| 摘要 |
PROBLEM TO BE SOLVED: To obtain a batter liquid for a fried food with bread crumb, capable of keeping crunching texture of the fried food with the bread crumb at the time just after frying for a long time, and maintaining the texture even if the fried food is frozen after being fried and the frozen fried food is defrosted with a microwave oven. SOLUTION: This batter liquid for a fried food with bread crumb comprises 10-60 wt.% oil-in-water type emulsion having 5-65 wt.% content of edible oil and fat, and 0.01-5 wt.% gellan gum, and is regulated so that the content of the oil and fat component in the batter liquid may be 6-30 wt.%. |
