| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat component which can preventing the whitening of a baked confectionery, in which liquid oil does not easily migrates from the baked confectin to a chocolate side in a complexed confectionery constituted by affixing the baked confectionery and the chocolate while being the oil and fat component which can be finished to the baked confectionery excellent in appearance, taste, and palate feeling in the case of using as a raw material of the baded confectionery.SOLUTION: An oil and fat component contains 0.2 to 3 pts.mass of a following compnent (B) to 100 pts.mass of a following component (A). Here, (A) is an oil and fat containing 11 mass% or more of a triacylglycerol in which a sum of a carbon number of a constituent fatty acid is 48 and 2.5 to 7.5 mass% of a triacyl glycerol in which a sum of a carbon number of a constitueng fatty acid is 58, and in which a ratio of a saturated fatty acid of a carbon number of 12 is 4 to 8 mass%, a ratio of a saturated fatty acid of a carbon number of 18 is 40 to 50 mass%, and a ratio of a saturated fatty acid of a carbon number of 22 is 3 to 10 mass% of all the constituent fatty acids, (B) is one or more emulsifiers selected from organic acid monoglycerides, sodium stearoyl lactate, and nonionic emulsifiers of HLBs of 12 or more. |
