JPS5626152A - Production of chocolatelike confection - Google Patents

Production of chocolatelike confection

Info

Publication number
JPS5626152A
JPS5626152A JP10156079A JP10156079A JPS5626152A JP S5626152 A JPS5626152 A JP S5626152A JP 10156079 A JP10156079 A JP 10156079A JP 10156079 A JP10156079 A JP 10156079A JP S5626152 A JPS5626152 A JP S5626152A
Authority
JP
Japan
Prior art keywords
chocolatelike
confection
oil
amount
blooming
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
JP10156079A
Other languages
Japanese (ja)
Other versions
JPS6033461B2 (en
Inventor
Tetsuya Uchiyama
Yoshitaka Ebihara
Kazuo Akamatsu
Hayato Kubota
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.)
Fuji Oil Co Ltd
Original Assignee
Fuji Oil 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 Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP54101560A priority Critical patent/JPS6033461B2/en
Publication of JPS5626152A publication Critical patent/JPS5626152A/en
Publication of JPS6033461B2 publication Critical patent/JPS6033461B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: In the course of production of chocolatelike confection mainly containing laurin fat, a fat melting over a specific temperature is added in an small amount, thereby producing a product that comfortably melts in the mouth, causes no blooming and can be readily removed from the mold.
CONSTITUTION: A hardened or fractionated oil that melts above 50°C and mainly contains fatty acids of 16W22 carbon atoms as the major acid component such as a hardened or fractionated oil of soybean, cotton seed or rape oil is added to the starting materials for chocolatelike confection in an amount of 1W5% based on the total amount of the starting materials. When the temperature is adjusted appropriately, the amount can be reduced to 0.5%. As a starting material for the chocolatelike confection, a laurin butter that is prepared by processing an oil containing lauric acid component such as coconut or palm oil into a cacao butterlike substance is used and it is combined with the above high-melting butter to eliminate troubles of blooming, poor release from the mold and the like, with ligh-quality products given.
COPYRIGHT: (C)1981,JPO&Japio
JP54101560A 1979-08-08 1979-08-08 Method for manufacturing chocolate-like confectionery Expired JPS6033461B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54101560A JPS6033461B2 (en) 1979-08-08 1979-08-08 Method for manufacturing chocolate-like confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54101560A JPS6033461B2 (en) 1979-08-08 1979-08-08 Method for manufacturing chocolate-like confectionery

Publications (2)

Publication Number Publication Date
JPS5626152A true JPS5626152A (en) 1981-03-13
JPS6033461B2 JPS6033461B2 (en) 1985-08-02

Family

ID=14303794

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54101560A Expired JPS6033461B2 (en) 1979-08-08 1979-08-08 Method for manufacturing chocolate-like confectionery

Country Status (1)

Country Link
JP (1) JPS6033461B2 (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58198245A (en) * 1982-05-13 1983-11-18 Fuji Oil Co Ltd Agent for preventing graining of oil and fat for confectionary
JPS61209545A (en) * 1984-12-21 1986-09-17 ザ、プロクタ−、エンド、ギヤンブル、カンパニ− Conditioned confectionary composition having improved mouth melting property suitable for chocolate
JPS626635A (en) * 1985-03-01 1987-01-13 Kao Corp Fat-blooming inhibiting agent
EP0317899A2 (en) * 1987-11-25 1989-05-31 Meiji Seika Kaisha Ltd. Production of gelatin jelly confections
US4861611A (en) * 1987-05-30 1989-08-29 Fuji Oil Company, Limited Fractionated soft laurin fat and food containing the same
JPH06292510A (en) * 1991-07-03 1994-10-21 Unilever Nv Improved chocolate composition
JP2014103875A (en) * 2012-11-27 2014-06-09 Nisshin Oillio Group Ltd Non-tempering type chocolate
JP5613980B2 (en) * 2006-05-01 2014-10-29 不二製油株式会社 Oil composition for chocolate

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2853390A (en) * 1956-05-07 1958-09-23 Canada Packers Ltd Process for shortening manufacture
US3361568A (en) * 1967-06-28 1968-01-02 Nat Biscuit Co Compound coatings
US3892880A (en) * 1969-08-19 1975-07-01 Erhard Grolitsch Method for the manufacture of crystalline, flowable, stable fat powders or mixtures of such fat powders with other powdery materials

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2853390A (en) * 1956-05-07 1958-09-23 Canada Packers Ltd Process for shortening manufacture
US3361568A (en) * 1967-06-28 1968-01-02 Nat Biscuit Co Compound coatings
US3892880A (en) * 1969-08-19 1975-07-01 Erhard Grolitsch Method for the manufacture of crystalline, flowable, stable fat powders or mixtures of such fat powders with other powdery materials

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58198245A (en) * 1982-05-13 1983-11-18 Fuji Oil Co Ltd Agent for preventing graining of oil and fat for confectionary
JPS6357020B2 (en) * 1982-05-13 1988-11-10 Fuji Oil Co Ltd
JPS61209545A (en) * 1984-12-21 1986-09-17 ザ、プロクタ−、エンド、ギヤンブル、カンパニ− Conditioned confectionary composition having improved mouth melting property suitable for chocolate
JP2510502B2 (en) * 1984-12-21 1996-06-26 ザ、プロクタ−、エンド、ギヤンブル、カンパニ− Tempered confectionery compositions with improved mouth-melting suitable for chillates
JPS626635A (en) * 1985-03-01 1987-01-13 Kao Corp Fat-blooming inhibiting agent
JPH0121734B2 (en) * 1985-03-01 1989-04-24 Kao Corp
US4861611A (en) * 1987-05-30 1989-08-29 Fuji Oil Company, Limited Fractionated soft laurin fat and food containing the same
EP0317899A2 (en) * 1987-11-25 1989-05-31 Meiji Seika Kaisha Ltd. Production of gelatin jelly confections
JPH06292510A (en) * 1991-07-03 1994-10-21 Unilever Nv Improved chocolate composition
JP5613980B2 (en) * 2006-05-01 2014-10-29 不二製油株式会社 Oil composition for chocolate
JP2014103875A (en) * 2012-11-27 2014-06-09 Nisshin Oillio Group Ltd Non-tempering type chocolate

Also Published As

Publication number Publication date
JPS6033461B2 (en) 1985-08-02

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