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Title:
CHOCOLATE FOR BAKERY PRODUCT AND METHOD OF PRODUCING BAKERY PRODUCT
Document Type and Number:
Japanese Patent JP2015192651
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide chocolate for bakery products which is minimized in moisture content, has appropriate hardness when combined with dough before baking and gives bakery products showing texture of smooth creamy chocolate after baking.SOLUTION: Chocolate for bakery products has a content of SU2 in the total oil and fat of 10-33 wt.%, contains 0.5-15.0 pts. wt. of starch, 0.1-3.0 pts. wt. of an emulsifier of an HLB of 3.0 or less, and 0.1-5.0 pts. wt. of food fiber in 100 pts. wt. of the chocolate and show a moisture content before baking of lower than 3 wt.%.

Inventors:
KANDA NANAKO
FUJITA TOMOKO
Application Number:
JP2015010384A
Publication Date:
November 05, 2015
Filing Date:
January 22, 2015
Export Citation:
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Assignee:
FUJI OIL CO LTD
International Classes:
A23G1/00; A21D2/14; A21D13/08; A23D9/00; A23G1/30
Domestic Patent References:
JPS63192344A1988-08-09
JP2007259802A2007-10-11
JP2006115724A2006-05-11
JPH06253736A1994-09-13
JPS62122557A1987-06-03
JP2004222571A2004-08-12
JP2012191918A2012-10-11
JP2003009770A2003-01-14
JP2007151480A2007-06-21
JP2010088374A2010-04-22
Foreign References:
WO2013061750A12013-05-02
Other References:
ポリグリセリンエステル, 1994年10月3日, 阪本薬品工業株式会社発行, P.194, JPN6018009079, ISSN: 0004066921
油脂の特性と応用, 2012年1月30日初版, 幸書房発行, PP.54-55, JPN6018009080, ISSN: 0004066922
製菓用油脂ハンドブック, 2010年2月14日初版, 幸書房発行, PP.308, 370, JPN6018009081, ISSN: 0004066923
日本油化学会誌, 1997, VOL.46, NO.10, PP.55-63, JPN6018009082, ISSN: 0004066924
油脂・油糧ハンドブック, 昭和63年5月25日初版, 幸書房発行, P.438, JPN6018009084, ISSN: 0004066925



 
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