| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil and fat composition having excellent fluidity and shape-retainability, giving a formed cake having arbitrary shape simply by squeezing out an oilycake dough into cold water and useful for the preparation of assorted cake, etc., by including a specific oil and fat. SOLUTION: The oil and fat included in the oil and fat composition has an SFI curve drawn by taking SFI(solid fat index) as (y) and temperature ( deg.C) as (x). The maximum tangent (a) of the straight lines connecting the points P (x1, y1) and Q (x2, y2) (|x2-x1|=5) on the SFI curve is <=-2. The oil and fat of the oil and fat composition are laurin-type oil and fat produced from coconut oil, palm kernel oil, etc., by the hardening and fractionation of the oil and its content in the composition is preferably 40-80 wt.%. Preferably, the oil and fat composition is added to an aqueous medium to form a formed cake having desired shape and a foamable powder is added to the aqueous medium to obtain a drink containing formed cake floating on the surface of the drink. |
