Title:
CEREAL FLOUR COMPOSITION FOR DEEP-FRYING BATTER
Document Type and Number:
WIPO Patent Application WO/2022/138566
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a deep-fried product that has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The present invention also addresses the problem of providing a frozen or chilled fried food products that, even when fried or re-heated in a microwave, oven, or the like after frozen or chilled storage, has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The above problems are solved by, in the manufacture of a fried food product, using a cereal flour composition for deep-frying batter comprising cereal flour containing flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the GA-SX wheat flour being present in an amount of not more than 65% by mass.
Inventors:
NAKAMURA KASUMI (JP)
Application Number:
PCT/JP2021/047042
Publication Date:
June 30, 2022
Filing Date:
December 20, 2021
Export Citation:
Assignee:
NIPPN CORP (JP)
International Classes:
A23L5/10; A23L7/157
Foreign References:
| JP2013188206A | 2013-09-26 | |||
| JP2015033362A | 2015-02-19 |
Other References:
INOKUMA TAKAYUKI, VRINTEN PATRICIA, SHIMBATA TOMOYA, SUNOHARA AI, ITO HIROYUKI, SAITO MIKA, TANIGUCHI YOSHINORI, NAKAMURA TOSHIKI: "Using the Hexaploid Nature of Wheat To Create Variability in Starch Characteristics", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, AMERICAN CHEMICAL SOCIETY, US, vol. 64, no. 4, 3 February 2016 (2016-02-03), US , pages 941 - 947, XP055836069, ISSN: 0021-8561, DOI: 10.1021/acs.jafc.5b05099
"Advances in Wheat Genetics: From Genome to Field", 1 January 2015, SPRINGER JAPAN , Tokyo , ISBN: 978-4-431-55675-6, article NAKAMURA TOSHIKI, VRINTEN PATRICIA, SHIMBATA TOMOYA, SAITO MIKA: "Starch Modification: A Model for Wheat MAS Breeding", pages: 265 - 273, XP055836070, DOI: 10.1007/978-4-431-55675-6_29
"Advances in Wheat Genetics: From Genome to Field", 1 January 2015, SPRINGER JAPAN , Tokyo , ISBN: 978-4-431-55675-6, article NAKAMURA TOSHIKI, VRINTEN PATRICIA, SHIMBATA TOMOYA, SAITO MIKA: "Starch Modification: A Model for Wheat MAS Breeding", pages: 265 - 273, XP055836070, DOI: 10.1007/978-4-431-55675-6_29
Attorney, Agent or Firm:
TANAKA Shinichiro et al. (JP)
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