Composition for deep frying or deep frying, reagents for deep fried foods, deep fried frying or deep frying composition or deep fried reagents

摘要

To provide a technique that can satisfactorily maintain the crunchiness and hardness of the batter or coating of a fried food even after a lapse of time after frying.SOLUTION: The present invention provides a composition for fried batter or coating that contains decomposed starch composed of a main chain and a branched chain satisfying the following (1) and (2). (1) 7≤x; where, x is the content (mass%) of a branched chain with a degree of polymerization of glucose (DP) of 8-9 in the decomposed starch. (2) 31≤y≤60; where, y is the content (mass%) of a fraction with a molecular weight of 14000-80000 in the decomposed starch.SELECTED DRAWING: None