| 摘要 |
An objective of the present invention is to provide a method for manufacturing powdered chocolate having excellent flavor. Another objective of the present invention is to provide powdered chocolate that has a high ratio (mass ratio) of fat relative to the total protein and carbohydrate content, but that does not have an oily texture, and is easy to eat and delicious. The present invention is a powdered chocolate containing a powder-form fat composition that satisfies the following condition (a). (a) A fat composition that contains, with respect to 100 mass% of the total triglyceride content, 65-99 mass% of a XXX triglyceride having fatty acid residues X having a carbon number x at positions 1-3, and 35-1 mass% of at least one type of a X2Y triglyceride in which one fatty acid residue X of the XXX triglyceride has been replaced with a fatty acid residue Y having a carbon number y, the carbon number x being an integer selected from 8-20, and each carbon number y being independent, being an integer selected from x+2 to x+12, and satisfying y≤22. |
