| 发明名称 |
BAKED CHOCOLATE CONFECTIONERY |
| 摘要 |
A technique for imparting a mild soft texture inherent to chocolate, particularly a melt-like texture, to the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article. In the present invention, the inside of a baked chocolate confectionery obtained by baking a surface of a chocolate molded article comprising a chocolate dough, a surface structure of the baked chocolate confectionery not adhering to the fingers at 40° C., includes a soft portion in which the maximum particle size of solids as measured by a micrometer is 40 μm or less. |
| 申请公布号 |
US2015289535(A1) |
申请公布日期 |
2015.10.15 |
| 申请号 |
US201314439178 |
申请日期 |
2013.10.31 |
| 申请人 |
MORINAGA & CO., LTD. |
发明人 |
Kinta Yasuyoshi;Iemoto Naoki |
| 分类号 |
A23G1/54 |
主分类号 |
A23G1/54 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A baked chocolate confection obtainable by baking a surface layer of a chocolate mold formed of chocolate dough and having a surface structure that does not transfer to lingers at 40° C.,
wherein an inside includes a soft portion of solids having a maximum particle size of 40 μm or less as measured by a micrometer at 40° C. |
| 地址 |
Minato-ku, Tokyo JP |
