| 摘要 |
PURPOSE: To obtain the modifying agent for frying batters, capable of preventing the tackiness of frozen fried foods on storage, inhibiting the sputtering of oils and excellent in texture and handleability by dissolving a sucrose fatty acid ester having a HLB equal to or higher than a prescribed value, etc., in water to control the pH of the solution to a prescribed value, or below and subsequently spray-drying the controlled solution. CONSTITUTION: This modifying agent for the frying batter is obtained by dissolving or dispersing (A) a sucrose fatty acid ester, such as sucrose palmitate, having a HLB of >=5, (B) one or more kinds selected from the group of a glycerol fatty acid ester, a glycerol fatty acid organic acid monoester and a sorbitan fatty acid ester,a dn (C) a sacharide compound such as fructose in water to control the pH of the produced solution or dispersion to <=9, and subsequently spray-drying the produced aqueous solution or aqueous dispersion. The compounding ratio of components A, B and C is preferably (0.5-90)/(0.5-90)/(5-95) by weight. |
