JPS56160940A - Production of chocolate for food product - Google Patents

Production of chocolate for food product

Info

Publication number
JPS56160940A
JPS56160940A JP6282780A JP6282780A JPS56160940A JP S56160940 A JPS56160940 A JP S56160940A JP 6282780 A JP6282780 A JP 6282780A JP 6282780 A JP6282780 A JP 6282780A JP S56160940 A JPS56160940 A JP S56160940A
Authority
JP
Japan
Prior art keywords
cacao
alkali
treated
chocolate
production
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
Application number
JP6282780A
Other languages
Japanese (ja)
Other versions
JPS6110094B2 (en
Inventor
Kazumi Ozawa
Shuichiro Ueda
Shigeru Akiyama
Michie Sugii
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.)
Yakult Honsha Co Ltd
Original Assignee
Yakult Honsha Co 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 Yakult Honsha Co Ltd filed Critical Yakult Honsha Co Ltd
Priority to JP6282780A priority Critical patent/JPS56160940A/en
Publication of JPS56160940A publication Critical patent/JPS56160940A/en
Publication of JPS6110094B2 publication Critical patent/JPS6110094B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: Cacao is treated with alkali more accurately to improve the quality of chocolate and its stability.
CONSTITUTION: Cacao nibs are excessively treated with an alkali. Then, the resultant cacao nibs are mixed with untreated cacao nibs according to the equation given below, where W1: the weight of untreated cacao, W2: the weight of alkali- treated cacao, H0: the pH of the cacao desirably treated with an alkali, H1: the pH of untreated cacao, H2: the pH of alkali-treated cacao.
COPYRIGHT: (C)1981,JPO&Japio
JP6282780A 1980-05-14 1980-05-14 Production of chocolate for food product Granted JPS56160940A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP6282780A JPS56160940A (en) 1980-05-14 1980-05-14 Production of chocolate for food product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6282780A JPS56160940A (en) 1980-05-14 1980-05-14 Production of chocolate for food product

Publications (2)

Publication Number Publication Date
JPS56160940A true JPS56160940A (en) 1981-12-11
JPS6110094B2 JPS6110094B2 (en) 1986-03-28

Family

ID=13211538

Family Applications (1)

Application Number Title Priority Date Filing Date
JP6282780A Granted JPS56160940A (en) 1980-05-14 1980-05-14 Production of chocolate for food product

Country Status (1)

Country Link
JP (1) JPS56160940A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04135454A (en) * 1990-09-25 1992-05-08 House Food Ind Co Ltd Chocolate food
JP2001017084A (en) * 1999-07-13 2001-01-23 Morinaga & Co Ltd Measurement of ph of cocoa ingredient-containing food and production of cocoa ingredient-containing food utilizing the same measurement of ph

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH04135454A (en) * 1990-09-25 1992-05-08 House Food Ind Co Ltd Chocolate food
JP2001017084A (en) * 1999-07-13 2001-01-23 Morinaga & Co Ltd Measurement of ph of cocoa ingredient-containing food and production of cocoa ingredient-containing food utilizing the same measurement of ph

Also Published As

Publication number Publication date
JPS6110094B2 (en) 1986-03-28

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