| 摘要 |
PROBLEM TO BE SOLVED: To obtain mix powder for fried bean curd (Aburage) capable of preparing a coating having a slight oil absorbing fraction, excellent in flower blossom- like fried shape property, flavor and texture without requiring skill and useful for a Tempura, a fry, a food fried without batter, or the like, by containing a specific hydrophilic polyglyceryl fatty ester in a powdery state. SOLUTION: This mix powder contains (A) a mix powder for a oil fry food containing crop flour as a principal component and (B) a hydrophilic polyglyceryl fatty ester having <=500 μm particle diameter and >=10 HLB (e.g. the one obtained by using a >=16C saturated fatty acid as a principal constituting fatty acid and a polyglycerol having 2-15 average polymerization degree calculated from OH value) in a powdery state. Preferably, the mix powder contains 0.05-5 wt.% of the component B. |
