PROBLEM TO BE SOLVED: To provide a powdered oil for a batter in which dispersibility is favorable, viscosity change over time of a batter liquid blended with the same is small, viscosity change over time of a batter liquid and that brittle texture having crispness of an oil fried food product which is lost over the course of time after production of an oil fried food product can be suppressed a production method of a batter liquid using the same and a production method of an oil fried food product.SOLUTION: A powdered oil for a batter includes: an edible fat a pulverization base material and a propylene glycol saturated fatty acid ester as an emulsifier, substantially does not include a hydrophilic emulsifier, and the median diameter of an oil droplet in a fluid dispersion is in a range of 0.3-2 μm.COPYRIGHT: (C)2014,JPO&INPIT【課題】分散性が良く、これを配合したバッター液の経時的な粘度変化が小さく、バッター液の経時的な粘度変化や油ちょう食品製造後の時間経過によって油ちょう食品のサクさのある脆い食感が失われることを抑制できるバッター用粉末油脂とそれを用いたバッター液の製造方法および油ちょう食品の製造方法を提供する。【解決手段】食用油脂、粉末化基材、および乳化剤としてプロピレングリコール飽和脂肪酸エステルを含有し、実質的に親水性乳化剤を含有せず、分散液中の油滴のメディアン径が0.3~2μmの範囲内であることを特徴としている。【選択図】なし
