JP4879405B2 - Fly clothing modifier - Google Patents
Fly clothing modifier Download PDFInfo
- Publication number
- JP4879405B2 JP4879405B2 JP2001101970A JP2001101970A JP4879405B2 JP 4879405 B2 JP4879405 B2 JP 4879405B2 JP 2001101970 A JP2001101970 A JP 2001101970A JP 2001101970 A JP2001101970 A JP 2001101970A JP 4879405 B2 JP4879405 B2 JP 4879405B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- batter
- thickener
- viscosity
- less
- 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 - Fee Related
Links
Landscapes
- Grain Derivatives (AREA)
Description
【0001】
【発明の属する技術分野】
本発明は、1μm以上15μm以下の粒子径のものを60重量%以上含むグアガム、キサンタンガム、タマリンドガムなどの増粘剤の微粉末を付着させた粉末油脂を含有する、バッター液粘度発現性の安定したフライ衣用改質剤に関する。
【0002】
【従来の技術】
従来、豚カツやエビフライなどのフライ類や天ぷらは、小麦粉や澱粉を主原料とした粉末(以下バッター粉という)を冷水に分散させた状態(以下バッター液という)で肉やエビや野菜などの具材に付着させ、油調して製造されていた。バッター液は、バッター粉に含有される小麦粉中のグルテンの溶出を防ぐため、弱く攪拌して製造されている。バッター液の粘性は、グアガム、キサンタンガム、タマリンドガムなどの増粘剤を少量添加して調整していた。しかしながら、これらの増粘剤は高分子物質であるために、冷水への分散溶解性が悪く、上述のような攪拌条件では、増粘剤の溶解時間が一定にならならないため、バッター液の粘度が変動し、衣の厚さを一定にすることが困難であった。また、増粘剤の溶解に時間が長くかかると、小麦粉中のグルテンの溶出を引き起こし、衣の食感がベタベタしたものになる問題があった。そのため、バッター液に容易に分散し、粘度の発現が安定なフライ衣用の改質剤が望まれていた。
【0003】
【発明が解決しようとする課題】
本発明は、上述のごとく、バッター液に容易に分散し、粘度の発現が安定なフライ衣用の改質剤を提供するものである。
【0004】
【課題を解決するための手段】
本発明者らは、グアガム、キサンタンガム、タマリンドガムなどの増粘剤の粒子径を、1μm以上15μm以下のものを60%以上含むように調整することにより、溶解性が一定になり、粘度発現が一定になること、及びその粉末を粉末油脂に付着させることにより、2次凝集せずにバッター粉中に均質分散することを見い出し、本発明を完成した。
【0005】
【本発明の実施の形態】
本発明の増粘剤粉末の組成は、従来より食品に使用されているもので何ら支障をきたさない。特に限定されるものではないが、グアガム、キサンタンガム、タマリンドガムよりなる群から選ばれる1種または2種以上のものが、少量添加で粘度調整が可能なために好ましい。
本発明の1μm以上15μm以下の粒子径のものを60重量%以上含む増粘剤微粉末を得る方法は、特に限定されるものではないが、従来よりある増粘剤粉末を篩別する方法、ボールミルやジェットミルなどの乾式磨砕機、または凍結粉砕機など、レーザー回折型粒度分布測定により1μm以上15μm以下の粒子径のものを60重量%以上含む微粉末化ができる性能のものを使用する方法が挙げられる。中でも、一般的な増粘剤をジェットミル、凍結粉砕などにより微粉末化する方法が、生産性の面から好ましい。
本発明でいう粉末油脂とは、脂質が豚脂肪、牛脂肪、鶏卵卵黄脂肪、乳脂肪などの動物脂肪や、パーム油、ヤシ油などの植物油であって、品温を60℃にしたとき液体であるものが好ましい。この脂質を酵素分解レシチンやグリセリン脂肪酸エステルなどの界面活性剤とカゼインや大豆蛋白などの蛋白とデキストリン、乳糖、糖アルコールなどの糖類を含有する水または温水溶液に均一に分散した乳化液を粉末化したものである。使用する界面活性剤については、特に限定されるものではないが、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、酵素分解レシチン、サポニン、カゼインナトリウムなどの界面活性剤を1種または2種以上を用いることができる。特に限定されるものではないが、乳化液の全固形分濃度は20重量%以上65重量%以下が好ましい。65重量%を越えると乳化液の乳化安定性が低下するため、好ましくない。20重量%未満では、乾燥効率が悪くなるために好ましくない。特に限定されるものではないが、脂質含量は、全固形分中の20重量%以上80重量%以下が好ましい。80重量%を越えると脂質の酸化安定性が悪くなるために好ましくない。20重量%未満であると増粘剤の付着力が低くなるために好ましくない。
【0006】
本発明の増粘剤微粉末を付着させる方法は、ブレンダー、ボールミル、高速ミキサーなどの既知の混合機を使用して、上述の増粘剤微粉末と卵黄粉末を緊密混合し、粉末油脂表面全体に増粘剤微粉末を均一に付着させる。特に限定されるわけではないが、増粘剤微粉末の付着量は、5重量部以上40重量部以下が好ましい。40重量部を超えると増粘剤微粉末の粉末油脂への付着率が不十分となり、バッター粉中への均質分散が困難になるために好ましくない。5重量部未満では、粉末油脂の添加量が高くなり、フライ衣の食感に影響するために好ましくない。
以下実施例を挙げて本発明を具体的に説明するが、本発明は、以下の実施例に限定されるものではない。なお、実施例中の%は特記しない限り重量%を示す。
【0007】
【実施例】
実施例1
表1の原料配合に基づき、品温が60℃のパーム油をデキストリン、カゼインナトリウム、ショ糖脂肪酸エステルを溶解した50℃の温水溶液にホモミキサーとホモゲナイザーを用いて乳化分散させ、パーム油乳化液を調製した。得られたパーム油乳化液を噴霧乾燥し、粉末油脂Aを得た。
キサンタンガム(1μm以上15μm以下の粒子径のものが1重量%、太陽化学(株)製)を凍結粉砕機を用い粉砕温度−50℃にて粉砕し、1μm以上15μm以下の粒子径のものを75重量%含む増粘剤微粉末Aを得た。
粉末油脂A70重量部に、増粘剤微粉末A30重量部をスーパーミキサーを用いて付着させて本発明品1を得た。
【0008】
【表1】
【0009】
実施例2
表2の原料配合に基づき、品温5℃にてコーンサラダ油をコーシロップソリッド、液卵黄、水の混合溶液にホモミキサーとホモゲナイザーを用いて品温5℃にて乳化し、乳化液を得た。得られた乳化液を噴霧乾燥して粉末油脂Bを得た。
グアガム(1μm以上15μm以下の粒子径のものを3重量%、太陽化学(株)製)をジェットミルを用いて、1μm以上15μm以下の粒子径のものを75重量%含む増粘剤微粉末B得た。
粉末油脂B65重量部に、増粘剤微粉末B45重量部を高速ミキサーを用いて付着させ、本発明品2を得た。
【0010】
【表2】
【0011】
実施例3
表3の原料配合に基づき、本発明品1及び2と小麦粉を均質混合し、5℃の冷水にミキサーを用いて毎分5000回転で30秒間攪拌と120秒間攪拌の2条件にて混合し、バッターA及びBを調製した。また比較のため、表3の原料配合に基づき、実施例1で用いた粉末油脂Aとキサンタンガム、実施例2で用いた粉末油脂Bとグアガムと小麦粉を均質混合し、後は同様に調製してバッターC及びDを調製した。
【0012】
【表3】
【0013】
表4に30秒間攪拌と120秒間攪拌したときのバッターA、B、C、Dの粘度の測定結果を示す。粘度は、10℃でB型粘度計を用いて測定した。粘度測定は、バッターの調製から粘度測定を10回行って平均値を求めた。また、平均値と最も差の大きい数値をばらつきとして表した。
【0014】
【表4】
【0015】
表4より明らかに、本発明品を用いたバッターA、Bは、比較品を用いたバッターC、Dより、早く粘度が発現し、粘度のばらつきも小さいことより、バッター液への分散性及び粘度の発現が安定で、バッターとして優れていることが認められた。
【0016】
実施例4
表5の原料配合に基づき、本発明品2を用いたエビフライ用のバッター粉を均質混合し、5℃の冷水にミキサーを用いて毎分5000回転で60秒間攪拌混合し、エビフライ用バッターAを調製した。皮剥きエビをエビフライ用バッターAに浸漬し、パン粉を付け、180℃3分油調し、エビフライAを調製した。また比較のため、表5の原料配合に基づき、実施例2で用いた粉末油脂Bを用いてエビフライ用のバッター粉を均質混合し、エビフライ用バッターBを調製した。後は同様に調製してエビフライBを調製した。それぞれの操作を10回実施した。
【0017】
【表5】
【0018】
表6にエビフライ用バッターA、Bの粘度を測定した結果を示す。粘度は、10℃でB型粘度計を用いて測定した。粘度測定は、バッターの調製から粘度測定を10回行って平均値を求めた。また、平均値と最も差の大きい数値をばらつきとして表した。 表7にエビフライAとBの衣付着率を測定した結果を示す。衣付着率は、((エビフライ重量−皮剥きエビ重量)÷皮剥きエビ重量)×100で算出した。衣付着率の値は、10回行って平均値を求めた。また、平均値と最も差の大きい数値をばらつきとして表した。
【0019】
【表6】
【0020】
表6より明らかに、本発明品を用いたエビフライ用バッターAは、比較品を用いたエビフライ用バッターBより、粘度のばらつきが小さいことより、バッター液粘度の発現が安定性でバッターとして優れていることが認められた。
【0021】
【表7】
【0022】
表7より明らかに、本発明品を用いたエビフライAは、比較品を用いたエビフライBより、衣付着率のばらつきが小さいことより、衣の厚みを一定にする効果において優れていることが認められた。
【0023】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
(1)1μm以上15μm以下の粒子径のものを60重量%以上含む増粘剤の微粉末を付着させた粉末油脂を含有することを特徴とするフライ衣用改質剤。
(2)増粘剤がグアガム、キサンタンガム、タマリンドガムよりなる群から選ばれる1種または2種以上であることを特徴とする(1)記載のフライ衣用改質剤。
(3)1μm以上15μm以下の粒子径のものを60重量%以上含む増粘剤微粉末を得る方法がジェットミルまたは凍結粉砕機を使用することを特徴とする(1)〜(2)いずれか記載のフライ衣用改質剤。
(4)フライ衣の改質効果が、バッター液粘度が安定であることまたは、衣の厚みが一定であることを特徴とする(1)〜(3)いずれか記載のフライ衣用改質剤。
【0024】
【発明の効果】
本発明は、フライ衣の食感がベタベタすることのないように、増粘剤をバッター液に速やかに分散させ、粘度の発現を安定にすることにより衣の厚みを一定にするものであり、食品産業上におおいに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention is a stable batter liquid viscosity developing property containing powdered fats and oils to which fine powders of thickeners such as guar gum, xanthan gum, tamarind gum and the like containing particles having a particle size of 1 μm or more and 15 μm or less are 60% by weight or more are attached. The present invention relates to a fly garment modifier.
[0002]
[Prior art]
Traditionally, frying such as pork cutlet and fried shrimp, and tempura are made from meat, shrimp, vegetables, etc. in a state (hereinafter referred to as batter liquid) in which flour or starch is the main ingredient (hereinafter referred to as batter powder). It was made to adhere to the material and oil. The batter liquid is produced with weak stirring to prevent elution of gluten in the flour contained in the batter flour. The viscosity of the batter liquid was adjusted by adding a small amount of a thickening agent such as guar gum, xanthan gum, tamarind gum or the like. However, since these thickeners are high molecular weight substances, the dispersion and solubility in cold water is poor, and the viscosity of the batter liquid is not constant under the stirring conditions described above because the time for dissolving the thickener is not constant. Fluctuated and it was difficult to keep the thickness of the clothes constant. In addition, if it takes a long time to dissolve the thickener, there is a problem that the gluten in the flour is eluted and the texture of the clothes becomes sticky. For this reason, there has been a demand for a modifier for fly clothing that is easily dispersed in a batter solution and has a stable expression of viscosity.
[0003]
[Problems to be solved by the invention]
As described above, the present invention provides a modifier for a fly garment that is easily dispersed in a batter liquid and has a stable viscosity.
[0004]
[Means for Solving the Problems]
By adjusting the particle diameter of thickeners such as guar gum, xanthan gum, tamarind gum and the like so as to include 60% or more of those having a viscosity of 1 μm or more and 15 μm or less, the solubility becomes constant and the viscosity expression is improved. It was found that it became constant, and the powder was adhered to the powdered oil and fat, so that it was uniformly dispersed in the batter powder without secondary agglomeration, and the present invention was completed.
[0005]
[Embodiments of the Invention]
The composition of the thickener powder of the present invention has been conventionally used in foods and does not cause any trouble. Although not particularly limited, one or two or more kinds selected from the group consisting of guar gum, xanthan gum and tamarind gum are preferable because the viscosity can be adjusted by adding a small amount.
The method of obtaining a thickener fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less of the present invention is not particularly limited, but is a method of sieving a conventional thickener powder, A method using a dry grinding machine such as a ball mill or a jet mill, or a freeze grinding machine having a performance capable of making a fine powder containing 60% by weight or more of particles having a particle size of 1 to 15 μm by laser diffraction particle size distribution measurement Is mentioned. Among these, a method of making a general thickener fine powder by jet mill, freeze pulverization or the like is preferable from the viewpoint of productivity.
The fats and oils referred to in the present invention are animal fats such as pork fat, beef fat, chicken egg yolk fat and milk fat, and vegetable oils such as palm oil and coconut oil, and are liquid when the product temperature is 60 ° C. Are preferred. Emulsified liquid in which this lipid is uniformly dispersed in water or warm aqueous solution containing surfactants such as enzymatically degraded lecithin and glycerin fatty acid ester, proteins such as casein and soy protein, and sugars such as dextrin, lactose and sugar alcohol It is a thing. The surfactant to be used is not particularly limited, but one or more surfactants such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, enzymatically decomposed lecithin, saponin, and casein sodium are used. Can be used. Although not particularly limited, the total solid concentration of the emulsion is preferably 20% by weight or more and 65% by weight or less. If it exceeds 65% by weight, the emulsification stability of the emulsion decreases, which is not preferable. If it is less than 20% by weight, the drying efficiency is deteriorated, which is not preferable. Although not particularly limited, the lipid content is preferably 20% by weight or more and 80% by weight or less based on the total solid content. Exceeding 80% by weight is not preferable because the oxidation stability of the lipid is deteriorated. If it is less than 20% by weight, the adhesion of the thickener will be low, such being undesirable.
[0006]
The method of adhering the thickener fine powder of the present invention is performed by intimately mixing the above thickener fine powder and egg yolk powder using a known mixer such as a blender, ball mill, high speed mixer, etc. The thickener fine powder is uniformly adhered to the surface. Although not particularly limited, the amount of the thickener fine powder attached is preferably 5 parts by weight or more and 40 parts by weight or less. If it exceeds 40 parts by weight, the adhesion rate of the thickener fine powder to the powdered oil and fat becomes insufficient, and it becomes difficult to uniformly disperse in the batter powder. If it is less than 5 parts by weight, the amount of powdered fats and oils is increased, which affects the texture of the frying clothes.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the examples, “%” means “% by weight” unless otherwise specified.
[0007]
【Example】
Example 1
Based on the raw material composition shown in Table 1, palm oil having a product temperature of 60 ° C. is emulsified and dispersed in a hot aqueous solution at 50 ° C. in which dextrin, sodium caseinate, and sucrose fatty acid ester are dissolved, using a homomixer and a homogenizer. Was prepared. The obtained palm oil emulsion was spray-dried to obtain powdered fats and oils A.
Xanthan gum (1% by weight having a particle size of 1 μm or more and 15 μm or less, manufactured by Taiyo Kagaku Co., Ltd.) was pulverized at a pulverization temperature of −50 ° C. using a freeze pulverizer and 75 having a particle size of 1 μm or more and 15 μm or less was obtained. Thickener fine powder A containing wt% was obtained.
The product 1 of the present invention was obtained by attaching 30 parts by weight of the thickener fine powder A to 70 parts by weight of the powdered fats and oils A using a super mixer.
[0008]
[Table 1]
[0009]
Example 2
Based on the raw material composition in Table 2, corn salad oil was emulsified in a mixed solution of corn syrup solid, liquid egg yolk, and water at a product temperature of 5 ° C. using a homomixer and a homogenizer at a product temperature of 5 ° C. to obtain an emulsion. . The obtained emulsion was spray-dried to obtain powdered fats and oils B.
Thickener fine powder B containing 3% by weight of guar gum (1 μm or more and 15 μm or less particle size, manufactured by Taiyo Kagaku Co., Ltd.) using a jet mill and 75% by weight of 1 μm or more and 15 μm or less particle size Obtained.
Thickener fine powder B45 weight part was made to adhere to powder oil fat B65 weight part using a high-speed mixer, and this invention product 2 was obtained.
[0010]
[Table 2]
[0011]
Example 3
Based on the raw material composition in Table 3, the products 1 and 2 of the present invention and flour are homogeneously mixed, mixed in cold water at 5 ° C. using a mixer at 5000 rpm for 30 seconds and 120 seconds for mixing. Batter A and B were prepared. For comparison, based on the raw material composition in Table 3, the powdered fats and oils A and xanthan gum used in Example 1 and the powdered fats and oils B used in Example 2 and guar gum and wheat flour were mixed homogeneously, and thereafter the same preparations were made. Batter C and D were prepared.
[0012]
[Table 3]
[0013]
Table 4 shows the viscosity measurement results of batters A, B, C, and D when stirred for 30 seconds and stirred for 120 seconds. The viscosity was measured using a B-type viscometer at 10 ° C. The viscosity measurement was performed 10 times from the batter preparation, and the average value was obtained. In addition, a numerical value having the largest difference from the average value was expressed as variation.
[0014]
[Table 4]
[0015]
Evidently from Table 4, the batters A and B using the products of the present invention develop viscosity earlier than the batters C and D using the comparative products, and the dispersion in the batter liquid is less than the viscosity variation. It was confirmed that the viscosity was stable and excellent as a batter.
[0016]
Example 4
Based on the raw material composition in Table 5, the batter powder for fried shrimp using the product 2 of the present invention is homogeneously mixed, and stirred and mixed in cold water at 5 ° C. for 60 seconds at 5000 rpm with a mixer. Prepared. The peeled shrimp was dipped in a batter A for frying shrimp, pasted with bread crumbs, and oiled at 180 ° C. for 3 minutes to prepare fried shrimp A. For comparison, based on the raw material composition shown in Table 5, fried shrimp batter powder was homogeneously mixed using the powdered fats and oils B used in Example 2 to prepare fried shrimp batter B. After that, fried shrimp B was prepared in the same manner. Each operation was performed 10 times.
[0017]
[Table 5]
[0018]
Table 6 shows the results of measuring the viscosities of the shrimp fatter batters A and B. The viscosity was measured using a B-type viscometer at 10 ° C. The viscosity measurement was performed 10 times from the batter preparation, and the average value was obtained. In addition, a numerical value having the largest difference from the average value was expressed as variation. Table 7 shows the results of measuring the adhesion rate of shrimp fries A and B. The clothing adhesion rate was calculated by ((fried shrimp weight-peeled shrimp weight) ÷ peeled shrimp weight) × 100. The average value of the clothing adhesion rate was obtained 10 times. In addition, a numerical value having the largest difference from the average value was expressed as variation.
[0019]
[Table 6]
[0020]
Obviously from Table 6, the shrimp fried batter A using the product of the present invention has a smaller variation in viscosity than the batter fried shrimp B using the comparative product. It was recognized that
[0021]
[Table 7]
[0022]
Obviously from Table 7, the fried shrimp A using the product of the present invention is superior to the fried shrimp B using the comparative product in the effect of making the thickness of the garment constant because of less variation in the garment adhesion rate. It was.
[0023]
Examples of the present invention and the target product are as follows.
(1) A modifying agent for a fly garment, comprising a powdered fat to which a fine powder of a thickener containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less is attached.
(2) The thickener is one or more selected from the group consisting of guar gum, xanthan gum and tamarind gum, the fly clothing modifier as described in (1).
(3) Any of (1) to (2), characterized in that a method for obtaining a thickener fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less uses a jet mill or a freeze pulverizer The modifier for fly clothing as described.
(4) The fly clothing reforming agent according to any one of (1) to (3), wherein the modification effect of the fly clothing is that the batter liquid viscosity is stable or the clothing thickness is constant. .
[0024]
【Effect of the invention】
The present invention is to quickly disperse the thickener in the batter so that the texture of the fleece does not become sticky, and to stabilize the expression of the viscosity, thereby making the thickness of the garment constant, It can greatly contribute to the food industry.
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001101970A JP4879405B2 (en) | 2001-03-30 | 2001-03-30 | Fly clothing modifier |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001101970A JP4879405B2 (en) | 2001-03-30 | 2001-03-30 | Fly clothing modifier |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2002291433A JP2002291433A (en) | 2002-10-08 |
JP4879405B2 true JP4879405B2 (en) | 2012-02-22 |
Family
ID=18955222
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001101970A Expired - Fee Related JP4879405B2 (en) | 2001-03-30 | 2001-03-30 | Fly clothing modifier |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4879405B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7820217B2 (en) * | 2003-07-24 | 2010-10-26 | Taiyo Kagaku Co., Ltd. | Conditioning agent for fry food |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5726558A (en) * | 1980-07-23 | 1982-02-12 | Q P Corp | Production of water-based liquid food |
JPH05328912A (en) * | 1992-06-03 | 1993-12-14 | Snow Brand Milk Prod Co Ltd | Fried food to be cooked in microwave range or oven and coating material therefor |
JP2790968B2 (en) * | 1993-08-30 | 1998-08-27 | 日清製油株式会社 | Clothing for fried food and method for producing fried food using the same |
JPH08332033A (en) * | 1995-06-07 | 1996-12-17 | Nippon Shokuhin Kako Co Ltd | Preparation of fried food and premix flour |
JP2914307B2 (en) * | 1995-07-14 | 1999-06-28 | 鐘淵化学工業株式会社 | Batter mix |
JP2959478B2 (en) * | 1995-07-14 | 1999-10-06 | 鐘淵化学工業株式会社 | Batter mix and method for producing the same |
JP3955364B2 (en) * | 1997-08-04 | 2007-08-08 | 日本食品化工株式会社 | Tempura clothing material and tempura using the clothing material |
-
2001
- 2001-03-30 JP JP2001101970A patent/JP4879405B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
JP2002291433A (en) | 2002-10-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2601300B2 (en) | Powdery or granular fats and oils and their production | |
JP6166033B2 (en) | Powdered fats and oils for batter and batter liquid production method using the same, method for producing food for oil-boiled processing, and method for producing oil-boiled food | |
JP3376679B2 (en) | Quality improvement method of batter for frying | |
JP2959478B2 (en) | Batter mix and method for producing the same | |
JP3830112B2 (en) | Cellulose-containing composite | |
WO2005009142A1 (en) | Conditioning agent for fry food | |
JP4699673B2 (en) | Quality improver for fried food and method for producing fried food | |
JP6002491B2 (en) | Method for producing double-emulsified oil / fat composition | |
JPH08183990A (en) | Water-dispersing oil and fat powder | |
JP4879405B2 (en) | Fly clothing modifier | |
WO2007080722A1 (en) | Agent for regulating increase in liquid batter viscosity | |
JP5366845B2 (en) | Fried clothing composition | |
JP3366878B2 (en) | Modifier for processed wheat or starch processed food | |
JP2003023987A (en) | Quality improver for fried food | |
JP4127900B2 (en) | Batter liquid and frozen fried food for microwave cooking | |
JP4535647B2 (en) | Takoyaki, okonomiyaki quality improver and manufacturing method | |
JP2021013378A (en) | Syneresis inhibitor including powdered oil and fat | |
JP2017093308A (en) | Method for producing thin plate-like baked confectionery | |
JP4902827B2 (en) | Powdered oil | |
JPH08173074A (en) | Batter liquid for fried food | |
WO2000076331A1 (en) | Process for producing functional bread crumbs | |
JP2914307B2 (en) | Batter mix | |
JP6124392B2 (en) | American dog mix | |
JP4390327B2 (en) | Batter liquid | |
JPH11289998A (en) | Modifier for ingredient of fried food and fried food using the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080325 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20081001 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110228 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110502 |
|
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: 20111031 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20111130 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4879405 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20141209 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |