| 摘要 |
<p>This patent describes heat-resistant chocolate containing chocolate processed with the use of temperature treatment and a compound created based on hydrated lecithin is added to this chocolate, while this compound is created based on the emulsion water - oil and it contains water and fractionated lecithin in form of reverse micelle, while the emulsion water in oil contains 70 up to 90 weight percent of water 10 up to 30 weight percent of fractionated lecithin, and this compound is created based on hydrated lecithin in chocolate is contained in a quantity of 1,0 up to 3,0 weight percent. The procedure related to the production of this temperature resistant chocolate is based on the principle as follows: a) stabile emulsion water - oil in form of reverse micelles is prepared and this emulsion is kept at the temperature at least of 40,6 Celsius degrees, b) chocolate processed with the use of the temperature treatment is produced and c) the emulsion prepared in the stage a) is homogenised with chocolate prepared in the stage b) in a quantity corresponding to 1,0 up to 3,0 weight percent related to resulted chocolate mass, while heat-resistant chocolate is created.</p> |
