PHYSICAL PROPERTY IMPROVER FOR BATTER COATING, BATTER COATING PHYSICAL PROPERTY IMPROVEMENT METHOD, BATTER LIQUID FOR FRIED FOOD, AND FRIED FOOD

摘要

The present invention addresses the issues of reducing the oiliness and increasing the crunchiness of a coating and maintaining the juiciness of food coated in the batter, for fried food that has been prepared in oil and stored or frozen. In addition, the present invention addresses the issues of ensuring that the food and the coating are unlikely to separate and that the coating does not change to a texture that is hard and tough like chewing gum, after being cooked in a microwave oven or being stored in a hot warmer. These issues are addressed by a composition being added to the batter liquid, said composition comprising gluten that has been heat-treated using an organic acid having at least two carbonyl groups in the same molecule.