US 11,980,205 B2
Method for producing chocolate
Kiyomi Oonishi, Kanagawa (JP); Iwao Hachiya, Kanagawa (JP); and Wakako Kanamaru, Kanagawa (JP)
Assigned to THE NISSHIN OILLIO GROUP, LTD., Tokyo (JP)
Appl. No. 17/415,737
Filed by THE NISSHIN OILLIO GROUP, LTD., Tokyo (JP)
PCT Filed Dec. 17, 2019, PCT No. PCT/JP2019/049364
§ 371(c)(1), (2) Date Jun. 18, 2021,
PCT Pub. No. WO2020/129968, PCT Pub. Date Jun. 25, 2020.
Claims priority of application No. 2018-239833 (JP), filed on Dec. 21, 2018.
Prior Publication US 2022/0061350 A1, Mar. 3, 2022
Int. Cl. A23G 1/36 (2006.01); A23G 1/00 (2006.01); A23G 1/56 (2006.01)
CPC A23G 1/36 (2013.01) [A23G 1/0036 (2013.01); A23G 1/56 (2013.01); A23V 2002/00 (2013.01)] 19 Claims
 
1. A method for producing chocolate dough in a melted liquid state, comprising
passing through at least a state in which a mass ratio between the content of polyglycerin-condensed ricinoleic acid esters and the content of phospholipids contained in chocolate dough is 100:0 to 70:30.