ONO TAKASHI,小野 隆,TAKANO TOSHIHIKO,高野 俊彦,NISHIMURA KEN,西村 研
申请号：
JP2014219511
公开号：
JP2016082945A
申请日:
2014.10.28
申请国别(地区):
JP
年份:
2016
代理人:
摘要：
PROBLEM TO BE SOLVED: To provide a combined oil-and-fat confectionery that is capable of producing a satisfactory taste of a texture gap in an oil-and-fat confectionery, such as chocolate, and is suitable for mass production by an extrusion molding apparatus or the like.SOLUTION: A combined oil-and-fat confectionery is obtainable by joining a second oil-and-fat confectionery constituting an outer layer to a first oil-and-fat confectionery constituting an inner layer, in which a value of solid fat content (SFC) at 20°C is 0-50%, or a moisture content is 3-20 mass%, so as to cover the entirety or at least the most part of the first oil-and-fat confectionery, followed by firing so that a surface layer of the second oil-and-fat confectionery is thermally denaturated so as not be sticky when being held by a human hand.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】チョコレート等の油脂性菓子の食感のギャップをしっかりと味わうことができ、押出成形装置などによる大量生産にも適した、複合油脂性菓子を提供する。【解決手段】20℃での固体脂含量(SFC)の値が0~50%であるか、あるいは水分含量が3~20質量%であり、内層をなす第1油脂性菓子に、外層をなす第2油脂性菓子を、前記第1油脂性菓子の全部又は少なくとも大部分を覆うように接合し、前記第2油脂性菓子の表層が手で持ったときにべとつかない程度に熱変性されるように焼成して複合油脂性菓子となす。【選択図】なし
