WO2008139900A1 - Method of producing batter for deep-fried food products - Google Patents
Method of producing batter for deep-fried food products Download PDFInfo
- Publication number
- WO2008139900A1 WO2008139900A1 PCT/JP2008/058110 JP2008058110W WO2008139900A1 WO 2008139900 A1 WO2008139900 A1 WO 2008139900A1 JP 2008058110 W JP2008058110 W JP 2008058110W WO 2008139900 A1 WO2008139900 A1 WO 2008139900A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- batter
- deep
- food products
- fried food
- producing
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Grain Derivatives (AREA)
Abstract
It is intended to provide: a method for producing a batter for deep-fried food products, which can prevent a cereal flour from bunching up together in the course of the production and also prevent sticking of the batter to each other in the course of the production; a batter for deep-fried food products which scarcely sticks together with the passage of time; a frozen food for deep-frying using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: the step (A) wherein 100 parts by mass of a cereal flour for a batter for deep-fried food products which contains 30% by mass or more of gelatinized starch is mixed with 10 parts by mass or more of a fat powder; and the step (B) wherein the mixture obtained in the step (A) is mixed with a water-containing solution to prepare a batter containing batter grains of 5 to 8 mm in major diameter and having a grain size (major diameter) distribution of 0.01 to 16 mm.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2009514087A JP4934721B2 (en) | 2007-04-27 | 2008-04-25 | Manufacturing method for fried food |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007-119866 | 2007-04-27 | ||
JP2007119866 | 2007-04-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008139900A1 true WO2008139900A1 (en) | 2008-11-20 |
Family
ID=40002116
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2008/058110 WO2008139900A1 (en) | 2007-04-27 | 2008-04-25 | Method of producing batter for deep-fried food products |
Country Status (2)
Country | Link |
---|---|
JP (1) | JP4934721B2 (en) |
WO (1) | WO2008139900A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013073227A1 (en) * | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
CN109890219A (en) * | 2016-10-24 | 2019-06-14 | 日本制粉株式会社 | Dusting flour mixture |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57170137A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
JPS57170136A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
JPS5889152A (en) * | 1981-11-19 | 1983-05-27 | Ajinomoto Co Inc | Seasoning composition for coating and baking |
JPS6219062A (en) * | 1985-07-16 | 1987-01-27 | Nisshin Flour Milling Co Ltd | Cereal granule having high oil and fat content |
JPH04179453A (en) * | 1990-11-14 | 1992-06-26 | Kikkoman Corp | Batter for fried food |
JPH0562A (en) * | 1990-11-27 | 1993-01-08 | Nippon Flour Mills Co Ltd | Undissolved lump breader and food for frying using the same |
JP2001054370A (en) * | 1999-08-16 | 2001-02-27 | Nippon Suisan Kaisha Ltd | Deep-fried chicken and its production |
JP2002142699A (en) * | 2000-11-14 | 2002-05-21 | Nitto Seifun Kk | Mixed powder for batter |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH02189395A (en) * | 1989-01-19 | 1990-07-25 | Tsukishima Shokuhin Kogyo Kk | Powdered oil or fat and preparation thereof |
JP2007037497A (en) * | 2005-08-04 | 2007-02-15 | Sanei Gen Ffi Inc | Method for preparing fried food, ingredient for fried food, and fried food |
-
2008
- 2008-04-25 JP JP2009514087A patent/JP4934721B2/en active Active
- 2008-04-25 WO PCT/JP2008/058110 patent/WO2008139900A1/en active Application Filing
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS57170137A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
JPS57170136A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
JPS5889152A (en) * | 1981-11-19 | 1983-05-27 | Ajinomoto Co Inc | Seasoning composition for coating and baking |
JPS6219062A (en) * | 1985-07-16 | 1987-01-27 | Nisshin Flour Milling Co Ltd | Cereal granule having high oil and fat content |
JPH04179453A (en) * | 1990-11-14 | 1992-06-26 | Kikkoman Corp | Batter for fried food |
JPH0562A (en) * | 1990-11-27 | 1993-01-08 | Nippon Flour Mills Co Ltd | Undissolved lump breader and food for frying using the same |
JP2001054370A (en) * | 1999-08-16 | 2001-02-27 | Nippon Suisan Kaisha Ltd | Deep-fried chicken and its production |
JP2002142699A (en) * | 2000-11-14 | 2002-05-21 | Nitto Seifun Kk | Mixed powder for batter |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013073227A1 (en) * | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
JP5266423B1 (en) * | 2011-11-18 | 2013-08-21 | 株式会社ニチレイフーズ | Batter for fried food, fried food, and method for manufacturing fried food |
CN109890219A (en) * | 2016-10-24 | 2019-06-14 | 日本制粉株式会社 | Dusting flour mixture |
Also Published As
Publication number | Publication date |
---|---|
JP4934721B2 (en) | 2012-05-16 |
JPWO2008139900A1 (en) | 2010-07-29 |
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