| 摘要 |
PROBLEM TO BE SOLVED: To provide chocolate capable of being whipped directly under a work environment at room temperature without melting the chocolate, and excellent in shape retention after being whipped and meltability in the mouth.SOLUTION: Fat contained in chocolate satisfies following conditions (a) to (e): (a) an X3 content is 3 mass% or less; (b) an X2U content is 20-39 mass%; (c) a P2U content is 5-25 mass%; (d) a (XU2+U3) content is 58-75 mass%; (e) a mass ratio of P/St is 0.8-3.0, where, X: saturated fatty acid having the carbon number of 16-18, U: unsaturated fatty acid having the carbon number of 18, P: palmitic acid, and St: stearic acid. |
