| 摘要 |
A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferably, 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch are also contained. Also, the waxy potato starch preferably has 85 mass% or more of amylopectin content. Further, preferably, a swelling agent is contained in an amount of 0.3-3 mass% with respect to the total weight of the mix and also sugars are contained in an amount of 2-8 mass% with respect to the total weight of the mix. |
