PROBLEM TO BE SOLVED: To provide an oil and fat composition for layering food hardly generating spots during storage even when containing a milk fat separation soft part, good in shape retention property and mouth melting, good in development and retention of flavor which an oil and fat originally has, further good in citri of a burned article and excellent in retention of flavor and texture and foods using the same.SOLUTION: An oil and fat composition contains an oil and fat separation soft part having solid lipid content at 10°C of 20% or less with the content of triglyceride having total carbon atom of constituent fatty acid of 36 to 48 of 15 to 50 mass% based on the oil and fat total amount, the total amount of bi-saturated triglyceride and tri-saturated triglyceride of 30 to 65 mass% based on the total amount of the oil and fat and mass ratio of symmetric triglyceride (SUS) and asymmetric type triglyceride (SSU) of a bi-saturated triglyceride (SUS/SSU) of 0.2 to 1.1.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【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、保型性と口溶けが良く、乳脂特有の風味の発現性とその持続性が良好で、更に焼成品はシトリが良好で、風味と食感の持続性に優れたバタークリーム又はベーカリー製品用可塑性油脂組成物とそれを用いた食品を提供する。【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15~50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30~65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0.2~1.1であることを特徴としている。【選択図】なし
