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OwnerHiroaki ASHITANI, Toshiyuki KOYAMA +6inventors
InventorsHiroaki ASHITANI, Toshiyuki KOYAMA, Yoko USAMIKRANK, Tomokazu ISHIZUKA, Keiji TADOKORO, Yusuke KABUKI, Yasunori YONEJIMA, Keiko HISA
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By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in producing a lactic acid bacterium-containing fat or oil composition that has a high viability of the lactic acid bacterium and an excellent resistance to acids. By adding lactic acid bacteria powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding, moreover, the present invention has succeeded in producing a lactic acid bacterium-containing chocolate including a viable lactic acid bacterium by a simple producing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.
A lactic acid bacterium-containing fat or oil composition containing a viable lactic acid bacterium.
A method for manufacturing a lactic acid bacterium-containing chocolate, the method comprising adding lactic acid bacteria powder to a chocolate dough after tempering and before molding.
A method for manufacturing a lactic acid bacterium-containing chocolate, the method comprising mixing a high concentration of lactic acid bacteria powder with a chocolate to manufacture a chocolate with a high lactic acid bacterium concentration, and adding the chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before molding.
A method for manufacturing a center material-coated lactic acid bacterium-containing chocolate, wherein a center material is coated with a chocolate dough prepared by adding lactic acid bacteria powder to the chocolate dough that has been adjusted to from 35° C. to 40° C.
Dependencies are inferred from the claim text.