Title:
SOFT CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2019/194081
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a soft chocolate that exhibits plasticity or fluidity at normal temperature even when included in a baking composite food dough and baked. The present invention is a soft chocolate that has a continuous phase of a fat and contains a sweetener, the solid fat content (SFC) of the fat being 4-34% at 10°C, 2-24% at 20°C, and 0-4% at 30°C; and the soft chocolate containing 0.25-1.3% by mass of phospholipids. The present invention furthermore is a soft chocolate that contains polyglycerol condensed ricinoleic acid esters.
Inventors:
AKAHANE AKIRA (MY)
OHARA ATSUSHI (MY)
OHARA ATSUSHI (MY)
Application Number:
PCT/JP2019/013828
Publication Date:
October 10, 2019
Filing Date:
March 28, 2019
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/32; A23D9/00; A23D9/007; A23G1/36; A23G1/40; A23G1/50; A23G1/54
Domestic Patent References:
| WO2017110649A1 | 2017-06-29 |
Foreign References:
| JP2017070229A | 2017-04-13 | |||
| JP2016026480A | 2016-02-18 | |||
| JP2016082937A | 2016-05-19 | |||
| JP2017225467A | 2017-12-28 |
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