FIELD: food-processing industry, in particular, pasty food products used in cold state or as fat for frying.
SUBSTANCE: food product comprises fatty and aqueous phases, and at least one hydrophilic emulsifier. Fatty phase includes 20-80 wt% of solid fat, wherein at least 30 wt% of said fat is fat solid at temperature of 5°C and over 25 wt% is fat solid at temperature of 20°C. The given product is mutually continuous, has lumpy fatty structure in the form of cellular fat globules and has Stevens hardness of from 50 g to 500 g at temperature of 5°C. Method involves homogenizing emulsion including fatty phase, aqueous phase and hydrophilic emulsifier under pressure of 50-400 bar at temperature of 30-70°C; cooling emulsion obtained at first stage to temperature below 10°C at cooling rate of 0.2-50°C/min. Resultant food product is used as fat for frying.
EFFECT: provision for obtaining food product possessing stability at room temperature.
15 cl, 2 dwg, 1 tbl, 5 ex
