JPWO2022064799A5 - - Google Patents
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- JPWO2022064799A5 JPWO2022064799A5 JP2022551150A JP2022551150A JPWO2022064799A5 JP WO2022064799 A5 JPWO2022064799 A5 JP WO2022064799A5 JP 2022551150 A JP2022551150 A JP 2022551150A JP 2022551150 A JP2022551150 A JP 2022551150A JP WO2022064799 A5 JPWO2022064799 A5 JP WO2022064799A5
- Authority
- JP
- Japan
- Prior art keywords
- mass
- wheat flour
- flour
- starch
- preferable
- 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
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- 235000013312 flour Nutrition 0.000 description 5
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
Description
揚げ物用ミックスによって得られる衣の風味や食感、色等の外観を良好にして、製造された揚げ物の嗜好性を高める観点から、穀粉及び澱粉のうち一種以上のうち、穀粉を主体として用いることが好ましく、小麦粉を主体として用いることが更に好ましい。小麦粉を用いる場合、穀粉及び澱粉の全質量に対する割合として、小麦粉を好ましくは６０質量％以上、より好ましくは７０質量％以上、更に好ましくは８０質量％以上用いる。
From the viewpoint of improving the flavor, texture, color, and other appearance of the batter obtained from the deep-fried food mix and increasing the palatability of the produced fried food, use of grain flour as the main ingredient among one or more of grain flour and starch is preferable, and it is more preferable to use wheat flour as the main ingredient. When using wheat flour, the proportion of wheat flour and starch to the total mass is preferably 60% by mass or more , more preferably 70% by mass or more, still more preferably 80% by mass or more.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020158925 | 2020-09-23 | ||
| PCT/JP2021/024236 WO2022064799A1 (en) | 2020-09-23 | 2021-06-25 | Mix for deep-fried food and method for producing deep-fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPWO2022064799A1 JPWO2022064799A1 (en) | 2022-03-31 |
| JPWO2022064799A5 true JPWO2022064799A5 (en) | 2023-11-22 |
Family
ID=80845244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022551150A Pending JPWO2022064799A1 (en) | 2020-09-23 | 2021-06-25 |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2022064799A1 (en) |
| CN (1) | CN115915966A (en) |
| WO (1) | WO2022064799A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023171590A1 (en) * | 2022-03-07 | 2023-09-14 | 株式会社日清製粉ウェルナ | Fried food batter mix and fried food production method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2005060766A1 (en) * | 2003-12-22 | 2005-07-07 | Sapporo Breweries Limited | Foods containing large amount of functional components and method of producing the same |
| JP5069886B2 (en) * | 2006-09-15 | 2012-11-07 | 日清フーズ株式会社 | How to use wet heat-treated flour to be used as fried flour |
-
2021
- 2021-06-25 JP JP2022551150A patent/JPWO2022064799A1/ja active Pending
- 2021-06-25 WO PCT/JP2021/024236 patent/WO2022064799A1/en active Application Filing
- 2021-06-25 CN CN202180038510.6A patent/CN115915966A/en active Pending
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