| 摘要 |
PROBLEM TO BE SOLVED: To obtain a modifier for ingredients, capable of retaining dried texture of coating of a fried food immediately after frying or crispy texture of skin even by storage in a frozen state for a long period of time and thawing by a microwave oven. SOLUTION: This modifier for ingredients for a fried food comprises an oil-in-water type emulsion containing 5-40 wt.% of edible and oils and fats, 5-40 wt.% of a starch and 5-60 wt.% of sugar. This fried food is obtained by mixing 100 pts.wt. of ingredients with 2-20 pts.wt. of the modifier for ingredients. |
