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Fat or oil composition is processed food for fishery processed food, plastic fat composition and using the fishery

机译:脂肪或油成分是用于渔业加工食品的加工食品,塑料脂肪成分以及用于渔业的产品

摘要

PROBLEM TO BE SOLVED: To provide a fat composition for fishery processed food, which is excellent in dispersibility to fish meat, can stick the fat composition to the fish meat quickly, has less change in hardness even when it is stored at cold storage temperature for a long period, has less leakage of liquid oil even when it is stored at cold storage temperature or during cooking of it and at room temperature (15-30°C) during repast, can provide a fishery processed food having preferable melting feeling, and having less stickiness after thaw and less deterioration of texture, and can reduce an amount of trans-acid, and to provide a plastic oil-and-fat composition and fishery processed food using the same.SOLUTION: The fat composition for fishery processed food comprises: an ester exchange fat of a lauric-based fat and palm-based fat.
机译:要解决的问题:提供一种用于渔业加工食品的脂肪组合物,该组合物在鱼肉中的分散性极好,即使在冷藏温度下储存,该脂肪组合物也可以快速粘附在鱼肉上,硬度变化较小。长期,即使在冷藏温度下或在烹饪过程中以及在进食期间在室温(15-30°C)下贮藏,液体油的泄漏也较少,可以提供具有良好融化感的渔业加工食品,并且融化后的粘性较小,质地变质较少,并且可以减少反酸的量,并提供一种塑料油脂组合物和使用该组合物的渔业加工食品。 :月桂基脂肪和棕榈基脂肪的酯交换脂肪。

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