OIL AND FAT COMPOSITION FOR BATTER, BATTER AND OIL-FRIED FOOD PRODUCED BY USING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain an oil and fat composition for a batter capable of maintaining a light texture of a coating just after the cooking even during the preservation after the frying in an oil in an oil-fried food using the batter and keeping the dispersibility in water at different temperatures constant, the batter and the oil-fried food using the batter. SOLUTION: This oil and fat composition for the batter comprises 0.1-10 pts.wt. each of at least one kind of a glycerol ester of a fatty acid and at least one kind of a propylene glycol ester of the fatty acid and has 10-30% of solid fat content of the oil and fat composition at 0 deg.C and further 10-25% solid fat content thereof at 20 deg.C.