| 摘要 |
PURPOSE:To obtain an oil and fat composition for the preparation of fried food such as a fry or TEMPURA(deep fried fish and vegetable), usable without necessitating particular skill and improved to enable the preparation of a fried food having excellent appearance, taste, flavor, palatability, etc. CONSTITUTION:This oil and fat composition for the preparation of fried food such as a fry is produced by adding <=4.0wt.% of an emulsifier such as polyhydric alcohol-type nonionic surfactant to a liquid oil and fat such as corn oil and dissolving the emulsifier in the oil. An emulsifier having an interfacial tension of <=7mN/m after 3sec from the formation of the interface with water at 80 deg.C is used as the emulsifier. |
