Title:
METHOD FOR MANUFACTURING BAKED CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2015/186271
Kind Code:
A1
Abstract:
Provided is a method for manufacturing a baked chocolate, said method comprising molding a chocolate dough into a definite shape and then baking, whereby a baked chocolate having a soft inside texture characteristic to chocolate can be obtained while preventing dripping in baking or uneven baking.
When a molded chocolate dough is baked in an oven, the ambient atmosphere temperature is controlled to 170-350°C in the first half of baking and controlled to 150-330°C in the second half of baking and the ambient atmosphere temperature in the first half is adjusted to at least 20°C higher than the ambient atmosphere temperature in the second half. It is preferred that the chocolate dough to be baked is an aerated chocolate dough having a specific gravity adjusted to 0.3-1.1.
Inventors:
IEMOTO NAOKI (JP)
KINTA YASUYOSHI (JP)
KINTA YASUYOSHI (JP)
Application Number:
PCT/JP2014/076675
Publication Date:
December 10, 2015
Filing Date:
October 06, 2014
Export Citation:
Assignee:
MORINAGA & CO (JP)
International Classes:
A23G1/00; A23G1/30; A23G3/50
Domestic Patent References:
| WO2005000027A1 | 2005-01-06 |
Foreign References:
| JP2014087308A | 2014-05-15 | |||
| JP2004254639A | 2004-09-16 | |||
| JP2000270774A | 2000-10-03 | |||
| JP2004254638A | 2004-09-16 | |||
| JP2008206457A | 2008-09-11 | |||
| JP2010207197A | 2010-09-24 | |||
| JP2007244235A | 2007-09-27 | |||
| JP2014045706A | 2014-03-17 | |||
| US20030003213A1 | 2003-01-02 |
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
Shigeru Matsui (JP)
Shigeru Matsui (JP)
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