METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE MIX, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE

摘要

A method for manufacturing a water-containing heat-resistant chocolate, including adding, to a chocolate mix in a molten state having a temperature of 32-40° C., a seeding agent that contains at least a β-form XOX crystal, and adding water to the chocolate mix, in which X stands for a saturated fatty acid having 18-22 carbon atoms; O stands for oleic acid; and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof.

主权项

1. A method for manufacturing a water-containing heat-resistant chocolate, comprising:
adding a seeding agent containing at least a β-form XOX crystal to a chocolate mix in a molten state at a temperature of 32 to 40° C.; and adding water to the chocolate mix, wherein X represents a saturated fatty acid having 18-22 carbon atoms, O represents oleic acid, and XOX represents triacylglycerol in which oleic acid is bonded to the 2-position of glycerol, and X is bonded to the 1- and 3-positions.