POTATO STARCH AND POTATO STARCH COMPOSITION
A potato starch can be used as a thickening material without premixing with water, and is suitable as a batter material for deep-fried foods. The potato starch may have an angle of difference in a range of from 8 to 35 degrees. A potato starch composition containing the potato starch in an amount of 50% by mass or more may have an angle of difference in a range of from 8 to 35 degrees.
1 . A potato starch, having an angle of difference in a range of from 8 to 35 degrees.
2 . The starch of claim 1 , which is a granulated starch.
3 . The starch of claim 1 , having a mean volumetric diameter in a range of from 43 to 300 μm.
4 . A shaker container, comprising:
the starch of claim 1 , packed in the shaker container.
5 . The container of claim 4 , further comprising:
2 to 9 shaker holes with a maximum width of 2 to 20 mm.
6 . A potato starch composition, comprising:
the starch of claim 1 in an amount of 50% by mass or more and having an angle of difference in a range of from 8 to 35 degrees.
7 . The composition of claim 6 , which is packed in a shaker container.
8 . The composition of claim 7 , wherein the shaker container comprises 2 to 9 shaker holes with a maximum width of 2 to 20 mm.
9 . A method for thickening a food product, the method comprising:
directly adding the starch of claim 1 to a target food product, to obtain a combination; and
mixing the combination together.
10 . A method for manufacturing karaage, the method comprising:
dredging and attaching the starch of claim 1 to a food ingredient.
11 . The method of claim 9 , wherein the directly adding comprises shaking out the potato starch from a shaker container.
12 . The method of claim 11 , wherein the shaker container comprises 2 to 9 shaker holes with a maximum width of 2 to 20 mm.
13 - 15 . (canceled)
16 . A method for thickening a food product, the method comprising:
directly adding the composition of claim 6 to a target food product, to obtain a combination; and
mixing the combination together.
17 . A method for manufacturing karaage, the method comprising:
dredging and attaching the composition of claim 6 to a food ingredient.
18 . The method of claim 10 , wherein the attaching comprises shaking out the potato starch from a shaker container.
19 . The method of claim 16 , wherein the adding comprises shaking out the composition from a shaker container.
20 . The method of claim 17 , wherein the attaching comprises shaking out the composition from a shaker container.
21 . The method of claim 18 , wherein the shaker container comprises 2 to 9 shaker holes with a maximum width of 2 to 20 mm.
22 . The method of claim 19 , wherein the shaker container comprises 2 to 9 shaker holes with a maximum width of 2 to 20 mm.
23 . The method of claim 20 , wherein the shaker container comprises 2 to 9 shaker holes with a maximum width of 2 to 20 mm.