Meiji Seika Kaisha, Ltd.

Fuji Oil Company Limited

Tetsuo Koyano

Iwao Hachiya

Hiroyuki Mori

Nobuo Sagi

Tsugio Izumi

Mitsuo Yamaguchi

Tadahiko Murata

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

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Kawasaki, Japan

Tetsuo Koyano