MY186365A - Baked chocolate - Google Patents

Baked chocolate

Info

Publication number
MY186365A
MY186365A MYPI2018702631A MYPI2018702631A MY186365A MY 186365 A MY186365 A MY 186365A MY PI2018702631 A MYPI2018702631 A MY PI2018702631A MY PI2018702631 A MYPI2018702631 A MY PI2018702631A MY 186365 A MY186365 A MY 186365A
Authority
MY
Malaysia
Prior art keywords
chocolate
baked
baking
present
baked chocolate
Prior art date
Application number
MYPI2018702631A
Inventor
Kiyomi Oonishi
Noriko Murayama
Wakako HATANAKA
Hidetaka Uehara
Original Assignee
Nisshin Oillio Group Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Oillio Group Ltd filed Critical Nisshin Oillio Group Ltd
Publication of MY186365A publication Critical patent/MY186365A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

The present invention addresses the problem of providing a baked chocolate in which baking drop caused by baking is suppressed and which has a crisp surface texture characteristic to baked chocolates, preferably providing such a baked chocolate as described above in which an offensive taste originating from a starting material is suppressed. The baked chocolate according to the present invention has a bake-melting index as defined below of 1-1.3 [(bake-melting index)=(base area of chocolate after baking)/(base area of chocolate before baking)]. Further,in the baked chocolate according to the present invention, the chocolate before baking has shape retention properties at 50?C. Furthermore, in the baked chocolate according to the present invention, the chocolate before baking has a moisture content of 0.8-3 mass%.
MYPI2018702631A 2016-01-29 2017-01-24 Baked chocolate MY186365A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016015219 2016-01-29
PCT/JP2017/002316 WO2017130954A1 (en) 2016-01-29 2017-01-24 Baked chocolate

Publications (1)

Publication Number Publication Date
MY186365A true MY186365A (en) 2021-07-16

Family

ID=59398019

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2018702631A MY186365A (en) 2016-01-29 2017-01-24 Baked chocolate

Country Status (4)

Country Link
JP (2) JP6225296B1 (en)
CN (1) CN108601367A (en)
MY (1) MY186365A (en)
WO (1) WO2017130954A1 (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6310134B1 (en) * 2017-10-11 2018-04-11 森永製菓株式会社 Baked food
KR20190053003A (en) * 2017-11-09 2019-05-17 롯데제과 주식회사 Baked chocolate and manufacturing method thereof
JP7251046B2 (en) * 2018-02-20 2023-04-04 不二製油株式会社 Baking chocolate and its combination baked food
CN111935988A (en) * 2018-04-02 2020-11-13 日清奥利友集团株式会社 soft chocolate
JP2019187370A (en) * 2018-04-27 2019-10-31 森永製菓株式会社 Baking drop inhibitor for chocolate, and use thereof
JP2020065545A (en) * 2018-10-24 2020-04-30 日清オイリオグループ株式会社 Composite confectionery excellent in low temperature bloom resistance and production method thereof
CN111084265B (en) * 2019-12-24 2023-06-30 可可琳纳食品海门有限公司 Chocolate sauce formula used as stuffing with flowing center
JP7460277B2 (en) * 2020-03-26 2024-04-02 日清オイリオグループ株式会社 chocolate

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3419446B2 (en) * 1999-01-12 2003-06-23 不二製油株式会社 Manufacturing method of chocolate confectionery
MY142954A (en) * 2005-05-13 2011-01-31 Nisshin Oillio Group Ltd Intermolecular compounds of fatty acid triglycerides
JP5205311B2 (en) * 2009-03-12 2013-06-05 森永製菓株式会社 Baked chocolate and method for producing the same
CN102187930A (en) * 2010-02-26 2011-09-21 悠哈味觉糖有限公司 Raw chocolate-like composition, method for producing same, and snack using same
CN104394703B (en) * 2012-06-25 2016-09-14 不二制油株式会社 Burnt chocolate and its manufacturing method
JP5552512B2 (en) * 2012-09-05 2014-07-16 日清オイリオグループ株式会社 Chocolate with baking resistance
JP2014209870A (en) * 2013-04-18 2014-11-13 株式会社Adeka Baked chocolate
CN105848491B (en) * 2013-12-27 2020-05-19 日清奥利友集团株式会社 Chocolate and its preparation method, method for inhibiting viscosity increase of sauce embryo, and method for forming sugar skeleton
JP5600226B1 (en) * 2014-06-04 2014-10-01 森永製菓株式会社 Method for producing baked chocolate
TW201605350A (en) * 2014-07-08 2016-02-16 Meiji Co Ltd Method for manufacturing baked confectionery

Also Published As

Publication number Publication date
WO2017130954A1 (en) 2017-08-03
JPWO2017130954A1 (en) 2018-02-01
JP2017225467A (en) 2017-12-28
CN108601367A (en) 2018-09-28
JP6225296B1 (en) 2017-11-01

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