| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject mix capable of producing a fried food such as deep batter fried food, deep-fried food, capable of keeping a crisp feeling even by preservation, distribution and thawing by making the mix include a native gellan gum. SOLUTION: This mix contains preferably 0.1-5 pts.wt., more preferably 0.1-2 pts.wt., further more preferably 0.5-1.5 pts.wt. of native gellan gum based on 100 pts.wt. of the mix for a fried food comprising wheat flour, or the like. The mix preferably contains one or more separated from casein, low-HLB surfactant and calcined calcium. A fried food such as deep batter fried food produced by using the mix has not only a crisp texture of coating but also a soft and crisp chewiness, slight deterioration of these textures even in preservation at a normal temperature for a long period of time and can maintain excellent qualities. |
