CN114745961A - 油炸食品用混合物和使用了它的油炸食品的制造方法以及油炸食品的口感改良方法 - Google Patents

油炸食品用混合物和使用了它的油炸食品的制造方法以及油炸食品的口感改良方法 Download PDF

Info

Publication number
CN114745961A
CN114745961A CN202080079349.2A CN202080079349A CN114745961A CN 114745961 A CN114745961 A CN 114745961A CN 202080079349 A CN202080079349 A CN 202080079349A CN 114745961 A CN114745961 A CN 114745961A
Authority
CN
China
Prior art keywords
mixture
water
fried food
soluble dietary
dietary fiber
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
CN202080079349.2A
Other languages
English (en)
Chinese (zh)
Inventor
高松研一郎
向后佑佳子
柳下隆弘
伊藤浩一
西辻瞳
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.)
Riqing Fuzi Co ltd
Nisshin Seifun Premix Inc
Original Assignee
Riqing Fuzi Co ltd
Nisshin Seifun Premix 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 Riqing Fuzi Co ltd, Nisshin Seifun Premix Inc filed Critical Riqing Fuzi Co ltd
Publication of CN114745961A publication Critical patent/CN114745961A/zh
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)
CN202080079349.2A 2019-12-25 2020-12-23 油炸食品用混合物和使用了它的油炸食品的制造方法以及油炸食品的口感改良方法 Pending CN114745961A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019-234096 2019-12-25
JP2019234096 2019-12-25
PCT/JP2020/048275 WO2021132391A1 (ja) 2019-12-25 2020-12-23 油ちょう食品用ミックス及びそれを用いた油ちょう食品の製造方法並びに油ちょう食品の食感改良方法

Publications (1)

Publication Number Publication Date
CN114745961A true CN114745961A (zh) 2022-07-12

Family

ID=76574307

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202080079349.2A Pending CN114745961A (zh) 2019-12-25 2020-12-23 油炸食品用混合物和使用了它的油炸食品的制造方法以及油炸食品的口感改良方法

Country Status (4)

Country Link
JP (1) JP7578617B2 (https=)
KR (1) KR102797077B1 (https=)
CN (1) CN114745961A (https=)
WO (1) WO2021132391A1 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024185629A1 (ja) * 2023-03-07 2024-09-12 株式会社日清製粉ウェルナ 揚げ菓子用ミックス及びその製造方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030229027A1 (en) * 2002-04-03 2003-12-11 Eissens Anko C. Stabilized natural cannabinoid formulation
JP2008136445A (ja) * 2006-12-05 2008-06-19 Matsutani Chem Ind Ltd 揚げ物用バッター
CN106174024A (zh) * 2016-08-30 2016-12-07 郑州荣利达生物科技有限公司 一种油炸膨化颗粒及其制备方法和应用
JP2018057299A (ja) * 2016-10-04 2018-04-12 日清製粉プレミックス株式会社 ドーナツ用ミックス及びそれを用いたドーナツの製造方法並びに冷凍ドーナツ
JP2018201371A (ja) * 2017-05-31 2018-12-27 森永製菓株式会社 スナック菓子の水抜け向上剤およびべたつき抑制剤
WO2019088141A1 (ja) * 2017-10-31 2019-05-09 日清フーズ株式会社 揚げ物衣用ミックス
JP2019180362A (ja) * 2018-04-17 2019-10-24 日清フーズ株式会社 揚げ物衣用ミックス

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09299041A (ja) * 1996-05-14 1997-11-25 Ajinomoto Co Inc 加工食品
CN100539879C (zh) * 2002-12-19 2009-09-16 株式会社林原生物化学研究所 抑制组合物中的水份变动的方法及其用途
JP5067063B2 (ja) * 2007-08-03 2012-11-07 松谷化学工業株式会社 低吸油性フライ用パン粉の製造方法及びフライ食品
JP6803658B2 (ja) 2015-09-14 2020-12-23 日東富士製粉株式会社 食品用組成物
JP6927775B2 (ja) * 2017-07-13 2021-09-01 日清フーズ株式会社 ベーカリー食品用ミックス
JP2020039276A (ja) * 2018-09-07 2020-03-19 鳥越製粉株式会社 ドーナツの製造方法

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20030229027A1 (en) * 2002-04-03 2003-12-11 Eissens Anko C. Stabilized natural cannabinoid formulation
JP2008136445A (ja) * 2006-12-05 2008-06-19 Matsutani Chem Ind Ltd 揚げ物用バッター
CN106174024A (zh) * 2016-08-30 2016-12-07 郑州荣利达生物科技有限公司 一种油炸膨化颗粒及其制备方法和应用
JP2018057299A (ja) * 2016-10-04 2018-04-12 日清製粉プレミックス株式会社 ドーナツ用ミックス及びそれを用いたドーナツの製造方法並びに冷凍ドーナツ
JP2018201371A (ja) * 2017-05-31 2018-12-27 森永製菓株式会社 スナック菓子の水抜け向上剤およびべたつき抑制剤
WO2019088141A1 (ja) * 2017-10-31 2019-05-09 日清フーズ株式会社 揚げ物衣用ミックス
JP6530579B1 (ja) * 2017-10-31 2019-06-12 日清フーズ株式会社 揚げ物衣用ミックス
JP2019180362A (ja) * 2018-04-17 2019-10-24 日清フーズ株式会社 揚げ物衣用ミックス

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
JAKIA SULTANA JOTHI等: "Effect of water sorption on the glass transition temperature and texture of deep-fried models", JOURNAL OF FOOD ENGINEERING, pages 15 *
川井清司: "食品のガラス転移特性と品質制御", 日本食品工学会誌, vol. 19, no. 1, pages 9 *
扶熊等: "食用变性淀粉", 31 March 2016, 中国轻工业出版社, pages: 155 - 156 *
骆光林: "包装材料学", 31 August 2011, 印刷工业出版社, pages: 26 *

Also Published As

Publication number Publication date
JP7578617B2 (ja) 2024-11-06
KR102797077B1 (ko) 2025-04-18
WO2021132391A1 (ja) 2021-07-01
KR20220103710A (ko) 2022-07-22
JPWO2021132391A1 (https=) 2021-07-01

Similar Documents

Publication Publication Date Title
TWI887271B (zh) 組成物
CN113631049B (zh) 裹面油炸食品的制造方法
WO2019013315A1 (ja) ベーカリー食品用ミックス
WO2011004893A1 (ja) 粉末状大豆素材及びこれを用いた小麦粉製品
KR20170037887A (ko) 슈 퍼프 및 그 제조 방법
WO2020213422A1 (ja) 焼き菓子用生地の製造方法
JP4129259B2 (ja) 食品品質改良剤の製造方法及びその方法で製造された食品品質改良剤
TW202015533A (zh) 食品之製造方法
JP4077719B2 (ja) 飲食品及びその製造方法
TW202209979A (zh) 食品用組成物之製造方法
JP2002306094A (ja) 加工食品用品質改良剤組成物
JP2002051688A (ja) 和風スナック用生地組成物及びそれを用いた和風スナックの製造方法
CN114745961A (zh) 油炸食品用混合物和使用了它的油炸食品的制造方法以及油炸食品的口感改良方法
JP7379378B2 (ja) 低糖質小麦粉ミックス
JP4803753B2 (ja) ノンフライから揚げ様食品に使用するブレッダーミックス並びにこれを使用したから揚げ様食品及びその製造方法
JP7202092B2 (ja) 揚げ衣用組成物
JP5215280B2 (ja) ノンフライ用衣材
JP7019136B1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP2004049041A (ja) 可塑性糖／たん白組成物及びそれを使用した食品の製造法
CN117320555A (zh) 甜甜圈用混合料及甜甜圈的制造方法
TW202133732A (zh) 油炸食品用裹粉、油炸食品之製造方法及油炸食品之爆裂抑制方法
WO2022097313A1 (ja) 生地食品の製造方法及び生地食品のざらつきの低下方法
JP7804157B1 (ja) 冷凍焼売用焼売皮、冷凍焼売及びその製造方法
KR101506625B1 (ko) 파보일드미를 이용한 누룽지의 제조방법
JP2025118575A (ja) 水種生地焼成食品用改良剤、水種生地、水種生地焼成食品用ミックス粉、水種生地焼成食品、水種生地の製造方法、水種生地焼成食品の経時劣化を抑制する方法、並びに水種生地焼成食品の食感を向上する方法

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
CB02 Change of applicant information
CB02 Change of applicant information

Country or region after: Japan

Address after: Tokyo, Japan

Applicant after: Nissin Flour Co.,Ltd.

Applicant after: NISSHIN SEIFUN PREMIX Inc.

Address before: Tokyo, Japan

Applicant before: Riqing Fuzi Co.,Ltd.

Country or region before: Japan

Applicant before: NISSHIN SEIFUN PREMIX Inc.