CHOCOLATE SUITABLE FOR HEATING CHOCOLATE

To provide a chocolate suitable for heating application which is hard to be whitened after heating, and has excellent heat resistant shape retention.SOLUTION: A chocolate has a particle size of 26-50 μm, and a fat content of 15.0-40.0 mass%. A heating chocolate is obtained by heating the chocolate....

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Bibliographische Detailangaben
Hauptverfasser:	KUMAGAI YUMI, ANDO MASATAKA, TERAI YUKI
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY 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:	To provide a chocolate suitable for heating application which is hard to be whitened after heating, and has excellent heat resistant shape retention.SOLUTION: A chocolate has a particle size of 26-50 μm, and a fat content of 15.0-40.0 mass%. A heating chocolate is obtained by heating the chocolate. In a method for suppressing whitening and shape change of the heating chocolate, the particle size of the chocolate is set at 26-50 μm, and the fat content of the chocolate is set at 15.0-40.0 mass%.SELECTED DRAWING: None 【課題】加熱後に白色化しにくいと共に、良好な耐熱保形性を有する、加熱用途に適したチョコレートを提供することにある。【解決手段】粒度が２６～５０μｍ、油脂含有量が１５．０～４０．０質量％であるチョコレート。前記チョコレートを加熱して得られる加熱チョコレート。チョコレートの粒度を２６～５０μｍ、チョコレートの油脂含有量を１５．０～４０．０質量％とすることによる、加熱チョコレートの白色化及び形状の変化を抑制する方法。【選択図】なし