PROBLEM TO BE SOLVED: To provide an oil and fat composition for fishery processed food capable of providing a fisher processed food in dispersibility to fish meat, capable of adjusting an oil and fat composition to fish meat, less in hardness change even with long term storage at cold storage temperature, further less in bleed out of liquid oil even when stored for long time at cold storage temperature or exposed to a room temperature during cooking or taking, good in mouth melting of the fishery processed food, less in roughness and having smooth texture, a plastic oil and fat composition and the fishery processed food using the same.SOLUTION: An oil and fat composition for fishery processed food contains oil and fat and polyglyceryl fatty acid ester increasing solidification initiation temperature of palm oil of 1.0°C or more, the oil and fat has the content of 2 unsaturated and 3 unsaturated triglyceride of 55 to 92 mass% and mass ratio (SUS/SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) of the 2 substituted triglyceride o 0.2 to 3.0.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】魚肉への分散性が良く、油脂組成物を魚肉へ素早くなじませることができ、冷蔵温度で長期保存しても硬さ変化が少なく、さらに冷蔵温度で長期保存した場合や、調理時や喫食時等の室温に曝された場合にも液状油の染みだしが少なく、水産加工食品の口溶けが良好で、かつザラツキの少ない滑らかな食感の水産加工食品を得ることができる水産加工食品用油脂組成物とそれを用いた可塑性油脂組成物及び水産加工食品を提供する。【解決手段】油脂と、パーム油の固化開始温度を1.0℃以上上昇させるポリグリセリン脂肪酸エステルとを含有し、前記油脂は、2不飽和及び3不飽和トリグリセリドの含有量が55~92質量%であり、かつ、2飽和トリグリセリドのうち対称型トリグリセリド(SUS)と非対称型トリグリセリド(SSU)との質量比(SUS/SSU)が0.2~3.0であることを特徴としている。【選択図】図1
