| 摘要 |
PROBLEM TO BE SOLVED: To improve the surface structure, coloring and swelling volume of fried cake having the foamed coating by using an oil or fat composition containing specific components. SOLUTION: Fried cake having foamed coating is produced using an oil or fat composition containing at least one selected from sucrose fatty acid ester, diacetyltartaric monoglyceride and succinic monoglyceride. The objective oil or fat composition preferably contains sucrose fatty acid diester and sucrose fatty acid triester in amounts of 0.05-10wt.%, respectively from the view point of fuming on frying and prevention of strange tastes. |
