BAKED CHOCOLATE CONFECTIONERY

PROBLEM TO BE SOLVED: To provide baked chocolate confectionery retaining the original soft and smooth palate feeling of chocolate. SOLUTION: The baked chocolate confectionery is obtained by molding normal-temperature-hardening chocolate dough in a prescribed form followed by baking. The chocolate do...

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Hauptverfasser:	KANEDA YASUYOSHI, SENBA SACHIKO, KAWAMOTO MASATO, KUME AYUMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide baked chocolate confectionery retaining the original soft and smooth palate feeling of chocolate. SOLUTION: The baked chocolate confectionery is obtained by molding normal-temperature-hardening chocolate dough in a prescribed form followed by baking. The chocolate dough contains polyglyceryl fatty acid ester with a polymerization degree of 2-3, so the inner palate feeling is remained soft even after baking. The polyglyceryl fatty acid ester is preferably polyglyceryl unsaturated fatty acid ester and more preferably, has an HLB of 7-8. The chocolate confectionery is obtained preferably without using reducing sugar as the raw material, and more preferably without using a milk raw material. Furthermore, a coating of melting powder sugar is preferably formed on a baked chocolate surface. COPYRIGHT: (C)2008,JPO&INPIT