PROBLEM TO BE SOLVED: To provide solid cooking oil retaining a shape until the time of eating, and presenting a texture on appearance, close to commercially available butter, and a melting state like commercially available butter.SOLUTION: Solid cooking oil 1 comprises a first component 10 containing at least 30-60 wt.% of fat, and 4-40 wt.% of polysaccharide, and a second component 20 containing 65 wt.% or more of fat. The solid cooking oil 1 is obtained by molding in a plate shape the first component 10 and the second component 20 in a multilayer structure. In the solid cooking oil 1, the polysaccharide contains at least dextrin.COPYRIGHT: (C)2016,JPO&INPIT【課題】喫食時まで形状を保ち、市販のバターに近い見た目の質感及び市販のバターのように溶ける様相を呈する固型調理油を提供する。【解決手段】油脂類を30~60重量%と、多糖類を4~40重量%と、を少なくとも含む第一成分10と、油脂類を65重量%以上含む第二成分20と、からなる固型調理油1。第一成分10と第二成分20とを板状に多層構造に成形してなる固型調理油1。前記多糖類が少なくともデキストリンを含有する固型調理油1。【選択図】図1
