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1. WO2022004366 - BATTER FLOUR COMPOSITION FOR NON-FRIED FOODS AND BATTER COMPOSITION

Publication Number WO/2022/004366
Publication Date 06.01.2022
International Application No. PCT/JP2021/022771
International Filing Date 16.06.2021
IPC
A23L 7/157 2016.1
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 5/00 2016.1
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
CPC
A23L 5/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
A23L 7/157
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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
  • 株式会社J-オイルミルズ J-OIL MILLS, INC. [JP]/[JP]
Inventors
  • 加藤 健太 KATO Kenta
  • 源田 結香 GENDA Yuka
  • 水野 和久 MIZUNO Kazuhisa
  • 齋藤 三四郎 SAITO Sanshiro
Agents
  • 小林 浩 KOBAYASHI Hiroshi
  • 田村 恭子 TAMURA Kyoko
  • 鈴木 康仁 SUZUKI Yasuhito
Priority Data
2020-11341530.06.2020JP
Publication Language Japanese (ja)
Filing Language Japanese (JA)
Designated States
Title
(EN) BATTER FLOUR COMPOSITION FOR NON-FRIED FOODS AND BATTER COMPOSITION
(FR) COMPOSITION DE FARINE DE PÂTE POUR ALIMENTS NON FRITS ET COMPOSITION DE PÂTE
(JA) ノンフライ食品用バッター粉組成物およびバッター組成物
Abstract
(EN) The present invention pertains to a non-fried food, in which a coating firmly adheres to a food material inside and which has a fried food-like appearance and gives an oily feeling when eaten, and a method for producing the same. The batter flour composition for non-fried foods according to the present invention comprises (a) a starch having a degree of swelling in cold water of more than 1 and not more than 4 (excluding an oxidized starch), and (b) a starch having a degree of swelling in cold water of more than 4 and not more than 40. By adhering a batter composition, which contains the aforesaid batter flour composition, to a food material followed by non-fry cooking, a non-fried food, which has a fried food-like appearance and an oily feeling when eaten, can be provided.
(FR) La présente invention concerne un aliment non frit, dans lequel un revêtement adhère fermement à un matériau alimentaire à l'intérieur et qui a un aspect de type aliment frit et donne une sensation huileuse lorsqu'il est consommé, et son procédé de production. La composition de farine de pâte pour aliments non frits selon la présente invention comprend (a) un amidon ayant un degré de gonflement dans l'eau froide supérieur à 1 et inférieur ou égal à 4 (à l'exclusion d'un amidon oxydé), et (b) un amidon ayant un degré de gonflement dans l'eau froide supérieur à 4 et inférieur ou égal à 40. Par l’adhésion d’une composition de pâte, laquelle contient la composition de farine de pâte susmentionnée, à un matériau alimentaire suivie d’une cuisson sans friture, un aliment non frit qui a un aspect de type aliment frit et une sensation huileuse lorsqu'il est consommé peut être obtenu.
(JA) 本発明は、具材に衣がしっかりと付着した揚げ物らしい外観と、喫食時に感じられる油感を有するノンフライ食品およびその製造方法に関する。 本発明によれば、ノンフライ食品用バッター粉組成物であって、(a)冷水膨潤度が1超4以下の澱粉(ただし、酸化澱粉を除く)、および(b)冷水膨潤度が4超40以下の澱粉を含む前記バッター粉組成物を配合したバッター組成物を具材に付着させて、ノンフライで加熱調理することにより、揚げ物らしい外観と喫食時の油感を有するノンフライ食品を提供することができる。
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