MANUFACTURING METHOD OF EDIBLE OIL AND FAT IN SUSPENSION WITH FLUIDITY

摘要

PURPOSE: Provided is a manufacturing method of edible oil and fat in suspension with fluidity, thereby involving no dissolving process of edible oil and fat at 5-35 deg. C, reducing the cost for dissolving process and providing fries maintaining crispy taste for long time. CONSTITUTION: The a manufacturing method of edible oil and fat in suspension with fluidity comprises the steps of: preparing an oil and fat composition composed of 7-22 wt.% of solid fat and 78-93 wt.% of liquid oil at 5 deg. C and 2-7 wt.% of solid fat and 93-98 wt.% of liquid oil at 35 deg. C; dissolving the composition at 60-70 deg. C then cooling it to 10-25 deg.C to obtain partially crystallized oil and fat; pulverizing the crystallized oil and fat under the pressure of 100-300 bar then 10-30 bar sequentially to miniaturize solid fat crystal; stirring the pulverized solid fat crystal at 15-30 deg.C to disperse it in liquid oil for the stabilization.