含气巧克力素材的制造方法及烧制巧克力的制造方法;METHOD FOR PRODUCING AERATED CHOCOLATE MATERIAL AND METHOD FOR PRODUCING BAKED CHOCOLATE

摘要

本发明之课题在于提供一种含气巧克力素材的制造方法，其系在含有非调温型非可可脂且能抑制霜斑的产生之非调温型的巧克力素材中，为了使其素材中含有均匀且细小的气泡而经改良者。又，提供一种烧制巧克力之制造方法，其系使用该制造方法所得到的含气巧克力素材。上述课题之解决手段为本发明的含气巧克力素材之制造方法，其系将含有非调温型非可可脂的巧克力素材从完全的熔融状态，冷却至较凝固温度低0.5至5℃的温度，再加热至较前述冷却后的温度高1至5℃的温度，使其含气而得到比重设为0.3至1.1之含气巧克力素材。又，将以该制造方法所得到的含气巧克力素材成形、烧制成预定形状而得到烧制巧克力。;Provides is a method for producing an aerated chocolate material, including cooling a chocolate material including a non-tempering type non-cocoa fat from a fully melted state to a temperature lower than solidification temperature by 0.5 to 5℃, and then heating it to a temperature higher than the cooled temperature by 1 to 5℃, followed by aerating it to obtain an aerated it to chocolate material with a specific weight of 0.3 to1.1. In addition, the obtained aerated chocolate material from the producing method is formed, and backed to have a predetermined shapes, to obtain a baked chocolate.