Title:
BATTER FOR FRIED FOOD
Document Type and Number:
Japanese Patent JPH11332495
Kind Code:
A
Abstract:
To provide a fried food capable of well maintaining the texture of the coating of the fried food thermally cooked using a microwave oven, etc., even after stored for a long period in a frozen or refregirated state.
This batter for fried foods is obtained by adding one or more kinds of additives selected from the additive group consisting of rice flour, high amylose starch and a swelling agent to a batter containing a substance having a higher glass transition water content (inherent water content B) at 25°C by ≥5 wt.% than an equilibrium water content (inherent water content A) in a saturated steam atmosphere at 25°C.
Inventors:
TAKAGAKI YASUO
YAMAMOTO SACHIKO
HARADA TSUTOMU
MANSEI SHIYOUTA
YAMAMOTO SACHIKO
HARADA TSUTOMU
MANSEI SHIYOUTA
Application Number:
JP14105098A
Publication Date:
December 07, 1999
Filing Date:
May 22, 1998
Export Citation:
Assignee:
AJINOMOTO KK
International Classes:
A23L7/157; (IPC1-7): A23L1/176
Attorney, Agent or Firm:
Masao Shimokoshi (1 person outside)