Plant powder-containing white chocolate-impregnated food and method for producing same

Patent metadata

Field	Value
Publication number	US-10194677-B2
Application number	US-201214362974-A
Country	US
Kind code	B2
Filing date	Dec 26, 2012
Priority date	Dec 27, 2011
Publication date	Feb 5, 2019
Grant date	Feb 5, 2019

Abstract

The present invention provides a white chocolate-impregnated food that is a porous food into which a white chocolate that contains a plant powder is impregnated. A median diameter of the plant powder is 5 to 20 μm. In the white chocolate-impregnated food, the white chocolate that contains the plant powder is impregnated into inside of the porous food.

First claim

The invention claimed is:

1. A white chocolate-impregnated food in which a porous food is impregnated with a white chocolate that contains a plant powder, wherein a median diameter of the plant powder is 5 to 20 μm,
wherein a nonfat milk solids content in the white chocolate is from 0.7% by weight to less than 15% by weight,
wherein a bubble size on a surface of the porous food is 100 μm to 1000 μm,
wherein a thickness of the porous food is 3 mm to 25 mm, and
wherein the impregnated material of the white chocolate containing the plant powder is homogeneous.

2. The white chocolate-impregnated food according to claim 1 , wherein the plant powder is milled with a wet mill.

3. The white chocolate-impregnated food according to claim 2 , wherein the wet mill is selected from a refiner and a ball mill.

4. The white chocolate-impregnated food according to claim 1 , wherein a plant for a raw material of the plant powder is fruits, vegetables, teas, seeds, or herbs.

5. The white chocolate-impregnated food according to claim 4 , wherein the plant is strawberries, tomatoes, or matcha.

6. The white chocolate-impregnated food according to claim 1 , wherein the white chocolate that contains the plant powder further contains an emulsifier, and a content of the emulsifier is 0.7 to 1.2% by weight with respect to the white chocolate that contains the plant powder.

7. The white chocolate-impregnated food according to claim 1 , wherein the white chocolate that contains the plant powder further contains an acidulant.

8. The white chocolate-impregnated food according to claim 7 , wherein a content of the acidulant is over 0% by weight to 0.3% by weight with respect to the white chocolate that contains the plant powder.

9. A white chocolate-impregnated food in which a porous food is impregnated with a white chocolate that contains a plant powder, wherein the impregnated material of the white chocolate containing the plant powder is homogeneous, wherein a median diameter of the plant powder is 5 to 20 μm,
a nonfat milk solids content in the white chocolate is from 0.7% by weight to less than 15% by weight,
the plant is strawberries, tomatoes, or matcha,
the white chocolate that contains the plant powder further contains an emulsifier, and a content of the emulsifier is 0.7 to 1.2% by weight with respect to the white chocolate that contains the plant powder,
the white chocolate that contains the plant powder further contains an acidulant, and a content of the acidulant is over 0% by weight to 0.3% by weight with respect to the white chocolate that contains the plant powder,
a bubble size on a surface of the porous food is 100 μm to 1000 μm, and
a thickness of the porous food is 3 mm to 25 mm.

10. The white chocolate-impregnated food according to claim 4 , wherein the plant is strawberries or tomatoes.

11. The white chocolate-impregnated food according to claim 9 , wherein a median diameter of the plant powder is 10 to 18 μm.

12. A white chocolate-impregnated food is which a porous food is impregnated with a white chocolate that contains a plant powder, wherein the impregnated material of the white chocolate containing the plant powder is homogeneous, wherein a median diameter of the plant powder is 5 to 20 μm,
a nonfat milk solids content in the white chocolate is from 0.7% by weight to less than 15% by weight,
the plant is strawberries or tomatoes,
the white chocolate that contains the plant powder further contains an emulsifier, and a content of the emulsifier is 0.7 to 1.2% by weight with respect to the white chocolate that contains the plant powder,
the white chocolate that contains the plant powder further contains an acidulant, and a content of the acidulant is over 0% by weight to 0.3% by weight with respect to the white chocolate that contains the plant powder,
a bubble size on a surface of the porous food is 100 μm to 1000 μm, and a thickness of the porous food is 3 mm to 25 mm.

13. The white chocolate-impregnated food according to claim 12 , wherein a median diameter of the plant powder is 10 to 18 μm.

14. The white chocolate-impregnated food according to claim 1 , wherein a median diameter of particles of the white chocolate is not more than 20 μm.

15. The white chocolate-impregnated food according to claim 9 , wherein a median diameter of particles of the white chocolate is not more than 20 μm.

16. The white chocolate-impregnated food according to claim 12 , wherein a median diameter of particles of the white chocolate is not more than 20 μm.

17. A method for producing the white chocolate-impregnated food according to claim 1 , the method comprising the steps of:
(a) mixing plant powder and edible oil and fat, and milling the plant powder to obtain plant powder paste in which a median diameter of the plant powder is 5 to 20 μm;
(b) mixing the plant powder paste and white chocolate containing from 0.7% by weight to less than 15% by weight of nonfat milk solids to obtain plant powder-containing white chocolate; and
(c) impregnating the plant powder-containing white chocolate into a porous food,
wherein the impregnated material of the white chocolate containing the plant powder is homogeneous.

18. The method according to claim 17 , wherein in the step (a), the plant powder is milled using a wet mill.

19. The method according to claim 18 , wherein the wet mill is selected from a refiner and a ball mill.

20. The method according to claim 17 , wherein the step (c) includes a step (c1) of placing the porous food in a sealed container under a reduced pressure conditions, allowing the porous food to come into contact with or be immersed in the plant powder-containing white chocolate, with a reduced pressure state being kept, and returning pressure to atmospheric pressure.

21. The method according to claim 17 , wherein the step (c) includes a step (c2) of allowing the porous food to come into contact with or be immersed in the plant powder-containing white chocolate in a sealed container, then, placing the porous food under a reduced pressure conditions and returning pressure to atmospheric pressure.

22. The method according to claim 20 , wherein the step (c) includes a step (c3), following the step (c1), of placing the porous food under a reduced pressure conditions or a pressurized conditions while being kept in contact with or immersed in the plant powder-containing white chocolate in a sealed container, and returning pressure to atmospheric pressure.

23. The method according to claim 21 , wherein the step (c) includes a step (c3), following the step (c2), of placing the porous food under a reduced pressure conditions or a pressurized conditions while being kept in contact with or immersed in the plant powder-containing white chocolate in a sealed container, and returning pressure to atmospheric pressure.

Assignees

• Meiji Co Ltd

Inventors

• SAIJO Aki
• SHIMAMURA Terutaro
• IWANAMI Hiromitsu

Classifications

• A23P20/17

  by dipping in a bath · CPC title

• A23G1/52

  Aerated, foamed, cellular or porous products {, e.g. gas expanded} · CPC title

• A23G3/48

  containing plants or parts thereof, e.g. fruits, seeds, extracts (containing gums A23G3/42) · CPC title

• A23G3/54 Primary

  Composite products, e.g. layered, coated, filled · CPC title

• A23L19/01

  Instant products; Powders; Flakes; Granules (A23L19/10 – A23L19/12 take precedence) · CPC title