PROBLEM TO BE SOLVED: To provide a baked chocolate having a good cacao flavor, without causing sensation of powder-likeness, foreign taste, or miscellaneous taste after baking even for a blending with a large content of milk protein.SOLUTION: A dough for baked chocolate includes 0.001 to 5 mass% (solid content) whey mineral. In particular, the whey mineral having a calcium content less than 2 mass% in solid content is preferred.COPYRIGHT: (C)2015,JPO&INPIT【課題】乳タンパク質等を多く含む配合であっても、焼成後に粉っぽさや異味・雑味を感じることなく、カカオ風味良好な焼成チョコレートを提供すること。【解決手段】焼成チョコレート生地に乳清ミネラルを0.001~5質量%(固形分)含有させることで上記課題を解決できる。上記乳清ミネラルは固形分中のカルシウム含量が2質量%未満のものがとくに好ましい。【選択図】なし
