公开(公告)号：US4861612A

公开(公告)日：1989-08-29

申请号：US149733

申请日：1988-01-29

申请人： Akira Nakano ,  Hiroshi Higashioka ,  Masaki Nomura ,  Yoshiharu Kawahara ,  Ko Yamashita ,  Yoshito Sano ,  Minoru Kase

发明人： Akira Nakano ,  Hiroshi Higashioka ,  Masaki Nomura ,  Yoshiharu Kawahara ,  Ko Yamashita ,  Yoshito Sano ,  Minoru Kase

IPC分类号： C11B7/00

CPC分类号： C11B7/0091

摘要： Oleaginous material is fractionated into two fractions having different melting points from each other by emulsifying all the oleaginous material with water and using with a surfactant having an HLB value of 5 to 10 as an emulsifier, at a temperature at which all the oleaginous material is substantially melted. The emulsion is cooled to a temperature at which one fraction of the oleaginous material crystallizes so that the emulsion forms a lighter phase containing the other fraction of the oleaginous material and a heavier phase comprising an aqueous phase containing crystals of said first fraction dispersed therein. The lighter phase is separated from the heavier phase and then the crystals of the first fraction are separated from the remainder of the heavier phase.

公开(公告)号：US5326581A

公开(公告)日：1994-07-05

申请号：US765975

申请日：1991-09-26

申请人： Hiroshi Higashioka ,  Yukitaka Tanaka

发明人： Hiroshi Higashioka ,  Yukitaka Tanaka

IPC分类号： A23G1/30 ,  A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G3/00

CPC分类号： A23G1/30 ,  A23G1/36 ,  A23G1/38

摘要： Chocolates that comprise a diglyceride having a melting point of 25.degree. C. or less are found to exhibit a soft texture at temperatures below room temperature and stable qualities at temperatures above room temperature. Further, such chocolates display a good ability to melt in one's mouth. Also, the chocolates exhibit an enriched chocolate flavor as well as a crisp after taste.

摘要翻译： 发现包含熔点为25℃或更低的甘油二酯的巧克力在低于室温的温度下表现出柔软的质感，并且在高于室温的温度下具有稳定的质量。 此外，这种巧克力显示出在嘴里融化的良好能力。 此外，巧克力表现出浓缩的巧克力香味以及酥脆的味道。