| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain an oil and fat composition that improves a crispy feeling and a melting-in-mouth feeling of bread without impairing an original flavor of bread and is suitable for cooking by a microwave oven. <P>SOLUTION: The oil and fat composition comprises 1-10 parts by mass of a diglycerin monofatty acid ester in which constituent fatty acids are stearic acid and palmitic acid as a component A, 1-10 parts by mass of a monoglycerin monofatty acid ester as a component B and 1-10 parts by mass of a propylene glycol monofatty acid ester as a component C based on 100 parts by mass of oils and fats and has the mass ratio of stearic acid diglycerin monofatty acid ester to palmitic acid diglycerin monofatty acid ester of 10:1-1:10 and the mass ratio of the component B to the component C of 5:1-1:5. <P>COPYRIGHT: (C)2009,JPO&INPIT |
