| abstract |
PURPOSE: To provide the title shortening enabling the reheating process in the tempering work during a chocolate production process to be omitted leading to simplifying the work, consisting mainly of a triglyceride with its crystalline fat of specific unsaturated type as well as specified number of carbon atoms in the constituent fatty acid residue. n CONSTITUTION: The objective shortening can be obtained by cooling while kneading a molten oily mixture comprising (1) a fatty oil consisting mainly of a triglyceride with its crystalline fat of 1-,3-site saturated and 2-site unsaturated type (SUS-type) and the total number of the constituent fatty acid residue of ≥50 and (2) a second fatty oil predominant in low-melting components. Thus, the reheating process in the tempering work during a chocolate production process can be omitted; and even if the work is simplified or omitted, the products are favorable in releasability from molds or quick drying, thereby enabling an enrobing at an early stage. n COPYRIGHT: (C)1990,JPO&Japio |