| 摘要 |
PROBLEM TO BE SOLVED: To provide a technology in which a starch-based food material is suitably stir-fry cooked.SOLUTION: Provided is a fat composition containing an emulsifier having HLB of 4.7 to 8, and an edible fat. By using the fat composition for stir-fry cooking, a starch-based food material including, for example, rice, noodle, pasta or the like, can suitably be stir-fry cooked. Provided furthermore is a fat composition containing an emulsifier (b) having HLB of 2.5 or less.SELECTED DRAWING: None |
