US 11,910,806 B2
Transesterified fat or oil
Shimpei Watanabe, Izumisano (JP); Yasuko Sato, Izumisano (JP); Nanako Kanda, Izumisano (JP); and Akiyuki Ishiwata, Izumisano (JP)
Assigned to FUJI OIL HOLDINGS INC., Osaka (JP)
Appl. No. 16/498,677
Filed by FUJI OIL HOLDINGS INC., Osaka (JP)
PCT Filed Mar. 26, 2018, PCT No. PCT/JP2018/012103
§ 371(c)(1), (2) Date Sep. 27, 2019,
PCT Pub. No. WO2018/181159, PCT Pub. Date Oct. 4, 2018.
Claims priority of application No. 2017-071399 (JP), filed on Mar. 31, 2017; and application No. 2017-071400 (JP), filed on Mar. 31, 2017.
Prior Publication US 2020/0045991 A1, Feb. 13, 2020
Int. Cl. A23G 1/38 (2006.01); A23D 9/04 (2006.01); C11C 3/10 (2006.01)
CPC A23G 1/38 (2013.01) [A23D 9/04 (2013.01); C11C 3/10 (2013.01); A23V 2002/00 (2013.01)] 19 Claims
 
1. A chocolate comprising an interesterified fat satisfying the following (A) to (J):
(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,
wherein an analysis of the fatty acid composition is carried out after the fatty acid is propyl esterified,
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.