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1. WO2020110308 - BATTER FOR FRIED FOOD

Publication Number WO/2020/110308
Publication Date 04.06.2020
International Application No. PCT/JP2018/044255
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 gelatinized cross-linked starch. The gelatinized cross-linked starch has a degree of gelatinization of at least 65% and has a viscosity of no more than 500 mPa·s, said viscosity being measured after 1,000 parts by mass of water has been added to 100 parts by mass gelatinized cross-linked starch and being measured using a rotary viscometer at a product temperature of 25°C and at 12–30 rpm.
(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 un amidon réticulé prégélatinisé. Le degré de prégélatinisation de cet amidon réticulé prégélatinisé est supérieur ou égal à 65%, et lorsque 1000 parties en masse d'eau sont ajoutées à 100 parties en masse de cet amidon réticulé prégélatinisé, et lorsqu'une mesure sous des conditions de température d'objet de 25°C et de 12 à 30rpm est effectuée par un viscosimètre rotatif, la viscosité est inférieure ou égale à 500mPa・s.
(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。α化架橋澱粉を含有するフライ食品用衣材。該α化架橋澱粉のα化度は65%以上であり、かつ該α化架橋澱粉100質量部に1000質量部の水を添加し、回転型粘度計で品温25℃、12~30rpmの条件で測定したときの粘度は500mPa・s以下である。
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