揚げ物用小麦粉として使用する湿熱処理小麦粉の使用方法
- 专利权人:
- 日清フーズ株式会社
- 发明人:
- 重松 亨,榊原 通宏,近藤 真人,福留 真一,安田 忠之
- 申请号：
- JP2006251791
- 公开号：
- JP5069886B2
- 申请日:
- 2006.09.15
- 申请国别(地区):
- JP
- 年份:
- 2012
- 代理人:
- 摘要：
PROBLEM TO BE SOLVED: To provide wet-heat treated wheat flour for fry food enabling production of fried food improved in workability, when cooking the fried food and cooking properties of coating batter to attain improvement in fragile and crispy palate texture of the coating batter, and improvement in appearance, such as sense of volume and flouring formation of the coating batter, and maintaining palate texture similar to that immediately after being produced, even when reheating for cooking such as microwave-oven cooking after storage at normal temperature, chilled or frozen state, in other words, superior in resistance to deterioration with passage of time, and to provide a fried food mix and fried foods both of which utilize the wheat flour.
SOLUTION: The wet-heat treated wheat flour for fried food comprises wheat flour subjected to wet-heat treatment, and has a pregelatinization degree &alpha of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for fried food and fried food are obtained by utilizing the wheat flour.
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- 来源网站：
- 中国工程科技知识中心
