| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide ganache soft even under frozen, which can maintain a soft texture even in a wide product temperature zone of -20 to 15°C, less changes biting hardness in a temperature range of -20 to 15°C, and has a mouth-melting touch and a sweet touch enabling to image a high grade confectionery ganache. Ž<P>SOLUTION: This ganache soft even under frozen comprises chocolate, an oil-in-water type emulsion, and a sugar alcohol and/or an invert sugar, and satisfies that [(wt.% of the chocolate)/(wt.% of water)] is 1.0 to 2.2. There are also provided confectionery (Western type and Japanese style), ices, and desserts which use the ganache. Ž<P>COPYRIGHT: (C)2010,JPO&INPIT Ž
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