METHOD FOR MANUFACTURING WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, WATER-CONTAINING HEAT-RESISTANT CHOCOLATE, METHOD FOR SUPPRESSING INCREASE IN VISCOSITY OF WATER-CONTAINING CHOCOLATE DOUGH, AND METHOD FOR FORMING SACCHARIDE SKELETON IN WATER-CONTAINING HEAT-RESISTANT CHOCOLATE
A problem to be solved by the present invention is to provide a method for suppressing an increase in viscosity of a functional heat-resistant chocolate dough in a melt phase before molding in the production of a functional heat-resistant chocolate. The present invention relates to a process for producing a chocolate dough, comprising the steps of: adding a seeding agent to at least a chocolate cake dough having a kneading temperature of 32 to 40 DEG C and adding a seeding agent containing at least a beta -formed XOX crystal； The present invention also provides a process for producing a functional heat-resistant chocolate comprising (Wherein X represents a saturated fatty acid having 18 to 22 carbon atoms, O represents oleic acid, and XOX represents triacylglycerol wherein oleic acid is bonded to the 2-position of glycerol and X is bonded to 1,3-position).본 발명의 과제는, 함수형 내열성 초콜릿의 제조에 있어서, 성형전의 융액상의 함수형 내열성 초콜릿 반죽의 점도 상승을 억제하는 방법을 제공하는 것이다.본 발명은, 반죽 온도가 32~40℃인 융액상의 초콜릿 반죽에, β형 XOX 결정을 적어도 포함하는 시딩제를 첨가하는 시딩제 첨가공정과, 상기 초콜릿 반죽에 대하여 물을 첨가하는 물 첨가공정을 포함하는 함수형 내열성 초콜릿의 제조방법을 제공한다. (단, X는 탄소수가 18~22인 포화 지방산을 나타내고, O는 올레산을 나타내며, XOX는 글리세롤의 2위치에 올레산이 결합되고, 1,3위치에 X가 결합된 트리아실글리세롤을 나타낸다).
