【発明の名称】耐熱性チョコレートおよびその製造方法

Japanese Patent JP2580460

B2

This invention concerns a heat-resistant or thermally robust chocolate and method for making same. The inventive method provides a means of adding moisture to chocolate through use of lipid microstructure technology such as reverse micelle technology to form a stable water-in-oil emulsion, for example, hydrated lecithin. The stable water-in-oil emulsion is added to tempered chocolate during processing, and upon aging and stabilization, thermal robustness develops in the chocolate product. The heat-resistant chocolate of the instant invention is suitable for use in the same manner and for the same purposes for which ordinary chocolate is used. The invention provides a heat-resistant chocolate product having the desired taste, texture, mouth feel and other characteristics of ordinary chocolate.

JPH07502172	INDUSTRIAL APPLICABILITY: An ionic complex of an ionic emulsifier and an ionic polypeptide and / or an ionic hydrocolloid.
WO/2005/120218	PLASTICATING SCREW FOR MIXING OF POLYMERIC MATERIAL
WO/2000/007456	METHOD FOR STERILISING A FOOD PRODUCT WITH LOW WATER CONTENT, RESULTING FOOD PRODUCT AND FOOD COMPOSITION CONTAINING SAME

KIIRII KAAKU ESU
KUAN NANSHII DABURYU

JP51061192A

February 12, 1997

March 18, 1992

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MARS INC

A23G1/00; A23G1/04; A23D7/00; A23G1/30; A23G1/32; A23G1/36; (IPC1-7): A23G1/00; A23D7/00

JP57115140A
JP6027339A
JP2276537A

Seiji Yanagida (1 person outside)

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