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1
JP2018046761A
Publication/Patent Number: JP2018046761A
Publication date: 2018-03-29
Application number: 2016183708
Filing date: 2016-09-21
Abstract: PROBLEM TO BE SOLVED: To provide chocolate with a high content of cocoa butter suitable for soft chocolate, used by heating with bakery product dough.SOLUTION: The present invention provides chocolate containing oils and fats of 25-44 mass% and cocoa butter of 18-35 mass%, and relative to the oils and fats 100 pts.mass, blended is a seeding agent of 0.1-5 pts.mass. The oils and fats in the chocolate contain cocoa butter of 30-75 mass%, and oils and fats that are liquid at 25°C of 15-65 mass%.SELECTED DRAWING: None PROBLEM TO BE SOLVED: To provide chocolate with a high content of cocoa butter suitable for soft chocolate, used by heating with bakery product dough.SOLUTION: The present invention provides chocolate containing oils and fats of 25-44 mass% and cocoa butter of 18-35 mass%, and ...more ...less
2
CN105744841B
Publication/Patent Number: CN105744841B
Publication date: 2017-12-01
Application number: 201480060125
Filing date: 2014-10-23
Abstract: Provided are a method for manufacturing chocolate and a device for manufacturing chocolate that have superior production efficiency in molding and cooling steps and can achieve the provision of a plurality of molding and cooling lines in a small space. The method for manufacturing chocolate (excluding Provided are a method for manufacturing chocolate and a device for manufacturing chocolate that have superior production efficiency in molding and cooling steps and can achieve the provision of a plurality of molding and cooling lines in a small space. The method for ...more ...less
3
MY160182A
Publication/Patent Number: MY160182A
Publication date: 2017-02-28
Application number: PI2016701502
Filing date: 2014-10-23
Abstract: PROVIDED ARE A METHOD FOR MANUFACTURING CHOCOLATE AND A DEVICE FOR MANUFACTURING CHOCOLATE THAT HAVE SUPERIOR PRODUCTION EFFICIENCY IN MOLDING AND COOLING STEPS AND CAN ACHIEVE THE PROVISION OF A PLURALITY OF MOLDING AND COOLING LINES IN A SMALL SPACE. THE METHOD FOR MANUFACTURING CHOCOLATE (EXCLUDING PROVIDED ARE A METHOD FOR MANUFACTURING CHOCOLATE AND A DEVICE FOR MANUFACTURING CHOCOLATE THAT HAVE SUPERIOR PRODUCTION EFFICIENCY IN MOLDING AND COOLING STEPS AND CAN ACHIEVE THE PROVISION OF A PLURALITY OF MOLDING AND COOLING LINES IN A SMALL SPACE. THE METHOD FOR ...more ...less
4
JP2017121228A
Publication/Patent Number: JP2017121228A
Publication date: 2017-07-13
Application number: 2016095002
Filing date: 2016-05-11
Abstract: PROBLEM TO BE SOLVED: To provide a water-containing heat-resistant chocolate capable of preparing a water-containing chocolate dough maintained in a paste state having flowability without viscosity increase in a simpler manner than conventional methods.SOLUTION: Water is gradually added when adding water to a chocolate dough. Specifically PROBLEM TO BE SOLVED: To provide a water-containing heat-resistant chocolate capable of preparing a water-containing chocolate dough maintained in a paste state having flowability without viscosity increase in a simpler manner than conventional methods.SOLUTION: Water is ...more ...less
5
JP2017121191A
Publication/Patent Number: JP2017121191A
Publication date: 2017-07-13
Application number: 2016000589
Filing date: 2016-01-05
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate with a high content of cocoa butter suitable for a chocolate to be eaten together with a cold confectionery.SOLUTION: A chocolate comprises 18-60 mass% of cocoa butter
6
JP6063717B2
Publication/Patent Number: JP6063717B2
Publication date: 2017-01-18
Application number: 2012250853
Filing date: 2012-11-15
Abstract: PROBLEM TO BE SOLVED: To provide a manufacturing method of a chocolate composite food product composed of a bubble-containing food material impregnated with chocolate dough
7
JP2017121190A
Publication/Patent Number: JP2017121190A
Publication date: 2017-07-13
Application number: 2016000588
Filing date: 2016-01-05
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate with a high content of cocoa butter suitable for a chocolate to be eaten together with a cold confectionery.SOLUTION: A chocolate comprises 41-60 mass% of cocoa butter
8
JP6198491B2
Publication/Patent Number: JP6198491B2
Publication date: 2017-09-20
Application number: 2013142476
Filing date: 2013-07-08
Abstract: PROBLEM TO BE SOLVED: To provide a coating chocolate which is capable of coating food products in a uniform state
9
JP6126480B2
Publication/Patent Number: JP6126480B2
Publication date: 2017-05-10
Application number: 2013144178
Filing date: 2013-07-10
Abstract: PROBLEM TO BE SOLVED: To provide chocolate for frozen dessert yielding
10
JP2017175929A
Publication/Patent Number: JP2017175929A
Publication date: 2017-10-05
Application number: 2016063116
Filing date: 2016-03-28
Abstract: PROBLEM TO BE SOLVED: To provide a dough for a chocolate snack good in chocolate dispersibility and moldability
11
JP6222921B2
Publication/Patent Number: JP6222921B2
Publication date: 2017-11-01
Application number: 2012280456
Filing date: 2012-12-25
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate directly whipped under the working environment of room temperature without melting the chocolate
12
JP2017121188A
Publication/Patent Number: JP2017121188A
Publication date: 2017-07-13
Application number: 2016000586
Filing date: 2016-01-05
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate with a high content of cocoa butter suitable for a chocolate to be eaten together with a cold confectionery.SOLUTION: A chocolate comprises 18 mass% or more and less than 41 mass% of cocoa butter
13
JP2017216968A
Publication/Patent Number: JP2017216968A
Publication date: 2017-12-14
Application number: 2016115739
Filing date: 2016-06-09
Abstract: 【課題】本発明における課題は、チョコレートを豊富に含みながら、クッキーやサブレのような軽い食感を有する、焼き菓子を提供することである。特に、経時的なブルーミングの発生が抑制された焼き菓子を提供することである。【解決手段】25〜55質量%のカカオ豆由来固形分および乳由来固形分から選ばれる1種以上の固形分、10〜30質量%の油脂、および、25〜55質量%の糖類を含有する、比重が0.8〜1.1である焼き菓子生地が、焼成された状態にある焼き菓子。【選択図】なし 【課題】本発明における課題は、チョコレートを豊富に含みながら、クッキーやサブレのような軽い食感を有する、焼き菓子を提供することである。特に、経時的なブルーミングの発生が抑制された焼き菓子を提供することである。【解決手段】25〜55質量%のカカオ豆由来固形分および乳由来固形分から選ばれる1種以上の固形分、10〜30質量%の油脂、および、25〜55質量%の糖類を含有する、比重が0.8〜1.1である焼き菓子生地が、焼成された状態にある焼き菓子。【選択図】なし ...more ...less
14
JP2017121189A
Publication/Patent Number: JP2017121189A
Publication date: 2017-07-13
Application number: 2016000587
Filing date: 2016-01-05
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate with a high content of cocoa butter suitable for a chocolate to be eaten together with a cold confectionery.SOLUTION: A chocolate comprises 18 mass% or more and less than 41 mass% of cocoa butter
15
JP6126481B2
Publication/Patent Number: JP6126481B2
Publication date: 2017-05-10
Application number: 2013144179
Filing date: 2013-07-10
Abstract: PROBLEM TO BE SOLVED: To provide chocolate for frozen dessert yielding
16
JP6207810B2
Publication/Patent Number: JP6207810B2
Publication date: 2017-10-04
Application number: 2012078168
Filing date: 2012-03-29
Abstract: PROBLEM TO BE SOLVED: To provide a method of manufacturing chocolate of excellent flowability and low in viscosity increase with the lapse of time.SOLUTION: A method of manufacturing chocolate is a method of manufacturing chocolate containing a cacao content
17
JP6058983B2
Publication/Patent Number: JP6058983B2
Publication date: 2017-01-11
Application number: 2012258090
Filing date: 2012-11-27
Abstract: PROBLEM TO BE SOLVED: To provide a non-tempering type chocolate with laurin-based oil and fat as a base oil
18
JP6157841B2
Publication/Patent Number: JP6157841B2
Publication date: 2017-07-05
Application number: 2012261863
Filing date: 2012-11-30
Abstract: PROBLEM TO BE SOLVED: To provide a chocolate having a tempering type hard butter as a base oil and fat
19
JP2017046647A
Publication/Patent Number: JP2017046647A
Publication date: 2017-03-09
Application number: 2015173238
Filing date: 2015-09-02
Abstract: PROBLEM TO BE SOLVED: To provide heat resistance chocolate in which occurrence of fat bloom is suppressed even when thermostabilizing by microwave treatment is performed instead of temperature adjustment (curing) for forming a stable sugar skeleton and a production method thereof.SOLUTION: There is provided heat resistance chocolate characterized in that: microwave treatment of 100-300 watt is performed to hydrous chocolate for applying thermostabilizing and suppressing occurrence of fat bloom without melting a surface of the chocolate; microwave treatment is performed multi times for further suppressing increase of surface temperature of the chocolate PROBLEM TO BE SOLVED: To provide heat resistance chocolate in which occurrence of fat bloom is suppressed even when thermostabilizing by microwave treatment is performed instead of temperature adjustment (curing) for forming a stable sugar skeleton and a production method ...more ...less
20
JP6198542B2
Publication/Patent Number: JP6198542B2
Publication date: 2017-09-20
Application number: 2013197683
Filing date: 2013-09-25
Inventor: Ito, Yoko  
Abstract: PROBLEM TO BE SOLVED: To provide a manufacturing method of a chocolate having good flowability and less increase in viscosity with time.SOLUTION: The manufacturing method of a chocolate having a milk product content of 1 mass% or more includes conching a chocolate dough at 50°C or higher for 0.2 hours or more PROBLEM TO BE SOLVED: To provide a manufacturing method of a chocolate having good flowability and less increase in viscosity with time.SOLUTION: The manufacturing method of a chocolate having a milk product content of 1 mass% or more includes conching a chocolate dough at 50°C ...more ...less