COATING MATERIAL OR COATING SOLUTION FOR FRIED FOOD AND FRIED FOODS USING THE SAME

Japanese Patent JP2959708

B2

PROBLEM TO BE SOLVED: To provide a fried food capable of keeping preferable palatability, appearance and flavor, etc., just after oil-controlling even in preserving at a normal temperature after the oil-controlling, even in re-heating after the preservation, and even in re-heating after refrigerating or freeze-preserving after the oil-controlling.
SOLUTION: This coating solution is obtained by emulsifying 100 pts.wt. of coating material comprising modified starch, dextrin and vegetable protein as essential components, preferably having a weight ratio (modified starch/ dextrin) of (4/6)-(8/2), ≤15 dextrose equivalent of dextrin and excellent in emulsifying property of vegetable protein together with 100-300 pts.wt. of edible oil and fat, and 150-300 pts.wt. of water in a oil-in-water type. The coating solution is attached on an ingredient material and smeared with bread crumb, repeating the coating process, as necessary, and oil-controlled. Furthermore, the oil- controlled material is refrigerated or subjected to a freezing treatment.

OONISHI KYOMI
TAKAHASHI CHIKA
TOMITA SUKEYUKI
OOZEKI MASANAO

JP4670396A

October 06, 1999

February 08, 1996

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NITSUSHIN SEIYU KK

A23L7/157; A23L5/10; A23L13/00; A23L17/00; A23L17/40; A23L35/00; (IPC1-7): A23L1/176; A23L1/01; A23L1/31; A23L1/33; A23L1/48

JP6133714A
JP630713A
JP5498347A
JP8203A
JP2167042A
JP767565A
JP48255A
JP6269255A

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