OIL OR FAT COMPOSITION FOR FRIED FOODS, METHOD FOR PRODUCING OIL OR FAT COMPOSITION FOR FRIED FOODS, METHOD FOR PRODUCING FRIED FOODS, AND METHOD FOR IMPARTING CHEESE FLAVOR TO FRIED FOODS
Provided is a fat composition for fried foods which is capable of achieving a satisfactory improvement in the flavour of fried foods. Also provided are: a method for producing the fat composition for fried foods； a method for producing fried foods which uses the fat composition for fried foods； and a method for imparting cheese flavour to fried foods. The fat composition for fried foods includes an oxidized fat which has a peroxide value of 15-280, and which includes at least 10 mass pcnt but not more than 100 mass pcnt of milk fat. Furthermore, the method for producing the fat composition for fried foods includes a step in which an oxidized fat, which has a peroxide value of 15-280, and which includes at least 10 mass pcnt but not more than 100 mass pcnt of milk fat, is added to an edible fat. Moreover, the method for producing fried foods includes a step in which a fried food raw ingredient is fried in the fat composition for fried foods. Furthermore, the method for imparting cheese flavour to fried foods uses the fat composition for fried foods.
