Classifications

• • 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
• • 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
  • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
  • A23D9/04—Working-up
• • 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
  • A23G1/305—Products for covering, coating, finishing or decorating
• • 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
  • A23G1/38—Cocoa butter substitutes
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B3/00—Refining fats or fatty oils
  • C11B3/12—Refining fats or fatty oils by distillation
  • C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
  • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
  • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
  • C11C3/10—Ester interchange
• • C—CHEMISTRY; METALLURGY
  • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
  • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
  • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
  • C11C3/12—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation
  • C11C3/123—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by hydrogenation using catalysts based principally on nickel or derivates
• • 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
  • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
  • A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins

Definitions

• the present invention relates to fats and oils for improving chocolate.
• Hard butter which is widely used as a cocoa butter substitute, is broadly divided into tempered hard butter, which is temperature-controlled during solidification and molding, and non-tempered hard butter, which is not temperature-controlled.
• Tempering type hard butter contains a large amount of SUS type triglyceride (S: saturated fatty acid with 16 to 18 carbon atoms, U: monounsaturated fatty acid with 18 carbon atoms), which is contained in cocoa butter, and is similar to cocoa butter. Has physical properties. Therefore, it has high compatibility with cocoa butter and can provide a texture similar to that of cocoa butter, but since the tempering operation requires strict temperature control, it is desirable to omit it.
• SUS type triglyceride saturated fatty acid with 16 to 18 carbon atoms
• U monounsaturated fatty acid with 18 carbon atoms
• Non-tempering hard butter does not require complicated tempering operations, so it can be used not only for regular chocolate bars, but also for various combination foods that combine chocolate with bread, Western confectionery, etc. , trans fatty acid type hard butter, transesterified/fractionated type hard butter, and lauric acid type hard butter.
• trans-fatty acid hard butters made by hydrogenating liquid oils such as soybean oil and rapeseed oil have been widely used because of their good meltability in the mouth and high compatibility with cocoa butter.
• liquid oils such as soybean oil and rapeseed oil
• This transesterified/fractionated hard butter is made by chemically or enzymatically transesterifying raw oils and fats with extremely low trans fatty acid content, such as extremely hardened oils such as soybean oil and rapeseed oil, and solid fats such as palm oil. It has a good melt-in-the-mouth quality by performing fractionation after the preparation.
• Lauric acid-type hard butter has been produced for a long time using fats and oils rich in triglycerides containing a large amount of lauric acid as raw materials, such as palm kernel oil fractionated hard oil.
• Patent Documents 5 to 9 disclose oil and fat compositions for chocolate that have a low trans fatty acid content and contain lauric oils and fats.
• Patent Documents 1 to 9 are inventions related to low trans non-tempering type hard butter, and the functions of accelerating the solidification rate and improving heat resistance were not sufficient.
• an object of the present invention is to provide a low-trans chocolate improving fat and oil that can improve functions such as the solidification rate and heat resistance of chocolate, and can provide chocolate with good melting in the mouth. It is to be.
• the softening point of the chocolate-like food can be adjusted by combining low-trans chocolate-improving oils and fats to provide a chocolate-like food that has a solidification rate suitable for various temperature ranges, and has good melting in the mouth and appearance. That's true.
• the present inventors have conducted extensive studies and have appropriately adjusted the fatty acid composition by setting the unsaturated fatty acid content to 0.5% by mass to 15% by mass in the constituent fatty acid composition.
• the present inventors have discovered that an oil and fat for improving chocolate that has an SFC of 35% or more at 35°C and an SFC of 20% or less at 45°C can solve the above problems, and have completed the present invention.
• the present invention includes the following contents.
• ADVANTAGE OF THE INVENTION it is possible to provide a low-trans chocolate-improving oil and fat that can improve the solidification rate and heat resistance of chocolate-like foods and also provide chocolate-like foods that melt in the mouth.
• the solidification speed and heat resistance of the chocolate-like food can be improved, and A chocolate-like food that melts in the mouth can be provided.
• a chocolate-like food product can be provided that has a solidification rate suitable for various temperature ranges and good melt-in-the-mouth and appearance.
• the chocolate for coating has improved solidification speed and heat resistance, and has good melt-in-the-mouth texture and appearance, which are required for chocolate for coating. can be obtained.
• the fats and oils that can be used in the fat and oil for chocolate improvement of the present invention include soybean oil, high-erucin rapeseed oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, Vegetable oils and fats such as palm kernel oil, medium-chain fatty acid-bound oil (MCT), shea butter, monkey fat, and cacao butter; animal fats and oils such as milk fat, beef tallow, and lard; and their hydrogenated oils, fractionated oils, and hardened oils. Examples include fractionated oils, fractionated hardened oils, processed oils and fats subjected to transesterification, and mixtures thereof.
• the present invention aims at low trans fatty acids, chocolate-like foods can be produced without using partially hydrogenated oil containing a relatively large amount of trans fatty acids.
• the content of erucic acid contained in the constituent fatty acid composition is preferably 30% by mass or more.
• the fat and oil for chocolate improvement of the present invention satisfies all of the following (A) to (D) and satisfies this numerical range to obtain a fat and oil for chocolate improvement that has oil and fat physical properties suitable for a low-trans chocolate improvement fat and oil. be able to.
• (A) The content of unsaturated fatty acids in the constituent fatty acid composition is 0.5% by mass to 15% by mass.
• (B) The content mass ratio of palmitic acid to stearic acid in the constituent fatty acid composition is 2 or less
• the content mass ratio of lauric acid to stearic acid in the constituent fatty acid composition is 1.9 or less
• Constituent fatty acid composition The content of stearic acid is 20% by mass to 45% by mass.
• the content of unsaturated fatty acids in the (A) constituent fatty acid composition is preferably 0.5% by mass to 13% by mass, more preferably 0.5% by mass to 12% by mass, even more preferably 0.5% by mass to It is 10% by mass.
• the upper limit of the content mass ratio of palmitic acid to stearic acid in the constituent fatty acid composition (B) is preferably 1.9 or less, more preferably 1.8 or less, and still more preferably 1.5 or less.
• the lower limit of the content mass ratio of palmitic acid to stearic acid in the constituent fatty acid composition (B) is preferably 0.15 or more, more preferably 0.2 or more.
• the upper limit of the content mass ratio of lauric acid to stearic acid in the constituent fatty acid composition (C) is preferably 1.7 or less, more preferably 1.5 or less, and even more preferably 1 or less.
• the lower limit of the mass ratio of lauric acid to stearic acid in the constituent fatty acid composition (C) is preferably 0.1 or more, more preferably 0.2 or more, and still more preferably 0.4 or more.
• the content of stearic acid in the constituent fatty acid composition (D) is preferably 20% by mass to 43% by mass, more preferably 20% by mass to 40% by mass, and even more preferably 22% by mass to 40% by mass.
• the fat and oil for chocolate improvement of the present invention preferably has a trans fatty acid content of 5% by mass or less, more preferably 3% by mass or less, still more preferably 2% by mass or less, and most preferably 1% by mass or less in the constituent fatty acid composition. It is.
• the chocolate-improving fat or oil of the present invention is preferably a transesterified fat or oil.
• Transesterification methods include a method in which only the fatty acids bonded to the 1st and 3rd positions of triglyceride are specifically exchanged using an enzyme (lipase) (1 and 3 position specific transesterification method), and a method in which only fatty acids bonded to the 1st and 3rd positions of triglycerides are specifically exchanged (1 and 3 position specific transesterification method), and an enzyme or metal catalyst (
• the transesterification is preferably the latter random transesterification. This is preferable because more triglyceride species can be obtained, resulting in excellent long-term quality stabilization in chocolate that is not tempered.
• the fats and oils for chocolate improvement of the present invention are not particularly limited in the fats and oils to be used as long as they satisfy the above-mentioned configurations, but the following are esters using raw material fats and oils containing as essential components oil and fat component A, fat and fat component B, and fat and fat component C. Preferably, it is a replacement oil or fat. Other oils and fats may be blended within the range that satisfies the above configuration.
• melting points below refers to elevated melting points.
• Fat and oil component A Non-lauric and non-palm high melting point oil (melting point: 50°C or higher and 70°C or lower)
• Oil and fat component B Palm high melting point oil and fat (melting point: 40°C or higher and 70°C or lower)
• Fat component C Laurin high melting point fat (melting point: 35°C or higher and 50°C or lower)
• non-lauric and non-palm high melting point fats and oils are high melting point fats and oils that do not use lauric fats and oils and palm oil as raw materials, and are processed using fats and oils that do not contain lauric fats and palm oil as raw materials. Examples include high melting point fats and oils obtained by
• palm high melting point oil refers to high melting point oils and fats of palm oil, such as high melting point parts obtained by fractionating palm oil, and high melting point oils and fats obtained by processing such as curing.
• the lauric high melting point fat is a high melting point lauric fat and oil, and examples thereof include the high melting point portion obtained by fractionating the lauric fat and oil, and the high melting point fat obtained by processing such as curing.
• any high melting point oil obtained by processing a raw material oil containing 90% by mass or more of lauric oil and fat may be used, and non-lauric oil and fat may also be included.
• the processing method it is preferable to use extreme hardening with the goal of achieving an iodine value of 4 or less.
• the fat and oil for chocolate improvement of the present invention has an SFC of 35% or more at 35°C and an SFC of 20% or less at 45°C.
• SFC% 35% or more at 35°C
• SFC of 20% or less at 45°C a solidification rate suitable for various temperature ranges and good melting in the mouth.
• the SFC at 35° C. is more preferably 30% or more and 55% or less, still more preferably 30% or more and 50% or less, and even more preferably 35% or more and 50% or less.
• the SFC at 45° C. is more preferably 2.5% or more and 20% or less, still more preferably 3% or more and 20% or less, and even more preferably 3.5% or more and 17% or less.
• the fat and oil for chocolate improvement of the present invention preferably satisfies all of the following SFC%.
• SFC at 20°C is 75% to 95%
• SFC at 25°C is 60% to 90%
• SFC at 30°C is 55% to 75%
• the SFC at 20°C is preferably 80% to 95%.
• the SFC at 25°C is preferably 65% to 85%, more preferably 70% to 85%.
• chocolate-like foods are not limited to chocolate, quasi-chocolate, and chocolate-based foods defined by the National Chocolate Industry Fair Trade Council and the Chocolate-based Food Fair Trade Council, but include fats and oils. It also includes processed oil and fat foods that use milk powder, cheese powder, fruit juice powder, etc. as an essential ingredient and do not contain cacao mass.
• fats and oils include fats derived from cacao raw materials such as cacao mass and cocoa (cocoa butter), and fats derived from raw materials such as milk fat derived from dairy products such as whole milk powder.
• the fat and oil content of the chocolate-like food is preferably 30% by mass to 70% by mass, more preferably 30% by mass to 60% by mass. If the oil and fat content is low, the viscosity of the chocolate-like food will be too high, and when used for coating purposes, coating operations may become difficult. Also, if the fat content is too large, the chocolate flavor may become diluted and oily, which is not preferable.
• the chocolate-like food of the present invention contains 2% to 35% by mass of the fat and oil for chocolate improvement of the present invention in the fat and oil content of the chocolate-like food.
• the content is preferably 2% by mass to 30% by mass, more preferably 3% by mass to 30% by mass, and even more preferably 3% by mass to 25% by mass. If the amount is less than 2% by mass, properties such as improved heat resistance and solidification rate may not be obtained. If it exceeds 35% by mass, although the above-mentioned characteristics can be obtained, the melt in the mouth may become poor and a good flavor may not be obtained, which is not preferable.
• the chocolate-like food of the present invention contains 30% by mass to 95% by mass of an oil and fat component X that satisfies all of the requirements (a) and (b) below, in addition to the chocolate-improving fat and oil. It is preferably 40% to 95% by weight, more preferably 50% to 95% by weight. If it is less than 30% by mass, the characteristics required for chocolate-like foods, such as sharp melting in the mouth, bloom resistance, solidification speed and gloss after solidification, and resistance to peeling off from the coating when eaten, may not be obtained. be. (a) Trans fatty acid content in the constituent fatty acid composition is 5% by mass or less (b) Consists of non-tempering hard butter and/or lauric oil
• the fat and oil component Preferably it is 3% by mass or less, more preferably 2% by mass or less.
• Non-tempering type hard butter is an oil or fat that can be used in place of cocoa butter, and examples include transesterified oil, fractionated hard butter after transesterification, and lauric acid type hard butter.
• lauric oils and fats include coconut oil, palm kernel oil, and hydrogenated oils thereof. It is also possible to use a mixture of non-tempering hard butter and/or lauric oil. Two or more types of non-tempering hard butter may be combined, or two or more types of lauric oils and fats may be combined.
• chocolate-like foods suitable for various uses can be produced.
• the method for manufacturing the chocolate-like food of the present invention can be carried out in the same manner as for manufacturing general chocolate-like foods.
• the chocolate-improving fats and oils of the present invention are essential, and raw materials such as non-tempering hard butter and other fats and oils, sugars, cacao mass, cocoa butter, cocoa powder, various powdered foods such as powdered milk, emulsifiers, fragrances, and pigments, etc. can be appropriately selected and mixed, and rolled and conched.
• emulsifiers that are normally used in the production of chocolates can be used.
• Specific examples include lecithin, polyglycerin fatty acid ester, sucrose fatty acid ester, organic acid monoglycerin fatty acid ester, polysorbate, and polyglycerin condensed ricinoleic acid ester. These may be used in combination of two or more types.
• the softening point of chocolate-like foods is determined based on the method for measuring the "softening point (ring and ball method)" described in the 1996 edition of the Standard Oil and Fat Analysis Test Method (1) established by the Japan Oil Chemists' Society. This is the value measured. It is necessary to balance the texture and melt-in-the-mouth evaluation of chocolate-like foods, but generally chocolate-like foods with higher softening points have better heat resistance. Chocolate-like foods can be designed as indicators.
• One of the preferred uses of the chocolate-like food of the present invention is for coating or covering the surface of confectionery, bakery products, etc.
• An example of the chocolate-like food for coating using the chocolate-like food of the present invention is a method in which the coating operation is carried out without subjecting the melted chocolate-like food for coating to a tempering treatment.
• the composite food coated with the chocolate-like food of the present invention is not particularly limited as long as it is a confectionery or bakery product.
• the bread include white bread, copdozensbread, fruit bread, cornbread, butter roll, hamburger bun, French bread, bread roll, sweet bread, sweet dough, hardtack, muffin, bagel, croissant, Danish pastry, and naan.
• Comparative Example 1 raw material oils and fats were blended according to the description in Table 1. After stirring and mixing, 0.15% by mass of sodium methylate was added as a catalyst, random transesterification was performed at 80° C. for 30 minutes, and then washing with water was performed according to a conventional method. Thereafter, 0.1% by mass of a nickel catalyst (SO-750 manufactured by Sakai Chemical Co., Ltd.) was added, and the mixture was cured to an iodine value of 1 at a hydrogenation pressure of 0.26 MPa and a temperature of 180° C., and decolorized/deodorized according to a conventional method.
• a nickel catalyst SO-750 manufactured by Sakai Chemical Co., Ltd.
• Examples 1 to 6 were transesterified oils and fats containing the following oil and fat components A, oil and fat components B, and oil and fat components C as raw material oils and fats.
• Fat and oil component A Non-lauric and non-palm high melting point oil (melting point: 50°C or higher and 70°C or lower)
• Oil and fat component B Palm high melting point oil and fat (melting point: 40°C or higher and 70°C or lower)
• Fat component C Laurin high melting point fat (melting point: 35°C or higher and 50°C or lower)
• the SFC at each temperature was measured according to the measurement method described above (SFC at each temperature), and the results are shown in Table 2.
• Chocolate-like foods were prepared according to the formulations in Table 4. Trial production was conducted using the same formulation, with the only difference being the vegetable oil portion. In addition, chocolate-like foods prepared according to (Evaluation Method and Criteria) were evaluated.
• Non-tempering hard butter includes 9.5 parts by mass of Parquena H (manufactured by Fuji Oil Co., Ltd., trans fatty acid content: 1% by mass or less), which is a hardened type of palm kernel oil stearin, and random transesterified oil, Table 5 14.5 parts by mass of non-tempered hard butter (trans fatty acid content: 1% by mass or less) having the fatty acid composition described above was used.
• Chocolate-like foods were prepared according to the formulations in Table 7.
• the lauric fats and oils include Numeralin 38 (manufactured by Fuji Oil Co., Ltd., trans fatty acid content 1% by mass or less), which is a hydrogenated oil of palm kernel olein, and palm kernel oil (trans fatty acid content 1% by mass or less) 57 :43 ratio of oils and fats were used.
• Numeralin 38 manufactured by Fuji Oil Co., Ltd., trans fatty acid content 1% by mass or less
• palm kernel oil trans fatty acid content 1% by mass or less
• Chocolate-like foods were prepared according to the formulations in Table 9.
• the random transesterified oil used in the evaluation of chocolate-like food for coating 1 was used as the non-tempered hard butter.
• coconut oil trans fatty acid content: 1% by mass or less
• lauric oil was used as the lauric oil.
• chocolate-like foods prepared according to (Evaluation Method and Criteria) were evaluated.
• the fat and oil for chocolate improvement of the present invention it is possible to improve the solidification rate and heat resistance of chocolate, and chocolate with good melting in the mouth can be obtained, and it is particularly suitable for use in chocolate that does not undergo a tempering operation. Can be done.

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