CHOCOLATE, METHOD FOR PRODUCING CHOCOLATE-COVERED FOOD PRODUCT COATED BY THE SAME, AND METHOD FOR PREVENTING INCREASE IN VISCOSITY OF CHOCOLATE FOR COATING
The problem of the present invention is to provide a chocolate with good heat-resistance, bloom resistance and melt-in-the-mouth property, production method by which a chocolate-covered food product coated with the chocolate is obtained, and a method for preventing an increase in the viscosity of chocolate mix. The present invention provides a method for producing a chocolate comprising an addition step for adding a seeding agent containing at least ²-StOSt crystal to chocolate mix in a melted state, wherein the fat content of the chocolate mix is 26 to 70 mass% StOSt (where StOSt is 1,3-distearoyl-2-oleylglycerol).본 발명의 과제는, 양호한 내열성, 블룸(bloom) 내성 및 입안에서 녹는감을 가지는 초콜릿, 및 상기 초콜릿이 피복된 초콜릿 피복식품의 제조방법, 및 초콜릿 반죽의 점도 상승 억제방법을 제공하는 것이다.본 발명은, 융액상의 초콜릿 반죽에, β형 StOSt 결정을 적어도 포함하는 시딩제를 첨가하는 첨가공정을 포함하고, 상기 초콜릿 반죽은, 상기 초콜릿 반죽중의 유지(油脂)에 StOSt를 26~70질량% 포함하는 초콜릿의 제조방법(단, StOSt는 1,3-디스테아로일- 2-올레오일 글리세롤을 나타낸다)을 제공한다.
