含有乳酸菌之油脂組成物及其製造方法农业专利-农业学术服务平台

发明人:: ASHITANI, HIROAKI,芦谷浩明,KOYAMA, TOSHIYUKI,小山寿之,USAMI KRANK, YOKO,宇佐美克朗克阳子,宇佐美克朗克陽子,ISHIZUKA, TOMOKAZU,石塚智和,TADOKORO, KEIJI,田所啓次,KABUKI, YUSUKE,芜木佑介,蕪木祐介,YONEJIMA, YASUNORI,米岛靖记,米島靖記

摘要：: By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in manufacturing a lactic acid bacterium-containing fat or oil composition that has a high viability and excellent resistance of the lactic acid bacterium. By adding a lactic acid bacterium powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before shaping, moreover, the present invention has succeded in manufacturing a lactic acid bacterium-containing chocolate containing a viable lactic acid bacterium by a simple manufacturing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.藉由將存活狀態之乳酸菌添加於油脂組成物，而成功製造乳酸菌的生存率及耐酸性較高的優良之含有乳酸菌之油脂組成物。又，藉由對回火之後，且成型前的巧克力漿團添加乳酸菌末或者含有高濃度乳酸菌之巧克力，從而，雖為簡便的製造方法但可成功製造含有存活狀態之乳酸菌的含有乳酸菌之巧克力，終至提供一種含有存活狀態之乳酸菌之適口性較高的含有乳酸菌之巧克力。