Title:
METHOD FOR PRODUCING CHOCOLATE
Document Type and Number:
WIPO Patent Application WO/2020/129968
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing: a chocolate dough having a low viscosity, and in particular, a chocolate dough in which an increase in dough viscosity caused by the addition of a small amount of water is suppressed; and a method for producing said chocolate dough. The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.
Inventors:
OONISHI KIYOMI (JP)
HACHIYA IWAO (JP)
KANAMARU WAKAKO (JP)
HACHIYA IWAO (JP)
KANAMARU WAKAKO (JP)
Application Number:
PCT/JP2019/049364
Publication Date:
June 25, 2020
Filing Date:
December 17, 2019
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD (JP)
International Classes:
A23G1/36; A23G1/56
Domestic Patent References:
| WO2018185502A1 | 2018-10-11 | |||
| WO1996019923A1 | 1996-07-04 |
Foreign References:
| JPH02219543A | 1990-09-03 | |||
| JP2003284497A | 2003-10-07 | |||
| JPH07132047A | 1995-05-23 | |||
| US6488979B1 | 2002-12-03 | |||
| US6165540A | 2000-12-26 |
Other References:
SCHANTZ, B. ET AL.: "Influence of lecithin-PGPR blends on the rheological properties of chocolate", LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 38, no. 1, 2004, pages 41 - 45, XP004606348, DOI: 10.1016/j.lwt.2004.03.014
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