QUALITY-IMPROVING AGENT FOR FRIED FOOD AND METHOD FOR PRODUCING FRIED FOOD

摘要

PROBLEM TO BE SOLVED: To obtain a quality-improving agent for fried foods suppressing an oil-absorbing amount of the fried food, suppressing oily feeling and improving texture in order to solve problems in which, when an oil content contained in frying is too much, texture and taste are lowered in various fried foods such as Tempura (deep fried fish and vegetables), deep-fried foods and fried potatos, various dried bread such as donuts and curry bread or fried noodles such as instant noodles, produced by carrying out frying in an edible oil, and to provide a fried food by using the quality-improving agent.;SOLUTION: The problems are solved by adding a powered polysaccharide to fried foods.;COPYRIGHT: (C)2003,JPO