WO2002076225A1 - Produits de chocolat fouette et procede de production de ces produits - Google Patents

Produits de chocolat fouette et procede de production de ces produits Download PDF

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Publication number
WO2002076225A1
WO2002076225A1 PCT/JP2002/001988 JP0201988W WO02076225A1 WO 2002076225 A1 WO2002076225 A1 WO 2002076225A1 JP 0201988 W JP0201988 W JP 0201988W WO 02076225 A1 WO02076225 A1 WO 02076225A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
melting point
chocolates
oil
fat
Prior art date
Application number
PCT/JP2002/001988
Other languages
English (en)
Japanese (ja)
Inventor
Kosuke Hokuyo
Koji Umeno
Kazutoshi Morikawa
Mayumi Saito
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2002574751A priority Critical patent/JPWO2002076225A1/ja
Publication of WO2002076225A1 publication Critical patent/WO2002076225A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/042—Manufacture or treatment of liquid, cream, paste, granule, shred or powder
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
    • A23G1/10—Mixing apparatus; Roller mills for preparing chocolate
    • A23G1/105—Mixing apparatus; Roller mills for preparing chocolate with introduction or production of gas, or under vacuum; Whipping; Manufacture of cellular mass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/52—Aerated, foamed, cellular or porous products, e.g. gas expanded

Definitions

  • the present invention relates to foamable chickholates and a method for producing foamable thiocholates. More specifically, foamable chick-cholates with excellent bubble stability that can be used for refrigeration and freezing applications, and excluding high-melting-point oils and fats in chocolates and high-melting-point oils and fats in chocolates
  • the present invention relates to foamable thiocholates having a temperature difference from the melting point of 30 ° C or more.
  • cocoa mass cocoa butter This is to add air bubbles to the chocolate dough containing as a main component, and its use has been limited. Disclosure of the invention
  • An object of the present invention is to provide foamable chick-cholates excellent in bubble stability which can be used for refrigeration and freezing, and a method for producing the same.
  • the present inventors have conducted intensive studies to solve the above problems, and as a result, completed the present invention.
  • the temperature difference between the high melting point fat component in chocolates and the melting point of the components excluding the high melting point fat component in the chocolates is 30 ° C or more
  • the foaming thiocholates and thiocholates contain It is characterized by rapidly cooling and solidifying a foaming tycolate dough having a temperature difference of 30 ° C or more from the melting point of the high-melting-point fat and oil components other than the high-melting-point fat and oil component in the thiocholates.
  • This is a method for producing foamable thiocholates.
  • the chocolates of the present invention include fats and oils and saccharides as essential components, and optionally mix raw materials selected from various powdered foods such as cacao mass, cocoa powder, milk powder, emulsifiers, flavors, pigments, and the like at an arbitrary ratio. Means those obtained by rolling and conching by a conventional method.
  • oils and fats include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil,
  • oils and fats include various animal and vegetable oils and fats such as sesame oil, kapok oil, coconut oil, palm kernel oil, babassu oil, cocoa butter, milk fat, lard, fish oil, whale oil, and their hardened oils, fractionated oils, and transesterified oils.
  • saccharide examples include monosaccharides, oligosaccharides, sugar alcohols, dextrin, syrup, and the like.
  • specific examples of the monosaccharide include glucose, fructose, mannose, and xylose.
  • Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, malt triose and the like.
  • sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol, and the like.
  • Examples of various powdered foods include cocoa powder, milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder, and the like.
  • Examples of the high melting point fat component of the present invention include extremely hardened oil of palm oil, extremely hardened oil of soybean oil, extremely hardened oil of rice bran oil, extremely hardened oil of low erucic acid rapeseed oil, and extremely hardened oil of high erucic acid rapeseed oil Hardened oils and the like can be exemplified. Those having a melting point of 55 ° C. or more are preferred. If the temperature is lower than 55 ° C, the foaming power will be weak and the holding power of air bubbles will also be weak.
  • the proportion of the high melting point fat component is preferably 0.5 to 5% by weight, more preferably 1 to 3% by weight, based on the foamable chocolates.
  • the addition method is not particularly limited. Absent. When the proportion of the high melting point fat component is less than the lower limit, the foaming power is weakened, and the holding power of bubbles is also weakened. If the upper limit is exceeded, the effect will be recognized but not sufficient and the mouth will be poor.
  • the main component of the non-high melting point fat and oil component of the present invention is a fat and / or lauric fat which is liquid at 20 ° C.
  • Fats and oils that are liquid at 20 ° C include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, rapeseed oil, rice bran oil, and palm super olein.
  • Examples of the laurin-based fats and oils include well-known laurin-based fats and oils such as coconut oil, palm kernel oil, and babassu oil whose main constituent fatty acid is lauric acid, and fractionated oils of these laurin-based fats and oils.
  • the method for producing the foamable chocolates of the present invention includes a high-melting-point oil component, a non-high-melting-point oil component and saccharides as essential components, and various powdered foods such as cacao mass, cocoa powder, and powdered milk, emulsifiers, fragrances, It can be obtained by mixing raw materials selected from pigments and the like at an arbitrary ratio, performing rolling and conching treatment, and rapidly cooling and solidifying the chocolate dough from a molten state.
  • the temperature for quenching and solidifying the foamable chocolates is 38 ° C or less, more preferably 25 ° C or less.
  • the foaming power of foaming thiocholates becomes weak and the whipping time becomes longer. This is due to the low foaming power and foam stabilizing power of the fat crystals of the high melting point fat component in foamable chocolates. It is presumed to be.
  • the foamable thiocholates obtained by the above method are prepared in such a state that they can be stirred, and the temperature is adjusted to, for example, about 33 ° C. and whipped with various whipping instruments to obtain foamed chocolate.
  • the aerated chocolate obtained in the present invention can be used as a coating material and / or a kneading material for frozen desserts or chilled confections.
  • frozen dessert include ice cream, ice milk, lact ice, and ice dessert.
  • chilled confectionery include chou, eclair, cake, yogurt, bavarois, jelly and the like.
  • the melting point was measured according to the method specified in 2.2.4.3 Softening point (ring and ball method), based on the Japan Oil Chemistry Association Standard Oil and Fat Analysis Test Method (1996 edition).
  • the whole chocolate ingredients of Formula 1 were mixed for 0.5 hours while heating to 70 ° C. This was rolled and flaked into particles having an average particle size of 20 microns. After conching the obtained flakes at 65 ° C for 2 hours in a conche, 1 kg of the prototype thiocholates were filled in a can, and It was quenched in the refrigerator for one day. The next day, the temperature was controlled at 50 ° C in the evening, and the temperature was controlled for one day. Thereafter, the mixture was cooled to 33 ° C. by manual stirring, and whipped with a Kendix mixer.
  • the whipping conditions were as follows: 300 g of the above chocolates, whipped product temperature of 30 to 33 ° C, and the highest stirring speed.
  • the whipping time was 30 minutes and the specific gravity was 0.68.
  • the obtained foamed chocolate (product temperature: 31 ° C) was coated on an ice bar (commercially available). The weight per unit area was 24 g. The chocolate was soft and whipped. Further, the foam chocolate coating that had been cured at 120 ° C had a crisp texture.
  • Example 1 was repeated except that 17.5 parts of palm kernel olein and 2.0 parts of extremely hardened palm oil were replaced with 15.5 parts of palm kernel olein and 4.0 parts of extremely hardened palm oil in the formulation of Example 1.
  • the same treatment as in Example 1 was performed in the incubator at 50 ° C the next day until the temperature was controlled for one day. Thereafter, the mixture was cooled to 33 ° C by manual stirring and whipped with a Kenwood mixer.
  • the whipping conditions were as follows: 300 g of the above chocolates, whipped product temperature of 30 to 33 ° C, and the maximum stirring speed. When the whipping was performed under the above conditions, the whipping time was 25 minutes and the specific gravity was 0.69.
  • the obtained aerated chocolate (product temperature 31 ° C) was coated on an ice bar (commercially available), it weighed 32 g and dried at room temperature at 20 ° C at a drying speed of 85 seconds and fluffy. Chocolate coating with a whipping feeling was made. In addition, the foam chocolate coating cured overnight at 120 ° C. had a crisp texture.
  • Example 1 In the formulation of Example 1, the same formulation as in Example 1 was used, except that 2.0 parts of extremely hardened palm oil was not added. Processing was performed. Thereafter, the mixture was cooled to 33 ° C by manual stirring, and whipped with a Kenwood mixer. No whipping was performed (specific gravity: 1.1). (The condition of whip is Same as Example 1. When unwhipped chocolate (product temperature 31 ° C) was coated on an ice bar (commercially available), it weighed 11 g and dried at room temperature 20 ° C at a drying speed of 32 seconds. . In addition, the chocolates cured overnight at 120 ° C had a hard squeeze, a crunchy texture and a light whipping feel.
  • Example 2 With the same composition as in Example 1, the same processing as in Example 1 was performed until 1 kg of the prototype chocolates were filled in cans. Thereafter, the mixture was not quenched and solidified in a refrigerator at 5 ° C for 1 day, but was temperature-controlled in a 50 ° C incubator for 1 day. Thereafter, the mixture was cooled to 33 ° C by manual stirring, and whipped with a Kenwood mixer. The whipped time was 30 minutes, and the specific gravity was 1.05. (Whipping conditions were the same as in Example 1.) When this foamed chocolate (product temperature: 31 ° C) was coated on an ice bar (commercially available), the weight per unit area was 13 g, and the room temperature was 20 ° C. The drying speed was 40 seconds. Further, the foamed chocolate cured at a temperature of 120 ° C. had a chocolate-like crispness, and had a crunchy texture and a little whip.
  • Example 2 With the same composition as in Example 1, the same processing as in Example 1 was performed until 1 kg of the prototype chocolates were filled in cans. Then, the mixture was gradually cooled in an incubator at 40 ° C for 1 day, and then temperature-controlled in a 50 ° C incubator the next day for 1 day. Then, cool to 33 ° C with manual stirring.
  • the whipping was performed with a pad mixer, the whipping time was 30 minutes and the specific gravity was 1.06. (Whipping conditions were the same as in Example 1.)
  • this foam chocolate product temperature: 31 ° C
  • was coated on an ice bar commercially available
  • the weight per unit area was 14 g
  • the room temperature was 20%.
  • the drying speed was 40 seconds when left at ° C.
  • the foamed chocolate coating cured at 120 ° C. had a hard squeeze and a crisp texture without whipping.
  • Example 1 In the formulation of Example 1, except that 2.0 parts of extremely hardened palm oil was replaced with 2.0 parts of extremely hardened soybean oil, the temperature was controlled for one day in a 50 ° C incubator the next day using the same formulation as in Example 1. Until then, the same processing as in Example 1 was performed. Thereafter, the mixture was cooled to 33 ° C by manual stirring, and whipped with a Kenwood mixer.
  • the whipping conditions were as follows: 300 g of the above chocolates, whipped item temperature 30 to 33 ° (: The stirring speed was the highest. When the whipping was performed under the above conditions, the whipping time was 10 minutes. And the specific gravity was 0.80.
  • the obtained foamed thiocholate (product temperature 31) was coated on an ice bar (commercially available), and the weight per unit area was 25 g at room temperature of 20 ° C. With a drying speed of 60 seconds, a soft, whipped chocolate coating was obtained, and the foam chocolate coating, cured overnight at 120 ° C, had a crisp texture.
  • the melting point of extremely hardened soybean oil was 66 ° C.
  • Example 4 In the formulation of Example 1, except that 2.0 parts of extremely hardened palm oil was replaced with 2.0 parts of extremely hardened Hyersin rapeseed oil, the temperature was controlled for one day in a 50 ° C incubator the next day using the same formulation as in Example 1. Until then, the same processing as in Example 1 was performed. Thereafter, the mixture was cooled to 33 ° C. by manual stirring and whipped with a Kenwood mixer.
  • the whipping conditions were as follows: 300 g of the above-mentioned chocolates, whipping temperature: 30 to 33 ° (: The stirring speed was the highest. When the whipping was performed under the above conditions, the whipping time was 8 minutes.
  • the foamed chocolate (product temperature: 31 ° C) was coated on an ice bar (commercially available), and the weight per unit was 19 g, which was dried at room temperature at 20 ° C. At a speed of 50 seconds, a soft, whipped chocolate coating was formed, and the foam chick coating cured overnight at 120 ° C had a crisp texture.
  • the melting point of extremely hardened hyersin rapeseed oil was 62.
  • the entirety of the chocolate ingredients of Formula 2 was mixed for 0.5 hours while heating to ⁇ 0 ° C. This was rolled and flaked into particles having an average particle size of 20 microns. After conching the obtained flakes at 65 ° C for 2 hours in a conche, 1 kg of the tychocholates produced as prototypes were filled in cans and quenched and solidified in the refrigerator of No. 5 for 1 day. The next day, the temperature was controlled in a 50 ° C incubator for one day. Thereafter, the mixture was cooled to 33 ° C by manual stirring and whipped with a Kenwood mixer. The whipping conditions were as follows: 300 g of the above chocolates, whipped product temperature of 30 to 33 ° C, and the highest stirring speed.
  • the whipping time was 15 minutes and the specific gravity was 0.72.
  • the obtained foamed chocolate product temperature 31 ° C
  • an ice bar commercially available
  • it was softened at a drying rate of 65 seconds by leaving it at a basis weight of 20 g and room temperature of 20 ° C. I was able to make a chocolate whipping feeling.
  • the foamed chocolate coating cured at 120 ° C had a crisp texture.
  • the melting point of the chocolates was measured at 22 ° C when the proportions were the same for the blend of NO 2 and the chocolate raw materials except for the extremely hardened palm oil.
  • the melting point of the extremely hardened palm oil was 58 ° C.
  • the entirety of the ingredients of the chocolate of Formulation 3 were mixed for 0.5 hours while heating to 70 ° C. This was rolled and flaked into particles having an average particle size of 21 microns. After conching the obtained flakes at 65 ° C for 2 hours in a conche, 1 kg of the prototype chocolates were filled in cans and quenched and solidified in a refrigerator at 5 for 1 day. The next day, the temperature was controlled in a 50 ° C incubator for one day. Thereafter, the mixture was cooled to 33 ° C by manual stirring, and whipped with a Kenwood mixer. The whipping time was 18 minutes and the specific gravity was 0.72.
  • the whipping conditions are as follows: 300 g of the above-mentioned western chocolate, whipping temperature 34-36 ° C, and the highest stirring speed.
  • the whipped western raw chocolate product temperature 35 ° C
  • the weight per unit area was 15 g
  • the drying speed was 40 seconds when left at room temperature at 20 ° C.
  • a fluffy eclair chocolate coating was formed. Bubble chocolate with a good balance between crispness and the crispness of bubble chocolate has emerged.
  • the melting point of the chocolates was measured at 25 ° C. with the same proportion of vanillin 0.04 NO 3 except for the extremely hardened palm oil from the chocolate raw material blend.
  • the melting point of the extremely hardened palm oil was 58 ° C.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

Cette invention vise à produire des produits de chocolat fouetté ayant une excellente stabilité au fouettage et qui sont utilisables dans des applications réfrigérées ou congelées. Cette invention propose des produits de chocolat fouetté ayant une différence d'au moins 30 °C entre le point de fusion des constituants gras à point de fusion élevé du chocolat et le point de fusion des autres constituants du chocolat; ainsi qu'un procédé de production de produits de chocolat fouetté se caractérisant par solidification par refroidissement rapide d'une pâte de chocolat fouetté fondu ayant une différence d'au moins 30 °C entre le point de fusion des constituants gras à point de fusion élevé du chocolat et le point de fusion des autres constituants du chocolat.
PCT/JP2002/001988 2001-03-22 2002-03-04 Produits de chocolat fouette et procede de production de ces produits WO2002076225A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2002574751A JPWO2002076225A1 (ja) 2001-03-22 2002-03-04 起泡性チョコレート類及びその製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2001082032 2001-03-22
JP2001-082032 2001-03-22

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WO2002076225A1 true WO2002076225A1 (fr) 2002-10-03

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008539774A (ja) * 2005-05-20 2008-11-20 ネステク ソシエテ アノニム 多気泡入り菓子
JP2010142153A (ja) * 2008-12-18 2010-07-01 Kao Corp ハードバター及びチョコレート類
JP2012100601A (ja) * 2010-11-11 2012-05-31 Tanizawa Kaki Kogyo Kk 食品の加工方法およびその加工システム
JP2013524842A (ja) * 2010-05-04 2013-06-20 ネステク ソシエテ アノニム 起泡コーティングを有する冷凍菓子
JP2014003918A (ja) * 2012-06-21 2014-01-16 Q P Corp 含気油脂食品
JP2016002015A (ja) * 2014-06-16 2016-01-12 日清オイリオグループ株式会社 チョコレート
JP2016082964A (ja) * 2015-06-16 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2016082945A (ja) * 2014-10-28 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2016082944A (ja) * 2014-10-28 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2018143191A (ja) * 2017-03-08 2018-09-20 日清オイリオグループ株式会社 含気泡油脂組成物
WO2018207502A1 (fr) * 2017-05-10 2018-11-15 不二製油グループ本社株式会社 Composition de graisse ou d'huile pour l'enrobage d'un dessert glacé
CN109938139A (zh) * 2017-12-20 2019-06-28 内蒙古伊利实业集团股份有限公司 一种膨化巧克力及其制备方法与应用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01285154A (ja) * 1988-05-12 1989-11-16 Asahi Denka Kogyo Kk 気泡を有する可塑性油中微粒子分散型食品の製造法
JPH0257146A (ja) * 1988-05-11 1990-02-26 Fuji Oil Co Ltd 気泡入りチョコレート
JPH03201946A (ja) * 1989-12-28 1991-09-03 Kao Corp 気泡入りチョコレートおよびその製法
JPH04104764A (ja) * 1990-08-24 1992-04-07 Fuji Oil Co Ltd 含気チョコレート菓子の製造法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0257146A (ja) * 1988-05-11 1990-02-26 Fuji Oil Co Ltd 気泡入りチョコレート
JPH01285154A (ja) * 1988-05-12 1989-11-16 Asahi Denka Kogyo Kk 気泡を有する可塑性油中微粒子分散型食品の製造法
JPH03201946A (ja) * 1989-12-28 1991-09-03 Kao Corp 気泡入りチョコレートおよびその製法
JPH04104764A (ja) * 1990-08-24 1992-04-07 Fuji Oil Co Ltd 含気チョコレート菓子の製造法

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008539774A (ja) * 2005-05-20 2008-11-20 ネステク ソシエテ アノニム 多気泡入り菓子
JP2010142153A (ja) * 2008-12-18 2010-07-01 Kao Corp ハードバター及びチョコレート類
JP2013524842A (ja) * 2010-05-04 2013-06-20 ネステク ソシエテ アノニム 起泡コーティングを有する冷凍菓子
JP2012100601A (ja) * 2010-11-11 2012-05-31 Tanizawa Kaki Kogyo Kk 食品の加工方法およびその加工システム
JP2014003918A (ja) * 2012-06-21 2014-01-16 Q P Corp 含気油脂食品
JP2016002015A (ja) * 2014-06-16 2016-01-12 日清オイリオグループ株式会社 チョコレート
JP2016082944A (ja) * 2014-10-28 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2016082945A (ja) * 2014-10-28 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2016082964A (ja) * 2015-06-16 2016-05-19 森永製菓株式会社 油脂性菓子及び油脂性菓子の製造方法
JP2018143191A (ja) * 2017-03-08 2018-09-20 日清オイリオグループ株式会社 含気泡油脂組成物
WO2018207502A1 (fr) * 2017-05-10 2018-11-15 不二製油グループ本社株式会社 Composition de graisse ou d'huile pour l'enrobage d'un dessert glacé
CN109938139A (zh) * 2017-12-20 2019-06-28 内蒙古伊利实业集团股份有限公司 一种膨化巧克力及其制备方法与应用
CN109938139B (zh) * 2017-12-20 2023-04-07 内蒙古伊利实业集团股份有限公司 一种膨化巧克力及其制备方法与应用

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