| 摘要 |
<p>It is intended to produce water-containing chocolate products which are excellent in working properties and applicable over a wide scope and have a smooth and soft texture in chewing, compared with conventional ganache products which are restricted in application range because of having poor working properties in the step of molding and being in an extremely unstable emulsion state. A process for producing a water-containing chocolate product characterized by adding a fat composition, in which saturated fatty acid glyceride crystals are dispersed in a fat having a melting point lower than the human bodily temperature, and aqueous components to a chocolate dough followed by emulsification.</p> |
