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Title:
HARD BUTTER, CHOCOLATE IN WHICH SAME IS USED, AND METHOD FOR MANUFACTURING SAME
Document Type and Number:
WIPO Patent Application WO/2017/110648
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the present invention provides a chocolate that, by being baked, has an unprecedentedly gentle and soft mouthfeel and superior melt-in-the mouth sensation. The oil and fat content of this chocolate contains 30-73% by mass of soft fractionated palm kernel oil having an iodine value of 21-29 and has solid fat content at 35℃ of 5% or less.

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:
JP2016/087401
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
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