MY186365A - Baked chocolate - Google Patents
Baked chocolateInfo
- Publication number
- MY186365A MY186365A MYPI2018702631A MYPI2018702631A MY186365A MY 186365 A MY186365 A MY 186365A MY PI2018702631 A MYPI2018702631 A MY PI2018702631A MY PI2018702631 A MYPI2018702631 A MY PI2018702631A MY 186365 A MY186365 A MY 186365A
- Authority
- MY
- Malaysia
- Prior art keywords
- chocolate
- baked
- baking
- present
- baked chocolate
- Prior art date
Links
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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates, preferably providing such a baked chocolate as described above in which an offensive taste originating from a starting material is suppressed. The baked chocolate according to the present invention has a bake-melting index as defined below of 1-1.3 [(bake-melting index)=(base area of chocolate after baking)/(base area of chocolate before baking)]. Further,in the baked chocolate according to the present invention, the chocolate before baking has shape retention properties at 50?C. Furthermore, in the baked chocolate according to the present invention, the chocolate before baking has a moisture content of 0.8-3 mass%.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2016015219 | 2016-01-29 | ||
PCT/JP2017/002316 WO2017130954A1 (en) | 2016-01-29 | 2017-01-24 | Baked chocolate |
Publications (1)
Publication Number | Publication Date |
---|---|
MY186365A true MY186365A (en) | 2021-07-16 |
Family
ID=59398019
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MYPI2018702631A MY186365A (en) | 2016-01-29 | 2017-01-24 | Baked chocolate |
Country Status (4)
Country | Link |
---|---|
JP (2) | JP6225296B1 (en) |
CN (1) | CN108601367A (en) |
MY (1) | MY186365A (en) |
WO (1) | WO2017130954A1 (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6310134B1 (en) * | 2017-10-11 | 2018-04-11 | 森永製菓株式会社 | Baked food |
KR20190053003A (en) * | 2017-11-09 | 2019-05-17 | 롯데제과 주식회사 | Baked chocolate and manufacturing method thereof |
JP7251046B2 (en) * | 2018-02-20 | 2023-04-04 | 不二製油株式会社 | Baking chocolate and its combination baked food |
MY181534A (en) * | 2018-04-02 | 2020-12-26 | Nisshin Oillio Group Ltd | Soft chocolate |
JP2019187370A (en) * | 2018-04-27 | 2019-10-31 | 森永製菓株式会社 | Baking drop inhibitor for chocolate, and use thereof |
JP2020065545A (en) * | 2018-10-24 | 2020-04-30 | 日清オイリオグループ株式会社 | Composite confectionery excellent in low temperature bloom resistance and production method thereof |
CN111084265B (en) * | 2019-12-24 | 2023-06-30 | 可可琳纳食品海门有限公司 | Chocolate sauce formula used as stuffing with flowing center |
JP7460277B2 (en) * | 2020-03-26 | 2024-04-02 | 日清オイリオグループ株式会社 | chocolate |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3419446B2 (en) * | 1999-01-12 | 2003-06-23 | 不二製油株式会社 | Manufacturing method of chocolate confectionery |
MY142954A (en) * | 2005-05-13 | 2011-01-31 | Nisshin Oillio Group Ltd | Intermolecular compounds of fatty acid triglycerides |
JP5205311B2 (en) * | 2009-03-12 | 2013-06-05 | 森永製菓株式会社 | Baked chocolate and method for producing the same |
CN102187930A (en) * | 2010-02-26 | 2011-09-21 | 悠哈味觉糖有限公司 | Raw chocolate-like composition, method for producing same, and snack using same |
WO2014002817A1 (en) * | 2012-06-25 | 2014-01-03 | 不二製油株式会社 | Baked chocolate and method for producing same |
JP5552512B2 (en) * | 2012-09-05 | 2014-07-16 | 日清オイリオグループ株式会社 | Chocolate with baking resistance |
JP2014209870A (en) * | 2013-04-18 | 2014-11-13 | 株式会社Adeka | Baked chocolate |
KR102352611B1 (en) * | 2013-12-27 | 2022-01-18 | 닛신 오일리오그룹 가부시키가이샤 | Method for manufacturing water-containing heat-resistant chocolate, water-containing heat-resistant chocolate, method for suppressing increase in viscosity of water-containing chocolate dough, and method for forming saccharide skeleton in water-containing heat-resistant chocolate |
JP5600226B1 (en) * | 2014-06-04 | 2014-10-01 | 森永製菓株式会社 | Method for producing baked chocolate |
US20170127697A1 (en) * | 2014-07-08 | 2017-05-11 | Meiji Co., Ltd. | Method for Manufacturing Baked Confectionery |
-
2017
- 2017-01-24 MY MYPI2018702631A patent/MY186365A/en unknown
- 2017-01-24 JP JP2017526005A patent/JP6225296B1/en active Active
- 2017-01-24 WO PCT/JP2017/002316 patent/WO2017130954A1/en active Application Filing
- 2017-01-24 CN CN201780008875.8A patent/CN108601367A/en active Pending
- 2017-10-06 JP JP2017195527A patent/JP2017225467A/en active Pending
Also Published As
Publication number | Publication date |
---|---|
JP2017225467A (en) | 2017-12-28 |
JP6225296B1 (en) | 2017-11-01 |
JPWO2017130954A1 (en) | 2018-02-01 |
WO2017130954A1 (en) | 2017-08-03 |
CN108601367A (en) | 2018-09-28 |
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