An object of the present invention is to provide an oil and/or fat composition which sufficiently reduces an oily feeling of an oil and/or fat processed food such as chocolate and is suitable for the oil and/or fat processed food. By using an oil and/or fat composition containing a protein material which has properties in which after an aqueous solution having a crude protein content of 20 mass % is heated at 80 C. for 30 minutes, the aqueous solution has a viscosity of 10000 mPa.Math.s or less measured at 25 C., and a 0.22 M TCA solubilization rate of is from 30% to 95%, an oily feeling of an oil and/or fat processed food such as chocolate can be sufficiently reduced.

An objective is to provide a novel chocolate-like food excellent in flavor even when a component derived from cacao is reduced, and to provide a legume-derived roasted powder usable in the chocolate-like food. The objective can be achieved by using a method for producing a legume-derived roasted powder for use in a chocolate-like food, the method including all of the following steps 1) to 3): 1) grinding a legume; 2) mixing a saccharide and an amino acid with water; and 3) adding a mixture of 2) to a ground legume product obtained in 1), stirring, and roasting.

An objective is to provide a novel chocolate-like food excellent in flavor even when a component derived from cacao is reduced, and to provide a legume-derived roasted powder usable in the chocolate-like food. The objective can be achieved by using a method for producing a legume-derived roasted powder for use in a chocolate-like food, the method including all of the following steps 1) to 3): 1) grinding a legume; 2) mixing a saccharide and an amino acid with water; and 3) adding a mixture of 2) to a ground legume product obtained in 1), stirring, and roasting.

The present invention relates to the field of chocolate and chocolate-like products. More specifically, the present invention relates to additives for chocolate and chocolate-like products, and in particular an additive that is derived from cocoa-butter. The additive enhances the shelf-life of chocolate and chocolate-like products by delaying the onset of bloom.

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).

The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said process comprising: a) providing a reaction environment comprising: i) an sn-1,3-specific lipase immobilised on a support, ii) a vegetable oil, wherein the vegetable oil comprises at least 45% oleic acid fatty acid residues, based on total C6-C24 fatty acid residues, and wherein the vegetable oil has an oleic acid content in the sn-2 position of at least 75% by weight of the total sn-2 fatty acid residues of the vegetable oil, iii) an aliphatic alcohol ester of stearic acid, palmitic acid, or mixtures thereof, optionally mixed with stearic acid and/or palmitic acid, and iv) water; wherein the weight ratio of the aliphatic alcohol ester and optional stearic acid and/or palmitic acid (iii) to the vegetable oil (ii) is at least 4:1; and wherein the water activity of the reaction environment is in the range 0.1 to 0.6; b) heating the reaction environment to a temperature of 30-60 C. to perform transesterification, thus obtaining a mixture comprising a triglyceride phase, fatty acid esters, and optionally free fatty acids; and c) separating the fatty acid esters and free fatty acids from the mixture obtained in step (b) to obtain a triglyceride composition. The triglyceride phase may be used as a cocoa butter equivalent of a component thereof in chocolate or chocolate-like products.

The present invention relates to a process for increasing the SOS triglyceride content of a vegetable oil, wherein S represents stearic acid (C18:0) and palmitic acid (C16:0) residues and O represents oleic acid (C18:1) residues, said process comprising: a) providing a reaction environment comprising: i) an sn-1,3-specific lipase immobilised on a support, ii) a vegetable oil, wherein the vegetable oil comprises at least 45% oleic acid fatty acid residues, based on total C6-C24 fatty acid residues, and wherein the vegetable oil has an oleic acid content in the sn-2 position of at least 75% by weight of the total sn-2 fatty acid residues of the vegetable oil, iii) an aliphatic alcohol ester of stearic acid, palmitic acid, or mixtures thereof, optionally mixed with stearic acid and/or palmitic acid, and iv) water; wherein the weight ratio of the aliphatic alcohol ester and optional stearic acid and/or palmitic acid (iii) to the vegetable oil (ii) is at least 4:1; and wherein the water activity of the reaction environment is in the range 0.1 to 0.6; b) heating the reaction environment to a temperature of 30-60 C. to perform transesterification, thus obtaining a mixture comprising a triglyceride phase, fatty acid esters, and optionally free fatty acids; and c) separating the fatty acid esters and free fatty acids from the mixture obtained in step (b) to obtain a triglyceride composition. The triglyceride phase may be used as a cocoa butter equivalent of a component thereof in chocolate or chocolate-like products.

Disclosed are a liquid center-filled composition and a preparation method and use thereof. The liquid center-filled composition comprises a solid fat layer and a liquid core enclosed within the solid fat layer. The water content of the liquid core is 10-100%. Solid fat is adopted innovatively as a shell layer in the present disclosure, which realizes the coating for liquid with high water content, and the variety of the liquid cores that can be coated is greatly increased. The prepared liquid center-filled compositions can be widely applied to center-filled food to obtain different flavors and tastes, and have great commercial application prospects. Moreover, the liquid center-filled composition prepared according to the present disclosure has the advantages of high stability and the liquid core being difficult to leak, so that long-distance transportation and long-time storage become feasible, thereby having great potential and practical significance.

Disclosed are a liquid center-filled composition and a preparation method and use thereof. The liquid center-filled composition comprises a solid fat layer and a liquid core enclosed within the solid fat layer. The water content of the liquid core is 10-100%. Solid fat is adopted innovatively as a shell layer in the present disclosure, which realizes the coating for liquid with high water content, and the variety of the liquid cores that can be coated is greatly increased. The prepared liquid center-filled compositions can be widely applied to center-filled food to obtain different flavors and tastes, and have great commercial application prospects. Moreover, the liquid center-filled composition prepared according to the present disclosure has the advantages of high stability and the liquid core being difficult to leak, so that long-distance transportation and long-time storage become feasible, thereby having great potential and practical significance.