FATTY OIL COMPOSITION FOR BATTER LIQUID AND BATTER LIQUID USING THE SAME

摘要

PROBLEM TO BE SOLVED: To prepare a batter liquid which can improve the textures of fried foods and can keep the just fried textures even when the foods are cooked and then stored at an ordinary temperature or frozen. SOLUTION: A fatty oil composition for batter liquids, containing fats sold at 25 deg.C in an amount of 1 to 5% and containing 20 to 22C saturated fatty acids in constituting fatty acids in an amount of 0.3 to 4 wt.%, and the batter liquid containing the fatty oil composition.