Title:
CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING
Document Type and Number:
WIPO Patent Application WO/2014/003079
Kind Code:
A1
Abstract:
The problem of the present invention is to provide a chocolate that melts in your mouth while having good heat resistance and bloom resistance, a method for producing a chocolate-covered food product coated by the chocolate, and a method for preventing an increase in viscosity of the chocolate for coating. The present invention provides a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least β-StOSt crystals to the chocolate for coating in a molten state, wherein the fat content of the chocolate for coating is 26 to 70 mass% StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
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Inventors:
OONISHI KIYOMI (JP)
HASEGAWA YUUSUKE (JP)
MURAYAMA NORIKO (JP)
HACHIYA IWAO (JP)
HASEGAWA YUUSUKE (JP)
MURAYAMA NORIKO (JP)
HACHIYA IWAO (JP)
Application Number:
PCT/JP2013/067580
Publication Date:
January 03, 2014
Filing Date:
June 26, 2013
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/00; A23G1/30; A23G3/00; A23G3/34
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Other References:
IWAO HACHIYA, TETSUO KOYANO, AND KIYOTAKA SATQ: "CRYSTALLIZATION BEHAVIOR OF DARK CHOCOLATE SEEDED WITH CRYSTAL OF FAT MATERIALS", YUKAGAKU ( JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY. YUKAGAKU = JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY., vol. 38, no. 9, 1989, pages 699 - 704, XP055176768
JAOCS, vol. 70, no. 11, 1993, pages 1111 - 1114
J. HIGH RESOL. CHROMATOGR., vol. 18, 1995, pages 105 - 107
JAOCS, vol. 70, no. 11, 1993, pages 1111 - 1114
J. HIGH RESOL. CHROMATOGR., vol. 18, 1995, pages 105 - 107
Attorney, Agent or Firm:
SHOBAYASHI, Masayuki (JP)
Right wood Masayuki (JP)
Right wood Masayuki (JP)
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