OIL AND FAT COMPOSITION FOR DAILY DISH

PURPOSE: To obtain an oil and fat composition for preparing 'HARUMAKI' (a sort of egg roll) readily handleable in operability and capable of continuing crispness of just fried texture for a long time. CONSTITUTION: The objective composition is composed of 100 pts.wt. of a liquid oil and fa...

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Bibliographic Details
Main Authors OGUCHI MASUMI, HAYAKAWA TADAAKI
Format Patent
LanguageEnglish
Published 08.10.1996
Edition6
Subjects
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
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
PRESERVATION THEREOF
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Summary:PURPOSE: To obtain an oil and fat composition for preparing 'HARUMAKI' (a sort of egg roll) readily handleable in operability and capable of continuing crispness of just fried texture for a long time. CONSTITUTION: The objective composition is composed of 100 pts.wt. of a liquid oil and fat having <=5 solid fat index at 10 deg.C, 0.5-15 pts.wt. of hardened oil having >=50 deg.C melting point, 0.1-10 pts.wt. of at least one kind of a glycerine fatty acid ester and sorbitan fatty acid ester and 0.05-5 pts.wt. of propylene glycol fatty acid ester.
Bibliography:Application Number: JP19950091912