KR910000031A - 생크림함유 초콜렛 및 그 제조방법 - Google Patents

생크림함유 초콜렛 및 그 제조방법 Download PDF

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Publication number
KR910000031A
KR910000031A KR1019890019789A KR890019789A KR910000031A KR 910000031 A KR910000031 A KR 910000031A KR 1019890019789 A KR1019890019789 A KR 1019890019789A KR 890019789 A KR890019789 A KR 890019789A KR 910000031 A KR910000031 A KR 910000031A
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South Korea
Prior art keywords
chocolate
acid ester
fatty acid
fresh cream
less
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KR1019890019789A
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English (en)
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KR950015107B1 (ko
Inventor
토시오 타케모리
토시노부 쓰루미
마사히로 다카기
마사노리 이토
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시게미쓰 다께오
가부시끼가이샤 롯데
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Publication of KR910000031A publication Critical patent/KR910000031A/ko
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Publication of KR950015107B1 publication Critical patent/KR950015107B1/ko

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    • 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
    • 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
    • A23G1/46—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing dairy products
    • 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
    • A23G1/325—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • 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
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

내용 없음

Description

생크림함유 초콜렛 및 그 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (4)

  1. 수분 약 1.8-10% 우유지방분 3%이상을 함유하는 생크림함유 초코렛에 있어서, 우유지방30% 이상의 생크림과 친유성 유화제로 구성된 W/O형 에멀죤이 초콜렛생지에 반죽하여 혼합시킴을 특징으로 하는 상기 생크림함유초콜렛.
  2. 제1항에 있어서, 상기 W/O형 에멀죤에는 말토스, 글루코스, 텍스트로스, 프툭토스, 소르비톨, 말티톨, 삭카로스 등과 같은 당류, 소르비톨과 말티톨의 당알코올유로 구성되는 구룹에서 선택된 첨가물을 포함함을 특징으로 하는 상기 생크림함유초콜렛.
  3. 제1항 또는 제2항에 있어서, 상기 친유성유화제가 글리세린 지방산에스테르, 글리세린아세트산 지방산 에스테르, HLB6이하의 폴리글리세린지방산 에스테르, 폴리글리세린 축합리시놀산 에스테르, HLB6이하의 수크로스 지방산 에스테르, HLB6이하의 소르비탄지방산 에스테르로 구성된 그룹에서 선택함을 특징으로 하는 상기 생크림함유초콜렛.
  4. 제1항 또는 제2항에 의한 생크림 함유초콜렛을 제조하는 방법에 있어서, W/O형 에멀죤은 온도 45℃이하에서 템퍼링타입의 초콜렛생지 또는 비템퍼링타입의 초콜렛생지에 반죽하여 혼합시킴을 특징으로 하는 상기 생크림함 유초콜렛의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890019789A 1989-06-09 1989-12-28 생크림 함유 초콜렛 그 제조방법 KR950015107B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP????1-145171 1989-06-09
JP1-145171 1989-06-09
JP1145171A JPH0310640A (ja) 1989-06-09 1989-06-09 生クリーム含有チョコレートおよびその製造方法

Publications (2)

Publication Number Publication Date
KR910000031A true KR910000031A (ko) 1991-01-29
KR950015107B1 KR950015107B1 (ko) 1995-12-22

Family

ID=15379078

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890019789A KR950015107B1 (ko) 1989-06-09 1989-12-28 생크림 함유 초콜렛 그 제조방법

Country Status (5)

Country Link
EP (1) EP0401427B1 (ko)
JP (1) JPH0310640A (ko)
KR (1) KR950015107B1 (ko)
AU (1) AU616585B2 (ko)
DE (1) DE68907898T2 (ko)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5149560A (en) * 1991-03-25 1992-09-22 Mars, Inc. Heat-resistant chocolate and method of making same
FR2689730B1 (fr) * 1992-04-10 2002-01-25 Loisy Gelet Ets De Fabrication de bonbons de chocolat à savoir des truffes.
US5425957A (en) * 1994-03-29 1995-06-20 Kraft Jacobs Suchard Ag Product and process for producing a sucrose-free water-containing milk chocolate
EP0800770B1 (fr) * 1996-04-12 2001-07-25 Societe Des Produits Nestle S.A. Procédé de préparation de chocolat et analogues
ES2169203T3 (es) * 1996-09-24 2002-07-01 Nestle Sa Procedimiento de fabricacion de chocolate o analogo conteniendo agua.
JP3319716B2 (ja) * 1998-03-02 2002-09-03 不二製油株式会社 含水チョコレート類の製造法
EP0958747B1 (en) * 1998-05-11 2004-11-03 Doveurope S.A. Chocolate formulation process
US6488979B1 (en) * 1998-06-16 2002-12-03 Victor R. Davila Method of making heat-resistant chocolate and chocolate-like compositions with reduced apparent viscosity
US6174555B1 (en) * 1999-03-31 2001-01-16 Nestec S.A. Soft coating for ice confectionery
GB0014570D0 (en) 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
JPWO2005079592A1 (ja) * 2004-02-20 2007-10-25 不二製油株式会社 含水チョコレート類およびその原料であるチョコレート類
US8617635B2 (en) 2005-06-01 2013-12-31 The Hershey Company Chocolate products containing amorphous solids and methods of producing same
JP2011229493A (ja) * 2010-04-30 2011-11-17 Uha Mikakuto Co Ltd 複合菓子
JP6050923B1 (ja) * 2015-05-28 2016-12-21 日清オイリオグループ株式会社 チョコレート
CN109717278A (zh) * 2019-03-25 2019-05-07 王书朋 一种软质巧克力膏及其制备方法、使用方法和应用
JP7066961B1 (ja) * 2021-02-04 2022-06-20 中沢乳業株式会社 凍結解凍後、なめらかな食感を有する液状乳脂肪クリーム及びその製造方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1538750A (en) * 1975-12-13 1979-01-24 Cadbury Ltd Chocolate material and method of manufacturing same
JPS6027339A (ja) * 1983-07-25 1985-02-12 Lotte Co Ltd 高水分含有成分を練り込んだチヨコレ−ト類の製造方法
US4594259A (en) * 1984-12-21 1986-06-10 The Procter & Gamble Company Temperable confectionery compositions having improved mouth melt suitable for chocolate
DE3739999A1 (de) * 1987-11-25 1989-07-06 Suedzucker Ag Verfahren zur herstellung von zuckerfreien, diaetetischen und/oder zahnschonenden schokoladen
US5212758A (en) * 1992-04-10 1993-05-18 At&T Bell Laboratories Planar lens and low order array multiplexer

Also Published As

Publication number Publication date
EP0401427A1 (en) 1990-12-12
JPH0310640A (ja) 1991-01-18
AU4704489A (en) 1990-12-13
KR950015107B1 (ko) 1995-12-22
EP0401427B1 (en) 1993-07-28
DE68907898D1 (de) 1993-09-02
DE68907898T2 (de) 1994-02-24
AU616585B2 (en) 1991-10-31

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