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Title:
BATTER MIX FOR FRYING
Document Type and Number:
WIPO Patent Application WO/2018/070506
Kind Code:
A1
Abstract:
Provided is a batter mix for frying which maintains good handling properties even after a lapse of time and enables the preparation of fried foods having a preferable texture. The batter mix for frying contains 45 mass% or more of wheat flour derived from a wheat variety made in Japan together with a protease and an amylase.

Inventors:
TAKASU RYOSUKE (JP)
HIWATASHI SOICHIRO (JP)
NISHIDE TATSUNORI (JP)
FUJIMURA RYOSUKE (JP)
Application Number:
PCT/JP2017/037098
Publication Date:
April 19, 2018
Filing Date:
October 13, 2017
Export Citation:
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Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A23L7/157; A23L5/10; C12N9/26; C12N9/48
Foreign References:
JP2003000165A2003-01-07
JPS4880747A1973-10-29
JPH07313085A1995-12-05
JPS5195146A1976-08-20
JPH05328914A1993-12-14
Other References:
YOSHIMURA, Y.: "Wheat breeding and improved quality of Japanese noodles in Hokkaido", JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY, vol. 60, no. 11, 2013, pages 668 - 672, XP055604368, ISSN: 1341-027X, DOI: 10.3136/nskkk.60.668
ABE TAMAYO ET AL.: "The impact of grain protein content on the bread making properties of domestic extra strong wheat cultivar YUMECHIKARA", JAPANESE JOURNAL OF CROP SCIENCE, vol. 85, no. 1, 26 January 2016 (2016-01-26), pages 41 - 50, ISSN: 1349-0990, DOI: 10.1626/jcs.85.41
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
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