COATING LIQUID FOR FRYING, ITS PRODUCTION AND FRIED FOOD

摘要

PROBLEM TO BE SOLVED: To obtain the subject coating liquid giving a fried food capable of keeping the characteristic crispy texture of a fried food even after the lapse of a long period by using corn protein as a component of the liquid. SOLUTION: Corn protein is included in the component of a coating liquid composed mainly of wheat flour and water. Preferably, wheat flour and corn protein are used as the essential components of the coating liquid raw material and the amount of the corn protein is 0.5-8 wt.% based on the coating liquid raw material. The process for the preparation of the coating liquid preferably contains a step to form a uniform mixture by mixing wheat flour with a water- containing ethanol solution of corn protein.