Chocolate

A chocolate and content technology, which is applied in the field of chocolate, can solve the problems of lower melting point, slower drying and worse mouth-melting of chocolate, and achieves the effects of better flavor, good mouth-melting and not easy to peel off.

Pending Publication Date: 2018-03-27
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with liquid oils, the melting point of the chocolate is lowered, resulting in slower drying
In addition, there is a problem that liquid oil oozes out on the surface of the chocolate
Furthermore, melt-in-the-mouth properties (notably) will be worse due to the reduced solid fat content

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0077] The present invention will be further specifically described below by proposing examples.

[0078] In this example, chocolate was evaluated by the following method.

[0079] (1) Viscosity of chocolate in molten state

[0080] The viscosity (unit: cps) of the chocolate in a molten state was measured using the BH type viscometer (made by Toki Sangyo Co., Ltd.). That is, the No. 6 rotor was set at a rotational speed of 4 rpm. Next, the numerical value was read after making the rotor rotate 3 times in the chocolate tempered to the measurement temperature. Multiply the read value by the device factor (2500) to find the viscosity.

[0081] (2) Moisture content of chocolate

[0082] The water content (water content) of the chocolate was measured using the loss-on-drying method under normal pressure according to a conventional method.

[0083] (3) Solid fat content of fat in chocolate

[0084] The SFC of fats and oils is measured according to IUPAC method 2.150 Solid Cont...

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PUM

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Abstract

The present invention addresses the problem of providing: a chocolate that has the highly contradictory properties of not peeling easily and of drying quickly at an ordinary temperature during coating; and a food using the chocolate. Provided is a chocolate having a water content of 0.8-3 mass% and a viscosity of 10000-35000 cps at 50DEG C. The solid fat content (SFC) of fat / oil in the chocolate is 70-100% at 10DEG C, 50-100% at 25DEG C, and 0-25% at 35DEG C.

Description

technical field [0001] The present invention relates to a chocolate that does not easily peel off even if it is coated, and that has good melting properties in the mouth. Background technique [0002] Chocolate-coated foods such as biscuits, bread, and ice cream are sold on the market. The properties required for such coated chocolates include rapid drying of the chocolate after coating, less cracking when cut with a knife, good surface gloss, and good melt-in-the-mouth properties when eaten. [0003] Among them, "quick drying at room temperature" is required in order to shorten the time required for production and to prevent the chocolate from adhering to the film on which the food is packaged. In addition, "hard to peel off" is also required so that it does not fall off when cut with a knife or the like or when eaten. However, it is very difficult to satisfy both. [0004] Once ordinary chocolate is used for food coating, it will peel off immediately. Especially when i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/00A23G1/30A23G3/50
CPCA23G1/00A23G1/30A23G3/50
Inventor 大西清美村山典子粟饭原知洋
Owner THE NISSHIN OILLIO GRP LTD
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