| 摘要 |
PROBLEM TO BE SOLVED: To provide: a fat having enhanced heat resistance for use in seeding of chocolate; a chocolate dough easy to handle with reduced increase in dough viscosity over time, which can be prepared as a tempered molten chocolate dough by simple seeding; and a chocolate produced by cooling and solidifying the dough.SOLUTION: A fat contains 10 to 80 mass% of SOS including 3-chain-length &bgr;-SOS crystals. The 3-chain-length &bgr;-SOS crystals exhibit an X-ray diffraction peak A corresponding to a spacing of 3.95 to 4.05 Å, an X-ray diffraction peak B corresponding to a spacing of 3.80 to 3.95 Å, an X-ray diffraction peak C corresponding to a spacing of 3.70 to 3.80 Å, and an X-ray diffraction peak D corresponding to a spacing of 3.60 to 3.70 Å. The ratio of the diffraction intensity of the diffraction peak C to the diffraction intensity of the diffraction peak D is 0.35 or less. |
