| 摘要 |
PROBLEM TO BE SOLVED: To provide a plastic oil-and-fat composition that has a good creaming property as a plastic oil-and-fat composition even for the case where the saturated fatty acid content is low, without relying on the use of the partially hydrogenated oil-and-fat of a fish oil; and to produce a food product having a good eat texture by using the plastic oil-and-fat composition.SOLUTION: The problem is solved by the use of a plastic oil-and-fat composition in which the percentage of saturated fatty acid residue, out of the oil content, is 35 mass% or less, and furthermore the following conditions (a) and (b) are satisfied. (a) contains, out of the fatty acid residues constituting the triglyceride, a triglyceride having a maximum chain length difference of 4 or more by 3 to 30 mass% on an oil content basis. (b) contains SUS type triglyceride by 6 to 40 mass% on an oil content basis (here, S represents a saturated fatty acid residue having 16 or more carbon atoms; U represents a monovalent unsaturated fatty acid residue having 16 or more carbon atoms; and SUS triglyceride represents a triglyceride having S bonded to 1- and 3-positions, and U bonded to 2-position.).SELECTED DRAWING: None |
