| abstract |
(57) [Abstract] [Purpose] To provide a fried food composition having little oil or fat absorbed therein. [Structure] Multivalent cation and 2,000 to 50,000 A branched hood at least partially coated with at least one coating which is the reaction product of at least one crosslinkable hydrocolloid gel-forming polyvalent cation compound having a molecular weight in the range of 0. Is dried on the surface of food before being fried, 100-2 A thin coating present on the surface of at least partially coated fried foods, fried in fats or oils in the temperature range of 00 ° C, having improved sensory properties and having a greatly reduced amount of oils or fats. A fried food composition. |