BUBBLE-BEARING CHOCOLATE AND METHOD FOR PRODUCING THE SAME

To provide a bubble-bearing chocolate that has excellent whipability and workability at normal temperature and also has excellent shape retentivity.SOLUTION: A bubble-bearing chocolate contains oil and fat A of 10-50 mass% and oil and fat B of 3-40 mass%, where, the oil and fat A are specific non-tr...

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Bibliographische Detailangaben
Hauptverfasser:	TAKADA CHIHIRO, TERAI YUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY 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:	To provide a bubble-bearing chocolate that has excellent whipability and workability at normal temperature and also has excellent shape retentivity.SOLUTION: A bubble-bearing chocolate contains oil and fat A of 10-50 mass% and oil and fat B of 3-40 mass%, where, the oil and fat A are specific non-transesterified laurin oil and fat, and the oil and fat B are specific random transesterified oil and fat, with the mass ratio of oil and fat B to the oil and fat A (oil and fat B/oil and fat A) being 0.50-3.50.SELECTED DRAWING: None 【課題】本発明の課題は、常温でのホイップ性や作業性に優れ、保形性も良好な含気泡チョコレートを提供することにある。【解決手段】油脂Ａを１０～５０質量％、油脂Ｂを３～４０質量％含有する含気泡チョコレート。ただし、油脂Ａ、油脂Ｂは下記の油脂であって、油脂Ａに対する油脂Ｂの質量比（油脂Ｂ／油脂Ａ）が０．５０～３．５０であり、そして、油脂Ａは特定の非エステル交換ラウリン系油脂であり、油脂Ｂは特定のランダムエステル交換油脂である。【選択図】なし