Title:
METHOD FOR PRODUCING INGREDIENT USED FOR BATTER FRYING AND PRODUCTION METHOD FOR FRIED FOOD
Document Type and Number:
WIPO Patent Application WO/2019/216361
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a method for producing an ingredient for batter frying, with which, even when a battered ingredient has been stored at a refrigeration temperature without being cooked, it is possible to produce fried food that is imparted with a preferable fired batter color, does not give a bland dryness to the ingredient, and has a preferable texture. In the battered ingredient production method according to the present invention, a batter material A containing 0.1-5 mass% of a monovalent metallic alginate and a batter material B containing a divalent metallic salt are alternately attached to the ingredient. It is preferable for one of the batter material A or batter material B to be in a liquid form, while the other is in a powder form.
Inventors:
FUJIMURA RYOSUKE (JP)
KANEKO KOJI (JP)
HIWATASHI SOUICHIRO (JP)
KODATE AI (JP)
TAKAHASHI TADASHI (JP)
KANEKO KOJI (JP)
HIWATASHI SOUICHIRO (JP)
KODATE AI (JP)
TAKAHASHI TADASHI (JP)
Application Number:
PCT/JP2019/018466
Publication Date:
November 14, 2019
Filing Date:
May 09, 2019
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L7/157; A23L5/10; A23L29/256
Foreign References:
| JPS5610019B1 | 1981-03-05 | |||
| JP2007181425A | 2007-07-19 | |||
| JP2015023861A | 2015-02-05 | |||
| JPS4919054A | 1974-02-20 |
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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