Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2016/208637
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Provided is a chocolate having a water content of 0.8-3 mass% and a viscosity of 10000-35000 cps at 50°C. The solid fat content (SFC) of fat/oil in the chocolate is 70-100% at 10°C, 50-100% at 25°C, and 0-25% at 35°C.
Inventors:
OONISHI KIYOMI (JP)
MURAYAMA NORIKO (JP)
AIBARA TOMOHIRO (JP)
MURAYAMA NORIKO (JP)
AIBARA TOMOHIRO (JP)
Application Number:
PCT/JP2016/068555
Publication Date:
December 29, 2016
Filing Date:
June 22, 2016
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/00; A23G1/30; A23G3/50
Domestic Patent References:
| WO2011125644A1 | 2011-10-13 |
Foreign References:
| EP2508079A1 | 2012-10-10 |
Other References:
TALBOT GEOFF: "Water in chocolate", CONFECT. PROD., vol. 76, no. 6, September 2010 (2010-09-01), pages 26 - 27
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