-
公开(公告)号:US06537602B1
公开(公告)日:2003-03-25
申请号:US09555631
申请日:2000-06-02
申请人: Yasushi Kawabata , Kazutoshi Morikawa , Satoko Nakajima , Fumiko Shiota , Akira Kurooka , Yoshio Yamawaki , Koji Umeno , Makoto Kobayashi
发明人: Yasushi Kawabata , Kazutoshi Morikawa , Satoko Nakajima , Fumiko Shiota , Akira Kurooka , Yoshio Yamawaki , Koji Umeno , Makoto Kobayashi
IPC分类号: A21D1300
CPC分类号: A23G1/305 , A21D13/24 , A21D13/28 , A21D13/38 , A23G1/325 , A23G1/36 , A23G1/40 , A23G1/44 , A23G1/56 , A23G2200/06 , A23G2200/08 , A23G2200/10 , A23G2210/00
摘要: The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats/oils, 4 to 40 wt. % moisture and by anhydride conversion, 0.2 to 10 wt. % heat-coagulating proteins, and is in non-liquid at 5° C. Chocolate confectionery may be easily manufactured by including or coating this chocolate composition in/on other confectionery dough. Moreover, separately baking the chocolate composition itself can provide chocolate confectionery having new tastes/textures.
摘要翻译: 本发明提供了一种在包含(机械)适应性的情况下,包含在糖果面团中,并且还具有良好耐烘烤性的甘露型巧克力组合物。 巧克力组合物包含1至30wt。 %无脂可可部分,10〜50重量% %脂肪/油,4至40wt。 %水分和酸酐转化率为0.2〜10wt。 %的热凝固蛋白质,并且在5℃下是非液体的。巧克力糖果可以通过将该巧克力组合物包含或涂覆在其他糖果面团上/容易地制造。 此外,单独烘焙巧克力组合物本身可以提供具有新口味/纹理的巧克力糖果。
-
公开(公告)号:US07427420B2
公开(公告)日:2008-09-23
申请号:US10220729
申请日:2001-02-28
申请人: Katunori Senba , Koji Umeno , Yoshio Yamawaki
发明人: Katunori Senba , Koji Umeno , Yoshio Yamawaki
IPC分类号: A23P1/08
摘要: The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.
摘要翻译: 本发明提供一种生产高度稳定的糖果的方法,其可以在不变形的情况下食用,在表面粘稠或彼此粘着,同时保持原来的巧克力口感。 作为本发明人深入研究的结果,已经发现,通过使精制巧克力糊的表面吸收水分或使巧克力与含水分的物质接触,可以提供用于生产高度稳定的加热糖果的方法 食物,然后烘烤。
-