KR102352611B1 - 함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법 - Google Patents

함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법 Download PDF

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KR102352611B1
KR102352611B1 KR1020167020314A KR20167020314A KR102352611B1 KR 102352611 B1 KR102352611 B1 KR 102352611B1 KR 1020167020314 A KR1020167020314 A KR 1020167020314A KR 20167020314 A KR20167020314 A KR 20167020314A KR 102352611 B1 KR102352611 B1 KR 102352611B1
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South Korea
Prior art keywords
chocolate
water
dough
mass
viscosity
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Korean (ko)
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KR20160103078A (ko
Inventor
키요미 오오니시
이와오 하치야
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닛신 오일리오그룹 가부시키가이샤
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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum or an endless band, or by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding or transfer moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)
KR1020167020314A 2013-12-27 2014-12-24 함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법 Active KR102352611B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPJP-P-2013-271287 2013-12-27
JP2013271287 2013-12-27
PCT/JP2014/084085 WO2015098932A1 (ja) 2013-12-27 2014-12-24 含水型耐熱性チョコレートの製造方法、含水型耐熱性チョコレート、含水チョコレート生地の粘度上昇抑制方法、及び含水型耐熱性チョコレート中の糖骨格形成方法

Publications (2)

Publication Number Publication Date
KR20160103078A KR20160103078A (ko) 2016-08-31
KR102352611B1 true KR102352611B1 (ko) 2022-01-18

Family

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Family Applications (1)

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KR1020167020314A Active KR102352611B1 (ko) 2013-12-27 2014-12-24 함수형 내열성 초콜릿의 제조방법, 함수형 내열성 초콜릿, 함수 초콜릿 반죽의 점도 상승 억제방법, 및 함수형 내열성 초콜릿중의 당골격 형성방법

Country Status (7)

Country Link
US (1) US20160316780A1 (enExample)
EP (1) EP3087847B1 (enExample)
JP (2) JP6055116B2 (enExample)
KR (1) KR102352611B1 (enExample)
CN (1) CN105848491B (enExample)
MY (1) MY183482A (enExample)
WO (1) WO2015098932A1 (enExample)

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CN106686986B (zh) * 2014-09-24 2020-10-16 日清奥利友集团株式会社 耐热性巧克力及其制造方法
JP6441106B2 (ja) * 2015-02-05 2018-12-19 日清オイリオグループ株式会社 チョコレート及びそれを使用した冷菓
WO2016200329A1 (en) * 2015-06-10 2016-12-15 Aak Ab (Publ) A confectionery product
EP3307077B1 (en) * 2015-06-10 2020-03-04 AAK AB (Publ) Heat stable chocolate and method of producing such
MY173593A (en) * 2015-06-16 2020-02-06 Nisshin Oillio Group Ltd Oily food
CN108601367A (zh) * 2016-01-29 2018-09-28 日清奥利友集团株式会社 烘焙巧克力
JP6746210B2 (ja) * 2016-09-21 2020-08-26 日清オイリオグループ株式会社 ベーカリー製品に適したチョコレート
JP6890000B2 (ja) * 2016-11-17 2021-06-18 森永製菓株式会社 チョコレート、油脂含有組成物、及びチョコレートの製造方法
JP6890001B2 (ja) * 2016-11-17 2021-06-18 森永製菓株式会社 チョコレート、油脂含有組成物、及びチョコレートの製造方法
CN106720820B (zh) * 2016-11-28 2020-08-11 汕头市甜甜乐糖果食品有限公司 一种不易脱油和霜化的巧克力酱及其制备方法
WO2018116908A1 (ja) * 2016-12-22 2018-06-28 日清オイリオグループ株式会社 チョコレート
JP2018130071A (ja) * 2017-02-16 2018-08-23 不二製油株式会社 チョコレート類及びその製造方法
JP7006536B2 (ja) * 2018-08-10 2022-01-24 不二製油株式会社 チョコレート類及びその製造方法
KR102864694B1 (ko) 2018-12-21 2025-09-25 닛신 오일리오그룹 가부시키가이샤 초콜릿의 제조 방법
WO2020236076A1 (en) * 2019-05-21 2020-11-26 Aak Ab Improved edible fat composition
CN110150432B (zh) * 2019-06-21 2022-04-26 北京康贝尔食品有限责任公司 一种巧克力糖及其制备方法
EP4056626A4 (en) 2019-11-07 2023-11-29 Industry - University Cooperation Foundation Hanyang University EFFECTIVE INTRANASAL ADMINISTRATION TO THE BRAIN
JP7467193B2 (ja) * 2020-03-26 2024-04-15 日清オイリオグループ株式会社 ソフトチョコレート
US20230284644A1 (en) 2020-06-19 2023-09-14 Bunge Loders Croklaan B.V. Process of preparing a fat composition

Citations (5)

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US4705692A (en) 1986-03-11 1987-11-10 Kao Corporation Substitute composition for cocoa butter
EP0496310A1 (fr) 1991-01-25 1992-07-29 Battelle Memorial Institute Procédé pour modifier la structure cristalline du beurre de cacao et utilisation de celui-ci en chocolaterie
EP0768038A2 (en) 1995-10-12 1997-04-16 Fuji Oil Company, Limited Shortening and its use
JP2011152080A (ja) 2010-01-27 2011-08-11 Uha Mikakuto Co Ltd 生チョコレート様組成物及びその製造方法
JP2013162791A (ja) 2013-04-22 2013-08-22 Uha Mikakuto Co Ltd 生チョコレート様組成物及び前記生チョコレート様組成物をセンターとしたセンター入りチョコレート

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JPS5359072A (en) * 1976-11-10 1978-05-27 Meiji Seika Co Prodvction of heat resistan chocolate
EP0033718B1 (en) * 1980-01-30 1983-11-09 Battelle Memorial Institute A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles
GB8619240D0 (en) * 1986-08-06 1986-09-17 Dunlop Ltd Elastomeric mounting
CH672996A5 (enExample) 1987-06-26 1990-01-31 Battelle Memorial Institute
JP2776939B2 (ja) * 1990-02-01 1998-07-16 株式会社ロッテ 耐熱性チョコレートおよびその製造方法
JPH06237694A (ja) * 1993-02-12 1994-08-30 Fuji Oil Co Ltd 含水チョコレートの製造法
US6391356B1 (en) * 1997-01-11 2002-05-21 Mars, Incorporated Methods of processing chocolates at low viscosities and/or at elevated temperatures using seeding agents and products produced by same
JP2000139352A (ja) * 1998-11-13 2000-05-23 Fuji Oil Co Ltd 含水チョコレート類
KR100297054B1 (ko) 1998-12-16 2002-02-19 구자홍 스크롤압축기의보호장치및그의밸브체
JP3663986B2 (ja) * 1999-08-12 2005-06-22 不二製油株式会社 含水チョコレート類の製造法
BR0111901A (pt) * 2000-06-27 2004-02-25 Meiji Seika Kaisha Produto de confeitaria oco que contém um chocolate expandido, e, processo para a fabricação do mesmo
JP2005080597A (ja) * 2003-09-10 2005-03-31 Meiji Seika Kaisha Ltd ブロック状チョコレートとその製造方法
ES2308096T3 (es) * 2004-12-22 2008-12-01 KRAFT FOODS R & D, INC. ZWEIGNIEDERLASSUNG MUNCHEN Desarrollo rapido de resistencia termica en chocolate y productos dulces de tipo chocolate.
JP2008206490A (ja) * 2007-02-28 2008-09-11 Fuji Oil Co Ltd チョコレート添加剤
JP5152073B2 (ja) * 2009-03-31 2013-02-27 ユーハ味覚糖株式会社 センター入り油脂性菓子とその製造方法
EP2319329A1 (en) * 2009-10-22 2011-05-11 Consejo Superior De Investigaciones Científicas (CSIC) High melting point sunflower fat for confectionary
US20130230634A1 (en) * 2010-09-27 2013-09-05 Chie Arai Oil and fat composition and method of producing thereof
JP6210878B2 (ja) * 2011-05-25 2017-10-11 株式会社明治 含浸複合油性菓子
JP5872230B2 (ja) * 2011-09-29 2016-03-01 株式会社明治 油中水型含水チョコレート
EP2601845A1 (en) 2011-12-05 2013-06-12 Nestec S.A. Chocolate product with tropicalised shell

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4705692A (en) 1986-03-11 1987-11-10 Kao Corporation Substitute composition for cocoa butter
EP0496310A1 (fr) 1991-01-25 1992-07-29 Battelle Memorial Institute Procédé pour modifier la structure cristalline du beurre de cacao et utilisation de celui-ci en chocolaterie
EP0768038A2 (en) 1995-10-12 1997-04-16 Fuji Oil Company, Limited Shortening and its use
JP2011152080A (ja) 2010-01-27 2011-08-11 Uha Mikakuto Co Ltd 生チョコレート様組成物及びその製造方法
JP2013162791A (ja) 2013-04-22 2013-08-22 Uha Mikakuto Co Ltd 生チョコレート様組成物及び前記生チョコレート様組成物をセンターとしたセンター入りチョコレート

Also Published As

Publication number Publication date
MY183482A (en) 2021-02-19
KR20160103078A (ko) 2016-08-31
JPWO2015098932A1 (ja) 2017-03-23
EP3087847A4 (en) 2017-08-09
US20160316780A1 (en) 2016-11-03
CN105848491A (zh) 2016-08-10
WO2015098932A1 (ja) 2015-07-02
EP3087847A1 (en) 2016-11-02
EP3087847B1 (en) 2019-11-13
JP6448592B2 (ja) 2019-01-09
CN105848491B (zh) 2020-05-19
JP6055116B2 (ja) 2016-12-27
JP2016220692A (ja) 2016-12-28

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