PROBLEM TO BE SOLVED: To provide an inexpensive granular oil and fat composition for bread and confectionery, containing taste materials and coloring components, localized in dough of bread or confectionery even after heat cooking, good in mouth melting and capable of providing taste strongly even with a small amount.SOLUTION: There is provided a granular oil and fat composition for bread and confectionery containing taste materials and/or coloring components, containing 20 to 70 wt.% of oil and fat with non-fat cacao component of 2 wt.% or less, cacao butter of 15 wt.% or less, moisture content of 10 wt.% or less, and solid fat content of 10 to 95% at 10°C, 5 to 90% at 20°C, and 0 to 30% at 35°C, and 25 to 75 wt.% of at least one kind of water-soluble solid component selected from dextrin, lactose, maltose, dietary fiber and trehalose, and having water-soluble solid component/moisture content (weight ratio) of 5.0 or more. There is provided the granular oil and fat composition for bread and confectionery preferably containing a middle melting point part of palm-based oil and fat and/or extreme hardened oil of laurin-based oil and fat.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】呈味素材や呈色成分を含み、加熱調理後もパンや菓子の生地中に局在化し、口溶けが良好で、少量でも味を強く感じさせることができる安価なパン・菓子用粒状油脂組成物の提供。【解決手段】呈味素材及び/又は呈色成分を含むパン・菓子用粒状油脂組成物であって、油脂組成物全体中、無脂カカオ分が2重量%以下、カカオバターが15重量%以下、水分が10重量%以下であり、固体脂含量が10℃で10~95%、20℃で5~90%、35℃で0~30%の油脂を20~70重量%、デキストリン、乳糖、麦芽糖、食物繊維及びトレハロースから選ばれる少なくとも1種である水溶性の固形分を25~75重量%含有し、水溶性固形分/水分(重量比率)が5.0以上である粒状油脂組成物。パーム系油脂の中融点部及び/又はラウリン系油脂の極度硬化油を含むことが好ましい、前記パン・菓子用粒状油脂組成物【選択図】なし
