OIL AND FAT COMPOSITION FOR BATTER AND BATTER FOR FRY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain an oil and fat composing for a batter good in dispersibility in the batter by a simple apparatus without using a high speed stirrer. SOLUTION: This oil and fat composition for a batter is obtained by formulating from 100 pts.wt. of an edible oil and fat having 15-35% solid fat content at 10 deg.C and 0-10% solid fat content at 15 deg.C with one or more of a fatty acid monoester of glycerol and an organic acid ester of the fatty acid monoester of glycerol in the total amount of 0.1-5 pts.wt. A fried food prepared by using the composition is capable of providing a sufficient crispy feeling by heating in a microwave oven even after exposure thereof to freezing and weak thawing cycles.