ハードバター、これを用いたチョコレート、およびその製造方法

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专利权人:

日清オイリオグループ株式会社

发明人:

赤羽 明,槇 英昭,春名 博文

申请号：

JP20170528592

公开号：

JP6305652(B2)

申请日:

2016.12.15

申请国别(地区):

日本

年份:

2018

代理人:

摘要：

The present 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 present 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℃ of 5% or less.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/