FRIED FOOD BATTER MATERIAL - NISSHIN SEIFUN WELNA INC

Title:

FRIED FOOD BATTER MATERIAL

Document Type and Number:

WIPO Patent Application WO/2023/163198

Kind Code:

A1

Abstract:

Provided is a batter material for producing battered fried foods coated with thin batter having soft, light texture free from stickiness or greasiness, while also demonstrating satisfactory appearance. This fried food batter material contains pregelatinized cross-linked tapioca starch having an average particle size of 200-1500 μm.

Inventors:

ANDO MANAMI (JP)
SHIGEMATSU TORU (JP)
FUJIBE MITSUNORI (JP)

Application Number:

PCT/JP2023/007216

Publication Date:

August 31, 2023

Filing Date:

February 28, 2023

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Assignee:

NISSHIN SEIFUN WELNA INC (JP)

International Classes:

A23L7/157; A23L5/10

Domestic Patent References:

WO2020110308A1

2020-06-04

Foreign References:

JPH0562A	1993-01-08
JP2016165250A	2016-09-15

Other References:

ANONYMOUS: "The fried chicken market is booming as people are tired of staying at home, with changes in manufacturing methods and seasonings", THE JAPAN FOOD JOURNAL, 3 May 2021 (2021-05-03), XP093086669, Retrieved from the Internet [retrieved on 20230928]

Attorney, Agent or Firm:

ARUGA PATENT OFFICE (JP)

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