JP2002306076A - Coating chocolate and method for manufacturing the same - Google Patents
Coating chocolate and method for manufacturing the sameInfo
- Publication number
- JP2002306076A JP2002306076A JP2001113381A JP2001113381A JP2002306076A JP 2002306076 A JP2002306076 A JP 2002306076A JP 2001113381 A JP2001113381 A JP 2001113381A JP 2001113381 A JP2001113381 A JP 2001113381A JP 2002306076 A JP2002306076 A JP 2002306076A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- acid ester
- coating
- chocolate
- lipophilic
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
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- Confectionery (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、乾き時間が短く、
艶が良く、且つ汗かき現象が発生し難い被覆用チョコレ
ート類及びその製造法に関する。BACKGROUND OF THE INVENTION The present invention relates to a dry time,
The present invention relates to a coating chocolate having a good luster and hardly causing a sweating phenomenon, and a method for producing the same.
【０００２】[0002]
【従来の技術】従来より、チョコレート類はパン、ドー
ナツ、焼き菓子、洋菓子、和菓子等の生地の表面の被覆
に使用されている。そしてこのような被覆用チョコレー
ト類としては、コーティング用、カバリング用、或いは
洋生用の用途が例示できる。チョコレート類がコーティ
ングされた製品の表面の艶の状態は製品の品質を左右
し、良い艶を得ることは重要であり使用時のチョコレー
ト類の品温、或いは固化時の室温等の温度管理が重要で
ある。例えば、パン等の製品にチョコレート類をコーテ
ィングし低い室温（例えば２０℃以下）で急速に固化す
ると艶のないくすんだ状態となり見劣りするものとな
る。又逆に高い室温（例えば３５℃）で固化されると艶
は改善される傾向にあるが、固化に要する時間（乾き時
間）が長く作業性に問題があった。良い艶を得るには個
々のチョコレート類に最適なある狭い温度域での作業が
必要であるがユーザーの現場に於て狭い温度域を確保し
ての作業は困難である。2. Description of the Related Art Conventionally, chocolates have been used for coating the surface of dough such as bread, donut, baked confectionery, western confectionery, and Japanese confectionery. Examples of such coating chocolates include coating, covering, and western uses. The gloss of the surface of the product coated with chocolates affects the quality of the product, it is important to obtain good gloss, and it is important to control the temperature of the chocolates during use or room temperature during solidification It is. For example, if a product such as bread is coated with chocolate and rapidly solidified at a low room temperature (for example, 20 ° C. or lower), the product becomes a dull and dull state, which is inferior. Conversely, when solidified at a high room temperature (for example, 35 ° C.), the gloss tends to be improved, but the time required for solidification (drying time) is long and there is a problem in workability. In order to obtain a good luster, it is necessary to work in a certain narrow temperature range that is optimal for individual chocolates, but it is difficult to secure a narrow temperature range at the user's site.
【０００３】そこでチョコレート類を構成する油脂中の
液状油脂比率を高めることで艶を改良する方法が応用さ
れているが、液状油脂比率を高くすると細かい粒状の油
脂が表面に現れる「汗かき現象」が発生し易く、又コー
ティングされた製品の耐熱性が低下し高い温度に置かれ
た場合ベタツキが発生し易くなる等の問題があった。Therefore, a method of improving luster by increasing the ratio of liquid fats and oils in the fats and oils constituting chocolates has been applied. However, when the ratio of liquid fats and oils is increased, fine and granular fats and oils appear on the surface, and the "sweat phenomenon". And the heat resistance of the coated product is reduced, and when the coated product is placed at a high temperature, stickiness is easily generated.
【０００４】上述した如く作業性が良く、乾き時間が短
く、艶が良く、且つ汗かき現象が発生し難いコーティン
グチョコレート類を得る目的で各種の試みがされてい
る。例えば、融点６０℃以上のキャデリラワックスを添
加したり（特開平０４−２０７３９８号公報）、又は親
油性ショ糖飽和脂肪酸と親水性ショ糖不飽和脂肪酸をあ
る比率で併用したり（特開平０３ー２８５６４４号公
報）、更には食品の表面を油脂で下塗りしその上にチョ
コレート類を被覆した後該チョコレート類が固化後２７
〜３２℃に加温放置する（特開昭６０ー１４５０４９号
公報）方法等種々の提案がなされている。乳化剤の添加
が油脂の結晶性に影響を与えることは知られており、油
脂の結晶性の改質による艶の改良が報告されているが、
乾き時間が短く、汗かき現象を防ぐような有効な乳化剤
はまだみいだされていない。As described above, various attempts have been made to obtain coated chocolates having good workability, short drying time, good luster, and hardly causing a sweating phenomenon. For example, Cadillara wax having a melting point of 60 ° C. or higher is added (Japanese Patent Application Laid-Open No. 04-207398), or lipophilic sucrose saturated fatty acid and hydrophilic sucrose unsaturated fatty acid are used in a certain ratio (Japanese Patent Application Laid-open No. JP-A-285644), and further, the surface of the food is primed with oils and fats, and the chocolates are coated thereon.
Various proposals have been made such as a method of heating and leaving at a temperature of up to 32 ° C. (JP-A-60-145049). It is known that the addition of an emulsifier affects the crystallinity of fats and oils.
No effective emulsifier has been found which has a short drying time and prevents sweating.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、ユーザーの
現場の広い温度域でコーティング作業が出来、乾き時間
が短く、艶が良く、且つ汗かき現象が発生し難いコーテ
ィング用、カバリング用、或いは洋生用の被覆用チョコ
レート類及びその製造法を提供することを目的とする。SUMMARY OF THE INVENTION According to the present invention, a coating work can be performed in a wide temperature range at a user's site, a drying time is short, a gloss is good, and a sweating phenomenon does not easily occur. An object of the present invention is to provide a coating chocolate for western use and a method for producing the same.
【０００６】[0006]
【課題を解決する為の手段】本発明者らは、上記の乾き
時間の短縮化、艶の改良及び汗かき現象を防ぐ課題を解
決する為鋭意研究を行った結果、特に油溶性のある種の
乳化剤を併用し油脂改質を行うことで目的を達成出来る
という知見を得、本発明を完成するに至った。即ち本発
明は、チョコレート類中に親油性ショ糖飽和脂肪酸エス
テル及び親油性ソルビタン飽和脂肪酸エステルを含有す
ることを特徴とする被覆用チョコレート類並びにチョコ
レート類に対して、ＨＬＢが４以下である親油性ショ糖
飽和脂肪酸エステル及びＨＬＢが５以下である親油性ソ
ルビタン飽和脂肪酸エステルを各々０.０５〜３重量％
の範囲で添加することを特徴とする被覆用チョコレート
類の製造法である。The present inventors have conducted intensive studies to solve the above-mentioned problems of shortening the drying time, improving the luster, and preventing the sweating phenomenon. It has been found that the object can be achieved by modifying fats and oils in combination with the emulsifier of the present invention, and the present invention has been completed. That is, the present invention provides a chocolate containing a lipophilic sucrose saturated fatty acid ester and a lipophilic sorbitan saturated fatty acid ester in a chocolate, and a lipophilic composition having an HLB of 4 or less with respect to the chocolate for coating. 0.05 to 3% by weight of each of sucrose saturated fatty acid ester and lipophilic sorbitan saturated fatty acid ester having HLB of 5 or less.
A method for producing chocolates for coating, characterized by being added in the range of
【０００７】[0007]
【発明の実施の形態】本発明におけるチョコレート類と
は、油脂類、糖類、親油性ショ糖飽和脂肪酸エステル及
び親油性ソルビタン飽和脂肪酸エステルを必須成分と
し、必要によりカカオマスやココアパウダー、粉乳等の
各種粉末食品、上記乳化剤を除く公知の乳化剤、香料、
色素等の中から選択した原料を任意の割合で混合し、常
法によりロール掛け及びコンチング処理して得たものを
意味する。油脂類としては具体的には、大豆油、綿実
油、コーン油、サフラワー油、オリーブ油、パーム油、
菜種油、米ぬか油、ゴマ油、カポック油、ヤシ油、パー
ム核油、ババス油、カカオ脂、乳脂、ラード、魚油、鯨
油等の各種の動植物油脂及びそれらの硬化油、分別油、
エステル交換油等が例示できる。BEST MODE FOR CARRYING OUT THE INVENTION The chocolates of the present invention include fats and oils, sugars, lipophilic sucrose saturated fatty acid esters and lipophilic sorbitan saturated fatty acid esters as essential components, and, if necessary, various kinds of cocoa mass, cocoa powder, milk powder and the like. Powdered foods, known emulsifiers other than the emulsifiers, flavors,
It means a material obtained by mixing raw materials selected from dyes and the like at an arbitrary ratio, rolling and conching by a conventional method. As fats and oils, specifically, soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil,
Rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, babassu oil, cocoa butter, milk fat, lard, fish oil, whale oil and other various animal and vegetable oils and fats, and their hardened oils, fractionated oils,
Transesterified oils and the like can be exemplified.
【０００８】糖類としては、単糖類、オリゴ糖類、糖ア
ルコール類、デキストリン、水飴等が例示できる。単糖
類としては具体的には、グルコース、フルクトース、マ
ンノース、キシロースを挙げることができる。またオリ
ゴ糖類としては、通常２糖類から６糖類までのものが含
まれるが、具体的にはショ糖、マルトース、乳糖、トレ
ハロース、マルトトリオース等を挙げることができる。
糖アルコール類としては具体的には、ソルビトール、マ
ルチトール、マンニトール、エリスリトール、キシリト
ール、オリゴ糖アルコール等を挙げることができる。Examples of the saccharide include monosaccharides, oligosaccharides, sugar alcohols, dextrin, starch syrup and the like. Specific examples of the monosaccharide include glucose, fructose, mannose and xylose. The oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose.
Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, and oligosaccharide alcohols.
【０００９】各種粉末食品として、ココアパウダー、粉
乳、果実粉末、果汁粉末、生クリーム粉末、チーズ粉
末、コーヒー粉末、ヨーグルト粉末等が例示できる。Examples of various powdered foods include cocoa powder, milk powder, fruit powder, fruit juice powder, fresh cream powder, cheese powder, coffee powder, yogurt powder and the like.
【００１０】本発明の親油性ショ糖飽和脂肪酸エステル
としては、ショ糖パルミチン酸エステル、ショ糖ステア
リン酸エステル、ショ糖ベヘン酸エステルが例示でき
る。又、ショ糖脂肪酸エステルの親水性、親油性の程度
を表わす指標として、ＨＬＢが通常使用されているが、
本発明の親油性ショ糖飽和脂肪酸エステルのＨＬＢは４
以下の親油性のものが好ましく用いられる。Examples of the lipophilic sucrose saturated fatty acid ester of the present invention include sucrose palmitate, sucrose stearate and sucrose behenate. HLB is usually used as an index indicating the degree of hydrophilicity and lipophilicity of sucrose fatty acid esters.
The HLB of the lipophilic sucrose saturated fatty acid ester of the present invention is 4
The following lipophilic ones are preferably used.
【００１１】本発明の親油性ソルビタン飽和脂肪酸エス
テルとしては、ソルビタンジステアリン酸エステル、ソ
ルビタントリステアリン酸エステル、ソルビタンジベヘ
ン酸エステル、ソルビタントリベヘン酸エステルが例示
できる。又、ソルビタン脂肪酸エステルの親水性、親油
性の程度を表わす指標として、ＨＬＢが通常使用されて
いるが、本発明の親油性ソルビタン飽和脂肪酸エステル
のＨＬＢは５以下の親油性のものが好ましく用いられ
る。Examples of the lipophilic sorbitan saturated fatty acid ester of the present invention include sorbitan distearate, sorbitan tristearate, sorbitan dibehenate and sorbitan tribehenate. HLB is usually used as an index indicating the degree of hydrophilicity and lipophilicity of the sorbitan fatty acid ester. However, the lipophilic sorbitan saturated fatty acid ester of the present invention preferably has an HLB of 5 or less. .
【００１２】本発明の親油性ショ糖飽和脂肪酸エステル
及び親油性ソルビタン飽和脂肪酸エステルは、併用して
用いられる。好ましくはチョコレート類に対して、親油
性ショ糖飽和脂肪酸エステル及び親油性ソルビタン飽和
脂肪酸エステルを各々０.０５〜３重量％の範囲で使用
するのが良く、より好ましくは各々０.２〜２重量％の
範囲で使用するのが良い。各々の使用量が下限未満の場
合は効果が得られなくなり、各々の使用量が上限を超え
る場合は風味が悪くなる。本発明の親油性ショ糖飽和脂
肪酸エステル及び親油性ソルビタン飽和脂肪酸エステル
を併用使用するに際しては、被覆チョコレート類に使用
される油脂中に予め所定量を混合・溶解しておくのが好
ましい。The lipophilic sucrose saturated fatty acid ester and the lipophilic sorbitan saturated fatty acid ester of the present invention are used in combination. Preferably, lipophilic sucrose saturated fatty acid ester and lipophilic sorbitan saturated fatty acid ester are used in a range of 0.05 to 3% by weight, more preferably 0.2 to 2% by weight, based on chocolates. It is good to use in the range of%. When the amount of each use is less than the lower limit, no effect is obtained, and when the amount of use of each exceeds the upper limit, the flavor deteriorates. When the lipophilic sucrose saturated fatty acid ester and the lipophilic sorbitan saturated fatty acid ester of the present invention are used in combination, it is preferable to previously mix and dissolve a predetermined amount in fats and oils used for coated chocolates.
【００１３】本発明の被覆用チョコレート類の製造法と
しては、一般的なチョコレート類を製造する要領で行う
ことができる。具体的には、油脂類、糖類、親油性ショ
糖飽和脂肪酸エステル及び親油性ソルビタン飽和脂肪酸
エステルを必須原料に、カカオマス、ココアパウダー、
粉乳等の各種粉末食品、上記乳化剤を除く公知の乳化
剤、香料、色素等の原料を適宜選択して混合し、ロール
掛け及びコンチング処理を行い得ることができる。又、
本発明の被覆用チョコレート類は、コーティング用、カ
バリング用、或いは洋生用の用途が例示できる。The method for producing the chocolate for coating of the present invention can be carried out in the same manner as for producing general chocolates. Specifically, fats and oils, sugars, lipophilic sucrose saturated fatty acid ester and lipophilic sorbitan saturated fatty acid ester as essential raw materials, cacao mass, cocoa powder,
Raw materials such as various powdered foods such as powdered milk, known emulsifiers other than the above emulsifiers, flavors, pigments, and the like can be appropriately selected and mixed, and can be rolled and conched. or,
The coating chocolates of the present invention can be used for coating, covering, or western use.
【００１４】[0014]
【実施例】以下に本発明の実施例を示し本発明をより詳
細に説明するが、本発明の精神は以下の実施例に限定さ
れるものではない。なお、例中、％及び部は重量基準を
意味する。コーティング用チョコレート類の品質の評価
は次のように行った。チョコレート類の品温を５０℃に
調整し、市販の菓子パンにコーティングし２０℃にて固
化を行った。 ○ 乾き時間の評価 コーティングしてから固化するまでの時間を乾き時間と
し、固化時間が短い程良好であり５段階で評価した。 ５：３分未満 ４：３分〜５分未満 ３：５分〜７分未満 ２：７分〜１０分未満 １：１０分以上 ○ 艶の評価 コーティング表面の艶の状態を５段階で評価した。 ５：非常に良好 ４：良好 ３：やや劣る ２：劣る １：非常に劣る ○ 汗かき現象の評価 コーティング後２５℃で１日間保管しコーティング表面
の油脂の汗かき状態を目視で５段階で評価した。 ５：汗かきなく良好 ４：ごく一部に汗かき認められるが良好 ３：一部に汗かき認められる ２：表面の３分の１程度に汗かき認められる １：ほぼ全面に汗かき認められるThe present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition,% and a part mean a weight basis in an example. The quality of the coating chocolates was evaluated as follows. The temperature of the chocolates was adjusted to 50 ° C, coated on a commercially available confectionery bread, and solidified at 20 ° C.評 価 Evaluation of drying time The time from coating to solidification was defined as the drying time, and the shorter the solidification time, the better, and the evaluation was made on a five-point scale. 5: Less than 3 minutes 4: 3 to less than 5 minutes 3: 5 to less than 7 minutes 2: 7 to less than 10 minutes 1:10 minutes or more ○ Evaluation of gloss The gloss of the coating surface was evaluated in 5 levels. . 5: very good 4: good 3: slightly poor 2: poor 1: very poor ○ Evaluation of sweating phenomenon After coating, store at 25 ° C for 1 day and visually evaluate the sweating state of oils and fats on the coating surface in 5 steps. did. 5: Good without sweating 4: Slightly sweating is recognized in a part but good 3: Partially sweating is recognized 2: Sweat is recognized in about one third of the surface 1: Sweat is recognized in almost the entire surface
【００１５】実施例１〜実施例３、比較例１〜比較例２
１ 表１にチョコレート類の配合を示した。チョコレート類
の配合から一部の添加油脂及び検討乳化剤を除いた原料
を７０℃に加熱しながら０.５時間混ぜ合わせた。これ
をロールに掛け、平均粒度２０ミクロンの粒子にフレー
ク化した。先に除いた一部の添加油脂を７０℃に加熱し
検討乳化剤を混合してよく溶解した状態で得られたフレ
ークに加え、コンチェにて６５℃で２時間コンチングを
行い品質の異なるコーティング用チョコレート類を得
た。 表１ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−− カカオマス ５部 ココアパウダー １０部 全粉乳 ４部 脱脂粉乳 ４部 砂糖 ３３部 添加油脂 パーム核硬化油（融点３４℃） ２０部 大豆硬化油 （融点３４℃） １４部 大豆硬化油 （融点１５℃） １０部 レシチン ０.５部 バニリン ０.０４部 検討乳化剤 表２参照 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−Examples 1 to 3, Comparative Examples 1 and 2
1 Table 1 shows the composition of chocolates. The raw materials except for a part of the added fats and oils and the emulsifiers for examination from the blend of chocolates were mixed for 0.5 hours while heating to 70 ° C. This was rolled and flaked into particles having an average particle size of 20 microns. Heat some of the added fats and oils removed above to 70 ° C, mix them with the emulsifier, add them to the flakes obtained in a well-dissolved state, and conch at 65 ° C for 2 hours in a conche to give chocolate of different quality. Kind. Table 1 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 5% cocoa mass 10% cocoa powder 10 parts Whole milk powder 4 parts Skim milk powder 4 parts Sugar 33 parts Added fats and oils Palm kernel hardened oil (melting point 34 ° C) 20 parts Soybean hardened oil (melting point 34 ° C) 14 parts Soybean hardened oil (melting point 15 ° C) 10 parts Lecithin 0.5 part Vanillin 0.04 parts Study emulsifier See Table 2 --- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
【００１６】実施例１〜実施例３、比較例１〜比較例２
１ コーティング用チョコレート類における検討乳化剤とそ
の結果を表２に纏めた。Examples 1 to 3, Comparative Examples 1 and 2
1 Examination of chocolate for coating Emulsifiers and their results are summarized in Table 2.
【表２】 [Table 2]
【００１７】以上の結果の如く、親油性ショ糖脂肪酸エ
ステルの単独使用では艶は改良されるが汗かき現象の発
生に問題がある。親油性ソルビタン脂肪酸エステルの単
独使用では艶の改良は認められないが乾き時間の短縮化
及び汗かき現象を抑制する効果が認められた。親油性シ
ョ糖飽和脂肪酸エステル及び親油性ソルビタン飽和脂肪
酸エステルを併用使用することで、乾き時間が短く、艶
が良く、汗かき現象が少ないコーティング用チョコレー
ト類を得ることができた。As described above, glossiness is improved by using lipophilic sucrose fatty acid ester alone, but there is a problem in occurrence of a sweating phenomenon. When the lipophilic sorbitan fatty acid ester was used alone, gloss was not improved, but the effect of shortening the drying time and suppressing the sweating phenomenon was recognized. By using the lipophilic sucrose saturated fatty acid ester and the lipophilic sorbitan saturated fatty acid ester in combination, it was possible to obtain coating chocolates having a short drying time, good gloss, and little sweating phenomenon.
【００１８】[0018]
【発明の効果】本発明により、乾き時間が短く、艶が良
く、且つ汗かき現象が発生し難い被覆用チョコレート類
及びその製造法を提供することができるという効果を有
する。According to the present invention, it is possible to provide a coating chocolate having a short drying time, a good luster and hardly causing a sweating phenomenon, and a method for producing the same.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 田代 洋一 大阪府泉佐野市住吉町１番地 不二製油株 式会社阪南事業所内 Ｆターム(参考） 4B014 GB02 GL06 GY04 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Yoichi Tashiro 1 Sumiyoshicho, Izumisano-shi, Osaka Fuji Oil Co., Ltd. Hannan Works F-term (reference) 4B014 GB02 GL06 GY04
Claims (4)
酸エステル及び親油性ソルビタン飽和脂肪酸エステルを
含有することを特徴とする被覆用チョコレート類。1. Chocolate for coating, characterized in that the chocolate contains a lipophilic sucrose saturated fatty acid ester and a lipophilic sorbitan saturated fatty acid ester.
ＨＬＢが４以下であり、及び親油性ソルビタン飽和脂肪
酸エステルのＨＬＢが５以下である、請求項１記載の被
覆用チョコレート類。2. The coating chocolate according to claim 1, wherein the lipophilic sucrose saturated fatty acid ester has an HLB of 4 or less and the lipophilic sorbitan saturated fatty acid ester has an HLB of 5 or less.
び親油性ソルビタン飽和脂肪酸エステル各々の含有量
が、チョコレート類に対して０.０５〜３重量％であ
る、請求項１又は請求項２記載の被覆用チョコレート
類。3. The content of each of the lipophilic saturated sucrose fatty acid ester and the lipophilic sorbitan saturated fatty acid ester is 0.05 to 3% by weight based on chocolate. Chocolate for coating.
である親油性ショ糖飽和脂肪酸エステル及びＨＬＢが５
以下である親油性ソルビタン飽和脂肪酸エステルを各々
０.０５〜３重量％の範囲で添加することを特徴とする
被覆用チョコレート類の製造法。4. A lipophilic sucrose saturated fatty acid ester having an HLB of 4 or less and an HLB of 5% with respect to chocolate.
A method for producing chocolate for coating, characterized by adding the following lipophilic sorbitan saturated fatty acid ester in the range of 0.05 to 3% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001113381A JP2002306076A (en) | 2001-04-12 | 2001-04-12 | Coating chocolate and method for manufacturing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001113381A JP2002306076A (en) | 2001-04-12 | 2001-04-12 | Coating chocolate and method for manufacturing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002306076A true JP2002306076A (en) | 2002-10-22 |
Family
ID=18964609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001113381A Pending JP2002306076A (en) | 2001-04-12 | 2001-04-12 | Coating chocolate and method for manufacturing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002306076A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301814A (en) * | 2007-05-10 | 2008-12-18 | Ezaki Glico Co Ltd | Frozen dessert mix containing chocolate |
| WO2009116396A1 (en) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | Oil composition for coating |
| JP2010142152A (en) * | 2008-12-18 | 2010-07-01 | Kao Corp | Hard butter and chocolates |
| JP2010142153A (en) * | 2008-12-18 | 2010-07-01 | Kao Corp | Hard butter and chocolates |
| JP2012105567A (en) * | 2010-11-16 | 2012-06-07 | Meiji Co Ltd | Oily confectionery having excellent smooth intraoral feeling |
| WO2014175192A1 (en) * | 2013-04-22 | 2014-10-30 | 株式会社明治 | Baked fat-based confectionery and method for manufacturing same |
| JP6311825B1 (en) * | 2017-05-10 | 2018-04-18 | 不二製油株式会社 | Oil composition for coating frozen dessert |
| CN113163793A (en) * | 2018-12-10 | 2021-07-23 | 卡夫食品瑞士控股有限责任公司 | Fat-based confectionery composition |
| WO2024080379A1 (en) * | 2022-10-14 | 2024-04-18 | 三菱ケミカル株式会社 | Food product composition, and chocolate and manufacturing method therefor |
-
2001
- 2001-04-12 JP JP2001113381A patent/JP2002306076A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008301814A (en) * | 2007-05-10 | 2008-12-18 | Ezaki Glico Co Ltd | Frozen dessert mix containing chocolate |
| WO2009116396A1 (en) * | 2008-03-17 | 2009-09-24 | 日清オイリオグループ株式会社 | Oil composition for coating |
| US7923050B2 (en) | 2008-03-17 | 2011-04-12 | The Nisshin Oillio Group, Ltd. | Oil composition for coating |
| CN101969783B (en) * | 2008-03-17 | 2013-10-16 | 日清奥利友集团株式会社 | Oil composition for coating |
| JP2010142152A (en) * | 2008-12-18 | 2010-07-01 | Kao Corp | Hard butter and chocolates |
| JP2010142153A (en) * | 2008-12-18 | 2010-07-01 | Kao Corp | Hard butter and chocolates |
| JP2012105567A (en) * | 2010-11-16 | 2012-06-07 | Meiji Co Ltd | Oily confectionery having excellent smooth intraoral feeling |
| WO2014175192A1 (en) * | 2013-04-22 | 2014-10-30 | 株式会社明治 | Baked fat-based confectionery and method for manufacturing same |
| JP6311825B1 (en) * | 2017-05-10 | 2018-04-18 | 不二製油株式会社 | Oil composition for coating frozen dessert |
| WO2018207502A1 (en) * | 2017-05-10 | 2018-11-15 | 不二製油グループ本社株式会社 | Fat or oil composition for coating frozen dessert |
| CN113163793A (en) * | 2018-12-10 | 2021-07-23 | 卡夫食品瑞士控股有限责任公司 | Fat-based confectionery composition |
| WO2024080379A1 (en) * | 2022-10-14 | 2024-04-18 | 三菱ケミカル株式会社 | Food product composition, and chocolate and manufacturing method therefor |
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