| 摘要 |
PURPOSE:To prevent the deterioration of food quality during preservation over a long period by applying a coating agent composed of a natural mucous polysaccharide, etc., to a frozen food by spraying, thereby forming a film of the coating agent on the surface. CONSTITUTION:A coating agent composed of one or more kinds of natural mucous polysaccharide, oligosaccharide or synthetic paste is applied to a frozen food [preferably noodle, HARUMAKI (egg dough wrapped around minced vegetables, etc., and fried in deep fat), etc.] by spraying, brushing or immersion to form a film of the coating agent on the surface of the frozen food. |
