JPS568645A - Preparation of roasted compound cacao mass - Google Patents
Preparation of roasted compound cacao massInfo
- Publication number
- JPS568645A JPS568645A JP8344879A JP8344879A JPS568645A JP S568645 A JPS568645 A JP S568645A JP 8344879 A JP8344879 A JP 8344879A JP 8344879 A JP8344879 A JP 8344879A JP S568645 A JPS568645 A JP S568645A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- cacao
- cacao mass
- compound
- mass
- 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
Links
Landscapes
- Confectionery (AREA)
Abstract
PURPOSE: To prepare roasted compound of cacao mass for preparing low priced chocolate or cocoa product with good flavor, by substituting partly or completely another fat and oil for cacao butter of raw cacao mass, followed by roasting the cacao mass by heat under specific conditions.
CONSTITUTION: After a cacao butter content of raw cacao mass is adjust to not more than 35wt%, vegetable and/or animal fats and oil are added to give raw compound cacao mass with total fat and oil content not less than 40wt%, which is adjusted to a water content of 1W5wt%, preferably 1.5W3.0wt% and heated with temperatures of the compound cacao mass maintained at 110W150°C while the water content being kept with stirring, to prepare roast compound cacao mass. Olive oil, rice-bran oil, cotton seed oil, corn oil, soybean oil, palm oil, coconut oil, shea butter, lard, etc. may be cited as the fats and oils to be substituted for cacao butter.
COPYRIGHT: (C)1981,JPO&Japio
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54083448A JPS6033460B2 (en) | 1979-07-03 | 1979-07-03 | Method for preparing roasted mixed cacao mass |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP54083448A JPS6033460B2 (en) | 1979-07-03 | 1979-07-03 | Method for preparing roasted mixed cacao mass |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS568645A true JPS568645A (en) | 1981-01-29 |
| JPS6033460B2 JPS6033460B2 (en) | 1985-08-02 |
Family
ID=13802715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP54083448A Expired JPS6033460B2 (en) | 1979-07-03 | 1979-07-03 | Method for preparing roasted mixed cacao mass |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6033460B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58198245A (en) * | 1982-05-13 | 1983-11-18 | Fuji Oil Co Ltd | Agent for preventing graining of oil and fat for confectionary |
| JPS6152256A (en) * | 1984-08-22 | 1986-03-14 | Kanegafuchi Chem Ind Co Ltd | Oil-in-water type emulsified chocolate processed food and its production |
| JP2008228677A (en) * | 2007-03-22 | 2008-10-02 | Nisshin Oillio Group Ltd | Chocolate improved in flavor, and method for improving flavor of chocolate |
-
1979
- 1979-07-03 JP JP54083448A patent/JPS6033460B2/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58198245A (en) * | 1982-05-13 | 1983-11-18 | Fuji Oil Co Ltd | Agent for preventing graining of oil and fat for confectionary |
| JPS6357020B2 (en) * | 1982-05-13 | 1988-11-10 | Fuji Oil Co Ltd | |
| JPS6152256A (en) * | 1984-08-22 | 1986-03-14 | Kanegafuchi Chem Ind Co Ltd | Oil-in-water type emulsified chocolate processed food and its production |
| JPH05977B2 (en) * | 1984-08-22 | 1993-01-07 | Kanegafuchi Chemical Ind | |
| JP2008228677A (en) * | 2007-03-22 | 2008-10-02 | Nisshin Oillio Group Ltd | Chocolate improved in flavor, and method for improving flavor of chocolate |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6033460B2 (en) | 1985-08-02 |
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