JP2922990B

PURPOSE:To obtain the subject composition, containing liquors, rich in flavor, excellent in stability with time and suitable as chocolate centers by heating a sucrose-containing fats and oils composition, cooling an alcoholic ingredient, mixing and emulsifying both and forming an O/W emulsion. CONST...

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Bibliographische Detailangaben
Hauptverfasser:	TAKAGI MASAHIRO, TANABE MASAHARU, TSURUMI TOSHINOBU, TAKEMORI TOSHIO
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	PURPOSE:To obtain the subject composition, containing liquors, rich in flavor, excellent in stability with time and suitable as chocolate centers by heating a sucrose-containing fats and oils composition, cooling an alcoholic ingredient, mixing and emulsifying both and forming an O/W emulsion. CONSTITUTION:A fats and oils composition (preferably chocolate-like fats and oils composition) containing sucrose is heated to >=35 deg.C and an alcoholic ingredient [preferably liquors such as wine, brandy, whiskey, beer or SAKE (Japanese rice wine)] is cooled to