< Topic >As for this invention, the oral dissolving and the food impression, mold release characteristic being satisfactory, at the same time compatibility of the cacao butter was high, was superior in snap characteristic and resistance broom characteristic, non lauric, non trance and that the oil and fat for non tempering type confectionery is obtained were designated as purpose. Solutions The below-mentioned condition everything is satisfied, non lauric, non trance and the oil and fat for non tempering type confectionery. (1) the content of SSS 4 - 20 weight % (2) the content of S2U 50 - 85 weight % (3) SUS/SSU (weight ratio) 0.4 - 0.8 (4) the total of SU2 and U3 5 - 30 weight % (5) St/P (weight ratio) 0.1 - 0.4 However, as for S carbon count the saturated fatty acid of 14 - 24, as for U carbon count unsaturated fatty acid 14 - 24, as for St as for stearic acid and P palmitic acid is meant.< Selective figure >It is not【課題】本発明は、口溶け、食感、離型性が良好で、且つカカオ脂との相溶性が高く、スナップ性、耐ブルーム性に優れた、非ラウリン、非トランスかつ非テンパリング型製菓用油脂を得ることを目的とした。【解決手段】 下記の条件を全て満たす、非ラウリン、非トランスかつ非テンパリング型製菓用油脂。(1)SSSの含有量が4~20重量%(2)S2Uの含有量が50~85重量%(3)SUS/SSU(重量比)が0.4~0.8(4)SU2、U3の合計が5~30重量%(5)St/P(重量比)が0.1~0.4但し、Sは炭素数14~24の飽和脂肪酸、Uは炭素数14~24の不飽和脂肪酸、Stはステアリン酸、Pはパルミチン酸を意味する。【選択図】なし
