FAT AND OIL COMPOSITION

• Main Authors: OTA AKIRA, SHIDA MASANORI, KITAMURA HARUA
• Format: Patent
• Language: English; Japanese
• Published: 21.10.2021
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a fat and oil composition, capable of improving flavors of foods and beverages as well as improving distinctive textures thereof.SOLUTION: A fat and oil composition contains one or more first fats and oils, selected from pork fat, beef fat and processed fats and oils thereof, and one or more second fats and oils that are vegetable fats and oils. A total amount of SOS-type triglyceride and SOU-type triglyceride is 34 mass% or more and 41 mass% or less with respect to fat and oil in the fat and oil composition (note that 'S' means a saturated fatty acid having 16 carbons or more, 'O' means an oleic acid, and 'U' means an unsaturated fatty acid having 16 carbons or more).SELECTED DRAWING: None 【課題】飲食品の風味、及び、飲食品特有の食感を向上させることができる油脂組成物を提供する。【解決手段】豚脂、牛脂、及びこれらの加工油脂から選択される１以上の第１の油脂と、植物性油脂である第２の油脂と、を含む油脂組成物であって、ＳＯＳ型トリグリセリド及びＳＯＵ型トリグリセリドの合計量が、油脂組成物中の油脂に対して３４質量％以上４１質量％以下である、油脂組成物（ただし、「Ｓ」は炭素数１６以上の飽和脂肪酸を意味し、「Ｏ」はオレイン酸を意味し、「Ｕ」は炭素数１６以上の不飽和脂肪酸を意味する）。【選択図】なし