| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain deep-fried foods which can retain juicy texture even by being reheated before eating (serving) after cooking or refrigeration without release of the coating. <P>SOLUTION: The separating powder composition for deep-fried foods preferably includes transglutaminase in an amount of ≥5 units per 1 gram of the composition and protein, as active ingredients. Further, the resultant composition is used as a separating powder to produce deep-fried foods. <P>COPYRIGHT: (C)2003,JPO |
