JP7569172B2 - Oil and fat composition for meat-like foods - Google Patents

Description

The present invention relates to an oil and fat composition for meat-like foods.

In recent years, from the perspectives of health consciousness and environmental protection, there has been an increasing demand for foods in which part or all of meat has been replaced with vegetable protein materials (hereinafter sometimes referred to as "meat-like foods"). These foods have attracted attention because they are low in cholesterol and high in protein, and hamburger steaks, sausages, etc. are already on the market.
Vegetable protein materials and meat-like foods have a characteristic odor derived from the raw materials, such as soybeans, and are less moldable than processed meat foods that have generally been consumed, so attempts have been made to improve these characteristics by adding oil and fat compositions.

Patent Document 1 describes the use of an oil composition with a specific composition to improve the moldability and juiciness of processed foods. It also describes the use of an oil composition with a specific composition to improve the juiciness of processed foods that use vegetable protein materials.

Patent Document 2 also describes the addition of a certain amount of oil to a vegetable protein material to improve the melt-in-the-mouth texture and soybean odor of the expanded protein material.

International Publication No. 2020/004058 International Publication No. 2020/071310

However, the inventors have found that the oil and fat composition of Patent Document 1 has insufficient handleability (dispersibility, moldability, etc.) when used in meat-like foods. In addition, no improvement effect has been confirmed on the characteristic odor derived from the raw material soybeans, etc.
Furthermore, Patent Document 2 attempts to solve the problems by adjusting the production method, oil content, and non-fat solid content, but does not disclose an optimal oil and fat blend, and the soft palm fractionated oil used in the document is still not satisfactory in terms of the effect of improving flavor.

The objective of the present invention is to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and can suppress the odor characteristic of vegetable protein materials.

According to the present invention, the following fat and oil compositions for meat-like foods can be provided.
1. An oil and fat composition for meat-like foods, having a solid fat content of 2 to 34% at 15°C, 2 to 33% at 25°C, and 0.5 to 31% at 30°C.
2. The fat and oil composition for meat-like foods according to 1, having a solid fat content of 2 to 50% at 10° C.
3. The fat and oil composition for meat-like foods according to 1 or 2, having a solid fat content of 11% or more at 30° C.
4. The fat and oil composition for meat-like foods according to any one of 1 to 3, wherein the saturated fatty acid content is 10 to 45% by mass.
5. A meat-like food comprising the oil and fat composition for meat-like foods according to any one of 1 to 4 and one or more vegetable protein materials.
6. The meat-like food according to 5, wherein the vegetable protein material is a material containing one or more proteins selected from the group consisting of soybean protein, pea protein, chickpea protein, lentil protein, kidney bean protein, and fava bean protein.
7. The meat-like food product according to 5, wherein the vegetable protein material contains soy protein.
8. A method for producing a meat-like food, comprising the steps of: mixing the fat and oil composition for meat-like foods according to any one of 1 to 4 with one or more types of vegetable protein materials to prepare a mixture; forming the mixture into a predetermined shape to obtain a molded product; and heat-treating the molded product.

The present invention provides an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and can suppress the odor characteristic of vegetable protein materials.

The following describes an embodiment of the present invention.

[Oil and fat composition]
The oil and fat composition of the present invention is an oil and fat composition for meat-like foods, which has a solid fat content of 2 to 34% at 15°C, 2 to 33% at 25°C, and 0.5 to 31% at 30°C.
This makes it possible to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and that can suppress the odor specific to vegetable protein materials.

Handling ease refers to the dispersibility of the oil and fat composition when preparing a meat-like food, and the moldability of the meat-like food before heating and its shape retention during heating.

[Solid fat content (SFC)]
The oil and fat composition of the present invention has a solid fat content (hereinafter also referred to as "SFC") at 15°C of 2 to 34%. The SFC at 15°C is preferably 10 to 34%, and more preferably 20 to 34%. More preferably, it is 34%.
When the SFC at 15° C. is within the above range, an oil composition that is easy to handle when used in a meat-like food product can be obtained. When the SFC at 15° C. is beyond the above range, dispersibility becomes poor, If the content is below the above range, the SFC at 25° C. and 30° C. will decrease, resulting in a decrease in the effect of suppressing the soybean odor.

The oil and fat composition of the present invention has an SFC of 2 to 33% at 25° C. The SFC at 25° C. is preferably 8 to 33%, and more preferably 16 to 32%.
The oil and fat composition of the present invention has an SFC of 0.5 to 31% at 30° C. The SFC at 30° C. is preferably 5 to 30%, and more preferably 11 to 29%.
When the SFC at 25° C. and 30° C. are within the above ranges, it is possible to suppress the odor peculiar to the vegetable protein material when used in a meat-like food product. On the other hand, when the SFC at 25° C. and 30° C. are beyond the above ranges, the dispersibility becomes poor and the product becomes very dry.

The oil composition of the present invention preferably has an SFC at 10°C of 2 to 45%, more preferably 11 to 45%, and particularly preferably 21 to 45%.

SFC (unit: %) can be measured by the method described in the Examples based on "2.2.9-2013 Solid Fat Content (NMR method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

According to a preferred embodiment of the present invention, the fat composition for meat-like foods contains (A) liquid oil (hereinafter also referred to as "component (A)"), (B) extremely hardened oil (hereinafter also referred to as "component (B)"), and may further contain (C) other fats and oils (hereinafter also referred to as "component (C)").

The content of component (A) in the fat composition for meat-like foods is not particularly limited as long as the fat composition is within the above-mentioned SFC range, and may be, for example, 20% or more, 25% or more, or 30% or more, and 80% or less, 75% or less, or 70% or less, based on the entire fat composition.

The content of component (B) in the oil composition for meat-like foods is not particularly limited as long as the oil composition is within the above-mentioned SFC range, and may be, for example, 0% or more, 1% or more, 2% or more, or 10% or more, and may be 40% or less, 35% or less, or 30% or less, relative to the entire oil composition.

The content of component (C) in the oil composition for meat-like foods is not particularly limited as long as the oil composition is within the above-mentioned SFC range, and may be, for example, 0% or more, 5% or more, or 10% or more, and may be 70% or less, 65% or less, or 60% or less, based on the entire oil composition.

(A) Liquid Oil The liquid oil is not particularly limited as long as it has an SFC (solid fat content) of 0% at room temperature (e.g., 15°C), and examples thereof include soybean oil, high oleic rapeseed oil, rapeseed oil, high oleic rapeseed oil, high oleic sunflower oil, sunflower oil, high oleic safflower oil, safflower oil, corn oil, cottonseed oil, olive oil, linseed oil, sesame oil, perilla oil, grapeseed oil, chia seed oil, rice oil, pumpkin seed oil, avocado oil, peanut oil, macadamia nut oil, hemp oil, argan oil, almond oil, walnut oil, and palm double olein (or a palm fractionated low melting point having a melting point of less than 18°C), as well as mixed oils of two or more of these.

(B) Extremely hardened oils "Extremely hardened oils" are ordinary edible oils and fats that have been subjected to an extreme hardening process. "Extremely hardened" refers to converting unsaturated fatty acids into completely saturated fatty acids by hydrogenation. Hydrogenation can be carried out as appropriate by methods known to those skilled in the art. For example, hydrogenation can be carried out according to the method described in "Practical Edible Oil Manufacturing" (by Miyagawa Takaaki, Saiwai Shobo, first edition, first printing published on July 5, 1988).

Examples of the raw material fats and oils for the extremely hardened oil include those that are usually used as edible fats and oils. The raw material fats and oils are preferably one or more types of fats and oils selected from the group consisting of palm oil, palm fractionated oil, palm kernel oil, coconut oil, rapeseed oil, high-elution rapeseed oil, soybean oil, corn oil, cottonseed oil, rice oil, safflower oil and olive oil, more preferably rapeseed oil, high-elution rapeseed oil, soybean oil or palm-based fats and oils, and even more preferably high-elution rapeseed oil or palm oil.
The melting point of the highly hardened oil is preferably 50° C. or higher.

(C) Other fats and oils Examples of other fats and oils include fats and oils that do not fall under either component (A) or component (B) and that are solid or semi-solid at room temperature (e.g., 15°C).

Examples of other fats and oils include vegetable fats and oils such as palm oil, palm kernel oil, coconut oil, and the like, as well as fractionated oils thereof (for example, palm fractionated low melting point (excluding palm double olein), etc.), hardened oils, etc. (hereinafter also referred to as "(C1)"). Examples also include transesterified fats and oils obtained by transesterifying a raw fat and oil containing (C1) (hereinafter also referred to as "(C2)"). The raw fat and oil of (C2) may be (C1) alone, or may be a mixed fat and oil consisting of (C1) and fats and oils other than (C1). In the raw fat and oil of (C2), examples of fats and oils other than (C1) include one or more selected from (A) liquid oil and (B) extremely hardened oil. The transesterified fat and oil of (C2) may be either selectively transesterified fats or randomly transesterified fats, but is preferably randomly transesterified fats and oils and oils, and more preferably transesterified fats and oils of palm fractionated low melting point.
As the other fats and oils, (C1) and (C2) may be used alone or in combination of two or more thereof.

The palm low melting point fraction means a palm fractionated oil having an ascending melting point of less than 25° C., and includes, for example, a low melting point fraction (palm olein) obtained by fractionating palm oil, a low melting point fraction (palm double olein) obtained by fractionating palm olein, and a mixture of these oils. The iodine value of the palm low melting point fraction is usually selected from a range exceeding 50 (e.g., 55 or more).
Common methods for fractionating palm oil include, but are not limited to, solvent fractionation, wintering, emulsion fractionation, natural fractionation, etc. Also, the number of fractionation steps is generally one or two, but may be three or more.

The slip melting point is measured based on the method described in "2.2.4.2-1996 Melting Point (Slip Melting Point)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society). The iodine value is measured based on the method described in "3.3.3-1996 Iodine Value (Weiss-Cyclohexane Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

The SFC of the oil composition can be adjusted as appropriate by changing the mixing ratio of components (A), (B), and (C). For example, by increasing the ratio of component (A), such as corn oil, the SFC in the low to room temperature range (below 15°C) can be reduced, and by increasing the ratio of component (B), such as highly hardened high-eleven rapeseed oil, the SFC in the high temperature range (25°C, 30°C) can be increased. In addition, by adding component (C) in any ratio to components (A) and (B), the SFC at each temperature can be finely adjusted (for example, to a range of 2-34% at 15°C, 2-33% at 25°C, and 0.5-31% at 30°C).

[Fatty acid composition]
The oil and fat composition of the present invention preferably has a saturated fatty acid content of 10 to 45% by mass, more preferably 20 to 40% by mass.
By setting the content of saturated fatty acids within the above range, it is possible to achieve both easy handling and the effect of suppressing the odor peculiar to vegetable protein materials.

The fatty acid composition in the oil and fat composition of the present invention can be determined according to a conventional method. Specifically, it can be measured based on "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

The oil composition of the present invention may contain one or more of the following ingredients, as appropriate, within the range that does not inhibit the effects of the present invention: emulsifiers, pH adjusters, salts, proteins, amino acids, enzymes, carbohydrates, dietary fiber, seasonings, flavorings, spices, colorants, antioxidants, water, etc.

The oil and fat composition of the present invention is preferably not an emulsion from the viewpoints of preventing hydrolysis reactions, preservation properties, etc.

In order to obtain a masking effect against odors derived from raw materials, the oil and fat composition of the present invention is preferably not in a liquid state at room temperature (15 to 30° C.) Here, the term "liquid state" means, for example, a state in which the SFC is 0%.
In addition, from the viewpoint of improving the dispersibility of the oil and fat composition in the meat-like food by increasing the fluidity, and from the viewpoint of increasing the viscosity of the mixed species and improving the moldability of the meat-like food before heating, it is preferable that the oil and fat composition be in a paste form at room temperature (15 to 30°C).

[Meat-like foods]
The meat-like food of the present invention is a meat-like food containing the above-described fat and oil composition for meat-like food of the present invention and a vegetable protein material. The vegetable protein material may be one or a combination of two or more selected from grains such as wheat and beans (e.g., soybeans, lentils, chickpeas, peas), vegetables, tubers, etc., but is not particularly limited as long as it contains vegetable protein. The vegetable protein material preferably contains 40% by mass or more of vegetable protein in terms of dry mass.

For example, when using soybean-derived protein, the protein may be soybeans or defatted soybeans that have been processed by concentration, extraction, molding, or other processes to increase the protein concentration, and may be commercially available or newly prepared. The soybean-derived protein is preferably soybean-derived protein that has been processed into a minced form in advance.

In the meat-like food of the present invention, the blending amount of the oil and fat composition is preferably 1 to 25% by mass, more preferably 5 to 20% by mass. By blending the amount of the oil and fat composition within the above range, the handling properties of the meat-like food can be improved and the odor characteristic of the vegetable protein material can be suppressed.

The meat-like food of the present invention may contain other food ingredients to constitute the desired food, provided that the effects of the present invention are not inhibited. Examples of other food ingredients include egg white, vegetables, seasonings, grain flours, starches, dietary fiber, thickening polysaccharides, sugars, salts, spices, colorings, preservatives, etc.

The meat-like food of the present invention preferably does not substantially contain meat (e.g., beef, pork, chicken, horse meat, lamb). Here, "substantially does not contain meat" means that the amount of meat in the meat-like food is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 1% by mass or less, and it is most preferable that the food does not contain any meat.

The meat-like foods of the present invention are foods composed of vegetable proteins, such as the following: hamburger steak, sausage, meatball, pressed ham, chopped ham, salami, nuggets, minced meat cutlet, cabbage rolls, meatloaf, terrine, meatballs, Chinese steamed buns, dumplings, spring rolls, shumai, and formed meat.

[Method of producing meat-like food]
The method for producing a meat-like food of the present invention is characterized in that, when producing the above-mentioned meat-like food, the oil and fat composition of the present invention is mixed with one or more vegetable protein materials. The meat-like food can be obtained through steps including a step of forming a mixture containing the oil and fat composition and one or more vegetable protein materials, a step of forming the mixture into a predetermined shape to form a molded product, and a step of heat-treating the molded product.

The present invention will be explained in more detail below with reference to examples, but the scope of the present invention is not limited to the description of these examples.

As examples and comparative examples, meat-like foods were prepared using various oil and fat compositions and evaluated. The ingredients used are as follows:

(Oil and fat composition)
Oil and fat compositions 1 to 15 obtained in the "Production of oil and fat compositions" described below
(vegetable protein material)
Soy Lab Soy Meat Block Type (Marukome Co., Ltd., dried product)
(Breadcrumbs)
Frystar Seven (manufactured by Frystar Co., Ltd.)
(Cornstarch)
Home made CAKE cornstarch (Kyoritsu Foods Co., Ltd.)
(Hamburger seasoning)
SPICE & HERB Seasoning Hamburger (SB Foods Co., Ltd.)
(others)
The onions and eggs used were commercially available.

[Preparation of fats and oils]
The oils and fats used were prepared as follows.

Component (A) (high oleic rapeseed oil)
This was obtained by bleaching and deodorizing high oleic rapeseed oil.
(rapeseed oil)
It was obtained by bleaching and deodorizing rapeseed oil.
(Corn oil)
It was obtained by bleaching and deodorizing corn oil.
(Soybean oil)
It was obtained by bleaching and deodorizing soybean oil.
Component (B) (highly hydrogenated palm oil)
This was obtained by subjecting palm oil to an extreme hardening treatment, followed by bleaching and deodorization (melting point: 58°C).
(Highly hydrogenated rapeseed oil)
This oil was obtained by subjecting high-erucic rapeseed oil (erucic acid content: approximately 46% by mass) to an extreme hardening treatment, followed by bleaching and deodorization (melting point: 60° C.).
(hardened palm kernel oil)
This was obtained by subjecting palm kernel oil to an extreme hardening treatment, followed by bleaching and deodorization (melting point 40°C).
Component (C) (randomly transesterified oil)
A low melting point palm oil fraction (palm olein (iodine value 56): palm double olein (iodine value 64) = 1:1) was subjected to a random transesterification reaction at 90°C for 30 minutes using 0.12 mass% sodium methylate as a catalyst, and was then decolorized and deodorized to obtain a low melting point palm oil fraction (melting point 36°C).
(Palm Oil)
Palm oil was obtained by bleaching and deodorizing (mp 37° C.).
(Palm kernel oil)
Palm kernel oil was obtained by bleaching and deodorizing (melting point 28° C.).
(Palm Olein)
Palm oil was fractionated into a high melting point fraction and a low melting point fraction by natural fractionation, and the resulting low melting point fraction was bleached and deodorized to obtain this oil (iodine value: 56).

[Production of oil and fat composition]
The fats and oils prepared by the above steps were heated to about 60°C to completely melt, mixed in the compositions shown in Table 1, and then rapidly cooled and kneaded to form a shortening-like substance, which were used as fat and oil compositions (Fat and oil compositions 1 to 8, 10 to 15). For fat and oil composition 9, the liquid form was used as it was.

[Measurement of saturated fatty acid content]
The fatty acid composition of the oil and fat compositions (1 to 15) was measured based on "2.4.2.3-2013 Fatty acid composition (capillary gas chromatography method)" of the Standard Method for Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society), and the content of saturated fatty acids was calculated. The results are shown in Table 1.

[Measurement of solid fat content (SFC)]
The solid fat content (SFC) of the oil and fat composition used as the raw material was measured under the following conditions. Specifically, the oil and fat composition was held at 60°C for 30 minutes to completely melt, and then held at 0°C for 30 minutes to solidify. It was then held at 25°C for 30 minutes to perform tempering, and then held at 0°C for 30 minutes. It was then held at each measurement temperature (10°C to 15°C, 25°C to 30°C in 5°C increments) for 30 minutes, and the SFC (%) was measured using an SFC measuring device (SFC-3000, manufactured by Astec Co., Ltd.). The results are shown in Table 2.

Examples 1 to 8, Comparative Examples 1 to 7
[Preparation of meat-like foods]
A soybean hamburger as a meat-like food was prepared according to the following procedure.

[Ingredient preparation]
The required amount of vegetable protein material (dried product) was boiled in boiling water for 5 minutes. The boiled vegetable protein material was placed in a colander, drained, and left to cool for 20 minutes. The cooled vegetable protein material was crushed in a food processor for 3 seconds, and the resulting product was used as the raw material (soy meat).
Fresh onions were crushed in a food processor for 5 seconds, the onions adhering to the inner surface of the processor's container were dropped into the container, and the onions were crushed again for 5 seconds. The resulting product was used as the raw material.
Eggs were separated into egg whites and egg yolks, and the egg whites were used as the raw material.
The oil compositions 11, 13 and 15 were crushed in a food processor for 20 seconds to obtain small pieces having a maximum length of 2.8 mm to 4.0 mm, and the obtained pieces were used as raw materials. The maximum length was measured by a sieve test.
[cooking]
Each raw material was weighed into a stainless steel bowl according to the blending amounts shown in Table 3. The blending amounts in Table 3 are mass % relative to the total mass of each raw material. After mixing for 1 minute with a hand mixer (strength: 2 out of 5), the raw materials adhering to the wall of the bowl were dropped into the bowl, and this operation was repeated for a total of 3 minutes of mixing. The mixture was rolled into a ball shape, 100 g was weighed out, and the air was removed 10 times with both hands, and then the ball was pressed into a ring mold (diameter 8.5 cm, thickness 1.7 cm) to obtain a molded product.
Each side was heated for 2 minutes at 500W in a microwave oven, and then cooled at room temperature for 20 minutes. Each side was baked for 4 minutes in total at low heat on a hot plate (temperature setting: 3 out of 7, 260W) for 2 minutes each, and then cooled at room temperature for 20 minutes. Wrapped in food wrap and placed in a freezer, and after overnight or more, naturally thawed, cut into pieces and served on a plate. Heat in a microwave oven for 1 minute at 500W, and then cooled at room temperature for 20 minutes or more.

[Evaluation of Handling]
As the handleability of the oil and fat composition, the dispersibility of the oil and fat composition, the moldability of the meat-like food before heating, and the shape retention during heating were evaluated according to the following evaluation criteria when preparing the meat-like food (soybean hamburger) of Examples 1 to 8 and Comparative Examples 1 to 7. The results are shown in Table 4.
(Evaluation of Dispersibility)
◎: Oils and fats are very easily mixed. ○: Oils and fats are easily mixed. △: Oils and fats are slightly difficult to mix. ×: Oils and fats are difficult to mix. (Evaluation of moldability before heating)
◎: Very easy to mold ○: Easy to mold △: Somewhat difficult to mold ×: Difficult to mold (Evaluation of shape retention when heated)
◎: Very resistant to crumbling ○: resistant to crumbling △: Slightly prone to crumbling ×: prone to crumbling

[Sensory evaluation]
The meat-like foods (soybean hamburger) prepared in Examples 1 to 8 and Comparative Examples 1 to 7 were eaten, and the texture (dryness) and soybean odor (flavor) were evaluated by five evaluation panelists according to the following evaluation criteria. Prior to the evaluation, the five evaluation panelists agreed on the extent to which the texture and soybean odor would change to add or subtract points. The average scores of the five panelists were calculated for each of the texture and soybean odor. The results are shown in Table 4.
(Texture evaluation)
5 points: little or no dry texture 4 points: not very dry texture 3 points: slightly dry texture 2 points: dry texture 1 point: very dry texture (evaluation of soybean smell)
5 points: Almost no soy odor; 4 points: Very little soy odor; 3 points: A little soy odor; 2 points: A soy odor; 1 point: A lot of soy odor

The SFC at 15° C. is considered to affect dispersibility and moldability before heating. In Comparative Examples 2, 3, and 5 to 7, in which the SFC at 15° C. exceeded 34%, the dispersibility was poor, and among these, in Comparative Examples 3 and 7, in which the SFC at 15° C. exceeded 70%, the moldability before heating was also poor, whereas in Examples 1 to 8, in which the SFC at 15° C. was 34% or less, all showed good results.
It is believed that the SFC at 25°C and 30°C affects the soybean odor. In Comparative Examples 1 and 4, in which the SFC at 25°C and 30°C was below 2% and 0.5%, respectively, the soybean odor was strongly felt and the flavor score was low. On the other hand, Examples 1 to 8, in which the SFC at 25°C and 30°C was 2% or more and 0.5% or more, respectively, showed good results. In particular, the effect of suppressing the soybean odor was more remarkable in Examples 1, 4 to 6, and 8, in which the SFC at 25°C and 30°C was 15% or more and 11% or more, respectively.
In Comparative Examples 3, 6, and 7, in which the SFC at 25° C. and 30° C. exceeded 33% and 31%, respectively, there was a strong sense of dryness. Furthermore, although the detailed mechanism is unclear, there was also a strong sense of dryness in Comparative Example 1, in which the SFC at 15° C., 25° C., and 30° C. was less than 2%, 2%, and 0.5%, respectively. On the other hand, Examples 1 to 8, in which all SFCs were within the specified range, showed good results in terms of dryness.

According to the present invention, it is possible to provide an oil and fat composition for meat-like foods that is easy to handle when used in meat-like foods and can suppress the odor specific to vegetable protein materials. The meat-like foods using the oil and fat composition of the present invention are easy to handle and can suppress the odor specific to vegetable protein materials, and have high industrial applicability.

Claims (8)

An oil and fat composition for meat-like foods, the oil and fat composition having a solid fat content of 20-34 % at 15°C, 16-33 % at 25°C, and 11-31 % at 30°C,
With respect to the entire oil and fat composition,
(A) the liquid oil content is 30% or more and 70% or less;
(B) The content of the extremely hardened oil is 10% or more;
(C) The oil and fat composition, in which the content of oils and fats that do not fall under either of the components (A) or (B) and that are solid or semi-solid at room temperature is 60% or less . An oil and fat composition for meat-like foods, the oil and fat composition having a solid fat content of 20-34% at 15°C, 16-33% at 25°C, and 11-31% at 30°C,
With respect to the entire oil and fat composition,
The content of liquid oil containing one or more selected from the group consisting of high oleic rapeseed oil, rapeseed oil, corn oil, and soybean oil is 40% or more and 70% or less;
A content of extremely hardened oil including one or more selected from the group consisting of extremely hardened palm oil, extremely hardened high eruption rapeseed oil, and extremely hardened palm kernel oil;
The oil and fat composition, in which the total content of the random interesterified oil and fat of the low melting point fraction of palm oil, palm oil, palm kernel oil, and palm olein is 30% or more and 60% or less. 3. The fat and oil composition for meat-like foods according to claim 1 , wherein the solid fat content is 2 to 50% at 10° C. The fat and oil composition for meat-like foods according to any one of claims 1 to 3, wherein the saturated fatty acid content is 10 to 45% by mass. A meat-like food comprising the fat and oil composition for meat-like foods according to any one of claims 1 to 4 and one or more types of vegetable protein materials. The meat-like food according to claim 5, wherein the vegetable protein material is a material containing one or more proteins selected from the group consisting of soybean protein, pea protein, chickpea protein, lentil protein, kidney bean protein, and fava bean protein. The meat-like food product according to claim 5, wherein the vegetable protein material contains soy protein. A method for producing a meat-like food, comprising the steps of: mixing the oil and fat composition for meat-like foods according to any one of claims 1 to 4 with one or more types of vegetable protein materials to prepare a mixture; forming the mixture into a predetermined shape to obtain a molded product; and heat-treating the molded product.