HIGH CACAO COMPONENT-CONTAINING OIL COMPOSITION FOR KNEADING

摘要

PROBLEM TO BE SOLVED: To provide an oil composition for kneading hardly containing trans-fatty acid and lauric acid, though it highly contains a chocolate flavor component and moisture is reduced, not secularly cured, good in kneading to a dough when being used for a bread, and imparting a soft texture in a bread and a confectionery using the same, and also, imparting a strong chocolate flavor feeling.;SOLUTION: There is provided a fat composition for kneading, in the whole of the constituting fatty acid in the oil, the content of trans-fatty acid is 3 wt.% or lower and the content of lauric acid is 5 wt.% lower, in the whole of the fat composition for kneading, moisture is included by 0.1 to 3 wt.%, a fat-free cacao component is included by 5 to 20 wt.%, cacao butter is included by 3 to 10 wt.% and the fat other than the cacao butter is included by 50 to 80 wt.%, and, in the whole of the fat, SSS is included by 3 to 15 wt.%, S2U is included by 15 to 40 wt.%, SU2 is included by 10 to 25 wt.%, UUU is included by 20 to 50 wt.%, and SSU is included by 8 to 20 wt.%.;SELECTED DRAWING: None;COPYRIGHT: (C)2018,JPO&INPIT