| 摘要 |
PROBLEM TO BE SOLVED: To obtain oils and fats for batter useful for producing batter for a fry, comprising oils and fats, a superolein of a palm oil, etc., by hardening a vegetable oil of a specific iodine value to reduce the iodine value and slightly raising a temperature to reduce its solid fat content. SOLUTION: A vegetable oil having >=100 iodine value (e.g. colza oil, etc.) is hardened by using a nickel catalyst by a conventional method and the iodine value is reduced to <=90 to give oils and fats for batter having 15-35 solid fat content at 10 deg.C and 0-10% solid fat content at 15 deg.C. Then, the oils and fats for batter are mixed with a solution comprising batter mix on the market, a separated soybean protein and cold water, blended and emulsified by a homomixer to give the objective batter for a fry capable of maintaining a crispy feeling of a frozen food of a fried material even after being subjected to freezing/weakly thawing cycle and useful for producing a frozen food of a simple and tasty fried food. |
