Title:
METHOD FOR PRODUCING HEAT TOLERANT CHOCOLATES
Document Type and Number:
WIPO Patent Application WO/2013/099810
Kind Code:
A1
Abstract:
Provided is a method whereby chocolates, which are tolerant to temperatures exceeding 40oC that is the melting point of fats and oils, have soft and smooth texture inherent to chocolates from the chocolate surface to the chocolate core and have high meltability in mouth and excellent taste, can be produced without causing problems occurring in the course of preparing a chocolate dough such as difficulties in microgranulation, formation of undissolved masses and increase in the dough viscosity. Chocolates having heat tolerance and soft texture can be obtained by heating a chocolate dough, said chocolate dough containing 1-25 wt% of trehalose and/or palatinose, to 80-110oC and then solidifying by cooling.
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Inventors:
KANADA YASUFUMI (JP)
OHTSUBO NOBUHIRO (JP)
MORIKAWA KAZUTOSHI (ID)
OHTSUBO NOBUHIRO (JP)
MORIKAWA KAZUTOSHI (ID)
Application Number:
PCT/JP2012/083294
Publication Date:
July 04, 2013
Filing Date:
December 21, 2012
Export Citation:
Assignee:
FUJI OIL CO LTD (JP)
PT FREYABADI INDOTAMA (ID)
PT FREYABADI INDOTAMA (ID)
International Classes:
A23G1/00; A23G1/30
Domestic Patent References:
| WO2005099472A1 | 2005-10-27 |
Foreign References:
| JPS52148662A | 1977-12-10 | |||
| JP2004097171A | 2004-04-02 | |||
| JP2000189057A | 2000-07-11 | |||
| JP2010207197A | 2010-09-24 |
Other References:
MASAMI MIZU ET AL.: "Properties of Palatinose in Blended Foods : Cooperation between function and daintiness", PROCEEDINGS OF THE RESEARCH SOCIETY OF JAPAN SUGAR REFINERIES' TECHNOLOGISTS, vol. 58, October 2011 (2011-10-01), pages 9 - 18
TOSHIO KAGA ET AL.: "Applications of palatinose for foods", PROCEEDINGS OF THE RESEARCH SOCIETY OF JAPAN SUGAR REFINERIES' TECHNOLOGISTS, vol. 34, 1985, pages 45 - 57
HOLLAMBY AMY: "Toothfriendly confectionery", CONFECT. PROD., vol. 77, no. 3, May 2011 (2011-05-01), pages 22 - 23
TOSHIO KAGA ET AL.: "Applications of palatinose for foods", PROCEEDINGS OF THE RESEARCH SOCIETY OF JAPAN SUGAR REFINERIES' TECHNOLOGISTS, vol. 34, 1985, pages 45 - 57
HOLLAMBY AMY: "Toothfriendly confectionery", CONFECT. PROD., vol. 77, no. 3, May 2011 (2011-05-01), pages 22 - 23
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