Oil and fat composition for chocolate

Abstract

The present invention addresses the problem of providing: an oil and fat composition for chocolates having excellent hardness, snapping properties, melt-in-the-mouth texture, lasting flavor (taste and aroma), and bloom resistance; and chocolates.　The oil and fat composition for chocolates contains oil-and-fat A that satisfies all of requirements (a1) to (a5) and oil-and-fat B that satisfies all of requirements (b1) to (b5).　(a1) The fatty acid content having a chain length of 14 carbon atoms or less is 40 to 70 wt% in the total constituent fatty acids of oil-and-fat A, (a2) the saturated fatty acid content having a chain length of 16 carbon atoms or more is 25 to 50 wt% in the total constituent fatty acids of oil-and-fat A, (a3) the unsaturated fatty acid content is 10 wt% or less in the total constituent fatty acids of oil-and-fat A, (a4) the weight ratio of the saturated fatty acid content / the unsaturated fatty acid content is 10 to 40 in the total constituent fatty acids of oil-and-fat A, (a5) the triglyceride content, in which the total carbon number of the constituent fatty acids in triglycerides is 40 to 44, is 30 to 50 wt% in the total triglycerides of oil-and-fat A, (b1) the fatty acid content having a chain length of 14 carbon atoms or less is 5 wt% or less in the total constituent fatty acids of oil-and-fat B, (b2) the saturated fatty acid content having a chain length of 16 carbon atoms or more is 20 to 65 wt% in the total constituent fatty acids of oil-and-fat B, (b3) ​​the unsaturated fatty acid content is 30 to 80 wt% in the total constituent fatty acids of oil-and-fat B, (b4) the weight ratio of the saturated fatty acid content / the unsaturated fatty acid content is 0.25 to 2 in the total constituent fatty acids of oil-and-fat B, and (b5) the weight ratio of the triglyceride content, in which the total carbon number of the constituent fatty acids in the triglycerides of oil-and-fat B is 50, to the triglyceride content, in which the total carbon number of the constituent fatty acids in the triglycerides of oil-and-fat B is 46, is 0.1 to 50.

Description

Oil composition for chocolates

[0001] Related application This application claims the benefit of priority of Application No. 2024-170242, filed with the Japan Patent Office on September 30, 2024. The priority-based application is hereby incorporated by reference in its entirety as part of this specification.

[0002] The present invention relates to an oil composition for chocolates.

[0003] Oil compositions for chocolates are roughly classified into those that require a tempering operation and those that do not. The former consists of oils containing SUS-type triglycerides (S: saturated fatty acid, U: unsaturated fatty acid) typified by cocoa butter as a main component. On the other hand, the latter often consists of oils containing trans unsaturated fatty acids or lauric oils such as coconut oil and palm kernel oil. According to recent research results, there is a movement to avoid the intake of trans unsaturated fatty acids, and the demand for oil compositions for chocolates with reduced trans unsaturated fatty acids is increasing.

[0004] Conventionally, as an oil composition for chocolates with less trans unsaturated fatty acids, for example, in Patent Document 1, an oil composition obtained by randomly transesterifying an oil obtained by mixing the following (A) to (C), and having 5% or less of trans unsaturated fatty acids is disclosed. (A) Coconut oil or palm kernel oil, which is a non-hardened oil or an extremely hardened oil, or an oil obtained by combining these alone or in combination (B) An oil obtained by extremely hardening rapeseed oil with a high erucic acid content (C) Palm fractionated stearin

[0005] Similarly, for example, Patent Document 2 discloses a transesterified oil in which the transesterified raw material oil is a mixture of the following oil components X and Y, satisfying all of (A) to (G) below, and the sum of (B) and (F) below is 10% to 20% by mass, wherein the content of CN30 to CN38 is 20% to 50% by mass and the content of CN48 or more is 30% by mass or less. Oil component X is one or more oils selected from coconut oil, palm kernel oil, and oils processed therefrom. Oil component Y is an oil containing 50% to 100% by mass of palm stearin. (A) The content of saturated fatty acids with 6 to 18 carbon atoms in the constituent fatty acid composition is 90 to 99.5% by mass. (B) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 6 to 18% by mass. (C) The content of lauric acid in the constituent fatty acid composition is 20 to 50% by mass. (D) The content of palmitic acid in the constituent fatty acid composition is 20 to 37% by mass. (E) The content of stearic acid in the constituent fatty acid composition is 3 to 15% by mass. (F) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 10% by mass. (G) The content of trans fatty acids in the constituent fatty acid composition is 5% by mass or less. However, the fatty acid composition analysis is performed by propyl esterifying the fatty acids. CN30-CN38: Triglycerides in fats and oils with a total of 30-38 carbon atoms in the constituent fatty acids. CN48 and above: Triglycerides in fats and oils with a total of 48 or more carbon atoms in the constituent fatty acids.

[0006] Patent No. 5613980 Patent No. 7009763

[0007] The object of the present invention is to provide a fat and oil composition for chocolates containing two or more fats and oils, which, when used in chocolates, can be used to prepare chocolates that are excellent in hardness, snapiness, melt-in-the-mouth texture, flavor (taste and aroma) persistence, and bloom resistance.

[0008] Even in conventional fat and oil compositions for chocolate with reduced trans-unsaturated fatty acids, as disclosed in Patent Documents 1 and 2, it is possible to obtain the excellent melt-in-the-mouth texture and bloom resistance required for chocolate, and the aforementioned invention is highly regarded in the market. On the other hand, the fat and oil compositions for chocolate disclosed in Patent Documents 1 and 2 require only transesterified fats in which the lauric acid content in the constituent fatty acid composition falls within a certain range. Dependence on fat and oil raw materials containing a large amount of a specific constituent fatty acid composition leaves concerns about supply stability in the event of a shortage of specific plant raw materials due to climate change or other reasons, not limited to lauric acid. Therefore, it is preferable to have solutions through different approaches, such as using fat and oil compositions with a wide range of constituent fatty acid compositions.

[0009] The inventors conducted extensive research to solve the aforementioned problems and discovered that by using a fat and oil composition for chocolates comprising fat A, in which the content of a specific fatty acid in the total constituent fatty acids is within a specific range, and the content of a specific triglyceride in the fat and oil in the total triglycerides is within a specific range, and fat B, in which the content of a specific fatty acid in the total constituent fatty acids is within a specific range, and the weight ratio of the content of a specific triglyceride is within a specific range, it is possible to prepare chocolates that are excellent in hardness, snapiness, melt-in-the-mouth texture, flavor (taste and aroma) persistence, and bloom resistance, the inventors have completed the present invention.

[0010] In other words, the present invention encompasses the following: [1] A fat composition for chocolates, comprising fat A satisfying all of the requirements (a1) to (a5) and fat B satisfying all of the requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of fat B is 30 to 80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of fat B is 0.25 to 2. (b5): The weight ratio of triglyceride content of the constituent fatty acids of fat B with a total number of carbon atoms to triglyceride content of fat B with a total number of carbon atoms is 0.1 to 50. [2] The fat and oil composition for chocolate according to [1], wherein the triglyceride composition of fat A and fat B is a triglyceride composition in which fatty acids are arranged randomly. [3] The fat and oil composition for chocolate according to [1] or [2], wherein the total content of fat A and fat B in the fat and oil composition for chocolate is 80 to 100% by weight. [4] The fat and oil composition for chocolate according to [1] or [2], wherein the weight ratio of the content of fat and oil A to the content of fat and oil B is 80:20 to 99:1. [5] The fat and oil composition for chocolate according to [3], wherein the weight ratio of the content of fat and oil A to the content of fat and oil B is 80:20 to 99:1. [6] The fat and oil composition for chocolate according to [1] or [2], wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.[7] The fat and oil composition for chocolates according to [3], wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22. [8] The fat and oil composition for chocolates according to [4], wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22. [9] The fat and oil composition for chocolates according to [5], wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.

[10] Chocolates comprising fat and oil A that satisfies all the requirements of (a1) to (a5) and fat and oil B that satisfies all the requirements of (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of fat B is 30 to 80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of fat B is 0.25 to 2. (b5): The weight ratio of triglyceride content of fat B with a total number of carbon atoms in the constituent fatty acids of the triglycerides of fat B to triglyceride content with a total number of carbon atoms in the constituent fatty acids of the triglycerides of fat B is 0.1 to 50.

[11] The chocolates according to

[10] , wherein the triglyceride composition of fat A and fat B are both triglyceride compositions in which fatty acids are randomly arranged.

[12] The chocolates according to

[10] or

[11] , wherein the total content of fat A and fat B in the vegetable oil contained in the chocolates is 80 to 100% by weight.

[13] The chocolate product according to

[10] or

[11] , wherein the weight ratio of the content of fat A to the content of fat B is 80:20 to 99:1.

[14] The chocolate product according to

[12] , wherein the weight ratio of the content of fat A to the content of fat B is 80:20 to 99:1.

[15] A method for producing a fat composition for chocolate, comprising the step of mixing fat A, which is prepared through a process including random transesterification and satisfies all of the following requirements (a1) to (a5), and fat B, which is prepared through a process including random transesterification and satisfies all of the following requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of fat B is 30 to 80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of fat B is 0.25 to 2. (b5): The weight ratio of triglyceride content of the constituent fatty acids of fat B with a total number of carbon atoms is 50 to the triglyceride content of the constituent fatty acids of fat B with a total number of carbon atoms is 46 is 0.1 to 50.

[16] A method for producing chocolates, comprising the step of blending fat A, which is prepared by a process including random transesterification and satisfies all of the following requirements (a1) to (a5), and fat B, which is prepared by a process including random transesterification and satisfies all of the following requirements (b1) to (b5).(a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of oil B is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of oil B is 0.25-2. (b5): The weight ratio of triglyceride content of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides with a total of 46 carbon atoms is 0.1-50.

[0011] The present invention provides a fat and oil composition for chocolates that can be used to prepare chocolates with excellent hardness, snapiness, melt-in-the-mouth texture, flavor (taste and aroma) persistence, and bloom resistance.

[0012] The present invention will be described in more detail below.

[0013] As used herein, the singular forms, "a," "an," and "the" are intended to include the plural form, including "at least one," unless the context explicitly indicates otherwise. As used herein, the terms "and / or," "at least one," and "one or more" include any and all combinations of the relevant enumerated items.

[0014] In this specification, "or" is used when "at least one" of the items listed in the text can be adopted. The same applies to "or else". In this specification, when it is specified as "within the range of two values", that range includes the two values ​​themselves.

[0015] Furthermore, any combination of at least two components disclosed in the claims and / or the specification and / or drawings is included in the present invention. In particular, any combination of two or more claims described in the claims is included in the present invention.

[0016] In this specification and in the claims, "~" means a value greater than or equal to a predetermined number (lower limit of the numerical range) and less than or equal to a predetermined number (upper limit of the numerical range). When upper and lower limits of a numerical range are indicated, the upper and lower limits may be combined as appropriate, and the numerical range obtained by such combination is also disclosed.

[0017] The present invention provides a fat and oil composition for chocolates that includes fat and oil A that satisfies all of the requirements (a1) to (a5) described below, and fat and oil B that satisfies all of the requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of fat B is 30 to 80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of fat B is 0.25 to 2. (b5): The weight ratio of triglyceride content of the constituent fatty acids of fat B with a total of 50 carbon atoms to the triglyceride content of the constituent fatty acids of fat B with a total of 46 carbon atoms is 0.1 to 50. By using this fat composition for chocolate, the effects of the present invention can be achieved.

[0018] As a requirement (a1) for the fat A contained in the fat composition for chocolates of the present invention, the content of fatty acids having a chain length of 14 carbon atoms or less in the total constituent fatty acids of fat A must be 40 to 70% by weight. The lower limit of the content is preferably 45% by weight, and more preferably 50%, 52%, 54%, 56%, 57%, and 58% by weight. The upper limit of the content is preferably 68% by weight, and more preferably 66%, 65%, 64%, 63%, and 62% by weight.

[0019] The requirement (a2) for fat A contained in the fat composition for chocolates of the present invention is that the content of saturated fatty acids having a chain length of 16 or more carbon atoms in the total constituent fatty acids of fat A must be 25 to 50% by weight. The lower limit of the content is preferably 27% by weight, and more preferably 30%, 32%, 33%, or 34% by weight. The upper limit of the content is preferably 45% by weight, and more preferably 42%, 40%, 39%, 38%, or 37% by weight.

[0020] As a requirement (a3) ​​for the fat A contained in the fat composition for chocolates of the present invention, the unsaturated fatty acid content of the total constituent fatty acids of fat A must be 10% by weight or less. In this specification and in the claims of this patent, "unsaturated fatty acid" means a fatty acid having 18 carbon atoms and one or more double bonds. The lower limit of the content is preferably 1% by weight, more preferably 1.5% by weight, 2% by weight, 2.5% by weight, or 3% by weight. The upper limit of the content is preferably 9% by weight, more preferably 8% by weight, 7% by weight, 6% by weight, or 5% by weight.

[0021] As a requirement (a4) for the fat A contained in the fat composition for chocolates of the present invention, the weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of fat A must be 10 to 40. The lower limit of the weight ratio is preferably 12, and more preferably 14, 15, 16, 17, 18, or 19. The upper limit of the weight ratio is preferably 35, and more preferably 32, 30, 28, 27, 26, or 25.

[0022] As a requirement (a5) for the fat and oil composition for chocolates of the present invention, the content of triglycerides with a total number of carbon atoms of constituent fatty acids of the triglycerides, with a total number of carbon atoms of 40 to 44, in relation to the total triglycerides of the fat and oil composition of the present invention must be 30 to 50% by weight. The lower limit of the content is preferably 32% by weight, and more preferably 34%, 36%, 38%, or 40% by weight. The upper limit of the content is preferably 48% by weight, and more preferably 46%, 44%, 43%, or 42% by weight.

[0023] As a requirement for the fat A contained in the fat composition for chocolates of the present invention, it is preferable that the medium-chain fatty acid content of the total constituent fatty acids of fat A is 10% by weight or less. In this specification and in the claims of this patent, "medium-chain fatty acid" refers to saturated fatty acids having 6 to 10 carbon atoms. The lower limit of the content is more preferably 1% by weight, and even more preferably 2%, 3%, 4%, 5%, and 6% by weight. The upper limit of the content is more preferably 9% by weight, and even more preferably 8.5%, 8%, 7.5%, 7%, and 6.5% by weight. By having a suitable range, it is possible to prepare chocolates with superior melt-in-the-mouth properties.

[0024] As a requirement for the fat A contained in the fat composition for chocolates of the present invention, it is preferable that the lauric acid content of the total constituent fatty acids of fat A is 5% by weight or more. The lower limit of the content is more preferably 10% by weight, and even more preferably 15%, 20%, 25%, 30%, 35%, and 40% by weight. The upper limit of the content is more preferably 60% by weight, and even more preferably 55%, 50%, 48%, 46%, 45%, 44%, 43%, and 42% by weight. By having a suitable range, it is possible to prepare chocolates that are superior in hardness, snapiness, and melt-in-the-mouth quality.

[0025] The requirements for fat A contained in the fat composition for chocolates of the present invention are that the weight ratio of palmitic acid content to stearic acid content in the total constituent fatty acids of fat A is preferably 0.1 to 2. The lower limit of the weight ratio is more preferably 0.2, and even more preferably 0.3 or 0.4. The upper limit of the weight ratio is more preferably 1.7, and even more preferably 1.5, 1.3, 1.2, 1.1, 1.0, 0.9, 0.8, 0.7 or 0.6. By having a suitable range, it is possible to prepare chocolates that have superior melt-in-the-mouth texture and flavor (taste and aroma) persistence.

[0026] As a requirement for the fat A contained in the fat composition for chocolates of the present invention, it is preferable that the content of saturated fatty acids having a chain length of 20 or more carbon atoms in the total constituent fatty acids of fat A is 4% by weight or less. The upper limit of this content is more preferably 3% by weight, and even more preferably 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight, 0.7% by weight, 0.5% by weight, 0.4% by weight, and 0.3% by weight. By having this range appropriate, it is possible to prepare chocolates with superior melt-in-the-mouth properties.

[0027] The requirement (b1) for the fat B contained in the fat composition for chocolates of the present invention is that the content of fatty acids having a chain length of 14 carbon atoms or less in the total constituent fatty acids of fat B must be 5% by weight or less. The lower limit of the content is preferably 0.2% by weight, more preferably 0.4% by weight, 0.6% by weight, 0.8% by weight, and 1% by weight. The upper limit of the content is preferably 4% by weight, more preferably 3% by weight, 2.5% by weight, 2% by weight, and 1.5% by weight.

[0028] The requirement (b2) for fat B contained in the fat composition for chocolates of the present invention is that the content of saturated fatty acids having a chain length of 16 or more carbon atoms in the total constituent fatty acids of fat B must be 20 to 65% by weight. The lower limit of the content is preferably 25% by weight, and more preferably 28%, 30%, 32%, or 34% by weight. The upper limit of the content is preferably 62% by weight, and more preferably 60%, 59%, 58%, or 57% by weight.

[0029] The requirement (b3) for fat B contained in the fat composition for chocolates of the present invention is that the unsaturated fatty acid content of the total constituent fatty acids of fat B must be 30 to 80% by weight. The lower limit of the content is preferably 32% by weight, and more preferably 34%, 36%, 38%, 40%, 41%, and 42% by weight. The upper limit of the content is preferably 75% by weight, and more preferably 72%, 70%, 68%, 66%, 64%, and 63% by weight.

[0030] The requirement (b4) for fat B contained in the fat composition for chocolates of the present invention is that the weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of fat B must be 0.25 to 2. The lower limit of the weight ratio is preferably 0.3, and more preferably 0.35, 0.4, 0.45, or 0.5. The upper limit of the weight ratio is preferably 1.9, and more preferably 1.8, 1.7, 1.6, or 1.5.

[0031] As a requirement (b5) for the fat and oil composition for chocolates of the present invention, the weight ratio of the triglyceride content of the triglyceride content of the fat and oil composition

[0032] The requirements for fat B in the fat composition for chocolates of the present invention are that the content of medium-chain fatty acids in the total constituent fatty acids of fat B is preferably 3% by weight or less. The upper limit of this content is more preferably 2% by weight, even more preferably 1.5% by weight, 1% by weight, 0.5% by weight, 0.3% by weight, 0.2% by weight, 0.1% by weight, and most preferably less than 0.1% by weight. By having a suitable range, it is possible to prepare chocolates with superior hardness and snapability.

[0033] As a requirement for the fat B contained in the fat composition for chocolates of the present invention, it is preferable that the lauric acid content of the total constituent fatty acids of fat B is 3% by weight or less. The upper limit of this content is more preferably 2% by weight, and even more preferably 1.5% by weight, 1% by weight, 0.7% by weight, and 0.5% by weight. By having a suitable range, it is possible to prepare chocolates with superior bloom resistance.

[0034] The requirements for fat B contained in the fat composition for chocolates of the present invention are that the weight ratio of palmitic acid content to stearic acid content in the total constituent fatty acids of fat B is preferably 2 to 13. The lower limit of the weight ratio is more preferably 2.5, and even more preferably 2.8, 3.0, 3.2, and 3.3. The upper limit of the weight ratio is more preferably 12, and even more preferably 11, 10.5, and 10. By having a suitable range, it is possible to prepare chocolates that have superior melt-in-the-mouth texture and flavor (taste and aroma) persistence.

[0035] As a requirement for the fat B contained in the fat composition for chocolates of the present invention, it is preferable that the content of saturated fatty acids having a chain length of 20 or more carbon atoms in the total constituent fatty acids of fat B is 4% by weight or less. The upper limit of this content is more preferably 3% by weight, and even more preferably 2.5% by weight, 2% by weight, 1.5% by weight, 1% by weight, and 0.7% by weight. By having a suitable range, it is possible to prepare chocolates that have superior melt-in-the-mouth texture and flavor (taste and aroma) persistence.

[0036] The fat and oil composition for chocolates of the present invention is not particularly limited, as long as it satisfies the requirement that it contains fat and oil A that satisfies all of the requirements (a1) to (a5) above and fat and oil B that satisfies all of the requirements (b1) to (b5). The raw materials used for fat and oil A and fat and oil B are also not particularly limited, but examples include vegetable oils such as palm oil, rapeseed oil, high erucine rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, shea butter, sal fat, etc., animal oils such as beef tallow, lard, fish oil, whale oil, etc., algae oil, oils derived from microbial fermentation, synthetic oils such as medium-chain triglyceride (MCT), and processed oils such as hydrogenated oils, fractionated oils, hydrogenated fractionated oils, fractionated hydrogenated oils, transesterified oils, etc., and mixed oils thereof. The fat and oil composition for chocolates of the present invention preferably consists solely of vegetable oils as raw material, and also includes hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed oils that have undergone transesterification, and other similar processes, as well as mixtures thereof.

[0037] The fat A contained in the fat composition for chocolates of the present invention preferably contains a lauric fat as a raw material. In this specification and in the claims of this patent, "lauric fat" means a fat containing 30% by weight or more of a 12-carbon fatty acid in its constituent fatty acid composition. The content of the fatty acid is preferably 35 to 65% by weight, more preferably 40 to 60% by weight, and even more preferably 40 to 50% by weight. Examples of lauric fats include coconut oil, palm kernel oil, palm kernel stearin, and palm kernel olein.

[0038] The fat B contained in the fat composition for chocolates of the present invention preferably contains palm-based fat as a raw material fat. In this specification and in the claims, "palm-based fat" means fat derived from palm fruit. The palm-based fat preferably has a content of 12-carbon fatty acids in its constituent fatty acid composition of less than 5% by weight. Examples of palm-based fats include fats obtained by subjecting one or more raw material fats selected from the group consisting of palm oil, palm fraction high-melting-point portion, palm fraction medium-melting-point portion (PMF), and palm fraction low-melting-point portion to one or more processing methods selected from the group consisting of fractionation, hardening, and transesterification. Of course, the processing can be performed multiple times.

[0039] The triglyceride compositions of fats and oils A and B contained in the chocolate-use fat composition of the present invention are preferably triglyceride compositions in which fatty acids are randomly arranged. In this specification and the claims, a triglyceride composition in which fatty acids are randomly arranged means a state in which all constituent fatty acids of the fat are uniformly distributed at all three positions, rather than being unevenly distributed at specific positions, such as positions 1, 2, and 3, depending on the type of fatty acid. This state can be achieved by including a process in which fatty acids are cleaved from the triglyceride using a chemical catalyst or enzymatic catalyst and then recombined, for example, a random transesterification process. After random transesterification, the distribution of fatty acids from position 1 to 3 becomes random. The triglyceride composition after random transesterification becomes randomized. As a method for obtaining a triglyceride composition in which fatty acids are randomly arranged, it is preferable to include random transesterification. Examples of processes including random transesterification include performing random transesterification after one or more processes selected from the group consisting of transesterification, hardening, and fractionation, or performing random transesterification followed by one or more processes selected from the group consisting of transesterification, hardening, and fractionation. Furthermore, even when multiple of these methods are combined, it is possible to obtain a triglyceride composition in which fatty acids are randomly arranged. It is preferable that both fat A and fat B contained in the fat composition for chocolates of the present invention are random transesterified fats. Random transesterified fats as used herein refer to fats obtained by going through a process including random transesterification.

[0040] The above random transesterification method may be one using a chemical catalyst or one using an enzyme catalyst. Examples of chemical catalysts include alkali metal catalysts such as sodium methylate, while examples of enzyme catalysts include lipases derived from various microorganisms such as Alcaligenes, Penicillium, and Thermomyces. These lipases may be immobilized on ion exchange resins or diatomaceous earth by known methods, or they may be used in powder form. In the chemically catalyzed random transesterification, for example, the reaction can be carried out by adding 0.1 to 0.5% by weight of sodium methylate to the oil or fat raw material. In the enzyme-catalyzed random transesterification, for example, 1 to 5% by weight of lipase derived from various microorganisms can be added to the oil or fat raw material, and the reaction can be carried out at 40 to 70°C for 16 to 48 hours.

[0041] The total content of fat A and fat B in the fat composition for chocolates of the present invention is preferably 80 to 100% by weight. The lower limit of this content is more preferably 85% by weight, and even more preferably 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, 99%, and 99.5% by weight. The effects of the present invention can be better realized by having an appropriate range of content.

[0042] The weight ratio of the content of fat A to fat B in the fat composition for chocolates of the present invention is preferably 80:20 to 99:1. More preferably, this weight ratio is 85:15 to 99:1, and even more preferably 88:12 to 99:1, 90:10 to 99:1, 91:9 to 99:1, 92:8 to 99:1, 92.5:7.5 to 99:1, or 93:7 to 99:1. The effects of the present invention can be more fully realized by having an appropriate weight ratio within this range.

[0043] The solid fat content (SFC) of the fat and oil composition for chocolates of the present invention at 10°C is preferably 75 to 99%. The lower limit of the solid fat content at 10°C is more preferably 80%, and even more preferably 83%, 85%, 87%, 88%, 89%, 90%. The upper limit of the solid fat content at 10°C is more preferably 98%, and even more preferably 97%, 96%, 95%, 94%. By having an appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0044] The solid fat content of the fat and oil composition for chocolates of the present invention at 15°C is preferably 65 to 95%. The lower limit of the solid fat content at 15°C is more preferably 68%, and even more preferably 70%, 72%, 74%, 76%, 78%, 80%, 82%, 83%, 84%, 85%. The upper limit of the solid fat content at 15°C is more preferably 94%, and even more preferably 93%, 92%, 91%. By having an appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0045] The solid fat content of the fat and oil composition for chocolates of the present invention at 20°C is preferably 50 to 90%. The lower limit of the solid fat content at 20°C is more preferably 55%, and even more preferably 58%, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 73%, 74%. The upper limit of the solid fat content at 20°C is more preferably 88%, and even more preferably 86%, 84%, 83%, 82%, 81%, 80%, 79%. By having an appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0046] The solid fat content of the fat and oil composition for chocolates of the present invention at 25°C is preferably 45 to 80%. The lower limit of the solid fat content at 25°C is more preferably 48%, and even more preferably 50%, 51%, 52%, 53%, 54%, 55%. The upper limit of the solid fat content at 25°C is more preferably 75%, and even more preferably 72%, 70%, 68%, 66%, 64%, 63%, 62%. By the appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0047] The solid fat content of the fat and oil composition for chocolates of the present invention at 30°C is preferably 15 to 60%. The lower limit of the solid fat content at 30°C is more preferably 18%, and even more preferably 20%, 22%, 24%, 26%, 27%, 28%, 29%, 30%. The upper limit of the solid fat content at 30°C is more preferably 55%, and even more preferably 50%, 45%, 42%, 40%, 39%, 38%. By the appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0048] The solid fat content of the fat and oil composition for chocolates of the present invention at 35°C is preferably 15% or less. The lower limit of the solid fat content at 35°C is more preferably 0.5%, and even more preferably 1%, 2%, 3%, 3.5%, 4%, 4.5%. The upper limit of the solid fat content at 35°C is more preferably 13%, and even more preferably 12%, 11%, 10%, 9%. By the appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0049] The solid fat content of the fat and oil composition for chocolates of the present invention at 40°C is preferably 3% or less. The upper limit of the solid fat content at 40°C is more preferably 2.5%, and even more preferably 2%, 1.5%, 1%, 0.5%. By the appropriate range of the solid fat content, the effects of the present invention can be more effectively achieved.

[0050] The ratio of the solid fat content at 15°C to the solid fat content at 35°C in the chocolate fat composition of the present invention is preferably 5 to 22. The lower limit of this ratio is more preferably 8.5, and even more preferably 9, 9.5, or 10. The upper limit of this ratio is more preferably 21, and even more preferably 20, 19, or 18. The effects of the present invention can be better realized by having an appropriate range for this ratio.

[0051] The ratio of the solid fat content at 20°C to the solid fat content at 35°C in the chocolate fat composition of the present invention is preferably 4 to 20. The lower limit of this ratio is more preferably 5, and even more preferably 6, 7, or 8. The upper limit of this ratio is more preferably 19, and even more preferably 18, 17, or 16. The effects of the present invention can be better realized by having an appropriate range for this ratio.

[0052] The content of the fat and oil composition for chocolates of the present invention in the chocolates of the present invention is preferably 50% by weight or less. The lower limit of the content is more preferably 0.5% by weight, and even more preferably 1%, 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, and 24% by weight. The upper limit of the content is more preferably 48% by weight, and even more preferably 44%, 42%, 40%, 38%, 36%, 34%, 32%, and 30% by weight. The effects of the present invention can be better realized by having an appropriate range of content.

[0053] The content of the fat A for chocolates of the present invention in the chocolates of the present invention is preferably 49.5% by weight or less. The lower limit of the content is more preferably 0.5% by weight, and even more preferably 1%, 2%, 4%, 6%, 8%, 10%, 12%, 14%, 16%, 18%, 20%, 22%, and 24% by weight. The upper limit of the content is more preferably 48% by weight, and even more preferably 44%, 42%, 40%, 38%, 36%, 34%, 32%, 30%, 28%, and 27% by weight. The effects of the present invention can be better realized by having an appropriate range of content.

[0054] The content of the fat B for chocolates of the present invention in the chocolates of the present invention is preferably 10% by weight or less. The lower limit of the content is more preferably 0.1% by weight, and even more preferably 0.2% by weight, 0.3% by weight, 0.4% by weight, 0.5% by weight, 0.6% by weight, and 0.7% by weight. The upper limit of the content is more preferably 9% by weight, and even more preferably 8% by weight, 7% by weight, 6% by weight, 5% by weight, 4% by weight, 3% by weight, and 2% by weight. The effects of the present invention can be better realized by having an appropriate range of content.

[0055] The present invention allows for the appropriate addition of optional components such as colorants, emulsifiers, antioxidants, and flavorings commonly used in chocolate products. These components are preferably present in an amount of 20% by weight or less relative to the present invention's chocolate fat composition, and more preferably in an amount of 10% by weight or less, 8% by weight or less, 6% by weight or less, 4% by weight or less, 2% by weight or less, 1% by weight or less, 0.8% by weight or less, 0.6% by weight or less, and 0.5% by weight or less. Examples of emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, lecithin, and the like.

[0056] The fat and oil composition for chocolate products obtained as described above can be used in addition to the fat and oil composition for chocolate products of the present invention by combining it with fat and oil derived from cocoa components and milk components, hard butter, and other fat and oil components, and adjusting the proportions as appropriate, to create a fat and oil composition for chocolate products suitable for various applications.

[0057] The chocolates of the present invention are not limited to chocolate, semi-chocolate, and chocolate-based foods as defined by the Japan Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also include processed foods made with fats and oils, which are essential components and utilize cocoa mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc. In a preferred embodiment, chocolates using the fat and oil composition for chocolates of the present invention are preferably no-tempering type chocolates.

[0058] The present invention provides a method for producing chocolates in the same manner as general chocolate production. For example, the chocolates can be produced by mixing fats and oils with various powdered ingredients such as sugars, cocoa mass, cocoa butter, cocoa powder, and powdered milk, as well as emulsifiers, flavorings, and colorings, selecting these ingredients as appropriate. The chocolates are then produced by a rolling process (a grinding process) and a conching or mixing process (adding the remaining ingredients as appropriate). Alternatively, a manufacturing method in which the mixing and grinding processes are carried out in parallel using a ball mill or bead mill can also be used.

[0059] By using the fat and oil composition for chocolates obtained as described above, it is possible to prepare chocolates that are excellent in hardness, snapiness, melt-in-the-mouth texture, flavor (taste and aroma) persistence, and bloom resistance. In this specification, snapiness refers to the crisp texture felt when eating chocolates. In this specification, flavor (taste and aroma) persistence refers to the intensity of the flavor (chocolateiness, milkiness) and the lingering aftertaste of that flavor and aroma felt when eating chocolates.

[0060] The present invention will be described in more detail below with reference to examples of the present invention, but the spirit of the present invention is not limited to these examples. In the examples, %, parts, and ratios all refer to weight-based amounts.

[0061] (Analysis Method) (Analysis Method for Fatty Acid Composition in Total Constituent Fatty Acids of Fats and Oils) Fatty acid methyl esters were prepared in accordance with the Japan Oil Chemists' Society's "Standard Fats and Oil Analysis Test Method 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" and analyzed in accordance with the Japan Oil Chemists' Society's "Standard Fats and Oil Analysis Test Method 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)". (Analysis Method for Triglyceride Composition (Total Number of Carbons) of Fats and Oils) Analysis was performed in accordance with the Japan Oil Chemists' Society's "Standard Fats and Oil Analysis Test Method 2.4.6 Triacylglycerin Composition (Gas Chromatography Method)". (Analysis Method for Solid Fat Content (SFC) of Fats and Oil Compositions) Analysis was performed in accordance with IUPAC. 2 150 SOLID CONTENT DETERMINATION IN FATS BY NMR. Specifically, the oil and fat composition was held at 80°C for 30 minutes, then at 60°C for 30 minutes to completely dissolve it, solidified by holding at 0°C for 1 hour, and then held at a predetermined temperature for 30 minutes before the solid fat content (SFC) was analyzed using a Bruker "minispec mq20".

[0062] (Examples of oil and fat production A1-A2) The raw oil and fat was prepared by appropriately adjusting the composition of other fatty acids, while paying attention to ensuring that the lauric acid content in the total constituent fatty acids was 5% by weight or more by including lauric acid-based oils and fats. To the raw oil and fat, 0.2% by weight of sodium methylate was added as a catalyst, random transesterification was carried out at 80°C for 30 minutes, and then washing with water, decolorization and deodorization were performed according to conventional methods. Examples of oil and fat production A1-A2 were obtained by the above method.

[0063] (Example of oil and fat production B1) A raw oil and fat mainly composed of palm oil and fat was prepared, with a lauric acid content of less than 5% by weight in the total constituent fatty acids. 0.2% by weight of sodium methylate was added to the raw oil and fat as a catalyst, random transesterification was performed at 80°C for 30 minutes, followed by washing with water, and then solvent fractionation was carried out. The low-melting-point portion obtained by solvent fractionation was decolorized and deodorized by conventional methods to obtain oil and fat production example B1.

[0064] (Oil and Fat Production Example B2) To palm olein (iodine value 67), 0.2% by weight of sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes. After that, washing with water, decolorization and deodorization were performed according to a conventional method to obtain oil and fat production example B2.

[0065] (Example of oil and fat production C1) To a raw oil and fat whose fatty acid composition had been appropriately adjusted, 0.2% by weight of sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes. After that, washing with water, decolorization and deodorization were performed according to a conventional method. By the above method, Example of oil and fat production C1 was obtained.

[0066] (Oil and Fat Production Example C2) Palm superolein (iodine value 67) was decolorized and deodorized according to a conventional method to obtain oil and fat production example C2.

[0067] Table 1 shows the results of the fatty acid composition analysis of the total constituent fatty acids for the aforementioned oil and fat production examples A1-A2, B1-B2, and C1-C2. In addition, Table 2 shows the results of the triglyceride composition analysis in the oil and fat, based on the total number of carbon atoms of the constituent fatty acids, for the aforementioned oil and fat production examples A1-A2, B1-B2, and C1-C2.

[0068] (Table 1) Analysis results of fatty acid composition (%) of total constituent fatty acids in examples of oil and fat production.

[0069] (Table 2) Analysis results of triglyceride composition in oils and fats based on the total number of carbon atoms of constituent fatty acids in examples of oil and fat production (%)

[0070] The aforementioned oil and fat production examples A1 to A2, B1 to B2, and C1 to C2 were evaluated from the following perspectives: (a1) to (a5) and (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oils and fats is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oils and fats is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oils and fats is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oils and fats is 10-40. (a5): The content of triglycerides with a total number of carbon atoms of constituent fatty acids of triglycerides in the total triglycerides of oils and fats is 30-50% by weight. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oils and fats is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oils and fats is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of the oil is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of the oil is 0.25-2. (b5): The weight ratio of triglyceride content of the constituent fatty acids of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides of oil B with a total of 46 carbon atoms is 0.1-50.

[0071] (Table 3) Evaluation results for oil and fat production examples A1-A2, B1-B2, and C1-C2

[0072] Oil and fat production examples A1 and A2 satisfied all of (a1) to (a5). On the other hand, they did not satisfy at least one of (b1) to (b5). Therefore, oil and fat production examples A1 and A2 correspond to oil and fat A as defined in this specification and the claims of this patent. Oil and fat production examples B1 and B2 satisfied all of (b1) to (b5). On the other hand, they did not satisfy at least one of (a1) to (a5). Therefore, oil and fat production examples B1 and B2 correspond to oil and fat B as defined in this specification and the claims of this patent. Oil and fat production examples C1 and C2 did not satisfy at least one of (a1) to (a5). Similarly, they did not satisfy at least one of (b1) to (b5). Therefore, oil and fat production examples C1 and C2 do not correspond to either oil and fat A or oil and fat B as defined in this specification and the claims of this patent.

[0073] The aforementioned fat and oil production examples A1-A2, B1-B2, and C1-C2 were mixed in the proportions shown in Table 4 to obtain examples and comparative examples of fat and oil compositions for chocolate.

[0074] (Table 4) Formulation of examples and comparative examples of fat and oil compositions for chocolate products

[0075] The solid fat content (SFC) was measured for the chocolate-based fat composition examples and comparative examples shown in Table 4. Based on these results, the ratio of the solid fat content at a specific temperature to the solid fat content at a specific temperature was calculated. These are shown in Tables 5 and 6, respectively.

[0076] (Table 5) Solid fat content of examples and comparative examples of fat and oil compositions for chocolate products

[0077] (Table 6) Ratio of solid fat content at a specific temperature to the solid fat content at a specific temperature for the example and comparative example of fat and oil composition for chocolate products.

[0078] Each type of chocolate was prepared according to the chocolate formulations shown in Table 7. The oil content of the chocolates was 40% by weight. Furthermore, since the cocoa mass in the blended ingredients contained 55% cocoa butter and the whole milk powder contained 26% milk fat, the cocoa butter content in the chocolates was calculated to be 20.4% by weight, the milk fat content 14.9% by weight, and the vegetable oil content 64.6% by weight. The obtained chocolates were melted, cooled to 45°C, and then filled into aluminum cups in 5g portions. After cooling at 5°C for 30 minutes, they were aged at 20°C for 7 days. A portion of the chocolates filled into aluminum cups was subjected to sensory evaluation as is. A portion of the aforementioned chocolates was cut in half with a knife and then subjected to a storage test.

[0079] (Table 7) Chocolate composition

[0080] The chocolates prepared according to the chocolate formulations in Table 7 were subjected to sensory evaluation for hardness / snapness, melt-in-the-mouth texture, and flavor (taste and aroma) persistence. The sensory evaluation was conducted by five taste panelists with expertise in the field of chocolate, and each item was evaluated according to the following criteria, with the evaluation determined by consensus. A score of 3 or higher was considered a passing grade for all evaluation items. ■Evaluation Criteria for Hardness / Snapness 5 points: Particularly superior to conventional chocolate fat compositions, with a good initial hardness and snapiness. 4 points: Superior to conventional chocolate fat compositions, with a sufficiently good initial hardness and snapiness. 3 points: Equivalent to conventional chocolate fat compositions, with a good initial hardness and snapiness. 2 points: Inferior to conventional chocolate fat compositions, with insufficient initial hardness and snapiness. 1 point: Particularly inferior to conventional chocolate fat compositions, with no good initial hardness or snapiness at all. Furthermore, as the conventional fat composition for chocolate, Example 2 described in Patent Document 1 was used. ■ Evaluation criteria for melt-in-the-mouth texture 5 points: Almost no waxy feeling (aftertaste) is felt, and the melt-in-the-mouth texture is very good. 4 points: Almost no waxy feeling (aftertaste) is felt, and the melt-in-the-mouth texture is good. 3 points: A slight waxy feeling (aftertaste) is felt, but the melt-in-the-mouth texture is good. 2 points: A slight waxy feeling (aftertaste) is felt, and the melt-in-the-mouth texture is somewhat poor. 1 point: A waxy feeling (aftertaste) is felt, and the melt-in-the-mouth texture is very poor. ■ Evaluation criteria for the persistence of flavor (taste and aroma) 5 points: The intensity of the flavor (chocolate feeling, milky feeling) is very strong, and the aftertaste of the flavor is greatly felt. 4 points: The intensity of the flavor (chocolate feeling, milky feeling) is somewhat strong, and the aftertaste of the flavor is sufficiently felt. 3 points: The intensity of the flavor (chocolate feeling, milky feeling) is strong, and the aftertaste of the flavor is felt. 2 points: The intensity of the flavor (chocolate and milky) is somewhat weak, and only a slight aftertaste of flavor can be felt. 1 point: The intensity of the flavor (chocolate and milky) is weak, and almost no aftertaste of flavor can be felt.

[0081] Table 8 shows the results of the evaluation of the chocolate formulations in Table 7 according to the evaluation criteria described above. The chocolates prepared using Chocolate Oil Composition Example 1 will be referred to as Chocolate Example 1, and the same applies to other formulations.

[0082] (Table 8) Results of sensory evaluation of chocolates

[0083] As shown in Table 8, chocolates containing Examples 1-7 and Comparative Examples 1-2 of the fat and oil composition for chocolates passed the test in all aspects: hardness / snapness, melt-in-the-mouth texture, and flavor (taste / aroma) persistence. On the other hand, chocolates containing Comparative Examples 3-10 of the fat and oil composition for chocolates failed in at least one of the following aspects: hardness / snapness, melt-in-the-mouth texture, and flavor (taste / aroma) persistence.

[0084] (Storage Test) Excluding the test groups that were clearly unsatisfactory in the sensory evaluation (referring to test groups that included evaluation items with a sensory evaluation result of 2 points or less), a storage test was conducted. Specifically, the surface and cross-section of the chocolates, which were filled into aluminum cups and cut in half with a knife as described above, were observed over time based on the following conditions and criteria.

[0085] (Conditions for storage test) - Constant 15°C - 17°C / 28°C cycle: A cycle condition in which the temperature alternates between 17°C and 28°C over one day - 17°C / 30.5°C cycle: A cycle condition in which the temperature alternates between 17°C and 30.5°C over one day

[0086] (Storage Test Criteria) The following criteria were used for evaluation, and in all test sections / temperature ranges, no bloom was observed on either the surface or cross-section after 5 weeks of storage (- or ±) for all samples tested. -: No bloom ±: Slight clouding +: Clearly white bloom ++: Significant bloom

[0087] (Table 9) Results of a 15°C constant storage test of the cross-section of chocolate products

[0088] Regarding the surface of the chocolates stored at a constant temperature of 15°C, none of the test groups (Examples 1-7) developed bloom after 5 weeks from the start of storage. On the other hand, regarding the cross-section of the chocolates stored at a constant temperature of 15°C, none of the test groups developed bloom after 5 weeks from the start of storage. Furthermore, in the 17°C / 28°C cycle and the 17°C / 30.5°C cycle, none of the test groups developed bloom on either the surface or the cross-section of the chocolates after 5 weeks from the start of storage.

[0089] As shown in the results above, none of the chocolate examples 1 to 7 developed bloom under any storage conditions, even after 5 weeks from the start of storage. On the other hand, bloom was observed in one or more of the chocolate comparative examples 1 to 3 after 5 weeks from the start of storage.

[0090] The present invention provides a chocolate-use fat composition obtained by using a fat A comprising fat A, in which the content of a specific fatty acid in the total fatty acid composition of the fat is within a specific range, and the content of triglycerides in the total triglycerides of the fat having a specific total number of carbon atoms, in which the total triglycerides of the fat are within a specific range, and fat B, in which the content of a specific fatty acid in the total fatty acid composition of the fat is within a specific range, and the weight ratio of the content of a specific triglyceride is within a specific range. This composition offers great industrial potential.

Claims

1. A fat composition for chocolates, comprising fat A satisfying all requirements of (a1) to (a5) and fat B satisfying all requirements of (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of oil B is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of oil B is 0.25-2. (b5): The weight ratio of triglyceride content of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides with a total of 46 carbon atoms is 0.1-50.

2. The fat and oil composition for chocolate according to claim 1, wherein the triglyceride compositions of fat and oil A and fat and oil B are both triglyceride compositions in which fatty acids are randomly arranged.

3. The chocolate fat composition according to claim 1 or claim 2, wherein the total content of fat A and fat B in the chocolate fat composition is 80 to 100% by weight.

4. The fat and oil composition for chocolate according to claim 1 or claim 2, wherein the weight ratio of the content of fat and oil A to the content of fat and oil B is 80:20 to 99:

1.

5. The fat and oil composition for chocolate according to claim 3, wherein the weight ratio of the content of fat and oil A to the content of fat and oil B is 80:20 to 99:

1.

6. The fat and oil composition for chocolates according to claim 1 or claim 2, wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.

7. The fat and oil composition for chocolates according to claim 3, wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.

8. The fat and oil composition for chocolates according to claim 4, wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.

9. The fat and oil composition for chocolates according to claim 5, wherein the ratio of the solid fat content at 15°C to the solid fat content at 35°C is 5 to 22.

10. Chocolates containing fat A that satisfies all requirements (a1) to (a5) and fat B that satisfies all requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of oil B is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of oil B is 0.25-2. (b5): The weight ratio of triglyceride content of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides with a total of 46 carbon atoms is 0.1-50.

11. The chocolates according to claim 10, wherein the triglyceride compositions of fat A and fat B are both triglyceride compositions in which fatty acids are randomly arranged.

12. The chocolate product according to claim 10 or claim 11, wherein the total content of oil A and oil B in the vegetable oil contained in the chocolate product is 80 to 100% by weight.

13. The chocolate product according to claim 10 or claim 11, wherein the weight ratio of the content of fat A to the content of fat B is 80:20 to 99:

1.

14. The chocolates according to claim 12, wherein the weight ratio of the content of fat A to the content of fat B is 80:20 to 99:

1.

15. A method for producing a fat composition for chocolates, comprising the step of mixing fat A, which is prepared through a process including random transesterification and satisfies all of the following requirements (a1) to (a5), with fat B, which is prepared through a process including random transesterification and satisfies all of the following requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of oil B is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of oil B is 0.25-2. (b5): The weight ratio of triglyceride content of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides with a total of 46 carbon atoms is 0.1-50.

16. A method for producing chocolates, comprising the step of blending fat A, which is prepared through a process including random transesterification and satisfies all of the following requirements (a1) to (a5), with fat B, which is prepared through a process including random transesterification and satisfies all of the following requirements (b1) to (b5). (a1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil A is 40-70% by weight. (a2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil A is 25-50% by weight. (a3): The content of unsaturated fatty acids in the total constituent fatty acids of oil A is 10% by weight or less. (a4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content in the total constituent fatty acids of oil A is 10-40. (a5): The content of triglycerides in the total triglycerides of oil A is 30-50% by weight, where the total number of carbon atoms of the constituent fatty acids of the triglycerides is 40-44. (b1): The content of fatty acids with a chain length of 14 carbon atoms or less in the total constituent fatty acids of oil B is 5% by weight or less. (b2): The content of saturated fatty acids with a chain length of 16 carbon atoms or more in the total constituent fatty acids of oil B is 20-65% by weight. (b3): ​​The unsaturated fatty acid content of the total constituent fatty acids of oil B is 30-80% by weight. (b4): The weight ratio of saturated fatty acid content to unsaturated fatty acid content of the total constituent fatty acids of oil B is 0.25-2. (b5): The weight ratio of triglyceride content of oil B with a total of 50 carbon atoms to triglyceride content of triglycerides with a total of 46 carbon atoms is 0.1-50.

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