SKIN FOR FRIED FILLING-ENCLOSING FOOD PRODUCT, FRIED FILLING-ENCLOSING FOOD PRODUCT AND METHOD FOR PRODUCING THE SAME

To provide a novel skin for fried filling-enclosing food product and a fried filling-enclosed food product.SOLUTION: According to the present invention, there is provided a skin for fried filling-enclosing food product containing an indigestible glucan composed of heat condensation product of DE70 to 100 starch decomposition product or a processed product thereof. Also, according to the present invention, there is provided a fried filling-enclosing food product in which a filling is enclosed with the skin. Furthermore, there is provided a process for producing skin for fried filling-enclosing food product in which an indigestible glucan composed of heat condensation product of DE70 to 100 starch decomposition product or a processed product thereof is blended. In addition, there is provided a quality improver for skin for fried filling-enclosing food product comprising an indigestible glucan composed of heat condensation product of DE70 to 100 starch decomposition product or a processed product thereof.SELECTED DRAWING: None 【課題】本発明は、新たな揚げ包餡食品用皮および揚げ包餡食品を提供することを目的とする。【解決手段】本発明によれば、ＤＥ７０〜１００の澱粉分解物の加熱縮合物からなる難消化性グルカンまたは該難消化性グルカン処理物を含有する揚げ包案食品用皮が提供される。また、本発明によれば、当該皮で餡が包まれた揚げ包餡食品が提供される。さらに、原料としてＤＥ７０〜１００の澱粉分解物の加熱縮合物からなる難消化性グルカンまたは該難消化性グルカン処理物を配合する揚げ包餡食品用皮の製造方法が提供される。加えて、ＤＥ７０〜１００の澱粉分解物の加熱縮合物からなる難消化性グルカンまたは該難消化性グルカン処理物を含む揚げ包餡食品用皮の品質改良剤が提供される。【選択図】なし