| 摘要 |
PROBLEM TO BE SOLVED: To provide a batter material for fried food having excellent meltable feeling in the mouth, making an eater feel no glutinousness of coating, and maintaining crispy palatability for a long time. SOLUTION: This batter material for fried food is characterized by containing heat-denatured and water-insoluble microsome vegetable protein with a maximum particle diameter of <2.0 mm, and fried food is prepared by using the coating material. |
