Method for producing chocolate

Number of patents in Portfolio can not be more than 2000

United States of America

PATENT NO 11980205
SERIAL NO

17415737

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Abstract

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The present invention relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid, which are contained in the chocolate dough, have at least an intermediate state in which the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 100:0 to 70:30. The present invention also relates to a method for producing a chocolate dough in a melted liquid state, wherein a polyglycerin-condensed ricinoleic acid ester and a phospholipid are contained in the chocolate dough such that the mass ratio of the content of the polyglycerin-condensed ricinoleic acid ester to the content of the phospholipid is 70:30 to 25:75.

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Patent Owner(s)

  • THE NISSHIN OILLIO GROUP LTD.

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Hachiya, Iwao Kanagawa, JP 14 91
Kanamaru, Wakako Kanagawa, JP 2 0
Oonishi, Kiyomi Kanagawa, JP 22 39

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