Process to produce the raw material fat mixed with fatty acid derivatives or fatty acids, vegetable oils and fats present invention and, it is produced by the process of enzymatic transesterification reaction the raw oils and fats, POS / SOS content ratio of the constituent triglyceride composition during There at 2 to 12, POS content is 30~55wt%, it relates to a fat composition for confectionery and chocolate. It is similar to the triglyceride composition of cocoa butter high POS content, SFC to the steep slope of the cocoa butter-specific fat composition of the present invention,: Indicates the (Solid Fat Content solid fat content) curve, melt refreshing and clean in the mouth , I can be used as a cocoa butter equivalent fat texture of soft without feeling stiff. Furthermore, the fat composition of the present invention is advantageous in bloom resistance better than the conventional cocoa butter substitute fat.本発明は、植物性油脂を、脂肪酸又は脂肪酸誘導体と混合し原料油脂を製造する工程;及び、前記原料油脂を酵素的エステル交換反応する工程により製造し、構成トリグリセリド組成中のPOS/SOS含量比が2ないし12で、POS含量が30~55wt%である、チョコレート及び製菓用に油脂組成物に関するものである。本発明の油脂組成物は、POS含量の高いココアバターのトリグリセリド組成と類似であり、ココアバター特有の急な傾きにSFC(Solid Fat Content:固体脂含量)曲線を示し、口中ですっきりとさっぱり融け、硬くなく柔らかい感じの食感のココアバター同等脂として利用できる。更に、本発明の油脂組成物は、常用ココアバター代替脂に比べてブルーム耐性が良い長所がある。
