JPS56121433A - Making method of natural chocolate - Google Patents

Making method of natural chocolate

Info

Publication number
JPS56121433A
JPS56121433A JP2369980A JP2369980A JPS56121433A JP S56121433 A JPS56121433 A JP S56121433A JP 2369980 A JP2369980 A JP 2369980A JP 2369980 A JP2369980 A JP 2369980A JP S56121433 A JPS56121433 A JP S56121433A
Authority
JP
Japan
Prior art keywords
natural
chocolate
sweetener
making method
make
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.)
Granted
Application number
JP2369980A
Other languages
Japanese (ja)
Other versions
JPS6312571B2 (en
Inventor
Michiyasu Sano
Tsugio Kimura
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga and Co Ltd
Original Assignee
Morinaga and Co 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 Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP2369980A priority Critical patent/JPS56121433A/en
Publication of JPS56121433A publication Critical patent/JPS56121433A/en
Publication of JPS6312571B2 publication Critical patent/JPS6312571B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE: Instead of a saccharide, a natural sweetener is added to the raw materials of chocolate to make a natural food of chocolate.
CONSTITUTION: Cocoa mass, cocoa butter, when desired, powdered milk, cocoa powder, and nut pastes are mixed with a natural sweetener to form a dough, which is refined and concheed in accordance with the usual method and shaped to make natural chocolate. As the neatural sweetener, is used alicorice, hydragea, or stevia. Or extraction products therefrom such as glycyrrhizin, phyllodulcin, or stevioside may be used.
COPYRIGHT: (C)1981,JPO&Japio
JP2369980A 1980-02-27 1980-02-27 Making method of natural chocolate Granted JPS56121433A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2369980A JPS56121433A (en) 1980-02-27 1980-02-27 Making method of natural chocolate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2369980A JPS56121433A (en) 1980-02-27 1980-02-27 Making method of natural chocolate

Publications (2)

Publication Number Publication Date
JPS56121433A true JPS56121433A (en) 1981-09-24
JPS6312571B2 JPS6312571B2 (en) 1988-03-19

Family

ID=12117635

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2369980A Granted JPS56121433A (en) 1980-02-27 1980-02-27 Making method of natural chocolate

Country Status (1)

Country Link
JP (1) JPS56121433A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016538881A (en) * 2013-11-01 2016-12-15 テート アンド ライル カスタム イングリーディエンツ エルエルシー Method for producing alkalized carob

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5296770A (en) * 1976-02-06 1977-08-13 Morita Kagaku Kogyo Method of producing chewing gum
JPS5513043A (en) * 1978-07-13 1980-01-29 Morita Kagaku Kogyo Kk Production of candy

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5296770A (en) * 1976-02-06 1977-08-13 Morita Kagaku Kogyo Method of producing chewing gum
JPS5513043A (en) * 1978-07-13 1980-01-29 Morita Kagaku Kogyo Kk Production of candy

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016538881A (en) * 2013-11-01 2016-12-15 テート アンド ライル カスタム イングリーディエンツ エルエルシー Method for producing alkalized carob

Also Published As

Publication number Publication date
JPS6312571B2 (en) 1988-03-19

Similar Documents

Publication Publication Date Title
JPS5682057A (en) Preparation of fruity chocolate
ES8204284A1 (en) A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles.
MY100043A (en) Storable product which can be whipped up to a dessert mousse, and a process for its preparation.
JPS6439945A (en) Agent for preventing blooming of fat
IE39659L (en) Milk chocolate.
JPS56121433A (en) Making method of natural chocolate
GB1142040A (en) Chocolate product and process
JPS5545332A (en) Making method of snack of sweet potato
JPS5699778A (en) Finely crushed date and its production
JPS56169546A (en) Preparation of oily or fatty cake having improved heat resistance
JPS5545347A (en) Shiitake mushroom jam
JPS5799156A (en) Sherbet from 100% vegetable or fruit juice
JPS57152852A (en) Preparation of solid chocolate cake
KR950007680A (en) Hard Candy Compositions and Manufacturing Method Thereof
JPS5623855A (en) Production of flavored honey
JPS5726545A (en) Preparation of hollow cake
JPS5596058A (en) Preparation of chocolate having salty taste and its candy or cake
JPS56117779A (en) Jelly food made from banana and milk
JPS56144053A (en) Fat-containing food product
JPS57166936A (en) Candy clay
JPS5718945A (en) Vegetable soft candy
JPS5515784A (en) Preparation of food and drink from buckwheat
SU805982A1 (en) Method of producing confectionary
JPS5791152A (en) Preparation of spongy cake
CN111743121A (en) Kiwi fruit cake and processing technology thereof