| 摘要 |
PURPOSE: To obtain low calorie chocolate pleasant to the taste, excellent in preservability and useful for a diabetic, etc., by treating fat derived from cocoa, a sweetener, an emulsifier and dry defatted cocoa under specified conditions. CONSTITUTION: Paste is prepd. by kneading 20-28 wt.% cocoa fat with a sweetener at a high temp. optionally in combination with dry defatted cocoa and/or a powdered milk product or its deriv. The sweetener is high purity crystallized maltitol, powdery lactitol, powdery hydrogenated isomaltorose, a powdery hydrogenated saccharide polymer or a mixture of them. The paste is refined to form powder, this powder is subjected to dry conching at a high temp. and an emulsifier such as lecithin and such an amt. of cocoa fat as to attain <32 wt.% cocoa fat content are added. They are subjected to liq. conching at a high temp., tempered at a temp. below the liq. conching temp., molded, cooled and packed to obtain the objective low calorie chocolate. |
