Title:
DUSTING FLOUR AND COMPOSITION FOR BATTER
Document Type and Number:
WIPO Patent Application WO/2022/215557
Kind Code:
A1
Abstract:
[Problem] To provide: dusting flour and a composition for batter, with which it is possible to reduce the stickiness of the batter of deep-fried food, etc.; and a method for reducing the stickiness of batter. [Solution] Dusting flour contains one or two selected from the group consisting of acid-treated bean starch and oxidation-treated bean starch. Also, a method for reducing the stickiness of the batter of deep-fried food or food similar to deep-fried food comprises a step for attaching the dusting flour to the outside of the seeds. In addition, a composition for batter contains an acid-treated bean starch having an average molecular weight of 15×103 to 400×103. Also, a method for reducing the stickiness of the batter of deep-fried food or food similar to deep-fried food comprises a step for attaching the batter containing the composition for batter to the outside of the seeds.
Inventors:
KATO KENTA (JP)
TAZAKI YOHEI (JP)
SANO TAKASHI (JP)
TAZAKI YOHEI (JP)
SANO TAKASHI (JP)
Application Number:
PCT/JP2022/014622
Publication Date:
October 13, 2022
Filing Date:
March 25, 2022
Export Citation:
Assignee:
J OIL MILLS INC (JP)
International Classes:
A23L5/10; A23L7/157
Domestic Patent References:
| WO2020116299A1 | 2020-06-11 | |||
| WO2011049076A1 | 2011-04-28 |
Foreign References:
| JP2014511671A | 2014-05-19 | |||
| JP2003325119A | 2003-11-18 | |||
| JP2021141819A | 2021-09-24 |
Other References:
SALEH MOHAMMED, MEHYAR GHADEER, AMR AYED, ONDIER GEORGE: "Sequential Acid, Alkaline, and Enzymatic Modifications of Chickpea and Lentil Flours Impacted Batter Physical Properties", CEREAL CHEMISTRY, AACC INTERNATIONAL INC., US, vol. 92, no. 2, 1 March 2015 (2015-03-01), US , pages 161 - 170, XP055977612, ISSN: 0009-0352, DOI: 10.1094/CCHEM-07-14-0168-R
"Starch Science Encyclopedia (Popular version). Popular version, 2nd printing", 25 March 2012, ISBN: 978-4-254-43113-1, article FUWA, HIDETSUGU ET AL.: "Passage; Starch Science Encyclopedia (Popular version). Popular version, 2nd printing", pages: 408 - 410, XP009540908
OKUBO, YOSHITAKA: "Processed starch to improve batter's physical properties and texture", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, SHOKUHIN KAGAKU SHINBUNSHA, TOKYO, JP, vol. 30, no. 9, September 2014 (2014-09-01), JP , pages 34 - 37, XP009527784, ISSN: 0911-2286
"Starch Science Encyclopedia (Popular version). Popular version, 2nd printing", 25 March 2012, ISBN: 978-4-254-43113-1, article FUWA, HIDETSUGU ET AL.: "Passage; Starch Science Encyclopedia (Popular version). Popular version, 2nd printing", pages: 408 - 410, XP009540908
OKUBO, YOSHITAKA: "Processed starch to improve batter's physical properties and texture", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, SHOKUHIN KAGAKU SHINBUNSHA, TOKYO, JP, vol. 30, no. 9, September 2014 (2014-09-01), JP , pages 34 - 37, XP009527784, ISSN: 0911-2286
Attorney, Agent or Firm:
HANABUSA PATENT & TRADEMARK OFFICE (JP)
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