Batter for fried food
AssigneeNisshin Foods Inc.
InventorsTakashi ITO, Akito TSUJI, Ryosuke TAKASU, Yasuyoshi ISHIKAWA, Toru SHIGEMATSU, Souichiro HIWATASHI
Life of this patent
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Abstract
Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm.
Claims13
A batter, comprising a pregelatinized crosslinked starch, wherein
- the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and
- a starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.
(canceled)
A method for producing a fried food, the method comprising:
- attaching a batter comprising a pregelatinized crosslinked starch to a food ingredient, and
- deep-frying the food ingredient to which the batter is attached,
- wherein the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and
- a starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.
Dependencies are inferred from the claim text.