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Water-containing chocolate that is soft in a freezing temperature range

A chocolate and moisture technology, applied in the fields of cocoa, food science, application, etc., can solve the problem of insufficient softness, achieve the effect of less change over time and maintain the softness

Active Publication Date: 2015-11-11
FUJI OIL CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the case of eating as a frozen dessert, that is, the softness in the freezing temperature region is not yet sufficient

Method used

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  • Water-containing chocolate that is soft in a freezing temperature range
  • Water-containing chocolate that is soft in a freezing temperature range
  • Water-containing chocolate that is soft in a freezing temperature range

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037]Glucose, granulated sugar, whole milk powder, cocoa butter, cocoa mass, cocoa powder, vegetable oil, and lecithin were formulated according to Table 1 (1), and chocolate raw materials used as raw materials were produced by the usual method. Then, using a combimix (manufactured by Primix Co., Ltd.), fresh cream (product name: Meiji Tokachi Fresh Cream 47, manufactured by Meiji Dairy Co., Ltd.), water, and an emulsifier were all mixed together. Mix, add the chocolate raw material obtained in the said operation according to the compounding quantity of Table 2, stir while heating, and then cool it to -18 degreeC, and obtain the water-containing chocolate which is an oil-in-water type emulsion.

Embodiment 2

[0039] With the preparation of Table 1 (2), raw material chocolate was produced according to the usual method, and water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

Embodiment 3

[0041] With the preparation of Table 1 (3), raw material chocolate was produced according to the usual method, and water-containing chocolate was obtained in the same manner as in Example 1 according to Table 2.

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Abstract

The present invention addresses the problem of providing a water-containing chocolate, which is soft in a freezing temperature range and the properties of which do not change significantly over time. By manufacturing an oil-in-water-type water-containing chocolate emulsion with a composition of 15-50 weight% of monosaccharides, 25-50 weight% of total saccharides including monosaccharides, not more than 12 weight% of non-fat cacao, 5-15 weight% of fat-free milk solids, 20-40 weight% of oils, 20-50 weight% of water, and not more than 0.2 weight% of lecithin, softness is maintained even when combined with ice cream, etc., making it possible to provide frozen desserts with excellent chocolate flavor.

Description

technical field [0001] The present invention relates to a water-containing chocolate having soft physical properties in a frozen region and a method for producing the same. Background technique [0002] Water-containing chocolate produced by mixing water-based ingredients in chocolate is widely used for Western-style confectionery and desserts. Among them, raw chocolate mixed with fresh cream as a water-based ingredient is particularly popular because of its rich flavor and unique smoothness in the mouth. Not only can it be eaten directly, but it is also widely used in Western-style confectionery as fillings or fillings. Or frozen treats etc. [0003] When chocolates are used in the form of sauces in Western-style confectionery or frozen confectionery, chocolate syrup or the like is often used, which has a composition with a lot of sugar and a small amount of cocoa so that it does not harden in a low-temperature range. The chocolate flavor is unsatisfactory by many. In su...

Claims

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Application Information

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IPC IPC(8): A23G1/00A23G1/30
CPCA23G1/00A23G1/30
Inventor 臼井佑希石渡暁之
Owner FUJI OIL CO LTD