JP7101450B2 - Oil-based composition and oil-based food obtained by using the oil-and-fat composition - Google Patents

Description

The present invention relates to an oil / fat composition suitable for a non-lauric acid type non-tempering type chocolate oil / fat and an oily food obtained by using the oil / fat composition.

Chocolate is a confectionery containing fats and oils. The fats and oils used in the production of chocolate are usually cocoa butter (cocoa butter) derived from cocoa beans. Cocoa butter is expensive. Therefore, vegetable oils and fats other than cocoa butter are often used in the production of chocolate. The vegetable oils and fats used in the production of this chocolate are also called cacao substitute fats and oils. Cacao substitute fats are generally classified into tempering type and non-tempering type.

The tempering type cacao substitute fat is made from fats and oils whose main component is symmetric triglyceride (triacylglycerol), which is abundant in cocoa butter. Therefore, the tempering type cacao substitute fat has high compatibility with cocoa butter. Therefore, the chocolate obtained by using the tempering type cacao substitute fat can optionally contain cocoa butter. Cocoa butter is also contained in cacao mass, which is an important raw material for determining the flavor of chocolate, in an amount of about 55% by mass. Therefore, the chocolate obtained by using the tempering type cocoa substitute fat can contain a large amount of cocoa mass. Therefore, the chocolate obtained by using the tempering type cacao substitute fat can enrich the flavor. However, the chocolate obtained by using the tempering type cocoa substitute fat requires complicated tempering like the chocolate obtained by using cocoa butter.

On the other hand, the non-tempering type cacao substitute fat has similar melting properties to cocoa butter. However, the non-tempering type cacao substitute fat has a completely different fat structure. The non-tempering type cacao substitute fat is widely used in the confectionery and bakery fields because it is cheaper in price than cocoa butter, does not require complicated tempering, and has good workability. The non-tempering type cacao substitute fat is roughly classified into a lauric acid type and a non-lauric acid type.

Among the non-tempering type cacao substitute fats, the lauric acid type cacao substitute fat contains lauric acid as a main constituent fatty acid. An example of a typical lauric acid-type coconut substitute is an extremely hydrogenated oil of palm kernel stear (a high melting point obtained by separating palm kernel oil). The lauric acid-type cacao substitute fat has extremely sharp melting properties, but its compatibility with cocoa butter is extremely low. Therefore, chocolate using lauric acid-type cacao substitute fat must contain as little cocoa butter as possible. Therefore, the chocolate obtained by using the lauric acid type cocoa substitute fat also limits the amount of cocoa mass containing cocoa butter. Therefore, the chocolate obtained by using the lauric acid type cacao substitute fat becomes a chocolate having a poor flavor. In addition, chocolate obtained by using a lauric acid-type cacao substitute fat has an extremely poor compatibility with cocoa butter, and therefore has a problem that bloom is likely to occur.

Among the non-tempering type cacao substitute fats, the non-lauric acid type cacao substitute fats are also called transacid type cacao substitute fats. Examples of typical non-lauric acid type cacao substitute fats include isomerized hydrogenated oils of liquid oils such as low melting point palm olein or soybean oil, and high melting point portions obtained by separating the isomerized hydrogenated oils. The middle melting point is mentioned. The non-lauric acid type cocoa substitute fat contains a large amount of trans fatty acids. Therefore, since the adverse health effects of trans fatty acids have been recognized, the use of non-lauric acid-type cocoa substitutes has been avoided. Against this background, there has been a demand for the development of non-lauric acid-type cacao substitute fats with reduced trans fatty acid content.

As a non-lauric acid type cocoa substitute fat having a reduced trans fatty acid content, a specific ratio of an oil obtained by hydrogenating an oil containing a specific amount of SUS type triglyceride and an oil containing a specific amount of SSU type triglyceride. Hard butter obtained by mixing in (see Patent Document 1) and hard butter obtained by using fats and oils obtained by hydrogenating a specific ester exchange oil (see Patent Document 2) have been proposed. These hard butters have a lower trans fatty acid content than conventional trans acid type hard butters. However, the reduction in trans fatty acid content has not yet been sufficient.

Further, the non-lauric acid type cacao substitute fat has higher compatibility with cocoa butter than the lauric acid type cacao substitute fat. However, if the chocolate obtained by using the non-lauric acid type cacao substitute fat contains a large amount of cocoa butter, grain (coagulation of fat crystals) may occur in the chocolate over time, and the chocolate may become hard over time. It happened to be.

From the above background, it is a non-lauric acid type non-tempering type that can produce oily foods such as chocolate with less grain generation over time and little change in hardness over time, and has a trans fatty acid content. There was a need to develop a low-grade cacao substitute fat.

International Publication No. 05/094598 Special Table 2007-504802 Gazette

An object of the present invention is suitable for oil-based foods in which grain is less likely to occur over time and whose hardness does not change over time, and non-lauric acid-type non-tempering chocolate fats and oils used in the production of the oil-based foods. It is an object of the present invention to provide an oil / fat composition having a low trans fatty acid content.

As a result of diligent studies to solve the above problems, the present inventors use an oil / fat composition in which a specific amount and a specific ratio of a specific triglyceride contained in the oil / fat and a specific constituent fatty acid constituting the oil / fat are used. Therefore, they have found that an oil-based food product in which grain is less likely to occur over time and whose hardness does not change over time can be obtained, and the present invention has been completed.

That is, the first invention of the present invention is an oil / fat composition satisfying the following conditions (a) to (j).
(A) Contains 5 to 15% by mass of X3.
(B) Contains 51 to 69% by mass of X2U.
(C) The mass ratio of XUX / XXU is 0.60 to 1.45.
(D) The mass ratio of X2O / X2U is 0.75 to 0.90.
(E) The mass ratio of St2O / X2O is 0.05 or less.
(F) Contains 16 to 35% by mass of XU2.
(G) Contains 6% by mass or less of U3.
(H) As a constituent fatty acid, St is contained in an amount of 8% by mass or less.
(I) The mass ratio of St / P is 0.20 or less.
(J) Contains 30 to 50% by mass of U as a constituent fatty acid.
Under the conditions (a) to (j) above, X, U, O, P, St, X3, X2U, XUX, XXU, X2O, St2O, XU2, and U3 indicate the following, respectively.
X: Saturated fatty acid with 16 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms O: oleic acid P: palmitic acid St: stearic acid X3: Triglyceride with 3 molecules of X bonded X2U: 2 molecules of X, U Triglyceride with 1 molecule bound X2O: Triglyceride with 2 molecules of X and 1 molecule of O XUX: Triglyceride with 1-position and X at 3-position, and triglyceride with U-bound at 2-position XXU: 1-position and 2 Triglyceride with X at the position and U at the 3-position, or triglyceride with X at the 2-position and 3-position and U at the 1-position St2O: Triglyceride with 2 molecules of St and 1 molecule of O XU2: Triglyceride with one molecule of X and two molecules of U U3: Triglyceride with three molecules of U In the second invention of the present invention, lauric acid is 5% by mass or less and trans fatty acid as constituent fatty acids. The oil and fat composition according to the first invention, which contains 5% by mass or less of.
The third invention of the present invention is the fat and oil composition according to the first invention or the second invention, which contains 0.5 to 10% by mass of the following fat and oil A.
Fats and oils A: Fats and oils containing 65 to 85% by mass of M2L + ML2.
In the above, M, L, M2L, and ML2 indicate the following, respectively.
M: Saturated fatty acid with 8 to 10 carbon atoms L: Saturated fatty acid with 16 to 24 carbon atoms M2L: Triglyceride with 2 molecules of M and 1 molecule of L ML2: 1 molecule of M and 2 molecules of L Triglyceride The fourth invention of the present invention is the fat and oil composition according to any one of the first to third inventions in which the fat and oil composition is used for non-tempering type chocolate.
The fifth invention of the present invention is an oily food containing the oil and fat composition according to any one of the first to fourth inventions.
The sixth invention of the present invention is the oil-based food product according to the fifth invention of the present invention, wherein the oil-based food product is chocolate.

According to the present invention, it is suitable for oil-based foods in which grain is less likely to occur over time and whose hardness does not change over time, and non-lauric acid-type non-tempering chocolate fats and oils used in the production of the oil-based foods. It is possible to provide an oil / fat composition having a low trans fatty acid content.

The oil / fat composition according to the embodiment of the present invention satisfies the following conditions (a) to (j).
(A) Contains 1 to 20% by mass of X3.
(B) Contains 45 to 75% by mass of X2U.
(C) The mass ratio of XUX / XXU is 0.50 to 1.50.
(D) The mass ratio of X2O / X2U is 0.60 or more.
(E) The mass ratio of St2O / X2O is 0.10 or less.
(F) Contains 5 to 50% by mass of XU2.
(G) Contains 10% by mass or less of U3.
(H) As a constituent fatty acid, St is contained in an amount of 10% by mass or less.
(I) The mass ratio of St / P is 0.34 or less.
(J) Contains 20 to 55% by mass of U as a constituent fatty acid.

The oil / fat composition according to the embodiment of the present invention contains 1 to 20% by mass of X3, preferably 3 to 18% by mass, and more preferably 5 to 15% by mass (condition (a)). When the oil / fat composition contains X3 in the above range, an oily food product in which grain is less likely to occur over time and the hardness does not change with time can be obtained.
In the present invention, X3 is a triglyceride (XXX) in which three molecules of X are bound (triglyceride is a triacylglycerol in which three molecules of fatty acid are bound to glycerol). Further, in the present invention, X is a saturated fatty acid having 16 to 18 carbon atoms.

The oil / fat composition according to the embodiment of the present invention contains 45 to 75% by mass of X2U, preferably 48 to 72% by mass, and more preferably 51 to 69% by mass (condition (b)). When the oil / fat composition contains X2U in the above range, an oily food product in which grain is less likely to occur over time and the hardness does not change over time can be obtained.
In the present invention, X2U is a triglyceride (XXU + XUX + UXX) in which two molecules of X and one molecule of U are bound. Further, in the present invention, U is an unsaturated fatty acid having 18 carbon atoms.

The oil / fat composition according to the embodiment of the present invention has a mass ratio of XUX / XXU of 0.50 to 1.50, preferably 0.60 to 1.45, and more preferably 0.85 to 1. It is .40, more preferably 1.06 to 1.40 (condition (c)). When the mass ratio of XUX / XXU of the oil / fat composition is within the above range, an oily food product in which grains are less likely to occur over time and the hardness does not change with time can be obtained.
In the present invention, the mass ratio of XUX / XXU is the ratio of the XUX content (mass%) to the XXU content (mass%). Further, in the present invention, XUX is a triglyceride in which X is bonded to the 1st and 3rd positions and U is bonded to the 2nd position. Further, in the present invention, XXU is a triglyceride (XXU) in which X is bonded to the 1st and 2nd positions and U is bonded to the 3rd position, or a triglyceride (UXX) in which X is bonded to the 2nd and 3rd positions and U is bonded to the 1st position. ).

The oil / fat composition according to the embodiment of the present invention has a mass ratio of X2O / X2U of 0.60 or more, preferably 0.70 or more, and more preferably 0.75 to 0.90 (conditions). (D)). When the mass ratio of X2O / X2U of the oil / fat composition is within the above range, an oily food product in which grains are less likely to occur over time and the hardness does not change over time can be obtained.
In the present invention, the mass ratio of X2O / X2U is the ratio of the X2O content (mass%) to the X2U content (mass%). Further, in the present invention, X2O is a triglyceride (XXO + XOX + OXX) in which two molecules of X and one molecule of O are bound. Further, in the present invention, O is oleic acid (a monovalent unsaturated fatty acid having 18 carbon atoms).

The oil / fat composition according to the embodiment of the present invention has a mass ratio of St2O / X2O of 0.10 or less, preferably 0.08 or less, and more preferably 0.05 or less (condition (e)). ). When the mass ratio of St2O / X2O is in the above range, an oily food product in which grains are less likely to occur over time and the hardness does not change over time can be obtained.
In the present invention, the mass ratio of St2O / X2O is the ratio of the St2O content (mass%) to the X2O content (mass%). Further, in the present invention, St2O is a triglyceride (StStO + StOSt + OStSt) in which two molecules of St and one molecule of O are bound. Further, in the present invention, St is stearic acid (saturated fatty acid having 18 carbon atoms).

The oil / fat composition according to the embodiment of the present invention contains 5 to 50% by mass, preferably 10 to 40% by mass, and more preferably 16 to 35% by mass of XU2 (condition (f)). When the oil / fat composition contains XU2 in the above range, an oily food product in which grain is less likely to occur over time and the hardness does not change with time can be obtained.
In the present invention, XU2 is a triglyceride (XUU + UXU + UUX) in which one molecule of X and two molecules of U are bound.

The oil / fat composition according to the embodiment of the present invention contains U3 in an amount of 10% by mass or less, preferably 8% by mass or less, and more preferably 6% by mass or less (condition (g)). When the oil / fat composition contains U3 in the above range, an oily food product in which grain is less likely to occur over time and the hardness does not change with time can be obtained.
In the present invention, U3 is a triglyceride (UUU) to which three U molecules are bound.

The oil / fat composition according to the embodiment of the present invention contains St as a constituent fatty acid in an amount of 10% by mass or less, preferably 9% by mass or less, and more preferably 8% by mass or less (condition (h)). When the oil / fat composition contains St in the above range, an oily food product in which grains are less likely to occur over time and the hardness does not change over time can be obtained.

The oil / fat composition according to the embodiment of the present invention has a St / P mass ratio of 0.34 or less, preferably 0.30 or less, more preferably 0.24 or less, and further preferably 0. .20 or less (condition ( i )). When the mass ratio of St / P is in the above range, an oily food product in which grains are less likely to occur over time and whose hardness does not change over time can be obtained.
In the present invention, the mass ratio of St / P is the ratio of the St content (mass%) to the P content (mass%) in the constituent fatty acids. Further, in the present invention, P is palmitic acid (saturated fatty acid having 16 carbon atoms).

The oil / fat composition according to the embodiment of the present invention contains 20 to 55% by mass, preferably 25 to 53% by mass, and more preferably 30 to 50% by mass of U as a constituent fatty acid (conditions (conditions (conditions). j )). When the oil / fat composition contains U in the above range, an oily food product in which grain is less likely to occur over time and the hardness does not change with time can be obtained.

The oil / fat composition according to the embodiment of the present invention contains lauric acid in an amount of preferably 5% by mass or less, more preferably 2% by mass or less, and further preferably 1% by mass or less as a constituent fatty acid. When the oil / fat composition contains lauric acid in the above range, the oil / fat composition is suitable for a non-lauric acid type non-tempering type chocolate oil / fat. In the present invention, lauric acid (saturated fatty acid having 12 carbon atoms) may be described as La.

The oil / fat composition according to the embodiment of the present invention contains, as the constituent fatty acid, preferably 5% by mass or less of trans fatty acid, more preferably 3% by mass or less, and further preferably 1% by mass or less. When the oil / fat composition contains trans fatty acids in the above range, the oil / fat composition is suitable for non-tempering type chocolate oils / fats having a low trans fatty acid content. In the present invention, the trans fatty acid may be referred to as TFA.

The oil / fat composition according to the embodiment of the present invention contains P in an amount of preferably 30 to 70% by mass, more preferably 35 to 65% by mass, and further preferably 40 to 60% by mass as a constituent fatty acid. ..
The oil / fat composition according to the embodiment of the present invention contains X in an amount of preferably 40 to 70% by mass, more preferably 42 to 68% by mass, still more preferably 45 to 65% by mass, as a constituent fatty acid. ..
The oil / fat composition according to the embodiment of the present invention preferably contains 90% by mass or more of a fatty acid having 16 to 18 carbon atoms, more preferably 92% by mass or more, and further preferably 95% by mass or more. Most preferably, it contains 95 to 99% by mass. In the present invention, the fatty acid having 16 to 18 carbon atoms may be described as C16 to 18FA.
The oil / fat composition according to the embodiment of the present invention contains a fatty acid having 20 or more carbon atoms in an amount of preferably less than 3% by mass, more preferably less than 2% by mass, and further preferably less than 1% by mass. In the present invention, a fatty acid having 20 or more carbon atoms may be described as C20 or more and FA.

The oil / fat composition according to the present embodiment has a solid fat content (hereinafter referred to as SFC) preferably 40 to 60% at 20 ° C., 15 to 39% at 25 ° C., 5 to 25% at 30 ° C., 35. It is 15% or less at ° C., more preferably 42 to 58% at 20 ° C., 17 to 37% at 25 ° C., 7 to 23% at 30 ° C., 13% or less at 35 ° C., and even more preferably 20 ° C. It is 45 to 55%, 20 to 35% at 25 ° C, 10 to 20% at 30 ° C, and 10% or less at 35 ° C.

In the fat and oil composition according to the embodiment of the present invention, components other than fats and oils can be added. Specific examples of components other than fats and oils include emulsifiers, tocopherols, tea extracts (catechin and the like), antioxidants such as rutin, and fragrances. The oil / fat composition according to the embodiment of the present invention contains components other than the oil / fat in an amount of preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less.

The oil / fat composition according to the embodiment of the present invention preferably contains an emulsifier. The oil / fat composition according to the embodiment of the present invention contains 0.01 to 5% by mass of an emulsifier, more preferably 0.05 to 4% by mass, and further preferably 0.1 to 3% by mass. .. Examples of the emulsifier include lecithin, lysolecithin, sorbitan fatty acid ester (sorbitan tristearic acid ester, etc.), polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed lysinoleic acid ester, and glycerin fatty acid ester (monoglyceride). , Glycerin organic acid fatty acid ester, propylene glycol fatty acid ester and the like can be used.

The fat and oil composition according to the embodiment of the present invention can be produced by using ordinary edible fats and oils without particular limitation as long as the composition of triglyceride, the composition of constituent fatty acids and the like are within the above ranges. Examples of the edible oil and fat used for producing the oil and fat composition according to the embodiment of the present invention include palm oil, palm kernel oil, palm oil, cocoa butter, shea butter, monkey fat, ilippe fat, soybean oil, and rapeseed oil. , Cotton seed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat and the like, and processed fats and oils (hydrogenated oil, fractionated oil, ester exchange oil) and the like. The edible oils and fats can also be used in combination of two or more kinds.

The oil / fat composition according to the embodiment of the present invention is a step of obtaining a mixed oil by mixing the following random transesterified oil A and the following oil / fat B, and a low melting point portion by separating the mixed oil. Can be manufactured through the process of obtaining. That is, the method for producing an oil / fat composition according to an embodiment of the present invention is preferably a step of obtaining a mixed oil by mixing the following random transesterified oil A and the following oil / fat B, wherein the mixed oil is used. It includes a step of obtaining a low melting point portion by sorting.

The random ester exchange oil A used for producing the oil and fat composition according to the embodiment of the present invention is obtained by random ester exchange and contains 20 to 40% by mass of X3 and 25 to 50% by mass of X2O. , The mass ratio of XOX / XXO is 0.40 to 1.00, and the mass ratio of St / P is 0.30 or less.

The random transesterified oil A used for producing the oil and fat composition according to the embodiment of the present invention contains 20 to 40% by mass, preferably 23 to 38% by mass, and more of X3 after the random transesterification. It preferably contains 25 to 35% by mass.

The random transesterified oil A used for producing the oil and fat composition according to the embodiment of the present invention contains 25 to 50% by mass, preferably 28 to 48% by mass, and more of X2O after the random transesterification. It is preferably contained in an amount of 30 to 45% by mass.

The random transesterified oil A used for producing the oil and fat composition according to the embodiment of the present invention has a mass ratio of XOX / XXO of 0.40 to 1.00 after the random transesterification, and is preferably 0. It is 42 to 0.80, more preferably 0.45 to 0.70.
In the present invention, the mass ratio of XOX / XXO is the ratio of the XOX content (mass%) to the XXO content (mass%). Further, in the present invention, XOX is a triglyceride in which X is bonded to the 1st and 3rd positions and O is bonded to the 2nd position. Further, in the present invention, XXO is a triglyceride (XXO) in which X is bound to the 1st and 2nd positions and O is bound to the 3rd position, or a triglyceride (OXX) in which X is bound to the 2nd and 3rd positions and O is bound to the 1st position. ).

The random transesterified oil A used for producing the oil and fat composition according to the embodiment of the present invention has a St / P mass ratio of 0.30 or less, preferably 0.20 or less after the random transesterification. Yes, more preferably 0.15 or less.

The random transesterified oil A used in the production of the oil / fat composition according to the embodiment of the present invention is preferably an oil / fat obtained by randomly transesterifying a mixed oil of the melting point portion of palm and palm stearin. The melting point in the palm preferably has an iodine value of 30 to 50, more preferably 40 to 50. The iodine value of the palm stearin is preferably 8 to 35, more preferably 8 to 20. The blending ratio of the mixed oil of the palm middle melting point portion and the palm stea (palm middle melting point portion: palm steer) is preferably a mass ratio of 75:25 to 55:45, and more preferably a mass ratio of 73:27 to 58. : 42, more preferably a mass ratio of 70:30 to 60:40.

The random transesterification for producing the random transesterification oil A is not particularly limited and can be carried out by a usual method. For the random transesterification for producing the random transesterification oil A, either a chemical transesterification method using a synthetic catalyst such as sodium methoxydo or an enzymatic transesterification method using a lipase as a catalyst may be used.
For chemical transesterification, for example, the raw material fat and oil are sufficiently dried, sodium methoxide is added in an amount of 0.1 to 1% by mass based on the raw material fat and oil, and then the pressure is reduced and the temperature is 80 to 120 ° C. for 0.5 to 1 hour. The reaction can be carried out with stirring. After the chemical transesterification is completed, the catalyst can be removed by washing with water or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed.
For enzymatic transesterification, for example, 0.02 to 10% by mass (preferably 0.04 to 5% by mass) of lipase powder or immobilized lipase is added to the raw material fat, and then 40 to 80 ° C., preferably 40. The reaction can be carried out with stirring at ~ 70 ° C. for 0.5 to 48 hours (preferably 0.5 to 24 hours). After the enzymatic transesterification is completed, the lipase can be removed by filtration or the like, and then the decolorization / deodorization treatment performed in the normal refining step of edible oils and fats can be performed. Lipases capable of random transesterification include lipases derived from Alcaligenes (for example, Lipase QLM and Lipase PL manufactured by Meito Sangyo Co., Ltd.) and lipases derived from Candida (for example, Lipase OF manufactured by Meito Sangyo Co., Ltd.). Etc.) etc.

The fat and oil B used for producing the fat and oil composition according to the embodiment of the present invention contains 40 to 60% by mass of XOX and has a St / P mass ratio of 0.30 or less.

The fat and oil B used for producing the fat and oil composition according to the embodiment of the present invention contains 40 to 60% by mass of XOX, preferably 42 to 58% by mass, and more preferably 45 to 55% by mass. do.

The oil / fat B used in the production of the oil / fat composition according to the embodiment of the present invention has a St / P mass ratio of 0.30 or less, preferably 0.20 or less, and more preferably 0.15. It is as follows.

The fat B used in the production of the fat composition according to the embodiment of the present invention is preferably a melting point in the palm, preferably a melting point in the palm having an iodine value of 30 to 50, and more preferably the melting point in the palm. It is a melting point in the palm of 40 to 50.

In the step of obtaining a mixed oil by mixing the random ester exchange oil A and the oil / fat B in the method for producing the oil / fat composition according to the embodiment of the present invention, the mixed oil of the random ester exchange oil A and the oil / fat B is obtained. The compounding ratio (random ester exchange oil A: fat B) is preferably a mass ratio of 80:20 to 99: 1, more preferably a mass ratio of 82:18 to 97: 3, and even more preferably a mass ratio of 85. : 15 to 97: 3.

In the step of obtaining a low melting point portion by separating the mixed oil of the random transesterified oil A and the oil / fat B in the method for producing the oil / fat composition according to the embodiment of the present invention, the separation is not particularly limited and is normal. It can be done by the method. The separation for obtaining the low melting point portion is preferably dry separation (natural separation). In dry separation, crystals of fats and oils are precipitated by cooling the fats and oils while stirring in a tank, and then squeezed and / or filtered to have a high melting point (also referred to as a hard part or a crystal fraction) and a low value. It is divided into a melting point portion (also referred to as a soft portion or a liquid fraction). The temperature at which the fats and oils are separated is not particularly limited because it varies depending on the properties of the fats and oils to be targeted. The temperature at the time of dry separation is preferably 33 to 45 ° C, more preferably 35 to 43 ° C, and even more preferably 37 to 43 ° C.

The oil / fat composition according to the embodiment of the present invention preferably contains the following oil / fat C in an amount of preferably 60 to 100% by mass, more preferably 65 to 100% by mass, and further preferably 65 to 95% by mass. The oil / fat C is an oil / fat composition obtained by producing the oil / fat composition according to the above-described embodiment of the present invention. When the fat and oil C is contained in the above range, the fat and oil composition according to the embodiment of the present invention can be easily produced.

The oil / fat composition according to the embodiment of the present invention preferably contains the following oil / fat A.
The oil / fat composition according to the embodiment of the present invention preferably contains the following oil / fat A in an amount of 0 to 10% by mass, more preferably 0.5 to 10% by mass, and even more preferably 1 to 8% by mass. .. When the fat and oil composition contains the following fat and oil A in the above range, an oily food in which grains are less likely to be generated over time can be obtained.

The oil / fat A used for producing the oil / fat composition according to the embodiment of the present invention contains M2L + ML2 in an amount of 40% by mass or more, preferably 60 to 100% by mass, and more preferably 65 to 85% by mass. ..
In the present invention, M2L + ML2 is the total content of M2L and ML2. Further, in the present invention, M2L is a triglyceride (MML + MLM + LMM) in which two molecules of M and one molecule of L are bound. Further, in the present invention, ML2 is a triglyceride (MLL + LML + LLM) in which one molecule of M and two molecules of L are bound. Further, in the present invention, M is a saturated fatty acid having 8 to 10 carbon atoms. Further, in the present invention, L is a saturated fatty acid having 16 to 24 carbon atoms.

The fat A used in the production of the fat composition according to the embodiment of the present invention preferably contains M in an amount of 35 to 65% by mass, preferably 37 to 63% by mass, and more preferably as a constituent fatty acid. Contains 40-60% by mass.

The fat A used in the production of the fat composition according to the embodiment of the present invention preferably contains L as a constituent fatty acid in an amount of preferably 35 to 65% by mass, preferably 37 to 63% by mass, and more preferably. Contains 40-60% by mass.

The fat A used in the production of the fat composition according to the embodiment of the present invention has a De / M mass ratio of preferably 0.55 to 0.85, more preferably 0.58 to 0.83. It is more preferably 0.60 to 0.80.
In the present invention, the mass ratio of De / M in the constituent fatty acids is the ratio of the De content (mass%) to the M content (mass%). Further, in the present invention, De is decanoic acid (saturated fatty acid having 10 carbon atoms).

The fat A used in the production of the fat composition according to the embodiment of the present invention has a St / L mass ratio of preferably 0.50 or more, more preferably 0.70 or more, still more preferably 0.70 or more. It is 0.80 to 0.98.
In the present invention, the mass ratio of St / L in the constituent fatty acids is the ratio of the St content (mass%) to the L content (mass%).

The fat A used for producing the fat composition according to the embodiment of the present invention is preferably a fat obtained by randomly transesterifying a mixed oil of the following fat D and the following fat E.
The oil / fat D is composed of only M3. The oil / fat D is preferably a medium-chain fatty acid triacylglycerol (hereinafter referred to as MCT). In the present invention, M3 is a triglyceride (MMM) to which three M molecules are bound.
The fat and oil E has an iodine value of 5 or less and contains 90% by mass or more of X as a constituent fatty acid. The oil / fat E has an iodine value of 5 or less, preferably 3 or less, and more preferably 2 or less. The fat and oil E contains 90% by mass or more of X as a constituent fatty acid, preferably 93% by mass or more, and more preferably 95% by mass or more. The fat E is preferably an extremely hydrogenated oil of rapeseed oil, an extremely hydrogenated oil of soybean oil, or an extremely hydrogenated oil of palm oil, and more preferably an extremely hydrogenated oil of rapeseed oil.
The blending ratio of the mixed oil of the fat D and the fat E (fat D: fat E) is preferably a mass ratio of 10:90 to 65:35, and more preferably a mass ratio of 20:80 to 55:45. , More preferably, the mass ratio is 40:60 to 55:45.
The random transesterification for producing the oil A is the same as the random transesterification for producing the random transesterification oil A.
The fat and oil A used in the production of the fat and oil composition according to the embodiment of the present invention can also be separated after random transesterification. When sorting is performed after random transesterification during the production of fats and oils A, a mid-melting point portion is obtained by sorting. The separation in the case of performing the separation after the random transesterification at the time of producing the oil / fat A is the same as the separation of the method for producing the oil / fat composition according to the embodiment of the present invention.

The oil / fat composition according to the embodiment of the present invention preferably contains a palm mid-melting point portion (more preferably a palm mid-melting point portion having an iodine value of 30 to 50, still more preferably a palm mid-melting point portion having an iodine value of 30 to 39). do.
The oil / fat composition according to the embodiment of the present invention preferably contains the melting point in the palm in an amount of 0 to 20% by mass, more preferably 3 to 18% by mass, and even more preferably 5 to 16% by mass.

The oil / fat composition according to the embodiment of the present invention preferably contains palm olein (more preferably palm olein having an olefin value of 50 to 70, still more preferably palm olein having an olefin value of 50 to 60).
The oil / fat composition according to the embodiment of the present invention preferably contains palm olein in an amount of 0 to 15% by mass, more preferably 3 to 15% by mass, and even more preferably 3 to 12% by mass.

The oil / fat composition according to the embodiment of the present invention is preferably an extremely hydrogenated oil having an X content of 90% by mass or more as a constituent fatty acid (more preferably, an extremely hydrogenated palm-based oil or fat, still more preferably an extremely hydrogenated palm oil). Contains hydrogenated oil).
The oil / fat composition according to the embodiment of the present invention preferably contains 0 to 5% by mass, more preferably 0.5 to 5% by mass, of an extremely hydrogenated oil having an X content of 90% by mass or more as a constituent fatty acid. It is contained, more preferably 0.5 to 3% by mass.

The oil / fat composition according to the embodiment of the present invention contains the oil / fat C, the oil / fat A, the melting point of the palm, the palm olein, and the extremely hydrogenated oil having an X content of 90% by mass or more as the constituent fatty acid. It can also be manufactured by blending each in the above range.

The X3 content, X2U content, XUX content, XXU content, X2O content, XOX content, XXO content, StO2 content, XU2 content and U3 content contained in fats and oils are determined by gas chromatograph method (JAOCS). , Vol70, 11, 1111-1114 (1993) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
The M2L content and the ML2 content contained in the fat and oil can be measured by using a gas chromatography method (according to AOCS Ce5-86).
The content of fatty acids constituting fats and oils can be measured by a gas chromatography method (according to AOCS Ce1f-96).
The iodine value of fats and oils can be measured according to "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)". ..
The SFC of fats and oils can be measured according to IUPAC 2.150 solid fat content (NMR method).

The oil-and-fat composition according to the embodiment of the present invention is preferably used for oil-based foods such as chocolate, butter cream, and fillings. The oil and fat composition according to the embodiment of the present invention is more preferably used for non-tempering chocolate. The oil / fat composition according to the embodiment of the present invention is suitable for a non-tempering type chocolate oil / fat which is a non-lauric acid type and has a low trans fatty acid content.

The oil-based food product according to the embodiment of the present invention contains the oil-based composition according to the embodiment of the present invention. That is, the oil-based food product according to the embodiment of the present invention is produced by using the oil-based composition according to the embodiment of the present invention. In the present invention, the oily food is a processed food containing fats and oils and the fats and oils are in a continuous phase, and preferably contains sugars. Specific examples of oil-based foods include chocolate, fillings, creams (butter cream, sandwich cream, etc.) and the like.

The oily food according to the embodiment of the present invention is preferably chocolate.
The chocolate in the present invention is not limited to the chocolate specified in the "Fair Competition Code for Labeling Chocolates" (National Chocolate Industry Fair Trade Council) or the law. In the present invention, chocolate is mainly composed of edible fats and oils and sugars, and if necessary, cocoa components (cacao mass, cocoa powder, etc.), dairy products, fragrances, emulsifiers, etc. are added to produce chocolate (mixing process, atomization process, etc.). A food product (preferably having a water content of 3% by mass or less) that is manufactured through a scouring step, a molding step, a cooling step, etc.), has a continuous phase of fats and oils, and contains substantially no water. be. Further, the chocolate in the present invention includes white chocolate and colored chocolate in addition to dark chocolate and milk chocolate.

The chocolate according to the embodiment of the present invention is preferably non-tempering chocolate. In the present invention, the non-tempering type chocolate is chocolate produced without tempering or seeding. In the present invention, seeding is a method of adding stable crystals of cocoa butter or cacao substitute fat (CBE) instead of tempering.

In the oil-based food according to the embodiment of the present invention, the oil-based food contains preferably 60% by mass or more, more preferably 60 to 95% by mass, of the oil-based composition according to the embodiment of the present invention. More preferably, it is 65 to 90% by mass. The fats and oils contained in the oily foods are the total fats and oils contained in the oily foods, and in addition to the fats and oils to be blended, the fats and oils derived from the oil-containing raw materials (cocoa mass, cocoa powder, whole fat powder milk, etc.) (coco). Avatar, milk fat, etc.) are also included.

As the oil-based food according to the embodiment of the present invention, edible oils and fats other than the oil and fat composition according to the embodiment of the present invention can also be used. Edible oils and fats include, for example, palm oil, palm kernel oil, palm oil, cocoa butter, shea butter, monkey oil, ilippe oil, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, and sesame oil. , Olive oil, milk fat and the like, and these processed fats and oils (hydrogenated oil, fractionated oil, ester exchange oil) and the like can be mentioned. The edible oils and fats can also be used in combination of two or more kinds.

The oily food according to the embodiment of the present invention preferably contains cocoa butter.
In the oily food according to the embodiment of the present invention, the oil and fat contained in the oily food preferably contains cocoa butter in an amount of 0.1 to 28% by mass, more preferably 1 to 28% by mass, and further preferably 1 to 1 to 28% by mass. It is 25% by mass. When the content of cocoa butter is in the above range, an oily food having a good flavor can be obtained.
In the present invention, the cocoa butter also includes cocoa butter derived from an oil-containing raw material such as cocoa mass and cocoa powder.

The oily food according to the embodiment of the present invention preferably contains saccharides. Examples of sugars include sucrose (sugar, powdered sugar), lactose, glucose, fructose, maltose, reduced starch saccharified product, liquid sugar, enzyme-converted water candy, isomerized liquid sugar, sucrose-bound water candy, and reduced sugar polydextrose. Oligosaccharides, sorbitol, reduced lactose, trehalose, sucrose, xylitol, maltose, erythritol, mannitol, raffinose, dextrin and the like can be used. The sugar used in the production of the oily food according to the embodiment of the present invention is preferably sucrose (sugar, powdered sugar) or lactose.
The oily food according to the embodiment of the present invention preferably contains 10 to 65% by mass of saccharides, more preferably 20 to 60% by mass, and even more preferably 30 to 55% by mass.

In the oil-based food according to the embodiment of the present invention, raw materials generally blended in oil-based foods can be used in addition to fats and oils and sugars. Specifically, for example, dairy products such as whole-fat milk powder and defatted milk powder, cocoa components such as cocoa mass and cocoa powder, and various powders such as soybean powder, soybean protein, processed fruit products, processed vegetable products, matcha powder, and coffee powder. , Gum, starches, lecithin, lysolecithin, enzymatically decomposed lecithin, sucrose fatty acid ester, polyglycerin condensed lysinoleic acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and other emulsifiers, antioxidants, coloring agents, fragrances, etc. can do.

The oil-based food product according to the embodiment of the present invention can be produced by a conventionally known method.
When the oil-based food product according to the embodiment of the present invention is chocolate, it can be produced from, for example, fats and oils, cacao components, sugars, emulsifiers and the like through a mixing step, an atomization step, a scouring step and the like. When the oily food product according to the embodiment of the present invention is chocolate, it is preferably produced through a atomization step. When the oily food product according to the embodiment of the present invention is chocolate, it can be produced without tempering or seeding, and therefore, it is preferably produced without tempering or seeding.

The oil-based food according to the embodiment of the present invention can be used not only for a product consisting only of an oil-based food, but also for a product (composite food) in which an oil-based food and another food are combined. Other foods to be combined with oil-based foods include confectionery products such as bread, cakes, pastry, baked goods, donuts, and shoe confectionery, and bread-making products. Methods of combining oily foods with other foods include coatings, fillings, sandwiches, toppings, injections and the like.

The oil-based food product according to the embodiment of the present invention is less likely to generate grains over time and has little change in hardness over time.

Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
[Analysis method]
The X3 content, X2U content, XUX content, XXU content, X2O content, XOX content, XXO content, StO2 content, XU2 content and U3 content contained in fats and oils are determined by gas chromatograph method (JAOCS). , Vol70, 11, 1111-1114 (1993) and silver ion column-HPLC method (J. High Resol. Chromatogr., 18, 105-107 (1995)).
The M2L content and ML2 content contained in the fat and oil were measured by using a gas chromatography method (according to AOCS Ce5-86).
The content of fatty acids constituting fats and oils was measured by a gas chromatography method (according to AOCS Ce1f-96).
The iodine value of fats and oils was measured according to "2.3.4.1-2013 iodine value (Wiiss-cyclohexane method)" of "Standard fats and oils analysis test method (edited by Japan Oil Chemists'Society)".
The SFC of fats and oils can be measured according to IUPAC 2.150 solid fat content (NMR method).

[Manufacturing of random transesterified oil A1]
65 parts by mass of the melting point part (iodine value: 45) of palm and 35 parts by mass of palm stearin (iodine value: 11) were mixed. By randomly exchanging the mixed oil, the ester exchange oil A1 (X3 content: 31.2% by mass, X2O content: 36.3% by mass, XOX / XXO mass ratio: 0.53, St / P mass ratio: 0.08) was obtained.
For transesterification, the raw material fats and oils are sufficiently dried according to a conventional method, 0.2% by mass of sodium methoxide is added to the raw material fats and oils, and then the reaction is carried out under reduced pressure at 120 ° C. for 0.5 hours with stirring. rice field.

[Manufacturing of fats and oils A1]
51 parts by mass of extremely hydrogenated rapeseed oil (iodine value: 1, X content: 96.6% by mass) and 49 parts by mass of MCT (M3 content: 100% by mass) were mixed. By exchanging the obtained mixed oil with a random ester, fat and oil A1 (M2L content: 43.4% by mass, ML2 content: 32.3% by mass, total content of M2L and ML2: 75.7% by mass). , M content: 48.4% by mass, L content: 51.4% by mass, De / M mass ratio: 0.71, St / L mass ratio: 0.92).
The transesterification was carried out in the same manner as in the production of the random transesterification oil A1.

[Manufacturing of oil and fat composition of Example 1]
95 parts by mass of the ester exchange oil A1 and 5 parts by mass of the melting point in the palm (iodine value 45, XOX content: 51.1% by mass, St / P mass ratio: 0.11) were mixed. The obtained mixed oil was dry-separated at 42 ° C. and the high melting point portion was removed to obtain a low melting point portion. The oil and fat composition of Example 1 was prepared by deodorizing the low melting point portion.

[Manufacturing of oil and fat composition of Example 2]
90 parts by mass of the oil and fat composition of Example 1 and 10 parts by mass of the melting point portion of palm (iodine value: 34) were mixed, and this was used as the oil and fat composition of Example 2.

[Manufacturing of oil and fat composition of Example 3]
76 parts by mass of the oil and fat composition of Example 1, 14.4 parts by mass of the middle melting point of palm (iodine value: 34), 8.5 parts by mass of palm olein (iodine value: 56) and 1.1 parts by mass. An extremely hardened palm oil (X content: 97.6% by mass) was mixed, and this was used as the oil / fat composition of Example 3.

[Manufacturing of oil and fat composition of Example 4]
99.2 parts by mass of the oil and fat composition of Example 1 and 0.8 parts by mass of the oil and fat A1 were mixed, and this was used as the oil and fat composition of Example 4.

[Manufacturing of oil and fat composition of Example 5]
89.3 parts by mass of the oil / fat composition of Example 1, 9.9 parts by mass of the melting point in palm (iodine value: 34) and 0.8 parts by mass of the oil / fat A1 were mixed, and this was mixed with the oil / fat of Example 5. It was made into a composition.

[Manufacturing of oil and fat composition of Example 6]
75.4 parts by mass of the oil and fat composition of Example 1, 14.3 parts by mass of the middle melting point of palm (iodine value: 34), 8.4 parts by mass of palm olein (iodine value: 56) and 1.1 parts by mass. The extremely hardened oil (X content: 97.6% by mass) of the palm oil and 0.8 parts by mass of the oil / fat A1 were mixed, and this was used as the oil / fat composition of Example 6.

[Manufacturing of oil and fat composition of Example 7]
88.2 parts by mass of the oil and fat composition of Example 1, 9.8 parts by mass of the melting point in palm (iodine value: 34) and 2 parts by mass of the oil and fat A1 were mixed, and this was used as the oil and fat composition of Example 7. And said.

[Manufacturing of oil and fat composition of Example 8]
73.7 parts by mass of the oil / fat composition of Example 1 and 14 parts by mass of the mid-melting point of palm (iodine value: 34) and 8.2 parts by mass of palm olein (iodine value: 56) and 1.1 parts by mass. Extremely hardened palm oil (X content: 97.6% by mass) and 3 parts by mass of fat A1 were mixed, and this was used as the fat composition of Example 6.

[Manufacturing of oil and fat composition of Comparative Example 1]
57.5 parts by mass of the oil and fat composition of Example 1, 20 parts by mass of palm mid-melting point (iodine value: 34), 20 parts by mass of palm olein (iodine value: 56), and 2.5 parts by mass of palm oil. The extremely hardened oil (X content: 97.6% by mass) was mixed, and this was used as the oil / fat composition of Comparative Example 1.

[Manufacturing of oil and fat composition of Comparative Example 2]
57.0 parts by mass of the oil and fat composition of Example 1, 19.8 parts by mass of the middle melting point of palm (iodine value: 34), 19.8 parts by mass of palm olein (iodine value: 56) and 2.5 parts by mass. The extremely hardened oil (X content: 97.6% by mass) of the palm oil and 0.8 parts by mass of the fat A1 were mixed, and this was used as the fat composition of Comparative Example 1.

[Analysis of oil and fat compositions of Examples and Comparative Examples]
The fatty acid content and triglyceride content of the oil and fat compositions of Examples 1 to 8 and the oil and fat compositions of Comparative Examples 1 and 2 were measured according to the above-mentioned analysis method. The measurement results are shown in Tables 1 and 2.
As can be seen from Tables 1 to 3, the fat and oil compositions of Examples and Comparative Examples had a low lauric acid content and a low trans fatty acid content.

[Evaluation of oil and fat composition]
(Evaluation of changes in hardness over time)
Using the oil and fat compositions of Examples 1 to 3, the oil and fat compositions of Examples 7 to 8, and the oil and fat composition of Comparative Example 1, 72.5 parts by mass of each oil and fat composition and 27.5 parts by mass of cocoa butter were added. The mixture was used as a test sample. SFC (SFC) at 20 ° C, 25 ° C, 30 ° C, and 35 ° C after storing the test sample at 20 ° C for 12 weeks, 1 week, 2 weeks, 4 weeks, 8 weeks, and 12 weeks. %) Was measured to evaluate the change in hardness over time. The oil / fat composition of Example 1 and the oil / fat composition of Comparative Example 1 had a storage period of 4 weeks. The evaluation results are shown in Table 4.

As can be seen from Table 4, the oil and fat composition of Example 1 had a slightly higher SFC over time than the others, but all the oil and fat compositions evaluated did not show any significant change in SFC. Therefore, in all the oil and fat compositions evaluated, there was little change in hardness even when cocoa butter was added in an amount of 27.5% by mass.

(Evaluation of grains)
Using the oil and fat compositions of Examples 1 to 6 and the oil and fat compositions of Comparative Examples 1 and 2, a mixture of 72.5 parts by mass of each oil and fat composition and 27.5 parts by mass of cocoa butter was used as a test sample. .. 40 μL of the test sample completely melted at 80 ° C. was dropped onto a slide glass. The slide glass on which the test sample was dropped was covered with a cover glass and allowed to stand at 60 ° C. for 30 minutes. The slide glass was allowed to stand at 4 ° C. for 1 hour, and then stored at 20 ° C. for 2 weeks. The presence or absence of grain generation was evaluated by visually checking the slide glass after storage at 20 ° C. for 2 weeks. The evaluation was made on a five-point scale from 0 to 4, and the higher the score, the less grain was generated. A case of 2 to 4 points was regarded as a pass. The results are shown in Tables 5-6.

As can be seen from Tables 5 and 6, in the oil and fat compositions of Examples, even if cocoa butter was added in an amount of 27.5% by mass, less grain was generated. On the other hand, as can be seen from Table 6, grains were generated in the oil and fat composition of the comparative example. In addition, the fat and oil composition to which the fat and oil A1 was added had less grain generation.

[Chocolate production]
Using the fat and oil compositions of Examples 3, 7 and 8, the non-tempering type milk chocolate (fat and oil content: 37.75% by mass, content of each fat and oil composition in the fat and oil contained in the chocolate) according to the formulation shown in Table 7. Amount: 70% by mass, cocoa butter content in fats and oils contained in chocolate: 25% by mass, water content: 1% by mass or less) was produced. Milk chocolate was produced by a conventional method (mixing, atomization, refining, cooling) except that tempering was not performed.

[Evaluation of chocolate]
The produced chocolate of Example 9 (produced using the oil and fat composition of Example 3), the chocolate of Example 10 (produced using the oil and fat composition of Example 7), and Example 11. For chocolate (produced using the oil and fat composition of Example 8), the generation of grain and the change in hardness were evaluated by the following evaluation methods and evaluation criteria. The results are shown in Tables 8 and 9.

(Evaluation of grains)
The cell cup was filled with 20 g of chocolate. The chocolate-filled cell cups were stored for 8 weeks in a 18 ° C.-28 ° C cycle (storing at 18 ° C for 12 hours followed by repeated storage at 28 ° C for 12 hours). The presence or absence of grain generation was evaluated by visually confirming each chocolate after storage for 1 week, storage for 2 weeks, storage for 3 weeks, storage for 4 weeks, and storage for 8 weeks. The evaluation was made on a five-point scale from 0 to 4, and the higher the score, the less grain was generated. A case of 2 to 4 points was regarded as a pass. The results are shown in Table 8.

As can be seen from Table 8, all the evaluated chocolates contained 25% by mass of cocoa butter but produced less grains. Further, the chocolate produced by using the fat and oil composition to which the fat and oil A1 was added had less grain generation.

(Evaluation of change in hardness)
Load-bearing stress of each chocolate after storage at 18 ° C for 1 week, 2 weeks, 3 weeks, and 4 weeks (Measurement conditions: wedge-shaped plunger (width 10 mm), table moving speed 60 mm / min, depth 3 mm) was measured with a leometer (Sun Science CR-500DX Co., Ltd.) to evaluate the change in hardness with time. The results are shown in Table 9.

As can be seen from Table 9, all the chocolates evaluated had little change in hardness.

Claims (6)

An oil / fat composition satisfying the following conditions (a) to (j).
(A) Contains 5 to 15% by mass of X3.
(B) Contains 51 to 69% by mass of X2U.
(C) The mass ratio of XUX / XXU is 0.60 to 1.45.
(D) The mass ratio of X2O / X2U is 0.75 to 0.90.
(E) The mass ratio of St2O / X2O is 0.05 or less.
(F) Contains 16 to 35% by mass of XU2.
(G) Contains 6% by mass or less of U3.
(H) As a constituent fatty acid, St is contained in an amount of 8% by mass or less.
(I) The mass ratio of St / P is 0.20 or less.
(J) Contains 30 to 50% by mass of U as a constituent fatty acid.
Under the conditions (a) to (j) above, X, U, O, P, St, X3, X2U, XUX, XXU, X2O, St2O, XU2, and U3 indicate the following, respectively.
X: Saturated fatty acid with 16 to 18 carbon atoms U: Unsaturated fatty acid with 18 carbon atoms O: oleic acid P: palmitic acid St: stearic acid X3: Triglyceride with 3 molecules of X bonded X2U: 2 molecules of X, U Triglyceride X2O: X is 2 molecules, O is 1 molecule triglyceride XUX: 1 and 3 positions X, and 2 positions are U bound triglyceride XXU: 1 position and 2 Triglyceride with X at the position and U at the 3-position, or triglyceride with X at the 2nd and 3rd positions and U at the 1st position St2O: Triglyceride with 2 molecules of St and 1 molecule of O XU2: Triglyceride with 1 molecule of X and 2 molecules of U U3: Triglyceride with 3 molecules of U The oil / fat composition according to claim 1, which contains 5% by mass or less of lauric acid and 5% by mass or less of trans fatty acid as constituent fatty acids. The oil / fat composition according to claim 1 or 2, which contains 0.5 to 10% by mass of the following oil / fat A.
Fats and oils A: Fats and oils containing 65 to 85% by mass of M2L + ML2.
In the above, M, L, M2L, and ML2 indicate the following, respectively.
M: Saturated fatty acid with 8 to 10 carbon atoms L: Saturated fatty acid with 16 to 24 carbon atoms M2L: Triglyceride with 2 molecules of M and 1 molecule of L ML2: 1 molecule of M and 2 molecules of L Triglycerides are The oil / fat composition according to any one of claims 1 to 3, wherein the oil / fat composition is used for non-tempering chocolate. An oily food containing the oil / fat composition according to any one of claims 1 to 4. The oily food according to claim 5, wherein the oily food is chocolate.