QUALITY-IMPROVING AGENT OF COAT FOR FRIED FOOD PRODUCT AND FRIED FOOD PRODUCT USING THE SAME

摘要

PROBLEM TO BE SOLVED: To provide a quality improving agent of a coat for a fried food product with which the fried food product having crispy texture of the coat can readily be obtained and the texture can be retained for a long time.

SOLUTION: The quality-improving agent of the coat for the fried food product comprises a sugar alcohol composition in which a ratio of α-D-glucopyranosyl-1,1-mannitol in solid content is 70-100 wt.%. A composition for the coat for the fried food product is obtained by formulating the quality-improving agent. The fried food product is produced by using the quality-improving agent of the coat for the fried food product. A method for producing the fried food product comprises using the quality improving agent of the coat for the fried food product.

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