Oil and fat composition for chocolate

Abstract

The present invention addresses the problem of providing a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance. Said problem of the present invention can be solved by a chocolate that has a reduced trans fatty acid content, and still has excellent feel regarding melting in the mouth, flavor exhibition, and bloom resistance, and that can be provided by selecting an oil and fat composition that is for chocolate and that is a randomized triglyceride composition having a particular fatty acid composition, and producing a chocolate blended with the oil and fat composition.

Description

Fat and oil composition for chocolate

[0001] The present invention relates to an oil and fat composition for chocolate. More specifically, the present invention relates to an oil and fat composition for chocolate that is suitable for use in chocolate that does not undergo tempering.

[0002] Hard butters widely used as cocoa butter substitutes are broadly divided into tempering-type hard butters, which undergo temperature control during solidification and molding, and non-tempering-type hard butters, which do not undergo temperature control. Tempering-type hard butters contain a large amount of SUS triglycerides (S: saturated fatty acids with 16 to 18 carbon atoms, U: monounsaturated fatty acids with 18 carbon atoms), which are abundant in cocoa butter, and have properties similar to those of cocoa butter. Therefore, they are highly compatible with cocoa butter and provide a texture similar to that of cocoa butter. However, because strict temperature control is required for the tempering process, it is desirable to omit the tempering process.

[0003] On the other hand, non-tempering hard butter does not require complicated tempering operations and can therefore be suitably used in a variety of food combinations, such as bread, Western confectionery, and chocolate. It can be broadly classified into trans fatty acid hard butter, interesterified / fractionated hard butter, and lauric acid hard butter.

[0004] Among non-tempering hard butters, trans fatty acid hard butters obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used due to their good melt-in-the-mouth quality and high compatibility with cocoa butter. However, in recent years, the health risks of trans fatty acids have become clear, and low-trans fatty acid hard butters that do not contain trans fatty acids are desired.

[0005] As mentioned above, in response to the demand for low-trans acid hard butter, the development of interesterified and fractionated hard butter has been progressing in recent years (Patent Documents 1 to 4). This interesterified and fractionated hard butter has a good melt-in-the-mouth texture, achieved by chemically or enzymatically interesterifying raw oils and fats with an extremely low trans fatty acid content, such as extremely hardened soybean oil or rapeseed oil, or solid fats such as palm oil, followed by fractionation. However, the cost is high due to the complexity of the production method, and cheaper hard butter is desired.

[0006] Lauric acid type hard butter has long been produced from oils and fats rich in lauric acid-rich triglycerides, such as palm kernel oil fractionated hard oil and coconut oil. These have various advantages, such as texture and physical properties very similar to those of cocoa butter and good gloss, but they cannot be blended with a large amount of cocoa content or cocoa butter because they suffer from severe blooming and graining during storage.

[0007] Patent Documents 5 to 9 disclose fat compositions for chocolate that have a low trans acid content and contain lauric fats.

[0008] JP-T-2005-507028A JP-T-2010-532802A JP-A-2007-319043A International Publication No. WO2011 / 138918 JP-A-2008-182961 JP-A-2010-142152 JP-A-2010-142153 JP-A-2011-115075 JP-A-2016-116486

[0009] In recent years, consumers have increasingly demanded delicious chocolate. Non-tempering hard butter is desirable due to its workability, and quality is sought after not only in terms of physical properties such as workability and solidification rate, but also in terms of flavor, such as cocoa flavor and chocolate flavor. The cocoa flavor is a chocolate flavor that is felt more strongly by increasing the proportion of cocoa mass in chocolate. Cocoa mass is essential for imparting a cocoa flavor and a delicious chocolate flavor. However, cocoa mass accounts for approximately 55% by mass of cocoa butter, and incorporating a large amount of cocoa mass also results in a high cocoa butter content. This leads to the occurrence of fat bloom in a coating process that does not involve tempering, which limits the proportion of cocoa mass that can be incorporated.

[0010] The present inventors have studied ways to improve the quality and functionality of interesterified fats and oils with a low trans acid content. The fat and oil compositions for chocolate described in Patent Documents 1 to 4, which have a low trans acid content and do not contain lauric fats and oils, tend to have poor melt-in-the-mouth texture. Patent Documents 5 to 9, while providing relatively good melt-in-the-mouth texture, require further quality improvement, including the cocoa butter content limit, bloom resistance, and poor melt-in-the-mouth texture.

[0011] In recognition of the above-mentioned prior art, an object of the present invention is to provide an oil and fat composition for chocolate that has a sharp melting property and a good flavor expression by a simple method while reducing the trans fatty acid content.

[0012] As a result of extensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that an oil and fat composition for chocolate, which has a randomized triglyceride composition having a specific fatty acid composition, can solve the above-mentioned problems, and thus completed the present invention.

[0013] That is, the present invention provides: (1) an oil and fat composition for chocolate, which has a randomized triglyceride composition that satisfies all of the following (A), (B), (C), (D), (E), and (F): (A) in the constituent fatty acid composition, the trans fatty acid content is 5% by mass or less; (B) in the constituent fatty acid composition, the behenic acid content is 0.5 to 5.5% by mass; (C) in the constituent fatty acid composition, the palmitic acid / stearic acid ratio is 0.85 to 3; (D) in the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms is 85% by mass or more; (E) in the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 6 to 18% by mass; and (F) in the constituent fatty acid composition, the unsaturated fatty acid content is 0.5 to 10% by mass. (2) The oil and fat composition for chocolate of (1), in which the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition (E) is 6 to 12% by mass; (3) (F) The oil-and-fat composition for chocolate according to (1), wherein the content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 7% by mass; (4) The oil-and-fat composition for chocolate according to (1), wherein the total of (E) and (F) is 8 to 20% by mass; (5) (G) The oil-and-fat composition for chocolate according to (1), wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass; (6) (G) The oil-and-fat composition for chocolate according to (2), wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass; (7) (G) The oil-and-fat composition for chocolate according to (3), wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass; (8) (G) The oil-and-fat composition for chocolate according to (4), wherein the content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass; (9) (H) The oil and fat composition for chocolate according to (5), in which the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass; (10) The oil and fat composition for chocolate according to (6), in which the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass; (11) The oil and fat composition for chocolate according to (7), in which the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass; (12) The oil and fat composition for chocolate according to (8), in which the content of stearic acid in the constituent fatty acid composition is 10 to 15% by mass; (13) Chocolate containing the oil and fat composition for chocolate according to any one of (1) to (12).

[0014] According to the present invention, it is possible to obtain an oil and fat composition for chocolate that has sharp melting properties, good flavor expression, and bloom resistance. In a preferred embodiment, the oil and fat composition for chocolate of the present invention realizes a reduction in the content of unsaturated fatty acids and trans fatty acids that impair flavor expression, and by using the oil and fat composition for chocolate of the present invention, it is possible to produce a chocolate that does not require a tempering operation, has excellent compatibility with cocoa butter and bloom resistance, and has good melt-in-the-mouth properties and good flavor expression.

[0015] The present invention will now be described in more detail.

[0016] Examples of fats and oils that can be used in the fat and oil composition for chocolate of the present invention include vegetable fats and oils such as hyercin rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, and monkey fat, animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats that have been subjected to interesterification, and further mixed fats and oils thereof.

[0017] The oil and fat composition for chocolate of the present invention has a randomized triglyceride composition that satisfies all of the following (A) to (G): (A) the constituent fatty acid composition contains 5% by mass or less of trans fatty acids; (B) the constituent fatty acid composition contains 0.5 to 5.5% by mass of behenic acid; (C) the constituent fatty acid composition contains a palmitic acid / stearic acid ratio of 0.85 to 3; (D) the constituent fatty acid composition contains 85% by mass or more of saturated fatty acids having 6 to 18 carbon atoms; (E) the constituent fatty acid composition contains 6 to 18% by mass of saturated fatty acids having 6 to 10 carbon atoms; (F) the constituent fatty acid composition contains 0.5 to 10% by mass of unsaturated fatty acids; and (G) the constituent fatty acid composition contains 30 to 40% by mass of lauric acid.

[0018] The fat and oil composition for chocolate of the present invention has an important difference from non-temper hard butter obtained by conventional techniques in that the unsaturated fatty acid content in the (F) constituent fatty acid composition is 0.5 to 10% by mass, preferably 1 to 8% by mass, more preferably 1 to 7% by mass, even more preferably 1 to 6% by mass, and most preferably 1 to 5% by mass. An unsaturated fatty acid content exceeding 10% by mass is undesirable due to an increase in low-melting-point triglycerides. An unsaturated fatty acid content of less than 0.5% by mass may result in an excessively low level of low-melting-point triglycerides. Furthermore, the oleic acid content is preferably 0.5 to 7% by mass, more preferably 1 to 6% by mass, even more preferably 1 to 5% by mass, and most preferably 1 to 4% by mass. An oleic acid content exceeding 7% by mass is undesirable due to an increase in low-melting-point triglycerides. An unsaturated fatty acid content of less than 0.5% by mass may result in an excessively low level of low-melting-point triglycerides. In terms of flavor characteristics, it is preferable to set the unsaturated fatty acid content within the range of 0.5 to 10% by mass, since this gives a strong chocolate flavor. If the content exceeds 10% by mass, the chocolate flavor may become dull and the taste may lack unity, which is not preferable.

[0019] Although speculative, by limiting the content of unsaturated fatty acids in the (F) constituent fatty acid composition to 10% by mass or less and instead limiting the content of saturated fatty acids having 6 to 10 carbon atoms in the (E) constituent fatty acid composition to 6 to 18% by mass, the melting point of the fat and oil composition for chocolate is suppressed and a sharp melting characteristic is obtained. Because the production of low-melting-point triglycerides is reduced, the amount of high-melting-point triglycerides required is minimized, resulting in a good melt-in-the-mouth texture when produced from chocolate. This reduction in the production of low-melting-point triglycerides and high-melting-point triglycerides also leads to a sharp melting characteristic without fractionation. A content of saturated fatty acids having 6 to 10 carbon atoms exceeding 18% by mass is undesirable because it increases the amount of low-melting-point triglycerides in the resulting fat and oil composition for chocolate. Furthermore, a content of less than 6% by mass is undesirable because it reduces the amount of desired mid-melting-point triglycerides and prevents a sharp melting characteristic from being obtained. The content of saturated fatty acids having 6 to 10 carbon atoms is preferably 6 to 15 mass %, more preferably 7 to 15 mass %, and even more preferably 8 to 15 mass %.

[0020] In a preferred embodiment, the fat and oil composition for chocolate of the present invention has, in its constituent fatty acid composition, a total content of the (E) saturated fatty acid having 6 to 10 carbon atoms and the (F) unsaturated fatty acid of 8% by mass to 20% by mass. By maintaining this range, sharp melting characteristics can be obtained. If the total content exceeds 20% by mass, the amount of low-melting-point triglycerides increases, which may deteriorate the melting characteristics. In the fat and oil composition for chocolate of the present invention, the content of saturated fatty acids having 6 to 18 carbon atoms in its constituent fatty acid composition is 85% by mass or more, preferably 90 to 99% by mass. If the total content is less than 85% by mass, the desired sharp melting characteristics of the fat and oil composition for chocolate cannot be obtained.

[0021] In the oil and fat composition for chocolate of the present invention, the content of behenic acid in the constituent fatty acid composition (B) is 0.5 to 5.5% by mass, preferably 1.5 to 5.5% by mass, and more preferably 2.0 to 5.5% by mass. A behenic acid content of more than 5.5% by mass is undesirable because the chocolate may have a poor melt-in-the-mouth texture. A behenic acid content of less than 0.5% by mass is undesirable because the chocolate may have insufficient bloom resistance.

[0022] In the fat and oil composition for chocolate of the present invention, the content of lauric acid in the (G) constituent fatty acid composition is preferably 30 to 40% by mass. If the content is less than 30% by mass, the relative contents of stearic acid and palmitic acid in the saturated fatty acid content will be high, resulting in poor meltability in the mouth and in a lack of sharp melting characteristics. If the content of lauric acid exceeds 40% by mass, the relative contents of stearic acid and palmitic acid in the saturated fatty acid content will be low, resulting in a decrease in SFC% over the entire temperature range and in a lack of sharp melting characteristics.

[0023] In the fat and oil composition for chocolate of the present invention, the content of stearic acid in the constituent fatty acid composition (H) is preferably 10 to 15% by mass.

[0024] The fats and oils used in the fat and oil composition for chocolate of the present invention are not particularly limited as long as the above-mentioned constitution is satisfied, but it is preferable to use a mixture of the following fat and oil components X, Y, and Z as raw fats: Fat and oil component X is one or more fats selected from coconut oil, palm kernel oil, MCT, and fats and oils processed therefrom; Fat and oil component Y is fat and oil processed from palm oil; and Fat and oil component Z is hyercin rapeseed oil or fats and oils processed therefrom.

[0025] The fat and oil composition for chocolate of the present invention is more preferably prepared by mixing the following fat and oil components X, Y, and Z and using them as raw fats: Fat and oil component X is at least one fat and oil selected from coconut oil, hardened coconut oil, palm kernel oil, extremely hardened palm kernel oil, and MCT; Fat and oil component Y is palm stearin or extremely hardened palm oil; and Fat and oil component Z is hyercin rapeseed oil or a fat processed from it.

[0026] The fat and oil composition for chocolate of the present invention has a randomized triglyceride composition prepared to the fat and oil composition described above. Examples of the production method include a method using random interesterified oil and a method of performing random interesterification followed by deep hardening.

[0027] In vegetable oils and fats before special processing, the constituent fatty acids are not randomly bonded to glycerol, but have a specific triglyceride structure depending on the type of raw material. Since the triglyceride structure affects the physical properties of the oil and fat, such as the solubility and solidification properties, the type of raw oil and fat is selected, and processing such as fractionation is performed depending on the hardness of the oil and fat, and the oil and fat type with an appropriate triglyceride structure is increased or decreased depending on the application.

[0028] In this specification, the randomized triglyceride composition is obtained by random interesterification, in which fatty acids are first separated from triglycerides using a chemical or enzymatic catalyst and then recombined, so that the distribution of fatty acids at positions 1 to 3 is completely random and uniquely determined stochastically depending on the type of fatty acid. This is preferable because it provides a larger number of triglyceride species, which is excellent in stabilizing the quality of untempered chocolate over the long term.

[0029] The fat and oil composition for chocolate of the present invention can also be obtained by performing random interesterification followed by deep hardening. The fat and oil to be subjected to deep hardening is obtained by converting double bonds contained in vegetable fat and oil to single bonds through hydrogenation accompanied by a nickel-based chemical catalyst. In this specification, deep hardened oil is defined as fat and oil that has been hydrogenated to an iodine value of 4 or less, which is an index of the degree of unsaturation.

[0030] A preferred embodiment of the fat and oil composition for chocolate of the present invention has a good melt-in-the-mouth texture desired for fats and oils for chocolates.

[0031] The amount of the oil-and-fat composition for chocolate of the present invention used is preferably 10 to 65% by mass, more preferably 10 to 50% by mass, and even more preferably 15 to 45% by mass, based on the total mass of the chocolate. If the oil-and-fat composition for chocolate of the present invention is used in a coating application at less than 10% by mass, properties such as solidification speed, gloss after solidification, and resistance to peeling from the coating when eaten may not be obtained. If the amount exceeds 65% by mass, although the above-mentioned properties may be obtained, a good flavor may not be obtained and the chocolate may have a strong oily feel, which is not preferred.

[0032] Furthermore, the chocolates referred to here are not limited to chocolate, semi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also include oil- and fat-processed foods that contain fats and oils as essential ingredients and use cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc.

[0033] Chocolates using the fat and oil composition for chocolate of the present invention can be produced in the same manner as in the production of ordinary chocolates. Specifically, chocolates can be obtained by mixing the fat and oil composition for chocolate of the present invention as an essential ingredient with appropriate selected ingredients such as sugars, cacao mass, cacao butter, cocoa powder, various powdered foods such as powdered milk, emulsifiers, flavorings, and colorings, followed by rolling and conching treatments.

[0034] Chocolates using the fat and oil composition for chocolate of the present invention can be made using emulsifiers that are commonly used in the production of chocolates. Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, organic acid monoglycerin fatty acid esters, polysorbates, polyglycerin condensed ricinoleic acid esters, and sorbitan fatty acid esters. These may be used in combination of two or more.

[0035] The present invention will be described in more detail below with reference to examples, in which % and parts are all by mass.

[0036] (Example 1) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0037] (Example 2) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0038] Example 3: Raw oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing according to a conventional method. Then, 0.1% nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 1 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180°C, and then decolorized and deodorized according to a conventional method.

[0039] Example 4: Raw oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing according to a conventional method. Then, 0.2% nickel catalyst (SO-750 manufactured by Sakai Chemical Industry Co., Ltd.) was added, and the mixture was cured to an iodine value of 2 at a hydrogenation pressure of 0.26 MPa and a maximum temperature of 180°C, and then decolorized and deodorized according to a conventional method.

[0040] (Example 5) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0041] (Comparative Example 1) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0042] (Comparative Example 2) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0043] (Comparative Example 3) Raw material oils and fats were blended according to Table 1. After stirring and mixing, 0.15% sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by water washing / bleaching / deodorization according to conventional methods.

[0044] (Method for measuring fatty acid composition) The constituent fatty acid composition of fats and oils was determined according to Standard Methods for the Analysis of Fats, Oils and Oils 2.4.2.1-2013.

[0045] The results of analyzing the fatty acid composition according to the fatty acid composition analysis method are shown in Table 1. In Table 1, the iodine value is represented as IV.

[0046]

[0047] (Evaluation of fatty acid composition analysis values) Evaluation was made using the following numerical values ​​(A) to (G): (A) Trans fatty acid content of the constituent fatty acid composition is 5% by mass or less (B) Behenic acid content of the constituent fatty acid composition is 0.5 to 5.5% by mass (C) Palmitic acid / stearic acid ratio of the constituent fatty acid composition is 0.85 to 3 (D) C6 to C18 saturated fatty acid content of the constituent fatty acid composition is 85% by mass or more (E) C6 to C10 saturated fatty acid content of the constituent fatty acid composition is 6 to 18% by mass (F) Unsaturated fatty acid content of the constituent fatty acid composition is 0.5 to 10% by mass (G) Lauric acid content of the constituent fatty acid composition is 30 to 40% by mass

[0048] (Discussion of Table 1) Examples 1 to 5 all satisfy the numerical ranges (A) to (G). Comparative Example 1 did not satisfy (B) and (C). Comparative Example 2 did not satisfy (B). Comparative Example 3 did not satisfy (C), (D), (E), (F), and (G).

[0049] (Evaluation of fat and oil compositions for chocolate by chocolate test) The fat and oil compositions for chocolate prepared above, Examples 1 to 5, and Comparative Examples 1 to 3 were evaluated by a chocolate test.

[0050] (Measurement method) (Average particle size) Chocolate (if the oil content is less than 50%, it is diluted with liquid oil to an oil content of 50-60%) is attached to the measurement surface of a micrometer (manufactured by Mitutoyo Corporation, product name "Digimatic Standard Outside Micrometer MDC-25PJ"), and the measurement surfaces are brought together so that the chocolate protrudes beyond the measurement surface, and the particle size is measured. The particle size is measured five times, and the average value of three measurements excluding the maximum and minimum values ​​is taken as the average particle size. (Viscosity) The product temperature of the chocolate was adjusted to 45°C, and measurement was made using a BM-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) with a No. 3 rotor at 12 rpm.

[0051] Chocolates were prepared according to the formulation, using the fat and oil composition for chocolate in the vegetable oil portion shown in Table 2. The measured values ​​of the chocolate, measured according to the above-mentioned (measurement method), are also shown in Table 2. The total of all ingredients excluding food additives was taken as 100%, and the food additives were added to this. After the chocolate samples were completely melted, they were cooled to 45°C and then poured into aluminum cups, cooled at 5°C for 30 minutes, and subjected to a sensory evaluation by a panel of four people in accordance with the following evaluation criteria. The evaluation results are shown in Table 3.

[0052]

[0053] (Evaluation criteria for meltability) The meltability of the prepared chocolates was evaluated according to the following evaluation criteria. A score of 2 or more was considered acceptable. 3 points: Melts well in the mouth, with no noticeable aftertaste. 2 points: Melts well in the mouth, but there is a slight noticeable aftertaste. 1 point: Melts poorly in the mouth, with a noticeable aftertaste.

[0054] (Evaluation criteria for flavor expression) The flavor expression of the prepared chocolates was evaluated according to the following evaluation criteria. A score of 2 or more was considered to be acceptable. 4 points: The chocolate flavor is strongly noticeable. 3 points: The chocolate flavor is somewhat strong. 2 points: The chocolate flavor is slightly noticeable. 1 point: The chocolate flavor is barely noticeable.

[0055] (Bloom evaluation criteria) Bloom evaluation was carried out on the produced chocolates according to the following evaluation criteria. A score of 2 or more was considered pass. 2 points: No blooming was observed after storage at 20°C for 1 month. 1 point: Blooming was observed after storage at 20°C for 1 month.

[0056]

[0057] (Discussion of Table 3) Examples 6 to 10 were good, meeting or exceeding the standards for melt-in-the-mouth, flavor development, and bloom evaluation. Comparative Examples 4 to 6 were overall unsatisfactory.

[0058] According to the present invention, it is possible to obtain an oil and fat composition for chocolate that has good meltability in the mouth, strong flavor expression, and strong bloom resistance, and the composition can be suitably used for oil-based foods that use these oils and fats, particularly chocolate that does not undergo tempering.

Claims

1. A fat composition for chocolate, which satisfies all of the following (A) to (G) and has a randomized triglyceride composition. (A) The trans fatty acid content in the constituent fatty acid composition is 5% by mass or less. (B) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5.5% by mass. (C) In the fatty acid composition, the palmitic acid / stearic acid ratio is 0.85 to 3. (D) In ​​the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 85% by mass or more. (E) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 10 carbon atoms is 6 to 18% by mass. (F) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 10% by mass. (G) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.

2. (H) An oil and fat composition for chocolate as described in claim 1, wherein the content of stearic acid in the constituent fatty acid composition is 10 to 15 mass%.

3. An oil and fat composition for chocolate as described in claim 1 or claim 2, wherein the sum of (E) and (F) is 8% by mass to 20% by mass.

4. A chocolate containing a chocolate oil and fat composition described in any one of claims 1 to 3.