The present invention provides an oil-or-fat processed starch that has exceptional performance when used as a raw ingredient of a coating for fried foods, etc. The oil-or-fat processed starch is characterized in that the amount of carbohydrates having a degree of polymerization of 1-3 in the sugar composition of a water-soluble fraction of an aqueous suspension is 3-20 mass %. A coating for fried foods according to the present invention is characterized by containing the aforementioned oil-or-fat processed starch. A method for producing a coating for fried foods according to the present invention is characterized in that the aforementioned oil-or-fat processed starch is added as a raw ingredient of a coating for fried foods. Moreover, a method for producing fried foods according to the present invention is characterized in that the aforementioned coating for fried foods is bonded to a main ingredient and then subjected to an oil-heating treatment.

Disclosed is a food product comprising a packaged quantity of raw fish, the fish having been combined, in the preferred embodiment, with diced vegetables, egg whites, seasonings, and other selected ingredients, thereby forming a food mixture. The entirety of the food mixture is inserted into a container, the container comprising a semi-elastic material and having the contour of an oblong, oval-shaped tubular food casing. Thereupon, the tubular food casing is sealed in an airtight manner. The tubular food casing, may also be vacuum sealed. The container may further be subjected to a process of flash freezing. The sealed tubular food casing, upon being accessed, may be thawed or reduced in temperature so as to allow a consumer to cut individually-sized sections of the tubular food casing for cooking in any selected manner, including baking, broiling, or frying.

Disclosed is a food product comprising a packaged quantity of raw fish, the fish having been combined, in the preferred embodiment, with diced vegetables, egg whites, seasonings, and other selected ingredients, thereby forming a food mixture. The entirety of the food mixture is inserted into a container, the container comprising a semi-elastic material and having the contour of an oblong, oval-shaped tubular food casing. Thereupon, the tubular food casing is sealed in an airtight manner. The tubular food casing, may also be vacuum sealed. The container may further be subjected to a process of flash freezing. The sealed tubular food casing, upon being accessed, may be thawed or reduced in temperature so as to allow a consumer to cut individually-sized sections of the tubular food casing for cooking in any selected manner, including baking, broiling, or frying.

Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size ≤1.18 mm is ≤45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.

Breadcrumbs have a grain size distribution in which the proportion of a fraction of breadcrumbs that have a grain size 2.36 mm is 8-21 mass % and the proportion of a fraction of breadcrumbs that have a grain size ≤1.18 mm is ≤45 mass %, and have a bulk density of 270-600 ml/100 g. A breadcrumb powder shaker container includes: the breadcrumbs or breadcrumb mix; and a shaker container containing a breadcrumb powder to be shaken out including the breadcrumbs or the breadcrumb mix, the shaker container having a shake-out hole. The shake-out hole has a maximum diametric length of 10-55 mm. This enables simply applying the breadcrumbs or the breadcrumb mix directly to a food material, enabling a high-quality cooked breadcrumb-coated food item, while retaining the flavor of the food material to a high level irrespective of the amount of oil used in deep frying.

Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating.

An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.

Provided are: a processed edible powder that, when used in a fried-food coating, makes it possible to improve the texture of the coating to a desired texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture; a method for manufacturing said processed edible powder; a fried-food coating in which said processed edible powder is used; a method for manufacturing a fried-food coating; and a method for improving the texture of a fried-food coating.

An oil and fat solidifier is mixed with an edible powder formed from a starchy and/or fibrous raw material to obtain a processed edible powder. Using the processed edible powder as a raw material in a fried-food coating makes it possible to obtain a fried-food having a desired coating texture that undergoes little deterioration over time, makes excellent crispiness and lightness texture.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

This invention is about calcium oxide. The invention relates more particularly to obtaining the calcium oxide with high purity and on the implementation.