| 发明名称 |
WHEAT FLOUR FOR FRYING BATTER |
| 摘要 |
A wheat flour for deep-fried food crusts is obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C. The emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. The blending ratio of the emulsifier is preferably from 0.1 to 0.45 parts by mass with respect to 100 parts by mass of the wheat flour. The wheat flour has an average grain size of preferably less than 100 μm. A crust material for deep-fried foods including the aforementioned wheat flour for deep-fried food crusts, and a tempura flour including the aforementioned wheat flour for deep-fried food crusts are also described. |
| 申请公布号 |
US2016205950(A1) |
申请公布日期 |
2016.07.21 |
| 申请号 |
US201415025393 |
申请日期 |
2014.02.26 |
| 申请人 |
NISSHIN FOODS INC. |
发明人 |
OHMURA Masato;YOSHIOKA Yasuyuki;SAKAKIBARA Michihiro;FUKUDOME Shinichi;ISHIZUKA Koji;NOZAKI Satomi;TAKAHASHI Miwa |
| 分类号 |
A21D2/16 |
主分类号 |
A21D2/16 |
| 代理机构 |
|
代理人 |
|
| 主权项 |
1. A wheat flour for deep-fried food crusts, obtained by subjecting a mixture including a wheat flour and from 0.05 to 0.5 parts by mass of an emulsifier with respect to 100 parts by mass of the wheat flour to a heating treatment for 1 to 20 seconds under a condition where the temperature of the mixture is from 65 to 99° C., wherein the emulsifier is at least one type of emulsifier selected from sucrose fatty acid esters and lecithin. |
| 地址 |
Tokyo JP |
