| 摘要 |
PROBLEM TO BE SOLVED: To obtain a batter composition for a fried food excellent in suspension stability. SOLUTION: This batter composition contains a reversibly thermally responsive galactoxyloglucan produced by enzymically partially hydrolyzing a galactose side chain. The batter liquid is excellent in suspension stability and a fried food produced by applying the batter thereto has a thin and scarcely fallen off coating and is improved even in shape retaining properties. The fried food retains the crispy texture when fried and the elution of a liquid or a pasty content can be prevented. Furthermore, a fried food frozen and preserved after frying in an oil retains the texture close to that of a just fried food even by reheating the fried food with a microwave oven. |
