2 0 0 0 OA カカオ脂の結晶化挙動
- 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.
1 0 0 0 OA カカオ脂及びチョコレートの結晶化過程と粘度変化
- 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
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.