Hard butter
Provided is a hard butter, comprising 55 mass % or more of diacylglycerols satisfying the following (1) and (2): (1) 70 to 99 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and (2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
1. A chocolate, comprising:
a hard butter in a content of from 10 to 80 mass %, based on the mass of the chocolate and
cacao butter in a content of from 5 to 25 mass %, based on the mass of the chocolate,
wherein the hard butter comprises 55 mass % or more of diacylglycerols satisfying at least (1) and (2):
(1) 70 to 100 mass % of a disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
2. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter satisfy at least (1) and (2):
(1) 70 mass % or more and 100 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 1 mass % or more and 55 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
3. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter satisfy at least (1) and (2):
(1) 70 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 5 mass % or more and 30 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
4. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter satisfy at least (1) and (2):
(1) 75 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 5 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
5. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter satisfy at least (1) and (2):
(1) 85 mass % or more and 99 mass % or less of the disaturated diacylglycerol (SS) in the diacylglycerols; and
(2) 15 mass % or more and 25 mass % or less of a total content of saturated fatty acids having 16 and 18 carbon atoms in constituent fatty acids of the diacylglycerols.
6. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter further satisfy (3):
(3) 25 mass % or less of a monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.
7. The chocolate according to claim 6 , wherein the diacylglycerols in the hard butter satisfy (3):
(3) 20 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.
8. The chocolate according to claim 6 , wherein the diacylglycerols in the hard butter satisfy (3):
(3) 0.1 mass % or more and 5 mass % or less of the monosaturated-monounsaturated diacylglycerol (SU) in the diacylglycerols.
9. The chocolate according to claim 1 , wherein the diacylglycerols in the hard butter further satisfy (4):
(4) 25 mass % or less of a diunsaturated diacylglycerol (UU) in the diacylglycerols.
10. The chocolate according to claim 9 , wherein the diacylglycerols in the hard butter satisfy (4):
(4) 0.5 mass % or more and 10 mass % or less of the diunsaturated diacylglycerol (UU) in the diacylglycerols.
11. The chocolate according to claim 1 , wherein a content of the diacylglycerols in the hard butter is 80 mass % or more and 95 mass % or less.
12. The chocolate according to claim 1 , wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols in the hard butter is 40 mass % or more.
13. The chocolate according to claim 1 , wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols in the hard butter is 60 mass % or more.
14. The chocolate according to claim 1 , wherein a total content of saturated fatty acids having 10, 12 and 14 carbon atoms in the constituent fatty acids of the diacylglycerols in the hard butter is 60 mass % or more and 70 mass % or less.
15. The chocolate according to claim 1 , wherein the hard butter further comprises from 5 to 49 mass % of triacylglycerols, from 0.01 to 8 mass % of monoacylglycerols, and from 0.01 to 1.5 mass % of free fatty acids.
16. The chocolate according to claim 1 , wherein the hard butter has a solid fat content at 5° C. of from 60 to 95%.
17. The chocolate according to claim 1 , wherein the hard butter has a solid fat content at 20° C. of from 25 to 65%.
18. The chocolate of claim 1 , wherein a mass ratio of the hard butter to the cacao butter at 25° C. is from 75/25 to 90/10 and wherein a degree of compatibility between the hard butter and the cacao butter is at least from 59 to 87.
19. The chocolate of claim 1 , wherein a mass ratio of the hard butter to the cacao butter at 25° C. is from 80/20 to 90/10 and wherein a degree of compatibility between the hard butter and the cacao butter is from 66 to 87.