Meiji Seika Kaisha, Ltd.

Fuji Oil Company Limited

Meiji Seika Co., Ltd.

Iwao Hachiya

Keizo Mochizuki

Tetsuo Koyano

Hiroyuki Mori

Nobuo Sagi

Norio Joyama

Tsugio Izumi

Mitsuo Yamaguchi

Tadahiko Murata

Yukio Kuwada

Setsuya Fujita

A process for the manufacture of chocolate confectionery by entrapping a fatty cream with fine gas bubbles. The confectionery is manufactured by preparing a shell chocolate with open end in a mold, feeding under pressure a fine gas bubble entrapping fatty cream base into the shell chocolate through the opening to fill the shell, scraping off excessively charged fatty cream, solidifying the fatty cream in the shell, pouring a chocolate base on the solidified fatty cream to close the opening of the shell chocolate, scraping off excessively charged chocolate base, solidifying the chocolate base, and demolding the product. A stencil plate can be used, when the gas bubble entrapping fatty cream is charged into the shell of shell chocolate.

Process for the manufacture of chocolate confectionary by entrapping a

A chocolate additive for preventing fat blooming and useful for omitting or simplifying the tempering operations comprising powder particles composed of as the main component a 2-unsaturated-1,3-disaturated glyceride constituent fatty acids of which are unsaturated fatty acids having at least 18 carbon atoms and saturated fatty acids having 20 to 24 carbon atoms and a chocolate containing the additive.

Chocolate and chocolate additive

A method for manufacturing a deaerated fatty confectionaries, specifically, chocolate blocks, chocolate blocks with a confectionary center, chocolate covered products, white chocolate or colored chocolate blocks, and the like, having a substantially reduced air content without requiring excessive shaking. In accordance with the invention, the fatty confectionary mass in a fluidal state and flowing in the form of a film is subjected to a reduced pressure, preferably, within a range of 10 to 350 Torr. Tempering can be carried out either prior to, during, or subsequent to the deaerating treatment. The deaerated mass can then be used for manufacturing chocolate products by molding, shell-molding, or covering.

Method for manufacturing deaerated chocolate products

A dried ginseng is obtained by heating a crude or raw ginseng to soften its tissue, freezing the softened ginseng in an inert gas under pressure and then lyophilizing the frozen ginseng under reduced pressure in a conventional way. This dried ginseng retains its original miscellaneous shape and color tone inherent to the crude ginseng, is ready for extraction of the pharmacologically active ingredients therefrom when dipped in aqueous ethanol for preparation of medicinal spirit beverage and can stand long storage without spoilage by bacterial and fungal infestation.

Method of preparing dried ginseng for drug

A process for the preparation of peanut-curd with a roasted taste and flavor, which comprises roasting peanuts, pressing the roasted peanuts to partially remove oil therefrom, pulverizing the pressed peanuts at a temperature at or below -40.degree. C., dissolving the pulverized peanuts in water, boiling the resultant mixture, cooling the mixture and adding a coagulant to the mixture to solidify the mixture to obtain peanut-curd.

Growing community of inventors

Yokohama, Japan

Iwao Hachiya