TEXTURE IMPROVING FAT COMPOSITION AND MANUFACTURING METHOD THEREFOR, MANUFACTURING METHOD OF HEAT COOKED FOOD, AND METHOD FOR IMPROVING TEXTURE OF HEAT COOKED FOOD
To provide a texture improving oil and fat composition to which crispy feeling of a cooked article after fry is added and of which coloring during heating is suppressed, and a manufacturing method therefor.SOLUTION: There is provided a texture improving oil and fat composition containing oil and fat, polyglyceryl fatty acid ester, and fatty acid monoglyceride, in which the polyglyceryl fatty acid ester has HLB of 3 to 8, polymerization degree of a polyglycerol partial is 4 or more, content of the polyglyceryl fatty acid ester is 0.02 to 0.20 mass%, and content of the fatty acid monoglyceride is 0.005 to 1.00 mass%.SELECTED DRAWING: None【課題】フライ後の調理品のサクサク感を付与するとともに、加熱時の着色を抑えた食感改良油脂組成物とその製造方法を提供する。【解決手段】 油脂と、ポリグリセリン脂肪酸エステルと、脂肪酸モノグリセリドとを含有する食感改良油脂組成物であって、該ポリグリセリン脂肪酸エステルは、ＨＬＢが３～８であり、ポリグリセリン部分の重合度は４以上であり、該ポリグリセリン脂肪酸エステルの含有量が０．０２～０．２０質量％であり、該脂肪酸モノグリセリドの含有量が０．００５～１．００質量％である、食感改良油脂組成物。【選択図】なし
