| 摘要 |
PURPOSE:To obtain a non-aqueous emulsified dispersion for TEMPURA (Japanese deep-fat fried food), having light and crispy texture of coating immediately after frying free from reduction in texture, comprising fats and oils and finely ground material of grain including an underground starch as main components in the ratio of the fats and oils and the finely ground material in a specific ratio. CONSTITUTION:Fats and oils (e.g. salad oil) and finely ground material of grain (e.g. rice flour) including an underground starch (e.g. potato starch) are blended as main components in the ratio of the fats and oils and the finely ground material of 50-90 pts.wt. fats and oils and 50-10 pts.wt. finely ground material of grain and stirred by a high-speed mixer to give the objective non-aqueous emulsion dispersion for fried food which is readily usable for batter preparation in the case of production of a fried food such as spring roll, has light and crispy texture of coating immediately after frying, slow and less reduction in texture even after lapse of time and slight softening of coating even in freezing and thawing after frying and provides solid fried foods. |
