JP6055116B2 - 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法 - Google Patents

含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法 Download PDF

Info

Publication number
JP6055116B2
JP6055116B2 JP2015554939A JP2015554939A JP6055116B2 JP 6055116 B2 JP6055116 B2 JP 6055116B2 JP 2015554939 A JP2015554939 A JP 2015554939A JP 2015554939 A JP2015554939 A JP 2015554939A JP 6055116 B2 JP6055116 B2 JP 6055116B2
Authority
JP
Japan
Prior art keywords
chocolate
dough
water
mass
viscosity
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
JP2015554939A
Other languages
English (en)
Japanese (ja)
Other versions
JPWO2015098932A1 (ja
Inventor
清美 大西
清美 大西
巖 蜂屋
巖 蜂屋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Oillio Group Ltd
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Application granted granted Critical
Publication of JP6055116B2 publication Critical patent/JP6055116B2/ja
Publication of JPWO2015098932A1 publication Critical patent/JPWO2015098932A1/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
JP2015554939A 2013-12-27 2014-12-24 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法 Active JP6055116B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2013271287 2013-12-27
JP2013271287 2013-12-27
PCT/JP2014/084085 WO2015098932A1 (ja) 2013-12-27 2014-12-24 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Related Child Applications (1)

Application Number Title Priority Date Filing Date
JP2016171689A Division JP6448592B2 (ja) 2013-12-27 2016-09-02 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Publications (2)

Publication Number Publication Date
JP6055116B2 true JP6055116B2 (ja) 2016-12-27
JPWO2015098932A1 JPWO2015098932A1 (ja) 2017-03-23

Family

ID=53478783

Family Applications (2)

Application Number Title Priority Date Filing Date
JP2015554939A Active JP6055116B2 (ja) 2013-12-27 2014-12-24 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法
JP2016171689A Active JP6448592B2 (ja) 2013-12-27 2016-09-02 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Family Applications After (1)

Application Number Title Priority Date Filing Date
JP2016171689A Active JP6448592B2 (ja) 2013-12-27 2016-09-02 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Country Status (7)

Country Link
US (1) US20160316780A1 (enExample)
EP (1) EP3087847B1 (enExample)
JP (2) JP6055116B2 (enExample)
KR (1) KR102352611B1 (enExample)
CN (1) CN105848491B (enExample)
MY (1) MY183482A (enExample)
WO (1) WO2015098932A1 (enExample)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102546904B1 (ko) * 2014-09-24 2023-06-22 닛신 오일리오그룹 가부시키가이샤 내열성 초콜릿 및 그 제조 방법
JP6441106B2 (ja) * 2015-02-05 2018-12-19 日清オイリオグループ株式会社 チョコレート及びそれを使用した冷菓
EP3307078A1 (en) * 2015-06-10 2018-04-18 AAK AB (Publ) A confectionery product
ES2789499T3 (es) * 2015-06-10 2020-10-26 Aak Ab Publ Chocolate estable al calor y método de producirlo
WO2016204141A1 (ja) * 2015-06-16 2016-12-22 日清オイリオグループ株式会社 油性食品
JP6225296B1 (ja) * 2016-01-29 2017-11-01 日清オイリオグループ株式会社 焼成チョコレート
JP6746210B2 (ja) * 2016-09-21 2020-08-26 日清オイリオグループ株式会社 ベーカリー製品に適したチョコレート
JP6890001B2 (ja) * 2016-11-17 2021-06-18 森永製菓株式会社 チョコレート、油脂含有組成物、及びチョコレートの製造方法
JP6890000B2 (ja) * 2016-11-17 2021-06-18 森永製菓株式会社 チョコレート、油脂含有組成物、及びチョコレートの製造方法
CN106720820B (zh) * 2016-11-28 2020-08-11 汕头市甜甜乐糖果食品有限公司 一种不易脱油和霜化的巧克力酱及其制备方法
JP6391896B1 (ja) * 2016-12-22 2018-09-19 日清オイリオグループ株式会社 チョコレート
JP2018130071A (ja) * 2017-02-16 2018-08-23 不二製油株式会社 チョコレート類及びその製造方法
JP7006536B2 (ja) * 2018-08-10 2022-01-24 不二製油株式会社 チョコレート類及びその製造方法
JP6792100B2 (ja) * 2018-12-21 2020-11-25 日清オイリオグループ株式会社 チョコレートの製造方法
EP3973040A4 (en) * 2019-05-21 2023-07-19 Aak Ab ENHANCED EDIBLE FAT COMPOSITION
CN110150432B (zh) * 2019-06-21 2022-04-26 北京康贝尔食品有限责任公司 一种巧克力糖及其制备方法
US20220389160A1 (en) 2019-11-07 2022-12-08 Industry-University Cooperation Foundation Hanyang University Effective intranasal delivery to brain
JP7467193B2 (ja) * 2020-03-26 2024-04-15 日清オイリオグループ株式会社 ソフトチョコレート
KR20230028750A (ko) 2020-06-19 2023-03-02 번지 로더스 크로크란 비.브이. 지방 조성물의 제조 방법

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57115140A (en) * 1980-01-30 1982-07-17 Battelle Memorial Institute Heat resistant chocolate composition, product and production thereof
JPH03228647A (ja) * 1990-02-01 1991-10-09 Lotte Co Ltd 耐熱性チョコレートおよびその製造方法
JPH06237694A (ja) * 1993-02-12 1994-08-30 Fuji Oil Co Ltd 含水チョコレートの製造法
JP2008206490A (ja) * 2007-02-28 2008-09-11 Fuji Oil Co Ltd チョコレート添加剤
WO2012161319A1 (ja) * 2011-05-25 2012-11-29 株式会社明治 含浸複合油性菓子
JP5152073B2 (ja) * 2009-03-31 2013-02-27 ユーハ味覚糖株式会社 センター入り油脂性菓子とその製造方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5359072A (en) * 1976-11-10 1978-05-27 Meiji Seika Co Prodvction of heat resistan chocolate
JPS62210949A (ja) * 1986-03-11 1987-09-17 Kao Corp カカオバタ−代用組成物
GB8619240D0 (en) * 1986-08-06 1986-09-17 Dunlop Ltd Elastomeric mounting
CH672996A5 (enExample) 1987-06-26 1990-01-31 Battelle Memorial Institute
CH681846A5 (enExample) 1991-01-25 1993-06-15 Battelle Memorial Institute
JP3491410B2 (ja) 1995-10-12 2004-01-26 不二製油株式会社 ショートニングおよびその利用
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
JP2000139352A (ja) * 1998-11-13 2000-05-23 Fuji Oil Co Ltd 含水チョコレート類
KR100297054B1 (ko) 1998-12-16 2002-02-19 구자홍 스크롤압축기의보호장치및그의밸브체
JP3663986B2 (ja) * 1999-08-12 2005-06-22 不二製油株式会社 含水チョコレート類の製造法
AU2001274625A1 (en) * 2000-06-27 2002-01-08 Meiji Seika Kaisha Ltd. Hollow cakes containing puffed chocolate and process for producing the same
JP2005080597A (ja) * 2003-09-10 2005-03-31 Meiji Seika Kaisha Ltd ブロック状チョコレートとその製造方法
ATE401006T1 (de) * 2004-12-22 2008-08-15 Kraft Foods R & D Inc Schneller wärmewiderstandsaufbau in schokoladen oder schokoladenähnlichen süsswaren
EP2319329A1 (en) * 2009-10-22 2011-05-11 Consejo Superior De Investigaciones Científicas (CSIC) High melting point sunflower fat for confectionary
JP2011152080A (ja) 2010-01-27 2011-08-11 Uha Mikakuto Co Ltd 生チョコレート様組成物及びその製造方法
US20130230634A1 (en) * 2010-09-27 2013-09-05 Chie Arai Oil and fat composition and method of producing thereof
JP5872230B2 (ja) * 2011-09-29 2016-03-01 株式会社明治 油中水型含水チョコレート
EP2601845A1 (en) 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell
JP5637248B2 (ja) 2013-04-22 2014-12-10 ユーハ味覚糖株式会社 生チョコレート様組成物及び前記生チョコレート様組成物をセンターとしたセンター入りチョコレート

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57115140A (en) * 1980-01-30 1982-07-17 Battelle Memorial Institute Heat resistant chocolate composition, product and production thereof
JPH03228647A (ja) * 1990-02-01 1991-10-09 Lotte Co Ltd 耐熱性チョコレートおよびその製造方法
JPH06237694A (ja) * 1993-02-12 1994-08-30 Fuji Oil Co Ltd 含水チョコレートの製造法
JP2008206490A (ja) * 2007-02-28 2008-09-11 Fuji Oil Co Ltd チョコレート添加剤
JP5152073B2 (ja) * 2009-03-31 2013-02-27 ユーハ味覚糖株式会社 センター入り油脂性菓子とその製造方法
WO2012161319A1 (ja) * 2011-05-25 2012-11-29 株式会社明治 含浸複合油性菓子

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
JPN6015009634; 食用固形油脂 , 1975, ｐ．３０４-３０５ *

Also Published As

Publication number Publication date
JP2016220692A (ja) 2016-12-28
WO2015098932A1 (ja) 2015-07-02
CN105848491A (zh) 2016-08-10
JPWO2015098932A1 (ja) 2017-03-23
US20160316780A1 (en) 2016-11-03
CN105848491B (zh) 2020-05-19
EP3087847A1 (en) 2016-11-02
KR20160103078A (ko) 2016-08-31
EP3087847A4 (en) 2017-08-09
MY183482A (en) 2021-02-19
JP6448592B2 (ja) 2019-01-09
EP3087847B1 (en) 2019-11-13
KR102352611B1 (ko) 2022-01-18

Similar Documents

Publication Publication Date Title
JP6448592B2 (ja) 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法
JP5580490B2 (ja) チョコレート及び該チョコレートが被覆されたチョコレート被覆食品の製造方法、ならびにチョコレート生地の粘度上昇抑制方法
JP5756074B2 (ja) 耐熱性チョコレート及び耐熱性チョコレートの製造方法
JP6130981B1 (ja) チョコレート
JP5952988B1 (ja) 耐熱性チョコレート及びその製造方法
JP6391896B1 (ja) チョコレート
JP6395747B2 (ja) 油脂
JP2017121228A (ja) 含水型耐熱性チョコレートの製造方法
EP3087846B1 (en) Chocolate-like food product for baking
JP6359211B1 (ja) 油中水型乳化物
JPWO2020129968A1 (ja) チョコレートの製造方法
JP7254914B2 (ja) 油性菓子及びその製造方法
JP2023019597A (ja) 油性菓子製造用の含水組成物、油性菓子の製造方法、油性菓子生地、及び油性菓子

Legal Events

Date Code Title Description
A02 Decision of refusal

Free format text: JAPANESE INTERMEDIATE CODE: A02

Effective date: 20160628

TRDD Decision of grant or rejection written
A01 Written decision to grant a patent or to grant a registration (utility model)

Free format text: JAPANESE INTERMEDIATE CODE: A01

Effective date: 20161122

A61 First payment of annual fees (during grant procedure)

Free format text: JAPANESE INTERMEDIATE CODE: A61

Effective date: 20161201

R150 Certificate of patent or registration of utility model

Ref document number: 6055116

Country of ref document: JP

Free format text: JAPANESE INTERMEDIATE CODE: R150

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250