GLUTEN-FREE TEMPURA FLOUR
To provide gluten-free Tempura flour providing a coating with crunchy palate in deep-frying, binding the coating well with ingredients and causing less deterioration with age.SOLUTION: The gluten-free Tempura flour includes at least one crosslinked tapioca starch selected from the group consisting o...
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| Format: | Patent |
| Sprache: | eng ; jpn |
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| Zusammenfassung: | To provide gluten-free Tempura flour providing a coating with crunchy palate in deep-frying, binding the coating well with ingredients and causing less deterioration with age.SOLUTION: The gluten-free Tempura flour includes at least one crosslinked tapioca starch selected from the group consisting of phosphoric acid-crosslinked tapioca starch, phosphoric monoesterified phosphoric acid-crosslinked tapioca starch, acetylated phosphoric acid-crosslinked tapioca starch, acetylated adipic acid-crosslinked tapioca starch, and hydroxypropylated phosphoric acid-crosslinked tapioca starch, wherein a viscosity difference between a maximum viscosity in raising temperature from 50°C up to 95°C and a viscosity in reaching 95°C when measuring the crosslinked tapioca starch by amylograph at a solid concentration of 6.0% is 200 BU or less.SELECTED DRAWING: None
【課題】油ちょうした時に食感がサクサクとして、衣と具材との結着が良く、経時変化も少ないグルテンフリーの天ぷら粉を提供する。【解決手段】リン酸架橋タピオカ澱粉、リン酸モノエステル化リン酸架橋タピオカ澱粉、アセチル化リン酸架橋タピオカ澱粉、アセチル化アジピン酸架橋タピオカ澱粉及びヒドロキシプロピル化リン酸架橋タピオカ澱粉からなる群から選ばれる少なくとも1種の架橋タピオカ澱粉を含み、前記架橋タピオカ澱粉を固形分濃度6.0%でアミログラフで測定する場合に50℃から95℃までの昇温時の最高粘度と95℃達温時の粘度の差が200BU以下である、グルテンフリー天ぷら粉。【選択図】なし |
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