Title:
ショコラサブレ
Document Type and Number:
Japanese Patent JP6727037
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide baked cakes having light texture such as cookies or shortbread even with containing chocolate in rich, especially baked cakes having suppressed generation of blooming with time.SOLUTION: There is provided a baked cake containing a cake dough containing 25 to 55 mass% of one or more kind of solid component selected from a cacao bean derived solid component and milk derived solid component, 10 to 30 mass% of oil and fat and 25 to 55 mass% of saccharides and having specific gravity of 0.8 to 1.1 at a baked state.SELECTED DRAWING: None
Inventors:
Mako Hasegawa
Madoka Nagano
Tsutomu Hasegawa
Madoka Nagano
Tsutomu Hasegawa
Application Number:
JP2016115739A
Publication Date:
July 22, 2020
Filing Date:
June 09, 2016
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
Daito Cacao Co., Ltd.
Daito Cacao Co., Ltd.
International Classes:
A21D10/00; A21D13/80; A23G1/00
Domestic Patent References:
| JP2002119215A | ||||
| JP2004254639A | ||||
| JP3201946A | ||||
| JP2016052339A | ||||
| JP2009232805A | ||||
| JP52148662A | ||||
| JP2008206458A | ||||
| JP2013201907A |
Foreign References:
| WO2000057715A1 |
Other References:
油化学,1985年,第34巻第8号,599-605頁
Jean A. Bezard,The Component Triglycerides of Palm-Kernel Oil,LIPIDS,1971年,6(9),630-634
Jean A. Bezard,The Component Triglycerides of Palm-Kernel Oil,LIPIDS,1971年,6(9),630-634