HEAT TOLERANT CHOCOLATE AND METHOD FOR MANUFACTURING SAME

WIPO Patent Application WO/2013/191105

A1

Provided are a heat tolerant chocolate, said chocolate enabling the preparation of a chocolate dough that has a viscosity within such a specific range as to assure good coating suitability without causing problems such as difficulties in fine granulation, formation of lumps and an increase in the dough viscosity in the course of the preparation of the chocolate dough, being tolerant to temperatures exceeding 40oC that is the melting point of fats and oils contained therein, having soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth, and a method for manufacturing the same. A chocolate being tolerant to temperatures exceeding 40oC and showing excellent soft texture is obtained by heating a chocolate dough to 80-110oC, said chocolate dough containing glucose and lecithin, each in a specific amount, further containing a specific amount of a polyglycerol condensed ricinoleic acid ester and having a viscosity of 2,000-20,000 cP at 45oC, and then solidifying the chocolate dough by cooling.

KANADA YASUFUMI (JP)
OTSUBO NOBUHIRO (JP)
MORIKAWA KAZUTOSHI (JP)
TRI NOVIANT (ID)
CLARA FRANSISCA (ID)

PCT/JP2013/066486

December 27, 2013

June 14, 2013

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FUJI OIL CO LTD (JP)
PT FREYABADI INDOTAMA (ID)

A23G1/00; A23G1/30

JP2012110268A	2012-06-14
JPH11318337A	1999-11-24
JPH11318336A	1999-11-24
JPS52148662A	1977-12-10
JPS5685245A	1981-07-11
JP2011205993A	2011-10-20
JP2008525028A	2008-07-17

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