PURPOSE: The titled material, containing specific amounts of cocoa and cacao mass, fat or oil, saccharide, pectin, Ca ion and water, having a specific moisture activity value and rheometer value without melting and flowing out even by enveloping in a bread dough and baking the dough.
CONSTITUTION: A chocolate filling material, obtained by adding sucrose to dissolve in hot water heated at about 60°C while stirring, adding low methoxyl pectin to dissolve therein, adding cacao mass, stirring the resultant blend, heating the blend to about 70°C, slowly adding an aqueous solution of calcium chloride, heating the blend and cooling the hot blend, containing 2W15wt% cocoa and/or cacao mass (expressed in terms of non-fat solid), 2W20wt% fat or oil, 50W80wt% saccharide (expressed in terms of solid), 0.1W1wt% pectin, 0.005W0.06wt% calcium ion and 10W40wt% water as essential components and having 0.65W0.95 moisture activity value (Aw) and 10W500 rheometer value (measured by using a plunger of g/0.785cm2 at 25°C).
FUJITA SHOHEI
YOSHII TAKAKO
Next Patent: SNACK CONFECTIONERY AND PRODUCTION THEREOF