Hard fat

Abstract

Disclosed is a hard fat which can be used as a raw material for a margarine or a shortening that contains a lauric fat and therefore has good melt in the mouth, and also has good plasticity. Also disclosed is a margarine or a shortening which comprises the hard fat. Further disclosed is a confection or a bread produced by using the margarine or the shortening. The hard fat contains lauric acid inan amount of 25 to 45 mass%, has an iodine value of 0 to 25, has the following constituent triglyceride composition: (CN32-54TG): 85 to 100 mass%, (CN32-38TG): 30 to 50 mass%, (CN40-46TG): 25 to 55 mass% and (CN48-54TG): 10 to 30 mass%, and has the following constituent triglyceride content ratio: [(CN32-38TG) / (CN40-46TG)] = 0.5 to 1.5, [(CN32-38TG) / (CN48-54TG)] = 1.0, and [(CN40-46TG) / (CN48-54TG)] = 1.0.

Description

technical field [0001] The present invention relates to a hard fat (hard fat) that exhibits excellent melt-in-the-mouth property of laurin fat (laurin fat), and margarine and shortenings using the hard fat. Background technique [0002] Lauric acid-rich glyceryl laurate fat represented by coconut oil and palm kernel oil has a light taste and excellent melting in the mouth, and has been used in chocolate, margarine, shortening, whipped cream, and ice cream until now Raw materials such as oily food. When glyceryl laurate fat is used as a raw material for margarine and shortening, there is a disadvantage of having a narrow temperature range for moderate plasticity at the cost of excellent mouth meltability, and the compounding amount is limited. Mouth-melting dilemma. [0003] As an attempt to maintain the excellent melt-in-the-mouth property of glyceryl laurate fat and expand the temperature range with moderate plasticity, a technique of transesterifying glyceryl laurate fat...

AI Technical Summary

Problems solved by technology

However, in the technology proposed in Patent Document 3, in order to increase the content of lauric acid and myristic acid in triglyceride constituent fatty acids to 90% by mass (hereinafter, "%" means "mass%" in the present invention), Ester synthesis is required, which is economically inappropriate because it is difficult to carry out in processing technologies such as fractionation and transesterification using natural oils as raw materials

[0005] Therefore, there has not been provided margarine and shortening that have good plasticity and exhibit the characteristics of laurin fat.

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