Fatty acid composition for baked confectionery, and confectionery for confectionery containing it, and compound chilled confectionery

摘要

Problem to be solved: to provide an oil and fat composition for maintaining the texture of the baking cake and suppressing the water transfer to the baking cake even in the freezing temperature range in the oil and fat composition used for cold candy for confectionery. Further, a confectionery baking cake containing a fat composition and a compound cold candy are provided.Solution: the fatty acid composition for baking confectionery satisfies the following conditions (a) to (c).(a) in the triglyceride composition of the oil phase in the oil composition, the content of triglyceride of cn50 to 58 is (b) in the fatty acid composition of the oil phase, the content of polyunsaturated fatty acids is between 8 and (c) the SFC of the oil phase at 10 ° C. is 4 to 20% and the SFC of the oil phase at 0 ° C. is 8 to 30%.No selection