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Method for producing chocolate and chocolate-coated food coated with the chocolate, and method for suppressing increase in viscosity of chocolate dough
Method for producing chocolate and chocolate-coated food coated with the chocolate, and method for suppressing increase in viscosity of chocolate dough
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机译:巧克力和涂有巧克力的巧克力被覆食品的制造方法以及抑制巧克力面团的粘度上升的方法
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摘要
The problem of the present invention is to provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, production method by which a chocolate-covered food product coated with the chocolate is obtained, and a method for preventing an increase in the viscosity of chocolate mix. The present invention provides a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ²-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass% StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).
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