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WO2015162972A1 - Matériau d'enrobage pour produit alimentaire frit, produit alimentaire l'utilisant, et procédé pour le fabriquer - Google Patents

Matériau d'enrobage pour produit alimentaire frit, produit alimentaire l'utilisant, et procédé pour le fabriquer Download PDF

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Publication number
WO2015162972A1
WO2015162972A1 PCT/JP2015/053602 JP2015053602W WO2015162972A1 WO 2015162972 A1 WO2015162972 A1 WO 2015162972A1 JP 2015053602 W JP2015053602 W JP 2015053602W WO 2015162972 A1 WO2015162972 A1 WO 2015162972A1
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WIPO (PCT)
Prior art keywords
starch
acid
treated
fried food
mass
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Ceased
Application number
PCT/JP2015/053602
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English (en)
Japanese (ja)
Inventor
弘文 野上
雄也 長畑
小林　功
後藤　勝
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J Oil Mills Inc
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J Oil Mills Inc
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Priority to JP2016514748A priority Critical patent/JP6482534B2/ja
Publication of WO2015162972A1 publication Critical patent/WO2015162972A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a fried food garment, a food using the same, and a method for producing the same.
  • Patent Documents 1 to 5 include techniques for improving the texture of clothing using starch.
  • Patent Document 1 Japanese Patent Laid-Open No. 4-8253
  • Patent Document 2 Japanese Patent Laid-Open No. 6-30713
  • a dressing containing hypochlorous acid-treated starch, roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch or esterified starch was used. Techniques related to dry tempura are described.
  • Patent Document 3 Japanese Patent Application Laid-Open No. 7-303457 describes a technique relating to a mix for deep-fried clothing in which acid-treated starch, wet heat-treated starch or cross-linked pregelatinized starch is blended.
  • Patent Document 4 Japanese Patent Application Laid-Open No. 8-131109) describes a technique relating to a fried food composition containing oxidized starch and waxy starch.
  • Patent Document 5 Japanese Patent Application Laid-Open No. 2011-254785 describes a technique relating to a fried food material containing a specific oxidized starch and a swelling-suppressed starch.
  • a foodstuff for fried food containing at least one selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch.
  • a batter including the fried food clothing according to the present invention.
  • the fried food containing the clothing material for fried food in the said this invention is provided.
  • the manufacturing method of fried food including the process of heat-cooking the clothing material for fried food in the said this invention is provided.
  • any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.
  • a composition containing one or more selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch as a fried food apparel.
  • a step of preparing a composition containing one or more selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch Preparing a fried food apparel using the composition; Heating and cooking the fried food material; A method for producing fried food is provided.
  • the clothing material in this embodiment is used for fried foods, and includes starch that has been subjected to specific esterification or etherification and acid treatment. That is, the dressing material for fried food in the present embodiment contains starch, and as such starch, contains one or more selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch.
  • the fried food in this embodiment contains the foodstuff for fried food, and may contain the seed material and does not need to contain it.
  • fried foods include foods that do not contain seeds, such as fried balls, and that are prepared solely from clothing.
  • the fried food clothing in the present embodiment is used, for example, as a clothing material that covers the seeds in the food, that is, a food coating, and more specifically. Is used as a material attached to the surface of the seed.
  • the fried food apparel may cover part of the seeds or may cover the entire seeds.
  • the fried food clothing may be attached to a part of the seed or may be attached to the entire seed.
  • Examples of the seeds of the fried food in the present embodiment include marine products such as shrimp; meat such as chicken; vegetables such as potatoes.
  • the food is cooked in edible oil at about 100 ° C to 200 ° C, and heated on a thin oiled frying pan or iron plate.
  • the manufacturing method of the fried food of this embodiment includes the process of heat-cooking the foodstuffs for fried food, for example.
  • Examples of the fried foods include tempura, fried karakatsu, fried Tatsuta, etc., and may be breaded or breaded like tonkatsu.
  • the fried food in the present embodiment includes fried food that is coated with a clothing material and then subjected to dry heat cooking, microwave heat cooking, or superheated steam cooking in an oven or the like.
  • a fried food it is more preferable to coat seeds with a clothing material containing fats and oils and to coat the clothing materials with fats and oils.
  • Acid-treated acetylated starch is starch that has been acid-treated and acetylated.
  • any of acetylated acid-treated starch and acid-treated acetylated starch can be used.
  • acetylated starch is acid-treated, some acetyl groups may be eliminated during acid treatment. Therefore, considering the reaction efficiency, etc., acid-treated acetylated starch obtained by acetylation after acid treatment is used. It is preferable to use it.
  • the lower limit value of the acetyl group content in the acid-treated acetylated starch is, for example, 0.1% by mass or more, and preferably 0.3% by mass or more, from the viewpoint of more stably obtaining the texture improvement effect. More preferably, the content is 0.8% by mass or more.
  • the upper limit of the acetyl group content of the acid-treated acetylated starch is preferably 2.5% by mass or less considering the reaction efficiency. The method for measuring the acetyl group content of acid-treated acetylated starch will be described later in the Examples section.
  • Acid-treated hydroxypropylated starch is starch that has been acid-treated and hydroxypropylated. Since the hydroxypropyl group of hydroxypropylated starch has high stability against acid treatment, the acid-treated hydroxypropylated starch in this embodiment is obtained by hydroxypropylating acid-treated starch and acid-treated hydroxypropylated starch. Any of these can be used.
  • the lower limit of the hydroxypropyl group content in the acid-treated hydroxypropylated starch is, for example, 0.1% by mass or more and 0.2% by mass or more from the viewpoint of obtaining a stable texture improving effect. Is preferred.
  • the upper limit of the hydroxypropyl group content of the acid-treated hydroxypropylated starch is, for example, 7.0% by mass or less and preferably 5.0% by mass or less from the viewpoint of reaction efficiency. The method for measuring the hydroxypropyl group content of the acid-treated hydroxypropylated starch will be described later in the Examples section.
  • acetylated starch (acetate starch) is a kind of esterified starch, and is obtained by vinyl acetate treatment of starch.
  • acetate starch water is added to the starch to prepare a starch slurry of about 20 to 45% by mass, and then an alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate or the like is added to the starch slurry.
  • an alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate or the like is added to the starch slurry.
  • vinyl acetate or acetic anhydride is added, and the reaction is carried out at pH 8 to 10 for 10 to 120 minutes. Thereafter, it is obtained by neutralization and washing.
  • Hydroxypropylated starch is a kind of etherified starch and is obtained by treatment of starch with propylene oxide or the like.
  • water is added to starch to prepare a starch slurry of about 20 to 45% by mass, and then an alkaline agent such as sodium hydroxide is added to the starch slurry to adjust the pH to be alkaline.
  • an alkaline agent such as sodium hydroxide is added to the starch slurry to adjust the pH to be alkaline.
  • sodium sulfate or sodium chloride is added, and further propylene oxide is added, followed by reaction at pH 10-12 for 12-24 hours. Thereafter, it is obtained by neutralization and washing.
  • acid-treated starch is prepared by immersing raw starch or processed starch in an acidic aqueous solution such as hydrochloric acid or sulfuric acid, leaving it for several hours to several days below the gelatinization start temperature, and then neutralizing, washing with water, filtering and drying. can get.
  • acidic aqueous solution such as hydrochloric acid or sulfuric acid
  • wet acid-treated starches and dry acid-roasted starches due to the difference in the ratio of starch to the aqueous solution, and any of them can be used in this embodiment.
  • both acid-treated acetylated starch and acid-treated hydroxypropylated starch can be used, but acid-treated acetylated starch is more preferably used from the viewpoint of ease of production.
  • starch used as an essential component of clothing material although an effect is acquired by any one of acid-treated acetylated starch and acid-treated hydroxypropylated starch, it is also possible to use both together. .
  • acid-treated acetylated starch and acid-treated hydroxypropylated starch may be those subjected to physical treatment such as pregelatinization. At this time, after being mixed with other raw materials such as various starches and dextrins, physical treatment is performed. It may be given.
  • the viscosity of acid-treated acetylated starch and / or acid-treated hydroxypropylated starch will be described.
  • the acid treatment degree of acid-treated starch is generally indicated by viscosity, and measurement by RVA (Rapid Visco Analyzer) is simple.
  • the upper limit of the viscosity by RVA of acid-treated acetylated starch and / or acid-treated hydroxypropylated starch is the acid-treated acetylated starch from the viewpoint of obtaining a more stable texture improving effect.
  • a 40% by mass aqueous suspension of acid-treated hydroxypropylated starch is held at 40 ° C.
  • the viscosity of is preferably 3500 cP or less, more preferably 3000 cP or less, and even more preferably 1000 cP or less from the viewpoint of maintaining a longer texture.
  • the lower limit of the viscosity of the acid-treated acetylated starch and / or acid-treated hydroxypropylated starch by RVA is, for example, 100 cP or more under the above measurement conditions, taking into account the texture improvement effect and reaction efficiency, and 150 cP Preferably, it is more than 200 cP. A more specific method for measuring the viscosity by RVA will be described later in the Examples section.
  • the viscosity of acid-treated acetylated starch or acid-treated hydroxypropylated starch is in the above range. More specifically, when the fried food material contains two or more types of starch selected from acid-treated acetylated starch and acid-treated hydroxypropylated starch, the viscosity of the one or more types of starch may be in the above range. Preferably, the viscosity of the two or more types of starch is more preferably in the above range, and it is even more preferable that the viscosity of all types of the starch contained in the fried food clothing is in the above range.
  • starch used as a raw material for acid-treated acetylated starch and acid-treated hydroxypropylated starch will be described.
  • raw materials for acid-treated acetylated starch or acid-treated hydroxypropylated starch in fried food clothing include waxy corn starch, corn starch, high amylose corn starch, tapioca starch, sweet potato starch, potato starch, wheat starch, rice One or more selected from the group consisting of starch and sago starch can be used.
  • the raw material starch of acid-treated acetylated starch or acid-treated hydroxypropylated starch in fried food clothing is selected from the group consisting of tapioca starch, waxy corn starch, potato starch and corn starch
  • tapioca starch waxy corn starch
  • potato starch corn starch
  • One or more selected from the group consisting of tapioca starch and waxy corn starch is preferable in terms of maintaining the texture after frying.
  • These raw materials may be processed chemically, physically or enzymatically as long as the effects of the present invention are exhibited.
  • the raw material for at least one of acid-treated acetylated starch and acid-treated hydroxypropylated starch in the foodstuff for fried food is the above It is preferable that the raw material of the acid-treated acetylated starch and the acid-treated hydroxypropylated starch is preferably one or two or more selected from the above group. .
  • the fried food clothing in this embodiment may be composed of one or more selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch, or acid-treated acetylated starch and acid-treated hydroxy. It may be a composition containing one or more selected from the group consisting of propylated starch and other components.
  • the foodstuffs for fried food in addition to flour such as wheat flour and rice flour and various starches and dextrins other than acid-treated acetylated starch and acid-treated hydroxypropylated starch, seasonings such as salt and sugar, It is possible to use edible fats and oils such as powdered fats and fats, dried whole eggs, dried egg whites, thickening polysaccharides, various improvers such as emulsifiers and swelling agents, and other materials used for ordinary fried food clothing it can. It is preferable that the dressing material for fried food in the present embodiment further includes one or more selected from the group consisting of phosphoric acid crosslinked starch and acid-treated starch.
  • the total amount of phosphoric acid crosslinked starch and acid-treated starch is more preferably 50 parts by mass or more and 500 parts by mass or less, with respect to 100 parts by mass of the total amount of acid-treated acetylated starch and acid-treated hydroxypropylated starch, and 80 masses. More preferably, it is at least 400 parts by weight.
  • the content of the acid-treated acetylated starch and the acid-treated hydroxypropylated starch with respect to the entire fried food clothing is, for example, 3% by mass or more in total, and 5% by mass or more from the viewpoint of the texture. It is preferably 10% by mass or more, more preferably 18% by mass or more.
  • the content of the acid-treated acetylated starch and the acid-treated hydroxypropylated starch with respect to the entire dressing for fried foods is 100% by mass or less in total.
  • the total content of the acid-treated acetylated starch and the acid-treated hydroxypropylated starch for the entire fried food material is 90% by mass or less and 50% by mass or less. It is preferable.
  • a solid form such as powder can be cited as a specific form of the fried food clothing.
  • liquid ingredients such as water; liquid ingredients, such as egg liquid; liquid seasonings, such as soy sauce, can be mix
  • Etc. may be added.
  • the liquid component is preferably added in an amount of 90 parts by weight to 450 parts by weight with respect to 100 parts by weight of the clothing material.
  • the batter in the present embodiment includes the fried food material in the present embodiment.
  • the obtained fried food when frozen and thawed, or when heated by microwaves, it maintains a good texture with excellent hardness, crispness, dryness, and mouth melting Is also possible.
  • the acid-treated acetylated starch and the acid-treated hydroxypropylated starch used in the examples were those obtained by the following test examples, respectively.
  • “part” means “part by mass”.
  • Test Example 3 Using hydroxypropylated tapioca starch (manufactured by J-Oil Mills Co., Ltd.), acid treatment was performed according to the method of Test Example 1 to obtain acid-treated hydroxypropylated tapioca starch (hydroxypropyl group content 2. 5%, viscosity 450 cP).
  • Test Example 4 Production of Acid-treated Acetylated Waxy Corn Starch Using waxy corn starch (manufactured by J-Oil Mills Co., Ltd.), acid-treated acetylated waxy starch according to the production method of AA-2 in Test Example 1 Corn starch was obtained (acetyl group content 1.8%, viscosity 282 cP).
  • Test Example 5 Production of acid-treated acetylated potato starch Using potato starch (manufactured by J-Oil Mills Co., Ltd.), acid-treated acetylated potato starch was prepared according to the production method of AA-2 in Test Example 1. Obtained (acetyl group content 1.8%, viscosity 1317 cP).
  • Examples 1 to 8, Comparative Examples 1 to 8 A starch sample, soft flour and other raw materials were mixed in the formulation shown in Table 3 to prepare a clothing material.
  • a starch sample the starch obtained in Test Example 1 or 3 to 6, unprocessed starch, or each processed starch was used.
  • Comparative Example 1 20 parts by mass of soft flour was used instead of 20 parts by mass of the starch sample in Table 3.
  • the starches used in Comparative Examples 2 to 8 are all manufactured by J-Oil Mills Co., Ltd.
  • a batter was prepared by adding 120 parts by mass of cold water to 100 parts by mass of the prepared clothing material. Using this batter, sweet potato was seeded and fried in rapeseed oil at 170 ° C. for 6 minutes to obtain potato tempura.
  • the texture evaluation of the obtained potato tempura after 1 hour (just after frying) and 4 hours after frying was performed.
  • the texture evaluation was performed by a panel of five people.
  • the items “Hardness of clothing”, “Sakumi of clothing”, “Dry feeling of clothing”, “Melting mouth of clothing” and “Comprehensive evaluation” were evaluated in the following five stages, and the average value was used as the evaluation score.
  • a garment having all of these evaluation scores of 2.5 or more was a garment having an excellent balance of “hardness of garment”, “sakumi of garment”, “dry feeling of garment”, and “melting of mouth of garment”. The results are shown in Table 4.
  • Comparative Examples 2 to 4 where unprocessed tapioca starch and processed tapioca starch processed only with acetylation or hydroxypropylation were blended, the hardness of the clothes, scum and dryness were also not sufficient.
  • Example 9 to 13 The acid-treated acetylated starch AA-2 obtained in Test Example 1 was used as the starch sample, and in the formulation shown in Table 3, the starch sample and the soft flour were changed to 5 to 80 parts and the soft flour was changed to 10 to 85 parts. did. About this other raw material, it mixed by the mixing
  • a batter was prepared by adding 120 parts by mass of cold water to 100 parts by mass of the prepared clothing material. Using this batter, sweet potato was seeded and fried in rapeseed oil at 170 ° C. for 6 minutes to obtain potato tempura. The texture evaluation was performed according to Examples 1 to 8. The results are shown in Table 5.
  • the potato tempura of Examples 1, 11, 12 and Comparative Example 1 were sealed in a polyethylene bag with a chuck 1 hour after frying and stored frozen in a freezer at ⁇ 20 ° C. for 3 weeks. After thawing at room temperature, the texture was evaluated (room thawing). Similarly, after frozen storage, three potato tempura were thawed by heating with microwaves (output 500 W) for 2 minutes to evaluate the texture (microwave thawing). The evaluation results after thawing are shown in Table 6 together with the evaluation results immediately after frying shown in Tables 4 and 5.
  • Example 14 Using the acid-treated acetylated starch AA-1 to AA-3 obtained in Test Example 1 as a starch sample, the starch sample and other raw materials were mixed in the composition shown in Table 3 to prepare a clothing material.
  • a batter was prepared by adding 120 parts by mass of cold water to 100 parts by mass of the prepared clothing material. Using this batter, sweet potato was seeded and fried in rapeseed oil at 170 ° C. for 6 minutes to obtain potato tempura. The texture evaluation was performed according to Example 1. The results are shown in Table 7.
  • Example 16 and 17 Using the acid-treated acetylated starch AA-2, 4 or 5 obtained in Test Examples 1 and 2 as a starch sample, the starch sample and other raw materials were mixed in the composition shown in Table 3 to prepare a clothing material.
  • a batter was prepared by adding 120 parts by mass of cold water to 100 parts by mass of the prepared clothing material. Using this batter, sweet potato was seeded and fried in rapeseed oil at 170 ° C. for 6 minutes to obtain potato tempura. The texture evaluation was performed according to Example 1. The results are shown in Table 8.
  • Example 18 Comparative Example 9
  • the soft flour, the acid-treated acetylated starch AA-2 obtained in Test Example 1 and other raw materials were mixed to prepare a clothing material.
  • a batter was prepared by adding 120 parts by mass of cold water to 100 parts by mass of the prepared clothing material. Using this batter, chicken thigh meat (15 g / piece) seasoned with a seasoning was used as a seed and fried in rapeseed oil at 170 ° C. for 3 minutes to obtain fried chicken (Example 18).
  • a comparative example 9 was prepared by using a thin flour instead of the acid-treated acetylated starch AA-2.
  • the fried garment of Comparative Example 9 using only the weak flour was a garment with a weak chewing response that lacked hardness, crispness and dryness immediately after frying. After 4 hours of frying, the crispness and dryness were further reduced, and the texture was not excellent even after microwave reheating.
  • the deep-fried garment of Example 18 using acid-treated acetylated starch AA-2 as a starch sample was a well-balanced texture garment excellent in hardness immediately after frying, sacrifice, dry feeling and mouth melting. It was. Furthermore, it was good after 4 hours of frying and maintained a good texture even after microwave reheating.
  • Example 19 comparative example 10
  • Chicken thigh meat (15 g / piece) seasoned with a seasoning is beaten with a mixture of acid-treated acetylated starch AA-2 and potato starch obtained in Test Example 1 at a ratio of 1: 1 (mass ratio). Deposited as a powder.
  • the obtained chicken thigh was fried in rapeseed oil at 170 ° C. for 3 minutes to obtain fried chicken Tatsuta (Example 19).
  • the chicken Tatsuta fried by the method according to Example 19 was made into the comparative example 10 except having made only the potato starch into the clothing material of Example 19.
  • the fried chicken of Tatsuta fried chicken of Example 19 was excellent in hardness, sakumi, dry feeling and melting in the mouth, and had a good texture after 4 hours of frying and after microwave reheating.
  • Example 20 Comparative Example 11
  • the ingredients shown in Table 12 are mixed with the garment made of soft flour and acid-treated acetylated starch AA-2 obtained in Test Example 1 and other raw materials.
  • the batter thus prepared was entangled well. Thereafter, the surface was thinly coated with thin flour and heated in a steam convection oven at 180 ° C. for 13 minutes with superheated steam to obtain a fried chicken-like food (Example 20).
  • Comparative Example 11 was one in which a weak flour was used instead of the acid-treated acetylated starch AA-2.
  • the fried chicken-like food garment of Comparative Example 11 using only weak flour had a hard texture but a strong texture and poor mouth melt, which was an unpleasant texture.
  • the garment of fried chicken-like food of Example 20 had a good texture with good hardness, crispiness, dryness and melting in the mouth.
  • Example 21 Comparative Example 12
  • a dressing material composed of soft flour and acid-treated acetylated starch AA-2 obtained in Test Example 1 was entangled well. Thereafter, the surface was thinly coated with thin flour and heated with microwaves (output 500 W) for 4 minutes to obtain a fried chicken-like food (Example 21). Further, Comparative Example 12 was obtained by using a thin flour instead of the acid-treated acetylated starch AA-2.
  • the clothes of the fried chicken-like food of Comparative Example 12 had a soft and sticky unfavorable texture.
  • the fried chicken-like food garment of Example 21 was excellent in hardness, crispiness, dry feeling and melting in the mouth.

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Abstract

　La présente invention concerne un matériau d'enrobage pour aliments frits, contenant un ou plusieurs ingrédients choisis dans le groupe constitué d'amidons acétylés traités à l'acide, et d'amidons hydroxypropylés traités à l'acide.
PCT/JP2015/053602 2014-04-22 2015-02-10 Matériau d'enrobage pour produit alimentaire frit, produit alimentaire l'utilisant, et procédé pour le fabriquer Ceased WO2015162972A1 (fr)

Priority Applications (1)

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JP2016514748A JP6482534B2 (ja) 2014-04-22 2015-02-10 フライ食品用衣材、これを用いた食品およびその製造方法

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JP2014-088318 2014-04-22

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JPWO2017030081A1 (ja) * 2015-08-14 2018-05-31 日清フーズ株式会社 揚げ物用打ち粉ミックス
WO2018105574A1 (fr) * 2016-12-05 2018-06-14 日清フーズ株式会社 Mélange de pâte à frire
WO2018151242A1 (fr) * 2017-02-17 2018-08-23 日清フーズ株式会社 Mélange pour tatsuta-age additionné d'eau
JP2019126314A (ja) * 2018-01-26 2019-08-01 日清フーズ株式会社 天ぷら衣用ミックス
JPWO2018143215A1 (ja) * 2017-02-02 2019-11-21 日清フーズ株式会社 揚げ物用衣材
WO2020004632A1 (fr) * 2018-06-29 2020-01-02 味の素株式会社 Gyoza congelé et son procédé de production
WO2020027306A1 (fr) * 2018-08-02 2020-02-06 日清フーズ株式会社 Mélange de chapelure
CN113475682A (zh) * 2021-07-22 2021-10-08 江南大学 一种基于油炸专用裹粉制备油炸肉制品的方法
JPWO2022210679A1 (fr) * 2021-03-31 2022-10-06
JP2023143518A (ja) * 2022-03-25 2023-10-06 昭和産業株式会社 揚げ物用ミックス粉、及びそれを用いて製造される揚げ物
WO2024029294A1 (fr) * 2022-08-02 2024-02-08 株式会社Ｊ－オイルミルズ Amidon de pois acétylé

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JPH048253A (ja) * 1990-04-24 1992-01-13 Okumoto Seifun Kk 天ぷら及びその製造法
JPH07303457A (ja) * 1994-05-13 1995-11-21 Kumamoto Seifun Kk 揚げ物衣用ミックス
JP2011103837A (ja) * 2009-11-19 2011-06-02 Nisshin Foods Kk 具材の旨みを逃さない衣材用ミックス
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Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPWO2017030081A1 (ja) * 2015-08-14 2018-05-31 日清フーズ株式会社 揚げ物用打ち粉ミックス
JPWO2018105574A1 (ja) * 2016-12-05 2019-10-24 日清フーズ株式会社 揚げ物用衣材ミックス
CN110022693A (zh) * 2016-12-05 2019-07-16 日清富滋株式会社 用于油炸食品的面衣材料混合料
WO2018105574A1 (fr) * 2016-12-05 2018-06-14 日清フーズ株式会社 Mélange de pâte à frire
JP7161408B2 (ja) 2016-12-05 2022-10-26 株式会社日清製粉ウェルナ 揚げ物用衣材ミックス
JPWO2018143215A1 (ja) * 2017-02-02 2019-11-21 日清フーズ株式会社 揚げ物用衣材
JP7076381B2 (ja) 2017-02-02 2022-05-27 株式会社日清製粉ウェルナ 揚げ物用衣材
WO2018151242A1 (fr) * 2017-02-17 2018-08-23 日清フーズ株式会社 Mélange pour tatsuta-age additionné d'eau
CN110290712A (zh) * 2017-02-17 2019-09-27 日清富滋株式会社 水溶型的龙田油炸用混合料
JP7051722B2 (ja) 2017-02-17 2022-04-11 株式会社日清製粉ウェルナ 水溶きタイプの竜田揚げ用ミックス
JPWO2018151242A1 (ja) * 2017-02-17 2019-12-12 日清フーズ株式会社 水溶きタイプの竜田揚げ用ミックス
JP2019126314A (ja) * 2018-01-26 2019-08-01 日清フーズ株式会社 天ぷら衣用ミックス
WO2020004632A1 (fr) * 2018-06-29 2020-01-02 味の素株式会社 Gyoza congelé et son procédé de production
WO2020027306A1 (fr) * 2018-08-02 2020-02-06 日清フーズ株式会社 Mélange de chapelure
CN112533491A (zh) * 2018-08-02 2021-03-19 日清富滋株式会社 面包粉混合料
US12144366B2 (en) 2018-08-02 2024-11-19 Nisshin Seifun Welna Inc. Breadcrumb mix
JPWO2022210679A1 (fr) * 2021-03-31 2022-10-06
JP7759937B2 (ja) 2021-03-31 2025-10-24 株式会社Ｊ－オイルミルズ ブレッダー用澱粉組成物
CN113475682A (zh) * 2021-07-22 2021-10-08 江南大学 一种基于油炸专用裹粉制备油炸肉制品的方法
JP2023143518A (ja) * 2022-03-25 2023-10-06 昭和産業株式会社 揚げ物用ミックス粉、及びそれを用いて製造される揚げ物
WO2024029294A1 (fr) * 2022-08-02 2024-02-08 株式会社Ｊ－オイルミルズ Amidon de pois acétylé

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