| 摘要 |
PROBLEM TO BE SOLVED: To provide a plastic fat composition capable of sustaining crispy texture of immediately after baking for a period of days and manufacturing bakery foodstuffs readily meltable in the mouth.SOLUTION: In a plastic fat composition, the triglyceride composition in all of fat and oil satisfies conditions (1)-(8) below (refer S, L, P, B and M below to the specification). (1) S3 is 15 mass% or more. (2) S3, in which one or more of a fatty acid residue constituting S3 is L, is 55 mass% or more. (3) S3, in which one or more of the fatty acid residue constituting S3 is P, is 80 mass% or more. (4) S3, in which one or more of the fatty acid residue constituting the S3 is B, is 10 mass% or more. (5) S2M is 25 mass% or more. (6) S2M. in which one or more of the fatty acid residue constituting S2M is L, is 42 mass% or more. (7) S2M, in which one or more of the fatty acid residue constituting S2M is P, is 70 mass% or more. (8) S2M. in which one or more of the fatty acid residue constituting S2M is B, is 7 mass% or more. |
