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|1. (WO2018143215) BATTER FOR DEEP-FRIED FOOD PRODUCTS|
|Applicants:||NISSHIN FOODS INC.
|Title:||BATTER FOR DEEP-FRIED FOOD PRODUCTS|
This batter for deep-fried food products contains 50-95% by mass of wheat flour and 5-50% by mass of processed starch that is subjected to an oxidation process or an acid process and has an RVA maximum viscosity of 1000 mPa·s or less. Heat-treated wheat flour may be used as the wheat flour. The batter may furthermore contain 0.1-3% by mass of a leavening agent, and may furthermore contain 2% by mass or less of an emulsifier. According to the present invention, it is possible to produce deep-fried food in which a fried coating has a crispy and light mouthfeel not only immediately after production but even when a span of time has elapsed after production or when the deep-fried food is re-heated using a microwave oven or the like.