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Patent Searching and Data


Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2016/208637
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Provided is a chocolate having a water content of 0.8-3 mass% and a viscosity of 10000-35000 cps at 50°C. The solid fat content (SFC) of fat/oil in the chocolate is 70-100% at 10°C, 50-100% at 25°C, and 0-25% at 35°C.

Inventors:
OONISHI Kiyomi (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
MURAYAMA Noriko (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
AIBARA Tomohiro (Yokosuka Administration Dept., 1, Shinmei-cho, Yokosuka-sh, Kanagawa 32, 〒2390832, JP)
Application Number:
JP2016/068555
Publication Date:
December 29, 2016
Filing Date:
June 22, 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; A23G1/30; A23G3/50
Domestic Patent References:
WO2011125644A12011-10-13
Foreign References:
EP2508079A12012-10-10
Other References:
TALBOT GEOFF: "Water in chocolate", CONFECT. PROD., vol. 76, no. 6, September 2010 (2010-09-01), pages 26 - 27
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