| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide hard butter having less effect of flavor reduction and thermal resistance reduction derived from lauric acid, and sufficient hardness after producing the hard butter, and excellent in preservation stability, melting feeling in the mouth, luster, and unstickiness on a surface; to provide chocolates using the hard butter; and to provide food using the hard butter and the chocolates. <P>SOLUTION: The hard butter contains oil and fat which satisfies (1) and (2) as follows: (1) the constituent fatty acids of oil and fat include ≤5 mass% of trans-unsaturated fatty acid, 25-60 mass% of ≤14C saturated fatty acid, and ≤1 mass% of ≥20C saturated fatty acid; (2) in triglyceride in oil and fat, a mass ratio of triglyceride (component a) having a total carbon number of the constituent fatty acid of ≤40 to triglyceride (component b) having a total carbon number of the constituent fatty acid of 42-48, a/b equals to 0.2-1. Furthermore, the hard butter contains (3) 0.01-5 mass% of a fatty acid ester nonionic emulsifier which has HLB≤3, and a carbon number of the total constituent fatty acid of 12-18. <P>COPYRIGHT: (C)2010,JPO&INPIT |
