[go: up one dir, main page]

WO2018151242A1 - Mélange pour tatsuta-age additionné d'eau - Google Patents

Mélange pour tatsuta-age additionné d'eau Download PDF

Info

Publication number
WO2018151242A1
WO2018151242A1 PCT/JP2018/005374 JP2018005374W WO2018151242A1 WO 2018151242 A1 WO2018151242 A1 WO 2018151242A1 JP 2018005374 W JP2018005374 W JP 2018005374W WO 2018151242 A1 WO2018151242 A1 WO 2018151242A1
Authority
WO
WIPO (PCT)
Prior art keywords
fried
tatsuta
starch
mix
mass
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2018/005374
Other languages
English (en)
Japanese (ja)
Inventor
葉 廣瀬
総一郎 樋渡
榊原　通宏
辰徳 西出
章人 辻
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Foods Inc
Original Assignee
Nisshin Foods Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nisshin Foods Inc filed Critical Nisshin Foods Inc
Priority to JP2018568620A priority Critical patent/JP7051722B2/ja
Priority to CN201880012942.8A priority patent/CN110290712A/zh
Publication of WO2018151242A1 publication Critical patent/WO2018151242A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • 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 water-soluble type Tatsuta fried mix.
  • Tatsuta fried is a type of fried chicken, which is a cooking method in which the seasoned ingredients are sprinkled with potato starch and then oiled or cooked. Tatsuta fried is a brown-brown brown and white, due to the seasoning of the seasoning with soy sauce and other ingredients, the use of potato starch (starch) instead of wheat flour, and the manufacturing method. It is characterized by having a peculiar appearance like powder. And by these characteristics, fried Tatsuta is distinguished from general fried chicken using flour as a clothing material. Tatsuta fried has a high moisture content and thin outer garments compared to general fried chicken made from flour. As a result, the fried Tatsuta has a crispy and crispy and unique texture, but the moisture gradually shifts to the garment over time after oiling, and the garment becomes soft and has a unique texture. Has the disadvantage of being easily lost.
  • the Tatsuta fried made using the garment liquid can improve the above-mentioned drawbacks of Tatsuta fried produced by sprinkling with the starch of the starch by increasing the thickness of the garment, but on the other hand, the garment is too hard. Have a problem.
  • Patent Document 1 includes starch, less than 15% by weight of edible oil and fat, an emulsifier and / or a foaming agent, and water as a coating liquid for fried Tatsuta fried wind, and has a predetermined viscosity.
  • the dressing liquid is described.
  • Patent Document 2 does not contain unmodified underground starch, contains etherified cross-linked potato starch and phosphate cross-linked starch. A type of fried mix is described.
  • Patent Document 3 describes a dressing material for deep-fried foods such as fried chicken, tempura, and fried food that contains wheat flour, oxidized starch, and swelling-suppressed starch in a specific ratio.
  • Patent Literature 4 describes a water-soluble type fried mix containing specific amounts of wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda. However, even if these garments are used, a fried food having a unique appearance of Tatsuta fried is not obtained.
  • the present invention relates to fried Tatsuta that can maintain the unique appearance and texture of Tatsuta fried not only immediately after cooking but also after cooking, and to provide a clothing material for manufacturing the fried Tatsuta.
  • the present inventors have formulated and blended specific types of modified starches in specific amounts, and by using a dressing obtained by dissolving a water-mixed mix containing an emulsifier, Tatsuta even after a long time after cooking It was found that a fried Tatsuta fried chicken with a unique appearance and texture was obtained.
  • the present invention includes one or more types selected from oxidized starch and acid-treated starch, 10 to 40% by mass, and one or more types selected from phosphoric acid crosslinked tapioca starch and phosphoric acid crosslinked potato starch, and 40 to 80% by mass. And a water-soluble type Tatsuta deep-fried mix containing 0.1 to 3% by mass of an emulsifier.
  • the present invention also provides a Tatsuta fried batter containing the water-soluble type Tatsuta fried mix.
  • the present invention also provides a method for producing Tatsuta fried using the water-soluble type Tatsuta fried mix or the Tatsuta fried batter.
  • Tatsuta fried can be produced by a simple operation of simply dissolving the Tatsuta fried mix of the present invention in water and adhering it to the ingredients and then oiling it.
  • the Tatsuta fried food manufactured using the Tatsuta fried mix of the present invention is a thick and thick garment-like appearance that feels like a Tatsuta fried and a good texture with crispy tooth brittleness. And has good adhesion to clothing materials, and little deterioration in quality over time after fried.
  • the manufacturing method of the Tatsuta fried food of this invention uses a batter, compared with the manufacturing method of the Tatsuta fried food using a mix of a glare type, workability
  • operativity is favorable and it can reduce the dirt of fried oil.
  • the water-soluble type Tatsuta fried mix of the present invention comprises at least one selected from oxidized starch and acid-treated starch, at least one selected from phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch, and an emulsifier. , Each contained in a predetermined amount.
  • water-soluble type Tatsuta fried mix refers to a mix for preparing a liquid or pasty Tatsuta fried batter (clothing liquid) by mixing with a liquid such as water. More specifically, the mixture is mixed with a liquid such as water to prepare a liquid or paste-like batter (clothing liquid), and then used in the production of Tatsuta fried by attaching the batter to ingredients and irrigating it. This is a mix.
  • Tatsuta fried produced using the Tatsuta fried mix according to the present invention refers to a fried food produced by attaching a clothing material mainly composed of starch to ingredients and then oiling.
  • Well-cooked Tatsuta fried has the unique appearance of having a powdered garment.
  • the term “powder blowing” of clothing in the present specification means that there is a portion that appears to be powdered whitish on the surface of the fried clothing.
  • the powder-blown portion has a color contrast with the brown-fried periphery or expands from the surface of the garment to form irregularities on the entire garment, thereby improving the appearance of Tatsuta fried.
  • the well-powdered Tatsuta fried garment has a crispy and brittle texture.
  • the oxidized starch used in the present invention is starch obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide.
  • the acid-treated starch used in the present invention is starch obtained by treating (esterifying) starch with an acid such as acetic acid or octenyl succinic acid.
  • acid-treated starch include acetic acid starch and octenyl succinic acid starch.
  • the oxidized starch or acid-treated starch used in the present invention may be starch that has been subjected to both oxidation treatment and esterification treatment, and examples thereof include acetylated oxidized starch.
  • the starch used as a raw material for the oxidized starch and the acid-treated starch is not limited in its kind, and usually used raw starch such as potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, rice Although starch etc. are mentioned, potato starch and tapioca starch are preferable. Commercially available products may be used as the oxidized starch and the acid-treated starch.
  • the oxidized starch and the acid-treated starch can be used either alone or in combination.
  • the total content of the oxidized starch and the acid-treated starch in the Tatsuta fried mix of the present invention is 10 to 40% by mass, preferably 15 to 25% by mass, based on the total mass of the mix. If the content is less than 10% by mass, the clothes of the garment will be poor and the resulting fried Tatsuta may become sticky. On the other hand, if the content exceeds 40% by mass, the batter will adhere to ingredients. Tend to decrease, or the resulting Tatsuta fried garment tends to be too hard.
  • the phosphoric acid cross-linked starch used in the present invention is obtained by cross-linking hydroxyl groups of glucose residues of starch with phosphoric acid.
  • Examples of the phosphate cross-linked starch contained in the Tatsuta fried mix of the present invention include acetylated phosphoric acid cross-linked starch, hydroxypropylated phosphoric acid cross-linked starch, and phosphoric acid monoesterified phosphoric acid cross-linked starch. Further, these phosphoric acid crosslinked starches may have their uncrosslinked hydroxyl groups esterified or etherified. Tapioca starch or potato starch is used as the starch used as a raw material for the phosphoric acid crosslinked starch used in the present invention.
  • the fried food obtained can not only have a distinctive appearance of fried Tatsuta, but also a brittle food that makes Tatsuta fried crispy even after a long time after cooking. A feeling can be maintained.
  • the phosphate cross-linked starch used in the present invention can be produced, for example, by treating raw tapioca starch or potato starch with a known phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride according to a conventional method.
  • a known phosphorylating agent such as sodium trimetaphosphate or phosphorus oxychloride
  • commercially available products may be used for the phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch used in the present invention.
  • the phosphate-crosslinked tapioca starch and the phosphate-crosslinked potato starch can be used either alone or in combination.
  • the total content of the phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch in the Tatsuta deep-fried mix of the present invention is 40 to 80% by mass, preferably 55 to 70% by mass, based on the total mass of the mix. If the content is less than 40% by mass, the resulting fried Tatsuta will tend to be sticky or have a sticky texture between the clothing and ingredients, while the content exceeds 80% by mass. Then, the adhesion of the batter to the ingredients tends to be reduced, or the resulting Tatsuta fried garment tends to be too hard.
  • the Tatsuta fried mix of the present invention contains an emulsifier in addition to the processed starch.
  • the use of an emulsifier further improves the texture of the clothes, so that the texture of the resulting fried Tatsuta is more preferable.
  • the emulsifier known ones such as lecithin, sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester can be used alone or in combination, but selected from lecithin and sucrose fatty acid ester. One or more types are preferred, and a combination of lecithin and a sucrose fatty acid ester is more preferred.
  • the content of the emulsifier in the Tatsuta fried mix according to the present invention is 0.1 to 3% by mass, preferably 0.3 to 2% by mass, based on the total mass of the mix.
  • the content exceeds 3% by mass not only the taste of the resulting fried Tatsuta is lowered, but the clothes tend to be too brittle and have a non-crisp texture.
  • the Tatsuta deep-fried mix of the present invention may contain flour in addition to the above components. By adding a small amount of flour to the Tatsuta fried mix of the present invention, the texture of Tatsuta fried garments can be further improved.
  • the Tatsuta fried mix of the present invention contains wheat flour in an amount of less than 20% by mass, preferably 10% by mass or less, more preferably 7% by mass or less, and further preferably 2-7% by mass in the total mass of the mix. Can do. If the content of wheat flour is 20% by mass or more, the appearance and texture of the resulting Tatsuta fried may be negatively affected.
  • the flour used in the Tatsuta deep-fried mix of the present invention may be any kind of flour such as strong flour, medium flour, thin flour, durum flour, and these may be used alone or in combination of two. You may use the above together. It is preferable to use heat-treated wheat flour as the wheat flour because it can prevent the clothes from becoming too hard.
  • the heat treatment method may be either dry heat treatment or wet heat treatment.
  • the Tatsuta deep-fried mix of the present invention may further contain a swelling agent.
  • a swelling agent a well-known swelling agent containing baking soda or baking soda, baking powder, a spatula, etc. can be used.
  • the content of the expanding agent in the Tatsuta deep-fried mix of the present invention is 2% by mass or less, preferably 1.5% by mass or less, based on the amount of sodium bicarbonate in the total mass of the mix.
  • the Tatsuta deep-fried mix of the present invention may contain other starches than the oxidized starch, acid-treated starch, phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch.
  • the other starches include raw starch and processed starch other than the oxidized starch, acid-treated starch, phosphoric acid cross-linked tapioca starch and phosphoric acid cross-linked potato starch, and preferably raw starch.
  • the raw material for the other starches is not particularly limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch.
  • the content of the other starches in the Tatsuta fried mix of the present invention is 49.9% by mass or less, preferably 25% by mass or less.
  • the Tatsuta fried mix of the present invention includes other components as necessary, for example, flour other than wheat flour; egg flour such as whole egg powder and egg white powder; thickener; salt, powder soy sauce, Fermented seasonings, sugars, powdered miso, amino acids and other seasonings; spices; flavors; nutritional ingredients such as vitamins; colorants; one or more selected from powdered oils and fats, etc. .
  • the kind and content of the other components used in the Tatsuta deep-fried mix of the present invention can be appropriately adjusted according to the desired characteristics of Tatsuta deep-fried.
  • appropriate seasonings, spices and the like can be blended according to the flavor of fried Tatsuta (eg, Chinese, Japanese, Western, etc.).
  • the content of the other components in the Tatsuta deep-fried mix of the present invention is preferably 5 to 30% by mass, more preferably 5 to 20% by mass, based on the total mass of the mix.
  • the Tatsuta fried mix of the present invention is preferably in the form of powder or granules.
  • Tatsuta fried ingredients produced using the Tatsuta fried mix of the present invention are not particularly limited to meat such as chicken, pig, cow, sheep, goat, seafood, vegetables, etc., but meat and seafood are Is preferred.
  • the mix of the present invention is mixed with a liquid such as water in advance to prepare a liquid or paste-like batter (clothing liquid).
  • a liquid or paste-like batter clothing liquid
  • Tatsuta fried food can be manufactured by adhering this batter to ingredients and oiling it.
  • the liquid used in preparing the batter from the Tatsuta deep-fried mix of the present invention include water and other liquids other than water (for example, milk, broth, boiled juice, etc.). It can use individually or in mixture of 2 or more types.
  • the amount of the liquid used in preparing the batter may be adjusted according to the type of ingredients, but generally, 100 parts by mass of the mix and 70 to 200 parts by mass of the liquid are mixed. To do.
  • the mix and the liquid are agitated and mixed to prepare a uniform batter.
  • the batter containing the Tatsuta deep-fried mix of the present invention After preparing the batter containing the Tatsuta deep-fried mix of the present invention in the above procedure, immerse the appropriate size of ingredients in the batter, or spray, apply, pour or drop the batter on the ingredients. Then, the batter is adhered to the surface of the ingredients. Next, the fried Tatsuta can be produced by oiling the ingredients to which the batter is adhered according to a conventional method (for example, at about 160 to 180 ° C. for about 2 to 8 minutes).
  • Test Example 1 The raw materials shown in Tables 1 to 3 were mixed so that the mixes of Production Examples 1 to 17 were produced. 100 g of each mix was mixed well with 100 cc of water to prepare a batter. Twenty chicken pieces of 25 g / piece were put in each batter and entangled well. Chicken thighs with batters were fried with salad oil heated to 170 ° C. for 4 minutes to produce fried chicken Tatsuta. Whether freshly fried Tatsuta fried (left at room temperature (about 25 ° C.) for 5 minutes) and Tatsuta fried left at room temperature for 3 hours was evaluated as to whether or not they had the quality of Tatsuta fried. In the evaluation, evaluation was performed by 10 panelists according to the following evaluation criteria, and an average value was obtained.
  • Slightly good 2 Slightly unsatisfactory part of the garment that was blown with powder 1: Slightly unsatisfactory 1: No part of the garment that was dusted with powder 5: Crispy and brittle, favorable brittle hardness overall, very good 4: Crisp, brittle and brittle hardness, good 3: Crisp, brittle brittle hardness, slightly good 2: Crisp, brittle brittle Slightly soft and sticky or slightly hard texture, slightly poor 1: No crunchy tooth brittleness, soft and sticky or too hard texture, extremely poor
  • Tables 1 to 3 show the evaluation results of Production Examples 1 to 17 and Comparative Examples 1 to 6.
  • Test Example 2 Mixes having different kinds of oxidized starch, acid-treated starch or phosphoric acid cross-linked starch were produced. That is, the mixes of Production Examples 18 to 19 and Comparative Examples 7 to 8 were produced in the same procedure as Production Example 3 except that the raw materials shown in Table 4 were used. Using these mixes, fried chicken was produced in the same procedure as in Test Example 1, and the quality was evaluated. The results are shown in Table 4. Table 4 shows the results of Production Examples 3 and 14 again.
  • Test Example 4 As shown in Table 6, the mixes of Production Examples 26 to 29 and Comparative Examples 9 to 10 were produced in the same procedure as Production Example 3 with the amount of emulsifier changed. Using these mixes, fried chicken was produced in the same procedure as in Test Example 1, and the quality was evaluated. The results are shown in Table 6.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un tatsuta-age qui peut conserver l'aspect et la texture uniques du tatsuta-age, même après la cuisson. Le mélange pour tatsuta-age additionné d'eau selon la présente invention contient de 10 à 40 % en masse d'au moins un type d'amidon choisi parmi des amidons oxydés et des amidons traités à l'acide, de 40 à 80 % en masse d'au moins un type d'amidon choisi parmi des amidons de tapioca réticulés au phosphate et des amidons de pomme de terre réticulés au phosphate, et de 0,1 à 3 % en masse d'un agent émulsifiant.
PCT/JP2018/005374 2017-02-17 2018-02-16 Mélange pour tatsuta-age additionné d'eau Ceased WO2018151242A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2018568620A JP7051722B2 (ja) 2017-02-17 2018-02-16 水溶きタイプの竜田揚げ用ミックス
CN201880012942.8A CN110290712A (zh) 2017-02-17 2018-02-16 水溶型的龙田油炸用混合料

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-027540 2017-02-17
JP2017027540 2017-02-17

Publications (1)

Publication Number Publication Date
WO2018151242A1 true WO2018151242A1 (fr) 2018-08-23

Family

ID=63170318

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2018/005374 Ceased WO2018151242A1 (fr) 2017-02-17 2018-02-16 Mélange pour tatsuta-age additionné d'eau

Country Status (3)

Country Link
JP (1) JP7051722B2 (fr)
CN (1) CN110290712A (fr)
WO (1) WO2018151242A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020043845A (ja) * 2018-09-21 2020-03-26 昭和産業株式会社 食材の加熱調理のための下処理用組成物、及び加熱調理食品の製造方法
WO2020130019A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Agent d'amélioration de la viande
JPWO2020218055A1 (fr) * 2019-04-26 2020-10-29
JPWO2021246440A1 (fr) * 2020-06-03 2021-12-09
JP2022032629A (ja) * 2020-08-13 2022-02-25 株式会社ニップン えんどう豆粉を用いた竜田揚げ用衣材及びそれを用いた竜田揚げ
JP2022098794A (ja) * 2020-12-22 2022-07-04 株式会社日清製粉ウェルナ 水溶きタイプの衣揚げ用ミックス

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004166514A (ja) * 2002-11-18 2004-06-17 Honen Corp 竜田揚げ用まぶし粉
JP2009072128A (ja) * 2007-09-21 2009-04-09 Nisshin Foods Kk 水溶きタイプの唐揚げミックス、唐揚げバッター、及び唐揚げ
JP2012235752A (ja) * 2011-05-13 2012-12-06 Nippon Shokuhin Kako Co Ltd 竜田揚げ用まぶし粉及び竜田揚げの製造方法
WO2015162972A1 (fr) * 2014-04-22 2015-10-29 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour produit alimentaire frit, produit alimentaire l'utilisant, et procédé pour le fabriquer
JP2015223119A (ja) * 2014-05-28 2015-12-14 日清フーズ株式会社 水溶きタイプのから揚げ用ミックス

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4838390B1 (ja) * 2011-02-17 2011-12-14 日本食品化工株式会社 揚げ物用衣材
KR20160058199A (ko) * 2014-10-17 2016-05-25 대상 주식회사 전자레인지 조리에 적합한 튀김류의 브레더 믹스 조성물

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004166514A (ja) * 2002-11-18 2004-06-17 Honen Corp 竜田揚げ用まぶし粉
JP2009072128A (ja) * 2007-09-21 2009-04-09 Nisshin Foods Kk 水溶きタイプの唐揚げミックス、唐揚げバッター、及び唐揚げ
JP2012235752A (ja) * 2011-05-13 2012-12-06 Nippon Shokuhin Kako Co Ltd 竜田揚げ用まぶし粉及び竜田揚げの製造方法
WO2015162972A1 (fr) * 2014-04-22 2015-10-29 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour produit alimentaire frit, produit alimentaire l'utilisant, et procédé pour le fabriquer
JP2015223119A (ja) * 2014-05-28 2015-12-14 日清フーズ株式会社 水溶きタイプのから揚げ用ミックス

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7343965B2 (ja) 2018-09-21 2023-09-13 昭和産業株式会社 食材の加熱調理のための下処理用組成物、及び加熱調理食品の製造方法
JP2020043845A (ja) * 2018-09-21 2020-03-26 昭和産業株式会社 食材の加熱調理のための下処理用組成物、及び加熱調理食品の製造方法
CN113163824A (zh) * 2018-12-18 2021-07-23 日清富滋株式会社 肉食类改良剂
WO2020130019A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Agent d'amélioration de la viande
WO2020218055A1 (fr) * 2019-04-26 2020-10-29 株式会社Ｊ－オイルミルズ Améliorant de texture pour aliments
JPWO2020218055A1 (fr) * 2019-04-26 2020-10-29
JPWO2021246440A1 (fr) * 2020-06-03 2021-12-09
WO2021246440A1 (fr) * 2020-06-03 2021-12-09 株式会社Ｊ－オイルミルズ Composition de poudre pour pâte à frire
JP7622059B2 (ja) 2020-06-03 2025-01-27 株式会社Ｊ－オイルミルズ 唐揚げバッター用粉体組成物
JP2022032629A (ja) * 2020-08-13 2022-02-25 株式会社ニップン えんどう豆粉を用いた竜田揚げ用衣材及びそれを用いた竜田揚げ
JP7584254B2 (ja) 2020-08-13 2024-11-15 株式会社ニップン えんどう豆粉を用いた竜田揚げ用衣材及びそれを用いた竜田揚げ
JP2022098794A (ja) * 2020-12-22 2022-07-04 株式会社日清製粉ウェルナ 水溶きタイプの衣揚げ用ミックス
JP7725200B2 (ja) 2020-12-22 2025-08-19 株式会社日清製粉ウェルナ 水溶きタイプの衣揚げ用ミックス

Also Published As

Publication number Publication date
JP7051722B2 (ja) 2022-04-11
CN110290712A (zh) 2019-09-27
JPWO2018151242A1 (ja) 2019-12-12

Similar Documents

Publication Publication Date Title
JP7051722B2 (ja) 水溶きタイプの竜田揚げ用ミックス
JP6568677B2 (ja) 水溶きタイプのから揚げ用ミックス
JP7076381B2 (ja) 揚げ物用衣材
JP6530579B1 (ja) 揚げ物衣用ミックス
JP7161408B2 (ja) 揚げ物用衣材ミックス
WO2017030081A1 (fr) Mélange de farine à fleurer pour produits alimentaires frits
JP2019180362A (ja) 揚げ物衣用ミックス
JP6603465B2 (ja) 即席ノンフライ麺の製造方法及び即席ノンフライ麺
CN106659210B (zh) 油炸食品面衣用混合物
JPH09215478A (ja) 揚げ物用衣材
JP7555194B2 (ja) 天ぷら用衣組成物、冷凍天ぷら、および天ぷらの製造方法、並びに、前記天ぷら用衣組成物を用いた衣の白化抑制方法
WO2014083958A1 (fr) Procédé de production d'enveloppe de rouleau de printemps
JP4805875B2 (ja) ノンフライ揚げ物様食品の製造方法
JP2018191547A (ja) 春巻きの皮、春巻きの皮の製造方法、春巻きの皮用の組成物、及び揚げ春巻きの製造方法
JP6979302B2 (ja) 揚げ衣用バッター液及びその製造方法並びに揚げ物の製造方法
JP2018191586A (ja) 揚げ物用バッター液、油ちょう済み冷凍食品、及び油ちょう済み冷凍食品の製造方法
JP7218096B2 (ja) 揚げ物バッター用組成物、揚げ物用バッター、揚げ物及び揚げ物の製造方法
JP6912977B2 (ja) 揚げ物用ミックス、及び揚げ物の製造方法
JP2017225361A (ja) 焼成調理用パン粉付けノンフライ食品及びパン粉付けノンフライ焼成食品の製造方法
JP7045874B2 (ja) 揚げ物用バッターミックス
JP7725200B2 (ja) 水溶きタイプの衣揚げ用ミックス
JP7411309B2 (ja) アメリカンドッグ用ミックス粉
JP7045875B2 (ja) 揚げ物用バッターミックス
JP2019126314A (ja) 天ぷら衣用ミックス
JP7391976B2 (ja) 揚げ物用打ち粉ミックス

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18754936

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2018568620

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18754936

Country of ref document: EP

Kind code of ref document: A1