OIL- AND FAT-MODIFIED STARCH, METHOD FOR PRODUCING THE SAME AND COATING MATERIAL FOR FRIED FOOD

PROBLEM TO BE SOLVED: To obtain an oil- and fat-modified starch responsive to various kinds of demands related to a coating or a coating material in a well-balanced state with a high probability and high dimensions and having especially good binding properties between ingredient materials and coatin...

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Bibliographische Detailangaben
Hauptverfasser:	SUZUKI CHIKAGE, ANDO RYUICHI, IDE TAKAHIRO, KAGESHIMA TOMIYOSHI
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To obtain an oil- and fat-modified starch responsive to various kinds of demands related to a coating or a coating material in a well-balanced state with a high probability and high dimensions and having especially good binding properties between ingredient materials and coating after frying in an oil and a crispy, soft and palatable texture simultaneously compatible with operating efficiency in high dimensions and optimal as the coating material for fried foods, and to provide a preferable method for production of one example thereof. SOLUTION: The oil- and fat-modified starch has ≥200 cP slurry viscosity at 40 wt.% concentration and ≤30 wt.% solubility. The oil- and fat-modified starch can readily be produced by adding/mixing a raw material starch having ≤20 wt.% solubility with an edible oil and fat and/or an emulsifying agent. COPYRIGHT: (C)2005,JPO&NCIPI