Meiji Seika Kaisha, has been awarded US patent 6146681 for its innovative method of impregnating baked porous products (cake) with chocolate.

The present invention provides a porous baked food material having excellent taste and texture. According to the method for the production of the food material, a baked porous food, such as a baked cake is combined with a fat-based confectionery such as chocolate. The baked porous food is embedded in a fat-based confectionery in its molten liquid state, degassed under a reduced pressure and subsequently returned to ambient pressure. Impregnation of the aerated food material with the fat based confectionery is thereby accomplished.

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Other players in this area of technology, awarded earlier patents, are Borden, Food-tek, and Canada Packers.

By Navroz Havewala, just-food.com correspondent

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