| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a premix for batter, making binding property of coating just after deep-frying good, making thick and even coating, making palate feeling crispy with crunchy feeling, lessening time-lapse change of the palate feeling, and lessening deterioration of coating even freezing, and thawing with a means, such as microwave oven and natural thawing, to retain puffy feeling. <P>SOLUTION: This premix for batter includes 0.1-5 mass% crystalline cellulose complex containing 50-99 mass% of crystalline cellulose, 1-50 mass% of xanthan gum, 0.1-50 mass% of processed starch, and wheat flour. <P>COPYRIGHT: (C)2013,JPO&INPIT |
