| 摘要 |
PROBLEM TO BE SOLVED: To provide aerated chocolate and baked aerated chocolate each having smooth meltability in the mouth while containing a lot of air bubbles and having light texture: and to provide a method for producing the aerated chocolate and the baked aerated chocolate. SOLUTION: The aerated chocolate having an average pheumatic foam diameter of 10-100μm and a specific gravity of 0.3-0.7, is produced by adding a decaglycerol decastearic acid ester to chocolate stock solution dough and stirring the mixture. The baked aerated chocolate is produced by baking the aerated chocolate. Preferably, the baking treatment is carried out using a Schwank burner. COPYRIGHT: (C)2010,JPO&INPIT
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