FRIED FOOD BATTER MATERIAL

Provided is a batter material for producing battered fried foods coated with thin batter having soft, light texture free from stickiness or greasiness, while also demonstrating satisfactory appearance. This fried food batter material contains pregelatinized cross-linked tapioca starch having an aver...

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Bibliographische Detailangaben
Hauptverfasser:	FUJIBE, Mitsunori, ANDO, Manami, SHIGEMATSU, Toru
Format:	Patent
Sprache:	eng ; fre ; 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:	Provided is a batter material for producing battered fried foods coated with thin batter having soft, light texture free from stickiness or greasiness, while also demonstrating satisfactory appearance. This fried food batter material contains pregelatinized cross-linked tapioca starch having an average particle size of 200-1500 μm. L'invention concerne un matériau de pâte à frire pour la production d'aliments frits enrobés d'une pâte à frire fine ayant une texture légère et souple, non collante ou grasse, tout en présentant également un aspect satisfaisant. Ce matériau de pâte à frire pour aliment frit contient de l'amidon de tapioca réticulé prégélatinisé ayant une taille de particule moyenne comprise entre 200 et 1500 µm. 薄衣で、衣がべたつきや、硬さ、粘りのない軽い食感を有するだけでなく、好ましい外観を有する、衣付き揚げ物食品を製造するための衣材の提供。平均粒子径が２００～１５００μｍであるα化架橋タピオカ澱粉を含有する揚げ物食品用衣材。