PROBLEM TO BE SOLVED: To provide a fat composition for a bakery product which is eaten in a frozen state by which a bakery product which is crisp and has moist feeling even when it is eaten in a frozen state, can be acquired, and a bakery product which is eaten in a frozen state comprising the above mentioned features.SOLUTION: There is provided a fat composition for a bakery product which is eaten in a frozen state comprising an oil phase in which, a SFC (solid fat content) after holding for 100 minutes at 25°C after melting at 60°C is 80% or lower of a reference SFC at 25°C. A bakery product which is eaten in a frozen state using the fat composition for a bakery product is also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】冷凍したまま食べても、歯切れが良くしとり感のあるベーカリー製品を得ることのできる冷凍喫食ベーカリー製品用油脂組成物、及び該特徴を有する冷凍喫食用ベーカリー製品を提供すること。【解決手段】60℃で融解した後、25℃で100分保持後のSFC(固体脂含量)が、25℃における基準SFCの80%以下である油相を含有する冷凍喫食ベーカリー製品用油脂組成物。該冷凍喫食用ベーカリー製品用油脂組成物を用いた冷凍喫食用ベーカリー製品。【選択図】なし
