| 摘要 |
[PROBLEMS] To develop an oily food suffering from less worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, and to which the above functions can be imparted by a convenient method. [MEANS FOR SOLVING PROBLEMS] By controlling the composition rate of SOS to (SOO+SLS+SLO) to a specific level in the fat composition in preparing an oily food, worsening in the meltability in the mouth and flavor development, which arises in association with the improvement in heat resistance, can be lessened. Moreover, an oily food having the above functions imparted thereto can be produced by a convenient method.
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