-50 ppm of malonylisoflavone glycosides.
A method of enhancing development of chocolate flavors by adding an oil and fat composition for tempering-type chocolate, which contains malonylisoflavone glycosides.
Dependencies are inferred from the claim text.