| 摘要 |
PROBLEM TO BE SOLVED: To provide solid cooking oil retaining a shape until the time of eating, and presenting a texture on appearance, close to commercially available butter, and a melting state like commercially available butter.SOLUTION: Solid cooking oil 1 comprises a first component 10 containing at least 30-60 wt.% of fat, and 4-40 wt.% of polysaccharide, and a second component 20 containing 65 wt.% or more of fat. The solid cooking oil 1 is obtained by molding in a plate shape the first component 10 and the second component 20 in a multilayer structure. In the solid cooking oil 1, the polysaccharide contains at least dextrin. |
