| 摘要 |
PURPOSE: To obtain a chocolate, capable of preventing a bloom phenomenon during the preservation without deteriorating the flavor and smooth texture of the chocolate, excellent in keeping quality and useful for health, etc., by partially hydrolyzing guar gum with an enzyme and then including the resultant water-soluble dietary fibers therein. CONSTITUTION: This method for producing a chocolate is to partially hydrolyze guar gum with one or more enzymes derived from the genuses Aspergillus and Rhizopus or an enzyme such asβ-mannanase and include the resultant water-soluble dietary fibers therein. Furthermore, the viscosity of a 5wt.% aqueous solution of the water-soluble dietary fibers is preferably <=100cP measured under conditions of 25 deg.C and 30 r.p.m. with a Brookfield type viscometer.
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