Title:
【発明の名称】耐熱性チョコレートおよびその製造方法
Document Type and Number:
Japanese Patent JP2776939
Kind Code:
B2
Abstract:
The present invention relates to a heat resistant chocolate and a production method thereof which can be obtained by adding an O/W type emulsion which is an emulsion of water and oils and fats to a chocolate and maintains a quality of good taste and good dissolving in the mouth without causing deterioration in quality due to heat. According to the present invention, there is provided a heat resistant chocolate and a production method thereof wherein an O/W type emulsion in which oils and fats are dispersed in a water phase is dispersed and mixed in a chocolate.
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Inventors:
TAKEMORI TOSHIO
TSURUMI TOSHINOBU
TAKAGI MASAHIRO
ITO MASANORI
TSURUMI TOSHINOBU
TAKAGI MASAHIRO
ITO MASANORI
Application Number:
JP2038090A
Publication Date:
July 16, 1998
Filing Date:
February 01, 1990
Export Citation:
Assignee:
ROTSUTE KK
International Classes:
A23G1/30; A23G1/00; A23G1/04; A23G1/32; A23G1/36; (IPC1-7): A23G1/00
Domestic Patent References:
| JP6447345A |
Attorney, Agent or Firm:
Haruo Hamada