SG10201502019YA - White chocolate-impregnated food and method for producing same - Google Patents

White chocolate-impregnated food and method for producing same

Info

Publication number
SG10201502019YA
SG10201502019YA SG10201502019YA SG10201502019YA SG10201502019YA SG 10201502019Y A SG10201502019Y A SG 10201502019YA SG 10201502019Y A SG10201502019Y A SG 10201502019YA SG 10201502019Y A SG10201502019Y A SG 10201502019YA SG 10201502019Y A SG10201502019Y A SG 10201502019YA
Authority
SG
Singapore
Prior art keywords
producing same
white chocolate
impregnated food
impregnated
food
Prior art date
Application number
SG10201502019YA
Inventor
Takeshi Hareyama
Mitsuharu Kurosu
Mitsunori Takahara
Original Assignee
Meiji 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 Meiji Co Ltd filed Critical Meiji Co Ltd
Publication of SG10201502019YA publication Critical patent/SG10201502019YA/en

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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
SG10201502019YA 2010-03-31 2011-03-17 White chocolate-impregnated food and method for producing same SG10201502019YA (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2010080307 2010-03-31

Publications (1)

Publication Number Publication Date
SG10201502019YA true SG10201502019YA (en) 2015-05-28

Family

ID=44762411

Family Applications (2)

Application Number Title Priority Date Filing Date
SG10201502019YA SG10201502019YA (en) 2010-03-31 2011-03-17 White chocolate-impregnated food and method for producing same
SG2012051553A SG183792A1 (en) 2010-03-31 2011-03-17 White chocolate-impregnated food and method for producing same

Family Applications After (1)

Application Number Title Priority Date Filing Date
SG2012051553A SG183792A1 (en) 2010-03-31 2011-03-17 White chocolate-impregnated food and method for producing same

Country Status (8)

Country Link
US (1) US20130011524A1 (en)
JP (1) JP5812984B2 (en)
KR (1) KR101689423B1 (en)
CN (1) CN102883618B (en)
MY (1) MY159981A (en)
SG (2) SG10201502019YA (en)
TW (1) TWI532437B (en)
WO (1) WO2011125451A1 (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5750516B2 (en) * 2011-12-27 2015-07-22 株式会社明治 White powder impregnated food containing plant powder and method for producing the same
WO2013129458A1 (en) * 2012-02-29 2013-09-06 株式会社明治 Baked confectionery and method for manufacturing same
JP6293991B2 (en) * 2012-07-27 2018-03-14 株式会社ロッテ Impregnated chocolate confectionery
CN104146030A (en) * 2013-11-14 2014-11-19 广源食品集团股份有限公司 Chocolate impregnation biscuit processing method
JP6758750B2 (en) * 2016-03-28 2020-09-23 日清オイリオグループ株式会社 Chocolate used by impregnating foodstuffs and complex foods impregnated with the chocolate
JP6653963B2 (en) * 2016-03-28 2020-02-26 日清オイリオグループ株式会社 chocolate candy
CN107047902B (en) * 2017-04-24 2020-06-02 江苏派乐滋农业科技有限公司 Chocolate permeation dehydration fruit and vegetable equipment and manufacturing method thereof
CN107125405A (en) * 2017-06-01 2017-09-05 莱阳鲁花食品有限公司 A kind of method that utilization negative-pressure penetration prepares chocolate flavor freeze-dried fruit
US20230112660A1 (en) * 2020-02-26 2023-04-13 Lodaat, Llc Sweetener and manufacturing process therefor
CN112568308B (en) * 2020-12-11 2023-03-10 可可琳纳食品海门有限公司 Chocolate sauce specially used for preparing chocolate permeation freeze-dried fruits and vegetables through negative pressure permeation
CN115211483A (en) * 2022-08-29 2022-10-21 洛阳师范学院 Peony seed oil chocolate and preparation method thereof

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US4925695A (en) * 1988-08-04 1990-05-15 Hershey Foods Corporation Process of refining saccharide crystals during food processing
JPH0475556A (en) * 1989-07-13 1992-03-10 Fuji Oil Co Ltd Preparation of chocolates for water-containing food
US5185175A (en) * 1991-08-20 1993-02-09 Kraft General Foods, Inc. Process for making a micromilled cocoa composition and a micromilled cocoa composition
WO1993000156A1 (en) * 1991-06-29 1993-01-07 Miyazaki-Ken Monodisperse single and double emulsions and production thereof
JPH05184298A (en) * 1992-01-10 1993-07-27 Mitsubishi Heavy Ind Ltd Treatment of cacao mass
US5460847A (en) * 1992-04-15 1995-10-24 Fuji Oil Co., Ltd. Chocolate component-containing food and method for preparing same
GB2282952A (en) * 1993-10-20 1995-04-26 Albert Zumbe Process for manufacture of reduced fat and reduced calorie chocolate
GB9426078D0 (en) * 1994-12-23 1995-02-22 Cadbury Schweppes Plc Process for manufacture of reduced fat chocolate
DE19629237C2 (en) 1995-07-21 2001-07-19 Fraunhofer Ges Forschung Device for temperature-dependent shading of components
JP3209666B2 (en) 1995-10-04 2001-09-17 株式会社ブルボン Manufacturing method of Nakasei rice cracker
JP3008261B2 (en) 1996-05-22 2000-02-14 東京フード株式会社 Chocolate infiltrated croutons
JPH11113495A (en) * 1997-10-21 1999-04-27 Pony Seika:Kk White chocolate
JPH11169079A (en) * 1997-12-15 1999-06-29 Morinaga & Co Ltd Suspended liquid of cacao mass and cocoa powder, and treatment of them
CA2323788A1 (en) * 1998-03-12 1999-09-16 John Mark Kaiser Rheologically modified confectioneries produced by employing particular particle size distributions
FR2793653B1 (en) * 1999-05-21 2003-05-16 Lu FOOD PRODUCT COMPRISING A SOLID CHOCOLATE-BASED MASS OR CHOCOLATE-LIKE WITH A LOW RECOVERY OF WATER IN CONTACT WITH AN AQUEOUS PHASE
JP2001238612A (en) 2000-02-29 2001-09-04 Puraseramu:Kk Method for treating food by impregnation
GB0014570D0 (en) * 2000-06-14 2000-08-09 Nestle Sa Milk chocolate containing water
JP2002209530A (en) 2001-01-16 2002-07-30 Bourbon Corp Method for food impregnation treatment by centrifugal force
JP3796128B2 (en) 2001-04-02 2006-07-12 株式会社上野忠 Method for producing a new confectionery
EP1400175B1 (en) * 2001-05-30 2008-08-27 Meiji Seika Kaisha Ltd. Impregnated and laminated oily cake and process for producing the same
JP4837186B2 (en) 2001-06-01 2011-12-14 株式会社明治 Food impregnation treatment method
JP2004154043A (en) * 2002-11-06 2004-06-03 Asahi Denka Kogyo Kk Oil-and-fat confectionery
EP1584244A4 (en) * 2003-01-16 2006-02-15 Fuji Oil Co Ltd O/w emulsion and process for producing food with the same
JP3766661B2 (en) * 2003-02-24 2006-04-12 株式会社エフコム Method for producing chocolate-containing food
JP4275539B2 (en) * 2004-01-06 2009-06-10 明治製菓株式会社 Pouched chocolate manufacturing method and pouched chocolate manufacturing apparatus
JP4699237B2 (en) * 2006-02-24 2011-06-08 有限会社 無量塔 Chocolate with tea leaves
JP2008237102A (en) * 2007-03-27 2008-10-09 Meiji Seika Kaisha Ltd Functional composite food and method for producing the same
JP2009240246A (en) * 2008-03-31 2009-10-22 Fuji Oil Co Ltd Chocolate-like food

Also Published As

Publication number Publication date
JPWO2011125451A1 (en) 2013-07-08
CN102883618A (en) 2013-01-16
US20130011524A1 (en) 2013-01-10
SG183792A1 (en) 2012-10-30
KR20130081210A (en) 2013-07-16
CN102883618B (en) 2017-11-14
MY159981A (en) 2017-02-15
JP5812984B2 (en) 2015-11-17
KR101689423B1 (en) 2016-12-23
WO2011125451A1 (en) 2011-10-13
TWI532437B (en) 2016-05-11
TW201201708A (en) 2012-01-16

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