| 摘要 |
PROBLEM TO BE SOLVED: To provide a tasty W/O-type hydrated chocolate in which a chocolate is compounded in a large amount, and which has thick chocolate taste and soft palatability like mousse or bavarois, and is preservable for a long time. SOLUTION: The W/O-type hydrated chocolate is prepared by compounding a gelatin in an amount of 0.2-4 wt.% in a W/O-type hydrated chocolate, and adjusting the specific gravity of the W/O-type hydrated chocolate at <=1.0 and the water activity at <=0.85. The gelatin does not gel when the 5 wt.%-gelatin aqueous solution is held at 30 deg.C.
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