Title:
COMPOSITE CONFECTIONARY
Document Type and Number:
Japanese Patent JP2015037434
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a composite confectionary which is a combination between a baked confectionary and a chocolate and in which the whitening of the baked confectionary portion and the bloom of the chocolate portion that occur over time, are suppressed.SOLUTION: Provided is a composite confectionary which is a combination between a baked confectionary in which a fat that satisfies the following (a), (b) and (c) conditions is used, and a chocolate of which fat in the chocolate satisfies the following (A) and (B) conditions. (a) CN40 to 46 content is 2 to 30 mass%; (b) S2U and SU2 total (S2U+SU2) content is 45 to 85 mass%; and (c) SU2 and S2U+SU2 mass ratio (SU2/(S2U+SU2)) is 0.50 or more. (A) SOS content is 40 to 90 mass%; and (B) SU2 and U3 total (SU2+U3) content is 10 to 40 mass% .
More Like This:
Inventors:
SUGANUMA TOMOMI
CHONG MUNYEE
UEHARA HIDETAKA
MASANO YOSHIYUKI
OBARA ATSUSHI
CHONG MUNYEE
UEHARA HIDETAKA
MASANO YOSHIYUKI
OBARA ATSUSHI
Application Number:
JP2014240908A
Publication Date:
February 26, 2015
Filing Date:
November 28, 2014
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23G3/00; A23G1/00; A23G1/30; A23G3/34
Previous Patent: DEVICE FOR ACTIVATING STEM CELLS
Next Patent: SELECTION METHOD OF GOLF CLUB, AND GOLF CLUB
Next Patent: SELECTION METHOD OF GOLF CLUB, AND GOLF CLUB