JP7149703B2 - Oil and fat composition for solid cheese-like food - Google Patents

Description

TECHNICAL FIELD The present invention relates to a solid cheese-like food fat composition.

Under the Fair Competition Code, cheese is classified into "natural cheese" and "processed cheese.""Naturalcheese" is defined as curd, which has had some of the whey removed, aged curd, or the like. In addition, "processed cheese" is defined as natural cheese that has been pulverized, melted by heating, and emulsified.
Conventionally, from the viewpoint of cost reduction, it has been proposed to produce foods similar to cheese (cheese-like foods) by reducing the amount of cheese used as a milk fat source or without using cheese at all. ing.
Cheese-like foods include solids (eg, shredded cheese, diced cheese, sliced cheese) and pastes (eg, cream cheese, cheese fondue, cheese sauce, cheese filling, cheese spread).
Among these, the solid cheese-like food may be eaten as it is after refrigerated storage, or may be eaten after being melted by heating after being topped on bread dough, pizza dough, pie dough, bread, or the like. Although it is desirable that solid cheese-like foodstuffs have physical properties that meet both of these demands, no attempt has been made to obtain the physical properties depending on the type of fats and oils.
International Publication No. 2013/147280 (Patent Document 1) contains an acid-treated starch and a fat with an SFC (solid fat content) of 45% or more at 10°C and 20% or more at 20°C, and has a protein content of 10%. A cheese-like food is described that is less than 10% by weight, and that the cheese-like food is easily melted by heating.
Specifically, palm oil medium-melting point fractions and refined palm oils are used as the fats and oils. However, when a solid cheese-like food that has been refrigerated and eaten as it is, these fats and oils do not provide the same good texture and melt-in-the-mouth texture as when milk fat is added.
Moreover, solid cheese-like foods are often packaged with a film. The above oils and fats have the problem that when the solid cheese-like food is peeled off from the film, the solid cheese-like food adheres to the film.

WO2013/147280

An object of the present invention is to provide an oil and fat composition for solid cheese-like foods that melts and spreads easily when heated, has excellent film peelability, and has a good texture and melt-in-the-mouth feeling similar to those obtained when milk fat is blended. and

As a result of intensive studies, the present inventors found that the above object can be achieved by combining a transesterified palm oil and a non-esterified palm oil in a solid cheese-like food oil composition. , completed the present invention.

That is, the present invention includes the following aspects.
(1) An oil and fat composition for blending with raw cheese to produce a solid cheese-like food, comprising a transesterified palm oil and fat (A) and a non-esterified palm oil and fat (B). , the fat composition.
(2) The oil-and-fat composition according to (1), wherein the palm-based oil and fat that is the raw material oil and fat for the transesterified oil and fat (A) is a palm-fractionated low-melting part having an elevated melting point of less than 25°C.
(3) The oil and fat composition according to (1) or (2), wherein the non-esterified oil and fat (B) contains a palm fraction low melting point part having an elevated melting point of less than 25°C.
(4) Non-esterified fat (B) is a mixed oil of palm fractionated low-melting part with an elevated melting point of less than 25 ° C. and other palm-based fat, and the other palm-based fat is palm oil, palm extreme Any one of (1) to (3), which is at least one selected from hydrogenated oil, palm fraction middle melting point part with rising melting point of 25 to 35 ° C., and palm fraction high melting point part with rising melting point exceeding 35 ° C. The oil and fat composition according to the item.
(5) SFC (solid fat content) at 5 ° C. is 30 to 75%, and SFC at 35 ° C. is 3% or less, according to any one of (1) to (4) fat composition.
(6) Any one of (1) to (5), wherein the mass ratio (A/B) of the interesterified fat (A) to the non-esterified fat (B) is 35/65 to 50/50 The fat and oil composition described.
(7) The oil and fat composition according to any one of (1) to (6), which does not contain lauric fat.
(8) A solid cheese-like food comprising raw cheese and the fat and oil composition according to any one of (1) to (7).
In the present specification, the term "cheese-like food" is a concept encompassing all cheese-like foods obtained by blending oils and fats with raw cheese (natural cheese, processed cheese, etc.).

By blending the oil and fat composition of the present invention with raw cheese, it melts and spreads easily when heated, has excellent film peelability, and has a good texture and mouthfeel like when milk fat is blended (natural cheese or processed It is possible to provide a solid cheese-like food (shredded cheese, diced cheese, sliced cheese, etc.) having a texture and mouthfeel equivalent to cheese.

The oil and fat composition for producing a solid cheese-like food by blending with the raw cheese of the present invention (hereinafter referred to as "oil and fat composition for solid cheese-like food") is transesterified palm oil and fat (A) and a non-esterified palm oil (B).

(A) Transesterified oil and fat of palm oil and fat The palm oil and fat, which is the raw material oil and fat of the transesterified oil and fat, is not particularly limited as long as it is palm oil or its processed oil and fat. (partially or extremely hardened oils), and mixed oils of two or more of these.
Fractionated palm oil is preferable among the above palm oils and fats. As a separation method, a solvent separation method, a wintering method, an emulsion separation method, a natural separation method, and the like are generally used, but the methods are not limited to these. Also, the number of separations is generally one or two, but may be three or more.
The palm fractionated oil can be classified into a palm fractionated low melting point part, a palm fractionated middle melting point part, and a palm fractionated high melting point part.
As used herein, “palm fractionated low melting point part” means palm fractionated oil having an elevated melting point of less than 25 ° C., for example, a low melting point fraction (palm olein) obtained by fractionating palm oil, palm olein Low-melting-point fractions (palm double olein) obtained by fractionation and mixed oils thereof are included. The iodine number of the palm fraction low melting point part is typically selected from a range of greater than 50 (eg, 55 or greater).
"Palm fractionated middle melting point fraction" means palm fractionated oil having an elevated melting point of 25 to 35°C, and includes, for example, a high melting point fraction (palm mid fraction) obtained by fractionating palm olein. The iodine value of the middle melting point fraction of palm fraction is usually selected from the range of 30-50.
The term “fractionated palm high-melting part” means fractionated palm oil having an elevated melting point of more than 35° C., and includes, for example, a high-melting fraction (palm stearin) obtained by fractionating palm oil. The iodine value of the high melting point part of palm fraction is usually selected from a range of less than 40 (eg, 10-40).
Among the palm fractionated oils, a palm fractionated low melting point part having an elevated melting point of less than 25°C (for example, 5°C or more and less than 25°C) is preferable. The iodine value of the low-melting-point part of the fractionated palm is preferably 55-70, more preferably 55-65. For example, the fractionated low-melting fraction of palm with an iodine value of 55-65 may be obtained by fractionating a low-melting-point fraction with an iodine value of 55-65 from palm oil, and palm oil with an iodine value of 55-60. A mixed oil obtained by fractionating a low melting point fraction and palm oil (or palm oil low melting point fraction having an iodine value of 55 or more) and fractionating a low melting point fraction with an iodine value of 60 to 65. good too.
The elevated melting point is measured based on the method described in the Standard Fat Analysis Test Method "2.2.4.2-1996 Melting Point (Elevated Melting Point)". In addition, ethanol may be used instead of water in the measurement of fats and oils having a low rising melting point. The iodine value is measured based on the method described in the standard oil analysis test method “3.3.3-1996 Iodine value (Wiiss-cyclohexane method)”.
The transesterified fat of palm-based fat may be either selective transesterified fat or random transesterified fat, but random transesterified fat is preferred.
The content of the transesterified palm fat is, for example, 15 to 65% by mass, preferably 15 to 65% by mass, based on the total mass of the solid cheese-like food fat composition (or the total mass of the vegetable fat in the fat composition). is 20 to 60% by mass (eg, 25 to 55% by mass), more preferably 30 to 50% by mass (eg, 35 to 45% by mass). If the content of the transesterified palm oil is too low, the film peelability tends to decrease. It becomes difficult to obtain a smooth mouthfeel.

(B) Non-esterified palm oil The non-esterified palm oil is not particularly limited as long as it is palm oil or its processed oil, such as palm oil, palm fractionated oil, hydrogenated oil (partially hardened oils, extremely hardened oils), and mixed oils of two or more thereof.
From the viewpoint of obtaining a good melt in the mouth like when milk fat is blended, the palm oil and fat may contain a palm fractionated low melting point part with an elevated melting point of less than 25 ° C. (for example, 5 ° C. or more and less than 25 ° C.). preferable. The iodine value of the low-melting-point part of the fractionated palm is preferably 55-70, more preferably 55-65.
The palm-based oil may be a mixed oil of the fractionated palm low-melting-point part and other palm-based oil in order to adjust the texture (hardness) to that obtained when milk fat is blended. Other palm-based oils and fats include palm oil, palm extremely hardened oil, palm fractionated middle melting point with a rising melting point of 25 to 35 ° C., and a rising melting point of more than 35 ° C. (for example, more than 35 ° C. and 50 ° C. or less) It is preferably at least one selected from palm fractionated high-melting-point fractions. The content of other palm-based fats and oils varies depending on the type of fat, but it is 0.1 to 60% by mass (for example, 0.5 to 50% by mass) with respect to the total mass of the mixed oil. good. Specifically, the content of the palm oil or palm fraction middle melting point is preferably 5 to 55% by mass, more preferably 10 to 50% by mass, with respect to the total mass of the mixed oil. preferable. The content of the extremely hardened palm oil or the high melting point fraction of the palm is preferably 0.1 to 5% by mass, and preferably 0.1 to 2% by mass, relative to the total mass of the mixed oil. more preferred. If the content of other palm oils and fats is too high, the texture will be too hard compared to when milk fat is blended.
The content of the non-esterified palm oil is, for example, 35 to 85% by mass with respect to the total mass of the solid cheese-like food fat composition (or the total mass of the vegetable fat in the fat composition), It is preferably 40 to 80% by mass (eg, 45 to 75% by mass), more preferably 50 to 70% by mass (eg, 55 to 65% by mass). If the content of non-esterified palm oil is too low, it will be difficult to obtain a good melt-in-the-mouth feeling like when milk fat is blended. If it is too much, the film releasability tends to deteriorate.
The mass ratio (A/B) of the transesterified fat (A) to the non-transesterified fat (B) is not particularly limited, but from the viewpoint of balance between film peelability, texture and melting in the mouth, for example, 15/85 to 65/35, preferably 20/80 to 60/40 (e.g. 25/75 to 55/45), 30/70 to 50/50 (e.g. 35/65 to 50/50) is more preferred.

The oil and fat composition for solid cheese-like food of the present invention may be composed only of the interesterified oil and fat (A) and the non-esterified oil and fat (B), but may further contain other oils and fats. Other oils and fats include vegetable oils and fats other than palm oils and fats (e.g., coconut oil, palm kernel oil, mixed oils thereof, fractionated oils, hydrogenated oils (partially or extremely hydrogenated oils), etc.); Soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil, linseed oil, sesame oil, mixed oils thereof, etc.) or hydrogenated oils thereof (partially or hardened oil), etc.), animal fats and oils (eg, lard, beef tallow, milk fat, fish oil, etc.).
Among other fats and oils, the content of vegetable fats and oils other than palm-based fats and oils is, for example, 10 with respect to the total mass of the solid cheese-like food fat composition (or the total mass of vegetable fats and oils in the fat composition). It may be not more than 5% by mass (for example, 0.1 to 1% by mass). From the viewpoints of easiness of melting and spreading during heating and cost reduction, it is preferable that at least lauric fat is not included, and it is also preferable that vegetable fat other than palm fat is not included.
In addition, among other fats and oils, the content of animal fats and oils is, for example, 30% by mass or less with respect to the total mass of the solid cheese-like food fat composition (or the total mass of vegetable fats and oils in the fat composition). , preferably 20% by mass or less, more preferably 10% by mass or less (for example, 0.5 to 5% by mass). In the present invention, the combination of the interesterified oil (A) and the non-esterified oil (B) provides the same texture and mouthfeel as when milk fat is blended, so it can be used as a substitute for milk fat. can.

The oil and fat composition for solid cheese-like foods of the present invention may further contain various additives such as emulsifiers (lecithin and the like), antioxidants (tocopherol and the like), flavorings and the like. These additives can be used alone or in combination of two or more. The content of these additives is not particularly limited, and is, for example, 0.01 to 2% by mass relative to the total mass of the oil and fat composition for solid cheese-like food.

The SFC (solid fat content) at 5 ° C. of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, but from the point of obtaining a good texture like when milk fat is blended, 30 to 75% (eg, 35-70%), more preferably 40-60% (eg, 45-55%).
In addition, the SFC at 35 ° C. of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited. .5% or less), more preferably 2% or less (for example, 1.5% or less), and particularly preferably 1% or less.
Furthermore, the SFC of the oil and fat composition for solid cheese-like food of the present invention is, for example, in the range of 5 ° C. to 35 ° C., preferably similar to the SFC of milk fat, and the difference between the two SFCs is ± 10% It is preferably within ±5%, more preferably within ±5%.
In addition, as described in the examples below, SFC is based on "2.2.9 Solid fat content (NMR method)" described in "Standard oil analysis test method" (2013) edited by Japan Oil Chemists' Society. can be measured.

Since the oil and fat composition for solid cheese-like food of the present invention melts and spreads easily when heated, solid cheese-like food for heating (or heating and melting) (for example, for heating in a microwave oven, oven range, or toaster oven) (for example, , a solid cheese-like food heated to 70° C. or higher).
In addition, the oil and fat composition for solid cheese-like food of the present invention is excellent in texture and melting in the mouth when eaten as it is after refrigerated storage, so it can be used as an oil and fat composition for producing non-heated solid cheese-like food. can also be preferably used.
Furthermore, the oil-and-fat composition for solid cheese-like food of the present invention is excellent in film releasability, and therefore can be suitably used as an oil-and-fat composition for producing a solid cheese-like food packaged with a film.

[Solid cheese-like food]
The solid cheese-like food of the present invention contains raw cheese and the fat composition for solid cheese-like food. Raw material cheese may be either natural cheese or processed cheese. Natural cheeses include soft cheeses (e.g., non-ripened types such as mozzarella and mascarpone, matured types such as camembert), semi-hard cheeses (e.g., matured types such as Gorgonzola and Gouda), hard cheeses (e.g., Emmental, cheddar, etc.). matured type), super hard cheese (eg, matured type such as Parmigiano Reggiano). Examples of processed cheese include those obtained by heating and melting and emulsifying one or more of the above-exemplified natural cheeses. These raw material cheeses can be used individually or in combination of 2 or more types.

The content of raw cheese is not particularly limited, and can be appropriately selected, for example, from the range of 5 to 90% by mass with respect to the total mass of the solid cheese-like food.

The content of the fat composition for solid cheese-like food is, for example, 5 to 30% by mass, preferably 10 to 25% by mass, based on the total mass of the solid cheese-like food. If the content of the fat composition for solid cheese-like food is too high, the cheese flavor of the solid cheese-like food tends to be weak.

The solid cheese-like food of the present invention may further contain additives. Additives include, for example, molten salt, milk protein, and modified starch.
Molten salts include, for example, phosphates (eg, sodium polyphosphate) and citrates (eg, trisodium citrate). The content of the molten salt is not particularly limited, and is, for example, 0.1-5% by mass with respect to the total mass of the solid cheese-like food.
Examples of milk proteins include sodium caseinate. The milk protein content is not particularly limited, and is, for example, 1 to 10% by mass relative to the total mass of the solid cheese-like food.
Examples of modified starch include oxidized starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, and hydroxypropylated phosphate cross-linked starch. The content of processed starch is not particularly limited, and is, for example, 0.1 to 5% by mass with respect to the total mass of the solid cheese-like food.

Specific examples of solid cheese-like foods include strip-shaped (or shredded) shredded cheese, dice-shaped diced cheese, and sheet-shaped sliced cheese.

[Method for producing solid cheese-like food]
The solid cheese-like food of the present invention is prepared by a conventional method, for example, a step of heating and mixing raw cheese, the oil and fat composition of the present invention, and optionally additives and water, and a step of cooling the heated mixture. It can be manufactured by a method comprising:
In the heating and mixing step, the amount of each component to be blended is appropriately selected according to the content in the solid cheese-like food. The heating temperature is, for example, about 60 to 100.degree. During heat mixing, degassing may be performed as necessary.
In the cooling step, the heated mixture is cooled to about 1 to 10°C, for example.

EXAMPLES The present invention will be described in more detail below based on examples, but the present invention is not limited by these examples.

[Evaluation method for oil and fat composition for solid cheese-like food]
<SFC (solid fat content)>
The SFC of the sample was measured according to "2.2.9 Solid fat content (NMR method)" described in "Standard oil analysis test method" (2013) edited by Japan Oil Chemists' Society. Specifically, the sample was heated in a constant temperature bath at 70° C., homogenized, and placed in a test tube. The sample placed in the test tube was held at 60.0±0.2° C. for 30 minutes. The sample was held at 0±0.2° C. for 30 minutes and then transferred to 25±0.2° C. and held for 30 minutes. After holding again at 0±0.2° C. for 30 minutes, holding at the measurement temperature (T±0.2° C.) for 30 minutes, the NMR signal of the sample was measured. After the measurement, the sample was moved to the next measurement temperature, held for 30 minutes, and then the NMR signal of the sample was measured. After that, the same operation was repeated. The measurement temperatures were 5° C., 10° C., 15° C., 20° C., 25° C., 30° C., and 35° C., and measurements were taken in order from the low temperature.

[Evaluation method for solid cheese-like food]
<Melting spread during heating>
The cheese-like food taken out of the plastic cup was cut into dice (1 cm square) and heated in an oven preheated to 120° C. for 2 minutes. The melting spread was evaluated according to the following criteria.
5: Melt spread is very large 4: Melt spread is large 3: Melt spread is small, but acceptable level 2: Almost no melt spread 1: No melt spread <Film peelability>
A cheese-like food packed in a nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) was rolled out with a rolling pin into a sheet (about 12 cm x 12 cm) and refrigerated at 5°C overnight. The adhesion amount of the cheese-like food when the cheese-like food was peeled off from the nylon plastic bag was evaluated according to the following criteria.
5: No or almost no adhesion of cheese-like food 4: Little adhesion of cheese-like food 3: Adhesion of cheese-like food, but at an acceptable level 2: Much adhesion of cheese-like food 1: Cheese There is quite a lot of food sticking to it <texture>
The cheese-like food taken out of the plastic cup was cut into dice (1 cm square), and the texture of the cut cheese-like food was evaluated according to the following criteria through discussion among eight panelists.
5: Hardness equivalent to when milk fat is blended 4: Slightly harder or softer than when milk fat is blended 3: Harder or softer than when milk fat is blended, but at an acceptable level 2: Too hard or too soft than when milk fat is blended 1: Very hard or very soft than when milk fat is blended <melt in the mouth>
The cheese-like food taken out of the plastic cup was cut into dice (1 cm square), and the texture of the cut cheese-like food was evaluated according to the following criteria through discussion among eight panelists.
5: Mouthfeel equivalent to when milk fat is blended 4: Mouthfeel is slightly inferior to when milk fat is blended 3: Mouthfeel is inferior to when milk fat is blended, but at an acceptable level Yes 2: Mouthfeel is worse than when milk fat is blended 1: Mouthfeel is much worse than when milk fat is blended

[Preparation of solid cheese-like food]
The formulations of the solid cheese-like food products of Examples and Comparative Examples are shown in Table 1 below.

Solid cheese-like foods of Examples and Comparative Examples were prepared by the following method.
In a 10 L mixer (manufactured by Izumi Food Machinery Co., Ltd.), natural cheese, oil and fat composition, sodium caseinate, hydroxypropylated phosphate cross-linked starch (manufactured by Matsutani Chemical Industry Co., Ltd., Falinex VA70WM) were added so that the formulation shown in Table 1 was obtained. , trisodium citrate, and water were added, and while stirring at 1200 rpm, steam was directly blown into the mixture, and the mixture was heated to 85° C. to emulsify. During heating and mixing, degassing was performed using a vacuum pump between 65 and 75°C. After emulsification, a solid cheese-like food was obtained by filling a plastic cup and nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) and cooling in a refrigerator at 5°C for 16 hours or longer.
In addition, in a comparative example using milk fat as the oil and fat composition, a solid cheese-like food was obtained in the same manner as described above, except that butter oil was used instead of the oil and fat composition.

[Preliminary experiment]
The present inventors have extensively studied the types of fats and oils in order to solve the problems of the present invention. And it was found that texture (especially film peelability) was improved.
Specifically, when a solid cheese-like food was prepared using a palm fraction low melting point, its transesterified oil, or milk fat (control) as the oil and fat composition, the results shown in Table 2 below were obtained. rice field.

(1) パーム分別低融点部１のエステル交換油：パーム分別低融点部１に対して、０．１２％のナトリウムメチラートを触媒とし、９０℃で３０分間、ランダムエステル交換反応を行い、脱色、脱臭することにより得た。
(2) パーム分別低融点部１：パームオレイン（ヨウ素価６０、上昇融点２０．０℃）

(1) Transesterified oil of palm fraction low melting point 1: Random transesterification reaction is performed on palm fraction low melting point 1 at 90 ° C. for 30 minutes using 0.12% sodium methylate as a catalyst to decolorize. , obtained by deodorizing.
(2) Palm Fractionation Low Melting Point Part 1: Palm olein (iodine value 60, rising melting point 20.0°C)

As is clear from the results in Table 2, transesterification of palm oil makes it easier to melt and spread when heated, improves film peelability, and provides a good texture like when milk fat is blended. rice field.

[Main experiment]
However, the transesterified oil (A) of palm-based oil alone did not provide such a good melt-in-the-mouth feeling as when milk fat is blended. Therefore, the present inventors prepared a solid cheese-like food using the oil and fat composition shown in Table 3 below, and evaluated each physical property such as melting and spreading during heating, film peelability, texture, and melting in the mouth. did.

(3) パーム分別中融点部：パームミッドフラクション（ヨウ素価４５、上昇融点２７．５℃）
(4) パーム分別低融点部２：パームオレイン（ヨウ素価５６、上昇融点２２．５℃）
(5) パーム分別低融点部３：パームダブルオレイン（ヨウ素価６４、上昇融点１５℃以下）

(3) Palm fraction middle melting point: palm mid fraction (iodine value 45, rising melting point 27.5°C)
(4) Palm fraction low melting point 2: palm olein (iodine value 56, rising melting point 22.5°C)
(5) Palm fraction low melting point 3: palm double olein (iodine value 64, rising melting point 15°C or less)

As is clear from the results in Tables 3 and 4, by combining the transesterified palm oil (A) and the non-esterified palm oil (B), the melting and spreading during heating, film peelability, A solid cheese-like food having an excellent balance of texture and melting in the mouth was obtained.

The fat and oil composition of the present invention can be blended with raw cheese and suitably used to produce solid cheese-like foods (shredded cheese, diced cheese, sliced cheese, etc.).

Claims (6)

An oil and fat composition for producing a solid cheese-like food by blending with raw cheese,
Consisting of 15 to 65% by mass of transesterified palm oil (A) and 35 to 85% by mass of non-esterified palm oil (B),
The palm-based oil, which is the raw material oil for the transesterified oil (A), is a palm-fractionated low-melting part having an iodine value of 55 to 65 and an elevated melting point of less than 25 ° C.,
The non-esterified fat (B) is
(B-1) consists of a fractionated low-melting part of palm having an iodine value of more than 50 and not more than 70 and an elevated melting point of less than 25°C, or
(B-2) Palm fractionated low melting point having an iodine value of more than 50 and 70 or less and an elevated melting point of less than 25°C and a palm fractionated middle melting point having an iodine value of 30 to 50 and an elevated melting point of 25 to 35°C and containing the palm fraction low melting point part in the range of 35 to 75% by mass with respect to the mass of the oil and fat composition ,
The fat and oil composition. 2. The oil and fat composition according to claim 1 , wherein the non-esterified oil and fat (B) consists of (B-1) a palm fraction low melting point portion having an iodine value of more than 50 and 70 or less and an elevated melting point of less than 25°C. The non-esterified fat (B) comprises (B-2) a palm fractionated low melting point portion having an iodine value of more than 50 and not more than 70 and an elevated melting point of less than 25 ° C. and an iodine value of 30 to 50 and an elevated melting point The oil and fat according to claim 1 , which is a mixed oil consisting of a palm fraction middle melting point part of 25 to 35 ° C., and contains the palm fraction low melting point part in a range of 35 to 75% by mass with respect to the mass of the oil and fat composition. Composition. The oil and fat composition according to any one of claims 1 to 3 , having an SFC (solid fat content) at 5°C of 30 to 75% and an SFC at 35°C of 3% or less. The oil and fat composition according to any one of claims 1 to 4 , wherein the mass ratio (A/B) of the transesterified fat (A) to the non-esterified fat (B) is 35/65 to 50/50. . A solid cheese-like food comprising raw cheese and the fat and oil composition according to any one of claims 1 to 5 .