PROBLEM TO BE SOLVED: To provide an oil and fat composition for frozen jiao-zi, hardly being subjected to microorganism contamination, and capable of connecting a plurality of jiao-zi when freezing, a method for producing frozen connected jiao-zi using the composition, frozen connected jiao-zi obtained by the method, and a method for producing baked jiao-zi using the frozen connected jiao-zi.SOLUTION: Frozen connected jiao-zi is obtained by: using an oil and fat composition for frozen jiao-zi, having a solid fat content at 20°C of 5% or less, and a solid fat content after storing for 16 hours to -18°C of 43% or more, containing water of 20% or less, and having a continuous phase as an oil phase filling the oil and fat composition for frozen jiao-zi so as to be accumulated on the bottom of a tray arranging a plurality of jiao-zi on the tray so as to make a baked surface direct downward, and be brought into contact with the oil and fat composition for frozen jiao-zi and freezing the product in the state.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】冷凍した際に複数の餃子を連結することができる、微生物汚染がしにくい冷凍餃子用油脂組成物、該組成物を用いた冷凍連結餃子の製造方法、該方法により得られる冷凍連結餃子、及び該冷凍連結餃子を用いる焼き餃子の製造方法を提供する。【解決手段】20℃での固体脂含量が5%以下であり、-18℃に16時間保管した後の固体脂含量が43%以上であり、水を20%以下含有し、連続相が油相である冷凍餃子用油脂組成物を用い、該冷凍餃子用油脂組成物をトレイの底部に溜まるように充填すると共に、複数の餃子を、焼き面が下を向くように、かつ、前記冷凍餃子用油脂組成物に接触するように、前記トレイ上に並べて配置し、その状態で冷凍することにより、冷凍連結餃子を得る。【選択図】図1
