PROBLEM TO BE SOLVED: To provide rice flour for frying coat making coat just after frying have crispy texture and excellent melting feeling in the mouth, and making coat after the lapse of time crispy and good in melting feeling in the mouth.SOLUTION: There are provided: rice powder for frying coat which has a damage starch content of 20-50 mass% and an amylose graph gelatinization highest viscosity exceeding 500BU mix flour for frying coat, containing the rice powder for frying coat a texture modifier for fried food, containing the rice powder for frying coat and the mix flour for frying coat a method for producing fried food by adhering the rice powder for frying coat or the mix flour for frying coat to ingredients followed by frying in oil and fried food produced by using the production method.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】油ちょう直後の衣がサクサクとした食感で口どけが良好であり、かつ、時間が経過しても衣がサクサクとして口どけがよい揚げ衣用米粉を提供すること。【解決手段】 損傷でん粉含有量が20~50質量%であり、アミログラフ糊化最高粘度が500BU超である揚げ衣用米粉;該揚げ衣用米粉を含有する揚げ衣用ミックス粉;前記揚げ衣用米粉又は前記揚げ衣用ミックス粉を含有する揚げ物用食感改良剤;前記揚げ衣用米粉又は前記揚げ衣用ミックス粉を具材に付着させ、油ちょうする揚げ物食品の製造方法;及び該製造方法を用いて製造された揚げ物食品を提供する。【選択図】なし
