JPS5519075A - Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment - Google Patents

Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment

Info

Publication number
JPS5519075A
JPS5519075A JP9252078A JP9252078A JPS5519075A JP S5519075 A JPS5519075 A JP S5519075A JP 9252078 A JP9252078 A JP 9252078A JP 9252078 A JP9252078 A JP 9252078A JP S5519075 A JPS5519075 A JP S5519075A
Authority
JP
Japan
Prior art keywords
chocolate
ice cream
fruit juice
coating
preparation
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.)
Pending
Application number
JP9252078A
Other languages
Japanese (ja)
Inventor
Koichi Nakamura
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.)
TOUYOKO SHIYOKUHIN KOGYO KK
TOUYOKO SHOKUHIN KOGYO KK
Original Assignee
TOUYOKO SHIYOKUHIN KOGYO KK
TOUYOKO SHOKUHIN KOGYO KK
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 TOUYOKO SHIYOKUHIN KOGYO KK, TOUYOKO SHOKUHIN KOGYO KK filed Critical TOUYOKO SHIYOKUHIN KOGYO KK
Priority to JP9252078A priority Critical patent/JPS5519075A/en
Publication of JPS5519075A publication Critical patent/JPS5519075A/en
Pending legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE: To prepare the title coating chocolate capable of coating uniformly without causing speckiness or bittiness, by using a conc. fruit juice and a stabilizer to decrease the moisture rise and to stabilize the emulsion.
CONSTITUTION: A conc. fruit juice as an orange or strawberry juice is added to a white coating chocolate to maintain the moisture in the chocolate at 2% or below, preferably about 0.7W1%, and about 10% of a coconut oil atabilizer, e.g. a sugar ester or acacia, is added to emulsify and stabilize the emulsion. The addition of the juice at about 28W32°C and tempering further stabilizes the emuslion. An ice cream at-25°C or below is immersed and coated with the white chocolate at normal temperature to give an ice cream cake.
COPYRIGHT: (C)1980,JPO&Japio
JP9252078A 1978-07-31 1978-07-31 Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment Pending JPS5519075A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9252078A JPS5519075A (en) 1978-07-31 1978-07-31 Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9252078A JPS5519075A (en) 1978-07-31 1978-07-31 Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment

Publications (1)

Publication Number Publication Date
JPS5519075A true JPS5519075A (en) 1980-02-09

Family

ID=14056599

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9252078A Pending JPS5519075A (en) 1978-07-31 1978-07-31 Preparation of coating chocolate for ice cream comprising fruit juice and natural pigment

Country Status (1)

Country Link
JP (1) JPS5519075A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6232681A (en) * 1985-08-06 1987-02-12 キヤノン株式会社 Electronic material ceramic and electronic circuit substrate using the same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6232681A (en) * 1985-08-06 1987-02-12 キヤノン株式会社 Electronic material ceramic and electronic circuit substrate using the same

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