複合油性菓子のファットブルーム防止方法
- 专利权人:
- 株式会社明治
- 发明人:
- ▲くわ▼野 豊,森本 尚行,矢作 克幸,李 潤里,倉光 洋一郎,千田 佳史,山内 義教
- 申请号：
- JP2009242062
- 公开号：
- JP5464968B2
- 申请日:
- 2009.10.21
- 申请国别(地区):
- JP
- 年份:
- 2014
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide a method for preventing fat bloom expressed on composite oily confectionery by which composite oily confectionery hardly expresses fat bloom during storage and can be stored while keeping its appearance fine, by solving the following problem: composite oily confectionery made of oily confectionery and other food materials sometimes expresses fat bloom when stored at a prescribed temperature around 20°C.
SOLUTION: The method for preventing fat bloom expressed on composite oily confectionery comprises storing composite oily confectionery under the condition having fluctuation in temperature. The fluctuation in temperature alternates between a primary temperature range where the product temperature of the composite oily confectionery is &le20°C, and a secondary temperature range where the product temperature of the composite oily confectionery is &ge21°C and <24°C. The period to keep the composite oily confectionery in each of the primary temperature range and the secondary temperature range is preferably equal to or less than 7 days.
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- 来源网站：
- 中国工程科技知识中心
