HARD BUTTER, CHOCOLATE IN WHICH SAME IS USED, AND METHOD FOR MANUFACTURING SAME

HARD BUTTER, CHOCOLATE IN WHICH SAME IS USED, AND METHOD FOR MANUFACTURING SAME

The invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the invention provides a chocolate that, by being baked, has an unprecedentedly gentle and soft...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: MAKI HIDEAKI, AKAHANE AKIRA, HARUNA HIROFUMI
Format: Patent
Sprache:chi ; eng
Schlagworte:
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
ICE-CREAM
PREPARATION THEREOF
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The invention addresses the problem of providing chocolate in which the properties of oils and fats are utilized to provide a soft mouthfeel and an exceptional melt-in-the mouth sensation. In particular, the invention provides a chocolate that, by being baked, has an unprecedentedly gentle and soft mouthfeel and superior melt-in-the mouth sensation. The oil and fat content of this chocolate contains 30-73% by mass of soft fractionated palm kernel oil having an iodine value of 21-29 and has solid fat content at 35 DEG C of 5% or less. 本发明的课题在于提供活用油脂的特性、具有柔软的口感及优异的在口中融化时的口感的巧克力。尤其提供通过进行烘焙而具有以往没有的、松脆柔软的口感及优异的在口中融化时的口感的巧克力。在本发明的巧克力中，巧克力中所含的油脂含有30～73质量％的具有21～29的碘值的棕榈仁油分馏软质油，且在35℃下具有5％以下的固体脂肪含量。