| 摘要 |
PURPOSE: A manufacturing method of hard butter and chocolates is provided to easily and rapidly manufacture the hard butter and the chocolates while improving preservation stability, flavor, mouth-feel of products by using laurin base fat and oil and non-laurin base fat and oil. CONSTITUTION: Hard butter contains fan and oil A and fat and oil B. The fat and oil A is formed by ester-exchange reaction of laurin base fat and oil and non-laurin base fat and oil. The fan and oil A includes saturated fatty acid of carbon number 14 or less, saturated fatty acid of carbon number of 20 or less, triglyceride of the total carbon number 40 or less, and the triglyceride of the total carbon number of 42~48. A rising melting point of the hard butter is 32 °C or greater. The hard butter contains fatty acid ester base non-ionic emulsifier 0.01~5 mass%.
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