Title:
MIX FOR DEEP-FRIED FOOD PRODUCTS, METHOD FOR PRODUCING DEEP-FRIED FOOD PRODUCT USING SAME, AND METHOD FOR IMPROVING TEXTURE OF DEEP-FRIED FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2021/132391
Kind Code:
A1
Abstract:
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content ratio on a mass basis of the saccharide to the high Tg water-soluble dietary fiber be 1:0.01 to 1:2. It is preferable that the mix further contain a low Tg water-soluble dietary fiber having a glass transition temperature of 125°C or higher and lower than 180°C and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber be 20% by mass or less.
Inventors:
TAKAMATSU KENICHIRO (JP)
KOGO YUKAKO (JP)
YAGISHITA TAKAHIRO (JP)
ITO KOICHI (JP)
NISHITSUJI HITOMI (JP)
KOGO YUKAKO (JP)
YAGISHITA TAKAHIRO (JP)
ITO KOICHI (JP)
NISHITSUJI HITOMI (JP)
Application Number:
PCT/JP2020/048275
Publication Date:
July 01, 2021
Filing Date:
December 23, 2020
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D10/04; A21D2/18; A21D13/60; A23L7/13
Domestic Patent References:
| WO2004056216A1 | 2004-07-08 |
Foreign References:
| JPH09299041A | 1997-11-25 |
Other References:
KAWAI KIYOSHI: "Glass transition properties and quality control of food", JAPAN JOURNAL OF FOOD ENGINEERING, vol. 19, no. 1, 2018, pages 9 - 14, XP055837857
KAWAI KIYOSHI: "Control of glass transition temperature of tempura batter by adding sugar", SUGIYAMA CHEMICAL & INDUSTRIAL LABORATORY ANNUAL REPORT, 2018, Retrieved from the Internet [retrieved on 20210219]
RONDET ERIC, BAYLAC GILLES, BATAILLE BERNARD: "Psychrometry as a Methodological Tool for Optimizing the Spray Drying Process", DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, vol. 34, no. 3, 20 October 2008 (2008-10-20), pages 235 - 247, XP055837863
JOTHI JAKIA SULTANA; EBARA TOMOMI; HAGURA YOSHIO; KAWAI KIYOSHI: "Effect of water sorption on the glass transition temperature and texture of deep-fried models", JOURNAL OF FOOD ENGINEERING, vol. 237, 16 May 2018 (2018-05-16), pages 1 - 8, XP085417504, DOI: 10.1016/j.jfoodeng.2018.05.014
SUGIYAMA CHEMICAL & INDUSTRIAL LABORATORY ANNUAL REPORT, 30 August 2018 (2018-08-30), Retrieved from the Internet [retrieved on 20210219]
KAWAI KIYOSHI: "Control of glass transition temperature of tempura batter by adding sugar", SUGIYAMA CHEMICAL & INDUSTRIAL LABORATORY ANNUAL REPORT, 2018, Retrieved from the Internet
RONDET ERIC, BAYLAC GILLES, BATAILLE BERNARD: "Psychrometry as a Methodological Tool for Optimizing the Spray Drying Process", DRUG DEVELOPMENT AND INDUSTRIAL PHARMACY, vol. 34, no. 3, 20 October 2008 (2008-10-20), pages 235 - 247, XP055837863
JOTHI JAKIA SULTANA; EBARA TOMOMI; HAGURA YOSHIO; KAWAI KIYOSHI: "Effect of water sorption on the glass transition temperature and texture of deep-fried models", JOURNAL OF FOOD ENGINEERING, vol. 237, 16 May 2018 (2018-05-16), pages 1 - 8, XP085417504, DOI: 10.1016/j.jfoodeng.2018.05.014
SUGIYAMA CHEMICAL & INDUSTRIAL LABORATORY ANNUAL REPORT, 30 August 2018 (2018-08-30), Retrieved from the Internet
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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