| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide an oil and fat composition for batter excellent in dispersing properties in batter liquid, with which crispy palate feeling is imparted to fry food obtained from the composition, the palate feeling retains for a long time, and the fry food has favorable crispy feeling even after cooked with a microwave when reheating the fry food frozen or refrigerated; and to provide batter liquid containing the oil and fat composition for batter. <P>SOLUTION: The oil and fat composition for batter comprises 2-30 mass% of phospholipid in an oil phase (oil-phase bases) and 1-10 mass% of extremely hardened oil and fat (oil-phase bases): wherein SFC (solid fat content) of the oil phase is 2-25% at all the temperature of 10-40°C. The batter liquid comprises 3-30 mass% of the oil and fat composition for batter. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
