| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition for layered foods hardly generation exudation during storage and capable of maintaining stable physical properties over long time even with containing a milk fat separated soft part, good in elongation property in a dough even with containing oil and fat derived from milk, capable of providing a burned product having texture with good crispness and thawing in the mouth, and good in flavor development and mouth melting of the burned product and a plastic oil and fat, the dough and the burned product using the same.SOLUTION: An oil and fat composition contains a milk fat separated soft part having solid fat content at 10°C of 20% or less, the content of triglyceride having the total carbon number of constituting aliphatic acid of 36 to 48 is 20 to 46 mass% based on total amount of the oil and the fat, the total amount of di-saturated triglyceride and tri-saturated triglyceride is 45 to 65 mass% based on total amount of the oil and fat, the mass ratio of the symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) in the di-saturated triglyceride (SUS/SSU) is 0.2 to 1.2, and sorbitan fatty acid ester and organic acid increasing the solidification initiation temperature of the palm oil at 1.0°C or more contains at least one kind selected from organic monoglycerine aliphatic esters of succinic acid, citric acid, lactic acid or acetic acid.SELECTED DRAWING: None |
