COMPOSITION FOR FLOUR DOUGH COAT FOR HARUMAKI, FLOUR DOUGH COAT FOR HARUMAKI OBTAINED BY BAKING THE COMPOSITION, AND HARUMAKI USING THE COAT

摘要

PROBLEM TO BE SOLVED: To provide a composition for a flour dough coat for Harumaki (egg roll) not losing crispy feeling even when long period of time has passed after cooked with oil, and maintaining palate feeling having hardness to chew; and to provide a flour dough coat for Harumaki, and Harumaki.;SOLUTION: The composition for a flour dough coat for Harumaki has a structure of raw material containing wheat flour, substituted starch and other starch, wherein the ratio of the substituted flour is 1-70 mass% based on the total amount of the wheat flour and other starch. The raw material of the substituted starch is not particularly limited, and comprises, for example, the one obtained by esterifying or etherifying potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, sago starch, rice starch, sweet potato starch or the like.;COPYRIGHT: (C)2008,JPO&INPIT