抄録
It was examined whether PCS with high water absorbability was suitable for using as flour in fry-cooking. As samples of cooking, oyster and chicken meat were deep-fried by use of four kinds of flour, which were prepared by mixing wheat flour with PCS in the ratio of 4: 0,3: 1,2: 2and 0: 4.
The results obtained were as follows;
(1) Amounts of flour adhered to raw oyster and chicken meat were the largest and dripping amounts after keeping them for 60 minutes were the smallest in the ratio of wheat flour to PCS of 0: 4. The dripping amounts of oyster were larger than those of chicken meat in any ratio of wheat flour to PCS and any time change.
(2) Amounts of residual oil after frying oyster and chicken meat were the smallest in the ratio of 0: 4 and increased with the decrease of PCS.
(3) The moisture content of oyster after frying showed the largest in use of only PCS and decreased with the decrease of the ratio of PCS to wheat flour. However in chicken meat there was not found such a significant result as shown in oyster.
(4) The deep-fried oyster and chicken meat with the flour in the ratio of 3: 1 were most favorable on their appearance, soft and smooth mouth-feeling and taste.
