Wheat flour for frying batter

Patent metadata

Field	Value
Publication number	US-9743677-B2
Application number	US-201415025393-A
Country	US
Kind code	B2
Filing date	Feb 26, 2014
Priority date	Oct 18, 2013
Publication date	Aug 29, 2017
Grant date	Aug 29, 2017

Abstract

A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 μm. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described.

First claim

The invention claimed is:

1. A method for producing a wheat flour for deep-fried food crusts, the method comprising:
subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C., wherein the emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin,
the heating treatment comprising directly applying superheated water vapor or saturated water vapor to the mixture to heat treat the mixture.

2. The method for producing wheat flour for deep-fried food crusts according to claim 1 , wherein the wheat flour for deep-fried food crusts has an average grain size of less than 100 μm.

3. The method for producing wheat flour for deep-fried food crusts according to claim 2 , further comprising making a crust material for deep-fried foods from the wheat flour.

4. The method for producing wheat flour for deep-fried food crusts according to claim 2 , further comprising making a tempura flour from the wheat flour.

5. The method for producing wheat flour for deep-fried food crusts according to claim 1 , further comprising making a crust material for deep-fried foods from the wheat flour.

6. The method for producing wheat flour for deep-fried food crusts according to claim 1 , further comprising making a tempura flour from the wheat flour.

Assignees

• Nisshin Foods Inc

Inventors

• Ohmura Masato
• Yoshioka Yasuyuki
• Sakakibara Michihiro
• Fukudome Shinichi
• Ishizuka Koji
• Nozaki Satomi
• Takahashi Miwa

Classifications

• A23L7/157

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

• A23L29/10

  containing emulsifiers · CPC title

• A21D2/16 Primary

  Fatty acid esters · CPC title

• A23P20/12 Primary

  Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering · CPC title

• A23V2002/00

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