CHOCOLATE AND METHOD FOR MANUFACTURING SAME

In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amount of a seeding agent but the addition of a large amount of the...

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Bibliographische Detailangaben
Hauptverfasser:	FUKAMI, Yojiro, IWAOKA, Eiji, KARATANI, Naohiro
Format:	Patent
Sprache:	eng
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:	In the chocolate seeding method with the use of a seeding agent containing stable crystals of BOB, there is a problem that the automatic restoration maximum temperature of a chocolate can be improved with an increase in the addition amount of a seeding agent but the addition of a large amount of the seeding agent induces softening of the chocolate and deterioration in snapping properties thereof. The present inventor found that, when a chocolate dough contains a specific emulsifier, the automatic restoration maximum temperature can be sufficiently improved, even in the case where a seeding agent is added in only a small amount, and the softening of the chocolate and be deterioration in snapping properties thereof can prevented, thereby completing the present invention.