PROBLEM TO BE SOLVED: To provide a hydrous chocolate which is oil-in-water type, such as ganache or fresh cream chocolate, however, has a burning heat resistant shape holding property usable for wrapping fillings, has a low moisture activity level for being distributable at a normal temperature for a long time, achieving both heat resistant shape holding property and normal temperature storage property for a long time.SOLUTION: The hydrous chocolate for confectionery distributable at a normal temperature used for the confectionery which goes through a heating process after wrapping fillings is water-in type emulsion, containing 50 wt.% or more of a chocolate material, 10 wt.% or more of moisture, 10 wt.% or more of cream, and liquid sugar, in which the chocolate material contains 5 wt.% or more of monosaccharide, and a water activity level of containing heat coagulation protein and/or pregelatinized starch is less than 0.7.COPYRIGHT: (C)2013,JPO&INPIT【課題】水中油型の「ガナッシュ」や「生チョコレート」でありながら、包あん用途に用いることができる焼成耐熱保形性を有し、さらに長期常温流通が可能となる低水分活性値を有する、耐熱保形性と長期の常温保存性を両立させた含水チョコレートを提供すること。【解決手段】チョコレート生地50重量%以上、水分10重量%以上、クリーム10重量%以上及び液糖を含有する水中油型乳化物であって、チョコレート生地中に単糖を5重量%以上、熱凝固性タンパク質及び/又はα化澱粉を含有する水分活性値が0.7未満であることを特徴とする包あん後加熱工程を経る菓子に用いられる常温流通菓子用含水チョコレート。【選択図】なし
