| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil and fat composition for frying and fried food, where the palate feeling given just after being fried cal be maintained not only even just after being fried but also even when heated again with a microwave oven or even after storage/preservation for a long time, and also, causing neither bonding defects between ingredients and coating, nor puncture of the batter even if using no special batter liquid, or the like. SOLUTION: This oil and fat composition for frying is such one as to be obtained by chemical transesterification of an oil and fat containing 10-70 wt.% of a lauric acid-based oil and fat, and to preferably contain 0.05-3 wt.% of a sucrose fatty acid ester having an HLB of <=5. |
