Mixtures for Fried Food Coatings

A technology of fried food and mixture, which is applied in the field of mixture for fried food coating, which can solve the problem that the coating is easy to lose its taste

Active Publication Date: 2021-09-28
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, if the fried food is cooked for a period of time, the moisture of the ingredients will transfer to the coating, and the coating will become soft and easily lose its unique texture.

Method used

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  • Mixtures for Fried Food Coatings
  • Mixtures for Fried Food Coatings
  • Mixtures for Fried Food Coatings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～7

[0024] Using waxy potato starch (amylopectin content is more than 99% by mass) and wheat flour (thin powder flour: manufactured by Nissin Foods), they were mixed with the formulation (parts by mass) shown in Table 1, and Examples 1 to 7 were produced respectively. fried food coating with mixture.

Embodiment 8～17

[0035] The raw materials shown in Table 3 were uniformly mixed to prepare the deep-fried food batter mixtures of Examples 8 to 17, respectively. Using this, fried foods were produced in the same manner as in Test Example 1. Furthermore, the amylopectin content of non-waxy potato starch is about 75%. Ten special judges were asked to evaluate the quality of the freshly fried fried food and the fried food left at room temperature (about 25°C) for 1 hour on the basis of the evaluation criteria in Table 2. The results are shown in Table 3.

[0036]

Embodiment 18～24

[0038] The raw materials shown in Table 4 were uniformly mixed to prepare the deep-fried food coating mixtures of Examples 18 to 24, respectively. Using this, fried foods were produced in the same manner as in Test Example 1. Furthermore, the amylopectin content of non-waxy potato starch is about 75%. Ten special judges were asked to evaluate the quality of the freshly fried fried food and the fried food after leaving it at room temperature (about 25°C) for 1 hour on the basis of the evaluation criteria in Table 2. The results are shown in Table 4.

[0039]

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PUM

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Abstract

The mixture for deep-fried food coatings of the present invention is characterized by containing waxy potato starch. It is preferable that the compounding quantity of waxy potato starch is 15-50 mass % in the mixture total mass. It is also preferable to contain 15 to 50 parts by mass of waxy potato starch and 10 to 85 parts by mass of non-waxy potato starch. It is also preferable that the amylopectin content of waxy potato starch is 85 mass % or more. It is also preferable to further contain an expanding agent in an amount of 0.3 to 3% by mass in the total mass of the mixture, and 2 to 8% by mass of saccharides in the total mass of the mixture.

Description

technical field [0001] The present invention relates to a mixture for deep-fried food coating. In more detail, it relates to a mixture for deep-fried food batter, which can produce batter with a good appearance like batter without hardening of ingredients, and a good texture with crispy and crunchy texture , and even after a period of time after frying, there is little reduction in quality of fried foods. Background technique [0002] Fried food is a food in which various food materials are heated and cooked by frying, and can be obtained by seasoning the food materials in advance with soy sauce, cooking wine, ginger, etc., and attaching a coating material, and then deep-frying. In general, the batter of fried food is coated with powder such as bread flour to adhere, or coated with water-soluble wheat flour. Foodstuffs are heated through the coating without directly contacting the frying oil. On the other hand, the frying oil evaporates the water in the coating to give it ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/157A23L29/30
Inventor 广濑叶田上祐二榊原通宏西出辰德
Owner NISSIN YORK
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