CHOCOLATE

PROBLEM TO BE SOLVED: To provide chocolate comprising soft texture by using a raw material having a low melting point and heat resistance, and a production method thereof.SOLUTION: There is provided chocolate comprising grease and saccharide, in which a content of triacyl glycerol in which a total s...

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Bibliographische Detailangaben
Hauptverfasser:	MURAYAMA NORIKO, HATANAKA WAKAKO, ONISHI KIYOMI, TERAI YUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide chocolate comprising soft texture by using a raw material having a low melting point and heat resistance, and a production method thereof.SOLUTION: There is provided chocolate comprising grease and saccharide, in which a content of triacyl glycerol in which a total sum of a carbon number of a constituent fatty acid residue is 22-46 in the grease, is 25-80 mass%, and comprising heat resistance shape retention equal to or higher than a melting point of the grease. In the grease, a content of triacyl glycerol in which a total sum of a carbon number of a constituent fatty acid residue is 32-40 in the grease is 15-65 mass%, in the chocolate.SELECTED DRAWING: None 【課題】本発明の課題は、融点が低いを使用することでソフトな食感を有し、かつ、耐熱性を有するチョコレート、およびその製造方法を提供することである。【解決手段】油脂と糖類とを含むチョコレートであって、前記油脂に占める、構成脂肪酸残基の炭素数の合計が２２〜４６であるトリアシルグリセロールの含有量が２５〜８０質量％である、前記油脂の融点以上の耐熱保形性を有する、チョコレート。前記油脂に占める、構成脂肪酸残基の炭素数の合計が３２〜４０であるトリアシルグリセロールの含有量が１５〜６５質量％である、チョコレート。【選択図】なし