CN114072003A - Chocolate - Google Patents

Abstract

The invention aims to develop a non-tempering non-trans acid chocolate with moderate solidification speed, good mouth dissolving feeling and good blooming resistance. The chocolate comprises an oil and fat and a saccharide, wherein the oil and fat contained in the chocolate comprises 7-13 mass% of S3, 45-65 mass% of S2O and 5 mass% or less of U3, and has a mass ratio of the content of SOS to the content of S2O (SOS/S2O) of 0.60-0.75.

Description

Chocolate

Technical Field

The present invention relates to a chocolate, in particular a coated chocolate suitable for baked goods.

Background

Baked goods such as cookies (cookies), biscuits (cookies), cakes, donuts, Danish pastries (Danish), croissants (croissants), wafers (wafers), etc. coated with chocolate are popular and widely distributed. Chocolate is roughly classified into tempered type and non-tempered type according to the difference in fat and oil contained in chocolate.

Non-tempering chocolate is inexpensive and easy to handle, and is therefore often used for coating baked goods. The non-tempering chocolate is further roughly classified into a type using a lauric acid glyceride (laurin) -based fat and a type using a non-lauric acid glyceride-based fat.

Chocolate containing lauric fat has good mouth feel. However, chocolate coated on baked goods is prone to cracking. Further, lauric glyceride-based fats and oils are not well compatible with cocoa butter (cocoa butter), and therefore, are not suitable for chocolate rich in cocoa butter.

The compatibility of the non-lauric glyceride-based fat and cocoa butter was relatively good. Furthermore, chocolate using a non-lauric glyceride oil is further roughly classified into a high trans-acid type and a non-trans-acid type. The high trans acid type which is feared in health is not preferable. As the non-trans acid type, for example, japanese patent laid-open No. 2007-319043 discloses a coating oil and fat composition containing SSO type triglyceride as a main component.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open No. 2007-319043

Disclosure of Invention

Problems to be solved by the invention

However, chocolate of non-trans acid type still has problems in solidification speed, mouth-soluble feeling, bloom resistance and the like.

The invention aims to develop a non-tempering non-trans acid chocolate with moderate solidification speed, good mouth dissolving feeling and good blooming resistance.

Means for solving the problems

The present inventors have made diligent studies to solve the above problems. As a result, it has been found that, in chocolate containing fat and sugar, chocolate having the above-described characteristics can be obtained by containing fat and oil in a specific amount and a specific content ratio in the chocolate. Thus, the present invention has been completed.

That is, the present invention can employ the following examples.

(1) A chocolate comprising an oil and a saccharide, wherein the oil and the fat contained in the chocolate comprise 7-13 mass% of S3, 45-65 mass% of S2O, and 5 mass% or less of U3, and have a mass ratio of the content of SOS to the content of S2O (SOS/S2O) of 0.60-0.75. (wherein S, O, U, S3, S2O, SOS and U3 each represents S: a saturated fatty acid having 16 to 18 carbon atoms, O: oleic acid, U: an unsaturated fatty acid having 18 carbon atoms, S3: a triglyceride having 3S molecules bonded thereto, S2O: a triglyceride having 2S molecules bonded thereto and 1O molecule bonded thereto, SOS: a triglyceride having S bonded to the 1-and 3-positions and O bonded to the 2-position, U3: a triglyceride having 3U molecules bonded thereto)

(2) The chocolate according to (1), wherein the fat contained in the chocolate contains 5 to 30 mass% of cocoa butter.

(3) The chocolate according to (1) or (2), wherein the fat or oil contained in the chocolate contains 5 to 20 mass% of palm stearin.

(4) The chocolate according to any one of (1) to (3), wherein the fat or oil contained in the chocolate contains 5 to 25 mass% of palm mid-melting point portions.

(5) The chocolate according to any one of (1) to (4), wherein the fatty acids constituting the fat or oil contained in the chocolate comprise 35 to 55 mass% of P, 4 to 20 mass% of St, 25 to 45 mass% of O, and 10 mass% or less of L. (wherein P, St and L respectively represent P: palmitic acid, St: stearic acid, and L: a fatty acid having two or more double bonds and having 18 carbon atoms.)

(6) A food product in a state of being coated with the chocolate according to any one of (1) to (5).

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a non-tempered non-trans acid chocolate having an appropriate solidification rate, good mouth-dissolving feeling, and good blooming resistance can be provided.

Detailed Description

Hereinafter, embodiments that can be used for the chocolate of the present invention will be described in order.

In the present invention, a to B are a number of a to B. For example, a mass% to B mass% means a mass% or more and B mass% or less.

In the present invention, chocolate is not limited to chocolate prescribed in japanese fair competition laws concerning the representation of chocolate classes (national chocolate fair trade association) or regulations. The chocolate of the invention takes fat and sugar as main raw materials. Cocoa components (cacao mass, cocoa powder, etc.), dairy products, flavors, emulsifiers, etc. are optionally added to the main raw material. The chocolate is produced through all or a part of chocolate production steps (mixing step, micronizing step, refining step, forming step, cooling step, etc.). The chocolate of the present invention includes white chocolate, colored chocolate, and the like, in addition to dark chocolate and milk chocolate.

The chocolate of the present invention may contain 25 to 65 mass% of fat or oil. The fat content of the chocolate of the present invention is preferably 28 to 60 mass%, more preferably 30 to 55 mass%. The fat or oil contained in the chocolate of the present invention includes fat or oil (e.g., cocoa butter, milk fat) derived from an oil-containing material (e.g., cocoa mass, cocoa powder, and whole milk powder), in addition to the fat or oil to be blended. For example, the content (oil content) of fats (cocoa butter) contained in cocoa mass may be 55 mass%, the content (oil content) of fats (cocoa butter) contained in cocoa powder may be 11 mass%, and the content (oil content) of fats (milk fat) contained in whole milk powder may be 25 mass%. The fat content of chocolate is a value obtained by adding the total of the amounts (mass%) of the respective ingredients contained in chocolate multiplied by the oil content.

The fat or oil contained in the chocolate of the present invention contains S3 in an amount of 7 to 13 mass%. Here, S is a saturated fatty acid having 16 to 18 carbon atoms. Examples of S include palmitic acid and stearic acid. S3 refers to a triglyceride (SSS) in which 3 (3 molecules) S are ester-bonded to glycerol. The 3S bonded to the triglyceride may be different. The content of S3 in the fat or oil contained in the chocolate of the present invention is preferably 8 to 12 mass%, more preferably 8 to 11 mass%.

The fat or oil contained in the chocolate of the present invention contains 45 to 65 mass% of S2O. Here, O means oleic acid. S2O is a triglyceride in which 2 (2 molecules) of S are ester-bonded to 1 (1 molecule) of O and glycerol. The bonding position of S and O in the triglyceride is not limited. In addition, the 2S bound to the triglyceride may be different fatty acids. The content of S2O in the fat or oil contained in the chocolate of the present invention is preferably 48 to 60 mass%, more preferably 50 to 57 mass%.

The fat or oil contained in the chocolate of the present invention contains 5% by mass or less of U3. Here, U means an unsaturated fatty acid having 18 carbon atoms. Examples of U include oleic acid, linoleic acid and linolenic acid. U3 is a triglyceride (UUU) in which 3 (3 molecules) U are ester-bonded to glycerol. The 3U's bound to the triglyceride may be different fatty acids. The content of U3 in the fat or oil contained in the chocolate of the present invention is preferably 2 to 5 mass%, more preferably 2 to 4 mass%, and still more preferably 2.5 to 4 mass%.

The fat and oil contained in the chocolate of the present invention has a mass ratio (SOS/S2O) of the content of SOS to the content of S2O of 0.60 to 0.75. Here, SOS is a triglyceride having S at the 1-position and 3-position of glycerol and O at the 2-position. The 2S bound to the 1-and 3-positions of the triglyceride may be different fatty acids. The mass ratio of the content of SOS to the content of S2O (SOS/S2O) of the fat or oil contained in the chocolate of the present invention is preferably 0.60 to 0.73%, more preferably 0.61 to 0.72, and still more preferably 0.62 to 0.71.

According to an embodiment of the chocolate of the present invention, if the fat or oil contained in the chocolate of the present invention contains S3, S2O, and U3 within the above ranges and satisfies SOS/S2O within the above ranges, the chocolate has a moderate solidification rate, a good mouth-dissolving feeling, and good bloom resistance.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention may contain SU2 in an amount of 14 to 26 mass%. Herein, SU2 refers to a triglyceride in which 1 (1 molecule) S is ester-bonded to 2 (2 molecules) U and glycerol. The bonding position of S and U in triglyceride is not limited. In addition, the 2U's bound to the triglyceride may be different fatty acids. The content of SU2 in the fat or oil contained in the chocolate of the present invention is preferably 16 to 25 mass%, more preferably 18 to 24 mass%.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention has a mass ratio of the content of POP to the content of S2O (POP/S2O) of 0.35 to 0.55. Here, P means palmitic acid. POP is a triglyceride having an ester bond P at the 1-position and 3-position of glycerol and an ester bond O at the 2-position. The mass ratio of the content of POP to the content of S2O (POP/S2O) of the fat and oil contained in the chocolate of the present invention is preferably 0.38% to 0.50%, more preferably 0.39 to 0.48.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention has a mass ratio of POP content to SOS content (POP/SOS) of 0.50 to 0.80. The mass ratio (POP/SOS) of the POP content to the SOS content of the fat or oil contained in the chocolate of the present invention is preferably 0.55 to 0.75%, more preferably 0.60 to 0.70.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention contains palmitic acid (hereinafter, also referred to as P), stearic acid (hereinafter, also referred to as St), oleic acid (O), and fatty acids having two or more double bonds of carbon number 18 (hereinafter, also referred to as L) in the total amount of fatty acids constituting the fat or oil, each of which satisfies the following ranges. That is, the content of palmitic acid in the total amount of fatty acids constituting the fat or oil contained in the chocolate of the present invention is preferably 35 to 55 mass%, more preferably 38 to 53 mass%, and still more preferably 41 to 51 mass%. Similarly, the content of stearic acid is preferably 4 to 20% by mass, more preferably 6 to 18% by mass, and still more preferably 7 to 16% by mass. Similarly, the content of oleic acid is preferably 25 to 45% by mass, more preferably 28 to 40% by mass, and still more preferably 30 to 38% by mass. Similarly, the content of the fatty acid having two or more double bonds and having 18 carbon atoms is preferably 10% by mass or less, more preferably 4% by mass to 9% by mass, and still more preferably 4% by mass to 8% by mass. According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention has an appropriate solidification rate and good bloom resistance even when the content of stearic acid in the total amount of fatty acids constituting the fat or oil is relatively small.

According to one embodiment of the present invention, the content of trans fatty acids (hereinafter, also referred to as TA) in the fat or oil contained in the chocolate of the present invention is preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less, based on the total amount of fatty acids constituting the fat or oil.

The fat or oil used in the chocolate of the present invention is not particularly limited as long as the fat or oil contained in the chocolate of the present invention contains S3, S2O, and U3 within the above-described ranges and satisfies SOS/S2O within the above-described ranges. It is also possible to suitably use edible oils and fats. Examples of the oil and fat that can be used include at least one oil and fat selected from the group consisting of animal oils and fats such as cocoa butter, palm oil, palm fractionated oil, shea butter (shea butter), shea butter, salsa butter, illipe butter, kokum butter, mango butter, soybean oil, rapeseed oil, cottonseed oil, safflower seed oil, sunflower seed oil, rice oil, corn oil, sesame oil, olive oil, coconut oil, palm kernel oil, beef tallow, lard, and milk fat, and processed oils and fats obtained by one or more treatments for mixing, fractionation, transesterification, and hydrogenation of these oils and fats.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention contains cocoa butter in an amount of preferably 5 to 30% by mass, more preferably 8 to 26% by mass, and still more preferably 10 to 22% by mass. According to one embodiment of the present invention, even when the proportion of cocoa butter in the fat and oil contained in chocolate is high, the chocolate has good bloom resistance.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention contains the palm stearin in an amount of preferably 5 to 20% by mass, more preferably 7 to 16% by mass, and still more preferably 9 to 14% by mass. The iodine value of the palm stearin is preferably 25 to 45, more preferably 29 to 40, and further preferably 31 to 37. According to one embodiment of the present invention, when the fat or oil contained in the chocolate contains palm stearin, the chocolate can maintain an appropriate solidification rate even when the working (ambient) temperature is high.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention contains a palm mid-melting point portion of preferably 5 to 25 mass%, more preferably 9 to 23 mass%, and even more preferably 12 to 22 mass%. The iodine value of the palm medium melting point part is preferably 25 to 45, more preferably 29 to 40, and further preferably 31 to 37. According to one embodiment of the present invention, if the fat or oil contained in chocolate contains a palm mid-melting point portion, the chocolate can easily obtain a good mouth feel.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention may contain a fractional low-melting point portion of a random interesterified fat or oil. The random transesterified fat or oil is preferably obtained by random transesterifying palm stearin, palm mid-melting point region, or a fat or oil containing these fats or oils. Further, the iodine value of the random ester-exchanged oil or fat is preferably 25 to 45, more preferably 29 to 40, and further preferably 31 to 37. The random ester-exchange oil and fat may be, for example, a mixture of 10: 0 to 0: 10, more preferably 8: 2-2: 8, more preferably 7: 3-3: 7 by random transesterification. The random ester-exchanged oil and fat are fractionated to obtain a low melting point portion. In order to obtain a fractionated low melting point portion of the random ester-exchanged fat, palm oil and/or palm fractionated oil (palm stearin, palm medium melting point portion, palm olein, and the like) may be mixed in a range of 10 mass% with respect to the random ester-exchanged fat and then fractionated, as necessary. The iodine value of the fractionated low melting point portion of the random ester-exchanged oil/fat is preferably 38 to 47, more preferably 40 to 46, and still more preferably 41 to 45. The content of S3 in the fractional low-melting point portion of the random ester-exchanged oil or fat is preferably 5 to 11 mass%, more preferably 7 to 10 mass%. The SOS/S2O in the fractional low melting point region of the random ester-exchanged oil and fat is preferably 0.32 to 0.42, more preferably 0.35 to 0.40.

According to one embodiment of the present invention, the fat or oil contained in the chocolate of the present invention contains a fractionated low melting point portion of the random ester-exchanged fat or oil in an amount of preferably 45 to 80% by mass, more preferably 50 to 75% by mass, and even more preferably 55 to 70% by mass. According to one embodiment of the present invention, if the fat or oil contained in chocolate contains the fractionated low-melting-point palm mid-melting-point part of the random ester-exchanged fat or oil, the chocolate can easily obtain good mouth-dissolving feeling and bloom resistance.

The method of random transesterification for producing the random transesterified oil or fat is not particularly limited. The method can be carried out by a known method. The random transesterification may be chemical transesterification using a synthesis catalyst such as sodium methoxide, or enzymatic transesterification using lipase as a catalyst. The oil or fat after the random transesterification reaction may be subjected to refining treatment such as decolorization and deodorization, which are conventionally known.

The method of fractionating the fractionated low-melting point portion for producing the random ester-exchanged oil and fat is not particularly limited. Conventionally known methods such as dry fractionation, solvent fractionation, and emulsion fractionation can be used. However, the fractionation is preferably dry fractionation. Dry fractionation is typically the following process: the melted fat or oil is cooled while being stirred in the tank, thereby causing crystallization, and then separated into a high melting point portion (hard portion or crystal fraction) and a low melting point portion (soft portion or liquid fraction) by pressing and/or filtration. The temperature at which the fat or oil is fractionated is not particularly limited. However, the temperature at which the dry fractionation is carried out is preferably 33 to 45 ℃, more preferably 35 to 44 ℃, and still more preferably 37 to 43 ℃.

In the present invention, the method of determining the numerical value may be any known analytical method. Specifically, the content of each triglyceride contained in the fat or Oil can be measured by gas chromatography (for example, according to American Oil Chemists' Society, AOCS) Ce5-86 or the like). The symmetry of triglycerides can be determined, for example, in journal of high resolution chromatography (J.high resolution. chromatography.) (18, 105-107 (1995)). The content of each fatty acid constituting the fat or oil can be measured by gas chromatography (for example, according to AOCS Ce1 f-96). The iodine value of the fat or oil can be measured according to "2.3.4.1-1996 iodine value (Wijs-cyclohexane method)" of "Standard fat and oil analytical test method", which is compiled by the society of Japan oil chemistry.

According to one embodiment of the present invention, the chocolate of the present invention may contain saccharides in an amount of preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and still more preferably 30 to 50% by mass. Examples of the saccharides that can be contained in the chocolate of the present invention include: sucrose (granulated sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharide, liquid sugar, enzymatically converted syrup, isomerized liquid sugar, sucrose-bound syrup, reducing sugar polydextrose, oligosaccharide, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, raffinose, dextrin, and the like.

According to one embodiment of the present invention, the chocolate of the present invention may contain a raw material usually blended in chocolate in addition to fats and oils and saccharides. Examples of the raw materials other than fats and oils and sugars include: milk products such as whole milk powder and skim milk powder, cocoa components such as cocoa mass and cocoa powder, various powders such as soybean powder, soybean protein, fruit processed powder, vegetable processed powder, matcha powder and coffee powder, gums, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerol condensed ricinoleate, polyglycerol fatty acid ester, emulsifiers such as sorbitan fatty acid ester, antioxidants such as tocopherol and ascorbic acid, colorants, flavors, and the like.

According to one embodiment of the invention, the chocolate of the invention may be manufactured using methods known in the art. That is, the chocolate of the present invention can be produced by using raw materials such as fats and oils, saccharides, cocoa components, dairy products, and emulsifiers, and subjecting the raw materials to a mixing step, a micronizing step (refining), a refining step (refining), a cooling step, and the like.

According to one embodiment of the present invention, there may be cited a food product in a state of being coated with the chocolate of the present invention. Examples of the food of the present invention include: doughnuts, white bread, spindle bread, fruit bread, butter rolls, french bread, rolls, snack bread, steamed bread, sweet dough (sweet dough), muffins, bagels, croissants, Danish pastries (Danish dough), bread such as kazaki cake (castella), waffle, muffins (bloo), octopue, cracker, fried sugar cake, sponge cake, cake rolls, pound cake (pound cake), donut cake, fruit cake, madeilin cake (madeine), puff (chou), puff (eclair), puff-puff (puff-cake), pie, fruit cake (tart), macarons (macaron), cookies, crackers (cracker), pretzels (pretzel), waffle (puff), cookies (puff, cracker (puff), ice cream (ice cream), baked bread (ice cream), snacks (ice cream), and so on Frozen dessert such as cheese ice cream (lactose) and sherbet (sherbet), and fruit such as banana, apple, strawberry, etc. The food of the present invention is preferably bread or a snack, more preferably a snack, and further preferably a baked snack.

According to one embodiment of the present invention, the food product of the present invention can be produced by coating a food such as bread or snack with the chocolate of the present invention by a conventionally known production method. The chocolate of the present invention has a moderate solidification rate even when the ambient temperature is relatively high during coating. The food of the present invention coated with the chocolate of the present invention has good mouth feel of chocolate and is less likely to cause blooming of chocolate even when stored for a long period of time.

Examples

The present invention will be described in more detail with reference to examples and comparative examples. However, the present invention is not limited to these examples in any way.

[ analytical method ]

(Triglycerides)

The content of each triglyceride contained in the fat or oil was measured by gas chromatography (according to AOCS Ce 5-86). In addition, the symmetry of triglycerides is determined by High resolution Chromatography (J.high resolution. Chromatography) in J.18, 105-107(1995) using silver ion column-High Performance Liquid Chromatography (HPLC).

(fatty acid)

The content of each fatty acid constituting the fat or oil was measured by gas chromatography (according to AOCS Ce1 f-96).

(iodine number)

The iodine value of the oil or fat was measured in accordance with "2.3.4.1-1996 iodine value (Wijs-cyclohexane method)" of "Standard oil and fat analysis test method", which was compiled by the society of law, Japan oil chemical society.

[ use of grease ]

As the raw material fat of chocolate, the following fats were used.

(fractional Low melting Point portion of random ester interchange fat: IEOL for short)

65 parts by mass of palm mid-melting point fraction (iodine value 45) and 35 parts by mass of palm stearin (iodine value 11) were mixed. The obtained mixed oil was subjected to random transesterification using sodium methylate (sodium methylate) as a catalyst, and then washed with water and dried to obtain a random transesterified oil or fat. 95 parts by mass of a random interesterified fat and 5 parts by mass of a palm mid-melting point portion (iodine value 45) were mixed to obtain a mixed fat. The resulting fat blend was subjected to dry fractionation at 42 ℃ to remove the high-melting point fraction, thereby obtaining a low-melting point fraction (iodine value 43.8, S3 content 7.7 mass%, SOS/S2O mass ratio 0.40). The obtained low melting point fraction was deodorized to obtain IEOL.

(fractional distillation high melting Point portion of random ester interchange fat: IEST)

The IEOL fraction is subjected to deodorization treatment to produce a high melting point fraction, which is IEST.

(palm stearin: PS for short)

Palm stearin (iodine number 32, manufactured by Malaysia International Specialty Fats) Co., Ltd.) was used.

(palm Medium melting Point: PMF for short)

Palm mid-melting point (iodine number 34, manufactured by Malaysia International Specialty Fats) was used).

(palm olein: PL for short)

Palm olein (iodine number 56, manufactured by Malaysia International Specialty Fats) Inc.) was used.

(shea stearin (SS for short)

Lactoferric stearate (Malaysia International Specialty Fats & oils) was used.

[ manufacture of chocolate ]

Based on the formulations shown in tables 1 to 2, each of the chocolates of examples 1 to 10 was produced by a usual chocolate production method (mixing, micronizing, refining, cooling). Each of the chocolates of examples 1 to 10 was completely melted at 50 ℃ and the temperature was adjusted to 45 ℃. Each of the chocolates of examples 1 to 10 adjusted to 45 ℃ was coated on a commercial cookie, and cooled and solidified at an ambient temperature of 18 ℃ for 15 minutes.

[ evaluation of chocolate ]

The surface state and the mouth-soluble feeling of the chocolate of examples 1 to 10, which was solidified by cooling after coating, were evaluated by 3 developers who accumulated at least five years of experience according to the following criteria. When the chocolate was sufficiently solidified by cooling at an ambient temperature of 18 ℃ for 15 minutes, the chocolate had no cracks and stickiness, and had good gloss. Further, the cookies coated with the chocolates of examples 1 to 10 produced as described above were allowed to stand at a constant temperature of 20 ℃ and a variable temperature of 1 cycle of 20 ℃ for 12 hours and 32 ℃ for 12 hours, for 3 months, and the state of the chocolate (bloom resistance) was similarly evaluated. The results are shown in tables 1 to 2.

(chocolate solidified by Cooling after coating)

Very good: no cracks and stickiness, good gloss and very good gloss

O: has no cracks and stickiness, is glossy and good

And (delta): has cracks or is sticky

X: with intolerable cracking, or stickiness

(mouth feel)

Very good: is very good

O: good effect

And (delta): allowable range

X: failure of the product

(chocolate State after 3 months)

Very good: no blooming or roughness of the texture, good luster and excellent gloss

O: no blooming or rough texture, luster, and good quality

And (delta): the gloss was poor without the occurrence of blooming or roughness of the texture, and was within an allowable range of x: with the occurrence of blooming or roughness and defects of the tissue

[ Table 1]

[ Table 2]

Claims (6)

1. A chocolate comprising an oil and a saccharide, wherein the oil contained in the chocolate comprises:

7 to 13 mass% of S3,

45 to 65 mass% of S2O,

5% by mass or less of U3, and

has a mass ratio of the content of SOS to the content of S2O (SOS/S2O) of 0.60 to 0.75,

(wherein S, O, U, S3, S2O, SOS, U3 respectively represent:

s: c16-18 saturated fatty acid,

O: oleic acid,

U: unsaturated fatty acid having 18 carbon atoms,

S3: a triglyceride having 3S molecules bonded thereto,

S2O: a triglyceride having 2S molecules and 1O molecule bonded thereto,

And (4) SOS: a triglyceride having S bonded to the 1-and 3-positions and O bonded to the 2-position,

U3: triglyceride with 3 molecules of U bonded).

2. The chocolate according to claim 1, wherein the fat contained in the chocolate contains 5 to 30 mass% of cocoa butter.

3. The chocolate according to claim 1 or 2, wherein the fat contained in the chocolate contains 5 to 20 mass% of palm stearin.

4. The chocolate according to any one of claims 1 to 3, wherein the fat contained in the chocolate contains 5 to 25 mass% of palm mid-melting point portion.

5. The chocolate according to any one of claims 1 to 4, wherein the fatty acids constituting the fat contained in the chocolate comprise:

35 to 55 mass% of P,

St 4 to 20 mass%,

25 to 45 mass% of O,

L is 10% by mass or less and L,

(wherein P, St, and L each represent:

p: palmitic acid,

St: stearic acid,

L: fatty acids having two or more double bonds with a carbon number of 18).

6. A food product in a state coated with the chocolate of any one of claims 1 to 5.