Chocolate compositions and utilization thereof
US6537602B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 2, 2000 |
| Grant date | Mar 25, 2003 |
| Priority date | — |
| Expiry date | Jun 2, 2020 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2210/00
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a ganache-type chocolate composition outstanding in inclusion (mechanical) fitness when contained in confectionery dough, and moreover having good baking tolerance. The chocolate composition includes 1 to 30 wt. % non-fat cacao part, 10 to 50 wt. % fats/oils, 4 to 40 wt. % moisture and by anhydride conversion, 0.2 to 10 wt. % heat-coagulating proteins, and is in non-liquid at 5° C. Chocolate confectionery may be easily manufactured by including or coating this chocolate composition in/on other confectionery dough. Moreover, separately baking the chocolate composition itself can provide chocolate confectionery having new tastes/textures.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.