Oil / fat composition

Abstract

[Problem] To provide an oil / fat composition which is suitable for the production of an oily food having good meltability in the mouth, soft texture, and good solidification properties. [Solution] An oil / fat composition which satisfies the following requirements (a) to (f). (a) X3 is contained in an amount of 5 mass% or less. (b) X2U is contained in an amount of 65-85 mass%. (c) XOX is contained in an amount of 50-70 mass%. (d) The POSt / XOX mass ratio is 0.30-0.60. (e) XU2 is contained in an amount of 10-30 mass%. (f) U3 is contained in an amount of 5 mass% or less.　X: A saturated fatty acid having 16-18 carbon atoms. U: An unsaturated fatty acid having 18 carbon atoms. O: Oleic acid. P: Palmitic acid. St: Stearic acid.

Description

Oil composition

[0001] The present invention relates to an oil composition suitable for the production of oily foods such as chocolate.

[0002] Among oily foods mainly made of oil, chocolate generally has the property of being solid near room temperature but melting rapidly near body temperature due to the characteristics of the oil contained. Therefore, chocolate is a confectionery with a good texture when eaten.

[0003] There are various texture products in chocolate. In addition to chocolate with a hard texture like bar chocolate, there is chocolate with a soft texture. As chocolate with a soft texture, chocolates such as Patent Documents 1 to 4 have been proposed. However, Patent Documents 1 to 4 relate to fresh chocolate and water-containing chocolate such as ganache. Since water-containing chocolate contains a relatively large amount of water, there are problems such as a short shelf life and being unsuitable for industrial mass production.

[0004] Generally, as a means to soften the texture of chocolate, it is conceivable to use soft oil in the production of chocolate. However, usually, when soft oil is blended into chocolate, the solidification rate of the chocolate becomes slow, and as a result, the productivity such as the formability and processability of the chocolate deteriorates. Therefore, chocolate with a soft texture needs to have good solidification properties.

[0005] Against the above background, there has been a demand for the development of an oil suitable for the production of oily foods such as chocolate having a good texture, a soft texture, and good solidification properties.

[0006] Japanese Patent Application Laid-Open No. 2022-153868, Japanese Patent Application Laid-Open No. 2019-198297, Japanese Patent Application Laid-Open No. 2017-209086, International Publication No. 2014 / 163011

[0007] An object of the present invention is to provide an oily food having a good texture, a soft texture, and good solidification properties, and an oil composition suitable for the production of the oily food.

[0008] The inventors diligently studied to solve the above problem. As a result, they found that the problem could be solved by adjusting the composition of triglycerides in the oil and fat composition. This led to the completion of the present invention.

[0009] In other words, the first invention of the present invention is an oil and fat composition that satisfies the following conditions (a) to (f): (a) Contains 5% by mass or less of X3. (b) Contains 65 to 85% by mass of X2U. (c) Contains 50 to 70% by mass of XOX. (d) The mass ratio of POST / XOX is 0.30 to 0.60. (e) Contains 8 to 30% by mass of XU2. (f) Contains 5% by mass or less of U3. In the above conditions (a) to (f), X, U, O, P, St, X3, X2U, XOX, POST, XU2, and U3 represent the following, respectively. X: Saturated fatty acid with 16 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms O: Oleic acid P: Palmitic acid St: Stearic acid X3: Triglyceride with 3 molecules of X bonded X2U: Triglyceride with 2 molecules of X and 1 molecule of U bonded XOX: Triglyceride with X bonded at positions 1 and 3 and O bonded at position 2 POST: Triglyceride with P bonded at position 1, O bonded at position 2 and St bonded at position 3, or triglyceride with St bonded at position 1, O bonded at position 2 and P bonded at position 3 XU2: Triglyceride with 1 molecule of X and 2 molecules of U bonded U3: Triglyceride with 3 molecules of U bonded The second invention of the present invention is the oil and fat composition described in the first invention, wherein the oil and fat composition is an oil and fat composition for oily foods. The third invention of the present invention is the oil and fat composition according to the second invention, wherein the oil and fat composition for oily foods is an oil and fat composition for chocolate. The fourth invention of the present invention is an oily food obtained using the oil and fat composition according to the first or second invention. The fifth invention of the present invention is the oily food according to the fourth invention, wherein the oily food is chocolate.

[0010] According to the present invention, it is possible to provide an oily food having good melt-in-the-mouth properties, a soft texture, and good solidification properties, as well as an oil and fat composition suitable for the production of the oily food.

[0011] The oil and fat composition of the embodiment of the present invention is an oil and fat composition that satisfies the following conditions (a) to (f): (a) Contains 5% by mass or less of X3. (b) Contains 65 to 85% by mass of X2U. (c) Contains 50 to 70% by mass of XOX. (d) The mass ratio of POST / XOX is 0.30 to 0.60. (e) Contains 8 to 30% by mass of XU2. (f) Contains 5% by mass or less of U3.

[0012] The fat and oil composition of the embodiment of the present invention contains 5% by mass or less of X3, preferably 3% by mass or less, and more preferably 2% by mass or less (condition (a)). Furthermore, the fat and oil composition of the embodiment of the present invention preferably contains 0.1% by mass or more of X3, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bonded. In the present invention, a triglyceride is a triacylglycerol in which three molecules of fatty acid are bonded to glycerol. In the present invention, X is a saturated fatty acid having 16 to 18 carbon atoms.

[0013] The fat composition of the embodiment of the present invention contains 65 to 85% by mass of X2U, preferably 68 to 84% by mass, and more preferably 70 to 83% by mass (condition (b)). In the present invention, X2U is a triglyceride (XXU + XUX + UXX) in which two molecules of X and one molecule of U are bonded together. In the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

[0014] The oil and fat composition of the embodiment of the present invention contains 50 to 70% by mass of XOX, preferably 53 to 69% by mass, and more preferably 57 to 67% by mass (condition (c)). In the present invention, XOX is a triglyceride in which X is bonded at positions 1 and 3 and O is bonded at position 2. In the present invention, O is oleic acid.

[0015] The lipid composition of the embodiment of the present invention has a POST / XOX mass ratio of 0.30 to 0.60, preferably 0.35 to 0.57, and more preferably 0.40 to 0.55 (condition (d)). In the present invention, the POST / XOX mass ratio is the ratio of the POST content (mass%) to the XOX content (mass%). In the present invention, POST is a triglyceride in which P is bonded at position 1, O at position 2, and St at position 3, or a triglyceride in which St is bonded at position 1, O at position 2, and P at position 3. In the present invention, P is palmitic acid. In the present invention, St is stearic acid.

[0016] The oil and fat composition of the embodiment of the present invention contains 8 to 30% by mass of XU2, preferably 9 to 28% by mass, and more preferably 10 to 25% by mass (condition (e)). In the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X and two molecules of U are bonded together.

[0017] The oil and fat composition of the embodiment of the present invention contains 5% by mass or less of U3, preferably 3% by mass or less, and more preferably 2% by mass or less (condition (f)). Furthermore, the oil and fat composition of the embodiment of the present invention preferably contains 0.1% by mass or more of U3, more preferably 0.3% by mass or more, and even more preferably 0.5% by mass or more. In this invention, U3 is a triglyceride (UUU) in which three U molecules are linked together.

[0018] When the oil and fat composition of the embodiment of the present invention satisfies the above conditions (a) to (f), an oily food product having good melt-in-the-mouth properties, a soft texture, and good solidification properties can be obtained.

[0019] The fat composition of the embodiment of the present invention preferably contains 50 to 75% by mass of X2O, more preferably 55 to 73% by mass, and even more preferably 60 to 70% by mass. In the present invention, X2O is a triglyceride (XXO + XOX + OXX) in which two molecules of X and one molecule of O are bonded together.

[0020] The fat composition of the embodiment of the present invention preferably has a mass ratio of XOX / X2O of 0.85 or higher, more preferably 0.90 or higher, and even more preferably 0.93 or higher. In this invention, the mass ratio of XOX / X2O refers to the ratio of the XOX content (mass%) to the X2O content (mass%).

[0021] The fat composition of the embodiment of the present invention preferably has a POP / XOX mass ratio of 0.25 to 0.55, more preferably 0.28 to 0.53, and even more preferably 0.30 to 0.50. In this invention, the POP / XOX mass ratio is the ratio of the POP content (mass%) to the XOX content (mass%). In this invention, POP is a triglyceride in which P is bonded at positions 1 and 3, and O is bonded at position 2.

[0022] The fat composition of the embodiment of the present invention preferably has a StOSt / XOX mass ratio of 0.05 to 0.25, more preferably 0.07 to 0.23, and even more preferably 0.10 to 0.20. In this invention, the StOSt / XOX mass ratio is the ratio of the StOSt content (mass%) to the XOX content (mass%). In this invention, StOSt is a triglyceride in which St is bonded at positions 1 and 3, and O is bonded at position 2.

[0023] The fat composition of the embodiment of the present invention preferably has a StU2 / XU2 mass ratio of 0.35 to 0.65, more preferably 0.37 to 0.63, and even more preferably 0.40 to 0.60. In this invention, the StU2 / XU2 mass ratio is the ratio of the StU2 content (mass%) to the XU2 content (mass%). In this invention, StU2 is a triglyceride (StUU + UStU + UUSt) in which one St molecule and two U molecules are bonded together.

[0024] The fat and oil composition of the embodiment of the present invention may also contain components other than fats and oils. Specific examples of components other than fats and oils include, for example, emulsifiers, tocopherols, tea extracts (such as catechins), antioxidants such as rutin, and fragrances. The fat and oil composition of the embodiment of the present invention preferably contains 5% by mass or less of the components other than fats and oils, more preferably 3% by mass or less, and even more preferably 1% by mass or less.

[0025] The fat and oil composition of the embodiment of the present invention can be manufactured using ordinary edible fats and oils without particular limitations, as long as the triglyceride composition and the like are within the aforementioned range. Examples of edible fats and oils used in the manufacture of the fat and oil composition of the embodiment of the present invention include palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, illipe fat, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, etc., as well as processed fats and oils therefrom (hydrogenated oils, fractionated oils, transesterified oils), etc. Two or more of the above edible fats and oils can also be used in combination.

[0026] In the production of the fat and oil composition according to the embodiment of the present invention, cocoa butter, fractionated cocoa butter oil, and fractionated palm oil are preferably used. The fractionated cocoa butter oil is preferably fractionated cocoa butter olein, and more preferably fractionated cocoa butter olein with an iodine value of 30 to 50. The fractionated palm oil is preferably fractionated palm olein, and more preferably fractionated palm olein with an iodine value of 50 to 70. In this invention, fractionated olein refers to the oleic portion (liquid portion) obtained by fractionating fat and oil once or multiple times.

[0027] The fat composition of the embodiment of the present invention preferably contains 0 to 40% by mass of cocoa butter, 60 to 100% by mass of fractionated cocoa butter olein, and 0 to 25% by mass of fractionated palm olein; more preferably contains 0 to 35% by mass of cocoa butter, 65 to 100% by mass of fractionated cocoa butter olein, and 0 to 23% by mass of fractionated palm olein; and even more preferably contains 0 to 30% by mass of cocoa butter, 70 to 100% by mass of fractionated cocoa butter olein, and 0 to 20% by mass of fractionated palm olein.

[0028] The triglyceride content of oils and fats can be measured by gas chromatography (in accordance with JAOCS, vol. 70, 11, 1111-1114 (1993)) and silver ion column HPLC (in accordance with J. High Resol. Chromatogr., 18, 105-107 (1995)). The iodine value of oils and fats can be measured in accordance with "2.3.4.1-2013 Iodine Value (Wiiss-Cyclohexane Method)" in the "Standard Methods for Analysis of Oils and Fats (edited by the Japan Oil Chemists' Society)".

[0029] The fat and oil composition of the embodiment of the present invention is preferably a fat and oil composition for oily foods, more preferably a fat and oil composition for chocolate, and even more preferably a fat and oil composition for soft chocolate. In the present invention, "oily food" refers to a processed food that contains fat and oil in which the fat and oil is a continuous phase. Specific examples of oily foods include chocolate, fillings, buttercream, sugar cream, shortening, margarine, and fat spread. In the present invention, "soft chocolate" refers to chocolate that is creamy and plastic at 25°C.

[0030] The fat and oil composition of the embodiment of the present invention is preferably used in the production of baked oily foods. The fat and oil composition of the embodiment of the present invention is preferably a fat and oil composition for baked oily foods. In this invention, baked oily foods refer to oily foods that are baked.

[0031] The oily food according to the embodiment of the present invention contains the oil and fat composition according to the embodiment of the present invention. That is, the oily food according to the embodiment of the present invention is manufactured using the oil and fat composition according to the embodiment of the present invention.

[0032] The oily food in the embodiments of the present invention is preferably chocolate, filling, buttercream, sugar cream, or shortening, more preferably chocolate, and even more preferably soft chocolate. In the present invention, chocolate is not limited by the "Fair Competition Rules Regarding Labeling of Chocolate Products" (National Chocolate Industry Fair Trade Council) or legal provisions, but is a food product that is mainly made from edible oils and fats and sugars, with the addition of cocoa-derived components (cocoa mass, cocoa powder, etc.), dairy products, flavorings, emulsifiers, etc. as necessary, and is manufactured through all or part of the chocolate manufacturing process (mixing process, micronization process, refining process, temperature control process, molding process, cooling process, etc.), in which the oils and fats form a continuous phase and are substantially free of water (preferably with a water content of 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less). Furthermore, in the present invention, chocolate may be dark chocolate, milk chocolate, white chocolate, or colored chocolate.

[0033] The oily food according to the embodiment of the present invention contains, preferably, 70% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and most preferably 85% to 95% by mass of the oil and fat composition according to the embodiment of the present invention. In this invention, the oil and fat contained in the oily food is the total oil and fat content of all oils and fats contained in the oily food. For example, if the oily food contains cocoa mass, whole milk powder, and oil and fat a, the oil and fat is a mixture of cocoa butter contained in the cocoa mass, milk fat contained in the whole milk powder, and oil and fat a. That is, in this invention, the oil and fat contained in the oily food includes, in addition to the blended oils and fats, oils and fats (cocoa butter, milk fat, etc.) contained in the oil-containing raw materials (cocoa mass, cocoa powder, whole milk powder, etc.).

[0034] The oily food product according to the embodiment of the present invention preferably contains 25 to 60% by mass of oil and fat, more preferably 30 to 55% by mass, even more preferably 33 to 50% by mass, and most preferably 35 to 45% by mass.

[0035] The oily food product according to the embodiment of the present invention has a moisture content of preferably 3% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less.

[0036] The oily food according to the embodiment of the present invention preferably contains cocoa-derived components. The oily food according to the embodiment of the present invention preferably contains 20% by mass or more of cocoa-derived components, more preferably 35% by mass or more, even more preferably 50% by mass or more, and most preferably 60 to 95% by mass. In this invention, cocoa-derived components refer to components obtained from cocoa beans. Specific examples of cocoa-derived components include cocoa mass, cocoa nibs, cocoa powder, cocoa butter, and fractionated cocoa butter oil.

[0037] The oily food according to the embodiment of the present invention preferably contains cocoa-derived oil. The oily food according to the embodiment of the present invention preferably contains 18% by mass or more of cocoa-derived oil, more preferably 25 to 50% by mass, and even more preferably 30 to 45% by mass. In this invention, cocoa-derived oil refers to oil obtained from cocoa beans. Specific examples of cocoa-derived oil include cocoa butter, fractionated cocoa butter oil, etc. Furthermore, in this invention, cocoa butter in cocoa-derived oil includes not only cocoa butter incorporated into chocolate, but also cocoa butter contained in cocoa-derived components such as cocoa mass and cocoa powder.

[0038] The oily food according to the embodiment of the present invention preferably contains carbohydrates. In this invention, carbohydrates refer to carbohydrates excluding dietary fiber. Specific examples of carbohydrates include sugars, sugar alcohols (maltitol, xylitol, erythritol, sorbitol, lactitol, mannitol, reduced starch syrup, etc.), starch, oligosaccharides, dextrin, etc. In this invention, sugars refer to monosaccharides and disaccharides (glucose, fructose, galactose, sucrose, lactose, maltose, etc.). The carbohydrates used in the production of the oily food according to the embodiment of the present invention are preferably sugars, more preferably sucrose and lactose. The oily food according to the embodiment of the present invention preferably contains 3 to 55% by mass of carbohydrates, more preferably 5 to 50% by mass, and even more preferably 7 to 45% by mass.

[0039] In addition to oils and fats, cocoa-derived components, cocoa-derived oils and fats, and carbohydrates, the oily food of the embodiment of the present invention can also use ingredients commonly used in oily foods. Specifically, for example, dairy products such as whole milk powder and skim milk powder, soy flour, soy protein, processed fruit products, processed vegetable products, various powders such as matcha powder and coffee powder, gums, starches, emulsifiers such as lecithin, lysolecithin, enzymatically hydrolyzed lecithin, sucrose fatty acid esters, polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, and sorbitan fatty acid esters, antioxidants, colorants, flavorings, etc. can be used.

[0040] The oily food product according to the embodiment of the present invention can be manufactured by conventionally known methods. When the oily food product according to the embodiment of the present invention is chocolate, for example, it can be manufactured using oils and fats, cocoa-derived components, carbohydrates, dairy products, emulsifiers, etc., through a mixing process, a micronization process (refining), a conching process, a temperature control process (tempering), a cooling process, etc. Furthermore, when the oily food product according to the embodiment of the present invention is chocolate, it is preferably manufactured through a micronization process.

[0041] The oily food product according to the embodiment of the present invention has good melt-in-the-mouth properties, a soft texture, and good solidification properties.

[0042] The oily food product according to the embodiment of the present invention can also be used after baking. The oily food product according to the embodiment of the present invention is preferably a baked oily food product.

[0043] The oily food according to the embodiment of the present invention can be used for compound foods. In this invention, a compound food refers to a compound food obtained by combining an oily food with other foods.

[0044] Other foods used in the production of the composite food include, for example, bakery products such as donuts, bread, sandwich bread, fruit bread, butter rolls, French bread, roll bread, sweet bread, sweet dough, dry bread, muffins, bagels, croissants, Danish pastries, etc., castella, waffles, boros, eight-bridge crackers, arare, fried senbei, karinto, sponge cake, roll cake, pound cake, Baumkuchen, fruit cake, madeleines, shu, eclairs, mille-feuille, pies, tarts, macarons, biscuits, cookies, crackers, sablés, marshmallows, steamed bread, pretzels, wafers, snack foods, crepes, soufflés, potato chips, etc., fruits such as bananas, apples, strawberries, etc., frozen confections such as ice cream, ice milk, lacto ice, soft cream, etc., and other chocolates, etc.

[0045] The composite food can be produced by combining the oil-based food of the embodiment of the present invention and other foods by using a conventionally known method for producing a composite food. Examples of the method for combining the oil-based food of the embodiment of the present invention and other foods include coating, stuffing, injecting, filling, rolling, sandwiching, adhering, etc. Further, the composite food can also be produced by combining the oil-based food of the embodiment of the present invention and the dough for bakery products before baking, and then baking the combined dough.

[0046] Next, the present invention will be described by way of examples. However, the present invention is not limited by these examples.

[0047] 〔Analysis method〕 The triglyceride content of the oil and fat was measured by gas chromatography (conforming to JAOCS, vol70, 11, 1111-1114 (1993)) and silver ion column-HPLC method (conforming to J. High Resol. Chromatogr., 18, 105-107 (1995)). The iodine value of the oil and fat was measured in accordance with "2.3.4.1-2013 Iodine value (wijs-cyclohexane method)" of "Standard Oil and Fat Analysis Test Method (edited by the Japan Oil Chemists' Society)".

[0048] [Production of Fat and Oil Composition] An oil and fat composition was produced by mixing oils and fats melted with the formulations shown in Tables 1 and 2. Cocoa butter fractionated olein with an iodine value of 42 and palm fractionated olein with an iodine value of 65 were used. The triglyceride content of the obtained oil and fat composition was measured according to the above-described analysis method. The measurement results are shown in Tables 1 and 2. The unit of formulation is mass %, and the unit of content is mass % (there is no unit for mass ratio).

[0049]

[0050]

[0051] [Production of Chocolate] Using the oil and fat compositions of Examples 1 to 5 and the oil and fat compositions of Comparative Examples 1 to 3, chocolates with the formulations shown in Tables 3 to 5 were produced by the usual chocolate production methods (mixing, atomization, refining, cooling) (the units of formulation and content are mass %). Also, all of the obtained chocolates had a water content of 3 mass % or less and had a creamy and plastic texture at 25°C.

[0052] [Evaluation of Melt-in-the-Mouth and Texture] Shell chocolates were manufactured by filling shell-shaped chocolates (solid at 25°C) with the chocolates from Examples 6-11 and Comparative Examples 4-6. Five expert panelists tasted the resulting shell chocolates and scored the melt-in-the-mouth and texture of the chocolates from Examples 6-11 and Comparative Examples 4-6 filled in the shell chocolates according to the evaluation criteria below. The average score of the five expert panelists was calculated and evaluated according to the evaluation criteria below. An evaluation result of ◎, ○, or △ for the average score was judged to be good. The expert panelists who evaluated the melt-in-the-mouth and texture of the chocolates regularly receive training in sensory evaluation of chocolate melt-in-the-mouth, texture, etc., and there is little individual difference in the results of sensory evaluation of chocolate melt-in-the-mouth, texture, etc. <Evaluation Criteria for Melt-in-the-Mouth> 5 points: Melts faster in the mouth compared to shell chocolates, very good. 4 points: Melts faster in the mouth compared to shell chocolates, good. 3 points: Melts well in the mouth. 2 points: It melts nicely in the mouth, but there is a lingering feeling in the mouth. 1 point: It doesn't melt well in the mouth and lingers longer than shell chocolate. <Texture Evaluation Criteria> 5 points: Soft to bite into, very good. 4 points: Soft to bite into, good. 3 points: Feels softer than shell chocolate. 2 points: Softer than shell chocolate, but slightly hard. 1 point: Hard to bite into, same texture as shell chocolate. <Average Score> ◎: 4.5 points or higher ○: 3.5 points or higher and less than 4.5 points △: 2.5 points or higher and less than 3.5 points ▲: 1.5 points or higher and less than 2.5 points ×: Less than 1.5 points

[0053] [Evaluation of Solidification] Chocolate molded into a shell shape (solid at 25°C) was filled with the chocolates from Examples 6-11 and Comparative Examples 4-6, and cooled in a refrigerator at 10°C. The time required for solidification was evaluated according to the following evaluation criteria. An evaluation result of ○ indicates good performance. <Evaluation Criteria> ○: Solidification time is less than 20 minutes. ▲: Solidification time is 20 minutes or more but less than 25 minutes. ×: Solidification time is 25 minutes or more.

[0054]

[0055]

[0056]

[0057] As can be seen from Tables 3 to 5, the chocolate produced using the fat and oil compositions of the examples had good melt-in-the-mouth properties, a soft texture, and good solidification properties. On the other hand, as can be seen from Tables 3 and 5, the chocolate produced using the fat and oil compositions of the comparative examples did not have desirable solidification properties, melt-in-the-mouth properties, or texture.

Claims

1. An oil and fat composition that satisfies the following conditions (a) to (f): (a) Contains 5% by mass or less of X3. (b) Contains 65 to 85% by mass of X2U. (c) Contains 50 to 70% by mass of XOX. (d) The mass ratio of POST / XOX is 0.30 to 0.

60. (e) Contains 8 to 30% by mass of XU2. (f) Contains 5% by mass or less of U3. In the above conditions (a) to (f), X, U, O, P, St, X3, X2U, XOX, POST, XU2, and U3 represent the following, respectively. X: Saturated fatty acid with 16-18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms O: Oleic acid P: Palmitic acid St: Stearic acid X3: Triglyceride with 3 molecules of X bonded X2U: Triglyceride with 2 molecules of X and 1 molecule of U bonded XOX: Triglyceride with X bonded at positions 1 and 3 and O bonded at position 2 POST: Triglyceride with P bonded at position 1, O bonded at position 2 and St bonded at position 3, or triglyceride with St bonded at position 1, O bonded at position 2 and P bonded at position 3 XU2: Triglyceride with 1 molecule of X and 2 molecules of U bonded U3: Triglyceride with 3 molecules of U bonded 2. The oil and fat composition according to claim 1, wherein the oil and fat composition is an oil and fat composition for oily foods.

3. The oil and fat composition according to claim 2, wherein the oily food oil and fat composition is a chocolate oil and fat composition.

4. An oily food obtained using the oil composition according to claim 1 or claim 2.

5. The oily food according to claim 4, wherein the oily food is chocolate.

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