TEMPERING OF FLAVOR CAKE COMPOSITION CONTAINING LOW CALORY FAT AND OBTAINED TEMPERING PRODUCT

摘要

PURPOSE: To stably form a β.3 phase and to obtain a low calorie fat-contg. flavored confectionery compsn. imparting satisfactory firmness and a good melting feel in the mouth to chocolate flavored confectionery, etc., by rapidly cooling specified amts. of a flavor component, fat components, etc., and heating them to a specified temp. CONSTITUTION: A sub-α phase is formed by rapidly cooling 0.1-25wt.% flavor component, 25-45wt.% fat components and 55-75wt.% other components to <=13.9 deg.C. The fat components are at least 85wt.% MLM-MML (triglyceride) mixture, <=10wt.% LLM-LML mixture, <=2wt.% LLL, <=4wt.% MMM, <=10wt.% other triglyceride (M is a residue of a 6-10C satd. fatty acid and L is a residue of a 20-24C satd. fatty acid), a fatty acid compsn. consisting of 35-60wt.% 8-10C satd. fatty acid mixture and 35-60wt.% 1:4 to 4:1 mixture of 8C and 10C satd. fatty acids and behenic fatty acid, <=15wt.% milk fat, <=20% cocoa butter and <=4wt.% diglyceride. After part of the sub-αphase forms β.3 crystals, the remainder is converted into a β.3 phase by heating at 13.9-22.2 deg.C.