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Title:
BAKED CHOCOLATE AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2017/110649
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a baked chocolate having a surface that has a tender, light texture, an interior that has a soft texture, excellent mouth-melting properties, and bloom resistance. The present invention is a baked chocolate that contains an oil or fat including an oil or fat A and an oil or fat B, the oil or fat A including a palm oil medium melting point fraction, and the oil or fat B containing a transesterified oil or fat. 20-70 wt% of the total constituent fatty acids of the transesterified oil or fat are a C16-22 saturated fatty acid, and 30-80 wt% are a C16-22 unsaturated fatty acid.

Inventors:
AKAHANE Akira (Lot1 Lebuh Sultan Hishamudin 2 Kawasan 20, Bandar Sultan Suleima, Port Klang Selangor Darul Ehsan, 42009, MY)
MAKI Hideaki (Lot1 Lebuh Sultan Hishamudin 2 Kawasan 20, Bandar Sultan Suleima, Port Klang Selangor Darul Ehsan, 42009, MY)
HARUNA Hirofumi (Lot1 Lebuh Sultan Hishamudin 2 Kawasan 20, Bandar Sultan Suleima, Port Klang Selangor Darul Ehsan, 42009, MY)
Application Number:
JP2016/087402
Publication Date:
June 29, 2017
Filing Date:
December 15, 2016
Export Citation:
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Assignee:
THE NISSHIN OILLIO GROUP, LTD. (23-1, Shinkawa 1-chome Chuo-k, Tokyo 85, 〒1048285, JP)
International Classes:
A23G1/00; A23D9/00; A23G1/30
Domestic Patent References:
2015-04-09
2014-01-03
2014-09-18
2015-12-10
2014-10-30
Foreign References:
JP2013201907A2013-10-07
JP2015023814A2015-02-05
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