JP3769078B2 - Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki - Google Patents

Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki Download PDF

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Publication number
JP3769078B2
JP3769078B2 JP22694396A JP22694396A JP3769078B2 JP 3769078 B2 JP3769078 B2 JP 3769078B2 JP 22694396 A JP22694396 A JP 22694396A JP 22694396 A JP22694396 A JP 22694396A JP 3769078 B2 JP3769078 B2 JP 3769078B2
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Japan
Prior art keywords
flour
okonomiyaki
takoyaki
wheat
texture
Prior art date
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JP22694396A
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Japanese (ja)
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JPH1066527A (en
Inventor
次汪 星野
亮 吉川
誠治 伊藤
浩一 八田
俊樹 中村
誠 山守
英孝 宮村
由紀 村山
美子 宮崎
克志 早川
啓子 田中
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Nisshin Seifun Group Inc
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Nisshin Seifun Group Inc
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Priority to JP22694396A priority Critical patent/JP3769078B2/en
Priority to AU35213/97A priority patent/AU729965B2/en
Priority to US08/916,703 priority patent/US6139894A/en
Priority to CA002213965A priority patent/CA2213965C/en
Publication of JPH1066527A publication Critical patent/JPH1066527A/en
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Description

【0001】
【発明の属する技術分野】
本発明は、お好み焼き用及びたこ焼き用の新規な穀粉、並びにこの穀粉を用いて製造された、適度なボリュームを有し、歯ごたえが有り、しっとりとし、かつ適度にもちもちした食感を有するお好み焼き類及びたこ焼き類に関する。
【0002】
【従来の技術】
お好み焼き類は、小麦粉に食塩、各種調味料、だし汁、卵、水等を加えて攪拌し、焼いたものを指称する。また、たこ焼き類は、たこを加え、特殊な型で球型に焼く以外はお好み焼き類と同様にして製造されるものである。
【0003】
お好み焼き類及びたこ焼き類の主原料である小麦粉としては、アメリカ産ウエスタン・ホワイト・ホイート等の低タンパク含量の軟質小麦から得られる薄力粉、又は内麦を一部混合した中力粉が用いられている。
【0004】
しかしながら、このような小麦粉から製造されたお好み焼き類及びたこ焼き類は、生地粘度が低いため焼成後のボリューム感に欠け、更に歯ごたえがなく、物足りなさが残るという問題があった。
【0005】
斯かる問題を解決するため、従来は、増粘多糖類や化工澱粉等を増粘剤又は食感改良剤として添加することが行われていた。しかしながら、このような方法によっても十分な増粘効果が得られず、お好み焼き類、たこ焼き類の食感を十分満足のいくレベルまで改善することはできないと共に、却って風味を損ねるという欠点があった。また、特開平6−303947号公報には、生地を加熱して一定粘度とし、その後分割して焼成するたこ焼きの製造法が開示されているが、この方法は加熱し一定粘度に調整する操作が繁雑であると共に、得られたたこ焼きの食感及び風味も満足できるものではなかった。
【0006】
【発明が解決しようとする課題】
従って本発明は、適度なボリューム感を有し、歯ごたえがあり、しっとりとし、適度にもちもちした食感を有するお好み焼き類及びたこ焼き類を提供することを目的とするものである。
【0007】
【課題を解決するための手段】
このような実情において、本発明者は鋭意研究を行った結果、特定量のモチ性小麦粉を含む穀粉を使用してお好み焼き類及びたこ焼き類を製造すれば、上記目的にあったお好み焼き類及びたこ焼き類が得られることを見出し本発明を完成した。
【0008】
すなわち、本発明は、モチ性小麦粉を1〜50重量%含有することを特徴とするお好み焼き用穀粉を提供するものである。
また、本発明は、モチ性小麦粉を1〜50重量%含有することを特徴とするたこ焼き用穀粉を提供するものである。
更に、本発明は、上記お好み焼き用穀粉を用いて製造されたお好み焼き類を提供するものである。
更にまた、本発明は、上記たこ焼き用穀粉を用いて製造されたたこ焼き類を提供するものである。
【0009】
【発明の実施の形態】
本発明において、モチ性小麦粉とは、アミロース含量10%以下のものを指称する。モチ性小麦の一つとしては、本発明者の2人により作出された特開平6−125669号公報に記載のアミロース含量0%のモチコムギが挙げられる。このモチコムギは上記公報に記載の方法に従って、 X −A1遺伝子と X −B1遺伝子の発現を欠き X −D1遺伝子の発現能力を維持する6倍体と X −D1遺伝子の発現のみを欠いた6倍体を交配して雑種第一代個体を得、これを自家受精させて雑種第二代個体とし、この中から上記3種の遺伝子の発現を欠いたものを選ぶことによって作出される。また、上記遺伝子のうちのA1及びB1の発現を欠いた6倍体と二粒系コムギゲノム構成AABB個体を交配する方法によって、4倍体のモチ性デュラム小麦が作出される。
【0010】
これらのモチコムギはアミロース含量0%の小麦であるが、更にこれを、常法に従って、ウルチ性小麦と交配後、選抜することにより、アミロース含量が10%以下のモチ性小麦を得ることができる。モチ性小麦は、上記の方法により得られたものに限定されることなく、放射線照射、化学的変異原処理などによって得られたもの、あるいは、それを育種の母本として用いて育成されたコムギの内、コムギ中のアミロース含量が10%以下であるものの何れでも良い。
【0011】
本発明のお好み焼き用穀粉及びたこ焼き用穀粉は、上記のモチ性小麦粉を1〜50重量%、好ましくは5〜30重量%を含有するものである。モチ性小麦粉以外の穀粉は特に制限されるものではなく、例えば、強力粉、中力粉、薄力粉等のウルチ性小麦粉、ライ麦粉、澱粉類等が使用される。穀粉中のモチ性小麦粉の含量が1重量%未満であると本発明の効果が得られず、また50重量%を超えると得られた製品が弾力性がありすぎる食感となり、好ましくない。
【0012】
本発明の穀粉は、モチ性小麦粉及びその他の穀粉を別々に製造(製粉)し、混合してもよいし、モチ性小麦及び他の穀粒を混合した後、製粉してもよい。
【0013】
本発明のお好み焼き類及びたこ焼き類は、穀粉として上記のモチ性小麦粉を含有する穀粉を使用する以外は、通常の方法及び装置により製造することができる。例えば本発明のお好み焼き類は、お好み焼き類用穀粉に、食塩、うまみ調味料、ベーキングパウダーなどの化学膨張剤、卵、水、及び必要に応じて、香辛料、砂糖、魚粉等のお好み焼き類に使用される副原料を配合し、混合して生地を作り、これを焼成することにより製造することができる。また、たこ焼き類はたこの切身を加え、型で球型に焼く以外は、お好み焼き類と同様に製造することができる。また上記した副原料の他に、例えば、肉類、魚介類、野菜類、ビタミン、ミネラル等の添加物を必要に応じて添加することができる。
【0014】
【発明の効果】
モチ性小麦粉を一定量含む本発明の穀粉を使用すれば、製造時の生地粘度を高くすることができるため、焼成中に生地がだれることがなく、ボリューム感のあるお好み焼き類やたこ焼き類を製造することができる。また、得られたお好み焼き類やたこ焼き類は、歯ごたえがあり、かつ、しっとりし、適度にもちもちした良好な食感を有する。
【0015】
【実施例】
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。
なお、以下「%」は重量%を意味する。
【0016】
実施例1 お好み焼き
表1に示す組成の穀粉及び表2の材料を用い、下記製造工程に従ってお好み焼きを製造した。
【0017】
【表1】

Figure 0003769078
【0018】
【表2】
材料:
ほかの穀粉(表1) Xg
モチ性小麦粉(表1) (100−X)g
(アミロース含量0%)
食塩 3g
うまみ調味料 1g
ベーキングパウダー 3g
粉末だし 1g
全卵 60g
水 120g
【0019】
お好み焼き製造工程
(1)ミキシング 上記配合の原料を泡立て器などで混合し、種を均一にする。
(2)焼成 100gの生地を180℃に熱したホットプレートなどに流し、1分間焼成後、裏返して1分間焼成する。
【0020】
上記工程により製造されたお好み焼きの風味及び食感を表3の評価基準に従って10名のパネラーにより評価した。この結果を平均値で表4に示した。また製造時の生地の粘度及び高さを表5に示した。粘度はB型粘度計で測定した。
【0021】
【表3】
Figure 0003769078
【0022】
【表4】
Figure 0003769078
【0023】
【表5】
Figure 0003769078
【0024】
上記表4及び表5の結果から、モチ性小麦粉を配合使用した本発明のお好み焼きは、グアガムやコーンスターチ、タピオカ化工澱粉、餅米粉、ワキシーコーンスターチを配合使用して製造したお好み焼きや通常の小麦粉を配合して製造したお好み焼きに比べて、お好み焼き特有の風味を損なうことなく、優れた食感を示すこと、また、生地粘度が高いことにより、生地の広がりが押さえられ、ボリューム感のある製品になることが分かる。ただし、モチ性小麦粉の穀粉に対する割合が50%を超えると、食感が弾力性のありすぎるものになった。
【0025】
実施例2 たこ焼き
前記表1に示す組成の穀粉及び表6の材料を用い、下記製造工程に従って、たこ焼きを製造した。
【0026】
【表6】
材料:
ほかの穀粉(表1) Xg
モチ性小麦粉(表1) (100−X)g
(アミロース含量0%)
食塩 2g
うまみ調味料 1g
粉末だし 3g
香辛料 0.5g
全卵 25g
水 300g
ゆでだこ 適宜
【0027】
製造工程
(1)ゆでだこ以外の上記配合原料を混ぜ合わせる。
(2)180℃に熱したたこ焼き型に種を流し入れ、1口大に切ったゆでだこをのせる。
(3)1分間焼成後、裏返して更に1分間焼成する。
【0028】
このように製造されたたこ焼きの風味及び食感を実施例1と同様に評価した。その結果を表7に示す。また製造時の生地粘度を表8に示す。
【0029】
【表7】
Figure 0003769078
【0030】
【表8】
Figure 0003769078
【0031】
上記表7及び表8の結果から、モチ性小麦粉を配合使用した本発明のたこ焼きは、グアガムやコーンスターチ、化工タピオカ澱粉、餅米粉、ワキシーコーンスターチを配合使用して製造したたこ焼きや通常の小麦粉を配合使用して製造したたこ焼きに比べて、たこ焼き特有の風味を損なうことなく優れた食感を有する製品になることがわかる。ただし、モチ性小麦粉の穀粉に対する割合が50%を超えると、食感が弾力性のありすぎるものになった。[0001]
BACKGROUND OF THE INVENTION
The present invention is a novel flour for okonomiyaki and takoyaki, as well as okonomiyaki having a moderate volume, chewy, moist and moderately textured, produced using this flour. Related to Takoyaki.
[0002]
[Prior art]
Okonomiyaki refers to those that are baked after adding salt, various seasonings, broth, eggs, water, and the like to wheat flour and stirring. In addition, takoyaki is manufactured in the same manner as okonomiyaki, except that tako is added and baked into a spherical shape with a special mold.
[0003]
As flour that is the main ingredient of okonomiyakis and takoyakis, weak flour obtained from soft wheat with low protein content such as American Western White Wheat, or intermediate flour mixed with a part of inner wheat is used. .
[0004]
However, okonomiyakis and takoyakis produced from such wheat flour have a problem in that they have a low dough viscosity and lack a sense of volume after baking, and are not crunchy and remain unsatisfactory.
[0005]
In order to solve such problems, conventionally, thickening polysaccharides, modified starches and the like have been added as thickeners or texture improvers. However, even with such a method, a sufficient thickening effect cannot be obtained, and the texture of okonomiyakis and takoyakis cannot be improved to a sufficiently satisfactory level, and the flavor is impaired. Japanese Patent Application Laid-Open No. 6-303947 discloses a method of manufacturing takoyaki in which the dough is heated to a constant viscosity and then divided and fired. This method involves an operation of heating and adjusting to a constant viscosity. In addition to being complicated, the texture and flavor of the obtained takoyaki were not satisfactory.
[0006]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide okonomiyaki and takoyaki having a moderate voluminous feel, a crunchy, moist, and moderately textured texture.
[0007]
[Means for Solving the Problems]
In such a situation, the present inventor has conducted intensive studies, and as a result, if okonomiyaki and takoyaki are produced using flour containing a specific amount of mochi flour, okonomiyaki and takoyaki that meet the above objectives are used. The present invention was completed.
[0008]
That is, this invention provides the flour for okonomiyaki characterized by containing 1-50 weight% of waxy wheat flour.
Moreover, this invention provides the flour for takoyaki characterized by containing 1-50 weight% of waxy wheat flour.
Furthermore, this invention provides the okonomiyaki manufactured using the said okonomiyaki flour.
Furthermore, this invention provides the takoyaki manufactured using the said flour for takoyaki.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, mochi flour refers to amylose content of 10% or less. One example of waxy wheat is waxy wheat having an amylose content of 0% described in JP-A-6-125669, which was produced by two of the present inventors. In accordance with this Mochikomugi the method described in the above publication, W X -A1 gene and W X -B1 gene hexaploid the maintaining outs W X -D1 gene expression capability expression of the W X -D1 gene expression only It is created by mating the missing hexaploid to obtain the first hybrid individual, fertilizing it as a second hybrid individual, and selecting from these ones that lack the expression of the above three genes The Moreover, tetraploid waxy durum wheat is produced by a method of crossing a hexaploid lacking the expression of A1 and B1 of the above genes and a double-grain wheat genome-constituting AABB individual.
[0010]
These glutinous wheats are wheat having an amylose content of 0%. Further, by crossing them with urch wheat in accordance with a conventional method, selection can be made to obtain waxy wheat having an amylose content of 10% or less. Mochi wheat is not limited to those obtained by the above method, but wheat obtained by irradiation, chemical mutagen treatment, etc., or wheat grown using it as a breeding parent Of these, any of those having an amylose content of 10% or less in wheat may be used.
[0011]
The okonomiyaki flour and takoyaki flour of the present invention contain 1 to 50% by weight, preferably 5 to 30% by weight, of the above-mentioned mochi flour. Flour other than waxy wheat flour is not particularly limited, and for example, glutinous wheat flour such as strong flour, medium flour and thin flour, rye flour, starches and the like are used. If the content of waxy wheat flour in the flour is less than 1% by weight, the effect of the present invention cannot be obtained, and if it exceeds 50% by weight, the resulting product has an excessively soft texture, which is not preferable.
[0012]
The flour of the present invention may be prepared (milled) separately from the waxy wheat flour and other flours, or may be mixed after the waxy wheat and other kernels are mixed.
[0013]
The okonomiyakis and takoyakis of the present invention can be produced by ordinary methods and apparatuses, except that the flour containing the above-mentioned waxy wheat flour is used as the flour. For example, the okonomiyaki of the present invention is used for okonomiyaki flour, salt, umami seasoning, chemical expansion agents such as baking powder, eggs, water, and, if necessary, okonomiyaki such as spices, sugar and fish meal. It can be manufactured by blending and mixing auxiliary materials to make dough and baking it. In addition, takoyaki can be produced in the same manner as okonomiyaki, except that takoyaki fillet is added and baked into a spherical shape. In addition to the above-mentioned auxiliary materials, for example, additives such as meat, seafood, vegetables, vitamins and minerals can be added as necessary.
[0014]
【The invention's effect】
If the flour of the present invention containing a certain amount of waxy wheat flour can be used, the dough viscosity at the time of production can be increased, so that the dough is not dripped during baking, and okonomiyaki and takoyaki with a sense of volume can be obtained. Can be manufactured. The obtained okonomiyaki and takoyaki have a good texture that is crunchy and moist and has a moderate texture.
[0015]
【Example】
EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
Hereinafter, “%” means% by weight.
[0016]
Example 1 Okonomiyaki Okonomiyaki was manufactured according to the following manufacturing process using flour of the composition shown in Table 1 and the material of Table 2.
[0017]
[Table 1]
Figure 0003769078
[0018]
[Table 2]
material:
Other flour (Table 1) Xg
Mochi flour (Table 1) (100-X) g
(Amylose content 0%)
3g of salt
Umami seasoning 1g
Baking powder 3g
Powdered 1g
60g whole egg
120g of water
[0019]
Okonomiyaki manufacturing process (1) Mixing The raw materials of the above blending are mixed with a whisk or the like to make the seeds uniform.
(2) Firing 100 g of the dough is poured on a hot plate heated to 180 ° C., fired for 1 minute, turned over and fired for 1 minute.
[0020]
The taste and texture of okonomiyaki produced by the above process were evaluated by 10 panelists according to the evaluation criteria shown in Table 3. The results are shown in Table 4 as average values. Table 5 shows the viscosity and height of the dough during production. The viscosity was measured with a B-type viscometer.
[0021]
[Table 3]
Figure 0003769078
[0022]
[Table 4]
Figure 0003769078
[0023]
[Table 5]
Figure 0003769078
[0024]
From the results of Tables 4 and 5 above, the okonomiyaki of the present invention blended with mochi flour is blended with okonomiyaki and normal wheat flour produced by blending guar gum, corn starch, tapioca modified starch, glutinous rice flour, and waxy corn starch. Compared to the okonomiyaki produced in this way, it exhibits an excellent texture without losing the flavor unique to okonomiyaki, and the high dough viscosity suppresses the spread of the dough, resulting in a product with a sense of volume. I understand. However, when the ratio of waxy wheat flour to the flour exceeded 50%, the texture became too elastic.
[0025]
Example 2 Takoyaki Takoyaki was manufactured according to the following manufacturing process using the flour of the composition shown in Table 1 and the material of Table 6.
[0026]
[Table 6]
material:
Other flour (Table 1) Xg
Mochi flour (Table 1) (100-X) g
(Amylose content 0%)
2g of salt
Umami seasoning 1g
Powdered 3g
Spice 0.5g
Whole egg 25g
300 g of water
Boiled octopus as needed 【0027】
Production process (1) The above ingredients other than boiled octopus are mixed.
(2) Pour seeds into a takoyaki mold heated to 180 ° C. and put the boiled octopus cut into one bite.
(3) After firing for 1 minute, turn over and fire for another 1 minute.
[0028]
The flavor and texture of the thus prepared takoyaki were evaluated in the same manner as in Example 1. The results are shown in Table 7. The dough viscosity at the time of production is shown in Table 8.
[0029]
[Table 7]
Figure 0003769078
[0030]
[Table 8]
Figure 0003769078
[0031]
From the results of Tables 7 and 8 above, the takoyaki of the present invention blended with mochi flour is blended with takoyaki or normal wheat flour produced by blending guar gum, corn starch, modified tapioca starch, sticky rice flour, waxy corn starch. It can be seen that the product has an excellent texture without sacrificing the flavor peculiar to takoyaki as compared to the takoyaki produced and used. However, when the ratio of mochi flour to flour exceeded 50%, the texture was too elastic.

Claims (5)

モチ性小麦粉を1〜50重量%含有することを特徴とするお好み焼き用穀粉。A flour for okonomiyaki, characterized by containing 1 to 50% by weight of mochi flour. モチ性小麦粉を1〜50重量%含有することを特徴とするたこ焼き用穀粉。A flour for takoyaki, characterized by containing 1 to 50% by weight of waxy wheat flour. モチ性小麦粉がアミロース含量10%以下のものである請求項1又は2記載の穀粉。The flour according to claim 1 or 2, wherein the glutinous wheat flour has an amylose content of 10% or less. 請求項1又は3記載の穀粉を用いて製造されたお好み焼き類。Okonomiyaki manufactured using the flour according to claim 1 or 3. 請求項2又は3記載の穀粉を用いて製造されたたこ焼き類。The takoyaki manufactured using the flour of Claim 2 or 3.
JP22694396A 1996-08-28 1996-08-28 Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki Expired - Lifetime JP3769078B2 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP22694396A JP3769078B2 (en) 1996-08-28 1996-08-28 Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki
AU35213/97A AU729965B2 (en) 1996-08-28 1997-08-22 Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki; and foods prepared from the flour blends
US08/916,703 US6139894A (en) 1996-08-28 1997-08-25 Flour blends for deep fried foods, steamed Chinese manju, dough sheets, okonomi-yaki, and takoyaki
CA002213965A CA2213965C (en) 1996-08-28 1997-08-26 Flour blends for deep fried foods, steamed chinese manju, dough sheets, okonomi-yaki, and takoyaki; and foods prepared from the flour blends

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP22694396A JP3769078B2 (en) 1996-08-28 1996-08-28 Okonomiyaki flour, takoyaki flour, okonomiyaki and takoyaki

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JPH1066527A JPH1066527A (en) 1998-03-10
JP3769078B2 true JP3769078B2 (en) 2006-04-19

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Publication number Priority date Publication date Assignee Title
JP2001183735A (en) * 1999-12-27 2001-07-06 Fuji Photo Film Co Ltd Method and device for image pickup
WO2008053964A1 (en) 2006-11-01 2008-05-08 National Agriculture And Food Research Organization Cereal flour composition containing sweet wheat-derived flour and food using the same
JP5294059B2 (en) 2006-11-01 2013-09-18 独立行政法人農業・食品産業技術総合研究機構 Flour composition containing wheat from low-temperature gelatinized wheat and food using the same
JP2008263953A (en) * 2007-03-27 2008-11-06 Aomori Univ Of Health & Welfare Composition for person having difficulty in mastication and swallowing and manufacturing method thereof

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