Fuji Oil Company Limited

Yasushi Kawabata

Makoto Kobayashi

Hiroshi Hidaka

Hideki Baba

Akira Kurooka

Koji Umeno

Kazutoshi Morikawa

Toshitaka Okawauchi

Yoshio Yamawaki

Akira Doi

Fumiko Shiota

Hirosi Sugihara

Satoko Nakajima

Terue Hoshino

The present invention provides a ganache-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.

Chocolate compositions and utilization thereof

A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5.degree. C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10-50 wt % water and 0.05-1 wt % of polyglycerol fatty acid ester having an HLB value of not less than 8 as an emulsifier, and having an emulsion particle diameter in accordance with a laser diffraction particle size distribution measuring device of less than 7 .mu.m in median diameter, and said food being in a non-fluidized state at 5.degree. C. This food does not experience oil separation even if repeatedly melted, and has good workability.

Chocolate component-containing food and method for preparing same

Shortening for a hard butter product which comprises crystallized fat composed of as a main ingredient 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are not less than 50, and main crystals thereof being of their stable type. There is also disclosed aspect of the present invention is a process for producing a hard butter product which comprises adding the above shortening to a molten mixture of hard butter ingredients during cooling and solidifying of the mixture without melting crystals of the shortening.

Shortening for hard butter product and process for producing hard butter

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Izumisano, Japan

Yasushi Kawabata