Title:
CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2022/004433
Kind Code:
A1
Abstract:
Provided is a chocolate that has a high shape retaining property against heat and in which the external shape thereof does not change in the distribution process, despite the chocolate having a fluid center enclosed therein. The present invention provides a chocolate in which a fluid center having a water content of 15-20 wt% is enclosed, wherein the center contains, in total, 30-40 wt% of sorbitol and glycerin, and the ratio of the sorbitol and the glycerin is 4:1 to 1:4 on a weight basis.
Inventors:
SAITO KEISUKE (JP)
OSADA YUUKI (JP)
WATANABE SHINGO (JP)
OSADA YUUKI (JP)
WATANABE SHINGO (JP)
Application Number:
PCT/JP2021/023221
Publication Date:
January 06, 2022
Filing Date:
June 18, 2021
Export Citation:
Assignee:
LOTTE CO LTD (JP)
International Classes:
A23G1/54
Foreign References:
| JP2012239383A | 2012-12-10 | |||
| JP2014147299A | 2014-08-21 | |||
| JPH0458850A | 1992-02-25 | |||
| JP2011177087A | 2011-09-15 | |||
| JP2020114393A | 2020-07-30 |
Other References:
SASAKI KATSUMI: "Melt in the mouth chocolate technology and preferences for delicious taste", FOOD CHEMICALS : A TECHNICAL JOURNAL ON FOOD CHEMISTRY AND CHEMICALS, vol. 22, no. 9, 31 August 2006 (2006-08-31), JP , pages 67 - 70, XP009541130, ISSN: 0911-2286
Attorney, Agent or Firm:
OKABE Yuzuru et al. (JP)
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