JP7160566B2 - 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).
Solid cheese-like foods are often eaten by topping bread dough, pizza dough, pie dough, bread, etc., and heating and melting them. In addition, since the food may be eaten after being cooled after being heated and melted, it is desirable that the solid cheese-like food maintains a soft texture even after being heated and cooled.
For example, in International Publication No. 2013/147280 (Patent Document 1), acid-treated starch and SFC (solid fat content) contain fats and oils having 45% or more at 10 ° C. and 20% or more at 20 ° C., protein content is 10% by weight or less. Specifically, as the fats and oils, mid-melting point fractions of palm oil, refined palm oils, and transesterified fats and oils of palm oil and palm kernel oil are used. Although these oils and fats can maintain a relatively soft texture even after heating and cooling, there is a problem that oil-off (separation of fat) cannot be sufficiently suppressed during heating and at room temperature. . In addition, solid cheese-like foods are often packaged with a film, but there is also the problem that the amount of the above oils and fats adhering to the film cannot be sufficiently reduced.

WO2013/147280

Accordingly, an object of the present invention is to provide a solid cheese-like edible oil and fat composition which is excellent in film peelability, suppression of oil-off at room temperature, suppression of oil-off during heating, and excellent texture after heating and cooling. .

As a result of intensive studies to achieve the above problems, the present inventors have found that the fats and oils to be blended in the raw cheese are laurin-based fats (A) having a melting point of 30 ° C. or higher and laurin-based fats (A) having a melting point of less than 30 ° C. B-1), liquid oils and fats (B-2), palm oils and fats (B-3), transesterified oils and fats (B-4) using one or more of these as raw material oils and fats (however, transesterified oils and fats (B -4) has a melting point of less than 30 ° C. or a lauric acid content of less than 30%) by combining with at least one oil (B) selected from The present inventors have found that a solid cheese-like food that is excellent in terms of all of suppression, suppression of oil-off during heating, and texture after heating and cooling can be obtained, and have completed the present invention.

That is, the present invention includes the following aspects.
(1) An oil and fat composition for producing a solid cheese-like food by blending with raw cheese, comprising a lauric oil (A) having a melting point of 30 ° C. or higher and a lauric oil (B) having a melting point of less than 30 ° C. -1), liquid oil (B-2), palm oil (B-3), transesterified oil (B- 4) (However, the transesterified fat (B-4) has a melting point of less than 30° C. or a lauric acid content of less than 30%). fat composition.
(2) The oil and fat composition according to (1), which has a crystallization initiation temperature of 15° C. or higher and a differential scanning calorimetry curve with a peak area of 300 mJ or higher.
(3) The oil and fat composition according to (1) or (2), which has an SFC (solid fat content) at 30°C of less than 20%.
(4) The fat composition according to any one of (1) to (3), wherein the mass ratio (A/B) of the fat (A) to the fat (B) is 20/80 to 80/20. .
(5) The fat according to any one of (1) to (4), wherein the fat (B) contains at least one selected from lauric fat (B-1) and liquid fat (B-2). Composition.
(6) the fat (B) contains a transesterified fat (B-4), and the transesterified fat (B-4) is at least one fat selected from palm kernel oil, coconut oil, and palm kernel olein; And the oil-and-fat composition according to (5), which is a random transesterified oil-and-fat made from a mixed oil of at least one kind of oil-and-fat selected from liquid oil-and-palm-based oil-and-fat.
(7) A solid cheese-like food comprising raw cheese and the fat and oil composition according to any one of (1) to (6).
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, for example, solid cheese-like food ( shredded cheese, diced cheese, sliced cheese, etc.).

The oil and fat composition for producing a solid cheese-like food by blending with the raw cheese of the present invention (hereinafter sometimes referred to as "oil and fat composition for solid cheese-like food") is a laurin-based Fat (A), laurin fat (B-1) having a melting point of less than 30° C., liquid fat (B-2), palm fat (B-3), and (B-1) to (B-3) (However, the transesterified oil (B-4) has a melting point of less than 30 ° C. or a lauric acid content of less than 30%. and at least one kind of oil (B) selected from ).

The lauric fat (A) is not particularly limited as long as it contains 30% by mass or more of lauric acid as a constituent fatty acid and has a melting point of 30° C. or higher. ℃), extremely hardened coconut oil (melting point 30-34 ℃), palm kernel stearin (or palm kernel fraction high melting point fraction, melting point 30-34 ℃), transesterified fats and oils using one or more of these as raw materials ( selective transesterification fats and oils, random transesterification fats and oils) and the like. In addition, the fractionation method for obtaining the fractionated oil such as palm kernel stearin can be performed using a method known in the art. Examples of the separation method include solvent separation, wintering, emulsion separation, natural separation, and the like, and are not particularly limited. The same applies to the fractionation method when fractionated oil is used as fat (B), which will be described later. In addition, the transesterified fat as the lauric fat (A) means a fat that contains 30% by mass or more of lauric acid after transesterification and has a melting point of 30° C. or more.
These laurin-based fats and oils may be used alone or in combination of two or more. Among these laurin-based fats and oils, highly hardened palm kernel oil is preferred from the viewpoint of film releasability.

The melting point of the lauric fat (A) can be selected from the range of 30° C. or higher, for example, 31° C. or higher, preferably 32° C. or higher (eg, 33 to 50° C.), more preferably 34° C. or higher (eg, 35 to 50° C.). 45°C). In addition, the melting point is measured based on the method described in "Japan Oil Chemistry Society, Standard Oil Analysis Test Method 2.3.4.2-90 Melting Point (Rising Melting Point)", as described in the Examples below. be able to.

The crystallization initiation temperature of the lauric fat (A) is not particularly limited, and can be selected, for example, from a range of 10° C. or higher. It is preferably 20° C. or higher (for example, 25 to 35° C.). The crystallization initiation temperature can be measured using a differential scanning calorimeter (DSC) as described in Examples below.

The content of the lauric fat (A) is, for example, 10 to 80% by mass (for example, 15 to 75% by mass), preferably 20 to 70% by mass (eg, 30 to 60% by mass), more preferably 35 to 55% by mass (eg, 40 to 50% by mass). If the content of the lauric fat (A) is too small, the film peelability and oil-off suppression at room temperature tend to decrease. feeling tends to decrease.

The lauric fat (B-1) is not particularly limited as long as it contains 30% by mass or more of lauric acid as a constituent fatty acid and has a melting point of less than 30°C (eg, 20 to 29°C). Coconut oil (melting point 23-27°C), palm kernel oil (melting point 25-29°C), palm kernel olein (or low melting point part of palm kernel fraction, melting point 22-26°C), and mixed oils of two or more of these. .

The liquid fat (B-2) is not particularly limited as long as it has an SFC (solid fat content) of 0% at room temperature (eg, 20 to 30° C.). rapeseed oil with a content of 65% by mass or more), corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, sunflower oil, high oleic sunflower oil (for example, sunflower oil with an oleic acid content of 65% by mass or more), linseed oil , sesame oil, palm double olein (or fractionated low-melting part of palm having a melting point of less than 18° C.), and mixed oils of two or more thereof.

The palm oil (B-3) is not particularly limited, and examples thereof include palm oil, palm fractionated oil (e.g., palm stearin, palm olein, palm mid fraction, etc., with a melting point of 18 ° C. or higher or an iodine value of 30 or higher). high-melting point, low-melting point, or medium-melting point), extremely hardened palm oil, and a mixture of two or more of these oils. As the palm-based fat (B-3), it is particularly preferable to use a palm-fractionated middle melting point (melting point of 18° C. or higher) from the viewpoint of balance between economic and effect. Oils and fats derived from palm kernels such as palm kernel oil are not included in palm-based oils and fats.

As the transesterified fat (B-4), one or more selected from lauric fat (B-1), liquid fat (B-2), and palm fat (B-3) is used as raw fat. (However, the transesterified fat (B-4) has a melting point of less than 30° C. or a lauric acid content of less than 30%).
An example of the transesterified fat (B-4) is a transesterified fat that uses only the lauric fat (B-1) as the raw material fat. In another example, it is a transesterified oil that uses at least one selected from lauric oil (B-1), liquid oil (B-2), and palm oil (B-3) as a raw material oil. More specifically, at least one fat (i) selected from palm kernel oil, coconut oil, and palm kernel olein, and at least one fat (ii) selected from liquid fat and palm-based fat It is a random transesterified fat using a mixed oil as a raw material fat. The mass ratio (i/ii) of fat (i) to fat (ii) is, for example, 5/95 to 95/5, preferably 10/90 to 90/10 (eg, 20/80 to 80/20), It is more preferably 30/70 to 70/30 (eg, 30/70 to 50/50).

As the fat (B), at least one fat selected from laurin-based fats (B-1) and liquid fats (B-2) is preferable from the viewpoint of oil-off suppression during heating and texture after heating and cooling. The laurin-based fat (B-1) is particularly preferred from the viewpoint of suppressing oil-off at room temperature. Further, the transesterified oil (B-4) is preferable from the viewpoint of film peelability. From the viewpoint of the balance of the physical properties, a combination of lauric fat (B-1) and/or liquid fat (B-2) and transesterified fat (B-4) (in particular, laurin fat (B-1) and ester A combination of exchanged oils and fats (B-4)) is preferred.
In the above combination, the mass ratio of the lauric fat (B-1) and/or the liquid fat (B-2) to the transesterified fat (B-4) is, for example, 50/50 to 95/5, preferably 60. /40 to 90/10 (eg, 70/30 to 90/10).

The content of fat (B) is, for example, 10 to 80% by mass (e.g., 15 to 75% by mass), preferably 20 to 70% by mass (eg, 35 to 70% by mass), more preferably 40 to 65% by mass (eg, 45 to 60% by mass). If the content of the fat (B) is too low, the texture after heating and cooling tends to deteriorate, and if the content of the fat (B) is too high, the film peelability and the suppression of oil off at room temperature are reduced. There is a tendency.

The mass ratio (A/B) of the lauric fat (A) and the fat (B) is not particularly limited, and can be selected, for example, from the range of 20/80 to 80/20. It is preferably 25/75 to 75/25, and preferably 30/70 to 70/30 (for example, 30/70 to 50 /50), particularly preferably 35/65 to 65/35 (eg, 40/60 to 60/40).

The oil-and-fat composition for solid cheese-like food may contain other oils and fats. Other fats and oils include animal fats and oils such as lard, beef tallow, milk fat, fish oil, mixed oils thereof, and the like.

The content of other fats and oils is, for example, 30% by mass or less, preferably 20% by mass or less, relative to the total mass of the solid cheese-like food fat composition (or the total mass of vegetable fats in the fat composition). , more preferably 10% by mass or less (eg, 0.5 to 5% by mass).

The content of lauric acid in the total constituent fatty acids in the oil and fat composition for solid cheese-like food is not particularly limited, and can be selected, for example, from the range of 20 to 60% by mass. From the viewpoint of suppression, it is preferably 25 to 55% by mass, more preferably 30 to 50% by mass.
The fat and oil composition for solid cheese-like food of the present invention is preferable in that the trans fatty acid content can be particularly reduced. The trans fatty acid content is preferably, for example, 5% by mass or less (eg, 0.01 to 4% by mass), and preferably 3% by mass or less, relative to the total mass of the oil and fat composition for cheese-like food. More preferably, it is 1% by mass or less.

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 melting point of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, and is, for example, 30° C. or higher (eg, 30 to 45° C.), preferably 31° C. or higher (eg, 32 to 40° C.), more preferably. is 33° C. or higher (eg, 34-39° C.).

The crystallization initiation temperature of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, and can be selected, for example, from a range of 10 ° C. or higher (eg, 12 to 35 ° C.). C. or higher (eg, 15 to 30.degree. C.), more preferably 20.degree. C. or higher (eg, 20 to 25.degree. C.).

The peak area in the differential scanning calorimetry (DSC) curve of the solid cheese-like food oil and fat composition of the present invention is not particularly limited, and can be selected from a range of, for example, 300 mJ or more (e.g., 350 mJ or more), and the film peelability From this point of view, it is preferably 400 mJ or more (eg, 450 to 800 mJ), more preferably 500 mJ or more (eg, 550 to 750 mJ), and particularly preferably 600 mJ or more. In addition, the peak area in the differential scanning calorimetry (DSC) curve means the area (area under the curve) between the curve and the baseline in the range from the crystallization start temperature to 5 ° C. When cooled to 5 ° C. represents the crystal content of

The SFC (solid fat content) at 30° C. of the oil and fat composition for solid cheese-like food of the present invention is not particularly limited, and can be selected, for example, from a range of less than 20%. % (for example, 1 to 15%), more preferably 10% or less, and even more preferably 5% or less. 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.

[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 the raw cheese is not particularly limited, and can be appropriately selected, for example, from the range of 30 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.

In the present invention, since oil-off during heating (or during heating and melting) can be effectively suppressed, a solid for heating (or heating and melting) (for example, for heating in a microwave oven, an oven range, and an oven toaster) It can be suitably used as an oil and fat composition for producing cheese-like foods. The solid cheese-like food for heating may be, for example, food heated to 70° C. or higher.

[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]
(1) Melting point The melting point of the sample was measured based on the method described in "Japan Oil Chemists' Society, Standard Fat Analysis Test Method 2.3.4.2-90 Melting point (increased melting point)".
(2) Crystallization start temperature and peak area in differential scanning calorimetry (DSC) curve 5.0 to 6.0 mg of the fat composition was filled in an aluminum pan and sealed. The bread filled with the oil and fat composition was held at 80° C. for 15 minutes to completely dissolve, and then cooled to 5° C. at a cooling rate of 2° C./min. It was measured by a measurement (DSC) apparatus (Perkin Elmer: Diamond DSC) to obtain a DSC curve [vertical axis: heat flow (Heat Flow/mW), horizontal axis: temperature]. In the DSC curve, the extrapolation start point of the peak on the highest temperature side (the intersection of the tangent line at the point where the slope of the peak is maximum and the baseline) was taken as the crystallization start temperature of the sample.
Also, the area between the DSC curve and the baseline in the range from the crystallization start temperature to 5° C. was defined as the peak area in the DSC curve of the sample.
(3) SFC (solid fat content) at 30°C
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. Measurement temperatures were 5° C., 10° C., 15° C., 20° C., 25° C., and 30° C., and measurements were taken in order from the lowest temperature.
(4) Trans-Fatty Acid Content The trans-fatty acid content was determined by the "trans-fatty acid content (capillary gas chromatography method)" described in "Standard Fats and Oils Test and Analysis Method" (2007) edited by Japan Oil Chemists' Society.

[Evaluation method for solid cheese-like food]
(1) Film peelability A cheese-like food filled in a nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) is stretched with a rolling pin to form a sheet (about 12 cm x 12 cm), and refrigerated at 5 ° C. overnight. did. 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 (2) Suppression of oil off at normal temperature (30 ° C) Cheese-like food taken out from a heat-resistant storage container (width 120 mm × depth 120 mm × height 60 mm) was shredded (Endo Shoji, 18-0 15 g of the shredded sample was placed on filter paper and allowed to stand in a constant temperature bath at 30° C. for 3 hours. The amount of oil and fat that oozed out onto the filter paper was evaluated according to the following criteria.
5: Little or no oil oozes out on the filter paper 4: Little oil oozes out on the filter paper 3: Oil oozes out on the filter paper, but at an acceptable level 2: Much oil oozes out on the filter paper 1: A lot of oil and fat seeped out on the filter paper (3) Suppression of oil off when heated 20 g of the shredded sample was placed in a plastic container (volume: 140 mL), and three samples each were heated in a microwave oven (600 W) for 1 minute. The amount of fat separated from the heated sample was evaluated according to the following criteria.
5: Little or no separated fat 4: Little separated fat 3: Separated fat, but at an acceptable level 2: Much separated fat 1: Quite a lot of separated fat (4) Texture after Heating and Cooling After heating the sample in the same manner as in (3), it was allowed to stand at room temperature until the temperature reached about 30°C. Eight panelists evaluated the texture of the samples according to the following criteria.
5: Fairly soft 4: Soft 3: A little hard, but at an acceptable level 2: Hard 1: Fairly hard

[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.
Natural cheese, oil and fat compositions shown in Tables 3 and 4, sodium caseinate, hydroxypropylated phosphate crosslinked starch (Matsutani Chemical Industry Co., Ltd. Farinex VA70WM), trisodium citrate, and water were added, and steam was directly blown in while stirring at 1200 rpm, 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, fill a heat-resistant storage container (width 120 mm x depth 120 mm x height 60 mm) and a nylon plastic bag (manufactured by Fukusuke Kogyo Co., Ltd., nylon plastic bag K type) and cool in a refrigerator at 5 ° C. for 16 hours or more. , to obtain a solid cheese-like food.
The properties of each fat listed in Tables 3 and 4 are described below.
1) Palm kernel extremely hardened oil: 48% by mass of lauric acid, melting point 40°C),
2) Palm kernel stearin: Fractionated palm kernel oil (lauric acid 57% by mass, iodine value 7.5, melting point 32°C)
3) Extremely hydrogenated coconut oil: 48% by mass of lauric acid. Melting point 32°C
4) Palm kernel oil: Melting point 28°C
5) Coconut oil: Melting point 25°C
6) Middle melting point of palm fraction 1: fractionated oil of palm oil (iodine value 45.0)
7) Middle melting point part 2 of palm fractionation: Fractionated oil of palm oil (iodine value 33.5)
8) Extremely hydrogenated palm oil: Melting point 57°C
9) Coconut oil/palm oil transesterified fat:coconut oil:palm oil is mixed in a mass ratio of 40:60, and this mixed oil is treated with 0.12% sodium methylate as a catalyst at 90° C. for 30 minutes. It was obtained by carrying out a random transesterification reaction, followed by decolorization and deodorization (18% by mass of lauric acid after transesterification, melting point 33°C).
7) Coconut oil transesterified fat: Coconut oil was obtained by subjecting coconut oil to random transesterification using 0.12% sodium methylate as a catalyst at 90°C for 30 minutes, followed by decolorization and deodorization (after transesterification 47% by weight of lauric acid, melting point 27°C).

表２のトランス脂肪酸含量から、表３の実施例の油脂組成物のトランス脂肪酸含量を計算すると、いずれも１％より低い値であった。 Table 2 below shows the amount of trans fatty acids in each oil.

When the trans-fatty acid contents of the oil and fat compositions of Table 3 were calculated from the trans-fatty acid contents in Table 2, all values were lower than 1%.

As is clear from the results in Tables 3 and 4, the solid cheese-like food of the example has film peelability, oil-off suppression at room temperature, oil-off suppression during heating, compared to the solid cheese-like food of the comparative example. It is excellent in all points of texture after heating and cooling.

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 (8)

An oil and fat composition for blending with raw cheese to produce a solid cheese-like food, comprising a lauric oil (A) having a melting point of 30°C or higher and a lauric oil (B-1) having a melting point of less than 30°C. , liquid oil (B-2), palm oil (B-3), transesterified oil (B-4) ( However, the transesterified fat (B-4) contains at least one fat (B) selected from those having a melting point of less than 30° C. or a lauric acid content of less than 30% , and the fat (A ) is a non-esterified fat, and the mass ratio (A/B) of the fat (A) to the fat (B) is 20/80 to 80/20 . The crystallization initiation temperature is 15° C. or higher, and the peak area in the differential scanning calorimetry curve is 300 mJ or higher (however, the crystallization initiation temperature is 2° C./min from 80° C. to 5° C.). In the DSC curve obtained by cooling at , the extrapolation start point of the peak on the highest temperature side, and the peak area is the area between the DSC curve and the baseline in the range from the crystallization start temperature to 5 ° C. ) , the oil and fat composition according to claim 1. The oil and fat composition according to claim 1 or 2, having an SFC (solid fat content) at 30°C of less than 20%. Any one of Claims 1 to 3, wherein the lauric fat (A) having a melting point of 30°C or higher is a non-esterified fat selected from the group consisting of extremely hardened palm kernel oil, extremely hardened coconut oil and stearin . The oil and fat composition according to item 1. The fat composition according to any one of claims 1 to 4, wherein the fat (B) contains at least one selected from lauric fat (B-1) and liquid fat (B-2). The fat (B) contains a transesterified fat (B-4), and the transesterified fat (B-4) is at least one fat selected from palm kernel oil, coconut oil, and palm kernel olein, and a liquid The oil and fat composition according to claim 5, which is a random transesterified oil and fat using a mixed oil of at least one kind of oil and fat selected from oil and palm oil as a raw material. SFC (solid fat content) at 30 ° C. is 15% or less, and the crystallization start temperature is 15 ° C. or more, and the peak area in the differential scanning calorimetry curve is 500 mJ or more. The fat and oil composition according to any one of claims 1 to 3. A solid cheese-like food comprising raw cheese and the fat and oil composition according to any one of claims 1 to 7 .