FRYING COATING MATERIAL

PROBLEM TO BE SOLVED: To obtain an inexpensive frying coating material substituting for a separated soybean protein and having an effect more excellent than that of the separated soybean protein, in view of that, when producing fried food or heating frozen fried food with a microwave oven, so far su...

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Bibliographische Detailangaben
Hauptverfasser:	KIZAKI MASATOSHI, ASHIDA SHIGERU, KAWAMATA TOSHIMASA
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an inexpensive frying coating material substituting for a separated soybean protein and having an effect more excellent than that of the separated soybean protein, in view of that, when producing fried food or heating frozen fried food with a microwave oven, so far such a fried food not only blows out but also still has insufficient crispy feeling after heated with a microwave oven, and also has excellent crunchy palate feeling only for a relatively short time after fried but the excellent crunchy palate feeling is spoiled when left to stand for a long time to cause a low commodity value. SOLUTION: This frying coating material is characterized by containing a nonfat soybean milk powder made by pulverizing a water extract fraction of nonfat soybeans therein.