PROBLEM TO BE SOLVED: To provide an oil and fat composition for confectionery and breadmaking, having flavor like hydrogenation smell, in spite of having a sufficiently low trans fatty acid content, and to provide a confectionery and bread product having flavor like hydrogenation smell, using the oil and fat composition.SOLUTION: The oil and fat composition for confectionery and breadmaking is obtained by containing 0.05-30 mass% of cacao fat obtained from roasted cacao beans, and 2-20 mass% of tri-saturated triglyceride including a saturated fatty acid having a carbon number of 16 or less, in oil and fat. It is preferable that the temperature of roastng cacao beans is 100-150°C, and the roasting of cacao beans is nib roasting.COPYRIGHT: (C)2012,JPO&INPIT【課題】トランス脂肪酸含量が十分に低いにもかかわらず、水素添加臭様の風味を有する製菓製パン用油脂組成物及びそれを使用した水素添加臭様の風味を有する製菓製パン製品を提供することである。【解決手段】製菓製パン用油脂組成物の油脂中に、焙煎されたカカオ豆より得られるカカオ脂を0.05~30質量%含有させ、且つ、炭素数が16以上の飽和脂肪酸からなるトリ飽和トリグリセリドを2~20質量%含有させること。カカオ豆の焙煎温度は100~150℃であることが好ましく、カカオ豆の焙煎はニブ焙煎であることが好ましい。【選択図】なし
