Fats and oils composition for confectionery

Abstract

To provide a fats and oils composition for confectionery that exhibits excellent resistance to bloom during long-term storage, even when the CB content is increased to a level where the cocoa flavor is pleasantly noticeable.SOLUTION: In a first embodiment, a fats and oils composition for confectionery contains the following fats and oils (A) and satisfies the following conditions (1) and (2). Fats and oils (A): A random ester exchange fat or oil comprising fat or oil (A-1) having a lauric acid (La) content of 35 to 60 mass% in its constituent fatty acids, and fat or oil (A-2) having a palmitic acid (P) content of 35 mass% or more in its constituent fatty acids. (1) The content of fat or oil (A) in the oil phase is 80 mass% or more. (2) The content of lauric acid in the constituent fatty acids is 20 mass% or more. In a second embodiment, a fats and oils composition for confectionery satisfies the following conditions (1) to (3). (1) The content of SSS triglycerides in the constituent triglycerides is 40 mass% or more. (2) The content of SaSbSc triglycerides in SSS triglycerides is 5 mass% or more. (3) The ratio SFC-25 / SFC-35, defined as the ratio of the solid fat content at 25°C SFC-25(%) to the solid fat content at 35°C SFC-35(%), is 4.3 to 7.5. Where S indicates a saturated fatty acid, Sa indicates lauric acid (La) or myristic acid (M), Sb and Sc indicate saturated fatty acids having 16 or more carbon atoms, and the total number of carbon atoms in Sa, Sb and Sc is 46.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fat and oil composition for confectionery. The present invention further relates to an oil-based confectionery containing the fat and oil composition for confectionery, and a method for producing the fat and oil composition for confectionery. [Background technology]

[0002] In response to diversifying consumer preferences, there is a growing demand for confectioneries with a variety of textures, and there are also diverse demands for fats and oils, which have a significant impact on the physical properties of confectioneries. For example, fats and oils account for one-third to one-half of the components of chocolate, and the texture and melt-in-the-mouth feel of chocolate depend heavily on the properties of the fats and oils.

[0003] Cocoa butter (hereinafter referred to as "CB") is one of the fats and oils widely used as a confectionery fat when producing oil-based confectioneries such as chocolate. The more CB added, the richer and fuller the cocoa flavor of the resulting oil-based confectionery becomes. On the other hand, to improve the physical properties of oil-based confectioneries, it is widely known to use confectionery fats called hard butters, which are made from fats other than CB, in combination with CB. Based on their uses and methods, hard butters are classified into tempering and non-tempering types. The latter, non-tempering type, is widely used because it does not require tempering, a technique for adjusting the crystalline state of the fat during the manufacturing process, and therefore improves workability and shelf life.

[0004] This non-tempering hard butter can be further divided into lauric and non-lauric. Among non-tempering hard butters, lauric hard butter uses fats and oils containing a large amount of short-chain fatty acid residues, and is characterized by a low melting point and good melt-in-the-mouth texture. On the other hand, its compatibility with CB is low, limiting the amount of CB to an extremely low level. As mentioned above, the more CB content is added to oil-based confections such as chocolate, the stronger the desirable cocoa flavor. However, when producing oil-based confections using lauric hard butter, increasing the CB content in the oil-based confections can result in the formation of white spots called blooms due to coarse oil crystals, which not only impairs the appearance of the confections but also impairs their flavor and texture. For this reason, oil-based confections using lauric hard butter generally tend to have a very low CB content of around 5%. On the other hand, non-lauric hard butter uses fats and oils that contain more long-chain fatty acid residues than lauric hard butter, and although it has relatively high compatibility with CB and can produce oily confections with a strong cocoa flavor, it tends to be difficult to achieve the good melt-in-the-mouth quality seen in lauric hard butter.

[0005] Non-tempering hard butters are broadly divided into high-trans fatty acid types, which contain a lot of trans unsaturated fatty acids, and low-trans fatty acid types, which contain almost no trans unsaturated fatty acids. High-trans fatty acid hard butters have a relatively high compatibility with CB, which can result in oily confections with a strong cocoa flavor. However, in recent years, it has been pointed out that oils and fats containing trans-type unsaturated fatty acid residues are involved in health hazards, and there is a demand to reduce the intake of trans-type unsaturated fatty acids. As a result, there is a global trend to avoid the use of high-trans-fatty acid hard butter and instead use low-trans-fatty acid hard butter.

[0006] Therefore, recently, various developments have been made to realize a non-tempering hard butter that exhibits good melt-in-the-mouth properties and good CB compatibility (and further, a non-tempering hard butter in which the amount of trans-acid-type unsaturated fatty acid residues is kept as low as possible). For example, Patent Document 1 discloses a non-tempering hard butter obtained by mixing a slightly hydrogenated oil of an oil rich in SUS-type triglycerides with an oil rich in SSU-type triglycerides. Furthermore, Patent Documents 2 and 3 disclose non-tempering hard butters in which the composition of constituent fatty acids and triglycerides has been adjusted. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] International Publication No. 2005 / 094598 [Patent Document 2] Patent No. 5830582 [Patent Document 3] Patent No. 6366495 Summary of the Invention [Problem to be solved by the invention]

[0008] Although the techniques of Patent Documents 1 to 3 have achieved some improvement in meltability in the mouth and CB compatibility, it has been found that there is still room for improvement, for example, when the CB content in the fat and oil is increased to about 10%, blooming may occur during long-term storage. Furthermore, the hard butter described in Patent Document 1 contains a relatively large amount of trans-unsaturated fatty acids, and does not fully meet the recent demand for reducing the intake of trans fatty acids.

[0009] Therefore, an object of the first aspect of the present invention is to provide an oil and fat composition for confectionery that provides oil-based confectionery that has excellent bloom resistance during long-term storage and exhibits sufficient melt-in-the-mouth properties and snap, even when the CB content is increased to the extent that the cocoa flavor is perceived favorably.

[0010] On the other hand, with the diversification of consumer preferences, there has been an increase in confectionery products that combine chocolate with baked goods such as biscuits (hereinafter also referred to as "combined confectionery"). In such combined confectionery, a balance between the melt-in-the-mouth properties of the chocolate and the baked confectionery is required. If the chocolate or the baked confectionery melts too well, one will dissolve in the mouth before the other (and ultimately only one will remain in the mouth), and a unified flavor will not be achieved.

[0011] Therefore, an object of the second aspect of the present invention is to provide an oil and fat composition for confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased to a level that allows the cocoa flavor to be favorably perceived, and that, when combined with baked goods, results in oil-based confectionery that exhibits a melt-in-the-mouth texture that matches that of the baked goods. [Means for solving the problem]

[0012] As a result of extensive research to solve the above problems, the present inventors have found that the above problems can be solved by a fat and oil composition for confectionery having the following composition, and have thus completed the present invention.

[0013] [1] A fat and oil composition for confectionery, comprising the following fat and oil (A) and satisfying the following conditions (1) and (2): Oil (A): A randomly interesterified oil of an oil (A-1) having a lauric acid (La) content of 35 to 60% by mass among its constituent fatty acids and an oil (A-2) having a palmitic acid (P) content of 35% by mass or more among its constituent fatty acids. (1) The content of fats and oils (A) in the oil phase is 80% by mass or more (2) The La content in the constituent fatty acids is 20% by mass or more. [2] The fat and oil composition for confectionery according to [1], wherein the content of stearic acid (St) in the constituent fatty acids of the fat and oil (A-2) is 45 to 60 mass %. [3] The confectionery fat and oil composition according to [1] or [2], wherein the content of unsaturated fatty acids in the constituent fatty acids of the fat and oil (A) is less than 20 mass%. [4] The SSS triglyceride content in the constituent triglycerides of the fat (A) is 40% by mass or more, and the S in the SSS triglyceride a S b S c The fat and oil composition for confectionery according to any one of [1] to [3], which has a triglyceride content of 5% by mass or more. however, S indicates saturated fatty acids, S a indicates lauric acid (La) or myristic acid (M), S b and S c indicates saturated fatty acids with 16 or more carbon atoms, S a , S b and S c The total number of carbon atoms is 46. [5] The fat and oil composition for confectionery according to any one of [1] to [4], wherein the LaLaLa triglyceride content in the constituent SSS triglycerides of the fat and oil (A) is 20 mass % or less (wherein S represents saturated fatty acid). [6] The fat or oil (A) is A randomly interesterified oil or fat of oil (A-1) and oil (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the constituent SSS triglycerides is 20% by mass or more. a S b S c A randomly interesterified oil (1) having a triglyceride content A1 of 15% by mass or more; A randomly interesterified oil or fat of oil (A-1) and oil (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the constituent SSS triglycerides is 20% by mass or more. a S b S c A randomly interesterified oil (2) having a triglyceride content A2 of 5% by mass or more and less than 15% by mass. is a mixture of The fat and oil composition for confectionery according to any one of [1] to [5], which satisfies A1-A2≧5. however, S indicates saturated fatty acids, S a indicates lauric acid (La) or myristic acid (M), S b and S c indicates saturated fatty acids with 16 or more carbon atoms, S a , S b and S c The total number of carbon atoms is 46. [7] The confectionery fat composition according to [6], wherein the content of the randomly transesterified fat (1) in the fat (A) is 50% by mass or more. [8] A fat and oil composition for confectionery that satisfies the following conditions (1) to (3): (1) The SSS triglyceride content of the constituent triglycerides is 40% by mass or more. (2) S in SSS triglycerides a S b S c Triglyceride content of 5% or more by mass (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C, SFC-25 / SFC-35, is 4.3 to 7.5. however, S indicates saturated fatty acids, S a indicates lauric acid (La) or myristic acid (M), S b and S c indicates saturated fatty acids with 16 or more carbon atoms, S a , S b and S c The total number of carbon atoms is 46. [9] The confectionery fat and oil composition according to [8], wherein the La content in the constituent fatty acids is 25% by mass or more.

[10] S in SSS triglycerides a S b S c The confectionery fat and oil composition according to [8] or [9], wherein the triglyceride content is 5% by mass or more and 13% by mass or less.

[11] The fat and oil composition for confectionery according to any one of [8] to

[10] , wherein the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more.

[12] The fat and oil composition for confectionery according to any one of [8] to

[11] , wherein the content of LaSS triglycerides (La-containing mixed acid triglycerides) in the SSS triglycerides is 40 mass % or more.

[13] The fat and oil composition for confectionery according to any one of [8] to

[12] , wherein the LaLaLa triglyceride content in the SSS triglyceride is 20% by mass or less.

[14] The fat and oil composition for confectionery according to any one of [8] to

[13] , wherein the content of SFC-35 is 11% or less.

[15] S a The fat and oil composition for confectionery according to any one of [4] to

[14] , wherein is La.

[16] The fat and oil composition for confectionery according to any one of [1] to

[15] , which is for use in chocolates.

[17] The fat and oil composition for confectionery according to any one of [1] to

[16] , which is a non-tempering hard butter composition.

[18] The fat and oil composition for confectionery according to any one of [1] to

[15] , which is for use in creams.

[19] An oil-based confectionery comprising the oil and fat composition for confectionery according to any one of [1] to

[18] .

[20] The oil-based confectionery according to

[19] , wherein the cocoa butter content in the oil phase is 5 to 25% by mass.

[21] The oil-based confectionery according to

[19] or

[20] , which is a chocolate or cream confectionery.

[22] A method for preparing an oil (A) by random interesterification of an oil (A-1) having a lauric acid (La) content of 35 to 60% by mass in its constituent fatty acids with an oil (A-2) having a palmitic acid (P) content of 35% by mass or more in its constituent fatty acids, wherein the random interesterification is performed in a mass ratio M2 / M1 in the range of 0.25 to 2, where M1 is the mass of the oil (A-1) and M2 is the mass of the oil (A-2); and Adjusting the amount of the oil / fat (A) so that the content of the oil / fat (A) in the oil phase is 80% by mass or more; A method for producing a confectionery fat and oil composition, comprising: [Effects of the Invention]

[0014] According to the first aspect of the present invention, it is possible to provide an oil and fat composition for confectionery that provides oil-based confectionery that has excellent bloom resistance during long-term storage and exhibits sufficient melt-in-the-mouth and snap properties, even when the CB content is increased to the extent that the cocoa flavor is pleasantly perceived.

[0015] According to the second aspect of the present invention, it is possible to provide an oil and fat composition for confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased to a level that allows a good cocoa flavor to be perceived, and that, when combined with baked goods, produces oil-based confectioneries that have a melt-in-the-mouth texture that matches that of the baked goods.

[0016] Furthermore, the fat and oil composition for confectionery of the present invention can provide creams that exhibit good heat resistance and can maintain a reduced stickiness even when touched after storage at a constant temperature. DETAILED DESCRIPTION OF THE INVENTION

[0017] The present invention will be described in detail below with reference to preferred embodiments, namely, Embodiment 1 and Embodiment 2. The present invention is not limited to the following description, and each component can be modified as appropriate within the scope of the gist of the present invention.

[0018] <<First Embodiment>> The first embodiment of the present invention will be described below. The first embodiment of the present invention can solve and achieve the problems and effects of the first aspect of the present invention described above.

[0019] [Fat and oil composition for confectionery] The confectionery fat and oil composition according to the first embodiment of the present invention (hereinafter also referred to as the "first confectionery fat and oil composition") is characterized by containing the following fat and oil (A) and satisfying the following conditions (1) and (2): Oil (A): A randomly interesterified oil of an oil (A-1) having a lauric acid (La) content of 35 to 60% by mass among its constituent fatty acids and an oil (A-2) having a palmitic acid (P) content of 35% by mass or more among its constituent fatty acids. (1) The content of fats and oils (A) in the oil phase is 80% by mass or more (2) The La content in the constituent fatty acids is 20% by mass or more.

[0020] -Oil (A)- The first confectionery fat composition contains, as fat (A), a randomly interesterified fat of fat (A-1) having a lauric acid (La) content of 35 to 60% by mass among its constituent fatty acids and fat (A-2) having a palmitic acid (P) content of 35% by mass or more among its constituent fatty acids.

[0021] As the fat (A-1) that is the raw material for the fat (A), a fat having a La content of 35 to 60 mass% in the constituent fatty acids is used. By using a fat having a La content within the above range as the raw material, a fat (A) having a suitable oil phase composition can be obtained, and in turn, a fat composition for confectionery can be realized that provides oil-based confectionery that has excellent bloom resistance during long-term storage and exhibits sufficient melt-in-the-mouth and snap properties, even when the CB content is increased to an extent that allows a good cocoa flavor to be perceived.

[0022] The fats and oils (A-1) are not particularly limited as long as they are edible fats and oils having a La content of 35 to 60% by mass in the constituent fatty acids. Examples of such fats and oils include palm kernel oil, coconut oil, and processed fats obtained by subjecting fat and oil blends containing these to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0023] In the fat (A-1), the La content in the constituent fatty acids is preferably 40% by mass or more, more preferably 42% by mass or more, 44% by mass or more, or 45% by mass or more. The upper limit of the La content is preferably 55% by mass or less.

[0024] As the fat (A-2) used as the raw material for the fat (A), a fat having a P content of 35% by mass or more in the constituent fatty acids is used. By using a fat having a P content within the above range as the raw material, a fat (A) having a suitable oil phase composition can be obtained, and in turn, a fat composition for confectionery can be realized which provides oil-based confectioneries with excellent bloom resistance during long-term storage and sufficient melt-in-the-mouth and snap properties, even when the CB content is increased to the extent that the cocoa flavor is favorably perceived.

[0025] The fats and oils (A-2) are not particularly limited as long as they are edible fats and oils having a P content of 35% by mass or more in the constituent fatty acids. Examples of such fats and oils include palm oil and processed fats obtained by subjecting a fat and oil blend containing palm oil to one or more treatments selected from hydrogenation, fractionation, and interesterification. Preferred examples include extremely hardened palm oil, soft palm fractionated oil and its extremely hardened oil, and hard palm fractionated oil and its extremely hardened oil.

[0026] In order to realize a fat and oil composition for confectionery that has exceptionally excellent bloom resistance during long-term storage even when the CB content is increased, the fat and oil (A-2) preferably has a P content of 35% by mass or more in its constituent fatty acids and a stearic acid (St) content in the range of 45 to 60% by mass. Examples of such fats and oils include extremely hardened palm oil and extremely hardened soft fractionated palm oil.

[0027] The fat (A) is a random transesterification resin of fats (A-1) and fats (A-2). Suitable conditions for random transesterification will be explained in the section "Method for producing fats and oils for confectionery" below, but it is preferable to adjust the mass ratio of fats and oils (A-1) to fats (A-2) as follows, as this will enable the production of fats and oils (A) having a suitable oil phase composition. In detail, when the mass of fats and oils (A-1) is M1 and the mass of fats and oils (A-2) is M2, random transesterification is performed so that the mass ratio M2 / M1 is preferably in the range of 0.25 to 2 (a more suitable range will be described later).

[0028] The conditions (1) and (2) that the first fat and oil composition for confectionery must meet will be explained below.

[0029] -Condition (1)- Condition (1) relates to the content of fats and oils (A): In the first fat and oil composition for confectionery, the content of fats and oils (A) is 80% by mass or more when the total amount of the oil phase is taken as 100% by mass.

[0030] From the viewpoint of realizing an oil-based confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased and that exhibits sufficient melt-in-the-mouth properties and snap, the content of the oil (A) is preferably 82% by mass or more, 84% by mass or more, 85% by mass or more, 86% by mass or more, 88% by mass or more, or 90% by mass or more. From the viewpoint of being able to enjoy the effects of the present invention more, the content of the oil (A) is more preferably high, and may be, for example, 92% by mass or more, 94% by mass or more, 95% by mass or more, 96% by mass or more, 98% by mass or more, or 99% by mass or more. The upper limit of the content of the oil (A) is not particularly limited, and may be 100% by mass.

[0031] In this specification, the term "oil phase" (or "oil and fat content") includes not only triglycerides but also oil-soluble components.

[0032] -Condition (2)- Condition (2) relates to the La content in the constituent fatty acids: the first confectionery fat and oil composition has an La content of 20% by mass or more when the total amount of the constituent fatty acids is taken as 100% by mass.

[0033] The first confectionery fat and oil composition is preferably a confectionery fat and oil composition having a high lauric acid content. The confectionery fat and oil composition of the present invention, in such a system having a high lauric acid content, can suppress the occurrence of bloom during long-term storage even when the CB content in the oil phase is increased to 10% by mass or more, as described below. The La content is preferably 22% by mass or more, more preferably 24% by mass or more or 25% by mass or more. The upper limit of the La content is preferably 40% by mass or less or 35% by mass or less, from the viewpoint of being able to further enjoy the effects of the present invention.

[0034] The fatty acid composition of the oil phase of the first confectionery fat and oil composition, including the La content and a preferred fatty acid composition described below, can be measured by capillary gas chromatography in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Established by the Japan Oil Chemists' Society" or "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.4.3-2013, Established by the Japan Oil Chemists' Society." The fatty acid composition shown in the present invention is based on the value measured by capillary gas chromatography in accordance with "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Established by the Japan Oil Chemists' Society" or "Standard Testing Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.4.3-2013, Established by the Japan Oil Chemists' Society."

[0035] -Other favorable conditions- The first fat and oil composition for confectionery preferably satisfies the following conditions regarding the oil phase composition in addition to the above conditions (1) and (2). This makes it possible to further enjoy the effects of the present invention, namely, to realize an oil-based confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased, and that has sufficient melt-in-the-mouth texture and snap.

[0036] In the first fat and oil composition for confectionery, the fat and oil (A) preferably satisfies the following oil phase composition.

[0037] In the fat (A), when the total amount of its constituent fatty acids is taken as 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Therefore, in a preferred embodiment, the content of unsaturated fatty acids in the constituent fatty acids of the fat (A) is less than 20% by mass. To adjust the unsaturated fatty acid content to the above range, it is preferred to use fats and oils with a relatively low content of unsaturated fatty acids as the fats and oils (A-1) and (A-2) that are the raw materials for the fat (A). In particular, if the unsaturated fatty acid content in the constituent fatty acids of the oil (A) is 15% by mass or less (i.e., the saturated fatty acid content in the constituent fatty acids is more than 85% by mass), it is preferable because even if the CB content is increased, an oil-based confectionery with exceptionally excellent bloom resistance during long-term storage can be achieved.

[0038] The lower limit of the unsaturated fatty acid content is not particularly limited, but is preferably 5% by mass or more, or 10% by mass or more.

[0039] In the fat (A), when the total amount of its constituent saturated fatty acids is taken as 100% by mass, the total content of P and St is preferably 30% by mass or more. As mentioned above, the fat and oil composition for confectionery of the present invention preferably has a high lauric acid content, and by further containing relatively long-chain fatty acids such as P and St in the above-mentioned preferred ranges, the effects of the present invention can be further enjoyed. The total content of P and St is more preferably 35% by mass or more, 40% by mass or more, 45% by mass or more, or 50% by mass or more. The upper limit of the total content of P and St is preferably 65% ​​by mass or less, more preferably 60% by mass or less. In particular, the P content is preferably higher than the St content, and the P content is preferably higher than the St content by 0.5% by mass or more, 1% by mass or more, or 2% by mass or more. In this case, the difference between the P content and the St content (P content (%) - St content (%)) is preferably 20% by mass or less, more preferably 15% by mass or less, or more preferably 10% by mass or less.

[0040] In the fat (A), when the total amount of its constituent triglycerides is taken as 100% by mass, the SSS triglyceride content is preferably 40% by mass or more. Here, S represents saturated fatty acid. From the viewpoint of realizing an oil-based confectionery that has excellent blooming resistance during long-term storage even when the CB content is increased, the SSS triglyceride content is more preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more. From the viewpoint of realizing an oil-based confectionery that has excellent blooming resistance during long-term storage, the upper limit of the SSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less, or 75% by mass or less.

[0041] In the fat (A), when the total amount of the constituent SSS triglycerides is taken as 100% by mass, S a S b Sc The triglyceride content is preferably 5% by mass or more. a indicates lauric acid (La) or myristic acid (M), and S b and S c indicates saturated fatty acids with 16 or more carbon atoms, and S a , S b and S c The total number of carbon atoms is 46. From the viewpoint of realizing oil-based confectioneries that have excellent bloom resistance during long-term storage even when the CB content is increased, the S a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, and even more preferably 10% by mass or more, 12% by mass or more, 14% by mass or more, or 15% by mass or more. a S b S c The upper limit of the triglyceride content is preferably 20% by mass or less, more preferably 18% by mass or less, and even more preferably 17% by mass or less or 16.5% by mass or less, from the viewpoint of realizing oil-based confectionery with excellent bloom resistance and oil-based confectionery with good melt-in-the-mouth and snap.

[0042] Therefore, in a preferred embodiment, the SSS triglyceride content in the constituent triglycerides of the fat (A) is 40 mass % or more, and the S in the SSS triglyceride a S b S c The triglyceride content is 5% by mass or more.

[0043] S a S b S c Triglycerides are S a When is La, it is LaPSt triglyceride, and S a When the CB content is M, it is a PPM triglyceride. From the viewpoint of being able to enjoy the effect of the present invention, that is, to realize an oil-based confectionery that is excellent in bloom resistance during long-term storage and has good melt-in-the-mouth and snap, even when the CB content is increased, S a is preferably La. a S b Sc When the total amount of triglycerides is taken as 100% by mass, the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited, and may be 100% by mass. a S b S c The triglyceride is essentially LaPSt triglyceride, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.

[0044] In the fat (A), when the total amount of its constituent SSS triglycerides is taken as 100% by mass, the content of LaSS triglycerides (i.e., La-containing mixed acid triglycerides) is preferably 40% by mass or more, more preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. The upper limit of the LaSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

[0045] In the fat (A), when the total amount of its constituent SSS triglycerides is taken as 100% by mass, the content of LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Therefore, in a preferred embodiment, the LaLaLa triglyceride content in the SSS triglycerides is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

[0046] The triglyceride composition of the oil phase of the first confectionery fat and oil composition can be measured by high performance liquid chromatography (HPLC) in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.6.2-2013, Established by the Japan Oil Chemists' Society." The triglyceride composition shown in the present invention is based on the value measured by high performance liquid chromatography (HPLC) in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.6.2-2013, Established by the Japan Oil Chemists' Society."

[0047] In the first fat and oil composition for confectionery, as the fat and oil (A), a random transesterification resin of fat and oil (A-1) and fat (A-2) may be used alone, or two or more random transesterification resins of fat and oil (A-1) and fat (A-2) may be used in combination. It is preferable to use two or more random transesterification resins of fat and oil (A-1) and fat (A-2) in combination, because this makes it easier to realize the fat and oil (A) having the above-mentioned preferred oil phase composition.

[0048] Hereinafter, as an embodiment in which two random transesterification resins of fats and oils (A-1) and fats and oils (A-2) are used in combination, the S in the constituent SSS triglycerides will be described. a S b S c A preferred example of using a combination of two kinds of randomly interesterified oils and fats (1) and (2) which differ to a certain extent in triglyceride content will be described.

[0049] In one preferred embodiment, Oils and fats (A) are A randomly interesterified oil or fat of oil (A-1) and oil (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the constituent SSS triglycerides is 20% by mass or more. a S b S c A randomly interesterified oil (1) having a triglyceride content A1 of 15% by mass or more; A randomly interesterified oil or fat of oil (A-1) and oil (A-2), wherein the La content in the constituent fatty acids is 20% by mass or more and the S content in the constituent SSS triglycerides is 20% by mass or more. a S b Sc A randomly interesterified oil (2) having a triglyceride content A2 of 5% by mass or more and less than 15% by mass. is a mixture of The characteristic of this product is that A1-A2≧5 is satisfied. The types of fats and oils (A-1) and (A-2) and S a S b S c The significance of the triglyceride content is as described above.

[0050] As described above, in order to fully enjoy the effects of the present invention, that is, to realize an oil-based confectionery that has excellent bloom resistance during long-term storage and exhibits sufficient melt-in-the-mouth texture and snap, even when the CB content is increased, it is preferable to adjust the oil phase composition of the oil / fat (A) to the above-mentioned more preferred range. This embodiment, in which the random interesterified oil / fat (1) and the random interesterified oil / fat (2) are used in combination, is preferable because it is easy to adjust the composition to the more preferred range.

[0051] The randomly interesterified oil (1) is a randomly interesterified oil of an oil (A-1) and an oil (A-2), and has a La content of 20% by mass or more in the constituent fatty acids and an S content of SSS triglycerides in the constituent SSS triglycerides. a S b S c The fat or oil has a triglyceride content A1 of 15% by mass or more.

[0052] In the randomly interesterified fat (1), the La content is preferably 22% by mass or more, 23% by mass or more, or 24% by mass or more. The preferred upper limit of the La content is as described above for the fat (A).

[0053] In randomly interesterified oil (1), the S in the constituent SSS triglycerides a S b S c The triglyceride content A1 is preferably 16% by mass or more, more preferably 17% by mass or more. a S b S cThe upper limit of the triglyceride content A1 is preferably 25% by mass or less, more preferably 24% by mass or less, 22% by mass or less, or 20% by mass or less.

[0054] Other conditions for the oil phase composition of the random interesterified oil (1) are not particularly limited as long as the oil phase composition of the aforementioned preferred oil (A) is realized in combination with the random interesterified oil (2). For example, the oil phase composition may be determined within the range of the aforementioned preferred oil phase composition for the oil (A).

[0055] The randomly interesterified oil (2) is a randomly interesterified oil (A-1) and an oil (A-2), in which the La content in the constituent fatty acids is 20% by mass or more and the S content in the constituent SSS triglycerides is 20% by mass or more. a S b S c The fat or oil has a triglyceride content A2 of 5% by mass or more and less than 15% by mass.

[0056] In the randomly interesterified oil (2), the La content is preferably 22% by mass or more, more preferably 24% by mass or more, 25% by mass or more, 26% by mass or more, 28% by mass or more, or 30% by mass or more. The preferred upper limit of the La content is as described above for the oil (A).

[0057] In randomly interesterified oil (2), the S in the constituent SSS triglycerides a S b S c The triglyceride content A2 is preferably determined so that the difference A1-A2 in relation to the above A1 is preferably 5.5 or more, more preferably 6 or more or 6.5 or more. a S b S c The triglyceride content A2 is preferably 14% by mass or less, more preferably 12% by mass or less or 11% by mass or less, provided that it is 5% by mass or more.

[0058] Other conditions for the oil phase composition of the random interesterified oil (2) are not particularly limited as long as the oil phase composition of the aforementioned preferred oil (A) is realized in combination with the random interesterified oil (1), and may be determined, for example, within the range of the aforementioned preferred oil phase composition for the oil (A).

[0059] The randomly transesterified oil / fat (1) and the randomly transesterified oil / fat (2) may be mixed in any ratio. However, from the viewpoint of achieving the effect of the present invention, namely, achieving an oil-based confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased, and that exhibits sufficient melt-in-the-mouth properties and snap, it is preferable that the relationship X1 ≧ ​​X2 be satisfied, where X1 is the mass of the randomly transesterified oil / fat (1) and X2 is the mass of the randomly transesterified oil / fat (2). That is, the content of the randomly transesterified oil / fat (1) in the oil / fat (A) is preferably 50 mass% or more. The relationship X1 and X2 more preferably satisfy the relationship 1.2 ≦ X1 / X2, and even more preferably satisfy the relationship 1.4 ≦ X1 / X2. The upper limit of the X1 / X2 ratio may be, for example, 50 or less, 20 or less, 10 or less, 5 or less, 3 or less, or 2 or less.

[0060] The first confectionery fat and oil composition may contain fats and oils other than the fat and oil (A) (hereinafter also referred to as "other fats and oils") as long as the above conditions (1) and (2) are satisfied. Examples of other fats and oils include vegetable fats such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, mango kernel oil, sal fat, and illipe fat; animal fats such as beef tallow, milk fat, lard, fish oil, and whale oil; and fats obtained by subjecting these fats and oils to treatments such as hydrogenation and fractionation. The content of other fats and oils is preferably 10% by mass or less, 5% by mass or less, 3% by mass or less, or 1% by mass or less, when the total amount of the confectionery fat and oil composition is taken as 100% by mass. Alternatively, the confectionery fat and oil composition may be free of other fats (0% by mass).

[0061] Even when other fats and oils are contained, it is preferable that the composition of the entire oil phase of the first confectionery fat and oil composition satisfies the above-mentioned preferred ranges for fatty acid composition and triglyceride composition. For example, it is preferable that the fatty acid composition satisfies the following conditions: (1) when the total amount of constituent fatty acids is 100% by mass, the unsaturated fatty acid content is preferably less than 20% by mass, (2) when the total amount of constituent saturated fatty acids is 100% by mass, the total content of P and St is preferably 30% by mass or more; and, with respect to triglyceride composition, (3) when the total amount of constituent triglycerides is 100% by mass, the SSS triglyceride content is preferably 40% by mass or more, and (4) when the total amount of constituent SSS triglycerides is 100% by mass, the SSS triglyceride content is preferably 40% by mass or more. a S b S c It is preferable that the following conditions are satisfied: (1) the triglyceride content is preferably 5% by mass or more, (2) the LaSS triglyceride (i.e., La-containing mixed acid triglyceride) content is preferably 40% by mass or more when the total amount of the constituent SSS triglycerides is taken as 100% by mass, and (3) the LaLaLa triglyceride content is preferably 20% by mass or less when the total amount of the constituent SSS triglycerides is taken as 100% by mass. The more preferable conditions for the fatty acid composition and triglyceride composition related to these (1) to (6) are as described above.

[0062] The first confectionery fat and oil composition preferably has a trans fatty acid content of less than 5% by mass, more preferably less than 3%, less than 2%, or less than 1.5% by mass, when the total amount of its constituent fatty acids is taken as 100% by mass. The confectionery fat and oil composition of the present invention is thus suitable, even though it is a low trans fatty acid type, because it is highly compatible with CB.

[0063] The first confectionery fat and oil composition may contain other ingredients as long as the effects of the present invention are achieved. Examples of other ingredients include water, emulsifiers, thickening stabilizers, salt seasonings such as salt and potassium chloride, acidulants such as citric acid, acetic acid, lactic acid, and gluconic acid, milk and dairy products such as milk, condensed milk, skim milk powder, casein, whey powder, butter, cream, natural cheese, processed cheese, and fermented milk, sugars and sugar alcohols such as sucrose, liquid sugar, honey, glucose, maltose, oligosaccharides, starch syrup, sorbitol, reduced starch syrup, and molasses, and dextrose. These include food ingredients and food additives such as cereals, sweeteners such as stevia and aspartame, coloring agents such as beta-carotene, caramel and red koji pigment, antioxidants such as tocopherol and tea extract, plant proteins such as wheat protein and soy protein, eggs and various egg products, flavorings, seasonings, pH adjusters, food preservatives, shelf life extenders, fruits, fruit juice, coffee, nut paste, spices, cocoa mass, cocoa powder, grains, beans, vegetables, meat, and seafood.

[0064] Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, lecithin, enzyme-treated lecithin, saponins, etc. These may be used alone or in combination of two or more.

[0065] Examples of thickening stabilizers include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, crystalline cellulose, carboxymethyl cellulose, methyl cellulose, agar, glucomannan, gelatin, starch, modified starch, etc. These may be used alone or in combination of two or more.

[0066] In the first confectionery fat composition, the content of the above-mentioned other components can be selected appropriately depending on the purpose of use of those components, etc., and is not particularly limited, but is preferably 20% by mass or less, 15% by mass or less, or 10% by mass or less when the total amount of the confectionery fat composition is 100% by mass.

[0067] The first confectionery oil-and-fat composition can produce oil-based confections that have excellent bloom resistance during long-term storage, even when the CB content is increased to a level that allows a good cocoa flavor to be perceived. The first confectionery oil-and-fat composition can also produce oil-based confections that have good melt-in-the-mouth properties and snap. Therefore, the first confectionery oil-and-fat composition is suitable for oil-based confections, including chocolates and creams such as sugar cream and butter cream, and is particularly suitable for chocolates.

[0068] Among these uses, the first confectionery fat and oil composition can be suitably used as a non-tempering hard butter composition for chocolates, particularly for non-tempering chocolates that do not require tempering. By using the first confectionery fat and oil composition as a non-tempering hard butter composition, the CB content in the oil phase can be increased to, for example, 10% by mass or more, 15% by mass or more, or 20% by mass or more, while suppressing the occurrence of blooming during long-term storage.

[0069] As described above, the first fat and oil composition for confectionery is also suitable for creams. For example, it is suitable for creams for coating, filling, sandwiches, toppings, spreads, etc. By using the first fat and oil composition for confectionery, good heat resistance can be obtained, and for example, stickiness can be suppressed even when touched after storage at a constant temperature, so it is particularly suitable for use in creams for coating.

[0070] [Method of producing a fat and oil composition for confectionery] An example of the method for producing the first confectionery fat and oil composition will now be described.

[0071] In one embodiment, the method for producing the first confectionery fat composition comprises: A method for preparing an oil (A) by random interesterification of an oil (A-1) having a La content of 35 to 60% by mass in its constituent fatty acids with an oil (A-2) having a P content of 35% by mass or more in its constituent fatty acids, wherein the random interesterification is carried out in a mass ratio M2 / M1 in the range of 0.25 to 2, where M1 is the mass of the oil (A-1) and M2 is the mass of the oil (A-2); Adjusting the amount of the oil / fat (A) so that the content of the oil / fat (A) in the oil phase is 80% by mass or more; Includes:

[0072] The types of fats and oils (A-1) and fats and oils (A-2), the preferred form of fats and oils (A) (preferable fatty acid composition and triglyceride composition), and the preferred composition of the fat and oil composition for confectionery are as described above in the section [Fat and oil composition for confectionery].

[0073] First, fats and oils (A-1) and fats and oils (A-2) are mixed to prepare a fat and oil blend. As long as a fat and oil composition for confectionery satisfying the above conditions (1) and (2) is obtained, two or more types of fats and oils may be used in combination as fats and oils (A-1), two or more types of fats and oils may be used in combination as fats and oils (A-2), or fats and oils other than fats and oils (A-1) and fats and oils (A-2) may be further used to prepare the fat and oil blend.

[0074] In the oil and fat blend, when the mass of the oil and fat (A-1) is M1 and the mass of the oil and fat (A-2) is M2, the mass ratio M2 / M1 is in the range of 0.25 to 2. The lower limit of the mass ratio M2 / M1 is preferably 0.3 or more, and the upper limit is preferably 1.5 or less, more preferably 1.3 or less, 1.25 or less, 1.2 or less, 1.15 or less, 1.1 or less, or 1.05 or less.

[0075] Next, the prepared oil and fat blend is subjected to random interesterification to obtain a random interesterified oil and fat (oil and fat (A)).

[0076] Random transesterification may be carried out using a chemical catalyst or an enzyme. Examples of chemical catalysts include alkali metal catalysts such as sodium methylate. Examples of enzymes include lipases derived from microorganisms such as those of the genera Alcaligenes, Rhizopus, Aspergillus, Mucor, and Penicillium. The lipase may be immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic and used as an immobilized lipase, or may be used in the form of a powder.

[0077] The oil or fat after random interesterification may be refined. Refining methods, such as bleaching and deodorization, are appropriately selected. In particular, when a chemical catalyst such as sodium methylate is used during random interesterification, deactivating and removing the added chemical catalyst is preferable because this stabilizes the quality of the resulting confectionery oil or fat composition. The refining method is not particularly limited. For example, the resulting random interesterified oil or fat may be added with an acid in an amount sufficient to deactivate the added chemical catalyst and 0.1 to 8.0 mass% of an adsorbent, and the chemical catalyst may be deactivated and bleached under reduced pressure at a bleaching temperature of 75 to 105°C for a bleaching time of 15 to 60 minutes, followed by deodorization at a deodorization temperature of 180 to 265°C for a deodorization time of 20 to 90 minutes. The type and amount of acid used to deactivate the chemical catalyst are not particularly limited. For example, when sodium methylate is used as the chemical catalyst, an equivalent amount of a polycarboxylic acid or the like may be used. Furthermore, in addition to clay, silica gel, activated carbon, and the like may be used as adsorbents during bleaching.

[0078] The first confectionery fat composition may use one of the randomly interesterified fats thus obtained, or may use a mixture of two or more of the randomly interesterified fats. Since the oil phase composition of the fat (A) can be easily adjusted to the above-mentioned more preferable range, as described above, the S content of the SSS triglycerides constituting the fat (A) is preferably 1.0 or more. a S b S cIt is preferable to use a combination of two kinds of randomly interesterified oils (1) and (2) which have different triglyceride contents to a certain extent. When used in combination, the preferable ratio of the amounts is as described above.

[0079] The obtained interesterified oils and fats may be subjected to a fractionation treatment, as long as the effects of the present invention are not impaired. Examples of the fractionation treatment include known treatments such as wet fractionation using a solvent such as acetone or hexane, and dry fractionation without using a solvent.

[0080] The first method for producing a fat composition for confectionery includes using the fat (A) thus prepared and adjusting the amount of fat (A) to be blended so that the content of fat (A) in the oil phase is 80% by mass or more.

[0081] The preferred range of the content of the fat (A) in the oil phase and the components other than the fat (A) that can be blended in the fat composition for confectionery are as described above in the section [Fat composition for confectionery].

[0082] [Oil-based sweets] The first confectionery fat and oil composition can be used to produce an oil-based confectionery. The present invention also provides such an oil-based confectionery.

[0083] The oil-based confectionery of the present invention is characterized by containing the first fat and oil composition for confectionery. In a preferred embodiment, the oil-based confectionery of the present invention is a chocolate, cream, or the like having an oil phase as a continuous phase, and the first fat and oil composition for confectionery is used in all or part of the oil phase. Thus, in one embodiment, the oil-based confectionery of the present invention is a chocolate or cream.

[0084] In the present invention, the term "chocolate" is a concept that encompasses not only chocolate and semi-chocolate as defined by the National Chocolate Industry Fair Trade Council, but also processed foods made with fats and oils, such as raw chocolate, white chocolate, and colored chocolate, which use cocoa mass, cocoa butter, cocoa, etc. It also broadly refers to products obtained by mixing raw materials selected from various powdered foods such as cocoa mass, cocoa powder, and milk powder, fats and oils, sugars, emulsifiers, flavorings, colorings, etc. in any ratio, and then rolling and conching them in the usual manner.

[0085] In the present invention, creams are a general term for creams in which fats and oils are the continuous phase, and include, for example, sugar cream, butter cream, melt-type cream, and double emulsion cream, regardless of whether they are hydrous or anhydrous types containing sweeteners such as sugar solution or eggs.

[0086] The amount of the first confectionery fat and oil composition used in the oil-based confection of the present invention is preferably 60% by mass or more, more preferably 65% ​​by mass or more or 70% by mass or more, based on the total fat and oil contained in the oil-based confection. The upper limit of the amount used is not particularly limited, but from the viewpoint of achieving a sufficient CB content, it is preferably 90% by mass or less, 85% by mass or less, or 80% by mass or less.

[0087] In the oil-based confectionery of the present invention, the CB content in the oil phase is preferably 5% by mass or more, more preferably 7% by mass or more, 8% by mass or more, 9% by mass or more, or 10% by mass or more, from the viewpoint of providing an oil-based confectionery with a desirable cocoa flavor. The oil-based confectionery of the present invention can further increase the CB content in the oil phase while suppressing the occurrence of bloom during long-term storage. For example, the CB content in the oil phase of the oil-based confectionery of the present invention may be increased to 12% by mass or more, 14% by mass or more, 15% by mass or more, 16% by mass or more, 18% by mass or more, or 20% by mass or more, from the viewpoint of suppressing the occurrence of bloom during long-term storage. The upper limit of the CB content is preferably 30% by mass or less or 25% by mass or less, from the viewpoint of suppressing the occurrence of bloom during long-term storage. Therefore, in a preferred embodiment, the cocoa butter (CB) content in the oil phase of the oil-based confectionery of the present invention is 5 to 25% by mass.

[0088] The oil-based confectionery of the present invention may be produced by any conventionally known method, except that the first oil-and-fat composition for confectionery is used as the oil-and-fat composition for confectionery.

[0089] The oil-based confectionery of the present invention produced using the first confectionery oil and fat composition can suppress blooming for as long as 120 days under temperature cycling conditions of 15°C for 12 hours and 25°C for 12 hours, even when the CB content is increased to a level that allows a good cocoa flavor to be perceived (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more), thereby exhibiting extremely high bloom resistance.The oil-based confectionery of the present invention produced using the first confectionery oil and fat composition also exhibits good heat resistance, and can, for example, maintain a state in which stickiness is suppressed even when touched after storage at a constant temperature.

[0090] <<Second embodiment>> The second embodiment of the present invention will be described below. The second embodiment of the present invention can solve and achieve the problems and effects of the second aspect of the present invention described above.

[0091] [Fat and oil composition for confectionery] The confectionery fat and oil composition according to the second embodiment of the present invention (hereinafter also referred to as the "second confectionery fat and oil composition") is characterized by satisfying the following conditions (1) to (3). (1) The SSS triglyceride content of the constituent triglycerides is 40% by mass or more. (2) S in SSS triglycerides a S b S c Triglyceride content of 5% or more by mass (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C, SFC-25 / SFC-35, is 4.3 to 7.5. however, S indicates saturated fatty acids, S a indicates lauric acid (La) or myristic acid (M), S b and S cindicates saturated fatty acids with 16 or more carbon atoms, S a , S b and S c The total number of carbon atoms is 46.

[0092] -Condition (1)- Condition (1) relates to the SSS triglyceride content in the constituent triglycerides: the second fat and oil composition for confectionery has an SSS triglyceride content of 40% by mass or more when the total amount of the constituent triglycerides is taken as 100% by mass.

[0093] In combination with conditions (2) and (3), from the viewpoint of realizing an oil-based confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased, and from the viewpoint of realizing an oil-based confectionery that has a melt-in-the-mouth texture that matches that of baked confectionery when combined with baked confectionery, the SSS triglyceride content is preferably 45% by mass or more, more preferably 50% by mass or more, 52% by mass or more, 54% by mass or more, 55% by mass or more, 56% by mass or more, 58% by mass or more, or 60% by mass or more.

[0094] The upper limit of the SSS triglyceride content, in combination with conditions (2) and (3), is preferably less than 85% by mass, more preferably 80% by mass or less, 75% by mass or less, 70% by mass or less, 68% by mass or less, 66% by mass or less, or 65% by mass or less, from the viewpoint of realizing an oil-based confectionery with excellent bloom resistance and an oil-based confectionery with a melt-in-the-mouth texture that matches that of baked confectionery.

[0095] As described below, in the second confectionery fat composition, the La content in the constituent fatty acids is preferably 25% by mass or more, and it is preferable that the second confectionery fat composition is a confectionery fat composition with a high content of lauric acid.

[0096] -Condition (2)- Condition (2) is the S in SSS triglycerides. a S b S cThe second fat and oil composition for confectionery has a triglyceride content of S when the total amount of the constituent SSS triglycerides is taken as 100% by mass. a S b S c The triglyceride content is 5% by mass or more.

[0097] In combination with the conditions (1) and (3), from the viewpoint of realizing an oily confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased, and from the viewpoint of realizing an oily confectionery that exhibits a melt-in-the-mouth texture that matches the melt-in-the-mouth texture of baked confectionery when combined with baked confectionery, the S a S b S c The triglyceride content is preferably 6% by mass or more, more preferably 8% by mass or more, even more preferably 10% by mass or more, 10.5% by mass or more, or 11% by mass or more.

[0098] The S a S b S c The upper limit of the triglyceride content is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 13% by mass or less, from the viewpoint of realizing an oil-based confectionery with excellent bloom resistance and an oil-based confectionery with a melt-in-the-mouth texture that matches that of baked confectionery, in combination with conditions (1) and (3). a S b S c A triglyceride content of (5% by mass or more) and 13% by mass or less is preferable because it allows for better enjoyment of the effects of the present invention, such as excellent bloom resistance during long-term storage even when the CB content is increased, and a melt-in-the-mouth texture that matches that of baked confectionery.

[0099] Therefore, in one preferred embodiment, the S in SSS triglycerides a S b S c The triglyceride content is 5% by mass or more and 13% by mass or less.

[0100] The S a S b Sc The upper limit of the triglyceride content is more preferably 12.5% ​​by mass or less, or 12% by mass or less.

[0101] S a S b S c Triglycerides are S a When is La, it is LaPSt triglyceride, and S a When is M, it is a PPM triglyceride, where St represents stearic acid, P represents palmitic acid, and so on.

[0102] In combination with the conditions (1) and (3), even when the CB content is increased, the effect of the present invention, that is, to realize an oil-based confectionery that has excellent bloom resistance during long-term storage and exhibits a melt-in-the-mouth texture that matches that of baked confectionery, can be further enjoyed. a is preferably La. a S b S c When the total amount of triglycerides is taken as 100% by mass, the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more. a S b S c The upper limit of the LaPSt triglyceride content in the triglyceride is not particularly limited, and may be 100% by mass. a S b S c The triglyceride is essentially LaPSt triglyceride, S a S b S c The LaPSt triglyceride content in the triglyceride is 85% by mass or more.

[0103] The SSS triglyceride content and S a S b S cAs explained for the first confectionery fat and oil composition, the triglyceride content and other triglyceride compositions in the oil phase can be measured by high-performance liquid chromatography (HPLC) in accordance with the "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.4.6.2-2013, Established by the Japan Oil Chemists' Society."

[0104] -Condition (3)- Condition (3) relates to the solid fat content. In the second confectionery fat composition, the ratio SFC-25 / SFC-35 of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C is in the range of 4.3 to 7.5.

[0105] In combination with conditions (1) and (2), from the viewpoint of being able to better enjoy the effects of the present invention, that is, excellent bloom resistance during long-term storage even when the CB content is increased, and a melt-in-the-mouth texture that matches that of baked confectioneries, the ratio SFC-25 / SFC-35 is preferably 4.5 or more, more preferably 4.8 or more, 5 or more, 5.2 or more, 5.4 or more, or 5.5 or more.

[0106] The upper limit of the ratio SFC-25 / SFC-35 is preferably 7 or less, more preferably 6.8 or less, 6.6 or less, or 6.5 or less, in combination with conditions (1) and (2), from the viewpoint of realizing an oil-based confectionery with excellent bloom resistance and an oil-based confectionery with a melt-in-the-mouth texture that matches that of baked confectionery.

[0107] The values ​​of SFC-25 and SFC-35 are not particularly limited as long as condition (3) is satisfied, but from the viewpoint of realizing an oil-based confectionery that exhibits a melt-in-the-mouth texture that closely matches that of a baked confectionery when combined with a baked confectionery, SFC-35 is preferably 11% or less, and more preferably 10% or less, 9% or less, 8% or less, 7.5% or less, or 7% or less. Thus, in a preferred embodiment, SFC-35 is 11% or less. The lower limit of SFC-35 is not particularly limited as long as condition (3) is satisfied in relation to SFC-25, but from the viewpoint of realizing an oil-based confectionery that exhibits a melt-in-the-mouth texture that closely matches that of a baked confectionery when combined with a baked confectionery, SFC-35 is preferably 2% or more, 3% or more, 4% or more, or 5% or more.

[0108] The solid fat content of the second confectionery fat composition can be measured by pulse NMR (direct method) described in AOCS official method CD16B-93. The solid fat content SFC-25 at 25°C shown in the present invention is based on the value (oil phase equivalent) measured by the pulse NMR (direct method) for a sample (confectionery fat composition) left to stand for 30 minutes in a thermostatic bath set at 25°C. Furthermore, the solid fat content SFC-35 at 35°C shown in the present invention is based on the value (oil phase equivalent) measured by the pulse NMR (direct method) for a sample left to stand for 30 minutes in a thermostatic bath set at 35°C.

[0109] -Other favorable conditions- The second fat and oil composition for confectionery preferably satisfies the following conditions regarding the oil phase composition in addition to the above conditions (1) to (3). This makes it possible to realize an oil-based confectionery that has excellent bloom resistance during long-term storage even when the CB content is increased, and to further enjoy the effects of the present invention, namely, to realize an oil-based confectionery that, when combined with a baked confectionery, exhibits a melt-in-the-mouth texture that matches that of the baked confectionery.

[0110] In the second confectionery fat and oil composition, when the total amount of SSS triglycerides is taken as 100% by mass, the content of LaSS triglycerides (i.e., La-containing mixed acid triglycerides) is preferably 40% by mass or more, more preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more. Therefore, in a preferred embodiment, the LaSS triglyceride content in the SSS triglycerides is 40% by mass or more. The upper limit of the LaSS triglyceride content is preferably 85% by mass or less, more preferably 80% by mass or less, 75% by mass or less, 74% by mass or less, 72% by mass or less, or 70% by mass or less.

[0111] In the second confectionery fat and oil composition, when the total amount of SSS triglycerides is taken as 100% by mass, the content of LaLaLa triglyceride is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less. Therefore, in a preferred embodiment, the LaLaLa triglyceride content in the SSS triglycerides is 20% by mass or less. The lower limit of the LaLaLa triglyceride content is not particularly limited, but is preferably 5% by mass or more, 6% by mass or more, 8% by mass or more, or 10% by mass or more.

[0112] In the second fat and oil composition for confectionery, when the total amount of the constituent fatty acids is taken as 100% by mass, the saturated fatty acid content is preferably 70% by mass or more, 75% by mass or more, 76% by mass or more, 78% by mass or more, or 80% by mass or more. The upper limit of the saturated fatty acid content is not particularly limited, but is preferably 90% by mass or less, 88% by mass or less, 86% by mass or less, or 85% by mass or less.

[0113] In the second confectionery fat and oil composition, the La content is preferably 25% by mass or more when the total amount of its constituent fatty acids is taken as 100% by mass. In the second confectionery fat and oil composition, even when the CB content in the oil phase is increased to 10% by mass or more as described below in a system with a high lauric acid content, the occurrence of bloom can be suppressed during long-term storage. The upper limit of the La content is preferably 40% by mass or less or 35% by mass or less, from the viewpoint of being able to enjoy the effects of the present invention more effectively.

[0114] In the second confectionery fat and oil composition, when the total amount of the constituent saturated fatty acids is taken as 100% by mass, the total content of palmitic acid (P) and stearic acid (St) is preferably 40% by mass or more. As mentioned above, the second confectionery fat and oil composition preferably has a high lauric acid content. Furthermore, by containing relatively long-chain fatty acids such as P and St in the above-mentioned preferred ranges, the effects of the present invention can be further enjoyed. Therefore, in a preferred embodiment, the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more. The total content of P and St is more preferably 42% by mass or more, 43% by mass or more, or 44% by mass or more. The upper limit of the total content of P and St is preferably 60% by mass or less, more preferably 55% by mass or less, or 50% by mass or less. In particular, the P content is preferably higher than the St content, and the P content is preferably 2% by mass or more, 4% by mass or more, or 5% by mass or more higher than the St content. In this case, the difference between the P content and the St content (P content (%) - St content (%)) is preferably 20% by mass or less, more preferably 15% by mass or less, or more preferably 10% by mass or less.

[0115] In the second confectionery fat and oil composition, when the total amount of the constituent saturated fatty acids is taken as 100% by mass, the content of saturated fatty acids having 20 or more carbon atoms is preferably 0.5% by mass or more, 0.6% by mass or more, 0.8% by mass or more, or 1% by mass or more. In the combination of the above conditions (1) and (2), by including a predetermined amount of such long-chain saturated fatty acids, the above condition (3) tends to be easily adjusted to a suitable range. The upper limit of the content of saturated fatty acids having 20 or more carbon atoms is preferably 3% by mass or less, 2.8% by mass or less, 2.6% by mass or less, 2.5% by mass or less, 2.4% by mass or less, 2.2% by mass or less, or 2% by mass or less.

[0116] The content of trans fatty acids in the second confectionery fat composition may be the same as that in the first confectionery fat composition. The second confectionery fat composition is suitable because it is highly compatible with CB, even if it is a low-trans fatty acid type.

[0117] As described for the first confectionery fat composition, the fatty acid composition of the oil phase of the second confectionery fat composition can be measured by capillary gas chromatography in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Established by the Japan Oil Chemists' Society" or "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.4.3-2013, Established by the Japan Oil Chemists' Society."

[0118] An example of the method for producing the second confectionery fat and oil composition will now be described.

[0119] First, an oil / fat blend is prepared so that the saturated fatty acid content, La content, and total content of P and St in the constituent fatty acid composition are preferably within the above-mentioned preferred ranges. It is preferable to prepare an oil / fat blend so that the saturated fatty acid content of 20 or more carbon atoms is within the above-mentioned preferred range, since this makes it easier to adjust the above condition (3) to the preferred range.

[0120] The oils and fats used to prepare the above-mentioned oil and fat blend are not particularly limited, and the above-mentioned oil and fat blend may be prepared by mixing one or more of the following: vegetable oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, shea butter, mango kernel oil, monkey fat, and illipe fat; animal oils and fats such as beef tallow, milk fat, lard, fish oil, and whale oil; and oils and fats obtained by subjecting these oils to one or more treatments selected from hydrogenation, fractionation, and interesterification.

[0121] Next, the prepared oil and fat blend is subjected to interesterification to obtain an interesterified oil. The transesterification may be a random transesterification reaction or a regiospecific transesterification reaction, but the random transesterification reaction is preferred because it satisfies the above-mentioned condition (2) and makes it easier to adjust the triglyceride composition to the above-mentioned preferred embodiment and range.

[0122] A chemical catalyst or an enzyme may be used in carrying out the interesterification, and examples of such a chemical catalyst or enzyme are as described for the first confectionery fat and oil composition.

[0123] The oil or fat after interesterification may be refined by the same method and conditions as those described for the first confectionery oil or fat composition.

[0124] The second confectionery fat and oil composition may be the interesterified oil obtained in this way itself, or may be a mixture of two or more of the interesterified oils obtained. Mixing two or more of the interesterified oils obtained is preferred because it makes it easier to produce a confectionery fat and oil composition that satisfies all of the above conditions (1) to (3).

[0125] As long as all of the above conditions (1) to (3) are satisfied, the obtained interesterified oil may be subjected to a fractionation treatment, such as a known treatment such as wet fractionation using a solvent such as acetone or hexane, or dry fractionation without using a solvent.

[0126] The second confectionery fat and oil composition may contain fats and oils other than interesterified oils (hereinafter also referred to as "other fats and oils") as long as it satisfies all of the above conditions (1) to (3). Examples of the other fats and oils and their contents may be the same as those explained for the first confectionery fat and oil composition.

[0127] The second confectionery fat and oil composition may contain other ingredients as long as the effects of the present invention are achieved. Examples of the other ingredients and their contents may be the same as those described for the first confectionery fat and oil composition.

[0128] The second confectionery oil and fat composition can produce oil-based confections that have excellent bloom resistance during long-term storage, even when the CB content is increased to a level that allows a good cocoa flavor to be perceived. The second confectionery oil and fat composition can also produce oil-based confections that have good melt-in-the-mouth properties and, further, good heat resistance. Therefore, the second confectionery oil and fat composition is suitable for oil-based confections, including chocolates and creams such as sugar cream and butter cream, and is particularly suitable for chocolates. Furthermore, the second confectionery fat and oil composition can provide a melt-in-the-mouth texture that matches that of the baked confectionery when combined with the baked confectionery, making the second confectionery fat and oil composition suitable for combined confectionery of an oil-based confectionery and a baked confectionery.

[0129] Among these uses, the second confectionery fat and oil composition can be suitably used as a non-tempering hard butter composition for chocolates, particularly for non-tempering chocolates that do not require a tempering operation. By using the second confectionery fat and oil composition as a non-tempering hard butter composition, the CB content in the oil phase can be increased to, for example, 10% by mass or more, 15% by mass or more, or 20% by mass or more while suppressing the occurrence of bloom during long-term storage. In this specification, the terms "oil phase" and "oil and fat content" include not only triglycerides but also oil-soluble components.

[0130] As described above, the second fat and oil composition for confectionery is also suitable for creams. For example, it is suitable for creams for coating, filling, sandwiches, toppings, spreads, etc. As with the first fat and oil composition for confectionery, the second fat and oil composition for confectionery can provide good heat resistance, and for example, can maintain a reduced stickiness even when touched after storage at a constant temperature, making it particularly suitable for use in creams for coating.

[0131] [Oil-based sweets] The second confectionery fat and oil composition can be used to produce an oil-based confectionery. The present invention also provides such an oil-based confectionery.

[0132] The oil-based confectionery of the present invention is characterized by containing the second oil-and-fat composition for confectionery. In a preferred embodiment, the oil-based confectionery of the present invention is a chocolate, cream, or the like having an oil phase as a continuous phase, and the second oil-and-fat composition for confectionery is used in all or part of the oil phase. Thus, in one embodiment, the oil-based confectionery of the present invention is a chocolate or cream.

[0133] The amount of the second fat and oil composition for confectionery used in the oil-based confectionery of the present invention may be in the range described for the first fat and oil composition for confectionery.

[0134] In the oil-based confectionery of the present invention, the CB content in the oil phase may be in the range described in the first embodiment.

[0135] The oil-based confectionery of the present invention may be produced by any conventionally known method, except that the second oil-and-fat composition for confectionery is used as the oil-and-fat composition for confectionery.

[0136] The oil-based confectionery of the present invention produced using the second confectionery fat and oil composition can suppress blooming for as long as 120 days under temperature cycle conditions of repeating 12 hours at 15°C and 12 hours at 25°C, even when the CB content is increased to a level that allows a good cocoa flavor to be perceived (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more), thereby exhibiting extremely high blooming resistance.

[0137] The oil-based confectionery of the present invention produced using the second confectionery fat composition also exhibits extremely high heat resistance, such that even when stored in an environment of 30°C for 3 days, there is little or no adhesion or oil removal on the fingers when touching the surface with the fingers, and no deformation is observed in the areas touched with the fingers.

[0138] The oil-based confectionery of the present invention produced using the second confectionery oil / fat composition can further exhibit a melt-in-the-mouth texture that matches that of the baked confectionery when combined with the baked confectionery. In such combined confectionery, the amount of the oil-based confectionery of the present invention used may be preferably 1 part by mass or more, 1.5 parts by mass or more, or 2 parts by mass or more, and preferably 10 parts by mass or less, 8 parts by mass or less, 6 parts by mass or less, or 5 parts by mass or less, per 1 part by mass of the baked confectionery. In the combined confectionery, the baked confectionery may be a conventionally known cookie, biscuit, or the like. By using the oil-based confectionery of the present invention, it is possible to achieve a rich and unified flavor regardless of the type of baked confectionery. [Example]

[0139] The present invention will be specifically described below with reference to examples. However, the present invention is not limited to the examples shown below. In the following, "parts" and "%" mean "parts by mass" and "% by mass", respectively, unless otherwise specified.

[0140] <<First Embodiment>> The first embodiment of the present invention will be specifically described with reference to an example.

[0141] [Measurement and evaluation method] The measurement and evaluation methods are explained below.

[0142] <Measurement of oil phase composition of confectionery fat and oil composition> -Measurement of fatty acid composition- The fatty acid composition of the oil phase of the confectionery fat and oil compositions produced in the Examples and Comparative Examples was measured by capillary gas chromatography in accordance with "Japan Oil Chemists' Society Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.4.2.3-2013" and "Japan Oil Chemists' Society Standard Test Methods for the Analysis of Fats, Oils, and Related Materials 2.4.4.3-2013."

[0143] The various measurement conditions are as follows: (Injection method) Split method (Detector) FID detector (Carrier gas) Helium 1ml / min (Column) GL Sciences "TC-70" (φ0.25mm x 0.25μm x 60m) (Column temperature) 190℃ (Analysis time) 40 minutes (Inlet temperature) 250℃ (Detector temperature) 260℃ (Split ratio) 100:1

[0144] -Measurement of triglyceride composition- The triglyceride (triacylglycerol) composition of the oil phase of the confectionery fat and oil compositions produced in the Examples and Comparative Examples was measured by high performance liquid chromatography (HPLC) in accordance with the "Standard for the Analysis of Fats, Oils and Oils Established by the Japan Oil Chemists' Society, 2.4.6.2-2013."

[0145] The various measurement conditions are as follows: (Detector): Differential refractive index detector (Column): Docosyl column (DCS) (Mobile phase): acetone:acetonitrile = 65:35 (volume ratio) (Flow rate): 1ml / min (Column temperature): 40℃ (Back pressure): 3.8 MPa

[0146] <Evaluation of bloom in oil-based confectioneries> The oil-based confectioneries produced in the Examples and Comparative Examples were subjected to a bloom test according to the following procedure to evaluate bloom. Specifically, the samples (oily confectioneries) were stored for 120 days from the date of production in a programmable thermostatic chamber set under temperature cycle conditions of 12 hours at 15°C and then 12 hours at 25°C. The surfaces of the samples were then visually observed on the 30th, 60th, 90th, and 120th days from the date of production, and bloom was evaluated according to the following evaluation criteria.

[0147] Bloom criteria: +: No bloom is observed on the sample surface and it has a glossy finish. ±: No bloom is observed on the sample surface, but it is lackluster -: Bloom is observed on part of the sample surface --: Severe bloom is observed on the sample surface

[0148] <Evaluation of snap properties of oil-based confectioneries> The oil-based confectioneries produced in the Examples and Comparative Examples were adjusted to 20°C, and then evaluated for snap properties according to the following evaluation criteria.

[0149] Snappiness evaluation criteria: +++: Refreshing snap, extremely good ++: Good snap properties +: A little sticky, but can be broken without any problems -: Sticky, defective --: Sticky and slightly stretchy at the cut surface, poor quality

[0150] <Evaluation of melt-in-the-mouth properties of oil-based confectioneries> The oil-based confectioneries produced in the Examples and Comparative Examples were subjected to a sensory evaluation by 10 expert panelists according to the following evaluation criteria. The total scores of the 10 expert panelists were calculated, and the results are shown in Table 3, with a total score of 45-50 points being +++, 38-44 points being ++, 30-37 points being +, 14-29 points being -, and 0-13 points being --. Prior to the evaluation, the panelists agreed on the sensory level corresponding to each score.

[0151] Melt-in-the-mouth evaluation criteria: 5 points: Very good 3 points: Good 1 point: Somewhat poor 0 points: poor

[0152] <Production Example 1-1> (Production of randomly interesterified oil (a)) 75 parts of palm kernel oil (equivalent to "Oils and Fats (A-1)"; lauric acid (La) content in constituent fatty acids: 50.1%) and 25 parts of extremely hardened palm oil (equivalent to "Oils and Fats (A-2)"; La content in constituent fatty acids: 0.2%, palmitic acid (P) content: 44.6%, stearic acid (St) content: 53.6%), which was obtained by hydrogenating palm oil until the iodine value was 1 or less, were mixed in a melted state to obtain a mixed oil. This mixed oil was placed in a four-neck flask and heated at a liquid temperature of 110°C under vacuum for 30 minutes. Subsequently, sodium methoxide, a random transesterification catalyst, was added in a ratio of 0.2% to the oil, and the liquid temperature was adjusted to 85°C. The mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Citric acid was then added to neutralize the sodium methoxide. Next, white clay was added and bleaching was carried out (white clay amount was 3% relative to the oil, treatment temperature was 85°C), the white clay was filtered off, and then deodorization was carried out (250°C, 60 minutes, amount of blown-in steam relative to the oil was 5%) to obtain randomly interesterified oil (a).

[0153] The randomly interesterified oil (a) had a La content of 34.1% in the constituent fatty acids and a S content of 34.1% in the constituent SSS triglycerides. a S b S c The triglyceride content is 10.8%, which corresponds to "random interesterified oil (2)".

[0154] <Production Example 1-2> (Production of randomly interesterified oil (b)) Fifty parts of palm kernel oil (corresponding to "Fats and Oils (A-1)"; La content in constituent fatty acids: 50.1%) and 50 parts of extremely hardened palm oil (corresponding to "Fats and Oils (A-2)"; La content in constituent fatty acids: 0.2%, P content: 44.6%, St content: 53.6%), which was obtained by hydrogenating palm oil until the iodine value was 1 or less, were mixed in a melted state to obtain a mixed oil. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1-1 to obtain a random interesterified oil (b).

[0155] The randomly interesterified oil (b) had a La content of 24.2% in the constituent fatty acids and a S content of 1.0% in the constituent SSS triglycerides. a Sb S c The triglyceride content is 17.7%, which corresponds to "random interesterified oil (1)".

[0156] <Production Example 1-3> (Production of randomly interesterified oil (c)) 45 parts of palm kernel oil (corresponding to "Fat (A-1)"; La content in constituent fatty acids: 50.1%) and 55 parts by mass of palm stearin (corresponding to "Fat (A-2)"; La content in constituent fatty acids: 0.4%, P content: 62.4%, St content: 4.6%) were mixed in a melted state to obtain a mixed fat. This mixed fat was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 1-1 to obtain a random interesterified fat (c).

[0157] The randomly interesterified oil (c) had a La content of 21.9% in the constituent fatty acids and a S content of 1.9% in the constituent SSS triglycerides. a S b S c The triglyceride content is 10.9%, which corresponds to "random interesterified oil (2)".

[0158] [Example 1-1] (1) Production of confectionery fat and oil composition 1-1 The randomly interesterified fat (a) was used as it was as confectionery fat composition 1-1.

[0159] (2) Manufacture of oily confectionery Using confectionery fat and oil composition 1-1, oil-based confections A, B, and C were produced, each of which was a non-tempering chocolate with a CB content of approximately 10%, approximately 15%, and approximately 20%, according to the formulations shown in Table 1-1. Specifically, cocoa mass and cocoa butter were heated to approximately 55°C to melt, and cocoa powder and sugar were added and kneaded. A portion of confectionery fat and oil composition 1-1 was then melted and added to the mixture to a hardness sufficient for use in a roll refiner. The mixture was further kneaded and rolled. After that, lecithin and the remaining confectionery fat and oil composition were added, followed by conching to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5°C for 30 minutes, yielding oil-based confections A, B, and C.

[0160] [Table 1-1]

[0161] [Example 1-2] 80 parts of the random interesterified oil and fat (a) and 20 parts of the random interesterified oil and fat (b) were mixed in a melted state to produce a confectionery fat and oil composition 1-2. Using the obtained fat and oil composition for confectionery 1-2, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0162] [Examples 1-3] 60 parts of the random interesterified oil and fat (a) and 40 parts of the random interesterified oil and fat (b) were mixed in a melted state to produce a confectionery fat and oil composition 1-3. Using the obtained fat and oil composition for confectionery 1-3, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0163] [Examples 1-4] 40 parts of the random interesterified oil and fat (a) and 60 parts of the random interesterified oil and fat (b) were mixed in a melted state to produce a confectionery fat and oil composition 1-4. Using the obtained fat and oil composition for confectionery 1-4, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0164] [Examples 1-5] 20 parts of the random interesterified oil and fat (a) and 80 parts of the random interesterified oil and fat (b) were mixed in a melted state to produce a confectionery fat and oil composition 1-5. Using the obtained fat and oil composition for confectionery 1-5, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0165] [Examples 1-6] The randomly interesterified fat (b) was used as it was as confectionery fat composition 1-6. Then, oil-based confectioneries A, B and C were produced using the confectionery fat and oil composition 1-6 in the same manner as in Example 1-1.

[0166] [Examples 1-7] The randomly interesterified fat (c) was used as it was as confectionery fat composition 1-7. Then, oil-based confectioneries A, B and C were produced using the confectionery fat and oil composition 1-7 in the same manner as in Example 1-1.

[0167] [Examples 1-8] 40 parts of the random interesterified oil and fat (b) and 60 parts of the random interesterified oil and fat (c) were mixed in a melted state to produce a confectionery fat and oil composition 1-8. Using the obtained confectionery fat and oil composition 1-8, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0168] [Examples 1-9] 80 parts of the random interesterified oil and fat (b) and 20 parts of the random interesterified oil and fat (c) were mixed in a melted state to produce a confectionery fat and oil composition 1-9. Using the obtained fat and oil composition for confectionery 1-9, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0169] [Comparative Example 1-1] Palm kernel oil was hydrogenated until the iodine value was 1 or less, and the resulting hardened palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in the constituent fatty acids) was used as is as confectionery fat composition C1-1 (oil (A) content 0%). Then, oil-based confectioneries A, B and C were produced using the confectionery fat and oil composition C1-1 in the same manner as in Example 1-1.

[0170] [Comparative Example 1-2] 70 parts of extremely hardened palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in the constituent fatty acids), which was obtained by hydrogenating palm kernel oil until the iodine value became 1 or less, and 30 parts of randomly interesterified oil (b) were mixed in a melted state to produce a confectionery oil and fat composition C1-2 (oil and fat (A) content 30%). Using the obtained fat and oil composition for confectionery C1-2, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0171] [Comparative Example 1-3] Fifty parts of extremely hardened palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in the constituent fatty acids), which was obtained by hydrogenating palm kernel oil until the iodine value became 1 or less, and 50 parts of randomly interesterified oil (b) were mixed in a melted state to produce a confectionery oil and fat composition C1-3 (oil and fat (A) content 50%). Using the obtained fat and oil composition for confectionery C1-3, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0172] [Comparative Example 1-4] Thirty parts of extremely hardened palm kernel oil (La content of 50.1%, P content of 7.9%, St content of 19.4% in the constituent fatty acids), which was obtained by hydrogenating palm kernel oil until the iodine value became 1 or less, and 70 parts of randomly interesterified oil (b) were mixed in a melted state to produce a confectionery oil and fat composition C1-4 (oil and fat (A) content 70%). Using the obtained fat and oil composition for confectionery C1-4, oil-based confectioneries A, B and C were produced in the same manner as in Example 1-1.

[0173] The oil phase compositions of confectionery fat and oil compositions 1-1 to 1-9 and C1-1 to C1-4 produced in the Examples and Comparative Examples are shown in Table 1-2, and the results of evaluation of bloom, snap, and melt-in-the-mouth properties of oil-based confections A, B, and C produced using the confectionery fat and oil compositions 1-1 to 1-9 and C1-1 to C1-4 are summarized in Table 1-3. The trans fatty acid content of the constituent fatty acids of all of the confectionery fat and oil compositions 1-1 to 1-9 was less than 1.5%. Furthermore, the P content was higher than the St content in the constituent fatty acids.

[0174] [Table 1-2]

[0175] [Table 1-3]

[0176] It was confirmed that oil-based confectioneries produced using the confectionery fat and oil composition according to the first embodiment of the present invention can suppress the occurrence of blooming even when stored for a long period of 120 days, even when the CB content in the oil phase is as high as about 10 to 15%, and also exhibit good snap properties and melt-in-the-mouth texture (Examples 1-1 to 1-9). Among them, the confectionery fat and oil compositions according to Examples 1-4 to 1-6 and 1-9, in which the proportion of random interesterified fat (b) ("random interesterified fat (1)") is 50% or more, have oil phase compositions within the preferred range, and even when the CB content in the oil phase is increased to about 20%, it was confirmed that the occurrence of blooming can be suppressed during long-term storage of as much as 120 days, and that the compositions exhibit good snap properties and melt-in-the-mouth texture. The confectionery fat and oil composition according to Example 1-4, in which the oil phase composition is particularly within the preferred range, was confirmed to achieve extremely high levels of bloom resistance, snap properties and melt-in-the-mouth texture during long-term storage.

[0177] -Production of oil-based confectionery (cheese cream)- An oil-based confectionery, which is a cheese cream, was also produced using the confectionery fat and oil composition according to the first embodiment, and the solidification property and heat resistance were evaluated. Examples and comparative examples are shown below.

[0178] [Examples 1-10] (1) Production of confectionery fat and oil composition 1-4 Confectionery fat and oil composition 1-4 was produced in the same manner as in Example 1-4.

[0179] (2) Manufacture of oily confectionery Using the confectionery fat and oil composition 1-4, an oil-based confectionery D, which is a cheese cream, was produced according to the formulation shown in Table 1-4.

[0180] [Table 1-4]

[0181] (3) Evaluation of solidification The produced oil-based confectionery D was subjected to a solidification test according to the following procedure to evaluate its solidification property. Specifically, the sample (oily confectionery D) was heated to 50°C to melt, and then 10 g of the sample was applied to a cup lid and spread evenly to obtain a coated sample. The coated sample was left to stand at 20°C, and the surface of the sample was touched with a finger to check for the presence or absence of any residue on the finger, and the time until the residue disappeared on the finger was measured (n=2). The time when the residue disappeared on the finger was considered to be the time when solidification was complete, and the arithmetic mean value of two tests was used as the time when solidification was complete.

[0182] (4) Heat resistance evaluation The produced oil-based confectionery D was subjected to a heat resistance test according to the following procedure to evaluate its heat resistance. Specifically, the sample (oil-based confectionery D) was heated to 50°C to melt, and then 10 g of the sample was applied to a cup lid and spread evenly to obtain a coated sample. The coated sample was left to stand at 15°C to solidify. The solidified coated sample was placed in a thermostatic bath set at temperature T (°C) and left to stand for 40 minutes, after which the surface of the sample was touched with a finger to check for the presence or absence of any adhesion to the finger. If no adhesion to the finger was found, the sample was placed in a thermostatic bath set at temperature T+1 (°C) and left to stand for 40 minutes, after which the surface of the sample was touched with a finger to check for the presence or absence of any adhesion to the finger. This procedure was repeated until the sample adhered to the finger, and the set temperature of the thermostatic bath at which the sample first adhered to the finger was used as the heat-resistant temperature (°C). The set temperature T of the thermostatic bath was started from 27°C.

[0183] [Examples 1-11] Confectionery fat and oil composition 1-6 was produced in the same manner as in Example 1-6. Using the produced confectionery fat and oil composition 1-6, oil-based confectionery D was produced in the same manner as in Example 1-10, and the solidification property and heat resistance were evaluated.

[0184] [Comparative Example 1-5] 70 parts of extremely hardened palm kernel oil, which had been hydrogenated to palm kernel oil until its iodine value was 1 or less, and 30 parts of palm kernel oil were mixed in a melted state to produce confectionery fat composition C1-5 (oil / fat (A) content 0%). Using the produced confectionery fat composition C1-5, oil-based confectionery D was produced in the same manner as in Example 1-10, and its solidification property and heat resistance were evaluated.

[0185] The evaluation results of the solidification property and heat resistance of oil-based confectionery D produced using the confectionery fat and oil compositions 1-4, 1-6 and C1-5 are summarized in Table 1-5.

[0186] [Table 1-5]

[0187] It was confirmed that the oil-based confectionery (cream) produced using the confectionery fat and oil composition according to the first embodiment of the present invention solidifies in a short time, exhibits good solidification properties, and maintains a suppressed stickiness even when touched after storage at temperatures above 35°C, exhibiting good heat resistance (Examples 1-10 and 1-11).

[0188] <<Second embodiment>> The second embodiment of the present invention will be specifically described with reference to an example.

[0189] [Measurement and evaluation method] The measurement and evaluation methods are explained below.

[0190] <Measurement of oil phase composition of confectionery fat and oil composition> The fatty acid composition and triglyceride composition of the oil phase of the confectionery fat and oil compositions produced in the Examples and Comparative Examples were measured in the same manner as described in the Examples according to the first embodiment.

[0191] <Measurement of solid fat content of confectionery fat composition> The solid fat content of the confectionery fat compositions produced in the Examples and Comparative Examples was measured by pulse NMR (direct method) according to AOCS official method CD16B-93. The solid fat content SFC-25 at 25°C was measured for a sample (confectionery fat composition) left to stand for 30 minutes in a thermostatic bath set at 25°C. The solid fat content SFC-35 at 35°C was also measured for a sample left to stand for 30 minutes in a thermostatic bath set at 35°C.

[0192] <Evaluation of bloom in oil-based confectioneries> The oil-based snacks produced in the examples and comparative examples were evaluated in the same manner as described for the examples according to the first embodiment.

[0193] <Evaluation of heat resistance of oil-based confectioneries> The oil-based confectioneries produced in the examples and comparative examples were subjected to a heat resistance test according to the following procedure to evaluate their heat resistance. Specifically, the samples (oily confectioneries) were left to stand for 3 days in a thermostatic chamber set at 20°C, and then left to stand for 3 days in a thermostatic chamber set at 30°C. The surface of the sample was then touched with a finger to check for the presence or absence of adhesion to the finger, the presence or absence of oil removal, and the presence or absence of deformation, and the heat resistance was evaluated according to the following evaluation criteria.

[0194] Heat resistance evaluation criteria: +++: No adhesion to fingers, oil removal, or deformation is observed ++: Adhesion to fingers or oil removal is observed to the extent that fingerprints are left on the sample surface, but no deformation is observed. -: Adhesion to fingers and oil removal were confirmed, and dents were confirmed on the sample surface. --: The oil adheres to the fingers and comes off strongly, and large dents are observed on the sample surface.

[0195] <Evaluation of melt-in-the-mouth (residual melt-in-the-mouth) properties of a combination of oil-based and baked confectioneries> The combined confectioneries of oil-based confectionery and baked confectionery produced in the Examples and Comparative Examples were subjected to sensory evaluation by 10 expert panelists according to the following evaluation criteria. The total scores of the 10 expert panelists were calculated, and the results are shown in Table 3, with a total score of 45-50 points being +++, 38-44 points being ++, 30-37 points being +, 14-29 points being -, and 0-13 points being --. Prior to the evaluation, the panelists agreed on the sensory level corresponding to each score.

[0196] Residual solubility evaluation criteria: 5 points: It melts in the mouth in a balanced way along with the baked goods, and has a rich, full-bodied flavor at the end, making it extremely good. 3 points: Dissolves in the mouth in a balanced way along with the baked goods, and leaves a rich flavor at the end, which is good. 1 point: It melts in the mouth faster than baked goods, and only a slight rich flavor can be felt, so it is slightly unsatisfactory. 0 points: The product melts faster in the mouth than the baked confectionery, has a light taste, and is therefore unsatisfactory. Or, the melt-in-the-mouth quality is poor, and the baked confectionery melts faster in the mouth, and is therefore unsatisfactory.

[0197] <Production Example 2-1> (Production of randomly interesterified oil (1)) 75 parts of palm kernel oil and 25 parts of extremely hardened palm oil, which had been hydrogenated to an iodine value of 1 or less, were mixed in a melted state to obtain a mixed oil. This mixed oil was placed in a four-neck flask and heated at 110°C under vacuum for 30 minutes. After this, sodium methoxide, a random transesterification catalyst, was added at a ratio of 0.2% to oil, the liquid temperature was adjusted to 85°C, and the mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction. Citric acid was then added to neutralize the sodium methoxide. Next, white clay was added and bleaching was carried out (white clay amount: 3% to oil, treatment temperature: 85°C). The white clay was then filtered off, and the mixture was deodorized (250°C, 60 minutes, blown in steam amount: 5% to oil) to obtain a random transesterified oil (1).

[0198] <Production Example 2-2> (Production of randomly interesterified oil (2)) A mixed oil was prepared by blending 50 parts of palm kernel oil and 50 parts of extremely hardened palm oil, which was prepared by hydrogenating palm oil until the iodine value was 1 or less, in a melted state. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 2-1, to obtain a random interesterified oil (2).

[0199] <Production Example 2-3> (Production of randomly interesterified oil (3)) A mixed oil was prepared by blending 65 parts of palm oil and 35 parts of extremely hardened palm oil, which was obtained by hydrogenating palm oil until the iodine value of the palm oil became 1 or less, in a melted state. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and a refining treatment including bleaching and deodorization in the same manner as in Production Example 2-1, to obtain a random interesterified oil (3).

[0200] <Production Example 2-4> (Production of randomly interesterified oil (4)) 45 parts of palm kernel oil and 55 parts of palm stearin were mixed in a melted state to obtain a mixed oil. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and a purification treatment including bleaching and deodorization in the same manner as in Production Example 2-1 to obtain a random interesterified oil (4).

[0201] <Production Example 2-5> (Production of randomly interesterified oil (5)) A mixed oil was prepared by blending 80 parts of palm olein and 20 parts of extremely hardened rapeseed oil, which was obtained by hydrogenating hyercin rapeseed oil until the iodine value became 1 or less, in a melted state. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and a refining treatment including bleaching and deodorization in the same manner as in Production Example 2-1, to obtain a random interesterified oil (5).

[0202] <Production Example 2-6> (Production of randomly interesterified oil (6)) A mixed oil was prepared by blending 55 parts of palm oil and 45 parts of extremely hardened palm oil, which was prepared by hydrogenating palm oil until the iodine value was 1 or less, in a melted state. This mixed oil was subjected to a random interesterification reaction using sodium methoxide as a catalyst and purification treatments including bleaching and deodorization in the same manner as in Production Example 2-1, to obtain a random interesterified oil. The high melting point fraction was removed from this randomly interesterified oil by dry fractionation, and the resulting low melting point fraction was refined by a conventional method to obtain a randomly interesterified (fractionated) oil (6).

[0203] [Example 2-1] (1) Production of confectionery fat and oil composition 2-1 75 parts of randomly esterified oil (1), 20 parts of randomly esterified oil (2), and 5 parts of randomly esterified oil (5) were mixed in a melted state to obtain confectionery oil composition 2-1, which is a non-tempering hard butter composition.

[0204] (2) Manufacture of oily confectionery Using confectionery fat and oil composition 2-1, an oil-based confectionery was produced, which was a non-tempering chocolate with a CB content (CB content in the oil phase) of approximately 10% according to the formulation shown in Table 2-1. Specifically, cocoa mass and cocoa butter were heated to approximately 55°C and melted, and cocoa powder and sugar were added and kneaded. A portion of confectionery fat and oil composition 2-1 was melted and added to the mixture to a degree that would give a hardness suitable for use in a roll refiner, and the mixture was further kneaded. The mixture was rolled, and then lecithin and the remaining confectionery fat and oil composition were added and conched to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5°C for 30 minutes to obtain an oil-based confectionery.

[0205] [Table 2-1]

[0206] (3) Manufacturing of a combination of oil-based and baked confectioneries (3-1) Preparation of chocolate dough Chocolate dough was obtained using the confectionery fat and oil composition 2-1 in the same manner as in (2) above.

[0207] (3-2) Preparation of baked goods (cookies) Baked confectionery (cookies) were prepared according to the formulation shown in Table 2-2. Specifically, 45 parts shortening and 40 parts caster sugar, preheated to 15°C, were placed in a mixer bowl and set in a tabletop mixer. After light mixing, the mixture was creamed at high speed for 7 minutes. Next, while mixing at low speed, 11 parts water and 9 parts beaten whole eggs were added over 30 seconds and mixed for an additional minute. A mixture of 100 parts soft flour, 0.5 parts salt, and 1 part baking powder, which had been previously mixed and sieved, was then added and mixed at low speed for 1 minute to obtain wire-cut cookie dough. The resulting cookie dough was wire-cut into round shapes measuring 7 mm thick and 48 mm in diameter. The molded cookie dough was baked in an oven at 180°C top heat and 150°C bottom heat for 15 minutes, and then cooled at 25°C for 40 minutes to obtain wire-cut cookies.

[0208] (3-3) Manufacturing of combination confectionery (chocolate composite cookies) The chocolate dough obtained in (3-1) above was weighed into a cup in an amount three times the weight of the wire-cut cookies, and the wire-cut cookies obtained in (3-2) above were dipped into the cup so that the surface was exposed, and then the chocolate was solidified to produce chocolate composite cookies.

[0209] [Table 2-2]

[0210] [Example 2-2] 80 parts of the random interesterified oil (1), 10 parts of the random interesterified oil (2), and 10 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-2. Using the obtained fat and oil composition for confectionery 2-2, oil-based confectionery and combined confectionery were produced in the same manner as in Example 2-1.

[0211] [Example 2-3] 85 parts of the random interesterified oil (1), 10 parts of the random interesterified oil (2), and 5 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-3. Using the obtained fat and oil composition for confectionery 2-3, oil-based confectionery and combined confectionery were produced in the same manner as in Example 2-1.

[0212] [Example 2-4] 70 parts of the random interesterified oil (1), 15 parts of the random interesterified oil (2), and 15 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-4. Using the obtained fat and oil composition for confectionery 2-4, oil-based confectionery and combined confectionery were produced in the same manner as in Example 2-1.

[0213] [Example 2-5] 75 parts of the random interesterified oil (1), 15 parts of the random interesterified oil (2), and 10 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-5. Using the obtained fat and oil composition for confectionery 2-5, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0214] [Example 2-6] 75 parts of the random interesterified oil (1), 10 parts of the random interesterified oil (3), and 15 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-6. Using the obtained fat and oil composition for confectionery 2-6, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0215] [Example 2-7] 45 parts of the random interesterified oil (1), 50 parts of the random interesterified oil (4), and 5 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition 2-7. Using the obtained fat and oil composition for confectionery 2-7, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0216] [Comparative Example 2-1] 85 parts of the random interesterified oil and fat (2) and 15 parts of the random interesterified oil and fat (5) were mixed in a melted state to produce a confectionery fat and oil composition C2-1. Using the obtained fat and oil composition for confectionery C2-1, oil-based confectionery and combined confectionery were produced in the same manner as in Example 2-1.

[0217] [Comparative Example 2-2] 85 parts of highly hardened palm kernel oil, which had been hydrogenated to an iodine value of 1 or less, and 15 parts of randomly interesterified oil (5) were mixed in a melted state to produce a confectionery oil and fat composition C2-2. Using the obtained fat and oil composition for confectionery C2-2, oil-based confectionery and combined confectionery were produced in the same manner as in Example 2-1.

[0218] [Comparative Example 2-3] 85 parts of the random interesterified oil (1), 5 parts of the random interesterified oil (2), and 10 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition C2-3. Using the obtained fat and oil composition for confectionery C2-3, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0219] [Comparative Example 2-4] 55 parts of the random interesterified oil (1), 40 parts of the random interesterified oil (2), and 5 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition C2-4. Using the obtained fat and oil composition for confectionery C2-4, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0220] [Comparative Example 2-5] 90 parts of the random interesterified oil (1), 5 parts of the random interesterified oil (2), and 5 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition C2-5. Using the obtained fat and oil composition for confectionery C2-5, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0221] [Comparative Example 2-6] 65 parts of the random interesterified oil (1), 25 parts of the random interesterified oil (2), and 10 parts of the random interesterified oil (5) were mixed in a melted state to produce a confectionery fat composition C2-6. Using the obtained fat and oil composition for confectionery C2-6, an oil-based confectionery and a combined confectionery were produced in the same manner as in Example 2-1.

[0222] [Comparative Example 2-7] The randomly interesterified fat (6) was used as it was as confectionery fat composition C2-7. Then, using the fat and oil composition for confectionery C2-7, a confectionery combined with an oil-based confectionery was produced in the same manner as in Example 2-1.

[0223] Table 2-3 shows the oil phase compositions and solid fat contents of confectionery fat and oil compositions 2-1 to 2-7 and C2-1 to C2-7 produced in Examples and Comparative Examples, the bloom and heat resistance evaluation results of oil-based confectioneries produced using the confectionery fat and oil compositions 2-1 to 2-7 and C2-1 to C2-7, and the melt-in-the-mouth evaluation results of combined confectioneries. The trans fatty acid content of the constituent fatty acids of all confectionery fat and oil compositions 2-1 to 2-7 was less than 1.5%. Furthermore, the P content was 4% or more by mass higher than the St content in the constituent fatty acids.

[0224] [Table 2-3]

[0225] It was confirmed that oil-based confectioneries produced using the confectionery fat and oil composition according to the second embodiment of the present invention, which satisfies all of the above specific conditions (1) to (3), can suppress the occurrence of blooming during long-term storage of as long as 120 days, even when the CB content in the oil phase is as high as about 10%, and can maintain excellent appearance, flavor, and texture for a long period of time (Examples 2-1 to 2-7). Furthermore, it was confirmed that oil-based confectioneries produced using the confectionery fat and oil composition according to the second embodiment of the present invention exhibit a melt-in-the-mouth texture that matches the melt-in-the-mouth texture of baked confectioneries, even when combined with baked confectioneries, and can achieve an extremely good flavor with a rich, unified taste (Examples 2-1 to 2-7). It was also confirmed that the oil-based confectionery produced using the confectionery fat and oil composition according to the second embodiment of the present invention was excellent in heat resistance. In particular, it was confirmed that confectionery fat composition 2-2 according to Example 2-2, which is in a particularly suitable range in all of conditions (1) to (3), exhibits extremely good results in terms of bloom resistance during long-term storage, heat resistance, and melt-in-the-mouth properties when combined with baked goods.

[0226] Furthermore, it has been confirmed that, like the confectionery fat and oil composition according to the first embodiment, the oil-based confectionery (cream) produced using the confectionery fat and oil composition according to the second embodiment of the present invention solidifies in a short time and exhibits good solidification properties, and also maintains a suppressed stickiness even when touched after storage at a constant temperature, exhibiting good heat resistance.

Claims

1. A confectionery fat and oil composition that satisfies the following conditions (1) to (3): (1) The SSS triglyceride content of the constituent triglycerides is 40% by mass or more. (2) S in SSS triglycerides ａ S ｂ S ｃ Triglyceride content of 5% by mass or more (3) The ratio of the solid fat content SFC-25 (%) at 25°C to the solid fat content SFC-35 (%) at 35°C, SFC-25 / SFC-35, is 4.3 to 7.5 however, S represents saturated fatty acids, S ａ represents lauric acid (La) or myristic acid (M), S ｂ and S ｃ represents a saturated fatty acid having 16 or more carbon atoms, S ａ , S ｂ and S ｃ The total number of carbon atoms is 46.

2. The confectionery fat and oil composition according to claim 1, wherein the La content in the constituent fatty acids is 25% by mass or more.

3. S in SSS triglycerides ａ S ｂ S ｃ The confectionery fat and oil composition according to claim 1 or 2, wherein the triglyceride content is 5% by mass or more and 13% by mass or less.

4. 4. The fat and oil composition for confectionery according to claim 1, wherein the total content of palmitic acid (P) and stearic acid (St) in the constituent saturated fatty acids is 40% by mass or more.

5. The confectionery fat and oil composition according to any one of claims 1 to 4, wherein the LaSS triglyceride (La-containing mixed acid triglyceride) content in the SSS triglyceride is 40 mass% or more.

6. The confectionery fat and oil composition according to any one of claims 1 to 5, wherein the LaLaLa triglyceride content in the SSS triglycerides is 20% by mass or less.

7. The fat and oil composition for confectionery according to any one of claims 1 to 6, wherein the content of SFC-35 is 11% or less.

8. S ａ The confectionery fat and oil composition according to any one of claims 1 to 7, wherein is La.

9. The fat and oil composition for confectionery according to any one of claims 1 to 8, which is for use in chocolates.

10. The confectionery fat and oil composition according to any one of claims 1 to 9, which is a non-tempering hard butter composition.

11. The fat and oil composition for confectionery according to any one of claims 1 to 10, which is used for creams.

12. An oil-based confectionery comprising the fat and oil composition for confectionery according to any one of claims 1 to 11.

13. The oil-based confectionery according to claim 12, wherein the cocoa butter content in the oil phase is 5 to 25% by mass.

14. The oil-based confectionery according to claim 12 or 13, which is a chocolate or cream confectionery.

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