PURPOSE: To obtain new sugar cream high in taste manifestation efficiency based on the gustatory ingredients therein, mixedly having favorable tongue touch involved in unconventional fine solid particles uniformly dispersed throughout, with the palate feeling sustained for a long time, free from oiliness despite being a water-in-oil emulsified product as a whole, presenting refreshing feel and excellent in meltability in the mouth.
CONSTITUTION: The objective sugar cream comprises ganache containing raw cream and chocolate, a shortening and/or margarine, and sugar powder. The sugar cream is obtained by adding at ≤40°C a shortening and/or margarine and sugar powder to ganache prepared by mixing chocolate with boiled raw cream, followed by agitation and whipping.
NEGISHI HIRONORI
OBARA ATSUSHI
KUWAYAMA HIDEO
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