| 摘要 |
PROBLEM TO BE SOLVED: To provide batter slurry for fried food, which can be preserved and distributed at ordinary temperature for extended periods, and needs no adjustment for powder/water composition or extent of stirring. SOLUTION: This batter slurry is characterized in that it can be distributed at ordinary temperature and preserved for extended periods. It is preferably in the adequate form for distribution to the markets. It is composed of 20 to 40 wt.% of grain flour and 80 to 60 wt.% of water, preferably adjusted at pH 5.5 to 3.5, and sterilized under heating at 80 to 100 deg.C. The grain flour is composed mainly of one or more types of corn starch, wheat starch, potato starch and tapioca starch, processed by, e.g. oxidation, esterification, etherification, crosslinking or acid-treatment. Preferably the grain flour further contains protein, e.g. wheat gluten or soybean protein. |
