Skin for composition of deep-fried spring roll, fried spring roll for skin, spring roll and fried spring roll for deep-fried

摘要

PROBLEM TO BE SOLVED: To provide a coating for a fried egg roll, having excellent mechanical suitability, such as tensile strength, capable of preventing occurrence of uneven fried color after subjected to oil-based cooking, exhibiting a good crisp mouth feel and having such a good mouth feel as to be prevented from being sticky, to obtain a composition for the coating of the fried egg roll, capable of being used as a raw material for batter from which the coating is prepared, to provide the fried egg roll provided by using the coating, having the excellent mouth feel and prevented from the occurrence of the uneven fried color, and to provide an egg roll for frying, prepared to be ready for frying.;SOLUTION: The composition contains flour having a protein content of 6.3-10.5 wt% and enzymes comprising glucose oxidase and hemicellulase. The composition is used for the coating, the egg roll for frying, and the fried egg roll.;COPYRIGHT: (C)2005,JPO&NCIPI