| 摘要 |
PROBLEM TO BE SOLVED: To provide baked chocolate confectionery obtained by molding chocolate dough in a prescribed form followed by baking, and suppressing dripping when baking. SOLUTION: The baked chocolate confectionery is obtained by molding normal temperature-hardening chocolate dough containing polyglyceryl fatty acid ester of HLB≥8 by either method selected from mold forming, extrusion molding and drop molding, and baking the product at 180-300°C for 1-10 min. The polyglyceryl fatty acid ester is preferably polyglyceryl saturated fatty acid ester of HLB≥10 or polyglyceryl unsaturated fatty acid ester of HLB≥8. The chocolate dough contains preferably 0.2-5.0 mass% of oil and fat having a rising melting point of≥35°C. COPYRIGHT: (C)2008,JPO&INPIT
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