| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition for processed fishery foods, having high dispersibility in fish meat to achieve rapid absorption, causing less change in hardness when stored at a cold storage temperature for a long-term, allowing less liquid oil to ooze out when stored at a cold storage temperature for a long-term or when exposed to room temperature during cooking or eating, capable of producing processed fishery foods readily meltable in the mouth, with a smooth texture with less roughness; and a plastic fat composition and a processed fishery food using the same.SOLUTION: The composition includes a fat and a sorbitan fatty acid ester which raises the solidification initiation temperature of palm oil by 1.0°C or more. |
