Title:
CHOCOLATE
Document Type and Number:
Japanese Patent JP2018174943
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide chocolate comprising soft texture by using a raw material having a low melting point and heat resistance, and a production method thereof.SOLUTION: There is provided chocolate comprising grease and saccharide, in which a content of triacyl glycerol in which a total sum of a carbon number of a constituent fatty acid residue is 22-46 in the grease, is 25-80 mass%, and comprising heat resistance shape retention equal to or higher than a melting point of the grease. In the grease, a content of triacyl glycerol in which a total sum of a carbon number of a constituent fatty acid residue is 32-40 in the grease is 15-65 mass%, in the chocolate.SELECTED DRAWING: None
Inventors:
ONISHI KIYOMI
HATANAKA WAKAKO
MURAYAMA NORIKO
TERAI YUKI
HATANAKA WAKAKO
MURAYAMA NORIKO
TERAI YUKI
Application Number:
JP2018154325A
Publication Date:
November 15, 2018
Filing Date:
August 21, 2018
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23G1/36; A23D9/00; A23G1/50