CN110022693A - Wafer material mixture for fried food - Google Patents
Wafer material mixture for fried food Download PDFInfo
- Publication number
- CN110022693A CN110022693A CN201780075024.5A CN201780075024A CN110022693A CN 110022693 A CN110022693 A CN 110022693A CN 201780075024 A CN201780075024 A CN 201780075024A CN 110022693 A CN110022693 A CN 110022693A
- Authority
- CN
- China
- Prior art keywords
- fried food
- food
- wafer material
- fried
- mixture
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Abstract
Manufacture face clothing is difficult to remove and have the fried food of the face clothing of the good taste there is no greasy feeling, powder sense.For the wafer material mixture of fried food, contain the acetylated starch of 50 ~ 95 mass % and the egg-white powder of 0.1 ~ 15 mass %.
Description
Technical field
The present invention relates to the wafer material mixtures for fried food.
Background technique
The fried food of zone face clothing is the food as obtained from adhering to wafer material and frying on the surface of food materials.Make
For the wafer material for fried food, typically there is the wafer material of the powdery for dry deep-frying etc., for tempura etc.
The wafer material of liquid.These wafer materials are formed crisp and refreshing by being evaporated its moisture to replace with oil using fried
The face clothing of good taste.
Carried out in the past the mouthfeel of face clothing for improving fried food, the succulence sense of food materials wafer material improvement.
For example, describing the wafer material for fried food containing fats and oils processing acetylation tapioca in patent document 1.Specially
In sharp document 2, the fecula for fried food containing fats and oils processing acetylated starch is described.In patent document 3, describe
After adhering to water-retaining property powder, egg liquid, wafer material as producing starch, gelling agent in order, together by frying or with oil
The manufacturing method of the food of roasted zone face clothing.
On the other hand, one of property required by the wafer material for fried food can enumerate the consolidation with food materials
Property.The reason for this is that if there are water, the layer of air between food materials and face clothing, it is likely that when the removing of generating surface clothing, frying
The defects of face clothing ruptures.Particularly, food materials are to cut thin meat；In the case where the aquatic product of inkfish, shrimp etc., caused by heating
The contraction of food materials is larger, therefore there are problems that wafer material is very easy to removing.
It as the means of the concreteness for improving food materials and wafer material, carried out in the past, the attachment surface on food materials
The face clothing for spreading fecula, wafer material being overlapped attachment and forms multilayer is applied before clothing material.However, such face clothing it is sometimes tacky,
Or there are powder sense, just melt in the mouth sense poor.In addition, the face clothing of multilayer is not suitable for the sake clothing of the flavor for tasting food materials itself
Fried food.
Existing technical literature
Patent document
Patent document 1: Japanese Unexamined Patent Publication 2012-165724 bulletin
Patent document 2: Japanese Unexamined Patent Publication 2002-291431 bulletin
Patent document 3: Japanese Unexamined Patent Publication 2015-126706 bulletin.
Summary of the invention
Problems to be solved by the invention
The object of the present invention is to provide a kind of wafer material mixture for fried food, can manufacture even if use
The big food materials face clothing that shrinks when fried is also difficult to remove and with there is no greasy feeling, powder sense and just melt in the mouth sense are good
Good taste face clothing fried food.
The means to solve the problem
Therefore, the present invention is provided to the wafer material mixtures of fried food, contain the acetylated starch of 50 ~ 95 mass %
With the egg-white powder of 0.1 ~ 15 mass %.
In addition, the present invention is provided to the manufacturing methods of the raw material of fried food comprising: so that this is used for fried food
Wafer material mixture be attached on food materials.
Further, the present invention provides the manufacturing method of fried food comprising: the face for being used for fried food will be attached with
The food materials of clothing material mixture carry out fried.
The effect of invention
Directly frying is attached on food materials simultaneously by spreading the wafer material mixture painting for fried food of the invention, it can
Fried food is manufactured with easy operation.The fried food obtained through the invention has that there is no greasy feelings, powder sense, simultaneously
And the good face clothing mouthfeel of just melt in the mouth sense.In addition, face clothing is difficult to from food in the fried food obtained through the invention
It is removed on material, therefore there is good appearance, and be able to maintain the succulence sense of food materials.Further, mixing according to the present invention
Material even if non-cohesive thickness face clothing, face clothing are also difficult to remove from food materials, therefore can manufacture and draw the thin of the original flavor of food materials
The fried food of face clothing.
Specific embodiment
Wafer material mixture for fried food of the invention contains acetylated starch and egg-white powder.Of the invention is mixed
Closing the acetylated starch for including in material is esterification starch obtained from instigating starch and acetic acid or acetic anhydride.It should as becoming
The starch of the raw material of acetylated starch, type there is no limit it can be cited for example that form sediment by potato starch, tapioca, sweet potato
The usually used raw starch such as powder, cornstarch, waxy corn starch, wheaten starch, rice starch.Used in the present invention
Acetylated starch can be using well known method and from the substance that the raw starch manufactures, and also can use commercially available product.
Substance obtained from fats and oils processing processing is carried out if it is to the acetylated starch used in the present invention, then can
The concreteness of face clothing and food materials is further increased, so it is preferred that.The fats and oils processing processing of acetylated starch can pass through conventional side
Method carries out.The acetylated starch of 100 mass parts is mixed with the grease of 0.01 ~ 30 mass parts to reach for example, may be exemplified out
Uniformly and the method etc. that keeps the mixture dry.As the example of grease used in fats and oils processing processing, can enumerate red
Caul-fat, perilla oil etc..Alternatively, fats and oils processing processing acetylated starch can use commercially available product.
The acetylated starch (including fats and oils processing processing in wafer material mixture for fried food of the invention
Acetylated starch) content in the mixture total amount be 50 ~ 95 mass %, preferably 65 ~ 85 mass %, more preferably 70
~ 80 mass %.By the way that the content of the acetylated starch is set as 50 mass % or more, consolidating for face clothing and food materials can be effectively improved
Knot property.On the other hand, if the content of the acetylated starch is greater than 95 mass %, the mouth of the gained face clothing of fried food, food materials
Sense reduces.
The content of egg-white powder in wafer material mixture for fried food of the invention is in the mixture total amount
For 0.1 ~ 15 mass %, preferably 0.5 ~ 10 mass %, more preferably 1 ~ 7 mass %.By the way that the content of egg-white powder is set as this
Range can be improved the concreteness of face clothing and food materials, be furthermore possible to improve greasy feeling, the powder of the face clothing of gained fried food
Sense.Egg-white powder used in the present invention, can be used the dried whole-egg of egg-white powder conversion amount, preferably without yolk only by
The egg-white powder that albumen obtains.
In wafer material mixture for fried food of the invention, if in addition to the acetylated starch and egg-white powder it
Outside, potato starch is further added, then further improves greasy feeling, the powder sense of the face clothing of gained fried food, entrance is
Allelopathic also improves, so it is preferred that.As the potato starch, unprocessed potato starch, such as round-grained rice potato can be enumerated
Starch, glutinous potato starch and their mixture, preferably glutinous potato starch.Glutinous potato starch refers to by glutinous potato
The obtained higher potato of amylopectin content compared with the potato starch for being originated from common potato (round-grained rice potato) is formed sediment
Powder.Preferably, glutinous potato starch refers to that amylopectin content is preferably 85 mass % or more, more preferably 90 mass % or more
Potato starch.It should be noted that the amylopectin content for being originated from the potato starch of common potato is that 75 ~ 80 mass % are left
It is right.Glutinous potato starch can use Japanese Unexamined Patent Application Publication 2002-538799 bulletin, in Japanese Unexamined Patent Application Publication 2002-538801 bulletin
The substance etc. of record, furthermore also can use commercially available product.Being somebody's turn to do in the wafer material mixture for fried food of the invention
The content of potato starch in the mixture total amount be 0.5 ~ 30 mass %, preferably 1 ~ 25 mass %, more preferably 5 ~
15 mass %.
In wafer material mixture for fried food of the invention, other than mentioned component, as needed, may be used also
Further containing other compositions, the grain dust such as selected from wheat flour, rice meal；Other than above-mentioned acetylated starch
Producing starch or the raw starch other than above-mentioned undressed potato starch；Swelling agent；Emulsifier；Thickener；Food
The seasonings such as salt, sauce powder, fermented flavoring material, powder miso, amino acid；Spice；Fragrance；Vitamins and other nutritious components；
Colorant；It is one kind or two or more in powdered oil etc..It is used in wafer material mixture for fried food of the invention
The types of the other compositions, its content can according to the characteristic of desired fried food appropriate adjustment.For example, can basis
The flavor (such as Chinese flavor, Japanese flavor, Western flavor etc.) of dry deep-frying cooperates seasoning appropriate, spice etc..The present invention
Mixture in the other compositions content in the mixture total mass be 49.9 mass % or less, preferably 34.5%
Below, 29 mass % or less, further preferably 20 mass % or less are more preferably.
Wafer material mixture for fried food of the invention can by by above-mentioned ingredient conventionally
It mixes and manufactures.Gained mixture of the invention be used as apply spread be attached on food materials (type is spread in so-called paintings) be used for fried food
Wafer material, powdery or microgranular form can be suitably.Here, mixture " painting is spread " is referred to mixture system not
It is standby for batter liquid etc., and directly (by powdery or it is microgranular in the form of) be attached to the operation on food materials surface, including for example from food
Trickle down the operation of mixture, by what is vibrated in mixture and food materials investment bag and in the state of the entrance of sealed bag in the top of material
Operation, the operation for mixture being spread in ware etc. and food materials rolling on it etc., but it is not limited to these.
As the food materials for using the wafer material mixture for fried food of the invention, usually fried food can be used
The various food materials such as food materials used in product, the neat of animal such as chicken, pig, ox, sheep, goat, aquatic product, greengrocery,
In preferably neat of animal and aquatic product.Further, from the viewpoint of the removing for preventing face clothing, thin meat, inkfish, shrimp etc. are cut
The food materials for being easy to shrink or deform because of frying are suitable as the food materials using mixture of the invention.To these food materials, answering
Before mixture of the invention, it can be seasoned as needed.In addition, applying mixture of the invention to these food materials
Before, fecula, batter can be adhered to as needed, but can also be applied on the food materials of unattached fecula, batter etc. spread it is of the invention
Mixture is attached directly to mixture of the invention on the surface of food materials.
By above operation, the wafer material mixture for fried food of the invention is set to be attached to food materials, thus
It is available for the raw material of fried food.In the present invention, in the wafer material mixture for fried food of the invention
Afterwards, other non-cohesive wafer materials on food materials.Therefore, which eats in of the invention for fried
Layer without other wafer materials on the layer of the wafer material mixture of product.The raw material for being used for fried food can be at once
Frying, can also refrigerate or freezen protective.This is used in the raw material of fried food, adhesion amount of the mixture relative to food materials
If covering to exhaustive the degree on food materials surface, according to the shape appropriate adjustment of food materials.
By by food materials accompanying by the wafer material mixture for being used for fried food of the invention obtained in this way,
It is i.e. conventionally fried for the raw material of fried food, fried food can be manufactured.This is being used for fried food
In the case where raw material refrigeration or freezing, by directly fried or restore to 10 DEG C or so rear fryings, can also obtain with it is not cold
The fried food of hiding or the situation equal quality of freezing and frying.Gained fried food can refrigerate or freeze as needed guarantor
It deposits.
Embodiment
Hereinafter, present invention will be further described in detail through examples.However, the scope of the present invention is not limited to the implementation
Example.
(manufacture of the wafer material mixture for fried food)
Mix following powder material with proportion shown in table 1 ~ 4, manufacture respectively Production Example 1 ~ 31 and comparative example 1 ~ 9 for oil
The wafer material mixture of fried food.
Acetylated starch (tapioca)
Fats and oils processing acetylated starch (tapioca)
Raw starch (tapioca)
Potato starch (round-grained rice potato, undressed)
Glutinous potato starch (undressed, 99 mass % of amylopectin content or more)
Egg-white powder
Wheat flour (Self- raising flour)
(manufacture of inkfish dry deep-frying object)
It is the ring of about 1cm width by the body part cutting of inkfish, carefully wipes moisture.To the inkfish cutting ring, with relative to
The mode that 100 mass parts of inkfish reach 18 mass parts or so, which applies, spreads the wafer material mixture that attachment is used for fried food.It will be attached
Mixture inkfish cutting ring it is 2 minutes fried in the salad oil for being heated to 170 DEG C, manufacture fried food.It will just fry
The quality of fried food pass through housebroken 10 panelists respectively, with evaluation criteria below evaluation, find out flat
Respectively.
< evaluation criteria >
(concreteness)
5: being completely absent the removing of face clothing, consolidate face clothing on the whole in food materials
4: there are partial ruptures for face clothing, but consolidate face clothing on the whole in food materials
3: there is rupture or float from food materials in face clothing part
2: the part of food materials is removed and exposed to partially observable face clothing
1: throughout observing that the part of food materials is removed and exposed to face clothing
(mouthfeel of face clothing)
5: having no sticky feeling, greasy feeling, powder sense, just melt in the mouth sense is good, very preferably
4: feeling sticky feeling, greasy feeling, any one in powder sense, but have just melt in the mouth sense, preferably
3: feel sticky feeling, greasy feeling, both any in powder sense, it is slightly bad
2: feel sticky feeling, greasy feeling, powder sense, it is bad
1: it is strongly perceived sticky feeling, greasy feeling, powder sense, it is very bad
(mouthfeels of food materials)
5: very succulence and softness are very easy to bite broken
4: succulence and softness are easy to bite broken
3: feeling succulence and softness, but be slightly difficult to bite broken
2: slightly dry, it is difficult to bite broken
1: it is strong dry, firmly or it can not bite broken.
(test example 1)
Make for the different mixture of acetylated starch content (Production Example 1 ~ 7 and comparative example 1 ~ 2) and substitution acetylated starch
With the mixture (comparative example 3 ~ 5) of raw starch, the evaluation of the dry deep-frying object of the composition and manufacture of mixture is shown in table 1.If
Acetylated starch content in mixture is few, then the concreteness of face clothing and food materials reduces.On the other hand, if acetylated starch contains
Amount is greater than 95 mass %, although then concreteness improves, the mouthfeel of face clothing, food materials in gained fried food is reduced.
[table 1]
(test example 2)
For the different mixture of egg white powder content (Production Example 8 ~ 13 and comparative example 6 ~ 7), the composition of mixture and doing for manufacture
The evaluation of fried object is shown in table 2.It should be noted that the result of Production Example 3 is listed in table 2 again.Egg white powder content in mixture
In the case where more or few, the concreteness of face clothing and food materials is reduced, furthermore the mouthfeel drop of the face clothing in gained fried food, food materials
It is low.
[table 2]
(test example 3)
For the mixture (Production Example 14 ~ 16) that unprocessed starch is further added other than acetylated starch and comprising
The mixture (Production Example 17 ~ 20) of fats and oils processing acetylated starch, the evaluation of the dry deep-frying object of the composition and manufacture of mixture are shown in
Table 3.It should be noted that the result of Production Example 3 is listed in table 3 again.The addition of potato starch further improves face clothing and food
The mouthfeel of the concreteness of material, the mouthfeel of fried food, particularly face clothing, but adding the raw starch except potato starch
In the case where, such effect is not obtained.In addition, the concreteness of face clothing and food materials mentions by the fats and oils processing of acetylated starch
It is high.
[table 3]
(test example 4)
For the different mixture of potato starch content, the evaluation of the dry deep-frying object of the composition and manufacture of mixture is shown in table 4.
[table 4]
Claims (10)
1. being used for the wafer material mixture of fried food, contain the acetylated starch and 0.1 ~ 15 mass % of 50 ~ 95 mass %
Egg-white powder.
2. the wafer material mixture according to claim 1 for fried food, also contains 0.5 ~ 30 mass % not
The potato starch of processing.
3. the wafer material mixture according to claim 2 for fried food, wherein the unprocessed potato
Starch is glutinous potato starch.
4. being used for the wafer material mixture of fried food described according to claim 1 ~ any one of 3, type is spread to apply
Mixture.
5. being used for the wafer material mixture of fried food described according to claim 1 ~ any one of 4, wherein the acetyl
Change starch and carries out fats and oils processing.
6. the manufacturing method of the raw material for fried food comprising: make described in any one of claim 1 ~ 5 for oil
The wafer material mixture of fried food is attached on food materials.
7. according to the method described in claim 6, wherein, the wafer material mixture painting for being used for fried food is sprinkling upon food
Adhere on material.
8. the manufacturing method of fried food comprising: it will be attached with described in any one of claim 1 ~ 5 for fried food
Wafer material mixture food materials carry out it is fried.
9. according to the method described in claim 8, its further include: the wafer material mixture painting for being used for fried food for described is spread
Adhere on food materials.
10. method according to claim 8 or claim 9 comprising: the wafer material for being used for fried food will be attached with and mixed
The food materials for closing material carry out frying without adhering to other wafer materials on it.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016235546 | 2016-12-05 | ||
| JP2016-235546 | 2016-12-05 | ||
| PCT/JP2017/043549 WO2018105574A1 (en) | 2016-12-05 | 2017-12-05 | Frying batter mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110022693A true CN110022693A (en) | 2019-07-16 |
| CN110022693B CN110022693B (en) | 2022-08-02 |
Family
ID=62491079
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201780075024.5A Active CN110022693B (en) | 2016-12-05 | 2017-12-05 | Batter mix for fried food |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7161408B2 (en) |
| CN (1) | CN110022693B (en) |
| WO (1) | WO2018105574A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021086273A3 (en) * | 2019-10-29 | 2021-07-08 | Sms Corporation Co., Ltd. | Modified-acetylated distarch adipate and products containing thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2020036221A1 (en) * | 2018-08-17 | 2021-08-12 | 日清フーズ株式会社 | How to make fried chicken |
| WO2022153434A1 (en) * | 2021-01-14 | 2022-07-21 | 株式会社日清製粉ウェルナ | Refrigerated or frozen foodstuff for batter-fried food product |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596847A (en) * | 1982-07-02 | 1984-01-13 | Katokichi:Kk | Preparation of cooked food for frying |
| CN1102763A (en) * | 1993-08-30 | 1995-05-24 | 日清制油株式会社 | Flour coating material for frying food and method for producing fried food with same |
| JP2000279118A (en) * | 1999-01-25 | 2000-10-10 | Nippon Koonsutaac Kk | Modified starch for food |
| JP2002291431A (en) * | 2001-03-30 | 2002-10-08 | Nisshin Foods Kk | Separating powder for deep-fried food |
| JP2004208531A (en) * | 2002-12-27 | 2004-07-29 | Kentucky Fried Chicken Japan Ltd | Coating material for non-fried food product and method for producing non-fried food product using the same |
| CN103491800A (en) * | 2011-04-20 | 2014-01-01 | 日淀化学株式会社 | Coating material for fried food |
| CN103501633A (en) * | 2011-02-17 | 2014-01-08 | 日本食品化工株式会社 | Batter for deep-fried food products |
| WO2014128872A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Batter composition |
| WO2015162972A1 (en) * | 2014-04-22 | 2015-10-29 | 株式会社Ｊ－オイルミルズ | Enrobing material for fried food product, food product employing same, and method for manufacturing same |
| WO2016043249A1 (en) * | 2014-09-18 | 2016-03-24 | 日清フーズ株式会社 | Mix for fried food coating |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3208341B2 (en) * | 1995-12-04 | 2001-09-10 | 松谷化学工業株式会社 | Clothing for fried food |
| JP2007028905A (en) * | 2005-07-22 | 2007-02-08 | Nippon Flour Mills Co Ltd | Dusting-flour composition for deep-fry food |
| JP4739459B1 (en) * | 2010-07-29 | 2011-08-03 | 日本食品化工株式会社 | Deep-fried clothes |
| WO2012133483A1 (en) * | 2011-03-28 | 2012-10-04 | 味の素株式会社 | Deep-fry flour composition and method for producing deep-fried food |
| JP5916585B2 (en) * | 2012-10-24 | 2016-05-11 | キユーピー株式会社 | Powder composition for batter liquid |
| JP2016174535A (en) * | 2013-08-02 | 2016-10-06 | 株式会社Ｊ−オイルミルズ | Coating material, food using the same, and production method of the same |
-
2017
- 2017-12-05 JP JP2018554995A patent/JP7161408B2/en active Active
- 2017-12-05 WO PCT/JP2017/043549 patent/WO2018105574A1/en active Application Filing
- 2017-12-05 CN CN201780075024.5A patent/CN110022693B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS596847A (en) * | 1982-07-02 | 1984-01-13 | Katokichi:Kk | Preparation of cooked food for frying |
| CN1102763A (en) * | 1993-08-30 | 1995-05-24 | 日清制油株式会社 | Flour coating material for frying food and method for producing fried food with same |
| JP2000279118A (en) * | 1999-01-25 | 2000-10-10 | Nippon Koonsutaac Kk | Modified starch for food |
| JP2002291431A (en) * | 2001-03-30 | 2002-10-08 | Nisshin Foods Kk | Separating powder for deep-fried food |
| JP2004208531A (en) * | 2002-12-27 | 2004-07-29 | Kentucky Fried Chicken Japan Ltd | Coating material for non-fried food product and method for producing non-fried food product using the same |
| CN103501633A (en) * | 2011-02-17 | 2014-01-08 | 日本食品化工株式会社 | Batter for deep-fried food products |
| CN103491800A (en) * | 2011-04-20 | 2014-01-01 | 日淀化学株式会社 | Coating material for fried food |
| WO2014128872A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Batter composition |
| WO2015162972A1 (en) * | 2014-04-22 | 2015-10-29 | 株式会社Ｊ－オイルミルズ | Enrobing material for fried food product, food product employing same, and method for manufacturing same |
| WO2016043249A1 (en) * | 2014-09-18 | 2016-03-24 | 日清フーズ株式会社 | Mix for fried food coating |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021086273A3 (en) * | 2019-10-29 | 2021-07-08 | Sms Corporation Co., Ltd. | Modified-acetylated distarch adipate and products containing thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110022693B (en) | 2022-08-02 |
| JP7161408B2 (en) | 2022-10-26 |
| WO2018105574A1 (en) | 2018-06-14 |
| JPWO2018105574A1 (en) | 2019-10-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6702982B2 (en) | Flour mix for fried food | |
| MX2012004600A (en) | Coating material for fried foods. | |
| JP7282800B2 (en) | Coating material for fried foods | |
| CN110022693A (en) | Wafer material mixture for fried food | |
| CN110290712A (en) | The imperial field frying mixture of water-soluble | |
| CN106659210B (en) | Mixture for fried food and flour coat | |
| JP4652958B2 (en) | Deep-fried food and method for producing the same | |
| JP3035287B2 (en) | Method for producing functional bread crumbs | |
| JPWO2018181749A1 (en) | Clothing for fried food | |
| EP3900547A1 (en) | Flour mix for fried food | |
| JP3729188B2 (en) | Powdered food and production method thereof | |
| JP6851759B2 (en) | Batter mix for fried foods and method of manufacturing fried foods | |
| JP7083731B2 (en) | Mixed powder for fried foods including green banana powder and fried foods using it | |
| JP6618070B2 (en) | Tempura powder and tempura using the same | |
| JP7323530B2 (en) | bread crumb mix | |
| CN116744803A (en) | Powdering mixture for fried foods | |
| JP2004329093A (en) | Fried food coating material | |
| JPS6137897B2 (en) | ||
| JPS5810054B2 (en) | Batter for tempura | |
| TWI749259B (en) | Croquette-like snacks | |
| CN109843084B (en) | Flour-dragging mixture for fried food | |
| KR101774102B1 (en) | Manufacturing method of Predust-Mix containing hydroxylpropyl methyl cellulose and formulating Chicken Nugget with the mix | |
| CN107105754B (en) | Gas-containing particulate food composition | |
| WO2023163198A1 (en) | Fried food batter material | |
| WO2023277111A1 (en) | Method for producing mixed-ingredient tempura |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |