JPH04131058A - Batter mix for nonfried food - Google Patents
Batter mix for nonfried foodInfo
- Publication number
- JPH04131058A JPH04131058A JP2253089A JP25308990A JPH04131058A JP H04131058 A JPH04131058 A JP H04131058A JP 2253089 A JP2253089 A JP 2253089A JP 25308990 A JP25308990 A JP 25308990A JP H04131058 A JPH04131058 A JP H04131058A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- oils
- fats
- batter mix
- fat
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 235000019197 fats Nutrition 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 7
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims abstract description 7
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims abstract description 7
- 235000001046 cacaotero Nutrition 0.000 claims abstract description 7
- 239000007787 solid Substances 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 abstract description 42
- 239000003925 fat Substances 0.000 abstract description 26
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000019625 fat content Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 38
- 238000000034 method Methods 0.000 description 11
- 235000014593 oils and fats Nutrition 0.000 description 7
- 239000007788 liquid Substances 0.000 description 5
- 239000004071 soot Substances 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000008094 contradictory effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- -1 propylene glycol fatty acid ester Chemical class 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明はノンフライ食品用バッターミックスに関しさら
に詳しくは特定の油脂の粉末を配合して得られるバッタ
ーミックスであり、その利用により油煤することなく、
容易にフライ食品が得られる利点を有するノンフライ用
バッターミックスに関する。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a batter mix for non-fried foods, and more specifically to a batter mix obtained by blending powder of specific oils and fats, and by its use, it can be used without causing oil and soot. ,
This invention relates to a batter mix for non-fried foods that has the advantage that fried foods can be easily obtained.
従来より揚物は種物にバッタリングした後、製造者ある
いは消費者て油煤されている。Traditionally, fried foods have been battered with seeds and then soaked in oil and soot by the manufacturer or consumer.
この加工工程あるいは調理は労力が大きくまた作業環境
の悪化、廃油処理等の負担か大きいことから改善が望ま
れ、油煤せずにオーブンや電子レンジ等で加熱するだけ
で油煤界と同等のフライが得られるいわゆるノンフライ
の開発が望まれていた。This processing process or cooking requires a lot of labor, worsens the working environment, and has a large burden on waste oil disposal, so improvements are desired. It has been desired to develop a so-called non-fried product that can produce fried products.
既にこの技術にかかわる特許も散見され、特公昭６２−
５４４５８．特開平２−５８３］なとを例示できる。Patents related to this technology have already been found here and there, and the
54458. JP-A-2-583] is an example.
しかしながら、いずれも必ずしも満足のいくものは得ら
れていないのか実情である。However, the reality is that none of them are necessarily satisfactory.
その最大の原因は、バッターミックスへ配合するために
油脂は粉末である必要がある一方で、食用に供したとき
には液状あるいは日中で解ける必要があるため油脂の物
性の規定が容易では無いことによると言える。すなわち
硬い油脂であることと、軟かい油脂であることの相反す
る必要要件である。The biggest reason for this is that while oils and fats need to be in powder form to be incorporated into batter mixes, they need to be in liquid form or dissolve during the day when used for consumption, so it is not easy to specify the physical properties of oils and fats. I can say that. In other words, there are contradictory requirements for hard oils and fats and soft oils and fats.
このため従来の技術では油脂の融点を規定することによ
り対応してきたが、必然的に両面を満足するには至って
いない。Conventional techniques have dealt with this by specifying the melting point of fats and oils, but this inevitably fails to satisfy both aspects.
また液状油脂も粉末として利用できる技術としていわゆ
るスプレートライ法による粉末油脂の利用も見受けられ
るのであるが、これは油脂がカプセル化されており油煤
感の発現に乏しい。In addition, as a technique for using liquid fats and oils in the form of powder, there is also the use of powdered fats and oils by the so-called spray try method, but this method encapsulates the fats and oils and does not produce a greasy and sooty feeling.
もとより液状油脂をミックスに配合するのは量的制約が
生じ調理時の油煤感が不足する。Of course, adding liquid fats and oils to the mix results in quantitative restrictions and results in a lack of greasy and sooty texture during cooking.
また実質固体の油脂をミックスに練り込む方法も示され
ているが、調理９食用時の食感は実用レベルにあるもの
と言えず、オーブンフライでは適していない。There is also a method of kneading substantially solid fats and oils into the mix, but the texture when cooked and eaten cannot be said to be at a practical level, and it is not suitable for oven frying.
本発明者らは新規な方法で油脂を規定することにより特
定処方の油脂の粉末がノンフライ食品用バッターミック
スに好適に用いられることを見い出し本発明を完成した
。The present inventors have completed the present invention by discovering that a powder of a specific formulation of fat and oil can be suitably used in a batter mix for non-fried foods by specifying the fat and oil using a novel method.
本発明の要旨とする所は特定の固体脂含有率（Ｓ Ｆ
Ｃ）を有する油脂粉末を配合したノンフライ食品用バッ
ターミックスを提供するものである。The gist of the present invention is to obtain a specific solid fat content (S F
The present invention provides a batter mix for non-fried foods containing oil powder having C).
以下にその詳細を説明する。The details will be explained below.
ノンフライ食品用バッターミックスは一般に油脂および
小麦粉を必須成分としこれに第三成分あるいは調味料類
が配合され成り立っている。Batter mixes for non-fried foods are generally made up of essential ingredients such as oil, fat and flour, and a third ingredient or seasonings added thereto.
本発明ではこの油脂の部分を新規な方法で規定すること
により、ノンフライ食品に好適なバッターミックスを得
るものである。The present invention provides a batter mix suitable for non-fried foods by defining the fat and oil portion using a new method.
本発明における油脂にはシャープなＳＦＣ曲線を有する
ものを用いる。The oil and fat used in the present invention has a sharp SFC curve.
ＳＦＣ曲線はＳＦＣ，すなわち固体脂含有率（％）をＮ
ＭＲ法によって測定し温度に対しプロットしたものであ
る。SFC curve is SFC, that is, solid fat content (%) is N
It was measured by MR method and plotted against temperature.
ＳＦＣの測定ハＰＲＡＸｌｓ ５ＦＣ−９０（１ｆＴＨ
Ｅ ＰＲＡＸＩＳＣＯ）なとで測定される。SFC measurement PRAXls 5FC-90 (1fTH
E PRAXISCO).
本発明においてはこの曲線のシャープさの度合いを下式
で表わされるＲで示すものとする。In the present invention, the degree of sharpness of this curve is expressed by R expressed by the following formula.
本発明における油脂については、Ｒ≧５で規定される。The oil and fat in the present invention is defined as R≧5.
なお上記２点の温度は別の温度を選ぶこともできるが本
設定が至適である。Although it is possible to select different temperatures for the above two points, this setting is optimal.
この規定を満足できる範囲にあるものとしてはカカオ脂
あるいはカカオ代用脂を基本成分としてあげることがで
きる。もとより各種分別油等でもこの範囲のものであれ
ば利用できる。Cocoa butter or cacao substitute fat can be used as a basic ingredient within a range that satisfies this regulation. Of course, various types of fractionated oil can also be used as long as they fall within this range.
さらに本発明ではそれらをベースにして他の固型油を０
〜８０％の範囲で積極的に配合し油脂の特性を向上する
ことも含まれる。Furthermore, in the present invention, other solid oils are used as a base.
This also includes actively blending in the range of ~80% to improve the properties of oils and fats.
すなわち、本発明では２種の油脂の配合により食味を向
上できるることも見い出した。That is, the present invention has also found that the taste can be improved by blending two types of fats and oils.
その配合割合は食品の種類等による要請に対応して調整
すればよいが通常とくに好適な範囲は固型脂２０〜６０
％配合でかつＲ≧５となることを必須条件とする。The blending ratio may be adjusted according to the requirements of the type of food, etc., but the most suitable range is usually 20 to 60% solid fat.
% blending and R≧5 are essential conditions.
固体脂の具体例としては牛脂、肝脂、パーム油等に代表
される食用動植物油脂をあげることが出来るが、とりわ
け大豆、菜種油等の植物系微水添油は好適である。Specific examples of solid fats include edible animal and vegetable fats and oils represented by beef tallow, liver fat, palm oil, etc., but plant-based slightly hydrogenated oils such as soybean oil and rapeseed oil are particularly suitable.
さらにこれらの油脂には乳化剤を添加して品質特性の向
上をはかることができる。例えば生地の均一性を向上さ
せる乳化剤、フライの衣の改良を目的とする起泡剤など
である。Furthermore, emulsifiers can be added to these fats and oils to improve their quality characteristics. Examples include emulsifiers that improve the uniformity of dough, and foaming agents that improve the batter of fried foods.
なお油脂を３種類以上の混合とすることも可能であるが
とくに大きな利点は認められない。Although it is possible to mix three or more types of fats and oils, no particular advantage is seen.
本発明で使用する油脂の粉末は油脂あるいは油脂組成物
を通常知られた方法により粉末化することにより得られ
る。すなわち凍結粉砕、押出造粒などであるが好適には
噴霧冷却造粒である。The oil powder used in the present invention can be obtained by powdering an oil or oil composition by a commonly known method. That is, freeze pulverization, extrusion granulation, etc. are used, but spray cooling granulation is preferable.
粉末化された油脂は他のバッターミックス基材に任意の
比率で混合できるが好適には３０〜９０％である。もと
よりスプレードライによる粉末油脂との併用も可能であ
る。またパン粉と混合しての使用を併用することもでき
る。The powdered oil and fat can be mixed with other batter mix base materials at any desired ratio, but preferably from 30 to 90%. Of course, it is also possible to use it in combination with powdered oils and fats by spray drying. It can also be used in combination with bread crumbs.
本発明により得られるバッターミックスはノンフライ食
品製造メーカーにおいて水にとかしバッター液となる。The batter mix obtained by the present invention is dissolved in water to form a batter liquid at a non-fried food manufacturer.
これによりバッタリングさらにブレラディング（パン粉
付け）されたフライ種は直ちにオーブンあるいは電子レ
ンジで加熱調理して油煤品と同等の食味のフライを与え
る。As a result, the battered and battered (breaded) fried dough is immediately cooked in an oven or microwave to give fried food with the same taste as oil and sooty products.
バッタリング、ブレラディングされたフライ種は冷凍保
存後の加熱調理でも同等の良好な食味を与える。Fried seeds that have been battered and brazed have the same good flavor even when cooked after being frozen.
以下に本発明の具体例を述べるがもとよりこれらに限定
されるものでは無い。Specific examples of the present invention will be described below, but the present invention is not limited thereto.
実施例１
市販のカカオ脂に０〜７０％のパーム油を配合してなる
油脂を噴霧冷却法により粉末化しこれを他のバッターミ
ックス成分に配合し表−１に示されるバッターミックス
を調製した。Example 1 A commercially available cacao butter blended with 0 to 70% palm oil was pulverized by a spray cooling method and blended with other batter mix components to prepare the batter mix shown in Table 1.
表
実施例２
市販のカカオ代用脂にューメラリン＃３６゜不二製油■
製）１００〜５０％および大豆微水添油（３４°、植田
製浦■製）０〜５０％を配合して実施例１の方法に準し
て油脂の粉末およびバッターミックスを表−２の如く調
製した。Table Example 2 Commercially available cacao substitute fat with Eumelarin #36゜Fuji Oil■
According to the method of Example 1, oil powder and batter mix were prepared according to the method of Example 1 by blending 100 to 50% of soybean slightly hydrogenated oil (34°, manufactured by Ueda Seiura) and 0 to 50% of It was prepared as follows.
表 −２
実施例３
油脂処方中に乳化剤あるいは起泡剤を配合することがで
きることを示す。油脂部分にモノグリセライドおよび／
またはプロピレングリコール脂肪酸エステルを配合し、
実施例１に準じてバッターミックスを調製した（表−３
）。Table 2 Example 3 This shows that an emulsifier or a foaming agent can be added to the oil formulation. Monoglycerides and/or fats and oils
Or blended with propylene glycol fatty acid ester,
A batter mix was prepared according to Example 1 (Table 3
).
表 −３
比較例
市販の食用油脂あるいは本発明の範囲外の配合油脂を噴
霧冷却により粉末化した。Table 3 Comparative Example Commercially available edible fats and oils or blended fats and oils outside the scope of the present invention were powdered by spray cooling.
これを用いて実施例１に準じてバッターミックスを調製
した（表−４）。Using this, a batter mix was prepared according to Example 1 (Table 4).
表
訂価例１
前記の本発明の実施例および比較例により得られた各種
のバッター液を一ロカツに一定量ずつバッタリングし、
さらに焙焼パン粉でブレラディングを行った後、冷凍し
た。Table revision example 1 Batter a certain amount of various batter liquids obtained in the examples and comparative examples of the present invention in one loaf,
It was further broiled with roasted breadcrumbs and then frozen.
得られた冷凍食品をオーブンレンジにて加熱調理した。The obtained frozen food was cooked in a microwave oven.
本発明のバッターミックスの使用により得られたノンフ
ライ食品は表−５の如く油煤品と同様の食味を有してい
た。As shown in Table 5, the non-fried food obtained by using the batter mix of the present invention had a taste similar to that of the oil and soot product.
表
評価例２
ノンフライの種物を皮むき無頭エビとして評価例１と同
様に冷凍食品を得た。Table Evaluation Example 2 A frozen food was obtained in the same manner as Evaluation Example 1 using non-fried seeds and peeled headless shrimp.
これを電子レンジにて加熱処理したところ表＝６の如く
、本発明のバッターミックスによったものは食味の良い
フライ用食品を与えた。When this was heated in a microwave oven, as shown in Table 6, the batter mix of the present invention gave a fried food with good taste.
表 −６
〔発明の効果〕
以上により明らかな如く本発明では油脂を新規な方法で
規定することにより、油脂粉末物性と食味との相反する
要因の両立を達成し充分満足できるノンフライ用バッタ
ーミックスを得た。Table 6 [Effects of the Invention] As is clear from the above, in the present invention, by specifying fats and oils in a new manner, it is possible to achieve both the contradictory factors of fat and oil powder physical properties and taste, and to create a fully satisfying batter mix for non-fried foods. Obtained.
すなわち本発明のバッターミックスにより油煤品と同様
の食味を有するノンフライ食品が得られる。That is, by using the batter mix of the present invention, a non-fried food having a taste similar to that of oil and soot products can be obtained.
表 −７効果のまとめTable-7 Summary of effects
Claims (3)
末を配合することを特徴とするノンフライ食品用バッタ
ーミックス。(1) A batter mix for non-fried foods characterized by blending oil powder having a specific solid fat content (SFC).
オ代用脂を含むものである請求項１記載のノンフライ食
品用バッターミックス。(2) The batter mix for non-fried foods according to claim 1, wherein the fat or oil contains 30 to 100% cacao butter or cacao substitute fat.
るＳＦＣ値の５倍以上である請求項１記載のノンフライ
食品用バッターミックス。(3) The batter mix for non-fried foods according to claim 1, wherein the SFC value at 25°C of the fat or oil is 5 times or more the SFC value at 33°C.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253089A JP2578382B2 (en) | 1990-09-21 | 1990-09-21 | Batter mix for non-fried food |
| GB9119616A GB2248542B (en) | 1990-09-21 | 1991-09-13 | Batter mix for non fry foods |
| DE4131080A DE4131080A1 (en) | 1990-09-21 | 1991-09-18 | SCREED DISH MIXTURE FOR NON-ROASTED FOOD AND SUITABLE FAT COMPOSITION |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2253089A JP2578382B2 (en) | 1990-09-21 | 1990-09-21 | Batter mix for non-fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04131058A true JPH04131058A (en) | 1992-05-01 |
| JP2578382B2 JP2578382B2 (en) | 1997-02-05 |
Family
ID=17246339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2253089A Expired - Lifetime JP2578382B2 (en) | 1990-09-21 | 1990-09-21 | Batter mix for non-fried food |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP2578382B2 (en) |
| DE (1) | DE4131080A1 (en) |
| GB (1) | GB2248542B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6816453B1 (en) | 1998-10-07 | 2004-11-09 | Denon, Ltd. | Communication system using orthogonal frequency division multiplexed signal |
| JP2012157342A (en) * | 2011-02-03 | 2012-08-23 | Riken Vitamin Co Ltd | Batter powder for non-fried food, and non-fried food using the same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60237950A (en) * | 1984-02-13 | 1985-11-26 | ザ グリフイス ラボラトリ−ズ，リミテツド | Food coating composition |
| JPH025831A (en) * | 1988-06-22 | 1990-01-10 | Otsuka Chem Co Ltd | Nonfried and frozen food |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4022917A (en) * | 1972-12-07 | 1977-05-10 | Selenke William M | Process for preparing a storage stable premixed batter |
| CA2084893C (en) * | 1990-07-20 | 2004-05-04 | The Pillsbury Company | Microwaveable batter-coated, dough-enrobed foodstuff |
-
1990
- 1990-09-21 JP JP2253089A patent/JP2578382B2/en not_active Expired - Lifetime
-
1991
- 1991-09-13 GB GB9119616A patent/GB2248542B/en not_active Expired - Fee Related
- 1991-09-18 DE DE4131080A patent/DE4131080A1/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60237950A (en) * | 1984-02-13 | 1985-11-26 | ザ グリフイス ラボラトリ−ズ，リミテツド | Food coating composition |
| JPH025831A (en) * | 1988-06-22 | 1990-01-10 | Otsuka Chem Co Ltd | Nonfried and frozen food |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6816453B1 (en) | 1998-10-07 | 2004-11-09 | Denon, Ltd. | Communication system using orthogonal frequency division multiplexed signal |
| US7406128B2 (en) | 1998-10-07 | 2008-07-29 | D&M Holdings Inc. | Communication system using orthogonal frequency division multiplexed signal |
| JP2012157342A (en) * | 2011-02-03 | 2012-08-23 | Riken Vitamin Co Ltd | Batter powder for non-fried food, and non-fried food using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2248542B (en) | 1995-02-15 |
| GB9119616D0 (en) | 1991-10-23 |
| JP2578382B2 (en) | 1997-02-05 |
| GB2248542A (en) | 1992-04-15 |
| DE4131080A1 (en) | 1992-03-26 |
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