HEAT RESISTANCE CHOCOLATE IN WHICH OCCURRENCE OF FAT BLOOM IS SUPPRESSED AND PRODUCTION METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To provide heat resistance chocolate in which occurrence of fat bloom is suppressed even when thermostabilizing by microwave treatment is performed instead of temperature adjustment (curing) for forming a stable sugar skeleton and a production method thereof.;SOLUTION: There is provided heat resistance chocolate characterized in that: microwave treatment of 100-300 watt is performed to hydrous chocolate for applying thermostabilizing and suppressing occurrence of fat bloom without melting a surface of the chocolate; microwave treatment is performed multi times for further suppressing increase of surface temperature of the chocolate, and for further suppressing occurrence of fat bloom.;SELECTED DRAWING: Figure 1;COPYRIGHT: (C)2017,JPO&INPIT