| 摘要 |
A chocolate component containing food, and a method for preparing the same, characterized as an oil-in-water emulsion and a non-fluidized state at 5 DEG C. containing 5-50 wt % of fat-free cacao, 10-44 wt % of oils, fats, or combination thereof, 0.5-20 wt % of non-fat milk solid, 10-50 wt % water and 0.05-1 wt % of polyglycerol fatty acid ester having an HLB value of not less than 8 as an emulsifier, and having an emulsion particle diameter in accordance with a laser diffraction particle size distribution measuring device of less than 7 mu m in median diameter, and said food being in a non-fluidized state at 5 DEG C. This food does not experience oil separation even if repeatedly melted, and has good workability.
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