CHOCOLATE AND PRODUCTION METHOD THEREFOR

The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic restoration maximum temperature 37-45?C. This problem is solved...

Ausführliche Beschreibung

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Bibliographische Detailangaben
1. Verfasser:	KARATANI, Naohiro
Format:	Patent
Sprache:	eng
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:	The present invention addresses the problem of suppressing weakening of snapping properties in a chocolate while keeping the automatic restoration maximum temperature thereof as high as possible, and in particular, making the automatic restoration maximum temperature 37-45?C. This problem is solved by adding, to molten chocolate mixture containing an emulsifier having an HLB value of at most 7, a powdered chocolate seed agent that contains a stabilization crystal of a triglyceride (BOB) which has behenic acid at positions 1 and 3, and oleic acid at position 2.