| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a composition for deep-fried food batter, free from making palate feeling too hard, and hardly causing blowout occurrence even when deep-fried food ingredient having much water, such as of cream croquette. <P>SOLUTION: This composition for deep-fried food batter contains hydroxypropyl cellulose. A method for suppressing blowout occurrence of deep-fried food comprises incorporating hydroxypropyl cellulose into the composition for deep-fried food batter. <P>COPYRIGHT: (C)2008,JPO&INPIT |
