PROBLEM TO BE SOLVED: To provide a modifier for a noodle skin that can produce a fried food excellent in crispy feeling after a long time elapse, lightness in eat-texture, and draw property, and to provide a noodle skin for fried food containing said modifier.SOLUTION: Means for solving the above-mentioned problem is an oil-in-water type emulsified oil/fat composition containing the following components (A), (B) and (D) as a modifier for noodle skin for fried food. (A) an edible oil/fat by 10 to 30 mass% (B) the following emulsifiers (b1) to (b4): (b1) glycerin mono-fatty acid ester by 0.9 to 9.5 mass%, (b2) diglycerin mono-fatty acid ester by 0.8 to 8 mass%, (b3) at least one organic acid monoglyceride selected from citric acid monoglyceride, succinic acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride by 0.2 to 5.5 mass%, and (b4) poly-glycerin fatty acid ester having HLB of 6 or more by 0.5 to 10 mass% and (D) water.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2018,JPO&INPIT【課題】長時間経過後のクリスピー感や、食感の軽さ、曳き性に優れたフライ食品を得ることができる麺皮の改質剤、およびこの改質剤を含有するフライ食品用麺皮の提供。【解決手段】上記課題を解決する手段は、フライ食品用麺皮の改質剤として、下記の成分(A)、(B)および(D)を含有する水中油型乳化油脂組成物を提供する。(A)食用油脂10~30質量%(B)以下の乳化剤(b1)~(b4)(b1)グリセリンモノ脂肪酸エステル0.9~9.5質量%(b2)ジグリセリンモノ脂肪酸エステル0.8~8質量%(b3)クエン酸モノグリセリド、コハク酸モノグリセリド、酢酸モノグリセリド、乳酸モノグリセリド、ジアセチル酒石酸モノグリセリドから選択される1種以上の有機酸モノグリセリド0.2~5.5質量%(b4)HLB6以上のポリグリセリン脂肪酸エステル0.5~10質量%(D)水【選択図】図1
