WO2012121327A1 - 焼成菓子 - Google Patents
焼成菓子 Download PDFInfo
- Publication number
- WO2012121327A1 WO2012121327A1 PCT/JP2012/055953 JP2012055953W WO2012121327A1 WO 2012121327 A1 WO2012121327 A1 WO 2012121327A1 JP 2012055953 W JP2012055953 W JP 2012055953W WO 2012121327 A1 WO2012121327 A1 WO 2012121327A1
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- WIPO (PCT)
- Prior art keywords
- confectionery
- baked
- dough
- baked confectionery
- oleaginous
- Prior art date
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Classifications
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- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
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- 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
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
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- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
Definitions
- the present invention relates to a baked confectionery, and in particular, to a baked confectionery of an oily confectionery that is crisp to the center.
- Patent Document 1 discloses a method for producing an oily confectionery excellent in heat resistance, characterized by heating and solidifying an oily confectionery dough such as chocolate dough at 80 ° C. or more for several seconds to several tens of minutes. It has been proposed to replace part or all of the sugar used in the oily confectionery with crystalline glucose or the like.
- the effect of the solidification conditions on the texture is examined only in oily confectionery that uses only sugar as a sugar other than lactose contained in milk powder, and it is not accompanied by a burning sensation. It did not provide a baked confectionery of fat and oily confectionery with a crisp texture.
- chocolate is the main ingredient, and even if it is left at a temperature higher than the melting point, it does not become sticky or lose its shape.
- the purpose is to provide a method for producing a baked confectionery that has a light texture and is not easily deformed during baking, and is characterized by containing bubbles in chocolate dough, then molding, baking and solidifying A method for producing such baked confectionery is disclosed.
- a baked flavor is imparted to chocolate, and at least the surface has a biscuits-like texture, and a baked confectionery having a new flavor and texture that has never been obtained can be obtained.
- the inclusion of bubbles improves the shape retention during firing and improves the passage of heat, so that the texture after firing can be made light and comfortable to the touch.
- Patent Document 3 discloses a starchy raw material and water for the purpose of obtaining a chocolate confectionery with a new texture that combines a light texture like a baked confectionery and a texture that melts when broken in the mouth.
- a method for producing chocolate confectionery characterized in that a chocolate dough containing a chocolate is molded and directly baked or subjected to high-frequency heating is disclosed. Is a novel food that has been converted to a completely different light texture like baked confectionery.
- Patent Document 4 is a baked confectionery mainly made of chocolate, has an appearance such that snow is piled on the surface, is difficult to peel off, and has a crunchy texture on the outside.
- An object of the present invention is to provide a baked confectionery that forms a chocolate dough and that is baked and solidified for the purpose of providing a baked confectionery having a difference in texture with the interior and a method for producing the baked confectionery.
- a method for producing baked confectionery characterized in that water is applied to at least a part of the surface, followed by attaching saccharides and baking. It is said that it is difficult to peel off, and the baked confectionery with the outer baked sugar coat has a crunchy texture, and can provide a baked confectionery having a difference in texture with the inside.
- Patent Document 5 discloses a white food material that is mixed with food that has undergone a baking process and that is not colored even after the baking process, and contains 50 to 70% by weight of lactose. A food material that is a dough has been proposed. However, no study on the texture has been made.
- Patent Document 6 proposes a baked confectionery dough that has good melting characteristics, has a rich chocolate taste, and has a low powdery taste, and contains sugar, water and chocolate dough, and does not contain starchy ingredients.
- baked confectionery using reduced starch saccharified product, glucose fructose liquid sugar, lactose, and erythritol as sugars is disclosed.
- Patent Document 7 describes a baked confectionery obtained by baking a bakery dough for wrapping chocolate dough, and a baked confectionery using glucose fructose liquid sugar and sorbitol liquid is proposed for the chocolate dough.
- the chocolate dough itself is not baked, and no examination has been made on the texture of the prepared chocolate dough itself.
- Japanese Patent Publication No. 52-148662 Japanese Patent Laid-Open No. 10-210934 JP 2000-189058 A JP 2002-223700 A JP 2001-214156 A JP 2002-119215 A JP 2002-119216 A
- an object of the present invention is to provide an oily confectionery baked confectionery that has a crispy texture to the center but does not feel burnt.
- the present inventors have found that the baked confectionery of an oily confectionery containing a saccharide selected from isomaltulose, mannitol, and reduced palatinose has a crispy texture to the center.
- the present invention was completed by obtaining the knowledge that a baked confectionery product having the above-mentioned was obtained.
- this invention relates to the following baked confectionery and its manufacturing method.
- a method for producing an oleaginous baked confectionery comprising preparing a saccharide selected from isomaltulose, mannitol and reduced palatinose in an oleaginous confectionery dough, and baking the same.
- the method according to [1] wherein the content of the saccharide selected from isomaltulose, mannitol, and reduced palatinose is 3 to 25% by weight based on the oily confectionery dough.
- the further aspect of this invention is related with the following baked confectionery and its manufacturing method.
- a method for producing a baked confectionery comprising preparing and baking an oleaginous confectionery dough containing isomaltulose.
- (4) The method for producing a baked confectionery according to any one of (1) to (3), wherein the baking temperature is 160 to 250 ° C.
- the baked confectionery of the present invention is suitable as a summer product that is heat-resistant and easily exposed to high temperatures because it becomes a baked confectionery of an oily confectionery that has a crispy texture to the center but does not feel burnt.
- oleaginous confectionery is not limited to standard chocolates, but broadly means oleaginous confectionery, including chocolates, semi-chocolates, and fat creams that do not fall under the provisions of the fair competition rules regarding the display of chocolates. Oily confectionery can be used.
- the baked confectionery of an oily confectionery is literally a confectionery obtained by baking the oily confectionery in an oven or the like.
- the firing temperature is about 100 ° C. or higher as the internal temperature of the oven or the like.
- the baked confectionery of the present application contains a saccharide selected from isomaltulose, mannitol, and reduced palatinose as an essential component.
- the baked confectionery if the content of the saccharide selected from isomaltulose, mannitol, and reduced palatinose is 3 to 25% by weight, the baked confectionery suitable for the intended texture of the present application is preferable.
- the baked confectionery if the content of the saccharide selected from isomaltulose, mannitol and reduced palatinose is 6 to 15% by weight, the baked confectionery is particularly suitable for the intended texture of the present application. preferable.
- the raw materials other than the saccharide selected from isomaltulose, mannitol, and reduced palatinose are the same as those of normal oily confectionery raw materials, such as sugar (sucrose), whole milk powder, cacao mass, cocoa butter, vegetable oil and fat, lecithin, etc. Can be used.
- starch pregelatinized starch, lactose, glucose, fructose, trehalose, dextrin, cellulose and other sugars, maltitol, sorbitol and other sugar alcohols can be used.
- the oleaginous confectionery dough preferably further contains sugar (sucrose).
- sugar sucrose
- sucrose is 15 to 95% by weight, preferably 30 to 90% by weight, more preferably 40 to 40%. 80% by weight is preferable because it becomes a baked confectionery that is particularly suitable for the intended texture of the present application.
- total carbohydrate refers to a carbohydrate selected from isomaltulose, mannitol, reduced palatinose, and sugar (sucrose), in addition to other carbohydrates such as lactose derived from dairy products, Also includes polysaccharides such as starch.
- the weight ratio of the saccharide selected from isomaltulose, mannitol and reduced palatinose to sugar (sucrose) is 1: 0.5 to 15, preferably 1: 1 to 14, more preferably 1: 2 to 7 is preferable because it becomes a baked confectionery particularly suitable for the intended texture of the present application.
- the oleaginous confectionery dough contains cocoa powder, and the content of the cocoa powder in the oleaginous confectionery dough is 1 to 10% by weight, preferably 2 to 5% by weight. It is preferable because it becomes a baked confectionery that is particularly suitable for the flavor to be made.
- the cacao content (total amount excluding moisture of cacao nibs, cacao mass, cocoa butter, cocoa cake and cocoa powder) in the oily confectionery dough is 7% by weight or more, preferably 15% by weight or more, more preferably 21% by weight or more. If it exists, since it becomes a baked confectionery especially suitable for the target flavor of this application, it is preferable.
- dairy products include skim milk powder, cream powder, and dry whey.
- fats and oils are tempering fats derived from animals, plants or both, non-tempering fats, or substitute fats and oils mixed with them, such as monkey fat, shea fat, palm oil, milk fat, DHA, EPA, shortening, margarine, etc. .
- examples of emulsifiers include sucrose fatty acid esters and polyglycerin fatty acid esters.
- examples of the fragrances include vanillin and vanilla extract.
- the baked confectionery of this application can be manufactured as follows, for example.
- the oleaginous confectionery dough of the present application comprises a saccharide selected from isomaltulose, mannitol, and reduced palatinose, a powder raw material such as sugar, lactose, whole powdered milk, skimmed milk powder, cream powder, and the like , Oily liquid raw materials such as cocoa butter, vegetable oil and fat, lecithin, etc., are stirred and mixed to obtain an oil content suitable for refining (usually 25-30%) to obtain a pasty seed dough, and the seed dough is refined.
- a saccharide selected from isomaltulose, mannitol, and reduced palatinose
- a powder raw material such as sugar, lactose, whole powdered milk, skimmed milk powder, cream powder, and the like
- Oily liquid raw materials such as cocoa butter, vegetable oil and fat, lecithin, etc.
- the obtained oily confectionery dough is baked in an oven or the like.
- the baking is preferably performed at an internal temperature of an oven or the like of 160 to 250 ° C., more preferably 160 to 200 ° C.
- the thickness of the baked confectionery after baking is 10 mm or less, preferably less than 10 mm, more preferably 1 to 8 mm, still more preferably 2 to 5 mm
- the texture particularly suitable for the purpose of the present application It is preferable because it becomes a baked confectionery. In this way, the baked confectionery of the present application can be obtained.
- Test example 1 An oily confectionery dough is prepared by uniformly mixing 90 parts by weight of the base dough described in Table 1 with 10 parts by weight of the additive substances listed in Table 2, and is an oven having a length of 28 mm, a width of 28 mm, and a thickness of 3 mm. And the hardness and texture of the obtained baked confectionery were evaluated. The results are shown in Table 3. The sample to which isomaltulose, mannitol, and reduced palatinose were added had a preferable texture. The sample to which sugar (sucrose) was added did not have a crispy texture when baked for a short time. On the other hand, it became a crispy texture when baked for a long time, but a burning odor was generated. The whole milk powder used here contains about 36% by weight of lactose.
- Hardness measurement condition sample aged confectionery obtained as described above, aged for 20 hours in an environment of 20 ° C. and 25% relative humidity. Number of samples and calculation method: average of 5 points for each test section Rheometer: RTC-301 OD-CW manufactured by FUDOH Plunger: 3mm diameter cylindrical shape Approach speed: 4cm / min Approach depth: 3mm
- Test example 2 Using the base dough of Table 1, an oleaginous confectionery dough was prepared according to the composition of Table 4, and baked in an oven at 200 ° C. for 7 minutes. The hardness and texture of the obtained baked confectionery were the same as in Test Example 1. evaluated. The evaluation results are shown in Table 5. Examples 6, 7, and 8 were particularly preferred textures.
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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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
特許文献1には、チョコレート生地等の油脂性菓子生地を80℃以上にて数秒から数十分加熱し固化させることを特徴とする耐熱性の優れた油脂性菓子の製造方法が開示されており、油脂性菓子に使用する砂糖の一部または全部を結晶ブドウ糖等と置換することが提案されている。しかしながら、固化条件による食感への影響についての検討は、粉乳に含まれる乳糖以外には、糖質として砂糖のみを用いた油脂性菓子においてのみ行われており、焦げ感を伴わず、しかも中心部までパリパリとした食感の油脂性菓子の焼成菓子を提供するものではなかった。
[1]
油脂性焼成菓子を製造する方法であって、油脂性菓子生地にイソマルツロース、マンニトール、還元パラチノースから選択される糖質を含有せしめて調製し、これを焼成すること含む、前記方法。
[2]
イソマルツロース、マンニトール、還元パラチノースから選択される糖質の油脂性菓子生地に対する含有量が、3~25重量%である、[1]に記載の方法。
[3]
油脂性菓子生地がスクロースを含有する、[1]または[2]に記載の方法。
[4]
油脂性菓子生地における、イソマルツロース、マンニトール、還元パラチノースから選択される糖質と、スクロースとの重量比が、1:1~14である、[3]に記載の方法。
[5]
油脂性菓子生地がココアパウダーを含有する、[1]~[4]のいずれか一つに記載の方法。
[6]
焼成温度が160~250℃である、[1]~[5]のいずれか一つに記載の方法。
油脂性菓子生地を焼成してなる油脂性焼成菓子であって、油脂性菓子生地がイソマルツロース、マンニトール、還元パラチノースから選択される糖質を含有する、油脂性焼成菓子。
[8]
[1]~[6]のいずれか一つに記載の方法により製造される、油脂性焼成菓子。
(1) イソマルツロースを含有する油脂性菓子生地を調製し、焼成することを特徴とする焼成菓子の製造方法。
(2) イソマルツロースの含有量が3~25重量%である前記(1)に記載の焼成菓子の製造方法。
(3) ココアパウダーを含有する前記(1)または(2)に記載の焼成菓子の製造方法。
(4) 焼成温度が160~250℃である前記(1)~(3)のいずれか一つに記載の焼成菓子の製造方法。
(5) イソマルツロースを含有する油脂性菓子の焼成菓子。
(6) イソマルツロースの含有量が3~25重量%である前記(5)に記載の焼成菓子。
(7) ココアパウダーを含有する前記(5)または(6)に記載の焼成菓子。
本願において油脂性菓子とは、規格上のチョコレートに限定されるものではなく油脂性菓子を広く意味し、チョコレート類の表示に関する公正競争規約に定めるチョコレート、準チョコレートや、それに該当しないファットクリームなどあらゆる油脂性菓子が使用可能である。
本願焼成菓子は、イソマルツロース、マンニトール、還元パラチノースから選択される糖質を必須成分とする。
本明細書において「全糖質」とは、イソマルツロース、マンニトール、還元パラチノースから選択される糖質、および砂糖(スクロース)に加えて、他の糖質、例えば、乳製品由来の乳糖や、澱粉などの多糖類も含む。
本願の焼成菓子は、例えば次のようにして製造することができる。
まず本願の油脂性菓子生地は、イソマルツロース、マンニトール、還元パラチノースから選択される糖質と、例えば、砂糖、乳糖、全粉乳、脱脂粉乳、クリームパウダー等の粉体原料と、融解させたカカオマス、ココアバター、植物油脂やレシチン等の油性液状原料とを、レファイニングに適した油分(通常25~30%)になるよう攪拌混合してペースト状の種生地を得、当該種生地をレファイニングし、得られたフレークをコンチングし、ペースト状に液化した後、所望の油分、粘度になるよう更にココアバター、植物油脂等の油脂原料、及び、レシチンを添加し、攪拌混合して得ることができる。更にこれに、必要に応じ香料等を添加してもよい。
表1記載の配合のベース生地90重量部に、表2記載の添加物質10重量部を均一混合して油脂性菓子生地を調製し、たて28mm、横28mm、厚さ3mmとして200℃のオーブンで焼成して、得られた焼成菓子の硬度と食感を評価した。結果は表3の通り。
イソマルツロース、マンニトール、還元パラチノースを添加したサンプルは、パリパリとした好ましい食感となった。
砂糖(スクロース)を添加したサンプルは、短時間の焼成ではパリパリとした食感とならず、一方、長時間の焼成によりパリパリとした食感となったが、焦げ臭が生じてしまった。
ここで用いられた全粉乳は、約36重量%の乳糖を含む。
サンプル:上記のようにして得られた焼成菓子を20℃、相対湿度25%環境下で20時間エージングしたもの
サンプル数および算出方法:試験区毎に各5点を測定して平均値を算出
レオメーター:フドー(FUDOH)社製 RTC-301 OD-CW
プランジャー:直径3mm円柱形
進入速度:4cm/分
進入深度:3mm
表1のベース生地を用いて、表4の配合に従って油脂性菓子生地を調製し、オーブンで200℃×7分間焼成して、得られた焼成菓子の硬度と食感を試験例1と同様に評価した。
評価結果を表5に示す。実施例6,7,8が特に好ましい食感となった。
Claims (8)
- 油脂性焼成菓子を製造する方法であって、油脂性菓子生地にイソマルツロース、マンニトール、還元パラチノースから選択される糖質を含有せしめて調製し、これを焼成すること含む、前記方法。
- イソマルツロース、マンニトール、還元パラチノースから選択される糖質の油脂性菓子生地に対する含有量が、3~25重量%である、請求項1に記載の方法。
- 油脂性菓子生地がスクロースを含有する、請求項1または2に記載の方法。
- 油脂性菓子生地における、イソマルツロース、マンニトール、還元パラチノースから選択される糖質と、スクロースとの重量比が、1:1~14である、請求項3に記載の方法。
- 油脂性菓子生地がココアパウダーを含有する、請求項1~4のいずれか一項に記載の方法。
- 焼成温度が160~250℃である、請求項1~5のいずれか一項に記載の方法。
- 油脂性菓子生地を焼成してなる油脂性焼成菓子であって、油脂性菓子生地がイソマルツロース、マンニトール、還元パラチノースから選択される糖質を含有する、油脂性焼成菓子。
- 請求項1~6のいずれか一項に記載の方法により製造される、油脂性焼成菓子。
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
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KR1020167019907A KR20160091447A (ko) | 2011-03-08 | 2012-03-08 | 구운 과자 |
CN201280012147.1A CN103415216B (zh) | 2011-03-08 | 2012-03-08 | 烘焙糕点 |
KR1020137023148A KR20140051139A (ko) | 2011-03-08 | 2012-03-08 | 구운 과자 |
US14/003,566 US20130337146A1 (en) | 2011-03-08 | 2012-03-08 | Baked confectionery |
JP2013503598A JP5695735B2 (ja) | 2011-03-08 | 2012-03-08 | 焼成菓子 |
SG2013066477A SG193298A1 (en) | 2011-03-08 | 2012-03-08 | Baked confectionery |
HK13114144.1A HK1186630A1 (en) | 2011-03-08 | 2013-12-20 | Baked confectionery |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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JP2011-050871 | 2011-03-08 | ||
JP2011050871 | 2011-03-08 |
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WO2012121327A1 true WO2012121327A1 (ja) | 2012-09-13 |
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PCT/JP2012/055953 WO2012121327A1 (ja) | 2011-03-08 | 2012-03-08 | 焼成菓子 |
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US (1) | US20130337146A1 (ja) |
JP (1) | JP5695735B2 (ja) |
KR (2) | KR20160091447A (ja) |
CN (1) | CN103415216B (ja) |
HK (1) | HK1186630A1 (ja) |
MY (1) | MY161414A (ja) |
SG (1) | SG193298A1 (ja) |
TW (1) | TWI535382B (ja) |
WO (1) | WO2012121327A1 (ja) |
Cited By (5)
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WO2014038443A1 (ja) * | 2012-09-05 | 2014-03-13 | 日清オイリオグループ株式会社 | 焼成耐性を有するチョコレート |
WO2014148436A1 (ja) * | 2013-03-19 | 2014-09-25 | 不二製油株式会社 | 耐熱性に優れたチョコレート類利用食品の製造方法 |
JP2019000021A (ja) * | 2017-06-14 | 2019-01-10 | 森永製菓株式会社 | 複合油脂性菓子 |
JP7327699B1 (ja) | 2023-03-31 | 2023-08-16 | 不二製油株式会社 | 水分を含有するパン生地又は焼菓子生地との同時焼成用チョコレート類 |
JP7486932B2 (ja) | 2019-09-20 | 2024-05-20 | 日清オイリオグループ株式会社 | 加熱用チョコレート |
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CN109349573A (zh) * | 2018-09-12 | 2019-02-19 | 通化师范学院 | 黄菇茑耐烘焙果糕及其在糕点中的应用 |
CN109938073A (zh) * | 2019-04-11 | 2019-06-28 | 倍养健康科技(上海)有限公司 | 一种蓬松、酥脆泡芙壳及其制备方法 |
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- 2012-03-08 MY MYPI2013701427A patent/MY161414A/en unknown
- 2012-03-08 KR KR1020167019907A patent/KR20160091447A/ko not_active Application Discontinuation
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WO2014038443A1 (ja) * | 2012-09-05 | 2014-03-13 | 日清オイリオグループ株式会社 | 焼成耐性を有するチョコレート |
JP2014050324A (ja) * | 2012-09-05 | 2014-03-20 | Nisshin Oillio Group Ltd | 焼成耐性を有するチョコレート |
WO2014148436A1 (ja) * | 2013-03-19 | 2014-09-25 | 不二製油株式会社 | 耐熱性に優れたチョコレート類利用食品の製造方法 |
JPWO2014148436A1 (ja) * | 2013-03-19 | 2017-02-16 | 不二製油株式会社 | 耐熱性に優れたチョコレート類利用食品の製造方法 |
JP2019000021A (ja) * | 2017-06-14 | 2019-01-10 | 森永製菓株式会社 | 複合油脂性菓子 |
JP7486932B2 (ja) | 2019-09-20 | 2024-05-20 | 日清オイリオグループ株式会社 | 加熱用チョコレート |
JP7327699B1 (ja) | 2023-03-31 | 2023-08-16 | 不二製油株式会社 | 水分を含有するパン生地又は焼菓子生地との同時焼成用チョコレート類 |
Also Published As
Publication number | Publication date |
---|---|
MY161414A (en) | 2017-04-14 |
TW201240606A (en) | 2012-10-16 |
KR20160091447A (ko) | 2016-08-02 |
KR20140051139A (ko) | 2014-04-30 |
HK1186630A1 (en) | 2014-03-21 |
JPWO2012121327A1 (ja) | 2014-07-17 |
CN103415216B (zh) | 2015-10-14 |
CN103415216A (zh) | 2013-11-27 |
US20130337146A1 (en) | 2013-12-19 |
SG193298A1 (en) | 2013-10-30 |
JP5695735B2 (ja) | 2015-04-08 |
TWI535382B (zh) | 2016-06-01 |
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