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Title:
OIL-AND-FAT CONFECTIONERY AND METHOD OF MANUFACTURING THE SAME
Document Type and Number:
Japanese Patent JP2016082945
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a combined oil-and-fat confectionery that is capable of producing a satisfactory taste of a texture gap in an oil-and-fat confectionery, such as chocolate, and is suitable for mass production by an extrusion molding apparatus or the like.SOLUTION: A combined oil-and-fat confectionery is obtainable by joining a second oil-and-fat confectionery constituting an outer layer to a first oil-and-fat confectionery constituting an inner layer, in which a value of solid fat content (SFC) at 20°C is 0-50%, or a moisture content is 3-20 mass%, so as to cover the entirety or at least the most part of the first oil-and-fat confectionery, followed by firing so that a surface layer of the second oil-and-fat confectionery is thermally denaturated so as not be sticky when being held by a human hand.SELECTED DRAWING: None

Inventors:
ONO TAKASHI
TAKANO TOSHIHIKO
NISHIMURA KEN
Application Number:
JP2014219511A
Publication Date:
May 19, 2016
Filing Date:
October 28, 2014
Export Citation:
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Assignee:
MORINAGA & CO
International Classes:
A21D8/06; A23G1/00; A21D13/08; A23G1/30; A23G3/50
Domestic Patent References:
JP2013233138A2013-11-21
JP2003275283A2003-09-30
JP2011250702A2011-12-15
JP2013530725A2013-08-01
JP2010207196A2010-09-24
JP2003265109A2003-09-24
JP2004081029A2004-03-18
Foreign References:
WO2002076225A12002-10-03
Other References:
"ブルボン『チョコあ〜んぱん』もオトナ仕様が発売する時代", おためし新商品ナビ, JPN6014052851, 8 April 2014 (2014-04-08), ISSN: 0002963150
"BAKE 宇治抹茶(torotto抹茶クリームとの食べ比べ)", CHOCO×CHOCO, JPN6015030081, 24 November 2013 (2013-11-24), ISSN: 0003122882
Attorney, Agent or Firm:
Shigeru Matsui
Takeo Miyao



 
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