Coating material for fried food
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United States of America
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Apr 5, 2022
Grant Date -
Feb 6, 2014
app pub date -
Apr 20, 2011
filing date -
Apr 20, 2011
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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.
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