| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a batter modifier which can maintain crunchiness which tends to be lost with lapse of time of fried food, and can make fried food which can be deliciously eaten covering a comparatively long period by this. <P>SOLUTION: The batter modifier is obtained by carrying out spray-drying of a dispersion comprising blending: (A) a sucrose fatty acid ester which fulfills following conditions of (a) and (b); and (B) saccharide. (a): A fatty acid is a 14-22C saturated fatty acid and/or unsaturated fatty acid. (b): In an ester composition, a monoester is exceeding 0 wt.% and at most 40 wt.%, a diester is at least 5 wt.% and less than 100 wt.%, a triester is exceeding 0 wt.% and at most 40 wt.%, and a polyester more than a tetraester is exceeding 0 wt.% and at most 15 wt.%. <P>COPYRIGHT: (C)2012,JPO&INPIT |
