Hard fat and chocolate

Abstract

The invention provides hard fat comprising a lipid composition and chocolate comprising the hard fat. The lipid composition comprises lipid A and lipid B. Trans unsaturated fatty acids account for 5% in mass of all the fatty acids composed of lipid. Mass ratio of components a and b in lipid A to component c in lipid B is shown in following formula: c / a+b=0.001-0.3. Referring to lipid A: (1) in the composing fatty acids, saturated fatty acids with number of carbon atom less than 14 account for 25-60% in mass, and saturated fatty acids with carbon atom number more than 20 account for less than 1% in mass, (2) in triglyceride of the fatty lipid, mass ratio of triglyceride (component a) with number of carbon atoms composing the fatty acid being less than 40 to triglyceride (component b) with number of total carbon atoms composing the fatty acid being 42-48 is shown in the following formula: a / b=0.2-1; referring to lipid B: (3) in the composing fatty acids, saturated fatty acids account for 95% in mass, and fatty acids with carbon number more than 20 account for less than 5% in mass, (4) in triglyceride of lipid, triglyceride with number of carbon atom composing the fatty acids being 50-54 account for 80% in mass.

Description

technical field [0001] The present invention relates to hard fats and chocolates as fats and oils for chocolate. Background technique [0002] Hard fats developed as an alternative to cocoa butter can be roughly classified into a tempering type and a non-tempering type. Tempering fats are generally composed of triglycerides that combine palmitic acid and stearic acid at the 1st and 3rd positions of the glyceride skeleton and unsaturated fatty acids at the 2nd position as the main component, and have physical properties similar to cocoa butter . Therefore, it has high compatibility with cocoa butter and can obtain a texture similar to that of cocoa butter, but on the other hand, it is necessary to perform a temperature adjustment process for controlling crystal polymorphism when used. Since strict temperature control is required in this temperature control step, it is desirable to omit it. [0003] As non-tempered hard fats that can omit this tempering step, hard fats with...

AI Technical Summary

Problems solved by technology

In addition, lauric acid-type hard fats are mainly composed of triglycerides with a low melting point, and therefore may have low heat resistance

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