PROBLEM TO BE SOLVED: To provide a filling having a strong chocolate flavor though being low trance fatty acid, having satisfactory mouth melting and shape retainability and good in plasticity.SOLUTION: There is provided a filling, in the whole of the filling, comprising moisture by 0.1 to 3 wt.%, a water-soluble solid component by 7 to 35 wt.%, a fat-free cacao component by 5 to 20 wt.%, cacao butter by 3 to 10 wt.% and oil other than the cacao butter by 50 to 80 wt.%, in the whole of the constituting fatty acid in the oil included in the filling, the content of trance fatty acid is 3 wt.% or lower, and, in the whole of the oil included in the filling, SSS is included by 3 to 10 wt.%, S2U is included by 20 to 35 wt.%, SU2 is included by 10 to 25 wt.%, UUU is included by 20 to 45 wt.%, and SSU is included by 8 to 20 wt.%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】低トランス脂肪酸でありながらチョコレート風味が強く、良好な口溶けと保型性を有し、可塑性が良好なフィリングを提供すること。【解決手段】本発明のフィリングは、フィリング全体中、水分を0.1~3重量%、水溶性固形分を7~35重量%、無脂カカオ分を5~20重量%、カカオバターを3~10重量%、及びカカオバター以外の油脂を50~80重量%含み、フィリングに含まれる油脂中の構成脂肪酸全体中、トランス脂肪酸含有量が3重量%以下であり、フィリングに含まれる油脂全体中SSSを3~10重量%、S2Uを20~35重量%、SU2を10~25重量%、UUUを20~45重量%、及びSSUを8~20重量%含有する。【選択図】なし
