JPS5615660A - Raw material of fried food - Google Patents

Raw material of fried food

Info

Publication number
JPS5615660A
JPS5615660A JP9144379A JP9144379A JPS5615660A JP S5615660 A JPS5615660 A JP S5615660A JP 9144379 A JP9144379 A JP 9144379A JP 9144379 A JP9144379 A JP 9144379A JP S5615660 A JPS5615660 A JP S5615660A
Authority
JP
Japan
Prior art keywords
sclero
gum
raw material
flour
fried
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP9144379A
Other languages
Japanese (ja)
Inventor
Shiro Ohashi
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical San Ei Kagaku Co Ltd
Priority to JP9144379A priority Critical patent/JPS5615660A/en
Publication of JPS5615660A publication Critical patent/JPS5615660A/en
Pending legal-status Critical Current

Links

Landscapes

  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: To increase the viscosity of the titled raw material, and to prevent the lowering of the viscosity with time, by adding sclero-gum to an aqueous dispersion of flour which is a raw material of the coating or the body of fried food, and homogenizing the mixture.
CONSTITUTION: Sclero-gum is added to an aqueous dispersion of flour, such as wheat flour, starch, rice flour, etc., and the mixture is homogenized to obtain the titled raw material. The sclero-gum is a water-soluble polysaccharide obtained by the cultivation of bacteria belonging to Sclerotium genus or its powder, and having a main chain of β1-3 bonded glucose attached with β1-6 bonded glucose at various intervals. The sclero-gum may be used as powder, and its amount is pref. 0.01W 1.0wt% based on the total amount of the coating or the body. For example, 100 parts of rice flour is mixed with 0.2 part of sclero-gum and 70 parts of water with a mixer, and the dough thus prepared is rolled, punched, steamed with 90W100°C steam, dried, and fried at 180°C to obtain fried rice cake.
COPYRIGHT: (C)1981,JPO&Japio
JP9144379A 1979-07-17 1979-07-17 Raw material of fried food Pending JPS5615660A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9144379A JPS5615660A (en) 1979-07-17 1979-07-17 Raw material of fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9144379A JPS5615660A (en) 1979-07-17 1979-07-17 Raw material of fried food

Publications (1)

Publication Number Publication Date
JPS5615660A true JPS5615660A (en) 1981-02-14

Family

ID=14026504

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9144379A Pending JPS5615660A (en) 1979-07-17 1979-07-17 Raw material of fried food

Country Status (1)

Country Link
JP (1) JPS5615660A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62228243A (en) * 1986-03-27 1987-10-07 Okumoto Seifun Kk Fry undercoating flour
KR100445861B1 (en) * 2001-11-21 2004-08-30 박슬기 The method of manufacturing of bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62228243A (en) * 1986-03-27 1987-10-07 Okumoto Seifun Kk Fry undercoating flour
KR100445861B1 (en) * 2001-11-21 2004-08-30 박슬기 The method of manufacturing of bread

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