Breading mix

By using a powder mix containing potato-derived dietary fiber in fried foods, the problem of batter peeling is solved, the juiciness and tenderness of the ingredients are maintained, and the quality of fried foods is improved.

CN116723774BActive Publication Date: 2026-06-09NISSHIN SEIFUN WELNA INC
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
NISSHIN SEIFUN WELNA INC
Filing Date
2022-01-27
Publication Date
2026-06-09

AI Technical Summary

Technical Problem

The coating material in existing fried foods is easy to peel off, affecting the appearance, softness and juiciness of the food. In addition, the existing powder may reduce the juiciness of the food or make it sticky.

Method used

Using a flour mixture containing 0.5 to 10% by weight of potato-derived dietary fiber, the adhesion between the ingredients and the coating material is improved, while maintaining the juiciness and softness of the ingredients. This coating is then used to make coated fried foods.

Benefits of technology

The resulting coating for fried foods is not easily peeled off, has a good appearance, retains the juiciness and softness of the ingredients, and has a good taste and texture, thus improving the quality of the fried foods.

✦ Generated by Eureka AI based on patent content.

Smart Images

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Patent Text Reader

Abstract

A breading mixture for deep-fried food, which contains 0.5 to 10 mass% of food fiber derived from potatoes. A method for producing deep-fried food, which comprises attaching a coating material to a food material to which the breading mixture for deep-fried food is attached, followed by deep-frying.
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Claims

1. The use of the mixture as a coating powder for fried foods, wherein the coating powder adheres to the food before the batter material to improve the adhesion between the food and the batter material, wherein... The mixture contains 0.5 to 10% by mass of dietary fiber derived from potatoes.

2. The use of the mixture in the manufacture of a coating powder for fried foods, wherein the coating powder adheres to the food ingredients before the batter material to improve the adhesion between the food ingredients and the batter material, wherein... The mixture contains 0.5 to 10% by mass of dietary fiber derived from potatoes.

3. The use according to claim 1 or 2, wherein, The mixture also contains 0.5 to 10% by mass of protein raw materials.

4. The use according to claim 1 or 2, wherein, The mixture also contains grain flour and / or starch.

Citation Information

Patent Citations

  • Batter composition for frying

    JP1985224459A

  • Covering type batter coating material for frying

    JP1991151842A

  • Batter mix

    JP1993007470A

  • Separating powder composition for deep-fried food

    JP2006230268A

  • Coating material, food using the same, and production method of the same

    JP2016174535A