PROBLEM TO BE SOLVED: To provide baked confectionery having light texture and a plastic oil-and-fat composition used for the production of the baked confectionery.SOLUTION: There is provided a plastic oil-and-fat composition which comprises 1 to 25 mass% of the following oil and fat A, 25 to 55 mass% of the following oil and fat B, 15 to 40 mass% of the following oil and fat C and 10 to 40 mass% of the following oil and fat D in the whole oil and fat and satisfies the following conditions (a) to (b). Oil and fat A:the content of saturated fatty acid having 12 to 14 carbon atoms in the total constitutional fatty acid is 15 to 40 mass%, the content of saturated fatty acid having 16 to 18 is 55 to 80 mass%, the content of unsaturated fatty acid is 10 mass% or less, C44 to C48 TAG content is 30 to 55 mass%, Oil and fat B: one or two or more selected from the group consisting of palm oil and palm fraction oil, Oil and fat C: a random transesterified oil of an oil and fat compound containing 70 mass% or more of a palm fractionated soft oil having an iodine value of 50 to 70, Oil and fat D: an oil and fat which is liquid at 20°C, (a) the P2O content is 5 to 30 mass% in the whole oil and fat, and (b) the ratio of PPO/POP is 0.46 to 0.90.COPYRIGHT: (C)2015,JPO&INPIT【課題】ホロホロとした食感を有する焼菓子及び該焼菓子の製造に使用する可塑性油脂組成物を提供することである。【解決手段】全油脂中に下記油脂Aを1~25質量%、油脂Bを25~55質量%、油脂Cを15~40質量%、油脂Dを10~40質量%含有し、下記条件(a)及び(b)を満たす可塑性油脂組成物。油脂A:構成脂肪酸中の炭素数12~14の飽和脂肪酸含量が15~40質量%、炭素数16~18の飽和脂肪酸含量が55~80質量%、不飽和脂肪酸含量が10質量%以下であり、C44~C48TAG含量が30~55質量%である油脂油脂B:パーム油及びパーム分別油からなる群から選ばれる1種又は2種以上油脂C:ヨウ素価50~70のパーム分別軟質油を70質量%以上含む油脂配合物のランダムエステル交換油油脂D:20℃で液状の油脂(a)全油脂中のP2O含量が5~30質量%(b)全油脂中のPPO/POPが0.46~0.90【選択図】なし
