[Problem] to provide a method for producing a chocolate cream having a flavor such as body, flavor, caramel or caramel of heated milk. Solution: The method for producing a solid milk or protein-containing raw material is 1 mass percent, and the oil and fat are 0 mass percent 20 mass percent and sugar are 96 mass percent. The method according to claim 1, further comprising: An adjusting step of adding a moisture modifier to adjust a moisture content at the time of reaction to 572 mass perent with respect to 100 mass perent of the chocolate-clamed raw material before the Maillard reaction by the raw material and the sugar containing the solid milk or the protein is caused, And a Maillard reaction step of heating the product having the adjusted moisture content during the reaction to cause a Maillard reaction. Selected drawing: None

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