| 摘要 |
PROBLEM TO BE SOLVED: To obtain a batter liquid capable of retaining the crispy touch of a just fried coating, when a frying food is fried and subsequently preserved by a freezing method, and to provide a frozen fried food which is cooked with microwaves and retains the crispy touch of the coating, even when frozen and preserved and when cooked with the microwaves. SOLUTION: This batter liquid for a fried food contains wheat flour, starch, water, and edible fatty oils and/or edible powdery fats as main components. Therein, a hydrophilic polyglycerol fatty acid ester having an HLB of >=10 in the powdery form having a particle diameter of <=500 μm is preliminarily added to the powdery raw materials in the powdery state. The frozen fried food for microwave cooking is obtained by frying the batter liquid and subsequently freezing the fried product. |
