Coating material for fried food
AssigneeNippon Starch Chemical Co., Ltd.
InventorsYusuke Tsuchiya, Hisayuki Iesato, Toru Nakajima, Norikazu Uchida
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Abstract
The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods.
Claims7
A coating material for fried or deep-fried food, wherein
- the coating material comprises an oil/fat-processed swelling-inhibited legume starch having a swelling degree of 2.5-8.5 ml,
- wherein, in the oil/fat-processed swelling-inhibited legume starch, an oil/fat is attached to at least a part of a surface of a particle of a raw swelling-inhibited legume starch, and the oil/fat is present in an amount of 0.01% and 1.0% by mass relative to the raw swelling-inhibited legume starch, wherein the raw swelling-inhibited legume starch is a legume starch treated by swelling-inhibition to be a raw material for producing the oil/fat-processed swelling-inhibited legume starch.
Dependencies are inferred from the claim text.