| 摘要 |
PROBLEM TO BE SOLVED: To stabilize the viscosity, eliminate the bursting or peeling of a coating in frying and improve the texture and flavor after the frying by including a substance treated by pregelatinization of a pulverized corn as an ingredient of a powder for a batter. SOLUTION: This powder for a fry batter contains 30-100wt.% substance treated by pregelatinization of a pulverized corn which is preferably the waxy (white and yellow) variety and the regular white variety therein. Thereby, the viscosity is stabilized without a rise thereof and water in a coating is readily evaporated to form a porous coating. A soft texture can be imparted thereto. |
