Title:
FRIED FOOD HAVING LOW OIL-ABSORPTION AND COMPOSITION THEREFOR
Document Type and Number:
Japanese Patent JPH05328914
Kind Code:
A
Abstract:
PURPOSE: To provide the subject composition containing a specific emulsifier and protease, etc., having low oil-absorption and excellent palatability, taste and flavor and useful for doughnut, etc.
CONSTITUTION: The objective composition contains an emulsifier such as glycerol fatty acid ester at least partly having a liquid-crystal state or α-crystal gel state and one or more components selected from a protease (in an amount of preferably 5-2,500 unit in terms of protease activity based on 1kg of the wheat flour or starch in the frying dough), an amylase such as α-amylase (in an amount of preferably 5-2,500 unit in terms of amylase activity based on 1kg of wheat flour or starch) and a water-retaining agent such as corn starch.
More Like This:
Inventors:
YAMAUCHI HIROAKI
MATSUSHITA TOMOMI
KANESHIGE HIROSHI
KATO SHOICHI
KOBAYASHI KIYOTAKA
MATSUSHITA TOMOMI
KANESHIGE HIROSHI
KATO SHOICHI
KOBAYASHI KIYOTAKA
Application Number:
JP16700292A
Publication Date:
December 14, 1993
Filing Date:
June 01, 1992
Export Citation:
Assignee:
KANEGAFUCHI CHEMICAL IND
International Classes:
A21D10/04; A23L5/10; A23L7/157; A23L29/00; (IPC1-7): A23L1/01; A21D10/04; A23L1/03; A23L1/176
Attorney, Agent or Firm:
Kenji Itami