초록 ▼

A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while m

A method of manufacturing an expanded temperature-resistant, chocolate product, comprises mixing intimately water, at least one edible fat, sugar and an emulsifier to produce an emulsion of said fat with an aqueous sugar solution. The solution is then evaporated to about 10% moisture content while maintaining the fat in emulsion. Finally, the mixture is dried, preferably under reduced pressure, with gasification to produce an expanded product containing 15-35% fat, at least 40% sugar and not more than 5%, preferably not more than 2%, water. The product contains individual fat particles which are separated from one another in a sugar glass so that fat seepage from the product at elevated ambient temperatures is obviated.

대표청구항 ▼

A method of manufacturing a shaped heat-resistant chocolate product comprising the steps of (i) thoroughly mixing at least the following ingredients: water, 15 to 35% by weight of at least one edible fat selected from (a) cocoa butter and (b) cocoa butter and at least one other fat, and not less tha

A method of manufacturing a shaped heat-resistant chocolate product comprising the steps of (i) thoroughly mixing at least the following ingredients: water, 15 to 35% by weight of at least one edible fat selected from (a) cocoa butter and (b) cocoa butter and at least one other fat, and not less than 40% by weight of sugar, said percentages being based on the total weight of the chocolate product, so as to produce an aqueous sugar solution in which said at least one edible fat is emulsified with the solution, (ii) maintaining said at least one edible fat emulsified with the aqueous sugar solution, evaporating sufficient water from the solution to prevent separation of said at least one edible fat from the said aqueous sugar solution, (iii) shaping the resultant evaporated mixture, and (iv) drying the shaped mixture so as to produce a shaped heat-resistant chocolate product having a moisture content of not more than 5% by weight and such that individual particles of said at least one edible fat are encapsulated in a sugar glass. A method as claimed in claim 1, wherein the drying step is effected by heating by micro-wave energy.