Title:
バッター生地加熱食品用ミックス、バッター生地加熱食品、及びバッター生地加熱食品の製造方法
Document Type and Number:
Japanese Patent JP7093644
Kind Code:
B2
Abstract:
To provide a mix for batter dough heated food having improved fire omission during heating a batter dough, and making texture and mouth melting of resulting batter dough heated food good, and a manufacturing method of the batter dough heated food.SOLUTION: There is provided a mix for batter dough heated food containing a raw material powder containing heat treated wheat flour, having viscosity of 31.7 mass% slurry of the heat treated wheat flour at temperature of 20°C, Vof 400 to 1500 mPa s, in which the viscosity Vand protein content based on dried mass of the heat treated wheat flour Cp (mass%) satisfy V≤260×Cp-2000. There is provided a batter dough heated food containing the heat treated wheat flour having above described physical properties. There is provided a manufacturing method of the batter dough heated food for heating a batter dough containing the raw material powder containing the heat treated wheat flour having above described physical properties by burning, oil frying, steam cooking or microwave oven cooking.SELECTED DRAWING: Figure 1
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Inventors:
Izumi Miyazawa
Makiko Shiratori
Makiko Shiratori
Application Number:
JP2018023399A
Publication Date:
June 30, 2022
Filing Date:
February 13, 2018
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A21D6/00; A21D13/00; A21D13/60; A21D13/80
Domestic Patent References:
| JP2003000165A | ||||
| JP2001346503A | ||||
| JP2012254052A | ||||
| JP2016158596A | ||||
| JP11332454A | ||||
| JP9220049A |
Attorney, Agent or Firm:
Goro Nomura