JPS5682058A - Chocolate cake - Google Patents

Chocolate cake

Info

Publication number
JPS5682058A
JPS5682058A JP16009979A JP16009979A JPS5682058A JP S5682058 A JPS5682058 A JP S5682058A JP 16009979 A JP16009979 A JP 16009979A JP 16009979 A JP16009979 A JP 16009979A JP S5682058 A JPS5682058 A JP S5682058A
Authority
JP
Japan
Prior art keywords
chocolate
paste
container
turkish delight
fatty acid
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
JP16009979A
Other languages
Japanese (ja)
Inventor
Toshiyuki Oota
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 JP16009979A priority Critical patent/JPS5682058A/en
Publication of JPS5682058A publication Critical patent/JPS5682058A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To improve the taste and flavor, drying resistance, and preservability of chocolate, by combining the chocolate with Turkish delight paste, and sealing them in a container.
CONSTITUTION: Chocolate is combined with Turkish delight paste, and sealed in a container. The combination can be carried out, e.g. by coating the chocolate completely or almost completely with the Turkish delight paste, or covering the paste placed on a water-proofing sheet or put in a container with chocolate. Examples of the chocolate are, plain chocolate, white chocolate, milk chocolate, sweetened chocolate, cacao butter, and crushed cacao nibs. An emulsifying agent is pref. added to the chocolate and/or the paste to improve the homogeneity of the mixture. The emulsifying agent is e.g. egg yolk, sugar fatty acid ester, glycerine fatty acid ester, etc.
COPYRIGHT: (C)1981,JPO&Japio
JP16009979A 1979-12-10 1979-12-10 Chocolate cake Pending JPS5682058A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16009979A JPS5682058A (en) 1979-12-10 1979-12-10 Chocolate cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16009979A JPS5682058A (en) 1979-12-10 1979-12-10 Chocolate cake

Publications (1)

Publication Number Publication Date
JPS5682058A true JPS5682058A (en) 1981-07-04

Family

ID=15707822

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16009979A Pending JPS5682058A (en) 1979-12-10 1979-12-10 Chocolate cake

Country Status (1)

Country Link
JP (1) JPS5682058A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62164783U (en) * 1986-04-08 1987-10-20
JP2019165685A (en) * 2018-03-23 2019-10-03 不二製油株式会社 Chocolate for low-sweat coating and sweat-suppression method for food coated therein

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54154566A (en) * 1978-05-20 1979-12-05 Ota Toshuki Cake producing method

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS54154566A (en) * 1978-05-20 1979-12-05 Ota Toshuki Cake producing method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62164783U (en) * 1986-04-08 1987-10-20
JP2019165685A (en) * 2018-03-23 2019-10-03 不二製油株式会社 Chocolate for low-sweat coating and sweat-suppression method for food coated therein

Similar Documents

Publication Publication Date Title
GB1556297A (en) Food compositions containing microbial proteins
IE790285L (en) Artificial cream composition
EP0237436A3 (en) Soft soybean oil filler cream
JPS5550855A (en) Confection of coated fruit
JPS5682058A (en) Chocolate cake
US3117871A (en) Packaged peanut butter product and method of making the same
GB1146229A (en) Improvements in and relating to baking mixes
GB937833A (en) Culinary mixes
GB2014426A (en) Artificial creams
DE3572916D1 (en) Liquid egg compositions containing storage-stable solids
JPS56106569A (en) Creamy coating material for frying
SE7909962L (en) MARSIPANERSETTNINGSMEDEL
GB1105922A (en) Instant solid dessert and dessert dry mix
JPS5692739A (en) Production of liquid-including candy covered with oily base
JPS5545302A (en) Processed fat and oil product comprising jelly and their preparation
GB459582A (en) Improvements in and relating to manufactured articles of food or confectionery
JPS5545332A (en) Making method of snack of sweet potato
JPS5550853A (en) Method of making cake
JPS5534060A (en) Method of making cake
JPH09299036A (en) Ice cream
JPS5534059A (en) Method of making sponge cake
GB1370207A (en) Foamed sugar products
JPS5534061A (en) Method of making soft adzuki-bean jelly
JPS5599172A (en) Production of novel flavor additive
JPS595342Y2 (en) food