| 摘要 |
PURPOSE:To stabilize the viscosity of a batter solution, keep the batter solution in cold storage, prevent aging of a fried food after freezing.thawing and improve texture of the fried food, by preventing viscosity increase caused by gluten elution from wheat flour in batter during a frying operation and suppressing rise in viscosity of the batter solution with after preparation. CONSTITUTION:An oil-in-water type emulsion fat and oil composition comprising 1-15 pts.wt. of bean-curd refuse, 10-50 pts.wt. of a saccharide, 10-50 pts.wt. of edible fats and oils and 1-10 pts.wt. of an emulsifying agent is added to batter mix flour or water to be added to it in such a way that the amount of the oil-in-water type emulsion fat and oil composition is 1-10 pts.wt. based on 100 pts.wt. of wheat flour in the butter solution to provide a method for improving a batter solution for a fried food. |
