| 摘要 |
PROBLEM TO BE SOLVED: To provide a batter liquid which enables a fried food to hold the crispy touch of its just fried coating when preserved by a freezing method after fried and cooked, and to provide a frozen fried food which can be cooked with microwaves and holds the crispy touch of the coating, even when frozen and preserved and even when cooked with the microwaves. SOLUTION: This batter liquid for fried foods contains wheat flour, starch and water as main components. Therein, a powdery lipophilic polyglycerol fatty acid ester having a particle diameter of <=500 μm and a hydroxyl group value of <=150 is preliminarily mixed with the powder raw materials in a powder state. The frozen fried food for microwaves cooking is obtained by frying a food with the batter liquid and then freezing the fried food. |
