BATTER LIQUID

PROBLEM TO BE SOLVED: To provide batter liquid capable of obtaining crunchy and excellent texture with a presence feeling after being fried, by using a comparatively inexpensive raw material.SOLUTION: In salted heating gel having a specific concentration, batter liquid is prepared by using a protein...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAI SAORI, SATO TOMONORI
Format:	Patent
Sprache:	eng ; jpn
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 provide batter liquid capable of obtaining crunchy and excellent texture with a presence feeling after being fried, by using a comparatively inexpensive raw material.SOLUTION: In salted heating gel having a specific concentration, batter liquid is prepared by using a protein raw material showing breaking strength and jelly strength within a specific range, to thereby obtain crunchy and excellent texture after being fried. As the protein raw material to be used, a material derived from a soy bean is desirable.SELECTED DRAWING: None 【課題】本発明は、比較的廉価な素材を用い、フライ後に存在感あるザクザクとした良好な食感が得られるバッター液を提供することを課題とする。【解決手段】加塩した特定濃度の加熱ゲルにおいて、特定範囲の破断強度及びゼリー強度を示す蛋白質素材を使用してバッター液を調製することで、フライ後にザクザクとした良好な食感が得られることを見出し、本発明を完成した。使用する蛋白質素材としては、大豆に由来するものが望ましかった。【選択図】なし