OIL AND FAT COMPOSITION FOR BATTER

PROBLEM TO BE SOLVED: To provide an oil and fat composition for batter excellent in dispersing properties in batter liquid, with which crispy palate feeling is imparted to fry food obtained from the composition, the palate feeling retains for a long time, and the fry food has favorable crispy feelin...

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Hauptverfasser:	WAKAMATSU YOSHIO, TAKEGAHARA MASAYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide an oil and fat composition for batter excellent in dispersing properties in batter liquid, with which crispy palate feeling is imparted to fry food obtained from the composition, the palate feeling retains for a long time, and the fry food has favorable crispy feeling even after cooked with a microwave when reheating the fry food frozen or refrigerated; and to provide batter liquid containing the oil and fat composition for batter. SOLUTION: The oil and fat composition for batter comprises 2-30 mass% of phospholipid in an oil phase (oil-phase bases) and 1-10 mass% of extremely hardened oil and fat (oil-phase bases): wherein SFC (solid fat content) of the oil phase is 2-25% at all the temperature of 10-40°C. The batter liquid comprises 3-30 mass% of the oil and fat composition for batter. COPYRIGHT: (C)2006,JPO&NCIPI