Method for manufacturing chocolate-like food products

Abstract

The objective is to provide a method for producing heat-resistant chocolate-like food products. [Solution] A heat-resistant chocolate-like food can be obtained by adding water to a chocolate-like food dough containing a certain amount of amorphous sugar that meets specific conditions, and by adjusting the temperature of the chocolate-like food dough at the time of addition.

Description

[[Technical Field]]

[0001] The present invention relates to a method for producing a heat-resistant chocolate-like food product. [[Background Art]]

[0002] The culture of eating chocolate developed in Europe, which has a cool climate, and is now widespread throughout all countries and regions of the world. However, in common chocolate, cocoa beans Chocolate that contains only cocoa butter derived from cocoa beans as its fat component has a heat-resistant temperature of cocoa butter of approximately 31°C, thus there has been a problem that it melts and deteriorates in quality under high-temperature environments.

[0003] As methods for imparting heat resistance to chocolate, for example, adding high-melting-point oil and fat to chocolate, increasing the solid content of chocolate (reducing the fat content), or mixing a small amount of water into chocolate dough to form a sugar skeleton. However, blending high-melting-point fats significantly worsens the melt-in-the-mouth property of chocolate. Increasing the solid content of chocolate also impairs the mouthfeel of chocolate. On the other hand, forming a sugar skeleton inside chocolate is a promising method that can impart heat resistance to chocolate without impairing the melt-in-the-mouth property or mouthfeel.

[0004] As conventional techniques for imparting heat resistance by forming a sugar skeleton inside chocolate, there have been proposed methods for imparting heat resistance by containing amorphous sugar, such as a technique of imparting heat resistance by containing crystalline sucrose and amorphous lactose (Patent Document 1), a technique of imparting heat resistance by containing sodium caseinate or amorphous sugar coated with sodium caseinate and non-fat solids (Patent Document 2), and a technique of imparting heat resistance by containing linear oligosaccharides and sucrose fatty acid esters (Patent Document 3). However, these conventional methods impose restrictions on the formulation of chocolate, and there is a need for a method for producing heat-resistant chocolate that provides a high degree of flexibility in chocolate formulation. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] International Publication No. 2012 / 146921 [Patent Document 2] Japanese Patent Application Publication No. 53-059072 [Patent Document 3] Japanese Patent Application Publication No. 06-245704 [Overview of the project] [Problems that the invention aims to solve]

[0006] The problem that this invention aims to solve is to provide a method for producing heat-resistant chocolate-like food products that offers greater flexibility in chocolate formulation than conventional methods. [Means for solving the problem]

[0007] The inventors diligently conducted research to solve the above problems. As a result, they discovered that the above problems could be solved by incorporating amorphous sugars into the chocolate dough and subjecting it to a water-containing treatment that satisfies specific conditions, and thus completed the present invention.

[0008] In other words, the first invention of the present invention is a method for producing a chocolate-like food product, comprising the step of adding water to a chocolate-like food product dough, wherein the chocolate-like food product dough contains 4 to 55% by mass of amorphous sugar having a glass transition temperature of 40 to 75°C, the temperature of the chocolate-like food product dough is adjusted in the step of adjusting the temperature to less than the glass transition temperature of the amorphous sugar contained therein + 6°C, the chocolate-like food product dough is cooled and solidified after the step of adding water, and the method for producing the chocolate-like food product comprises a step of keeping the chocolate-like food product warm after the cooling and solidification. The second invention of the present invention is a method for producing a chocolate-like food according to claim 1, characterized in that, prior to the step of adding water, the temperature of the chocolate-like food dough is adjusted to be below the glass transition temperature of the amorphous sugar contained therein. The third invention of the present invention is a method for producing a chocolate-like food according to claim 1 or claim 2, characterized in that it contains 13 to 55% by mass of amorphous sugar. The fourth aspect of the present invention is a method for imparting heat resistance to a chocolate-like food, characterized by adding water to a chocolate-like food dough containing amorphous sugar at a temperature less than the glass transition temperature of amorphous sugar + 6°C. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a method for producing heat-resistant chocolate-like food products that offers a high degree of freedom in the formulation of chocolate. [Modes for carrying out the invention]

[0010] In this invention, "chocolate-like food" is not limited by the "Fair Competition Rules Regarding Labeling of Chocolate Products" (National Chocolate Industry Fair Trade Council) or legal regulations, etc., and refers to a food product mainly made from fats and oils and sugars, with the addition of cocoa components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. as necessary, and manufactured using the chocolate manufacturing process (mixing process, micronization process). Products manufactured through some or all of the following processes: scouring, refining, temperature control, molding, cooling, etc. This refers to... Furthermore, the chocolate in this invention includes not only milk chocolate but also white chocolate... This includes chocolate, colored chocolate, etc. The chocolate of this invention is tempered It doesn't matter whether it's an Ip or a non-tempered type.

[0011] The chocolate-like food product according to the embodiment of the present invention contains amorphous sugars. In this invention, amorphous sugar refers to sugars in an amorphous state. As amorphous sugars, sugars such as glucose, fructose, maltose, sucrose, and lactose can be used after being amorphousized by known methods such as spray drying or freeze-drying. The amorphous sugar used in the production of chocolate-like food products according to embodiments of the present invention has a glass transition temperature of 40 to 75°C, preferably 42 to 62°C, and more preferably 44 to 50°C. In this invention, the glass transition temperature of amorphous sugar was defined as the onset temperature of the baseline shift obtained when heating from 0°C to 100°C at a heating rate of 5.0°C / min using a differential scanning calorimeter.

[0012] The chocolate-like food product of the embodiment of the present invention contains 4 to 55% by mass of amorphous sugar, preferably 9 to 55% by mass, more preferably 13 to 55% by mass, even more preferably 13 to 43% by mass, and most preferably 19 to 30% by mass.

[0013] The chocolate-like food product of the embodiment of the present invention preferably contains 50% by mass or less of sugars other than amorphous sugars, more preferably 10 to 45% by mass, and even more preferably 15 to 40% by mass. Examples of sugars other than amorphous sugars include glucose, fructose, galactose, sucrose, lactose, maltose, etc. Two or more of these sugars other than amorphous sugars can also be used in combination. In this invention, the sugars other than amorphous sugars do not include the hydrated material containing the sugars described later.

[0014] The chocolate according to the embodiment of the present invention preferably contains 25 to 60% by mass of fat, more preferably 30 to 50% by mass, even more preferably 30 to 45% by mass, and most preferably 30 to 35% by mass of fat. In this invention, "fat and oil" refers to the total fat and oil content in chocolate, and includes not only the fats and oils blended in, but also fats and oils (cocoa butter, milk fat, etc.) contained in oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.). The fats and oils are not particularly limited as long as they are suitable for use in chocolate production. Examples of the fats and oils include cocoa butter, palm oil, palm kernel oil, coconut oil, shea butter, sal fat, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, milk fat, and processed fats and oils obtained from these materials, such as hydrogenated oils, fractionated oils, and transesterified oils. Two or more of the above fats and oils may be used in combination.

[0015] The chocolate according to the embodiment of the present invention preferably contains a cacao component in an amount of 8 mass% or more, more preferably 15 to 50 mass%, and even more preferably 15 to 45 mass%. In the present invention, the cacao component refers to processed products of cacao beans such as cacao beans, cacao nibs, cacao mass, and cocoa powder. Further, the cacao component in the present invention does not include cocoa butter, which is a fat and oil per se.

[0016] The chocolate-like food according to the embodiment of the present invention preferably contains an emulsifier in an amount of 0.1 to 1.0 mass%, more preferably 0.1 to 0.8 mass%, even more preferably 0.1 to 0.6 mass%, and most preferably 0.1 to 0.4 mass%. Examples of emulsifiers that can be used include lecithin, sucrose fatty acid esters, and polyglycerol fatty acid esters.

[0017] The chocolate-like food according to the embodiment of the present invention may additionally contain various food materials and various modifiers, including dairy products commonly used in chocolate-like foods (such as milk powder (whole milk powder, skimmed milk powder), buttermilk powder, etc.), flavorings, pigments, as well as starches, gums, heat-coagulable proteins, and various powders such as strawberry powder, matcha powder, and the like, as long as the characteristics of the present invention are not impaired.

[0018] <Method for producing chocolate-like food dough> The chocolate-like food dough according to the embodiment of the present invention refers to a molten (melted) chocolate-like food produced in accordance with conventional methods through mixing the raw materials of the above-mentioned chocolate-like food, including oil and fat, amorphous sugar, cacao components, etc., atomization by roll refining or the like, and optionally conching treatment, etc. When performing conching treatment, heating in the conching treatment is preferably performed at 40 to 60°C so as not to impair the flavor of the chocolate-like food. In the production method of the present invention, the terms "step" and "treatment" are used interchangeably with the same meaning. It is preferable that the dough temperature of the chocolate-like food dough before the water addition step described later is adjusted to be equal to or lower than the glass transition temperature of the amorphous sugar contained therein.

[0019] In the method for producing a chocolate-like food according to the embodiment of the present invention, a step of adding water to the above-described molten chocolate-like food dough (water addition step) is included. In the water addition step, the water added to the molten chocolate-like food dough is dispersed in the chocolate-like food dough by mixing or the like. Here, the term "molten state" refers to a state where the oil and fat in the chocolate dough is melted. Whether the chocolate-like food dough is in a molten state can be determined, in the case of a temper-type chocolate, by checking whether the chocolate-like food dough can be demolded after cooling and solidification. If the cooled and solidified chocolate-like food dough cannot be demolded from the molding mold (specifically, when the release rate of the chocolate dough from the molding mold is less than 70%), it is determined that the chocolate dough is in a molten state.

[0020] <Water Addition Step> The temperature of the molten chocolate-like food dough during the moisture addition step (hereinafter sometimes referred to as "moisture treatment") is less than the glass transition temperature of the contained amorphous sugars + 6°C, preferably 30 to 70°C and less than the glass transition temperature of the contained amorphous sugars + 6°C, more preferably 32 to 60°C and less than the glass transition temperature of the contained amorphous sugars + 6°C, and even more preferably 35 to 50°C and less than the glass transition temperature of the contained amorphous sugars + 6°C. The amount of water added during the moisture addition step (hereinafter sometimes referred to as "total amount of water added") is not particularly limited, but preferably it is an amount equivalent to 0.1 to 5.0% by mass of net water added per 100 parts by mass of the molten chocolate-like food dough. When the amount of water added is equivalent to 0.1% by mass or more of net water added to the molten chocolate-like food dough, a sugar skeleton is sufficiently formed, and a chocolate-like food with excellent heat resistance is obtained. On the other hand, if the amount of water added is equivalent to 5.0% by mass or less of net water relative to the melted chocolate-like food dough, the risk of microbial contamination can be suppressed. The amount of water added may be equivalent to 0.3 to 3.0% by mass of net water relative to the melted chocolate-like food dough, and may also be equivalent to 0.5 to 2.5% by mass. The amount of water added greatly affects the viscosity of the chocolate-like food dough, so it is particularly preferable that the amount of water added is equivalent to 1.0 to 1.5% by mass of net water. In this invention, "total amount of water added" refers to the total amount of water necessary to achieve the above-mentioned range. For example, if water is added to 100g of chocolate dough to reach 1% by mass, the "total amount of water added" is calculated to be 1g.

[0021] The water added in the water addition process may be water only, or other water may be added along with water. It may also be a composition containing the component (hereinafter, such a composition will be referred to as a "water-containing material"). In the additive process, even if the net amount of water added is the same, the amount of water added along with the water... The rate at which the viscosity of a molten chocolate-like food increases can vary depending on the ingredients added. Specifically, adding only water, or a water-containing material with a high water content (such as fruit juice or milk), tends to cause a rapid increase in the viscosity of the chocolate-like food. On the other hand, adding a water-containing material with a low water content, such as liquid sugar or protein solution, tends to cause a relatively gradual increase in viscosity. A rapid increase in viscosity may prevent sufficient dispersion of water within the molten chocolate-like food; therefore, it is preferable that the water added in the water-adding process be a water-containing material with a low water content, particularly liquid sugar or protein solution.

[0022] Liquid sugars include reduced water containing sugars such as fructose, glucose, sucrose, maltose, and oligosaccharides. Examples of solutions include candy, fructose-glucose solution, and sorbitol solution. Also, as for protein solutions... Examples include solutions containing protein such as egg white meringue, concentrated milk, and fresh cream, along with water. Even if the water content in sugar or protein solutions is 10-90% by mass of the total solution... Often, 10 to 50% by mass is acceptable. In the moisture addition step, moisture is added in the form of a water-containing material. If added, the amount added is the net amount of water relative to the melted chocolate. It should be added in a range that falls within the specified range. For example, using liquid sugar with a water content of 25% by mass, Add water so that the net amount of water added to 00g of chocolate dough is 1% by mass. In that case, the total amount of water (liquid sugar) needed to be added is calculated to be 4g.

[0023] In the moisture addition step of the present invention, moisture (water or a water-containing material) is preferably added in stages. In the present invention, adding moisture in stages means gradually adding the amount of moisture necessary to obtain heat resistance to the chocolate-like food dough. Specifically, this can be done by dripping the moisture at a constant rate or by adding the moisture in several stages with waiting periods in between. In this case, when adding at a constant rate, the slower the addition rate, the more the viscosity increase is suppressed. Therefore, it is preferable to add the substance as slowly as possible. To dispense at a constant rate, commonly known dispensing devices and tools such as metering pumps and piping bags can be used. Also, if adding in multiple stages with waiting times in between, divide it into as many stages as possible. Adding it is preferable because it can suppress the increase in viscosity.

[0024] <Tempering and Seating Process> In the method for producing chocolate-like food products of the present invention, tempering or seeding may be performed either before or after the moisture addition step.

[0025] The tempering process described above is an operation that creates nuclei for stable crystals in a molten chocolate-like food product. Specifically, for example, it is known as an operation in which a chocolate-like food product melted at 40-50°C is cooled to about 27-28°C, and then heated again to about 29-31°C. It is preferable to perform the tempering process before the water addition step.

[0026] The above seeding process, instead of tempering, uses a seeding agent that functions as a crystal nucleus for stable crystals to create crystal nuclei for stable crystals in the molten chocolate-like food product. Similar to tempering, this process is performed to solidify the fats and oils in the chocolate-like food product into V-type stable crystals.

[0027] In the method for producing the chocolate-like food product of the present invention, when seeding is performed, the order of the moisture addition step and the seeding step may be either first or second. Furthermore, the seeding agent addition and moisture addition steps may be performed simultaneously (i.e., the seeding agent and moisture may be added to the melted chocolate-like food product at the same time).

[0028] <Cooling solidification process> The melted chocolate-like food dough, after undergoing the water addition process, may be cooled and solidified. This process allows for the efficient production of solid, molded chocolate-like food products from a melted state.

[0029] The method of cooling and solidifying is not particularly limited, but chocolate molding and coating of food are possible. Depending on the characteristics of the product, for example, blowing cold air in a cooling tunnel. It can be cooled and solidified by contact with a cooling plate, etc. (for example, "confectionery oils and fats" See "The Book" (translated by Iwao Hachiya, published in 2010 by Koshobo Co., Ltd.).

[0030] The cooling and solidification conditions are not particularly limited as long as the molten chocolate-like food solidifies, but may be carried out at 0 to 20°C (preferably 0 to 10°C) for 5 to 90 minutes (preferably 10 to 60 minutes).

[0031] <Heat insulation process> In the manufacturing method of the present invention, it is preferable to include a heat retention step (hereinafter sometimes referred to as "aging") in which the chocolate-like food after cooling and solidification is further subjected to heat retention treatment. Heat retention treatment is a process in which the chocolate-like food after cooling and solidification is kept warm at preferably 24 to 36°C, more preferably 26 to 34°C, even more preferably 28 to 32°C, preferably 1 hour to 30 days, more preferably 6 hours to 14 days, even more preferably 6 hours to 7 days, and most preferably 12 hours to 4 days. Heat retention treatment can make the sugar skeleton formed in the chocolate stronger.

[0032] <Heat resistance development> In the manufacturing method of the present invention, it is preferable that the chocolate-like food exhibits heat resistance within 30 days of the heat retention process, more preferably within 14 days, even more preferably within 7 days, and most preferably within 4 days. [Examples]

[0033] The present invention will now be described with reference to examples, but the present invention is not limited to these examples.

[0034] <Amorphous sugars> In this invention, candies with the sugar compositions shown in Tables 1 and 2 were used as amorphous sugars. Various sugars were dissolved by adding 10% by mass of water and heating, then boiled down to 160°C to 170°C, and finally cooled to room temperature to produce candies, yielding amorphous sugars A to E. The obtained amorphous sugars A to E were then ground at room temperature using a tabletop grinder and used as raw materials for a chocolate-like food dough.

[0035] [Table 1]

[0036] [Table 2]

[0037] <Measurement of glass transition temperature of amorphous sugars> The glass transition temperature of amorphous sugars was measured using a differential scanning calorimeter (Mettler-Toledo). The onset temperature of the baseline shift obtained when heating from 0°C to 100°C at a heating rate of 5.0°C / min was defined as the glass transition temperature.

[0038] <Heat resistance evaluation> The heat resistance of the chocolate-like food product in this invention was evaluated based on three items: strength, adhesion, and shape retention, according to the chart shown in Table 3. The chocolate-like food product was molded into a cube shape (1 cm x 1 cm, 12 mm thick), cooled and solidified at 10°C, aged for a certain period, and then left to stand at 45°C for 2 hours (hereinafter referred to as the analytical sample). <Strength> In this invention, strength refers to the maximum load value obtained when a cylindrical jig (5 mm in diameter) is inserted 6 mm into the analysis sample at a speed of 1 mm / second using a creep meter RHEONER2 (Yamaden Co., Ltd.). It was evaluated according to the following criteria. Note that the "2" in creep meter RHEONER2 is originally a Roman numeral. A: Maximum load value is 0.4N or higher B: Maximum load value is 0.2N or more, but less than 0.4N. C: Maximum load value is less than 0.2N <Adhesion> In this invention, adhesion refers to the amount of chocolate-like food adhering to the spatula contact surface when the spatula is placed on the analytical sample for 5 seconds and then removed. It was evaluated according to the following criteria. A: It doesn't stick to the spatula at all. B: Adhesion is observed on less than 30% of the contact area. C: Adhesion is observed on more than 30% of the contact area. <Shape retention> In this invention, shape retention refers to whether or not the shape of the analytical sample changes when it is lifted with a finger and moved a certain distance. The change in shape was evaluated by lifting the sample with a finger, moving it 10 cm, and then moving it another 10 cm, according to the following criteria. A: It won't lose its shape even if you move it 20cm. B: The shape doesn't collapse when moved 10cm, but it does collapse when moved 20cm. C: The moment you lift it with your fingers, it loses its shape. <Heat resistance> In this invention, heat resistance was evaluated according to the criteria in Table 3.

[0039] [Table 3]

[0040] <Water-containing material> The following materials were used as water-absorbing agents. • Moisture-containing material A: Fructose-glucose liquid sugar A (Moisture content: 25.00% by mass) • Moisture-containing material B: Fructose-glucose liquid sugar B (Moisture content: 25.00% by mass) ·Water-containing material C: Drinking water (moisture content: 100.00% by mass) ·Water-containing material D: Brandy (moisture content: 57.51% by mass)

[0041] Following the formulations shown in Tables 4-5, the raw materials were mixed, and then roll-refined and conched according to conventional methods to prepare a molten chocolate-like food dough. This chocolate-like food dough was subjected to hydration treatment and aging under the conditions shown in Tables 4-5, and its heat resistance was evaluated. The evaluation results are shown in Tables 4-5.

[0042] [Table 4]

[0043] [Table 5]

[0044] As can be seen from the results in Tables 4-5 above, it was found that hydration treatment and aging are necessary to impart heat resistance to chocolate-like food dough containing amorphous sugars.

[0045] Chocolate-like food dough was prepared in the same manner as in Example 1, according to the formulations in Table 6. This chocolate-like food dough was subjected to hydration treatment using hydrating agents A to D, and the dough was aged in the same manner as in Example 1. The heat resistance of the dough was evaluated. The evaluation results are shown in Table 6.

[0046] [Table 6]

[0047] As can be seen from the results in Table 6 above, regardless of the type of water-containing material, heat resistance was imparted to the chocolate-like food containing amorphous sugars by performing water-containing treatment and aging.

[0048] Chocolate-like food dough was prepared using the same method as in Example 1, varying the amount of amorphous sugar and the maximum temperature during preparation of the chocolate-like food dough according to the formulations in Tables 7-9. The heat resistance of this chocolate-like food dough was evaluated by varying the temperature of the chocolate-like food dough during hydration treatment according to the conditions in Tables 7-9. The dough was also evaluated according to the sensory evaluation method described below. The evaluation results are shown in Tables 7-9. <Sensory Evaluation Method> In the sensory evaluation, 1. the hardness and texture of the chocolate, and 2. the flavor and melt-in-the-mouth quality were each evaluated on a three-point scale from A to C. If even one of the criteria was rated C, the chocolate was deemed unsuccessful (lacking the characteristic texture, flavor, and melt-in-the-mouth quality of chocolate). Texture and roughness: A: It's not hard when chewing, and there's no rough texture. B: Slightly hard when chewed but not gritty, or not hard when chewed but slightly gritty. C: Too hard when chewing, with an unpleasant rough texture. Flavor and melt-in-your-mouth texture: A: It melts in your mouth and has a distinct chocolate flavor. B: It doesn't melt in the mouth very well, but you can taste the chocolate flavor. C: It doesn't melt well in the mouth, and it doesn't have the flavor you'd expect from chocolate.

[0049] [Table 7]

[0050] [Table 8]

[0051] [Table 9]

[0052] As can be seen from the results in Tables 7-9, heat resistance was imparted when the temperature of the chocolate-like food dough during the hydration treatment was below the glass transition temperature of the amorphous sugars used + 6°C. On the other hand, if the temperature of the chocolate-like food dough during the water-infusion treatment was 6°C or higher than the glass transition temperature of the amorphous sugars used, heat resistance was not imparted.

[0053] Chocolate-like food dough was prepared in the same manner as in Example 1, according to the formulations in Table 10. This chocolate-like food dough was treated with a hydrating agent A, and the dough was aged for 0, 2, 4, 7, and 14 days in the same manner as in Example 1. The heat resistance of the dough was evaluated. The evaluation results are shown in Table 11.

[0054] [Table 10]

[0055] [Table 11]

[0056] As can be seen from the results in Table 11, heat resistance was imparted when the amount of amorphous sugar A was 19-50% by mass during an aging period of 0-14 days.

[0057] Chocolate-like food dough was prepared in the same manner as in Example 1, according to the formulations in Table 12. This chocolate-like food dough was treated with a hydrating agent A, and the dough was aged for 0, 2, 4, 7, and 14 days in the same manner as in Example 1. The heat resistance of the dough was evaluated. The evaluation results are shown in Table 13.

[0058] [Table 12]

[0059] [Table 13]

[0060] As can be seen from the results in Table 13, during an aging period of 0 to 14 days, amorphous sugar B acquired heat resistance at concentrations of 4.94 to 29.63% by mass, and the higher the concentration, the faster the heat resistance was acquired.

[0061] Chocolate-like food dough was prepared in the same manner as in Example 1, according to the formulation in Table 14. This chocolate-like food dough was treated with a hydrating agent A, and the dough was aged for 0, 2, 4, 7, and 14 days in the same manner as in Example 1. The heat resistance of the dough was evaluated. The evaluation results are shown in Table 15.

[0062] [Table 14]

[0063] [Table 15]

[0064] As can be seen from the results in Table 15, during an aging period of 0 to 14 days, amorphous sugar C and amorphous sugar D provided heat resistance when incorporated at a concentration of 9 to 20% by mass.

Claims

1. A method for producing a chocolate-like food product, comprising the step of adding water to a chocolate-like food product dough, The aforementioned chocolate-like food dough contains 4 to 55% by mass of amorphous sugar having a glass transition temperature of 40 to 75°C. In the above process, the temperature of the chocolate-like food dough is adjusted to a temperature less than the glass transition temperature of the contained amorphous sugar + 6°C. After the step of adding the aforementioned moisture, the chocolate-like food dough is cooled and solidified, and after the cooling and solidification, a step of keeping the chocolate-like food warm is included. A method for producing the aforementioned chocolate-like food product.

2. A method for producing a chocolate-like food according to claim 1, characterized in that, prior to the step of adding the aforementioned moisture, the temperature of the chocolate-like food dough is adjusted to be below the glass transition temperature of the contained amorphous sugar.

3. A method for producing a chocolate-like food according to claim 1 or claim 2, characterized by containing 13 to 55% by mass of amorphous sugar.

4. A method for imparting heat resistance to a chocolate-like food product, characterized by adding water to a chocolate-like food product dough containing amorphous sugar at a temperature less than the glass transition temperature of the amorphous sugar + 6°C.

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