Oil and fat composition and chocolate

Abstract

[Problem] To provide an oil and fat composition that is usable as a cocoa butter equivalent, the oil and fat composition being a suitable starting material for chocolate that has excellent mouth-meltability, snap, and bloom resistance. [Solution] An oil and fat composition according to the present invention satisfies the following conditions (a) to (e). (a) The X2O content is 77.0 mass% to 88.0 mass%. (b) The P2O content is 24.0 mass% to 48.0 mass%. (c) POP / P2O is 0.940 to 0.990. (d) The XXX content is 1.7 mass% or less. (e) The PPP content is 1.0 mass% or less.

Description

Fat composition and chocolate

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

[0002] Cocoa butter equivalent (hereinafter referred to as "CBE") is a fat used to replace part or all of the cocoa butter in chocolate. CBE contains symmetric triacylglycerol, the main component of cocoa butter, in the same amount as cocoa butter, making it possible to replace cocoa butter. CBE is prepared, for example, from tropical fats rich in symmetric triacylglycerol. For example, CBE is prepared by combining fractionated shea fat, which is rich in SOS (1,3-distearoyl-2-oleoyl glycerol), with fractionated palm oil, which is rich in POP (1,3-dipalmitoyl-2-oleoyl glycerol). However, fractionated palm oil (palm oil mid-melting point fraction), which is rich in POPs, contains asymmetric triacylglycerols PPO (1,2-dipalmitoyl-3-oleoyl glycerol and 2,3-dipalmitoyl-1-oleoyl glycerol), which can easily cause a decrease in mold release (solidification) and chocolate snap (hardness) during chocolate production.

[0003] In response to the above-mentioned problems, Patent Document 1 proposes improving the snap properties of chocolate by increasing the content of symmetric triacylglycerols (such as POP) in hard butter and reducing the content of asymmetric triacylglycerols (such as PPO).

[0004] Japanese Unexamined Patent Publication No. 7-155106

[0005] However, the present 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 trisaturated triacylglycerol (XXX), whose only constituent fatty acid is the long-chain saturated fatty acid (X) contained in CBE. However, increasing the XXX content could result in a deterioration in the meltability of the chocolate.

[0006] Therefore, an object of the present invention is to provide an oil and fat composition that can be used as a CBE and is suitable as a raw material for chocolate that is excellent in meltability, snap properties, and bloom resistance.Another object of the present invention is to provide a chocolate that is excellent in meltability, snap properties, and bloom resistance.

[0007] The present inventors have conducted extensive research to solve the above-mentioned problems. As a result, they have found that the above-mentioned problems can be solved by adjusting the ratio of symmetric triacylglycerol (POP) to dipalmitoylmonooleoylglycerol (PO) in an oil or fat composition (POP / PO) to within a specific range and adjusting PPP to a specific amount or less. This has led to the completion of the present invention.

[0008] That is, the present invention provides the following. [1] An oil or fat composition satisfying 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 0.940 or more and 0.990 or less; (d) the XXX content is 1.7% by mass or less; and (e) the PPP content is 1.0% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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- and 3-positions; XXX: triacylglycerol in which X is ester-bonded at the 1-, 2-, and 3-positions; PPP: triacylglycerol in which P is ester-bonded at the 1-, 2-, and 3-positions.) [2] The oil-and-fat composition according to [1], further satisfying the following condition (f): (f) the SO content is 18.0% by mass or more and 47.0% by mass or less. (wherein S and S2O respectively represent the following: S: stearic acid S2O: triacylglycerol in which two molecules of S and one molecule of O are ester-bonded.) [3] The oil and fat composition according to [1] or [2], which further satisfies the following condition (g): (g) XOX / X2O is 0.960 or more and 0.990 or less (wherein XOX represents the following: XOX: triacylglycerol in which O is at the 2-position and X is at the 1- and 3-positions by ester bonding). [4] The oil and fat composition according to any of [1] to [3], which further satisfies the following condition (h): (h) the PO2 content is 1.0% by mass or more and 7.0% by mass or less. (wherein PO2 represents the following: PO2: triacylglycerol in which one molecule of P and two molecules of O are ester-bonded) [5] The oil or fat composition according to any one of [1] to [4], which further satisfies the following condition (i): (i) the content of P2L is 1.0 mass % or more and 5.0 mass % or less (wherein 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) [6] An 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% by mass or more. (e') The content of PPP is 0.01% by mass or more. [7] An oil and fat food using the oil and fat composition according to any one of [1] to [6]. [8] The oil and fat food according to [7], wherein the oil and fat food is chocolate. [9] A raw oil and fat composition satisfying the following conditions (j) to (n): (j) The content of X2O is 80.0% by mass or more and 90.0% by mass or less. (k) The content of P2O is 63.0% by mass or more and 73.0% by mass or less. (l) The POP / P2O ratio is 0.940 or more and 0.990 or less. (m) The content of XXX is 1.7% by mass or less. (n) The content of PPP is 1.0% by mass or less. (Here, X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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- and 3-positions; XXX: triacylglycerol in which X is ester-bonded at the 1-, 2-, and 3-positions; PPP: triacylglycerol in which P is ester-bonded at the 1-, 2-, and 3-positions.)

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

[11] Chocolate, the fats and oils in the chocolate satisfying 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) The POP / P2O ratio is 0.955 or more and 0.990 or less. (D) The XXX content is 1.9% by mass or less. (E) The PPP content is 0.5% by mass or less. (where X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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- and 3-positions, XXX: triacylglycerol in which X is ester-bonded at the 1-, 2-, and 3-positions, PPP: triacylglycerol in which P is ester-bonded at the 1-, 2-, and 3-positions.)

[12] The chocolate according to

[11] , wherein the fats and oils in the chocolate further satisfy the following condition (F): (F) the SO content is 18.0% by mass or more and 47.0% by mass or less. (wherein S and S2O respectively represent the following: S: stearic acid S2O: triacylglycerol in which two molecules of S and one molecule of O are ester-bonded.)

[13] The chocolate according to

[11] or

[12] , wherein the fats and oils in the chocolate further satisfy the following condition (G): (G) The POS content is 12.0% by mass or more and 35.0% by mass or less. (wherein POS represents 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 of

[11] to

[13] , wherein the fats and oils in the chocolate further satisfy the following condition (H): (H) XOX / X2O is 0.970 or more. (wherein XOX represents the following. XOX: a triacylglycerol in which O is ester-bonded at the 2-position and X is ester-bonded at the 1- and 3-positions.)

[15] The chocolate according to any of

[11] to

[14] , wherein the fats and oils in the chocolate further satisfy the following condition (I): (I) The PO2 content is 1.0% by mass or more and 10.0% by mass or less. (wherein PO2 represents the following: PO2: a triacylglycerol in which one molecule of P and two molecules of O are ester-bonded.)

[16] The chocolate according to any of

[11] to

[15] , wherein the fats and oils in the chocolate further satisfy the following condition (J): (J) The P2L content is 1.0% by mass or more and 5.0% by mass or less. (wherein 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)

[17] The chocolate according to any one of

[11] to

[16] , wherein the fats and oils in the chocolate contain 30% by mass or more of the fat and oil composition according to any one of [1] to [6].

[18] The chocolate according to any one of

[11] to

[17] , wherein the fats and oils in the chocolate contain 70% by mass or less of cocoa butter.

[0009] According to the present invention, it is possible to provide an oil and fat composition that can be used as a CBE and is suitable as a raw material for chocolate that is excellent in meltability, snap properties, and bloom resistance.Furthermore, according to the present invention, it is possible to provide a chocolate that is excellent in meltability, snap properties, and bloom resistance.

[0010] 1 shows the results of 30°C strain dispersion measurement of palm oil mid-melting point fractions 1 to 3. 2 shows the results of SFC measurement of palm oil mid-melting point fractions 1 to 3. 3 shows the results of 30°C strain dispersion measurement of oil and fat compositions 1 and 2.

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

[0012] In the present invention, the 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. Specific 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 of the fatty acid.

[0013] The 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. When two or three unsaturated fatty acids U are bound to a triacylglycerol molecule, the unsaturated fatty acids U may be the same or different. Specific examples of unsaturated fatty acids U include palmitoleic acid (16:1), oleic acid (O, 18:1), linoleic acid (L, 18:2), and linolenic acid (18:3). The above numerical notation is a combination of the number of carbon atoms and the number of double bonds in the fatty acid.

[0014] [Oil and Fat 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) the POP / P2O ratio is 0.940 or more and 0.990 or less; (d) the XXX content is 1.7% by mass or less; and (e) the PPP content is 1.0% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 2nd position and P is ester-bonded at the 1st and 3rd positions; XXX: triacylglycerol in which X is ester-bonded at the 1st, 2nd, and 3rd positions; PPP: triacylglycerol in which P is ester-bonded at the 1st, 2nd, and 3rd positions)

[0015] The triacylglycerol (TAG) composition in the oil or fat composition can be analyzed using gas chromatography (JAOCS, vol. 70, 11, 1111-1114 (1993)). The XOX / X2O (POP / PO, SOS / SO) ratio can be analyzed using silver ion column-HPLC (J. High Resol. Chromatogr., 18, 105-107 (1995)).

[0016] In the above condition (a), the content of X2O 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, still more preferably 80.0% by mass or more, and 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 still more preferably 85.5% by mass or less. In a preferred embodiment of the present invention, the content of X2O 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 still more preferably 80.0% by mass or more and 85.5% by mass or less. The total amount of P and S relative to 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 still more preferably 97% by mass or more.

[0017] In the above condition (b), the P2O5 content is preferably 26.0 mass% or more, more preferably 28.0 mass% or more, even more preferably 30.0 mass% or more, still more preferably 32.0 mass% or more, and is preferably 47.0 mass% or less, more preferably 46.0 mass% or less, even more preferably 45.0 mass% or less, and still more preferably 44.0 mass% or less. In a preferred embodiment of the present invention, the P2O5 content is preferably 26.0 mass% or more and 47.0 mass% or less, more preferably 28.0 mass% or more and 46.0 mass% or less, even more preferably 30.0 mass% or more and 45.0 mass% or less, and still more preferably 32.0 mass% or more and 44.0 mass% or less.

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

[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, still more preferably 0.1% by mass or more, and 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 still 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 still 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, still more preferably 0.1% by mass or more, and 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 still 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 still more preferably 0.1% by mass or more and 0.6% by mass or less.

[0021] In the present invention, by using an oil and fat composition satisfying the above conditions (a) to (e) as a CBE, which is a raw material for chocolate, the chocolate will have excellent melt-in-the-mouth properties, snap properties, and bloom resistance. In the present invention, it is believed that by setting the ratio of symmetric triacylglycerol (POP) to dipalmitoyl monooleoylglycerol (PO) in the oil and fat composition within a specific range, the snap properties and bloom resistance can be improved in a balanced manner, even if the PPP content is reduced to improve melt-in-the-mouth properties.

[0022] The oil or fat composition according to the present invention preferably further satisfies at least one of the following conditions (f) to (i): (f) the SO content is 18.0% by mass or more and 47.0% by mass or less; (g) XOX / X2O is 0.960 or more and 0.990 or less; (h) the PO2 content is 1.0% by mass or more and 7.0% by mass or less; and (i) the P2L content is 1.0% by mass or more and 5.0% by mass or less. (wherein S, L, SO, XOX, PO, and PL respectively represent the following: S: stearic acid L: linoleic acid SO: triacylglycerol in which two molecules of S and one molecule of O are ester-bonded; XOX: triacylglycerol in which O is ester-bonded at the 2-position and X is ester-bonded at the 1- and 3-positions; PO: triacylglycerol in which one molecule of P and two molecules of O are ester-bonded; P2L: triacylglycerol in which two molecules of P and one molecule of L are ester-bonded)

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

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

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

[0026] In the above condition (i), the content of P2L 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, still more preferably 1.8% by mass or more, and 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 still more preferably 4.2% by mass or less. In a preferred embodiment of the present invention, the content of P2L 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 still more preferably 1.8% by mass or more and 4.2% by mass or less.

[0027] In the present invention, an oil and fat composition that satisfies at least one of the above conditions (f) to (i) in addition to the above conditions (a) to (e) is used as a CBE, which is an ingredient of chocolate, so that the chocolate has excellent melt-in-the-mouth properties, snap properties, and bloom resistance.

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

[0029] The content of components other than fats and oils in the fat and oil 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 oil and fat composition according to the present invention is preferably hard butter, more preferably tempering type hard butter (also called cocoa butter equivalent fat).

[0031] (Method for Producing Oil and Fat Composition) The oil and fat composition according to the present invention can be produced using ordinary edible oils and fats without any particular limitation, as long as it satisfies the above conditions (a) to (e). For example, the oil and fat composition according to the present invention can be produced using the following raw oil and fat composition as a raw material.

[0032] [Raw oil / fat composition] The raw oil / fat composition according to the present invention satisfies the following conditions (j) to (n): (j) the X2O content is 80.0% by mass or more and 90.0% by mass or less; (k) the P2O content is 63.0% by mass or more and 73.0% by mass or less; (l) the POP / P2O ratio is 0.940 or more and 0.990 or less; (m) the XXX content is 1.7% by mass or less; (n) the PPP content is 1.0% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 2nd position and P is ester-bonded at the 1st and 3rd positions; XXX: triacylglycerol in which X is ester-bonded at the 1st, 2nd, and 3rd positions; PPP: triacylglycerol in which P is ester-bonded at the 1st, 2nd, and 3rd positions)

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

[0034] In the above condition (k), the P2O5 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, still more preferably 67.0% by mass or more, and is 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 still more preferably 69.0% by mass or less. In a preferred embodiment of the present invention, the P2O5 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 still more preferably 67.0% by mass or more and 69.0% by mass or less.

[0035] In the above condition (1), POP / P2O is preferably 0.945 or more, more preferably 0.950 or more, even more preferably 0.955 or more, still more preferably 0.960 or more, and preferably 0.985 or less, more preferably 0.980 or less, even more preferably 0.975 or less, and still more preferably 0.970 or less. In a preferred embodiment of the present invention, POP / P2O is preferably 0.945 or more and 0.985 or less, more preferably 0.950 or more and 0.980 or less, even more preferably 0.955 or more and 0.975 or less, and still more preferably 0.960 or more and 0.970 or less.

[0036] In 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, still more preferably 0.1% by mass or more, and 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 still 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 still 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, still more preferably 0.1% by mass or more, and 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 still 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 still more preferably 0.1% by mass or more and 0.6% by mass or less.

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

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

[0040] The raw oil and fat composition according to the present invention can be produced, for example, from palm fractionated oil obtained by fractionating palm oil. Incidentally, oils and fats obtained by fractionating palm fractionated oil are also considered palm fractionated oil. Specific examples of palm fractionated oil include palm olein (a low-melting point fraction obtained by fractionating palm oil), palm stearin (a high-melting point fraction obtained by fractionating palm oil), soft PMF (palm oil mid-melting point fraction: a high-melting point fraction obtained by further fractionating the low-melting point fraction obtained by fractionating palm oil), and hard PMF (palm oil mid-melting point fraction: a high-melting point fraction obtained by further fractionating soft PMF). The palm fractionated oil is preferably a palm oil mid-melting point fraction.

[0041] The fractionation 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 carried out by cooling the fractionated raw oil and fat while stirring in a tank to precipitate crystals, followed by squeezing and / or filtering to separate the high-melting point fraction (crystalline fraction) and the low-melting point fraction (also referred to as the liquid fraction). The fractionation temperature is preferably adjusted depending on 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 subjected to refining treatments (deoxidation, bleaching, deodorization, etc.) similar to those used in the production of ordinary edible oils and fats.

[0042] The oil and fat composition of the present invention may be produced using any oil and fat raw material and processing method other than the above-mentioned raw oil and fat composition, as long as the constituent requirements of the present invention are satisfied. A natural oil and fat raw material may be used alone, or two or more types may be blended. Furthermore, oils and fats that have been processed by fractionation, interesterification, hydrogenation, or the like may also be used. Examples of preferred oil and fat raw materials for use 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 thereof include shea fat stearin, sal fat stearin, and oils and fats rich in SOS produced by interesterification. Oil and fat B is an oil and fat containing liquid triacylglycerol, and examples thereof include soft PMF, palm olein, palm superolein (a low-melting point fraction 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 an oil-and-fat A containing 60% by mass or more of SO and having an SOS / SOS ratio of 0.945 or more. Examples include oils and fats containing 60% by mass or more of SO and having an SOS / SOS ratio of 0.945 or more, obtained by transesterification of oils and fats such as shea fat stearin, sal fat stearin, and high oleic sunflower oil with ethyl stearic acid ester, followed by subsequent fractionation. Among the oils and fats obtained by transesterification and fractionation, the oil-and-fat A is preferably an oil or fat containing an SO content of 60.0% by mass or more, 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 the oil-and-fat A, the SOS / SOS ratio is preferably 0.945 or more, more preferably 0.950 or more, even more preferably 0.955 or more, and even more preferably 0.960 or more.

[0044] (Interesterified Oil) In a preferred embodiment of the present invention, an interesterified oil can be obtained by adding a fatty acid lower alkyl ester (including the case where the fatty acid itself is used) to an oil containing a triacylglycerol having an oleoyl group at the 2-position and performing an interesterification reaction. Examples of oils containing a triacylglycerol having an oleoyl group at the 2-position include trioleoylglycerol, low-melting-point fraction of shea butter, high oleic sunflower oil, high oleic low-linolenic rapeseed oil, high oleic safflower oil, palm oil, and fractionated palm oil, with high oleic sunflower oil being preferred. As the fatty acid lower alkyl ester, 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, with methanol, ethanol, and isopropyl alcohol being more preferred, and ethanol being even more preferred. As the saturated fatty acid having 16 to 22 carbon atoms, a saturated fatty acid having 18 carbon atoms is preferred. The transesterification reaction is preferably an enzymatic transesterification reaction catalyzed by a conventionally known 1,3-selective lipase, such as Rhizopus lipase, Aspergillus lipase, Mucor lipase, pancreatic lipase, or rice bran lipase.

[0045] The oil-and-fat composition of the present invention may also be produced using an oil-and-fat B containing a liquid triacylglycerol. Examples of oil-and-fat B include soft PMF, palm olein, palm superolein, rapeseed oil, soybean oil, corn oil, cottonseed oil, and sunflower oil. In particular, an oil-and-fat containing 50.0% by mass or more of triacylglycerols bonded to oleic acid is preferred, such as the soft PMF, palm olein, palm superolein, rapeseed oil, and high oleic sunflower oil. Furthermore, the content of triacylglycerols bonded to fatty acids having 16 or more carbon atoms and having two or more double bonds per molecule (liquid triacylglycerols) in the oil-and-fat B 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. Liquid triacylglycerols include, for example, PO2 and P2L.

[0046] In a preferred embodiment of the present invention, the content of the raw oil / fat composition in the oil / fat 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, still more preferably 30.0% by mass or more, particularly preferably 40.0% by mass or more, and preferably 76.0% by mass or less, more preferably 74.0% by mass or less, even more preferably 72.0% by mass or less, still more preferably 70.0% by mass or less, and particularly preferably 65.0% by mass or less. In a preferred embodiment of the present invention, the content of the raw oil / fat composition in the oil / fat 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, still 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. In a preferred embodiment of the present invention, the content of the oil / fat A in the oil / fat 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, still 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, and most preferably 33.0% by mass or more, and is preferably 80.0% by mass or less, more preferably 75.0% by mass or less, even more preferably 70.0% by mass or less, still 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 a preferred embodiment of the present invention, the content of the oil / fat A in the oil / fat 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, still 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 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. When it is necessary to adjust the liquid triacylglycerol content, the oil / fat composition of the present invention preferably contains the oil / fat B. The content of the oil / fat B in the oil / 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, especially more preferably 17.0% by mass or less, and most preferably 12.0% by mass or less, and 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, especially preferably 2.5% by mass or more, especially more preferably 3.0% by mass or more, and most preferably 3.5% by mass or more. In a preferred embodiment of the present invention, the content of the oil / fat B in the oil / 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, still 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, especially 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 Food] The oil-based food according to the present invention is not particularly limited as long as it is produced using the above-mentioned oil and fat composition. The oil-based food refers to a processed food containing oil and fat, in which the oil and fat is a continuous phase. In addition to the above-mentioned oil and fat composition, conventionally known food ingredients such as carbohydrates, cocoa components, dairy products, emulsifiers, and flavorings can be blended into the oil-based food.

[0048] Examples of oil-based foods include chocolate, fillings, spreads, and butter cream. The oil-based food is preferably chocolate. In the present invention, "chocolate" is not limited to chocolate as defined by the "Fair Competition Code for Chocolate Labeling" (National Chocolate Industry Fair Trade Council) or other laws and regulations. Chocolate is a food product made from ingredients such as edible fats and oils, sugars, cocoa, dairy products, emulsifiers, flavorings, etc., and produced through chocolate production processes (all or part of the mixing process, pulverization process, refining process, molding process, cooling process, etc.), in which fats and oils form the continuous phase. In the present invention, chocolate includes dark chocolate and milk chocolate, as well as white chocolate, ruby ​​chocolate, and colored chocolate.

[0049] [Chocolate] A chocolate according to the present invention, wherein the fats and oils in the chocolate 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) the POP / P2O ratio is 0.955 or more and 0.990 or less; (D) the XXX content is 1.9% by mass or less; and (E) the PPP content is 0.5% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 together P2O: triacylglycerol in which two molecules of P and one molecule of O are ester-bonded together POP: triacylglycerol in which O is ester-bonded at the 2-position and P is ester-bonded at the 1- and 3-positions XXX: triacylglycerol in which X is ester-bonded at the 1-, 2-, and 3-positions PPP: triacylglycerol in which P is ester-bonded at the 1-, 2-, and 3-positions) In the present invention, fats and oils include not only fats and oils themselves but also fats and oils contained in oil-containing raw materials (raw materials containing fats and oils), such as cacao mass and cocoa powder.

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

[0051] In the above condition (B), the P2O5 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, still more preferably 22.0% by mass or more, and is 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 still more preferably 35.0% by mass or less. In a preferred embodiment of the present invention, the P2O5 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 still 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 more, more preferably 0.957 or more, even more preferably 0.958 or more, still more preferably 0.959 or more, and is preferably 0.988 or less, more preferably 0.986 or less, even more preferably 0.984 or less, and still more preferably 0.982 or less. In a preferred embodiment of the present invention, POP / P2O is preferably 0.956 or more and 0.988 or less, more preferably 0.957 or more and 0.986 or less, even more preferably 0.958 or more and 0.984 or less, and still more preferably 0.959 or more and 0.982 or less.

[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, and most preferably 0.8% by mass or more, and is 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, and most preferably 0.1% by mass or more, and is 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 the present invention, when the fats and oils in the chocolate satisfy the above conditions (A) to (E), the chocolate will have excellent melt-in-the-mouth properties, snap properties, and bloom resistance. In the present invention, it is believed that by setting the ratio of symmetric triacylglycerol (POP) to dipalmitoyl monooleoylglycerol (PO) in the fats and oils in the chocolate within a specific range, the snap properties and bloom resistance can be improved in a balanced manner, even if the PPP content is reduced to improve melt-in-the-mouth properties.

[0056] It is preferable that the fats and oils in the chocolate according to the present invention further satisfy at least one of the following conditions (F) to (J): (F) The S2O content is 18.0% by mass or more and 47.0% by mass or less. (G) The POS content is 12.0% by mass or more and 35.0% by mass or less. (H) XOX / X2O is 0.970 or more. (I) The PO2 content is 1.0% by mass or more and 10.0% by mass or less. (J) The P2L content is 1.0% by mass or more and 5.0% by mass or less. (wherein S, SO, POS, XOX, PO2, and P2L respectively represent the following: S: stearic acid SO: triacylglycerol in which two molecules of S and one molecule of O 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 in which O is ester-bonded at the 2-position and X is ester-bonded at the 1- and 3-positions; PO2: triacylglycerol in which one molecule of P and two molecules of O are ester-bonded; P2L: triacylglycerol in which two molecules of P and one molecule of L are ester-bonded.)

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

[0058] In 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, still more preferably 18.0% by mass or more, and 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 still 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 still 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 more, more preferably 0.980 or more, even more preferably 0.985 or more, and is preferably 0.999 or less, more preferably 0.9985 or less, and even more preferably 0.998 or less. In a preferred embodiment of the present invention, XOX / X2O is preferably 0.975 or more and 0.999 or less, more preferably 0.980 or more and 0.9985 or less, and even more preferably 0.985 or more and 0.998 or less.

[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, still more preferably 1.6% by mass or more, and is 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 still 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 still more preferably 1.6% by mass or more and 5.0% by mass or less.

[0061] In the above condition (J), the content of P2L 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, still more preferably 1.5% by mass or more, and 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 still more preferably 4.2% by mass or less. In a preferred embodiment of the present invention, the content of P2L 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 still 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 can be made to satisfy at least one of the above conditions (F) to (J) in addition to the above conditions (A) to (E), thereby achieving even better melt-in-the-mouth properties, snap properties, and bloom resistance.

[0063] The chocolate according to the present invention contains the oil-and-fat composition. The content of the oil-and-fat 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, still more preferably 11% by mass or more, and preferably 50% by mass or less, more preferably 45% by mass or less, even more preferably 40% by mass or less, and still more preferably 35% by mass or less. In a preferred embodiment of the present invention, the content of the oil-and-fat 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 still more preferably 11% by mass or more and 35% by mass or less. When the content of the oil-and-fat composition in the chocolate is within the above-mentioned numerical ranges, a chocolate having excellent melt-in-the-mouth properties, snap properties, and bloom resistance can be obtained. The content of the oil-and-fat composition in the oil-and-fat 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, still more preferably 36% by mass or more, and preferably 70% by mass or less, more preferably 68% by mass or less, even more preferably 66% by mass or less, and still more preferably 64% by mass or less. In a preferred embodiment of the present invention, the content of the oil-and-fat composition in the oil-and-fat 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 still more preferably 36% by mass or more and 64% by mass or less. When the content of the oil-and-fat composition in the oil-and-fat in the chocolate is within the above-mentioned numerical ranges, a chocolate having excellent melt-in-the-mouth properties, snap properties, 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 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% to 33% by mass, more preferably 5% to 30% by mass, even more preferably 10% to 28% by mass, and even more preferably 15% to 25% by mass. The cocoa butter content in the fats and oils in 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 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 in the chocolate is preferably from 30 to 70% by mass, more preferably from 32 to 68% by mass, even more preferably from 34 to 66% by mass, and even more preferably from 36 to 64% by mass. Note that in the present 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 content (oil content) 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, still more preferably 32% by mass or more, and preferably 55% by mass or less, more preferably 53% by mass or less, even more preferably 50% by mass or less, and still 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 a cocoa component. 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 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 the present invention, the cocoa component refers to a raw material obtained by processing cocoa beans, specifically, 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 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 the present 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 the present invention, the sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sugar (sucrose), lactose, maltose, etc.). In the present invention, the carbohydrates refer to the carbohydrates themselves, and do not include carbohydrates contained in other raw materials (e.g., powdered milk, etc.). In the present invention, the carbohydrates are preferably sugars, and more preferably sugar and 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 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, polyglycerin fatty acid esters, etc. In the present invention, the emulsifier is preferably lecithin.

[0069] The oily food can be produced by a conventional method.

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

[0071] [Preparation of Raw Oil and Fat Composition] (Example 1: Palm Oil Mid-Melting Point Fraction 1) Soft PMF1 (PO: 49.9%, POP / PO: 0.909, manufactured by The Nisshin Oillio Group) was completely melted and then cooled at a slower cooling rate than usual to gradually precipitate crystals. The size and shape of the precipitated crystals were constantly observed with an optical microscope, and the mixture was cooled and maintained at the temperature until the crystals reached a state suitable for filtration. Once it was confirmed with an optical microscope that the precipitated crystals had reached a state suitable for filtration, compression filtration was performed. The resulting crystals were refined by a standard method to obtain palm oil mid-melling point fraction 1.

[0072] Comparative Example 1: Palm oil mid-melting point fraction 2 Soft PMF2 (PO: 50.2%, POP / PO: 0.912, manufactured by The Nisshin Oillio Group, Ltd.) was dissolved in acetone in an amount three times its weight, cooled, and the resulting solid was filtered off. The acetone was then removed from the resulting solid and purified by a standard method, yielding palm oil mid-melting point fraction 2.

[0073] Comparative Example 2: Palm oil mid-melting point fraction 3 Using a 1,3-position-specific lipase, palm oil mid-melting point fraction 2 was subjected to interesterification. 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 mid-melting point fraction 3.

[0074] [Analytical Method] The triacylglycerol (TAG) compositions and XOX / X2O (POP / PO) ratios of the palm oil mid-melting point fractions 1 to 3 are shown in Table 1. The TAG compositions were analyzed by gas chromatography (in accordance with JAOCS, vol. 70, 11, 1111-1114 (1993)), and the XOX / X2O (POP / PO) ratios were analyzed by silver ion column-HPLC (in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995)).

[0075]

[0076] [Measurement of Structural Strength] Each of the palm oil mid-melting fractions 1 to 3 was tempered to a stable crystalline polymorph, solidified, and compared for structural strength. The tempering procedure was specifically performed as follows. 6.3 g of each of the palm oil mid-melting fractions 1 to 3 in a molten state was poured into a cell cup (inner diameter 60 mm, depth 10 mm) for measuring structural strength. The resulting mixture was solidified at 0°C for 1 hour, and then subjected to seven temperature cycles consisting of a set of 20°C for 2 hours and 30°C for 1 hour. The mixture was then stored at 0°C and subjected to structural strength measurement. The structural strength was measured using the storage modulus G' measured using a modular compact rheometer (MCR 102, manufactured by Anton Paar).

[0077] [Structural Strength Measurement-1 (Structural Strength in Temperature-Rising Measurement)] Palm oil mid-melting point fractions 1 to 3, which had been prepared into stable crystalline polymorphs and solidified, were kept at 0°C for at least 1 hour, and then the storage modulus G' was measured using a modular compact rheometer while the temperature was raised from 0°C to 40°C at a rate of 1 degree per minute under the following conditions: (Measurement Conditions) Temperature: 0°C to 40°C (heating rate: 1°C / min) Shear strain: 0.001% Frequency: 10 rad / sec Jig: Parallel plate with grid pattern (diameter 12 mm)

[0078] The storage modulus G' at each temperature during the temperature rise is shown in Table 2. The structural strength of the palm oil mid fraction 1 of Example 1 was significantly stronger than that of the palm oil mid fractions 2 and 3 of Comparative Examples 1 and 2. Therefore, by using the palm oil mid fraction 1 of Example 1 as a chocolate ingredient, the snap properties of the chocolate can be improved compared to when the palm oil mid fractions 2 and 3 of Comparative Examples 1 and 2 are used.

[0079]

[0080] [Structural Strength Measurement-2 (Structural Strength at 30°C)] Palm oil mid-melting point fractions 1 to 3, which had been prepared into stable crystalline polymorphs and solidified, were kept at 30°C for 1 hour, and the storage modulus G' was measured at a constant temperature of 30°C using a modular compact rheometer while increasing the shear strain (30°C strain dispersion measurement) under the following conditions: (Measurement Conditions) Temperature: Constant at 30°C Strain: 0.001 to 100% Frequency: 10 rad / sec Fixture: Parallel plate with grid pattern (diameter 12 mm)

[0081] The results of strain dispersion measurements at 30°C for palm oil mid fractions 1 to 3 are shown in Figure 1. Table 3 also shows the storage modulus of each of palm oil mid fractions 1 to 3 in the linear viscoelastic region (a region in which measurements can be made without destroying the sample, shear strain of 0.00159%). Compared with palm oil mid fractions 2 and 3 of Comparative Examples 1 and 2, the structural strength of palm oil mid fraction 1 of Example 1 was significantly stronger. Therefore, by using palm oil mid fraction 1 of Example 1 as a chocolate ingredient, the snap properties of chocolate can be improved compared to using palm oil mid fractions 2 to 3 of Comparative Examples 1 and 2.

[0082]

[0083] [Measurement of SFC (Solid Fat Content)] Palm oil mid-melting point fractions 1 to 3 in a molten state were dispensed in 2 g portions into glass tubes for SFC measurement, and after solidifying at 0°C for 1 hour, a temperature cycle consisting of a set of 20°C for 2 hours and 30°C for 1 hour was repeated 7 times. Subsequently, these were stored at 20°C for 30 minutes and then at 0°C for 30 minutes, and the SFC was measured. An NMR (minispec mqOne) manufactured by BRUKER was used as the SFC measurement device. The SFC measurement method was in accordance with IUPAC 2.150b-S (excluding the tempering portion).

[0084] The results of measuring the SFC of palm oil mid fractions 1 to 3 are shown in Figure 2. The palm oil mid fraction 1 of Example 1 had a sharper melting property, with a sharper decrease in SFC at 25°C and above, compared to the palm oil mid fractions 2 and 3 of Comparative Examples 1 and 2. Therefore, by using the palm oil mid fraction 1 of Example 1 as a chocolate ingredient, the melt-in-the-mouth texture of the chocolate can be improved compared to using the palm oil mid fractions 2 and 3 of Comparative Examples 1 and 2.

[0085] [Production of Oil and Fat Composition (CBE)] (Oil and Fat A) High oleic sunflower oil and stearic acid ethyl ester were mixed and subjected to a transesterification reaction using a 1,3-position-specific lipase, in which stearic acid was bonded to the 1- and 3-positions of triacylglycerol, to obtain an interesterified oil. This interesterified oil was fractionated to produce oil and fat A (SO: 73.8%, SOS / SO: 0.990) with an increased content of SOS-type triacylglycerol.

[0086] Example 2 The palm oil mid fraction 1, the oil A, and the oil B1 (soft PMF, liquid triacylglycerol: 36.5%, P2O: 47.5%, POP / P2O: 0.898, manufactured by The Nisshin Oillio Group, Ltd.) were mixed in the blending ratios shown in Table 4 to obtain an oil composition 1 (CBE) having the composition shown in Table 4.

[0087] Comparative Example 3 The palm oil mid fraction 2, the fat A, and the fat B were mixed in the blending ratios shown in Table 4 to obtain fat composition 2 (CBE) having the composition shown in Table 4.

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

[0089] Comparative Examples 4 and 5 The palm oil mid fraction 2, the fat A, and the fat B2 were mixed in the blending ratios shown in Table 5 to obtain fat compositions 4 and 6 (CBE) having the compositions shown in Table 5.

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

[0091]

[0092]

[0093] [Structural Strength Measurement-3 (Structural Strength in Temperature-Rising Measurement)] Oil and fat compositions 1 and 2 were prepared into stable crystalline polymorphs and solidified using the same method as in the measurement in "Structural Strength Measurement-1" above. After adjusting the temperature at 0°C for at least 1 hour, the storage modulus G' was measured using a modular compact rheometer while raising the temperature from 0°C to 40°C at a rate of 1°C per minute under the following conditions. (Measurement Conditions) Temperature: Raise temperature 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 (diameter 12 mm)

[0094] The storage modulus G' at each temperature during heating is shown in Table 6. In the range of 30°C or higher, the oil and fat composition 1 of Example 2 had a stronger structure than the oil and fat composition 2 of Comparative Example 3. Therefore, by using the oil and fat composition 1 of Example 2 as a raw material for chocolate, the snap properties of the chocolate can be improved compared to when the oil and fat composition 2 of Comparative Example 3 is used.

[0095]

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

[0097] The results of the 30°C strain dispersion measurement of oil and fat compositions 1 and 2 are shown in Figure 3. The storage modulus of each CBE in the linear viscoelastic region (a region in which measurement can be performed without destroying the sample, shear strain 0.00159%) is shown in Table 7. Oil and fat composition 1 of Example 2 had significantly stronger structural strength than oil and fat composition 2 of Comparative Example 3. Therefore, by using oil and fat composition 1 of Example 2 as a chocolate ingredient, the snap properties of the chocolate can be improved compared to when oil and fat composition 2 of Comparative Example 3 is used.

[0098]

[0099] [Preparation of Chocolate Dough] (Example 5) According to the blending ratios shown in Table 8, the above-mentioned oil and fat composition 1, cocoa mass, sugar, lecithin, and vanilla flavor were mixed to prepare 1,300 g of chocolate dough.

[0100] Comparative Example 6 In accordance with the blending ratios shown in Table 8, 1,300 g of chocolate dough was prepared in the same manner as in Example 3, except that the oil and fat composition 1 was changed to the oil and fat composition 2.

[0101] Comparative Example 7 According to the blending ratios shown in Table 8, 1,300 g of chocolate dough was prepared in the same manner as in Example 3, except that the oil and fat composition 1 was changed to cocoa butter (manufactured by Daito Cacao Co., Ltd.).

[0102] Example 6 According to the blending ratios shown in Table 9, the above-mentioned oil and fat composition 3, cocoa mass, sugar, lecithin, and vanilla flavor were mixed to prepare 1,300 g of chocolate dough.

[0103] Comparative Example 8 In accordance with the blending ratios shown in Table 9, 1,300 g of chocolate dough was prepared in the same manner as in Example 6, except that the oil and fat composition 3 was changed to the oil and fat composition 4.

[0104] Example 7 According to the blending ratios shown in Table 9, the above-mentioned oil and fat composition 5, cocoa mass, sugar, lecithin, and vanilla flavor were mixed to prepare 1,300 g of chocolate dough.

[0105] Comparative Example 9 In accordance with the blending ratios shown in Table 9, 1,300 g of chocolate dough was prepared in the same manner as in Example 6, except that the oil and fat composition 5 was changed to the oil and fat composition 6.

[0106]

[0107]

[0108] [Analytical Method] The TAG composition and XOX / X2O (POP / P2O) ratio of the chocolate doughs of Examples 5 to 7 and Comparative Examples 6, 8, and 9 were analyzed in the same manner as for the raw material fat and oil composition (palm oil mid-melting point fraction). The analytical results are shown in Tables 10 and 11.

[0109]

[0110]

[0111] [Chocolate Evaluation Items and Procedures] The chocolates were evaluated for the following evaluation items according to the procedures described below. The results are shown in Tables 12 and 13.

[0112] (Viscosity at 45°C) The chocolate dough was melted at 50°C, and the viscosity (mPa·s) at 45°C was measured using a Brookfield viscometer with a rotor No. 6 at 4 rpm.

[0113] (Tempering suitability test) After adjusting the temperature of the completely melted chocolate dough to 50-52 ° C, 800 g was weighed into the container of a mixer (Stephan Universal Machine UMC5, manufactured by Stephan Co., Ltd.) and tempered in the following order: pre-cooling (30 ° C, 20 minutes), main cooling (23 ° C, 9 minutes), and reheating (30 ° C, 4 minutes). Then, it was immediately subjected to a temper meter (Sollich Tempermeter E5, manufactured by Sollich Co., Ltd.) to measure the temper index (TI). TI is an index representing the tempering state, with TI: 1.0 or more and less than 4.0 indicating under-temper, 4.0 or more and less than 6.5 indicating pro-temper (suitable range), and 6.5 or more and less than 9.0 indicating over-temper.

[0114] (Temper Index (T.I.) after Seeding) 400 g of completely melted chocolate dough was cooled with 31°C temperature-controlled water while stirring, and when the temperature reached 32.0°C or below, 0.5% (0.74 g) of Temper Seed DC (manufactured by Nisshin Oillio Co., Ltd.) based on the oil was added for seeding. Subsequently, after stirring for 10 minutes, the T.I. was measured using the above-mentioned temper meter.

[0115] (Solidification rate (peelability)) 120 g of the chocolate dough seeded in the above manner was poured into a 120 g mold, and the state of peeling from the mold when cooled and solidified in a refrigerator at 8°C was observed over time.

[0116] (Sensory evaluation) A sensory evaluation was carried out on the chocolates that had been seeded and hardened using the method described above. Specifically, a trained panel (four people) tasted each chocolate and discussed and evaluated its "melt-in-the-mouth" and "hardness at the beginning of the bite" according to the following criteria. <Evaluation criteria for "melt-in-the-mouth"> ◎: Melts very quickly and melts in the mouth well. ○: Melts quickly and melts in the mouth well. ▲: Average. ×: Melts poorly in the mouth. <Evaluation criteria for "hardness at the beginning of the bite"> ◎: Has a hard bite and very good snappy texture. ○: Has a hard bite and good snappy texture. ▲: Has a soft bite and poor snappy texture. ×: Has a soft bite and no sense of snappy texture.

[0117] (Bloom Resistance) A temperature cycle consisting of one set of 20° C. / 12 hours and 32° C. / 12 hours was repeated, and the number of cycles until blooming occurred was compared.

[0118] The results of the chocolate evaluation above confirmed that the chocolates of Examples 5 to 7 and Comparative Examples 6 and 7 had good physical chocolate properties in terms of viscosity, TI value, and solidification rate. Furthermore, in the sensory evaluation, the chocolate of Example 5 had better melt-in-the-mouth properties than the chocolates of Comparative Examples 6 and 7. Furthermore, the chocolate of Example 5 had better chewing hardness than the chocolates of Comparative Examples 6 and 7. Additionally, the chocolate of Example 5 had better bloom resistance than the chocolate of Comparative Example 7. Furthermore, the chocolate of Example 6 had better solidification rate and chewing hardness than the chocolate of Comparative Example 8. Furthermore, the chocolate of Example 7 had better solidification rate and chewing hardness than the chocolate of Comparative Example 9. From the above, it was confirmed that the chocolates of Examples 5, 6, and 7 had a well-balanced improvement in melt-in-the-mouth properties, snap properties, and bloom resistance.

[0119]

[0120]

Claims

1. An oil or fat composition satisfying 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 0.940 or more and 0.990 or less; (d) the XXX content is 1.7% by mass or less; and (e) the PPP content is 1.0% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 2nd position and P is ester-bonded at the 1st and 3rd positions; XXX: triacylglycerol in which X is ester-bonded at the 1st, 2nd, and 3rd positions; PPP: triacylglycerol in which P is ester-bonded at the 1st, 2nd, and 3rd positions) 2. The oil or fat composition according to claim 1, further satisfying the following condition (f): (f) the SO content is 18.0% by mass or more and 47.0% by mass or less (where S and SO represent the following: S: stearic acid; SO: triacylglycerol in which two S molecules and one O molecule are ester-bonded).

3. The oil or fat composition according to claim 1, further satisfying the following condition (g): (g) XOX / X2O is 0.960 or more and 0.990 or less (wherein XOX represents the following: XOX: triacylglycerol in which O is ester-linked at the 2-position and X is ester-linked at the 1- and 3-positions).

4. The oil or fat composition according to claim 1, further satisfying the following condition (h): (h) the PO2 content is 1.0% by mass or more and 7.0% by mass or less (where PO2 represents the following: PO2: triacylglycerol in which one molecule of P and two molecules of O are ester-bonded).

5. The oil or fat composition according to claim 1, further satisfying the following condition (i): (i) the P2L content is 1.0% by mass or more and 5.0% by mass or less (where L and P2L represent the following: L: linoleic acid; P2L: triacylglycerol in which two molecules of P and one molecule of L are ester-bonded).

6. The oil or fat composition according to claim 1, further satisfying the following conditions (d') and (e'): (d') the content of XXX is 0.01% by mass or more, and (e') the content of PPP is 0.01% by mass or more.

7. An oil-based food product using the oil and fat composition according to any one of claims 1 to 6.

8. The oily food according to claim 7, wherein the oily food is chocolate.

9. A raw oil or fat composition satisfying the following conditions (j) to (n): (j) the X2O content is 80.0% by mass or more and 90.0% by mass or less; (k) the P2O content is 63.0% by mass or more and 73.0% by mass or less; (l) the POP / P2O ratio is 0.940 or more and 0.990 or less; (m) the XXX content is 1.7% by mass or less; and (n) the PPP content is 1.0% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 2nd position and P is ester-bonded at the 1st and 3rd positions; XXX: triacylglycerol in which X is ester-bonded at the 1st, 2nd, and 3rd positions; PPP: triacylglycerol in which P is ester-bonded at the 1st, 2nd, and 3rd positions) 10. The raw oil and fat composition according to claim 9, further satisfying the following conditions (m') and (n'): (m') the content of XXX is 0.01% by mass or more, and (n') the content of PPP is 0.01% by mass or more.

11. Chocolate in which the fats and oils in the chocolate 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) The POP / P2O ratio is 0.955 or more and 0.990 or less. (D) The XXX content is 1.9% by mass or less. (E) The PPP content is 0.5% by mass or less. (wherein X, O, P, X2O, P2O, POP, XXX, and PPP respectively 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 2nd position and P is ester-bonded at the 1st and 3rd positions; XXX: triacylglycerol in which X is ester-bonded at the 1st, 2nd, and 3rd positions; PPP: triacylglycerol in which P is ester-bonded at the 1st, 2nd, and 3rd positions) 12. The chocolate according to claim 11, wherein the fats and oils in the chocolate further satisfy the following condition (F): (F) the SO content is 18.0% by mass or more and 47.0% by mass or less (where S and SO represent the following: S: stearic acid; SO: triacylglycerol in which two S molecules and one O molecule are ester-bonded).

13. The chocolate according to claim 11, wherein the fat or oil 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 (where 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 claim 11, wherein the fat or oil in the chocolate further satisfies the following condition (H): (H) XOX / X2O is 0.970 or more (where XOX represents the following: XOX: triacylglycerol in which O is at the 2-position and X is at the 1- and 3-positions via an ester bond).

15. The chocolate according to claim 11, wherein the fat or oil 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 (where PO2 represents the following: PO2: triacylglycerol in which one molecule of P and two molecules of O are ester-bonded).

16. The chocolate according to claim 11, wherein the fats and oils in the chocolate further satisfy the following condition (J): (J) the P2L content is 1.0% by mass or more and 5.0% by mass or less (where L and P2L represent the following: L: linoleic acid; P2L: triacylglycerol in which two molecules of P and one molecule of L are ester-bonded).

17. The chocolate according to claim 11, wherein the fat or oil in the chocolate contains 30% by mass or more of the fat or oil composition according to any one of claims 1 to 6.

18. The chocolate according to claim 11, wherein the fats and oils in the chocolate contain 70% by mass or less of cocoa butter.

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