PROBLEM TO BE SOLVED: To obtain an oil and fat composition for a fried food batter, having light palatability of coating even with the lapse of time after frying, controlling reduction in palatability during freezing even in a prefried food, having a crispy palatability and crispy and light palatability immediately after frying even after heating by a microwave oven.SOLUTION: This oil and fat composition is obtained by adding an organic acid monoglyceride and propylene glycol fatty acid ester to edible oils and fats and comprises one or more kinds of emulsifying agents selected from the group consisting of lecithin, a glycerol fatty acid ester, a sucrose fatty acid ester and a sorbitan fatty acid ester. This method for producing the batter liquid for a fried food comprises using the oil and fat composition.COPYRIGHT: (C)2002,JPO【課題】フライ後時間が経過しても衣の食感が軽く、プレフライ品においても冷凍保存中の食感低下を抑え、電子レンジ加熱後もフライ直後のクリスピーな食感とサクサクとした軽い食感を有するフライ食品バッター用油脂組成物を提供することを目的とする。【解決手段】有機酸モノグリセリド及びプロピレングリコール脂肪酸エステルを食用油脂に添加し、更にレシチン、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステルの群より選ばれる一種または二種以上の乳化剤を含有した油脂組成物並びに、その油脂組成物を使用したフライ食品用バッター液の製造法。
