| abstract |
The present invention provides a no-temper type hard butter having good melting properties (melted in the mouth) and compatibility with cacao butter, low trans fatty acid content and low lauric acid content, and a method for producing the same. SOLUTION: A mixed oil is obtained by mixing a lauric raw material fat (raw oil A or a soft part obtained by fractionating the raw oil A (fractionated olein a)) and a non-lauric raw oil (raw oil B). After being obtained, this mixed oil is fractionated to obtain a mixed oil soft part (fractionated olein b) that can be used as a no-temper type hard butter and a mixed oil hard part (fractionated stearin b) that can be used for margarine and the like. [Selection] Figure 1 |