Title:
PREPARATION OF CHOLOLATE KNEADED WITH COMPONENT WITH HIGH WATER CONTENT
Document Type and Number:
Japanese Patent JPS6027339
Kind Code:
A
Abstract:
PURPOSE: To obtain the titled chocolate having new flavor and taste, and improved savor, by processing a component with high water content and an oily component with a specific emulsifying agent into W/O type emulsion, kneading chocolate with the emulsion at specific temperature.
CONSTITUTION: A component with high water content (fresh cream, fruit juice) is blended with an oily component and polyglycerin fatty acid ester and/or polyglycerin condensed recinoleic acid ester, and emulsified to give W/O type emulsion. Chocolate is kneaded with the emulsion at ≤60°C, molded and solidified.
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Inventors:
TAKEMORI TOSHIO
TAKIMOTO KENJI
TSURUMI TOSHINOBU
TAKIMOTO KENJI
TSURUMI TOSHINOBU
Application Number:
JP13435883A
Publication Date:
February 12, 1985
Filing Date:
July 25, 1983
Export Citation:
Assignee:
LOTTE CO LTD
International Classes:
A23G1/30; A23G1/00; (IPC1-7): A23G1/00
Domestic Patent References:
| JPS5233184A | 1977-03-14 | |||
| JPS57115140A | 1982-07-17 | |||
| JPS4813577A | ||||
| JPS5628131A | 1981-03-19 | |||
| JPS604699A | 1985-01-11 |
Foreign References:
| US2785978A | 1957-03-19 |
Attorney, Agent or Firm:
Haruo Hamada