PROBLEM TO BE SOLVED: To provide a cacao content inclusion pasty food product that has a characteristic in which emulsification is performed in the mouth when being repasted, thereby melting in the mouth is favorable, and chocolate flavor is dispersed in the mouth.SOLUTION: Provided is a production method of a cacao content inclusion pasty food product in which the cacao content inclusion pasty food product at least includes: an edible oil sugar (excluding sugar alcohol), a cacao content a sugar alcohol and an emulsifier as a blending raw material, a content of the edible oil of the cacao content inclusion pasty food product is 12-65%, and a content of water is 5-25%. The production method of the cacao content inclusion pasty food product includes: a process 1 in which one part of a fine particle of the blending raw material and the edible oil are mixed, thereby a dispersion object in the oil of the fine particle is prepared and a process 2 in which the dispersion object in the oil is mixed with the other raw material.COPYRIGHT: (C)2014,JPO&INPIT【課題】喫食した際に口中で乳化することにより、口溶けが良く、かつ口中でチョコレート風味が拡散する特徴を有するカカオ分含有ペースト状食品を提供する。【解決手段】カカオ分含有ペースト状食品の製造方法であって、該カカオ分含有ペースト状食品が、配合原料として少なくとも、食用油脂、糖質(糖アルコールを除く)、カカオ分、糖アルコール、および乳化剤を含有し、該カカオ分含有ペースト状食品の食用油脂含有量が12~65%、水分含有量が5~25%であり、配合原料である粉体の一部と食用油脂とを混合することにより粉体の油中分散物を調製する工程1、および該油中分散物に他の原料を混合する工程2を有する、カカオ分含有ペースト状食品の製造方法。【選択図】なし
