Title:
【発明の名称】湿潤マスと接触しているチョコレートまたは等価物に基づく固形マスを含む食品
Document Type and Number:
Japanese Patent JP2003500033
Kind Code:
A
Abstract:
A food product comprising a substantially solid mass based on chocolate or the like in contact with a wet medium in non-frozen state, with a local free moisture content ranging between 45 and 88%, said substantially solid mass having a low water intake in suitable conditions of preservation. The substantially solid mass of chocolate or chocolate-like product comprises in weight percentages: between 43 and 50% fat; defatted dry cocoa <18%; skimmed milk powder <17%; sugars >13%; the weight ratio defatted dry cocoa/(sugars and optionally skimmed milk powder) being less that 0.45 and the solid mass being such that for the aqueous medium, the value (tau) is less than 3, where tau=(-[water]+0.37)xF+(5.25x[water]-1.67)x(S+SMP)+(26.6x[water]-9.6)xC+(61x[water]-14.5)x(S+SMP)xC.
Inventors:
La Baule Jean-Luke
Wallin Francoise
Reuse Christoph
Wallin Francoise
Reuse Christoph
Application Number:
JP2000619280A
Publication Date:
January 07, 2003
Filing Date:
May 19, 2000
Export Citation:
Assignee:
Companion Gerve Danone
International Classes:
A23G1/00; A23G1/30; A23G3/36; A23G1/32; A23G1/54; A23G3/00; A23G3/34; A23G3/40; A23G3/54; (IPC1-7): A23G3/00; A23G1/00
Attorney, Agent or Firm:
Eiji Saegusa (8 others)