PROBLEM TO BE SOLVED: To provide a premix for batter, making binding property of coating just after deep-frying good, making thick and even coating, making palate feeling crispy with crunchy feeling, lessening time-lapse change of the palate feeling, and lessening deterioration of coating even freezing, and thawing with a means, such as microwave oven and natural thawing, to retain puffy feeling.SOLUTION: This premix for batter includes 0.1-5 mass% crystalline cellulose complex containing 50-99 mass% of crystalline cellulose, 1-50 mass% of xanthan gum, 0.1-50 mass% of processed starch, and wheat flour.COPYRIGHT: (C)2013,JPO&INPIT【課題】揚げた直後の衣の決着性が良く、また厚く均一で、食感はクリスピーでサクサク感があり、この食感の経時的変化が少なく、また、冷凍し電子レンジや自然解凍などの手段で冷解凍しても、衣の劣化が少なく、ふんわり感を維持できる、バッター用プレミックスを提供する。【解決手段】結晶セルロース50~99質量%、キサンタンガム1~50質量%を含有する結晶性セルロース複合体0.1~5質量%、加工澱粉0.1~50質量%、及び小麦粉を含む、バッター用プレミックス。【選択図】なし
