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WO2008139899A1 - Method of producing batter for deep-fried food products - Google Patents

Method of producing batter for deep-fried food products Download PDF

Info

Publication number
WO2008139899A1
WO2008139899A1 PCT/JP2008/058109 JP2008058109W WO2008139899A1 WO 2008139899 A1 WO2008139899 A1 WO 2008139899A1 JP 2008058109 W JP2008058109 W JP 2008058109W WO 2008139899 A1 WO2008139899 A1 WO 2008139899A1
Authority
WO
WIPO (PCT)
Prior art keywords
deep
batter
fried food
food products
mixing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2008/058109
Other languages
French (fr)
Japanese (ja)
Inventor
Tetsuo Takinami
Shiori Fujiwara
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nichirei Foods Inc
Original Assignee
Nichirei Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nichirei Foods Inc filed Critical Nichirei Foods Inc
Priority to JP2009514086A priority Critical patent/JP5172830B2/en
Publication of WO2008139899A1 publication Critical patent/WO2008139899A1/en
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

It is intended to provide: a method whereby a batter for deep-fried food products, which sufficiently swells during the deep-frying step and scarcely sticks to each other with the passage of time and with which a food material to be deep-fried can be easily coated at a high adhesion strength, can be efficiently obtained; a lightweight batter for deep-fried food products obtained by this method; a frozen deep-fried food using this batter; and a method of producing the same. The above-described method for producing a batter for deep-fried food products comprises: mixing a hygroscopic core material, which comprises a core material containing an amylose-free starch and/or waxy starch in a definite amount and having been gelatinized at a definite ratio or above with a fat powder; mixing the hygroscopic core material thus prepared with a water-containing solution at a definite ratio to thereby prepare a hygroscopic core; mixing the hygroscopic core with a coating powder to thereby prepare a coated hygroscopic core; and mixing the coated hygroscopic core with a water-containing solution at a definite ratio to thereby prepare a batter containing batter grains of 5 to 8 mm in major diameter and having a grain size (major diameter) distribution of 0.01 to 16 mm.
PCT/JP2008/058109 2007-04-27 2008-04-25 Method of producing batter for deep-fried food products Ceased WO2008139899A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2009514086A JP5172830B2 (en) 2007-04-27 2008-04-25 Manufacturing method for fried food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2007-119591 2007-04-27
JP2007119591 2007-04-27

Publications (1)

Publication Number Publication Date
WO2008139899A1 true WO2008139899A1 (en) 2008-11-20

Family

ID=40002115

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2008/058109 Ceased WO2008139899A1 (en) 2007-04-27 2008-04-25 Method of producing batter for deep-fried food products

Country Status (2)

Country Link
JP (2) JP2008289364A (en)
WO (1) WO2008139899A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109414045A (en) * 2016-04-28 2019-03-01 J-制油株式会社 Package feed powder uses the wrapper mixture of the package feed powder, wafer material and frying (class) food and its manufacturing method
JP2021159006A (en) * 2020-03-31 2021-10-11 株式会社ニチレイフーズ Quality decrease after re-heating suppression agent for heat-processed frozen meat processed product, method for producing frozen meat processed product and heat-processed frozen meat processed product, and method for suppressing quality decrease after re-heating of heat-processed frozen meat processed product

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2018013294A (en) * 2016-05-11 2019-05-09 Nestec Sa PROCESS TO PREPARE FOOD GRANULES.
CN112888318B (en) * 2018-12-07 2022-05-10 玛鲁哈日鲁株式会社 Method for producing frozen food for frying and frozen food for frying

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57170137A (en) * 1981-04-10 1982-10-20 Ajinomoto Kk Coated seasoning composition for baking
JPS57170136A (en) * 1981-04-10 1982-10-20 Ajinomoto Kk Coated seasoning composition for baking
JPS5867155A (en) * 1981-10-14 1983-04-21 Ajinomoto Co Inc Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation
JPS5889152A (en) * 1981-11-19 1983-05-27 Ajinomoto Co Inc Seasoning composition for coating and baking
JPS6219062A (en) * 1985-07-16 1987-01-27 Nisshin Flour Milling Co Ltd Cereal granule having high oil and fat content
JPH04179453A (en) * 1990-11-14 1992-06-26 Kikkoman Corp Batter for fried food
JPH0562A (en) * 1990-11-27 1993-01-08 Nippon Flour Mills Co Ltd Dama bruder and food for frying using the same
JP2001054370A (en) * 1999-08-16 2001-02-27 Nippon Suisan Kaisha Ltd Deep fried chicken and method for producing the same
JP2002142699A (en) * 2000-11-14 2002-05-21 Nitto Seifun Kk Mixed powder for batter

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02189395A (en) * 1989-01-19 1990-07-25 Tsukishima Shokuhin Kogyo Kk Powdered oil or fat and preparation thereof
JP2007037497A (en) * 2005-08-04 2007-02-15 Sanei Gen Ffi Inc Method for preparing fried food, ingredient for fried food, and fried food

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57170137A (en) * 1981-04-10 1982-10-20 Ajinomoto Kk Coated seasoning composition for baking
JPS57170136A (en) * 1981-04-10 1982-10-20 Ajinomoto Kk Coated seasoning composition for baking
JPS5867155A (en) * 1981-10-14 1983-04-21 Ajinomoto Co Inc Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation
JPS5889152A (en) * 1981-11-19 1983-05-27 Ajinomoto Co Inc Seasoning composition for coating and baking
JPS6219062A (en) * 1985-07-16 1987-01-27 Nisshin Flour Milling Co Ltd Cereal granule having high oil and fat content
JPH04179453A (en) * 1990-11-14 1992-06-26 Kikkoman Corp Batter for fried food
JPH0562A (en) * 1990-11-27 1993-01-08 Nippon Flour Mills Co Ltd Dama bruder and food for frying using the same
JP2001054370A (en) * 1999-08-16 2001-02-27 Nippon Suisan Kaisha Ltd Deep fried chicken and method for producing the same
JP2002142699A (en) * 2000-11-14 2002-05-21 Nitto Seifun Kk Mixed powder for batter

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109414045A (en) * 2016-04-28 2019-03-01 J-制油株式会社 Package feed powder uses the wrapper mixture of the package feed powder, wafer material and frying (class) food and its manufacturing method
JP2021159006A (en) * 2020-03-31 2021-10-11 株式会社ニチレイフーズ Quality decrease after re-heating suppression agent for heat-processed frozen meat processed product, method for producing frozen meat processed product and heat-processed frozen meat processed product, and method for suppressing quality decrease after re-heating of heat-processed frozen meat processed product
JP7610355B2 (en) 2020-03-31 2025-01-08 株式会社ニチレイフーズ Agent for suppressing deterioration of quality of heated frozen processed meat products after reheating, method for producing frozen processed meat products and heated frozen processed meat products, and method for suppressing deterioration of quality of heated frozen processed meat products after reheating

Also Published As

Publication number Publication date
JPWO2008139899A1 (en) 2010-07-29
JP2008289364A (en) 2008-12-04
JP5172830B2 (en) 2013-03-27

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