Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
  • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
  • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
  • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used

Definitions

• the present invention relates to an oil / fat composition for confectionery.
• the present invention further relates to an oil-based confectionery containing the confectionery oil-and-fat composition.
• Cocoa butter (hereinafter, also referred to as "CB") is one of the fats and oils widely used as fats and oils for confectionery when manufacturing oily confectionery such as chocolate. As the CB content is increased, the obtained oil-based confectionery exhibits a rich and rich flavor with a rich cacao flavor.
• CB Cocoa butter
• Hard butter is classified into temper type hard butter and no temper type hard butter according to its use and usage, and the latter no temper type hard butter is a tempering operation which is a technology for adjusting the crystal state of fats and oils in the manufacturing process. It is widely used because it does not require the above and can improve workability and storage stability.
• the appearance of chocolate is also one of the factors that enhance the commercial value.
• chocolate is required to have a glossy appearance, that is, it is required that the surface gloss is not reduced or vitiligo (hereinafter referred to as "bloom phenomenon") does not occur.
• This requirement does not change whether it is tempered chocolate or no tempered chocolate, but in no tempered chocolate, if a large amount of cacao raw material is contained in order to enhance the flavor intensity of cacao, CB and no tempered.
• Bloom phenomenon may occur due to low compatibility with type hard butter. It is known that the bloom phenomenon caused by low compatibility is caused by the combination of fats and oils used, and therefore occurs even when appropriate temperature control is performed during the production and storage of chocolate. Has been done. That is, in the no-temper type chocolate, it is very difficult to achieve both a preferable flavor and a preferable appearance, and it tends to be difficult to obtain a chocolate having a good flavor without causing a bloom phenomenon.
• Patent Document 1 discloses a no-temper type hard butter obtained by mixing a finely hydrogenated oil rich in SUS type triglyceride and a fat and oil rich in SSU type triglyceride.
• Patent Documents 2 and 3 disclose no-temper type hard butter having an adjusted composition of constituent fatty acids and triglycerides.
• Patent Documents 1 to 3 although the effect of suppressing the occurrence of the bloom phenomenon and improving the CB compatibility is somewhat improved, for example, the CB content in the oil content of the oil-based confectionery is increased to 10% or more. If it was increased, there was still room for improvement, such as the bloom phenomenon that may occur during long-term storage. Further, the hard butter described in Patent Document 1 contains a relatively large amount of trans-type unsaturated fatty acids, and cannot sufficiently meet the recent demand for suppressing the intake of trans fatty acids.
• a confectionery oil / fat composition that satisfies the following conditions (1) to (3).
• (1) Composition The content of trisaturated triglyceride in triglyceride is 15 to 50% by mass.
• (2) The content of trisaturated triglyceride in which the total number of carbon atoms of saturated fatty acid residues is 46 or less in trisaturated triglyceride is 35% by mass or more. Is 5% by mass or more, but Sa indicates a lauric acid residue (La) or a myristic acid residue (M).
• S b and Sc represent saturated fatty acid residues having 16 or more carbon atoms. The total carbon number of S a , S b and Sc is 46.
• [5] The oil / fat composition for confectionery according to any one of [1] to [4], wherein the content of LaSS triglyceride (La-containing mixed acid type triglyceride) in the trisaturated triglyceride is 30% by mass or more.
• [6] The oil / fat composition for confectionery according to any one of [1] to [5], wherein the content of LaLaLa triglyceride in the trisaturated triglyceride is 10% by mass or less.
• the ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. is 1.8 to 4.2, [1]. ] To [6].
• the oil-based confectionery according to [10] which is chocolate.
• the present invention it is possible to provide a confectionery oil / fat composition that suppresses the occurrence of the bloom phenomenon over time and brings about an oil-based confectionery that exhibits good melting in the mouth and solidification.
• the oil / fat composition for confectionery of the present invention is characterized by satisfying the following conditions (1) to (3).
• (1) Composition The content of trisaturated triglyceride in triglyceride is 15 to 50% by mass.
• (2) The content of trisaturated triglyceride in which the total number of carbon atoms of saturated fatty acid residues is 46 or less in trisaturated triglyceride is 35% by mass or more. Is 5% by mass or more, but Sa indicates a lauric acid residue (La) or a myristic acid residue (M).
• S b and Sc represent saturated fatty acid residues having 16 or more carbon atoms. The total carbon number of S a , S b and Sc is 46.
• -Condition (1)- Condition (1) relates to the content of trisaturated triglyceride in the constituent triglycerides.
• the confectionery oil / fat composition of the present invention has a trisaturated triglyceride content of 15 to 50% by mass when the total amount of the constituent triglycerides is 100% by mass.
• the trisaturated triglyceride content in the constituent triglycerides is preferably 16% by mass or more, more preferably 18% by mass or more, 20% by mass or more, 22% by mass or more, and 24% by mass. It is more than 25% by mass or more, more preferably 25.5% by mass or more, 26% by mass or more, 26.5% by mass or more, or 27% by mass or more.
• the trisaturated triglyceride content is more than 25% by mass, the occurrence of the bloom phenomenon can be remarkably suppressed even when the CB content is increased. , It is suitable because it can realize an oil-based confectionery exhibiting good melting in the mouth and solidification property.
• the upper limit of the trisaturated triglyceride content in the constituent triglycerides is preferably 45% by mass or less, more preferably 40% by mass or less, still more preferably 35% by mass or less, 34% by mass or less, 33% by mass or less, 32% by mass or less, 31. It is 0% by mass or less or 30% by mass or less.
• -Condition (2)- Condition (2) relates to the content of trisaturated triglyceride (hereinafter, also simply referred to as "trisaturated triglyceride having 46 or less carbon atoms") in which the total carbon number of saturated fatty acid residues is 46 or less in the constituent trisaturated triglyceride. ..
• the confectionery oil / fat composition of the present invention has a content of trisaturated triglyceride having 46 or less carbon atoms of 35% by mass or more when the total amount of the constituent trisaturated triglycerides is 100% by mass.
• the content of the trisaturated triglyceride having 46 or less carbon atoms in the constituent trisaturated triglyceride is preferably 36% by mass or more, more preferably 38% by mass or more, 40% by mass or more. It is 42% by mass or more, 44% by mass or more, or 45% by mass or more.
• the bloom phenomenon occurs even when the CB content is increased. It is suitable because it can remarkably suppress it and can realize an oil-based confectionery that exhibits good melting in the mouth and solidification property.
• the upper limit of the content of the trisaturated triglyceride having 46 or less carbon atoms is preferably 75% by mass or less, more preferably 70% by mass or less, 68% by mass or less, 66% by mass or less, or 65% by mass or less.
• -Condition (3)- Condition (3) relates to the S a S b S c triglyceride content in the constituent trisaturated triglycerides.
• the confectionery oil / fat composition of the present invention has a S a S c c triglyceride content of 5% by mass or more when the total amount of the constituent trisaturated triglycerides is 100% by mass.
• the content of S a S b S c triglyceride in the constituent trisaturated triglyceride is preferably 6% by mass or more, more preferably 8% by mass or more, still more preferably 10% by mass. 10.5% by mass or more, 11% by mass or more, 11.5% by mass or more, or 12% by mass or more.
• the S a S c c triglyceride content is 10% by mass or more, the bloom phenomenon occurs remarkably even when the CB content is increased. It is suitable because it can suppress and realize an oil-based confectionery that exhibits good melting in the mouth and solidification property.
• the upper limit of the S a S b S c triglyceride content is preferably 20% by mass or less, more preferably 18% by mass or less, 16% by mass or less, or 15% by mass or less.
• the S a S c c triglyceride content is 5% by mass or more and 20% by mass or less.
• the S a S b S c triglyceride is a LaPSt triglyceride when Sa is La, and a PPM triglyceride when Sa is M.
• St represents a stearic acid residue
• P represents a palmitic acid residue, and so on.
• Sa is preferably La. Therefore, in one preferred embodiment, under condition (3), Sa is La.
• the LaPSt triglyceride content is preferably 70% by mass or more, 75% by mass or more, 80% by mass or more, or 85% by mass or more.
• the upper limit of the LaPSt triglyceride content in the S a S b S c triglyceride is not particularly limited and may be 100% by mass.
• the S a S b S c triglyceride is substantially LaPSt triglyceride and the LaPSt triglyceride content in the S a S b S c triglyceride is 85% by weight or more.
• the triglyceride composition in the oil phase including the trisaturated triglyceride content and the S a S c triglyceride content according to the above conditions (1), (2), and (3), is the "standard oil and fat analysis test established by the Japan Oil Chemists'Society". It can be measured by a high performance liquid chromatograph (HPLC) method according to "Method 2.4.6.2-2013".
• HPLC high performance liquid chromatograph
• the triglyceride composition shown in the present invention is based on the value measured by the high performance liquid chromatograph (HPLC) method in accordance with "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemists'Society". Yes, and so on.
• the confectionery oil / fat composition of the present invention preferably satisfies the following conditions relating to the oil phase composition. Thereby, even when the CB content is increased, the occurrence of the bloom phenomenon can be remarkably suppressed, and the effect of the present invention of realizing an oil-based confectionery exhibiting good melting in the mouth and solidification property can be further enjoyed. Is possible.
• the content of LaSS triglyceride (La-containing mixed acid triglyceride; S indicates a saturated fatty acid residue) is preferably 30% by mass. % Or more, more preferably 32% by mass or more, 34% by mass or more, 35% by mass or more, 36% by mass or more, 38% by mass or more, or 40% by mass or more. Therefore, in one preferred embodiment, the LaSS triglyceride content in the trisaturated triglyceride is 30% by weight or more.
• the upper limit of the content of the LaSS triglyceride is preferably 70% by mass or less, more preferably 65% by mass or less, 64% by mass or less, 62% by mass or less, 60% by mass or less, or 58% by mass or less.
• the total content of monosaturated di-unsaturated triglyceride and tri-unsaturated triglyceride is preferably 20% by mass or more, more preferably 22% by mass. % Or more, 24% by mass or more, or 25% by mass or more, and the upper limit thereof is preferably 50% by mass or less, more preferably 45% by mass or less, 40% by mass or less, 35% by mass or less, 34% by mass or less, 32. It is 0% by mass or less or 30% by mass or less. Therefore, in one preferred embodiment, the total content of monosaturated di-unsaturated triglyceride and tri-unsaturated triglyceride in the constituent triglycerides is 20-50% by weight.
• trisaturated triglyceride has a high melting point and is known to crystallize earlier than other components, and unsaturated fatty acids such as trisaturated triglyceride and monosaturated di-unsaturated triglyceride, which are crystal components of fats and oils. It is known that there is a difference in the solidification rate between the residue-containing triglyceride and the triglyceride.
• Triglyceride triglyceride starts crystallization or finishes crystallization solidification before the unsaturated fatty acid residue-containing triglyceride starts crystallization solidification, so that the unsaturated fatty acid residue is extruded into the trisaturation triglyceride. It is presumed that the group-containing triglyceride is transferred to the surface of the oil-based confectionery composition or the surface of the oil-based confectionery, and crystallized as it is on the surface becomes bloom.
• this component inhibits the crystal solidification of trisaturated triglyceride having a high melting point to form a crystal structure and causes crystal solidification.
• the difference between the two crystallization rates becomes smaller. It is presumed that the occurrence of the bloom phenomenon over time is suppressed.
• the content of LaLaLa triglyceride is preferably 10% by mass or less, more preferably 8% by mass or less, 7% by mass or less, 6 It is 0% by mass or less or 5% by mass or less. Therefore, in one preferred embodiment, the content of LaLaLa triglyceride in the trisaturated triglyceride is 10% by mass or less.
• the lower limit of the content of the LaLaLa triglyceride is not particularly limited and may be 0% by mass.
• LaLaLa triglyceride is a triglyceride having a relatively low melting point among the trisaturated triglycerides contained in edible fats and oils, and is a trisaturated triglyceride to which only a single saturated fatty acid residue is bound. It is presumed to be easier to crystallize than triglyceride. LaLaLa triglyceride crystallizes ahead of other trisaturated triglycerides to act as a seed to promote crystallization of fats and oils, so that triglycerides such as trisaturated triglycerides and unsaturated fatty acid residue-containing triglycerides are used as crystal components of fats and oils.
• the total content of P and St is preferably 70% by mass or more, more preferably 72% by mass or more, 74. It is 7% by mass or more, 76% by mass or more, 78% by mass or more, or 80% by mass or more.
• the upper limit of the total content of P and St is preferably 95% by mass or less, more preferably 90% by mass or less, 88% by mass or less, or 86% by mass or less.
• the content of P is preferably higher than the content of St, and the content of P is 5% by mass or more, 6% by mass or more, 8% by mass or more, 10% by mass or more, or 12% by mass or more higher than the content of St. Is preferable.
• the difference between the content of P and the content of St is preferably 25% by mass or less, and is 24% by mass or less, 22% by mass or less, or It is more preferably 20% by mass or less.
• the ratio of the solid fat content SFC-25 (%) at 25 ° C. to the solid fat content SFC-35 (%) at 35 ° C. is preferably 1. It is 8 or more, more preferably 2 or more, 2.1 or more or 2.2 or more, and the upper limit thereof is preferably 4.2 or less, more preferably 4 or less, 3.8 or less, 3.6 or less, 3. 4 or less, 3.2 or less, or 3 or less. Therefore, in one preferred embodiment, the ratio of the solid fat content SFC-25 (%) at 25 ° C to the solid fat content SFC-35 (%) at 35 ° C is 1.8-4.2. Is.
• the value of the solid fat content SFC indicates the content of the solid fat in the fat and oil at a predetermined temperature and can be measured by a conventional method. However, in the present invention, it is described in cd16b-93 of the AOCS official method. After measuring the SFC of the sample to be measured by the pulse NMR (direct method) of the above, the value obtained by converting the measured value into the oil phase amount is used. That is, when a sample not containing an aqueous phase is measured, the measured value becomes SFC as it is, and when a sample containing an aqueous phase is measured, a value obtained by converting the measured value into an oil phase amount becomes SFC.
• the solid fat content SFC-25 at 25 ° C.
• the solid fat content SFC-35 at 35 ° C. shown in the present invention is a value (oil phase conversion) measured by the above pulse NMR (direct method) for a sample left to stand for 30 minutes in a constant temperature bath set at 35 ° C. based on.
• oils and fats are selected and required so as to satisfy the above conditions (1) to (3), preferably further to satisfy the above other suitable conditions. It can be obtained by adding and mixing the sub-ingredients described below accordingly.
• fats and oils that can be used in the fats and oils composition for confectionery of the present invention will be described.
• examples of such fats and oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, sunflower oil, palm oil, palm kernel oil, palm oil, monkey fat, mango fat, and milk fat.
• Various vegetable fats and oils such as beef fat, pork fat, coconut fat, fish oil and whale oil, animal fats and oils, and one or more physical or chemical treatments such as hydrogenation, separation and ester exchange of these fats and oils. Examples include applied fats and oils, and a mixture of two or more kinds of fats and oils selected from these can also be used.
• oils and fats preferably, in addition to the above conditions (1) to (3), the above other suitable conditions are satisfied so as to satisfy the above conditions (1) to (3).
• One kind or two or more kinds are selected and contained so as to satisfy.
• lauric-based oil and fat is selected and contained as one of the raw materials from the viewpoint of enhancing the CB compatibility, suppressing the occurrence of the bloom phenomenon, and facilitating the acquisition of oil-based confectionery exhibiting good solidification property. It is preferable to do so.
• the lauric-based oil and fat in the present invention refers to coconut oil, palm kernel oil, and one or more physical or chemical treatments such as hydrogenation, separation, and ester exchange using these fats and oils as raw materials. Refers to those in which lauric acid residue (La) is contained in a proportion of 15 to 65% by mass in the constituent fatty acid residues.
• palm-based fats and oils may be selected and contained as one of the raw materials.
• the palm-based fats and oils in the present invention are palm oils and fats and oils that have been subjected to one or more physical or chemical treatments such as hydrogenation, separation, and transesterification using these fats and oils as one of the raw materials. Point to.
• lauric-based fats and oils and palm-based fats and oils preferably used in the present invention will be described.
• transesterified fats and oils it is preferable to select transesterified fats and oils as the lauric-based fats and oils and palm-based fats and oils used in the present invention. It is more preferable to select a random transesterified fat or oil.
• the above conditions (1) to (3) can be preferably satisfied, and the constituent triglycerides become more complicated and the CB content is increased. It is also possible to preferably suppress the occurrence of the bloom phenomenon.
• the fats and oils that have been hydrogenated or separated are also referred to as “transesterified fats and oils”. Separated fats and oils are also treated as "random transesterified fats and oils”.
• lauric-based fats and oils that are random transesterified fats and oils and palm-based fats and oils that are random transesterified fats and oils will be described as suitable embodiments using lauric-based fats and oils and palm-based fats and oils.
• the following fat and oil A as the lauric acid-based fat and oil used in the present invention
• the following fat and oil B as the palm-based fat and oil.
• Fats and oils A Random transesterified fats and oils that satisfy the following conditions (a-1) and (a-2).
• Condition (a-1) A condition (a) in which the mass ratio [La / (P and St)] of the content of La to the sum of the contents of P and St in the constituent fatty acid residues is 0.12 to 1.40.
• -2) The content of trisaturated triglyceride in which the total number of carbon atoms of saturated fatty acid residues is 46 or less in the constituent triglyceride is 35 to 65% by mass.
• Fats and oils B Random transesterified fats and oils that satisfy the following conditions (b-1) and (b-2).
• Condition (b-1) Saturated fatty acid residue in the constituent fatty acid residue is substantially composed of St and P
• (b-2) The content of disaturated monounsaturated triglyceride in the constituent triglyceride is 40 to 60. It is mass%, and the ratio of 1,2-disaturated-3-monounsaturated triglyceride in the disaturated monounsaturated triglyceride is 55 to 75% by mass.
• the fat and oil A is a random transesterified fat and oil that satisfies the conditions (a-1) and (a-2).
• the condition (a-1) relates to the mass ratio [La / (P + St)] of the content of La to the sum of the contents of P and St in the constituent fatty acid residues.
• the mass ratio [La / (P + St)] is in the range of 0.12 to 1.40, preferably 0.35 to 1.20, and more preferably 0.35 to 1.20, from the viewpoint of suppressing the occurrence of the bloom phenomenon over time. It is 0.38 to 1.15, more preferably 0.40 to 1.10, still more preferably 0.40 to 0.75 or 0.40 to 0.55.
• the condition (a-2) relates to the content of trisaturated triglyceride (“trisaturated triglyceride having 46 or less carbon atoms”) in which the total carbon number of saturated fat residues is 46 or less in the constituent triglyceride.
• trisaturated triglyceride having 46 or less carbon atoms include LaPSt triglyceride and MMSt triglyceride.
• the content of trisaturated triglyceride having 46 or less carbon atoms is in the range of 35 to 65% by mass, preferably 36 to 61% by mass, and more preferably 38 to 55% by mass from the viewpoint of suppressing the occurrence of the bloom phenomenon over time. %, More preferably 42-52% by mass.
• the LaPSt triglyceride in the trisaturated triglyceride having 46 or less carbon atoms is preferably 5 to 35% by mass, more preferably 10 to 32% by mass, and even more preferably 15 to 28% by mass. ..
• the fat and oil A preferably used in the present invention preferably has a LaLaLa triglyceride content in the range of 2 to 12% by mass in the constituent triglyceride composition.
• the content of LaLaLa triglyceride in the constituent triglyceride of the fat A is more preferably 2 to 9% by mass and 2 to 7% by mass. %, Or 2 to 5.5% by mass.
• the content of the trisaturated triglyceride (hereinafter, also simply referred to as “trisaturated triglyceride having more than 46 carbon atoms”) in which the total number of carbon atoms of the saturated fatty acid residues in the constituent triglyceride is more than 46 is oily. From the viewpoint of achieving both melting and solidification of the confectionery and suppression of the occurrence of the bloom phenomenon, it is preferably 4 to 30% by mass, more preferably 6 to 27% by mass, or 10 to 25% by mass.
• the fats and oils A include fats and oils (A-1) having a La content of 35 to 60% by mass in the constituent fatty acid residues and a P content of 35 to 50% by mass and a St content of the constituent fatty acid residues. Random transesterified fats and oils with fats and oils (A-2) having an amount of 45 to 60% by mass are preferably selected.
• the fats and oils that can be used as the fats and oils (A-1) are not particularly limited as long as they are edible fats and oils having a La content of 35 to 60% by mass in the constituent fatty acid residues, and are, for example, palm kernel oil and coconut oil.
• processed oils and fats having one or more treatments selected from hydrogenation, fractionation, and transesterification to the oil and fat compound containing these can be mentioned.
• the content of the oleic acid residue in the constituent fatty acid residue of the fat (A-1) is preferably 5 to 25% by mass, more preferably 10 to 20% by mass.
• the iodine value of the fat (A-1) is preferably 5 to 30, more preferably 5 to 25.
• the fat (A-2) a fat having a P content of 35 to 50% by mass and a St content of 45 to 60% by mass in the constituent fatty acid residues is used.
• any edible fat and oil can be used as the fat and oil (A-2), any edible fat and oil can be used as long as the above contents of P and St in the constituent fatty acid residues are satisfied, respectively, but palm oil is preferable.
• examples thereof include extremely hydrogenated oils, extremely hydrogenated palm oils such as palm olein and palm super olein, and more preferably extremely hydrogenated palm oils.
• the iodine value is 3 or less (more preferably, the iodine value is 1 or less) from the viewpoint of substantially not containing trans fatty acids.
• the fats and oils (A-1) and the fats and oils (A-2) before the transesterification are preferably satisfied from the viewpoint of preferably satisfying the above conditions (a-1) and (a-2).
• the composition preferably contains 40% by mass or more of the fat (A-1), and more preferably 45% by mass or more. Further, from the viewpoint of compatibility between the fat A and the edible fats and oils other than the fats and oils B including the fats and oils B described later, the content of the fats and oils (A-1) in the above fats and oils formulation is 85% by mass or less. It is preferable to have.
• Random transesterification used as fat can be carried out by a conventional method, and even a method using a chemical catalyst such as sodium methoxydo can be used, for example, alkaline genenes ( It can also be carried out by a method using an enzyme such as lipase derived from the genus Alcaligenes, the genus Rhizopus, the genus Aspergillus, the genus Mucor, the genus Penicillium and the like.
• the lipase can be immobilized on a carrier such as an ion exchange resin or diatomaceous earth or ceramic and used as an immobilized lipase, or can be used in the form of a powder.
• the fat and oil B is a random transesterified fat and oil that satisfies the conditions (b-1) and (b-2).
• --Condition (b-1) -- Condition (b-1) relates to the fact that the saturated fatty acid residue in the constituent fatty acid composition residue is substantially composed of St and P.
• substantially composed of St and P means that the sum of the contents of St and P in the constituent saturated fatty acid residues is 90% by mass or more with respect to the composition of the constituent fatty acid residues of fat and oil B. Means. The sum of the contents is preferably 92% by mass or more, more preferably 95% by mass or more.
• the content of the saturated fatty acid residues having 14 or less carbon atoms in the constituent saturated fatty acid residues is preferably less than 5% by mass.
• the saturated fatty acid residue in the constituent fatty acid residue of fat B is substantially composed of St and P, the occurrence of bloom phenomenon is suppressed when used in combination with fat A, and it is excellent in melting in the mouth and solidifying property. It becomes easier to obtain oily confectionery.
• the mass ratio (St / P) of St and P in the constituent fatty acid residues is 0.05 to 7.0, it is good when the product of the present invention is used for producing an oil-based confectionery. It is preferable to obtain an oil-based confectionery having a good flavor release.
• St / P is preferably 0.1 to 3.0, 0.3 to 2.0, or 0. from the viewpoint of expressing the cacao flavor more strongly from the middle to the last when the CB content is increased. It is 5 to 1.5.
• the condition (b-2) is that the content of disaturated monosaturated triglyceride in the constituent triglyceride is 40 to 60% by mass, and 1,2-disaturated-3-monosaturated triglyceride in the disaturated monosaturated triglyceride. The ratio of is 55 to 75% by mass.
• the above conditions are used. It is suitable from the viewpoint of facilitating the satisfaction of (1) to (3) (further, the other suitable conditions described above).
• the content of the disaturated monounsaturated triglyceride in the constituent triglyceride is preferably 57 to 73% by mass, more preferably 60 to 70% by mass.
• the content of trisaturated triglyceride in the constituent triglycerides of fats and oils B is preferably 1 to 5% by mass, more preferably 1.5, from the viewpoint of suppressing the occurrence of the bloom phenomenon and achieving a good balance between melting in the mouth and solidification. It is ⁇ 4% by mass or 2 ⁇ 3.5% by mass.
• the fat and oil B is preferably obtained by separating the fat and oil with random ester exchange.
• the sum of the contents of P and St in the constituent saturated fatty acid residues is 95% by mass or more, and the mass ratio of P and St (St / P) is preferably 0.
• An oil / fat mixture of 05 to 8, more preferably 0.2 to 2.0, and even more preferably 0.3 to 1.5 is prepared.
• oils and fats used to obtain such oils and fats are not particularly limited, and are, for example, soybean oil, rapeseed oil, coconut oil, cottonseed oil, olive oil, peanut oil, rice oil, beni flower oil, sunflower oil, palm oil, and palm.
• Various vegetable fats and oils such as nuclear oil, palm oil, monkey fat, mango fat, milk fat, beef fat, pork fat, coconut fat, fish oil and whale oil, animal fats and oils, and physical such as hydrogenation, sorting and ester exchange of these fats and oils.
• one or two or more kinds of oils and fats that have been subjected to one or more kinds of chemical treatments can be selected and mixed to obtain the above-mentioned fats and oils mixture.
• the extremely hardened fat and oil are used as fats and oils. It is preferably contained in the formulation.
• Examples of the extremely hardened fats and oils include extremely hardened fats and oils of palm oil, extremely hardened fats and oils of soybean oil, extremely hardened fats and oils of rapeseed oil, and extremely hardened fats and oils of high oleic sunflower oil.
• an extremely hardened fat or oil When an extremely hardened fat or oil is used, it is preferable to use an extremely hardened fat or oil having an iodine value of 3 or less, and it is more preferable to use an extremely hardened fat or oil having an iodine value of 1 or less from the viewpoint of substantially not containing trans fatty acids. preferable.
• extremely hydrogenated oil When extremely hydrogenated oil is used as one of the raw materials for fats and oils B, it may be used in an arbitrary amount within the range in which the fats and oils B preferably satisfy the above conditions (b-1) and (b-2), but the fats and oils may be used.
• the content of the extremely hydrogenated oil in the formulation is preferably 32 to 52% by mass, more preferably 37 to 47% by mass.
• Random transesterification is performed on the prepared oil / fat mixture.
• Random transesterification may be a method using a chemical catalyst or a method using an enzyme. Random transesterification may be carried out in the same manner as described in relation to the method for producing fat A.
• the SFC value at 20 ° C. is preferably 1.0 to 1 when the SFC value at 30 ° C. of the randomly transesterified oil / fat mixture is 1. It is 2.5, more preferably 1.0 to 2.4, and even more preferably 1.0 to 2.3.
• the randomly transesterified oil / fat mixture is separated by solvent separation or crystallization described in detail below. Then, the obtained low melting point portion or medium melting point portion can be preferably used as the fat / oil B.
• a plurality of sorting operations may be performed.
• the solvent separation may be performed in two steps or three steps or more by changing the conditions
• the crystallization may be carried out in two steps or three steps or more by changing the conditions, or the solvent separation and the crystallization may be combined. good.
• the sorting method is arbitrarily selected, but when the St / P of the fats and oils to be sorted is less than 0.4, it is preferable to use solvent sorting, and in other cases, it is preferable to sort by crystallization. ..
• solvent separation is not particularly limited as long as it is a solvent that dissolves the transesterified oil and fat to be separated, but acetone or hexane is preferably selected because the obtained separated oil and fat is used for food.
• the amount of the solvent used is not particularly limited, but from the viewpoint of industrial productivity, it is preferable to add 50 parts by mass or more of the solvent to 100 parts by mass of the ester-exchanged fat and oil to be separated, and 100 to 1000 parts by mass. Is more preferable, and it is further preferable to add 200 to 500 parts by mass.
• the temperature (cooling temperature) for cooling and holding the fats and oils dissolved in the solvent varies depending on the type of organic solvent, but it is preferably 0 to 30 ° C. when acetone is used, and 0 to 30 ° C. when hexane is used. It is preferably -10 ° C to 20 ° C.
• the time for holding at the cooling temperature (cooling time) is preferably 0.1 hour to 100 hours, more preferably 0.5 to 50 hours from the viewpoint of sufficiently precipitating the high melting point fraction.
• the cooling rate is preferably 20 ° C./hour or less, industrial productivity from the viewpoint of efficiently precipitating the high melting point fraction while preventing the target low melting point fraction and the medium melting point fraction from being embraced in the crystals. From this point of view, it is more preferably 0.1 to 15 ° C./hour.
• the cooling operation can be performed by jacket cooling or a heat exchanger or the like.
• the cooling operation may be performed while standing still or while stirring, but it is preferably performed under stirring from the viewpoint of maintaining good dispersion of the precipitated crystals and uniformly cooling the entire system.
• the seed agent is added is appropriately selected, and when it is added, it can be added at any time.
• a low melting point portion and a medium melting point portion are obtained by filtering out only the crystals of the high melting point fraction generated by cooling by a conventional method and then removing the solvent by heating or the like.
• Crystallization refers to cooling and crystallizing melted fats and oils to precipitate a crystalline portion, which is separated into a crystalline portion and a liquid portion.
• the method for cooling and crystallization is not particularly limited, and for example, (1) a method for cooling and crystallization while stirring, (2) a method for cooling and crystallizing while standing still, and (3) cooling while stirring. Examples thereof include a method of crystallization and then cooling and crystallization under static conditions, and (4) a method of cooling and crystallizing under static conditions and then fluidizing by mechanical stirring. In terms of obtaining a crystallized slurry that can be easily separated, it is preferable to adopt the method (1), (3) or (4), and more preferably the method (1) is selected.
• the crystallization temperature is preferably such that the ratio of the crystal part in the crystallization slurry, that is, the SFC (solid fat content) of the ester-exchanged fat and oil at the crystallization temperature is in the following range. That is, the SFC at the crystallization temperature is preferably 10 to 70%, more preferably 30 to 60%, and even more preferably 35 to 55%.
• the cooling temperature and time are not particularly limited as long as the SFC of the transesterified fat is within the above range, but the temperature is 25 to 60 ° C. over 30 minutes to 30 hours after the transesterified fat is completely dissolved.
• SFC in the above range can be preferably satisfied by cooling to 30 to 50 ° C. and holding at the temperature for 30 minutes to 80 hours, preferably 1 to 70 hours.
• the transesterified oil / fat completely dissolved reaches the SFC in the above range, it may be rapidly cooled, slowly cooled, or a combination thereof, and the above range.
• crystals of transesterified oil and fat are precipitated. Slow cooling is preferable in the temperature range and below.
• the cooling rate when the transesterified oil / fat is rapidly cooled, is preferably 5 ° C./hour or more, more preferably 5 to 20 ° C./hour, and in the case of slow cooling, the cooling rate is preferable. It is 0.3 to 3.5 ° C./hour, more preferably 0.5 to 3.0 ° C./hour.
• the crystal aging step in the present invention refers to an operation of making the crystal more uniform and at the same time further crystallization to make the crystal part and the liquid part easy to filter, and as a result, the yield is improved. ..
• the number of aging steps is not particularly limited, but is usually 5 times, preferably 4 times.
• the crystallization conditions are appropriately adjusted according to the composition of the transesterified fat and oil to be crystallized, but as a preferable crystallization condition, for example, the mixture is rapidly cooled from a completely dissolved state to 44 to 50 ° C. in 1 to 2 hours. After that, crystallization conditions are preferable in which the crystallization step is performed once or twice or more at an arbitrary temperature until a crystallized slurry is obtained at 32 to 43 ° C. The temperature shift between each aging step is preferably performed by slow cooling.
• the filter As a method for separating the crystal part and the liquid part, natural filtration, suction filtration, squeezing filtration, centrifugation, or a combination thereof can be used, but in order to perform the separation operation easily and efficiently, the filter is used. It is preferable to select compression filtration using a press or a belt press.
• the ester-exchanged fat and oil has a high solid fat content at the crystallization temperature and is a highly viscous crystallized slurry or looks like a lump, it is slurried by pressure during squeezing and filtration. Squeezing filtration is suitable.
• the preferable pressure for sorting by squeezing filtration is 0.2 MPa or more, more preferably 0.5 to 5 MPa.
• the pressure at the time of squeezing is preferably gradually increased from the initial stage of squeezing to the final stage of squeezing, and the rate of increase of the pressure is 1 MPa / min or less, preferably 0.5 MPa / min or less, and more preferably 0.1 MPa / min or less. Is.
• Oil B can be obtained by solvent separation or crystallization as described above.
• the content of the laurin-based oil / fat may be any amount as long as it satisfies the above conditions (1) to (3), but in addition to the above conditions (1) to (3).
• the oil content contained in the oil and fat composition for confectionery of the present invention is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, still more preferably 15. ⁇ 40% by mass.
• the content of palm-based fats and oils may be any amount as long as it satisfies the above conditions (1) to (3), but in addition to the above conditions (1) to (3), the above other suitable conditions.
• the oil content contained in the confectionery oil / fat composition of the present invention is preferably 40 to 90% by mass, more preferably 50 to 85% by mass, and further preferably 60 to 85% by mass. Is even more preferable.
• the confectionery oil / fat composition of the present invention preferably contains both lauric-based oil and fat and palm-based oil / fat.
• the total amount of the lauric-based fat and oil and the palm-based fat and oil is preferably 80% by mass or more, more preferably 85% by mass or more, further preferably 90% by mass or more or 95% by mass or more, and 100% by mass. There may be.
• the lauric-based fat and oil and the palm-based fat and oil are used.
• the content ratio of palm-based fats and oils is preferably 50 to 90% by mass, more preferably 55 to 85% by mass, and further preferably 60 to 85% by mass. be.
• the amount of fat and oil in the confectionery fat and oil composition of the present invention is preferably 80% by mass or more, more preferably 85% by mass or more, still more preferably 90% by mass or more, from the viewpoint of sufficiently obtaining the effects of the present invention. be.
• the upper limit of the amount of fat and oil in the confectionery fat and oil composition of the present invention is 100% by mass.
• the confectionery oil / fat composition of the present invention preferably does not contain water, and the water content is preferably 5% by mass or less, more preferably 3% by mass or less.
• the water content in the present invention also takes into consideration the water content in the sub-ingredients that can be contained in the confectionery oil / fat composition of the present invention described later.
• the confectionery oil / fat composition of the present invention does not impair the function of the confectionery oil / fat composition of the present invention in addition to the above-mentioned oil / fat satisfying the above conditions (1) to (3), preferably further the above other suitable conditions. It is possible to contain any sub-ingredient within the range or within the range that does not impair the flavor and texture of the oil-based confectionery containing the oil-and-fat composition for confectionery of the present invention.
• sub-ingredients that can be contained in the confectionery oil / fat composition of the present invention include emulsifiers, antioxidants, colorants, and flavors.
• the emulsifier examples include glycerin fatty acid ester, citrus fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polygluserine condensed lysinoreic acid ester, stearoyl lactic acid calcium, stearoyl lactic acid sodium, and poly.
• examples thereof include oxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and lecithin.
• the content of the emulsifier in the confectionery oil / fat composition is preferably 0.01 to 5% by mass, more preferably 0.03 to 3% by mass.
• the antioxidant is not limited as long as it does not impair the flavor, but it is preferable to use tocopherol or a tea extract.
• the confectionery oil / fat composition of the present invention has a trans fatty acid content of preferably less than 5% by mass, more preferably less than 3% by mass, and less than 2% by mass when the total amount of the constituent fatty acids is 100% by mass. Or less than 1.5% by mass.
• the oil and fat composition for confectionery of the present invention is suitable because it is highly compatible with CB even if it is a low trans fatty acid type.
• the confectionery oil / fat composition of the present invention can provide an oil-based confectionery having excellent bloom resistance during long-term storage even when the CB content is increased to the extent that the cacao flavor can be felt well.
• the confectionery oil / fat composition of the present invention can also provide an oil-based confectionery exhibiting good melting in the mouth and solidification property. Therefore, the confectionery oil / fat composition of the present invention is suitable for oil-based confectionery including creams such as chocolates, sugar cream and butter cream, and is particularly suitable for chocolates.
• the oil and fat composition for confectionery of the present invention can be suitably used as a no-temper type hard butter composition for chocolates, particularly for no-temper type chocolates that do not require a tempering operation.
• the CB content in the oil phase can be, for example, 10% by mass or more while suppressing the occurrence of the bloom phenomenon over time. It can be increased to 15% by mass or more, 20% by mass or more, and 25% by mass or more.
• oil phase and “oil and fat content” shall include not only triglyceride but also oil-soluble components.
• An oil-based confectionery can be produced using the oil-and-fat composition for confectionery of the present invention.
• the present invention also provides such oil-based confectionery.
• the oil-based confectionery of the present invention is characterized by containing the oil-based confectionery composition of the present invention.
• the oil-based confectionery of the present invention is chocolates, creams, or the like having an oil phase as a continuous phase, and the oil-based confectionery composition of the present invention is used in all or part of the oil phase. Is used.
• the chocolates which are the oil-based confectionery of the present invention will be described.
• the chocolates, which are oil-based confectioneries of the present invention contain the oil-and-fat composition for confectionery of the present invention as the fats and oils constituting the chocolates.
• “chocolate” refers to not only chocolate and quasi-chocolate specified by the National Chocolate Industry Fair Trade Council, but also fats and oils such as raw chocolate, white chocolate, and colored chocolate using cocoa mass, cocoa butter, and cocoa. It also includes processed foods. Raw materials selected from various powdered foods such as cocoa mass, cocoa powder, powdered milk, fats and oils, sugars, emulsifiers, fragrances, pigments, etc. are mixed in an arbitrary ratio and rolled by a conventional method. It refers to the product obtained by multiplying and conching.
• the content of the oil-and-fat composition for confectionery in the chocolates which are the oil-based confectionery of the present invention, varies depending on the amount of CB contained in the chocolates, but is preferably 60 to 95% by mass in the oil content contained in the chocolates. It is more preferably 65 to 95% by mass, still more preferably 75 to 90% by mass.
• the confectionery oil / fat composition of the present invention has good CB compatibility
• the chocolates containing the confectionery oil / fat composition of the present invention have a CB content in the oil without causing a bloom phenomenon. It can be increased to 20% by mass or more.
• CB may be contained in an amount of 5 to 28% by mass in the oil content of the chocolates containing the confectionery oil / fat composition of the present invention. It is preferably contained in an amount of 10 to 25% by mass, more preferably 15 to 25% by mass.
• the content of the milk fat is preferably in the oil content of the chocolates from the viewpoint of achieving both shape retention at room temperature and melting in the mouth. It is 20% by mass or less, more preferably 15% by mass or less.
• creams which are the oil-based confectionery of the present invention will be described.
• the oil-and-fat composition for confectionery of the present invention is used for a part or all of the oil phase in creams having an oil phase as a continuous phase such as butter cream and sugar cream. It is a thing.
• the confectionery oil / fat composition of the present invention has good compatibility with CB as described above, the creams of the present invention using the same are creams containing a large amount of CB. However, the occurrence of graining over time is suppressed, and creams with improved storage stability can be obtained.
• the amount of the confectionery oil / fat composition used in the creams of the present invention is preferably 20 to 100% by mass, more preferably 30 to 70% by mass, based on the oil content contained in the creams.
• the confectionery oil / fat composition of the present invention has good compatibility with CB, in the creams containing the confectionery oil / fat composition of the present invention, the content of CB in the oil content causes a bloom phenomenon. It can be increased to 20% by mass or more without any problem.
• the creams of the present invention contain CB
• CB in an amount of 5 to 28% by mass, preferably 10 to 25% by mass, in the oil content contained in the creams, in order to obtain a good flavor and texture. It is more preferable to make it contain 15 to 25% by mass, and it is further preferable to make it contain 15 to 25% by mass.
• the creams of the present invention can be produced by a usual manufacturing method according to the type of creams and the like, except that the oil and fat composition for confectionery of the present invention is used as a raw material.
• the oil-based confectionery of the present invention has a CB content increased to such an extent that the cacao flavor can be felt well (for example, the CB content in the oil phase is 10% by mass or more, 15% by mass or more, or 20% by mass or more). However, it is possible to suppress the generation of bloom for a long period of 120 days under the temperature cycle condition of repeating 15 ° C. for 12 hours and -25 ° C. for 12 hours, and it is possible to exhibit extremely high bloom resistance.
• the oily confectionery of the present invention has a cocoa butter (CB) content of 5 to 35% by mass in the oil phase.
• triglyceride composition of the oil phase of the oil and fat composition for confectionery produced in Examples and Comparative Examples conforms to "Standard Oil and Fat Analysis Test Method 2.4.6.2-2013 established by the Japan Oil Chemists'Society".
• the measurement was performed by a high performance liquid chromatograph (HPLC) method.
• the solid fat content of the confectionery oil and fat compositions produced in Examples and Comparative Examples was measured by pulse NMR (direct method) described in cd16b-93 of AOCS official measurement.
• the solid fat content SFC-25 at 25 ° C. was measured for a sample (confectionery oil / fat composition) left to stand for 30 minutes in a constant temperature bath set at 25 ° C.
• the solid fat content SFC-35 at 35 ° C. was also measured for a sample that had been allowed to stand for 30 minutes in a constant temperature bath set at 35 ° C.
• ⁇ Manufacturing Example 1> (Manufacturing of IE-1) 50 parts of palm kernel oil (corresponding to fat (A-1); La content 50.1% in constituent fatty acid residues) and palm oil were hydrogenated until the iodine value became 1 or less. 50 parts of extremely hydrogenated oil (corresponding to fat (A-2); La content 0.2%, P content 44.6%, St content 53.6%) in the constituent fatty acid residues were mixed in a molten state. An oil and fat formulation was obtained.
• This oil / fat mixture was placed in a four-necked flask and heated at a liquid temperature of 100 ° C. for 30 minutes under vacuum. After that, sodium methoxide as a random transesterification catalyst was added at a ratio of 0.2% to oil, and the mixture was further heated under vacuum for 1 hour to carry out a random transesterification reaction, and then citric acid was added to sodium methoxide. Neutralized. Next, white clay was added and bleached (the amount of white clay was 3% with respect to oil and the treatment temperature was 85 ° C.), and after the white clay was filtered off, deodorization (250 ° C., 60 minutes, the amount of steam blown against oil was 3%) was performed. A random transesterified oil (hereinafter referred to as “IE-1”) was obtained.
• IE-1 random transesterified oil
• IE-1 is a random transesterified fat and oil, and the La content in the constituent fatty acid residues is 25.2%, which corresponds to "lauric fat and oil". Further, in IE-1, the mass ratio [La / (St + P)] of the content of La to the sum of the contents of St and P in the constituent fatty acid residues is 0.45, and the saturated fatty acid residue in the constituent triglyceride remains. The content of trisaturated triglyceride having a total carbon number of 46 or less in the group is 47.4% by mass, and since the above conditions (a-1) and (a-2) are satisfied, it corresponds to "fat A".
• This E-1 is put into a glass crystallization tank with a jacket, and while stirring at 50 rpm, it is rapidly cooled at 7.0 ° C./h until the oil / fat temperature reaches 46 ° C., and the oil / fat temperature reaches 46 ° C. After that, after a 5-hour aging process, the mixture was slowly cooled at 2.2 ° C./h until the oil / fat temperature reached 35 ° C., and after the oil / fat temperature reached 35 ° C., an 11-hour aging process was performed. A crystallized slurry was obtained.
• IE-2 is a random transesterified oil and fat.
• IE-2 is a low melting point portion of transesterified oil / fat E-1.
• IE-2 is a random transesterified fat and oil and corresponds to "palm-based fat and oil".
• the sum of the contents of St and P in the constituent fatty acid residues is 96.1% by mass, and the content of disaturated monounsaturated triglyceride in the constituent triglyceride is 49.6% by mass.
• the ratio of 1,2-disaturated-3-monounsaturated triglyceride to the disaturated monounsaturated triglyceride is 67% by mass, and the above conditions (b-1) and (b-2) are satisfied. It corresponds to "B".
• This E-2 is put into a glass crystallization tank with a jacket, and from a completely melted state, slowly cooled at 2 ° C./h until the fat and oil temperature reaches 42 ° C. while stirring at 40 rpm, and the fat and oil temperature is reached.
• a crystallized slurry was obtained through a aging step of 4 hours after the temperature reached 42 ° C.
• This crystallized slurry was subjected to filtration separation and squeezing, and the obtained separated soft tissue oil was obtained as IE-3, which is a random transesterified oil and fat.
• IE-3 is a low melting point portion of transesterified oil / fat E-2.
• IE-3 is a random transesterified fat and oil, and corresponds to "palm-based fat and oil".
• the sum of the contents of St and P in the constituent fatty acid residues is 95.3% by mass, and the content of disaturated monounsaturated triglyceride in the constituent triglyceride is 58.6% by mass.
• the ratio of 1,2-disaturated-3-monounsaturated triglyceride to the disaturated monounsaturated triglyceride is 67% by mass, and the above conditions (b-1) and (b-2) are satisfied. It corresponds to "B".
• IE-4 is a random transesterified fat and oil and corresponds to "palm-based fat and oil".
• the sum of the contents of St and P in the constituent fatty acid residues is 60.2% by mass, and the content of disaturated monounsaturated triglyceride in the constituent triglyceride is 53.3% by mass.
• the ratio of 1,2-disaturated-3-monounsaturated triglyceride to the disaturated monounsaturated triglyceride is 67% by mass, and the above conditions (b-1) and (b-2) are satisfied. It corresponds to "B".
• This oil / fat mixture is subjected to a random transesterification reaction catalyzed by sodium methoxide and a refining treatment for bleaching / deodorization in the same manner as in Production Example 1, and is referred to as a random transesterified oil / fat (hereinafter referred to as "IE-5"). ) was obtained.
• IE-5" random transesterified oil / fat
• HB-1 to HB-13 which are oil and fat compositions for confectionery.
• Table 3 The details of the oil and fat compositions for confectionery HB-1 to HB-13 are as shown in Table 3.
• the CB content (CB content in the oil phase) is about 10% and about 20% in the formulation shown in Table 2.
• the oil-based confectionery A and B which are no-temper type chocolates, were produced. Specifically, one of the oil and fat compositions for confectionery, in which cocoa mass and cocoa butter are heated to about 55 ° C. to dissolve them, cocoa powder and sugar are added and kneaded, and then the hardness applied to the roll refiner can be obtained. The portion was melted and added, further kneaded, rolled, and then lecithin and the remaining confectionery oil and fat composition were added and conched to obtain a chocolate dough. This chocolate dough was poured into a mold and cooled and solidified at 5 ° C. for 12 hours to obtain an oil-based confectionery.
• Table 3 summarizes the evaluation results of bloom, solidification property, and melting in the mouth of B and B.
• the trans fatty acid content in the constituent fatty acids of all of the confectionery oil and fat compositions HB-1 to HB-13 was less than 1.5%.
• Oil-based confectionery produced using the confectionery oil / fat compositions HB-1 to HB-8 that satisfy all of the above specific conditions (1) to (3) has a CB content of about 10 to 20% in the oil phase. It was confirmed that even when the temperature was high, the generation of bloom could be suppressed during long-term storage for as long as 120 days, and good melting in the mouth and solidification were exhibited (Examples 1 to 8).
• the confectionery oil / fat compositions HB-3 and HB-7 according to Examples 3 and 7, which are in a particularly suitable range in all of the conditions (1) to (3) have bloom resistance and solidification resistance during long-term storage. It was confirmed that the results were extremely good in all of the melting in the mouth.

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