JP2021052608A - Plastic oil/fat composition - Google Patents

Abstract

To provide an oil/fat composition that has a high palm oil content and yet has a moderate plasticity and is excellent in creaming property.SOLUTION: The problem is solved by using a plastic oil/fat composition that is composed of an oil/fat containing a refined palm oil by 60 to 90 wt.% and an oil that is liquid at 20°C by 10 to 40 wt.%, an emulsifier, and water, contains a polyglyceryl fatty acid ester as an emulsifier, has a maximum stress at 20°C of 600 to 1,200 g and has a viscosity at 5°C when cooled from the molten state to 5°C at 2°C per minute of 2,000 to 40,000 mPa-s.SELECTED DRAWING: None

Description

The present invention relates to a plastic fat composition.

In confectionery margarines and fat spreads, fats and oils in which solid fats and liquid oils are appropriately well-balanced are used in order to obtain good plasticity in a wide temperature range and favorable hardness and creaming property derived from the good plasticity. Conventionally, hydrogenated oils obtained by hydrogenating natural animal and vegetable fats and oils have been used as solid fats. Generally, hydrogenated oils that have been completely hydrogenated are referred to as extremely hydrogenated oils, and hydrogenated oils that have been partially hydrogenated are referred to as partially hydrogenated oils. Call. These are produced by controlling the degree of hydrogenation in order to adjust the melting point, but trans fatty acids are produced when the partially hydrogenated oil is produced. It has been suggested that these promote an increase in LDL cholesterol and triglyceride in the blood and cause lifestyle-related diseases such as myocardial infarction and arteriosclerosis. Therefore, there is a need for margarines and fat spreads that do not contain or reduce trans fatty acids.

For this reason, the use of palm oil, which is a naturally derived solid fat, has been proposed as an alternative to partially hydrogenated oil containing trans fatty acids (Patent Document 1). However, when palm oil is used as a raw material fat for plastic fats and oils, palm oil has a problem that crystallization is slow and crystallization progresses during storage, resulting in poor extensibility and greatly impaired workability. To solve this problem, a fat and oil composition that can suppress quality changes over time by mixing palm oil or palm stearin with fats and oils containing lauric acid in a specific amount of fatty acid ratio and transesterifying them (disclosed). Patent Document 2). However, this method changes the triglyceride POP in palm oil into other components, and although it has a certain effect on suppressing diurnal changes, it is not sufficient and has drawbacks such as deterioration of melting in the mouth. Further, in recent years, it has been desired that more liquid oil can be used as fats and oils used for margarine and fat spreads in consideration of health. However, since the liquid oil has a low effect of imparting good plasticity as a margarine or fat spread, the preferable hardness and creaming property required for the margarine or fat spread are lost. Margarine and shortening containing a large amount of liquid oil to which preferable plasticity is imparted by adding an oil solidifying agent have been proposed (Patent Documents 3 and 4). However, this method has a problem that it is not practical because the amount of the fat and oil solidifying agent added is large in order to impart plasticity to the fat and oil containing a large amount of liquid oil.

Japanese Unexamined Patent Publication No. 09-176680 Japanese Unexamined Patent Publication No. 2000-21590 Japanese Unexamined Patent Publication No. 2000-116322 Japanese Unexamined Patent Publication No. 2000-116323

In view of the above circumstances, the present invention provides a plastic oil / fat composition having an appropriate plasticity and excellent creaming property while having a high palm oil content.

As a result of diligent research by the present inventor, it is composed of fats and oils, emulsifiers and water containing 60 to 90% by weight of refined palm oil and 10 to 40% by weight of oil that is liquid at 20 ° C. We have found that the above problems can be achieved by using a plastic oil / fat composition having a viscosity at 5 ° C. in a specific range when cooled from a molten state to 5 ° C. at 2 ° C. per minute, and complete the present invention. I arrived.

The plastic oil / fat composition of the present invention is excellent in creaming property, and can provide a composition exhibiting stable creaming property and bubble stability without change in physical properties even when stored for a long period of time. Furthermore, by using the plastic oil / fat composition of the present invention, a cake with a voluminous feel can be produced.

The optimum mode for carrying out the present invention will be described in detail below. The scope of the present invention is not limited to this embodiment, and modifications and the like are also included in the present invention as long as the gist of the present invention is not impaired. In addition, "~" representing a range includes an upper limit and a lower limit.

The present invention is as follows.
In the plastic oil / fat composition composed of the following components (A), component (B), and component (C), the maximum stress at 20 ° C. is 600 to 1,200 g, and the temperature is 2 ° C. per minute from the molten state to 5 ° C. The viscosity at 5 ° C. when cooled with is 2,000 to 40,000 mPa · s, and 0.01 to 5% by weight of polyglycerin fatty acid ester is contained as the component (B) with respect to the total amount of the plastic fat and oil composition. A plastic oil / fat composition characterized by.
(A) Oil containing 60 to 90% by weight of refined palm oil and 10 to 40% by weight of oil liquid at 20 ° C. (B) Emulsifier (C) Water

The component (A) according to the present invention is an oil or fat containing 60 to 90% by weight of refined palm oil and 10 to 40% by weight of oil that is liquid at 20 ° C.

The oil liquid at 20 ° C. is not particularly limited, but for example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, high oleic safflower oil, cottonseed oil, grapes. Seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, olive oil, mustard oil, palm olein, rice oil, rice bran oil, wheat germ oil, safflower oil, sunflower oil and Examples of these separated oils and fats. Further, it may contain or be formulated with diglyceride and / or monoglyceride.

The component (A) according to the present invention may contain oils and fats other than refined palm oil and oils liquid at 20 ° C., but is composed of oils and fats that do not substantially contain partially hydrogenated oil containing trans fatty acids. Is preferable. Examples thereof include vegetable oils and fats such as palm kernel oil, coconut oil and coconut oil, animal oils and fats such as beef tallow, lard, chicken fat, milk fat, fish oil and coconut oil, and fractionated oils and fats and mixed oils thereof. Further, the target oil or fat may be a transesterified oil or an extremely hydrogenated oil or a completely hydrogenated oil. Further, it may contain or be formulated with diglyceride and / or monoglyceride.

The component (B) according to the present invention is an emulsifier, and among the emulsifiers, the polyglycerin fatty acid ester is contained in an amount of 0.01 to 5% by weight based on the total amount of the plastic fat / oil composition, and is contained in an amount of 0.1% by weight or more. Is preferable.

The polyglycerin fatty acid ester according to the present invention is obtained by an esterification reaction of a fatty acid with polyglycerin obtained by dehydration condensation of glycerins, and the type of polyglycerin (degree of polymerization) and the type of fatty acid (number of carbon atoms, number of double bonds). , There are many depending on the ester composition and the like. And it is known that each type exhibits different properties.

The average degree of polymerization of the polyglycerin fatty acid ester is not limited, but is preferably 2 to 10 and more preferably 4 to 10. Here, the average degree of polymerization is the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value by the end group analysis method. Specifically, it is calculated from the following formula (1) and the following formula (2).
Molecular weight = 74n + 18 ... (1)
Hydroxy group value = 56110 (n + 2) / molecular weight ... (2)

The hydroxyl value in the above formula (2) is a numerical value that is an index of the number of hydroxyl groups contained in polyglycerin, and contains acetic acid required for acetylating the free hydroxyl group contained in 1 g of polyglycerin. The number of milligrams of potassium hydroxide required for summing. The number of milligrams of potassium hydroxide is calculated according to "Established by the Japan Oil Chemists'Association, Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists' Society.

The fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, but a saturated or unsaturated fatty acid having 8 to 24 carbon atoms is usually used. The fatty acid may be a mixture, and specific examples of the fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinolic acid, linoleic acid, linolenic acid, and erucic acid. , Behenic acid, and condensates thereof.

The polyglycerin fatty acid ester can be produced by a conventionally known esterification reaction. For example, it can be produced by subjecting a fatty acid and polyglycerin to an esterification reaction in the presence of an alkaline catalyst such as sodium hydroxide. Esterification is carried out until the esterification rate of the polyglycerin fatty acid ester reaches a desired value.

Here, the esterification rate is defined as the average degree of polymerization (n) of polyglycerin calculated from the hydroxyl value, the number of hydroxyl groups of this polyglycerin (n + 2), and the number of moles of fatty acid added to polyglycerin (M). Then, it is a value calculated by the following formula (3). The hydroxyl value is a value calculated by the above formula (2).
Esterification rate (%) = (M / (n + 2)) × 100 ... (3)

The polyglycerin fatty acid ester according to the present invention is one or more selected from the polyglycerin fatty acid ester (1) whose constituent fatty acid is a saturated fatty acid having 16 to 22 carbon atoms from the viewpoint of achieving both good creaming property and appropriate plasticity. It is particularly preferable that the constituent fatty acid is at least one selected from the polyglycerin fatty acid ester (2), which is an unsaturated fatty acid having 18 to 22 carbon atoms. Among these, the polyglycerin fatty acid ester (1) is most preferably composed of palmitic acid, stearic acid, and behenic acid from the viewpoint of improving creaming property, and the polyglycerin fatty acid ester (2) is a plastic fat and oil composition for confectionery. It is most preferably composed of oleic acid from the viewpoint of adjusting the hardness of the ester.

When two or more kinds of polyglycerin fatty acid esters are used in combination, the esterification rate of the polyglycerin fatty acid ester (1) is preferably 60 to 100%, more preferably 75 to 100%. The esterification rate of the polyglycerin fatty acid ester (2) is preferably 5 to 30%, more preferably 10 to 25%.

The HLB of the polyglycerin fatty acid ester according to the present invention is preferably 1 to 18, and more preferably 2 to 13. The HLB is calculated from the saponification value of the ester and the neutralization value of the fatty acid using the Atlas method, and is calculated by the following formula (4). The saponification value and the neutralization value in the formula (4) are measured according to "Established by the Japan Oil Chemists'Association, Standard Oil and Fat Analysis Test Method, 2003 Edition" compiled by the Japan Oil Chemists' Society.
HLB = 20 × (1-saponification value / neutralization value) ・ ・ ・ (4)

When two or more kinds of polyglycerin fatty acid esters are used in combination, the HLB of the polyglycerin fatty acid ester (1) is preferably 2 to 5, and the HLB of the polyglycerin fatty acid ester (2) is preferably 8 to 13.

A component (B) according to the present invention may be used in combination with other than polyglycerin fatty acid ester, for example, one or more glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, phospholipid and the like. Can be used together. The emulsifier content is preferably 0.01 to 5% by weight, more preferably 0.1 to 3% by weight, based on the total amount of the plastic fat / oil composition.

For foods using the plastic fat composition in the present embodiment, if necessary, margarine, other raw materials generally used for fat spread, for example, tocopherol, L-ascorbic acid palmitate, tea extract, etc. Antioxidants such as antioxidants, colorants such as carrageenan, defatted milk powder, milk components such as cream, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, malt sugar, lactose, starch syrup, sorbitol, erythritol, isomerized liquid sugar, sho Sugar-bonded starch syrup, oligosaccharides, trehalose, sugars such as hemicellulose, salt, acidulants, seasonings, fragrances, emulsion stabilizers such as polymerized phosphates, locust bean gum, carrageenan, alginic acids, pectin, xanthan gum, agar, gluco Thickening stabilizers such as mannan, gelatin, sucrose starch, and starch can be appropriately used.

Since the plastic fat and oil composition of the present embodiment suppresses coarse crystallization and solid-liquid separation of fats and oils over time, physical properties such as plasticity, malleability, shortening property, and creaming property are preferably imparted. , Can be used in food.

The plastic oil / fat composition according to the present invention has a maximum stress of 600 to 1,200 g at 20 ° C. The plastic oil / fat composition having a maximum stress of 600 to 1,200 g at 20 ° C. is not too soft or too hard, has good handleability, and is excellent in creaming property.

The maximum stress at 20 ° C is a value obtained by measuring the maximum stress of a plastic oil / fat composition that has been allowed to stand at 20 ° C for 1 hour using a rheometer and an adapter for compressive elasticity (φ10 mm flat circle), and has a table speed of 6 cm. As / min, the maximum stress when the adapter compressed the sample by 10 mm was measured.

The plastic oil / fat composition according to the present invention has a viscosity at 5 ° C. of 2,000 to 40,000 mPa · s and 3,000 to 20,000 mPa · s when cooled from a molten state to 5 ° C. at 2 ° C. per minute. s is preferable. The plastic oil and fat composition having a viscosity at 5 ° C. of 2,000 to 40,000 mPa · s when cooled from the molten state to 5 ° C. at 2 ° C. per minute suppresses the exudation of liquid oil due to temperature changes and melts in the mouth. Is a good one. Further, it is particularly preferable to satisfy both the maximum stress and viscosity performances in terms of good creaming property and improvement in cake height.

The viscosity at 5 ° C. when cooled from the molten state to 5 ° C. at 2 ° C. per minute is a dynamic viscoelastic device in which a plastic fat / oil composition heated to 70 ° C. and uniformly dissolved is adjusted to 70 ° C. Approximately 1 mL is injected between the heating / cooling stage of TA Instruments (manufactured by TA Instruments) and the measuring jig (40 mm flat plate), and at 2 ° C. while applying shear under the conditions of frequency 1 Hz and strain 0.001 to 100%. It is a value obtained by cooling to 5 ° C. at / min and measuring the viscosity until reaching 5 ° C.

Since the plastic fat / oil composition of the present embodiment contains a small amount of polyglycerin fatty acid ester, deterioration of food flavor can be suppressed. The food product using the plastic oil / fat composition of the present invention is not particularly limited as long as it is a food product using ordinary margarine or fat spread, but specifically, bread, confectionery bread, Danish pastry, pie, etc. It can be used in bakery products, shoes, donuts, pound cakes, sponge cakes, cookies, waffles, muffins, hard biscuits, scones and other confectionery products. Further, the amount of the plastic oil / fat composition of the present invention used in these uses varies depending on the intended use and is not particularly limited.

Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Unless otherwise specified in the following description, the blending ratio and the like are based on mass.

<Preparation of plastic fat composition A>
83.2% by weight of fats and oils obtained by mixing refined palm oil and white squeezed soybean oil in a weight ratio of 83/17, polyglycerin fatty acid esters (PGFE) 1, 4 and glycerin fatty acid esters (MG), shown in Table 1. 0.8% by weight of sorbitan fatty acid ester (SoE) was mixed at 70 ° C. To this mixture, 16% by weight of 0.6% saline solution was added, and the mixture was shaken 10 times by hand stirring and solidified at 5 ° C. for 10 minutes, and then allowed to stand at 20 ° C. for 1 hour.

<Preparation of plastic fat composition B>
A plastic fat / oil composition B was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 1 and 5 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition C>
A plastic fat / oil composition C was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 1 and 6 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition D>
A plastic fat / oil composition D was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 2 and 6 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition E>
A plastic fat / oil composition E was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 3 and 5 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition F>
A plastic fat / oil composition F was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 1 and 4 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition G>
The plastic fat / oil composition G was prepared in the same manner as the plastic fat / oil composition A except that PGFEs 1 and 7 shown in Table 1 were used as the PGFE.

<Preparation of plastic fat composition H>
The plastic fat / oil composition H was prepared in the same manner as the plastic fat / oil composition A except that PGFE1 shown in Table 1 was used as the PGFE.

<Preparation of plastic fat composition I>
The plastic fat / oil composition I was prepared in the same manner as the plastic fat / oil composition A except that PGFE4 shown in Table 1 was used as the PGFE.

<Preparation of plastic fat composition J>
A plastic fat / oil composition J was prepared in the same manner as the plastic fat / oil composition A except that PGFE8 shown in Table 1 was used as the PGFE.

<Hardness measurement method>
Using a rheometer and an adapter for compression elasticity (φ10 mm flat circle), the plastic oil and fat compositions A to J were dispensed into a 10 g screw tube and allowed to stand at 20 ° C. for 1 hour, and then the hardness was measured. The table speed was set to 6 cm / min, and the maximum stress when the adapter compressed the sample by 10 mm was defined as the hardness.

<Viscosity measurement method>
Between the heating and cooling stages of the dynamic viscoelastic device (manufactured by TA Instruments) whose temperature was adjusted to 70 ° C, and the measuring jig, the plastic fat and oil compositions A to J heated to 70 ° C and uniformly dissolved. About 1 mL was injected into the mixture, and the mixture was cooled to 5 ° C. at 2 ° C./min while applying shear under the conditions of a frequency of 1 Hz and a strain of 0.001 to 100%, and the viscosity until reaching 5 ° C. was measured. A 40 mm flat plate was used as the jig.

The details of the emulsifiers shown in Table 1 are as follows.

PGFE1: Decaglycerin stearic acid ester (esterification rate: 78%, HLB: 3.8)
PGFE2: Pentaglycerin stearic acid ester (esterification rate: 64%, HLB: 4.5)
PGFE3: Decaglycerin behenic acid ester (esterification rate: 96%, HLB: 2.5)
PGFE4: Tetraglycerin oleate (esterification rate: 23%, HLB: 8.8)
PGFE5: Pentaglycerin oleate (esterification rate: 16%, HLB: 11.6)
PGFE6: Decaglycerin oleate (esterification rate: 12%, HLB: 12.9)
PGFE7: Decaglycerin oleate (esterification rate: 84%, HLB: 3.3)
PGFE8: Decaglycerin caprylic acid ester (esterification rate: 12%, HLB: 16.1)
MG: Glycerin stearic acid monoester (trade name: Poem S-100, manufactured by RIKEN Vitamin Co., Ltd.)
SoE: Sorbitan stearic acid ester (trade name: Poem S-60V, manufactured by RIKEN Vitamin Co., Ltd.)

Table 1 shows the results of measuring the hardness and viscosity of the plastic fat and oil composition obtained as described above.

<Example 1>
3,000 g of the plastic fat composition prepared at the same weight ratio as that of the plastic fat composition A was dissolved at 70 ° C., and T.I. K. Emulsification was carried out at a rotation speed of 8,000 rpm for 10 minutes while maintaining the temperature at 70 ° C. using a homomixer (manufactured by Primix Corporation). After that, it was rapidly cooled and kneaded with a margarine processor (manufactured by Powerpoint International). This was stored at 20 ° C. for 1 day to obtain margarine.

<Example 2>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition B.

<Example 3>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition C.

<Example 4>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition D.

<Example 5>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition E.

<Example 6>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition F.

<Comparative example 1>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition G.

<Comparative example 2>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition H.

<Comparative example 3>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition I.

<Comparative example 4>
As the plastic fat and oil composition, margarine was prepared in the same manner as in Example 1 except that it was prepared in the same weight ratio as that of the plastic fat and oil composition J.

<Creaming property test>
200 g of each of Examples 1 to 6 and Comparative Examples 1 to 4 and 200 g of white sugar are weighed in a bowl of a tabletop stand mixer (trade name: KSM5: manufactured by KitchenAid) and mixed at a low speed (70 rpm) for 30 seconds. did. Then, mixing was performed at medium speed (130 rpm) until the specific gravity became 0.85 to prepare butter cream. A flat beater was used for the attachment. The specific gravity of butter cream was calculated by the following formula (5) using a cup having a volume of 100 ml. The shorter the mixing time, the better the workability.
Specific gravity = weight of cup filled with butter cream (g) -empty weight of cup (g) / volume of cup (ml) ... (5)
[Evaluation criteria for creaming]
⊚: Mixing time is less than 0.75 minutes.
〇: Mixing time is 0.75 minutes or more and less than 1 minute.
Δ: Mixing time is 1 minute or more and less than 1.5 minutes.
X: Mixing time is 1.5 minutes or more.
* The mixing time was measured at medium speed.

<Preparation of pound cake>
After preparing the butter cream, 50 g of whole eggs, a total of 200 g, were added to the butter cream, and each was stirred at medium speed (130 rpm) for 30 seconds. Next, 200 g of the soft flour and 4 g of the baking powder that had been sieved in advance were added to the dough in three portions, and each was stirred at a low speed (70 rpm) for 30 seconds to prepare a cake dough. Set the top heat of the oven (trade name: Mick Baker WGT-11T: manufactured by World Seiki) to 170 ° C and the bottom heat to 160 ° C, set the inside of the oven to 180 ° C, and then make a stainless steel pound type (width 85 mm x length). 300 g of the dough was poured into (180 mm × 60 mm in height). The mold was filled with a dent in the center and baked in an oven for 45 minutes. Then, it was allowed to cool at room temperature for 2 hours to obtain a pound cake.

<Bubble stability test>
The height of the pound cake was measured with a caliper. The maximum value from the bottom to the top of the cake was evaluated as the cake height. The higher the cake height, the better the bubble stability.
[Evaluation criteria for bubble stability]
⊚: 7.0 cm or more.
〇: 6.6 cm or more and less than 7.0 cm.
X: Less than 6.6 cm.

<Stability test over time>
The test was carried out in the same manner as in the above evaluation using margarine stored at 20 ° C. for 3 months.
[Evaluation criteria for stability over time]
〇: No change in creaming property and cake height compared to the first day.
Δ: Either creaming property or cake height is reduced compared to the first day.
×: Both creaming property and cake height are reduced compared to the first day.

Table 2 shows the results of evaluating the creaming property, bubble stability, and aging stability of the margarine obtained as described above.

The margarines of Examples 1 to 6 using the plastic fat and oil composition of the present invention are superior in creaming property and cake as compared with Comparative Examples 1 to 4 using the plastic fat and oil composition which does not satisfy the condition of maximum stress or viscosity. The cake height was high when the cake was baked, and the stability over time was also good.

Claims (3)

It is a plastic fat / oil composition composed of the following component (A), component (B), and component (C), and as component (B), 0.01 to 5 weight of polyglycerin fatty acid ester is added to the total amount of the plastic fat / oil composition. %, The maximum stress at 20 ° C. is 600 to 1,200 g, and the viscosity at 5 ° C. when cooled from the molten state to 5 ° C. at 2 ° C. per minute is 2,000 to 40,000 mPa · s. A plastic oil / fat composition characterized by the above.
(A) Oil containing 60 to 90% by weight of refined palm oil and 10 to 40% by weight of oil liquid at 20 ° C. (B) Emulsifier (C) Water As the polyglycerin fatty acid ester, one or more selected from polyglycerin fatty acid ester (1) in which the constituent fatty acid is a saturated fatty acid having 16 to 22 carbon atoms and poly in which the constituent fatty acid is an unsaturated fatty acid having 18 to 22 carbon atoms. The plastic oil / fat composition according to claim 1, wherein the composition is one or more selected from the glycerin fatty acid ester (2). A food product using the plastic oil / fat composition according to any one of claims 1 or 2.