JPS59156246A - チヨコレ−トの製造法 - Google Patents
チヨコレ−トの製造法Info
- Publication number
- JPS59156246A JPS59156246A JP58031995A JP3199583A JPS59156246A JP S59156246 A JPS59156246 A JP S59156246A JP 58031995 A JP58031995 A JP 58031995A JP 3199583 A JP3199583 A JP 3199583A JP S59156246 A JPS59156246 A JP S59156246A
- Authority
- JP
- Japan
- Prior art keywords
- chocolate
- water
- added
- flavor
- containing substance
- 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
Links
- 235000019219 chocolate Nutrition 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 238000000034 method Methods 0.000 claims abstract description 35
- 239000000839 emulsion Substances 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims description 32
- 238000009991 scouring Methods 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 235000014121 butter Nutrition 0.000 abstract description 20
- 235000019197 fats Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 5
- 239000007858 starting material Substances 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 description 72
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 18
- 239000000796 flavoring agent Substances 0.000 description 18
- 235000019634 flavors Nutrition 0.000 description 18
- 239000000600 sorbitol Substances 0.000 description 18
- 235000000346 sugar Nutrition 0.000 description 15
- 239000003921 oil Substances 0.000 description 12
- 239000003925 fat Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 238000005496 tempering Methods 0.000 description 9
- 235000020357 syrup Nutrition 0.000 description 7
- 239000006188 syrup Substances 0.000 description 7
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 6
- 235000001046 cacaotero Nutrition 0.000 description 6
- 239000008370 chocolate flavor Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 235000013532 brandy Nutrition 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000010724 Wisteria floribunda Nutrition 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 1
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 241001135917 Vitellaria paradoxa Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940057910 shea butter Drugs 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- -1 sorbitol Chemical class 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 229940116269 uric acid Drugs 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58031995A JPS59156246A (ja) | 1983-02-28 | 1983-02-28 | チヨコレ−トの製造法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58031995A JPS59156246A (ja) | 1983-02-28 | 1983-02-28 | チヨコレ−トの製造法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59156246A true JPS59156246A (ja) | 1984-09-05 |
| JPS6316103B2 JPS6316103B2 (enrdf_load_stackoverflow) | 1988-04-07 |
Family
ID=12346488
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58031995A Granted JPS59156246A (ja) | 1983-02-28 | 1983-02-28 | チヨコレ−トの製造法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59156246A (enrdf_load_stackoverflow) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0958747A1 (en) * | 1998-05-11 | 1999-11-24 | Doveurope S.A. | Chocolate formulation process |
| WO2001056397A1 (en) * | 2000-02-07 | 2001-08-09 | Lucia Vioara Dobroi | Chocolate composition and manufacturing procedure |
| JP2010518877A (ja) * | 2007-02-27 | 2010-06-03 | バリー カレボー アーゲー | 低密度菓子類組成物 |
| WO2016204141A1 (ja) * | 2015-06-16 | 2016-12-22 | 日清オイリオグループ株式会社 | 油性食品 |
| JP2017042087A (ja) * | 2015-08-26 | 2017-03-02 | 不二製油株式会社 | 冷菓被覆用油性食品素材 |
| JP2017121228A (ja) * | 2016-01-05 | 2017-07-13 | 日清オイリオグループ株式会社 | 含水型耐熱性チョコレートの製造方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5685245A (en) * | 1979-12-12 | 1981-07-11 | Morinaga & Co Ltd | Preparation of fat and oil cake having improved heat resistance |
| JPS56169546A (en) * | 1980-12-05 | 1981-12-26 | Morinaga & Co Ltd | Preparation of oily or fatty cake having improved heat resistance |
-
1983
- 1983-02-28 JP JP58031995A patent/JPS59156246A/ja active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5685245A (en) * | 1979-12-12 | 1981-07-11 | Morinaga & Co Ltd | Preparation of fat and oil cake having improved heat resistance |
| JPS56169546A (en) * | 1980-12-05 | 1981-12-26 | Morinaga & Co Ltd | Preparation of oily or fatty cake having improved heat resistance |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0958747A1 (en) * | 1998-05-11 | 1999-11-24 | Doveurope S.A. | Chocolate formulation process |
| WO2001056397A1 (en) * | 2000-02-07 | 2001-08-09 | Lucia Vioara Dobroi | Chocolate composition and manufacturing procedure |
| JP2010518877A (ja) * | 2007-02-27 | 2010-06-03 | バリー カレボー アーゲー | 低密度菓子類組成物 |
| US20100151110A1 (en) * | 2007-02-27 | 2010-06-17 | Simone Patricia Cantz | Low density confectionery compositions |
| US8795759B2 (en) * | 2007-02-27 | 2014-08-05 | Barry Callebaut Ag | Low density confectionery compositions |
| WO2016204141A1 (ja) * | 2015-06-16 | 2016-12-22 | 日清オイリオグループ株式会社 | 油性食品 |
| JPWO2016204141A1 (ja) * | 2015-06-16 | 2017-06-29 | 日清オイリオグループ株式会社 | 油性食品 |
| JP2017143836A (ja) * | 2015-06-16 | 2017-08-24 | 日清オイリオグループ株式会社 | 油性食品 |
| CN107708428A (zh) * | 2015-06-16 | 2018-02-16 | 日清奥利友集团株式会社 | 油性食品 |
| JP2017042087A (ja) * | 2015-08-26 | 2017-03-02 | 不二製油株式会社 | 冷菓被覆用油性食品素材 |
| JP2017121228A (ja) * | 2016-01-05 | 2017-07-13 | 日清オイリオグループ株式会社 | 含水型耐熱性チョコレートの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6316103B2 (enrdf_load_stackoverflow) | 1988-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69917498T2 (de) | Crumb für Schokolade | |
| US5879736A (en) | Process of making a hard butter composition | |
| JPH04287640A (ja) | チョコレートの製造方法 | |
| JP6391896B1 (ja) | チョコレート | |
| JP6225296B1 (ja) | 焼成チョコレート | |
| JP6212676B1 (ja) | 焼成チョコレート及びその製造方法 | |
| JP4386318B2 (ja) | 焼き菓子生地及びその製造方法 | |
| JP5695735B2 (ja) | 焼成菓子 | |
| JP2012085574A (ja) | チョコレートの製造方法 | |
| JP3319716B2 (ja) | 含水チョコレート類の製造法 | |
| JP2516268B2 (ja) | チョコレ―ト様食品の製造法 | |
| JP2001245594A (ja) | 耐熱性の優れた菓子の製造法 | |
| MX2013010606A (es) | Metodo para fabricar producto de confiteria de chocolate reducido en grasa. | |
| JPS59156246A (ja) | チヨコレ−トの製造法 | |
| JP3406562B2 (ja) | ベーカリー製品用チョコレートチップ | |
| JP5887105B2 (ja) | 油脂性菓子及びその製造方法 | |
| JP3381631B2 (ja) | チョコレート類及びチョコレート類の製造法 | |
| JP2933306B2 (ja) | 高温保型性を有する油中水乳化型クリームおよびその製造方法 | |
| CN115334892A (zh) | 制点心用油脂组合物 | |
| JP6397209B2 (ja) | 焼成チョコレート用生地の製造方法 | |
| JP4770175B2 (ja) | チョコレートの製造法 | |
| RU2150848C1 (ru) | Способ производства кремовой кондитерской массы | |
| JP2008113570A (ja) | 油脂組成物で被覆された菓子の製造法。 | |
| JPH11187815A (ja) | 歯付き防止用組成物 | |
| JP2018153102A (ja) | 焼成油脂性菓子及び焼成油脂性菓子の製造方法 |