Chocolate compositions and its utilization

The present invention provides a garnish-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....

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	NAKAJIMA, SATOKO, MORIKAWA, KAZUTOSHI, SHIOTA, FUMIKO, KUROOKA, AKIRA+, KAWABATA, YASUSHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention provides a garnish-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 DEG 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.