| 摘要 |
PROBLEM TO BE SOLVED: To provide a batter material for fried foods, which, when fried, is kept as crispy as the one just fried for some time and even when reheated by a microwave oven or the like, and also to provide a method for producing fried foods covered with the same batter. SOLUTION: This batter material is composed of (A) 10 to 55 wt.% of heat- treated flour, (B) 1 to 10 wt.% of a vegetable oil or fat, (C) 0.01 to 1.0 wt.% of an at least one emulsifier selected from the group consisting of a glycerin/ fatty acid ester, propylene glycol/fatty acid ester and lecithin, and (D) 2 to 30 wt.% of a saccharide. This method produces fried foods covered with the above batter. |
