| abstract |
The purpose of the present invention is to provide: a non-tempering type hard butter which contains substantially no trans fats, and which both reduces saturated fatty acids and melts in the mouth; a chocolate using said hard butter; and a method of producing said chocolate. This fat composition for chocolate contains a fat A and a fat B, with the total amount of fat A and fat B making up at least 70 weight% and the ratio of fat A and fat B (fat A / fat B) being 0.5 to 20, and contains 5-30 weight% SS triglyceride and no more than 11 weight% S3 triglyceride. Fat A is a transesterified oil containing, as constituent fatty acids, 10-50 weight% lauric acid and a total of 20-60 weight% palmitic acid and stearic acid. Fat B is obtained from a process of transesterification of raw fat material and subsequent elimination by fractionation of high-melting point components or high-melting point components and low-melting point components, and contains 25 weight% or more SSO triglyceride and 15 weight% or less S3 triglyceride. Here, S represents palmitic acid or stearic acid, and O represents oleic acid. |