Title:
BATTER FOR DEEP-FRIED FOOD PRODUCTS
Document Type and Number:
WIPO Patent Application WO/2020/213118
Kind Code:
A1
Abstract:
Provided is a batter for deep-fried food products that makes it possible to produce a deep-fried food product with a coating that is crispy while also having an excellent melting texture. The batter for deep-fried food products contains at least 1 mass% of a modified wheat flour. The viscosity of an aqueous suspension containing 10 mass% of said modified wheat flour when the aqueous suspension has been heated to 85°C and then cooled to 25°C is no higher than 1000 mPa·s, and the degree of dispersion of the aqueous suspension when the aqueous suspension has been heated to 85°C, cooled to 25°C, and then left for 24 hours is no higher than 90%.
Inventors:
FUJIMURA RYOSUKE (JP)
ITO TAKASHI (JP)
HIWATASHI SOUICHIRO (JP)
ITO TAKASHI (JP)
HIWATASHI SOUICHIRO (JP)
Application Number:
PCT/JP2019/016602
Publication Date:
October 22, 2020
Filing Date:
April 18, 2019
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L7/10; A21D6/00
Domestic Patent References:
| WO2017135353A1 | 2017-08-10 |
Foreign References:
| JP2010233540A | 2010-10-21 |
Other References:
KAGAWA YOSHIKO: "FLOUR", FOOD COMPOSITION TABLE 2016, 1 April 2016 (2016-04-01), pages 6 - 9
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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