PROBLEM TO BE SOLVED: To provide a non-temper type hard butter excellent in melting properties (meltable in the mouth) and compatibility with cacao butter, having a low trans fatty acid content and a low lauric acid content.SOLUTION: A fat (non-temper type hard butter) has an iodine number of 6 to 24, including 2 to 12 mass% of triglyceride (CN 28 to 36 TG) with a total carbon number of constituent fatty acid residues of 28 to 36, 35 to 60 mass% of triglyceride (CN 38 to 46 TG) with a total carbon number of constituent fatty acid residues of 38 to 46, and 30 to 55 mass% of triglyceride (CN 48 to 56 TG) with a total carbon number of constituent fatty acid residues of 48 to 56. The mass ratio of the triglyceride with a total carbon number of constituent fatty acid residues of 38 to 46 to the triglyceride with a total carbon number of constituent fatty acid residues of 48 to 56, i.e. ((CN 38 to 46 TG)/(CN 48 to 56 TG)), is 0.6 to 2.0.COPYRIGHT: (C)2014,JPO&INPIT【課題】融解性状(口溶け)及びカカオ脂との相溶性が良好で、トランス脂肪酸含量が低く、かつラウリン酸含量が低いノーテンパー型ハードバターを提供する。【解決手段】ヨウ素価が6~24であり、構成脂肪酸残基の炭素数の合計が28~36のトリグリセリド(CN28~36TG)2~12質量%、構成脂肪酸残基の炭素数の合計が38~46のトリグリセリド(CN38~46TG)35~60質量%、構成脂肪酸残基の炭素数の合計が48~56のトリグリセリド(CN48~56TG)30~55質量%、構成脂肪酸残基の炭素数の合計が38~46のトリグリセリドと構成脂肪酸残基の炭素数の合計が48~56のトリグリセリドとの質量比((CN38~46TG)/(CN48~56TG))が、0.6~2.0である油脂(ノーテンパー型ハードバター)。【選択図】図1
