发明名称 |
METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE DOUGH, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE |
摘要 |
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate dough, said water-containing heat-resistant chocolate dough being in a molten liquid state before molding, in manufacturing a water-containing heat-resistant chocolate. Provided is a method for manufacturing a water-containing heat-resistant chocolate, said method comprising a seeding agent addition step for adding, to a molten liquid chocolate dough having a dough temperature of 32-40oC, a seeding agent that contains at least a β-form XOX crystal, and a water addition step for adding water to the aforesaid chocolate dough [wherein: 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 Xs attached to the 1- and 3-positions thereof]. |
申请公布号 |
WO2015098932(A1) |
申请公布日期 |
2015.07.02 |
申请号 |
WO2014JP84085 |
申请日期 |
2014.12.24 |
申请人 |
THE NISSHIN OILLIO GROUP, LTD. |
发明人 |
OONISHI, KIYOMI;HACHIYA, IWAO |
分类号 |
A23G1/00;A23D9/007;A23G1/30 |
主分类号 |
A23G1/00 |
代理机构 |
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