JPH05168429A - Coating composition for fry - Google Patents
Coating composition for fryInfo
- Publication number
- JPH05168429A JPH05168429A JP3354860A JP35486091A JPH05168429A JP H05168429 A JPH05168429 A JP H05168429A JP 3354860 A JP3354860 A JP 3354860A JP 35486091 A JP35486091 A JP 35486091A JP H05168429 A JPH05168429 A JP H05168429A
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- Prior art keywords
- roller
- added
- natural
- fry
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、フライ調理品のころ
もにクリスピー（crispy）な食感を付与すると共に、油
脂の酸化を防止することを目的としたフライ用ころも材
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fry roller material for the purpose of imparting a crispy texture to the fried food and preventing the oxidation of fats and oils.
【０００２】[0002]
【従来の技術】従来フライ食品のころも材は、専ら小麦
粉を主材とし、必要に応じベーキングパウダー、玉子、
塩水などを加えていた。2. Description of the Related Art Conventionally, fried foods are mainly made of wheat flour, and if necessary, baking powder, eggs,
Salt water was added.
【０００３】[0003]
【発明により解決すべき課題】前記、従来の小麦粉を主
材としたころも材を使用した場合には、フライ製品の色
彩が不十分であるのみならず、調理後直ちに賞味しない
場合には、風味品温もさることながら、物性面でクリス
ピーな食感を保つことがむつかしいことが知られてい
る。これは油ぎれが悪かったり、表面での油戻りのため
であるが、未だ有効な改善方法は提案されていない。ま
たころも材に玉子を入れた場合には、色彩および物性に
ついて若干の改善が認められるが、油ぎれの悪化を防止
することはできなかった。The above-mentioned problems, when using a conventional material made of wheat flour as a main material, not only is the color of the fried product insufficient, but when it is not enjoyed immediately after cooking, It is known that it is difficult to maintain a crispy texture in terms of physical properties as well as the flavor temperature. This is because of poor oiliness and oil return on the surface, but no effective improvement method has been proposed yet. Also, when eggs were added to the material, some improvement in color and physical properties was observed, but deterioration of oil drips could not be prevented.
【０００４】次に、近時リノール酸等を含む不飽和油脂
（液体油）の加熱による酸化、過酸化脂質の生成等が問
題視されている。即ち鉄などの触媒物質が存在すると、
不飽和脂肪酸が空気中の酸素を吸収して酸化され、過酸
化脂質を生成し、連鎖反応により拡大し、また酸化物は
やがて分解し風味に影響を与える。このようなフライ食
品を食用に供すれば、皮膚に色素を沈着するなど、被害
は甚大である。前記のような問題に対応するため、お座
敷フライのような調理様式を作り出したが、一般的とは
言えず、前記、問題点の解決について研究されたが未だ
採用できるような技術は提案されていない。尤も前記の
ようにベーキングパウダーを小麦粉に添加することによ
り、若干の物性の改善が認められるけれども、添加物特
有のアルカリ味を呈し、風味を損なって食用に耐えない
問題点がある。現に油脂酸化物の悪影響を緩和する為
に、天つゆに大根おろしを加えたり、カレー粉、抹茶、
食塩などをころもにふりかけているけれども、製品の風
味を味付けにより改善しているもので根本的に問題点を
解決したものとは云えない。Next, recently, the oxidation of unsaturated fats and oils (liquid oil) containing linoleic acid and the like by heating, the formation of lipid peroxides, etc. have been regarded as problems. That is, if there is a catalytic substance such as iron,
Unsaturated fatty acids absorb oxygen in the air and are oxidized to form lipid peroxides, which are expanded by a chain reaction, and the oxides are eventually decomposed to affect the flavor. When such a fried food is used for food, the damage is serious, such as the deposition of pigment on the skin. In order to deal with the above-mentioned problems, a cooking style such as a fried-mat room was created, but it cannot be said to be general, and the above-mentioned problem solution has been studied, but techniques that can still be adopted have been proposed. Absent. Although adding a baking powder to wheat flour as described above may improve the physical properties to some extent, it has an alkaline taste peculiar to the additive, and has a problem that the flavor is impaired and it is not edible. Actually, in order to mitigate the adverse effects of oil and fat oxides, grated radish, curry powder, matcha,
Although it is sprinkled with salt and the like, the flavor of the product is improved by seasoning, and it cannot be said that the fundamental problems have been solved.
【０００５】[0005]
【課題を解決する為の手段】然るにこの発明は、ころも
材（小麦粉）に、カロチノイド、フラボノイド、リグナ
ン体等を含む植物性天然物を添加することにより、前
記、従来の問題点を悉く改善することに成功したのであ
る。SUMMARY OF THE INVENTION However, according to the present invention, by adding a plant natural product containing carotenoids, flavonoids, lignans, etc., to a rolling material (flour), the above-mentioned conventional problems are alleviated. I succeeded in doing so.
【０００６】即ちこの発明は、ころも原料にフラボノイ
ド、カロチノイドおよびリグナン体を含む天然抗酸化物
の一種又は複数種を添加し、均一に混合したことを特徴
とするクリスピーネスのあるフライ用ころも材である。
またフラボノイドを含有する天然抗酸化物を緑茶、大
黄、丹参、甘草、何首烏、芍薬、黄耆、葛根、うこん、
さんざし、陳皮、枸杞子、荷葉、マジョラム、ローズマ
リー、セージ、ヒソップ、バジル、オレガノ、タイム、
レモンバーム、紅花、丁字、菊花、カモミールとし、カ
ロチノイドを含有する天然抗酸化物をβ−カロチン、ク
チナシ、銀杏、番椒、サフランとし、リグナン体を含有
する天然抗酸化物をエレウテロコッカス、升麻、地黄、
大棗、酸棗仁、五味子、冬瓜子、赤小豆、よくいにん、
胡麻子、杜仲としたものである。次に天然抗酸化物の添
加量を、天然抗酸化物の形態に応じて、ころも原料の
０．１〜１．０重量％としたものである。この発明にお
けるころも原料とは、薄力小麦粉又は薄力小麦粉に公知
の各種材料を添加したものである。 この発明により、
前記改善ができるのは、次の理由による。That is, according to the present invention, one or more natural antioxidants including flavonoids, carotenoids and lignans are added to the raw material and the mixture is evenly mixed, so that a frying roller with crispyness is also provided. It is a material.
In addition, natural antioxidants containing flavonoids such as green tea, rhubarb, red ginseng, licorice, radish, peony, yellow radish, kakkon, ukon,
Sanzashi, Chen skin, 杸 杞, bag, marjoram, rosemary, sage, hyssop, basil, oregano, thyme,
Lemon balm, safflower, cloves, chrysanthemums, chamomile, natural antioxidants containing carotenoids as β-carotene, gardenia, ginkgo, banjo, saffron, natural antioxidants containing lignans as eleutherococcus, sesame. , Ground yellow,
Large jujube, sour jujube, schizandra, winter melon, red azuki bean, good carrot,
Sesame and Tochu. Next, the amount of the natural antioxidant added is set to 0.1 to 1.0% by weight of the raw material, depending on the form of the natural antioxidant. In the present invention, the raw material is soft wheat flour or soft wheat flour to which various known materials are added. According to this invention,
The reason why the above improvement can be made is as follows.
【０００７】(1) 小麦蛋白質を含んだフライ用ころも材
は、水分を含まない油中で急激に加熱することにより脱
水現象を惹起し、水素結合によるタンパク同志の結合を
促し、一定の組織を作って硬直化する。(1) A frying roller material containing wheat protein causes dehydration by rapidly heating in oil containing no water, promotes binding of proteins by hydrogen bonding, and has a certain structure. To make it rigid.
【０００８】(2) 前記、加熱が空気中で行われるとき
は、酸素を巻き込むため、蛋白質同志の結合が弱く、そ
の間隙に油脂分を取り込むことになり、油切れが悪くな
り、後で油が滲出して油戻りと呼ばれる現象を呈する。(2) When the heating is carried out in the air, oxygen is entrained, so that the binding between the proteins is weak, and the oil and fat are taken into the gaps, which leads to poor oil shortage and later oil Exudates and exhibits a phenomenon called oil return.
【０００９】(3) 前記の状態において、ころも中に抗酸
化剤が均一に分散していれば、電子供与体として働き、
蛋白質間の水素結合を防護することによって、天ぷらと
いう外被の物理的硬直性を守ることになり、且つ、余分
の油分の切れがよくなるので、油戻り現象も起らない。(3) In the above state, if the antioxidant is evenly dispersed in the roller, it works as an electron donor,
By protecting the hydrogen bonds between the proteins, the physical rigidity of the tempura shell is protected, and the excess oil is cut off easily, so that the oil return phenomenon does not occur.
【００１０】前記、知見に鑑み、ころも原料に天然抗酸
化物を添加して各種実験の結果、この発明を完成したの
である。In view of the above findings, the present invention has been completed as a result of various experiments by adding a natural antioxidant to the raw material.
【００１１】前記、天然抗酸化物は、構造的にポリフェ
ノール、ポリエンまたは、その混合型であるが、フリー
ラジカルの連鎖反応をブロックする抗酸化性によって、
所期の目的を達成できることが判明した。The above-mentioned natural antioxidants are structurally polyphenols, polyenes, or a mixed type thereof, but have antioxidant properties that block the chain reaction of free radicals.
It was found that the intended purpose could be achieved.
【００１２】この発明における天然抗酸化物は、その形
態に応じてころも材の０．１〜１．０重量％使用すれ
ば、十分目的を達成し得る。The natural anti-oxidant in the present invention can achieve the purpose sufficiently if 0.1 to 1.0% by weight of the roller material is used depending on its form.
【００１３】現在市販されている天然抗酸化物とその使
用量には、次のものがある。The natural antioxidants and their amounts used on the market at present are as follows.
【００１４】(1) クチナシ抽出物（粉末、９０％デキス
トリン、理研ビタミン株式会社製）０．２％ (2) β−カロチン（粉末、３０％含有、三共株式会社
製）０．２％ (3) 緑茶抽出物（粉末、シクロデキストリン９０％、三
共株式会社製）０．５％ (4) エレウテロコツカス抽出物（粉末、乳糖９５％、三
栄化学株式会社製）０．８％(1) Gardenia extract (powder, 90% dextrin, manufactured by Riken Vitamin Co., Ltd.) 0.2% (2) β-carotene (powder, 30% contained, manufactured by Sankyo Co., Ltd.) 0.2% (3 ) Green tea extract (powder, cyclodextrin 90%, manufactured by Sankyo Co., Ltd.) 0.5% (4) Eleuterococcus extract (powder, lactose 95%, manufactured by Sanei Chemical Co., Ltd.) 0.8%
【００１５】前記天然抗酸化物の２種類以上を、必要に
応じて同時に使用できることはもちろんである。As a matter of course, two or more kinds of the above-mentioned natural antioxidants can be used simultaneously if necessary.
【００１６】また、これらの天然抗酸化物は、特有の風
味や色彩を有しているものが多いので、その添加量は、
最終製品の風味や色彩を考慮して適宜決定されることも
ある。また、これら天然抗酸化物を使用することによ
り、フライ調理品のフライ後の油戻りを抑え、ころもの
クリスピーネスを保持することができる。更に一時凍結
保存後解凍しても、なお歯切れの良い物性を維持するこ
とが可能となる。次に油脂の酸化を抑制し、フライ後の
風味の変化、油脂酸化物の発生を防止することが可能と
なる。In addition, since many of these natural antioxidants have unique flavors and colors, the amount added is
It may be appropriately determined in consideration of the flavor and color of the final product. Further, by using these natural antioxidants, it is possible to suppress the oil return of the fried food after frying and maintain the crispness of the roller. Furthermore, even if the product is temporarily frozen and then thawed, it is possible to maintain the physical properties with good crispness. Next, it becomes possible to suppress the oxidation of fats and oils and prevent the change in flavor after frying and the generation of fat and oil oxides.
【００１７】[0017]
【作用】この発明は、ころも原料にフラボノイド、カロ
チノイドおよびリグナン体を含む天然抗酸化物の一種又
は複類種を添加し、均一に混合したので、フライ時にこ
ろもの色彩を黄金色に改善すると共に、フライ油の酸化
を可及的に防止することができる。According to the present invention, one or more natural antioxidants including flavonoids, carotenoids and lignans are added to the raw material and mixed uniformly, so that the color of the roller is improved to a golden color during frying. At the same time, the oxidation of frying oil can be prevented as much as possible.
【００１８】[0018]
【実施例１】次にこの発明の実施例について説明する。[Embodiment 1] Next, an embodiment of the present invention will be described.
【００１９】(a) クチナシはコクチナシの完熟した果実
で、成分として、イリドイド配糖体、カロチノイド色素
（クロチン）を含んでいる。古来、黄色染料として頻用
されているが、一方食品加工でも、きんとんの色づけな
ど食品添加物としても利用されている。(A) Gardenia is a fully-ripened fruit of gardenia and contains iridoid glycosides and carotenoid pigment (crotin) as components. Although it has been frequently used as a yellow dye since ancient times, it is also used as a food additive such as food processing and coloring of pork.
【００２０】クチナシをよく洗って乾燥し、乳鉢でよく
すりつぶし、１５０メッシュの粉末として、薄力小麦粉
１Kgに対し５ｇを添加し、よく混合する。この粉混合物
５０重量％に対し、５０〜１００の重量％の水（室温）
を加え、手動撹拌ホイッパーにより５〜６回撹拌してフ
ライ用のころも材とした。The gardenia is thoroughly washed, dried, ground well in a mortar, and 5 g of 150 mesh powder is added to 1 kg of weak wheat flour and mixed well. 50-100% by weight of water of this powder mixture (room temperature)
Was added, and the mixture was stirred 5 to 6 times with a manual stirring whipper to make a roller for frying.
【００２１】(b) 前記と平行して、ベーキングパウダー
０．５重量％を小麦粉に加え、前と同様に調製してポジ
ティブコントロールとした。(B) In parallel with the above, 0.5% by weight of baking powder was added to wheat flour and prepared in the same manner as described above to give a positive control.
【００２２】(c) また小麦粉だけのものも調製して対照
物とした。(C) In addition, only wheat flour was prepared as a control.
【００２３】次に、芝えびを材料としてフライ揚げをつ
くり、同時に衣の一部を取りＰＯＶとを測定し、その結
果を相対値で表はした。Next, a fried chicken was made from turf shrimp as a material, and at the same time, a part of the batter was taken and the POV was measured, and the result was expressed as a relative value.
【００２４】前記(a) 、(b) 、(c) の条件で芝えびフラ
イを１７０℃の油で、表：裏＝７：３の割合でフライ
し、油きりトレーに載せ比較を行つた。その結果は表１
の通りである。Under the conditions of (a), (b), and (c), fried grass prawns were fried with oil at 170 ° C. at a ratio of front: back = 7: 3 and placed on an oil-cut tray for comparison. .. The results are shown in Table 1.
Is the street.
【００２５】[0025]
【表１】 [Table 1]
【００２６】また、クチナシ添加群と対照群において食
感（クリスピーネス）の官能評価を行った。その結果を
表２に示す。Further, sensory evaluation of texture (crispiness) was carried out in the gardenia-added group and the control group. The results are shown in Table 2.
【００２７】[0027]
【表２】 [Table 2]
【００２８】前記、官能評価の結果をクリスピーネスに
おいて、普通以上と普通以下の２群に分けて、２×２分
割表によりｘ2 検定を行った所、表３の結果を得た。The results of the above-mentioned sensory evaluation were divided into two groups, the crispiness, which were above normal and below normal, and subjected to x 2 test by a 2 × 2 contingency table. The results shown in Table 3 were obtained.
【００２９】[0029]
【表３】 [Table 3]
【００３０】よって、クチナシ添加群と対照群にはクリ
スピーネスに差があることが認められた。Therefore, it was confirmed that there was a difference in crispiness between the gardenia-added group and the control group.
【００３１】[0031]
【実施例２】実施例１のクチナシの代わりに、β−カロ
チン（３０％含有）粉末０．２重量％を小麦粉に添加し
て、全く同様に天ぷらを揚げ、クリスピーな橙色の美麗
な天ぷらを得た。Example 2 In place of the gardenia in Example 1, 0.2% by weight of β-carotene (containing 30%) powder was added to wheat flour, and the tempura was fried in the same manner to obtain a crispy orange beautiful tempura. Obtained.
【００３２】同様に、β−カロチン添加群と対照群にお
いて食感（クリスピーネス）の官能評価を行った。結果
を表４に示す。Similarly, sensory evaluation of texture (crispiness) was performed in the β-carotene-added group and the control group. The results are shown in Table 4.
【００３３】[0033]
【表４】 [Table 4]
【００３４】前記官能評価の結果をクリスピーネスにお
いて、普通以上と普通以下の２群に分けて、２×２分割
表によりｘ2 検定を行った所、表５を得た。The results of the above-mentioned sensory evaluation were divided into two groups, the crispiness, which were above normal and below normal, and were subjected to x 2 test according to a 2 × 2 contingency table.
【００３５】[0035]
【表５】 [Table 5]
【００３６】よって、β−カロチン添加群と対照群には
クリスピーネスに差が認められた。Therefore, a difference in crispiness was observed between the β-carotene-added group and the control group.
【００３７】[0037]
【実施例３】実施例１のクチナシの代わりに、フラボノ
イドとして茶抽出物０．５％を添加して、全く同様に天
ぷらを揚げ、官能評価を行ったところ、同様なクリスピ
ーな食感を得ることができ、同時に油脂酸化臭が感ぜら
れなかった。[Example 3] Instead of the gardenia in Example 1, 0.5% of a tea extract was added as a flavonoid, and the tempura was fried in exactly the same manner, and a sensory evaluation was conducted to obtain a similar crispy texture. At the same time, the odor of fat and oil was not sensed.
【００３８】橙色の美麗な天ぷらを得た。その結果は表
６の通りである。A beautiful orange tempura was obtained. The results are shown in Table 6.
【００３９】[0039]
【表６】 [Table 6]
【００４０】上記官能評価の結果をクリスピーネスにお
いて、普通以上と普通以下の２群に分けて、２×２分割
表によりｘ2 検定を行った所、表７を得た。The results of the above-mentioned sensory evaluation were divided into two groups, the crispiness, which were above normal and below normal, and subjected to x 2 test according to a 2 × 2 contingency table.
【００４１】[0041]
【表７】 [Table 7]
【００４２】よって、茶抽出物添加群と対照群にはクリ
スピーネスに差があることが認められた。Accordingly, it was confirmed that there was a difference in crispiness between the tea extract-added group and the control group.
【００４３】[0043]
【実施例４】実施例１のクチナシの代わりに、リグナン
体としてエレウテロコッカス抽出物（粉末、乳糖９５
％、三栄化学株式会社製）を０．８重量％添加して、全
く同様に天ぷらを揚げ、官能評価を行ったところ、同様
なクリスピーな感触を得ることができ、同時に油脂酸化
臭が感ぜられなかった。その結果は表８の通りである。[Example 4] Instead of the gardenia of Example 1, an eleutherococcus extract (powder, lactose 95) was used as a lignan form.
%, Sanei Chemical Co., Ltd.) was added, and the tempura was fried in exactly the same manner, and a sensory evaluation was performed. A similar crispy touch was obtained, and at the same time, a fat and oil odor was sensed. I couldn't do it. The results are shown in Table 8.
【００４４】[0044]
【表８】 [Table 8]
【００４５】前記官能評価の結果をクリスピーネスにお
いて、普通以上と普通以下の２群に分けて、２×２分割
表によりｘ2 検定を行った所、表９の結果を得た。The results of the above-mentioned sensory evaluation were divided into two groups, that is, the normal and the normal, in terms of crispiness, and the x 2 test was conducted using a 2 × 2 contingency table. The results shown in Table 9 were obtained.
【００４６】[0046]
【表９】 [Table 9]
【００４７】よって、エレウテロコッカス抽出物添加群
と対照群にはクリスピーネスに差があることが認められ
た。Therefore, it was confirmed that there was a difference in the crispiness between the Eleutococcus extract-added group and the control group.
【００４８】[0048]
【実施例５】実施例１で行ったフライを室温から−５０
℃まで急速凍結を行った後、プラスチックフィルム（商
品名サランラップ）で完全に被覆し、−２０℃に３０
日、６０日保存した。各々自然解凍を行ったが、ＰＯＶ
の上昇は認められず、クリスピーな状態は完全に維持さ
れた。[Embodiment 5] The fry performed in Embodiment 1 is cooled to -50 from room temperature.
After rapid freezing to ℃, completely cover with plastic film (trade name Saran Wrap),
It was stored for 60 days. Each was thawed naturally, but POV
No increase was observed, and the crispy state was completely maintained.
【００４９】[0049]
【発明の効果】この発明は、ころも原料に、フラボノイ
ド、カロチノイドおよびリグナン体の一種又は複数種を
添加したのでフライ調理品のころもにクリスピーな食感
を付与すると共に、油脂の酸化を防止することができる
などの諸効果がある。Industrial Applicability According to the present invention, since one or more flavonoids, carotenoids and lignans are added to the raw materials, the crispy texture is imparted to the fried foods and the oxidation of fats and oils is prevented. There are various effects such as being able to do.
Claims (4)
ドおよびリグナン体を含む天然抗酸化物の一種又は複数
種を添加し、均一に混合したことを特徴とするクリスピ
ーネスのあるフライ用ころも材。1. A material for a frying roller with crispyness, characterized in that one or more natural antioxidants containing flavonoids, carotenoids and lignans are added to the raw material and uniformly mixed.
緑茶、大黄、丹参、甘草、何首烏、芍薬、黄耆、葛根、
うこん、さんざし、陳皮、枸杞子、荷葉、マジョラム、
ローズマリー、セージ、ヒソップ、バジル、オレガノ、
タイム、レモンバーム、紅花、丁字、菊花、カモミール
とし、カロチノイドを含有する天然抗酸化物をβ−カロ
チン、クチナシ、銀杏、番椒、サフランとし、リグナン
体を含有する天然抗酸化物をエレウテロコッカス、升
麻、地黄、大棗、酸棗仁、五味子、冬瓜子、赤小豆、よ
くいにん、胡麻子、杜仲としたことを特徴とする請求項
１記載のフライ用ころも材2. A natural antioxidant containing flavonoids is selected from green tea, rhubarb, red ginseng, licorice, Heishuu, peony, yellow radish, kakkon,
Ukon, stinging, rind, 杸 杞子, bag, marjoram,
Rosemary, sage, hyssop, basil, oregano,
Thyme, lemon balm, safflower, cloves, chrysanthemums, chamomile, natural antioxidants containing carotenoids β-carotene, gardenia, ginkgo, banjo, saffron, natural antioxidants containing lignans are Eleutococcus, 2. The fry roller material according to claim 1, characterized in that it is made of sardine, ground yellow, oju, sour juniper, omimiko, winter melon, red azuki bean, good garlic, sesame, and Tochu.
の形態に応じて、ころも原料の０．１〜１．０重量％と
した請求項１記載のフライ用ころも材3. The fry roller material according to claim 1, wherein the amount of the natural antioxidant added is 0.1 to 1.0% by weight based on the form of the natural antioxidant.
又は３記載のフライ用ころも材4. The flour is also used as the raw material for the roller.
Or the material for the fry roller described in 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3354860A JPH05168429A (en) | 1991-12-19 | 1991-12-19 | Coating composition for fry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3354860A JPH05168429A (en) | 1991-12-19 | 1991-12-19 | Coating composition for fry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH05168429A true JPH05168429A (en) | 1993-07-02 |
Family
ID=18440395
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3354860A Pending JPH05168429A (en) | 1991-12-19 | 1991-12-19 | Coating composition for fry |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH05168429A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001122765A (en) * | 2000-09-28 | 2001-05-08 | Naris Cosmetics Co Ltd | Active oxygen scavenger and cosmetic |
| JP2002027932A (en) * | 2000-07-13 | 2002-01-29 | Showa Sangyo Co Ltd | Flour for fried food coating |
| KR100417110B1 (en) * | 2001-10-24 | 2004-02-05 | 윤형묵 | method for making a salted laver and a salted laver which is made by the method |
| KR100442546B1 (en) * | 2001-10-24 | 2004-07-30 | 윤형묵 | method for making boogak into snack and snack which is made by the method |
| KR100448647B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method |
| KR100448648B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100448649B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a blossom of a perilla japonica into boogak and a perilla japonica's blossom which is made by the method |
| JP2004262862A (en) * | 2003-03-03 | 2004-09-24 | Naris Cosmetics Co Ltd | External preparation for skin |
| JP2007291069A (en) * | 2006-03-31 | 2007-11-08 | Daiichi Sankyo Healthcare Co Ltd | Antioxidant and/or analgesic and anti-inflammatory agent |
| KR20210056546A (en) * | 2019-11-11 | 2021-05-20 | 농업회사법인 선한약초마을 주식회사 | Fried clothes using lotus leaf and its manufacturing method |
| CN113766980A (en) * | 2019-04-22 | 2021-12-07 | 杰富意钢铁株式会社 | Press molding method |
| CN113826819A (en) * | 2020-12-24 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Powder for fried flour products, additive and application in fried instant noodles |
-
1991
- 1991-12-19 JP JP3354860A patent/JPH05168429A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002027932A (en) * | 2000-07-13 | 2002-01-29 | Showa Sangyo Co Ltd | Flour for fried food coating |
| JP4507361B2 (en) * | 2000-07-13 | 2010-07-21 | 昭和産業株式会社 | Deep-fried flour |
| JP2001122765A (en) * | 2000-09-28 | 2001-05-08 | Naris Cosmetics Co Ltd | Active oxygen scavenger and cosmetic |
| KR100442546B1 (en) * | 2001-10-24 | 2004-07-30 | 윤형묵 | method for making boogak into snack and snack which is made by the method |
| KR100448647B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method |
| KR100448648B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100448649B1 (en) * | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a blossom of a perilla japonica into boogak and a perilla japonica's blossom which is made by the method |
| KR100417110B1 (en) * | 2001-10-24 | 2004-02-05 | 윤형묵 | method for making a salted laver and a salted laver which is made by the method |
| JP2004262862A (en) * | 2003-03-03 | 2004-09-24 | Naris Cosmetics Co Ltd | External preparation for skin |
| JP2007291069A (en) * | 2006-03-31 | 2007-11-08 | Daiichi Sankyo Healthcare Co Ltd | Antioxidant and/or analgesic and anti-inflammatory agent |
| CN113766980A (en) * | 2019-04-22 | 2021-12-07 | 杰富意钢铁株式会社 | Press molding method |
| CN113766980B (en) * | 2019-04-22 | 2023-12-05 | 杰富意钢铁株式会社 | Press forming method |
| KR20210056546A (en) * | 2019-11-11 | 2021-05-20 | 농업회사법인 선한약초마을 주식회사 | Fried clothes using lotus leaf and its manufacturing method |
| CN113826819A (en) * | 2020-12-24 | 2021-12-24 | 丰益(上海)生物技术研发中心有限公司 | Powder for fried flour products, additive and application in fried instant noodles |
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