PURPOSE: To obtain a hard butter composition having both the properties of a hardness higher than that of cacao butter or snap property at the ordinary temperature and a sharper melt property than that of cacao butter in the vicinity of the body temperature.
CONSTITUTION: This hard butter composition contains ≥80wt.% symmetric triglyceride having a 12 to 22C saturated fatty acid residue at each of 1, 3 positions and a 12 to 22C unsaturated fatty acid residue at 2-position and does not contain ≥3wt.% 1,2-disaturated and 3-unsaturated triglyceride. In 0.5 to 20wt.% of the symmetric triglyceride, one of the 1,3-position saturated fatty acid residues is a 12C saturated fatty acid residue and the 2-position unsaturated fatty acid residue is a 18C unsaturated fatty acid residue. If 5 to 50wt.% hard butter composition, 5 to 30wt.% cacao powder and 10 to 60wt.% sugar are blended, the objective chocolate-like food can be produced.
MORISHITA AKITOSHI
TANAKA YUKITAKA
