Fried food, production method of fried food, and method for inhibiting puncture of fried food

JP2025035431AActive Publication Date: 2025-03-13株式会社ニッスイ
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Patent Information

Application Number
JP2023142463
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Filing Date
2023-09-01
Publication Date
2025-03-13
Estimated Expiration
2043-09-01

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Abstract

To provide fried food hardly causing punctures in frying, to provide a production method of the fried food hardly causing punctures in frying, and to provide a method for inhibiting punctures of the fried food in frying.SOLUTION: Fried food has for instance, a flowable filling which contains a basic raw material and an acidic raw material, and has a pH of 8.0 or less. A production method of the fried food includes a step of preparing a flowable filling having a pH of 8 or less by making an acidic raw material coexist in a mixture containing a basic raw material. A method for inhibiting punctures of the fried food includes bringing the pH of a flowable filling containing a basic raw material to 8.0 or less. The use of an acidic raw material for inhibiting punctures of the fried food having a flowable filling containing a basic raw material is also provided.SELECTED DRAWING: None
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Citation Information

Patent Citations

  • Fried food

    JP2021141827A

  • Coating material for fried food, and method for producing fried food

    JP2023072347A

  • Puncture suppressing agent for deep-fried food, method for suppressing puncture, and deep-fried food

    WO2020031837A1