Title:
ベーカリー製品に適したチョコレート
Document Type and Number:
Japanese Patent JP6746210
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide chocolate with a high content of cocoa butter suitable for soft chocolate, used by heating with bakery product dough.SOLUTION: The present invention provides chocolate containing oils and fats of 25-44 mass% and cocoa butter of 18-35 mass%, and relative to the oils and fats 100 pts.mass, blended is a seeding agent of 0.1-5 pts.mass. The oils and fats in the chocolate contain cocoa butter of 30-75 mass%, and oils and fats that are liquid at 25°C of 15-65 mass%.SELECTED DRAWING: None
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Inventors:
Haruna Asami
Kentaro Iwase
Tsutomu Hasegawa
Kentaro Iwase
Tsutomu Hasegawa
Application Number:
JP2016183708A
Publication Date:
August 26, 2020
Filing Date:
September 21, 2016
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
Daito Cacao Co., Ltd.
Daito Cacao Co., Ltd.
International Classes:
A23G1/32; A21D13/80; A23G3/36
Domestic Patent References:
| JP2014090695A | ||||
| JP60244255A | ||||
| JP2015192651A |
Foreign References:
| WO2014002817A1 | ||||
| WO2015098932A1 |