Title:
CHOCOLATE SHORTBREAD
Document Type and Number:
Japanese Patent JP2017216968
Kind Code:
A
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:
HASEGAWA MASAKO
NAGANO MADOKA
HASEGAWA TSUTOMU
NAGANO MADOKA
HASEGAWA TSUTOMU
Application Number:
JP2016115739A
Publication Date:
December 14, 2017
Filing Date:
June 09, 2016
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
DAITO CACAO CO LTD
DAITO CACAO CO LTD
International Classes:
A21D10/00; A21D13/80; A23G1/00; A23G3/50
Domestic Patent References:
| JP2009232805A | 2009-10-15 | |||
| JP2004254639A | 2004-09-16 | |||
| JPS52148662A | 1977-12-10 | |||
| JP2008206458A | 2008-09-11 | |||
| JP2013201907A | 2013-10-07 | |||
| JP2002119215A | 2002-04-23 | |||
| JPH03201946A | 1991-09-03 | |||
| JP2016052339A | 2016-04-14 |
Foreign References:
| WO2000057715A1 | 2000-10-05 |
Other References:
JEAN A. BEZARD: "The Component Triglycerides of Palm-Kernel Oil", LIPIDS, vol. 6（9）, JPN6019051692, 1971, pages 630 - 634, ISSN: 0004236344
油化学, vol. 第３４巻第８号, JPN6020010810, 1985, pages 599 - 605, ISSN: 0004236343
油化学, vol. 第３４巻第８号, JPN6020010810, 1985, pages 599 - 605, ISSN: 0004236343
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