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1. WO2020110307 - BATTER FOR FRIED FOOD

Publication Number WO/2020/110307
Publication Date 04.06.2020
International Application No. PCT/JP2018/044254
International Filing Date 30.11.2018
IPC
A23L 7/157 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
157Farinaceous granules for dressing meat, fish or the like
A23L 5/10 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
CPC
A23L 5/10
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
5Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
10General methods of cooking foods, e.g. by roasting or frying
A23L 7/157
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
157Farinaceous granules for dressing meat, fish or the like
Applicants
  • 日清フーズ株式会社 NISSHIN FOODS INC. [JP]/[JP]
Inventors
  • 伊東 貴史 ITO, Takashi
  • 辻 章人 TSUJI, Akito
  • 高須 亮佑 TAKASU, Ryosuke
  • 石川 泰義 ISHIKAWA, Yasuyoshi
  • 重松 亨 SHIGEMATSU, Toru
  • 樋渡 総一郎 HIWATASHI, Souichiro
Agents
  • 特許業務法人アルガ特許事務所 THE PATENT CORPORATE BODY ARUGA PATENT OFFICE
Priority Data
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) BATTER FOR FRIED FOOD
(FR) INGRÉDIENT DE PÂTE POUR ALIMENT FRIT
(JA) フライ食品用衣材
Abstract
(EN)
Provided are: a fried food having a favorable appearance and improved coating texture; and a batter for producing same. This batter for fried food contains a flaky starch mass. The starch mass includes a pregelatinized starch and the thickness of the flaky starch mass is 100–1,000 µm.
(FR)
L'invention fournit un aliment frit possédant une apparence plaisante et une texture d'ingrédient améliorée, et un ingrédient de pâte destiné à fabriquer cet aliment. Plus précisément, l'invention concerne un ingrédient de pâte pour aliment frit comprenant des amas d'amidon sous forme de flocons. Ces amas d'amidon sous forme de flocons contiennent un amidon prégélatinisé, et leur épaisseur est comprise entre 100μm et 1000μm.
(JA)
好ましい外観と改良された衣の食感を有するフライ食品、及びそれを製造するための衣材の提供。薄片状の澱粉塊を含有するフライ食品用衣材。該澱粉塊はα化澱粉を含み、該薄片状の澱粉塊の厚さは100μm~1000μmである。
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