| 摘要 |
PROBLEM TO BE SOLVED: To obtain both oils and fats for fry capable of making coating of fried food into a crispy palatability and maintaining the crispy feeling immediately after frying or in a state of preservation of fried food and a fried food using the oils and fats. SOLUTION: The oils and fats for a fried food are characterized in that orizanol is added to oils and fats. The oils and fats contain preferably >=0.5 mass % orizanol and the orizanol is derived from a rice bran oil. |
