JP3544023B2 - Ingredients for fried food - Google Patents
Ingredients for fried food Download PDFInfo
- Publication number
- JP3544023B2 JP3544023B2 JP05999495A JP5999495A JP3544023B2 JP 3544023 B2 JP3544023 B2 JP 3544023B2 JP 05999495 A JP05999495 A JP 05999495A JP 5999495 A JP5999495 A JP 5999495A JP 3544023 B2 JP3544023 B2 JP 3544023B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- ingredient
- fried
- ingredients
- 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.)
- Expired - Lifetime
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【0001】
【産業上の利用分野】
本発明は、電子レンジで再加熱した場合でも、そのクリスピーな食感を保持できる、春巻、揚げギョウザ、揚げシューマイ、揚げワンタン、コロッケ、トンカツ、揚げパン、フライドパイ、てんぷら、クリームコロッケフライ等のフライ食品用の具材およびフライ食品に関する。
【0002】
【従来の技術】
従来より、フライ食品はそのクリスピーな表面の食感が品質の良否を決める要素として重要視されてきた。そのために、フライした後、表面が吸湿しないうちになるべく早く食するのを良しとし、調理法も通常は食する直前に、消費者自身がフライするのが一般的であった。
【0003】
ところが、消費者においてフライする作業は、作業性の悪さと廃油の処理の点から、近年特に嫌われており、より簡便な調理法、特にオーブントースターや電子レンジ調理に適したフライ食品が求められてきた。
【0004】
この問題の解決のためには、冷凍解凍、加熱の際、中の具材からの離水を防ぐことで、衣に水分が浸透するのを防ぐ方法が考えられる。目的は異なるものの、従来より冷凍コロッケの具材の離水防止にα化澱粉を具材に添加することによって、保水性を向上させる(特開昭50−52248号)等が提案されている。ところが、単に具のα化澱粉を添加しただけでは、冷凍中の澱粉老化現象により、表面への水分移行は防止できず、また、冷凍中の離水も完全に防ぐことができない。
【0005】
【発明が解決しようとする課題】
本発明は、特にプレフライ後、冷凍保存して使用された場合でも、オーブントースターや電子レンジ等のより簡便な調理法によって、フライ直後のようなパリパリ、サクサク、カリカリ等と表現されるクリスピーな食感の美味しく食することのできるフライ食品、およびそのような食感を付与できるフライ食品用の具材を提供することを目的とするものであある。
【0006】
【課題を解決するための手段】
本発明者らは、上記課題を解決するため鋭意研究を重ねた結果、具材に対し、架橋澱粉または乳酸Na、あるいは「乳酸Na」と「架橋澱粉および/またはカラギーナン」を添加すると、これをプレフライして冷凍保存した後、電子レンジで再加熱するだけで、フライ直後のようなクリスピーな食感のフライ食品が得られることを発見し、しかも、α化澱粉を用いる従来法に比べて、その効果が著しいことを確認し、本発明を完成するに至った。
【0007】
すなわち、本発明は、フライ食品用の具材に対し、架橋澱粉または乳酸Naを添加してなることを特徴とするフライ食品用の具材であり、また、フライ食品用の具材に対し、「乳酸Na」と「架橋澱粉および/またはカラギーナン」を添加してなることを特徴とするフライ食品用の具材である。さらに、本発明は、前記具材を用いてなることを特徴とするフライ食品である。そして、前記フライ食品用の具材において、架橋澱粉、乳酸Naおよびカラギーナンの添加量は、フライ食品用の具材100重量部に対して、それぞれ0.5〜10重量部、0.1〜5重量部、0.05〜5重量部のものが好ましい。
【0008】
架橋澱粉またはカラギーナンにおいては、上記の下限として示される配合量より多くなるにしたがい、離水の発生が防止されたり、表面への水分移行の発生が防止される効果が顕著となり、より好ましい。また、上記の上限として示される配合量より多くなるにしたがい、通常、具材の食感が堅くなる傾向がある。乳酸Naが上記の下限として示される配合量より多くなるにしたがい、離水の有無にかかわらず水分移行は起こりにくくなり、クリスピー感が顕著となる。また、上記の上限として示されている配合量より多くなるにしたがい、通常、食味が悪くなる傾向がある。架橋澱粉と乳酸Naおよびカラギーナンを組み合わせて用いる場合は、架橋澱粉と乳酸Na、乳酸Naとカラギーナンの組み合わせが好ましく、特に架橋澱粉と乳酸Naとカラギーナンの組み合わせが最も好ましい。
【0009】
本発明におけるフライ食品とは、春巻、揚げギョウザ、揚げシューマイ、揚げワンタン、揚げパン、フライドパイ、てんぷら、コロッケ、トンカツ、クリームコロッケ等、油で揚げて調理する食品であり、特にこれらは、中身の具材部分と通常衣と呼ばれる表皮部分が存在し、さらに、コロッケ、トンカツ、クリームコロッケ等は、具材部分と表皮部分の間に小麦粉と水を主成分とするバッター液に由来するペースト状の層が存在する。
【0010】
フライ食品用の具材としては、通常使用されている原料を用いればよく、例えば、肉類、魚類、野菜類その他必要により添加されるものが挙げられる。肉類としては牛肉、豚肉、鶏肉であり、通常はスライス状、細切り状、ミンチ状になったものである。魚類としてはタラ、ホキ、アジ、いわし等であり、通常はスリ身状になったものである。野菜類としては、キャベツ、タマネギ、ジャガイモ、ニンジン等であり、通常は細かくカットあるいはペースト状になったものである。その他澱粉、調味料等が例示される。
【0011】
上記のような原料をカット、混練、加熱等して、中身の具材成形する。これをパン粉、麺帯、春巻の皮等で包み込み、次いでフライし、冷凍等の工程を経てフライ食品となる。
【0012】
ここでいう架橋澱粉とは、2箇所以上の水酸基に多官能基を結合させた澱粉誘導体で、原料としては特定されず、タピオカ、コーンスターチ、馬鈴薯澱粉のいずれでもよい。また、単なる架橋反応の他、アセチル化と架橋反応、エーテル化と架橋反応の組み合わせで得られたものでもよい。カラギーナンは、海藻の中の紅藻類から抽出される、「α(1→3)結合」および「β(1→4)結合」を交互に繰り返してなる直鎖状のガラクタンである。
【0013】
添加法はフライ食品用具材を加熱する前に混合するだけでよいが、原料中の粉末類と予め混合することが好ましい。本発明の具材を用いて、フライ食品を調製した後、通常はプレフライし、冷凍保存することが好ましい。もちろん、冷凍保存することなく提供することもできるが、冷凍保存により流通させることが、より好ましい。通常、本発明の冷凍フライ食品は、食用に供する前にオーブントースターや、電子レンジ等により加熱すればよいが、もちろん、油で処理することも可能である。油で処理する場合には、事前にプレフライすることは不要となる場合が多い。パン粉の粒径、麺帯の厚さ、大きさ、形は公知の例に準ずることができる。
【0014】
【実施例】
以下、実施例により本発明を説明するが、本発明は、これらの実施例により限定されるものではない。
(実施例1)
春巻用具材として、常法に従い、カットした豚肉25重量部、キャベツ30重量部、たけのこ5重量部、人参5重量部、水と調味料その他35重量部を混合し(具材Aとする、100重量部)、混練した後、150℃、15分加熱した。具材Aの調製時に、架橋澱粉4重量部を加えた。春巻の皮は予め春巻用皮成形機を使用して、薄くシート化したものを準備した。この春巻の皮で前記の具材を巻いて、融点25℃のパーム分別油でフライ(180℃、3分)した。フライ後−18℃以下になるまで急速冷凍し、24時間放置後、電子レンジ(500W)で再加熱した。
【0015】
官能検査は16名のパネラーで行い、食感の良いものを10点、食感の悪いものを1点とした。また、最もパリパリ感を感じるものを10点、ソフトな食感でパリパリ感を感じないものを1点とし、さらに、食味の良いものを10点、食味の悪いものを1点とした。以上、10点評価で評価し、それぞれ16名の平均値を出した。結果を表1に示した。
(実施例2)
具材Aに対して、乳酸Na2重量部を加え、混練した後、加熱した具材を用いた。その他は実施例1と同様にして春巻を製造し、実施例1と同様に官能検査を行った。その結果を表1に示した。
【0016】
(実施例3)
具材Aに対して、架橋澱粉4重量部、乳酸Na2重量部を加え、混練した後、加熱した具材を用いた。その他は実施例1と同様にして春巻を製造し、実施例1と同様に官能検査を行った。その結果を表1に示した。
【0017】
(実施例4)
具材Aに対して、カラギーナン0.2重量部、乳酸Na2重量部を加え、混練した後、加熱した具材を用いた。その他は実施例1と同様にして春巻を製造し、実施例1と同様に官能検査を行った。その結果を表1に示した。
(実施例5)
具材Aに対して、架橋澱粉4重量部、カラギーナン0.2重量部、乳酸Na2重量部を加え、混練した後、加熱した具材を用いた。その他は実施例1と同様にして春巻を製造し、実施例1と同様に官能検査を行った。その結果を表1に示した。
【0018】
(比較例1)
具材Aに対して、α化澱粉4重量部を加え、混練した後、加熱した具材を用いた。その他は実施例1と同様にして春巻を製造し、実施例1と同様に官能検査を行った。その結果を表1に示した。
(実施例6)
クリームコーンコロッケ用具材として、常法に従い、粒コーン80重量部、玉葱5重量部、水と調味料その他15重量部を混合し(具材Bとする、100重量部)、具材Bの調製時に、架橋澱粉0.5重量部、乳酸Na0.1重量部を加えた。混練した後、加熱、冷却した。その後、成形し、バッター液に浸漬、パン粉付けした後、冷凍した。フライ以降は実施例1と同様に実施し、官能検査は16名のパネラーで行い、食感の良いものを10点、食感の悪いものを1点とした。また、最もサクサク感を感じるものを10点、ソフトな食感でサクサク感を感じないものを1点とし、さらに、食味の良いものを10点、食味の悪いものを1点とした。以上10点評価で評価し、それぞれ16名の平均値を出した。その結果を表2に示した。
【0019】
(実施例7)
具材Bに対して、架橋澱粉2重量部、乳酸Na1重量部を加え、混練した後、加熱した具材を用いた。その他は実施例6と同様にしてクリームコロッケを製造し、実施例6と同様に官能検査を行った。その結果を表2に示した。
(実施例8)
具材Bに対して、架橋澱粉10重量部、乳酸Na5重量部を加え、混練した後、加熱した具材を用いた。その他は実施例6と同様にしてクリームコロッケを製造し、実施例6と同様に官能検査を行った。その結果を表2に示した。
(比較例2)
具材Bに対して、α化澱粉4重量部を加え、混練した後、加熱した具材を用いた。その他は実施例6と同様にしてクリームコロッケを製造し、実施例6と同様に官能検査を行った。その結果を表2に示した。
【0020】
表1および表2から分かるように、本発明の春巻およびクリームコロッケは、食感の良さ、パリパリ感あるいはサクサク感、および食味の良さ共に、比較例よりも優れている。
【0021】
【表1】
【0022】
【表2】
【0023】
【発明の効果】
実施例の結果から明らかなように、本発明によれば、具材に対し、架橋澱粉または乳酸Na、あるいは「乳酸Na」と「架橋澱粉および/またはカラギーナン」を添加することにより、プレフライして冷凍保存した後、電子レンジで再加熱した場合でも、フライ直後のような、クリスピーな食感のフライ食品用具材およびフライ食品が得られる。[0001]
[Industrial applications]
The present invention can maintain its crispy texture even when reheated in a microwave oven, such as spring rolls, fried gyoza, fried shomai, fried wonton, croquettes, tonkatsu, fried bread, fried pie, tempura, cream croquette fries, etc. Ingredients for fried foods and fried foods.
[0002]
[Prior art]
Conventionally, the fried food has been regarded as important as a factor in determining the quality of its crispy surface. For this reason, it is good to eat as soon as possible after the frying without absorbing the surface of the surface, and it is common for consumers to fry the food, usually just before eating.
[0003]
However, consumer frying has been particularly disliked in recent years in terms of poor workability and waste oil treatment, and there has been a demand for simpler cooking methods, especially fried foods suitable for oven toaster and microwave cooking. Have been.
[0004]
In order to solve this problem, a method of preventing water from penetrating into clothing by preventing water from separating from ingredients in freezing and thawing and heating can be considered. Although the purpose is different, it has been proposed to improve the water retention by adding a pregelatinized starch to the ingredients to prevent water separation of the ingredients of the frozen croquette (Japanese Patent Application Laid-Open No. 50-52248). However, simply adding the pregelatinized starch cannot prevent the transfer of moisture to the surface due to the starch aging phenomenon during freezing, and cannot completely prevent water separation during freezing.
[0005]
[Problems to be solved by the invention]
The present invention provides a crispy food expressed as crispy, crispy, crispy, etc. immediately after frying by a simpler cooking method such as an oven toaster or a microwave oven, especially when used after pre-frying and frozen and stored. It is an object of the present invention to provide a fried food that can be eaten with a good taste, and an ingredient for a fried food that can provide such a texture.
[0006]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, when cross-linked starch or sodium lactate, or “ Na lactate ” and “ cross-linked starch and / or carrageenan ” are added to ingredients, After pre-frying and storing frozen, simply re-heating in a microwave oven, we discovered that fried foods with a crispy texture like immediately after frying can be obtained, and compared to the conventional method using pregelatinized starch, After confirming that the effect was remarkable, the present invention was completed.
[0007]
That is, the present invention is an ingredient for fried food, wherein the ingredient for fried food is obtained by adding cross-linked starch or Na lactate, and an ingredient for fried food is is ingredients for fried foods characterized by comprising the addition of "cross-linked starch and / or carrageenan" and "lactic acid Na". Furthermore, the present invention is a fried food characterized by using the ingredient. In the ingredients for the fried food, the added amounts of the crosslinked starch, sodium lactate and carrageenan are 0.5 to 10 parts by weight and 0.1 to 5 parts by weight, respectively, based on 100 parts by weight of the ingredients for the fried food. Parts by weight, preferably 0.05 to 5 parts by weight.
[0008]
In the case of the crosslinked starch or carrageenan, the effect of preventing the occurrence of water separation and the prevention of the transfer of moisture to the surface becomes more remarkable as the amount is more than the lower limit, which is more preferable. In addition, as the amount exceeds the upper limit, the texture of the ingredients usually tends to become harder. As the amount of sodium lactate increases beyond the lower limit, water transfer becomes less likely to occur regardless of the presence or absence of water separation, and the crispy feeling becomes remarkable. Further, as the amount exceeds the upper limit, the taste tends to deteriorate. When cross-linked starch is used in combination with sodium lactate and carrageenan, a cross-linked starch and sodium lactate, and a combination of sodium lactate and carrageenan are preferable, and a combination of cross-linked starch, sodium lactate and carrageenan is most preferable.
[0009]
The fried food in the present invention, spring rolls, fried gyoza, fried shomai, fried wonton, fried bread, fried pie, tempura, croquette, tonkatsu, cream croquette, etc., are foods that are fried in oil and cooked. There is an ingredient part of the contents and a skin part usually called garment, and further, croquette, tonkatsu, cream croquette, etc. is a paste derived from batter liquid mainly composed of flour and water between the ingredient part and the skin part Layer is present.
[0010]
As the ingredients for fried foods, commonly used raw materials may be used, and examples thereof include meats, fishes, vegetables, and other substances added as needed. Meats are beef, pork, and chicken, and are usually sliced, shredded, or minced. The fish are cod, hoki, horse mackerel, sardine, etc., and are usually pickled. Vegetables include cabbage, onion, potato, carrot and the like, and are usually finely cut or pasted. Other examples include starch and seasonings.
[0011]
The raw materials as described above are cut, kneaded, heated, and the like to form the ingredients. This is wrapped in bread crumbs, a noodle belt, spring roll skin, and the like, and then fried and frozen to produce fried food.
[0012]
The crosslinked starch referred to here is a starch derivative in which a polyfunctional group is bonded to two or more hydroxyl groups, and is not specified as a raw material, and may be any of tapioca, corn starch, and potato starch. Further, in addition to a simple crosslinking reaction, those obtained by a combination of acetylation and crosslinking reaction, or etherification and crosslinking reaction may be used. Carrageenan is a linear galactan that is extracted from red algae in seaweed and alternately repeats “α (1 → 3) bond” and “β (1 → 4) bond”.
[0013]
As for the addition method, it is only necessary to mix the fried food ingredients before heating them, but it is preferable to mix them in advance with the powders in the raw materials. After preparing a fried food using the ingredients of the present invention, it is usually preferable to pre-fry and store frozen food. Of course, it can be provided without being stored frozen, but it is more preferable to distribute by frozen storage. Normally, the frozen fried food of the present invention may be heated with an oven toaster, a microwave oven, or the like before serving for food, but of course, can be treated with oil. When treating with oil, it is often unnecessary to pre-fry. The particle size of the bread crumbs, the thickness, size, and shape of the noodle strip can be in accordance with known examples.
[0014]
【Example】
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples.
(Example 1)
According to a conventional method, 25 parts by weight of cut pork, 30 parts by weight of cabbage, 5 parts by weight of bamboo shoots, 5 parts by weight of carrot, 35 parts by weight of water and a seasoning and the like are mixed as a spring roll ingredient (hereinafter referred to as ingredient A, 100 parts by weight), kneaded, and heated at 150 ° C. for 15 minutes. At the time of preparing ingredient A, 4 parts by weight of crosslinked starch was added. The spring roll skin was prepared in advance into a thin sheet using a spring roll skin forming machine. The above ingredients were wound around the spring roll skin and fried (180 ° C., 3 minutes) with palm fractionated oil having a melting point of 25 ° C. After frying, the mixture was rapidly frozen until the temperature became −18 ° C. or lower, left for 24 hours, and then reheated in a microwave oven (500 W).
[0015]
The sensory test was conducted by 16 panelists, and 10 points were given a good texture and 1 point was given a poor texture. In addition, 10 points gave the most crispness, 1 point did not feel the crispness with a soft texture, and 10 points had a good taste and 1 point had a poor taste. As described above, the evaluation was performed by 10-point evaluation, and an average value of 16 persons was obtained. The results are shown in Table 1.
(Example 2)
To the ingredient A, 2 parts by weight of Na lactate was added, kneaded, and the heated ingredient was used. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
[0016]
(Example 3)
To ingredient A, 4 parts by weight of crosslinked starch and 2 parts by weight of sodium lactate were added, kneaded, and the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
[0017]
(Example 4)
To ingredient A, 0.2 parts by weight of carrageenan and 2 parts by weight of sodium lactate were added, kneaded, and the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
(Example 5)
To ingredient A, 4 parts by weight of crosslinked starch, 0.2 parts by weight of carrageenan, and 2 parts by weight of sodium lactate were added, kneaded, and the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
[0018]
(Comparative Example 1)
To ingredient A, 4 parts by weight of pregelatinized starch was added and kneaded, and then the ingredient was heated. Otherwise, a spring roll was produced in the same manner as in Example 1, and a sensory test was conducted in the same manner as in Example 1. The results are shown in Table 1.
(Example 6)
Ingredients for cream corn croquette were prepared by mixing 80 parts by weight of grain corn, 5 parts by weight of onion, water and 15 parts by weight of seasonings and the like (100 parts by weight as ingredient B) according to a conventional method. At times, 0.5 parts by weight of cross-linked starch and 0.1 parts by weight of Na lactate were added. After kneading, the mixture was heated and cooled. Then, it was molded, immersed in batter solution, breaded, and frozen. After the frying, the same procedure as in Example 1 was carried out, and the sensory test was conducted by 16 panelists, with 10 points having good texture and 1 point having poor texture. In addition, 10 points were given for those who felt the most crispness, 1 point for those who did not feel the crispness with a soft texture, and 10 points for those with good taste and 1 point for those with poor taste. The evaluation was made based on the above-mentioned 10-point evaluation, and an average value of 16 persons was obtained. The results are shown in Table 2.
[0019]
(Example 7)
To the ingredient B, 2 parts by weight of crosslinked starch and 1 part by weight of Na lactate were added and kneaded, and then the ingredient was heated. Otherwise, a cream croquette was produced in the same manner as in Example 6, and a sensory test was conducted in the same manner as in Example 6. The results are shown in Table 2.
(Example 8)
To the ingredient B, 10 parts by weight of crosslinked starch and 5 parts by weight of Na lactate were added, kneaded, and the heated ingredient was used. Otherwise, a cream croquette was produced in the same manner as in Example 6, and a sensory test was conducted in the same manner as in Example 6. The results are shown in Table 2.
(Comparative Example 2)
To ingredient B, 4 parts by weight of pregelatinized starch was added and kneaded, and then the heated ingredient was used. Otherwise, a cream croquette was produced in the same manner as in Example 6, and a sensory test was conducted in the same manner as in Example 6. The results are shown in Table 2.
[0020]
As can be seen from Tables 1 and 2, the spring rolls and cream croquettes of the present invention are superior to the comparative examples in all of good texture, crispness or crispness, and good taste.
[0021]
[Table 1]
[0022]
[Table 2]
[0023]
【The invention's effect】
As is clear from the results of the examples, according to the present invention, the ingredients are pre-fried by adding cross-linked starch or sodium lactate, or " Na lactate " and " cross-linked starch and / or carrageenan ". Even after refrigerating and preserving in a microwave oven, fry food ingredients and fried foods having a crispy texture, such as immediately after frying, can be obtained.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05999495A JP3544023B2 (en) | 1995-02-24 | 1995-02-24 | Ingredients for fried food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05999495A JP3544023B2 (en) | 1995-02-24 | 1995-02-24 | Ingredients for fried food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08228730A JPH08228730A (en) | 1996-09-10 |
JP3544023B2 true JP3544023B2 (en) | 2004-07-21 |
Family
ID=13129240
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP05999495A Expired - Lifetime JP3544023B2 (en) | 1995-02-24 | 1995-02-24 | Ingredients for fried food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3544023B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2005348731A (en) * | 2004-05-14 | 2005-12-22 | Eisai Co Ltd | Composition for prepared food, prepared food, method for producing the same food and method for improving quality of the same food |
JP4791989B2 (en) * | 2007-03-12 | 2011-10-12 | 日本たばこ産業株式会社 | Frozen fried gyoza and method for producing the same |
JP7135415B2 (en) * | 2018-05-08 | 2022-09-13 | 味の素株式会社 | Foreskin food manufacturing method and foreskin food |
-
1995
- 1995-02-24 JP JP05999495A patent/JP3544023B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH08228730A (en) | 1996-09-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US5403600A (en) | Food fluid retention system | |
JP7317501B2 (en) | Deep-fried food coating | |
JP4782835B2 (en) | Fried egg snack food | |
JPH10309171A (en) | Fried foods and production of the same | |
JP3544023B2 (en) | Ingredients for fried food | |
EP3900547A1 (en) | Flour mix for fried food | |
JP2007202458A (en) | Juicy fried chicken and method for producing the same | |
JP2538510B2 (en) | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating | |
JPH08317780A (en) | Production of frozen food | |
US3041178A (en) | Process for preparing an edible clam product | |
JPH07184598A (en) | Method for producing fried ham or fried sausage | |
JP3157736B2 (en) | Oil-picked ingredients, the manufacturing method and processed foods using the same | |
JPH11155501A (en) | Ingredient for fried food | |
JP2021141818A (en) | Frozen coated-fried food and production method thereof | |
JP3316055B2 (en) | Frying fried food and method for producing the same | |
JP7524074B2 (en) | Physical property modifier for fried batter, method for modifying physical property of fried batter, batter liquid for fried food and fried food | |
JP3975632B2 (en) | Freeze-heat-treated molded foods containing granular ingredients and process for producing the same | |
JP3204364B2 (en) | Manufacturing method of fried frozen spring rolls | |
JP2014082994A (en) | Powder composition for batter liquid | |
JPH0576323A (en) | Hamburger food and its production | |
JPH09299041A (en) | Processed food | |
JPH11318353A (en) | Frozen food for microwave heating | |
JPWO2019027028A1 (en) | Method for producing a sauce containing frozen roe | |
JP2024081898A (en) | Flour mix for deep-fried food including okara powder, and fry product including the same | |
JP2023122600A (en) | Deep-frying flour for oil-fried food production and production method of oil-fried food using deep-frying flour |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20040330 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20040331 |
|
R150 | Certificate of patent (=grant) or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
FPAY | Renewal fee payment (prs date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20150416 Year of fee payment: 11 |
|
EXPY | Cancellation because of completion of term |