| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide dredging flour for Tatsuta fry (deep-fried marinated meat, fish or the like) with which Tatsuta fry having powdery feeling as the characteristic of Tatsuta fry even when using potato starch whose amount supplied and/or sales price are/is unstable, as a substitute for other starch, and excellent in resistance to time-lapse deterioration in palate feeling after cooked, can be obtained; and to provide a method for producing Tatsuta fry. <P>SOLUTION: The dredging flour for Tatsuta fry includes esterified tapioca starch having a peak viscosity of ≥800 BU, and breakdown of 150-500 BU obtained by subtracting bottom viscosity from the peak viscosity in amylography analysis on the basis of 6 mass%. The esterified tapioca starch preferably includes one or two kinds or more selected from a group comprising acetylated adipic acid crosslink tapioca starch, acetylated phosphate crosslink tapioca starch and phosphate crosslink tapioca starch. <P>COPYRIGHT: (C)2013,JPO&INPIT |
