PROBLEM TO BE SOLVED: To provide a plastic fat composition capable of sustaining crispy texture of immediately after baking for a period of days and manufacturing bakery foodstuffs readily meltable in the mouth.SOLUTION: In a plastic fat composition, the triglyceride composition in all of fat and oil satisfies conditions (1)-(8) below (refer S, L, P, B and M below to the specification). (1) S3 is 15 mass% or more. (2) S3, in which one or more of a fatty acid residue constituting S3 is L, is 55 mass% or more. (3) S3, in which one or more of the fatty acid residue constituting S3 is P, is 80 mass% or more. (4) S3, in which one or more of the fatty acid residue constituting the S3 is B, is 10 mass% or more. (5) S2M is 25 mass% or more. (6) S2M. in which one or more of the fatty acid residue constituting S2M is L, is 42 mass% or more. (7) S2M, in which one or more of the fatty acid residue constituting S2M is P, is 70 mass% or more. (8) S2M. in which one or more of the fatty acid residue constituting S2M is B, is 7 mass% or more.COPYRIGHT: (C)2014,JPO&INPIT【課題】焼成直後の歯切れの良い食感を経日的に維持し、口溶けの良いベーカリー食品を製造できる可塑性油脂組成物を提供すること。【解決手段】全油脂中のトリグリセリド組成が下記条件1)~8)を満たす可塑性油脂組成物(下記S、L、P、B及びMは、明細書を参照)。1)S3が15質量%以上2)S3を構成する脂肪酸残基のうち1つ以上がLであるS3が55質量%以上3)S3を構成する脂肪酸残基のうち1つ以上がPであるS3が80質量%以上4)S3を構成する脂肪酸残基のうち1つ以上がBであるS3が10質量%以上5)S2Mが25質量%以上6)S2Mを構成する脂肪酸残基のうち1つ以上がLであるS2Mが42質量%以上7)S2Mを構成する脂肪酸残基のうち1つ以上がPであるS2Mが70質量%以上8)S2Mを構成する脂肪酸残基のうち1つ以上がBであるS2Mが7質量%以上【選択図】なし
