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.COPYRIGHT: (C)2014,JPO&INPIT【課題】焼菓子の原料として用いた場合に、外観、風味及び食感がいずれも良好な焼菓子に仕上げることができる油脂組成物でありながら、この焼菓子とチョコレートとを張り合せた複合菓子においては、焼菓子中からチョコレート側への液油のマイグレーションがより生じにくく、焼菓子の白色化をより抑えることができる油脂組成物を提供する。【解決手段】下記成分(A)100質量部に対して下記成分(B)を0.2~3質量部含有する油脂組成物:(A)構成脂肪酸の炭素数の合計が48であるトリアシルグリセロールを11質量%以上、及び構成脂肪酸の炭素数の合計が58であるトリアシルグリセロールを2.5~7.5質量%含有し、かつ、全構成脂肪酸中、炭素数12の飽和脂肪酸の割合が4~8質量%、炭素数18の不飽和脂肪酸の割合が40~50質量%、炭素数22の飽和脂肪酸の割合が3~10質量%である油脂;(B)有機酸モノグリセリド、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム及びHLBが12以上のノニオン性乳化剤から選ばれる1種又は2種以上の乳化剤。【選択図】なし
