Oil and fat composition

Abstract

The purpose of the present invention is to address the problem of providing a new oil and fat composition that is suitable for use in chocolate and that is substantially free from lauric acid. The oil and fat composition satisfies the following (i) and (ii). (i) The weight ratio (P2Po / P2M) of the content of a triglyceride (P2Po) to which two palmitic acid (P) moieties and one palmitoleic acid (Po) moiety are bound with respect to the content of a triglyceride (P2M) to which two palmitic acid (P) moieties and one monovalent unsaturated fatty acid (M) moiety having 16-24 carbon atoms are bound is 0.04 or more. (ii) The content of a triglyceride (S3) to which three saturated fatty acid (S) moieties having 16-24 carbon atoms are bound is 1.5%-13% by weight.

Description

oil composition

[0001] RELATED APPLICATIONS This application claims the benefit of priority from Japanese Patent Application No. 2024-008383, filed on January 24, 2024. The priority application is hereby incorporated by reference in its entirety.

[0002] The present invention relates to an oil and fat composition and chocolates containing the oil and fat composition.

[0003] Cacao butter alternatives (CBAs) used in chocolates are broadly divided into those for tempered chocolates, which are produced by tempering, and those for non-tempered chocolates, which are not. Cacao butter substitutes (CBAs) for non-tempered chocolates are obtained by fractionating and, if necessary, hydrogenating vegetable oils containing lauric acid, such as palm kernel oil and coconut oil. CBS exhibits melting characteristics similar to those of cacao butter and has favorable eating characteristics, such as a high snap when eaten. CBS also has favorable manufacturing characteristics, such as extremely rapid solidification during chocolate molding and when producing composite confectioneries in which chocolate is coated on confectioneries. Furthermore, CBS is available more cheaply than cacao butter, and is therefore widely used worldwide as a fat for chocolate. However, the triglyceride structure of CBS, which is mainly composed of lauric acid, is significantly different from the triglyceride structure of cocoa butter, resulting in significantly poor compatibility with cocoa butter. As a result, when cocoa butter is blended in excess of the critical concentration in chocolate containing CBS, fat bloom can occur on the surface of the chocolate, and the resulting bloom can cause graining, which can lead to a loss of commercial value.

[0004] Furthermore, in the case of molded chocolates and chocolate composite confectioneries produced using CBS, improper production or storage conditions, or the migration of moisture from the combined confectioneries or bread, can cause the fats and oils to hydrolyze, resulting in the development of an unpleasant odor (soapy odor) caused by lauric acid, which can significantly reduce the product value.

[0005] Therefore, there has been a demand for an oil and fat for chocolates that can suppress the occurrence of fat bloom in chocolates and that is substantially free of lauric acid.

[0006] JP-A No. 60-8397 JP-A No. 07-155106

[0007] The object of the present invention is to find a new fat and oil composition that is suitable for use in chocolates and that is substantially free of lauric acid.

[0008] As a method for solving this problem, the prior art has disclosed oils and fats that do not contain lauric acid and have sharp melting properties.

[0009] Patent Document 1 discloses that palm mid-melting point oil and fat, from which triglycerides that crystallize quickly, such as high-melting point oils and fats, have been removed, has physical properties similar to CBS, and similarly, Patent Document 2 discloses that chocolate made with hard butter having a symmetric triglyceride content of 70% or more and an asymmetric triglyceride content of 4% or less, has a high snap and good melt-in-the-mouth texture. However, Patent Documents 1 and 2 do not disclose an oil and fat composition containing triglycerides containing palmitoleic acid (Po) as an essential component.

[0010] Through various investigations, the present inventors have found that chocolate using an oil and fat composition containing as its main component 1,3-dipalmitoyl-2-oleoyl glyceride (hereinafter, sometimes referred to as POP), which is a symmetric triglyceride, has high snap properties and good melt-in-the-mouth feel, but has the problems of a slow solidification rate and a tendency to cause fat bloom.

[0011] As a result of further intensive research, the inventors have found that the above-mentioned problems can be solved by adding specific amounts of a triglyceride consisting of two palmitic acids (P) and one palmitoleic acid (Po) bonded together (hereinafter sometimes referred to as P2Po) and a trisaturated glyceride (hereinafter sometimes referred to as S3) to an oil and fat composition mainly composed of POP, and have thus completed the present invention.

[0012] That is, the present invention includes the following: (1) An oil and fat composition satisfying the following (A) and (B): (A) a weight ratio (P2Po / P2M) of the content of a triglyceride (P2Po) having two palmitic acids (P) and one palmitoleic acid (Po) bonded to the content of a triglyceride (P2M) having two palmitic acids (P) and one monounsaturated fatty acid (M) having 16 to 24 carbon atoms bonded thereto is 0.04 or more; and (B) a content of a triglyceride (S3) having three saturated fatty acids (S) having 16 to 24 carbon atoms bonded thereto is 1.5 to 13% by weight. (2) The oil and fat composition according to (1), in which the P2Po content in the oil and fat composition is 3.0% by weight or more. (3) The oil and fat composition according to (1) or (2), which is for use in chocolates. (4) The oil and fat composition according to (3), which is for use in non-tempering chocolates. (5) Chocolates having an oil-and-fat content of 20.0 to 50.0% by weight, and containing 30.0% by weight or more of the oil-and-fat composition of (1) or (2) in the oil-and-fat content. (6) The chocolates of (5) that are non-tempering type. (7) A method for producing chocolates of (5), comprising cooling and solidifying the melted chocolates at a temperature of 10°C or higher.

[0013] The present invention provides an oil and fat composition suitable for use in chocolates that is substantially free of lauric acid. In a preferred embodiment, the oil and fat composition of the present invention is a non-tempering type for chocolates. When used in chocolates, the oil and fat composition of the present invention can impart sharp melting characteristics and high snap properties, and in terms of production, can impart sufficient solidification characteristics. Furthermore, it is significantly advantageous over conventional oil and fat compositions in that it does not cause bloom or the coarseness of the chocolate structure (graining) that accompanies blooming. It is speculated that P2Po, and particularly PPoP, as an active ingredient, inhibits the polymorphic transition of POP crystals, thereby contributing to improving the solidification rate and suppressing fat bloom in chocolates. In this specification, "substantially free of lauric acid" means that lauric fats such as coconut oil and palm kernel oil are not substantially used as raw materials.

[0014] The present invention will be described in detail below. In this specification, the term "to" indicating a range of values ​​is used to mean that the values ​​before and after the term are included as the upper and lower limits. Any combination of the upper and lower limits in a range of values ​​can be used.

[0015] In this specification, chocolates are not limited to "pure chocolate," "chocolate," "semi-chocolate," and "chocolate-based foods" as defined by the National Chocolate Industry Fair Trade Council, but also refer to foods that contain fats and oils as an essential ingredient and include fat-processed foods that use cocoa mass, cocoa, whole milk powder, dried fruit juice powder, dried vegetable powder, vegetable milk powder, cocoa butter, cocoa butter substitutes, hard butter, etc. Therefore, the term may also refer collectively to foods that have edible ingredients dispersed in a fat-and-oil base, such as matcha-flavored or strawberry-flavored foods that incorporate vegetable or fruit-derived powders.

[0016] In this specification, stearic acid may be represented as St, palmitic acid as P, oleic acid as O, and palmitoleic acid as Po. Saturated fatty acids having 16 to 24 carbon atoms, including St and P, may be represented as S. Monounsaturated fatty acids having 16 to 24 carbon atoms, including O and Po, may be represented as M. When representing triglycerides, for example, P2M means a triglyceride in which two palmitic acids (P) and one monounsaturated fatty acid (M) having 16 to 24 carbon atoms are bonded together, P2Po means a triglyceride in which two palmitic acids (P) and one palmitoleic acid (Po) are bonded together, and S3 means a triglyceride in which three saturated fatty acids (S) having 16 to 24 carbon atoms are bonded together. Similarly, S2M means a triglyceride in which two S's and one M are bonded, and SSM means a triglyceride in which S and M are bonded at the 1st and 3rd positions and S is bonded at the 2nd position.

[0017] In one aspect, the present invention provides an oil or fat composition. The oil or fat composition of this aspect contains oil or fat itself, unless otherwise specified. In another aspect, the oil or fat composition of this aspect does not contain oil or fat itself, but contains other ingredients. The oil or fat composition of this aspect is substantially free of lauric acid. Specifically, the content of lauric acid in the constituent fatty acids is preferably less than 5 wt%, more preferably less than 3 wt%, even more preferably less than 2 wt%, and most preferably less than 1 wt%.

[0018] The weight ratio of the P2Po content to the P2M content (P2Po / P2M) in the oil or fat composition of the present invention is 0.04 or more, preferably 0.05 to 0.50, more preferably 0.05 to 0.35, and other preferred examples are 0.05 to 0.25 and 0.10 to 0.25.

[0019] The content of S3 in the oil or fat composition of the present invention is 1.5 to 13% by weight, preferably 2 to 9% by weight, 2 to 7% by weight, and more preferably 2 to 5% by weight.

[0020] The weight ratio of the SSM content to the S2M content (SSM / S2M) in the oil or fat composition of the present invention is preferably 0.05 or less, more preferably 0.04 or less, and even more preferably 0.03 or less.

[0021] The weight ratio of the P2M content to the S2M content (P2M / S2M) in the oil or fat composition of the present invention is preferably 0.8 or more, more preferably 0.8 to 0.99, and even more preferably 0.85 to 0.99.

[0022] The S2M content in the oil or fat composition of the present invention is preferably 70% by weight or more, more preferably 75 to 95% by weight, even more preferably 80 to 95% by weight, and most preferably 80 to 90% by weight.

[0023] The P2Po content in the oil or fat composition of the present invention is preferably 3.0% by weight or more, more preferably 6.0% by weight or more, and other preferred examples are 8.0% by weight or more, 10.0% by weight or more, and is preferably 80.0% by weight or less, more preferably 60.0% by weight or less.

[0024] The Po content in the constituent fatty acids of the oil and fat composition of the present invention is preferably 2 to 15% by weight, more preferably 2 to 9% by weight, even more preferably 2 to 8% by weight, and most preferably 2 to 6% by weight.

[0025] The weight ratio (Po / M) of the Po content to the M content in the constituent fatty acids of the oil or fat composition of the present invention is preferably 0.05 to 0.45, more preferably 0.05 to 0.28, and even more preferably 0.05 to 0.23.

[0026] The S content in the constituent fatty acids of the oil and fat composition of the present invention is preferably 50% by weight or more, more preferably 50 to 80% by weight, even more preferably 50 to 75% by weight, and most preferably 50 to 70% by weight, for example, 61 to 67% by weight. The weight ratio of the C20 or higher saturated fatty acid content to the S content in the constituent fatty acids of the oil and fat composition of the present invention (C20 or higher saturated fatty acids / S) is preferably 0.01 or more, more preferably 0.02 or more, even more preferably 0.03 or more, and most preferably 0.04 or more. Use of an oil and fat composition with a high ratio is preferred because chocolates will have excellent bloom resistance.

[0027] The SFC (solid fat content) of the oil or fat composition of the present invention at 10° C. is preferably 85% or more, more preferably 86 to 94%, for example, 90 to 93%.

[0028] The SFC at 15° C. of the oil or fat composition of the present invention is preferably 80% or more, more preferably 83 to 90%.

[0029] The SFC of the oil or fat composition of the present invention at 20° C. is preferably 66% or more, more preferably 66 to 85%, for example, 73 to 85%. The SFC of the oil or fat composition of the present invention at 30° C. is preferably 15% or less, more preferably 10% or less, 2.5 to 8%, for example, 0 to 7%.

[0030] The DHA and EPA contents in the constituent fatty acids of the oil and fat composition of the present invention are preferably low. More specifically, the total content of DHA and EPA in the constituent fatty acids of the oil and fat composition is preferably less than 2%, for example, 0 to 1.5%, or 0.5 to 1.0%.

[0031] The raw material for the oil and fat composition of the present invention is not particularly limited as long as it is an edible oil and fat containing Po, and examples thereof include various natural animal and vegetable oils such as marine oils and vegetable oils, and oils and fats obtained from microorganisms and algae. Furthermore, oils and fats obtained from plants, microorganisms, and algae whose fatty acid composition has been modified to contain Po using conventional breeding techniques that utilize natural mutants and artificial mutants, or new breeding techniques represented by genetic engineering and genome editing techniques, can also be used.

[0032] In terms of purity and cost, the raw materials for the oil and fat composition of the present invention are preferably sea buckthorn oil (seaberry fruit oil), bakari fat, macadamia nut oil, hazelnut oil, seal oil, etc., but among these, sea buckthorn oil (seaberry fruit oil) and bakari fat are particularly preferred because they inherently contain P2Po and the oil and fat composition of the present invention can be obtained either as is or as a P2Po-enriched fraction obtained by fractionation of these oils and fats.

[0033] Furthermore, a P2Po-containing fat can also be obtained by transesterification between the Po-rich fat and a P-containing raw material, and the fat or oil composition of the present invention can be obtained using this fat or oil as it is or as a concentrated fraction obtained by fractionation of the fat or oil. Examples of the P-containing raw material include fat or oil, fatty acids, or lower alcohol esters thereof. The transesterification reaction can be carried out using a chemical catalyst or an enzyme catalyst. Examples of chemical catalysts that can be used include alkali metal catalysts such as sodium methylate. Examples of enzyme catalysts that can be used include lipases, and 1,3-specific lipases are preferred. These lipases can be immobilized on ion exchange resins or diatomaceous earth by known methods, or they can be used in powder form.

[0034] There are no limitations on the oils and fats that can be used in the oil and fat composition of the present invention as long as they satisfy the above-mentioned requirements, but examples include vegetable oils such as soybean oil, high erucic acid rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, high oleic sunflower oil, rice oil, safflower oil, high oleic safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, shea butter, monkey fat, and cocoa butter, animal oils and fats such as milk fat, beef tallow, and lard, medium-chain fatty acid-bound oils (MCT), as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils that have been subjected to interesterification, and further mixed oils thereof. When high erucic acid rapeseed oil is used, the erucic acid content contained in the high erucic acid rapeseed oil is preferably 30% by weight or more of the constituent fatty acid composition.

[0035] In one aspect, the present invention provides chocolates containing the fat or oil composition of the above aspect. The chocolates of this aspect are preferably non-tempering chocolates.

[0036] There are no particular restrictions on the amount of the oil-and-fat composition of the present invention that can be incorporated into chocolates. However, in a preferred embodiment, when the fat content of the chocolate is 20.0 to 50.0 wt%, the fat content of the present invention is 30.0 wt% or more. The lower limit is preferably 40.0 wt%, 50.0 wt%, 60.0 wt%, 70.0 wt%, or 80.0 wt%. The upper limit can be up to 100 wt%, but if necessary, the fat composition can be mixed with an oil-and-fat component such as cocoa butter. The fat content of the chocolate is preferably 25.0 to 45.0 wt%, or 30.0 to 40.0 wt%. In such an embodiment, a good solidification rate can be achieved, and even at a fat content of less than 30 wt%, the occurrence of fat bloom can be delayed or suppressed.

[0037] In the chocolates of the present invention, the S2M content in the fat and oil component of the chocolate is preferably 60 to 95% by weight, more preferably 65 to 90% by weight, even more preferably 70 to 90% by weight, for example, 75 to 87% by weight. The weight ratio of the SSM content to the S2M content (SSM / S2M) is preferably 0.2 or less, more preferably 0.15 or less, even more preferably 0.1 or less.

[0038] In the chocolates of the present invention, the P2Po content in the fat and oil component of the chocolate is preferably 3% by weight or more, more preferably 3 to 42% by weight, and other preferred examples include 3 to 25% by weight, 3 to 21% by weight, and 3 to 17% by weight.

[0039] The chocolates of the present invention are blended with cocoa solids such as cocoa mass and cocoa powder in order to achieve a desirable flavor and aroma. As a result, the proportion of cocoa butter contained therein is preferably 0.1 to 30% by weight, more preferably 0.1 to 20% by weight, and even more preferably 0.1 to 15% by weight, based on the fat and oil content of the chocolate.

[0040] The chocolates of the present invention are prepared by melting the fat and oil composition of the present invention containing P2Po together with other fat and oil raw materials during the production of chocolates, but the fat and oil composition may be used as is or mixed with other fats and oils, such as cocoa butter or hard butter.

[0041] Chocolates using the oil-and-fat composition of the present invention can be produced in the same manner as conventional chocolates. Specifically, chocolates can be obtained by mixing an oil-and-fat containing the oil-and-fat composition of the present invention as an essential component with appropriately selected ingredients such as cocoa mass (a portion thereof), various powdered foods such as cocoa, sugars, and milk powder, emulsifiers, flavorings, and colorants, followed by rolling (a grinding step), adding the remaining ingredients as appropriate, and then performing a conching or mixing process (a mixing step). Alternatively, a manufacturing method in which the mixing and grinding steps are performed in parallel using a ball mill, bead mill, or the like can also be used. In one embodiment, the chocolates obtained in a molten state are preferably cooled and solidified at a temperature of 10°C or higher. More preferably, the temperature is 13°C or higher, and even more preferably, 15°C or higher. Also preferably, the temperature is 30°C or lower, more preferably, 25°C or lower, and even more preferably, 20°C or lower. By cooling and solidifying at a temperature of 10°C or higher, chocolates with improved chewability, melt-in-the-mouth feel, and bloom resistance can be obtained.

[0042] Examples are given below, but the technical concept of the present invention is not limited to these examples. In the examples, parts and percentages are all by weight.

[0043] 〇Analysis method [Method for analyzing fatty acid composition] Fatty acid methyl esters were prepared in accordance with Japan Oil Chemists' Society Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.1.2 Methyl esterification method (boron trifluoride methanol method), and analyzed in accordance with Japan Oil Chemists' Society Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.2.3 Fatty acid composition (capillary gas chromatography method). [Method for analyzing triglyceride composition (high-performance liquid chromatography analysis)] The triglyceride content of fats and oils can be determined as the total amount using the high-performance liquid chromatography analysis (1) shown below, without distinguishing between positional isomers with different binding sites to the glycerin skeleton, such as symmetrical and asymmetrical triglycerides. Furthermore, in triglycerides with the same constituent fatty acids, the positional isomer ratio (SSM (asymmetric triglyceride with S at position 2 and S and M at positions 1 and 3) / S2M) of symmetric or asymmetric triglycerides can be measured and determined by high performance liquid chromatography analysis (2). In all high performance liquid chromatography analyses, the qualitative analysis of each triglyceride to be measured was carried out using commercially available reagents. The triglyceride composition is shown as the proportion of each triglyceride in the total triglycerides. High performance liquid chromatography analysis (1) Column: ODS, eluent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 ml / min, column temperature: 25°C, detector: differential refractometer. High performance liquid chromatography analysis (2) J. HighResol. Chromatogr. , 18, 105-107 (1995) ADLOF R O, "Analysis of Triacylglycerol Positional Isomers by Silver Ion High Performance Liquid Chromatography." Note that fats and oils N and Comparative Example 4 containing it contain a large amount of lauric acid in the constituent fatty acids, which would make the triglyceride composition data inaccurate, and therefore are not shown.In the descriptions of the analytical results, S represents saturated fatty acids having 16 or more carbon atoms, M represents monounsaturated fatty acids having 16 or more carbon atoms, and Po represents palmitoleic acid. S2M represents a triglyceride in which two molecules of S and one molecule of M are bonded. P2M represents a triglyceride in which two molecules of P and one molecule of M are bonded. P2Po represents a triglyceride in which two molecules of P and one molecule of Po are bonded. S3 represents a triglyceride in which three molecules of S are bonded. SSM represents an asymmetric triglyceride in which S is bonded at the 2nd position and S and M are bonded at the 1st and 3rd positions. [SFC Parallel Measurements at Each Temperature] Analysis was performed in accordance with IUPAC 2.150 SOLID CONTENT DETERMINATION IN FATS BY NMR. The analytical device used was a Bruker "minispec mq20." The oil was kept at 80°C for 30 minutes, then at 60°C for 30 minutes to completely melt the oil, and then at 0°C for 1 hour to solidify it. After further keeping it at a predetermined temperature for 30 minutes, the SFC (solid fat content) was analyzed.

[0044] Method for Producing Oils and Fats Using high oleic sunflower oil or macadamia nut oil as the raw oil, 1,3-position enzymatic interesterification with ethyl palmitate was carried out, and the fatty acid ethyl ester fraction was distilled off by distillation. The obtained oil and fat fractions were subjected to multistage fractionation using a solvent to obtain P2O-rich oils and fats and P2Po-rich oils. These obtained oils and fats were mixed to obtain oils A to I with various P2Po contents. Furthermore, a palm fractionation mid-melting point fraction (iodine value 35, P2O content 63%, manufactured by Fuji Oil Co., Ltd.) was designated as oil and fat J. Furthermore, using high oleic sunflower oil as the raw oil, 1,3-position enzymatic interesterification with ethyl stearate was carried out, and the fatty acid ethyl ester fraction was distilled off by distillation. The obtained oil and fat fractions were subjected to multistage fractionation using a solvent to obtain St2O-rich oil and fat K. The extremely hydrogenated palm oil and the extremely hydrogenated high erucic acid rapeseed oil (both manufactured by Fuji Oil Co., Ltd.) were designated as fat L and fat M. The results of the analysis according to the above-mentioned [Method for analyzing triglyceride composition (HPLC)] are shown in Table 1 (unit: wt %), and the results of the analysis according to the above-mentioned [Method for analyzing fatty acid composition] are shown in Table 2 (unit: wt %).

[0045]

[0046]

[0047] [Study 1] Effect of P2Po content in non-tempered chocolates

[0048] Oils and fats A to L were mixed in the amounts shown in Table 3 (units: wt %) to obtain the oil and fat compositions of Examples and Comparative Examples. The triglyceride compositions of these oil and fat compositions are shown in Table 4. These oil and fat compositions were analyzed according to the above-mentioned [SFC Parallel measurements at each temperature], and the results are shown in Table 5.

[0049]

[0050]

[0051]

[0052] The oil and fat composition examples were oil and fat compositions that satisfied all of the following SFCs: - SFC (solid fat content) at 10°C of 85% or more - SFC at 15°C of 80% or more - SFC at 20°C of 66% or more

[0053] According to Table 6, chocolates were produced using each fat and oil composition and evaluated.

[0054] Method of Study: Chocolate dough was prepared by a conventional method using 5.7% by weight of cocoa mass, 6.7% by weight of cocoa powder, 52.6% by weight of sugar, 0.4% by weight of lecithin, and 34.6% by weight of the oil-and-fat compositions of Examples 1 to 7 and Comparative Examples 1 to 14 listed in Table 3 above. The cocoa butter content of the total oil-and-fat content in the chocolate was 10% by weight, the total oil-and-fat content of the chocolate was 38.5% by weight, and the oil-and-fat composition of the present invention in the oil-and-fat content was 89.9% by weight. The triglyceride composition of the cocoa butter contained in the cocoa mass (55%) and the cocoa powder (11%) is as listed in Table 4 above. The obtained chocolate dough was melted at 55°C, filled into a mold, and solidified by cooling at 15°C for 30 minutes. The chocolate was then released from the mold and aged at 20°C for one week.

[0055] ○ Chocolate Eating Evaluation Method The aged chocolate was evaluated by five panelists. The evaluation was conducted according to the following [Chocolate Eating Evaluation Criteria], and the score decided by consensus was used as the final evaluation.

[0056] [Chocolate Eating Evaluation Criteria] Eating evaluation was based on the following criteria for chewing and melting. Chewing 2 points: Desirable snap. 1 point: Weak snap and a little soft. Melting in the mouth 3 points: Melts very sharply and quickly, with a strong cooling sensation. 2 points: Melts quickly, with a cooling sensation. 1 point: Melts extremely slowly, with a strong residue in the mouth and no cooling sensation at all. A score of 2 or more for both the chewing evaluation and the melting evaluation was considered to have passed the eating evaluation of the chocolate.

[0057] Method for Evaluating Chocolate Bloom Matured chocolate was stored at 20°C, 25°C, and 28°C, and periodically observed to evaluate the surface bloom according to the following [Chocolate Bloom Resistance Evaluation Criteria].

[0058] [Chocolate bloom resistance evaluation criteria] -: No bloom +-: Slight cloudiness on the surface +: Small spot-like bloom or slight powdery whitening is observed ++: Spot-like bloom or clear whitening is observed +++: Large spot-like bloom or severe whitening is observed Chocolates that maintained a - or +- rating for 28 days were considered to have passed the bloom evaluation.

[0059] The evaluation results of the chocolate examples and comparative examples are shown in Table 7.

[0060]

[0061]

[0062] Discussion of Table 7 All of the chocolates containing the oil and fat compositions of Examples 1 to 7, in which the weight ratio of P2Po to P2M content was 0.04 or more and the S3 content was 1.5 to 13% by weight, passed the bloom evaluation and the eating evaluation. Comparative Example 3, which contained oil and fat J, a palm mid-melting point fraction, was soft at the beginning of chewing and had poor snap properties. Comparative Examples 5 to 14, which contained oil and fat K rich in St2O, were undesirable because they softened at the beginning of chewing. Furthermore, the appearance deteriorated significantly during storage, resulting in poor storage stability. No graining was observed in the chocolates of the Examples / Comparative Examples. Furthermore, the chocolates of the Examples were easily released from the mold during chocolate production, demonstrating good releasability. Comparative Chocolate Examples 3 to 13 had poor releasability and required strong tapping and vibration to release from the mold.

[0063] [Study 2] Effect of P2Po content in chocolates with different cocoa butter contents

[0064] According to Table 8 (unit: wt%), chocolates with different cocoa butter contents were prepared using each fat and oil composition and evaluated.

[0065] Method of Study: Chocolate dough was prepared by a conventional method with a cocoa butter content of 3%, 10%, 15%, or 20% by weight of the total fat and oil content in the chocolate. The resulting chocolate dough was melted at 55°C, filled into a mold, and solidified by cooling at 15°C for 30 minutes. The chocolates released from the molds were then aged at 20°C for one week. The chocolate with a cocoa butter content of 3% by weight contained 52.6% by weight of sugar, 0.4% by weight of lecithin, 0.2% by weight of cocoa mass, 9.4% by weight of cocoa powder, and 37.4% by weight of each fat and oil composition. The chocolate with a cocoa butter content of 10% by weight contained 52.6% by weight of sugar, 0.4% by weight of lecithin, 5.7% by weight of cocoa mass, 6.7% by weight of cocoa powder, and 34.6% by weight of each fat and oil composition. The chocolate with a 15% cocoa butter content contained 52.6% sugar, 0.4% lecithin, 9.6% cocoa mass, 4.7% cocoa powder, and 32.7% of each fat and oil composition. The chocolate with a 20% cocoa butter content contained 52.6% sugar, 0.4% lecithin, 13.6% cocoa mass, 2.7% cocoa powder, and 30.7% of each fat and oil composition. The total fat and oil content of each chocolate was 38.5%. The fat and oil content of the fat and oil composition of the present invention was 97.1% for the chocolate with a 3% cocoa butter content, 89.9% for the chocolate with a 10% cocoa butter content, 84.9% for the chocolate with a 15% cocoa butter content, and 79.7% for the chocolate with a 20% cocoa butter content.

[0066] Method for Evaluating Chocolate Bloom Matured chocolates were stored at 20°C and periodically observed to evaluate the bloom on the surface according to the following [Chocolate Bloom Resistance Evaluation Criteria]. The evaluation results are shown in Table 9.

[0067] [Chocolate bloom resistance evaluation criteria] -: No bloom +-: Slight cloudiness on the surface +: Small spot-like bloom or slight powdery whitening is observed.

[0068]

[0069]

[0070] Consideration of Table 9 Within the wide range of cocoa butter content from 3 to 20% by weight, Examples 1 to 7 had bloom evaluations that were equal to or better than those of Comparative Examples 1 to 3.

[0071] [Study 3] Effect of Adding S3 Triglyceride ○ Formulation of Oil and Fat Composition Oil and fat L or M was mixed with oil and fat D according to Table 10 (units: weight %) to obtain the oil and fat compositions of Examples / Comparative Examples. The triglyceride compositions are as shown in Table 11 (units: weight %) below. Table 11 also shows the saturated fatty acid content of C20 or more in the constituent fatty acids calculated from the fatty acid compositions of oils D, L, and M in Table 2, and the weight ratio of the saturated fatty acid content of C20 or more to the saturated fatty acid content (S content).

[0072]

[0073]

[0074] According to Table 12 (unit: weight %), chocolates were produced using each fat and oil composition and evaluated.

[0075] Method of investigation: 5.7% by weight of cocoa mass, 6.7% by weight of cocoa powder, 52.6% by weight of sugar, 0.4% by weight of lecithin, and 34.6% by weight of the fat and oil composition were blended to prepare chocolate dough by a conventional method. The total fat and oil content in each case was 38.5% by weight. The obtained chocolate dough was melted at 55°C, filled into a mold, and solidified by cooling at 15°C for 30 minutes. The chocolate dough was then released from the mold and aged at 20°C for one week.

[0076] The matured chocolates were evaluated by five panelists according to the following [Chocolate Eating Evaluation Criteria], and the scores determined by consensus were shown in Table 13 as the final evaluation.

[0077] [Chocolate Eating Evaluation Criteria] Eating evaluation was based on the following criteria for chewing and melting. Chewing 2 points: Desirable snap. 1 point: Weak snap and a little soft. Melting in the mouth 3 points: Melts very sharply and quickly, with a strong cooling sensation. 2 points: Melts quickly, with a cooling sensation. 1 point: Melts extremely slowly, with a strong residue in the mouth and no cooling sensation at all. A score of 2 or more for both the chewing evaluation and the melting evaluation was considered to have passed the eating evaluation of the chocolate.

[0078] Method for Evaluating Chocolate Bloom Matured chocolates were stored at 20°C and periodically observed to evaluate the surface bloom according to the following [Chocolate Bloom Resistance Evaluation Criteria]. The evaluation results are shown in Table 13.

[0079] [Chocolate bloom resistance evaluation criteria] -: No bloom +-: Slight cloudiness on the surface +: Small spot-like bloom or slight powdery whitening is observed.

[0080]

[0081]

[0082] ○ Discussion of Table 13 All test plots had good chewing and melting properties. Regarding changes in appearance during storage, the chocolate of Comparative Example 17 deteriorated, but the chocolates of the Examples maintained a good appearance. The chocolates of Examples 17 to 28, which used the oil and fat compositions of Examples 10 to 21 with high S3 contents, had even better appearances.

Claims

1. An oil or fat composition that satisfies the following (A) and (B): (A) a weight ratio (P2Po / P2M) of the content of a triglyceride (P2Po) having two palmitic acids (P) and one palmitoleic acid (Po) bonded to the content of a triglyceride (P2M) having two palmitic acids (P) and one monounsaturated fatty acid (M) having 16 to 24 carbon atoms bonded thereto is 0.04 or more, and (B) the content of a triglyceride (S3) having three saturated fatty acids (S) having 16 to 24 carbon atoms bonded thereto is 1.5 to 13% by weight.

2. The oil and fat composition according to claim 1, wherein the P2Po content in the oil and fat composition is 3.0% by weight or more.

3. The oil and fat composition according to claim 1 or 2, which is for use in chocolates.

4. The oil and fat composition according to claim 3, which is for use in non-tempering chocolates.

5. Chocolates containing 20.0 to 50.0% by weight of fat or oil, and containing 30.0% by weight or more of the fat or oil composition according to claim 1 or 2 in the fat or oil content.

6. Chocolates according to claim 5, which are of the non-tempered type.

7. A method for producing chocolates according to claim 5, characterized in that the melted chocolates are cooled and solidified at a temperature of 10°C or higher.

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