チョコレート菓子の製造方法
- 专利权人:
- 有限会社イルフェジュール
- 发明人:
- 宍戸 哉夫
- 申请号：
- JP2010014190
- 公开号：
- JP5348788B2
- 申请日:
- 2010.01.26
- 申请国别(地区):
- JP
- 年份:
- 2013
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for producing chocolate confectionery having moist and soft palate feeling and favorable meltability in the mouth while richly maintaining chocolate flavor, and kept good as baked confectionery for a long time.
SOLUTION: The method for producing chocolate confectionery comprises steaming chocolate dough obtained by mixing 35-45 wt.% of chocolate, 14-24 wt.% of butter, 2-8 wt.% of whole egg, 7-17 wt.% of sugar and 14-24 wt.% of albumen together, into a prescribed shape.
COPYRIGHT: (C)2011,JPO&INPIT
- 来源网站：
- 中国工程科技知识中心
