PROBLEM TO BE SOLVED: To provide an oil and fat composition for layered food product in which a burned product is soft and rich in juiciness, is difficult to be stuck to an upper chin and facilitates eating because layers are hardly peeled, is also excellent in flavor release from top to middle and has good extensibility when a dough is produced, and to provide a method for producing plastic oil and fat and a layered food product using the same.SOLUTION: An oil and fat composition for layered food product satisfies the following (a) to (c): (a) a content of linoleic acid bonded to 2-position of triglyceride of 8-23 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride (b) the total content of a lauric acid and a myristic acid bonded to 2-position of the triglyceride of 1-18 mass% with respect to the mass of the whole 2-position constituent fatty acid of the triglyceride and (c) the total content of POP and PLiP of 8-25 mass% with respect to the mass of the whole triglyceride (where P represents palmitic acid, O represents oleic acid and Li represents linoleic acid).SELECTED DRAWING: None【課題】焼成品はソフトでかつジューシーさに富み、層が剥がれにくいため上あごに張り付きにくく喫食が容易で、トップからミドルにかけてのフレーバーリリースにも優れ、生地作製時の伸展性が良い層状食品用油脂組成物とそれを用いた可塑性油脂および層状食品の製造方法を提供する。【解決手段】以下の(a)~(c)を満たす層状食品用油脂組成物。(a)トリグリセリドの2位に結合されたリノール酸の含有量が、トリグリセリドの2位構成脂肪酸全体の質量に対して8~23質量%(b)トリグリセリドの2位に結合されたラウリン酸とミリスチン酸との合計含有量が、トリグリセリドの2位構成脂肪酸全体の質量に対して1~18質量%(c)POPおよびPLiPの合計含有量がトリグリセリド全体の質量に対して8~25質量%(Pはパルミチン酸、Oはオレイン酸、Liはリノール酸)【選択図】なし
