Title:
BATTER OIL/FAT COMPOSITION AND FRIED FOOD
Document Type and Number:
Japanese Patent JP2023095756
Kind Code:
A
Abstract:
To provide a batter oil/fat composition that can suppress deterioration of texture of coating of a fried food over time in regard to fried food cooked with oil, and to provide a fried food that is cooked with oil using the batter oil/fat composition as batter.SOLUTION: Provided are: a batter oil/fat composition that contains 1.0 to 4.5 mass% of diglycerin fatty acid ester, 0.5 to 8.5 mass% of propylene glycol fatty acid ester, and 10.0 to 60.0 mass% of transesterified oil/fat; a batter that contains the batter oil/fat composition; and a fried food that is cooked with oil.SELECTED DRAWING: None
Inventors:
UENISHI YOHEI
WATANABE MISUZU
TOMIZAWA NAOKATSU
SUZUKI AKIRA
WATANABE MISUZU
TOMIZAWA NAOKATSU
SUZUKI AKIRA
Application Number:
JP2022131663A
Publication Date:
July 06, 2023
Filing Date:
August 22, 2022
Export Citation:
Assignee:
NISSHIN OILLIO GROUP LTD
International Classes:
A23D9/013; A23D9/00; A23L5/10