JP6893008B2 - 組織がパフ化して、フワフワ、サクサクとした食感である事を特徴とする大根の薄切りフライ及びその製法。 - Google Patents
組織がパフ化して、フワフワ、サクサクとした食感である事を特徴とする大根の薄切りフライ及びその製法。 Download PDFInfo
- Publication number
- JP6893008B2 JP6893008B2 JP2019189070A JP2019189070A JP6893008B2 JP 6893008 B2 JP6893008 B2 JP 6893008B2 JP 2019189070 A JP2019189070 A JP 2019189070A JP 2019189070 A JP2019189070 A JP 2019189070A JP 6893008 B2 JP6893008 B2 JP 6893008B2
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- Prior art keywords
- radish
- sliced
- manufacturing
- fluffy
- fried
- Prior art date
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- 241000220259 Raphanus Species 0.000 title claims description 30
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000008101 lactose Substances 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 241000269851 Sarda sarda Species 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 238000010257 thawing Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 8
- 241000209094 Oryza Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
- 244000194101 Ginkgo biloba Species 0.000 description 3
- 235000008100 Ginkgo biloba Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Description
Claims (3)
- 1mmスライスした大根漬物の端材を凍結、解凍後乳糖溶液に投入し水気が
無くなるまで加熱し、米粉をまぶしフライし脱油して大根の薄切りフライを
得る製造方法。 - 2mmスライスした生大根を0.3%のクエン酸水溶液に一夜浸漬し、
凍結・解凍・搾りの順番で一連の工程を二回行い、乳糖溶液に投入し水気が
無くなるまで加熱し、米粉をまぶしフライし脱油して大根の薄切りフライを
得る製造方法。 - 請求項1並びに請求項2で得られる大根の薄切りフライで、乳糖溶液のお湯
をかつおだし等の調味液にして味付けする、若しくは脱油後に調味料等で味
付けする製造方法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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JP2019189070A JP6893008B2 (ja) | 2019-10-16 | 2019-10-16 | 組織がパフ化して、フワフワ、サクサクとした食感である事を特徴とする大根の薄切りフライ及びその製法。 |
Applications Claiming Priority (1)
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JP2019189070A JP6893008B2 (ja) | 2019-10-16 | 2019-10-16 | 組織がパフ化して、フワフワ、サクサクとした食感である事を特徴とする大根の薄切りフライ及びその製法。 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2020089357A JP2020089357A (ja) | 2020-06-11 |
JP6893008B2 true JP6893008B2 (ja) | 2021-06-23 |
Family
ID=71011981
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2019189070A Active JP6893008B2 (ja) | 2019-10-16 | 2019-10-16 | 組織がパフ化して、フワフワ、サクサクとした食感である事を特徴とする大根の薄切りフライ及びその製法。 |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6893008B2 (ja) |
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2019
- 2019-10-16 JP JP2019189070A patent/JP6893008B2/ja active Active
Also Published As
Publication number | Publication date |
---|---|
JP2020089357A (ja) | 2020-06-11 |
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