OIL AND FAT COMPOSITION FOR BATTER OF VEGETABLE PANCAKES AND FISH-SHAPED PANCAKE FILLED WITH BEAN JAM

摘要

PROBLEM TO BE SOLVED: To obtain the subject oil and fat composition having a soft and delicate texture and moist and crisp texture while sufficiently satisfying workability in industrial production by adding a specific substance to water. SOLUTION: This oil and fat composition for batter of vegetable pancakes and/or fish-shaped pancakes filled with bean jam comprises water, ethanol, a saccharide and an emulsifying agent. In the operation, the composition contains 0.5-10 pts.wt. of ethanol, 2-50 pts.wt. of a saccharide and 0.1-2 pts.wt. of a polyglycerol condensed ricinoleic acid ester and is preferably emulsified into a water-in-oil type emulsion. A batter for vegetable pancakes and/or fish- shaped pancakes filled with bean jam can contain the composition.