| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a method of manufacturing chocolates having no problem of becoming atomization in dough manufacturing of chocolates difficult, generating coagulation and increasing viscosity of the dough, capable of adjusting dough viscosity to a specific viscosity suitable for coating, having heat resistance to 40°C or higher which is over the melting point of oil and fat, having soft and smooth texture and meltability in mouths from the surface of chocolate to the inside of the chocolate, and excellent in appearance and flavor.SOLUTION: Chocolates excellent in heat resistance, texture, appearance and flavor are obtained by a heat treatment of chocolates dough containing any one of trehalose, palatinose or glucose of 1 to 30 wt.%, lecithin of 0.4 wt.% or less and acetylated sucrose fatty acid ester of 0.1 to 0.6 wt.% at 80 to 100°C followed by cooling solidification.</p> |
