METHOD FOR PRODUCING PACKAGE BODY FOR CHOCOLATE-CONTAINING OILY CONFECTIONERY

摘要

PROBLEM TO BE SOLVED: To provide a method for easily and efficiently producing a package body for chocolate-containing oily confectionery while maintaining stable quality of chocolate-containing oily confectionery such as ganache. SOLUTION: This method for producing the package body for chocolate-containing oily confectionery comprises the following process: heating the chocolate-containing oily confectionery to have a temperature preset in a range of 65-90°C; and extruding the heated confectionery into a package container within 5 min after reaching the preset temperature; hermetically sealing the package container; alternatively subjecting the chocolate-containing oily confectionery to heat sterilization equivalent to sterilization at 70-85°C for 10 sec to 5 min followed by extruding the confectionery into the package container at 65-90°C; and hermetically sealing the confectionery. COPYRIGHT: (C)2005,JPO&NCIPI