| 摘要 |
PURPOSE:To prepare a heat-resistant chocolate resistant to the collapse of the shape even under a temperature to melt the common chocolate, holdable with hands without causing stickness, and having excellent shape retainability, by using an O/W-type emulsion. CONSTITUTION:(A) A substance containing >=15wt% (based on the final product) emulsifiable protein such as cacao mass, casein sodium, wheat embryo, etc., (B) an edible oil and (C) water are dispersed and emulsified to obtain an O/W- type emulsion. The emulsion is formed to a desired form, and dried with hot air at <=100 deg.C.
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