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filingDate 2014-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98444921e7d3f7dcf93f5c881ec7fd80
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publicationDate 2019-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-110037128-A
titleOfInvention The manufacturing method of the oil-fat composition for non-tempering type chocolate, and the manufacturing method of the oil-fat composition for temperature-regulating chocolate
abstract The present invention provides a method for producing a non-tempering type chocolate oil and fat composition, and a method for producing a tempering type chocolate oil and fat composition, wherein the chocolate oil and fat composition is prepared by mixing a non-tempering type chocolate fat or oil or a tempering type The fat and oil for chocolate contains a specific amount of poorly soluble malonyl isoflavone glycosides, and can enhance the flavor (good milk flavor, sweetness, cocoa flavor, etc.) of chocolate without affecting physical properties.
priorityDate 2013-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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