Batter for fried food

Patent metadata

Field	Value
Publication number	US-2022015401-A1
Application number	US-201817296854-A
Country	US
Kind code	A1
Filing date	Nov 30, 2018
Priority date	Nov 30, 2018
Publication date	Jan 20, 2022
Grant date	—

Abstract

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm.

First claim

1 . A batter, comprising a pregelatinized crosslinked starch, wherein
the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.

2 . The batter according to claim 1 , wherein the pregelatinized crosslinked starch is a pregelatinized phosphoric acid-crosslinked starch.

3 . The batter according to claim 1 , the batter comprising 5 to 100% by mass of the pregelatinized starch.

4 . The batter according to claim 1 , wherein the pregelatinized crosslinked starch contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the pregelatinized crosslinked starch.

5 . The batter according to claim 1 , wherein the starch is an above-ground starch.

6 . The batter according to claim 1 , which is in a powder form.

7 . (canceled)

8 . A method for producing a fried food, the method comprising:
attaching a batter comprising a pregelatinized crosslinked starch to a food ingredient, and deep-frying the food ingredient to which the batter is attached, wherein the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.

9 . The method according to claim 8 , wherein the pregelatinized crosslinked starch is a pregelatinized phosphoric acid-crosslinked starch.

10 . The method according to claim 8 , wherein the batter comprising 5 to 100% by mass of the pregelatinized crosslinked starch.

11 . The method according to claim 8 , wherein the pregelatinized crosslinked starch contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the pregelatinized crosslinked starch.

12 . The method according to claim 8 , wherein the starch is an above-ground starch.

13 . The method according to claim 8 , wherein the batter is in a powder form.

Assignees

• Nisshin Foods Inc

Inventors

• Ito Takashi
• Tsuji Akito
• Takasu Ryosuke
• Ishikawa Yasuyoshi
• Shigematsu Toru
• Hiwatashi Souichiro

Classifications

• A23P20/105

  Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol · CPC title

• A23P20/10

  Coating with edible coatings, e.g. with oils or fats · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L13/57 Primary

  Coating with a layer or stuffing · CPC title

• A23L7/157 Primary

  Farinaceous granules for dressing meat, fish or the like · CPC title