PROBLEM TO BE SOLVED: To provide a fat and oil composition, which is excellent in flavor and meltability in months and large in a solidification rate, and to provide a composition of fats and oils, which can be used to produce fried foods not sticky, hardly producing oil stains, and not damaging sugar coated on the surfaces of the foods.SOLUTION: The fat and the oil composition includes fats and oils A prepared by mixing and transesterifying palm-based oil with fats and oils containing &ge15 mass% of a 18 to 20C saturated fatty acid as a constituting fatty acid, fats and oils B prepared by mixing and transesterifying palm-based oil with fats and oils containing &ge15 mass% of a 22C saturated fatty acid as a constituting fatty acid, and a palm-based oil C, and having an oleic acid content of &le45 mass% in the constituting fatty acid composition.COPYRIGHT: (C)2010,JPO&INPIT【課題】風味、口溶けが優れ、固化速度が速い油脂組成物を提供すること。油脂組成物を用いたフライ食品において、べたつきがなく、油じみが生じにくく、フライ食品の表面にまぶした砂糖が泣かないフライ食品を製造することができる油脂組成物を提供すること。【解決手段】パーム系油脂と構成脂肪酸として炭素数18~20の飽和脂肪酸を15質量%以上含有する油脂を混合しエステル交換した油脂A、パーム系油脂と構成脂肪酸として炭素数22の飽和脂肪酸を15質量%以上含有する油脂を混合しエステル交換した油脂B、及びパーム系油脂Cを含有し、構成脂肪酸組成においてオレイン酸の含有量が45質量%以下であることを特徴とする油脂組成物。【選択図】なし
