The present invention also contain milk fat fractionation soft portion can be maintained stable physical properties over a stain out occurs hardly prolonged during storage, extensibility also contain fat derived from milk in the dough a good, it is possible to obtain a fence and crisp texture of the baked product, baked products of flavor expressing and melting in the mouth is good layered food for fat composition and the plastic fat with it, the dough and baked products provide. A solid fat content of 10 is contained milk fat fractionation soft portion is less than or equal to 20%, from 20 to 46 mass content of triglyceride the total number of carbon atoms of the constituent fatty acids is 36-48 is against the total amount of oils and fats %, 45 to 65% by weight of the total amount of the 2 saturation triglyceride and 3 saturated triglycerides to fats and oils based on the total amount of 2 mass ratio of symmetric triglyceride (SUS) and the asymmetric triglyceride (SSU) of the saturated triglyceride (SUS / SSU) is 0.2 to 1.2, sorbitan fatty acid esters and organic acid is succinic acid to increase the solidification starting temperature of palm oil 1.0 or higher, citric acid, organic acid monoglycerin fatty acid is lactic acid or acetic acid It is characterized by containing at least one selected from esters. .BACKGROUND【課題】乳脂分別軟質部を含有していても保存時に染みだしが起こりにくく長期にわたり安定した物性を保つことができ、乳由来の油脂を含有していても生地中での伸展性が良好で、サクさと歯切れの良い食感の焼成品を得ることができ、焼成品の風味発現性と口溶けが良好な層状食品用油脂組成物とそれを用いた可塑性油脂、生地及び焼成品を提供する。【解決手段】10℃の固体脂含量が20%以下である乳脂分別軟質部を含有し、構成脂肪酸の総炭素数が36~48であるトリグリセリドの含有量が油脂全量に対して20~46質量%、2飽和トリグリセリドと3飽和トリグリセリドとの合計量が油脂全量に対して45~65質量%、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0.2~1.2であり、パーム油の固化開始温度を1.0℃以上上昇させるソルビタン脂肪酸エステル及び有機酸がコハク酸、クエン酸、乳酸又は酢酸である有機酸モノグリセリン脂肪酸エステルから選ばれる少なくとも1種を含有することを特徴としている。【選択図】なし
