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Title:
METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2015/186270
Kind Code:
A1
Abstract:
Provided is a method for manufacturing an aerated chocolate dough which is a non-tempered type chocolate dough containing a non-tempered type non-cacao fat and being resistant to blooming, said aerated chocolate dough being improved so that fine air bubbles are uniformly contained in the dough. Also provided is a method for manufacturing a baked chocolate using an aerated chocolate dough that is obtained by the aforesaid manufacturing method. The method for manufacturing an aerated chocolate dough comprises: cooling a chocolate dough, which contains a non-tempered type non-cacao fat and is in a completely molten state, to a temperature lower by 0.5-5°C than the solidification temperature thereof; and then re-heating the dough to a temperature higher by 1-5°C than the aforesaid temperature and thus aerating the dough to thereby give an aerated chocolate dough having a specific gravity of 0.3-1.1. The aerated chocolate dough obtained by the manufacturing method is molded into a definite shape and baked to thereby give a baked chocolate.

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Inventors:
ONO TAKASHI (JP)
WATANABE HIROYUKI (JP)
IEMOTO NAOKI (JP)
Application Number:
PCT/JP2014/076674
Publication Date:
December 10, 2015
Filing Date:
October 06, 2014
Export Citation:
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Assignee:
MORINAGA & CO (JP)
International Classes:
A23G1/00; A23G1/30; A23G3/50
Domestic Patent References:
WO2000057715A12000-10-05
Foreign References:
JP2004254639A2004-09-16
JP2006511215A2006-04-06
JPH0342031A1991-02-22
JP2004081031A2004-03-18
JPH05227888A1993-09-07
US3798337A1974-03-19
US20120183651A12012-07-19
EP2111758A12009-10-28
Other References:
SLAGER ET AL., CONFECT PROD, vol. 78, no. 2, April 2012 (2012-04-01), pages 21 - 23
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
Shigeru Matsui (JP)
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