COMPOSITE CONFECTIONERY, AND MANUFACTURING METHOD THEREOF

Title:

COMPOSITE CONFECTIONERY, AND MANUFACTURING METHOD THEREOF

Document Type and Number:

Japanese Patent JP2016096759

Kind Code:

A

Abstract:

PROBLEM TO BE SOLVED: To prevent quality deterioration such as stickiness and bloom in a composite confectionery consisting of an oil and fat confectionery and chocolates, especially a combination with a snack confectionery having high oil content and low SFC remarkably generating oil and fat transition.SOLUTION: A composite confectionery is manufactured by using chocolates containing saccharide selected from glucose, trehalose and palatinose of 1 to 30 wt.%, adhering them to oil and fat confectionery and burning them. Tempering type chocolate also can be used.SELECTED DRAWING: None

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Inventors:

OTA MASAAKI
KA BOKUKO

Application Number:

JP2014235130A

Publication Date:

May 30, 2016

Filing Date:

November 20, 2014

Export Citation:

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Assignee:

FUJI OIL CO LTD

International Classes:

A23G1/00; A23G1/30; A23L19/18

Domestic Patent References:

JP2014087319A	2014-05-15
JP2010207197A	2010-09-24
JPS63192344A	1988-08-09
JP2001245594A	2001-09-11
JP2002065162A	2002-03-05

Foreign References:

WO2014002817A1

2014-01-03

Other References:

油脂化学便覧　日本油化学協会編, 改訂三版, 丸善株式会社, １９９０年２月２８日発行, PP.506-508, JPN7018002922, ISSN: 0004034474

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