Patent ID: 8053015
Filing Date: 2011-11-08
Classification: A21D,A23D,C11C

Abstract:
1. A hard fat comprising 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 32 to 54 (CN 32 to 54 TG) being 85 to 100% by mass; triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 32 to 38 (CN 32 to 38 TG) being 30 to 50% by mass; triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 40 to 46 (CN 40 to 46 TG) being 25 to 55% by mass; and triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 48 to 54 (CN 48 to 54 TG) being 10 to 30% by mass, the mass ratio of the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 32 to 38 to the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 40 to 46 ((CN 32 to 38 TG)/(CN 40 to 46 TG)) being 0.5 to 1.5; the mass ratio of the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 32 to 38 to the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 48 to 54 ((CN 32 to 38 TG)/(CN 48 to 54 TG)) being no less than 1.0; the mass ratio of the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 40 to 46 to the triglycerides having a total number of carbon atoms of the constituent fatty acid residues of 48 to 54 ((CN 40 to 46 TG)/(CN 48 to 54 TG)) being no less than 1.0; and the hard fat being prepared by mixing a fat A: a lauric fat comprising 35 to 65% by mass of lauric acid and having an iodine value of 0 to 30 with a fat B: a transesterified lipid that comprises 12 to 34% by mass of lauric acid and 45 to 75% by mass of a saturated fatty acid having 16 or more carbon atoms and has an iodine value of 0 to 20, the mixing ratio of the fat A to the fat B being 30:70 to 75:25.