Title:
MIX FOR DEEP-FRIED FOOD
Document Type and Number:
WIPO Patent Application WO/2018/193655
Kind Code:
A1
Abstract:
This mix for deep-fried food contains 20% by mass or more of a digestion-resistant starch with a high content of dietary fiber in which the dietary fiber content is 60% by mass or higher. This mix for deep-fried food contains a plentiful amount of dietary fiber, makes it possible to produce a deep-fried food having a coating that has delicate crispiness and no stickiness while being useful as a low-carbohydrate healthful foodstuff ingredient, and moreover makes it possible for the exceptional texture of the coating to be maintained even when a given period of time has elapsed after production or when the food is reheated using a microwave oven, etc. The present invention includes: a batter liquid that contains 100 parts by mass of this mix for deep-fried food and 100-1000 parts by mass of a liquid; and a method for producing a deep-fried food having a step for causing the batter liquid to adhere to an ingredient and carrying out heating and cooking.
Inventors:
FUJIMURA RYOSUKE (JP)
HIWATASHI SOUICHIRO (JP)
HIWATASHI SOUICHIRO (JP)
Application Number:
PCT/JP2017/039348
Publication Date:
October 25, 2018
Filing Date:
October 31, 2017
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L7/157; A23L5/10
Foreign References:
| JP2008516050A | 2008-05-15 | |||
| JPH10195104A | 1998-07-28 | |||
| JP2008136445A | 2008-06-19 | |||
| JPH08173073A | 1996-07-09 | |||
| JPH1146711A | 1999-02-23 | |||
| JP2000000073A | 2000-01-07 |
Other References:
MORADI, Y. ET AL.: "Influence of resistant starch on microstructure and physical properties of breaded fish fillets", IRANIAN JOURNAL OF FISHERIES SCIENCES, vol. 13, no. 1, 2014, pages 135 - 144, XP055613405, ISSN: 1562-2916
SANZ, T.: "Performance of three different types of resistant starch in fried battered food", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 227, no. 1, 2008, pages 21 - 27, XP019621650, ISSN: 1438-2377
SANZ, T. ET AL.: "Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit", FOOD HYDROCOLLOIDS, vol. 22, 2008, pages 543 - 549, XP022458926, ISSN: 0268-005X
See also references of EP 3613296A4
SANZ, T.: "Performance of three different types of resistant starch in fried battered food", EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol. 227, no. 1, 2008, pages 21 - 27, XP019621650, ISSN: 1438-2377
SANZ, T. ET AL.: "Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit", FOOD HYDROCOLLOIDS, vol. 22, 2008, pages 543 - 549, XP022458926, ISSN: 0268-005X
See also references of EP 3613296A4
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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