PROBLEM TO BE SOLVED: To provide an oil and fat composition for kneading confectionery production and breadmaking capable of obtaining confectionery and bread excellent in softness, melt in mouth, and texture with no contraction by kneaded in a dough as a plastic oil and fat, and to provide a method for producing a burned product using the same.SOLUTION: An oil and fat composition for kneading confectionery production and breadmaking contains only oil and fat having a content of tri-saturated triglyceride of which all of constituent fatty acids have 16 or more carbon atoms of 15 mass% or less, and satisfies the following (a) to (d) conditions: (a) a mass ratio (PPO/POP) of PPO and POP of the triglyceride is more than 1.0 and 2.2 or less (P represents palmitic acid, and O represents oleic acid) (b) a content of P2O (PPO and POP) is 6.5-15.5 mass% with respect to the total amount of the oil and fat (c) a content of the tri-saturated triglyceride of which all of the constituent fatty acids have 16 or more carbon atoms is 0.1-7.5 mass% with respect to the total oil and fat and (d) the amount of a lauric acid bonded at a 2-position of the triglyceride is 2.0-25 mass% with respect to the whole amount of the oil and fat.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】可塑性油脂として生地に練り込むことでソフトさ、口溶け、ヒキのない食感に優れた製菓製パンを得ることができる製菓製パン練り込み用油脂組成物とそれを用いた焼成品の製造方法を提供する。【解決手段】構成脂肪酸の全てが炭素数16以上である3飽和トリグリセリドの含有量が15質量%以下である油脂のみを含有し、以下の(a)~(d)の条件を満たす: (a)トリグリセリドPPOとPOPとの質量比(PPO/POP)が1.0超2.2以下(Pはパルミチン酸、Oはオレイン酸); (b)P2O(PPOとPOP)の含有量が油脂全量に対して6.5~15.5質量%; (c)構成脂肪酸の全てが炭素数16以上である3飽和トリグリセリドの含有量が油脂全量に対して0.1~7.5質量%; (d)トリグリセリドの2位に結合されたラウリン酸量が油脂全量に対して2.0~25質量%。【選択図】なし
