| 摘要 |
PROBLEM TO BE SOLVED: To provide an inhibitor for inhibiting deterioration in the palate feeling of chocolate inhibiting crystalline transition of cacao butter contained in the chocolate from aβ-V type to aβ-VI type, and deterioration in meltability in the mouth corresponding to the crystalline transition; and to provide a method for inhibiting deterioration in palate feeling of the chocolate by using the inhibitor for inhibiting deterioration in palate feeling of chocolate. SOLUTION: The inhibitor for inhibiting deterioration in palate feeling of chocolate contains 1,3-dibehenoyl-2-oleoylglycerid as an active ingredient to inhibit crystalline transition of cacao butter from theβ-V type to theβ-VI type. The method for inhibiting deterioration in palate feeling of chocolate includes containing 0.01-5 mass% of the 1,3-dibehenoyl-2-oleoylglycerid in chocolate raw material. COPYRIGHT: (C)2010,JPO&INPIT |
