TW201838516A - 含浸複合油脂性點心之製造方法 - Google Patents
含浸複合油脂性點心之製造方法 Download PDFInfo
- Publication number
- TW201838516A TW201838516A TW107108800A TW107108800A TW201838516A TW 201838516 A TW201838516 A TW 201838516A TW 107108800 A TW107108800 A TW 107108800A TW 107108800 A TW107108800 A TW 107108800A TW 201838516 A TW201838516 A TW 201838516A
- Authority
- TW
- Taiwan
- Prior art keywords
- white chocolate
- chamber
- impregnated
- pressure
- greasy
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000002131 composite material Substances 0.000 title claims abstract 3
- 235000021055 solid food Nutrition 0.000 claims abstract description 30
- 230000001678 irradiating effect Effects 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 53
- 235000011888 snacks Nutrition 0.000 claims description 25
- 239000007787 solid Substances 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 11
- 235000020183 skimmed milk Nutrition 0.000 claims description 6
- 239000004519 grease Substances 0.000 claims 2
- 230000003028 elevating effect Effects 0.000 abstract 1
- 235000019222 white chocolate Nutrition 0.000 description 90
- 235000021185 dessert Nutrition 0.000 description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 41
- 230000006837 decompression Effects 0.000 description 21
- 244000299461 Theobroma cacao Species 0.000 description 12
- 238000005470 impregnation Methods 0.000 description 12
- 235000019219 chocolate Nutrition 0.000 description 11
- 239000003925 fat Substances 0.000 description 11
- 235000019197 fats Nutrition 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000002245 particle Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000011850 desserts Nutrition 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 239000008158 vegetable oil Substances 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 3
- 235000019868 cocoa butter Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000002604 ultrasonography Methods 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- 239000011800 void material Substances 0.000 description 3
- 239000005642 Oleic acid Substances 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 229940110366 glister Drugs 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000020257 nut milk Nutrition 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2017-053041 | 2017-03-17 | ||
| JP2017053041 | 2017-03-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TW201838516A true TW201838516A (zh) | 2018-11-01 |
Family
ID=63523813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW107108800A TW201838516A (zh) | 2017-03-17 | 2018-03-15 | 含浸複合油脂性點心之製造方法 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7441041B2 (fr) |
| TW (1) | TW201838516A (fr) |
| WO (1) | WO2018168975A1 (fr) |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05103635A (ja) * | 1991-10-09 | 1993-04-27 | Souzou Kagaku:Kk | 魚介類の処理方法 |
| JP3008261B2 (ja) * | 1996-05-22 | 2000-02-14 | 東京フード株式会社 | チョコレート浸透クルトン |
| JP4837186B2 (ja) * | 2001-06-01 | 2011-12-14 | 株式会社明治 | 食品の含浸処理方法 |
| JP3955976B2 (ja) * | 2002-05-29 | 2007-08-08 | 株式会社エフコム | 食品含浸処理装置 |
| JP2003174850A (ja) * | 2002-11-22 | 2003-06-24 | Puraseramu:Kk | 食品の含浸処理方法 |
| JP3766661B2 (ja) * | 2003-02-24 | 2006-04-12 | 株式会社エフコム | チョコレート含有食品の製造方法 |
| JP6762232B2 (ja) | 2014-09-30 | 2020-09-30 | 株式会社明治 | 油性菓子生地および油性菓子の製造方法 |
-
2018
- 2018-03-15 TW TW107108800A patent/TW201838516A/zh unknown
- 2018-03-15 JP JP2019506243A patent/JP7441041B2/ja active Active
- 2018-03-15 WO PCT/JP2018/010103 patent/WO2018168975A1/fr not_active Ceased
Also Published As
| Publication number | Publication date |
|---|---|
| WO2018168975A1 (fr) | 2018-09-20 |
| JPWO2018168975A1 (ja) | 2020-01-23 |
| JP7441041B2 (ja) | 2024-02-29 |
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