POWDER OIL-AND-FAT COMPOSITION, METHOD FOR PRODUCING THE SAME, AND METHOD FOR IMPROVING TEXTURE OF DEEP-FRIED FOOD

To provide a powder oil-and-fat composition suitable for the batter of deep-fried food, which can improve the texture of deep-fried food.SOLUTION: A water-in-oil droplet dry emulsion-based powder oil-and-fat composition, suitable for the batter of deep-fried food, contains edible fat and oil in an a...

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Bibliographische Detailangaben
Hauptverfasser:	IKETANI TSUBASA, TAKEUCHI MORIO
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS 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:	To provide a powder oil-and-fat composition suitable for the batter of deep-fried food, which can improve the texture of deep-fried food.SOLUTION: A water-in-oil droplet dry emulsion-based powder oil-and-fat composition, suitable for the batter of deep-fried food, contains edible fat and oil in an amount of 5 mass% or more and 80 mass% or less.SELECTED DRAWING: None 【課題】唐揚げの食感を改良することができる、唐揚げの衣材に適した粉末油脂組成物を提供する。【解決手段】食用油脂を５質量％以上８０質量％以下含有する、唐揚げ用衣材に用いられる、水中油滴型ドライエマルジョン系粉末油脂組成物。【選択図】なし