JPWO2022163740A5 - - Google Patents

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JPWO2022163740A5
JPWO2022163740A5 JP2022543796A JP2022543796A JPWO2022163740A5 JP WO2022163740 A5 JPWO2022163740 A5 JP WO2022163740A5 JP 2022543796 A JP2022543796 A JP 2022543796A JP 2022543796 A JP2022543796 A JP 2022543796A JP WO2022163740 A5 JPWO2022163740 A5 JP WO2022163740A5
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JP
Japan
Prior art keywords
mix
potato
mass
dietary fiber
battered
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JP2022543796A
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Japanese (ja)
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JP7144648B1 (en
JPWO2022163740A1 (en
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Priority claimed from PCT/JP2022/003000 external-priority patent/WO2022163740A1/en
Publication of JPWO2022163740A1 publication Critical patent/JPWO2022163740A1/ja
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Publication of JP7144648B1 publication Critical patent/JP7144648B1/en
Publication of JPWO2022163740A5 publication Critical patent/JPWO2022163740A5/ja
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Claims (6)

馬鈴薯由来の食物繊維を０．５～１０質量％含有する、衣揚げ食品用打ち粉ミックス。 A dusting mix for battered food containing 0.5 to 10% by mass of potato-derived dietary fiber. さらに蛋白質素材を０．５～１０質量％含有する、請求項１記載の衣揚げ食品用打ち粉ミックス。 The dusting mix for battered foods according to claim 1, which further contains 0.5 to 10% by mass of a protein material. さらに穀粉及び／又は澱粉を含有する、請求項１又は２記載の衣揚げ食品用打ち粉ミックス。 The dusting mix for battered foods according to claim 1 or 2, further comprising grain flour and/or starch. 請求項１～３のいずれか１項記載の衣揚げ食品用打ち粉ミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む、衣揚げ食品の製造方法。 A method for producing a fried food, comprising attaching a coating material to the ingredients to which the dusting mix for fried food according to any one of claims 1 to 3 is attached, and then frying. 衣揚げ食品用打ち粉ミックスの製造方法であって、馬鈴薯由来の食物繊維と、穀粉及び／又は澱粉とを混合することを含み、該ミックスが該馬鈴薯由来の食物繊維を０．５～１０質量％含有する、方法。 A method for producing a dusting mix for battered food, comprising mixing potato-derived dietary fiber with flour and / or starch, and the mix contains 0.5 to 10 mass of potato-derived dietary fiber. % containing method. 前記馬鈴薯由来の食物繊維と、前記穀粉及び／又は澱粉と、蛋白質素材とを混合することを含み、前記ミックスが該蛋白質素材を０．５～１０質量％含有する、請求項５記載の方法。 6. The method according to claim 5, comprising mixing the potato-derived dietary fiber, the flour and/or starch, and a protein material, wherein the mix contains 0.5 to 10% by mass of the protein material.
JP2022543796A 2021-01-27 2022-01-27 Flour mix for deep-fried batter Active JP7144648B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021011121 2021-01-27
JP2021011121 2021-01-27
PCT/JP2022/003000 WO2022163740A1 (en) 2021-01-27 2022-01-27 Dredging powder mix for battered fried food

Publications (3)

Publication Number Publication Date
JPWO2022163740A1 JPWO2022163740A1 (en) 2022-08-04
JP7144648B1 JP7144648B1 (en) 2022-09-29
JPWO2022163740A5 true JPWO2022163740A5 (en) 2023-01-04

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ID=82654696

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2022543796A Active JP7144648B1 (en) 2021-01-27 2022-01-27 Flour mix for deep-fried batter

Country Status (3)

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JP (1) JP7144648B1 (en)
CN (1) CN116723774A (en)
WO (1) WO2022163740A1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03151842A (en) * 1989-11-07 1991-06-28 Nippon Kentatsukii Furaido Chikin Kk Covering type batter coating material for frying
ATE495672T1 (en) * 2004-02-20 2011-02-15 Cooperatie Avebe U A MICROWAVE AND OVEN COOKED COATED FOOD PRODUCTS
JP2005287450A (en) * 2004-04-02 2005-10-20 J-Oil Mills Inc Coating-improving material for fried food, coating material using the same, dusting flour and fried food
SE0600887L (en) * 2006-04-24 2007-10-25 Lyckeby Culinar Ab Flavor release material and its use in various food products
JP2019149947A (en) * 2018-03-01 2019-09-12 月島食品工業株式会社 Palate feeling change inhibitor for fried food, batter, batter mix, and fried food

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