Method of producing fruit-containing chocolate
US4307126A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Apr 4, 1980 |
| Grant date | Dec 22, 1981 |
| Priority date | — |
| Expiry date | Apr 4, 2000 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/54
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A fruit chocolate containing at least one kind of dried or candied fruit in the form of uniformly dispersed fine particles is produced by freezing the dried or candied fruit together with at least one kind of edible oil or fat, or foodstuff containing oil or fat, finely pulverizing this frozen mixture and dispersing the resultant fine particles in a chocolate base to form a fruit-containing chocolate paste. The presence of oil or fat prevents the fine fruit particles from forming sticky agglomerates, so that a sufficient amount of dried or candied fruit can be incorporated into the chocolate to provide both the strong taste and aroma of the fruit and good sweetness, even when the chocolate contains neither sugar nor a sugar substitute.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.