BATTER FOR DEEP-FRIED FOOD PRODUCTS
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United States of America Patent
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Issued Date -
Nov 7, 2019
app pub date -
Jan 30, 2018
filing date -
Feb 2, 2017
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Abstract
A coating material for fried food contains a wheat flour in an amount of 50-95 mass % and a modified starch in an amount of 5-50 mass %, the modified starch having been subjected to an oxidation treatment or an acid treatment and having an RVA maximum viscosity of 1,000 mPa·s or less. A heat-treated wheat flour may be used as the wheat flour. The coating material for fried food may further contain a leavening agent in an amount of 0.1-3 mass %, and may further contain an emulsifier in an amount of 2 mass % or less. It is possible to produce a fried food whose coating has a crispy and light texture not only immediately after the fried food is produced but also after a certain period of time from when the fried food is produced, or after the fried food is reheated in a microwave oven or the like.
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