JP6101412B1 - Oily food - Google Patents

Abstract

An object of the present invention is to provide an oily food such as chocolate or cream that does not require a tempering treatment, in which the occurrence of bloom or the like is suppressed even when a large amount of cocoa butter is blended. The present invention contains LOL, L2M and LM2 in the oil and fat, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7-5. It is an oily food. Moreover, this invention is an oil-based foodstuff whose mass ratio (L2M / LM2) of the content of the said L2M with respect to content of the said LM2 is 0.05-4.5.

Description

  The present invention relates to an oily food having excellent bloom resistance and grain resistance.

  Examples of oily foods in which fats and oils form a continuous phase include chocolate, fat cream, butter cream, margarine, and spread. The hardness and plasticity of oily foods are maintained by fats and oils. That is, the crystal structure of the fat and oil forming the continuous phase greatly affects the quality of the oily food.

  For example, chocolate is roughly classified into a temper type and a non-temper type according to the characteristics of fats and oils. In the temper type chocolate, fats and oils in the chocolate are composed of cocoa butter or symmetrical triacylglycerol similar to the structure of cocoa butter. In the temper type chocolate, a complicated temperature control operation called tempering is performed. Tempering adjusts the oil-and-fat crystals of symmetric triacylglycerol to a stable V-shape. When the crystal form of the fat is V-type, the mold is well separated and a glossy chocolate is obtained.

  On the other hand, non-tempered chocolate does not require tempering or a special temperature control device. Therefore, non-tempered chocolate is widely used in the chocolate industry because of its convenience. Hard butter used in non-tempered chocolate is a lauric-based cocoa butter replacer (CBR) that has a relatively high compatibility with cocoa butter and cocoa butter that is significantly incompatible with cocoa butter. It is roughly divided into cocoa butter substitute (CBS).

  The compatibility of cocoa butter alternative fat (cocoa butter alternative: CBA) with cocoa butter is represented by the maximum ratio of cocoa butter that can be blended in the fat phase of chocolate containing cocoa butter substitute fat and cocoa butter. That is, as long as the blending amount of cocoa butter in the fat and oil phase of the chocolate is within a compatible range, the chocolate can maintain quality for a long time without generating bloom. Accordingly, the higher the compatibility is, the more cocoa mass and cocoa powder containing cocoa butter can be blended, so that the chocolate has a good cocoa flavor.

  Compatibility with conventional cocoa butter of high trans fatty acid type CBR was about 15 to 20%. However, in recent years, trans fatty acids are concerned about nutritional disadvantages. In order to avoid this, zero-trans fatty acid type CBR (for example, JP2009-284899A, JP2010-532802, JP2010-532803, and WO2012 / 002373) has been developed. However, these have a problem that the compatibility is as low as about 15%, and not only the solidification rate is slow but also the mouthfeel is not excellent.

  On the other hand, CBS has the same good mouthfeel as cocoa butter, and the solidification rate is as fast as temper type chocolate. However, since the compatibility is extremely low at about 5%, there is a drawback that a full-fledged chocolate flavor cannot be obtained.

JP 2009-284899 A Special table 2010-532802 Special table 2010-532803 gazette WO2012 / 002373

  Accordingly, there has been a demand for the development of non-tempered chocolate that can contain a large amount of cocoa butter, cocoa mass containing cocoa butter and cocoa powder, and suppress the occurrence of bloom and the like.

  An object of the present invention is to provide an oily food product such as chocolate or cream that does not require a tempering treatment and that does not require a tempering treatment, even if a large amount of cocoa butter is added.

  The present inventors have intensively studied to solve the above problems. As a result, it has been found that the above-mentioned problems can be solved by including specific amounts of L2M and LM2 corresponding to the content of LOL in the fats and oils of oil-based foods. Thus, the present invention has been completed.

That is, the present invention provides the following.
(1) The fat / oil contains LOL, L2M and LM2, and the mass ratio (L2M + LM2) / LOL of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5. Oily food.
However, L, O, M, LOL, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms O: oleic acid M: fatty acid having 6 to 10 carbon atoms LOL: triacylglycerol L2M in which L is bonded to positions 1 and 3 and O is bonded to position 2 L2M: glycerol 1 Triacylglycerol LM2 in which two molecules of L and one molecule of M are bound to a molecule: Triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol (2) The content of L2M relative to the content of LM2 Oily food of (1) whose mass ratio (L2M / LM2) of content is 0.05-4.5.
(3) The oily food according to (1) or (2), wherein the content of capric acid in the total amount of L2M and M constituting the LM2 is 20% by mass or more.
(4) The oily food according to any one of (1) to (3), wherein the total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fat is 10 to 100% by mass.
(5) The fats and oils including LOL, L2M and LM2, and having a mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5, The oil-based food according to any one of (1) to (4), wherein a long-surface interval of the fat and oil crystals is 36 to 46 mm.
(6) The oily food according to any one of (1) to (5), wherein the content of cocoa butter in the fat is 50% by mass or less.
(7) The oily food according to any one of (1) to (6), wherein the oily food is chocolate.

  According to the present invention, it is possible to provide an oily food such as chocolate or cream that does not require a tempering treatment, in which the occurrence of bloom or the like is suppressed even when a large amount of cocoa butter is blended.

Hereinafter, the oil-based food of the present invention will be described in order.
The oily food of the present invention is a food in which fats and oils form a continuous phase. Specific examples include chocolate, fat cream, butter cream and spread. The fats and oils in the oily food of the present invention contain LOL, L2M and LM2. Hereinafter, L, O, M, LOL, L2M, and LM2 mean the following. L is a saturated fatty acid having 16 to 24 carbon atoms, and is preferably a straight chain. O is oleic acid. M is a fatty acid having 6 to 10 carbon atoms, preferably a linear saturated fatty acid. LOL is triacylglycerol in which L is attached to 1-position and 3-position of glycerol and O is attached to 2-position. L2M is triacylglycerol in which two molecules of L and one molecule of M are bound to one molecule of glycerol. LM2 is triacylglycerol in which one molecule of L and two molecules of M are bound to one molecule of glycerol. L is preferably a saturated fatty acid having 16 to 20 carbon atoms, and more preferably a saturated fatty acid having 16 to 18 carbon atoms.

  The fat and oil in the oil-based food of the present invention has a mass ratio ((L2M + LM2) / LOL) of the total content (L2M + LM2) of the L2M and the LM2 to the content of the LOL in the range of 0.7 to 5. (L2M + LM2) / LOL is preferably 0.8 to 3, more preferably 0.8 to 1.5, and still more preferably 0.9 to 1.2. When (L2M + LM2) / LOL is within the above range, even if LOL is contained in the oil and fat forming the continuous phase of the oil-based food, the generation of bloom and grains is suppressed. Further, the total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fats and oils in the oily food of the present invention is preferably 10 to 100% by mass, more preferably 20 to 95% by mass, and still more preferably. Is 30 to 95% by mass, and most preferably 50 to 90% by mass. What is necessary is just to change suitably the total content of LOL, L2M, and LM2 according to the physical property calculated | required by an oil-based foodstuff. The oil-based food of the present invention also has excellent mouthfeel when (L2M + LM2) / LOL is within the above range.

  As for said L2M and LM2, it is preferable that mass ratio (L2M / LM2) of content of L2M with respect to content of LM2 which occupies for the fats and oils in oily food is 0.05-4.5. L2M / LM2 is more preferably 0.3 to 3, and further preferably 0.55 to 2.5. When L2M / LM2 is within the above range, even when LOL is contained in the oil and fat forming the continuous phase of the oil-based food, the generation of bloom and grains is effectively suppressed.

  The ratio of the fatty acid having 6 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 10% by mass or less, and more preferably 5% by mass or less. Furthermore, the proportion of the fatty acid having 10 carbon atoms in the total amount of M in the constituent fatty acids of L2M and LM2 is preferably 20% by mass or more, more preferably 40 to 100% by mass, and still more preferably. It is 50-100 mass%, Most preferably, it is 60-100 mass%.

  The above-mentioned L2M and LM2 contained in the oil-based food of the present invention can be produced using a conventionally known method, and the total content of L2M and LM2 is 40% by mass or more (preferably 60 to 100% by mass). (Hereinafter also referred to as L2M + LM2 oil). L2M + LM2 oils and fats are, for example, 10 to 65 parts by mass (more preferably 20 to 55 parts by mass) MMM, 35 to 90 parts by mass (more preferably 45 to 80 parts by mass) iodine value of 5 or less, and carbon as a constituent fatty acid. Fats and oils obtained by transesterification of mixed fats and oils (for example, extremely hardened oils made from rapeseed oil, soybean oil, palm oil, etc.) having a saturated fatty acid content of several 16 or more are 90% by mass or more. . Oils and fats obtained by further fractionating the transesterified oil may be used. Moreover, after transesterifying the mixed fats and oils (for example, rapeseed oil, soybean oil, palm oil, etc.) with a content of saturated fatty acids having 16 or more carbon atoms as constituent fatty acids of 90% by mass or more as the constituent fatty acids, they were extremely cured. Fats and oils may be used. Oils and fats obtained by further separating the oils and fats may be used. Conventionally known methods can be applied to the curing (hydrogenation) reaction and the transesterification reaction. The transesterification reaction can be applied by either chemical transesterification using a synthetic catalyst such as sodium methoxide or enzymatic transesterification catalyzed by lipase. For the fractionation, conventionally known conventional methods such as dry fractionation (natural fractionation), emulsification fractionation (surfactant fractionation), and solvent fractionation can be applied.

  The MMM is triacylglycerol (medium chain fatty acid triacylglycerol) in which 3 molecules of M are bonded to 1 molecule of glycerol. The MMM can be manufactured using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180 ° C. to cause dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the condensation reaction in the absence of a catalyst.

  The oily food of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7 to 5 It is. Thereby, even if LOL is contained in the fats and oils of the oil-based food, the generation of bloom and grains is effectively suppressed. At this time, the long face distance between the fat crystals formed by LOL and L2M or LM2 is preferably 33 to 46 mm. This means that the oil crystal is two chains long. More preferably, the long-surface interval of the oil-and-fat crystal is 36 to 46 cm. Although it is speculated, it is considered that the formation of a mixed crystal between LOL and L2M or LM2 suppresses grains and bloom derived from crystals of LOL alone. The long face spacing of the fat and oil crystals is based on a diffraction peak measured by an X-ray diffractometer (X-ray wavelength: λ = 1.5405Å). That is, the long face spacing of the fat and oil crystals can be calculated from the d value (Å, crystal face spacing) of the diffraction peak corresponding to the face having the Miller index (001) observed near 2θ = 0 to 10 °.

  The oily food of the present invention may contain cocoa butter as a LOL source. Since the oily food of the present invention can use a large amount of cocoa butter without performing a special tempering treatment, the flavor of chocolate is strongly expressed. The content of cocoa butter in the fats and oils in the oil-based food is preferably 50% by mass or less, more preferably 5 to 50% by mass, further preferably 10 to 45% by mass, and most preferably 20%. It is -45 mass%. As a LOL supply source, fats and oils rich in LOL (oils and fats containing LOL of 40% by mass or more, preferably 60% by mass or more) may be used. Examples of fats and oils rich in LOL (hereinafter also referred to as LOL oils and fats) include cocoa butter, palm oil, shea fat, monkey fat, alambrackia fat, mora fat, iripe fat, and mango kernel oil, and their A fractionated oil is mentioned. Furthermore, as already known, a mixture of palmitic acid, stearic acid, or a lower alcohol ester thereof and a high oleic oil such as high oleic sunflower oil, a 1,3-position selective lipase preparation It is also possible to use fats and oils subjected to transesterification. Moreover, the fats and oils which fractionated obtained transesterified fats and oils may be sufficient.

  The fats and oils contained in the oil-based food of the present invention contain LOL, L2M and LM2 in the fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content (L2M + LM2) of L2M and LM2 to the content of LOL is 0. .7-5. As long as the said conditions are satisfy | filled, the edible oil and fat generally provided for edible may be used for the oil-based foodstuff of this invention. Edible fats and oils are, for example, palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm stearin, palm middle melting point and palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated Oil, iripe oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and cocoa butter, and mixed and processed oils (hydrogenated oil, transesterification) Oil, fractionated oil).

  As one of the preferable aspects of the fats and oils contained in the oil-based foodstuff of this invention, the said LOL fats and oils and the said L2M + LM2 fats and oils are included in the ratio of 1: 5 to 1: 0.5. The part other than LOL fats and L2M + LM2 fats and oils contained in the oily food may be the edible fats and oils generally used for food. The edible fats and oils may be lauric fats and oils such as coconut oil, palm kernel oil, and fractionated oils thereof, and may be liquid oils such as soybean oil, rapeseed oil and sunflower oil. . Here, lauric fats and oils are fats and oils whose content of lauric acid in the constituent fatty acids is 30% by mass or more, and liquid oils are fats and oils having fluidity at 10 ° C. The fats and oils contained in the oily food of the present invention contain the LOL fats and fats and the L2M + LM2 fats and fats in a ratio of 1: 3 to 1: 0.7, more preferably 1: 1.5 to 1: 0. .7, most preferably from 1: 1.2 to 1: 0.8.

  The L2M content and the LM2 content of the fats and oils contained in the oily food of the present invention can be measured, for example, according to the gas chromatographic method (JAOCS, vol 70, 11, 1111-1114 (1993). Regarding the LOL content, First, the L2O content is measured by the gas chromatographic method, and then the LOL / L2O ratio is measured by a method according to, for example, J. High Resol.Chromatogr., 18, 105-107 (1995). And L2O content, where L2O is triacylglycerol in which two molecules of L and one molecule of O are ester-bonded to one molecule of glycerol.

  The content of fats and oils in the oily food of the present invention is contained in raw materials (cocoa mass, cocoa powder, whole milk powder, etc.) in addition to fats and oils blended as raw materials such as cocoa butter and cocoa butter substitute fat (CBA) Oil and fat (cocoa butter, milk fat, etc.). For example, in general, the cocoa mass has an oil (cocoa butter) content of 55% by mass (oil content 0.55), and the cocoa powder has an oil (cocoa butter) content of 11% by mass (oil content 0.11). The fat (milk fat) content of the whole milk powder is 25% by mass (oil content 0.25). Therefore, the fat and oil content in the oil-based food product is a value obtained by multiplying the blending amount (mass%) of each raw material in the oil-based food product by the oil content. The content of fats and oils in the oil-based food of the present invention is preferably 10 to 100% by mass, more preferably 20 to 100% by mass, and further preferably 30 to 100% by mass.

  The trans fatty acid content of the oily food of the present invention is preferably 0 to 5% by mass, more preferably 0 to 3% by mass, and further preferably 0 to 1% by mass for health reasons.

Chocolate is mentioned as one of the preferable aspects of the oil-based foodstuff of this invention.
In the present invention, chocolate is not limited to chocolates stipulated in “Fair Competition Rules for the Display of Chocolates” (National Chocolate Industry Fair Trade Council) or laws and regulations. The chocolate in the present invention uses edible fats and sugars as main ingredients. A cacao component (cocoa mass, cocoa powder, etc.), a dairy product, a fragrance, and an emulsifier are added to the main raw material as necessary. This chocolate is manufactured through all or part of the chocolate manufacturing steps (mixing step, atomization step, scouring step, molding step, cooling step, etc.). Moreover, the chocolate in this invention contains white chocolate and color chocolate other than dark chocolate and milk chocolate. Moreover, the chocolate in the present invention includes pastes and creams.

  The chocolate of the present invention is a chocolate that does not require a tempering treatment, in which the occurrence of bloom or the like is suppressed even when a large amount of cocoa butter is blended. It is preferable that the chocolate of this invention contains 25-65 mass% of fats and oils. The content of fats and oils in the chocolate of the present invention is more preferably 28 to 55% by mass, and further preferably 30 to 50% by mass. The total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fats and oils in the chocolate of the present invention is preferably 10 to 95 mass%, more preferably 20 to 95 mass%, and further preferably 30. It is -90 mass%, Most preferably, it is 40-85 mass%.

  The chocolate of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7-5. As long as it exists, you may contain the hard butter | batter used for non-temper type chocolate as needed. The hard butter has a melting property similar to that of cocoa butter, but has a completely different fat structure. Hard butter is roughly classified into a lauric acid type (CBS) and a non-lauric acid type (CBR).

  As the lauric acid type hard butter (CBS), typically, fats and oils are known in which a hard portion (palm kernel stearin) obtained by fractionating palm kernel oil is extremely hardened by hydrogenation. The non-lauric acid type hard butter (CBR) is also referred to as trans fatty acid type hard butter. CBR is typically a fat or oil obtained by hydroisomerizing a liquid oil such as low melting point palm olein or soybean oil, and, if necessary, a high melting point portion or a medium obtained by separating the oil or fat obtained by hydroisomerizing the oil. The melting point is known. Further, the non-lauric acid type hard butter may contain transesterified fats and oils. The chocolate of the present invention contains 5 to 75% by mass, more preferably 5 to 65% by mass, and further preferably 15 to 50% by mass of hard butter in the fats and oils.

  The chocolate of the present invention contains LOL, L2M and LM2 in fats and oils, and the mass ratio ((L2M + LM2) / LOL) of the total content of L2M and LM2 (L2M + LM2) to the content of LOL is 0.7-5. As long as it exists, you may contain a lauric fat and / or liquid oil as needed. By containing the lauric fat and / or liquid oil, a soft texture chocolate or chocolate cream can be obtained. The lauric fat and liquid oil are as described above. In order to obtain a chocolate or chocolate cream having a soft texture, the chocolate of the present invention contains lauric fat and / or liquid oil in the fat, preferably 5 to 80% by mass, more preferably 5 to 75% by mass, More preferably 5 to 70% by mass, still more preferably 5 to 65% by mass, most preferably 15 to 50% by mass.

  The chocolate of the present invention preferably contains sugars in addition to fats and oils. Examples of sugars include sucrose (sugar and powdered sugar), lactose, glucose, fructose, maltose, saccharified starch, liquid sugar, enzyme-converted starch syrup, isomerized liquid sugar, sucrose-conjugated starch syrup, and reduced sugar polydextrose. , Oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitolose, maltitol, erythritol, mannitol, raffinose, and dextrin. The content of the saccharide in the chocolate of the present invention is preferably 20 to 60% by mass, more preferably 25 to 55% by mass, and further preferably 30 to 50% by mass.

  In addition to fats and oils and sugars, raw materials generally blended in chocolate can be used for the chocolate of the present invention. Specifically, for example, dairy products such as whole milk powder and skim milk powder, cocoa ingredients such as cacao mass and cocoa powder, soy flour, soy protein, processed fruit products, processed vegetable products, matcha tea powder, coffee powder, etc. Powders, gums, starches, emulsifiers, antioxidants, colorants, fragrances and the like can be used.

  The chocolate of the present invention can be produced by a conventionally known method. For the production of the chocolate of the present invention, for example, fats and oils, cacao components, sugars, dairy products, emulsifiers and the like can be used as raw materials. The chocolate of the present invention can be produced through a mixing process, an atomization process (refining), a scouring process (conching), a cooling process, and the like.

The chocolate of this invention can be used for all the uses of chocolate.
It can be used not only for bar-type and block-type chocolates, but also for confectionery and baking ingredients. For example, it is suitable for chocolate chips mixed in confectionery and bread dough, coating bakery products, and filling.

  Next, an example explains the present invention. However, the present invention is not limited to these examples.

[Analysis method]
The LOL content, L2M content, and LM2 content of fats and oils were measured by gas chromatography (JAOCS, vol 70, 11, 1111-1114 (1993), and silver ion chromatography (J. High Resol. Chromatogr., 18, 105). -107 (1995)).

[Preparation of LOL oil and fat]
(LOL oil / fat-1): Cocoa butter (LOL content: 86.2% by mass) was designated as LOL oil / fat-1.

[Preparation of L2M + LM2 oil]
(L2M + LM2-1): 50 parts by mass of rapeseed oil extremely hardened oil and 50 parts by mass of MMM (medium chain fatty acid triacylglycerol, caprylic acid content 30% by mass, capric acid content 70% in constituent fatty acids) Mixed. Subsequently, L2M + LM2-1 was obtained by random transesterification using sodium methylate as a catalyst. L2M + LM2-1 has an L2M content of 30.0% by mass, an LM2 content of 44.6% by mass, and a total content of L2M and LM2 of 74.6% by mass. The mass ratio of content (L2M / LM2) is 0.7.

[Other oils and fats]
(Hard Butter-1): An extremely hardened oil of palm kernel stearin, which is a lauric acid type hard butter, was used as hard butter-1.
(Liquid oil-1): Rapeseed oil was designated as liquid oil-1.
(Extremely hardened oil-1): Extremely hardened oil of high erucic acid rapeseed oil was designated as extremely hardened oil-1.

[Preparation and evaluation of chocolate 1]
Based on the raw material composition shown in Table 1, Examples 1 to 3 and Comparative Examples 1 and 2 were prepared according to a conventional method. That is, the melted chocolate obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a mold without being tempered and solidified by cooling. After cooling and solidification, the product was removed from the mold, and 5 g of Examples 1 to 3 and Comparative Examples 1 and 2 of chocolate were obtained. About each chocolate of Examples 1-3 and Comparative Examples 1-2, the presence or absence of blooming after a 1-month preservation | save at 20 degreeC was confirmed. The results are shown in Table 1.

＊口どけの評価 ◎：非常によい
○：よい
△：ふつう
×：よくない
＊＊ブルームの評価 −：ブルームなし
＋−：極僅かにブルームあり
＋：ブルームあり
＋＋：著しくブルームあり

* Evaluation of mouth ◎: Very good
○: Good
Δ: Normal
×: Bad ** Bloom evaluation-: No bloom
+-: There is very little bloom
+: Bloom
++: Remarkably bloom

[Preparation and evaluation of chocolate 2]
Based on the raw material composition shown in Table 2, Examples 4 to 5 and Comparative Examples 3 to 5 were prepared according to a conventional method. That is, the melted chocolate obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a mold without being tempered and solidified by cooling. After cooling and solidification, the product was removed from the mold, and 5 g of Examples 4 to 5 and Comparative Examples 3 to 5 of chocolate were obtained. About each chocolate of Examples 4-5 and Comparative Examples 3-5, the presence or absence of blooming after a 1-month preservation | save at 20 degreeC was confirmed. The results are shown in Table 2.

＊口どけの評価 ◎：非常によい
○：よい
△：ふつう
×：よくない
＊＊ブルームの評価 −：ブルームなし
＋−：極僅かにブルームあり
＋：ブルームあり
＋＋：著しくブルームあり

* Evaluation of mouth ◎: Very good
○: Good
Δ: Normal
×: Bad ** Bloom evaluation-: No bloom
+-: There is very little bloom
+: Bloom
++: Remarkably bloom

[Preparation and evaluation of chocolate 3]
Based on the raw material composition shown in Table 3, Examples 6 to 8 and Comparative Examples 6 to 7 were prepared according to a conventional method. That is, the melted chocolate obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a mold without being tempered and solidified by cooling. After cooling and solidifying, it was removed from the mold, and 5 g of chocolates of Examples 6 to 8 and Comparative Examples 6 to 7 were obtained. About each chocolate of Examples 6-8 and Comparative Examples 6-7, the presence or absence of blooming after a 1-month preservation | save at 20 degreeC was confirmed. The results are shown in Table 3.

＊口どけの評価 ◎：非常によい
○：よい
△：ふつう
×：よくない
＊＊ブルームの評価 −：ブルームなし
＋−：極僅かにブルームあり
＋：ブルームあり
＋＋：著しくブルームあり

* Evaluation of mouth ◎: Very good
○: Good
Δ: Normal
×: Bad ** Bloom evaluation-: No bloom
+-: There is very little bloom
+: Bloom
++: Remarkably bloom

[Preparation and evaluation of chocolate cream 1]
Based on the raw material composition shown in Table 4, the chocolate creams of Example 9 and Comparative Examples 8 and 9 were prepared according to a conventional method. That is, the melted chocolate cream obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a resin cup without tempering and solidified by cooling. About each chocolate cream of Example 9 and Comparative Examples 8 and 9, the presence or absence of grain generation after storage for 20 days at 10 ° C. was confirmed. The results are shown in Table 4.

＊口どけの評価 ◎：非常によい
○：よい
△：ふつう
×：よくない
＊＊グレインの評価 −：グレインなし
＋−：極僅かにグレインあり
＋：グレインあり
＋＋：著しくグレインあり

* Evaluation of mouth ◎: Very good
○: Good
Δ: Normal
×: Not good ** Grain evaluation −: No grain
+-: Slightly grained
+: With grain
++: Remarkably grained

[Preparation and evaluation of chocolate cream 2]
Based on the raw material composition shown in Table 5, the chocolate creams of Example 10 and Comparative Examples 10 and 11 were prepared according to a conventional method. That is, the melted chocolate cream obtained through the raw material mixing step, atomization step (refining), and scouring step (conching) was poured into a resin cup without tempering and solidified by cooling. About each chocolate cream of Example 10 and Comparative Examples 10 and 11, the presence or absence of the generation | occurrence | production of the grain after storage in a mouth and 20 days at 10 degreeC was confirmed. The results are shown in Table 5.

＊口どけの評価 ◎：非常によい
○：よい
△：ふつう
×：よくない
＊＊グレインの評価 −：グレインなし
＋−：極僅かにグレインあり
＋：グレインあり
＋＋：著しくグレインあり

* Evaluation of mouth ◎: Very good
○: Good
Δ: Normal
×: Not good ** Grain evaluation −: No grain
+-: Slightly grained
+: With grain
++: Remarkably grained

Claims (8)

During oil, LOL, it includes L2M and LM2, the total content of L2M and LM2 to the content of LOL mass ratio (L2M + LM2) ((L2M + LM2) / LOL) is Ri 0.7 to 5 der, the LM2 the mass ratio of the content of L2M with respect to the content (L2M / LM2) is Ru 0.3-3 der, oily food.
However, L, O, M, LOL, L2M, and LM2 mean the following.
L: saturated fatty acid having 16 to 24 carbon atoms O: oleic acid M: fatty acid having 6 to 10 carbon atoms LOL: triacylglycerol L2M in which L is bonded to positions 1 and 3 and O is bonded to position 2 L2M: glycerol 1 Triacylglycerol LM2 with 2 molecules of L and 1 molecule of M bound to it: Triacylglycerol with 1 molecule of L and 2 molecules of M bound to 1 molecule of glycerol The oily food according to claim 1 , wherein the content of capric acid in the total amount of L2M and M constituting the LM2 is 20% by mass or more. The oily food according to claim 1 or 2 , wherein the total content of LOL, L2M and LM2 (LOL + L2M + LM2) in the fat is 10 to 100% by mass. The fat and oil crystals of the fat and oil comprising LOL, L2M and LM2, wherein the mass ratio of the total content of L2M and LM2 to the LOL content (L2M + LM2) ((L2M + LM2) / LOL) is 0.7 to 5 The oily food according to any one of claims 1 to 3 , wherein the long-surface interval is 36 to 46 cm. The oily food according to any one of claims 1 to 4 , wherein the content of cocoa butter in the fat is 50% by mass or less. The oily food according to any one of claims 1 to 5 , wherein the oily food is chocolate. The oily food according to claim 6, wherein the fat contains 5 to 75% by mass of hard butter used for non-tempered chocolate. The oily food according to claim 6, wherein the fat contains 5 to 80% by mass of lauric fat and / or liquid oil.