| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide tempura mix flour enabling obtaining tempura coating which is reduced in oil absorption, and hardly lowers crispy feeling of coating even after the lapse of time after deep-frying. <P>SOLUTION: The tempura mix flour contains heat-treated wheat flour prepared so as to have a water-holding capacity (dry base) of 85-110, and further contains propylene glycol ester alginate of a viscosity of 2-10 mPa s. In more detail, the tempura mix flour contains as grain flour, only heat-treated wheat flour prepared so as to have a water-holding capacity (dry base) of 85-110. <P>COPYRIGHT: (C)2010,JPO&INPIT |
