チョコレートの製造方法

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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:

伊藤 葉子

申请号：

JP2013197683

公开号：

JP6198542B2

申请日:

2013.09.25

申请国别(地区):

JP

年份:

2017

代理人:

摘要：

PROBLEM TO BE SOLVED: To provide a manufacturing method of a chocolate having good flowability and less increase in viscosity with time.SOLUTION: The manufacturing method of a chocolate having a milk product content of 1 mass% or more includes conching a chocolate dough at 50°C or higher for 0.2 hours or more, such that the state of the chocolate dough changes from a clay form to a paste form during conching.

来源网站：

中国工程科技知识中心

来源网址：

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