| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject composition comprising a soft oil fractionated from sal fats and/or a soft oil fractionated from cacao fats, good in mouth meltability, excellent in workability, high in oxidation stability, and suitable for coating frozen foods. SOLUTION: This oil and fat composition comprises a soft oil fractionated from sal fats and/or a soft oil fractlonated from cacao fats (herelnafter referred to as a soft oil). The soft oil preferably has a melting point of <=15 deg.C, an iodine value of 50-60, and an oleic acid content of >=40wt.% in the fatty acid residues of the oils and fats. The content of the soft oil in the composition is preferably 25-40wt.%. Natural animal or vegetable oils and fats and their processed oils and fats in addition to the soft oil may be compounded. The animal or vegetable oils and fats and their processed oils and fats preferably have a melting point of 25-40 deg.C. The composition is preferably obtained by adding the other materials to the soft oil and subsequently subjecting the mixture to a mixing treatment, a rolling treatment and a conching treatment. |
