JPWO2010070874A1 - Additive oil and fat composition, chocolate using the same, and method for producing the same - Google Patents

Abstract

The object of the present invention is to suppress the poor melting of the mouth (referred to as waxy feeling) such as wax, and the oily feeling (oily feeling) that the liquid oil, which is often found in chocolates with a lot of liquid oil, stretches the film in the oral cavity. On the other hand, the object is to provide hard butter that is used not only for physical plasticity and soft feeling but also for chocolates having a specific mouth melting like raw chocolate and almost chocolates. As a result of intensive studies, the present inventors have found that LU2 type (L is a long-chain saturated fatty acid having 20 or more carbon atoms, U is an unsaturated fatty acid having 18 carbon atoms), triacylglycerol (hereinafter referred to as “oil”) contained in chocolates. (Referred to as TG) in an amount of 1 to 35% by weight, or an oil / fat composition a containing 10% by weight or more of LU2-type TG, or an oil / fat containing 5 to 100% by weight or more of an oil / fat composition a in obtaining the chocolate By adding 5 to 60% by weight of the composition A to chocolates, chocolates and general chocolates having a specific mouth melting that is not only physical plasticity and soft feeling but also like raw chocolate Hard butter used in the above is obtained.

Description

  The present invention relates to chocolates typified by chocolate, and particularly to added fats and oils that provide chocolates having a particular mouth melting feeling by adding certain fats and oils.

  Chocolate, which is a typical oily confectionery, is typically manufactured from cocoa mass, cocoa butter, sugar, powdered milk, and the like. Cocoa butter is mainly composed of 1,3-saturated, 2-saturated triacylglycerol (hereinafter referred to as TG) such as POSt, StOSt, POP (where P: palmitic acid, O: oleic acid, St: stearic acid) It is present at about 32% by weight in typical chocolate eaten as a confectionery. In addition, other fats and oils (hard butter) are often used instead of part or all of cocoa butter for the purpose of improving the physical properties of chocolate and saving manufacturing costs, and hard butter is mainly referred to as CBE 1,3. There are abundant in saturated triacylglycerol which is saturated with 2 and 2-position unsaturated, and a lauric or highly elaidic acid type called CBR. There are also so-called white chocolates that use almost no fat-free cocoa solids (hereinafter referred to as chocolates, including so-called quasi-chocolates, etc., regardless of the laws and standards of each country).

  Such hard butter is an inherent property of chocolate mainly composed of cacao butter, hard at room temperature, good snapping properties, good melting in the mouth that dissolves rapidly around body temperature, and does not melt due to changes in room temperature or temperature Designed to have cocoa butter-like properties, focusing on heat-resistant moldability, good workability that does not cause an abnormal increase in viscosity during tempering treatment, and bloom resistance, which is a drawback of cocoa butter Reinforced and generally has a function of enhancing heat-resistant shape retention.

  However, with recent diversification of consumer preferences, chocolates having various physical properties and functions and hard butters for realizing the functions are being studied.

  For example, so-called “raw chocolate” or ganache, which is made by adding an aqueous phase such as fresh cream to chocolate, is different from the original chocolates and has physical properties that melt easily in the oral cavity, and has high palatability Is. However, “raw chocolate” is inferior in storage stability compared to chocolates (hereinafter referred to simply as “chocolate” means that the moisture content is less than 5% by weight), and its distribution is more delicate than chocolate. Quality control is often required.

  Also, LUS triacylglycerol (in this invention, L means C20: 0, C22: 0, C24: 0, U means C18: 1, C18: 2, and S means C4: 0 fatty acid. )), And the total number of constituent fatty acid carbon atoms is less than 10% for triacylglycerols of 40 or less, and less than 35% for triacylglycerols of 56 or more, and A chocolate with a substantial amount of plastic oil and fat has been proposed. By doing this, a tempering operation is not required, the moldability and plasticity are excellent, the flavor and texture are good, and there is no stickiness on the fingers. It is said that it was possible. (Patent Document 1)

Further, the chocolate oil contains 15-90% of di-saturated monounsaturated glycerol (S2U) 10-85%, di-unsaturated monosaturated glyceride (SU2) and tri-unsaturated glycerol (U3). A chocolate having a disaturated monolinoleate (S2L, where, in this invention, S represents a saturated fatty acid, U represents an unsaturated fatty acid, and L represents linoleic acid) in the unsaturated glyceride (S2U) is 35% or more. According to this, it is said that it is resistant to fabric breakage against bending, is excellent in formability and softness, and dries quickly. (Patent Document 2)
In addition, a chocolate characterized by containing 0.5 to 15.0% by weight of triacylglycerol having a total of 58 or more carbon atoms in the fatty acid component of the chocolate dough is proposed. According to this, even under simple conditions, uniform and fine bubbles can be maintained, and it is possible to produce a chocolate with bubbles that does not easily lose shape due to external force, and it is said that it expresses an excellent light feeling and coolness when eaten. ing. (Patent Document 3)
However, in all of the above three inventions, chocolate has bubbles, plasticity, and soft feeling, but it does not mention melting in the mouth like raw chocolate.

Japanese Patent Laid-Open No. 07-264982 Japanese Patent Laid-Open No. 06-105655 Japanese Patent Laid-Open No. 03-201946

  The object of the present invention is to suppress the poor melting of the mouth (referred to as waxy feeling) such as wax, and the oily feeling (oily feeling) that the liquid oil, which is often found in chocolates with a lot of liquid oil, stretches the film in the mouth. On the other hand, the object is to provide hard butter that is used not only for physical plasticity and soft feeling but also for chocolates having a specific mouth melting like raw chocolate and almost chocolates.

  As a result of intensive studies, the present inventors have found that LU2 type (L is a long-chain saturated fatty acid having 20 or more carbon atoms, U is an unsaturated fatty acid having 18 carbon atoms) triacylglycerol (hereinafter referred to as “fatty acid”) in fats and oils contained in chocolates. 1 to 35% by weight of TG) or an oil / fat composition to be added to chocolates, and LU2 type (where L is a long chain having 20 or more carbon atoms) relative to the total oil content in the oil / fat composition Saturated fatty acid, U means an unsaturated fatty acid having 18 carbon atoms.) Oil composition containing 20% by weight or more of triacylglycerol and 50% by weight or less of triacylglycerol having a total fatty acid number of 60 or more By adding 5 to 60% by weight of the fat or oil composition A containing 5 to 100% by weight of the product a or the fat and oil composition a to chocolates, not only physical plasticity and soft feeling Found hard butter used in chocolate and approximate chocolate having specific melting properties in the mouth, which was or had as ganache, and have completed the present invention.

  That is, the present invention is an oil composition added to chocolates as (1), and is LU2 type (where L is a long-chain saturated fatty acid having 20 or more carbon atoms, relative to the total oil content in the oil composition, U means an unsaturated fatty acid having 18 carbon atoms.) Fat composition a containing 20% by weight or more of triacylglycerol, and triacylglycerol having a total fatty acid number of 60 or more is 50% by weight or less. Yes, (2) is a method for producing chocolate using the fat composition a as described in (1) as a melting agent for melting chocolate, and (3) is LU2 type triacylglycerol in the total fat content. (4) is an oil / fat composition A characterized by containing 5 to 100% by weight of the oil / fat composition a described in (1) in the oil / fat. (5) as is the chocolate which comprises 5 to 60 wt% of the fat or oil composition A described (4).

  According to the present invention, it has become possible to obtain chocolates having a specific mouth melt like a raw chocolate by a simple method while suppressing a waxy feeling and oily feeling.

  Hereinafter, the present invention will be described in more detail. The chocolates referred to in the present invention are not particularly limited as long as the fats and oils are foods that form a continuous phase. Moreover, the chocolates mentioned here are a general term for chocolate, quasi-chocolate, and chocolate-based foods stipulated by the National Chocolate Fair Trade Council and the Chocolate-based Food Fair Trade Council. The flavors of chocolates are not limited to cocoa ingredients (cocoa mass, cocoa, cocoa butter), milk powder, sweet chocolates mainly composed of sugar, milk chocolates, and white chocolates, but various powders are used. Naturally, flavor variety products such as coffee flavor, matcha flavor, fruit flavor and salt flavor are also within the range. As described above, the chocolates referred to in the present invention refer to those having a moisture content of less than 5% by weight.

  As described above, fats and oils in chocolates are a continuous phase, and the fats and oils are called hard butter. Here, hard butter is a general term for cocoa butter and substitute fats for cocoa butter, and cocoa butter substitute fats include CBE and CBR. As fats and oils for cocoa butter, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, Examples include vegetable oils and milk fats such as monkey fat, palm oil, palm kernel oil, and animal fats such as beef fat, lard, fish oil, whale oil, and the above oils alone or mixed oils, or curing thereof, Processed oils and fats subjected to fractionation, transesterification and the like can be used. In the present application, CBE, CBR, and oil and fat raw materials are not particularly limited, but more preferably have properties that dissolve rapidly around body temperature, and are particularly effective in those containing many symmetrical TGs such as cocoa butter and CBE. It is.

  The symmetric TG content in all fats and oils contained in chocolate is 40% by weight of the total of POSt, StOSt, and POP (where P: palmitic acid, O: oleic acid, St: stearic acid) with respect to the total fats and oils. As mentioned above, it is more preferable that it is 45 weight% or more, More desirably, it is 50 weight% or more. In the case of 40% by weight or less, it is difficult to obtain the effect of improving the melting of the mouth by adding the LU2 type TG described later.

  An LU2-type TG (hereinafter simply referred to as LU2 indicates TG) will be described. L is not particularly limited as long as it is a long-chain saturated fatty acid having 20 or more carbon atoms. Specific examples include arachidic acid (C20: 0), behenic acid (C22: 0), lignoceric acid (C24: 0) and the like. Although be mentioned, behenic acid is more preferable from the viewpoint of availability and the effect of melting in the mouth. Examples of the source of behenic acid include erucic acid (which has 22 carbon atoms and one double bond. High erucic acid varieties exist in rapeseed, etc.) that are extremely hardened.

  U is a long-chain unsaturated fatty acid having 18 or more carbon atoms, and is not particularly limited as long as it has 18 or more carbon atoms and has one or more unsaturated bonds. Specific examples of U include oleic acid (C18 : 1, but C (the number of carbons) :( the number of double bonds)) and linoleic acid (C18: 2) are mentioned. From the viewpoint of easy availability and oxidative stability, oleic acid More preferred. If it contains a large amount of fatty acids with an extremely large number of double bonds, a different flavor tends to occur. Examples of fats and oils containing a large amount of oleic acid include high oleic sunflower oil and olive oil.

  LU2 is a TG with one L and two U, LUU (L indicates that it is connected to 1st or 3rd position of TG) and ULU (L is connected to 2nd position of TG) There is a positional isomer). If the above-mentioned rule is satisfied as the total amount of LU2, the effect of improving the melting of the mouth can be obtained, but the more LUU is more desirable. Although not particularly limited, it is preferable that the LUU content in LU2 is 70% by weight or more, preferably 80% by weight or more.

  The chocolates in the present invention are required to contain 1 to 35% by weight of this LU2 with respect to the total fats and oils in the chocolates. Normally, LU2 is hardly contained in conventional chocolates. When BOB (1,3-dibehenoyl-2-oleyl glyceride) is rarely used as a chocolate seeding agent, BOO (1 (3) -behenoyl-2,3 (1) -dioleoyl glyceride as a by-product of BOB ) May be mixed in a small amount, but this BOO is not particularly expected to have a seeding effect on chocolate, and in this case, 0.2% by weight or more is not included at the maximum.

  In other words, LU2 has a lower limit of 1% by weight or more, preferably 1.5% by weight or more, more preferably 2% by weight based on the total fat and oil content in chocolates in order to develop the unique mouth-melting feeling that is the subject of the present invention. % Or more is preferable. When the amount is less than 1% by weight, the unique mouth-melting sensation that is a problem in the present invention is poor. The upper limit of LU2 is 35% by weight or less, desirably 30% by weight or less, and more desirably 25% by weight or less. When LU2 exceeds 35% by weight, more LU2 than necessary does not contribute to the unique melting of the mouth, but rather reduces the absolute amount of symmetric TG of the base chocolates, and also improves fluidity beyond plasticity. This may cause undesirable results in the intended product design.

In order to obtain the effect of the present invention, any method may be used as long as LU2 is defined in the fats and oils of chocolates as described above. However, as indicated above, LU2 can be applied to conventional chocolates. Therefore, a method of adding fats and oils containing a large amount of LU2 (referred to as “fat composition a”) to chocolates is employed.
The fat composition to be added to chocolates, the fat composition a containing a large amount of LU2, the higher the content of LU2 in the fat, the more preferable, 20 wt% or more, desirably 30 wt% or more, more desirably It is preferably 40% by weight or more, most desirably 50% by weight or more. The more LU2 content as the fat and oil composition a, the smaller the amount of LU2 required for chocolate can be expressed in chocolate, and the amount of LU2 required for chocolate to be less than 40% by weight can be expressed in chocolate. In order to ensure, it is necessary to add a large amount, and TG components other than LU2 may have an undesirable effect in terms of melting in the mouth.

  On the other hand, the lower the content of TG having 60 or more total carbon atoms of the constituent fatty acids of the fat and oil composition a, the more desirable, 50% or less, desirably 45% or less, more desirably 20% or less, and most desirably 10%. It is preferable that it is below wt%. TG having a total fatty acid number of 60 or more has a high melting point, and if the content of TG having a total carbon number of 60 or more in the fatty acid contained in chocolate tends to adversely affect mouth melting, The greater the TG content of the constituent fatty acids as the composition a is 60 or more, the more the fat and oil composition a may be, the worse the melting of the chocolate may occur, and the above requirement is required. The addition of a smaller amount than securing the amount of LU2 may cause adverse effects on mouth melting.

  Although the manufacturing method of the oil-fat composition a is not specifically limited, After making the raw material which has a glyceride skeleton essential, glycerin fatty acid ester which has L and U as a constituent fatty acid, L (fatty acid), U (fatty acid), L It can be obtained by transesterification using one or more raw materials selected from the group consisting of alcohol esters and U alcohol esters, and separating and removing the high melting point portion and / or the low melting point portion as necessary. In addition, although alcohol of L and U alcohol ester is not specifically limited, what can be utilized as a foodstuff can be used suitably.

  Examples of these fatty acid alcohol esters include methyl esters and ethyl esters, and examples of butyric acid esters include butyric acid ethyl ester and butyric acid methyl ester. (In the case of food use, it is desirable to use ethyl ester even if separated.)

  Although the catalyst used for transesterification is not particularly limited, an alkali metal catalyst such as sodium methylate or a lipase (the presence or absence of the 1,3-position selectivity may be used) can be employed.

  At that time, U3 (low melting point fat and oil) and L2U and L3 (high melting point fat and oil) are produced as by-products. As described above, the amount of LU2 with respect to the fat and oil content in the final chocolate and the constituent fatty acids of the fat and oil composition a Although the amount of the low melting point / high melting point oil / fat is not particularly limited as long as the regulation of the TG content having a total carbon number of 60 or more is satisfied, LU2 sufficient for function expression is obtained when there are many low melting point / high melting point fats / oils. The amount of the oil composition a added to increase the presence of oil is increased, and the low melting point side has an oily texture (sensation of liquid oil sticking to the mouth), and the high melting point side has a waxy texture (wax or wax). This is not preferable because it increases a feeling of poor melting of the mouth).

As a method for increasing the content of L2U in the L2U fat, a method of increasing L2U by the transesterification reaction itself, pressure filtration fractionation, solvent fractionation, or the like may be used. Known methods can be used for each, but solvent fractionation is industrially advantageous.
In order to increase the above-mentioned LUU content, a lipase having 1,3-position selectivity can be employed as a catalyst used for transesterification. Transesterification with 1,3-position selective lipase increases the waxy texture because L3 (high melting point fat) of TG is difficult to produce when L alcohol ester and glycerol fatty acid ester containing a large amount of U are used as raw materials. This is also advantageous in that there is little influence.

Further, known methods can be used to reduce TG having a total fatty acid number of 60 or more and low melting point / high melting point fats and oils, but solvent fractionation is industrially advantageous.
The fat and oil composition a obtained by such a method is used as a melting agent for melting chocolate.
The use of the fat composition a as a mouth melting improver is not particularly limited as long as it is contained in chocolates, but as an example, a method of directly adding the fat composition a to chocolates or manufacturing chocolates At the time, the method of blending the fat composition a with the raw fat and oil, and further adding the fat composition a appropriately diluted with the fat (referred to as the fat composition A) directly to the chocolate, or the raw material The method of adding is mentioned.

  The oil and fat composition A contains the oil and fat composition a at 2.5% by weight or more, preferably 5% by weight or more, but the oil and fat composition a may be used at 100% by weight, that is, the oil and fat composition a may be used as it is. Absent.

  Conversely, the higher the concentration of the oil / fat composition a, the more advantageous it is to obtain the effects of the present invention. Thus, the remainder other than LU2 of the oil and fat composition a is advantageous in that the low melting point and high melting point oil and fat suppress the adverse effect of the chocolate on the texture of the chocolate and improve the dispersibility in the chocolate. Moreover, it does not specifically limit about the fats and oils which dilute the fat composition a, However, What contains many symmetrical type TG like cocoa butter for said reason is preferable.

The oil / fat composition A needs to be contained in the chocolates in an amount of 5 to 60% by weight, desirably 10 to 25% by weight, more desirably 15 to 20% by weight or more.
When 60% or more is added, even if the ratio of the fat composition a in the fat composition A is large, even if the fat used for dilution (even if it is a symmetric TG), the base chocolate The oil balance is lost, it is difficult to produce the desired quality as chocolate, and it may become oily chocolates.

  An oil / fat containing a large amount of symmetric TG needs an operation called tempering in order to develop its good mouth melting, but if the LU2 in the oil / fat exceeds 15% by weight, the tempering operation becomes difficult. However, if a seed agent is used, it is possible to remove tempering up to about 20% by weight.

The chocolates in the present invention contain additives such as raw materials such as sugars and milk components, emulsifiers, preservatives, antioxidants in addition to the oils and fats including the hard barter, but are used in conventional chocolates. Any can be used as desired.
As for the production method, the above-mentioned raw materials can be appropriately selected and mixed, and production methods such as a method using an attritor as well as a production method using an ordinary roll refiner and conche can be employed. In addition, physical properties such as particle size, viscosity, and oil content, and shapes such as for frozen desserts, for coaching, and for decoration can be arbitrarily produced as long as they are used as chocolates.

  Examples of the present invention will be described below to explain the present invention in more detail. However, the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis.

<Example 1 to Comparative Example 1>
<Adjustment of high LU2 content fats and oils>
Transesterification of 30 parts of high oleic sunflower oil and 70 parts of behenic acid ethyl ester using lipase having 1,3-position specificity, the ester part was removed by distillation, and this triacylglycerol fraction was separated by hexane fractionation. The LU2 triacylglycerol fraction (low melting point fraction) was obtained (LU2 content 58.9% by weight).

<Preparation of the study oil>
Palm fraction oil low melting point fraction (palm fraction oil, low melting point fraction with iodine value of 66 or more, manufactured by Fuji Oil Co., Ltd., product name Palm Ace N) and oil containing high LU2 are blended according to Table 1 below. .

<Adjustment of chocolates>
After adding 15 parts of examination fats and oils corresponding to each of the examples and comparative examples to 85 parts of commercially available sweet chocolate (Fuji Oil Co., Ltd .: 34% by weight of oil), tempering the molds (molds) Then, after cooling to a cold temperature range of about 10 ° C. for 30 minutes, it was removed from the mold, and the texture was compared after storage at 20 ° C. for 1 week.

※ 評価方法は、パネラー20名による官能評価を実施した。
※ 評価基準として良好な方から○、△、×の３段階で評価した。ただし、△までは製品価値あり。
噛み出し：チョコレート類に歯が入る感触で評価。硬い…Ｘ、中間…△、軟らかい…○
濃厚感：口腔内での風味発現で評価。ある…○、中間…△、ない…Ｘ
口残り：口腔間での溶け残ったチョコレート類の残存感。ない…○、中間…△、する…Ｘ
本願発明でいうところの「生チョコレートのようにもったりとした特異的な口溶け」とはこの「噛み出し」・「濃厚感」・「口残り」の官能により構成されており、それぞれが高い評価であることが、より「生チョコレートのもったりとした特異的な口溶け」の評価が高いものとする。<Table 1>

* The evaluation method was a sensory evaluation by 20 panelists.
* As an evaluation standard, the evaluation was made in three stages of ○, Δ, and × from the best. However, there is product value until △.
Chewing: Evaluated by the feeling that teeth enter into chocolates. Hard ... X, Middle ... △, Soft ... ○
Rich feeling: Evaluated by the expression of flavor in the oral cavity. Yes ... ○, Middle ... △, No ... X
Mouth remaining: Residual feeling of unmelted chocolate between the mouths. No ... ○, Intermediate ... △, Yes ... X
In the present invention, “specific melting in the mouth like raw chocolate” is composed of the sensation of “biting”, “thickness”, and “mouth residue”, and each is highly evaluated. It is assumed that the evaluation of “a unique mouth melt of raw chocolate” is higher.

It has been known for some time that palm fraction oil low melting point fractions are added to chocolates to lower the melting point and give a soft texture. Example 1 includes 100% by weight of high-LU2 containing fat as the studied fat and oil (that is, fat and oil composition A = oil and fat composition a 100% by weight), and there is softness of biting and when other fats and oils are added The richness of the original flavor of chocolate, which is often seen in foods, does not decrease, but is rather good. There wasn't.
Next, an experiment in which the palm fraction oil low melting point fraction was gradually increased from Example 1 to Comparative Example 1 was verified.
In terms of biting, all of the same soft texture could be obtained, but the richness, particularly the mouthfeel, became worse as the majority of the palm fraction oil low melting point fraction occupied. However, in Examples 1 to 4 in which high-LU2 content fats and oils are included in the examined fats and oils in an amount of 5% by weight or more, the influence of the palm fraction oil low melting point fraction is not clarified, and high-LU2 content fats and oils 2.5 In Example 5 containing 5% by weight, both richness and mouth-melting feeling are improved as compared with Comparative Example 1 in which the palm fraction oil low melting point fraction is 100% by weight, and it is sufficiently marketable and has a new texture. It was chocolate.
On the other hand, Comparative Example 1 was not particularly remarkable in the expression of richness, had a persistent mouthfeel, and was not different from existing chocolates simply having a lowered melting point.

<Comparative Example 2 to Comparative Example 3>
<Adjustment of study fats and oils>
The following oils and fats were adjusted.
<High SO2 content fats and oils>
Transesterification of 30 parts of high oleic sunflower oil and 70 parts of stearic acid ethyl ester with lipase having 1,3-position specificity, the ester part was removed by distillation, and this triacylglycerol fraction was separated by hexane fractionation. The LU2 triacylglycerol fraction (low melting point fraction) was obtained (LU2 content 0.5% by weight, SU2 content 68.6% by weight, where S: saturated fatty acid having less than 20 carbon atoms).
<POP-containing fats and oils>
Palm fraction oil middle melting point fraction (product name: Permel 26, manufactured by Fuji Oil Co., Ltd.) is used (POP 50.2% by weight).

<Adjustment of chocolates>
Each sample was obtained by blending with chocolate in the same manner as in Example 1, and the texture was compared after the same storage. The evaluation is shown in Table 2 together with the composition of the studied fats and oils. For reference, Example 1 and Comparative Example 1 are also listed.

※ 評価方法は表１と同様<Table 2>

* Evaluation method is the same as Table 1.

  Although the high SO2 content fats and oils have almost no LU2 content of 0.5% by weight, instead of L having 20 or more carbon atoms, the content of SU2 having S in the molecule, which is a saturated fatty acid having less than 20 carbon atoms, is 68.6. The fat and oil are very similar in structure and composition except for the weight% and the number of carbon atoms of the fatty acid, and it seems that the improvement effect of biting and mouth feel is about LU2. However, the expression of richness was inferior to LU2. In addition, when using POP-containing fats and oils that contain a large amount of POP with the lowest melting point among symmetric TGs such as cocoa butter and CBE that are abundant in chocolate, the bite is overwhelmingly hard and the soft melting required It was not obtained.

  As described above, the fat and oil composition chocolate containing LU2 as the fat and oil component in the chocolate is a general temper type chocolate, soft bite like raw chocolate, and thick but not left behind. Has good mouth melt.

Claims (5)

An oil / fat composition to be added to chocolates, which is LU2 type (where L is a long-chain saturated fatty acid having 20 or more carbon atoms and U is an unsaturated fatty acid having 18 carbon atoms) with respect to the total oil content in the oil / fat composition. .) Oil composition a containing 20% by weight or more of triacylglycerol and having 50% or less of triacylglycerol having a total fatty acid number of 60 or more. The manufacturing method of chocolate which uses the oil-fat composition a of Claim 1 as a chocolate mouth melt improvement material. Chocolates containing 1 to 35% by weight of LU2 type triacylglycerol based on the total fat and oil content. An oil / fat composition A comprising 5 to 100% by weight of the oil / fat composition a according to claim 1 in the oil / fat. Chocolate containing the fat-and-oil composition A of Claim 4 5 to 60weight%.