Unlock instant, AI-driven research and patent intelligence for your innovation.

Long-term-preservable fried foods and batter liquids for them

A technology for fried food and food, which is applied to the batter liquid field of the food for fried food, and can solve the problems of complicated preparation process and the like

Active Publication Date: 2019-11-05
NISSHIN DCA FOODS INC
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation process of the raw material for deep-fried food is cumbersome, and it is not used for preservation in the state before cooking with oil.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Long-term-preservable fried foods and batter liquids for them
  • Long-term-preservable fried foods and batter liquids for them
  • Long-term-preservable fried foods and batter liquids for them

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0034] The specific procedure for preparing the food for deep-fried products of the present invention may be performed in accordance with the usual method for preparing deep-fried products, except that the batter liquid for deep-fried products of the present invention is used as a coating material. For example, powder is sprinkled on the above-mentioned ingredients as needed, and it is dipped in the batter liquid for deep-fried foods of the present invention, and the batter liquid for deep-fried foods of the present invention adheres to the ingredients. Preferably the ingredient is coated with the batter of the invention. Breaders such as bread crumbs may be further attached as needed. In addition, if necessary, molding may be performed by a method such as accommodating the ingredients to which the batter liquid is attached in a container.

[0035] As a more specific example, in the case where the fried food of the present invention is fried assorted food, it can be filled wi...

preparation example 1~6

[0047] According to the composition in Table 1, a batter liquid was prepared using commercially available tempura powder (manufactured by Nissin Fu-Zu: Business Use Yangshoushou), gelatin (manufactured by Nippi: water-soluble gelatin CSL) and water. That is, first, tempura flour and gelatin are mixed, then added to cold water, stirred with a whisk, and a batter liquid is prepared. About the prepared batter liquid, the viscosity was measured using the viscometer (manufactured by Tokyo Keiki: BM type viscometer). Table 1 shows the measured viscosity of each batter liquid. In addition, Preparation Example 16 did not obtain a uniform batter liquid, so it was not used for viscosity measurement and the following tests.

[0048] [Table 1]

[0049]

[0050] *1) A uniform batter cannot be obtained.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides long-standing fried food, the food can be preserved for a long term before cooked in oil and provides a good taste after cooked in oil. The batter liquid for preparing the long-standing fried food is characterized by comprising 100 mass parts of farina and 0.5 to 2.25 mass parts of gelatin, wherein the viscosity is from 12500 to 44000 mPa*s.

Description

technical field [0001] The present invention relates to a food for fried food which can be stored for a long period of time in an uncooked state, and a batter liquid used for the food for fried food. More specifically, the present invention relates to a food for deep-fried food that hardly deteriorates even when stored for a long period of time in a state where batter liquid is attached to ingredients, and that can obtain fried food with good appearance and texture by cooking it in oil. , and the batter liquid used for the fried food. Background technique [0002] Conventionally, there are known fried foods that are cooked in oil, dried, frozen, etc., stored, reheated or re-cooked in oil as needed, and eaten. However, these deep-fried foods, when cooked with oil, the frying oil permeated into the coating will undergo deterioration such as oxidation, thereby reducing the taste or mouthfeel during preservation, or increasing lipid peroxides, etc., which is sometimes unsatisfa...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A21D13/00A23L7/157
Inventor 伊东贵史谷口公志郎早川凉子
Owner NISSHIN DCA FOODS INC