WO2013021898A1 - Chocolat à teneur en eau et confiserie combinée avec un chocolat à teneur en eau - Google Patents

Chocolat à teneur en eau et confiserie combinée avec un chocolat à teneur en eau Download PDF

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Publication number
WO2013021898A1
WO2013021898A1 PCT/JP2012/069619 JP2012069619W WO2013021898A1 WO 2013021898 A1 WO2013021898 A1 WO 2013021898A1 JP 2012069619 W JP2012069619 W JP 2012069619W WO 2013021898 A1 WO2013021898 A1 WO 2013021898A1
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Prior art keywords
water
chocolate
oil
containing chocolate
nozzle
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PCT/JP2012/069619
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English (en)
Japanese (ja)
Inventor
充春 黒須
新 小杉
智子 竹内
麻美 滑川
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株式会社明治
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Priority to JP2013527989A priority Critical patent/JP6053683B2/ja
Publication of WO2013021898A1 publication Critical patent/WO2013021898A1/fr

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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
    • 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
    • A23G1/325—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
    • A23G1/40—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
    • A23G1/50—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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Definitions

  • the present invention relates to a hydrated chocolate and a hydrated chocolate composite confectionery.
  • Confectionery combining cream and oil-in-water hydrated chocolate commonly called ganache
  • ganache is characterized by its rich taste and has a good melt in the mouth.
  • a so-called truffle-like confectionery having a cream in the center portion and covered with ganache on the entire surface is accepted by consumers as a confectionery having a high-class feeling.
  • a method for industrially producing a product having such a structure for example, there is a method using a baling machine.
  • the entire center portion can be satisfactorily covered with ganache.
  • the ganache once cooled and solidified is forcibly deformed into a cylindrical shape, the emulsified state of the ganache is broken, and the finished product becomes a confectionery that is poorly melted in the mouth.
  • JP-A-2003-265111 discloses that a thickening stabilizer that imparts strong viscosity, such as pullulan and glucomannan, is added to ganache and can be successfully wrapped by imparting the above-mentioned physical properties. .
  • the present invention has been made in view of the above circumstances, and an object thereof is to provide a hydrated chocolate having ganache's original mouth melting and smoothness and having moldability.
  • the present inventors have developed a water-containing chocolate that can cover the surface of the center portion without exposing it, has a shape retaining property of the product, and has a good texture and melted mouth.
  • the present invention has been completed.
  • the present invention has the following configuration.
  • An oil-in-water hydrated chocolate containing water and chocolate comprising vegetable oil and fat, microcrystalline cellulose, and having an SFC of 10 or less at 10 ° C.
  • a composite confectionery comprising a center part made of a cream composition, and a shell part made of an oil-in-water type water-containing chocolate containing water and chocolate that covers the center part, wherein the oil-in-water of the shell part A composite confectionery, wherein the hydrated chocolate contains vegetable oil and fat, microcrystalline cellulose, and the SFC of the vegetable oil and fat is 10 or less at 10 ° C.
  • the vegetable oil is soybean white oil.
  • the cream composition contains microcrystalline cellulose and a thickening polysaccharide.
  • the inner diameter is smaller than the nozzle of A process of deforming and cutting so that the whole of the center part is covered with the shell part by squeezing the side surface of the molded oil-in-water type water-containing chocolate with a shutter part arranged below the first nozzle.
  • FIG. 1 It is a schematic diagram of the packaging machine for manufacturing a composite confectionery. It is a figure which shows the particle size distribution of the water-containing chocolate dough obtained in Example 1. It is a figure which shows the particle size distribution of the water-containing chocolate dough obtained by the comparative example 1.
  • the water-containing chocolate according to the present embodiment is an oil-in-water type water-containing chocolate containing water and chocolate, contains vegetable oil and fat, and microcrystalline cellulose, and the SFC of the vegetable oil and fat is 10 or less at 10 ° C.
  • a water-containing chocolate has a ganache's original mouth melting and smoothness.
  • the water-containing chocolate according to this embodiment is used as the shell part. It has moldability so that the center part can be satisfactorily covered with a wrapping machine or the like.
  • the solid fat content refers to the weight of solid fat contained in the fat when the weight of the whole fat is 100 at a predetermined temperature.
  • the chocolate used in the present embodiment is not limited to chocolate that conforms to the chocolate standards stipulated in the “Fair Competition Rules for the Display of Chocolates”, which is a rule approved by the Japan Fair Trade Commission.
  • Chocolate cream using fats and oils, fat cream, nut cream and the like are included.
  • the content of the chocolate is preferably 30 to 70% by mass, more preferably 40 to 50% by mass based on the total amount of the hydrated chocolate.
  • the vegetable oil according to the present embodiment is preferably a low-melting vegetable oil.
  • the low melting vegetable oil include soybean white squeezed oil, rapeseed oil, corn oil, almond oil, macadamia oil and cottonseed oil.
  • the SFC of the low melting vegetable oil is 10 or less at 10 ° C. More preferably, the SFC of the vegetable oil is 5 or less at 10 ° C., and still more preferably the SFC is 5 or less at 0 ° C.
  • the content of the vegetable oil is preferably 0.5 to 20% by mass, more preferably 3 to 10% by mass, based on the total amount of the hydrated chocolate.
  • the microcrystalline cellulose refers to a crystal portion obtained by hydrolyzing cellulose.
  • the average particle size of the microcrystalline cellulose is preferably 100 ⁇ m or less, and more preferably 50 ⁇ m or less because of good dispersibility.
  • the microcrystalline cellulose may be previously coated with a thickening polysaccharide.
  • the content of the microcrystalline cellulose is preferably 0.1 to 5% by mass, more preferably 1 to 3% by mass, based on the total amount of the hydrated chocolate.
  • the water contained in the oil-in-water type water-containing chocolate may be water itself, such as syrup, cream, fruit juice and whiskey, vodka, gin, bitters, brandy, lamb and liqueur.
  • Water contained in Western liquors such as As needed, you may add a fragrance
  • each component of the oil-in-water type water-containing chocolate is not limited and may be mixed by a normal mixer, but the dough temperature after mixing (the temperature of the oil-in-water type water-containing chocolate) is adjusted to 15 ° C or more and 25 ° C or less. It is preferable to do. If the dough temperature after mixing is higher than 25 ° C, the hardness will not be sufficient and the center part will be exposed when molding with a wrapping machine, and the shell part after molding will have low shape retention and will fall down. There is a tendency that the coating on the upper surface becomes thin and the center portion can be seen through.
  • an emulsifier may be further added to the oil-in-water type water-containing chocolate that becomes the shell part.
  • the emulsifier to be added include sucrose fatty acid esters and polyglyceric acid esters.
  • One type of emulsifier to be added may be used alone, or two or more types of selected emulsifiers may be used in combination.
  • the cream used in the present embodiment is not limited to the cream specified in the “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (abbreviation: Ordinance of Milk etc.), which is an ordinance of the Ministry of Health and Welfare of Japan, and a cream for whipping using vegetable oils and fats.
  • a so-called compound cream that is a mixture of these may also be used.
  • the oil content of the cream that can be used is not limited, but it is preferably 30 to 50% by weight.
  • the cream composition used for the center portion is the cream alone or a mixture of the cream and the auxiliary material.
  • auxiliary materials include sugars, sugar alcohols, starch syrups, and custard creams. You may add a fragrance
  • the cream composition in order to impart shape retention to the hydrated chocolate composite confectionery, it is preferable to impart shape retention to the cream composition as the center portion. As a means for this, it is preferable to aerate the cream composition. By doing so, a high yield value can be imparted and the shape retention during molding of the cream composition can be obtained.
  • the preferred specific gravity of the cream composition when it is aerated is 0.4 to 0.7. If the specific gravity of the aerated cream composition is greater than 0.7, the shape retention of the center portion cannot be sufficiently imparted, and the molded hydrated chocolate composite confectionery tends to be flat. When trying to aerate the cream composition so that the specific gravity is less than 0.4, coarse bubbles are mixed into the cream composition, and the bubbles break during production to maintain a uniform specific gravity. Tend to be difficult.
  • the thickening polysaccharide is a polysaccharide that imparts viscosity to an aqueous liquid, and examples thereof include gum arabic, carrageenan, carboxymethylcellulose, xanthan gum, guar gum, gellan gum, tara gum, pectin, and locust bean gum.
  • the cream composition is used as a center part, and the oil-in-water type water-containing chocolate is formed to be a shell part that covers the center part.
  • the weight ratio of the center part and the shell part is preferably 40:60 to 60:40. If the weight ratio of the shell part is less than 40% of the total (total weight of the center part and the shell part), the shell part tends to be insufficient to cover the whole center part. When the weight ratio of the center part is less than 40% of the whole, the flavor of the center part tends to be insufficient.
  • FIG. 1 is a schematic view of a packaging machine for producing a composite confectionery.
  • the baling machine 100 includes a first nozzle 42 for discharging the oil-in-water type water-containing chocolate for shells, a first supply pipe 44 for supplying the oil-in-water type water-containing chocolate to the first nozzle 42, and for the center portion.
  • the oil-in-water type water-containing chocolate that has been disposed and discharged, and a shutter part 62 for deforming and cutting by squeezing the cream composition are provided.
  • the second nozzle 22 has a smaller inner diameter than the first nozzle 42.
  • the first nozzle 42 (the depositing nozzle for the shell part) and the second nozzle 22 (the depositing nozzle for the center part) are arranged concentrically.
  • a shell dough sometimes referred to as oil-in-water type hydrated chocolate or chocolate dough
  • a center dough cream composition
  • a center sauce part in which a part of the cream composition (cream dough) in the center part is replaced with another food may be provided.
  • the food used for the center sauce portion may be either water-based or oil-based food, and examples thereof include fruit sauce, caramel sauce, and chocolate sauce.
  • a water-containing chocolate composite confectionery consisting of a center portion having the center sauce in the central portion and a shell portion covering the whole is obtained.
  • the total weight of the water-containing chocolate composite confectionery produced in this embodiment is preferably 30 to 60 g. If there is a weight of this level, it would be difficult to keep the shape due to its own weight in the past, so the water-containing chocolate composite confectionery according to this embodiment is more effective.
  • Example 1 Chocolate dough (trade name: meiji black, manufactured by Meiji Co., Ltd.) 45 parts by weight, soybean white squeeze oil (made by Fuji Oil Co., Ltd.) having an SFC of 1 at 0 ° C., 1.5 parts by weight of microcrystalline cellulose, Xanthan gum 0.1 parts by weight, polyglycerin fatty acid ester (trade name: SY Glister CRS-75, Sakamoto Yakuhin Kogyo Co., Ltd.) 0.5 part by weight, sucrose fatty acid ester (trade name: Ryoto Sugar Ester S-1170, Mitsubishi Chemical) Foods) 0.5 parts by weight, 60% sorbitol solution (trade name: Sorbitol F, manufactured by Food Science) 3 parts by weight, cream (trade name: Meiji Tokachi Fresh Cream 47, Meiji Co., Ltd.) 45 parts by weight (Model name: Can Tho Mixer HPI-90LAS, manufactured by Kanto Mixer Industry) To give the chocolate dough.
  • the product temperature of the obtained water-containing chocolate dough was 20
  • Example 2 Cream (trade name: Meiji Tokachi Fresh Cream 47, manufactured by Meiji Co., Ltd.) 85 parts by weight, granulose 7 parts by weight, microcrystalline cellulose 0.5 parts by weight, xanthan gum, 0.1 parts by weight, trehalose 8 parts by weight The mixture was stirred for 6 minutes using a model name: Can Tho Mixer HPI-90LAS (manufactured by Kanto Blender Kogyo) to obtain a whipped cream as a cream composition. The obtained whipped cream had a finish temperature of 11 ° C. and a specific gravity of 0.55.
  • Can Tho Mixer HPI-90LAS manufactured by Kanto Blender Kogyo
  • the whipped cream obtained using a hampers (model name: Martian CN-500, manufactured by Leon Automatic Co., Ltd.) is used as the center part, and the water-containing chocolate dough produced in Example 1 is formed into the shell part, and the center part.
  • a hampers model name: Martian CN-500, manufactured by Leon Automatic Co., Ltd.
  • the obtained hydrated chocolate composite confectionery had a good wrapping state without exposing the center part.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 3 Cream (trade name: Meiji Tokachi Fresh Cream 47, manufactured by Meiji Co., Ltd.) 85 parts by weight, granulose 7 parts by weight, microcrystalline cellulose 0.5 parts by weight, xanthan gum, 0.1 parts by weight, trehalose 8 parts by weight The mixture was stirred for 6 minutes using a model name: Can Tho Mixer HPI-90LAS (manufactured by Kanto Blender Kogyo) to obtain a whipped cream as a cream composition. The obtained whipped cream had a finish temperature of 11 ° C. and a specific gravity of 0.55.
  • Can Tho Mixer HPI-90LAS manufactured by Kanto Blender Kogyo
  • the whipped cream obtained using a hampers (model name: Martian CN-500, manufactured by Leon Automatic Co., Ltd.) was used as the center part, and the strawberry sauce was produced in the center part (center source part) of the center part in Example 1.
  • the hydrated chocolate dough was molded into a shell part to obtain a hydrated chocolate composite confectionery having 5 g of strawberry sauce, 15 g of the center part, and 20 g of the shell part.
  • the obtained hydrated chocolate composite confectionery had a good wrapping state without exposing the center part.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 4 A hydrous chocolate composite confectionery having a center part of 20 g and a shell part of 20 g was obtained in the same manner as in Example 2 except that the hydrous chocolate dough temperature was 15 ° C.
  • the obtained water-containing chocolate composite confectionery had a good wrapping state without exposing the center portion.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 5 A hydrous chocolate composite confectionery having a center part of 20 g and a shell part of 20 g was obtained in the same manner as in Example 2 except that the hydrous chocolate dough temperature was 25 ° C.
  • the obtained water-containing chocolate composite confectionery had a good wrapping state without exposing the center portion.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 6 The center portion is 20 g and the shell portion is 20 g, except that 0.2 parts by weight of carboxymethylcellulose is added instead of 0.1 parts by weight of xanthan gum blended in the water-containing chocolate dough.
  • a hydrous chocolate composite confectionery was obtained.
  • the obtained water-containing chocolate confectionery had a good wrapping state without exposing the center portion.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 7 The same method as in Example 2 except that 0.2 parts by weight of guar gum was added instead of 0.1 parts by weight of xanthan gum blended in the hydrated chocolate dough, and the water content was 20 g for the center part and 20 g for the shell part.
  • a chocolate composite confectionery was obtained.
  • the obtained water-containing chocolate composite confectionery had a good wrapping state without exposing the center portion.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the surface of the water-containing chocolate of the product was smooth and glossy, and had a good appearance.
  • Example 2 A water-containing chocolate composite confectionery having a center portion of 20 g and a shell portion of 20 g was obtained in the same manner as in Example 2 except that the water-containing chocolate dough obtained in Comparative Example 1 was used.
  • the obtained water-containing chocolate composite confectionery had a good wrapping state without exposing the center portion.
  • the obtained water-containing chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm.
  • the water-containing chocolate surface of the product was rough and dull and had a poor appearance.
  • Example 3 A water-containing chocolate composite confectionery was obtained in the same manner as in Example 2 using the water-containing chocolate dough obtained by the same method as in Comparative Example 1 except that the dough product temperature was 30 ° C. At the top and bottom of the obtained hydrated chocolate composite confectionery, the shell material was cut during squeezing with a wrapping machine, and the center portion was exposed. The obtained hydrated chocolate composite confectionery had sufficient shape retention, and the center part had a good shape with a diameter of 40 mm and a height of 30 mm, but the hydrated chocolate dough on the surface sagged, and the product bottom edge It accumulated and it was inferior in appearance.
  • Comparative Example 4 A water-containing chocolate composite confectionery was obtained in the same manner as in Comparative Example 3 except that the specific gravity of the whipped cream was 0.8. The obtained hydrated chocolate composite confectionery was inferior in shape retention, and the center portion was flat and inferior in shape with a diameter of 55 mm and a height of 15 mm.
  • Example 1 The water-containing chocolate dough obtained in Example 1 and Comparative Example 1 was centrifuged at 2000 rpm for 10 minutes using a centrifuge (model number: H-60R, manufactured by Kokusan), and the weight of the separated fat was measured. Furthermore, after each hydrous chocolate dough was allowed to stand at 23 ° C. for 1 hour, it was similarly centrifuged at 2000 rpm for 10 minutes, and the weight of the separated fat was measured. The weight of the separated fat / oil with respect to the entire water-containing chocolate dough was shown in percentage. The results are shown in Table 1.
  • Test Example 2 The oil droplets and the insoluble solid content particle size of a dispersion obtained by dispersing 1 part by weight of the water-containing chocolate dough obtained in Example 1 and Comparative Example 1 in 100 parts by weight of a 0.5% sodium dodecyl sodium sulfate aqueous solution were measured by a particle size distribution analyzer (model number) : SALD-2200, manufactured by Shimadzu Corporation). Furthermore, after each hydrous chocolate dough was allowed to stand at 23 ° C. for 1 hour, the same treatment was performed to measure the oil droplets and the insoluble solid content particle diameter of each dispersion. The results are shown in FIGS.
  • Test Example 3 The water-containing chocolate composite confectionery of Examples 2 to 7 and Comparative Examples 2 to 4 was frozen at ⁇ 40 ° C. for 1 hour, then thawed, the product temperature was 5 ° C., and sensory evaluation was performed. The smoothness, melting in the mouth, and comprehensive evaluation were ranked into A, B, and C in descending order of evaluation. The results are shown in Table 2.

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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)

Abstract

L'invention concerne un chocolat à teneur en eau du type huile-dans-eau, qui comprend de l'eau et du chocolat, ledit chocolat à teneur en eau contenant une huile ou une graisse végétale et de la cellulose microcristalline et la SFC à 10°C de ladite huile ou graisse végétale n'étant pas supérieure ou égale à 10.
PCT/JP2012/069619 2011-08-08 2012-08-01 Chocolat à teneur en eau et confiserie combinée avec un chocolat à teneur en eau WO2013021898A1 (fr)

Priority Applications (1)

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JP2013527989A JP6053683B2 (ja) 2011-08-08 2012-08-01 含水チョコレートおよび含水チョコレート複合菓子

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JP2011-173072 2011-08-08
JP2011173072 2011-08-08

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WO2013021898A1 true WO2013021898A1 (fr) 2013-02-14

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838055A (ja) * 1994-07-28 1996-02-13 Fuji Oil Co Ltd チョコレート利用食品及びその製造方法
JPH1028530A (ja) * 1996-04-12 1998-02-03 Soc Prod Nestle Sa チョコレートの製造法
WO2000019834A1 (fr) * 1998-10-08 2000-04-13 Fuji Oil Co., Ltd. Compositions de chocolat et leur utilisation
JP2002119213A (ja) * 2000-10-18 2002-04-23 Asahi Denka Kogyo Kk 水中油型含水チョコレート
JP2003009770A (ja) * 2001-06-27 2003-01-14 Asahi Kasei Corp 含水チョコレート組成物
JP2003102386A (ja) * 2001-09-28 2003-04-08 Asahi Denka Kogyo Kk 含水チョコレート類
JP2007151480A (ja) * 2005-12-07 2007-06-21 Sanei Gen Ffi Inc 油中水型乳化食品の食感改良法
JP2009232795A (ja) * 2008-03-28 2009-10-15 Fuji Oil Co Ltd チョコレート様食品
JP2010227001A (ja) * 2009-03-27 2010-10-14 Fuji Oil Co Ltd 被覆用油脂組成物

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0838055A (ja) * 1994-07-28 1996-02-13 Fuji Oil Co Ltd チョコレート利用食品及びその製造方法
JPH1028530A (ja) * 1996-04-12 1998-02-03 Soc Prod Nestle Sa チョコレートの製造法
WO2000019834A1 (fr) * 1998-10-08 2000-04-13 Fuji Oil Co., Ltd. Compositions de chocolat et leur utilisation
JP2002119213A (ja) * 2000-10-18 2002-04-23 Asahi Denka Kogyo Kk 水中油型含水チョコレート
JP2003009770A (ja) * 2001-06-27 2003-01-14 Asahi Kasei Corp 含水チョコレート組成物
JP2003102386A (ja) * 2001-09-28 2003-04-08 Asahi Denka Kogyo Kk 含水チョコレート類
JP2007151480A (ja) * 2005-12-07 2007-06-21 Sanei Gen Ffi Inc 油中水型乳化食品の食感改良法
JP2009232795A (ja) * 2008-03-28 2009-10-15 Fuji Oil Co Ltd チョコレート様食品
JP2010227001A (ja) * 2009-03-27 2010-10-14 Fuji Oil Co Ltd 被覆用油脂組成物

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