| 摘要 |
The present invention provides a method capable of maintaining the fresh deliciousness or texture of food cooked by heating such as precooked food. In addition, the present invention provides cooked food of favorable moldability and workability when an oil and fat composition is kneaded thereinto, said food being capable of yielding a soft texture even when cooked, subsequently frozen, and again thawed and heated. The cooked food also maintains a soft feeling even after being allowed to thaw unassisted. When an oil and fat composition having an oil-and-fat solid fat content (SFC) of 5-20% at 10°C, 3-15% at 20°C, and 10% or less at 30°C is used in food cooked by heating, it is possible to obtain favorable moldability and workability when the oil and fat composition is kneaded thereunto, and maintain the fresh deliciousness or soft texture of food cooked by heating. |
