Title:
Hard butter, chocolate using it, and how to make it
Document Type and Number:
Japanese Patent JP6305652
Kind Code:
B2
Abstract:
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention provides a chocolate that, by being baked, has an unprecedentedly gentle and soft mouthfeel and superior melt-in-the mouth sensation. The oil and fat content of this chocolate contains 30-73% by mass of soft fractionated palm kernel oil having an iodine value of 21-29 and has solid fat content at 35℃ of 5% or less.
Inventors:
Akabane Akira
Hideaki Maki
Hirofumi Haruna
Hideaki Maki
Hirofumi Haruna
Application Number:
JP2017528592A
Publication Date:
April 04, 2018
Filing Date:
December 15, 2016
Export Citation:
Assignee:
Nisshin Oillio Group Co., Ltd.
International Classes:
A23D9/00; A23G1/00; A23D9/013; A23G1/38
Domestic Patent References:
| JP2057146A | ||||
| JP8089172A | ||||
| JP63202340A |
Foreign References:
| WO2015186270A1 |
Other References:
Eur. J. Lipid Sci.,2010年,Vol. 112,p. 1270-1276