Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2016/190295
Kind Code:
A1
Abstract:
A purpose of the present invention is to provide a chocolate the tempering state of which can be easily controlled even though the chocolate contains a blooming resistance improver, etc. in fat(s) and/or oil(s). Another purpose of the present invention is to provide a hard butter and an additive for chocolates that are suitable for the production of the aforesaid chocolate.
Provided is a chocolate wherein the content of MMM in fat(s) and/or oil(s) is 0.01 mass% or more and less than 5 mass% [wherein: M stands for a fatty acid having 6-10 carbon atoms; and MMM stands for a triacylglycerol in which three M molecules are attached to one glycerol molecule].
Inventors:
OONISHI KIYOMI (JP)
HACHIYA IWAO (JP)
AIBARA TOMOHIRO (JP)
MURAYAMA NORIKO (JP)
TSUKIYAMA MUNEO (JP)
UEHARA HIDETAKA (JP)
HACHIYA IWAO (JP)
AIBARA TOMOHIRO (JP)
MURAYAMA NORIKO (JP)
TSUKIYAMA MUNEO (JP)
UEHARA HIDETAKA (JP)
Application Number:
PCT/JP2016/065269
Publication Date:
December 01, 2016
Filing Date:
May 24, 2016
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/00; A23G1/30
Domestic Patent References:
| WO2006121182A1 | 2006-11-16 |
Foreign References:
| JP2015070837A | 2015-04-16 | |||
| JPH02138937A | 1990-05-28 | |||
| JPH05311190A | 1993-11-22 |
Other References:
See also references of EP 3305085A4
Download PDF: