JPH02104243A - Solid chocolate having cool feeling - Google Patents
Solid chocolate having cool feelingInfo
- Publication number
- JPH02104243A JPH02104243A JP63255828A JP25582888A JPH02104243A JP H02104243 A JPH02104243 A JP H02104243A JP 63255828 A JP63255828 A JP 63255828A JP 25582888 A JP25582888 A JP 25582888A JP H02104243 A JPH02104243 A JP H02104243A
- Authority
- JP
- Japan
- Prior art keywords
- erythritol
- chocolate
- sugar
- cool feeling
- cooling sensation
- 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.)
- Granted
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 34
- 239000007787 solid Substances 0.000 title claims abstract description 17
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 28
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000004386 Erythritol Substances 0.000 claims abstract description 26
- 229940009714 erythritol Drugs 0.000 claims abstract description 26
- 235000019414 erythritol Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 8
- 230000035597 cooling sensation Effects 0.000 claims description 24
- 230000004927 fusion Effects 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 244000299461 Theobroma cacao Species 0.000 description 27
- 239000000203 mixture Substances 0.000 description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 4
- 229960002920 sorbitol Drugs 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 108010011485 Aspartame Proteins 0.000 description 3
- 239000000605 aspartame Substances 0.000 description 3
- 235000010357 aspartame Nutrition 0.000 description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 3
- 229960003438 aspartame Drugs 0.000 description 3
- 239000000600 sorbitol Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 2
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 2
- 235000001046 cacaotero Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000005496 tempering Methods 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- UNXHWFMMPAWVPI-QWWZWVQMSA-N D-Threitol Natural products OC[C@@H](O)[C@H](O)CO UNXHWFMMPAWVPI-QWWZWVQMSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Abstract
Description
［産業上の利用分野１
本発明は、冷感を有する固形チョコレートに関し、更に
詳細には、チョコレート中に冷感を与えるに充分な量の
エリスリトールを含有してなる冷感を有する固形チョコ
レートに関する。
［従来の技術１
従来、チ１コレートは、カカオマス、カカオバター、砂
糖、粉乳、レシチン、香料等で構成されているが、この
ような通常の原料で製造したチョコレートは口の中に含
んでも冷たい感じを与えることはない、ｆ＆近、し好の
多様化から、バラエティ−にとんだ菓子類が種々開発さ
れるようになり、キャンデイ−類には冷感を有するもの
が既に市販されている。しかし、冷感を有するチ１コレ
ートは市販されていない１文献上は、冷感を有するチョ
コレートとして、チョコレートの油脂成分の一部にラウ
リン系油脂の分画軽質油を含ませてなるもツカ報告され
ている（ｖｔ＊昭６３−２０２３４０号）。[INDUSTRIAL APPLICATION FIELD 1] The present invention relates to a solid chocolate having a cooling sensation, and more particularly to a solid chocolate having a cooling sensation containing a sufficient amount of erythritol to impart a cooling sensation to the chocolate. [Conventional technology 1 Conventionally, chocolate is composed of cacao mass, cacao butter, sugar, powdered milk, lecithin, flavorings, etc., but chocolate made from these ordinary ingredients remains cold even when placed in the mouth. Due to the diversification of F&C tastes, which do not give a feeling of feeling, a wide variety of confectionery products have been developed, and some candies with a cooling sensation are already on the market. However, thicollate with a cooling sensation is not commercially available.1 Literature reports that chocolate with a cooling sensation is made by adding a fractionated light oil of lauric oil to part of the fat and oil components of chocolate. (vt* No. 63-202340).
しかし、上記の方法で得られたチョコレートは、冷感を
有するといってもそれ程強いものではな（、軽い清涼感
を伴なう程度のものであった。また、砂糖の代わりにソ
ルビトールを用いてチ１コレートを製造すれば、比較的
強い冷感を有するものが得られるが、ソルビトールの強
い吸湿性のため、低湿度下で作業をしなければならない
上、得られた製品も非常に不安定で、短期間の内に吸湿
によるブルームが生じるという欠点があった。
［課題を解決するための手段］
本発明者は、強い冷感を有する安定な固形チョコレート
を開発すべ（鋭意研究を重ねた結果、チョコレートの甘
味料である砂糖に代えエリスリ）−ルを使用すると慇は
、口中に含んだときに冷たいと感する程の強い冷感を有
する安定な固形チョコレートが得られることを見出だし
、更に研究を重ね本発明を完成するに至った。
本発明は、チョコレート中に冷感を与えるに充分な量、
通常チョコレート総重量の１０重量％以上、好ましくは
２０〜５０重量％のエリスリトールを含有することを特
徴とする冷感を有する固形チョコレートに関する。なお
、通常はエリスリトールと共に砂糖及び／又は非糖類甘
昧料を配合する。
以下、本発明の詳細な説明する。
本発明で使用されるエリスリトール（詳しくはｍｅｓｏ
−エリスリトールという）は、分子量１２２、融点１１
９℃ の白色結晶で、水によく溶ける、非消化性、非う
触性の糖アルコールである。
エリスリトールの甘味の強さは、砂糖よりやや弱く、コ
ｒどう糖よりやや強い程度で、パネルテストの結果では
、砂糖の約７５〜８０％の甘味に相当する６０当りは砂
糖の甘味質に近いが、後味は砂糖よりすっきりしていて
甘味が残らない。
非糖類甘昧料としては、アスパルテーム、ステビオサイ
ド、グリチルリチン、サッカリンナトリウム等が挙げら
れる。また、これらは単独でも組み合わせても使用でさ
るし、更に砂糖と併用することもでさる。
本発明でエリスＵ ）−ルと共に砂糖及び／又は非糖Ｍ
才味料を配合することが好ましい理由は、エリスリトー
ルの甘味質の特長による。即ち、エリスリトールは、砂
糖及び／又は非糖類甘昧料と併用することにより甘味の
質が向上し、理想とされる砂糖の甘味に近似した甘味質
を得ることができる１通常チョコレートに供される甘味
の強さの範囲では、エリスリトールと砂糖及び／又は各
非糖類甘昧料の好ましい組成比（ｍｆｔ比）は、エリス
＋７ ）−ル１に対して砂糖の場合は０．１５以上、ま
た、非糖類甘昧料であるアスパルテームでは０゜００１
〜ｏ、ｏ ｏ ｓ、ステビオサイドでは０．００１〜０
．００ ？、グリチルリチンでは０．００１〜０．００
４、サッカリンナトリウムではｏ、ｏ ｏ 。
４〜ｏ、ｏｏｉである。
本発明の固形チョコレートは、口に入れたときに強い冷
感を伴なうという特長があるが、これは以下に示すよう
に、エリスリトールの融解熱が他の糖類のそれと比べて
非常に大きいということに起因する。
糖類の融解熱（Ｊ／ｇ）
Ｄ−グルコース ５７．６９
Ｄ−ソルビトール １０ ｉ、ｏ ｉ
蔗糖 １８．８４
エリスリトール １７９．７４
本発明に於いて、チョコレートに含まれる甘味料の全部
をエリスリトールで置き換えた場合には得られた固形チ
ョコレートの冷感は強いのであるが、苦味、いや昧等が
現われ、味覚上必ずしも好ましくない。また、エリスリ
トールの含有量がチョコレートの約１０重世％以下では
冷感を４元るのに充分でない。したがって、従来品と同
等の味質を有し更に冷感を有する固形チョコレートを得
るためには、前述した範囲内でエリスリトールと砂糖及
び／又は非糖類甘昧料を使用することが好ましい。
本発明の冷感を有する固形チョコレートは、甘味料とし
てエリスリトール等を用いる以外は通常のチョコレート
を製造する方法で製造すればよい。
具体的には、例えば、所要量のエリスリトール、砂糖、
非糖類甘昧料、例えばアスパルテーム等、カカオマス、
カカオバター、粉乳、乳化剤、例えばレシチン等を４０
〜６０℃で充分混合し、す７アイナー等により微細化し
、更にフンチングを竹ない、ついでテンパリングを行な
い、最後に型入れをして冷却し、製品とすればよい。
本発明の固形チョコレートは、一般的な板状の板チョコ
レートの他、−口火の塊状、チップ状、棒状、ベレント
状等いかなる形状でもよく、更に、アイスクリーム等の
冷菓やケーキ類等の表面を被覆したコーティング用チタ
コレートとしても使用できる。
［実施例１
次に、実施例により本発明を更に具体的に説明する。
実施例１
第１表の配合に従い、原料を６０℃で良く混合した後、
１Ｊ７アイナーに通し、コンチング、テンバリングを行
ない、次いで型に流して冷却し、板チａコレートをＳｔ
造した。
得られた５１１１の板チシフレートについて、製造工程
における作業性及び製品を１８°Ｃと３０℃で１日づつ
交互に２週問保存した場合の安定性を対照品と比較して
評価した。結果を１表に示す。
＃Ｓ２表から明らかなように、ンルビトールを使用した
試作品１以外はいずれも対照品と差がなく、作業性、安
定性ともに優れている。
次に、得られた５種の板チョコレーＦにつき、口に入れ
たときの冷感及び他の昧全般について、対照品と比較し
て官能評価を行なった。結果を第３表に示す。
第３表より、試作品３及び４は、対照品にはない冷感を
有し、しかも他の昧全般については対照品と差のない優
れた製品であることが分かる。
実施例２
＃Ｓ４表の配合に従い、原料を良く混合した後、す７フ
イナーに通し、コンチングを行ない、更にテンパリング
を行なった後、型に入れて冷却し、板チ１コレートを得
た。
得られた試作品（本発明品）はいずれも冷感を有してい
た上、良質な甘味と風味を有していた。また、試作品を
３０℃に１箇月放置してもブルーム等の品質劣化が認め
られず安定であった。However, although the chocolate obtained by the above method had a cooling sensation, it was not that strong (it was only accompanied by a mild cooling sensation.Also, sorbitol was used instead of sugar). If thicholate is produced using sorbitol, a product with a relatively strong cooling sensation can be obtained, but due to the strong hygroscopicity of sorbitol, the work must be carried out in low humidity conditions, and the resulting product is also very unsatisfactory. It was stable and had the disadvantage of blooming due to moisture absorption within a short period of time. [Means for solving the problem] The inventors of the present invention aimed to develop a stable solid chocolate that has a strong cooling sensation (through extensive research). As a result, Kei discovered that by using erythrol instead of sugar, which is a sweetener in chocolate, stable solid chocolate with a cooling sensation so strong that you feel cold when you put it in your mouth could be obtained. After further research, they completed the present invention.
The present invention relates to a solid chocolate having a cooling sensation, which is characterized by containing erythritol in an amount of usually 10% by weight or more, preferably 20 to 50% by weight of the total chocolate weight. Note that sugar and/or non-saccharide sweeteners are usually blended with erythritol. The present invention will be explained in detail below. Erythritol used in the present invention (for details, meso
- Erythritol) has a molecular weight of 122 and a melting point of 11.
It is a non-digestible, non-carious sugar alcohol that is a white crystal at 9°C and is highly soluble in water. The sweetness of erythritol is slightly weaker than sugar and slightly stronger than cord sugar, and according to panel test results, the sweetness of erythritol is close to 60, which is about 75-80% of the sweetness of sugar. However, the aftertaste is cleaner than sugar and does not leave a sweet taste. Examples of non-saccharide sweeteners include aspartame, stevioside, glycyrrhizin, and sodium saccharin. Further, these can be used alone or in combination, and can also be used in combination with sugar. In the present invention, sugar and/or non-sugar M
The reason why it is preferable to include a flavoring agent is due to the characteristic sweetness of erythritol. That is, when erythritol is used in combination with sugar and/or non-saccharide sweeteners, the quality of sweetness is improved, and it is possible to obtain a sweetness quality that is close to the ideal sweetness of sugar. 1 Usually used in chocolate. In the range of sweetness intensity, the preferred composition ratio (mft ratio) of erythritol to sugar and/or each non-saccharide sweetener is 0.15 or more for sugar to erythritol +7)-1, and Aspartame, a non-saccharide sweetener, is 0°001
~ o, o o s, 0.001 to 0 for stevioside
．． 00? , 0.001 to 0.00 for glycyrrhizin
4. o, o o for saccharin sodium. 4~o, ooi. The solid chocolate of the present invention is characterized by a strong cooling sensation when put in the mouth, but this is due to the fact that the heat of fusion of erythritol is much greater than that of other sugars, as shown below. This is due to this. Heat of fusion of sugars (J/g) D-glucose 57.69 D-sorbitol 10 i, o i Sucrose 18.84 Erythritol 179.74 In the present invention, all of the sweeteners contained in chocolate were replaced with erythritol. In some cases, the resulting solid chocolate has a strong cooling sensation, but it also has a bitter or bitter taste, which is not necessarily pleasant in terms of taste. Furthermore, if the erythritol content is less than about 10% of the chocolate, it is not sufficient to provide a cooling sensation. Therefore, in order to obtain solid chocolate that has the same taste quality as conventional products and also has a cooling sensation, it is preferable to use erythritol and sugar and/or non-sugar sweeteners within the above-mentioned ranges. The solid chocolate having a cooling sensation of the present invention may be produced by a conventional method for producing chocolate, except for using erythritol or the like as a sweetener. Specifically, for example, the required amount of erythritol, sugar,
Non-sugar sweeteners such as aspartame, cocoa mass,
Cocoa butter, milk powder, emulsifiers such as lecithin, etc.
The mixture may be thoroughly mixed at ~60°C, pulverized using a Su7 Einer, etc., further removed from the mold, followed by tempering, and finally cast into a mold and cooled to form a product. The solid chocolate of the present invention may be in any shape, such as a block, a chip, a bar, or a belent, in addition to a general chocolate bar. It can also be used as titacolate for coated coatings. [Example 1] Next, the present invention will be explained in more detail with reference to Examples. Example 1 After mixing the raw materials well at 60°C according to the formulation in Table 1,
Pass it through a 1J7 eyeliner, perform conching and tempering, then pour it into a mold and cool it.
Built. Regarding the obtained plate 5111, workability in the manufacturing process and stability when the product was stored alternately at 18°C and 30°C for 2 weeks for 1 day each were evaluated in comparison with a control product. The results are shown in Table 1. #S2 As is clear from Table S2, all samples except Prototype 1, which used nlubitol, showed no difference from the control product and were excellent in both workability and stability. Next, the obtained five types of chocolate bars F were subjected to sensory evaluation in comparison with a control product regarding the cooling sensation when put in the mouth and other general unpleasantness. The results are shown in Table 3. From Table 3, it can be seen that Prototypes 3 and 4 have a cooling sensation that the control product does not have, and are excellent products with no difference from the control product in all other aspects. Example 2 After thoroughly mixing the raw materials according to the formulation in Table #S4, the mixture was passed through a S7 finner, conched, and further tempered, then placed in a mold and cooled to obtain a plate of thicollate. All of the obtained prototype products (products of the present invention) had a cooling sensation and also had good sweetness and flavor. Further, even when the prototype was left at 30° C. for one month, no deterioration of quality such as bloom was observed and it remained stable.
本発明の固形チａコレートは、従来品と比べると冷感を
有する点のみに特長を有し、その他の味質、品質の安定
性等では差の認められない極めて優れた製品である；ま
な、エリスリトールは非消化性、非う触性であるため、
その分従来品と比べて低カロリー、低う触性の固形チタ
コレートが得ちれる。The solid thiacolate of the present invention is an extremely superior product that has a cooling sensation compared to conventional products, and has no other differences in taste, quality stability, etc.; , Erythritol is non-digestible and non-carious;
Therefore, compared to conventional products, solid titaclate with lower calories and less caries properties can be obtained.
Claims (1)
リトールを含有することを特徴とする冷感を有する固形
チョコレート。 ２、チョコレート中に総重量の１０重量％以上のエリス
リトールを含有し、かつ砂糖及び／又は非糖類甘昧料を
含有することを特徴とする冷感を有する固形チョコレー
ト。[Claims] 1. A solid chocolate having a cooling sensation, characterized by containing a sufficient amount of erythritol to impart a cooling sensation to the chocolate. 2. A solid chocolate with a cooling sensation, characterized by containing erythritol in an amount of 10% by weight or more based on the total weight of the chocolate, and also containing sugar and/or a non-saccharide sweetener.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63255828A JP2564255B2 (en) | 1988-10-13 | 1988-10-13 | Solid chocolate with a cool sensation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63255828A JP2564255B2 (en) | 1988-10-13 | 1988-10-13 | Solid chocolate with a cool sensation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02104243A true JPH02104243A (en) | 1990-04-17 |
| JP2564255B2 JP2564255B2 (en) | 1996-12-18 |
Family
ID=17284174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63255828A Expired - Lifetime JP2564255B2 (en) | 1988-10-13 | 1988-10-13 | Solid chocolate with a cool sensation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2564255B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0489515A1 (en) | 1990-11-22 | 1992-06-10 | Cerestar Holding Bv | Process for the production of chocolate |
| EP0727146A3 (en) * | 1995-02-14 | 1997-01-02 | Cerestar Holding Bv | Chocolate composition |
| JPH11187814A (en) * | 1997-12-26 | 1999-07-13 | Kao Corp | Chocolate product |
| US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
| JP2013116056A (en) * | 2011-12-01 | 2013-06-13 | Healthy Sweet:Kk | Chocolate |
| JP2019154341A (en) * | 2018-03-14 | 2019-09-19 | 不二製油株式会社 | Low-temperature eating oil/fat processed food and food combined therewith |
| CN112586582A (en) * | 2020-12-09 | 2021-04-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for coating and hanging and preparation method and application thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534098A (en) * | 1978-09-01 | 1980-03-10 | Pfizer | Anticaries dental composition containing erithritol |
-
1988
- 1988-10-13 JP JP63255828A patent/JP2564255B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5534098A (en) * | 1978-09-01 | 1980-03-10 | Pfizer | Anticaries dental composition containing erithritol |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0489515A1 (en) | 1990-11-22 | 1992-06-10 | Cerestar Holding Bv | Process for the production of chocolate |
| EP0727146A3 (en) * | 1995-02-14 | 1997-01-02 | Cerestar Holding Bv | Chocolate composition |
| US6143345A (en) * | 1995-02-14 | 2000-11-07 | Cerestar Holding B.V. | Chocolate composition |
| US6177064B1 (en) * | 1996-04-19 | 2001-01-23 | Cerestar Holding B.V. | Anti-cariogenic activity of erythritol |
| JPH11187814A (en) * | 1997-12-26 | 1999-07-13 | Kao Corp | Chocolate product |
| JP2013116056A (en) * | 2011-12-01 | 2013-06-13 | Healthy Sweet:Kk | Chocolate |
| JP2019154341A (en) * | 2018-03-14 | 2019-09-19 | 不二製油株式会社 | Low-temperature eating oil/fat processed food and food combined therewith |
| CN112586582A (en) * | 2020-12-09 | 2021-04-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Sucrose-free chocolate composition for coating and hanging and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2564255B2 (en) | 1996-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2139812C (en) | Grainy confectionery product and process for manufacturing the said confectionery product | |
| EP0738111B1 (en) | Product and process for producing an improved sucrose-free milk chocolate | |
| FI120130B (en) | chocolate Composition | |
| EP0303295B1 (en) | Hard candy and process for producing the same | |
| US4623543A (en) | Low-calorie candies | |
| US6875460B2 (en) | Co-crystallized polyols and hydrogenated maltodextrin | |
| JPH11507243A (en) | Sugar-free sugar-coated products | |
| EP1652436A1 (en) | Sugar substitute and bulking agent and chocolate | |
| JPH04287640A (en) | Method for producing chocolate | |
| JPH0394654A (en) | Sweetening composition | |
| RU2331201C1 (en) | Hard candy with improved organoleptic properties and increased stability in storage | |
| JPH01132337A (en) | Flavor composition | |
| JPH02104243A (en) | Solid chocolate having cool feeling | |
| JPH0975005A (en) | Crystallized soft candy containing sugar alcohol | |
| KR100388824B1 (en) | Agglomerated erythritol powder composition having improved flavor and preparation process thereof | |
| JPH02104259A (en) | Sweetener composition | |
| JP3752275B2 (en) | Crystalline kestose-containing chocolate | |
| JPH0767537A (en) | Soft candy and its production | |
| JP3555317B2 (en) | Sweetener-containing food | |
| WO2001010236A1 (en) | CONFECTIONERY FOOD PRODUCTS SWEETENED WITH N-[N-(3,3-DIMETHYLBUTYL)-1-α-ASPARTYL]-L-PHENYLALANINE METHYL ESTER | |
| JPH07123923A (en) | Crystallized soft candy containing sugar alcohol | |
| JPS60102144A (en) | Aspartame-containing chocolate | |
| JPS6094058A (en) | Chocolate with low cariosity and its preparation | |
| JPH05137518A (en) | Jelly cake | |
| JPS60232058A (en) | Chocolate |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313117 |
|
| S531 | Written request for registration of change of domicile |
Free format text: JAPANESE INTERMEDIATE CODE: R313531 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20070919 Year of fee payment: 11 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080919 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20080919 Year of fee payment: 12 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090919 Year of fee payment: 13 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090919 Year of fee payment: 13 |