JP7578617B2 - 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 - Google Patents

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 Download PDF

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Publication number
JP7578617B2
JP7578617B2 JP2021567576A JP2021567576A JP7578617B2 JP 7578617 B2 JP7578617 B2 JP 7578617B2 JP 2021567576 A JP2021567576 A JP 2021567576A JP 2021567576 A JP2021567576 A JP 2021567576A JP 7578617 B2 JP7578617 B2 JP 7578617B2
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Japan
Prior art keywords
mix
water
dietary fiber
soluble dietary
fried food
Prior art date
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JP2021567576A
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English (en)
Japanese (ja)
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JPWO2021132391A5 (https=
JPWO2021132391A1 (https=
Inventor
研一郎 高松
佑佳子 向後
隆弘 柳下
浩一 伊藤
ひとみ 西辻
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.)
Nisshin Seifun Premix Inc
Nisshin Seifun Welna Inc
Original Assignee
Nisshin Seifun Premix Inc
Nisshin Seifun Welna Inc
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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)
JP2021567576A 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 Active JP7578617B2 (ja)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2019234096 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 (3)

Publication Number Publication Date
JPWO2021132391A1 JPWO2021132391A1 (https=) 2021-07-01
JPWO2021132391A5 JPWO2021132391A5 (https=) 2022-08-26
JP7578617B2 true JP7578617B2 (ja) 2024-11-06

Family

ID=76574307

Family Applications (1)

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JP2021567576A Active JP7578617B2 (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

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 (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009034065A (ja) 2007-08-03 2009-02-19 Matsutani Chem Ind Ltd 低吸油性フライ用パン粉の製造方法及びフライ食品
JP2017055662A (ja) 2015-09-14 2017-03-23 日東富士製粉株式会社 食品用組成物
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
JP2019017275A (ja) 2017-07-13 2019-02-07 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

Family Cites Families (8)

* 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
UA79281C2 (en) * 2002-04-03 2007-06-11 Solvay Pharm Bv Stabilized composition comprising a natural cannabinoid compound and process for the preparation thereof
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
JP4658024B2 (ja) * 2006-12-05 2011-03-23 松谷化学工業株式会社 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
JP6773510B2 (ja) * 2016-10-04 2020-10-21 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冷凍ドーナツの製造方法
US20210186079A1 (en) * 2017-10-31 2021-06-24 Nisshin Foods Inc. Deep fry coating mix
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

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009034065A (ja) 2007-08-03 2009-02-19 Matsutani Chem Ind Ltd 低吸油性フライ用パン粉の製造方法及びフライ食品
JP2017055662A (ja) 2015-09-14 2017-03-23 日東富士製粉株式会社 食品用組成物
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
JP2019017275A (ja) 2017-07-13 2019-02-07 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

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
JOTHI, J. S.，Effect of water sorption on the glass transition temperature and texture of deep-fried models，Journal of Food Engineering，2018年，237，pp.1-8
RONDET, E. et al.，Psychrometry as a Methodological Tool for Optimizing the Spray Drying Process，Drug Development and Industrial Pharmacy，2008年，34(3)，pp.235-247
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，2018年，19(1)，pp.9-14

Also Published As

Publication number Publication date
CN114745961A (zh) 2022-07-12
KR102797077B1 (ko) 2025-04-18
WO2021132391A1 (ja) 2021-07-01
KR20220103710A (ko) 2022-07-22
JPWO2021132391A1 (https=) 2021-07-01

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