| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a chocolate free from problems such as difficulty in atomization during chocolate dough preparation, generation of undissolved lumps, and increase in dough viscosity, enabling preparation of chocolate dough having a viscosity in a specific range suitable for coating, having heat resistance in a temperature range above the melting point of grease in the chocolate, and having excellent chocolate flavor and smooth texture characteristic to chocolate from its surface to inside, and a production method of the chocolate.SOLUTION: The chocolate dough comprises one or more kinds of saccharides selected from a specific amount of glucose, trehalose or palatinose, and lecithin, and in other embodiment, polyglycerol condensed ricinoleic acid ester of a specific amount. The chocolate dough is subjected to heating treatment at 110-180°C, and then is cooled. Thereby, the chocolate having heat resistance, chocolate flavor, and a soft texture can be obtained.</p> |
