| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a hydrous chocolate which is oil-in-water type, such as ganache or fresh cream chocolate, however, has a burning heat resistant shape holding property usable for wrapping fillings, has a low moisture activity level for being distributable at a normal temperature for a long time, achieving both heat resistant shape holding property and normal temperature storage property for a long time. <P>SOLUTION: The hydrous chocolate for confectionery distributable at a normal temperature used for the confectionery which goes through a heating process after wrapping fillings is water-in type emulsion, containing 50 wt.% or more of a chocolate material, 10 wt.% or more of moisture, 10 wt.% or more of cream, and liquid sugar, in which the chocolate material contains 5 wt.% or more of monosaccharide, and a water activity level of containing heat coagulation protein and/or pregelatinized starch is less than 0.7. <P>COPYRIGHT: (C)2013,JPO&INPIT |
