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US 2022/0087301 A1Published application
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 flaky starch lump. The starch lump contains a pregelatinized starch, and the flaky starch lump has a thickness of 100 μm to 1000 μm.
Claims13
A batter, comprising a flaky starch lump, wherein
- the flaky starch lump comprises a pregelatinized starch,
- the flaky starch lump has a thickness of 100 μm to 1000 μm, and
- the flaky starch lump has a liquid component of less than 20%.
(canceled)
A method for producing a fried food, the method comprising:
- attaching a batter comprising a flaky starch lump to a food ingredient, and
- deep-firing the food ingredient to which the batter is attached,
- wherein the flaky starch lump comprises a pregelatinized starch,
- the flaky starch lump has a thickness of 100 μm to 1000 μm, and
- the flaky starch lump has a liquid component of less than 20%.
2 more elements
Dependencies are inferred from the claim text.