| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain batter for deep-fried food enabling producing deep fried food having crispy feeling even if frozen for a long period after deep-frying, coating of slight glutinousness and excellent melting feeling in the mouth. <P>SOLUTION: The batter for the deep-fried food is obtained by adding 5-25 mass pts.wt. of oil and fat to 100 pts. of dispersion obtained by dispersing 1-5 mass pts.wt. of octenil succinate starch, 1-23 mass pts.wt. of pregelatinized bridged starch and 0-21 mass pts.wt. of flour for batter in 75-90 pts. of water. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
