CHOCOLATE IMPROVED IN FLAVOR, AND METHOD FOR IMPROVING FLAVOR OF CHOCOLATE

摘要

PROBLEM TO BE SOLVED: To provide chocolates with high palatability, improved in flavor.;SOLUTION: The chocolates are obtained by including in chocolates, 9-99 wt.% of component derived from cacao beans, and 1-12 wt.% of at least one kind oil and fat selected from among cotton seed oil, rice oil, corn oil, sesame oil, a cotton seed oil stearin part, a rice oil stearin part, and a corn oil stearin part. In the case of soft chocolate among the chocolates, 1-23 wt.% of the oil and fat is included. For olive oil, 0.3-12 wt.% is included in chocolates.;COPYRIGHT: (C)2009,JPO&INPIT