POWDER COMPOSITION FOR FRYING BATTER

• Main Authors: KATO Kenta, SAITO Sanshiro
• Format: Patent
• Language: English; French; Japanese
• Published: 09.12.2021
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; 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

This powder composition for frying batter is dispersed in water for use and contains the following components: (A) flour; (B) an oxidized starch; and (C) a cross-linked starch. The ratio by mass ((B)/(C)) of the content of the component (B) to the content of the component (C) in the powder compositi...