Process for producing confectionery highly stable to heat

Details Process for producing confectionery highly stable to heat Process for producing confectionery highly stable to heat

2001-02-28

2008-09-23

Paden, Carolyn (Department: 1794)

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

By chocolate or theobroma cocoa derived

C426S631000

Reexamination Certificate

active

07427420

ABSTRACT:
The present invention provides a process for producing confectionery highly stable to heat which can be eaten without being deformed, becoming sticky at the surface or sticking to each other while maintaining the original mouthfeel of chocolate. As a result of the present inventors' intensive studied, it has been found out that a process for producing confectionery highly stable to heat can be provided by making the surface of a refined chocolate paste absorb moisture or bringing chocolate into contact with a moisture-containing food material, and then baking.

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