JPS5645157A - Chocolate utilizing food and its preparation - Google Patents

Chocolate utilizing food and its preparation

Info

Publication number
JPS5645157A
JPS5645157A JP12123579A JP12123579A JPS5645157A JP S5645157 A JPS5645157 A JP S5645157A JP 12123579 A JP12123579 A JP 12123579A JP 12123579 A JP12123579 A JP 12123579A JP S5645157 A JPS5645157 A JP S5645157A
Authority
JP
Japan
Prior art keywords
oil
water
chocolate
food
content
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
JP12123579A
Other languages
Japanese (ja)
Other versions
JPS585017B2 (en
Inventor
Sadao Nakayama
Setsuko Nakayama
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to JP54121235A priority Critical patent/JPS585017B2/en
Publication of JPS5645157A publication Critical patent/JPS5645157A/en
Publication of JPS585017B2 publication Critical patent/JPS585017B2/en
Expired legal-status Critical Current

Links

Abstract

PURPOSE: To obtain a food good for saving energy from industrial point of view, by blending specific amounts of oleopalmitostearin of fats and oils in a composition and water to give an emulsified fluid state, in preparing food utilizing fluid chocolate.
CONSTITUTION: In preparing a food containing not less than 10wt% defatted cocoa, when the total fat and oil content is 100, a fat and oil composition is produced in order to have an olepalmitostearin content not more than 40wt%. A water content in the composition is made not lower than 30wt% to give an oil-in-water type emulsion. For example, 20pts.wt. (oil content 30wt%) cacao mass is emulsified with 6pts.wt. salad oil, 15pts.wt. sorbitol, 30pts.wt. sugar solution, 30pts.wt. water, emulsifying agent, stabilizer, spices, etc. at 60W70°C, and cooled rapidly to give a fluid food utilizing chocolate.
COPYRIGHT: (C)1981,JPO&Japio
JP54121235A 1979-09-19 1979-09-19 Foods using Chiyokolate Expired JPS585017B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54121235A JPS585017B2 (en) 1979-09-19 1979-09-19 Foods using Chiyokolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54121235A JPS585017B2 (en) 1979-09-19 1979-09-19 Foods using Chiyokolate

Publications (2)

Publication Number Publication Date
JPS5645157A true JPS5645157A (en) 1981-04-24
JPS585017B2 JPS585017B2 (en) 1983-01-28

Family

ID=14806248

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54121235A Expired JPS585017B2 (en) 1979-09-19 1979-09-19 Foods using Chiyokolate

Country Status (1)

Country Link
JP (1) JPS585017B2 (en)

Also Published As

Publication number Publication date
JPS585017B2 (en) 1983-01-28

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