JP5792080B2 - Oil composition for kneading dough - Google Patents

Description

  The present invention relates to an oil and fat composition for kneading flour dough, such as bread dough, containing cocoa butter and non-fat cocoa solids.

  Confectionery bakery products using chocolate are diverse and rich in variety, such as those coated with chocolate or chocolate cream, baked or sanded, and layered by folding into dough. As confectionery bakery products using chocolate, so-called chocolate-colored bread or baked confectionery, in which a chocolate component is kneaded into the dough, is well known.

  Cocoa powder is often used for bread and baked confectionery kneaded with chocolate ingredients because of the ease of kneading into the dough, but the chocolate flavor is not enough for the color tone, and it is used in combination with chocolate chips In addition, it has been devised to supplement the chocolate flavor. When cacao mass and cocoa butter are kneaded into the dough, a rich chocolate flavor can be obtained, but cacao mass and cocoa butter are hard at the working temperature for producing bread and baked confectionery, and kneading into the dough is not easy. In addition, there is a difficulty that the dough floats poorly during baking or a hard texture tends to occur.

  In order to solve this problem, for example, Patent Document 1 proposes a dough-kneading chocolate that uses cacao mass, oil at room temperature, and lecithin in combination. However, the handling is not always good because it tends to be hard during storage and is likely to cause blooming and graining. Accordingly, it has been desired to develop an oil and fat composition for kneading dough that has good workability and little change in physical properties during storage and contains abundant cocoa components.

Japanese Patent Laid-Open No. 62-289147

  The problem to be solved is to develop an oil / fat composition for kneading dough for confectionery bread, which contains abundant cocoa components but has good workability and little change in physical properties during storage.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used an oil and fat composition containing specific amounts of cocoa butter, lauric oil and fat, non-lauric liquid oil and non-fat cocoa solids. The present inventors have found that the above problems can be solved and have completed the present invention.

That is, one aspect of the present invention is that cocoa butter is 5 to 20% by mass, lauric fat and oil is 5 to 20% by mass, non-lauric liquid oil is 15 to 35% by mass, and non-fat cocoa solids are 35 to 65%. It is a fat and oil composition for kneading dough containing mass%.
A preferred embodiment is an oil / fat composition for kneading dough in which the mass ratio of the cocoa butter content and the lauric fat content is 3: 7 to 7: 3, and the non-lauric fat is extremely hardened. It is a fat and oil composition for kneading dough containing 0.1 to 2.5% by mass of oil. Moreover, it is the oil-fat composition for kneading | mixing dough preserve | saved at 15 degrees C or less.
Another aspect of the present invention is a flour-containing dough using the above-mentioned oil-and-fat composition for kneading dough and flour.
Another aspect of the present invention is a flour-containing food obtained by cooking the flour dough.
Another aspect of the present invention is that cocoa butter is 5 to 20% by mass, lauric fat and oil is 5 to 20% by mass, non-lauric liquid oil is 15 to 35% by mass, and non-fat cocoa solids is 35 to 35% by mass. This is a method for producing an oil and fat composition for kneading dough, in which a raw material containing 65% by mass is mixed, then refining and conching are performed on the raw material mixture, and the mixture is cooled and solidified without performing tempering.

According to the present invention, the dough used for confectionery bread can be used in confectionery bread, which can be used after being cut off in a refrigerated state, has good workability and little physical change during storage, and contains abundant cacao ingredients. An oil-and-fat composition for use can be provided.
Moreover, according to this invention, the confectionery bread food rich in chocolate flavor can be provided by using the said oil-and-fat composition for the flour dough kneading of confectionery bread.

Hereinafter, the present invention will be described in detail.
The oil and fat composition for kneading dough of the present invention contains cocoa butter and non-fat cocoa solids. Cocoa butter is a fat extracted from cacao beans. The non-fat cocoa solid content is a solid content obtained by removing fats and oils (cocoa butter) from cocoa beans. Although the manufacturing conditions of cocoa butter are not particularly limited, it is preferably obtained by pressing fermented cocoa beans imported from the production area directly or after roasting.

  As for roasting conditions when roasting cocoa beans, the roasting temperature is preferably 100 to 150 ° C, more preferably 110 to 140 ° C, and most preferably 120 to 140 ° C. The roasting time is preferably 5 to 40 minutes, and more preferably 10 to 30 minutes. Roasting under the roasting conditions is preferable because a rich chocolate flavor can be obtained.

  The roasting method is not particularly limited, and examples thereof include nib roasting in the state of peeled cocoa (cocoa nibs) and bean roasting in which cocoa beans are roasted with the skin. In the case of roasting nibs, cocoa butter is obtained by pressing cacao mass obtained by drying and roasting and grinding cacao nibs from which the skin has been separated. In the case of beans roasting, cocoa butter is obtained by roasting cocoa beans with the skin, then separating the skin and pressing the cocoa mass obtained by grinding. Cocoa butter can be obtained by squeezing cacao mass, but the cacao mass (or cacao beans from which the skin has been separated) may be alkali-treated before squeezing.

  The cocoa butter used in the oil composition for kneading dough according to the present invention is not particularly limited as long as it is an oil extracted from cacao beans, but is preferably an unrefined oil or a lightly refined oil. Refinement means passing through some or all of the purification steps such as deoxidation, decolorization, and deodorization that are usually performed to obtain edible oils and fats, and unrefined oil does not go through the purification step as it is compressed. It is a fat. The lightly refined oil has been subjected to the deodorizing step of the refining step, and has undergone a mild deodorization at a deodorizing temperature of 90 to 210 ° C. and a deodorizing time of 10 to 120 minutes. It is preferable that the cocoa butter is an unrefined oil or a lightly refined oil because the chocolate flavor of the oil-and-fat composition for kneading dough containing cocoa butter is easily expressed.

  The oil and fat composition for kneading dough of the present invention contains 5 to 20% by mass of cocoa butter. The content of cocoa butter in the fat and oil composition for kneading dough is preferably 6 to 18% by mass, and more preferably 7 to 16% by mass. It is preferable that the cocoa butter content in the oil composition for kneading the dough is in the above range because the workability of kneading the dough is good and the chocolate flavor is easily expressed. The cocoa butter contained in the oil and fat composition for kneading dough of the present invention was contained in the above cocoa mass, the cocoa cake obtained by squeezing cocoa butter from the cocoa mass, or the cocoa powder obtained by pulverizing it. It may be supplied in a state.

  The non-fat cocoa solid content contained in the oil-and-fat composition for kneading dough of the present invention uses the cocoa mass, the cocoa cake obtained by squeezing cocoa butter from the cocoa mass, or the cocoa powder obtained by pulverizing it. Thus, the cocoa mass, cocoa cake, and cocoa powder can be supplied as a solid content obtained by reducing the cocoa butter content. For example, cacao mass contains about 55 wt% cocoa powder and cocoa powder contains about 8-24 wt% cocoa butter, so cacao mass contains about 45 wt% and cocoa powder contains about 76-92 wt% non-fat cocoa solids. To do. More specifically, for example, by blending 30% by mass of cacao mass containing 45% by mass of non-fat cocoa solids in the fat and oil composition for kneading dough, 13.5% by mass of non-fat cocoa solids was blended. It will be.

  The oil and fat composition for kneading dough of the present invention contains 35 to 65% by mass of non-fat cocoa solids. The non-fat cocoa solid content in the oil-and-fat composition for kneading dough is preferably 40 to 60% by mass, and more preferably 44 to 56% by mass. It is preferable that the fat-free cacao solid content in the oil composition for kneading the dough is in the above range because the workability of kneading the dough is good and the chocolate flavor is easily expressed.

  The oil-and-fat composition for kneading dough of the present invention contains lauric fat and non-lauric liquid oil in addition to cocoa butter and non-fat cocoa solids. The lauric fats and oils in the present invention are fats and oils containing 30% by mass or more of lauric acid as a constituent fatty acid of the fats and oils. The lauric acid content of the lauric oil is preferably 35% by mass or more, more preferably 40% by mass or more and 60% by mass or less. Examples of lauric fats and oils include palm kernel oil, coconut oil, Babas oil, and the like, and processed fats and oils obtained by processing one or more selected from hydrogenation, transesterification, fractionation, and the like. . In addition, as a lauric fat and oil, a single kind of fats and oils may be used independently, and a plurality of kinds of fats and oils may be used in combination. The non-lauric liquid oil in the present invention is liquid at 25 ° C., and the fatty acid having 16 or more carbon atoms as a constituent fatty acid of the oil is 80% by mass or more, preferably 90% by mass or more, more preferably 95% by mass. The content is 100% by mass or less. Non-lauric liquid oils include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm fraction soft oil, olive oil, peanut oil, linseed oil, shiso oil, sesame oil, etc. And processed oils and fats obtained by subjecting these to one or more processing selected from hydrogenation, transesterification, fractionation and the like. In addition, as a non-lauric liquid oil, a single type of fats and oils may be used alone, or a plurality of types of fats and oils may be used in combination. The non-lauric liquid oil is more preferably liquid at 15 ° C., and further preferably liquid at 5 ° C. It is preferable that the non-lauric liquid oil has the above properties because the oil-and-fat composition for kneading dough is soft even in a refrigerated state (15 ° C. or lower) and can be used as it is after being cut off with a knife or the like. In addition, a liquid state means the state which has fluidity | liquidity when it puts in a container and inclines.

  The fat and oil composition for kneading dough of the present invention contains 5 to 20% by mass of lauric fats and oils. The content of the lauric oil / fat in the dough kneading oil / fat composition is preferably 6 to 18% by mass, and more preferably 7 to 16% by mass. Moreover, the oil-fat composition for kneading | mixing dough of this invention contains 15-35 mass% of non-lauric liquid oil. The content of the non-lauric liquid oil in the dough kneading oil composition is preferably 18 to 32% by mass, and more preferably 20 to 30% by mass. If the content of lauric fat and non-lauric liquid oil in the oil composition for kneading dough is in the above range, even if cocoa butter is used in the fat composition, the physical properties become relatively soft even at low temperatures. It is preferable because the change in hardness over time is small.

  The fat and oil composition for kneading dough of the present invention preferably contains cocoa butter and lauric fat at a mass ratio of 3: 7 to 7: 3. The content ratio (mass ratio) of cocoa butter and lauric fat in the oil composition for kneading dough is more preferably 3.5: 6.5 to 6.5: 3.5, and 4: 6 to More preferably, it is 6: 4. It is preferable that the content ratio (mass ratio) of cocoa butter and lauric fat and oil in the fat and oil composition for kneading dough is in the above range because the fat and oil composition has little change in hardness over time.

  The fat and oil composition for kneading dough of the present invention preferably contains an extremely hardened oil of non-lauric fat and oil in addition to the cocoa butter, lauric fat and oil, non-lauric liquid oil and non-fat cacao solid content. . The non-lauric fats and oils in this invention are fats and oils containing 80 mass% or more of fatty acids having 16 or more carbon atoms as constituent fatty acids. The content of fatty acid having 16 or more carbon atoms of the non-lauric oil is preferably 90% by mass or more, more preferably 95% by mass or more and 100% by mass or less. Non-lauric oils include, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, palm oil, olive oil, peanut oil, linseed oil, shiso oil, sesame oil, beef fat, pork Examples thereof include fats, fish oils, and the like, and processed oils and fats obtained by processing these at least one selected from hydrogenation, transesterification, fractionation, and the like. The extremely hardened oil of non-lauric fats and oils in the present invention is a fat and oil obtained by curing (hydrogenating) the non-lauric fats and oils to an iodine value of 10 or less. The iodine value of the extremely hardened oil of non-lauric fat is preferably 5 or less, and more preferably 0-2. In addition, as extremely hardened oil of non-lauric fats and oils, a single kind of fats and oils may be used alone, or a plurality of kinds of fats and oils may be used in combination.

  As the extremely hardened oil of the non-lauric fat used in the oil composition for kneading dough of the present invention, among them, the hardened oil of Hyelsin rapeseed oil, palm oil, palm mid fraction, rice oil and cottonseed oil is preferable, Extremely hardened oil is more preferred. In the oil composition for kneading dough of the present invention, the content of the extremely hardened oil of the non-lauric oil is preferably 0.1 to 2.5% by mass, and 0.2 to 2.0% by mass. More preferably, it is more preferably 0.3 to 1.5% by mass. If the content of the non-lauric oil in the oil composition for kneading the dough is within the above range, the consistency of the oil composition is stable over a wide working temperature range, and the workability is good. This is preferable because bloom and graining during storage of the composition can be suppressed.

  According to a preferred embodiment of the present invention, the content of trans fatty acid in the oil composition for kneading dough of the present invention is 5% by mass or less, preferably 3% by mass, based on the whole oil composition for kneading dough. Hereinafter, the content is more preferably 2% by mass or less. If the trans fatty acid content is in the above range, it is nutritionally preferable.

  Since the oil-and-fat composition for kneading dough of the present invention is soft enough to be cut off with a knife or the like even at low temperatures, it is preferably stored at a temperature of 15 ° C. or lower. In particular, it is preferably stored under refrigeration (0 to 15 ° C.), more preferably stored at 5 to 15 ° C., and further preferably stored at 5 to 10 ° C. By storing in the above temperature range, changes in physical properties during storage (change in hardness and generation of bloom / grains) are small, and the chocolate flavor can be maintained well. Even in a refrigerated state, it is preferable because a necessary amount can be cut out and used as it is (without adjusting the temperature) for kneading the dough.

  Unless the effect of the oil composition for kneading dough of the present invention is impaired, the oil composition for kneading dough of the present invention is not cocoa butter, lauric oil, non-lauric liquid oil, and non-fat cacao solid content. As other components, components that are usually blended in an oil and fat composition used for confectionery bread can be blended. Other ingredients include fats and oils other than those mentioned above, emulsifiers, salting agents such as salt and potassium chloride, acidulants such as acetic acid, lactic acid and gluconic acid, sweeteners such as sugars, sugar alcohols, stevia and aspartame, β-carotene , Colorants such as caramel and red bean pigment, tocopherols, tea extracts (catechin etc.), antioxidants such as rutin, plant proteins such as wheat protein and soy protein, eggs, egg processed products, flavors, milk fat, whole fat powder Dairy products such as milk, skim milk powder, whey protein, seasoning, water, thickener, pH adjuster, food preservative, fruit, fruit juice, coffee, nut paste, spices, cereals, beans, vegetables, meat, Examples include food materials such as seafood and food additives.

  Examples of the emulsifier used in the oil composition for kneading dough of the present invention include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester, and glycerin. Synthetic emulsifiers such as organic acid fatty acid esters and propylene glycol fatty acid esters, lecithin (soy lecithin, egg yolk lecithin, etc.), lysolecithin (soy lysolecithin, egg yolk lysolecithin, etc.), enzyme-treated egg yolk, saponins, plant sterols, milk fat globule membrane, etc. An emulsifier that is not a synthetic emulsifier may be mentioned, and two or more of these may be used in combination. As an emulsifier used in the oil composition for kneading dough of the present invention, it is preferable to use one or more of polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, and lecithin. The content of the emulsifier in the oil and fat composition for kneading dough of the present invention is preferably 0.1 to 2.5% by mass, more preferably 0.2 to 2.0% by mass, and It is more preferable that it is 3-1.5 mass%.

  The fat and oil composition for kneading dough of the present invention is obtained by mixing and uniformly dispersing the above cocoa butter, lauric fat and oil, non-lauric liquid oil and non-fat cacao solids, and other components as necessary. However, since the content of non-fat cocoa solids is relatively high, it is preferably produced in the same process as ordinary chocolates. That is, it can be produced by cooling and solidifying the dough after the refining by raw material mixing, rolling, etc., and the conching step. In the oil-and-fat composition for kneading dough of the present invention, the tempering treatment for making the oil-and-fat crystals V-shaped after the conching step is not particularly required, and the operation can be simplified.

  The flour-containing dough of the present invention is characterized by using the oil and fat composition for kneading dough of the present invention and flour as raw materials. Water is added to wheat flour and flour other than wheat flour (for example, rice flour, corn, rye, buckwheat, soybean flour, etc.) as necessary, and the oil composition for kneading dough of the present invention and kneading of dough of the present invention as necessary Fats and oils such as margarine and shortnin, sugars, defatted milk powder, skimmed milk, milk and other dairy products, eggs and egg products, salt, brine, yeast, emulsifiers, flavorings, seasonings, etc. A dough mixed with ingredients. The flour-containing dough includes bread dough (bread, table roll, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery dough (stollen, panettone, kuguroff, brioche, donut, etc.), pastry dough (Denish, croissant, pie) Etc.), cake dough (butter cake, sponge, biscuit, cookies, donuts, busses, hot cakes, waffles, etc.), Japanese confectionery dough (soup, dairy, steamed bread, kasutera bun, dorayaki, etc.), noodle dough ( Udon, buckwheat noodles, Chinese noodles, pasta, etc.) and dim sum dough (gyoza, shochu, buns, wontons, spring rolls, etc.).

  The flour-containing dough of the present invention can be produced by a method generally used for preparing each flour-containing dough. For example, for bread dough, straight rice method (straight method), medium seed method, all-in-mix method, old noodle method, sweetened mid seed method, liquid seed method, etc., for cake dough, sugar batter method, Kyoritsu Law, separate method, all-in-mix method, etc. The oil composition for kneading dough of the present invention can be added to the dough by a general method of adding margarine and fat spread. The amount of the fat and oil composition for kneading dough added to the flour-containing dough varies depending on the type of flour-containing dough, but the amount used for bread and confectionery dough, for example, ranges from 1 to 60% by mass with respect to the total mass of flour. Is more preferable, more preferably 1 to 40% by mass, and still more preferably 1 to 30% by mass.

The flour-containing food of the present invention can be produced by cooking the flour-containing dough described above. That is, the flour-containing food of the present invention refers to foods that have been cooked such as microwave-cooked, boiled, steamed, fried, etc., in addition to baking the flour-containing dough by oven or direct baking.
Examples of the flour-containing food of the present invention include breads (bread, table rolls, confectionery bread, cooked bread, French bread, live red, etc.), yeast confectionery (Stollen, panettone, kuguroff, brioche, donuts, etc.), pastries (Denish). , Croissants, pies, etc.) cakes (butter cakes, sponges, biscuits, cookies, donuts, busses, hot cakes, waffles, etc.) Japanese sweets (rice buns, confectionery, steamed bread, kasura buns, dorayaki, etc.) noodles (udon) , Buckwheat noodles, Chinese noodles, pasta, etc.), dim sum (gyoza, shochu, wharf, wonton, spring rolls, etc.).

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

<Oil composition raw material>
(Cacao mass)
Cacao mass: 55% oil content, roasted nibs, manufactured by Daito Cacao Co., Ltd. (cocoa powder)
Cocoa cake: 23% by weight of oil, roasted nibs, manufactured by Daito Cacao Co., Ltd. Cocoa powder: 11% by weight of oil, roasted nibs, manufactured by Daito Cacao Co., Ltd. (cocoa butter)
Cocoa butter: Nibu roasted unripe product, manufactured by Daito Cacao Co., Ltd. (lauric oil)
Palm kernel hardened oil (melting point 34 ° C.): Lauric acid content 45% by mass, Nisshin Oillio Group Co., Ltd. Palm oil: Lauric acid content 47% by mass, Nisshin Oillio Group Co., Ltd. (non-lauric liquid oil)
Soybean oil: liquid at 5 ° C, Nisshin Oillio Group Co., Ltd. Palm Olein (iodine value 67): liquid at 15 ° C, manufactured by Nisshin Oillio Group Co., Ltd. (non-lauric oil)
Hyelsin rapeseed oil extremely hardened oil: iodine value 1, manufactured by Yokoseki Yushi Co., Ltd.
Sucrose fatty acid ester: Polyglycerin fatty acid ester manufactured by Mitsubishi Chemical Foods, Inc .: Taiyo Chemical Co., Ltd. Lecithin: Nisshin Oillio Group, Inc.

<Preparation of oil and fat composition>
After mixing the raw materials according to the formulation of Tables 1-2, the raw material mixture was rolled (refining) and conching according to a conventional method, cooled and solidified without performing tempering, and Examples 1 to 5 and Comparative Example 1 -4 oil-fat compositions were obtained. The oil and fat composition was stored under refrigeration (5 to 10 ° C.).

<Preservation evaluation>
The oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 4 were transferred from a refrigerator to a constant temperature bath of 20 ° C. and stored for 3 weeks. The state was visually evaluated according to the following criteria, and the results were shown in Tables 1-2. It was shown to.

Good without any evaluation standard bloom or grain: ○
Slightly dull and no problem: △
Bloom or grain can be seen all over: ×

<Manufacture of chocolate rolls>
According to the following manufacturing procedure, the chocolate roll bread which each used the oil-fat composition of Examples 1-5 and Comparative Examples 1-4 was manufactured.

Manufacturing procedure Powerful powder (90 parts by mass), fresh yeast (2.4 parts by mass), water (44 parts by mass), sucrose (15 parts by mass), salt (1.6 parts by mass), skim milk powder (3.0 parts by mass) And whole eggs (20 parts by mass) were mixed and mixed at a low speed of 3 minutes and a medium speed of 5 minutes using a mixer (TYPE SK-20: manufactured by SK mixer Co., Ltd.). The soaking temperature was 28 ° C.
2. After adding the oil and fat composition (20.0 parts by mass) and butter (5.0 parts by mass) cut out in a refrigerated state, mixing was performed at a low speed of 3 minutes and a medium speed of 6 minutes (the temperature on the soot was 28 ° C). did).
3.2. The dough was fermented at 28 ° C. and 75% humidity for 70 minutes.
4.3. The dough was divided into 50 g.
5.4. The dough was rested at room temperature for 20 minutes.
6.5. The dough was molded into butter rolls.
7.6. The dough was subjected to proofing for 50 minutes at 38 ° C. and 75% humidity using a proofing device (Toctrol Parte PDD-S2: manufactured by Tokura Shoji Co., Ltd.).
8). Using a fixed kettle (model TOU-431 SUUU-SPP-S66-M-NDR-N: manufactured by Tokura Shoji Co., Ltd.), firing was performed for 14 minutes at 180 ° C. on the top and 180 ° C. on the bottom.

<Evaluation of kneading into bread dough>
In the procedure 2 for manufacturing the chocolate roll bread, the workability evaluation of kneading into the bread dough of each of the oil and fat compositions of Examples 1 to 5 and Comparative Examples 1 to 4 is performed according to the following criteria, and the results are shown in Tables 1 and 2 Indicated.

Evaluation criteria Smoothly kneaded and good: ○
Normal workability: △
It is too hard to knead and is not preferable: ×

<Flavor evaluation of chocolate roll>
The flavor evaluation of the baked chocolate roll was performed according to the following criteria, and the results are shown in Tables 1-2.

Good evaluation criteria Chocolate flavor is rich and good: ○
Good chocolate flavor :: △
Poor chocolate flavor: ×

Claims (7)

  A dough comprising 5 to 20% by mass of cocoa butter, 5 to 20% by mass of lauric oil and fat, 15 to 35% by mass of non-lauric liquid oil, and 35 to 65% by mass of non-fat cocoa solids. Oil composition for kneading.   2. The fat and oil composition for kneading dough according to claim 1, wherein a mass ratio of the content of the cocoa butter and the content of the lauric fat is 3: 7 to 7: 3.   Furthermore, the fat-and-oil composition for kneading | mixing dough of Claim 1 or Claim 2 containing 0.1-2.5 mass% of extremely hardened oil of a non-lauric-type fat.   It preserve | saves at 15 degrees C or less, The fats and oils composition for kneading | mixing dough of any one of Claims 1-3 characterized by the above-mentioned.   A flour-containing dough using the oil and fat composition for kneading dough according to any one of claims 1 to 4 and flour.   A flour-containing food obtained by cooking the flour dough according to claim 5 by heating.   After mixing the raw materials containing 5 to 20% by mass of cocoa butter, 5 to 20% by mass of lauric oil and fat, 15 to 35% by mass of non-lauric liquid oil and 35 to 65% by mass of nonfat cocoa solids, A method for producing an oil-and-fat composition for kneading dough, comprising refining and conching a raw material mixture and cooling and solidifying without tempering.