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Title:
CHOCOLATE FOR BAKERY PRODUCTS AND METHOD FOR MANUFACTURING BAKERY PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2015/012289
Kind Code:
A1
Abstract:
Provided is a chocolate which is for use in bakery products, which contains as little water as possible and exhibits a moderate hardness when being incorporated into dough before baking, and which makes it possible to manufacture, through baking, bakery products having a smooth creamy chocolate texture. A chocolate which is for use in bakery products, wherein: the SU2 content of the whole oil/fat component contained in the chocolate is 10 to 33wt%; 0.5 to 15.0 parts by weight of starch and 0.1 to 3.0 parts by weight of an emulsifying agent having an HLB value of 3.0 or less are contained relative to 100 parts by weight of the chocolate; and the water content before baking is less than 3wt%.

Inventors:
KANDA, Nanako (Limited Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
FUJITA, Tomoko (Limited Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
IRISAWA, Yusuke (Limited Tsukuba R&D Center, 4-3, Kinunodai, Tsukubamirai-sh, Ibaraki 36, 〒3002436, JP)
Application Number:
JP2014/069384
Publication Date:
January 29, 2015
Filing Date:
July 23, 2014
Export Citation:
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Assignee:
FUJI OIL COMPANY LIMITED (1 Sumiyoshi-cho, Izumisano-shi Osaka, 40, 〒5988540, JP)
International Classes:
A23G1/00; A21D13/08; A23G1/30
Domestic Patent References:
2013-07-04
2007-08-16
2008-03-20
Foreign References:
JPH10108624A1998-04-28
JP2009284899A2009-12-10
JP2012191918A2012-10-11
JP2001054355A2001-02-27
JP2005185153A2005-07-14
JP2010088374A2010-04-22
JP2000106822A2000-04-18
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