| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide batter for fry food enabling production of fry food maintaining just-fried crispy palate feeling even when stored in a warmer or the like for a long time and also having good palate feeling. <P>SOLUTION: The batter for fry food contains 50-90 pts.wt. of dextrin having 5-45 D.E. (dextrose equivalent) as a solid ingredient based on 100 pts.wt. of a batter solid ingredient. The batter for fry food enables production of fry food maintaining just-fried crispy palate feeling even when stored in a warmer or the like for a long time, and having good crispness of its coating, favorable meltability in the mouth and also good taste. Hardly digestible dextrin and/or its reduced material may be used as the dextrin used for the batter for fry food, as particularly preferable one. <P>COPYRIGHT: (C)2008,JPO&INPIT |
