JPS5685245A - Preparation of fat and oil cake having improved heat resistance - Google Patents

Preparation of fat and oil cake having improved heat resistance

Info

Publication number
JPS5685245A
JPS5685245A JP16029679A JP16029679A JPS5685245A JP S5685245 A JPS5685245 A JP S5685245A JP 16029679 A JP16029679 A JP 16029679A JP 16029679 A JP16029679 A JP 16029679A JP S5685245 A JPS5685245 A JP S5685245A
Authority
JP
Japan
Prior art keywords
blended
cake
fat
saccharose
water
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
JP16029679A
Other languages
Japanese (ja)
Other versions
JPS6033462B2 (en
Inventor
Kouichi Hatano
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.)
Morinaga and Co Ltd
Original Assignee
Morinaga and 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 Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP54160296A priority Critical patent/JPS6033462B2/en
Publication of JPS5685245A publication Critical patent/JPS5685245A/en
Publication of JPS6033462B2 publication Critical patent/JPS6033462B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: To prepare a fat and oil cake having improved heat resistance, by heating a fat and oil raw ingredient of cake blended with a solidification accelerating saccharose at a temperature not higher than 80°C so that it is set.
CONSTITUTION: A fat and oil raw ingredient of cake blended with one or more solidification accelerating saccharose selected from the group consisting of fruit sugar, sorbitol, water-containing dextrose, anhydrous dextrose, powder mizumochi (rice cake soaked in water), powder water-added mizumochi, etc., having a composition with not less than 35wt% total amount of the solidification accelerating saccharose and sugar, not less than 10wt% unfatty solid content other than the solidification accelerating saccharose and sugar, and not more than 38wt% fats, is heated in a temperature range from not lower than a starting temperature of setting corresponding to a blending amount of (a) a raw ingredient blended with fruit sugar and/or sorbitol, (b) one blended with water-containing dextrose, and (c) one blended with other solidification accelerating succhrose respectively to not higher than 80°C for several second to several tens of minutes so that the raw ingredient of cake is set.
COPYRIGHT: (C)1981,JPO&Japio
JP54160296A 1979-12-12 1979-12-12 Method for producing oil-based confectionery with excellent heat resistance Expired JPS6033462B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP54160296A JPS6033462B2 (en) 1979-12-12 1979-12-12 Method for producing oil-based confectionery with excellent heat resistance

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP54160296A JPS6033462B2 (en) 1979-12-12 1979-12-12 Method for producing oil-based confectionery with excellent heat resistance

Publications (2)

Publication Number Publication Date
JPS5685245A true JPS5685245A (en) 1981-07-11
JPS6033462B2 JPS6033462B2 (en) 1985-08-02

Family

ID=15711896

Family Applications (1)

Application Number Title Priority Date Filing Date
JP54160296A Expired JPS6033462B2 (en) 1979-12-12 1979-12-12 Method for producing oil-based confectionery with excellent heat resistance

Country Status (1)

Country Link
JP (1) JPS6033462B2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
JP2010518877A (en) * 2007-02-27 2010-06-03 バリー カレボー アーゲー Low density confectionery composition
JP2010207197A (en) * 2009-03-12 2010-09-24 Morinaga & Co Ltd Baked chocolate and method for producing the same
WO2013191105A1 (en) * 2012-06-21 2013-12-27 不二製油株式会社 Heat tolerant chocolate and method for manufacturing same
JP5954436B2 (en) * 2012-12-17 2016-07-20 不二製油株式会社 Process for producing foods using chocolate with excellent heat resistance

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6857058B2 (en) * 2017-03-15 2021-04-14 株式会社Adeka Manufacturing method of baked oil-based confectionery and baked oil-based confectionery

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
JPS6316103B2 (en) * 1983-02-28 1988-04-07 Fuji Oil Co Ltd
JP2010518877A (en) * 2007-02-27 2010-06-03 バリー カレボー アーゲー Low density confectionery composition
US8795759B2 (en) 2007-02-27 2014-08-05 Barry Callebaut Ag Low density confectionery compositions
JP2010207197A (en) * 2009-03-12 2010-09-24 Morinaga & Co Ltd Baked chocolate and method for producing the same
WO2013191105A1 (en) * 2012-06-21 2013-12-27 不二製油株式会社 Heat tolerant chocolate and method for manufacturing same
JP5692395B2 (en) * 2012-06-21 2015-04-01 不二製油株式会社 Heat resistant chocolates and method for producing the same
JPWO2013191105A1 (en) * 2012-06-21 2016-05-26 不二製油グループ本社株式会社 Heat resistant chocolates and method for producing the same
JP5954436B2 (en) * 2012-12-17 2016-07-20 不二製油株式会社 Process for producing foods using chocolate with excellent heat resistance

Also Published As

Publication number Publication date
JPS6033462B2 (en) 1985-08-02

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