Title:
冷凍温度域で軟らかい含水チョコレート
Document Type and Number:
Japanese Patent JP5857288
Kind Code:
B2
Abstract:
The present invention addresses the problem of providing a water-containing chocolate, which is soft in a freezing temperature range and the properties of which do not change significantly over time. By manufacturing an oil-in-water-type water-containing chocolate emulsion with a composition of 15-50 weight% of monosaccharides, 25-50 weight% of total saccharides including monosaccharides, not more than 12 weight% of non-fat cacao, 5-15 weight% of fat-free milk solids, 20-40 weight% of oils, 20-50 weight% of water, and not more than 0.2 weight% of lecithin, softness is maintained even when combined with ice cream, etc., making it possible to provide frozen desserts with excellent chocolate flavor.
Inventors:
Yuuki Usui
Akiyuki Ishiwata
Akiyuki Ishiwata
Application Number:
JP2014527399A
Publication Date:
February 10, 2016
Filing Date:
March 28, 2014
Export Citation:
Assignee:
FUJI OIL CO.,LTD.
International Classes:
A23G1/00; A23G1/30
Domestic Patent References:
| JP2002186427A | 2002-07-02 | |||
| JP2010187596A | 2010-09-02 |