WHITE CHOCOLATE-IMPREGNATED FOOD AND METHOD FOR PRODUCING SAME

WIPO Patent Application WO/2011/125451

A1

Disclosed is a white chocolate-impregnated food, which is obtained by impregnating a porous food with white chocolate dough, and which is characterized in that the white chocolate dough contains non-fat milk solids in an amount of 15% by weight or more and the particles of the white chocolate dough have a median diameter of 6 μm or less. White chocolate dough containing non-fat milk solids in an amount of 15% by weight or more is subjected to primary pulverization so as to obtain primary white chocolate dough, and the primary white chocolate dough is subjected to secondary pulverization by means of a wet grinding mill so as to obtain secondary white chocolate dough that is composed of particles having a median diameter of 6 μm or less. Then, a porous food is impregnated with the secondary white chocolate dough, thereby obtaining a white chocolate-impregnated food wherein the inside of the porous food is sufficiently impregnated with the white chocolate dough.

HAREYAMA Takeshi (5-3-1, Chiyoda, Sakado-sh, Saitama 14, 〒3500214, JP)
晴山　健史 (〒14 埼玉県坂戸市千代田五丁目３番１号　株式会社明治内 Saitama, 〒3500214, JP)
KUROSU Mitsuharu (5-3-1, Chiyoda, Sakado-sh, Saitama 14, 〒3500214, JP)

JP2011/056404

October 13, 2011

March 17, 2011

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Meiji Co., Ltd. (2-10, Shinsuna 1-chome Koto-k, Tokyo 08, 〒1368908, JP)
株式会社明治 (〒08 東京都江東区新砂一丁目２番１０号　 Tokyo, 〒1368908, JP)
HAREYAMA Takeshi (5-3-1, Chiyoda, Sakado-sh, Saitama 14, 〒3500214, JP)
晴山　健史 (〒14 埼玉県坂戸市千代田五丁目３番１号　株式会社明治内 Saitama, 〒3500214, JP)

A23G1/00; A21D13/08; A23G1/30; A23G3/50

HASEGAWA Yoshiki et al. (SOEI PATENT AND LAW FIRM, Marunouchi MY PLAZA, 9th fl.,,1-1, Marunouchi 2-chome, Chiyoda-k, Tokyo 05, 〒1000005, JP)

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