Abstract: A coating material for fried food containing an oil-and-fat processed acetylated starch. The oil-and-fat processed acetylated starch has the following properties: when the viscosity of an aqueous suspension containing the oil-and-fat processed acetylated starch is measured by a Rapid Visco Analyzer (RVA), the viscosity of the aqueous suspension when reaching 95° C. is lower than the viscosity of the aqueous suspension immediately after being maintained at 95° C. for 5 minutes, in which for the viscosity measurement of the aqueous suspension, the aqueous suspension contains 6 parts by mass of the oil-and-fat processed acetylated starch per 100 parts by mass of water, and the temperature of the aqueous suspension is first maintained at 50° C. for 1 minute, then the temperature is raised to 95° C. over 7 minutes and 30 seconds, and then the temperature is maintained at 95° C. for 5 minutes.

Abstract: The present invention addresses the problem of providing a technique for easily preparing a heated food with a succulent texture while minimizing water loss due to heating. The method for producing a heated food of the present invention includes pretreating a food precursor susceptible to water exudation on heating by applying a composition containing a monovalent metal salt of alginic acid and a slightly water-soluble divalent metal salt to the food precursor and heating the pretreated food precursor. The method includes performing a gelling prevention measure to prevent the alginic acid in the composition from gelling after the pretreatment and before the heating. The gelling prevention measure includes controlling (1) the temperature of the food precursor immediately before applying the composition in the pretreatment at or below 30° C., (2) the time in which the temperature of the pretreated food precursor is 40° C.

Abstract: The food coating composition of the invention contains a cocoa powder having an L* of 35 or less and a powdery dispersion medium, wherein the cocoa powder is dispersed in the powdery dispersion medium. The content of the cocoa powder is preferably 0.1 to 10 mass %. The processed food of the present invention has a cocoa powder having an L* of 35 or less attached to its surface. The method for producing a processed food of the invention includes applying the food coating composition to a food substrate to form a coated food substrate and allowing the coated food substrate to cook. Allowing the coated food substrate to cook may be by at least one of frying, oven cooking, and steaming.

Abstract: Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 ?m to 1000 ?m.

Abstract: The present invention provides a meat processing material that can be used to provide meat having a soft and juicy texture when cooked by heating and having an increased yield after cooking. Provided are a meat improving agent containing inulin and modified starch; a meat-improving liquid composition containing the meat improving agent; and a method of improving meat, including bringing the meat improving agent or the liquid composition into contact with meat.

Abstract: Provided are a fried food that has good adherence between a food ingredient and a coating material and has a favorable coating texture even after elapse of time after cooking, a dusting flour mix for fried food comprising inulin, an oil-and-fat-modified starch, and egg white powder, and a method for producing fried food includes adhering a coating material to a food ingredient having the dusting flour mix for fried food adhering thereto, and then frying the resulting ingredient.

Abstract: Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm.