LACTIC ACID BACTERIUM-CONTAINING FAT OR OIL COMPOSITION AND METHOD FOR MANUFACTURING SAME

• Main Authors: HISA, Keiko, ASHITANI, Hiroaki, USAMIKRANK, Yoko, KOYAMA, Toshiyuki, ISHIZUKA, Tomokazu, TADOKORO, Keiji, KABUKI, Yusuke, YONEJIMA, Yasunori
• Format: Patent
• Language: English
• Published: 28.05.2018
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

By adding a viable lactic acid bacterium to a fat or oil composition, the present invention has succeeded in manufacturing a lactic acid bacterium-containing fat or oil composition that has a high viability and excellent resistance of the lactic acid bacterium. By adding a lactic acid bacterium powder or a chocolate with a high lactic acid bacterium concentration to a chocolate dough after tempering and before shaping, moreover, the present invention has succeded in manufacturing a lactic acid bacterium-containing chocolate containing a viable lactic acid bacterium by a simple manufacturing method. Thus, provided is a lactic acid bacterium-containing chocolate with high palatability that contains a viable lactic acid bacterium.