PROBLEM TO BE SOLVED: To provide a powder oil and fat composition for batter liquid that has improved binding between ingredients and coating of deep-fried food, give a strong crispy feeling, and prevents oozing of oil and broth from the deep-fried food.SOLUTION: A powder oil and fat composition for batter liquid contains a powder oil and fat composition satisfying the condition (a) in which: the powder oil and fat composition contains an oil and fat component containing at least one XXX triglyceride having a fatty acid residue X with its number of carbon atoms x at position 1-3 of glycerol, where the number of carbon atoms x is an integer of selected from 10-22 the oil and fat component contains β type oil and fat particles of the powder oil and fat composition are in a tabular shape and the powder oil and fat composition has a loose bulk density of 0.05-0.6 g/cm3.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2019,JPO&INPIT【課題】本発明の課題は、本発明は、揚げ物食品の具材と衣の結着性が増し、サクサク感が強く感じられるとともに、揚げ物食品から油や肉汁のしみ出しを抑制することができるバッター液用粉末油脂組成物を提供することである。【解決手段】次の(a)の条件を満たす粉末状の油脂組成物を含有する、バッター液用粉末油脂組成物とする。(a)グリセリンの1位~3位に炭素数xの脂肪酸残基Xを有する1種以上のXXX型トリグリセリドを含む油脂成分を含有する粉末油脂組成物であって、前記炭素数xは10~22から選択される整数であり、前記油脂成分がβ型油脂を含み、前記粉末油脂組成物の粒子は板状形状を有し、前記粉末油脂組成物のゆるめ嵩密度が0.05~0.6g/cm3である。【選択図】図1
