PROBLEM TO BE SOLVED: To provide an oil and fat composition for a baked confectionery, restraining whitening of the surface of dough of a baked confectionery part in a composite confectionery and softening of chocolates to attain good texture of the baked confectionery after baking.SOLUTION: Composite confectionery is made using baked confectionery, which is obtained by baking dough using the oil and fat composition for the composite confectionery. The oil and fat composition contains 50-80 wt.% random transesterified oil and fat (A) and 5-20 wt.% random transesterified oil and fat (B). The oil and fat (A) is obtained by random transesterifying palm soft oil in the whole oil and fat composition for the composite confectionery, and the oil and fat (B) contains 15-45 wt.% saturated fatty acid having C12 to C14 and 15-40 wt.% saturated fatty acid having 20C or more in the whole constituent fatty acid.COPYRIGHT: (C)2012,JPO&INPIT【課題】 複合菓子における焼き菓子部分の生地表面の白色化現象及びチョコレート類の軟化現象を抑制でき、焼成後の焼き菓子の食感が良好である焼き菓子用の油脂組成物を得ること。【解決手段】 複合菓子用油脂組成物全体中、パーム軟質油をランダムエステル交換した油脂(A)を50~80重量%および構成脂肪酸全体中C12~C14の飽和脂肪酸を15~45重量%且つC20以上の飽和脂肪酸を15~40重量%含むランダムエステル交換油脂(B)を5~20重量%含有する複合菓子用油脂組成物を使用した生地を焼成し、得られる焼き菓子を用いて複合菓子を作製すること。【選択図】なし
