	US 12,127,568 B2
	Chocolate for frozen desserts and frozen desserts
Masayuki Soejima, Tokyo (JP); Tomoko Takeuchi, Tokyo (JP); Masataka Ando, Tokyo (JP); Yo Ishihara, Tokyo (JP); and Chihiro Takata, Tokyo (JP)
Assigned to MEIJI CO., LTD., Tokyo (JP)
Appl. No. 17/629,025
Filed by MEIJI CO., LTD., Tokyo (JP)
PCT Filed Jul. 22, 2020, PCT No. PCT/JP2020/028496 § 371(c)(1), (2) Date Jan. 21, 2022, PCT Pub. No. WO2021/015248, PCT Pub. Date Jan. 28, 2021.
Claims priority of application No. 2019-136238 (JP), filed on Jul. 24, 2019.
Prior Publication US 2022/0272999 A1, Sep. 1, 2022
Int. Cl. A23G 1/30 (2006.01); A23G 1/36 (2006.01); A23G 9/28 (2006.01)

CPC A23G 1/305 (2013.01) [A23G 1/36 (2013.01); A23G 9/288 (2013.01)]

9 Claims

1. Chocolate for frozen desserts comprising 15% by mass or more of a cacao component, 3 to 9% by mass of cocoa butter, and 43 to 50% by mass of oils or fats, wherein

the oils or fats comprised in the chocolate satisfy the following conditions (a) to (c):

(a) comprise 10% by mass or less of a straight-chain saturated fatty acid having 14 or less carbon atoms as a constituent fatty acid;

(b) comprise 10 to 25% by mass of a straight-chain saturated fatty acid having 16 to 18 carbon atoms as a constituent fatty acid; and