Process for producing confectionery highly stable to heat
US7427420B2 · kind B2 · utility
9Cited by
16References
4Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 28, 2001 |
| Grant date | Sep 23, 2008 |
| Priority date | — |
| Expiry date | Sep 10, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G1/50
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.