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WO2025206084A1 - Mélange de pâte à frire pour tempura mixte, liquide de pâte à frire pour tempura mixte, et procédé de production de tempura mixte - Google Patents

Mélange de pâte à frire pour tempura mixte, liquide de pâte à frire pour tempura mixte, et procédé de production de tempura mixte

Info

Publication number
WO2025206084A1
WO2025206084A1 PCT/JP2025/012292 JP2025012292W WO2025206084A1 WO 2025206084 A1 WO2025206084 A1 WO 2025206084A1 JP 2025012292 W JP2025012292 W JP 2025012292W WO 2025206084 A1 WO2025206084 A1 WO 2025206084A1
Authority
WO
WIPO (PCT)
Prior art keywords
batter
wheat flour
mass
tempura
heat
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.)
Pending
Application number
PCT/JP2025/012292
Other languages
English (en)
Japanese (ja)
Inventor
佳祐 小澤
博 小野崎
順也 内田
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 Seifun Welna Inc
Original Assignee
Nisshin Seifun Welna 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 Seifun Welna Inc filed Critical Nisshin Seifun Welna Inc
Publication of WO2025206084A1 publication Critical patent/WO2025206084A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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

  • Kakiage is a type of tempura made with chopped ingredients such as onions, carrots, and shiitake mushrooms, as well as small ingredients such as edamame and shrimp. While regular tempura is made with a batter attached to the surface of a single ingredient, kakiage is made with multiple ingredients piled up and held together by the batter, leaving gaps inside. Due to this structure, when you chew kakiage, you can enjoy not only the crispy texture of the batter, but also the texture of the piled ingredients falling apart.
  • kakiage requires skill. Typically, the process involves dusting the ingredients with flour as needed, dissolving the coating ingredients in water to prepare a batter, combining the ingredients with the batter, pouring a ladleful of the mixture into a single kakiage, and slowly pouring it into a heated oil bath.
  • the batter acts as a binder to hold the ingredients together, while the mixture is shaped and deep-fried to create a three-dimensional shape with air gaps.
  • deep-frying while shaping the ingredients into a three-dimensional shape is difficult, and it is not uncommon for the ingredients to fall apart or, conversely, to end up with a compact shape with no air gaps.
  • kakiage cooking utensils have been proposed to stabilize the appearance, color, weight, and other qualities of kakiage.
  • One type of kakiage cooking utensil is a ring-shaped mold, known as a kakiage ring, with a diameter of approximately 10–15 cm and a height of several centimeters. A mixture of ingredients and batter is placed inside this mold, and the mold is then submerged in an oil tank and the mixture is deep-fried, allowing for the consistent production of cylindrical kakiage of uniform size.
  • the above molds are useful for making the shape (external appearance) of the kakiage uniform, but the mixture of ingredients and batter placed in the mold will gradually sink under its own weight, so if you don't work quickly, the kakiage will be low in height and have few air gaps. You can slow this sinking by adding less water to the batter to make it thicker (i.e., more viscous), but using a thick batter will result in a kakiage with a hard texture and less crispness. On the other hand, if you add more water to make the texture lighter and crispier, the viscosity of the batter will decrease, and the mixture of ingredients and batter will sink more easily, resulting in a kakiage that is lower in height.
  • Patent Document 1 describes how, in a method for making kakiage using dusting flour and a batter mix with a specific protein content, adjusting the viscosity of the batter to 100 to 3,000 m ⁇ Pas makes it possible to make kakiage with a high volume and sufficient voids.
  • Patent Document 2 also describes how, in a method for making kakiage using a batter mix containing 20 to 60% by mass of heat-treated wheat flour and 0.3 to 5% by mass of egg white powder, adjusting the viscosity of the batter to 0.3 to 3 Pas.
  • the technology in Patent Document 2 is intended to improve the ease of release from the mold and the texture of the kakiage.
  • the inventors discovered that if a batter with a relatively small amount of heat-treated wheat flour and a high viscosity is used, the kakiage ingredients mixed with the batter will not sink within the mold due to the high viscosity of the batter; further, when the mold is placed in an oil tank, the ingredients with the batter adhering to them will be moderately buoyant and rise to the surface, naturally resulting in tall kakiage; and that kakiage cooked while being subjected to this buoyancy will not become too hard and will have a strong crispiness.
  • the present invention also provides a method for producing tempura using a mold, comprising:
  • the present invention provides a method for producing tempura using a tempura batter liquid containing 100 parts by mass of a powder raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour and 80 to 130 parts by mass of an aqueous liquid, the batter having a viscosity of 4 to 10 Pa ⁇ s at 25°C and a rotation speed of 3 to 12 rpm as measured with a B-type viscometer.
  • a tempura batter liquid containing 100 parts by mass of a powder raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour and 80 to 130 parts by mass of an aqueous liquid, the batter having a viscosity of 4 to 10 Pa ⁇ s at 25°C and a rotation speed of 3 to 12 rpm as measured with a B-type viscometer.
  • the range includes the numerical values before and after "to”.
  • moist heat treatment is preferred, and moist heat treatment using steam is particularly preferred.
  • moist heat treatment can be carried out, for example, by introducing raw material wheat flour into a temperature-controlled storage space with 100°C steam introduced as a heating medium, and stirring the raw material wheat flour while maintaining the raw material wheat flour at a temperature of 90-130°C for 1 second to 1 minute. The temperature of the storage space is controlled so that the raw material wheat flour temperature can be maintained as described above.
  • Such moist heat treatment can be carried out, for example, using the device (closed high-speed mixer) disclosed in Japanese Patent Application Laid-Open No. 3-83567.
  • the content of heat-treated wheat flour in the batter mix of the present invention is 1% by mass or more and less than 15% by mass, preferably 2-12% by mass, and more preferably 3-10% by mass, relative to the total mass of the batter mix. If the content of heat-treated wheat flour is less than 1% by mass or more than 15% by mass, it may be difficult to obtain kakiage of sufficient height, and the resulting kakiage may have a hard texture.
  • the batter mix of the present invention preferably contains unheated wheat flour in addition to the heat-treated wheat flour, as this strengthens the structure of the kakiage after frying and makes it easier to achieve a crisp texture even when reheated after freezing or refrigerating.
  • unheated wheat flour used in the present invention include strong wheat flour, all-purpose wheat flour, weak wheat flour, and durum flour. Of these, it is preferable to use all-purpose wheat flour and/or weak wheat flour, and it is more preferable to use only all-purpose wheat flour and/or weak wheat flour.
  • the heat-treated wheat flour preferably contains both all-purpose wheat flour and weak wheat flour, and it is particularly preferable for it to consist solely of all-purpose wheat flour and weak wheat flour.
  • the mass ratio of the two (former:latter) is preferably 1:5 to 1:1, and even more preferably 1:4 to 1:2.
  • the content of unheated wheat flour in the batter mix of the present invention is 65 to 95% by mass, preferably 70 to 93% by mass, and more preferably 75 to 90% by mass, based on the total mass of the batter mix. If the content of unheated wheat flour is less than 65% by mass or more than 95% by mass, the kakiage tends to have a hard texture.
  • the batter mix of the present invention can be produced by mixing the above-mentioned essential component, heat-treated wheat flour, and the preferred optional component, non-heat-treated wheat flour, as well as other components used as needed.
  • the batter mix of the present invention is typically in powder form at room temperature and pressure.
  • the order and method of mixing the components are not particularly limited and can be selected appropriately taking into account factors such as the efficiency of batter mix production. Examples of mixing methods include a method of stirring and mixing using a stirrer, and a mixing method using a device such as a mixer.
  • the batter mix of the present invention When the batter mix of the present invention is used to make kakiage, the batter mix is typically mixed with an aqueous liquid to prepare a batter liquid for kakiage, and the batter liquid is then used to make kakiage.
  • the batter mix of the present invention may be mixed with an aqueous liquid, or the components that make up the batter mix of the present invention (heat-treated wheat flour, non-heat-treated wheat flour, etc.) may be added individually and sequentially to the aqueous liquid and mixed to prepare the batter.
  • the batter liquid for tempura (hereinafter also referred to as "batter liquid") of the present invention is described below.
  • the batter liquid of the present invention contains 100 parts by mass of a powder raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour, and 80 to 130 parts by mass of an aqueous liquid, and has a viscosity of 4 to 10 Pa s at 25°C and 3 to 12 rpm as measured with a Brookfield viscometer. Where no particular explanation is given about the batter liquid of the present invention, the explanation about the batter mix of the present invention described above applies as appropriate.
  • the batter of the present invention is a coating material that is liquid at room temperature and normal pressure, and contains a powder ingredient containing 1% to less than 15% by mass of heat-treated wheat flour, and an aqueous liquid.
  • the batter mix of the present invention described above can be used as the powder ingredient.
  • the aqueous liquid can be any liquid that can be used in batters for deep-fried foods, including tempura batter, without any particular restrictions, and examples include water, acidic water, alkaline water, etc.
  • the batter of the present invention contains 80 to 130 parts by mass, and preferably 90 to 120 parts by mass, of the aqueous liquid per 100 parts by mass of the powdered ingredients.
  • the ingredients are subjected to an appropriate amount of buoyancy in the oil tank, making it easier to form the tempura into a three-dimensional shape, and the resulting tempura has a pleasant crispness without being hard in texture.
  • the viscosity of the batter liquid of the present invention is, as described above, 4 to 10 Pa ⁇ s, preferably 4.8 to 8.1 Pa ⁇ s.
  • the viscosity of the batter liquid is within this range, the ingredients of the tempura are less likely to sink into the mold, making it possible to easily produce tall tempura.
  • the viscosity of the batter is a value measured using a Brookfield viscometer under conditions where the batter liquid is at a product temperature of 25°C and a rotation speed of 3 to 12 rpm.
  • the batter mix and batter liquid of the present invention described above are suitable for producing tempura by deep frying in a mold.
  • the method for producing tempura of the present invention will be described below.
  • the method for producing tempura using a mold comprises 100 parts by mass of a powdered raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour, and 80 to 130 parts by mass of an aqueous liquid, and the viscosity of the tempura is 4 to 10 Pa ⁇ s as measured at 25°C and 3 to 12 rpm by a Brookfield viscometer.
  • the above-described explanations of the batter mix or batter of the present invention are applicable.
  • the shape of the ingredients is not particularly limited, but from the viewpoint of facilitating the production of three-dimensional kakiage, shapes that are long in one direction, such as strips or clappers, are preferred.
  • the size of the ingredients is not particularly limited, but generally, it is preferable that the length in the longitudinal direction is about 2 to 6 cm, and the thickness (length in the direction perpendicular to the longitudinal direction) is about 0.2 to 1.5 cm. However, if the ingredients are relatively thin, such as leafy vegetables, or if the ingredients are seafood or meat, the shape and size of the ingredients are not limited to the above.
  • Kakiage dough is typically obtained by applying batter to the surface of the ingredients. If necessary, flour may be sprinkled on the surface of the ingredients before applying the batter to them.
  • the amount of batter used relative to the ingredients is preferably 25 to 45 parts by mass, and more preferably 30 to 40 parts by mass, in terms of the solids content in the batter per 100 parts by mass of ingredients. Using this amount of batter makes it easier to produce tempura with sufficient height and good crispness.
  • the tempura dough is fried using a mold.
  • Any cooking utensil that can be used for frying tempura dough can be used as the mold, without any particular restrictions.
  • the mold is typically made of metal and has a storage section with a capacity for one tempura, consisting of a bottom plate and a frame member standing upright from the bottom plate.
  • the bottom plate and the frame member have multiple through-holes, and when the storage section is placed in an oil tank, oil in the oil tank flows into the storage section through the through-holes.
  • the tempura dough is fried to produce tempura.
  • Commercially available molds can also be used. Instead of having multiple through-holes as described above, the bottom plate and frame member of the mold may be made of metal mesh.
  • the kakiage dough can be fried using a mold in the usual way.
  • the kakiage dough is placed in a mold, and the mold is submerged in heated oil for frying. Then, when the batter (coating material) in the kakiage dough has solidified appropriately during frying, or when the batter (coating material) has acquired an appropriate color and is cooked through, the mold is lifted from the oil and the kakiage is removed from the mold. Alternatively, the mold can be lowered deep into the oil, allowing the buoyancy of the kakiage to cause it to float up and be removed.
  • the timing of the operation to peel off the kakiage adhering to the mold there are no particular limitations on the timing of the operation to peel off the kakiage adhering to the mold; it can be performed after the frying process is completed or during the process.
  • the oil temperature (product temperature of the frying oil) when frying the kakiage dough using a mold is not particularly limited, but from the perspective of further improving the release of the kakiage from the mold, it is preferably 150 to 170°C, more preferably 155 to 165°C. There are no particular restrictions on the oil used for frying, and various edible oils can be used.
  • aspects of the present invention are as follows.
  • the batter mix for tempura contains 1% by mass or more and less than 15% by mass of heat-treated wheat flour.
  • the batter liquid for tempura contains 100 parts by mass of a powder raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour and 80 to 130 parts by mass of an aqueous liquid, and has a viscosity of 4 to 10 Pa s at 25°C and a rotation speed of 3 to 12 rpm as measured with a Brookfield viscometer.
  • the method for producing tempura using a tempura batter liquid contains 100 parts by mass of a powder raw material containing 1% by mass or more but less than 15% by mass of heat-treated wheat flour and 80 to 130 parts by mass of an aqueous liquid, and has a viscosity of 4 to 10 Pa s at 25°C and a rotation speed of 3 to 12 rpm as measured with a Brookfield viscometer.
  • Heat-treated wheat flour 1 was produced by moist heat treatment. Specifically, using the apparatus (sealed high-speed mixer) disclosed in JP-A-3-83567, the temperature of the wall defining the storage space for the material to be treated (raw material wheat flour) in the apparatus was maintained at 120°C, and steam at 100°C was introduced into the storage space as a heating medium. 5 kg of all-purpose wheat flour (protein content 9%) was then introduced into the storage space as the raw material wheat flour.
  • the raw material wheat flour was then subjected to moist heat treatment while being stirred, while the temperature of the raw material wheat flour was raised to 105°C and maintained at this temperature for 20 to 30 seconds, thereby producing heat-treated wheat flour 1.
  • Heat-treated wheat flours 2 to 6 were produced in the same manner as in the production of heat-treated wheat flour 1, except that the time for which the raw material wheat flour temperature was maintained at 105°C was changed.
  • the degree of gelatinization of heat-treated wheat flour 1 to 6 was measured by the ⁇ -amylase-amyloglucosidase method. The results are shown in Table 1.
  • Heat-treated wheat flour 7 to 12 were produced in the same manner as in Production Example 1, except that instead of medium-strength wheat flour (protein content 9%), medium-strength wheat flour (protein content 10.5%), weak wheat flour (protein content 8%), or strong wheat flour (protein content 11.5%) was used as the raw wheat flour, and the time for maintaining the raw wheat flour temperature at 105°C was changed so as to achieve the degree of gelatinization shown in Table 1.
  • the degree of gelatinization shown in Table 1 was measured using the ⁇ -amylase-amyloglucosidase method.
  • a batter mix for tempura was prepared by mixing the ingredients according to the formulation shown in Tables 2 and 3 below. 100 parts by weight of this batter mix was added to 100 parts by weight of fresh water to prepare a batter liquid. The viscosity of the resulting batter liquid was measured using a Brookfield viscometer (RION YT-06) at a product temperature of 25°C and a rotation speed of 3 to 12 rpm. The results are shown in Tables 2 and 3 below.
  • Kakiage tempura were prepared using the batters of each Example and Comparative Example. Specifically, chopped onions (7 mm x 3 mm x 40 mm), carrots (4 mm x 4 mm x 40 mm), and diced vegetable mix (3 mm x 3 mm x 3 mm) were mixed in a mass ratio of 4:1:1 to prepare the ingredients. 5 g of soft wheat flour was sprinkled onto 100 g of the ingredients as a dusting powder, and then the ingredients were mixed in a ratio of 60 g of the batter (30 g solids mass) per 100 g of the ingredients to coat the ingredients with the batter, thereby preparing the tempura dough. Several metal mesh kakiage molds were prepared, and 120 g of the tempura dough was placed inside each mold.
  • the mold had a circular bottom plate with a diameter of 9.5 cm in plan view and a cylindrical frame member with a height of 4.5 cm extending from the bottom plate.
  • the space defined by the bottom plate and the frame member was the storage area for the ingredients.
  • the tempura dough in the mold was then aligned to match the top edge of the 4.5 cm high mold, and the mold was then submerged in an oil bath with an oil temperature of 165°C.
  • the tempura dough was then deep-fried for 1.5 minutes with the dough completely submerged in the oil, producing roughly cylindrical (drum-shaped) tempura.
  • the prepared tempura was also tasted by 10 expert panelists, who evaluated the texture of the tempura on a 5-point scale using the following evaluation criteria.
  • the arithmetic mean values of the evaluation scores of the 10 panelists are shown in Tables 2 and 3 below.
  • the produced tempura was cooled to room temperature, placed in a polyethylene bag, sealed, and stored in a freezer at -20°C for 7 days. After storage, it was removed from the freezer and reheated in an oil bath at 160°C for 1 minute and 30 seconds. The reheated tempura was similarly eaten by 10 expert panelists, who rated its texture on a 5-point scale using the following evaluation criteria.
  • the arithmetic mean scores of the 10 panelists are shown in Tables 2 and 3 below.
  • Tables 2 and 3 show that the tempura made from the batter mixes of the Examples using heat-treated wheat flour are thicker and have a better texture than the Comparative Examples, which used ordinary soft wheat flour or all-purpose wheat flour.
  • the results were particularly good when heat-treated all-purpose wheat flour with a protein content of 10.5% by mass was used (Examples 7 and 8).
  • the results were better when heat-treated wheat flour with a degree of gelatinization of 20-60% was used (Examples 2 to 5) than when heat-treated wheat flour with a degree of gelatinization of 10% or 70% was used (Examples 1 and 6).
  • Examples 21 to 27 A batter was prepared in the same manner as in Example 7, except that the formulation of the batter mix was changed as shown in Table 5. Kakiage was made using the batter, and the height of the kakiage was measured and the texture was evaluated. The results are shown in Table 5. Table 5 also lists the results of Example 7.
  • a batter liquid having the specific viscosity according to the present invention By preparing a batter liquid having the specific viscosity according to the present invention from the kakiage batter mix of the present invention and using a mold together with the batter liquid, it is possible to easily obtain kakiage that has sufficient height and crispness, and that maintains its crispness even after being stored frozen or refrigerated.

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  • 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)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un mélange de pâte à frire pour tempura, qui contient entre 1 % et 15 % non inclus en masse d'une farine de blé traitée thermiquement. L'invention concerne également un liquide de pâte à frire pour tempura, qui contient 100 parties en masse d'une matière première pulvérulente contenant entre 1 % en masse et 15 % en masse non inclus d'une farine de blé traitée thermiquement et entre 80 et 130 parties en masse d'un liquide à base d'eau, et qui a une viscosité comprise entre 4 et 10 Pa•s telle que mesurée avec un viscosimètre de type B à 25 °C à une vitesse de rotation comprise entre 3 et 12 tr/min. Le mélange de pâte à frire et le liquide de pâte à frire pour tempura mixte sont appropriés pour la production de tempura mixte à l'aide d'un moule.
PCT/JP2025/012292 2024-03-28 2025-03-27 Mélange de pâte à frire pour tempura mixte, liquide de pâte à frire pour tempura mixte, et procédé de production de tempura mixte Pending WO2025206084A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2024054317 2024-03-28
JP2024-054317 2024-03-28

Publications (1)

Publication Number Publication Date
WO2025206084A1 true WO2025206084A1 (fr) 2025-10-02

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Family Applications (1)

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PCT/JP2025/012292 Pending WO2025206084A1 (fr) 2024-03-28 2025-03-27 Mélange de pâte à frire pour tempura mixte, liquide de pâte à frire pour tempura mixte, et procédé de production de tempura mixte

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Country Link
WO (1) WO2025206084A1 (fr)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4375484A (en) * 1981-03-27 1983-03-01 General Foods Corporation Frozen batter and process
JP2000125794A (ja) * 1998-10-22 2000-05-09 Nitto Seifun Kk フライ用衣組成物
JP2002065195A (ja) * 2000-08-29 2002-03-05 Nitto Seifun Kk フライ用衣材及び該衣材を用いたフライ食品
JP2008067675A (ja) * 2006-09-15 2008-03-27 Nisshin Foods Kk 揚げ物用湿熱処理小麦粉、揚げ物用ミックス、および揚げ物類
JP2020000099A (ja) * 2018-06-28 2020-01-09 日東富士製粉株式会社 揚げ物用ミックス粉の製造方法
JP7305080B1 (ja) * 2021-10-29 2023-07-07 株式会社日清製粉ウェルナ かき揚げ用バッターミックス、かき揚げ用バッター液及びかき揚げの製造方法
JP2023104766A (ja) * 2022-01-18 2023-07-28 昭和産業株式会社 衣用澱粉分解物
JP2023116348A (ja) * 2022-02-09 2023-08-22 昭和産業株式会社 バッター生地用小麦粉組成物、バッター生地用組成物及びバッター生地加熱食品の製造方法
WO2023191033A1 (fr) * 2022-03-31 2023-10-05 株式会社日清製粉ウェルナ Mélange de pâte à frire pour aliment frit

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4375484A (en) * 1981-03-27 1983-03-01 General Foods Corporation Frozen batter and process
JP2000125794A (ja) * 1998-10-22 2000-05-09 Nitto Seifun Kk フライ用衣組成物
JP2002065195A (ja) * 2000-08-29 2002-03-05 Nitto Seifun Kk フライ用衣材及び該衣材を用いたフライ食品
JP2008067675A (ja) * 2006-09-15 2008-03-27 Nisshin Foods Kk 揚げ物用湿熱処理小麦粉、揚げ物用ミックス、および揚げ物類
JP2020000099A (ja) * 2018-06-28 2020-01-09 日東富士製粉株式会社 揚げ物用ミックス粉の製造方法
JP7305080B1 (ja) * 2021-10-29 2023-07-07 株式会社日清製粉ウェルナ かき揚げ用バッターミックス、かき揚げ用バッター液及びかき揚げの製造方法
JP2023104766A (ja) * 2022-01-18 2023-07-28 昭和産業株式会社 衣用澱粉分解物
JP2023116348A (ja) * 2022-02-09 2023-08-22 昭和産業株式会社 バッター生地用小麦粉組成物、バッター生地用組成物及びバッター生地加熱食品の製造方法
WO2023191033A1 (fr) * 2022-03-31 2023-10-05 株式会社日清製粉ウェルナ Mélange de pâte à frire pour aliment frit

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