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Patent Searching and Data


Title:
BAKED CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2017/130954
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates, preferably providing such a baked chocolate as described above in which an offensive taste originating from a starting material is suppressed. The baked chocolate according to the present invention has a baking drop index as defined below of 1-1.3 [(baking drop index)=(bottom area of chocolate after baking)/(bottom area of chocolate before baking)]. Further, in the baked chocolate according to the present invention, the chocolate before baking has shape retention properties at 50°C. Furthermore, in the baked chocolate according to the present invention, the chocolate before baking has a moisture content of 0.8-3 mass%.

Inventors:
OONISHI Kiyomi (LTD. Yokohama Isogo Complex 1, Shinmori-cho, Isogo-ku, Yokohama-sh, Kanagawa 58, 〒2358558, JP)
MURAYAMA Noriko (LTD. Yokohama Isogo Complex 1, Shinmori-cho, Isogo-ku, Yokohama-sh, Kanagawa 58, 〒2358558, JP)
HATANAKA Wakako (LTD. Yokohama Isogo Complex 1, Shinmori-cho, Isogo-ku, Yokohama-sh, Kanagawa 58, 〒2358558, JP)
UEHARA Hidetaka (LTD. Yokohama Isogo Complex 1, Shinmori-cho, Isogo-ku, Yokohama-sh, Kanagawa 58, 〒2358558, JP)
Application Number:
JP2017/002316
Publication Date:
August 03, 2017
Filing Date:
January 24, 2017
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; A23G1/30
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