JPS56169546A - Preparation of oily or fatty cake having improved heat resistance - Google Patents

Preparation of oily or fatty cake having improved heat resistance

Info

Publication number
JPS56169546A
JPS56169546A JP17175780A JP17175780A JPS56169546A JP S56169546 A JPS56169546 A JP S56169546A JP 17175780 A JP17175780 A JP 17175780A JP 17175780 A JP17175780 A JP 17175780A JP S56169546 A JPS56169546 A JP S56169546A
Authority
JP
Japan
Prior art keywords
oily
dough
fatty
sugar
cake
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP17175780A
Other languages
Japanese (ja)
Other versions
JPS6013654B2 (en
Inventor
Yusaku Urano
Kazuyoshi Seiki
Takeshi Igawa
Yasushi Kikuchi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Morinaga and Co Ltd
Original Assignee
Morinaga and Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Morinaga and Co Ltd filed Critical Morinaga and Co Ltd
Priority to JP55171757A priority Critical patent/JPS6013654B2/en
Publication of JPS56169546A publication Critical patent/JPS56169546A/en
Publication of JPS6013654B2 publication Critical patent/JPS6013654B2/en
Expired legal-status Critical Current

Links

Landscapes

  • Confectionery (AREA)

Abstract

PURPOSE: To obtain an oily or fatty cake having improved heat resistance, by using one or two or more substitute saccharides, e.g. glucose, etc. as part of all of the sugar, casting the resultant cake dough in a mold, and solidifying the dough by heat.
CONSTITUTION: An animal or vegetable fat or oil, cacao mass or nut paste is mixed with a substitute saccharide, sugar, powdered milk, starch, instant coffee, powdered fruit juice or other additives, and the resultant mixture is used as an oily or fatty cake dough. The oily or fatty cake dough is then cast in a mold, and solidified by heating at 80°C or above. The solidification of the dough can be carried out at a lower temperature by replacing the sugar to be used with one or several types of crystalline glucose, fructose, crystalline sorbitol or powdered starch syrup.
COPYRIGHT: (C)1981,JPO&Japio
JP55171757A 1980-12-05 1980-12-05 Method for producing oil-based confectionery with excellent heat resistance Expired JPS6013654B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP55171757A JPS6013654B2 (en) 1980-12-05 1980-12-05 Method for producing oil-based confectionery with excellent heat resistance

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP55171757A JPS6013654B2 (en) 1980-12-05 1980-12-05 Method for producing oil-based confectionery with excellent heat resistance

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP6481676A Division JPS52148662A (en) 1976-06-03 1976-06-03 Production of and apparatus for oily confection with excellent heat stability

Publications (2)

Publication Number Publication Date
JPS56169546A true JPS56169546A (en) 1981-12-26
JPS6013654B2 JPS6013654B2 (en) 1985-04-09

Family

ID=15929111

Family Applications (1)

Application Number Title Priority Date Filing Date
JP55171757A Expired JPS6013654B2 (en) 1980-12-05 1980-12-05 Method for producing oil-based confectionery with excellent heat resistance

Country Status (1)

Country Link
JP (1) JPS6013654B2 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
JPS606163A (en) * 1983-06-23 1985-01-12 Meiji Seika Kaisha Ltd Preparation of deaerated fat and oil cake
NL1013269C2 (en) * 1999-10-12 2001-04-17 Hart Beheer B V J Solid sweet product used as a snack comprises fat, sweetener and coffee
US8802178B2 (en) 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product
WO2014148436A1 (en) * 2013-03-19 2014-09-25 不二製油株式会社 Method for manufacturing food using chocolate with high heat tolerance
WO2016204141A1 (en) * 2015-06-16 2016-12-22 日清オイリオグループ株式会社 Oily food

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59156246A (en) * 1983-02-28 1984-09-05 Fuji Oil Co Ltd Production of chocolate
JPS6316103B2 (en) * 1983-02-28 1988-04-07 Fuji Oil Co Ltd
JPS606163A (en) * 1983-06-23 1985-01-12 Meiji Seika Kaisha Ltd Preparation of deaerated fat and oil cake
JPS6316104B2 (en) * 1983-06-23 1988-04-07 Meiji Seika Co
NL1013269C2 (en) * 1999-10-12 2001-04-17 Hart Beheer B V J Solid sweet product used as a snack comprises fat, sweetener and coffee
US8802178B2 (en) 2011-03-18 2014-08-12 The Hershey Company Method of making a heat stable chocolate confectionery product
WO2014148436A1 (en) * 2013-03-19 2014-09-25 不二製油株式会社 Method for manufacturing food using chocolate with high heat tolerance
JPWO2014148436A1 (en) * 2013-03-19 2017-02-16 不二製油株式会社 Process for producing foods using chocolate with excellent heat resistance
WO2016204141A1 (en) * 2015-06-16 2016-12-22 日清オイリオグループ株式会社 Oily food
JPWO2016204141A1 (en) * 2015-06-16 2017-06-29 日清オイリオグループ株式会社 Oily food
JP2017143836A (en) * 2015-06-16 2017-08-24 日清オイリオグループ株式会社 Oily food
CN107708428A (en) * 2015-06-16 2018-02-16 日清奥利友集团株式会社 Oily food

Also Published As

Publication number Publication date
JPS6013654B2 (en) 1985-04-09

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