| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide chocolate having rich flavor and good gloss not needing cumbersome tempering despite high content of cacao oil and a method for producing the same. <P>SOLUTION: The chocolate in which the crystal form of fat in the chocolate is two a chain strength structure and a β' type, which can be satisfactorily released from a mold and has excellent gloss in appearance, rich chocolate flavor, and well meltable feeling can be obtained by cooling and solidifying chocolate dough containing 12 mass% or more of cacao oil and the fat whose stable crystal form is the β' type of two chain structure from its melting state. <P>COPYRIGHT: (C)2012,JPO&INPIT |
