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发明公开
CN105025730A 烧制用巧克力类食品及其制造法 有权

烧制用巧克力类食品及其制造法
摘要：
本发明通过比以往的烧制巧克力类食品更简单的方法，提供低水分且保存性高、柔软且具有脆感的新口感的烧制巧克力类食品。一种烧制用巧克力类食品，其所用的油脂的SFC，20℃下的SFC为5～40％、10℃下的SFC为15～60％，烧制前的水分不足3重量％，含有0.2～0.8重量％的HLB为10以上的蔗糖脂肪酸酯、7重量％以上的无脂乳固体成分。
摘要（英）：

To provide a chocolate-like food product for baking, obtained by a simpler method than the conventional chocolate-like food product for baking, and having low moisture content and long shelf life, and which is soft and has a novel crispy food texture. A chocolate-like food product for baking, in which the SFC at 20DEG C of the fat used is 5-40%, the SFC at 10DEG C is 15-60%, the moisture content before baking is less than 3 wt%, and the chocolate-like food product for baking contains 0.2-0.8 wt% of a sucrose fatty-acid ester having an HLB of 10 or greater, and at least 7 wt% of nonfat milk solids.

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