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1. WO1991000691 - METHOD OF PRODUCING FOOD USING CHOCOLATE AND CHOCOLATE USED THEREFOR

Publication Number WO/1991/000691
Publication Date 24.01.1991
International Application No. PCT/JP1990/000897
International Filing Date 12.07.1990
IPC
A23G 1/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
CPC
A23G 1/305
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
305Products for covering, coating, finishing, decorating
A23G 1/325
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
325containing inorganic compounds
A23G 1/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
32characterised by the composition ; containing organic or inorganic compounds
40characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/54
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
1Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
30Cocoa products, e.g. chocolate; Substitutes therefor
50characterised by shape, structure or physical form, e.g. products with an inedible support
54Composite products, e.g. layered ; laminated; , coated, filled
A23G 2200/06
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
2200containing organic compounds, e.g. synthetic flavouring agents
06containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Applicants
  • FUJI OIL COMPANY, LIMITED [JP/JP]; 1-5, Nishishinsaibashi 2-chome Chuo-ku Osaka-shi Osaka 542, JP (AllExceptUS)
  • MINAMIKAWA, Yoriko [JP/JP]; JP (UsOnly)
  • BABA, Hideki [JP/JP]; JP (UsOnly)
Inventors
  • MINAMIKAWA, Yoriko; JP
  • BABA, Hideki; JP
Agents
  • AOYAMA, Tamotsu; Aoyama & Partners IMP Building 3-7, Shiromi 1-chome Chuo-ku, Osaka-shi Osaka 540, JP
Priority Data
1/18190113.07.1989JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) METHOD OF PRODUCING FOOD USING CHOCOLATE AND CHOCOLATE USED THEREFOR
(FR) PROCEDE DE FABRICATION D'UN ALIMENT CONTENANT DU CHOCOLAT, ET CHOCOLAT UTILISE A CET EFFET
Abstract
(EN)
A method of producing chocolate-containing food with suppressed sweetening and deterioration of palatability during preservation thereof, which comprises bringing food or its material containing at least 5 wt % of water into contact with a chocolate prepared from sugars containing at least 40 wt % of a sugar component with a solubility (as defined by the gram number of sugar that can dissolve in 100 g of water at 20° C) of 80 or less.
(FR)
Un procédé de fabrication d'un aliment à teneur en chocolat, à exhalation d'humidité et à détérioration du goût réduites pendant sa conservation. Le procédé comprend la mise en contact d'un aliment ou d'une matière alimentaire à teneur en eau d'au moins 5 % en poids avec du chocolat au moins 40 % en poids d'un ingrédient sucré qui présente une solubilité (telle que définie par le nombre de grammes de sucre pouvant se dissoudre dans 100 g d'eau à 20° C) de 80 au maximum.
Also published as
Latest bibliographic data on file with the International Bureau