| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a hard butter which little affects the deterioration of a flavor and the lowering of heat resistance derived from lauric acid, has sufficient hardness after the production of the hard butter, and is excellent in storage stability, solubility touch in mouth, gloss and surface non-stickiness, to provide a chocolate using the hard butter, and to provide a food using the same. <P>SOLUTION: The hard butter or chocolate contains a fat or fatty oil satisfying the following (1) and (2): (1) the fatty acids constituting the fats or fatty oils comprise 5 mass% or less of trans-unsaturated fatty acids and 25 to 60 mass% of a 1-14C saturated fatty acid in a mass ratio of 12C saturated fatty acid to 18C saturated fatty acid of 0.4 to 1.1; and (2) triglycerides having a fatty acid total carbon number of 38 to 48 are contained in an amount of 55 to 75 mass% among the triglycerides in the fats or fatty acids. <P>COPYRIGHT: (C)2011,JPO&INPIT</p> |
