| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for roux having a small amount of trans acid causing no separation between oil-and-fat and seasoning components even in summer, causing no irregular color, having ≤4 wt.% of an amount of trans acid (equivalent to that derived from natural oil-and-fat), and having body taste derived from animal oil-and-fat. <P>SOLUTION: The oil-and-fat composition for roux having a small amount of law trans acid is obtained by subjecting a mixture of 100 pts.wt. in a total of 30-90 pts.wt. of oil-and-fat originated from perm oil, 9-69 pts.wt. of lard or beef tallow, and 1-30 pts.wt. of extremely hardened oil of lard or beef tallow to random transesterification so that the amount of trans acid becomes ≤4 wt.% (equivalent to the amount of that derived from natural oil-and-fat) to obtain the oil-and-fat composition for roux causing no separation between the oil-and-fat and the seasoning components and no irregular color, and having body taste derived from animal oil-and-fat. <P>COPYRIGHT: (C)2007,JPO&INPIT |
