CHOCOLATE AND METHOD FOR MANUFACTURING SAME

WIPO Patent Application WO/2020/031539

A1

In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amount of a seeding agent but the addition of a large amount of the seeding agent induces softening of the chocolate and deterioration in snapping properties thereof. The present inventor found that, when a chocolate dough contains a specific emulsifier, the automatic restoration maximum temperature can be sufficiently improved, even in the case where a seeding agent is added in only a small amount, and the softening of the chocolate and deterioration in snapping properties thereof can be prevented, thereby completing the present invention.

WO/1994/007374	PROCESS FOR PREPARING REDUCED CALORIE FLAVORED CONFECTIONERY COMPOSITIONS USING DYNAMIC TEMPERING CONDITIONS
JP7255643	Oil and fat composition and chocolate using the oil and fat composition
JPH08501701	[Title of the Invention] A method for producing a low-calorie flavored confectionery composition using dynamic tempering conditions.

KARATANI NAOHIRO (JP)
FUKAMI YOJIRO (JP)
IWAOKA EIJI (JP)

PCT/JP2019/025545

February 13, 2020

June 27, 2019

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FUJI OIL HOLDINGS INC (JP)

A23G1/36; A23D9/00

WO2018037987A1	2018-03-01
WO2014002817A1	2014-01-03
WO2003063602A1	2003-08-07

JP2009060829A	2009-03-26
JP2018078841A	2018-05-24
JP2007259737A	2007-10-11
JP2000336389A	2000-12-05
JP2014103875A	2014-06-09
JP2017029041A	2017-02-09

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