发明名称 |
Process for producing confectionery highly stable to heat |
摘要 |
The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.
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申请公布号 |
US2003031762(A1) |
申请公布日期 |
2003.02.13 |
申请号 |
US20020220729 |
申请日期 |
2002.09.04 |
申请人 |
SENBA KATUNORI;UMENO KOJI;YAMAWAKI YOSHIO;MINAMIGAWA YORIKO;MATSUNAMI HIDENOBU |
发明人 |
SENBA KATUNORI;UMENO KOJI;YAMAWAKI YOSHIO;MINAMIGAWA YORIKO;MATSUNAMI HIDENOBU |
分类号 |
A23G1/00;A23G1/04;A23G1/30;A23G1/32;A23G1/44;A23G1/48;A23G1/50;(IPC1-7):A23G1/00 |
主分类号 |
A23G1/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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