PROBLEM TO BE SOLVED: To provide an emulsified fat composition to be kneaded into fried confectionery, with which a fried confectionery having a light and crispy texture with reduced oily feeling can be stably produced.SOLUTION: The emulsified fat composition to be kneaded into fried confectionery includes the following components (1) and (2) in an aqueous phase. Preferably the emulsified fat composition to be kneaded into fried confectionery has a water content of 10 to 65 mass%. The component (1) comprises oligosaccharide and/or dextrin. The component (2) comprises glycerol fatty acid monoester and/or phospholipid.COPYRIGHT: (C)2014,JPO&INPIT【課題】軽く歯切れのいい食感であり、吸油が抑制され、油性感が低減された油菓子を、安定して得ることができる油菓子練込用油脂組成物を提供する。【解決手段】水相中に下記の(1)及び(2)成分を含有することを特徴とする油菓子練込用乳化油脂組成物。該油菓子練込用乳化油脂組成物において、水分含量は10~65質量%であることが好ましい。(1)オリゴ糖及び/又はデキストリン(2)グリセリンモノ脂肪酸エステル及び/又はリン脂質【選択図】なし
