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1. 发明申请

US20170049124A1 METHOD FOR MANUFACTURING AERATED CHOCOLATE DOUGH AND METHOD FOR MANUFACTURING BAKED CHOCOLATE 审中-公开
标题翻译：制造食品巧克力的方法及其制造方法
公开(公告)号：US20170049124A1
公开(公告)日：2017-02-23
申请号：US15307201
申请日：2014-10-06
申请人： MORINAGA & CO., LTD.
发明人： Takashi ONO , Hiroyuki WATANABE , Naoki IEMOTO
IPC分类号： A23G1/52 , A23G1/36
CPC分类号： A23G1/52 , A23G1/36 , A23V2002/00
摘要： Provided is a method for manufacturing an aerated chocolate from a non-tempered type chocolate containing a non-tempered type non-cocoa fat and having reduced bloom, the chocolate being improved by uniform introduction of fine air bubbles. Also provided is a method for manufacturing baked chocolate, using the aerated chocolate obtained by the above manufacturing method. This method for manufacturing an aerated chocolate involves chilling a chocolate containing a non-tempered type non-cocoa fat from a completely molten state to a temperature 0.5-5° C. lower than the solidification temperature, reheating to a temperature 1-5° C. higher than said temperature, and providing aeration to bring the specific gravity to 0.3-1.1. Baked chocolate is obtained by forming the aerated chocolate obtained by said method to a prescribed shape, and baking the chocolate.
摘要翻译：本发明提供一种由含有非回火型不可可脂的非回火型巧克力制造充气巧克力的方法，其具有减少的开花，通过均匀引入细小的气泡来改进巧克力。还提供了使用通过上述制造方法获得的充气巧克力制造焙烤巧克力的方法。用于制造充气巧克力的方法包括将来自完全熔融状态的含有非回火型非可可脂的巧克力冷却至比凝固温度低0.5-5℃的温度，再加热至1-5℃ 高于所述温度，并提供通气使比重达到0.3-1.1。通过将通过所述方法获得的充气巧克力形成规定的形状并烘烤巧克力，从而获得烘烤的巧克力。

2. 发明申请

US20170042177A1 METHOD FOR MANUFACTURING BAKED CHOCOLATE 有权
标题翻译：制造巧克力的方法
公开(公告)号：US20170042177A1
公开(公告)日：2017-02-16
申请号：US15305136
申请日：2014-10-06
申请人： MORINAGA & CO., LTD.
发明人： Naoki IEMOTO , Yasuyoshi KINTA
IPC分类号： A23G3/52
CPC分类号： A23G3/52 , A23G1/0073 , A23G1/52 , A23V2002/00
摘要： Provided is a method for manufacturing a baked chocolate by shaping a chocolate to a prescribed shape and baking, wherein the inherent softness of chocolate can be maintained in the interior of the baked chocolate obtained thereby, and sagging during baking and uneven baking can be prevented. During baking of the shaped chocolate in an oven, characterized in that an ambient temperature during a first half of baking is set to 170-350° C., an ambient temperature during a second half of baking is set to 150-330° C., and the temperature during the first half of baking is set to at least 20° C. higher than the temperature during the second half of baking. The baked chocolate is preferably aerated to a specific gravity of 0.3-1.1.
摘要翻译：提供一种通过将巧克力成形为规定形状和烘烤来制造焙烤巧克力的方法，其中巧克力的固有柔软性可以保持在由此获得的焙烤巧克力的内部，并且可以防止在烘烤和不均匀烘烤期间的下垂。在烘箱中烘烤成形巧克力的过程中，其特征在于，烘烤前半部分的环境温度设定为170-350℃，烘烤后半段的环境温度设定为150-330℃。，烘烤前半部分的温度比烘烤后半段的温度高至少20℃。焙烤巧克力优选充气至比重为0.3-1.1。

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