To provide a coating material containing an emulsifier capable of suppressing feeling sick caused by oil when frying, and intended for providing fried foods lowered in oiliness of the coating thereon while giving good appearance of the coating scattered like a flower and crispy palate feeling thereto.
This coating material for fried foods is characterized by combining, as an additive ingredient therefor, an emulsifier with a natural substance with antioxidant function, preferably a natural antioxidant containing polyphenol compound(s), wherein the natural antioxidant is derived from green tea, oolong tea, cacao, apple, grape, sesame, rosemary, olive, soybean, blueberry and/or onion. As the additive ingredients, one kind or plural kinds of aromatic and spicy grass, spice and yeast extract can further be combined; the aromatic and spicy grass and/or the spice are/is mustard, Japanese pepper, perilla, cardamom, sage, thyme, Cuminum cyminum, dill, pepper, allspice, garlic and/or ginger; and the yeast extract contains glutathione.
USUI FUMIKO
SATO MAKOTO
