Title:
FRIED DISHES AND THEIR PRODUCTION
Document Type and Number:
Japanese Patent JP3768320
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To obtain fried dishes that have good appearance from their volumetric feel, realize a fresh crisp texture, allow the rapid and easy removal of the oil-components remaining inside, and good in oil draining by using native gellan gum as binder.
SOLUTION: The gellan gum used as the binder of the fried dishes is high- molecular polysaccharides (m.p. and solidification point: 65 to 70°C) originated from microorganism obtd. as a precursor before the deacylation of the gellan gum, which is polysaccharides (mol.wt. about 600000 to 700000) consisting of glucose 2 molecules, glucuronic acid 1 molecule and rhamnose 1 molecule as constitutional units. This native gellan gum is generally produced by culture of microorganisms and is produced by culturing, for example, Pseudomonas elodea (ATCC31461) or its equiv. strain.
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Inventors:
Kinki Nakao
Application Number:
JP3237197A
Publication Date:
April 19, 2006
Filing Date:
February 17, 1997
Export Citation:
Assignee:
San-Ei Gen F.F.I.,Inc.
International Classes:
A21D13/00; A23L1/00; A23L5/10; A23L13/60; A23L17/00; A23L17/40; A23L19/00; A23L35/00; (IPC1-7): A23L1/01; A23L1/00; //A23L1/212; A23L1/317; A23L1/325; A23L1/33; A23L1/48
Domestic Patent References:
| JP8116888A | ||||
| JP5988051A | ||||
| JP6189697A | ||||
| JP63169945A | ||||
| JP6319451A | ||||
| JP7255389A | ||||
| JP62244354A | ||||
| JP63169945A |