JP2007215521A - Low trans-acid vegetable oil and fat composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a vegetable oil and fat composition containing ≤3 wt.% of trans-acid, and having melting feeling in the mouth, shape retention, plasticity, luster and preservation stability each sufficient as margarine and fat spread. <P>SOLUTION: This low trans-acid vegetable oil and fat composition comprises 70-80 mass% of (A) component, 5-20 mass% of B component, 5-20 mass% of C component and 1-3 mass% of D component. The mass ratio of 12C saturated fatty acid to 18C saturated fatty acid is 1:(0.6-1.3). The (A), B, C and D components are as follows: (A) component:liquid vegetable oil and fat, B component: vegetable exceeding hardened oil and fat with a melting point of 32°C-42°C, containing ≥35 mass% of 12C saturated fatty acid, C component: interesterified fat with a melting point of 30°C-45°C, derived from vegetable oil and fat and containing 10-30 mass% of 12C saturated fatty acid and 5-25 mass% of 18C saturated fatty acid, and D component: vegetable hardened oil and fat with a melting point of 48°C-70°C, containing exceeding 40 mass% of 18C saturated fatty acid. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a plastic low-trans acid vegetable oil composition that is composed of vegetable oil and is used as a raw material for margarine or fat spread.

Recent edible fats and oils products such as margarine and fat spread have a good taste, and products containing fats and oils rich in unsaturated fatty acids such as linoleic acid and linolenic acid tend to be preferred. In particular, vegetable oils and fats such as corn oil, soybean oil, safflower oil, olive oil, and rapeseed oil are popular, and the demand is increasing. However, since these vegetable oils and fats contain a large amount of unsaturated bonds, they are liquid at room temperature.
Accordingly, when used as a raw material for margarine or fat spread, it becomes difficult to impart appropriate properties such as shape retention and plasticity to margarine or fat spread. For example, commercial margarine and filling products such as sandwiches are stored at room temperature for several days in a state of being sandwiched in bread or confectionery, and therefore need to be stable.

Then, these liquid vegetable fats and oils are hydrogenated, and it is made into vegetable hardened fats and oils of melting | fusing point 30 degreeC-70 degreeC, and is used for edible fats and oils products. There are two types of hydrogenated vegetable oils. One is an extremely hardened oil and fat, and the other is a partially hydrogenated oil.
Extremely hardened oils and fats are solid oils and fats that are hydrogenated until there are almost no unsaturated bonds in the oils or fats, that is, until the iodine value is substantially zero, and have a high hardness and a high melting point.

Partially hydrogenated fats and oils are those in which only a portion of the unsaturated bonds in the fats and oils are saturated, are softer than extremely hardened fats and oils, and have a low melting point. This partially hydrogenated fat can easily adjust its hardness and melting point depending on the degree of hydrogenation, giving the shape retention, plasticity, and good meltability required for edible fat products such as margarine and fat spread. It is widely used as a raw material fat for edible fat products.
However, when this partially hydrogenated fat is produced, trans acid (also referred to as trans-type fatty acid), which is an isomer, is produced during hydrogenation of unsaturated bonds. With regard to transacids, the United States has been obliged to label the content of transacids in foods, etc. since January 1, 2006, as it increases the risk of myocardial infarction, and does not contain more than the amount of naturally occurring transacids. Is preferred. In this case, since natural fats and oils contain about 3% by mass of trans acid in milk fat and the like, the trans acid content in the total fats and oils is preferably 3% by mass or less. Therefore, there is a tendency that the amount of the partially hydrogenated fat / oil used in the fat / oil product is limited.

When the vegetable oils and fats exemplified above are hydrogenated until they become extremely hardened fats and oils, the double bond disappears, so that the trans acids are not substantially contained. Therefore, Patent Document 1 discloses an oil / fat composition in which an extremely hardened oil / fat containing a saturated fatty acid having 12 and 20 carbon atoms is added to a liquid oil / fat as an oil / fat composition with a reduced trans acid content. . However, since this oil and fat composition is composed only of liquid oil and extremely hardened oil, the state of the edible oil and fat product becomes unstable, the product is less glossy, has poor plasticity, and has a voluminous physical property. Cheap. In addition, coarse crystals and grains may be generated after long-term refrigeration storage, and in particular, commercial margarines and fat spreads need to be improved. Moreover, since a lot of extremely hardened fats and oils are blended, the melting of the mouth is bad, the use is limited and it is not suitable for sand and filling use.
JP 2002-161294 A

In this way, in a fat composition using a large amount of liquid vegetable fat and oil and keeping the trans acid content to a low content of 3% or less, (1) maintaining good meltability when margarine or fat spread is used, (2) To obtain desirable shape retention properties in the operating temperature range as a commercial margarine or fat spread, to obtain plasticity in a wide temperature range, and (3) To have storage stability capable of maintaining a good glossy appearance. It was not technically easy to meet the requirements of
This invention is adjusting the oil-fat composition which solves said technical subject. In other words, it contains a lot of liquid vegetable fats and oils, the trans acid content can be suppressed to a low content in fats and oils, and it has sufficient mouth-melting, shape retention, plasticity, gloss and storage stability as commercial margarine and fat spreads. It is providing the low trans acid vegetable oil composition which has.

  In order to achieve the above-mentioned object, the present inventors have a problem by blending specific liquid vegetable oils, vegetable oil-derived transesterified oils, vegetable extremely hardened oils and fats, and vegetable hardened oils and fats at a certain ratio. I tried to solve the problem.

That is, the present invention
(1) The following A component: 70 to 80% by mass, B component: 5 to 20% by mass, C component: 5 to 20% by mass, D component 1 to 3% by mass, and further a saturated fatty acid having 12 carbon atoms It is related with the low trans acid vegetable oil composition characterized by mass ratio with a C18 saturated fatty acid being 1: 0.6-1.3.
A component: Liquid vegetable oil and fat,
B component: Vegetable extremely hardened fats and oils having a melting point of 32 ° C. to 42 ° C. and containing 35% by mass or more of saturated fatty acids having 12 carbon atoms,
C component: vegetable oil-derived transesterified oil and fat containing a saturated fatty acid having 12 to 10 carbon atoms and 5 to 25% saturated fatty acid having 18 carbon atoms at a melting point of 30 ° C. to 45 ° C.,
D component: Vegetable hardened fats and oils which have melting | fusing point 48 to 70 degreeC, and contain C18 saturated fatty acid exceeding 40 mass%.
(2) A margarine or fat spread using the oil and fat composition of (1) as a raw material.

According to the present invention, it contains a large amount of liquid vegetable oils and fats, the trans acid content can be suppressed to a low content in fats and oils, and it is also sufficiently soluble in margarine and fat spread, shape retention, plasticity, gloss, storage stability It is possible to provide a low-trans-acid vegetable oil composition having properties. That is, margarine and fat that can contain 70% by mass or more of liquid vegetable fats and oils, can control the trans acid content to 3% by mass or less in fats and oils, and have sufficient mouth-melting properties, shape retention, plasticity, gloss, and storage stability. A low trans acid vegetable oil composition capable of producing a spread can be provided.
Furthermore, according to the present invention, it is possible to provide margarine and fat spread having sufficient meltability, shape retention, plasticity, gloss and storage stability. Especially suitable for commercial margarine.

Hereinafter, the present invention will be described in detail.
The low trans acid vegetable oil composition of the present invention comprises a liquid vegetable oil (component A), an extremely hard vegetable oil (component B) containing 35% by mass or more of a saturated fatty acid having 12 carbon atoms, and a transesterified oil derived from vegetable oil. (C component) and vegetable hardened fats and oils (D component) which contain C18 saturated fatty acid exceeding 40 mass% are characterized by the above-mentioned.

(A component)
Liquid vegetable fats and oils are usually used as edible fats and oils and are fats and oils that are liquid at room temperature. Examples thereof include fats and oils rich in unsaturated fatty acids such as corn oil, safflower oil, soybean oil, olive oil, rapeseed oil, peanut oil, cottonseed oil, rice oil, palm kernel oil, and coconut oil.
Among these liquid vegetable oils, corn oil, safflower oil, soybean oil, olive oil and rapeseed oil have particularly good flavor.
It is preferable that content of A component in an oil-fat composition is 70-80 mass%. When it is less than 70% by mass, the original flavor of liquid vegetable oil cannot be sufficiently preserved when producing margarine or fat spread. When it exceeds 80% by mass, hardness suitable for margarine or fat spread is obtained. It is not easy to maintain the shape retention.

(B component)
The vegetable extremely hardened oil and fat used in the present invention is a vegetable extremely hardened fat and oil having a melting point of 32 ° C. to 42 ° C. and containing 35% by mass or more of a fatty acid having 12 carbon atoms. It is preferable that it is an extremely hardened oil and fat whose solid fat content (SFC) in 20 degreeC is 50-65. Examples of fats and oils containing a large amount of fatty acids having 12 carbon atoms include coconut oil and palm kernel oil, and the B component is obtained by extremely curing these fats and oils. As the raw material, coconut oil or palm kernel oil is preferably used as it is, but these fractionated refined oils and transesterified oils with other oils and fats can also be used. Hydrogenation is performed, for example, by adding a nickel catalyst under the conditions of a pressure of 1 to 20 kg / cm ² and a temperature of 100 to 250 ° C. until hydrogen is blown and almost no unsaturated fatty acid remains, that is, the iodine value is almost zero. It was done until.
In this invention, the hardened fat and oil containing 35 mass% or more of C12 fatty acids is used. In a vegetable oil composition made of extremely hardened oil having a saturated fatty acid having a carbon number of less than 35% by mass as a raw material, when margarine or fat spread is produced, the melting of the mouth tends to be poor. In order to obtain shape retention suitable for margarine and fat spread, the solid fat content (SFC) at 20 ° C. is preferably in the range of 50 to 65.
It is preferable that content of B component in an oil-fat composition is 5-20 mass%. When content of B component is less than 5 mass%, it becomes difficult to obtain the hardness suitable for margarine and fat spread, especially shape retention. If the content of component B exceeds 20% by mass, the product has no gloss and gloss, poor plasticity, and voluminous physical properties, which may generate coarse crystals and grains after long-term refrigeration storage. Not suitable for use in fat spreads.

(C component)
The vegetable oil-derived transesterified fat used in the present invention is a vegetable oil-derived transesterified fat having a melting point of 30 ° C. to 45 ° C., 10 to 30% by mass of a saturated fatty acid having 12 carbons, and 5 to 25 saturated fatty acid having 18 carbons. % Containing fats and oils. It is preferable that it is transesterified oil and fat whose solid fat content (SFC) in 20 degreeC is 15-30.
The transesterified fats and oils derived from vegetable fats and oils used in the present invention are produced by transesterifying fats and oils containing a large amount of saturated fatty acids having 12 carbon atoms with fats and oils that are paste-like at room temperature and containing many fatty acids having 18 carbon atoms. It is a fat and oil with a fatty acid composition that does not exist. The vegetable oil-derived transesterified oil and fat used in the present invention is, for example, 20 to 80% by mass of fats and oils such as coconut oil and palm kernel oil as fats and oils containing a lot of saturated fatty acids having 12 carbon atoms, and is pasty at normal temperature and has 18 carbon atoms. As the fats and oils containing a large amount of these fatty acids, palm stearin oil or transesterified oil with 20 to 80% by mass of extremely hardened oil such as corn oil, safflower oil, soybean oil, olive oil, rapeseed oil, cottonseed oil and rice oil is preferable. As the transesterification method, either a chemical method or an enzymatic method can be used. For example, an enzyme that specifically exchanges the first and third fatty acids of glyceride is used and reacted at 30 to 80 ° C. It is preferable to manufacture.
In transesterified fats and oils derived from vegetable fats and oils, if transesterified fats and oils having a melting point of less than 30 ° C. are used, the hardness of the manufactured margarine or fat spread cannot be sufficiently obtained, and if the melting point exceeds 45 ° C., the melting of the mouth becomes worse. Tend. In the transesterified fats and oils derived from vegetable fats and oils, when the saturated fatty acid having 12 carbon atoms is less than 10% by mass, the mouthfeel tends to deteriorate, and when the transesterified fats and oils having 12 saturated carbon atoms exceed 30% by mass are used. Margarine and fat spread gloss is reduced and gloss is lost. Further, if the saturated fatty acid having 18 carbon atoms is less than 5% by mass, the product tends to be rough and grains are likely to be generated. When the saturated fatty acid having 18 carbon atoms exceeds 25% by mass, the melting point tends to be high and the mouthfeel tends to be poor. And when SFC is less than 15, there exists a possibility that sufficient hardness may not be obtained for a product.
It is preferable that content of C component in an oil-fat composition is 5-20 mass%. When the blending amount of component C is less than 5% by mass, the product has low gloss and gloss, poor plasticity, and distorted physical properties, and coarse crystals and grains may be generated after long-term refrigeration. In particular, it is unsuitable for commercial margarines and fat spreads. When the content of component C exceeds 25% by mass, sufficient hardness in a wide temperature range suitable for commercial margarine and fat spread is difficult to obtain, and shape retention is difficult to obtain.

(D component)
The vegetable hardened oil and fat used in the present invention is a partially hydrogenated fat or oil of vegetable oil or extremely hardened fat. It is an oil containing a saturated fatty acid having a melting point of 48 ° C. to 70 ° C. and having 18 carbon atoms in excess of 40% by mass. Furthermore, the fats and oils whose melting | fusing point is 55 to 70 degreeC and contain 60 mass% or more of C18 saturated fatty acids are preferable. The iodine value is less than 55, and the solid fat content (SFC) at 20 ° C. is preferably 70 or more. Examples of fats and oils containing a large amount of fatty acids having 18 carbon atoms include corn oil, safflower oil, soybean oil, olive oil, rapeseed oil, cottonseed oil, and rice oil. These fats and oils are obtained by hydrogenation. In particular, when extremely hardened fats and oils are used, they have excellent shape retention, can prevent liquid oil from seeping out at room temperature, and are suitable for commercial margarines and fat spreads.
When the saturated fatty acid having 18 carbon atoms is 40% by mass or less, it is difficult to obtain a sufficient viscosity at the time of filling, and smooth line production becomes difficult. Also, the product is easy to be rough and grain is likely to occur. And when SFC is less than 75, sufficient hardness cannot be obtained for a product, and liquid oil may ooze out at room temperature storage for several days.
When the content of component D is less than 1% by mass, liquid oil oozes out after storage at room temperature for several days and easily changes to a soft physical property that has lost its elasticity. It becomes difficult to use. When content of D component exceeds 3 mass%, an effect will be saturated and a mouth melt | dissolution may deteriorate.

In the present invention, when the mass ratio of the saturated fatty acid having 12 carbon atoms and the saturated fatty acid having 18 carbon atoms in the oil and fat composition is 1: 0.6 to 1.3, it is sufficiently melted as a commercial margarine or fat spread, It is preferable because it has shape retention, plasticity, gloss, and storage stability, can be maintained for a long time in a glossy and good product state, and generation of coarse crystals and grains can be suppressed.
When the ratio is greater than the above ratio (when the mass ratio of saturated fatty acid having 12 carbon atoms / 18 saturated carbon atoms exceeds 1.66), the product has low gloss and gloss, poor plasticity, and has unsatisfactory physical properties. Coarse crystals and grains may be generated after refrigerated storage. When the ratio is smaller than this (when the mass ratio of saturated fatty acid having 12 carbon atoms / 18 saturated carbon atoms is less than 0.77), the melting of the mouth worsens, and it is particularly useful for commercial margarine and fat spread. It becomes difficult.
More preferably, as a constituent fatty acid of the fat and oil composition, when the melting point is 32 ° C. to 40 ° C. and the solid fat content (SFC) at 20 ° C. is 7 to 20, the melting point, hardness, and storage stability are better. Oil and fat composition is obtained.

  This invention manufactures W / O emulsification type fat and oil foods like shortening, margarine, and fat spread from the vegetable oil and fat composition which mixed AD component at a fixed ratio as a raw material. The method for producing a W / O emulsified oil / fat food is prepared by, for example, blending components A to D to prepare the oil / fat composition of the present invention. The parts are mixed and emulsified. Other oil-soluble additives such as emulsifiers, tocopherols, fragrances, and coloring agents can be added to the oil phase, and other water-soluble additives such as emulsifiers, skim milk powder, salt, and thickening polysaccharides can be added to the aqueous phase. Food and additives can be added. In the emulsification step, a normal emulsifier for preparing margarine or fat spread can be used, and margarine or fat spread can be produced by a quenching and kneading apparatus such as a botator, a combinator, and a perfector.

  Hereinafter, specific examples will be given and described in more detail, but these test examples do not limit the present invention.

Production Example 1
The palm kernel oil was extremely cured to obtain a fat B-1. The melting point was 40 ° C., the saturated fatty acid having 12 carbon atoms was 50 mass%, the saturated fatty acid having 18 carbon atoms was 14 mass%, and the solid fat content (SFC) at 20 ° C. was 58.

Production Example 2
Fatty oil C-1 was obtained by enzymatic transesterification of 50 parts by weight of palm stearin oil and 50 parts by weight of palm kernel extremely hardened oil. The transesterification was carried out at 65 ° C. using an enzyme (lipozyme TL-IM: manufactured by Novo Nordex) that specifically exchanges the first and third fatty acids of glycerides. The melting point was 40 ° C., the saturated fatty acid having 12 carbon atoms was 23 mass%, the saturated fatty acid having 18 carbon atoms was 13 mass%, and the solid fat content (SFC) at 20 ° C. was 42.

Production Example 3
Oil C-2 was obtained by blending 50 parts by weight of palm stearin oil and 50 parts by weight of palm kernel extremely hardened oil. The melting point was 46 ° C., the saturated fatty acid having 12 carbon atoms was 23 mass%, the saturated fatty acid having 18 carbon atoms was 13 mass%, and the solid fat content (SFC) at 20 ° C. was 68.

Production Example 4
90 parts by weight of palm stearin oil and 10 parts by weight of palm kernel oil were subjected to enzyme transesterification in the same manner as in Production Example 3 to obtain fat C-3. The melting point was 43 ° C., the saturated fatty acid having 12 carbon atoms was 4% by mass, the saturated fatty acid having 18 carbon atoms was 18.6%, and the solid fat content (SFC) at 20 ° C. was 41.

Production Example 5
The rapeseed oil was extremely cured to obtain an oil D-1. The melting point was 67 ° C., the saturated fatty acid having 12 carbon atoms was 0% by mass, the saturated fatty acid having 18 carbon atoms was 93% by mass, and the solid fat content (SFC) at 20 ° C. was 100.

Production Example 6
The oil rapeseed oil was extremely cured to obtain a fat D-2. The melting point was 60 ° C., the saturated fatty acid having 12 carbon atoms was 0% by mass, the saturated fatty acid having 18 carbon atoms was 41% by mass, and the solid fat content (SFC) at 20 ° C. was 100.

Production Example 7
Rapeseed oil was partially hydrogenated to obtain fat D-3. The melting point was 52 ° C., the saturated fatty acid having 12 carbon atoms was 0% by mass, the saturated fatty acid having 18 carbon atoms was 45% by mass, the solid fat content (SFC) at 20 ° C. was 82, and the iodine value was 44.

Example 1
70 parts by weight of corn oil, 12 parts by weight of fats and oils B-1, 15 parts by weight of fats and oils C-1 and 3 parts by weight of fats and oils D-1 were mixed as liquid vegetable fats and oils to obtain the oil and fat composition of the present invention. The oil and fat composition has a melting point of 34 ° C., a saturated fatty acid content of 12 carbon atoms of 9.5 mass%, a saturated fatty acid content of 18 carbon atoms of 8.5 mass%, and a solid fat content of 20 ° C. (SFC). ) Was 11, and the trans acid content was 0.7% by mass.
An appropriate amount of 0.1 parts by weight of glycerin fatty acid ester (trade name: Emergy MS: manufactured by Riken Vitamin Co., Ltd.), 0.1 parts by weight of soybean lecithin, β-carotene, and fragrance is added to 80.8 parts by weight of the oil and fat composition. The oil phase part.
To 81 parts by mass of the oil and fat composition, an aqueous phase part in which 1 part by mass of salt and 1 part by mass of skim milk powder are dissolved in 17 parts by mass of water is added and stirred and mixed with a three-one motor while being heated to about 70 ° C. did. This was passed through a combinator (manufactured by Schroeder) and quenched and kneaded to produce margarine.

Examples 2-3
The oil and fat composition was blended at the composition ratio shown in Table 1, and margarine was produced in the same manner as in Example 1.

The melting point evaluation criteria, plasticity evaluation criteria, shape retention evaluation criteria, appearance evaluation criteria, and trans fatty acid content measurement methods used in the examples of the present invention will be described.
(Melting melting evaluation standard)
A sample that had been stored at 10 ° C. was evaluated by placing it in the mouth of about 2 g.
3: Those in which solubility was confirmed within 5 seconds 2: Those in which solubility was confirmed within 5 to 10 seconds 1: Those that required more than 10 seconds (Plasticity evaluation criteria)
The hardness (breaking strength) of the sample stored for 30 days at 10 ° C. was measured with a rheometer (manufactured by Yamaden Co., Ltd.). The stress value (g) when pressed 10 mm with a 30 mm diameter plunger was evaluated as the hardness of the sample.
3: 1500-2500 g
2: 700-1500 g, 2500-4000 g
1: Less than 700g, 4000g or more (Evaluation criteria for shape retention)
A sample shaped like a cylinder with a diameter of 2 cm and a height of 2 cm was stored at 30 ° C. for 24 hours.
3: Only 10% lower than the initial height 2: Only 10-20% lower than the initial height 1: 20% lower than the initial height (appearance evaluation standard)
The appearance of the samples stored at 10 ° C. for 30 days was evaluated with the naked eye.
3: There is gloss and gloss.
2: There is no gloss.
1: There is no luster and graininess is seen.

  As is apparent from Table 2, the margarine produced according to Examples 1 to 3 has sufficient meltability, hardness (shape retention), plasticity, gloss, and storage stability as commercial margarine and fat spread. The product was glossy and in good condition.

Comparative Example 1
As a liquid vegetable oil, 77 parts by weight of corn oil, 20 parts by weight of oil C-1 and 3 parts by weight of oil D-1 were mixed to obtain an oil composition. The fat and oil composition has a melting point of 34 ° C., a saturated fatty acid content of 12 carbon atoms of 46 mass%, a saturated fatty acid content of 18 carbon atoms of 7.7 mass%, and a solid fat content (SFC) of 20 ° C. 8. The trans acid content was 0.8% by mass.
An appropriate amount of 0.1 parts by weight of glycerin fatty acid ester (trade name: Emergy MS: manufactured by Riken Vitamin Co., Ltd.), 0.1 parts by weight of soybean lecithin, β-carotene, and fragrance is added to 80.8 parts by weight of the oil and fat composition. The oil phase part.
A water phase part in which 1 part by weight of salt and 1 part by weight of skim milk powder are dissolved in 17 parts by weight of water is added to 81 parts by weight of the oil phase part, and the mixture is stirred and mixed with a three-one motor while being heated to about 70 ° C. Emulsified. This was passed through a combinator (manufactured by Schroeder) and quenched and kneaded to produce margarine.
The composition ratio is shown in Table 3.

Comparative Examples 2-10
Margarine was prepared in the same manner as in Comparative Example 1 with the composition shown in Table 3.

  As is clear from Table 4, Comparative Example 1 in which the B component was not blended had poor meltability in the mouth, felt loose in the mouth, had a soft hardness, and was inferior in shape retention. Similarly, Comparative Examples 2 to 4 in which the C component is not blended are inferior in plasticity and appearance, and Comparative Example 5 in which the D component is not blended does not provide sufficient shape retention, and the liquid oil stains when stored at room temperature for several days. I put it out. The comparative example 6 which used many D components was inferior to melt in a mouth. Comparative Example 7 with less B component was poor in melting in the mouth, and Comparative Example 8 with less C component was inferior in appearance and plasticity. Comparative Example 9 having a mass ratio of saturated fatty acid having 12 carbon atoms and saturated fatty acid having 18 carbon atoms of 1: 0.54 is inferior in appearance and plasticity, and is composed of saturated fatty acid having 12 carbon atoms and saturated fatty acid having 18 carbon atoms. Comparative Example 10 having a mass ratio of 1: 1.42 was inferior to melting in the mouth.

Claims (2)

The following A component: 70-80 mass%, B component: 5-20 mass%, C component: 5-20 mass%, D component 1-3 mass%, Furthermore, a C12 saturated fatty acid and carbon number 18 A low trans acid vegetable oil composition characterized by having a mass ratio of 1: 0.6 to 1.3 with a saturated fatty acid.
A component: Liquid vegetable oil and fat,
B component: Vegetable extremely hardened fats and oils having a melting point of 32 ° C. to 42 ° C. and containing 35% by mass or more of saturated fatty acids having 12 carbon atoms,
C component: vegetable oil-derived transesterified oil and fat containing a saturated fatty acid having 12 to 10 carbon atoms and 5 to 25% saturated fatty acid having 18 carbon atoms at a melting point of 30 ° C. to 45 ° C.,
D component: Vegetable hardened fats and oils which have melting | fusing point 48 to 70 degreeC, and contain C18 saturated fatty acid exceeding 40 mass%.   The margarine or fat spread which uses the oil-fat composition of Claim 1 as a raw material.