JP2015136327A - coating fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coating fat composition having good solidification of a coated food product, rapidly suppressed in stickiness, suppressed in causing stickiness with the lapse of time during food preservation, having excellent melting feeling in the mouth, hardly causing clog when spraying with a spray, and excellent in workability.SOLUTION: A coating fat composition contains ester exchange fat of lauric fat and palm fat. The ester exchange fat has a content of saturated fatty acid of a carbon number of 14 or less of less than 20 mass% in the total constituent fatty acids, and a content of the ester exchange fat of 5 or more mass% and less than 45 mass%, based on the total composition weight.

Description

  The present invention relates to a coating oil composition applied to foods such as rice confectionery, snack confectionery, biscuit confectionery and the like.

  For foods such as rice confectionery, snack confectionery, biscuits confectionery, etc., the baked dough is coated with fats and oils for the purpose of surface glazing, color tone, flavor, crispness improvement, storage stability improvement, sticking of seasonings, etc. To be done.

  The coating fats and oils are required to be solidified immediately after application and to be free of stickiness from the point of being able to suppress dripping of fats and oils and adhesion to packaging materials in a short time.

  Moreover, even when there is no stickiness immediately after application, during storage of the applied food, liquid oil which is a low melting point triglyceride such as diunsaturated triglyceride and triunsaturated triglyceride oozes out over time. Stickiness may occur, and it is also required to suppress this stickiness over time.

  And when it is provided to consumers as food, the sense of melting in the mouth, in which the coating covering the surface quickly dissolves when put in the mouth, is important in order to bring out the deliciousness of the food.

  The food is coated mainly by spraying on the dough with a spray or the like, but during the coating operation, clogging of the nozzle occurs due to the crystallization of fats and oils that are rich in trisaturated triglycerides or oils that are crystallized too quickly. There is a case. When the nozzle is clogged, the spraying state is changed, which causes an obstacle to proper coating or makes coating difficult. Therefore, in order to improve the workability of the coating, it is essential that the nozzles are not clogged.

  Conventionally, liquid oil and high melting point oil have been used for the oil for coating. However, when liquid oil is used, oil and fat adhere to packaging bags and hands, the texture is oily, and the oxidation stability is low, so the flavor of foods such as rice confectionery, snack confectionery, biscuits confectionery etc. stored for a long time Damage. On the other hand, when high melting point oils such as hydrogenated oils and palms are used, the oxidation stability is improved and the taste of the coated food is good, but the surface is not glossy and the mouth melt may be poor.

  In order to improve the above, the following techniques have been proposed as an oil and fat composition used for food coating.

  Patent Document 1 proposes a fluid oil composition for coating in which extremely hardened oil is blended with liquid oil. Although it is good in workability at the time of spraying when it is in a fluid state, liquid oil oozes out over time while the coated food is stored, and stickiness tends to occur.

  Patent Documents 2 to 5 propose a technique in which transesterified fats and oils are used, and the SFC (solid fat content) of the fat and oil composition, the ratio of trisaturated triglycerides, and the like are in a specific range.

JP 2002-47500 A JP 2000-253818 A JP2012-152113A JP 2009-082002 A Special table 2009-116396 gazette

  However, these conventional technologies using transesterified fats and oils mainly use palm-based fats and oils in combination with other fats and oils, but have 14 or less carbon atoms in the total constituent fatty acids of the transesterified fats and oils. The amount of saturated fatty acid is large, and the compatibility between the transesterified oil and fat and other fats and oils is poor. Therefore, when coating is performed by spraying with a spray, it is solidified only by the transesterified oil and fat, resulting in clogging, resulting in poor workability, and poor compatibility can cause stickiness due to oozing out of liquid oil over time. Further, if the composition, iodine value, and addition amount of the transesterified oil / fat are not appropriate, solidification occurs only with the transesterified oil / fat when sprayed and coated by spraying, resulting in clogging and further worsening workability.

  For example, Patent Documents 2 and 3 use transesterified fats and oils in which liquid oil is combined with palm-based fats and oils, and transesterified fats and oils having a high amount of saturated fatty acids having 14 or less carbon atoms in all fatty acids. Is poor in compatibility with other oils and fats, and in Patent Document 4, the SFC of the oil / fat composition is high, and in Patent Document 5 the iodine value of the transesterified oil / fat is low. Solidified only with transesterified oils and fats, causing clogging, and workability tends to deteriorate.

  The present invention has been made in view of the circumstances as described above, and the solidification of the coated food is good and the stickiness is quickly suppressed, and the occurrence of stickiness with time during food storage and the like is also suppressed. It is an object of the present invention to provide an oil and fat composition for coating which is excellent in workability, and is less likely to be clogged when sprayed with a spray or the like and is excellent in workability.

  In order to solve the above-mentioned problems, the oil composition for coating of the present invention contains a transesterified oil and fat of lauric oil and palm oil and the transesterified oil and fat is saturated with 14 or less carbon atoms in the total constituent fatty acids. The amount of fatty acid is less than 20% by mass, and the content of the transesterified oil / fat is 5% by mass or more and less than 45% by mass with respect to the total amount of the composition.

  This oil composition for coating comprises a symmetric triglyceride (SUS) and an asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids. It is preferable that mass ratio (SUS / SSU) of this is 0.1-5.0.

  This oil composition for coating comprises two saturated triglycerides containing two saturated fatty acids (S) as constituent fatty acids and one unsaturated fatty acid (U), and three saturated triglycerides containing three saturated fatty acids (S) as constituent fatty acids. It is preferable that the sum total ratio is 40-85 mass%.

  In the oil composition for coating, the transesterified oil or fat preferably has an iodine value of more than 20 and 45 or less.

  This oil composition for coating is preferably used for coating food by spraying from a nozzle.

  According to the present invention, the solidification of the coated food is good and the stickiness is quickly suppressed, the stickiness over time is also suppressed during food storage, etc., the mouth melt is good, and further when sprayed with a spray etc. Is less clogged and has excellent workability.

  The present invention is described in detail below.

  The coating oil / fat composition of the present invention is characterized by containing a transesterified oil / fat of lauric oil / fat and palm oil / fat.

  In this transesterified oil and fat, the amount of saturated fatty acid having 14 or less carbon atoms in all the constituent fatty acids is less than 20% by mass, preferably 18% by mass or less, more preferably 2 to 18% by mass, and still more preferably 10 to 18% by mass. %. The amount of saturated fatty acids having 12 and 14 carbon atoms in all the constituent fatty acids is preferably 15% by mass or less, more preferably 2 to 15% by mass, and still more preferably 8 to 15% by mass.

  The oil composition for coating of the present invention contains a specific amount of this transesterified oil and oil, and is combined with other oils and fats, and in particular, the total ratio of SUS / SSU and 2-saturated triglyceride and 3-saturated triglyceride is adjusted to the above range. By doing so, the solidification of the coated food is good and the stickiness is quickly suppressed, and the stickiness over time is also suppressed when the food is stored, etc., and when the food is put in the mouth, the coating fat composition is quickly When melted with a spray or the like, clogging or the like hardly occurs and the workability is excellent.

  That is, this transesterified oil and fat has good compatibility with other fats and oils, for example, it is suppressed from hardening only with hard fats and oils, and oozing of liquid oil over time can be suppressed. Therefore, liquid oil is separated into solid and liquid during food storage and the like is prevented from becoming sticky over time. Further, when spraying with a spray or the like, clogging due to oil crystal precipitation is less likely to occur. And since it is easy to become a nucleus with respect to other fats and oils, the generation of the nucleus can be suppressed, and as a result, the delay in solidification can be suppressed, so that the solidification of the coated food is good and the stickiness is quickly suppressed.

  The transesterified oil / fat preferably has an iodine value of more than 20 and 45 or less, more preferably 22 to 45, and still more preferably 25 to 40. If the iodine value is within this range, the compatibility with other fats and oils is good as described above, and it is easy to become a nucleus with respect to other fats and oils. Therefore, various characteristics as described above are further improved. If the iodine value is more than 20, the compatibility with other fats and oils is good, for example, it is possible to suppress solidification only with hard fats and oils, and to prevent the liquid oil from oozing over time. Occurrence of stickiness over time due to solid-liquid separation is suppressed, and clogging due to solid content is less likely to occur when spraying with a spray or the like. If the iodine value is 45 or less, it is easy to become a nucleus for other fats and oils, and it is possible to induce the generation of nuclei, and as a result, it is possible to suppress delay in solidification. Stickiness is suppressed.

  As for the lauric fats and oils which are raw materials of transesterified fats and oils, lauric acid content in all the constituent fatty acids is 30 mass% or more, preferably 40 to 55 mass%, more preferably 45 to 50 mass%. Examples of such lauric fats and oils include palm kernel oil, coconut oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more. Among these, palm kernel oil and its fractionated oil and hardened oil are preferred in view of the fact that the melting point is higher than that of coconut oil and a high melting point transesterified oil and fat can be easily obtained. As the hardened oil, a partially hardened oil, a low temperature hardened oil, or an extremely hardened oil that has been completely hydrogenated can be used. However, using an extremely hardened oil can reduce the amount of trans acid.

  The lauric oil / fat preferably has an iodine value of 2 or less. When a lauric oil having an iodine value of 2 or less is used, it tends to be a nucleus with respect to other oils and fats, and it is possible to suppress delay in solidification because it induces nucleation. As the lauric oil having an iodine value of 2 or less, extremely hardened oil can be used.

  Palm-based fats and oils that are raw materials for transesterified fats and oils have a fatty acid content of 16 or more carbon atoms in all the constituent fatty acids of 35% by mass or more. Examples of palm oils and fats include palm oil, palm fractionated oil, hardened oils thereof, transesterified oils and fats, and the like. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm double olein etc.), a medium melting point part (PMF etc.), etc. can be used. When using hardened oil as palm oil and fat, partially hardened oil, low temperature hardened oil, extremely hardened oil, etc. can be used, but extremely hardened oil is particularly preferable.

  The palm oil / fat preferably contains extremely hardened oil within a range of 5 to 45% by mass, and more preferably within a range of 20 to 40% by mass with respect to the total amount of palm oil / fat. When the extremely hardened oil is contained within this range, it is possible to prevent the liquid oil from leaking over time and to prevent stickiness.

  And it is preferable that transesterified fats and oils are obtained by transesterifying lauric fats and oils 5 mass% or more and less than 30 mass%, and palm fats and oils more than 70 mass% and 95 mass% or less. When lauric fats and palm fats and oils are used in this mass range, it is easy to make the amount of saturated fatty acids having 14 or less carbon atoms in all the constituent fatty acids of the transesterified fats and oils less than 20% by weight.

  A chemical catalyst or an enzyme catalyst is used as a transesterification catalyst in the transesterification reaction between lauric fat and palm fat. Sodium methylate, sodium hydroxide or the like is used as the chemical catalyst, and lipase or the like is used as the enzyme catalyst. Examples of the lipase include lipases of the genus Aspergillus, Alkagenes, etc., which may be fixed and immobilized on a carrier such as an ion exchange resin, diatomaceous earth, or ceramic, or may be used in the form of a powder. Either lipase with regioselectivity or lipase without regioselectivity can be used, but it is preferable to use a lipase without regioselectivity. When a chemical catalyst or an enzyme catalyst without regioselectivity is used as the transesterification catalyst, when the transesterification reaction between the lauric fat and the palm fat is completed, two saturated fatty acids (S) as constituent fatty acids and unsaturated fatty acids Among di-saturated triglycerides containing one (U), the mass ratio (SUS / SSU) in the transesterified oil / fat of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) is 0.45 to 0.55. .

  When a chemical catalyst is used for transesterification, 0.05 to 0.15% by mass of the oil lipid amount is added to the catalyst, heated to 80 to 120 ° C. under reduced pressure, and stirred for 0.5 to 1.0 hour. The transesterification reaction between the base oil and fat and the palm oil and fat is completed in an equilibrium state, and the transesterification oil and fat can be obtained. When an enzyme catalyst is used, an enzyme catalyst such as lipase is added in an amount of 0.01 to 10% by mass of the oil lipid amount, and the ester exchange reaction is completed in an equilibrium state by performing an ester exchange reaction at 40 to 80 ° C. Transesterified fats and oils can be obtained. The transesterification reaction can be carried out by either a continuous reaction using a column or a batch reaction. After the transesterification reaction, purification such as decolorization and deodorization can be performed as necessary.

  The ratio of lauric acid in all constituent fatty acids in lauric fats and oils, the content of fatty acids having 16 or more carbon atoms in all constituent fatty acids in palm fats and oils, and the end of transesterification can be confirmed by gas chromatography.

  The content of the transesterified fat / oil in the coating fat / oil composition of the present invention is less than 5 to 45% by mass, preferably 7 to 43% by mass, and more preferably 10 to 40% by mass with respect to the total amount of the composition. Within this range, the solidification of the coated food is good and the stickiness is quickly suppressed, the stickiness over time is also suppressed during food storage, etc., the mouth melts well, and further when sprayed with a spray etc. Is not clogged and has excellent workability. When the content is 5% by mass or more, the solidification property is good, and the stickiness with time is suppressed, and when the content is less than 45% by mass, the mouth melts well, and when spraying with a spray or the like, Clogging hardly occurs and workability is excellent.

  In particular, it is preferable to set the triglyceride of the coating oil composition to the following range by combining the content of the transesterified oil and fat in such a range and combining other oils and fats.

  The oil / fat composition for coating of the present invention has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides of 0.1 to 5.0. preferable. Within this range, solidification properties, suppression of stickiness over time, melting in the mouth, workability when spraying with a spray, etc. are particularly excellent. Considering that the solidification property is particularly good, 0.1 to 3.0 is more preferable.

  This oil composition for coating comprises two saturated triglycerides containing two saturated fatty acids (S) as constituent fatty acids and one unsaturated fatty acid (U), and three saturated triglycerides containing three saturated fatty acids (S) as constituent fatty acids. It is preferable that the sum total ratio is 40-85 mass% with respect to the mass of the whole fats and oils. Within this range, solidification properties, suppression of stickiness over time, melting in the mouth, workability when spraying with a spray, etc. are particularly excellent. If this total ratio is 40% by mass or more, stickiness over time is suppressed. Furthermore, considering that the stickiness with time is particularly small, the total ratio is preferably 50% by mass or more, and considering the point that the mouth melting is particularly good, the total ratio is preferably 60% by mass or less.

  The oil composition for coating of the present invention preferably contains the following second oil / fat component in addition to the transesterified oil / fat as the first oil / fat component.

  The second fat and oil component is a fat and oil in which the total ratio of the triglyceride having 46 total fatty acids and the triglyceride having 48 total fatty acids is in the range of 1 to 25 mass%, and palm Oils, lard, milk fat, coconut oil, palm kernel oil, fractionated oils, partially hardened oils, rapeseed partially hardened oils, and the like. These may be used alone or in combination of two or more. May be.

  This 2nd oil-fat component can adjust the sum total ratio of SUS / SSU of the oil-fat composition for coating of this invention, 2 saturated triglyceride, and 3 saturated triglyceride, and can heighten the effect of this invention.

  Among these, at least 1 sort (s) chosen from palm oil fat and palm oil is preferable.

  Here, examples of the palm-based fats and oils include palm oil, palm fractionated oil, and these hardened oils and transesterified fats and oils. These may be used alone or in combination of two or more. As palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein, palm super olein etc.), a middle melting point part (PMF etc.), etc. can be used.

  The palm oil / fat of the second oil / fat component is preferably a palm oil / fat having an iodine value of 45 to 65 from the viewpoint of compatibility and the like. Oil, palm fractionation middle melting point oil, and these transesterified oils and the like.

  40-92 mass% is preferable with respect to the composition whole quantity, and, as for content of the 2nd oil-fat component in the oil-fat composition for coating of this invention, 50-90 mass% is more preferable.

  The oil composition for coating of the present invention can contain liquid oil as the third oil component in addition to the first and second oil components described above. Here, the liquid oil is oil and fat that exhibits a fluid state at 5 ° C., and examples thereof include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, and the like. You may use 2 or more types together.

  40 mass% or less is preferable with respect to the composition whole quantity, and, as for content of the 3rd oil-fat component in the oil-fat composition for coating of this invention, 5-30 mass% is more preferable.

  The oil composition for coating of the present invention can contain other oil components, for example, extremely hardened oils of vegetable oils and the like in an appropriate amount in addition to the above oil components. Examples of extremely hardened oils of vegetable oils include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, and the like. These may be used alone or in combination of two or more. May be.

  The oil composition for coating according to the present invention is an emulsifier usually used for the purpose of storage stability, oxidation stability, thermal stability, crystallization suppression at low temperature, etc. within the range not impairing the effects of the present invention. An inhibitor, an antifoaming agent, a flavor, etc. can be mix | blended.

  The oil composition for coating of the present invention can be produced by blending the above-mentioned components and uniformly mixing them by a conventional method. Mixing can be performed by stirring under heating so that each component is uniformly dissolved, and then the oil composition for coating of the present invention can be prepared by cooling.

  The food using the oil composition for coating of the present invention is not particularly limited, but a baked or oily food such as rice confectionery, snack confectionery, biscuits confectionery and the like is suitable.

  Examples of rice confectionery include confectionery made from rice such as rice crackers, rice crackers, and hail.

  Examples of snacks include confections made from corn such as puff, corn flakes, popcorn, potato chips, rice flour, potatoes, beans, and starches.

  Examples of the biscuits confectionery include hard biscuits, cookies, crackers, and pretzel.

  The method for applying the coating oil composition of the present invention to the above food is not particularly limited, and spraying or the like, application by dipping, brushing, or the like can be applied. Among these, the spraying method is preferable. The spray etc. which are conventionally used in this field can be used for spraying.

  When applying the oil composition for coating of the present invention to the above food, for the purpose of surface gloss, improvement of color tone, flavor, crispness, improvement of storage stability, fixing of seasoning, etc. An appropriate amount can be applied according to the type of food. Moreover, you may apply | coat a seasoning to the foodstuff surface previously mixed with the oil-fat composition for coating, or separately from the oil-fat composition for coating.

  It is preferable to apply 1 to 40% by mass, and more preferably 5 to 40% by mass, of the oil / fat composition for coating of the present invention to the food.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each component in Table 1-Table 3 shows a mass part.
(1) Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-1996 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemical Society).

  The amount of saturated fatty acids having 14 or less carbon atoms in all constituent fatty acids in the fat and oil composition, and the amount of saturated fatty acids having 12 and 14 carbon atoms in all constituent fatty acids are determined by gas chromatography (standard oil analysis test method (Japan Oil) Chemical Society) "2.4.2.2-1996 Fatty acid composition (FID temperature rising gas chromatograph method).

  The mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) in the oil / fat composition was determined by the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) 2.4). It was calculated from the masses of the SUS triglyceride and the SSU triglyceride obtained by “2.2-1996 fatty acid composition (FID temperature rising gas chromatograph method)” and “temporary 7-2003 2-position fatty acid composition”).

  The total ratio of di-saturated triglyceride and tri-saturated triglyceride in the oil / fat composition is determined according to “2.4.2.2-1996 Fatty Acid Composition (FID Ascent) of Gas Chromatography Method (Standard Oil Analysis Test Method (Japan Oil Chemists' Society)). Warm gas chromatographic method) ”and“ temporary 7-2003 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

(2) Preparation of oil composition (transesterified oil 1-6)
Transesterified fats and oils 1 to 6 were prepared by the following method. After mixing lauric fat and palm fat and oil at a ratio shown in Table 1 and heating to 110 ° C. and sufficiently dehydrating, sodium methylate as a chemical catalyst was added in an amount of 0.08% by mass of the fat and oil. The transesterification was carried out with stirring at 100 ° C. for 0.5 hour. After the transesterification reaction, the catalyst was removed by washing with water, decolorized using activated clay, and further deodorized to obtain a transesterified oil and fat.

The lauric oil and palm oil used for the transesterification are shown below.
Laurin oil and fat Palm core extremely hardened oil: lauric acid content 45.7% by mass (iodine value 2)
Palm kernel oil: lauric acid content 45.7% by mass (iodine value 18)
Palm oil / fat Palm oil: C16 or higher fatty acid content 97.9% by mass (iodine value 53)
Palm extremely hardened oil: C7.9 or higher fatty acid content 97.9% by mass (iodine value 2)
Palm fractionated soft oil: C16 or higher fatty acid content 97.7% by mass (iodine value 56)

  The analysis results of the obtained transesterified fats and oils 1 to 6 are shown in Table 1.

(Oil composition)
Each fat / oil was blended at the blending ratio shown in Table 2 and Table 3, dissolved at 70 ° C., and stirred uniformly to obtain an oil / fat composition for coating.

(3) Evaluation The following evaluation was performed about each sample of an Example and a comparative example.
(Production of crackers)
A cracker was prepared with the following composition. Ammonium carbonate and baking soda were separately dissolved in water in advance, and then all the ingredients were combined and mixed at a low speed of 1 minute and at a medium high speed of 8 minutes. Thereafter, the dough was folded into 9 layers, punched out at a thickness of 2 mm, and fired at 220 ° C. to obtain a cracker.

The coating oil composition was applied to the fired cracker by spraying the coating oil composition with a spray so that the coating oil composition was 12 to 14% by mass relative to the mass of the fired cracker. .
<Combination of crackers>
Soft flour 100 parts by weight Granulated sugar 8 parts by weight Shortening * 1 20 parts by weight Nonfat dry milk 2 parts by weight Salt 1 part by weight Ammonium carbonate 3 parts by weight Baking soda 1 part by weight Papain 0.025 parts by weight Hot water 30 parts by weight * 1 Shortening: made by Miyoshi Oil & Fats "Miyoshi Shortening Z"

[Workability]
Workability (nozzle clogging) when spraying the oil composition for coating with a spray was evaluated according to the following criteria.
Evaluation Criteria A : Can be sprayed without clogging.
○: Can be sprayed with almost no clogging.
Δ: Clogging occurs occasionally.
X: There is much clogging.

[Solidification]
After spraying the coating oil or fat composition on the cracker, it was stored at 20 ° C. for 10 minutes, and the solidification property was evaluated according to the following criteria based on the subsequent sticky state of the surface.
Evaluation standard ◎: No stickiness
○: Almost no stickiness.
Δ: Slightly sticky
X: There is stickiness.

[Stickness over time]
After spraying the oil composition for coating on the cracker, it was stored at 20 ° C. for 1 week, and the subsequent stickiness was evaluated according to the following criteria.
Evaluation standard (double-circle): There is no stickiness at all.
○: Almost no stickiness.
Δ: Slightly sticky
X: There is stickiness.

[Melting mouth]
The cracking of the cracker obtained by applying the oil composition for coating was evaluated by the following 20 standards based on the following criteria.
Evaluation criteria A : 16 or more out of 20 evaluated as good.
○: 10 to 15 out of 20 evaluated as good.
(Triangle | delta): Six to nine persons evaluated that 20 persons were favorable.
X: 5 or less out of 20 evaluated as good.

  The results of the above evaluation are shown in Tables 4 and 5. The analytical values of the oil and fat composition are also shown in Tables 4 and 5.

Claims (5)

  It contains transesterified fats and oils of lauric fats and palm-based fats and oils, and the transesterified fats and oils have less than 20% by mass of saturated fatty acids having 14 or less carbon atoms in all constituent fatty acids, and the content of transesterified fats and oils is the composition. The oil composition for coating which is 5 mass% or more and less than 45 mass% with respect to the whole quantity.   Mass ratio (SUS / SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) among di-saturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids The oil / fat composition for coating according to claim 1, wherein is 0.1 to 5.0.   The total ratio of 2 saturated triglycerides containing 2 saturated fatty acids (S) as constituent fatty acids and 1 unsaturated fatty acid (U) and 3 saturated triglycerides containing 3 saturated fatty acids (S) as constituent fatty acids is 40 to 85 The oil / fat composition for coating according to claim 1, wherein the composition is mass%.   The oil composition for coating according to any one of claims 1 to 3, wherein the transesterified oil or fat has an iodine value of more than 20 and 45 or less.   The oil composition for coating according to any one of claims 1 to 4, which is used for coating food by spraying from a nozzle.