Fats and oils composition and chocolate

Abstract

To provide a fat and oil composition that can be used as a cocoa butter equivalent fat, and is suitable as a raw material for chocolate, exhibiting excellent melt-in-the-mouth properties, snapability, and bloom resistance. [Solution] The oil and fat composition of the present invention is an oil and fat composition that satisfies the following conditions (a) to (e). (a) The X2O content is 77.0% by mass or more and 88.0% by mass or less. (b) The P2O content is 24.0% by mass or more and 48.0% by mass or less. (c)POP / P2O is between 0.940 and 0.990. (d) The content of XXX is 1.7% by mass or less. (e) The PPP content is 1.0% by mass or less.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition. In particular, it relates to an oil and fat composition suitable as a cocoa butter equivalent. The present invention also relates to an oily food using the oil and fat composition, particularly chocolate.

Background Art

[0002] Cocoa butter equivalent (hereinafter referred to as "CBE") is an oil and fat used to replace part or all of the cocoa butter contained in chocolate. Since CBE contains symmetrical triacylglycerol, which is the main component of cocoa butter, to the same extent as cocoa butter, it can be replaced with cocoa butter. CBE is prepared, for example, from tropical fats rich in symmetrical triacylglycerol. As an example, CBE is prepared by combining a fractionated fat of shea butter rich in SOS (1,3-distearoyl-2-oleoyl glycerol) and a fractionated fat of palm oil rich in POP (1,3-dipalmitoyl-2-oleoyl glycerol). However, the fractionated fat of palm oil rich in POP (the medium melting point fraction in palm oil) contains PPO (1,2-dipalmitoyl-3-oleoyl glycerol and 2,3-dipalmitoyl-1-oleoyl glycerol), which is an asymmetrical triacylglycerol, and thus there is a problem that the mold release property (solidification property) during chocolate production and the snap property (hardness) of chocolate are likely to decrease.

[0003] In response to the above problems, Patent Document 1 proposes improving the snap property of chocolate by increasing the content of symmetrical triacylglycerol (such as POP) in hard butter and reducing the content of asymmetrical triacylglycerol (such as PPO).

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Application Publication No. 7-155106 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, the inventors discovered a new problem: the hard butter described in Patent Document 1 reduces the bloom resistance of chocolate. Therefore, in order to improve the bloom resistance of chocolate, they attempted to increase the content of 3-saturated triacylglycerol (XXX), which consists only of long-chain saturated fatty acids (X) contained in CBE. However, increasing the content of XXX may worsen the melt-in-the-mouth quality of the chocolate.

[0006] Therefore, the object of the present invention is to provide a fat and oil composition that can be used as CBE and is suitable as a raw material for chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance. Another object of the present invention is to provide chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance. [Means for solving the problem]

[0007] The inventors diligently studied to solve the above problems. As a result, they found that the above problems can be solved by adjusting the ratio of symmetric triacylglycerol (POP) to dipalmitoyl monooleoylglycerol (P2O) in the oil composition (POP / P2O) to a specific range, and by adjusting the amount of PPP to a specific amount or less. Thus, the present invention was completed.

[0008] In other words, the present invention provides the following: [1] An oil and fat composition that satisfies the following conditions (a) to (e). (a) The X2O content is 77.0% by mass or more and 88.0% by mass or less. (b) The P2O content is 24.0% by mass or more and 48.0% by mass or less. (c)POP / P2O is between 0.940 and 0.990. (d) The content of XXX is 1.7% by mass or less. (e) The PPP content is 1.0% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are esterified together. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded at positions 1, 2, and 3. [2] The oil and fat composition according to [1], wherein the oil and fat composition further satisfies the following condition (f). (f) The S2O content is 18.0% by mass or more and 47.0% by mass or less. (However, S and S2O represent the following, respectively.) S: Stearic acid S2O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded. [3] The oil and fat composition according to [1] or [2], wherein the oil and fat composition further satisfies the following condition (g). (g)XOX / X2O is between 0.960 and 0.990. (However, XOX represents the following: XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3 via ester bonds. [4] The oil and fat composition according to any one of [1] to [3], wherein the oil and fat composition further satisfies the following condition (h). (h) The PO2 content is 1.0% by mass or more and 7.0% by mass or less. (However, PO2 represents the following: PO2: Triacylglycerol in which 1 molecule of P and 2 molecules of O are ester-bonded) [5] The oil and fat composition according to any one of [1] to [4], further satisfying the following condition (i). (i) The content of P2L is 1.0 mass% or more and 5.0 mass% or less. (However, L and P2L represent the following respectively.) L: Linoleic acid P2L: Triacylglycerol in which 2 molecules of P and 1 molecule of L are ester-bonded) [6] The oil and fat composition according to any one of [1] to [5], further satisfying the following conditions (d') and (e'). (d') The content of XXX is 0.01 mass% or more. (e') The content of PPP is 0.01 mass% or more. [7] An oily food using the oil and fat composition according to any one of [1] to [6]. [8] The oily food according to [7], wherein the oily food is chocolate. [9] A raw material oil and fat composition satisfying the following conditions (j) to (n). (j) The content of X2O is 80.0 mass% or more and 90.0 mass% or less. (k) The content of P2O is 63.0 mass% or more and 73.0 mass% or less. (l) POP / P2O is 0.940 or more and 0.990 or less. (m) The content of XXX is 1.7 mass% or less. (n) The content of PPP is 1.0 mass% or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following respectively.) X: Saturated fatty acid having 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which 2 molecules of X and 1 molecule of O are ester-bonded P2O: Triacylglycerol in which 2 molecules of P and 1 molecule of O are ester-bonded POP: Triacylglycerol in which O is ester-bonded at the 2-position and P is ester-bonded at the 1,3-positions XXX: Triacylglycerol in which X is ester-bonded at the 1,2,3-positions PPP: Triacylglycerol in which P is ester-bonded at the 1,2,3-positions)

[10] The raw material oil and fat composition according to [9], further satisfying the following conditions (m') and (n'). (m') The content of XXX is 0.01% by mass or more. (n') The content of PPP is 0.01% by mass or more.

[11] Chocolate in which the oil and fat in the chocolate satisfies the following conditions (A) to (E). (A) The content of X2O is 75.0% by mass or more and 93.0% by mass or less. (B) The content of P2O is 14.0% by mass or more and 45.0% by mass or less. (C) POP / P2O is 0.955 or more and 0.990 or less. (D) The content of XXX is 1.9% by mass or less. (E) The content of PPP is 0.5% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, PPP each represent the following.) X: Saturated fatty acid having 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are ester-bonded P2O: Triacylglycerol in which two molecules of P and one molecule of O are ester-bonded POP: Triacylglycerol in which O is ester-bonded at the 2-position and P is ester-bonded at the 1,3-positions XXX: Triacylglycerol in which X is ester-bonded at the 1,2,3-positions PPP: Triacylglycerol in which P is ester-bonded at the 1,2,3-positions)

[12] The chocolate according to

[11] , in which the oil and fat in the chocolate further satisfies the following condition (F). (F) The content of S2O is 18.0% by mass or more and 47.0% by mass or less. (However, S and S2O represent the following, respectively.) S: Stearic acid S2O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded.

[13] The chocolate according to

[11] or

[12] , wherein the fat in the chocolate further satisfies the following condition (G). The (G)POS content is between 12.0% by mass and 35.0% by mass. (However, POS stands for the following: POS: Triacylglycerol in which one molecule of P, one molecule of O, and one molecule of S are ester-bonded.

[14] The chocolate according to any one of

[11] to

[13] , wherein the fat in the chocolate further satisfies the following condition (H). (H)XOX / X2O is 0.970 or higher. (However, XOX represents the following: XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3 via ester bonds.

[15] The chocolate according to any one of

[11] to

[14] , wherein the fat in the chocolate further satisfies the following condition (I). (I) The PO2 content is 1.0% by mass or more and 10.0% by mass or less. (However, PO2 represents the following: PO2: Triacylglycerol in which one molecule of phosphorus and two molecules of oxygen are ester-bonded.

[16] The chocolate according to any one of

[11] to

[15] , wherein the fat in the chocolate further satisfies the following condition (J). The content of (J)P2L is between 1.0% by mass and 5.0% by mass. (However, L and P2L represent the following, respectively.) L: Linoleic acid P2L: Triacylglycerol in which two molecules of P and one molecule of L are esterified together.

[17] The chocolate according to any one of

[11] to

[16] , wherein the fat in the chocolate contains 30% by mass or more of the fat composition described in any one of [1] to [6].

[18] The chocolate according to any one of

[11] to

[17] , wherein the fat in the chocolate contains 70% by mass or less of cocoa butter. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a fat and oil composition that can be used as CBE and is suitable as a raw material for chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance. Furthermore, according to the present invention, it is possible to provide chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance. [Brief explanation of the drawing]

[0010] [Figure 1] The results of strain dispersion measurements at 30°C for melting point fractions 1-3 in palm oil are shown. [Figure 2] The measurement results for SFCs of palm oil melting point fractions 1-3 are shown. [Figure 3] The results of strain dispersion measurements at 30°C for oil and fat compositions 1 and 2 are shown. [Modes for carrying out the invention]

[0011] [Definition] In this invention, triacylglycerol in fats and oils refers to a structure in which three fatty acid molecules are ester-bonded to one glycerol molecule. The 1st, 2nd, and 3rd positions of triacylglycerol represent the positions where the fatty acids are bonded.

[0012] In the present invention, saturated fatty acid X has 14 or more carbon atoms, preferably 14 to 24, more preferably 14 to 22, and even more preferably 14 to 20. Furthermore, when two or three saturated fatty acids X are bound to a triacylglycerol molecule, the saturated fatty acids X may be the same saturated fatty acid or different saturated fatty acids. Specifically, examples of saturated fatty acids X include myristic acid (M, 14), palmitic acid (P, 16), stearic acid (S, 18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The numerical notation above refers to the number of carbon atoms in the fatty acid.

[0013] Unsaturated fatty acid U has 16 or more carbon atoms, preferably 16 to 24, more preferably 16 to 22, and even more preferably 16 to 20. Furthermore, when two or three unsaturated fatty acid U atoms are bonded to a triacylglycerol molecule, the unsaturated fatty acid U atoms may be the same or different. Specifically, examples of unsaturated fatty acid U include palmitoleic acid (16:1), oleic acid (O, 18:1), linoleic acid (L, 18:2), and linolenic acid (18:3). The numerical notation above represents the combination of the number of carbon atoms and double bonds in the fatty acid.

[0014] [Oil composition] The oil and fat composition according to the present invention satisfies the following conditions (a) to (e). (a) The X2O content is 77.0% by mass or more and 88.0% by mass or less. (b) The P2O content is 24.0% by mass or more and 48.0% by mass or less. (c)POP / P2O is between 0.940 and 0.990. (d) The content of XXX is 1.7% by mass or less. (e) The PPP content is 1.0% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are esterified together. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded at positions 1, 2, and 3.

[0015] The triacylglycerol (TAG) composition in oil and fat compositions can be analyzed using gas chromatography (in accordance with JAOCS, vol. 70, 11, 1111-1114 (1993)). The ratio of XOX / X2O (POP / P2O, SOS / S2O) can be analyzed using silver ion column HPLC (according to J. High Resol. Chromatogr., 18, 105-107 (1995)).

[0016] In the above condition (a), the X2O content is preferably 78.0% by mass or more, more preferably 79.0% by mass or more, even more preferably 79.5% by mass or more, even more preferably 80.0% by mass or more, and also preferably 87.0% by mass or less, more preferably 86.5% by mass or less, even more preferably 86.0% by mass or less, and even more preferably 85.5% by mass or less. In a preferred embodiment of the present invention, the X2O content is preferably 78.0% by mass or more and 87.0% by mass or less, more preferably 79.0% by mass or more and 86.5% by mass or less, even more preferably 79.5% by mass or more and 86.0% by mass or less, and even more preferably 80.0% by mass or more and 85.5% by mass or less. The total amount of P and S in the total amount of X constituting X2O is preferably 90% by mass or more, more preferably 95% by mass or more, even more preferably 96% by mass or more, and even more preferably 97% by mass or more.

[0017] In the above condition (b), the P2O content is preferably 26.0% by mass or more, more preferably 28.0% by mass or more, even more preferably 30.0% by mass or more, even more preferably 32.0% by mass or more, and also preferably 47.0% by mass or less, more preferably 46.0% by mass or less, even more preferably 45.0% by mass or less, and even more preferably 44.0% by mass or less. In a preferred embodiment of the present invention, the P2O content is preferably 26.0% by mass or more and 47.0% by mass or less, more preferably 28.0% by mass or more and 46.0% by mass or less, even more preferably 30.0% by mass or more and 45.0% by mass or less, and even more preferably 32.0% by mass or more and 44.0% by mass or less.

[0018] In the above condition (c), POP / P2O is preferably 0.945 or higher, more preferably 0.946 or higher, even more preferably 0.947 or higher, even more preferably 0.948 or higher, particularly preferably 0.950 or higher, most preferably 0.955 or higher, and also preferably 0.985 or lower, more preferably 0.984 or lower, even more preferably 0.983 or lower, even more preferably 0.982 or lower, particularly preferably 0.980 or lower, and most preferably 0.979 or lower. In a preferred embodiment of the present invention, POP / P2O is preferably 0.945 or higher and 0.985 or lower, more preferably 0.946 or higher and 0.984 or lower, even more preferably 0.947 or higher and 0.983 or lower, even more preferably 0.948 or higher and 0.982 or lower, particularly preferably 0.950 or higher and 0.980 or lower, and most preferably 0.955 or higher and 0.979 or lower.

[0019] In the above condition (d), the content of XXX is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and also preferably 1.65% by mass or less, more preferably 1.6% by mass or less, even more preferably 1.55% by mass or less, and even more preferably 1.5% by mass or less. In a preferred embodiment of the present invention, the content of XXX is preferably 0.01% by mass or more and 1.65% by mass or less, more preferably 0.03% by mass or more and 1.6% by mass or less, even more preferably 0.05% by mass or more and 1.55% by mass or less, and even more preferably 0.1% by mass or more and 1.5% by mass or less.

[0020] In the above condition (e), the PPP content is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and also preferably 0.9% by mass or less, more preferably 0.8% by mass or less, even more preferably 0.7% by mass or less, and even more preferably 0.6% by mass or less. In a preferred embodiment of the present invention, the PPP content is preferably 0.01% by mass or more and 0.9% by mass or less, more preferably 0.03% by mass or more and 0.8% by mass or less, even more preferably 0.05% by mass or more and 0.7% by mass or less, and even more preferably 0.1% by mass or more and 0.6% by mass or less.

[0021] In this invention, by using a fat and oil composition that satisfies the above conditions (a) to (e) as the CBE (Chocolate Beam Intake) raw material for chocolate, the chocolate will have excellent melt-in-the-mouth properties, snapability, and bloom resistance. In this invention, by setting the ratio of symmetrical triacylglycerol (POP) to dipalmitoyl monooleoylglycerol (P2O) in the fat and oil composition to a specific range, it is believed that even if the PPP content is reduced to improve melt-in-the-mouth properties, snapability and bloom resistance will be improved in a well-balanced manner.

[0022] The oil and fat composition according to the present invention preferably further satisfies at least one of the following conditions (f) to (i). (f) The S2O content is 18.0% by mass or more and 47.0% by mass or less. (g)XOX / X2O is between 0.960 and 0.990. (h) The PO2 content is 1.0% by mass or more and 7.0% by mass or less. (i) The P2L content is 1.0% by mass or more and 5.0% by mass or less. (However, S, L, S2O, XOX, PO2, and P2L represent the following, respectively.) S: Stearic acid L: Linoleic acid S2O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded. XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3, ester-bonded. PO2: Triacylglycerol in which one molecule of phosphorus and two molecules of oxygen are ester-bonded. P2L: Triacylglycerol in which two molecules of P and one molecule of L are esterified together.

[0023] In the above condition (f), the S2O content is preferably 20.0% by mass or more, more preferably 22.0% by mass or more, even more preferably 24.0% by mass or more, even more preferably 26.0% by mass or more, and also preferably 45.0% by mass or less, more preferably 43.0% by mass or less, even more preferably 41.0% by mass or less, and even more preferably 39.0% by mass or less. In a preferred embodiment of the present invention, the S2O content is preferably 20.0% by mass or more and 45.0% by mass or less, more preferably 22.0% by mass or more and 43.0% by mass or less, even more preferably 24.0% by mass or more and 41.0% by mass or less, and even more preferably 26.0% by mass or more and 39.0% by mass or less.

[0024] In the above condition (g), XOX / X2O is preferably 0.962 or higher, more preferably 0.963 or higher, even more preferably 0.964 or higher, even more preferably 0.965 or higher, particularly preferably 0.966 or higher, most preferably 0.968 or higher, and also preferably 0.989 or lower, more preferably 0.988 or lower, even more preferably 0.987 or lower, even more preferably 0.986 or lower, particularly preferably 0.984 or lower, and most preferably 0.982 or lower. In a preferred embodiment of the present invention, XOX / X2O is preferably 0.962 or higher and 0.989 or lower, more preferably 0.963 or higher and 0.988 or lower, even more preferably 0.964 or higher and 0.987 or lower, even more preferably 0.965 or higher and 0.986 or lower, particularly preferably 0.966 or higher and 0.984 or lower, and most preferably 0.968 or higher and 0.982 or lower.

[0025] Under the above condition (h), the PO2 content is preferably 1.2% by mass or more, more preferably 1.4% by mass or more, even more preferably 1.6% by mass or more, even more preferably 1.8% by mass or more, and also preferably 6.8% by mass or less, more preferably 6.6% by mass or less, even more preferably 6.4% by mass or less, and even more preferably 6.2% by mass or less. In a preferred embodiment of the present invention, the PO2 content is preferably 1.2% by mass or more and 6.8% by mass or less, more preferably 1.4% by mass or more and 6.6% by mass or less, even more preferably 1.6% by mass or more and 6.4% by mass or less, and even more preferably 1.8% by mass or more and 6.2% by mass or less.

[0026] In the above condition (i), the P2L content is preferably 1.2% by mass or more, more preferably 1.4% by mass or more, even more preferably 1.6% by mass or more, even more preferably 1.8% by mass or more, and also preferably 4.8% by mass or less, more preferably 4.6% by mass or less, even more preferably 4.4% by mass or less, and even more preferably 4.2% by mass or less. In a preferred embodiment of the present invention, the P2L content is preferably 1.2% by mass or more and 4.8% by mass or less, more preferably 1.4% by mass or more and 4.6% by mass or less, even more preferably 1.6% by mass or more and 4.4% by mass or less, and even more preferably 1.8% by mass or more and 4.2% by mass or less.

[0027] In the present invention, by using a fat and oil composition that satisfies at least one of the above conditions (f) to (i) in addition to the above conditions (a) to (e) as the CBE, the chocolate becomes superior in terms of melt-in-the-mouth properties, snapability, and bloom resistance.

[0028] (Other ingredients) The oil and fat composition may contain components other than oils and fats, such as additives. Specific examples of additives include, for example, emulsifiers (lecithin, lysolecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, glycerin organic acid fatty acid ester, propylene glycol fatty acid ester, etc.), tocopherol, tea extract (catechin, etc.), antioxidants such as rutin, and fragrances.

[0029] The content of components other than oils and fats in the oil and fat composition is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.

[0030] The fat composition according to the present invention is preferably hard butter, and more preferably tempering-type hard butter (also known as cocoa butter equivalent fat).

[0031] (Method for producing oil and fat composition) The oil and fat composition according to the present invention can be manufactured using ordinary edible oils and fats without particular limitations, as long as the above conditions (a) to (e) are met. For example, the oil and fat composition according to the present invention can use the following raw material oil and fat compositions as raw materials.

[0032] [Raw material oil and fat composition] The raw material oil composition according to the present invention satisfies the following conditions (j) to (n). The content of (j)X2O is 80.0% by mass or more and 90.0% by mass or less. The (k)P2O content is 63.0% by mass or more and 73.0% by mass or less. (l) The POP / P2O ratio is between 0.940 and 0.990. The content of (m)XXX is 1.7% by mass or less. (n) The PPP content is 1.0% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are esterified together. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded at positions 1, 2, and 3.

[0033] In the above condition (j), the X2O content is preferably 81.0% by mass or more, more preferably 82.0% by mass or more, even more preferably 83.0% by mass or more, even more preferably 84.0% by mass or more, and also preferably 89.0% by mass or less, more preferably 88.0% by mass or less, even more preferably 87.0% by mass or less, and even more preferably 86.0% by mass or less. In a preferred embodiment of the present invention, the X2O content is preferably 81.0% by mass or more and 89.0% by mass or less, more preferably 82.0% by mass or more and 88.0% by mass or less, even more preferably 83.0% by mass or more and 87.0% by mass or less, and even more preferably 84.0% by mass or more and 86.0% by mass or less. The total amount of P and S in the total amount of X constituting X2O is preferably 90% by mass or more, more preferably 95% by mass or more, even more preferably 96% by mass or more, and even more preferably 97% by mass or more.

[0034] In the above condition (k), the P2O content is preferably 64.0% by mass or more, more preferably 65.0% by mass or more, even more preferably 66.0% by mass or more, even more preferably 67.0% by mass or more, and also preferably 72.0% by mass or less, more preferably 71.0% by mass or less, even more preferably 70.0% by mass or less, and even more preferably 69.0% by mass or less. In a preferred embodiment of the present invention, the P2O content is preferably 64.0% by mass or more and 72.0% by mass or less, more preferably 65.0% by mass or more and 71.0% by mass or less, even more preferably 66.0% by mass or more and 70.0% by mass or less, and even more preferably 67.0% by mass or more and 69.0% by mass or less.

[0035] In the above condition (l), POP / P2O is preferably 0.945 or higher, more preferably 0.950 or higher, even more preferably 0.955 or higher, even more preferably 0.960 or higher, and also preferably 0.985 or lower, more preferably 0.980 or lower, even more preferably 0.975 or lower, and even more preferably 0.970 or lower. In a preferred embodiment of the present invention, POP / P2O is preferably 0.945 or higher and 0.985 or lower, more preferably 0.950 or higher and 0.980 or lower, even more preferably 0.955 or higher and 0.975 or lower, and even more preferably 0.960 or higher and 0.970 or lower.

[0036] Under the above condition (m), the content of XXX is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and also preferably 1.65% by mass or less, more preferably 1.6% by mass or less, even more preferably 1.55% by mass or less, and even more preferably 1.5% by mass or less. In a preferred embodiment of the present invention, the content of XXX is preferably 0.01% by mass or more and 1.65% by mass or less, more preferably 0.03% by mass or more and 1.6% by mass or less, even more preferably 0.05% by mass or more and 1.55% by mass or less, and even more preferably 0.1% by mass or more and 1.5% by mass or less.

[0037] In the above condition (n), the PPP content is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, and also preferably 0.9% by mass or less, more preferably 0.8% by mass or less, even more preferably 0.7% by mass or less, and even more preferably 0.6% by mass or less. In a preferred embodiment of the present invention, the PPP content is preferably 0.01% by mass or more and 0.9% by mass or less, more preferably 0.03% by mass or more and 0.8% by mass or less, even more preferably 0.05% by mass or more and 0.7% by mass or less, and even more preferably 0.1% by mass or more and 0.6% by mass or less.

[0038] In the present invention, by using a raw material oil composition that satisfies the above conditions (j) to (n), it is easy to produce an oil composition that satisfies the above conditions (a) to (e).

[0039] The raw material oil composition can be used as a raw material for the oil composition of the present invention. The above raw material oil composition can use the following fractionated palm oil as a raw material oil.

[0040] The raw material oil composition according to the present invention can be produced, for example, from palm fractionated oil obtained by fractionating palm oil. Note that oils obtained by fractionating palm fractionated oil are also palm fractionated oil. Specific examples of palm fractionated oil include palm olein (low melting point portion obtained by fractionating palm oil), palm stearin (high melting point portion obtained by fractionating palm oil), soft PMF (palm oil medium melting point fraction: high melting point portion obtained by further fractionating the low melting point portion obtained by fractionating palm oil), hard PMF (palm oil medium melting point fraction: high melting point portion obtained by further fractionating soft PMF), etc. The palm fractionated oil is preferably the palm oil medium melting point fraction.

[0041] The method for obtaining the raw oil and fat composition according to the present invention is preferably dry fractionation (natural fractionation). Dry fractionation can generally be performed by cooling the fractionated raw oil and fat while stirring in a tank, allowing crystals to precipitate, and then separating it into a high-melting-point portion (crystalline fraction) and a low-melting-point portion (also called a liquid fraction) by pressing and / or filtering. The fractionation temperature is preferably adjusted according to the desired properties of the fractionated oil and fat. The fractionation temperature for dry fractionation is preferably 15 to 40°C, more preferably 15 to 35°C, and even more preferably 15 to 30°C. The raw oil and fat composition according to the present invention can also be purified (deacidified, decolorized, deodorized, etc.) in the same way as in the production of ordinary edible oils and fats.

[0042] The oil and fat composition of the present invention may be manufactured using any oil and fat raw materials and processing methods other than the above-mentioned raw material oil and fat composition, as long as the constituent requirements of the present invention are met. Natural oil and fat raw materials may be used individually or blended with two or more. Oils and fats that have undergone processing such as fractionation, transesterification, or hydrogenation may also be used. Examples of preferred oil and fat raw materials used in the oil and fat composition of the present invention include the following oil and fat A and oil and fat B. Oil and fat A is an oil and fat rich in SOS, and examples include shea butter stearin, salicylate stearin, and oils and fats rich in SOS produced by transesterification. Oil and fat B is an oil and fat containing liquid triacylglycerol, and examples include soft PMF, palm olein, palm super olein (low melting point portion obtained by further fractionation of palm olein), rapeseed oil, soybean oil, corn oil, cottonseed oil, and sunflower oil.

[0043] The oil and fat composition of the present invention preferably contains oil and fat A that contains 60% by mass or more of S2O and has an SOS / S2O ratio of 0.945 or higher. For example, oil and fat obtained by transesterification of oil and fat such as shea butter stearin, monkey butter stearin, and high oleic sunflower oil with ethyl stearate, and then fractionation, which contains 60% by mass or more of S2O and has an SOS / S2O ratio of 0.945 or higher. Oil and fat A is preferably an oil and fat obtained by transesterification and fractionation that contains 60.0% by mass or more of S2O, more preferably 60.0% by mass or more and 85.0% by mass or less, and even more preferably 65.0% by mass or more and 80.0% by mass or less. Furthermore, in oil and fat A, the SOS / S2O ratio is preferably 0.945 or higher, more preferably 0.950 or higher, even more preferably 0.955 or higher, and even more preferably 0.960 or higher.

[0044] (Transesterified oil) In a preferred embodiment of the present invention, a transesterified oil can be obtained by adding a lower alkyl fatty acid ester (including cases where the fatty acid itself is used) to an oil containing a triacylglycerol having an oleoyl group at the 2 position and carrying out a transesterification reaction. Examples of oils and fats containing triacylglycerol having an oleoyl group at the 2nd position include trioleoylglycerol, shea butter low melting point portion, high oleic sunflower oil, high oleic lorinolenic rapeseed oil, high oleic safflower oil, palm oil, and palm fractionated oil, with high oleic sunflower oil being preferred. As the lower alkyl ester of fatty acid, a lower alcohol ester of a saturated fatty acid having 16 to 22 carbon atoms is preferred. As the lower alcohol, an alcohol having 1 to 6 carbon atoms is preferred, methanol, ethanol, and isopropyl alcohol are more preferred, and ethanol is even more preferred. As the saturated fatty acid having 16 to 22 carbon atoms, a saturated fatty acid having 18 carbon atoms is preferred. For the transesterification reaction, it is preferable to carry out an enzymatic transesterification reaction catalyzed by a conventionally known 1,3-selective lipase. Examples of 1,3-selective lipases include rhizopsic lipases, aspergillus lipases, mucor lipases, pancreatic lipases, and rice bran lipases.

[0045] The oil and fat composition of the present invention may also be produced using oil and fat B containing liquid triacylglycerol. Examples of oil and fat B include soft PMF, palm olein, palm super olein, as well as rapeseed oil, soybean oil, corn oil, cottonseed oil, and sunflower oil. In particular, oils and fats containing 50.0% by mass or more of triacylglycerol bonded to oleic acid are desirable, for example, the above-mentioned soft PMF, palm olein, palm super olein, as well as rapeseed oil, high-oleic sunflower oil, etc. Furthermore, the content of triacylglycerol in oil and fat B that is bonded to a fatty acid with 16 or more carbon atoms and has two or more double bonds in one molecule (liquid triacylglycerol) is preferably 20.0% by mass or more and 100.0% by mass or less, more preferably 25.0% by mass or more and 90.0% by mass or less, and even more preferably 30.0% by mass or more and 80.0% by mass or less. Examples of liquid triacylglycerols include PO2 and P2L.

[0046] In preferred embodiments of the present invention, the content of the above raw material oil composition in the oil composition of the present invention is preferably 15.0% by mass or more, more preferably 20.0% by mass or more, even more preferably 25.0% by mass or more, even more preferably 30.0% by mass or more, particularly preferably 40.0% by mass or more, and also preferably 76.0% by mass or less, more preferably 74.0% by mass or less, even more preferably 72.0% by mass or less, even more preferably 70.0% by mass or less, and particularly preferably 65.0% by mass or less. In preferred embodiments of the present invention, the content of the above raw material oil composition in the oil composition of the present invention is preferably 15.0% by mass or more and 76.0% by mass or less, more preferably 20.0% by mass or more and 74.0% by mass or less, even more preferably 25.0% by mass or more and 72.0% by mass or less, even more preferably 30.0% by mass or more and 70.0% by mass or less, and particularly preferably 40.0% by mass or more and 65.0% by mass or less. Furthermore, in a preferred embodiment of the present invention, the content of the above-mentioned oil A in the oil composition of the present invention is preferably 18.0% by mass or more, more preferably 18.5% by mass or more, even more preferably 19.0% by mass or more, even more preferably 19.5% by mass or more, particularly preferably 25.0% by mass or more, particularly more preferably 30.0% by mass or more, most preferably 33.0% by mass or more, also preferably 80.0% by mass or less, more preferably 75.0% by mass or less, even more preferably 70.0% by mass or less, even more preferably 65.0% by mass or less, particularly preferably 60.0% by mass or less, particularly more preferably 55.0% by mass or less, and most preferably 52.0% by mass or less. In preferred embodiments of the present invention, the content of oil A in the oil composition of the present invention is preferably 18.0% by mass or more and 80.0% by mass or less, more preferably 18.5% by mass or more and 75.0% by mass or less, even more preferably 19.0% by mass or more and 70.0% by mass or less, even more preferably 19.5% by mass or more and 65.0% by mass or less, particularly preferably 25.0% by mass or more and 60.0% by mass or less, particularly more preferably 30.0% by mass or more and 55.0% by mass or less, and most preferably 33.0% by mass or more and 52.0% by mass or less. The oil and fat composition of the present invention preferably contains the above-mentioned oil and fat B when it is necessary to adjust the liquid triacylglycerol content. The content of the above-mentioned oil and fat B in the oil and fat composition of the present invention is preferably 30.0% by mass or less, more preferably 28.0% by mass or less, even more preferably 26.0% by mass or less, even more preferably 25.0% by mass or less, particularly preferably 20.0% by mass or less, particularly more preferably 17.0% by mass or less, most preferably 12.0% by mass or less, also preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, even more preferably 2.0% by mass or more, particularly preferably 2.5% by mass or more, particularly more preferably 3.0% by mass or more, and most preferably 3.5% by mass or more. In preferred embodiments of the present invention, the content of the above-mentioned oil and fat B in the oil and fat composition of the present invention is preferably 0.5% by mass or more and 30.0% by mass or less, more preferably 1.0% by mass or more and 28.0% by mass or less, even more preferably 1.5% by mass or more and 26.0% by mass or less, even more preferably 2.0% by mass or more and 25.0% by mass or less, particularly preferably 2.5% by mass or more and 20.0% by mass or less, particularly more preferably 3.0% by mass or more and 17.0% by mass or less, and most preferably 3.5% by mass or more and 12.0% by mass or less.

[0047] [Oil-based foods] The oily food according to the present invention is not particularly limited as long as it is manufactured using the above-described oil and fat composition. An oily food is a processed food that contains oil and fat in which the oil and fat is a continuous phase. In addition to the above-described oil and fat composition, oily foods may also contain conventionally known food ingredients such as carbohydrates, cocoa, dairy products, emulsifiers, and flavorings.

[0048] Examples of oily foods include chocolate, fillings, spreads, and buttercream. The oily food is preferably chocolate. In this invention, "chocolate" is not limited to chocolate as defined in the "Fair Competition Rules Regarding Labeling of Chocolate Products" (National Chocolate Industry Fair Trade Council) or by law. Chocolate is a food product in which oils and fats form a continuous phase, manufactured using edible oils and fats, carbohydrates, cocoa content, dairy products, emulsifiers, flavorings, etc. as raw materials, and through the chocolate manufacturing process (all or part of the mixing process, micronization process, refining process, molding process, cooling process, etc.). In this invention, chocolate includes not only dark chocolate and milk chocolate, but also white chocolate, ruby ​​chocolate, and colored chocolate.

[0049] [chocolate] Chocolate according to the present invention, wherein the fat in the chocolate satisfies the following conditions (A) to (E). (A) The X2O content is 75.0% by mass or more and 93.0% by mass or less. (B) The P2O content is 14.0% by mass or more and 45.0% by mass or less. (C)POP / P2O is between 0.955 and 0.990. (D) The content of XXX is 1.9% by mass or less. (E) The PPP content is 0.5% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are esterified together. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded at positions 1, 2, and 3. In this invention, the term "oil and fat" includes not only oil and fat itself, but also oil and fat contained in oil-containing raw materials (raw materials containing oil and fat) such as cocoa mass and cocoa powder.

[0050] In the above condition (A), the X2O content is preferably 76.0% by mass or more, more preferably 77.0% by mass or more, even more preferably 78.0% by mass or more, even more preferably 79.0% by mass or more, most preferably 80.0% by mass or more, and also preferably 92.0% by mass or less, more preferably 91.0% by mass or less, even more preferably 90.0% by mass or less, even more preferably 89.0% by mass or less, and most preferably 88.0% by mass or less. In a preferred embodiment of the present invention, the X2O content is preferably 76.0% by mass or more and 92.0% by mass or less, more preferably 77.0% by mass or more and 91.0% by mass or less, even more preferably 78.0% by mass or more and 90.0% by mass or less, even more preferably 79.0% by mass or more and 89.0% by mass or less, and most preferably 80.0% by mass or more and 88.0% by mass or less. Furthermore, the total amount of P and S in the total amount of X constituting X2O is preferably 90% by mass or more, more preferably 95% by mass or more, even more preferably 96% by mass or more, and even more preferably 97% by mass or more.

[0051] In the above condition (B), the P2O content is preferably 16.0% by mass or more, more preferably 18.0% by mass or more, even more preferably 20.0% by mass or more, even more preferably 22.0% by mass or more, and also preferably 42.0% by mass or less, more preferably 40.0% by mass or less, even more preferably 37.0% by mass or less, and even more preferably 35.0% by mass or less. In a preferred embodiment of the present invention, the P2O content is preferably 16.0% by mass or more and 42.0% by mass or less, more preferably 18.0% by mass or more and 40.0% by mass or less, even more preferably 20.0% by mass or more and 37.0% by mass or less, and even more preferably 22.0% by mass or more and 35.0% by mass or less.

[0052] In the above condition (C), POP / P2O is preferably 0.956 or higher, more preferably 0.957 or higher, even more preferably 0.958 or higher, even more preferably 0.959 or higher, and also preferably 0.988 or lower, more preferably 0.986 or lower, even more preferably 0.984 or lower, and even more preferably 0.982 or lower. In a preferred embodiment of the present invention, POP / P2O is preferably 0.956 or higher and 0.988 or lower, more preferably 0.957 or higher and 0.986 or lower, even more preferably 0.958 or higher and 0.984 or lower, and even more preferably 0.959 or higher and 0.982 or lower.

[0053] In the above condition (D), the content of XXX is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, most preferably 0.8% by mass or more, and also preferably 1.85% by mass or less, more preferably 1.8% by mass or less, even more preferably 1.75% by mass or less, even more preferably 1.7% by mass or less, and most preferably 1.65% by mass or less. In a preferred embodiment of the present invention, the content of XXX is preferably 0.01% by mass or more and 1.85% by mass or less, more preferably 0.03% by mass or more and 1.8% by mass or less, even more preferably 0.05% by mass or more and 1.75% by mass or less, even more preferably 0.1% by mass or more and 1.7% by mass or less, and most preferably 0.8% by mass or more and 1.65% by mass or less.

[0054] In the above condition (E), the PPP content is preferably 0.01% by mass or more, more preferably 0.02% by mass or more, even more preferably 0.03% by mass or more, even more preferably 0.05% by mass or more, most preferably 0.1% by mass or more, also preferably 0.47% by mass or less, more preferably 0.45% by mass or less, even more preferably 0.43% by mass or less, even more preferably 0.4% by mass or less, and most preferably 0.35% by mass or less. In a preferred embodiment of the present invention, the PPP content is preferably 0.01% by mass or more and 0.47% by mass or less, more preferably 0.02% by mass or more and 0.45% by mass or less, even more preferably 0.03% by mass or more and 0.43% by mass or less, even more preferably 0.05% by mass or more and 0.4% by mass or less, and most preferably 0.1% by mass or more and 0.35% by mass or less.

[0055] In this invention, by satisfying the above conditions (A) to (E) in the fats and oils of the chocolate, the chocolate will have excellent melt-in-the-mouth properties, snapability, and bloom resistance. In this invention, by setting the ratio of symmetrical triacylglycerol (POP) to dipalmitoyl monooleoylglycerol (P2O) in the fats and oils of the chocolate within a specific range, it is believed that even if the PPP content is reduced to improve melt-in-the-mouth properties, snapability and bloom resistance will be improved in a well-balanced manner.

[0056] The fats and oils in the chocolate according to the present invention preferably further satisfy at least one of the following conditions (F) to (J). The (F)S2O content is between 18.0% by mass and 47.0% by mass. The (G)POS content is between 12.0% by mass and 35.0% by mass. (H)XOX / X2O is 0.970 or higher. (I) The PO2 content is 1.0% by mass or more and 10.0% by mass or less. The content of (J)P2L is between 1.0% by mass and 5.0% by mass. (However, S, S2O, POS, XOX, PO2, and P2L represent the following, respectively.) S: Stearic acid S2O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded. POS: Triacylglycerol in which one molecule of P, one molecule of O, and one molecule of S are ester-bonded. XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3, ester-bonded. PO2: Triacylglycerol in which one molecule of phosphorus and two molecules of oxygen are ester-bonded. P2L: Triacylglycerol in which two molecules of P and one molecule of L are esterified together.

[0057] Under the above condition (F), the S2O content is preferably 19.0% by mass or more, more preferably 20.0% by mass or more, even more preferably 22.0% by mass or more, even more preferably 25.0% by mass or more, and also preferably 44.0% by mass or less, more preferably 41.0% by mass or less, even more preferably 38.0% by mass or less, and even more preferably 36.0% by mass or less. In a preferred embodiment of the present invention, the S2O content is preferably 19.0% by mass or more and 44.0% by mass or less, more preferably 20.0% by mass or more and 41.0% by mass or less, even more preferably 22.0% by mass or more and 38.0% by mass or less, and even more preferably 25.0% by mass or more and 36.0% by mass or less.

[0058] Under the above condition (G), the POS content is preferably 14.0% by mass or more, more preferably 15.0% by mass or more, even more preferably 17.0% by mass or more, even more preferably 18.0% by mass or more, and also preferably 34.0% by mass or less, more preferably 33.0% by mass or less, even more preferably 32.5% by mass or less, and even more preferably 32.0% by mass or less. In a preferred embodiment of the present invention, the POS content is preferably 14.0% by mass or more and 34.0% by mass or less, more preferably 15.0% by mass or more and 33.0% by mass or less, even more preferably 17.0% by mass or more and 32.5% by mass or less, and even more preferably 18.0% by mass or more and 32.0% by mass or less.

[0059] In the above condition (H), XOX / X2O is preferably 0.975 or higher, more preferably 0.980 or higher, even more preferably 0.985 or higher, also preferably 0.999 or lower, more preferably 0.9985 or lower, and even more preferably 0.998 or lower. In a preferred embodiment of the present invention, XOX / X2O is preferably 0.975 or higher and 0.999 or lower, more preferably 0.980 or higher and 0.9985 or lower, and even more preferably 0.985 or higher and 0.998 or lower.

[0060] In the above condition (I), the PO2 content is preferably 1.2% by mass or more, more preferably 1.3% by mass or more, even more preferably 1.5% by mass or more, even more preferably 1.6% by mass or more, and also preferably 9.0% by mass or less, more preferably 7.0% by mass or less, even more preferably 6.0% by mass or less, and even more preferably 5.0% by mass or less. In a preferred embodiment of the present invention, the PO2 content is preferably 1.2% by mass or more and 9.0% by mass or less, more preferably 1.3% by mass or more and 7.0% by mass or less, even more preferably 1.5% by mass or more and 6.0% by mass or less, and even more preferably 1.6% by mass or more and 5.0% by mass or less.

[0061] Under the above condition (J), the P2L content is preferably 1.2% by mass or more, more preferably 1.3% by mass or more, even more preferably 1.4% by mass or more, even more preferably 1.5% by mass or more, and also preferably 4.8% by mass or less, more preferably 4.6% by mass or less, even more preferably 4.4% by mass or less, and even more preferably 4.2% by mass or less. In a preferred embodiment of the present invention, the P2L content is preferably 1.2% by mass or more and 4.8% by mass or less, more preferably 1.3% by mass or more and 4.6% by mass or less, even more preferably 1.4% by mass or more and 4.4% by mass or less, and even more preferably 1.5% by mass or more and 4.2% by mass or less.

[0062] In the present invention, the fats and oils in the chocolate are further improved in terms of melt-in-the-mouth properties, snapiness, and bloom resistance by satisfying at least one of the above conditions (F) to (J) in addition to the above conditions (A) to (E).

[0063] The chocolate according to the present invention contains the above-mentioned fat and oil composition. The content of the above-mentioned fat and oil composition in the chocolate is preferably 5% by mass or more, more preferably 7% by mass or more, even more preferably 9% by mass or more, even more preferably 11% by mass or more, and also preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, and even more preferably 35% by mass or less. In a preferred embodiment of the present invention, the content of the above-mentioned fat and oil composition in the chocolate is preferably 5% by mass or more and 50% by mass or less, more preferably 7% by mass or more and 45% by mass or less, even more preferably 9% by mass or more and 40% by mass or less, and even more preferably 11% by mass or more and 35% by mass or less. If the content of the above-mentioned fat and oil composition in the chocolate is within the above numerical range, chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance can be obtained. The content of the above-mentioned fat composition in the fats and oils in the chocolate according to the present invention is preferably 30% by mass or more, more preferably 32% by mass or more, even more preferably 34% by mass or more, even more preferably 36% by mass or more, and also preferably 70% by mass or less, more preferably 68% by mass or less, even more preferably 66% by mass or less, and even more preferably 64% by mass or less. In a preferred embodiment of the present invention, the content of the above-mentioned fat composition in the fats and oils in the chocolate is preferably 30% by mass or more and 70% by mass or less, more preferably 32% by mass or more and 68% by mass or less, even more preferably 34% by mass or more and 66% by mass or less, and even more preferably 36% by mass or more and 64% by mass or less. If the content of the above-mentioned fat composition in the fats and oils in the chocolate is within the above numerical range, chocolate with excellent melt-in-the-mouth properties, snapability, and bloom resistance can be obtained.

[0064] The chocolate according to the present invention preferably contains cocoa butter. The cocoa butter content in the chocolate is preferably 33% by mass or less, more preferably 30% by mass or less, even more preferably 28% by mass or less, even more preferably 25% by mass or less, and also preferably 1% by mass or more, more preferably 5% by mass or more, even more preferably 10% by mass or more, and even more preferably 15% by mass or more. In a preferred embodiment of the present invention, the cocoa butter content in the chocolate is preferably 1% by mass or more and 33% by mass or less, more preferably 5% by mass or more and 30% by mass or less, even more preferably 10% by mass or more and 28% by mass or less, and even more preferably 15% by mass or more and 25% by mass or less. The cocoa butter content in the fats and oils of the chocolate according to the present invention is preferably 70% by mass or less, more preferably 68% by mass or less, even more preferably 66% by mass or less, even more preferably 64% by mass or less, and also preferably 30% by mass or more, more preferably 32% by mass or more, even more preferably 34% by mass or more, and even more preferably 36% by mass or more. In a preferred embodiment of the present invention, the cocoa butter content in the fats and oils of the chocolate is preferably 30% by mass or more and 70% by mass or less, more preferably 32% by mass or more and 68% by mass or less, even more preferably 34% by mass or more and 66% by mass or less, and even more preferably 36% by mass or more and 64% by mass or less. In this invention, cocoa butter includes not only cocoa butter itself, but also cocoa butter contained in cocoa components such as cocoa mass and cocoa powder.

[0065] The chocolate according to the present invention preferably contains fats and oils. The fat and oil content (oil) in the chocolate is preferably 20% by mass or more, more preferably 25% by mass or more, even more preferably 30% by mass or more, even more preferably 32% by mass or more, and also preferably 55% by mass or less, more preferably 53% by mass or less, even more preferably 50% by mass or less, and even more preferably 48% by mass or less. In a preferred embodiment of the present invention, the fat and oil content in the chocolate is preferably 20% by mass or more and 55% by mass or less, more preferably 25% by mass or more and 53% by mass or less, even more preferably 30% by mass or more and 50% by mass or less, and even more preferably 32% by mass or more and 48% by mass or less.

[0066] The chocolate according to the present invention preferably contains cocoa. The cocoa content in the chocolate is preferably 20% by mass or more, more preferably 23% by mass or more, even more preferably 25% by mass or more, even more preferably 28% by mass or more, and also preferably 60% by mass or less, more preferably 55% by mass or less, even more preferably 50% by mass or less, and even more preferably 45% by mass or less. In a preferred embodiment of the present invention, the cocoa content in the chocolate is preferably 20% by mass or more and 60% by mass or less, more preferably 23% by mass or more and 55% by mass or less, even more preferably 25% by mass or more and 50% by mass or less, and even more preferably 28% by mass or more and 45% by mass or less. In this invention, cocoa content refers to raw materials obtained by processing cocoa beans, and specifically includes cocoa nibs, cocoa mass, cocoa powder, cocoa cake, cocoa butter, etc.

[0067] The chocolate according to the present invention preferably contains carbohydrates. The carbohydrate content in the chocolate is preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 33% by mass or more, even more preferably 35% by mass or more, and also preferably 60% by mass or less, more preferably 55% by mass or less, even more preferably 53% by mass or less, and even more preferably 50% by mass or less. In a preferred embodiment of the present invention, the carbohydrate content in the chocolate is preferably 25% by mass or more and 60% by mass or less, more preferably 30% by mass or more and 55% by mass or less, even more preferably 33% by mass or more and 53% by mass or less, and even more preferably 35% by mass or more and 50% by mass or less. In this invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In this invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sucrose, lactose, maltose, etc.). Furthermore, in this invention, carbohydrates refer to carbohydrates themselves and do not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). In the present invention, the carbohydrate is preferably a sugar, and more preferably sucrose or lactose.

[0068] The chocolate according to the present invention preferably contains an emulsifier. The emulsifier content in the chocolate is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, even more preferably 0.1% by mass or more, even more preferably 0.2% by mass or more, and also preferably 5% by mass or less, more preferably 3% by mass or less, even more preferably 2% by mass or less, and even more preferably 1% by mass or less. In a preferred embodiment of the present invention, the emulsifier content in the chocolate is preferably 0.05% by mass or more and 5% by mass or less, more preferably 0.08% by mass or more and 3% by mass or less, even more preferably 0.1% by mass or more and 2% by mass or less, and even more preferably 0.2% by mass or more and 1% by mass or less. Specific examples of emulsifiers include lecithin, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, and polyglycerin fatty acid esters. In the present invention, the emulsifier is preferably lecithin.

[0069] Oily foods can be manufactured by conventional methods. [Examples]

[0070] The present invention will be described in more detail below with reference to examples. However, the present invention shall not be construed as being limited to the contents of the following examples. In the examples and comparative examples, "%" refers to mass unless otherwise specified.

[0071] [Preparation of raw material oil and fat composition] (Example 1: Palm oil melting point fraction 1) Soft PMF1 (P2O: 49.9%, POP / P2O: 0.909, manufactured by Nisshin Oillio Group) was completely melted, and then cooled at a slower-than-usual cooling rate to gradually precipitate crystals. The size and shape of the precipitated crystals were continuously observed with an optical microscope, and cooling and temperature maintenance were performed until the crystals reached a state suitable for filtration. After confirming with an optical microscope that the precipitated crystals had reached a state suitable for filtration, compression filtration was performed. The obtained crystalline portion was purified by a standard method to obtain palm oil medium melting point fraction 1.

[0072] (Comparative Example 1: Palm oil melting point fraction 2) Soft PMF2 (P2O: 50.2%, POP / P2O: 0.912, manufactured by Nisshin Oillio Group) was dissolved with 3 times its weight of acetone, cooled, and the resulting solid portion was filtered off. Subsequently, the obtained solid portion was purified and acetone removed by a standard method to obtain palm oil medium melting point fraction 2.

[0073] (Comparative Example 2: Palm oil melting point fraction 3) A transesterification reaction was carried out on palm oil melting point fraction 2 using a position-specific lipase at positions 1 and 3. After confirming an increase in the POP / P2O value, the lipase was filtered off and the reaction was terminated. The resulting reaction product was purified by a standard method to obtain palm oil melting point fraction 3.

[0074] [Analysis method] Table 1 shows the triacylglycerol (TAG) composition and XOX / X2O(POP / P2O) ratio of the melting point fractions 1-3 in the palm oil described above. The TAG composition was analyzed by gas chromatography (according to JAOCS, vol70, 11, 1111-1114 (1993)), and the XOX / X2O(POP / P2O) ratio was analyzed by silver ion column HPLC (according to J. High Resol. Chromatogr., 18, 105-107 (1995)).

[0075] [Table 1]

[0076] [Measurement of structural strength] Each of the palm oil melting point fractions 1-3 described above was prepared into a stable crystalline polymorph by tempering, solidified, and its structural strength was compared. Specifically, the tempering procedure was performed as follows: 6.3 g each of the molten palm oil melting point fractions 1-3 were dispensed into cell cups (60 mm inner diameter, 10 mm depth) for structural strength measurement, solidified at 0°C for 1 hour, and then subjected to seven temperature cycles of 20°C / 2 hours and 30°C / 1 hour. After that, these were stored at 0°C and used for structural strength measurement. The structural strength was measured using the storage modulus G' value measured with a modular compact rheometer (MCR 102, Anton Paar).

[0077] [Structural Strength Measurement - 1 (Structural Strength under Temperature-Increased Measurement)] After preparing stable crystalline polymorphs and solidifying palm oil melting point fractions 1-3, the temperature was maintained at 0°C for more than 1 hour. Then, the storage modulus G' was measured using a modular compact rheometer while increasing the temperature from 0°C to 40°C at a rate of 1°C per minute under the following conditions. (Measurement conditions) • Temperature increases from 0°C to 40°C (heating rate: 1°C / min) Shear strain 0.001% • Frequency: 10 rad / sec • Jig: Parallel plate with grid pattern (12mm diameter)

[0078] Table 2 shows the storage modulus G' at each temperature during heating. Compared with palm oil melting point fractions 2 and 3 of Comparative Examples 1 and 2, the structural strength of palm oil melting point fraction 1 of Example 1 was significantly stronger. Therefore, using palm oil melting point fraction 1 of Example 1 as a raw material for chocolate can improve the snapability of the chocolate compared to using palm oil melting point fractions 2 and 3 of Comparative Examples 1 and 2.

[0079] [Table 2]

[0080] [Structural Strength Measurement - 2 (Structural Strength at 30°C)] Melting point fractions 1-3 in palm oil, prepared into stable crystalline polymorphs and solidified, were temperature-controlled at 30°C for 1 hour. The storage modulus G' was measured using a modular compact rheometer under constant conditions of 30°C while increasing the shear strain (30°C strain dispersion measurement). (Measurement conditions) ·Temperature constant at 30℃ • Strain 0.001 to 100% • Frequency: 10 rad / sec • Jig: Parallel plate with grid pattern (12mm diameter)

[0081] Figure 1 shows the results of strain dispersion measurements at 30°C for palm oil melting point fractions 1-3. Table 3 shows the storage modulus of each palm oil melting point fraction 1-3 in the linear viscoelastic region (the region where measurement can be performed without damaging the sample, shear strain 0.00159%). Compared with palm oil melting point fractions 2-3 of Comparative Examples 1-2, the structural strength of palm oil melting point fraction 1 of Example 1 was significantly stronger. Therefore, using palm oil melting point fraction 1 of Example 1 as a raw material for chocolate can improve the snapability of the chocolate compared to using palm oil melting point fractions 2-3 of Comparative Examples 1-2.

[0082] [Table 3]

[0083] [Measurement of SFC (Solid Fat Content)] Melting point fractions 1-3 of molten palm oil were dispensed in 2g portions into glass tubes for SFC measurement. These were allowed to solidify at 0°C for 1 hour, and then a temperature cycle of 20°C / 2 hours and 30°C / 1 hour was repeated seven times. After that, these were stored at 20°C / 30 minutes and then at 0°C / 30 minutes, and the SFC was measured. The SFC measurement instrument used was a BRUKER NMR (minispec mqOne). The SFC measurement method conformed to IUPAC 2.150bS (excluding the tempering portion).

[0084] Figure 2 shows the SFC measurement results for palm oil melting point fractions 1-3. Palm oil melting point fraction 1 of Example 1 showed a sharp decrease in SFC above 25°C compared to palm oil melting point fractions 2-3 of Comparative Examples 1-2, indicating sharp meltability. Therefore, using palm oil melting point fraction 1 of Example 1 as a raw material for chocolate can improve the melt-in-the-mouth quality of the chocolate compared to using palm oil melting point fractions 2-3 of Comparative Examples 1-2.

[0085] [Manufacturing of oil and fat compositions (CBE)] (Oil A) High-oleic sunflower oil and ethyl stearate were mixed, and a transesterification reaction was carried out using a position-specific lipase at the 1st and 3rd positions of triacylglycerol to obtain a transesterified oil. This transesterified oil was fractionated to produce oil A (S2O: 73.8%, SOS / S2O: 0.990) with a higher content of SOS-type triacylglycerol.

[0086] (Example 2) According to the mixing ratios shown in Table 4, the above-mentioned palm oil melting point fraction 1, oil and fat A, and oil and fat B1 (soft PMF, liquid triacylglycerol: 36.5%, P2O: 47.5%, POP / P2O: 0.898, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain oil and fat composition 1 (CBE) having the composition shown in Table 4.

[0087] (Comparative Example 3) By mixing the above-mentioned palm oil melting point fraction 2, above-mentioned oil and fat A, and above-mentioned oil and fat B according to the blending ratios shown in Table 4, an oil and fat composition 2 (CBE) having the composition shown in Table 4 was obtained.

[0088] (Examples 3 and 4) According to the blending ratios shown in Table 5, the above-mentioned palm oil melting point fraction 1, oil A, and oil B2 (palm olein with an iodine value of 56, liquid triacylglycerol: 57.8%, P2O: 30.8%, POP / P2O: 0.871, manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain oil compositions 3 and 5 (CBE) having the compositions shown in Table 5.

[0089] (Comparative Examples 4 and 5) By mixing the palm oil melting point fraction 2, oil A, and oil B2 according to the blending ratios shown in Table 5, oil compositions 4 and 6 (CBE) having the compositions shown in Table 5 were obtained.

[0090] [Analysis method] The analysis of the TAG composition and XOX / X2O (POP / P2O) ratio of oil and fat compositions 1 to 6 is the same as the analysis method for the raw material oil and fat composition (melting point fraction in palm oil) described above.

[0091] [Table 4]

[0092] [Table 5]

[0093] [Structural Strength Measurement - 3 (Structural Strength under Temperature-Increased Measurement)] Using the same method as in "Structural Strength Measurement-1" described above, oil and fat compositions 1 and 2 were prepared into stable crystalline polymorphs and solidified. After heating them at 0°C for more than 1 hour, the storage modulus G' was measured under the following conditions while increasing the temperature from 0°C to 40°C at a rate of 1 degree per minute using a modular compact rheometer. (Measurement conditions) • Temperature increases from 0°C to 40°C (heating rate: 1°C per minute) Shear strain 0.001% • Frequency: 10 rad / sec • Jig: Parallel plate with grid pattern (12mm diameter)

[0094] Table 6 shows the storage modulus G' at each temperature during the heating process. In the region above 30°C, the structure of oil composition 1 in Example 2 was stronger than that of oil composition 2 in Comparative Example 3. Therefore, using oil composition 1 in Example 2 as a raw material for chocolate can improve the snapability of the chocolate compared to using oil composition 2 in Comparative Example 3.

[0095] [Table 6]

[0096] [Structural Strength Measurement - 4 (Structural Strength at 30°C)] Using the same method as in the measurement described in "Structural Strength Measurement-2" above, oil and fat compositions 1 and 2 were prepared into stable crystalline polymorphs and solidified. These compositions were then heated to 30°C for 1 hour, and the storage modulus G' was measured under the following conditions using a modular compact rheometer while increasing the shear strain at a constant temperature of 30°C (30°C strain dispersion measurement). (Measurement conditions) ·Temperature constant at 30℃ • Strain 0.001 to 100% • Frequency: 10 rad / sec • Jig: Parallel plate with grid pattern (12mm diameter)

[0097] Figure 3 shows the results of strain dispersion measurements at 30°C for oil and fat compositions 1 and 2. Table 7 shows the storage modulus of each CBE in the linear viscoelastic region (the region where measurement can be performed without damaging the sample, shear strain 0.00159%). Oil and fat composition 1 of Example 2 had significantly stronger structural strength compared to oil and fat composition 2 of Comparative Example 3. Therefore, using oil and fat composition 1 of Example 2 as a raw material for chocolate can improve the snapability of the chocolate compared to using oil and fat composition 2 of Comparative Example 3.

[0098] [Table 7]

[0099] [Preparing the chocolate dough] (Example 5) According to the mixing ratios listed in Table 8, the above-mentioned fat composition 1, cocoa mass, sugar, lecithin, and vanilla flavoring were mixed to prepare 1300g of chocolate dough.

[0100] (Comparative Example 6) 1300g of chocolate dough was prepared in the same manner as in Example 3, except that oil composition 1 was replaced with oil composition 2 according to the blending ratios shown in Table 8.

[0101] (Comparative Example 7) Chocolate dough 1300g was prepared in the same manner as in Example 3, except that the above fat composition 1 was replaced with cocoa butter (manufactured by Daito Cacao Co., Ltd.) according to the blending ratios shown in Table 8.

[0102] (Example 6) According to the mixing ratios listed in Table 9, the above-mentioned fat composition 3, cocoa mass, sugar, lecithin, and vanilla flavoring were mixed to prepare 1300g of chocolate dough.

[0103] (Comparative Example 8) 1300g of chocolate dough was prepared in the same manner as in Example 6, except that oil composition 3 was replaced with oil composition 4 according to the blending ratios shown in Table 9.

[0104] (Example 7) According to the mixing ratios listed in Table 9, the above-mentioned fat composition 5, cocoa mass, sugar, lecithin, and vanilla flavoring were mixed to prepare 1300g of chocolate dough.

[0105] (Comparative Example 9) 1300g of chocolate dough was prepared in the same manner as in Example 6, except that the above-mentioned fat and oil composition 5 was replaced with the above-mentioned fat and oil composition 6 according to the blending ratios shown in Table 9.

[0106] [Table 8]

[0107] [Table 9]

[0108] [Analysis method] The TAG composition and XOX / X2O (POP / P2O) ratio of the chocolate doughs in Examples 5-7 and Comparative Examples 6, 8, and 9 were analyzed using the same method as the analysis method for the raw material oil composition (palm oil melting point fraction) described above. The analysis results are shown in Tables 10 and 11.

[0109] [Table 10]

[0110] [Table 11]

[0111] [Chocolate Evaluation Criteria and Procedures] Chocolate was evaluated using the following criteria according to the procedure described. The results are shown in Tables 12 and 13.

[0112] (45℃ viscosity) The chocolate mixture was melted at 50°C, and its viscosity (mPa·s) at 45°C was measured using a B-type viscometer under the conditions of rotor No. 6 and 4 rpm.

[0113] (Tempering aptitude test) After warming the completely melted chocolate mixture to 50-52°C, 800g was weighed into a container of a mixer (Stephan Universal Machine UMC5, manufactured by Stephan), and tempering was performed in the following order: pre-cooling (30°C, 20 minutes), main cooling (23°C, 9 minutes), and re-heating (30°C, 4 minutes). Immediately afterward, the mixture was subjected to a temper meter (Sollich Tempermeter E5, manufactured by Sollich) to measure the temper index (TI). TI is an indicator of the tempering state; a TI of 1.0 or higher and less than 4.0 indicates under-tempered, 4.0 or higher and less than 6.5 indicates pro-tempered (appropriate range), and 6.5 or higher and less than 9.0 indicates over-tempered.

[0114] (Temper Index (TI) after seeding) 400g of completely melted chocolate mixture was cooled with 31°C water while stirring. Once the temperature dropped below 32.0°C, 0.5% (0.74g) of Temper Seed DC (manufactured by Nisshin Oillio Co., Ltd.) was added to seed the mixture. After stirring for 10 minutes, the TI was measured using the above-mentioned temper meter.

[0115] (Solidification rate (peelability)) The chocolate batter, seeded using the method described above, was dispensed in 120g portions into 120g molds, and the degree of separation from the molds was observed over time after it had cooled and solidified in a refrigerator at 8°C.

[0116] (Sensory evaluation) The chocolates, seeded and hardened using the method described above, were subjected to sensory evaluation. Specifically, a trained panel of four people tasted each chocolate and discussed and evaluated its "melt-in-the-mouth texture" and "hardness at the start of biting" according to the following criteria. <Evaluation Criteria for "Melt-in-the-Mouth Texture"> ◎: It melts very quickly and has a good melt-in-the-mouth texture. ○: It melts quickly and has a good mouthfeel. ▲: Average. ×: It doesn't melt in your mouth well. <Evaluation criteria for "initial bite hardness"> ◎: The initial bite is firm, and the snapping action is excellent. ○: The initial bite is firm and has good snapping properties. ▲: The initial bite is soft and lacks snap. ×: The initial bite is soft and lacks snap.

[0117] (Bloom resistance) We repeatedly performed temperature cycles consisting of 20°C / 12 hours and 32°C / 12 hours, and compared the number of cycles required for bloom to occur.

[0118] Based on the above chocolate evaluation results, it was confirmed that the chocolates of Examples 5-7 and Comparative Examples 6 and 7 possessed good chocolate properties in terms of viscosity, TI value, and solidification rate. Furthermore, in sensory evaluation, the chocolate of Example 5 had a better melt-in-the-mouth texture compared to the chocolates of Comparative Examples 6 and 7. In addition, the chocolate of Example 5 had a better initial bite hardness compared to the chocolates of Comparative Examples 6 and 7. Moreover, the chocolate of Example 5 had better bloom resistance compared to the chocolate of Comparative Example 7. Furthermore, the chocolate of Example 6 had better solidification speed and bite hardness compared to the chocolate of Comparative Example 8. Furthermore, the chocolate of Example 7 had better solidification speed and bite hardness compared to the chocolate of Comparative Example 9. From the above, it was confirmed that the chocolates of Examples 5, 6, and 7 showed a well-balanced improvement in melt-in-the-mouth texture, snapability, and bloom resistance.

[0119] [Table 12] *The longest time from the start of dissolution to the end of dissolution was recorded.

[0120] [Table 13]

Claims

1. Chocolate in which the fats and oils satisfy the following conditions (A) to (E). (A) The X2O content is 75.0% by mass or more and 93.0% by mass or less. (B) The P2O content is 14.0% by mass or more and 45.0% by mass or less. (C) POP / P2O is between 0.955 and 0.

990. (D) The content of XXX is 1.9% by mass or less. (E) The PPP content is 0.5% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are ester-bonded. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded to positions 1, 2, and 3.

2. The chocolate according to claim 1, wherein the fat in the chocolate further satisfies the following condition (F). The content of (F)S2O is 18.0% by mass or more and 47.0% by mass or less. (However, S and S2O represent the following, respectively.) S: Stearic acid S₂O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded.

3. The chocolate according to claim 1, wherein the fat in the chocolate further satisfies the following condition (G). (G) The POS content is 12.0% by mass or more and 35.0% by mass or less. (However, POS stands for the following: POS: Triacylglycerol in which one molecule of P, one molecule of O, and one molecule of S are ester-bonded.

4. The chocolate according to claim 1, wherein the fat in the chocolate further satisfies the following condition (H). (H)XOX / X2O is 0.970 or higher. (However, XOX represents the following: XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3 via ester bonds.

5. The chocolate according to claim 1, wherein the fat in the chocolate further satisfies the following condition (I). (I) The PO2 content is 1.0% by mass or more and 10.0% by mass or less. (However, PO2 represents the following: PO2: Triacylglycerol in which one molecule of phosphorus and two molecules of oxygen are ester-bonded.

6. The chocolate according to claim 1, wherein the fat in the chocolate further satisfies the following condition (J). The content of (J)P2L is 1.0% by mass or more and 5.0% by mass or less. (However, L and P2L represent the following, respectively.) L: Linoleic acid P2L: Triacylglycerol in which two molecules of P and one molecule of L are ester-bonded.

7. The chocolate according to claim 1, wherein the fat in the chocolate contains 30% by mass or more of a fat composition that satisfies the following conditions (a) to (e). (a) The X2O content is 77.0% by mass or more and 88.0% by mass or less. (b) The P2O content is 24.0% by mass or more and 48.0% by mass or less. (c) The POP / P2O ratio is between 0.940 and 0.

990. (d) The content of XXX is 1.7% by mass or less. (e) The PPP content is 1.0% by mass or less. (However, X, O, P, X2O, P2O, POP, XXX, and PPP represent the following, respectively.) X: Saturated fatty acids with 14 or more carbon atoms O: Oleic acid P: Palmitic acid X2O: Triacylglycerol in which two molecules of X and one molecule of O are ester-bonded. P2O: Triacylglycerol in which two molecules of phosphorus and one molecule of oxygen are esterified together. POP: Triacylglycerol with oxygen at position 2 and phosphorus at positions 1 and 3 via ester bonds. XXX: Triacylglycerol with X ester-bonded at positions 1, 2, and 3. PPP: Triacylglycerol with phosphorus ester-bonded to positions 1, 2, and 3.

8. The chocolate according to claim 7, wherein the oil and fat composition further satisfies the following condition (f). (f) The S2O content is 18.0% by mass or more and 47.0% by mass or less. (However, S and S2O represent the following, respectively.) S: Stearic acid S₂O: Triacylglycerol in which two sulfur molecules and one oxygen molecule are ester-bonded.

9. The chocolate according to claim 7, wherein the oil and fat composition further satisfies the following condition (g). (g)XOX / X2O is between 0.960 and 0.

990. (However, XOX represents the following: XOX: Triacylglycerol with oxygen at position 2 and x at positions 1 and 3 via ester bonds.

10. The chocolate according to claim 7, wherein the oil and fat composition further satisfies the following condition (h). (h) The PO2 content is 1.0% by mass or more and 7.0% by mass or less. (However, PO2 represents the following: PO2: Triacylglycerol in which one molecule of phosphorus and two molecules of oxygen are ester-bonded.

11. The chocolate according to claim 7, wherein the oil and fat composition further satisfies the following condition (i). (i) The P2L content is 1.0% by mass or more and 5.0% by mass or less. (However, L and P2L represent the following, respectively.) L: Linoleic acid P2L: Triacylglycerol in which two molecules of P and one molecule of L are ester-bonded.

12. The chocolate according to claim 7, further satisfying the following conditions (d') and (e'). (d') The content of XXX is 0.01% by mass or more. (e') The PPP content is 0.01% by mass or more.

13. The chocolate according to claim 1, wherein the fat in the chocolate contains 70% by mass or less of cocoa butter.

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