JPH0775514A - Cellulose-containing bread crumb, cellulose-containing batter mix and production of fried food for microwave-oven cook-and-heating coated with bread crumb and already fried with oil using the bread crumb and the batter mix - Google Patents
Cellulose-containing bread crumb, cellulose-containing batter mix and production of fried food for microwave-oven cook-and-heating coated with bread crumb and already fried with oil using the bread crumb and the batter mixInfo
- Publication number
- JPH0775514A JPH0775514A JP5249806A JP24980693A JPH0775514A JP H0775514 A JPH0775514 A JP H0775514A JP 5249806 A JP5249806 A JP 5249806A JP 24980693 A JP24980693 A JP 24980693A JP H0775514 A JPH0775514 A JP H0775514A
- Authority
- JP
- Japan
- Prior art keywords
- cellulose
- batter mix
- bread crumb
- fried
- oil
- 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
Landscapes
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、セルロース入りパン
粉、セルロース入りバッターミックスおよびそれらを使
用した電子レンジ調理加熱用油ちょう済パン粉付フライ
食品の製造方法に関する。さらに詳しくは、電子レンジ
調理加熱用油ちょう済パン粉付フライ食品を電子レンジ
で加熱調理しても、フライ食品の衣がべとつかず「カリ
カリ」した食感を得ることができるセルロース入りパン
粉、セルロース入りバッターミックスおよびそれらによ
って周囲に衣が形成された電子レンジ調理加熱用油ちょ
う済パン粉付フライ食品の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bread crumb containing cellulose, a batter mix containing cellulose and a method for producing a fried food with bread crumbs containing oil for cooking in a microwave oven. In more detail, even if you cook microwave-cooked fried foods with oiled bread crumbs in a microwave oven, you can get a crunchy texture without frying the fried foods. TECHNICAL FIELD The present invention relates to a batter mix and a method for producing a fried food with bread and breadcrumbs for microwave cooking and heating in which a batter is formed around them.
【０００２】[0002]
【従来の技術】近年、電子レンジの普及に伴い、電子レ
ンジで再加熱するのみで食べることができる調理済冷凍
食品が数多く市販されている。2. Description of the Related Art In recent years, along with the widespread use of microwave ovens, many cooked frozen foods that can be eaten only by reheating in a microwave oven are commercially available.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、市販の
油ちょう済冷凍パン粉付フライ食品を実際に電子レンジ
で加熱調理すると、衣がべとべとした状態になるととも
に、具材がゴム状に収縮して固くなる場合等があるた
め、風味が低下するという問題があった。かかる問題を
解決するために種々の工夫がなされているが、いまだ満
足すべき結果が得られていないのが現状である。However, when commercially available fried foods with frozen bread crumbs that are commercially available are actually heated and cooked in a microwave oven, the clothes become sticky and the ingredients shrink and become hard like rubber. However, there is a problem that the flavor is deteriorated. Various efforts have been made to solve such problems, but at present, satisfactory results have not been obtained.
【０００４】そこで、パン粉付エビフライを油揚げして
油ちょうする際に、油の設定温度を変化させて上記問題
点を再現したところ、以下のような結果が得られた。な
お、パン粉付エビフライの油ちょう温度は通常165 〜18
0 ℃が適当であるとされている。 油の温度を高目（たとえば、200 〜220 ℃）に設定
して油ちょうしたパン粉付エビフライは、具材であるエ
ビが固くなり食せないものとなった。 一方、油の温度を低目（たとえば、120 〜140 ℃）
に設定して油ちょうしたパン粉付エビフライは、べとつ
いたうまみのないものとなった。Therefore, when the above-mentioned problems were reproduced by changing the set temperature of the oil when frying breaded shrimp fries and frying the oil, the following results were obtained. In addition, the oil frying temperature of breaded shrimp fry is usually 165-18.
It is said that 0 ° C is suitable. The fried prawns with bread crumbs, which were fried with oil set to a higher temperature (for example, 200 to 220 ° C), became hard to eat because the shrimp, which was the ingredient, became hard. On the other hand, lower the oil temperature (for example, 120 to 140 ° C).
The fried prawns with bread crumbs set to and became oily had no sticky taste.
【０００５】これは、油の温度が通常の油ちょう温度に
比べて高すぎると、蛋白質が繊維状になって収縮し、脂
質が分離してしまい、また逆に、油の温度が通常の油ち
ょう温度に比べて低すぎると、脂質が先に溶け出して、
うまみがなくなるのではないかと考えられる。したがっ
て、おいしいフライ食品を作るためには、最適な温度
（または、外周部及び中心部のおのおのの最適な温度上
昇）が必要不可欠である。また、フライ食品は、油ちょ
う時に脱水現象を伴う。すなわち、電子レンジによる調
理加熱においては、内部の水分が全体に沸騰するため
に、食品から激しい蒸気の噴出が起こり急激な脱水現象
をともなう。特に、フライ食品のような水分コンテント
の低いものに関してはその現象が顕著である。This is because when the temperature of the oil is too high as compared with the normal oil-cooking temperature, the protein becomes fibrous and contracts, and the lipids are separated. If the temperature is too low compared to the chow temperature, the lipids will elute first,
It is thought that the taste will disappear. Therefore, in order to make a delicious fried food, the optimum temperature (or the optimum temperature rise in each of the outer peripheral portion and the central portion) is indispensable. In addition, fried foods are accompanied by a dehydration phenomenon when frying. That is, in cooking and heating with a microwave oven, since the water content inside boils over the whole body, a violent ejection of steam from the food product is accompanied by a rapid dehydration phenomenon. In particular, the phenomenon is remarkable for foods with low water content such as fried foods.
【０００６】本発明は、かかる事情に鑑み、電子レンジ
で再加熱する場合に、具材の水分や脂質をできるだけ外
部へ放出せず、なおかつ蛋白質等を収縮させないで、具
材内部が蒸し状態となるような衣を形成することができ
るパン粉およびバッターミックスを提供すること並びに
それらを使用した電子レンジ調理加熱用油ちょう済パン
粉付フライ食品の製造方法を提供することを目的とす
る。In view of such circumstances, the present invention does not release moisture and lipid of the ingredients to the outside as much as possible when reheating in a microwave oven, and does not shrink proteins and the like, so that the ingredients are in a steamed state. It is an object of the present invention to provide a bread crumb and a batter mix capable of forming such a batter, and a method for producing a fried food product with fried bread crumbs for heating in a microwave oven using the same.
【０００７】[0007]
【課題を解決するための手段】本発明のセルロース入り
パン粉は、小麦粉、ブドウ糖、食塩、油脂、およびイー
ストを主成分とするパン粉に、セルロースを添加焼成し
たことを特徴とする。また、セルロース入りバッターミ
ックスは、小麦粉、澱粉、脱脂粉乳、粉末卵白、食塩、
香辛料、調味料を主成分とするバッターミックスに、セ
ルロースを添加したことを特徴とする。さらに、電子レ
ンジ調理加熱用油ちょう済パン粉付フライ食品の製造方
法は、フライ食品用具材の周囲にセルロース入りバッタ
ーミックスを付けた後、該バッターミックスの表面にセ
ルロース入りパン粉を付着させたことを特徴とする。本
発明にいう電子レンジ調理加熱用とは、電子レンジ、オ
ーブン電子レンジ等で調理加熱するものをいう。The cellulose-containing bread crumbs of the present invention are characterized in that the bread crumbs containing wheat flour, glucose, salt, fats and oils, and yeast as the main components are mixed with cellulose and baked. In addition, batter mix containing cellulose, wheat flour, starch, skim milk powder, powdered egg white, salt,
It is characterized by adding cellulose to a batter mix containing spices and seasonings as main components. Furthermore, the method for producing a fried food with oiled bread crumbs for microwave cooking and heating is to attach a cellulose-containing batter mix around the fried food ingredients, and then attach the cellulose-containing bread crumbs to the surface of the batter mix. Characterize. The term “for microwave oven heating” as used in the present invention means an oven for cooking and heating in a microwave oven or the like.
【０００８】[0008]
【実施例】つぎに、本発明の実施例を説明する。 （第１実施例）第１実施例は、第１発明に対応する実施
例である。まず、第１実施例にかかわるセルロース入り
パン粉の製造法について説明する。 小麦粉重量100 に対して、ブドウ糖1.2%、食塩1.2
%、油脂1.6%、イースト1.5%等を混合したパン粉に、セ
ルロースを1.0%を添加する。 上記配合に58% の水を加え、ミキシング、発酵、焼
成、老化させた後、粉砕することによりセルロース入り
パン粉を製造する。 なお、本実施例では小麦粉、ブドウ糖、食塩、油脂、イ
ースト、セルロース等を上記配合としたが、配合の割合
は自在に設定することができる。EXAMPLES Examples of the present invention will be described below. (First Embodiment) The first embodiment corresponds to the first invention. First, a method for producing bread crumbs containing cellulose according to the first embodiment will be described. 1.2% glucose and 1.2% salt per 100 parts flour
%, Cellulose 1.0%, oil / fat 1.6%, yeast 1.5%, etc. 58% of water is added to the above composition, mixed, fermented, baked and aged, and then crushed to produce cellulose-containing bread crumbs. In this embodiment, wheat flour, glucose, salt, fats and oils, yeast, cellulose and the like were used as the above-mentioned mixture, but the mixture ratio can be freely set.
【０００９】つぎに、前記セルロース入りパン粉を使用
してフライを製造し、半油ちょうした後、凍結した冷凍
フライについて説明する。この冷凍フライを電子レンジ
で加熱調理したところ、フライの衣がべとつかず「カリ
カリ」した食感を得ることができた。また、前記配合に
おいてセルロースの添加量のみを1.0%、2.0%、3.0%と増
加したところ、添加量が増加するにつれてパン粉の食感
が固くなった。なお、本実施例でフライを前もって半油
ちょうしたのは、電子レンジで加熱調理する場合にフラ
イの周囲温度が140 ℃以上にならないので衣に揚げ色が
つかないからである。また、セルロースは、とくに制限
なくどのようなセルロースでも使用できる。以下の実施
例についても同様である。Next, a frozen fry produced by using the above-mentioned bread crumbs containing cellulose, half-oiled and then frozen will be described. When this frozen fried food was cooked in a microwave oven, it was possible to obtain a crunchy texture without the stickiness of the fried food. In addition, when only the amount of cellulose added was increased to 1.0%, 2.0%, and 3.0% in the above formulation, the texture of bread crumbs became harder as the amount added increased. In the present example, the frying was semi-oiled in advance because the ambient temperature of the frying does not reach 140 ° C. or higher when cooked in a microwave oven, so that the batter is not fried. Further, as the cellulose, any cellulose can be used without particular limitation. The same applies to the following examples.
【００１０】以上のように、セルロースを添加焼成した
パン粉を冷凍フライの衣に使用すると、電子レンジで加
熱処理した場合にフライの衣がべとつかず「カリカリ」
した食感を与える電子レンジ調理加熱用油ちょう済パン
粉付フライ食品を得ることができる。また、セルロース
入りパン粉を使用したフライを直接油で揚げた後、しば
らく時間が経ってから電子レンジで再加熱する場合にも
同様な効果が得られる。[0010] As described above, when bread crumbs obtained by adding and baking cellulose are used for frozen fry batter, the fry batter is not sticky when heat-treated in a microwave oven.
It is possible to obtain a fried food with bread crumbs that has been cooked with a microwave for giving a texture. The same effect can be obtained when the frying using bread crumbs containing cellulose is directly fried in oil and then reheated in a microwave oven after a while.
【００１１】（第２実施例）第２実施例は、第２発明に
対応する実施例である。まず、第２実施例にかかわるセ
ルロース入りッターミックスの製造法について説明す
る。 小麦粉20.5g 、澱粉20.5g 、脱脂粉乳4.1g、粉末卵
白3.1g、食塩0.8g、香辛料0.4g、調味料0.4gを混合した
バッターミックスに、セルロース2.3gを添加する。 上記配合に174.5gの水を加え、セルロース入りバッ
ターミックスを製造する。なお、本実施例では小麦粉、
澱粉、脱脂粉乳、粉末卵白、食塩、香辛料、調味料、セ
ルロース等を上記配合としたが、配合の割合は自在に設
定することができる。(Second Embodiment) The second embodiment is an embodiment corresponding to the second invention. First, a method for producing a cellulose-containing termix according to the second embodiment will be described. 2.3 g of cellulose is added to a batter mix in which 20.5 g of wheat flour, 20.5 g of starch, 4.1 g of skim milk powder, 3.1 g of powdered egg white, 0.8 g of salt, 0.4 g of spices and 0.4 g of seasoning are mixed. 174.5 g of water is added to the above formulation to produce a batter mix containing cellulose. In this example, wheat flour,
Starch, skim milk powder, powdered egg white, salt, spices, seasonings, cellulose and the like have been used in the above-mentioned mixture, but the ratio of the mixture can be freely set.
【００１２】つぎに、具材の周囲に前記セルロース入り
バッターミックスを付けた後、バッターミックスの表面
にパン粉を付着させてフライを製造し、半油ちょうした
後、凍結した冷凍パン粉付フライについて説明する。こ
の冷凍パン粉付フライは、半油ちょうされる場合にバッ
ターミックスがゲル状になり、具材とパン粉の間にゲル
状物質が形成されることとなる。また、澱粉にも若干の
ゲル状効果があり、ゲル状物質の形成に役立っている。
したがって、電子レンジで加熱調理すると、ゲル状物質
が具材から発生する蒸気をしゃ断し、かつ、バッターミ
ックス内部に封じ込めるため、パン粉がべとつかないの
で、「カリカリ」とした食感の衣を形成することができ
る。なおかつ、具材は身痩せせずしかも固くならないの
で、風味が低下することもない。なお、本実施例では、
フライを半油ちょうした後凍結したが、必ずしも半油ち
ょうする必要はなく、衣に揚げ色がつく程度の油ちょう
で足りる。以上のように、セルロース入りバッターミッ
クスを冷凍フライに使用すると、電子レンジで加熱処理
した場合にべとつかず、「カリカリ」した食感を与える
電子レンジ調理加熱用油ちょう済パン粉付フライ食品を
得ることができる。Next, a description will be given of a fry with frozen bread crumbs, which is prepared by putting the above-mentioned cellulose-containing batter mix around the ingredients, making bread crumbs on the surface of the batter mix, making a half oil, and then frozen. To do. In this frying with frozen bread crumbs, the batter mix turns into a gel when semi-oiled, and a gel-like substance is formed between the ingredients and the bread crumbs. In addition, starch also has a slight gel-like effect, which helps to form a gel-like substance.
Therefore, when cooked in a microwave oven, the gel-like substance cuts off the steam generated from the ingredients, and because it is contained inside the batter mix, the bread crumbs do not become sticky, forming a crunchy batter. be able to. Moreover, since the ingredients do not become lean and hard, the flavor is not deteriorated. In this example,
Although the fry was frozen after half-oiling, it is not always necessary to use half-oiling, and it is enough to have a frying color on the clothes. As described above, when the batter mix containing cellulose is used for frozen fries, it does not become greasy when heat-treated in a microwave oven, and gives a fried food with oil-baked bread crumbs for heating in a microwave oven that gives a “crispy” texture. You can
【００１３】（第３実施例）第３実施例は、第３発明に
対応する実施例である。まず、第３実施例にかかわる製
造方法で電子レンジ調理加熱用油ちょう済冷凍パン粉付
エビフライを製造する方法について説明する。 エビの周囲に第２実施例のバッターミックスを付け
る。 バッターミックスの表面に第１実施例のパン粉をま
ぶす。 パン粉をまぶしたエビフライを油で半油ちょうす
る。なお、本実施例では半油ちょうしたが、パン粉に揚
げ色がつく程度に自在に油ちょうすることができる。 油ちょうしたエビフライを凍結し、電子レンジ調理
加熱用油ちょう済冷凍パン粉付エビフライができあが
る。(Third Embodiment) The third embodiment is an embodiment corresponding to the third invention. First, a method for producing a fried prawn with oil-frozen frozen bread crumbs for microwave cooking and heating by the production method according to the third embodiment will be described. Attach the batter mix of the second embodiment around the shrimp. The surface of the batter mix is sprinkled with the bread crumbs of the first embodiment. Half-oil the fried shrimps with oil. In the present embodiment, semi-oiled oil was used, but it is possible to use oiled oil so that bread crumbs are deep-fried. Freeze the fried shrimp to make a fried shrimp with frozen bread crumbs for microwave cooking and heating.
【００１４】つぎに、この冷凍パン粉付エビフライを電
子レンジで加熱調理する場合について説明する。冷凍パ
ン粉付エビフライは、油ちょうにより具材であるエビの
表面にゲル状物質が形成されている。したがって、冷凍
パン粉付エビフライを電子レンジで約１分30秒間加熱調
理すると、ゲル状物質が具材から発生する蒸気をしゃ断
するため、パン粉がべとつくことはないので、「カリカ
リ」とした食感を与え、また、具材が身痩せし、固くな
ることもない。また、パン粉にもセルロースが添加され
ているため、べとつかず、「カリカリ」とした食感が得
られる。Next, the case of heating and cooking the frozen bread crumbs with a microwave oven will be described. In the frozen fried shrimp with bread crumbs, a gel-like substance is formed on the surface of the shrimp, which is an ingredient, by means of an oil pan. Therefore, if you cook the frozen fried prawns in a microwave oven for about 1 minute and 30 seconds, the gel-like substance cuts off the steam generated from the ingredients, so the bread crumbs do not become sticky, so the texture is crispy. Also, the ingredients do not become thin and hard. In addition, since cellulose is also added to the bread crumbs, it does not become sticky and a crunchy texture is obtained.
【００１５】以上のように、本実施例の油ちょう済冷凍
パン粉付エビフライは、セルロース入りバッターミック
スとセルロース入りパン粉の相乗効果によって、べとつ
かず、「カリカリ」とした食感が得られるとともに、具
材であるエビが身痩せすることもなく素材の味が十分に
生かされる。なお、本実施例では具材としてエビを使用
したが、エビ以外の魚介類、鳥獣の肉類、野菜などフラ
イにすることのできるものであれば、とくに制限なくど
のようなものでも具材として使用することができる。ま
た、電子レンジの加熱時間は自在に設定することができ
るが、長時間加熱するとゲル状物質の効果が消失するの
で、具材の大きさ等を考慮して加熱時間を決定すればよ
い。As described above, the fried shrimp fried shrimp of this example has a synergistic effect of the cellulose-containing batter mix and the cellulose-containing bread crumbs, and gives a crispy texture and a texture. The taste of the material is fully utilized without the shrimp, the material, becoming lean. Although shrimp was used as the ingredient in the present example, any material can be used without limitation as long as it can be fried such as seafood other than shrimp, meat of birds and animals, vegetables. can do. Although the heating time of the microwave oven can be set freely, the effect of the gel-like substance disappears when heated for a long time, so the heating time may be determined in consideration of the size of the ingredients and the like.
【００１６】[0016]
【発明の効果】本発明のセルロース入りパン粉およびセ
ルロース入りバッターミックスを使用して製造された電
子レンジ調理加熱用油ちょう済パン粉付フライ食品は、
電子レンジで調理加熱してもべとつかず、「カリカリ」
した食感を得ることができるとともに、具材が身痩せせ
ずしかも固くならないので、具材の味を十分生かすこと
ができる。[Effects of the Invention] The fried food with oil-boiled bread crumbs for microwave cooking and heating produced by using the bread crumbs containing cellulose and the batter mix containing cellulose of the present invention,
"Crispy" that doesn't feel sticky when cooked and heated in the microwave
The texture can be obtained, and since the ingredients do not become lean and hard, the taste of the ingredients can be fully utilized.
Claims (3)
ーストを主成分とするパン粉に、セルロースを添加焼成
したことを特徴とするセルロース入りパン粉。1. A bread crumb containing cellulose, which is obtained by adding and baking cellulose to bread crumbs containing wheat flour, glucose, salt, fats and oils and yeast as main components.
塩、香辛料、調味料を主成分とするバッターミックス
に、セルロースを添加したことを特徴とするセルロース
入りバッターミックス。2. A batter mix containing cellulose, characterized in that cellulose is added to a batter mix containing wheat flour, starch, skim milk powder, powdered egg white, salt, spices, and seasonings as main components.
セルロース入りバッターミックスを付けた後、該バッタ
ーミックスの表面に請求項１記載のセルロース入りパン
粉を付着させたことを特徴とする電子レンジ調理加熱用
油ちょう済パン粉付フライ食品の製造方法。3. An electronic device characterized in that the cellulose-containing batter mix according to claim 2 is attached to the periphery of a fried food ingredient, and the cellulose-containing bread crumbs according to claim 1 is adhered to the surface of the batter mix. A method for producing a fried food with bread crumbs for cooking and heating a microwave oven.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5249806A JP2538510B2 (en) | 1993-09-09 | 1993-09-09 | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5249806A JP2538510B2 (en) | 1993-09-09 | 1993-09-09 | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0775514A true JPH0775514A (en) | 1995-03-20 |
| JP2538510B2 JP2538510B2 (en) | 1996-09-25 |
Family
ID=17198491
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5249806A Expired - Fee Related JP2538510B2 (en) | 1993-09-09 | 1993-09-09 | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2538510B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001054350A (en) * | 1999-08-18 | 2001-02-27 | Nisshin Flour Milling Co Ltd | Production of bread crumb |
| ES2238007A1 (en) * | 2004-01-27 | 2005-08-01 | Francisco J. Mestres Pons | Fried food product composition comprises carboxy methyl cellulose, starch, flour, egg white, salt and water for e.g. precooking foods |
| ES2238006A1 (en) * | 2004-01-27 | 2005-08-01 | Francisco J. Mestres Pons | Frying of e.g. frozen raw foods not preserved after freezing comprises dipping, after cutting, in coating paste for freezing and packaging after frying |
| ES2246723A1 (en) * | 2004-08-12 | 2006-02-16 | Frco. Javier Mestres Pons | Frying of e.g. precooked meals for refrigeration or freezing comprises coating with bread crumbs and with paste for thawing after cold storage |
| KR100625636B1 (en) * | 1999-07-27 | 2006-09-20 | 씨제이 주식회사 | Cupcake Composition and a Process for Producing the Same |
| JP2013208102A (en) * | 2012-03-30 | 2013-10-10 | Nippon Paper Industries Co Ltd | Quality improving agent for food product and food product containing the same |
| JP2014513550A (en) * | 2011-05-13 | 2014-06-05 | クリスプ センセーション ホールディング エスエー | Microwave-compatible batter |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5629510A (en) * | 1979-08-15 | 1981-03-24 | Nisshinbo Ind Inc | Pasty sulfur preparation |
| JPH01101857A (en) * | 1987-10-14 | 1989-04-19 | Toyo Jozo Co Ltd | Bread crumb analog comprising buckwheat as main material, production thereof and fried food using said analog |
| JPH03151842A (en) * | 1989-11-07 | 1991-06-28 | Nippon Kentatsukii Furaido Chikin Kk | Covering type batter coating material for frying |
| JPH05316982A (en) * | 1992-05-20 | 1993-12-03 | Nisshin Flour Milling Co Ltd | Bread crumb |
-
1993
- 1993-09-09 JP JP5249806A patent/JP2538510B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5629510A (en) * | 1979-08-15 | 1981-03-24 | Nisshinbo Ind Inc | Pasty sulfur preparation |
| JPH01101857A (en) * | 1987-10-14 | 1989-04-19 | Toyo Jozo Co Ltd | Bread crumb analog comprising buckwheat as main material, production thereof and fried food using said analog |
| JPH03151842A (en) * | 1989-11-07 | 1991-06-28 | Nippon Kentatsukii Furaido Chikin Kk | Covering type batter coating material for frying |
| JPH05316982A (en) * | 1992-05-20 | 1993-12-03 | Nisshin Flour Milling Co Ltd | Bread crumb |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100625636B1 (en) * | 1999-07-27 | 2006-09-20 | 씨제이 주식회사 | Cupcake Composition and a Process for Producing the Same |
| JP2001054350A (en) * | 1999-08-18 | 2001-02-27 | Nisshin Flour Milling Co Ltd | Production of bread crumb |
| ES2238007A1 (en) * | 2004-01-27 | 2005-08-01 | Francisco J. Mestres Pons | Fried food product composition comprises carboxy methyl cellulose, starch, flour, egg white, salt and water for e.g. precooking foods |
| ES2238006A1 (en) * | 2004-01-27 | 2005-08-01 | Francisco J. Mestres Pons | Frying of e.g. frozen raw foods not preserved after freezing comprises dipping, after cutting, in coating paste for freezing and packaging after frying |
| ES2246723A1 (en) * | 2004-08-12 | 2006-02-16 | Frco. Javier Mestres Pons | Frying of e.g. precooked meals for refrigeration or freezing comprises coating with bread crumbs and with paste for thawing after cold storage |
| JP2014513550A (en) * | 2011-05-13 | 2014-06-05 | クリスプ センセーション ホールディング エスエー | Microwave-compatible batter |
| JP2013208102A (en) * | 2012-03-30 | 2013-10-10 | Nippon Paper Industries Co Ltd | Quality improving agent for food product and food product containing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2538510B2 (en) | 1996-09-25 |
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