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Mix for fried food coating

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: 2017-05-10
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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  • Mix for fried food coating
  • Mix for fried food coating

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 mixed uniformly, and the mixture for deep-fried food coatings of Examples 8-17 was manufactured respectively. Using this, fried foods were produced in the same manner as in Test Example 1. Furthermore, the amylopectin content in the non-waxy potato starch is about 75%. Ten special panelists 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, and the mixtures for deep-fried food coatings of Examples 18 to 24 were produced, respectively. Using this, fried foods were produced in the same manner as in Test Example 1. Furthermore, the amylopectin content in the non-waxy potato starch is about 75%. Ten special panelists 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 4.

[0039]

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PUM

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Abstract

A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferably, 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch are also contained. Also, the waxy potato starch preferably has 85 mass% or more of amylopectin content. Further, preferably, a swelling agent is contained in an amount of 0.3-3 mass% with respect to the total weight of the mix and also sugars are contained in an amount of 2-8 mass% with respect to the total weight of the mix.

Description

technical field [0001] The present invention relates to a mixture for deep-fried food coating. More specifically, it relates to a mixture for deep-fried food batter, which can produce batter-like good appearance without hardening of food materials, and 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 that heats and cooks various ingredients by frying. It can be obtained by seasoning the ingredients in advance with soy sauce, cooking wine, ginger, etc. as needed, attaching the coating material, and then frying. In general, the batter material of fried food is coated with powder such as bread flour to adhere, or coated with wheat flour dissolved in water. The ingredients are heated through the batter without directly contacting the frying oil. On the other hand, the batter has a crunchy texture by evaporating water from the fryin...

Claims

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Application Information

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Patent Type & Authority Applications(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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