Oil or fat for chocolates

Abstract

The present invention addresses the problem of providing: an oil or fat for chocolates, which has bloom resistance at a level similar to conventional CBE, and in which the change in viscosity in a tempering process is small; and a chocolate using the oil or fat.　The present invention preferably addresses the problem of further providing: an oil or fat for chocolates, which has good tempering properties under wide range of tempering conditions; and a chocolate using the oil or fat.　The problems can be solved by an oil or fat for chocolates, which satisfies all of requirements (A)-(D).　(A): The St2O triglyceride content is 10-50 wt%. (B): The ratio of the StStO triglyceride content to the St2O triglyceride content is at most 10 wt%. (C): The P2O triglyceride content is at least 3 wt%. (D): The ratio of the PPO triglyceride content to the P2O triglyceride content is at least 23 wt%.

Description

fats and oils for chocolate

[0001] RELATED ART This application claims the benefit of priority from Application No. 2023-105437, filed with the Japan Patent Office on June 27, 2023. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to fats and oils for chocolates.

[0003] In the production of chocolates, fats and oils for chocolates (hard butters) are widely used to replace part or all of the cocoa butter. A representative example is cocoa butter equivalent (CBE), which can be arbitrarily substituted for cocoa butter and is designed to have properties similar to chocolates whose main component is cocoa butter. When producing various tempered chocolates, it is necessary to minimize viscosity changes, and it is preferable that tempering can be performed without being limited to specific conditions.

[0004] Patent Document 1 is an invention relating to an oil and fat composition for chocolate that prevents oil and fat migration in composite confectionery, and is composed of 40 to 90% by weight of an oil and fat containing 50% by weight or more of StOSt and 10 to 60% by weight of an oil and fat that is liquid at 26° C. The composition disclosed includes an SOS triglyceride content of 45 to 74% by weight, a StOSt content of 30% by weight or more, a StLSt / StOSt ratio of 0.08 or less, a POO / StOO ratio of 0.60 or more, a total of POP+PPO of 16% by weight or less, and a StStO / StOSt ratio of 0.03 or less.

[0005] International Publication No. 2013 / 065726

[0006] An object of the present invention is to provide an oil-and-fat for chocolates that has bloom resistance equivalent to that of conventional CBE and exhibits little change in viscosity over time after tempering, and chocolates using the same. Preferably, an object of the present invention is to provide an oil-and-fat for chocolates that can impart good tempering properties under a wide range of conditions, not limited to specific conditions, when a tempering step using temperature control is adopted, and chocolates using the same.

[0007] The oil and fat composition of Patent Document 1 is a technology for blending a liquid oil with the aim of imparting low-temperature bloom resistance, and has good physical properties and texture when used in composite confectionery. However, since the oil and fat composition contains a high amount of StOSt, there is a concern that when the oil and fat composition is used in tempered chocolates, viscosity changes may become significant depending on the tempering conditions, and this has come to be recognized as an issue.

[0008] The present inventors conducted research based on the technology of Patent Document 1. As a result, contrary to initial expectations, the inventors found that even when the St2O triglyceride content is the same as that of the CBE of the prior art (10 to 50% by weight) and the proportion of the StStO triglyceride content in the St2O triglyceride content is 10% by weight or less, the viscosity change over time after tempering in tempered chocolates can be reduced by using an oil / fat for chocolates in which the P2O triglyceride content is 3% by weight or more and the PPO triglyceride content in the P2O triglyceride content is 23% by weight or more, and this finding led to the completion of the present invention.

[0009] That is, the present invention encompasses the following inventions: (1) A fat for chocolates, characterized by satisfying all of the following requirements (A) to (D): (A) a St2O triglyceride content of 10 to 50% by weight, (B) the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less, (C) a P2O triglyceride content of 3% by weight or more, and (D) the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. However, St2O triglyceride is a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, StStO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are stearic acid (St) and the fatty acid bonded to the 3rd position is oleic acid (O), and StStO triglyceride is a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bonded to the 1st position is oleic acid (O). (2) (E) The fat for chocolate of (1), in which the proportion of palmitic acid at the 2-position relative to the total palmitic acid in the fat is 9% by weight or more. However, the total palmitic acid content in fats and oils refers to the palmitic acid content in all of the constituent fatty acid compositions at the 1st (α-position), 2nd (β-position), and 3rd (γ-position) positions in the triglycerides of the fats and oils (hereinafter referred to as the "total palmitic acid content"), and the proportion of palmitic acid at the 2nd position to the total palmitic acid in fats and oils is calculated using the total palmitic acid content and the palmitic acid content in the fatty acid composition constituting the 2nd position (β-position) of the triglycerides of the fats and oils (hereinafter referred to as the "content of palmitic acid bound to the 2nd position"), according to the following calculation formula.<Content of palmitic acid bound to the 2-position (%) ÷ (Total palmitic acid content (%) × 3) × 100> (3) (F) The fat for chocolates according to (1), in which the total of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content is 0.25% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 3-positions, and 1,2-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 2-positions, or the 2- and 3-positions. (4) (F) The fat for chocolates according to (2), in which the total of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content is 0.25% by weight or less. However, 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acid at the 1- and 3-positions is stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acid at the 1- and 2-positions, or the fatty acid at the 2- and 3-positions, is stearic acid (St). (5) Chocolates containing 0.5 to 20% by weight of fats and oils for chocolates according to any one of (1) to (4). (6) Fat and oil for chocolates according to any one of (1) to (4), containing at least fat and oil X and fat and oil Y that satisfy the following requirements: Fat X: The St2O triglyceride content is 39% by weight or more, and the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less. Fat Y: The P2O triglyceride content is 5% by weight or more, and the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. (7) The fat for chocolates according to (6), in which the sum of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content of fat X is 0.4% by weight or less. (8) A method for producing fats and oils for chocolates, comprising a step of mixing fats and oils X and Y that satisfy the following requirements:Fat X: The St2O triglyceride content is 39% by weight or more, and the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less. Fat Y: The P2O triglyceride content is 5% by weight or more, and the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. However, St2O triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, and StStO triglyceride refers to a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are stearic acid (St) and the fatty acid bonded to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bonded to the 1st position is oleic acid (O). PO triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded, PPO triglyceride refers to a triglyceride in which the fatty acids bonded at the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded at the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded at the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded at the 1st position is oleic acid (O). (9) The method for producing an oil / fat for chocolate according to (8), wherein the total of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content in the oil / fat X is 0.4% by weight or less. Here, 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acid at the 1- and 3-positions is stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acid at the 1- and 2-positions or the 2- and 3-positions is stearic acid (St). (10) A method for producing fats and oils for chocolates according to (8) or (9), which includes a diglyceride reduction treatment step in the production process. (11) A method for producing chocolates, which includes a step of preparing a chocolate dough containing 0.5 to 20% by weight of the fats and oils for chocolates according to (1) to (4), and a step of tempering the dough to solidify it.(12) A method for reducing the change in viscosity of chocolate over time after tempering, by using in tempered chocolate a fat or oil for chocolate characterized by satisfying all of the following requirements (A) to (D): (A) a St2O triglyceride content of 10 to 50% by weight, (B) a proportion of StStO triglyceride content in the St2O triglyceride content of 10% by weight or less, (C) a P2O triglyceride content of 3% by weight or more, and (D) a proportion of PPO triglyceride content in the P2O triglyceride content of 23% by weight or more. However, St2O triglyceride is a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, StStO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are stearic acid (St) and the fatty acid bonded to the 3rd position is oleic acid (O), and StStO triglyceride is a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bonded to the 1st position is oleic acid (O). A P2O triglyceride is a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded together. A PPO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded to the 1st position is oleic acid (O).

[0010] According to the present invention, it is possible to provide an oil-and-fat for chocolates that has bloom resistance equivalent to that of conventional CBE and exhibits little change in viscosity over time after tempering, and chocolates using the same. Preferably, it is possible to provide an oil-and-fat for chocolates that has good tempering properties under a wider range of tempering conditions, and chocolates using the same.

[0011] The present invention will be specifically described below.

[0012] The fat for chocolate of the present invention refers to a fat or oil used to replace part or all of the cocoa butter in chocolate, and is generally referred to as hard butter. While hard butters generally include CBE, CBI, CBS, and CBR, the fat or oil used in the present invention specifically corresponds to CBE (Cocoa Butter Equivalent) and CBI (Cocoa Butter Improver). In other words, the fat or oil used in the present invention is a tempering fat or oil that can be arbitrarily substituted for cocoa butter. The term "tempering fat" as used herein refers to a fat or oil that requires a tempering process when producing chocolates using the fat or oil. Examples of tempering processes include dispersing a certain amount of a seed agent containing stable crystals of SUS triglycerides into a molten chocolate dough, and adjusting the temperature of the molten chocolate dough appropriately. By performing such a tempering process, chocolates with a desirable appearance and no blooming can be produced.

[0013] The fats and oils for chocolate of the present invention are preferably non-lauric and non-trans. "Non-lauric" here means that lauric fats and oils, such as coconut oil and palm kernel oil, are substantially not used as raw materials. "Lauric fats and oils" here refers to fats and oils having a C12 fatty acid content of 30% by weight or more in the fatty acid composition constituting the fat and oil, preferably 35-65%, 40-60%, or 40-50% by weight. Specifically, the fatty acid content of C12 fatty acids in the fatty acid composition constituting the fat and oil for chocolate is preferably less than 5% by weight, more preferably less than 3%, 2%, or 1% by weight. "Non-trans" here means that fats and oils containing trans acids, such as hydrogenated oils (excluding extremely hydrogenated oils), are substantially not used as raw materials. Specifically, the trans fatty acid content in the fatty acid composition constituting the fat and oil for chocolate is preferably 5% by weight or less, more preferably 4%, 3%, 2%, or 1% by weight or less.

[0014] The fat for chocolates of the present invention is characterized by satisfying all of the following requirements (A) to (D): (A) a St2O triglyceride content of 10 to 50% by weight, (B) a ratio of StStO triglyceride content to the St2O triglyceride content of 10% by weight or less, (C) a P2O triglyceride content of 3% by weight or more, and (D) a ratio of PPO triglyceride content to the P2O triglyceride content of 23% by weight or more. However, St2O triglyceride is a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, StStO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are stearic acid (St) and the fatty acid bonded to the 3rd position is oleic acid (O), and StStO triglyceride is a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bonded to the 1st position is oleic acid (O). PO triglyceride refers to a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded, PPO triglyceride refers to a triglyceride in which the fatty acids bonded at the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded at the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded at the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded at the 1st position is oleic acid (O). Requirement (A) The StO triglyceride content is 10% by weight or more and 50% by weight or less, with the lower limit preferably being 20% ​​by weight or more and 25% by weight or more, and the upper limit preferably being 40% by weight or less and 35% by weight or less. Requirement (B): The proportion of StStO triglyceride content in the total StO triglyceride content is 10% by weight or less, with the upper limit preferably being 8% by weight or less, 6% by weight or less, 5% by weight or less, 4% by weight or less, or 3% by weight or less. Requirement (C): The P2O triglyceride content is 3% by weight or more, with the lower limit preferably being 4% by weight or more, 5% by weight or more, or 6% by weight or more, and the upper limit preferably being 40% by weight or less, 30% by weight or less, 20% by weight or less, or 15% by weight or less.Requirement (D): The proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more, with the lower limit being preferably 23.5% by weight or more, 24% by weight or more, 24.5% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, or 60% by weight or more, and the upper limit being preferably 80% by weight or less, 70% by weight or less. When all of these ranges are appropriate, the effects of the present invention can be achieved.

[0015] The fat for chocolates of the present invention preferably further satisfies the following requirement (E): (E) The proportion of palmitic acid at the 2-position relative to the total palmitic acid in the fat is 9% by weight or more, where the total palmitic acid content in the fat refers to the palmitic acid content in the fatty acid composition of all constituent fatty acids at the 1st (α-position), 2nd (β-position), and 3rd (γ-position) positions in the triglycerides of the fat (hereinafter referred to as the "total palmitic acid content"), and the proportion of palmitic acid at the 2-position relative to the total palmitic acid in the fat is calculated by the following formula using the total palmitic acid content and the palmitic acid content in the fatty acid composition constituting the 2nd position (β-position) of the triglycerides of the fat (hereinafter referred to as the "content of palmitic acid bonded to the 2-position"): <Content of palmitic acid bonded to position 2 (%) ÷ (Total palmitic acid content (%) × 3) × 100> Requirement (E) The proportion of the palmitic acid content at position 2 relative to the total palmitic acid content in the oil or fat is preferably 9% by weight or more, with the lower limit being more preferably 10% by weight or more, 12% by weight or more, 14% by weight or more, 16% by weight or more, 18% by weight or more, 20% by weight or more, or 22% by weight or more, and the upper limit being more preferably 80% by weight or less, 70% by weight or less, 60% by weight or less, 50% by weight or less, 40% by weight or less, 35% by weight or less, or 30% by weight or less. When this range is appropriate, the effects of the present invention can be further exhibited.

[0016] The fat or oil for chocolates of the present invention preferably further satisfies the following requirement (F): (F) The sum of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content is 0.25% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 3-positions, and 1,2-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 2-positions, or 2- and 3-positions. Requirement (F) The sum of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content is more preferably less than 0.25% by weight, 0.20% by weight or less, or less than 0.20% by weight. When this range is appropriate, the effects of the present invention can be further exhibited.

[0017] The fat or oil for chocolates of the present invention preferably further satisfies the following requirement (G): (G) SSS triglyceride content is 2% by weight or less, where SSS triglyceride refers to a triglyceride in which three molecules of saturated acid (S) having 16 or 18 carbon atoms are bonded. The SSS triglyceride content of requirement (G) is more preferably 1.8% by weight or less, 1.5% by weight or less, 1.2% by weight or less, or 1% by weight or less. When this range is appropriate, chocolates with excellent melt-in-the-mouth properties and flavor expression can be obtained.

[0018] The fat or oil for chocolates of the present invention preferably further satisfies the following requirement (H): (H) UUU triglyceride content is 2% by weight or more, where UUU triglyceride refers to a triglyceride in which three molecules of unsaturated saturated acid (U) having 16 or 18 carbon atoms are bonded. The UUU triglyceride content of requirement (H) is more preferably 3% by weight or more, 3.5% by weight or more, 4% by weight or more, or 4.5% by weight or more. When this range is appropriate, chocolates with excellent melt-in-the-mouth properties and flavor expression can be obtained.

[0019] The fat or oil for chocolates of the present invention preferably further satisfies the following requirement (I): (I) The ratio of the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride to the total content of StO triglyceride is 5% by weight or less, where StO triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, 1,3-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 3-positions, and 1,2-StSt-diglyceride refers to a diglyceride in which stearic acid (St) is the fatty acid at the 1- and 2-positions or the 2- and 3-positions. Requirement (I): The ratio of the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride to the content of StO triglyceride is preferably 4% by weight or less, 3% by weight or less, 2% by weight or less, 1% by weight or less, 0.8% by weight or less, 0.7% by weight or less, 0.65% by weight or less, or 0.6% by weight or less. When this range is appropriate, the effects of the present invention can be further exhibited.

[0020] The fat or oil for chocolates of the present invention preferably further satisfies the following requirement (J): (J) The ratio of the PPO triglyceride content to the StO triglyceride content is 7% by weight or more, where StO triglyceride refers to a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, and PPO triglyceride refers to a triglyceride in which the fatty acids bonded to the 1- and 2-positions are palmitic acid (P) and the fatty acid bonded to the 3-position is oleic acid (O), and a triglyceride in which the fatty acids bonded to the 2- and 3-positions are palmitic acid (P) and the fatty acid bonded to the 1-position is oleic acid (O). Requirement (J) The ratio of the PPO triglyceride content to the StO triglyceride content is more preferably 8% by weight or more, 9% by weight or more, or 10% by weight or more. If this range is appropriate, the effects of the present invention can be further exhibited.

[0021] The fat for chocolates of the present invention can contain at least fat X and fat Y that satisfy the following requirements. Fat X: St2O triglyceride content is 39% by weight or more, and the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less. Fat Y: P2O triglyceride content is 5% by weight or more, and the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. The lower limit of the St2O triglyceride content in fat X is preferably 40% by weight or more, 43% by weight or more, 45% by weight or more, 48% by weight or more, 50% by weight or more, 53% by weight or more, 55% by weight or more, 58% by weight or more, or 60% by weight or more, and the upper limit is preferably 90% by weight or less, 88% by weight or less, 85% by weight or less, 83% by weight or less, 80% by weight or less, 78% by weight or less, 75% by weight or less, 73% by weight or less, or 70% by weight or less. At the same time, the lower limit of the proportion of the StStO triglyceride content in the StO triglyceride content in fat / oil X is preferably 8 wt% or less, 6 wt% or less, 5 wt% or less, 4 wt% or less, 3 wt% or less, or 2 wt% or less. The lower limit of the P2O triglyceride content in fat / oil Y is preferably 8 wt% or more or 10 wt% or more, and the upper limit is preferably 70 wt% or less, 68 wt% or less, 65 wt% or less, 63 wt% or less, 60 wt% or less, 58 wt% or less, 55 wt% or less, 53 wt% or less, 50 wt% or less, 48 ​​wt% or less, 45 wt% or less, 43 wt% or less, 40 wt% or less, 38 wt% or less, 35 wt% or less, 33 wt% or less, 30 wt% or less, 28 wt% or less, or 25 wt% or less. At the same time, the lower limit of the proportion of PPO triglyceride content in the P2O triglyceride content in fat / oil Y is preferably 23.5% by weight or more, 24% by weight or more, 24.5% by weight or more, 25% by weight or more, 30% by weight or more, 35% by weight or more, 40% by weight or more, 45% by weight or more, 50% by weight or more, 55% by weight or more, or 60% by weight or more, and the upper limit is preferably 80% by weight or less, 70% by weight or less. When these ranges are appropriate, the effects of the present invention can be further exhibited.

[0022] The present invention can also be understood as a method for producing fats and oils for chocolates, comprising a step of mixing the fats and oils X and Y. The blending ratio of fats and oils X in the fats and oils for chocolates is preferably 10% by weight or more and 65% by weight or less. The lower limit is more preferably 20% by weight or more, 30% by weight or more, or 40% by weight or more. The upper limit is more preferably 60% by weight or less and 55% by weight or less. Similarly, the blending ratio of fats and oils Y in the fats and oils for chocolates is preferably 20% by weight or more and 75% by weight or less. The lower limit is more preferably 30% by weight or more, 40% by weight or more, or 50% by weight or more. The upper limit is more preferably 70% by weight or less and 60% by weight or less. Of course, multiple fats and oils that meet the requirements of fats and oils X can be mixed and used, and in that case, the "blending ratio of fats and oils X in the fats and oils for chocolates" referred to here refers to the total blending amount after mixing the multiple fats and oils. The same applies to fats and oils Y.

[0023] The total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride in fat / oil X contained in the fat / oil for chocolates of the present invention or used in the method for producing fat / oil for chocolates of the present invention is preferably 0.4% by weight or less, more preferably 0.35% by weight or less, 0.3% by weight or less, or 0.25% by weight or less. When this range is appropriate, the effects of the present invention can be further exhibited.

[0024] The method for producing fats and oils for chocolates of the present invention preferably includes a diglyceride reduction treatment step during the production process. The diglyceride reduction treatment method is not particularly limited, and known methods can be used. Specific examples of known methods include silica gel adsorption and treatment with partial glyceride lipase. The diglyceride reduction treatment step may be performed on each fat and oil raw material individually, on a mixture of any two or more types, or after mixing all raw materials. It is also preferable that these treatments reduce the total amount of diglycerides by 30% by weight or more, preferably 40% by weight or more, compared to before treatment. Of course, when using raw materials with a low diglyceride content, it is not necessary to include a diglyceride reduction treatment step during the production process.

[0025] Examples of fats and oils used in the fats and oils for chocolates of the present invention include soybean oil, high erucic rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice oil, palm oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, linseed oil, medium-chain fatty acid-bound fats and oils (MCT), coconut oil, palm kernel oil, shea butter, monkey fat, and vegetable fats such as cocoa butter, milk fat, beef tallow, lard, fish oil, and whale oil, algae oil, and fats and oils derived from microbial fermentation, as well as processed fats and oils that have been subjected to processes such as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, interesterification, and diglyceride reduction treatment, and further mixed fats and oils thereof. The fat / oil X is not particularly limited as long as its StO triglyceride content and the ratio of the StStO triglyceride content to the StO triglyceride content are within appropriate ranges, but is preferably an oil / oil obtained by subjecting an oil / oil containing high oleic sunflower oil to interesterification and fractionation treatment and then subjecting it to a diglyceride reduction treatment. When high oleic sunflower oil is used, the oleic acid content is preferably 60 wt% or more of the constituent fatty acid composition. The fat / oil Y is not particularly limited as long as its P2O triglyceride content and the ratio of the PPO triglyceride content to the P2O triglyceride content are within appropriate ranges, but is preferably a processed fat / oil obtained by subjecting the raw material fat / oil Y to a fractionation treatment.

[0026] When the oil-and-fat for chocolates of the present invention is blended into chocolates, the amount of the oil-and-fat for chocolates of the present invention used is preferably 0.5% by weight or more and 20% by weight or less based on the total weight of the chocolate. The lower limit is more preferably 1% by weight or more, 3% by weight or more, or 5% by weight or more, and the upper limit is more preferably 18% by weight or less, 15% by weight or less, or 12% by weight or less. When this range is appropriate, the effects of the present invention can be fully exhibited.

[0027] The fat for chocolate of the present invention can be used to make chocolates suitable for various applications by combining fats and oils derived from cocoa components and milk components with hard butter and other fats and oils, and adjusting the blending amounts appropriately. The fat content of the chocolate of the present invention (not limited to the fats and oils for chocolate of the present invention, but including all fats and oils derived from cocoa components, milk components, and other ingredients contained in the chocolate) is preferably 5 to 75% by weight. The lower limit is more preferably 10% by weight or more and 15% by weight. Meanwhile, the upper limit is more preferably 70% by weight or less, 65% by weight, 60% by weight, 55% by weight, or 50% by weight or less. When this range is appropriate, the effects of the present invention can be fully achieved.

[0028] The chocolates of the present invention may contain optional ingredients such as coloring agents, emulsifiers, antioxidants, and flavorings commonly used in chocolates. These ingredients should be added in an amount of 20% by weight or less, preferably 10% by weight or less, based on the weight of the chocolates of the present invention. Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and lecithin.

[0029] The chocolates of the present invention are not limited to chocolate, quasi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also include oil-and-fat processed foods that use cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc., which have oils and fats as an essential ingredient and as a continuous phase.

[0030] The chocolates of the present invention can be produced in the same manner as general chocolates. For example, the chocolates of the present invention are produced using raw materials such as fats and oils, cocoa mass, cocoa butter, sugars, cocoa powder, various powdered foods such as powdered milk, emulsifiers, antioxidants, flavorings, colorants, etc., and include a mixing step, a micronization step (rolling), a refining step (conching), a cooling step, etc. Another example involves a mixing step, a micronization step (pulverization using a ball mill or bead mill), a stirring step, a cooling step, etc., using the same raw materials as those mentioned above.

[0031] The chocolates of the present invention are preferably tempered chocolates. The tempering process for the chocolates of the present invention will be exemplified below. One example of the tempering process for chocolates is a temperature adjustment process. Tempering by temperature adjustment can generally be performed, for example, by lowering the product temperature of chocolate dough melted at 40 to 50°C to approximately 26 to 29°C and then reheating it to approximately 28 to 31°C. The temperature adjustment process can be performed using a chocolate dough melting tank and a tempering machine. Tempering machines are available in batch and continuous types. In batch types, the melting, cooling, and heating processes can be performed by adjusting the temperature of the tank containing the chocolate dough. A continuous tempering machine is connected to the chocolate dough melting tank and is capable of performing the cooling and heating processes when the chocolate dough is fed. A continuous tempering machine is preferably used as the tempering machine used in the temperature adjustment process of the present invention. By using a continuous tempering machine, chocolate dough heated to 42°C or higher can be continuously supplied to the tempering machine, allowing for the continuous production of molded chocolates with reduced blooming. The continuous tempering machine can adjust the flow rate of the chocolate dough, the temperature of the refrigerant used for cooling, and the temperature of the heat medium used for heating. The flow rate of the chocolate dough, the temperature of the refrigerant, and the temperature of the heat medium can be adjusted appropriately to suit the equipment used in the subsequent molding operation. For example, when an Aasted tempering machine is used, the chocolate dough can be fed at a flow rate of 1,000 to 1,500 kg / h, the refrigerant and heat medium can be water, the refrigerant temperature can be 5 to 20°C, and the heat medium temperature can be 31 to 40°C.

[0032] Another example of a chocolate tempering process is a method using a seed agent. The seed agent contains stable crystals of SUS triglycerides. Examples of SUS triglycerides include StOSt crystals (1,3-distearoyl-2-oleoylglycerol) and BOB crystals (1,3-dibehenyl-2-oleoylglycerol). By dispersing a certain amount of this seed agent into chocolate in a molten state at 30°C to 35°C, an effect equivalent to that achieved by adjusting the temperature can be obtained.

[0033] If the viscosity change over time of chocolates can be reduced after these tempering treatments, it would be advantageous when enrobing baked goods such as biscuits and crackers, or confectionery materials such as peanuts and other nuts with chocolate. Using a chocolate dough with an appropriate yield value during enrobing allows for a uniform coating, so it is desirable for the chocolate dough to maintain a low viscosity for a long period of time after tempering. Furthermore, it is expected that the need for complicated temperature control of the chocolate dough during enrobing will be eliminated.

[0034] Furthermore, if proper tempering can be achieved by these tempering processes, crystal nuclei for stable fat crystals can be generated. This has the advantage of, for example, making it easier to remove from the mold after molding, or maintaining stable fat crystals for a long period of time, thereby suppressing the occurrence of bloom on the surface of the chocolate. On the other hand, if proper tempering cannot be achieved, there are concerns about drawbacks such as difficulty in removing from the mold after molding, or unstable fat crystals causing crystal transition and the occurrence of bloom on the surface of the chocolate.

[0035] On the other hand, particularly in tempering using a temperature adjustment process, depending on the tempering conditions used, the viscosity may be high and workability may be significantly poor even immediately after tempering. Tempering using a temperature adjustment process consists of a process of lowering the product temperature of the molten chocolate mass to its lowest point and a process of raising the temperature again to the reheating temperature. If excessive crystals precipitate in the process of lowering the temperature to the lowest point, many unstable crystals will remain even when the temperature is raised to the reheating temperature. Excessive crystals in chocolates can increase viscosity, which can significantly reduce workability. Furthermore, the presence of unstable crystals remaining when the temperature is raised to the reheating temperature can lead to poor releasability during molding or blooming immediately after storage. Therefore, when tempering using a temperature adjustment process, it is desirable for fats for chocolates to have properties that are not limited to specific temperature adjustment conditions and that do not deteriorate workability under a wide range of conditions, and that do not cause poor releasability or blooming immediately after storage.

[0036] The present invention can also be understood as a method for reducing the change in viscosity of chocolate over time by using in tempered chocolate a fat or oil for chocolate characterized by satisfying all of the following requirements (A) to (D): (A) a St2O triglyceride content of 10 to 50% by weight, (B) a proportion of StStO triglyceride content in the St2O triglyceride content of 10% by weight or less, (C) a P2O triglyceride content of 3% by weight or more, and (D) a proportion of PPO triglyceride content in the P2O triglyceride content of 23% by weight or more.

[0037] The present invention will be described in more detail below by showing examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples, percentages, parts and ratios are all by weight.

[0038] ■Method for measuring the total fatty acid composition of fats and oils The total fatty acid composition of fats and oils was measured according to Standard Method for Analysis of Fats and Oils 2.4.2.1-2013. ■Method for measuring the 2nd fatty acid composition of fats and oils and method for calculating the 2nd fatty acid ratio The 2nd fatty acid composition of fats and oils was analyzed according to the description in the following document. Reference: Y. Watanabe, et al. "Enzymatic Analysis of Positional Fatty Acid Distributions in Triacylglycerols by 1(3)-Selective Transesterification with Candida antarctica Lipase B: a Collaborative Study", J. of Oleo Science, Vol. 64, pp. 1193-1205 (2015) Using the analytical values ​​obtained, the proportion of palmitic acid at the 2-position relative to the total palmitic acid in the fat or oil was calculated by <content of palmitic acid bound to the 2-position (%) ÷ (total palmitic acid content (%) × 3) × 100>. ■ Method for measuring triglyceride composition of fat or oil The triglyceride content of fat or oil can be measured by the high performance liquid chromatography analysis (1) shown below, and can be determined as the specific triglyceride composition %, that is, the sum of symmetric and asymmetric triglycerides (for example, the sum of the POP content and the PPO content, i.e., the PO content). Furthermore, the composition of symmetric and asymmetric triglycerides can be measured by high performance liquid chromatography (2) to determine the proportion of asymmetric triglycerides (for example, the proportion (%) of PPO triglyceride content relative to the P2O triglyceride content). High performance liquid chromatography (1) was carried out using (column: ODS, eluent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 ml / min, column temperature: 25°C, detector: differential refractometer). High performance liquid chromatography (2) was carried out according to the method described in J. HighResol. Chromatogr. , 18, 105-107 (1995) ADLOF R.O., "Analysis of Triacylglycerol Positional Isomers by Silver Ion High Performance Liquid Chromatography."

[0039] (4) Fat / Oil X1 High oleic sunflower oil and stearic acid were interesterified using a lipase having specificity for the 1,3-position, and then fractionated under specific conditions. The oil / oil X1, mainly composed of StO, was obtained by bleaching and deodorizing the oil / oil X1 in a conventional manner.

[0040] (2) Fat X2 Fat X2 was obtained by subjecting fat X1 to a diglyceride reduction treatment.

[0041] (2) Fats and Oils X3 Fats and Oils X3 were obtained in the same manner as for Fats and Oils X1 except that the specific fractionation conditions were changed (diglyceride reduction treatment was not carried out).

[0042] (4) Fat Y1 A randomly interesterified fat made solely from non-lauric fats containing palm-based fats as the main component was fractionated, and the resulting low-melting point fraction was bleached and deodorized in the usual manner to obtain fat Y1.

[0043] (2) Fat Y2 Fat Y2 was obtained by subjecting fat Y1 to a diglyceride reduction treatment.

[0044] (4) Fat Y3 A palm mid-melting point fraction (PMF) having an iodine value of 45 was fractionated, and the resulting low-melting point fraction was bleached and deodorized by a conventional method, and then subjected to a diglyceride reduction treatment, thereby obtaining fat Y3.

[0045] (2) Fat Y4 Palm olein (iodine value 57) was used as fat Y4.

[0046] (4) Fat / Oil Y5 Palm superolein (iodine value 67) was used as fat / oil Y5.

[0047] (iii) Diglyceride reduction treatment Diglyceride reduction treatment was carried out to obtain the above-mentioned fats and oils X2, Y2, and Y3 by the following method. 1. 15 parts by weight of fats and oils were added to 85 parts by weight of hexane and mixed. 2. 3 parts by weight of silica gel (Wakogel C-100 manufactured by Wako Pure Chemical Industries, Ltd.) were added to 100 parts by weight of the mixture, and the mixture was stirred in a hot water bath and the silica gel was removed by suction filtration. 3.2 The remaining hexane was removed using an evaporator.

[0048] Table 1 shows the measured values ​​of the StO triglyceride content, the StStO triglyceride content, the proportion of the StStO triglyceride content in the StO triglyceride content (referred to as StStO / StO proportion % in the table; the same applies hereinafter), the PO triglyceride content, the PPO triglyceride content, the proportion of the PPO triglyceride content in the PO triglyceride content (referred to as PPO / PO proportion % in the table; the same applies hereinafter), and the total of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content (referred to as StSt-DG in the table; the same applies hereinafter) for the oils and fats X1 to X3 and the oils and fats Y1 to Y5. However, if the StO triglyceride content is low, the StStO triglyceride content and the StStO / StO ratio % will not be shown from the viewpoint of measurement accuracy.Similarly, if the PO triglyceride content is low, the PPO triglyceride content and the PPO / PO ratio % will not be shown from the viewpoint of measurement accuracy.

[0049] ■Table 1

[0050] Using the above-mentioned fats and oils X1 to X3 and fats and oils Y1 to Y5, fats and oils for chocolates Examples 1 to 4 and Comparative Examples 1 and 2 were obtained according to the formulations shown in Table 2.

[0051] Table 2: Fat and oil composition for chocolate

[0052] In addition to the vegetable oils and fats (oil-and-fat Examples 1 to 4 and Comparative Examples 1 and 2) with the formulations shown in Table 2, cocoa butter ("Cocoa Butter 201" manufactured by Fuji Oil Co., Ltd.) was prepared as Comparative Example 3 of fat-and-fat for chocolates. Table 3 shows the triglyceride compositions of Examples 1 to 4 and Comparative Examples 1 to 3 of fat-and-fat for chocolates, the PPO / P2O ratio %, the StStO / St2O ratio %, the ratio of the sum of the 1,3-StSt-diglyceride content and the 1,2-StSt-diglyceride content to the St2O triglyceride content (referred to as StSt-DG / St2O ratio % in the table), and the ratio of the PPO triglyceride content to the St2O triglyceride content (referred to as PPO / StStO ratio % in the table). Similarly, the total fatty acid composition, 2-position fatty acid composition, and ratio of palmitic acid at the 2-position to total palmitic acid for the fats and oils shown in Examples 1 to 4 and Comparative Examples 1 and 2 for fats and oils for chocolates are shown in Table 4.

[0053] ■Table 3

[0054] ■Table 4 In the table, the number following C in the notation of fatty acids indicates the number of carbon atoms, the number to the right of the ":" indicates the number of double bonds, and when the fatty acid has a double bond, the letter t following it indicates a trans form, and the letter c indicates a cis form.

[0055] The fats and oils for chocolate Examples 1 to 4 and Comparative Examples 1 to 3 were evaluated for the following requirements (A) to (D): (A) St2O triglyceride content of 10 to 50% by weight, (B) the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less, (C) P2O triglyceride content of 3% by weight or more, and (D) the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. However, St2O triglyceride is a triglyceride in which two molecules of stearic acid (St) and one molecule of oleic acid (O) are bonded, StStO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are stearic acid (St) and the fatty acid bonded to the 3rd position is oleic acid (O), and StStO triglyceride is a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bonded to the 1st position is oleic acid (O). A P2O triglyceride is a triglyceride in which two molecules of palmitic acid (P) and one molecule of oleic acid (O) are bonded together. A PPO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded to the 1st position is oleic acid (O).

[0056] Regarding requirements (A) to (D), Examples 1 to 4 of fats and oils for chocolates satisfied all of the above requirements (A) to (D). Comparative Examples 1 to 3 of fats and oils for chocolates did not satisfy the above requirement (D).

[0057] ■ Preparation of chocolates Chocolates were prepared by refining and conching using 31.5 parts by weight of cocoa mass, 44.2 parts by weight of sugar, 6.7 parts by weight of whole milk powder, 7.6 parts by weight of cocoa butter, 10 parts by weight each of fats and oils for chocolate, 0.5 parts by weight of emulsifier, and 0.04 parts by weight of vanillin according to conventional methods.

[0058] ■ Preliminary study: flavor evaluation, breaking load, and bloom resistance of chocolates Chocolate dough (Chocolate Examples 1 to 4, Comparative Examples 1 to 3) was prepared according to the above-mentioned formulations using fats and oils for chocolate Examples 1 to 4 and Comparative Examples 1 to 3, respectively, by a conventional method. Each chocolate was melted and then cooled, and 0.2% by weight of Choco Seed LT (manufactured by Fuji Oil Co., Ltd.) was added to the chocolate dough at 32°C. The mixture was filled into a mold, cooled at 10°C for 30 minutes, and then demolded. After stabilization at 20°C for 7 days, flavor evaluation, measurement of breaking load, and observation of bloom resistance were performed. The method for measuring breaking load and the criteria for observing bloom resistance were as follows:

[0059] ■Method for measuring breaking load The chocolates stabilized at 20°C for 7 days were incubated for 2 hours at each temperature range, and then measured using a creep meter (Yamabishi Co., Ltd. creep meter "RE2-33005C"). ■Observation of bloom resistance The chocolates stabilized at 20°C for 7 days were stored under 17°C / 28°C cycle conditions, 17°C / 30.5°C cycle conditions, or 20°C / 32°C cycle conditions, and the occurrence of bloom on the surface of the chocolates was observed and evaluated according to the following criteria: 3 points: No change 2 points: Loss of gloss observed 1 point: Bloom occurrence observed

[0060] Table 5: Results of preliminary investigation

[0061] ■ Observations from preliminary studies As shown in Table 5, all of the chocolates in Examples 1 to 4 tested had similar quality in terms of breaking load and storage test results to those of Comparative Examples 1 and 2, which are conventional technologies. In particular, chocolates in Examples 1 to 4 and Comparative Examples 1 and 2 were confirmed to have bloom resistance that was greater than or equal to that of cocoa butter (Comparative Example 3). Furthermore, all of chocolates in Examples 1 to 4 and Comparative Examples 1 and 2, like Comparative Example 3, had a good chocolate-like flavor and melt-in-the-mouth feel. Through preliminary studies, it was confirmed that chocolates in Examples 1 to 4 and Comparative Examples 1 and 2 had better bloom resistance than cocoa butter (Comparative Example 3), and that there was no significant difference in heat resistance. Therefore, the following studies were conducted on chocolates in Examples 1 to 4 and Comparative Examples 1 and 2.

[0062] ■ Study 1: Viscosity Change Inhibition Effect The effect on viscosity change when tempering chocolates using a seed agent was examined. 1 kg of each of the chocolate dough (Chocolate Examples 1-4 and Comparative Examples 1-2) was cooled while stirring, and 0.2 wt % of Choco Seed LT (manufactured by Fuji Oil Co., Ltd.) was added as a seed agent to the chocolate dough at a product temperature of 33°C. After thorough dispersion and thorough stirring, the temperature was adjusted to 31°C in a temperature-controlled mixer, and the torque required for rotation was measured over time using an external data logger while stirring at 180 rpm. The results are shown in Table 6.

[0063] Table 6: Changes in torque value of chocolates (unit: N m)

[0064] ■ Discussion of Study 1 As can be seen from Table 6, the torque value of Chocolate Examples 1 to 4 increased more slowly than that of Comparative Examples 1 and 2, indicating that the viscosity change during the tempering process was small. Therefore, it was shown that the viscosity change during the tempering process can be reduced by using chocolates that use specific fats and oils for chocolates.

[0065] ■ Study 2: Hand tempering test The impact of the tempering process, including the temperature adjustment process, on the tempering properties (workability, tempering suitability) of chocolates was examined. Multiple lowest point and reheat temperatures were set in the temperature adjustment process to evaluate whether the chocolates had good tempering properties over a wide range of conditions. Each chocolate was melted, and the lowest point and reheat temperatures were varied to perform the tempering process, and the workability was evaluated. If the tempering workability was evaluated as good, the tempered chocolates were poured into molds, cooled at 10°C for 30 minutes, and the peeling state was observed before the chocolates were released from the molds to evaluate their peelability. "Workability during tempering" and "peelability after tempering" were evaluated according to the criteria described below, with a score of 2 being considered a pass for both. Based on these evaluations, an overall evaluation was also performed according to the criteria described below. A score of 2 or higher was considered a pass for the overall evaluation.

[0066] ■ Workability in tempering 2 points: Tempering was carried out smoothly. 1 point: The viscosity was high immediately after tempering, making it difficult to continue the tempering work. ■ Peelability after tempering 2 points: Approximately 70% or more of the chocolate poured into the mold was visually confirmed to have peeled off, and it was easy to remove from the mold. 1 point: Less than 70% of the chocolate poured into the mold was visually confirmed to have peeled off, or it was not easy to remove from the mold. ■ Overall rating 3 points: Under all tempering conditions, tempering was carried out smoothly, and approximately 70% or more of the chocolate poured into the mold was visually confirmed to have peeled off, and it was easy to remove from the mold. 2 points: Under all tempering conditions, tempering was carried out smoothly, but under either tempering condition, less than 70% of the chocolate poured into the mold was visually confirmed to have peeled off, or it was not easy to remove from the mold. 1 point: Under either tempering condition, the viscosity was high immediately after tempering, making it difficult to continue the tempering work.

[0067] ■Table 7

[0068] ■ Discussion of Study 2 As can be seen in Table 7, when chocolate Examples 1 to 4 were evaluated using Comparative Examples 1 and 2 as controls, workability was good in all temperature ranges, no clear change in viscosity was observed, and tempering work could be carried out smoothly. Among these, Examples 1 to 3 showed excellent tempering workability and peelability after cooling under all tempering conditions, demonstrating that not only workability but also tempering suitability were excellent.

[0069] According to the present invention, it is possible to provide an oil-and-fat for chocolates that has bloom resistance equivalent to that of conventional CBE and exhibits little change in viscosity during tempering, and chocolates using the same. Preferably, it is possible to provide an oil-and-fat for chocolates that has good tempering properties over a wider range of tempering conditions, and chocolates using the same.

Claims

1. An oil and fat for chocolates, characterized by satisfying all of the following requirements (A) to (D): (A) a St2O triglyceride content of 10 to 50% by weight, (B) a ratio of StStO triglyceride content in the St2O triglyceride content of 10% by weight or less, (C) a P2O triglyceride content of 3% by weight or more, and (D) a ratio of PPO triglyceride content in the P2O triglyceride content of 23% by weight or more. However, St2O triglyceride refers to a triglyceride with two molecules of stearic acid (St) and one molecule of oleic acid (O) bound to it, StStO triglyceride refers to a triglyceride in which the fatty acids bound to the 1st and 2nd positions are stearic acid (St) and the fatty acid bound to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bound to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bound to the 1st position is oleic acid (O). a P2O triglyceride is a triglyceride with two molecules of palmitic acid (P) and one molecule of oleic acid (O) bonded to it; a PPO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded to the 3rd position is oleic acid (O); and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded to the 1st position is oleic acid (O).

2. (E) The fat for chocolate according to claim 1, wherein the ratio of palmitic acid at the 2-position to the total palmitic acid in the fat is 9% by weight or more. However, the total palmitic acid content in the fat refers to the palmitic acid content in all the constituent fatty acid compositions at the 1st (α-position), 2nd (β-position), and 3rd (γ-position) positions in the triglycerides of the fat (hereinafter referred to as the "total palmitic acid content"), and the ratio of palmitic acid at the 2-position to the total palmitic acid in the fat is calculated by the following formula using the total palmitic acid content and the palmitic acid content in the fatty acid composition constituting the 2nd position (β-position) of the triglycerides of the fat (hereinafter referred to as the "content of palmitic acid bound to the 2-position"). <Content of palmitic acid bound to the 2-position (%) ÷ (content of palmitic acid in the total (%) x 3) x 100> 3. (F) The fat or oil for chocolate according to claim 1, wherein the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride is 0.25% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 3-positions are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 2-positions or 2- and 3-positions are stearic acid (St).

4. (F) The fat or oil for chocolate according to claim 2, wherein the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride is 0.25% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 3-positions are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 2-positions or 2- and 3-positions are stearic acid (St).

5. Chocolates containing 0.5 to 20% by weight of the fat for chocolates according to any one of claims 1 to 4.

6. The fat for chocolate according to any one of claims 1 to 4, comprising at least fat X and fat Y that satisfy the following requirements: Fat X: The St2O triglyceride content is 39% by weight or more, and the proportion of the StStO triglyceride content in the St2O triglyceride content is 10% by weight or less Fat Y: The P2O triglyceride content is 5% by weight or more, and the proportion of the PPO triglyceride content in the P2O triglyceride content is 23% by weight or more 7. The fat for chocolates according to claim 6, wherein the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride in fat X is 0.4% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 3-positions are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 2-positions or 2- and 3-positions are stearic acid (St).

8. A method for producing fats and oils for chocolates, comprising a step of mixing fats and oils X and Y that satisfy the following requirements: Fat and oil X: St2O triglyceride content is 39% by weight or more, and the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less Fat and oil Y: P2O triglyceride content is 5% by weight or more, and the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more However, St2O triglyceride refers to a triglyceride with two molecules of stearic acid (St) and one molecule of oleic acid (O) bound to it, StStO triglyceride refers to a triglyceride in which the fatty acids bound to the 1st and 2nd positions are stearic acid (St) and the fatty acid bound to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bound to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bound to the 1st position is oleic acid (O). a P2O triglyceride is a triglyceride with two molecules of palmitic acid (P) and one molecule of oleic acid (O) bonded to it; a PPO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded to the 3rd position is oleic acid (O); and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded to the 1st position is oleic acid (O).

9. The method for producing fats and oils for chocolates according to claim 8, wherein the total content of 1,3-StSt-diglyceride and 1,2-StSt-diglyceride in fat and oil X is 0.4% by weight or less, where 1,3-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 3-positions are stearic acid (St), and 1,2-StSt-diglyceride refers to a diglyceride in which the fatty acids at the 1- and 2-positions or the 2- and 3-positions are stearic acid (St).

10. The method for producing fats and oils for chocolates according to claim 8 or 9, which comprises a diglyceride reduction treatment step in the production process.

11. A method for producing chocolates, comprising the steps of: preparing a chocolate dough containing 0.5 to 20% by weight of the fat for chocolates according to any one of claims 1 to 4; and tempering the dough to solidify it.

12. A method for reducing the change in viscosity of chocolate over time after tempering, by using in tempered chocolate a fat for chocolate characterized by satisfying all of the following requirements (A) to (D): (A) St2O triglyceride content of 10 to 50% by weight, (B) the proportion of StStO triglyceride content in the St2O triglyceride content is 10% by weight or less, (C) P2O triglyceride content of 3% by weight or more, and (D) the proportion of PPO triglyceride content in the P2O triglyceride content is 23% by weight or more. However, St2O triglyceride refers to a triglyceride with two molecules of stearic acid (St) and one molecule of oleic acid (O) bound to it, StStO triglyceride refers to a triglyceride in which the fatty acids bound to the 1st and 2nd positions are stearic acid (St) and the fatty acid bound to the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bound to the 2nd and 3rd positions are stearic acid (St) and the fatty acid bound to the 1st position is oleic acid (O). a P2O triglyceride is a triglyceride with two molecules of palmitic acid (P) and one molecule of oleic acid (O) bonded to it; a PPO triglyceride is a triglyceride in which the fatty acids bonded to the 1st and 2nd positions are palmitic acid (P) and the fatty acid bonded to the 3rd position is oleic acid (O); and a triglyceride in which the fatty acids bonded to the 2nd and 3rd positions are palmitic acid (P) and the fatty acid bonded to the 1st position is oleic acid (O).

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