JP2024053761A - Chocolates - Google Patents

Abstract

[Problem] To provide high-quality chocolates with a wide range of chocolate softening points that fully take into account the elements required for chocolates, such as flavor, melting in the mouth, solidification speed, and bloom resistance, while reducing the trans fatty acid content, using the formulation of an invention relating to an oil and fat composition for chocolates as the main solution. [Solution] According to the present invention, by using a combination of multiple specific oils and fats for chocolates, it is possible to provide chocolates that are excellent in flavor, melting in the mouth, solidification speed, and bloom resistance, while reducing the trans fatty acid content, and do not require a tempering operation. In addition, by appropriately combining specific oils and fats for chocolates, it is possible to obtain chocolates with a wide range of chocolate softening points. [Selected Drawing] None

Description

The present invention relates to chocolates. More specifically, the present invention relates to chocolates that use fats and oils for chocolates that do not require a tempering process.

Hard butter, which is widely used as a cocoa butter substitute, can be broadly divided into tempering type hard butter, which undergoes temperature control during solidification and molding, and non-tempering type hard butter, which does not undergo temperature control. Tempering type hard butter contains a lot of SUS triglycerides (S: saturated fatty acids with 16 to 18 carbon atoms, U: monounsaturated fatty acids with 18 carbon atoms), which are abundant in cocoa butter, and has properties similar to those of cocoa butter. Therefore, it is highly compatible with cocoa butter and can produce a texture similar to that of cocoa butter, but since strict temperature control is required for the tempering process, it is desirable to omit it.

On the other hand, non-tempering type hard butter does not require a complicated tempering process, and can therefore be suitably used in a variety of combined foods, such as bread, Western confectionery, and chocolate, and can be broadly classified into trans fatty acid type hard butter, interesterified/fractionated type hard butter, and lauric acid type hard butter.

Among non-tempering hard butters, trans-acid hard butter, which is obtained by hydrogenating liquid oils such as soybean oil and rapeseed oil, has been widely used due to its good melt-in-the-mouth quality and high compatibility with cocoa butter. However, in recent years, some have voiced the view that the health risks of trans-fatty acids should be reduced, and there is a demand from the market for low-trans-fatty acid hard butter that does not contain trans-fatty acids.

As mentioned above, low-trans fatty acid hard butter is desired, and in recent years, the development of interesterified and fractionated hard butter has been progressing (Patent Documents 1 to 4). This interesterified and fractionated hard butter has a good melt-in-the-mouth texture, as it is made by chemically or enzymatically interesterifying raw oils and fats with an extremely low trans fatty acid content, such as extremely hardened soybean oil or rapeseed oil, or solid fats such as palm oil, and then fractionating the raw oils. However, the cost is high due to the complexity of the production method, and cheaper hard butter is desired.

Lauric acid type hard butter has long been produced from oils and fats rich in triglycerides, including a large amount of lauric acid, such as palm kernel oil fractionated hard oil and coconut oil. These have a variety of advantages, such as a texture and physical properties very similar to those of cocoa butter and a good luster, but blooming and graining occur severely during storage, so it is not possible to incorporate a large amount of cacao content or cocoa butter.

Patent documents 5 to 9 disclose fat compositions for chocolates that have a low trans-acid content and contain lauric fats.

JP 2005-507028 A JP 2010-532802 A JP 2007-319043 A International Publication No. 2011/138918 JP 2008-182961 A JP 2010-142152 A JP 2010-142153 A JP 2011-115075 A JP 2016-116486 A

In previous research, inventions relating to fat and oil compositions for chocolates with reduced trans fatty acid content have already been disclosed in a wide range of physical properties. However, it cannot be said that sufficient inventions have been disclosed for chocolates with reduced trans fatty acid content. On the other hand, since the market is expected to use chocolates in a wide variety of applications, there is a demand for chocolates with a wide range of softening points.
Therefore, there were high expectations in the market for a technology that uses the formulation of the invention related to the oil and fat composition for chocolates as a main solution, while realizing a reduction in the trans fatty acid content, does not require a tempering operation, and can provide high-quality chocolates that fully take into account elements required for chocolates, such as flavor, melt-in-the-mouth texture, solidification speed, and bloom resistance, as well as a wide variety of softening points for the chocolates.

The inventors of the present invention conducted extensive research to solve the above problems, and discovered that the above problems can be solved by using a chocolate product that contains, as an essential ingredient, a specific fat for chocolate, which has a specific fatty acid composition and a randomized triglyceride composition, and that combines the specific fat for chocolate or a liquid fat depending on the mode of use, and thus completing the present invention.

That is, the present invention includes the following inventions.
(1) A chocolate having a softening point of 32 to 37°C, comprising 5 to 50% by mass of fat A for chocolate having a randomized triglyceride composition satisfying the following (a-1) to (a-6), 2 to 30% by mass of cocoa butter, 20% or less by mass of milk fat, and 0.1 to 2% by mass of sorbitan tristearate.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(2) Chocolates having a softening point of 30 to 37°C, comprising a fat for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6) and a fat for chocolate B having a randomized triglyceride composition satisfying the following components (b-1) to (b-2), wherein the mass ratio of the fat for chocolate A to the fat for chocolate B is 99:1 to 25:75.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(b-1) The content of palmitic acid in the constituent fatty acid composition is 20% by mass or more. (b-2) The content of unsaturated fatty acids in the constituent fatty acid composition is 25% by mass or more. (3) Chocolate products of (2) containing 2 to 30% by mass of cocoa butter in the chocolate products.
(4) Chocolate products according to (2) or (3), containing 0.1 to 2% by mass of sorbitan tristearate.
(5) A chocolate having a softening point of 30 to 37°C, comprising a fat for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6), and a liquid fat C satisfying the following components (c-1) to (c-2), and the mass ratio of the fat for chocolate A to the liquid fat C is 99:1 to 70:30.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(c-1) The iodine value is 60 or more. (c-2) The 20°C SFC% is 10% or less. (6) Chocolate products of (5) containing 2 to 30% by mass of cocoa butter in the chocolate products.
(7) Chocolates according to (5) or (6), containing 0.1 to 2% by mass of sorbitan tristearate.
(8) Chocolate having a softening point of 33 to 40°C, comprising fat/oil for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6) and fat/oil for chocolate D having a randomized triglyceride composition satisfying the following components (d-1) to (d-6), wherein the mass ratio of fat/oil for chocolate A to fat/oil for chocolate D is 99:1 to 60:40.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35°C is 30% or more. (d-6) SFC% at 45°C is 20% or less. (9) Chocolate products (8) containing 2 to 30% by mass of cocoa butter in the chocolate products.
(10) Chocolates according to (8) or (9), containing 0.1 to 2% by mass of sorbitan tristearate in the chocolates.
(11) A method for producing chocolates according to (1) to (3).
(12) A method for producing chocolates as defined in (4).
(13) A method for producing chocolates according to (5) to (6).
(14) A method for producing chocolates as defined in (7).
(15) A method for producing chocolates according to (8) to (9).
(16) A method for producing chocolates according to (10).
(17) A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 32 to 37°C by preparing chocolates using a fat or oil A for chocolates that satisfies the following requirements:
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass% or more.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(18) A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 30 to 37°C by preparing chocolates using a fat/oil for chocolates A satisfying the following requirements in addition to a fat/oil for chocolates B satisfying the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) The content of palmitic acid in the constituent fatty acid composition is 20% by mass or more. (b-2) The content of unsaturated fatty acids in the constituent fatty acid composition is 25% by mass or more. (19) A method for producing chocolates, characterized in that the softening point of the chocolates is controlled in the range of 30 to 37°C by preparing chocolates using a liquid oil-and-fat A for chocolates that satisfies the following requirements, in addition to a liquid oil-and-fat C that satisfies the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
Liquid oils and fats C must satisfy the following requirements (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The SFC% at 20°C is 10% or less. (20) A method for producing chocolates, characterized in that the softening point of the chocolates is controlled in the range of 33 to 40°C by preparing chocolates using fat/oil for chocolate A which satisfies the following requirements, in addition to fat/oil for chocolate D which satisfies the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
- Fats and oils D for chocolates must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35°C is 30% or more; (d-6) SFC% at 45°C is 20% or less (21) A method for producing chocolates, characterized in that the softening point of the chocolates is controlled in the range of 30 to 40°C by preparing chocolates using fat/oil for chocolate A satisfying the following requirements, as well as one or more of fat/oil for chocolate B, liquid fat C, and fat/oil for chocolate D, which satisfy the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) In the constituent fatty acid composition, the content of palmitic acid is 20% by mass or more. (b-2) In the constituent fatty acid composition, the content of unsaturated fatty acids is 25% by mass or more. Liquid oil C is required to satisfy the following composition (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. ・Fats and oils D for chocolate products must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35°C is 30% or more. (d-6) SFC% at 45°C is 20% or less. (22) A method for controlling the softening point of chocolates within the range of 30 to 40°C by preparing chocolates using fats and oils for chocolates A that satisfy the following requirements, as well as one or more of fats and oils for chocolates B, liquid fats and oils C, and fats and oils for chocolates D that satisfy the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) In the constituent fatty acid composition, the content of palmitic acid is 20% by mass or more. (b-2) In the constituent fatty acid composition, the content of unsaturated fatty acids is 25% by mass or more. Liquid oil C is required to satisfy the following composition (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. ・Fats and oils D for chocolate products must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less

According to the present invention, by using one or more specific fats and oils for chocolate in combination, it is possible to provide chocolates that have a reduced trans fatty acid content, do not require a tempering operation, and are excellent in flavor, melting in the mouth, solidification speed, and bloom resistance. In addition, by appropriately combining one or more specific fats and oils for chocolate, it is possible to obtain chocolates with a wide range of softening points.

The present invention will be described in more detail below.

In this specification, the fatty acid composition of fats and oils, the SFC% of fats and oils, the melting point of fats and oils, the iodine value of fats and oils, and the softening point of chocolates can be measured according to the following measurement methods.
(Method for measuring fatty acid composition of fats and oils)
It can be measured according to the Standard Method for Analysis of Fats, Oils and Related Compounds 2.4.2.1-2013.
(Method for measuring SFC% of fats and oils)
The analytical device used is a Bruker "minispecmq20," and the measurement can be performed in accordance with IUPAC2.150a (Solid Content Determination in Fats by NMR).
(Method of measuring melting point of fats and oils)
It can be measured according to Standard Method for the Analysis of Fats, Oils and Related Compounds 2.2.4.2-1996.
(Method of measuring the iodine value of fats and oils)
It can be measured according to the Standard Fats, Oils and Related Compounds Analysis Test Method 2.3.4.1-2013.
(Method of measuring the softening point of chocolates)
Measurements can be performed in accordance with Standard Fats, Oils and Related Materials Analysis Test Method 2.3.4.3-86.

The chocolates of the present invention contain fat/oil A for chocolates, which has a randomized triglyceride composition satisfying the following requirements (a-1) to (a-6).
(a-1) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms must be 80 to 99% by mass, preferably 81 to 98% by mass, more preferably 82 to 97% by mass, and even more preferably 85 to 96% by mass. If the content of saturated fatty acids having 6 to 18 carbon atoms in the constituent fatty acid composition is less than 80% by mass, the amount of low-melting triglycerides will increase, and the solidification speed may slow down. If it exceeds 99% by mass, the amount of low-melting triglycerides will be too small, and the melt-in-the-mouth texture may deteriorate.
(a-2) In the constituent fatty acid composition, the content of lauric acid must be 30-40% by mass, preferably 31-39% by mass, more preferably 32-38% by mass, and even more preferably 33-37% by mass. If the content of lauric acid in the constituent fatty acid composition is less than 30% by mass, the palmitic acid and stearic acid contents in the saturated fatty acids will be relatively high, which may cause the melt-in-the-mouth texture to deteriorate and a poor flavor to be obtained. If it exceeds 40% by mass, the palmitic acid and stearic acid contents in the saturated fatty acids that are relatively solid at room temperature will be relatively low, which may cause a weak flavor.
(a-3) In the constituent fatty acid composition, the content of behenic acid must be 0.5 to 5% by mass, preferably 1 to 5% by mass, more preferably 2 to 5% by mass, even more preferably 3 to 5% by mass, and most preferably 4 to 5% by mass. If the content of behenic acid in the constituent fatty acid composition is less than 0.5% by mass, the compatibility with cocoa butter may decrease and the bloom resistance may become weak. If it exceeds 5% by mass, the amount of high-melting triglycerides may increase, resulting in poor melting in the mouth.
(a-4) In the constituent fatty acid composition, the content of unsaturated fatty acids must be 0.5 to 15 mass%, preferably 1 to 14 mass%, more preferably 1 to 12 mass%, even more preferably 1 to 10 mass%, and most preferably 1 to 8 mass%. If the content of unsaturated fatty acids in the constituent fatty acid composition is less than 0.5 mass%, the amount of low-melting triglycerides may be too small, resulting in poor melting in the mouth. If it exceeds 15 mass%, the amount of low-melting triglycerides may be too high, resulting in poor stickiness when the oil or fat is blended into chocolate.
(a-5) In the constituent fatty acid composition, the content of trans fatty acids must be 5% by mass or less, preferably 4% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less.
(a-6) In the constituent fatty acid composition, the palmitic acid/stearic acid ratio must be 1 to 2, preferably 1 to 1.8, more preferably 1 to 1.6, and even more preferably 1 to 1.5. If the palmitic acid/stearic acid ratio in the constituent fatty acid composition is less than 1, the relative amount of stearic acid to palmitic acid becomes large, which may result in poor melting in the mouth and poor flavor. If it exceeds 2, the relative amount of stearic acid to palmitic acid becomes small, which may slow down the solidification rate.

The fat/oil A for chocolates contained in the chocolates of the present invention preferably satisfies the following (a-7) in addition to the above-mentioned components (a-1) to (a-6).
(a-7) In the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is more preferably 3 to 18% by mass, even more preferably 4 to 18% by mass, even more preferably 6 to 15% by mass, and most preferably 8 to 15% by mass. If the content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is less than 3% by mass, good melting in the mouth and flavor expression may not be obtained when used in chocolates. If it exceeds 18% by mass, it is undesirable because the amount of low-melting triglycerides in the obtained fat for chocolate increases.

Examples of fats and oils that can be used for the fats and oils contained in the chocolates of the present invention include vegetable fats and oils such as high erucic rapeseed oil, rapeseed oil (canola oil), soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea fat, and monkey fat, animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil, as well as their hardened oils, fractionated oils, hardened fractionated oils, fractionated hardened oils, processed fats and oils that have been subjected to ester exchange, and further mixed fats and oils thereof.
In a preferred embodiment, the present invention aims to produce chocolates having a low trans content, without using partially hydrogenated oils that contain a relatively large amount of trans fatty acids.
In addition, when high erucic rapeseed oil is used, the content of erucic acid contained therein is preferably 30 mass% or more in the constituent fatty acid composition.

The fat/oil A for chocolates used in the chocolates of the present invention is not particularly limited as long as it satisfies the above-mentioned constitution, but it is preferable to use a mixture of the following fat/oil component X, fat component Y, and fat component Z as the raw fat/oil.
The oil-and-fat component X is one or more oils and fats selected from coconut oil, palm kernel oil, MCT, and oils and fats processed therefrom. More specifically, coconut oil, hardened coconut oil, palm kernel oil, highly hardened palm kernel oil, and MCT can be exemplified.
The oil-and-fat component Y is one or more oils and fats selected from palm oil and oils and fats processed therefrom. More specifically, palm oil, palm high melting point fraction, and palm extremely hardened oil can be exemplified.
The oil-and-fat component Z is one or more oils and fats selected from high erucic rapeseed oil and oils and fats processed therefrom. More specifically, high erucic rapeseed oil and high erucic rapeseed extremely hardened oil can be exemplified.

The fat A for chocolates used in the chocolates of the present invention has a randomized triglyceride composition prepared to the fat composition described above. Examples of the production method include random ester exchange and a method of performing random ester exchange followed by extreme hardening.

In this specification, a randomized triglyceride composition is obtained by random interesterification, in which fatty acids are first separated from triglycerides using a chemical or enzyme catalyst and then recombined, so the distribution of fatty acids at positions 1 to 3 is completely random and uniquely determined probabilistically. This is preferable because it allows for a larger number of triglyceride types to be obtained, which is excellent for stabilizing the quality over the long term in chocolates that do not require tempering.

The fat A for chocolates used in the chocolates of the present invention can also be obtained by performing random interesterification followed by extreme hardening. The fat to be subjected to extreme hardening is obtained by converting the double bonds contained in vegetable fats and oils to single bonds through hydrogenation accompanied by a chemical catalyst mainly composed of nickel. In this specification, fats and oils hydrogenated to an iodine value of 4 or less, which is an index of the degree of unsaturation, are defined as extremely hardened oils.

In one embodiment, the chocolate of the present invention must contain the fat A for chocolates in an amount of 5 to 50% by mass, preferably 7 to 45% by mass, more preferably 10 to 40% by mass, even more preferably 20 to 40% by mass, and most preferably 30 to 40% by mass. If the chocolate of the present invention contains the fat A for chocolates in an amount of less than 5% by mass, the chocolate may have problems in terms of flavor, melting in the mouth, solidification speed, and bloom resistance. If the fat A for chocolates is contained in an amount of more than 50% by mass, the cocoa butter content is relatively reduced, and the chocolate may lack a flavor characteristic of chocolate.
In one embodiment, the chocolate of the present invention must contain 2 to 30% by mass of cocoa butter in the chocolate, preferably 4 to 27% by mass, more preferably 5 to 25% by mass, even more preferably 10 to 22% by mass, and most preferably 15 to 22% by mass. If the chocolate of the present invention contains less than 2% by mass of cocoa butter in the chocolate, the flavor characteristic of chocolate may be lacking. If the chocolate contains more than 30% by mass, the compatibility of the cocoa butter may be insufficient, leading to blooming.
The cocoa butter referred to here does not only refer to the cocoa butter used as a raw material, but also includes fats derived from cacao raw materials such as cacao mass and cocoa. The same applies hereinafter.
In addition, in one embodiment, the chocolates of the present invention must contain milk fat in an amount of 20% by mass or less, preferably 18% by mass or less, more preferably 16% by mass or less, even more preferably 13% by mass or less, and most preferably 10% by mass or less.
In one embodiment, the fat content in the chocolate of the present invention is preferably 10 to 70% by mass, more preferably 20 to 60% by mass. If the fat content is less than 10%, the viscosity of the chocolate may be too high when used for coating, resulting in a slow solidification rate and difficulty in processing. If the fat content is more than 70% by mass, the flavor of the chocolate may become weak and oily.
In one embodiment, the chocolate of the present invention must contain 0.1 to 2% by mass of the emulsifier sorbitan tristearate, preferably 0.2 to 1.5% by mass, and more preferably 0.2 to 1% by mass. If the chocolate of the present invention contains less than 0.1% by mass of the sorbitan tristearate, the good appearance strictly required in the market may not be obtained. If it contains more than 2% by mass, the flavor derived from the sorbitan tristearate may hinder the flavor characteristic of chocolate.
In one embodiment, the chocolate of the present invention must have a softening point of 32 to 37° C., preferably 33 to 36° C. If the softening point of the chocolate of the present invention is below 32° C., the solidification speed during coating may be slow. If it exceeds 37° C., the melting texture in the mouth may be deteriorated.

In one embodiment, the chocolate of the present invention essentially contains the fat for chocolate A, and also contains fat for chocolate B having a randomized triglyceride composition satisfying the following configurations (b-1) to (b-2).
In the (b-1) constituent fatty acid composition, the palmitic acid content is preferably 20% by mass or more, more preferably 20 to 50% by mass, even more preferably 25 to 45% by mass, and most preferably 28 to 40% by mass. If the palmitic acid content in the constituent fatty acid composition is less than 20% by mass, the melting texture in the mouth will deteriorate due to the relative increase in stearic acid, and in addition, the effect of lowering the softening point of chocolates may not be sufficiently obtained.
(b-2) In the constituent fatty acid composition, the content of unsaturated fatty acids is preferably 25% by mass or more, more preferably 25 to 60% by mass, even more preferably 30 to 55% by mass, and most preferably 35 to 50% by mass. If the content of unsaturated fatty acids in the constituent fatty acid composition is less than 35% by mass, the melting texture in the mouth will deteriorate due to a relative increase in saturated fatty acids with high melting points, and in addition, the effect of lowering the softening point of chocolates may not be sufficiently obtained.

In one embodiment, the fats and oils that can be used for the fat B for chocolates contained in the chocolates of the present invention are not particularly limited as long as they satisfy the above-mentioned constitution. Among them, it is preferable to mix the fat and oil component X and the fat and oil component Y described below and use them as a raw material fat and oil.
The oil-and-fat component X is one or more oils and fats selected from coconut oil, palm kernel oil, MCT, and oils and fats processed therefrom. More specifically, palm kernel oil and palm kernel low melting point fraction can be exemplified.
The oil-and-fat component Y is one or more oils and fats selected from palm oil and oils and fats processed therefrom. More specifically, palm oil and palm high melting point fractions can be exemplified.

In one embodiment, the fat B for chocolates used in the chocolates of the present invention has a randomized triglyceride composition prepared to the fat composition described above. Examples of the production method include random interesterification and a method of performing random interesterification followed by extreme hardening.

In one embodiment, the chocolates of the present invention contain a fat for chocolates B in addition to the fat for chocolates A, and the mass ratio of the fat for chocolates A to the fat for chocolates B is 99:1 to 25:75. The mass ratio of the fat for chocolates A to the fat for chocolates B is preferably 90:10 to 25:75, more preferably 70:30 to 30:70, and even more preferably 60:40 to 35:65. By having the mass ratio of the fat for chocolates A to the fat for chocolates B be 99:1 to 25:75, a suitable solidification rate can be obtained when used for coating purposes.
In one embodiment of the present invention, the chocolates of the present invention must have a softening point of 30 to 37° C., preferably 31 to 36° C., more preferably 32 to 35° C., and even more preferably 32.5 to 35° C. If the softening point of the chocolates of the present invention is less than 30° C., the solidification speed may be slow when used for coating purposes. If it exceeds 37° C., the melting texture in the mouth may be deteriorated.

In one embodiment, the chocolate of the present invention preferably contains 2 to 30% by mass of cocoa butter in the chocolate, more preferably 4 to 20% by mass, even more preferably 5 to 15% by mass, and most preferably 5 to 10% by mass. If the chocolate of the present invention contains less than 2% by mass of cocoa butter in the chocolate, the flavor characteristic of chocolate may be lacking. If the chocolate contains more than 30% by mass of cocoa butter, the compatibility with the cocoa butter may be insufficient, leading to blooming.
In one embodiment, the chocolate of the present invention must contain 0.1 to 2% by mass of the emulsifier sorbitan tristearate, preferably 0.2 to 1.5% by mass, and more preferably 0.2 to 1% by mass. If the chocolate of the present invention contains less than 0.1% by mass of the sorbitan tristearate, the good appearance strictly required in the market may not be obtained. If it contains more than 2% by mass, the flavor derived from the sorbitan tristearate may hinder the flavor characteristic of chocolate.

In one embodiment, the chocolate of the present invention essentially contains the oil-and-fat A for chocolates and also contains liquid oil-and-fat C satisfying the following constitutions (c-1) to (c-2) in the chocolate. Note that this does not preclude the chocolate from also containing the oil-and-fat B for chocolates at the same time.
(c-1) The iodine value is preferably 60 or more, more preferably 60 to 150, and even more preferably 65 to 140. If the iodine value is below 60, the melting texture in the mouth deteriorates, and the effect of lowering the softening point of chocolates may not be sufficiently obtained.
(c-2) The 20°C SFC% is preferably 10% or less, more preferably 5% or less, even more preferably 2% or less, and most preferably 1% or less. If the 20°C SFC% exceeds 10%, the melting in the mouth will deteriorate, and the effect of lowering the softening point of chocolates may not be sufficiently obtained.

In one embodiment, the fats and oils that can be used in the fat and oil C for chocolates contained in the chocolates of the present invention are not particularly limited as long as they satisfy the above-mentioned composition, but among them, rapeseed oil (canola oil), soybean oil, palm fractionated low melting point, medium-chain triglyceride (MCT), and shea fat fractionated low melting point are preferable. Palm fractionated low melting point is more preferable.

In one embodiment, the chocolates of the present invention essentially contain the oil-and-fat A for chocolates and also contain the liquid oil-and-fat C, with the mass ratio of the oil-and-fat A for chocolates to the liquid oil-and-fat C being 99:1 to 70:30. The mass ratio of the oil-and-fat A for chocolates to the liquid oil-and-fat C is preferably 98:2 to 75:25, and more preferably 95:5 to 75:25. By having the mass ratio of the oil-and-fat A for chocolates to the liquid oil-and-fat C be 99:1 to 70:30, a suitable solidification rate can be obtained when used for coating purposes.
In one embodiment, the softening point of the chocolates of the present invention is preferably 30 to 37° C., more preferably 31 to 36° C., and even more preferably 32 to 35° C. If the softening point of the chocolates of the present invention is less than 30° C., the solidification speed may be slow when used for coating purposes. If the softening point exceeds 37° C., the melting texture in the mouth may be deteriorated.

In one embodiment, the chocolate of the present invention preferably contains 2 to 30% by mass of cocoa butter in the chocolate, more preferably 5 to 20% by mass, even more preferably 10 to 20% by mass, and most preferably 12 to 18% by mass. If the chocolate of the present invention contains less than 2% by mass of cocoa butter in the chocolate, the flavor characteristic of chocolate may be lacking. If the chocolate contains more than 30% by mass of cocoa butter, the compatibility with the cocoa butter may be insufficient, leading to blooming.
In one embodiment, the chocolate of the present invention must contain 0.1 to 2% by mass of the emulsifier sorbitan tristearate, preferably 0.2 to 1.5% by mass, and more preferably 0.2 to 1% by mass. If the chocolate of the present invention contains less than 0.1% by mass of the sorbitan tristearate, the good appearance strictly required in the market may not be obtained. If it contains more than 2% by mass, the flavor derived from the sorbitan tristearate may hinder the flavor characteristic of chocolate.

In one embodiment, the chocolates of the present invention essentially contain the fat/oil for chocolates A, and also contain fat/oil for chocolates D, which has a randomized triglyceride composition satisfying the following configurations (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is preferably 0.5 to 15% by mass, more preferably 0.5 to 13% by mass, even more preferably 0.5 to 12% by mass, and most preferably 0.5 to 10% by mass. If the content of unsaturated fatty acids in the constituent fatty acid composition is less than 0.5% by mass, the melting in the mouth may be deteriorated. If the content of unsaturated fatty acids in the constituent fatty acid composition is more than 15% by mass, the effect of increasing the softening point of chocolates may not be sufficiently obtained.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is preferably not more than 2, more preferably 0.15 to 1.9, even more preferably 0.15 to 1.8, and most preferably 0.2 to 1.5. If the palmitic acid/stearic acid ratio in the constituent fatty acid composition exceeds 2, the effect of increasing the softening point of chocolates may not be sufficiently obtained.
(d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is preferably 1.9 or less, more preferably 0.1 to 1.7, even more preferably 0.2 to 1.5, and most preferably 0.4 to 1. If the lauric acid/stearic acid ratio in the constituent fatty acid composition exceeds 1.9, the effect of increasing the softening point of chocolates may not be sufficiently obtained.
(d-4) The content of stearic acid in the constituent fatty acid composition is preferably 20 to 45% by mass, more preferably 20 to 43% by mass, even more preferably 20 to 40% by mass, and most preferably 22 to 40% by mass. If the content of stearic acid in the constituent fatty acid composition is less than 20% by mass, the effect of increasing the softening point of chocolates may not be sufficiently obtained. If it exceeds 45% by mass, the melting in the mouth may be deteriorated.
(d-5) The SFC% at 35° C. is preferably 30% or more, more preferably 30 to 50%, and even more preferably 35 to 50%. If the SFC% at 35° C. is below 30%, the effect of increasing the softening point of chocolates may not be sufficiently obtained.
(d-6) The SFC% at 45°C is preferably 20% or less, more preferably 2.5 to 20%, even more preferably 3 to 20%, and most preferably 3.5 to 17%. If the SFC% at 45°C exceeds 20%, the melt-in-the-mouth texture may deteriorate.

In one embodiment, the fats and oils usable in the fat D for chocolates contained in the chocolates of the present invention are not particularly limited as long as they satisfy the above-mentioned constitution, but among them, it is preferable to use an interesterified fat using a raw material fat containing the following fat and oil components X, Y, and Z as essential components. Other fats and oils may be blended within the range satisfying the above-mentioned constitution. The melting point described below means the slip melting point.
Oil and fat component X: Non-lauric and non-palm high melting point oil and fat (melting point 50°C to 70°C)
Oil and fat component Y: High melting point palm oil (melting point 40°C to 70°C)
Oil and fat component Z: Lauric high melting point oil and fat (melting point 35°C to 50°C)
The non-lauric and non-palm high melting point oil and fat is a high melting point oil and fat that is substantially free of lauric fat and palm oil, and can be exemplified by high melting point oil and fat obtained by processing oils and fats that are substantially free of lauric fat and palm oil as raw materials.
The above-mentioned high melting point palm fats and oils are palm oils with high melting points, and examples of such fats and oils include high melting points obtained by fractionating palm oil and high melting points obtained by processing such as hardening.
The above-mentioned lauric high melting point oil and fat is a high melting point oil and fat of lauric oil and fat, and examples thereof include a high melting point fraction obtained by fractionating lauric oil and fat, and a high melting point oil and fat obtained by processing such as hardening. Note that any high melting point oil and fat obtained by processing a raw material oil and fat containing 90% by mass or more of lauric oil and fat may be used, and non-lauric oil and fat may be included. The processing method is preferably extreme hardening with an iodine value of 1 or less as a target.

In one embodiment, the chocolates of the present invention essentially contain the oil-and-fat A for chocolates and also contain the oil-and-fat D for chocolates, and the mass ratio of the oil-and-fat A for chocolates to the oil-and-fat D for chocolates is 99:1 to 60:40. The mass ratio of the oil-and-fat A for chocolates to the oil-and-fat D for chocolates is preferably 98:2 to 65:35, and more preferably 95:5 to 65:35. A mass ratio of the oil-and-fat A for chocolates to the oil-and-fat D for chocolates of 99:1 to 60:40 provides a preferable melt-in-the-mouth texture.
In one embodiment, the softening point of the chocolates of the present invention is preferably 33 to 40° C., more preferably 34 to 40° C., even more preferably 36 to 40° C., and most preferably 38 to 40° C. If the softening point of the chocolates of the present invention is less than 33° C., the solidification speed may be slow when used for coating purposes. If it exceeds 40° C., the melting texture in the mouth may be deteriorated.

The chocolates of the present invention are not limited to chocolate, semi-chocolate, and chocolate-based foods as defined by the National Chocolate Industry Fair Trade Council and the Chocolate-Based Food Fair Trade Council, but also include oil-based processed foods that contain fats and oils as essential ingredients and use cacao mass, cocoa, cocoa butter, cocoa butter substitutes, hard butter, etc.

The fats and oils used in the chocolates of the present invention can be selected without any particular limitation from fats and oils that can be used as fats and oils contained in the chocolates of the present invention, provided that they contain a predetermined amount of the fat and oil for chocolates A and that they are not otherwise specified in each invention.
Furthermore, in addition to fats and oils, milk components and other edible substances can be appropriately combined as raw materials used in the chocolates of the present invention.
Other additives include emulsifiers, antioxidants, fragrances, colorings, etc., but there are no limitations on the type or amount, and they do not necessarily have to be added.
The emulsifier may be any emulsifier that is commonly used in the manufacture of chocolates. Examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, polyglycerin condensed ricinoleic acid ester, and sorbitan fatty acid ester. These may be used in combination of two or more kinds.

The chocolates of the present invention can be produced in the same manner as general chocolates. For example, the process uses raw materials such as fats and oils, sugars, cacao mass, cocoa butter, cocoa powder, various powdered foods such as powdered milk, emulsifiers, antioxidants, flavorings, colorants, etc., and includes a mixing process, a micronization process (rolling), a refining process (conching treatment), a cooling process, etc. Another example is a process in which the same raw materials as above are mixed, a micronization process (grinding with a ball mill or bead mill), a stirring process, a cooling process, etc.

The present invention can also be understood as a method for controlling the softening point of chocolates in the range of 30 to 40°C by preparing chocolates using, in addition to the fat A for chocolates, one or more of the fat B for chocolates, the liquid fat C, and the fat D for chocolates.

The present invention will be described in more detail below with reference to examples. In the examples, % and parts are all based on mass.

(Method of measuring fatty acid composition)
The fatty acid composition of fats and oils was measured according to the Standard Method for the Analysis of Fats, Oils and Oils 2.4.2.1-2013.
(Method of measuring SFC)
The analytical equipment used was the Bruker "minispecmq20." SFC measurements were performed in accordance with IUPAC2.150a (Solid Content Determination in Fats by NMR).

(Production of fats and oils 1)
A raw material oil and fat containing 75% by mass of hardened coconut oil (iodine value 1 or less), 15% by mass of a high melting point palm fraction (iodine value 31), and 10% by mass of highly hardened high erucine rapeseed oil was mixed with 0.2% by mass of sodium methylate as a catalyst and subjected to random transesterification at 80°C for 30 minutes, after which it was washed with water, bleached, and deodorized according to the usual method. This was designated as Oil and Fat 1.

(Production of fats and oils 2)
To a raw material oil and fat containing 35% by mass of palm kernel oil, 38% by mass of palm kernel hardened oil, 15% by mass of palm fractionated high melting point fraction (iodine value 31), 2% by mass of palm hardened oil, and 10% by mass of high erucine rapeseed hardened oil, 0.2% by mass of sodium methylate was added as a catalyst, and random transesterification was carried out at 80°C for 30 minutes, followed by washing with water, bleaching, and deodorization according to the usual method. This was named oil and fat 2.

(Production of oils and fats 3)
A blended oil consisting of 43% by weight of palm oil, 34% by weight of palm fractionated high melting point fraction (iodine value 12), 12% by weight of high oleic sunflower extremely hardened oil (iodine value 2), and 11% by weight of high oleic sunflower oil was subjected to random ester exchange with sodium methylate, and the obtained ester-exchanged oil was fractionated with hexane and acetone to remove the high melting point fraction and the low melting point fraction, and the obtained fractionated mid melting point fraction was decolorized and deodorized according to a conventional method. This was named Oil 3.

In addition, "Parkena H" and "Melano STS" manufactured by Fuji Oil Co., Ltd. were used. These will be referred to as Oil 4 and Oil 5, respectively, below.
The analytical values of the above fats and oils 1 to 5 are shown in Table 1.

(Table 1)

The analytical values of the constituent fatty acid composition of fats and oils 1 to 5 in Table 1 were evaluated to see if they met the constituent requirements of fats and oils A for chocolates, as shown below.

(Constituent Requirements of Oil and Fats A for Chocolates)
(a-1) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80% by mass or more. (a-2) In the composition of the constituent fatty acids, the content of lauric acid is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.

The oils and fats 1 and 2 satisfied all of the constituent requirements (a-1) to (a-6) of the oil and fat A for chocolates.
The fat 3 did not satisfy the constituent requirements (a-1) to (a-4) and (a-6) of fat A for chocolates.
The fat 4 did not satisfy the constituent requirements (a-2) to (a-4) and (a-6) of fat A for chocolates.
The fat 5 did not satisfy any of the constituent requirements (a-1) to (a-6) of fat A for chocolates.

(Study 1)
According to the formulations in Table 2, chocolates containing fats 1 to 5 were prepared in Examples 1 to 2, Comparative Examples 1 to 4, and Reference Example 1.
The softening points of the chocolates produced were measured according to the Standard Fats, Oils and Fat Analysis Test Method 2.3.4.3-86. The results are also shown here.

(Table 2)

The obtained chocolates were melted and cooled to 45°C, and then 5g of the chocolates were filled into aluminum cups, cooled in a refrigerator for 10 minutes, and aged at 20°C. Then, a sensory evaluation was performed on the flavor (top flavor), flavor (aftertaste flavor), and melt-in-the-mouth texture. The sensory evaluation criteria were as follows:
In this embodiment, the flavor (aftertaste) refers to the flavor felt in the latter half of the eating process, and can therefore also be expressed as the "aftertaste." In other words, it can be expressed as the "last flavor."

(Criteria for sensory evaluation)
The evaluation was carried out by a panel of five people who are involved in chocolate development and make prototypes on a daily basis. After deliberation among the five panelists, the evaluation criteria below were used to determine whether a chocolate received a score of three or more in any evaluation category was a pass.
◆Flavor (Top)
5 points: Very strong 4 points: Strong 3 points: Average strength 2 points: Weak 1 point: Very weak Flavor (aftertaste)
5 points: Very strong 4 points: Strong 3 points: Average strength 2 points: Weak 1 point: Very weak Melt in the mouth 5 points: Very good 4 points: Good 3 points: Average Melt in the mouth 2 points: Poor 1 point: Very poor

(Coating Test)
The chocolates were melted and adjusted to 50°C, and then coated onto biscuits (Moon Light, manufactured by Morinaga & Co.) at room temperature (20°C). The amount of chocolate per biscuit was adjusted to be around 3g. The time it took for the surface of the chocolate to solidify (drying time) was measured. The stickiness of the surface was also evaluated and observed. The evaluation methods/criteria for drying time and stickiness are as follows:

(Coating test evaluation criteria)
◆ Drying time For chocolate containing cocoa powder, it is considered to have passed if the surface of the chocolate dries within 300 seconds at room temperature after coating.
For chocolate that does not contain cocoa powder, the chocolate is considered to have passed the test if the surface of the chocolate dries within 500 seconds at room temperature after coating.
Furthermore, when the chocolate coated on the biscuit was touched with a finger, if no chocolate was left on the finger (only fingerprints were left on the chocolate), it was evaluated as dry.
◆ No stickiness: After storing a chocolate-coated biscuit at 25°C for 2 hours, no chocolate will stick to your fingers when you touch it with your finger, or only fingerprints will remain.
Yes: After storing a chocolate-coated biscuit at 25°C for 2 hours, it becomes soft when touched with fingers and the chocolate sticks to the fingers.
"None" was considered a pass.

(Table 3)

(Save test)
The chocolates filled in aluminum cups at 5 g each and the chocolates coated on biscuits were aged for one week at 20° C. The blooming state on the surface of the chocolates over time was observed based on the following conditions and criteria. The surface was evaluated by observing the surface of the chocolates filled in the aluminum cups, the cross section was evaluated by cutting the chocolates filled in the aluminum cups with a knife after aging and then observing the cut surface, and the cookie surface was evaluated by observing the surface of the chocolates coated on the biscuits.

(Conditions for storage test)
・15℃ constant ・17℃ constant ・20℃ constant ・17℃/28℃ cycle: Cyclic conditions of 17℃ and 28℃ repeated in one day (17℃ 8 hours, 4 hours of temperature rise, 28℃ 8 hours, 4 hours of temperature fall)
・17℃/30.5℃ cycle: Cyclic conditions of 17℃ and 30.5℃ repeated in one day (17℃ for 8 hours, temperature rise for 4 hours, 30.5℃ for 8 hours, temperature fall for 4 hours)
・20℃/32℃ cycle: Cyclic conditions of 20℃ and 32℃ repeated in one day (20℃ for 8 hours, temperature rise for 4 hours, 32℃ for 8 hours, temperature fall for 4 hours)

(Bloom evaluation criteria)
Evaluation was based on the following criteria, and those that showed no blooming (- or ±) after 4 weeks in all test areas/temperature ranges tested were deemed to have passed.
-: No bloom ±: Slight cloudiness on the surface +: Clear white bloom on the surface ++: Significant bloom

Table 4. Bloom resistance storage test/surface

(Table 5) Bloom rating/cross section

(Table 6) Bloom rating/cookie surface

(Considerations on Study 1)
Example 1 and Example 2 met the set standards and were good in all items of sensory evaluation (flavor (top), flavor (aftertaste), and melt-in-the-mouth), coating test evaluation (drying time (seconds), and stickiness), and bloom evaluation.
In Comparative Examples 1 and 2, the bloom evaluation did not meet the set criteria in one or more temperature ranges in one or more test areas, and was poor. This is thought to be because the emulsifier sorbitan tristearate was not blended.
In Comparative Example 3, the results of the sensory evaluation (flavor (top) and melting in the mouth) and the evaluation of the coating test (drying time (seconds)) did not meet the set standards and were poor. This is thought to be because the oil-and-fat for chocolates that meets the constituent requirements of the oil-and-fat for chocolates A was not used.
In Comparative Example 4, the sensory evaluation (melt in the mouth) and the bloom evaluation in one or more temperature ranges in one or more test groups did not meet the set criteria and were poor. This is thought to be because the fat for chocolates that meets the constituent requirements of fat for chocolates A was not used.
Reference Example 1 is an oil and fat for chocolate containing a large amount of trans fatty acids, and it was confirmed that it meets all of the standards set for the evaluation of chocolate.

(Study 2)
Next, in order to obtain a desired quality while lowering the softening point of the chocolate obtained in Study 1, we investigated the use of interesterified oil α or interesterified oil β as fats for chocolate. These are random interesterified oils obtained by enzyme or chemical catalysts. They are called fats 6 and 7, respectively.
The analytical values of the constituent fatty acid composition of the above oils and fats 6 to 7 are shown in Table 7.

(Table 7)

The analytical values of the constituent fatty acid composition of fats and oils 6 to 7 in Table 7 were evaluated to see if they met the constituent requirements of fats and oils for chocolates A described above and fats and oils and oils for chocolates B shown below.

(Constituent requirements for fats and oils for chocolate B)
(b-1) In the composition of the constituent fatty acids, the content of palmitic acid is 20% by mass or more. (b-2) In the composition of the constituent fatty acids, the content of unsaturated fatty acids is 25% by mass or more.

Neither fat 6 nor fat 7 satisfied the constituent requirements (a-1) to (a-4) and (a-6) of fat A for chocolates, but satisfied all of the constituent requirements (b-1) and (b-2) of fat B for chocolates.

(Study 2)
Chocolates of Examples 3 to 4 and Comparative Examples 5 to 6 were prepared containing fats and oils 1, 2, 6, and 7 according to the formulations in Table 8. The softening points of the prepared chocolates were measured according to the Standard Fats and Oils Analysis Test Method 2.3.4.3-86. The results are also shown.
Furthermore, the obtained chocolates were melted and tested and evaluated according to the methods and standards described above. The results are shown in Table 7. The storage test for bloom resistance was carried out for 4 weeks, as in (Study 1), but since no blooming was observed in any of the test areas or at any of the temperature ranges, a table of the results is omitted.

(Table 8)

(Table 9)

(Considerations for Study 2)
Example 3 and Example 4 met the set standards and performed well in all items including sensory evaluation (flavor (top), flavor (aftertaste), and melt-in-the-mouth feel), coating test evaluation (drying time (seconds), and stickiness), and bloom evaluation.
In Comparative Examples 5 and 6, the results of the evaluation (stickiness) of the coating test did not meet the set criteria and were poor. This is thought to be because the fat for chocolates satisfying the constituent requirements of fat for chocolates A and the fat for chocolates satisfying the constituent requirements of fat for chocolates B, which are used in combination, were not mixed in an appropriate mass ratio.

(Study 3)
Next, in order to further lower the softening point of the chocolates obtained in Study 2, the use of liquid oil, soft palm oil with an iodine value of 68 was examined. In the constituent fatty acid composition of this soft palm oil, the content of saturated fatty acids having 6 to 18 carbon atoms was 36.6% by mass, the content of lauric acid was 0.3% by mass, the content of behenic acid was 0.0% by mass, the content of unsaturated fatty acids was 63.2% by mass, the content of trans fatty acids was 0.7% by mass, the palmitic acid/stearic acid ratio was 9.4, the iodine value was 68, and the 20°C SFC% was 0.0%.

The analytical values of the soft palm oil were evaluated to see if it met the constituent requirements of the aforementioned fat A for chocolates and the liquid fat C shown below.

(Constituent requirements for liquid oils and fats C)
The iodine value is 60 or more and the SFC% at 20°C is 10% or less.

The soft palm oil did not meet the constituent requirements (a-1) to (a-4) and (a-6) of fats and oils for chocolate A, but met the constituent requirements of fats and oils for chocolate C. Hereinafter, this will be referred to as fats and oils 8.

According to the formulations in Table 10, chocolates of Examples 5 to 8 and Comparative Examples 7 to 8 containing fats 1, 2, and 8 were prepared.
Furthermore, the obtained chocolates were melted and tested and evaluated according to the methods and standards described above. The results are shown in Table 11. The storage test for bloom resistance was carried out for 4 weeks, as in (Study 1), but since no blooming was observed in any of the test areas or temperature ranges, a table of the results is omitted.

(Table 10)

(Table 11)

(Considerations for Study 3)
Examples 5 to 8 met the set standards and performed well in the sensory evaluation (flavor (top), flavor (aftertaste), and melt-in-the-mouth), coating test evaluation (drying time (seconds), and stickiness), and bloom evaluation. Even Example 8, which has the same softening point (32.2°C) as Comparative Example 5 produced in Study 2, was able to maintain the specified quality.
・In Comparative Examples 7 to 8, the results of the coating test evaluation (stickiness) did not meet the set criteria and were poor. This is thought to be because the fat for chocolates that satisfies the constituent requirements of fat for chocolates A and the fat for liquid fat C that satisfies the constituent requirements were not mixed in an appropriate mass ratio.

(Review 4)
Next, a study was conducted to increase the softening point of the chocolates obtained in Study 1. For this purpose, the following fat/oil 9 was produced.
That is, 0.2% by mass of sodium methylate was added as a catalyst to a raw material oil and fat blended with 45.6% by mass of palm kernel hydrogenated oil, 10% by mass of palm fractionated high melting point fraction (iodine value 31), 23.4% by mass of palm hydrogenated oil, 2.3% by mass of high oleic sunflower oil, 8.7% by mass of high oleic sunflower hydrogenated oil, and 10% by mass of high erucic rapeseed hydrogenated oil. Random transesterification was carried out at 80°C for 30 minutes, and then the mixture was washed with water, bleached, and deodorized according to a conventional method.
In the obtained constituent fatty acid composition, the content of saturated fatty acids having 6 to 18 carbon atoms was 88.2% by mass, the content of lauric acid was 20.8% by mass, the content of stearic acid was 34.2% by mass, the content of behenic acid was 4.8% by mass, the content of unsaturated fatty acids was 5.7% by mass, the content of trans fatty acids was 0.0% by mass, the palmitic acid/stearic acid ratio was 0.7, the lauric acid/stearic acid ratio was 0.6, the SFC at 35°C was 47.7%, and the SFC at 45°C was 8.8%.

The analytical value of the constituent fatty acid composition of fat 9 was evaluated to see if it met the constituent requirements of fat A for chocolates described above and fat D for chocolates described below.

(Constituent requirements for fats and oils D for chocolates)
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less; (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less; (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less

Fats and oils 9 did not satisfy the constituent requirements (a-2) and (a-6) of fats and oils for chocolate A, but satisfied all of the constituent requirements (d-1) to (d-6) of fats and oils for chocolate D.

According to the formulations in Table 12, chocolates of Examples 9 to 10 and Comparative Examples 9 to 10 containing fats 1, 2, and 9 were prepared.
Furthermore, the obtained chocolates were melted and tested and evaluated according to the methods and standards described above. The results are shown in Table 13. The storage test for bloom resistance was carried out for 4 weeks as in (Study 1), but since no blooming was observed in any of the test areas or at any of the temperature ranges, a table of the results is omitted.

(Table 12)

(Table 13)

(Considerations for Study 4)
Examples 9 to 10 met the set standards and were good in all items of sensory evaluation (flavor (top), flavor (after), and melting in the mouth), coating test evaluation (drying time (seconds), stickiness), and bloom evaluation. In addition, the softening point was also higher than that of the examples in Study 1.
In Comparative Examples 9 to 10, the results of the sensory evaluation (flavor (top) and flavor (after)) and the evaluation of the coating test (stickiness) did not meet the set standards and were poor. This is thought to be because the chocolate oil-and-fat A satisfying the constituent requirements and the chocolate oil-and-fat D satisfying the constituent requirements were not mixed in an appropriate mass ratio.

The present invention uses a combination of specific fats and oils for chocolates, which reduces the trans fatty acid content while eliminating the need for tempering and providing chocolates that are excellent in flavor, melting in the mouth, solidification speed, and bloom resistance. In addition, by appropriately combining specific fats and oils for chocolates, it is possible to obtain chocolates with a wide range of softening points.

Claims (22)

The chocolate has a softening point of 32 to 37°C, and contains 5 to 50% by mass of fat for chocolate A having a randomized triglyceride composition satisfying the following configurations (a-1) to (a-6), 2 to 30% by mass of cocoa butter, 20% by mass or less of milk fat, and 0.1 to 2% by mass of sorbitan tristearate.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2. The chocolate has a softening point of 30 to 37°C, and contains a fat for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6), and a fat for chocolate B having a randomized triglyceride composition satisfying the following components (b-1) to (b-2), wherein the mass ratio of the fat for chocolate A to the fat for chocolate B is 99:1 to 25:75.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(b-1) In the composition of the constituent fatty acids, the content of palmitic acid is 20% by mass or more. (b-2) In the composition of the constituent fatty acids, the content of unsaturated fatty acids is 25% by mass or more. The chocolate according to claim 2, which contains 2 to 30% by mass of cocoa butter. Chocolate according to claim 2 or 3, containing 0.1 to 2% by mass of sorbitan tristearate in the chocolate. The chocolate has a softening point of 30 to 37°C, and contains a fat for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6), and a liquid fat C satisfying the following components (c-1) to (c-2), and the mass ratio of the fat for chocolate A to the liquid fat C is 99:1 to 70:30.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. The chocolate according to claim 5, which contains 2 to 30% by mass of cocoa butter. Chocolate according to claim 5 or 6, containing 0.1 to 2% by mass of sorbitan tristearate in the chocolate. The chocolate has a softening point of 33 to 40°C, and contains a fat/oil for chocolate A having a randomized triglyceride composition satisfying the following components (a-1) to (a-6), and a fat/oil for chocolate D having a randomized triglyceride composition satisfying the following components (d-1) to (d-6), wherein the mass ratio of the fat/oil for chocolate A to the fat/oil for chocolate D is 99:1 to 60:40.
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less The chocolate according to claim 8, which contains 2 to 30% by mass of cocoa butter. The chocolate according to claim 8 or 9, containing 0.1 to 2% by mass of sorbitan tristearate in the chocolate. A method for producing chocolates according to claims 1 to 3. The method for producing chocolates according to claim 4. The method for producing chocolates according to claims 5 and 6. The method for producing chocolates according to claim 7. The method for producing chocolates according to claims 8 to 9. The method for producing chocolates according to claim 10. A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 32 to 37°C by preparing chocolates using fat/oil A for chocolates that satisfies the following requirements:
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of the constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass% or more.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2. A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 30 to 37°C by preparing chocolates using a fat/oil for chocolates A satisfying the following requirements in addition to a fat/oil for chocolates B satisfying the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) In the composition of the constituent fatty acids, the content of palmitic acid is 20% by mass or more. (b-2) In the composition of the constituent fatty acids, the content of unsaturated fatty acids is 25% by mass or more. A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 30 to 37°C by preparing chocolates using a liquid oil-and-fat C that satisfies the following requirements in addition to an oil-and-fat A for chocolates that satisfies the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
Liquid oils and fats C must satisfy the following requirements (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 33 to 40°C by preparing chocolates using fat/oil for chocolates D which satisfies the following requirements in addition to fat/oil for chocolates A which satisfies the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
- Fats and oils D for chocolates must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less A method for producing chocolates, characterized in that the softening point of the chocolates is controlled within the range of 30 to 40°C by preparing chocolates using fat/oil for chocolates A satisfying the following requirements, and at least one of fat/oil for chocolates B, liquid fat C, and fat/oil for chocolates D, all of which satisfy the following requirements.
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) In the constituent fatty acid composition, the content of palmitic acid is 20% by mass or more. (b-2) In the constituent fatty acid composition, the content of unsaturated fatty acids is 25% by mass or more. Liquid oil C is required to satisfy the following composition (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. ・Fats and oils D for chocolate products must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less A method for controlling the softening point of chocolates within the range of 30 to 40°C by preparing chocolates using, in addition to fat/oil for chocolates A satisfying the following requirements, one or more of fat/oil for chocolates B, liquid fat/oil C, and fat/oil for chocolates D, all of which satisfy the following requirements:
・Fats and oils A for chocolate products must have a randomized triglyceride composition that satisfies the following (a-1) to (a-6).
(a-1) In the composition of constituent fatty acids, the content of saturated fatty acids having 6 to 18 carbon atoms is 80 to 99 mass%.
(a-2) The content of lauric acid in the constituent fatty acid composition is 30 to 40% by mass.
(a-3) The content of behenic acid in the constituent fatty acid composition is 0.5 to 5% by mass.
(a-4) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(a-5) In the composition of constituent fatty acids, the content of trans fatty acids is 5% by mass or less. (a-6) In the composition of constituent fatty acids, the palmitic acid/stearic acid ratio is 1 to 2.
・Fats and oils B for chocolates must have a randomized triglyceride composition that satisfies the following (b-1) to (b-2).
(b-1) In the constituent fatty acid composition, the content of palmitic acid is 20% by mass or more. (b-2) In the constituent fatty acid composition, the content of unsaturated fatty acids is 25% by mass or more. Liquid oil C is required to satisfy the following composition (c-1) to (c-2).
(c-1) The iodine value is 60 or more. (c-2) The 20℃ SFC% is 10% or less. ・Fats and oils D for chocolate products must have a randomized triglyceride composition that satisfies the following (d-1) to (d-6).
(d-1) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5 to 15% by mass.
(d-2) The palmitic acid/stearic acid ratio in the constituent fatty acid composition is 2 or less. (d-3) The lauric acid/stearic acid ratio in the constituent fatty acid composition is 1.9 or less. (d-4) The content of stearic acid in the constituent fatty acid composition is 20 to 45% by mass.
(d-5) SFC% at 35℃ is 30% or more (d-6) SFC% at 45℃ is 20% or less