PROBLEM TO BE SOLVED: To provide an oil and fat composition for fish meat processed food which harmonizes fish meat, suppresses the occurrence of seepage and drip of liquid oil, and achieves fish meat processed food with excellent flavor when mixed or pickled in the fish meat.SOLUTION: An oil and fat composition for fish meat processed food contains 1-10 mass% (oil phase reference) of extremely hardened oil and fat, and 5-50 mass% (oil phase reference) of ester exchange oil and fat obtained by ester exchange of an oil and fat blended with material containing 70 mass% or more of palm fractionated soft oil. The SFC of the oil phase is 5 to 20 at 10°C, and 1 to 10 at 20°C. The oil and fat composition contains 50-100 mass% (composition reference) of the oil phase.COPYRIGHT: (C)2014,JPO&INPIT【課題】魚肉に混合またはピックルする際に、魚肉とのなじみがよく、液状油の染み出しやドリップの発生が抑制され、風味が良好な魚肉加工食品を得るための、魚肉加工食品用油脂組成物を提供すること。【解決手段】パーム分別軟部油を70質量%以上含む油脂配合物をエステル交換して得られたエステル交換油脂を5~50質量%(油相基準)及び極度硬化油脂を1~10質量%(油相基準)含有し、且つ、該油相のSFCが、10℃で5~20であり、20℃で1~10であって、該油相を50~100質量%(組成物基準)含有することを特徴とする魚肉加工食品用油脂組成物。【選択図】なし
