Title:
BAKED CHOCOLATE CONFECTIONERY AND METHOD FOR MANUFACTURING BAKED CHOCOLATE CONFECTIONERY
Document Type and Number:
WIPO Patent Application WO/2019/077648
Kind Code:
A1
Abstract:
Provided is a method for inhibiting the formation of oily stains in baking a chocolate, said stains being caused by the migration of oily components onto the surface of the baked chocolate and whitening the surface to thereby deteriorate the appearance thereof. In a baked chocolate confectionery which is formed into a definite shape and thermally denatured at least on the surface, a citric acid monoglyceride is contained. A citric acid monoglyceride is added to a chocolate dough and then the dough is formed into a definite shape and baked to thereby manufacture a baked chocolate confectionery. Also, a citric acid monoglyceride is used for inhibiting the formation of oily stains when baking a chocolate.
Inventors:
OONO HIROAKI (JP)
NAGAI MAKOTO (JP)
NAGAI MAKOTO (JP)
Application Number:
PCT/JP2017/037364
Publication Date:
April 25, 2019
Filing Date:
October 16, 2017
Export Citation:
Assignee:
MORINAGA & CO (JP)
International Classes:
A23G1/00
Foreign References:
JP2008220177A | 2008-09-25 | |||
JP2010088374A | 2010-04-22 | |||
JP2013226117A | 2013-11-07 | |||
JP2017189141A | 2017-10-19 |
Attorney, Agent or Firm:
MATSUI Shigeru et al. (JP)
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