METHOD FOR MANUFACTURING FOOD USING CHOCOLATE WITH HIGH HEAT TOLERANCE

WIPO Patent Application WO/2014/148436

A1

Provided is a method for manufacturing a food using chocolate, said chocolate being tolerant to a high temperature range exceeding melting point of fats and oils contained in chocolates such as 35-90°C, having a soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth and excellent flavor, without conducting a heating or baking treatment for imparting heat tolerance to chocolates, in particular, chocolates with low milk powder content. A food using chocolate, said chocolate being tolerant to a high temperature range exceeding melting point of fats and oils such as 35-90°C, having a soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and showing high meltability in mouth and excellent flavor, is obtained by coating a food or food material having a water activity of 0.4-0.95 with a chocolate dough containing a specific amount of specific saccharide(s) and lecithin, or placing said chocolate dough on said food or food material, and then solidifying the chocolate dough by cooling, without heating or baking the chocolate dough.

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

PCT/JP2014/057148

September 25, 2014

March 17, 2014

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

A23G1/00; A23G1/30

WO1991000691A1	1991-01-24
WO2012121327A1	2012-09-13
WO1999065323A1	1999-12-23
WO2001065947A1	2001-09-13
WO2013099810A1	2013-07-04

JPS56169546A	1981-12-26
JPS52148662A	1977-12-10
JP2011015680A	2011-01-27
JP2014087319A	2014-05-15

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