Title:
チョコレート菓子とその製造方法
Document Type and Number:
Japanese Patent JP6905833
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide a chocolate candy to which brittle texture having remaining fudge-like roughness can be imparted, from which unique gas-containing texture can be obtained easily, and which is excellent in remaining flavor or richness obtained from fat contained in powdery fat; and to provide a production method thereof.SOLUTION: A chocolate candy contains powdery fat in which a melting point of the fat is 25°C or higher, and below 50°C. In a production method of the chocolate candy, a chocolate dough held after being heated at 40-60°C is mixed with the powdery fat, and, after dispersing the powdery fat, cooled and solidified.SELECTED DRAWING: None
Inventors:
Shin Imai
Koji Furuya
Yoko Uchida
Koji Furuya
Yoko Uchida
Application Number:
JP2017026277A
Publication Date:
July 21, 2021
Filing Date:
February 15, 2017
Export Citation:
Assignee:
Miyoshi Oil & Fat Co., Ltd.
International Classes:
A23G1/36
Domestic Patent References:
| JP2163039A |
Foreign References:
| WO2016013582A1 |
Attorney, Agent or Firm:
Toshio Nishizawa
Yuki Ono
Taku Ando
Yuki Ono
Taku Ando