Chocolate for simultaneous baking with water-containing bread dough or baked confectionery dough
AssigneeFuji Oil Company, Limited
InventorYasuko Sato
Life of this patent
Estimating the term…
Abstract
An object of the present invention is to provide a chocolate for simultaneous baking with a water-containing bread dough or baked confectionery dough, the chocolate having a good chocolate flavor and crunchy and hard texture despite being baked in contact with the water-containing dough such as a baked confectionery dough or a bread dough. The chocolate for simultaneous baking with a water-containing bread dough or baked confectionery dough contains a specified amount of sucrose and/or glucose and contains one or more selected from the group consisting of isomaltulose, trehalose, and maltitol at a specific ratio.
Claims8
A chocolate for simultaneous baking with a water-containing bread dough or baked confectionery dough, the chocolate containing one or more selected from the group consisting of isomaltulose, trehalose, and maltitol and satisfying the following (A) and (C):
- (A) a content of sucrose and/or glucose is 6 mass % or more and 20 mass % or less;
- and
- (C) a content mass ratio of sucrose to a content of the one or more selected from the group consisting of isomaltulose, trehalose, and maltitol is 1 or less.
A method for improving a texture of a chocolate after simultaneous baking, the method comprising using a chocolate containing one or more selected from the group consisting of isomaltulose, trehalose, and maltitol and satisfying the following (A) and (C) for simultaneous baking with a water-containing bread dough or baked confectionery dough:
- (A) a content of sucrose and/or glucose is 6 mass % or more and 20 mass % or less;
- and
- (C) a content mass ratio of sucrose to a content of the one or more selected from the group consisting of isomaltulose, trehalose, and maltitol is 1 or less.
Dependencies are inferred from the claim text.