| 摘要 |
PURPOSE:To obtain the title emulsion having excellent emulsion stability and low caloric value and cookable without causing spattering of the oil, by emulsifying an oil containing a high-melting hardened oil with water at a specific weight ratio in the presence of a specific emulsifier mixture. CONSTITUTION:A food oil containing a hardened oil having a melting point of >=50 deg.C (e.g., mixture of rapeseed oil and hardened rapeseed oil) is added with an emulsifier consisting of a polyglycerol condensed ricinoleic acid ester, a polyglycerol fatty acid ester and a lecithin and the emulsifier is dissolved by heating. The obtained food oil mixture is put into an emulsifier and emulsified while slowly adding a prescribed amount of water thereto under agitation at a high speed to obtain a W/O-type emulsion for cooking composed of 30-75wt.% of oil phase and 70-25wt.% of water phase. Since cooking of feed can be preformed by the use of the present emulsion in the same amount as conventional food oil in spite of low fat and oil content of the emulsion, the intake of calorie in the form of fried food, etc., can be decreased. |
