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
The present invention addresses the problem of providing a method for suppressing an increase in the viscosity of a water-containing heat-resistant chocolate mix, said water-containing heat-resistant chocolate mix being in a molten liquid state before molding, in manufacturing a water-containing heat-resistant chocolate. Provided is a method for manufacturing a water-containing heat-resistant chocolate, said method comprising a seeding agent addition step for adding, to a chocolate mix in a molten state having a temperature of 32-40°C, a seeding agent that contains at least a ²-form XOX crystal, and a water addition step for adding water to the aforesaid chocolate mix. [wherein: X stands for a saturated fatty acid having 18-22 carbon atoms O stands for oleic acid and XOX stands for a triacylglycerol that carries oleic acid attached to the 2-position of glycerol and X is attached to the 1- and 3-positions thereof]
