| 摘要 |
PROBLEM TO BE SOLVED: To prepare blended oil capable of manifesting the flavor release and textural characteristics, and suitable as a substituent for cacao butter by adding perm kernel oil and its modified or derivatized one. SOLUTION: This blended oil includes (A) 5-60 wt.% perm kernel stearin, (B) 20-95 wt.% hydrogenated perm kernel stearin and (C) 0.2-3 wt.% hydrogenated perm oil or hydrogenated cotton seed cake oil, and additionally (D) 20-40 wt.% perm kernel oil and (E) 5-20 wt.% hydrogenated perm kernel oil. The blended oil has excellent texture, flavor and hardness, and can stably be applied as a substitute for cacao butter to cacao butter-including food such as the content and topping of confectionery. For example, a substituent composition for chocolate is provided by including 24-33 wt.% blended oil mentioned above, 33-60 wt.% saccharides, 2-25 wt.% cocoa powder, 1-20 wt.% dry milk and 0-0.5 wt.% emulsifier. |
