| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition for a laminar food product good in extensibility with a dough, capable of providing fluffy texture, capable of providing a burned product good in a formation state of a laminate and having volume, and less in bleeding of liquid oil or a change of hardness of a plastic oil and fat for a laminar food product and excellent in stability at high temperature or with time, and a plastic oil and fat, the dough, and the burned product using the same.SOLUTION: It contains an oil and fat having an iodine value of 20 to 45 and containing a transesterification oil and fat (A) of a lauric oil and fat (A1) having the content of lauric acid of 30 mass% or more and a palm oil and fat (A2) having the content of aliphatic acid having 16 or more carbon atoms of 35 mass% or more, and has the total percentage of bi-saturated and tri-saturated triglyceride of 40 to 65 mass% based on the total amount of oil and fat, a mass ratio between a symmetric type and an asymmetric type of bi-saturated triglyceride of 0.3 to 1.2, and the percentage of triglyceride having 40 to 48 total carbon atoms in structural aliphatic acid of 10 to 30 mass% based on the total amount of oil and fat. |
