Provided is a pregelatinized starch having a gelatinization degree of 13.0 or more and an advancing distance of 3.30 cm or less. The gelatinization degree is a ratio Wf/Ws of a gel generation quantity Wf when the pregelatinized starch is mixed with 100 times the mass thereof of water and a quantity Ws of the pregelatinized starch before mixing, and the advancing distance is the movement distance of 10 g of a gel obtained by mixing water and the pregelatinized starch in a manner in which the moisture content of the obtained gel becomes 90.9 mass%. The present invention further provides a heated-dough food product using the pregelatinized starch and a bakery food product obtained by heating a batter including the pregelatinized starch.
A coating composition for bakery foods with breadcrumbs for coating bakery food dough prior to attaching breadcrumbs, said composition containing one or more processed starches selected from the group consisting of an oxidized starch, an acid-treated starch and a heat-treated starch, wherein the oxidized starch, the acid-treated starch and the heat-treated starch having the following properties (A) and (B). (A) When the viscosity of an aqueous suspension containing the oxidized starch, the acid-treated starch or the heat-treated starch is measured using a Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25 mass% of said starch, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is no higher than 2500 mPa·s. (B) The light absorbance of an aqueous suspension containing the oxidized starch, acid-treated starch or the heat-treated starch (where the aqueous suspension contains 0.5 mass% of said starch) is 0.6 or higher at 660 nm.
A21D 15/08 - Improving finished bakery products by coating
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A coating composition for heated foods that is to be adhered to the surface of a heated food and then heated to form a coating on said food, the composition containing one or more processed starches selected from the group consisting of acid-treated starches and heat-treated starches, and the acid-treated starches and the heat-treated starches having the following properties (A) and (B): (A) when the viscosity of an aqueous suspension containing the acid-treated starch or the heat-treated starch is measured using the Rapid Visco Analyzer (RVA) (here, the aqueous suspension contains 25 mass% of said starch, and when the viscosity is measured, the temperature of the aqueous suspension is first held at 50°C for 1 minute, then raised to 95°C over a period of 7 minutes and 30 seconds, and then maintained at 95°C for 5 minutes), the peak viscosity is no higher than 2500 mPa·s; and (B) the light absorbance of an aqueous suspension containing the acid-treated starch or the heat-treated starch (the aqueous suspension containing 0.5 mass% of said starch) is 0.6 or higher at 660 nm.
Provided is an oil-in-water composition that contains water, oils and fats, and a cereal flour, wherein the cereal flour content is 20-50 mass%, and the median diameter of the particles contained therein is 5-35 μm. Further provided is a dough that contains the oil-in-water composition.
Provided is a wheat flour composition that is a dry-heat-treated product of a mixture containing wheat flour and DE 5-20 of dextrin. Additionally provided is a batter for deep-fried food products that contains the wheat flour composition. Further provided is a method for producing deep-fried food products using the batter for deep-fried food products.
A composition for food preservation that is used for preventing deterioration in the quality of a food by coating the surface of said food, said composition containing water, modified starch, sodium acetate, and glycine, and having a viscosity of 10-10,000 mPa·s as measured at a rotation speed of 3-12 rpm using a B-type viscometer and at a product temperature of 25°C.
The present invention addresses the problem of providing a modified resistant starch which provides improvement to rough texture that is a problem peculiar to food containing a resistant starch, and which, when used for food that is intended to be low in carbohydrates, does not compromise the smooth and palatable texture inherent in said food. A method for producing a modified resistant starch according to the present invention comprises a step for adding 5-75 parts by mass of water to 100 parts by mass of a resistant starch and heating the resistant starch. As a result of the step, the average particle diameter of the resistant starch after being heated becomes 1.20-1.50 times of the average particle diameter of the resistant starch before being heated.
The present invention addresses the problem of providing, using a simple method, a resistant starch which improves the grainy texture which is a characteristic problem of foods containing a resistant starch, and, when used in a food with the aim of carbohydrate reduction or dietary fiber enrichment, does not degrade a pleasant smooth texture inherent to the food. The present invention is a production method for an oil-or-fat-coated resistant starch in which an oil or fat is adhered to the surface of a resistant starch, said method comprising a mixing step for mixing 100 parts by mass of the resistant starch and 0.5-5 parts by mass of the oil or fat. By means of the mixing step, the average particle size of the resistant starch after mixing is set to be 1.0-1.2 times the average particle size of the resistant starch before mixing.
The present invention addresses the problem of providing modified resistant starch which improves a rough texture which is a problem peculiar to a food containing resistant starch, and with which when the modified resistant starch is used for a food for the purpose of reducing carbohydrates, a supple and smooth texture of the food inherent in the food is not impaired. The method for producing modified resistant starch (first production method) according to the present invention involves: a step for obtaining a starch slurry by adding 100-300 parts by mass of water to 100 parts by mass of resistant starch, which is raw material starch; and a stirring step for stirring the starch slurry. In the stirring step, the product temperature of the starch slurry under stirring is maintained at 50°C or higher and below the gelatinization onset temperature of the starch in the starch slurry. The method for producing modified resistant starch (second production method) according to the present invention involves a first step for preparing resistant starch, and a second step for subjecting the prepared resistant starch to a modification treatment, wherein the second step is the same as the stirring step.
A cross section of a noodle string includes a core region and four hook-shaped portions, each hook-shaped portion includes a leg portion extending from the core region and a blade portion connected to the leg portion, the blade portion has a first outer peripheral portion extending from the leg portion in a radial direction, a second outer peripheral portion extending from the first outer peripheral portion in a circumferential direction, and a third outer peripheral portion extending from the second outer peripheral portion to the leg portion, a first outer peripheral portion side of the second outer peripheral portion is closer to a center of the noodle string than another part thereof on a third outer peripheral portion side is, a joint portion between the second and third outer peripheral portions is provided with an arc-shaped portion with a radius of curvature of 0.050 to 0.160 mm.
This tomato sauce contains 15-25 mass% of a tomato paste, 0-10 mass% of tomato ketchup, and 0.1-0.5 mass% of a grain protein hydrolysate, and has a total acidity of 0.8-2.0%. The grain protein hydrolysate is preferably an acid hydrolysate of a soybean protein. The mass ratio of acidic amino acid to basic amino acid (acidic amino acid : basic amino acid) is preferably 1.5-2.0 : 1.0 when the amount of amino acid contained in the grain protein hydrolysate is measured by an amino acid analyzer.
A coating material for fried food containing an oil-and-fat processed acetylated starch. The oil-and-fat processed acetylated starch has the following properties: when the viscosity of an aqueous suspension containing the oil-and-fat processed acetylated starch is measured by a Rapid Visco Analyzer (RVA), the viscosity of the aqueous suspension when reaching 95° C. is lower than the viscosity of the aqueous suspension immediately after being maintained at 95° C. for 5 minutes, in which for the viscosity measurement of the aqueous suspension, the aqueous suspension contains 6 parts by mass of the oil-and-fat processed acetylated starch per 100 parts by mass of water, and the temperature of the aqueous suspension is first maintained at 50° C. for 1 minute, then the temperature is raised to 95° C. over 7 minutes and 30 seconds, and then the temperature is maintained at 95° C. for 5 minutes.
The modified wheat flour has a total content of polyunsaturated fatty acids of 55 mass% or less relative to the total mass of the contained fatty acids. A method for producing modified wheat flour includes heat-treating raw wheat flour and reducing the total content of polyunsaturated fatty acids to 55 mass% or less relative to the total mass of the contained fatty acids.
This method for producing heat-treated cereal flour comprises a step in which a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated using an extruder. The step is performed so as to satisfy at least one of the following conditions 1 and 2. Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more. Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more. The raw material composition may contain one or more selected from among a hygroscopic material, amylase, and lipase. At least a portion of the cereal flour may be subjected to wet heat treatment. A biaxial extruder can be used as the extruder.
This method for producing noodle includes extrusion-molding pasta dough into a round noodle shape with a diameter of 2.2 mm or more at a pressure of 80 kgf/cm2-120 kgf/cm2, the raw material powder of the dough containing durum flour, all-purpose wheat flour having a crude protein content of 10.0% or more, and wheat gluten, the durum flour and the all-purpose wheat flour being contained at a mass ratio of 99:1-60:40.
A method for producing processed starch according to the present invention comprises: (1) a pH adjustment step for adding an alkali agent to a slurry that contains starch and water in order to adjust the pH of the slurry to 10-12; and (2) a reaction step for adding 2.5-15 mass% of sodium trimetaphosphate, in terms of the dry mass of the starch in the slurry, to the slurry after the pH adjustment step has been carried out and reacting the mixture. Before the reaction step, 2.5-20 mass%, in terms of the dry mass of the starch in the slurry, of one or more swelling modifiers selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry after the pH adjustment step has been carried out.
A method for producing a modified wheat flour of the present invention includes a first heating step of heating a raw material wheat flour under hermetically sealed conditions so that the temperature of the raw material wheat flour exceeds 100° C. and a second heating step of heating the raw material wheat flour from the first heating step under atmospheric pressure conditions so that the temperature of the raw material wheat flour is in a range of 90° C. to 120° C. Preferably, the method includes a step of adjusting the moisture content of the raw material wheat flour to 12 to 22 mass % prior to the first heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has an excellent texture.
A fried confectionery mix according to the present invention is characterized by containing a protein material in which the proportion of crude protein made up by 0.05 N acetic acid soluble protein is 1-5 mass%. The protein material is preferably one obtained by heat processing a source material protein under conditions in which a 50-300°C product temperature of the source material protein is maintained for 10-300 minutes. The protein material is preferably one derived from wheat, soybeans, peas, or rice. The content of the protein material in the fried confectionery mix according to the present invention is preferably 0.5-20 mass%.
This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour and has an average grain size of 150 µm or less. This heat-treated durum wheat flour is characterized in that: the gluten vitality is 50 or less where the gluten vitality of the untreated durum wheat flour is 100; and the amylase sensitivity is 70 or less where the amylase sensitivity of the untreated durum wheat flour is 100. This heat-treated durum wheat flour production method comprises a step for heat-treating untreated durum wheat flour having an average grain size of 150 µm or less under such a condition that the product temperature of of this untreated durum wheat flour product is maintained at 10-250ºC for 10-120 minutes.
Spice or herb-containing bread crumbs that are baked and crushed products of a bread dough containing at least one kind of spice or herb. A bread crumb mix or a batter for fried food containing the spice or herb-containing bread crumbs. A method for producing a fried food product, the method comprising frying a food ingredient to which the spice or herb-containing bread crumbs adhere.
A kakiage production mold for producing kakiage by immersing the mold, in a state in which the mold has been filled with a batter, into a heated oil, the batter being obtained by mixing a solid portion and a liquid portion, the viscosity of the liquid portion constituting the batter being 2.0-20.0 PaS, and the weight ratio of the liquid portion to the solid portion being 30-70%. The mold has an upper portion that is open and has a bottom portion and a side surface. A plurality of bottom communication ports that communicate with the outside are formed in the bottom portion, and a plurality of side surface communication ports that communicate with the outside are formed in the side surface. The maximum length of the openings of the bottom communication ports is smaller than an average value of a maximum cross-sectional length of ingredients constituting the solid portion, and the maximum length of the openings of the side surface communication ports is smaller than the average value of the maximum cross-sectional length of the ingredients constituting the solid portion.
This support implement for production of a fried food: can be used to support frying fare 91 obtained by coating an ingredient with a coating material in an oil fry when the frying fare 91 is to be fried in oil to produce a fried food 92; and has a base member 2 and a plurality of support members 3 that protrude from the base member 2 and support the frying fare 91 from below. The support members 3 have a receiving part 30 that contacts the frying fare 91 at the opposite end of the support member 3 from the base member 2. The plurality of support members 3 are arranged such that the receiving parts 30 of the support members 3 do not contact each other.
The present invention addresses the problem of providing a technique for easily preparing a heated food with a succulent texture while minimizing water loss due to heating. The method for producing a heated food of the present invention includes pretreating a food precursor susceptible to water exudation on heating by applying a composition containing a monovalent metal salt of alginic acid and a slightly water-soluble divalent metal salt to the food precursor and heating the pretreated food precursor. The method includes performing a gelling prevention measure to prevent the alginic acid in the composition from gelling after the pretreatment and before the heating. The gelling prevention measure includes controlling (1) the temperature of the food precursor immediately before applying the composition in the pretreatment at or below 30° C., (2) the time in which the temperature of the pretreated food precursor is 40° C. or higher less than 2 hours, and (3) the time in which the temperature of the pretreated food precursor is in the range of from 10° C. to 20° C. less than 12 hours.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 13/50 - Poultry products, e.g. poultry sausages
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
A mix for deep-fried confectionery of the present invention contains cereal flours. The cereal flours contain, as pregelatinized cereal flours, 20-60 mass% of a pregelatinized starch and 10-40 mass% of a pregelatinized cereal flour. Preferably, the content of the pregelatinized cereal flour in the cereal flours is 50 mass% or more. Preferably, the content of a non-pregelatinized cereal flour in the cereal flours is 20-50 mass%. The mix for deep-fried confectionery of the present invention may contain 10-30 parts by mass of oil or fat per 100 parts by mass of the cereal flours. A method for producing deep-fried confectionery of the present invention includes a dough preparation step for preparing a dough by using the aforesaid mix for deep-fried confectionery of the present invention, and a step for frying the dough in oil.
Provided is an oil/fat-processed starch for which the starting starch contains waxy tapioca starch. Provided is a method for producing cooked meat, the method including heat-cooking meat on which the oil/fat-processed has been applied. Provided is a method for improving the texture of cooked meat, the method including heat-cooking meat on which the oil/fat-processed has been applied.
Provided is a batter for a fried food product, the batter containing a granulated substance comprising wheat flour and wheat protein. The total protein content of the granulated substance is 60 mass% or greater. The granulated product will pass through a sieve having an aperture of 4.76 mm, but will not pass through a sieve having an aperture of 1.00 mm.
A method for producing a modified starchy powder of the present invention includes a step of adding 0.2 to 5 parts by mass of a monovalent or divalent metal salt, in terms of the mass of metal ions, to 100 parts by mass of a starchy powder to obtain a mixture, and a heating step of heating the mixture so that the temperature of the starchy powder is in a range of 70° C. to 130° C. Preferably, the method includes a step of adjusting the moisture content of the mixture to 12 to 22 mass % prior to the heating step. According to the present invention, it is possible to produce fried coated food in which a coating has excellent adhesion to a solid ingredient and also has excellent flavor and texture.
Dried pasta contains 5 parts by mass or more and 40 parts by mass or less of bran derived from white wheat, which is common wheat, in 100 parts by mass of a flour ingredient. It is preferable that the dried pasta further contains 50 parts by mass or more and 95 parts by mass or less of pulverized durum wheat in 100 parts by mass of the flour ingredient. It is also preferable that the white wheat is at least one of Australian Standard White and Western White. It is also preferable that the bran derived from the white wheat has been heat-treated. It is also preferable that the dried pasta has a noodle strand shape.
This production method for lumpy bread comprises stirring and mixing a raw material powder containing 0.1-5 mass% of a superplasticizer with an aqueous liquid.
A method for producing deep-fried-like battered foods, the method comprising stir-frying or baking, with the use of oil, an ingredient that has been coated with powdered batter containing 0.1 to 5% by mass of a monovalent metal salt of alginic acid and 0.1 to 5% by mass of a divalent metal salt.
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A23L 29/256 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
The method for producing a battered fried food of the present invention includes: an unfried ingredient preparation step for attaching a powdery batter material to the surface of an ingredient to obtain an unfried ingredient; a first frying step for frying the unfried ingredient to obtain a fried ingredient; and a second frying step for frying the fried ingredient. The batter material contains 1-10 mass% of a water-soluble dietary fiber. In the unfried ingredient preparation step, the batter material is attached to the surface of the ingredient so that the batter material is present at the outermost surface of the unfried ingredient.
The fried confectionery of the present invention is characterized in that, in the strain rate-load curve obtained by the following compression test, three or more peaks appear in the strain rate range of 40-80% and the load at each peak is 5-25 N. Compression test: From the fried confectionery to be evaluated, a section having a thickness of 6 mm and including the surface of the fried confectionery is cut out and used as a sample. Using a rheometer equipped with a pressing jig, the sample is compressed in the thickness direction thereof at a sample temperature of 70°C and a pressing speed of the pressing jig of 5 mm/second so as to obtain the strain rate-load curve of the sample during the compression process.
A fried food coating composition according to the present invention is in the form of a powder used as a coating material when producing a coated fried food product that is obtained by frying a main ingredient to which the coating material is adhered, said fried food coating composition being used by adhering to the main ingredient while in the form of a powder. The fried food coating composition according to the present invention contains a wheat fermented seasoning and a granule powder that includes wheat flour and a dextrin. The wheat fermented seasoning preferably uses only wheat as a fermentation source. The content of the wheat fermented seasoning is preferably 0.05-2 mass%.
This mix for deep-fried confectionery contains 20-50 mass% of a cross-linked starch with respect to the total mass thereof, contains 60-90 mass% of starches including said cross-linked starch, and contains at most 10 mass% of a cereal flour.
The coating material for fried foods of the present invention contains a grain flour composition containing a grain flour and a fat or oil. The grain flour composition has a heat swelling degree of 5-40 and a batter viscosity of 4,000-14,000 mPa·s. The grain flour is preferably wheat flour or starch. The manufacturing method of the coating material for fried foods of the present invention includes: a step for mixing an unprocessed grain flour, a fat or oil and water to obtain a mixture; and a step for heat treating the mixture to obtain the grain flour composition. The heat treatment is preferably a treatment for lowering the heat swelling degree of the unprocessed grain flour.
The pregelatinized cereal flour of the present invention has a mechanical loss tangent of less than 1 at a strain rate of 268% or less in a strain-dependent measurement of dynamic viscoelasticity at a temperature of 25°C and a frequency of 1 Hz in the state of being mixed with water in an amount 10 times as much as the own weight thereof. The manufacturing method of the pregelatinized cereal flour of the present invention includes a step for adding and mixing 500 parts by mass or more of water to 100 parts by mass of a starting cereal flour to obtain a slurry, and then heating and drying the slurry in a drum dryer. Preferably, in the manufacturing method of the pregelatinized cereal flour, the starting cereal flour is prepared from a waxy species.
Provided is a meat modifier for fried foods which contains a waxy tapioca starch. Provided is a method for producing a fried food product which involves adhering said meat modifier for fried foods to meat, and next, coating the same in batter and frying the same.
A batter mix for fried food according to the present invention comprises: 1-15 mass% of dietary-fiber-rich resistant starch containing at least 80 mass% of dietary fiber; and 2-30 mass% of oxidized starch. The batter mix for fried food preferably further comprises 2-20 mass% of heat-treated wheat flour. The heat-treated wheat flour of the batter mix for fried food preferably contains both dry heat-treated wheat flour and wet heat-treated wheat flour. A batter liquid contains 100 parts by mass of the batter mix for fried food, and 80-1000 parts by mass of a liquid.
A pickling fluid for processing meat for use in baking/cooking, the pickling fluid containing 30-60 mass% of an oil and fat processed starch and 20-60 mass% of water. A method for producing a baked-meat processed food product using the aforementioned pickling fluid.
The frozen noodle according to the present invention includes, as a frozen noodle string that is a frozen product of a cooked product of a raw noodle string, a specific frozen noodle string having a maximum diametrical length of 1.2 mm or more in a cross section taken in a direction orthogonal to the length direction of the frozen noodle string. A specific noodle string produced by thawing the specific frozen noodle string has a breaking strain ratio of 70 to 85% and a breaking load of 0.7 to 4.0 N when the specific noodle string is subjected to a rupture test using a rheometer equipped with a pressing jig under the conditions where the product temperature of the specific noodle string is 40°C and the pressing speed of the pressing jig is 0.5 mm/sec. The method for producing the frozen noodle according to the present invention is characterized by satisfying at least one of the requirements <1> and <2> mentioned below. <1> The noodle dough preparation step is performed under a pressure-reduced environment having a pressure reduction degree of -0.03 MPa or less. <2> The number of procedures for rolling the noodle dough through rolls in the rolling step is two or less.
A fried food batter mix according to the present invention comprises: 0.01-5 mass% of a malt-derived ingredient; 0.01-3 mass% of hydrolyzed wheat protein; and 50-99.98 mass% of one or more substances selected from among cereal flours and starch. It is preferable that a cereal flour is included as the one or more substances selected from among cereal flours and starch, and that at least part of the cereal flour includes heat-treated wheat flour. In a fried food production method according the present invention, 100-500 parts by mass of an aqueous liquid is mixed with 100 parts by mass of the fried food batter mix according to the present invention to prepare a fried food batter, the fried food batter is adhered to the surface of an ingredient, and said ingredient is fried.
A dusting powder mix for a fried food that contains inulin, soybean fiber and a fat-processed starch. A method for producing a fried food that comprises coating an ingredient with the dusting powder mix for a fried food, adhering a batter thereto and then frying the same in oil.
A confectionary mix may include: 20 to 60 mass % of a rice flour containing 40 mass % or more of a brown rice flour; and 10 to 50 mass % of a processed starch. The processed starch may be one or more of a crosslinked starch, an etherified crosslinked starch, and an acetylated starch. A method for producing a confectionary may include preparing a dough using the confectionary mix.
A21D 10/00 - Batters, dough or mixtures before baking
A23G 3/48 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition containing plants or parts thereof, e.g. fruits, seeds, extracts
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.
The present invention provides a fried food product obtained by mixing a main ingredient with an oil that is liquid at room temperature and a powdered fat having a slip melting point of 40° or higher in order to coat the main ingredient with an oil/fat mixture that exhibits fluidity at room temperature, and then adhering a coating material thereto. The blending ratio of the powdery fat is preferably 1-30 mass% with respect to the liquid oil. It is preferable for a phosphate-crosslinked starch to be adhered to the main ingredient before coating the main ingredient with the oil/fat mixture. It is also preferable for the main ingredient to be heated for at most 120 seconds before adhering the phosphate-crosslinked starch thereto and then coating with the oil/fat mixture.
A bread crumb composition for fried food according to the present invention contains bread crumbs obtained using a flour that contains 2.5-30 mass% oxidized starch or acid-treated starch as a bread dough starting material. It is preferable for the bread dough starting material to further contain (A) and/or B. (A) Flour containing 5-25 mass% crosslinked starch. (B) Flour containing 1-10 mass% pregelatinized starch and/or pregelatinized flour. The bread dough starting material preferably contains at least one proteinaceous material among wheat proteins, bean proteins, milk proteins, and egg powder in the amount of 0.5-5 parts by mass in terms of protein per 100 parts by mass in total of the flour and the proteinaceous material.
This frozen filling is to be cooked in combination with a room-temperature bread dough and has a frozen sauce portion, wherein the sauce portion contains 0.01 to 1 mass% of one or more kinds of polysaccharide thickeners selected from the group consisting of hydroxyalkyl cellulose, xanthan gum, guar gum, and tremel gum as well as 0.5 to 5 mass% of etherified starch. When this frozen filling is used in combination with a room-temperature bread dough, a snack food having good texture and appearance without burns can be easily produced.
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
A21D 13/31 - Filled, to be filled or stuffed products filled before baking
A23L 29/206 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
A23L 29/262 - CelluloseDerivatives thereof, e.g. ethers
A23L 29/269 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
51.
HEAT-TREATED WHEAT FLOUR PRODUCTION METHOD AND HEAT-TREATED WHEAT FLOUR
The present invention provides a heat-treated wheat flour production method in which 100 parts by mass of wheat flour, at least one substance selected from among (1) pH adjusting materials, (2) sugars and/or sugar alcohols, and (3) enzymes, and more than 30 parts by mass but not more than 40 parts by mass of water having a temperature of 70-100°C are combined to obtain a mixture, and said mixture is heated. The (3) enzyme is preferably at least one enzyme selected from among amylolytic enzymes and lipolytic enzymes. It is preferable for the mixture to be heated for 3-60 seconds at an ambient temperature of not less than 100°C but less than 120°C.
The present invention provides a cereal flour composition which contains a cereal flour and an enzyme belonging to the tannase family, and in which the tannase activity per 1 g of the cereal flour is 0.1 kU/g to 60 kU/g. The composition preferably includes, in terms of mass, 10 ppm to 10,000 ppm of the enzyme relative to the total amount of the cereal flour. The cereal flour preferably includes at least one selected from among whole-wheat flour, bran, and other cereal flours having an ash content of 0.7 mass% or higher. The ash content of the cereal flour is preferably 0.5 mass% or higher.
The cross-section of a noodle line has a core region (14) that is positioned in the center part and four hook-shaped parts (16). The hook-shaped parts (16) each have a leg part (18) that extends from the core region (14) and a vane part (20) that is connected to the leg part (18). The vane part (20) has a first outer peripheral part (20A) that extends radially from the leg part (18), a second outer peripheral part (20B) that extends circumferentially from the first outer peripheral part (20A), and a third outer peripheral part (20C) that extends from the second outer peripheral part (20B) to the leg part. The second outer peripheral part (20B) recedes further toward the center of the noodle line on the first outer peripheral part (20A) side than on the third outer peripheral part (20C) side. A corner part (25) is formed at the portion where the first outer peripheral part (20A) and the second outer peripheral part (20B) connect. A circular arc-shaped part (26) having a radius of curvature of 0.050-0.160 mm is formed at the portion where the second outer peripheral part (20B) and the third outer peripheral part (20C) connect.
It is an object of the present invention to provide a grooved noodle which hardly sticks to another noodle after boiling and from which a boiled noodle having excellent texture is obtained. It is also an object of the present invention to provide a method for producing a grooved noodle and a method for cooking a grooved noodle. The grooved noodle of the present invention is a grooved noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string, wherein only grain flour including wheat flour is used as raw material flour, and a gluten vitality of the grooved noodle is 18% to 35%.
A batter mix for Tatsuta-age (a fried food prepared by deep-frying preliminarily seasoned meat or fish) to be used as a batter solution, said batter mix containing pregelatinized phosphate crosslinked corn starch. A batter for Tatsuta-age that comprises 100 parts by mass of a powder component containing pregelatinized phosphate crosslinked corn starch and 150-250 parts by mass of an aqueous liquid. A method for preparing Tatsuta-age with the use of the batter for Tatsuta-age.
The present invention is a heat-treated wheat flour manufacturing method wherein: 100 parts by mass wheat flour having 25% or less amylose content, and 30-45 parts by mass water having a temperature of 70°C or greater are mixed and a mixture is obtained; and the mixture is heated for 3-60 seconds at an ambient temperature of 100°C or more and less than 120°C, and heat-treated wheat flour having a degree of gelatinization of 50-95% is obtained. Preferably, the mixture of wheat flour and water of the stated temperature is made hotter than 100°C, and not hotter than 110°C, by the heat treatment. Preferably, as the heat-treated wheat flour, heat-treated wheat flour for bakery products or for noodles is manufactured.
A method for producing individually-frozen cooked fresh short pasta, the method comprising individually freezing cooked fresh short pasta while applying vibration, the cooked fresh short pasta being produced using raw material powder containing 3-12 mass% of one or more processed starches selected from the group consisting of an acetylated starch and oxidized starch.
A fried food production method according to the present invention comprises a dough preparation step, a dough adhesion step, and a frying step. In the dough preparation step, a dough having viscosity is prepared by adding a liquid to dough ingredients including at least a cereal flour and yeast. In the dough adhesion step, a food ingredient with dough adhered thereto is prepared by wrapping the dough around the surface of a solid food ingredient. In the frying step, the food ingredient with the dough adhered thereto is fried. A fried food production method according to the present invention makes it possible to efficiently produce a fried food which includes a food ingredient and a coating enveloping the food ingredient, wherein the coating has a favorable springy texture.
This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.
A batter mix according to the present invention is for mixed-ingredient tempura that is produced by frying with use of a mold and comprises 20-60 mass% heat-treated wheat flour and 0.3-5 mass% egg white powder. A production method for mixed-ingredient tempura according to the present invention comprises step for filling a mixture of food ingredients and batter liquid into a mold and frying the mixture, wherein the batter liquid contains 100 parts by mass of a powdered ingredient that contains 20-60 mass% heat-treated wheat flour and 0.3-5 mass% egg white powder, and 100-150 parts by mass of an aqueous liquid. The production method for mixed-ingredient tempura comprises step for filling a mixture of food ingredients and batter liquid into a mold and frying the mixture, wherein the batter liquid contains 100 parts by mass of a powdered ingredient that contains 20-60 mass% heat-treated wheat flour and 0.3-5 mass% egg white powder, and 100-150 parts by mass of an aqueous liquid.
A seasoning liquid for stewing according to the present invention contains 5-15 mass% of an alcohol fermentation liquid of fruit and 1-10 mass% of waxy corn starch. A production method for a seasoning liquid for stewing according to the present invention comprises a sterilization step for encapsulating a seasoning liquid in a container and then heating the whole container under a condition where the temperature of the seasoning liquid reaches 100°C or higher. A production method for a stewed dish according to the present invention comprises a step for adding and mixing the seasoning liquid for stewing according to the present invention to a base food stuff that contains ingredients and then heating the resultant mixture. The present invention pertains to providing a seasoning liquid for stewing with which it is possible to easily make a stewed dish that offers superior texture and flavor of ingredients.
Provided are spice or herb-containing bread crumbs which are burned and crushed products of bread dough containing at least one spice or herb. A bread crumb mix or a batter for deep-frying contains bread crumbs containing the spice or herb. A method for producing a deep-fried food includes oil-cooking ingredients to which the spice or herb-containing bread crumbs are attached.
The present invention provides a method for producing mixed tempura including a flat ingredient and a three-dimensional ingredient. This production method includes a step for coating only the flat ingredient with a batter, and a step for mixing the batter-coated flat ingredient and the three-dimensional ingredient to prepare a material for mixed tempura. It is ideal to furthermore include a step for coating the three-dimensional ingredient with flour before the batter-coated flat ingredient and the three-dimensional ingredient are mixed. It is also ideal to use 750-3,000 parts by mass of the batter per 100 parts by mass of the flat ingredient.
This method for producing a mixed-ingredient tempura includes a step for attaching dredging flour, which contains wheat flour and has a protein content of 3 to 6 mass%, and a batter liquid prepared from a batter mix having a protein content of 4.5 to 15 mass%, to the ingredients of the tempura in this order. The protein content of the batter mix is 1.4 to 3 times greater than the protein content of the dredging flour. The dredging flour preferably has a starch acetate content of 15 to 60 mass%. The batter mix preferably contains at least one selected from among wheat flour gluten, albumen powder, and soy protein in the amount of 0.5 to 6 mass%.
A wheat bran composition of the invention contains a white wheat as a raw material, wherein the wheat bran composition has a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a method for producing a wheat bran composition, involving pulverizing grains of a white wheat to obtain a wheat bran composition having a dietary fiber content of 43 mass % or greater and a glucide content of 18 mass % or less. The invention also provides a premix containing the wheat bran composition. The invention also provides a method for producing a processed food involving using the wheat bran composition as a raw material.
Provided is a molding device for molding a batter for mixed-ingredient tempura, said molding device comprising: a batter supply unit that supplies the batter for mixed-ingredient tempura which is a mixture of ingredients and a batter solution; a mold that has, on the upper surface, an input port through which the batter for mixed-ingredient tempura supplied from the batter supply unit is to be input, that has a plurality of holes formed on the bottom surface and the side surfaces, and that receives the batter for mixed-ingredient tempura through the input port; a stirring unit that stirs the batter for mixed-ingredient tempura in the mold so as to form gaps in the batter for mixed-ingredient tempura; and a smoothing unit that smooths the upper surface of the batter for mixed-ingredient tempura stirred by the stirring unit.
A method for producing pregelatinized cereal flour according to the present invention includes: a pregelatinization step of heating a slurry containing 100 parts by mass of cereal flour and 500 parts by mass or more of water under a condition that the temperature of the slurry is 90° C. or more, to pregelatinize starch contained in the cereal flour; and a drying step of drying the slurry from the pregelatinization step to obtain a solid. In the pregelatinization step, the slurry is stirred while heating the slurry. In the pregelatinization step, the slurry is preferably heated under a condition that the temperature of the slurry is 100° C. or more. According to the present invention, there is provided pregelatinized starch that can improve the taste and texture of food and impart aging resistance to the food.
The method for producing a modified wheat flour according to the present invention comprises: a first heating step for heating a starting wheat flour material under sealed conditions so as to give a material temperature exceeding 100°C; and a second heating step for heating the wheat flour material, which is from the first heating step, under atmospheric pressure conditions so as to give a material temperature of 90-120°C. Preferably, the method comprises, prior to the first heating step, a step for adjusting the moisture content of the starting wheat flour material to 12-22 mass%. The present invention enables the production of a battered and fried food in which the batter closely adheres to the ingredient and which has an excellent batter texture.
A modified starchy powder production method according to the present invention includes: a step for adding a monovalent or divalent metal salt in an amount of 0.2-5 parts by mass in terms of the mass of metal ions, with respect to 100 parts by mass of a starchy powder, to obtain a mixture; and a heating step for heating the mixture such that the product temperature of the starchy powder becomes 70-130°C. Preferably, before the heating step, a step for adjusting the water content of the mixture to 12-22 mass% is included. The present invention enables production of a fried food in which the binding ability of a coating to an ingredient is excellent and in which the flavor and texture of the coating is superior.
The method for producing a pregelatinized grain flour according to the present invention includes a step for thermally drying a slurry, which contains 100 parts by mass of grain flour and 500-1500 parts by mass of water, using a drum dryer. Preferably, the grain flour contains wheat flour. Preferably, the grain flour contains one or more selected from low-amylose wheat flour and a glutinous grain flour. Preferably, the temperature of the heating section of the drum dryer is 100-150°C. A method for producing a processed food according to the present invention is characterized in that a pregelatinized grain flour produced by the aforesaid production method is used as a starting material.
A batter for a fried food, said batter containing a fat/oil-processed acetylated starch. The fat/oil-processed acetylated starch has the following characteristic. When the viscosity of an aqueous suspension containing the fat/oil-processed acetylated starch, said aqueous suspension containing 6 parts by mass of the fat/oil-processed acetylated starch per 100 parts by mass of water, is measured with a rapid visco analyzer (RVA) by first, holding the material temperature of the aqueous suspension at 50°C for 1 minute, then raising the temperature to 95°C for 7 minutes and 30 seconds and then maintaining the temperature at 95°C for 5 minutes, the viscosity of the aqueous suspension upon reaching 95°C is lower than the viscosity of the aqueous suspension immediately after being maintained at 95°C for 5 minutes.
A bakery mix, which is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-50 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the bakery mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
A production method for noodles according to the present invention comprises: a production step for pregelatinized grain flour; and a step for preparing a noodle dough using a grain flour in which the content of the pregelatinized grain flour produced in the production step is 0.5-40 mass%. The production step for the pregelatinized grain flour comprises: a slurry heating step for heating a slurry that contains 100 parts by mass of a raw material grain flour and not less than 500 parts by mass of water such that the temperature of the slurry is not less than 90°C; and a step for drying the slurry that has been subject to the slurry heating step so as to obtain solid matter. The raw material grain flour may contain starch.
A mix, which is for takoyaki or okonomiyaki and is a production object of a production method according to the present invention, contains cereal flour having a pregelatinized cereal flour content of 1-30 mass%, and said production method includes: a step for producing pregelatinized cereal flour; and a step for producing the mix using the pregelatinized cereal flour produced in the production step. The step for producing pregelatinized cereal flour involves: a slurry heating step for heating a slurry, containing 100 parts by mass of a raw material cereal flour and at least 500 parts by mass of water, under a condition in which the temperature of the slurry is at least 90ºC; and a step for drying the slurry, which has been subjected to the slurry heating step, to obtain solid matter.
The method for producing a frozen stir-fried pasta according to the present invention comprises: a step for stir-frying a gelatinized pasta together with a fat or oil to give a stir-fried pasta having a moisture content of 59.0-64.0 mass%; and a step for mixing the stir-fried pasta with a sauce and then freezing the mixture. Preferably, the gelatinization is performed so that the moisture content of the gelatinized pasta becomes 62.0-65.0 mass%. Preferably, the stir-frying is performed using a mixture of the fat or oil with a thickening agent. The frozen stir-fried pasta is to be heated in a microwave oven with an output of 1000 W or higher before being eaten.
The present invention pertains to a method for producing frozen pasta obtained by freezing pasta and sauce in contact with each other. The production method is provided with a step in which 20-40 parts by mass of a sauce is caused to cling to 100 parts by mass of pregelatinized pasta, after which the pasta and the sauce are frozen together. The sauce has a carbohydrate content of 10-24 mass% and an oil and fat content of 0-8 mass%. The frozen pasta can be consumed after being heated with microwaves of 1000 W or higher.
This method for producing a coated fried food product comprises: sequentially attaching (i) an oil/fat, (ii) a first breader, (iii) a batter, and (iv) a second breader to a filling; and frying the filling in oil. The first breader contains at least one selected from the group consisting of grain flour having a degree of gelatinization of 2-12% and gelatinized starch in an amount of 30% by mass or more, and has a protein content of 1.5-40% by mass. The second breader contains 5-50% by mass of a fraction that does not pass through a sieve having an opening of 2.4 mm.
This method for producing frozen noodles has a step for adhering a treatment liquid containing gum arabic to the surface of cooked noodles, and a step for freezing noodles to which the treatment liquid has adhered. The amount of gum arabic included in the treatment liquid is preferably 0.04-0.35 mass%. The treatment liquid preferably further contains an oil/fat and water, the amount of the oil/fat included in the treatment liquid being 23-75 mass%. The noodles are, for example, pasta. The frozen noodles are to be eaten after being heated in a microwave oven having an output of 1,000 W or more.
A23L 3/375 - Freezing; Subsequent thawing; Cooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
A23L 7/109 - Types of pasta, e.g. macaroni or noodles
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.
The present invention provides a method for manufacturing noodles using a starting grain flour material, wherein the starting grain flour material comprises, per 100 parts by mass thereof, 10-50 parts by mass of heat-treated common wheat-derived bran, 30-80 parts by mass of ground durum wheat, and 10-40 parts by mass of wheat flour derived from common wheat, and the ratio by mass of the ground durum wheat and the wheat flour derived from common wheat is 85:15-40:60. Preferably, the bran derived from common wheat is bran derived from white wheat.
This dry pasta includes 5-40 parts by mass (inclusive) of bran derived from white wheat, which is an ordinary wheat, per 100 parts by mass of a cereal raw material. The dry pasta preferably furthermore includes 50-95 parts by mass (inclusive) of a durum wheat ground product per 100 parts by mass of the cereal raw material. Australia Standard White and/or Western White is preferred as the white wheat. The bran derived from the white wheat is preferably heat-treated. The dry pasta preferably also has a noodle shape.
Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.
This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.
The purpose of the present invention is to provide a mix for a bakery product, in which microorganisms can be controlled even under high water activity conditions due to low sugar content, and a bakery product. The present invention provides a bakery product having a sugar content of 15-30 mass%, wherein the content of glycine is 0.7-1.5 mass% and the content of an organic acid and/or a salt thereof is 0.25-0.75 mass%. Preferably, the bakery product has a water activity of 0.96-0.98. Preferably, the bakery product has a pH value of 6.0-7.5.
A cooked pasta production method according to the present invention includes: a step for preparing dried pasta by drying raw pasta obtained from neutral dough; a step for obtaining pre-gelatinized pasta by pre-gelatinizing the dried pasta; a step for bringing the pre-gelatinized pasta into contact with an acidic liquid; and a step for heating the pre-gelatinized pasta that has been brought into contact with the acidic liquid in conditions of standard pressure and 80-100°C in a sealed state. The cooked pasta obtained via these steps has a pH of 4.0-4.6 and a protein content of 3.5-5.8 mass%. It is preferable that the moisture content of the dried pasta be 10-15 mass%. It is also preferable that the gluten vitality of the dried pasta be 20% or greater.
The breader mix of the present invention for a battered and fried food is characterized by being a breader mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the breader mix is 5-50 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
A23L 35/00 - Foods or foodstuffs not provided for in groups Preparation or treatment thereof
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
87.
BATTER MIX FOR BREADED AND FRIED FOOD, METHOD FOR MANUFACTURING SAME, BATTER FOR BREADED AND FRIED FOOD AND METHOD FOR MANUFACTURING BREADED AND FRIED FOOD
The batter mix of the present invention for a breaded and fried food is characterized by being a batter mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the batter mix is 1-15 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.
The present invention provides packaged frozen cooked noodles including cooked frozen noodles with a moisture content of 9 to 15% by mass, frozen seasoning liquid, and a container containing the noodles and the liquid. A method for preparing cooked noodles includes pouring water into the container of the packaged frozen cooked noodles and heating the container with a microwave.
In this invention, a plurality of grooves includes: first grooves having a width of an opening part of 0.3-0.5 mm and a depth along the radial direction of 0.3-0.6 mm on the surface of a noodle string, and second grooves having a width of an opening part of 0.15-0.35 mm and a depth along the radial direction of 0.03-0.05 mm on the surface of the noodle string, said first grooves and second grooves each having a cross-sectional shape such that width is constant or gradually decreases and each extending in the radial direction from a surface of the noodle string toward a center part of the noodle string in a transverse section of the noodle string. The cross-sectional shape of the first grooves has a pair of side parts that face each other and that each extend in a straight line, and a pair of curved parts that have a radius of curvature of 0.08-0.16 mm, each of which connects a noodle string surface–side end part of one of the pair of side parts and the surface of the noodle string.
A dredging powder mix for a battered fried food, said dredging powder mix including 0.5-10 mass% of potato-derived dietary fiber. A battered fried food production method that includes causing a batter to adhere to an ingredient to which the dredging powder mix for a battered fried food has been adhered, and then frying the result in oil.
There is provided a bread mix for household use, containing, relative to the total mass of the mix, at least 50 mass % of strong flour, 5 to 20 mass % of gluten, and 15 to 25 mass % of a resistant starch-containing material having a dietary fiber content of at least 70 mass %. The bread mix preferably further contains 0.001 to 0.1 mass % of an emulsifier. The bread mix is preferably for use in breadmaking by the straight dough method. The bread mix is preferably for use in breadmaking with a breadmaker.
Provided is a dusting powder that, while improving binding between a coating and an ingredient, also suppresses sliminess between the coating and the ingredient and suppresses the odor of processed starch. This dusting powder mix for fried food contains silicon dioxide and oil- or fat-processed starch.
This refrigerated or frozen foodstuff for a batter-fried food product comprises a powdery batter material that is an outermost coating and contains 30-95% by mass of oil/fat processed starch and 5-70% by mass of potato starch; and an ingredient having a surface to which the powdery batter is attached. This method for producing a refrigerated or frozen foodstuff for a batter-fried food product comprises: attaching a powdery batter material containing 30-95% by mass of oil/fat processed starch and 5-70% by mass of potato starch to an ingredient to produce a battered ingredient having a layer of the powdery batter material as an outermost coating; and refrigerating or freezing the obtained battered ingredient.
Provided is a dusting flour composition which is useful for improving the adhesion between a food ingredient and batter and maintaining the texture of the coating of fried food products after cooking. The dusting flour composition contains 5 mass % or more of a modified wheat flour, in which a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
A23L 7/157 - Farinaceous granules for dressing meat, fish or the like
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A23P 20/12 - Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breadingSuch apparatus combined with means for pre-moistening or battering
A23P 20/15 - Apparatus or processes for coating with liquid or semi-liquid products
A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
A modified wheat flour may have good handlability in cooking and provide high-quality food products containing wheat flour. A viscosity of a 10 mass % aqueous suspension of such modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
A batter for fried food products which can produce fried food products which have a coating having a crispy texture with good meltability in the mouth. The batter for fried food products includes 1 mass % or more of a modified wheat flour and a viscosity of a 10 mass % aqueous suspension of the modified wheat flour is 1,000 mPa·s or less when the aqueous suspension is warmed to 85° C. and then cooled to 25° C., and the dispersibility of the aqueous suspension is 90% or less when the aqueous suspension is warmed to 85° C., then cooled to 25° C., and subsequently allowed to stand for 24 hours.
The present invention provides a dough food product which, despite containing resistant starch, has improved texture with regard to graininess. This method for producing a resistant starch-containing dough food product comprises first mixing a resistant starch with at least one type of substance selected from aqueous liquids and oils/fats, and then mixing the same with other ingredients.
The present invention provides a manufacturing method for a frozen food packaging container in which both airtight sealability and ease of opening a lid member are achieved. This manufacturing method for a frozen food packaging container including a container and a lid member comprises a sealing step in which the container and the lid member are joined by heating. At the sealing step, heat-sealing is performed multiple times at predetermined positions in the same pattern over the entire periphery of the outer edge portion of the container, whereby the container and the lid member are joined by heating.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
99.
MANUFACTURING METHOD FOR FROZEN FOOD PACKAGING CONTAINER
The present invention provides a manufacturing method for a frozen food packaging container in which both airtight sealability and ease of opening a lid member are achieved. This manufacturing method for a frozen food packaging container including a container and a lid member comprises a sealing step in which the container and the lid member are joined by heating. At the sealing step, heat-sealing is performed multiple times at predetermined positions in the same pattern using a heater having the same pattern shape over the entire periphery of the outer edge portion of the container, whereby the container and the lid member are joined by heating.
B65B 7/28 - Closing semi-rigid or rigid containers or receptacles not deformed by, or not taking-up shape of, contents, e.g. boxes or cartons by applying separate preformed closures, e.g. lids, covers
100.
MIX FOR DEEP-FRIED FOOD AND METHOD FOR PRODUCING DEEP-FRIED FOOD
This mix for deep-fired food contains at least one of flour and starch in an amount of 50-99.2% by mass and a malt-derived raw material in an amount of 0.01-10% by mass. Preferably, the malt-derived raw material is in a powder form. Preferably, the mix for deep-fired food is used as batter. The present invention also provides a method for producing a deep-fried food by: attaching a mixture to the surface of a food ingredient, the mixture containing 100-500 parts by mass of an aqueous liquid relative to the 100 parts by mass of the mix for deep-fried food; and frying the food ingredient in oil.
patents
