著者

古谷野 哲夫

出版者

日本結晶学会

雑誌

日本結晶学会誌 (ISSN:03694585)

巻号頁・発行日

vol.56, no.5, pp.319-322, 2014-10-31 (Released:2014-10-31)

参考文献数

6

被引用文献数

1

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Chocolate consists of solid particles such as cocoa, sugar, and milk solids which are dispersed in a continuous fat phase. The major fat in chocolate is cocoa butter, and it is crystallized at room temperature, so chocolate is a food which we eat crystals. Therefore, fat crystals play a great role in chocolate quality and storage stability. In this paper, polymorphism of cocoa butter and the transformation of polymorphic forms are reviewed including recent results.

著者

佐藤 清隆 古谷野 哲夫 鉢屋 巌

出版者

日本結晶成長学会

雑誌

日本結晶成長学会誌 (ISSN:03856275)

巻号頁・発行日

vol.17, no.1, pp.19-20, 1990

著者

古谷野 哲夫 蜂谷 巌 佐藤 清隆

出版者

日本結晶成長学会

雑誌

日本結晶成長学会誌 (ISSN:03856275)

巻号頁・発行日

vol.17, no.1, 1990-07-20

著者

古谷野 哲夫 蜂谷 巌 佐藤 清隆

出版者

日本結晶成長学会

雑誌

日本結晶成長学会誌 (ISSN:03856275)

巻号頁・発行日

vol.17, no.1, 1990-07-20

著者

蜂屋 巌 古谷野 哲夫 佐藤 清隆

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.37, no.6, pp.431-436, 1988-06-20 (Released:2009-11-10)

参考文献数

18

被引用文献数

2 2

---

The solidification behavior of cocoa butter from the melt phase was examined during two different types of thermal treatment : simple cooling (60→29°C) and cooling/heating (60→22→30°C).Triacylglycerol composition and polymorphic modified samples were determined. The crystals formed by simple cooling were a mixture of Form V and Form VI of cocoa butter. But only the Form V could be found in crystals obtained by the cooling/heating. These crystals were filtered out and what appeared to be fat blooming of the solidified samples of residual melt was examined. The fat blooming was found in solidified fat after the filtration of simple cooling crystals less than 1 μm in size and in cooling/heating cystals 0.22 μm in size. The addition of 0.2 % of the seed crystals of cocoa butter with Form VI increased the rates of solidification and no fat blooming was observed.

著者

佐藤 清隆 古谷野 哲夫 鉢屋 巌

出版者

日本結晶成長学会

雑誌

日本結晶成長学会誌 (ISSN:03856275)

巻号頁・発行日

vol.17, no.1, pp.19-20, 1990-07-20 (Released:2017-05-31)

著者

蜂屋 巌 古谷野 哲夫 佐藤 清隆

出版者

Japan Oil Chemists' Society

雑誌

油化学 (ISSN:18842003)

巻号頁・発行日

vol.37, no.8, pp.613-617, 1988-08-20 (Released:2009-11-10)

参考文献数

12

被引用文献数

2 4

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Changes in viscosity of cocoa butter and chocolate during crystallization processes were measured by a rotational viscometer which was newly equipped in the present study. This viscometer facilitates a computerized tempering with agitation of the sample, yielding a torque of sample. The tempering process was a simple cooling of melt (60°C) to several crystallization temperatures. It was confirmed that the torque was linearly proportional to viscosity values obtained by Brookfield type viscometer. The viscosity changed through three different stages : First, the constant viscosity was attained after the crystallization temperature was reached. Second, the viscosity gradually increased due to early nucleation and crystal growth of solid fats. Third, a sharp increase of viscosity was caused by accelerated crystallization. The amount of crystallized fats in chocolate during the industrial-used tempering machine (60-27-30°C) was estimated about 0.17%, based on the viscosity changes examined by the present method.

著者

古谷野 哲夫

出版者

The Crystallographic Society of Japan

雑誌

日本結晶学会誌 (ISSN:03694585)

巻号頁・発行日

vol.56, no.5, pp.319-322, 2014

---

Chocolate consists of solid particles such as cocoa, sugar, and milk solids which are dispersed in a continuous fat phase. The major fat in chocolate is cocoa butter, and it is crystallized at room temperature, so chocolate is a food which we eat crystals. Therefore, fat crystals play a great role in chocolate quality and storage stability. In this paper, polymorphism of cocoa butter and the transformation of polymorphic forms are reviewed including recent results.

著者

古谷野 哲夫

出版者

Japan Oil Chemists' Society

雑誌

日本油化学会誌 = Journal of Japan Oil Chemists' Society (ISSN:13418327)

巻号頁・発行日

vol.48, no.10, pp.1185-1191, 1999-10-20

被引用文献数

1 2

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近年の油脂結晶化技術の進歩について, 特にココアバター及びこれに関連したトリアシルグリセリン (TAG) 類について概観した。ココアバターの主要構成成分である, POP, POS, SOSの多形現象をココアバター多形と比較検討し, さらにこれらTAGの結晶化挙動の解析結果から, チョコレート製造におけるテンパリング工程で起こっている現象を考察した。また, 従来のテンパリング工程に変わる方法として, BOB (β<SUB>2</SUB>型) 油脂結晶粉末添加法とこれにより得られるブルーム防止法についてまとめた。さらに, OSOとSOSが等量で分子化合物を形成する特徴を利用し, チョコレート物性を大きく変化させる方法を紹介した。

著者

佐藤 清隆 古谷野 哲夫

出版者

幸書房

雑誌

油脂 (ISSN:09125396)

巻号頁・発行日

vol.64, no.1, pp.76-86, 2011-01