PROBLEM TO BE SOLVED: To provide an oil composition for kneading hardly containing trans-fatty acid and lauric acid, though it highly contains a chocolate flavor component and moisture is reduced, not secularly cured, good in kneading to a dough when being used for a bread, and imparting a soft texture in a bread and a confectionery using the same, and also, imparting a strong chocolate flavor feeling.SOLUTION: There is provided a fat composition for kneading, in the whole of the constituting fatty acid in the oil, the content of trans-fatty acid is 3 wt.% or lower and the content of lauric acid is 5 wt.% lower, in the whole of the fat composition for kneading, moisture is included by 0.1 to 3 wt.%, a fat-free cacao component is included by 5 to 20 wt.%, cacao butter is included by 3 to 10 wt.% and the fat other than the cacao butter is included by 50 to 80 wt.%, and, in the whole of the fat, SSS is included by 3 to 15 wt.%, S2U is included by 15 to 40 wt.%, SU2 is included by 10 to 25 wt.%, UUU is included by 20 to 50 wt.%, and SSU is included by 8 to 20 wt.%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】トランス脂肪酸及びラウリン酸を殆ど含まず、チョコレート風味成分を高含有し且つ水分が少ないにも関わらず、経時的に硬くならず、パンに使用した際の生地への練り込み性が良好で、これを用いたパンや菓子は食感がソフトになり且つチョコレート風味が強く感じられるようになる練り込み用油脂組成物を提供する。【解決手段】本発明の練り込み用油脂組成物は、油脂中の構成脂肪酸全体中、トランス脂肪酸含有量は3重量%以下且つラウリン酸含有量は5重量%以下であり、練り込み用油脂組成物全体中、水分を0.1~3重量%、無脂カカオ分を5~20重量%、カカオバターを3~10重量%、及びカカオバター以外の油脂を50~80重量%含み、油脂全体中、SSSを3~15重量%、S2Uを15~40重量%、SU2を10~25重量%、UUUを20~50重量%、及びSSUを8~20重量%含有する。【選択図】なし
