| 摘要 |
PROBLEM TO BE SOLVED: To obtain an edible oil and fat having each specific value or more of the value of a glyceride containing a medium chain fatty acid and the test value of a foam height, having good hopping-preventing function in roasting on a hot plate or cooking by frying, not requiring the addition of a surfactant, capable of using the flavor of a food material, hardly causing the fear of the preservation stability and the effect to the flavor accompanied by the surfactant. SOLUTION: This edible oil and fat contains >=5 wt.% glyceride containing a medium chain fatty acid preferably of a 6-22C saturated fatty acid, and has >=40 mm value of the foam height test wherein an oil is weighed and inserted into a test tube for an AOM test [based on standard oil and fat analyzing method 2.5.1.1 (1996)], and the resultant oil is heated to 160 deg.C. When the temperature of the oil reaches 160± 1 deg.C, the position of the oil surface is confirmed, and one piece of potato formed into 1 cm3 is inserted into the oil. The maximum position of the foam generated after the insertion is recorded, and the difference between the maximum position and the position of the initial oil surface is represented by mm and adopted as the value of the foam height}. |
