JPH0823908A - Batter composition for fry food - Google Patents
Batter composition for fry foodInfo
- Publication number
- JPH0823908A JPH0823908A JP6183018A JP18301894A JPH0823908A JP H0823908 A JPH0823908 A JP H0823908A JP 6183018 A JP6183018 A JP 6183018A JP 18301894 A JP18301894 A JP 18301894A JP H0823908 A JPH0823908 A JP H0823908A
- Authority
- JP
- Japan
- Prior art keywords
- batter
- glutenin
- gluten
- fried
- aqueous solution
- 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)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明はフライ食品用バッター組
成物に関する。FIELD OF THE INVENTION The present invention relates to a batter composition for fried foods.
【0002】[0002]
【従来の技術】フライ食品には素材をそのまま油で揚げ
るポテトチップスのような「素揚げ」、素材の表面に澱
粉や小麦粉などの粉を粉のままつけて揚げる「空揚げ」
および澱粉や小麦粉、卵などを水に溶いた衣(バッタ
ー)を素材につけて揚げる「衣揚げ」の3種がある。2. Description of the Related Art For fried foods, the ingredients are deep-fried in oil, such as potato chips, or fried, and the surface of the material is fried, in which starch or wheat flour is added to the powder as it is.
Also, there are three types of "batter fried" in which batter, which is a mixture of starch, wheat flour, eggs, etc. dissolved in water, is fried and then fried.
【0003】「衣揚げ」には、大別しててんぷらとフラ
イがあり、てんぷらは小麦粉と水を混ぜたもの(バッタ
ー)を衣として食品につけたあと揚げるものであり、他
の揚げ物とは異なり食品自体が焦げることはなく、厚め
の衣が食品の風味をよく保つようにしたものであり、フ
ライは食品の表面にパン粉と食品の接着のために小麦粉
を水に溶いたもの(バッター)や卵をつけたのち、パン
粉をつけて揚げたものであり、ともに衣をつけることに
より揚げ種の旨味成分を保つと同時に衣と油の付加によ
る揚げ種の味や物性を複雑化し、製品の形を保ちやすく
するとともに商品の見栄えや増量をはかるものである。
このように、フライ食品においては、衣またはその一部
を形成しているバッターは、その商品価値を左右する重
要な要素となっている。"Frying" is roughly divided into tempura and fried. Tempura is a mixture of wheat flour and water (batter) which is fried after being attached to food as clothing, which is different from other fried foods. It does not burn, but the thick batter is designed to keep the flavor of the food well, and the fry is a mixture of wheat flour in water (batter) and eggs for adhering bread crumbs and food to the surface of the food. It is fried with bread crumbs after it has been applied, and by keeping the shape of the product by adding batter and oil, the taste and physical properties of the fried seed are complicated by keeping the umami component of the fried seed by adding clothes. It is intended to make it easier and improve the appearance and quantity of products.
As described above, in the fried food, the batter that forms the batter or a part thereof is an important factor that influences the commercial value of the batter.
【0004】一般に、バッターには粘りが嫌われるた
め、グルテン質含量の少ない薄力粉または中力粉が用い
られる。バッターの粘りは、用いられる小麦粉中のグル
テン質が攪拌や温度上昇により過剰に形成されることに
より発現する現象であり、粘りのでたバッターは硬く、
クリスビー感(サクサク感)のない衣となり、衣の爆発
の原因ともなり、フライ食品の商品価値を著しく損なう
こととなる。Generally, since stickiness is disliked by batters, soft flour or medium flour having a low gluten content is used. Stickiness of the batter is a phenomenon that gluten in the wheat flour used is expressed by being excessively formed by stirring or temperature rise, and the sticky sticker is hard,
The resulting garment does not have a crispy feeling, which causes an explosion of the garment and significantly impairs the commercial value of fried foods.
【0005】一方、グルテン質が全く含まれないか、ま
たは形成されていない、粘りのないバッターを食品につ
けて揚げても、バッターは油のなかで散ってしまって衣
とはならず、また接着剤の役割も果たせない。増量や保
形の効果もない。On the other hand, even if a sticky batter that does not contain gluten or is not formed is fried in food, the batter will be scattered in the oil and will not form a batter, and it will be bonded. It cannot play the role of an agent. There is no effect of increasing the amount or maintaining the shape.
【0006】このため、特に大量生産を目的としたフラ
イ食品に用いられるバッターには、攪拌や温度上昇によ
るバッターの粘度変化が少なく、適度のグルテン形成能
があり、食品素材により多く付着し、フライによりクリ
スビー感のある衣を得ることのできるものが求められ
る。[0006] Therefore, the batter used for fried foods, especially for mass production, has little change in viscosity of the batter due to stirring and temperature rise, has an appropriate gluten forming ability, and adheres more to food materials. Therefore, it is necessary to obtain clothes that have a crisby feel.
【0007】また、最近のバッターには、グルテン質を
減らし、その代わりに増粘剤やアルファー化澱粉や澱粉
を代用品として補っているため、衣自体の風味が失わ
れ、フライ食品の特徴である味や衣の物性に複雑さがな
くなってきている。さらに、フライ食品においては、フ
ライ後の衣の経時変化がその商品の価値を左右し、特に
クリスビー感は時間とともに失われ、その商品価値が低
下する。[0007] In recent batters, the gluten content is reduced and, instead, a thickening agent, pregelatinized starch or starch is supplemented as a substitute, so that the flavor of the batter itself is lost, which is a characteristic of fried foods. The complexity of certain tastes and physical properties of clothes is becoming less common. Furthermore, in fried foods, the change in the garment after frying affects the value of the product, and in particular, the crispy feeling is lost over time, and the product value is reduced.
【0008】[0008]
【発明が解決しようとする課題】そこで、本発明は攪拌
や温度上昇によっても粘度変化が少なく、適度のグルテ
ン形成能を有し、保形性や増量効果を有し、クリスビー
感に優れ、経時変化の少ない風味の優れた衣を得ること
のできるフライ食品用バッター組成物を提供することを
目的とする。Therefore, the present invention has a small change in viscosity due to stirring and temperature rise, has an appropriate gluten-forming ability, has a shape-retaining effect and a bulking effect, is excellent in crisby feeling, and has aged property. It is an object of the present invention to provide a batter composition for fried foods, which can obtain a batter with little change and excellent taste.
【0009】[0009]
【課題を解決するための手段】本発明は小麦グルテンを
構成している弾性物質であるグルテニン(70%エタノ
ール不溶性物質)と粘性物質であるグリアジンを分離
し、グルテニンを主成分とする分画物を小麦粉中に混ぜ
ることにより、バッターの粘性変化を少なくするととも
に、フライ時の衣が多孔性(ポーラス)となり、蒸気抜
けのよい衣となることを見いだし、完成されたものであ
る。The present invention separates glutenin (70% ethanol-insoluble substance), which is an elastic substance constituting wheat gluten, from gliadin, which is a viscous substance, and a fraction containing glutenin as a main component. It was completed by discovering that the batter's viscosity change is reduced and the batter at the time of frying becomes porous (porous) by mixing B.
【0010】すなわち、本発明は、小麦グルテンより分
画されたグルテニン主成分分画物を含有することを特徴
とするフライ食品用バッター組成物である。That is, the present invention is a batter composition for frying foods, which contains a glutenin-mainly-fractionated fraction fractionated from wheat gluten.
【0011】バッター中に、グリアジン比率が高いと伸
展性のあるグルテンを形成するため、グルテニンの比率
を高くすることにより、このようなグルテンの形成を抑
制し、攪拌などによる粘性変化の少ない、熱変性しても
脆さのある衣とすることができる。また、グルテニン比
率を高くしたバッターはグルテンが形成されても伸展性
がないため、適度の粘性をもつとともに、その衣はクリ
スビー感に富むものとなり、その食感を長時間維持する
ことができる。When the gliadin ratio is high in the batter, extensible gluten is formed. Therefore, by increasing the glutenin ratio, the formation of such gluten is suppressed, and the viscosity change due to stirring or the like is small. Even if it is modified, it can be made brittle. In addition, a batter having a high glutenin ratio has no extensibility even when gluten is formed, and thus has a proper viscosity, and its batter has a rich crisby feeling, and its texture can be maintained for a long time.
【0012】グルテニン主成分分画物は、小麦グルテン
を30〜70容量%のエタノール水溶液または30容量
%以下の酸性エタノール水溶液で抽出分離を行い、上澄
液を除いた不溶性物として得ることができる。The fraction containing glutenin as the main component can be obtained as an insoluble substance by removing the supernatant by extracting and separating wheat gluten with an aqueous solution of ethanol of 30 to 70% by volume or an aqueous solution of acidic ethanol of 30% by volume or less. .
【0013】本発明においては、グルテニン主成分分画
物の分離方法には何ら限定されるものでなく、例えば3
0〜70容量%のエタノール水溶液、10〜20容量%
のイソプロピルアルコールもしくはn−プロピルアルコ
ール水溶液、20〜50容量%アセトン水溶液を用いる
ことにより高濃度(80重量%以上)のグルテニンを分
離する方法によることができる。また、酸性(pH3.
5〜5.5)の5〜20容量%のエタノール水溶液を用
いることにより中濃度(50〜80重量%未満)のグル
テニンを分離する方法によってもよい。In the present invention, the method of separating the fraction containing glutenin as a main component is not limited to any particular method.
0-70% by volume ethanol aqueous solution, 10-20% by volume
It is possible to separate glutenin of high concentration (80% by weight or more) by using the isopropyl alcohol or n-propyl alcohol aqueous solution of 20 to 50% by volume aqueous acetone solution. In addition, acidic (pH 3.
A method of separating glutenin with a medium concentration (50 to less than 80% by weight) by using an aqueous solution of 5 to 20% by volume of 5 to 20% by volume of ethanol may be used.
【0014】分画物中のグルテニン濃度は溶媒比や前記
条件の変化で調整することができ、グルテニン主成分分
画物中に乾量基準としてグルテニンが40重量%以上含
まれていればよく、その蛋白質中に50重量%以上グル
テニンが含まれていればよい。The glutenin concentration in the fraction can be adjusted by changing the solvent ratio and the above conditions, and it is sufficient that the glutenin main component fraction contains 40% by weight or more of glutenin on a dry basis. It suffices if the protein contains 50% by weight or more of glutenin.
【0015】グルテニン主成分分画物は、バッターに添
加されるとき、前記のようにして分離されたままの状態
でも、さらに乾燥を行った粉末状態でもよく、この形態
に限定されるものではないが、好ましくは乾燥粉末であ
る。その乾燥方法には限定されるものではないが、好ま
しくは噴霧乾燥法により粉末化したものである。When the glutenin-based main fraction is added to the batter, it may be in a state of being separated as described above or in a powder state after further drying, and is not limited to this form. However, it is preferably a dry powder. The drying method is not limited, but it is preferably powdered by a spray drying method.
【0016】バッター組成物中に、グルテニン主成分分
画物は、グルテニンとして、水を含む全重量の0.5%
以上含まれていればよく、好ましくは用いられる小麦粉
に対し、1〜30重量%、特に好ましくは1〜15重量
%添加する。In the batter composition, the glutenin-based fraction is 0.5% of the total weight including water as glutenin.
It is sufficient that the above content is included, and preferably 1 to 30% by weight, particularly preferably 1 to 15% by weight, is added to the flour used.
【0017】また、バッター組成物には、通常小麦粉を
70〜100重量%含み、そのほか、例えば食塩、ベー
キングパウダー、乾燥卵白、乾燥全卵、脱脂粉乳、ショ
ートニング、調味料、澱粉類、生卵、増粘剤、ゲル化剤
など、通常配合されるものを併用しても本発明の効果を
発揮することができる。The batter composition usually contains 70 to 100% by weight of wheat flour, and in addition to it, for example, salt, baking powder, dried egg white, dried whole egg, skim milk powder, shortening, seasonings, starch, raw egg, The effect of the present invention can be exhibited even when a commonly used compound such as a thickener and a gelling agent is used in combination.
【0018】このようなバッター組成物を用いてなるフ
ライ食品とは、前記した衣揚げ食品を対象とし、衣に包
まれる種としては、例えば、野菜、魚介類、肉類、加工
食品など種々のものを挙げることができるが、これらに
限定されるものではない。The fried foods using such a batter composition are the above-mentioned fried foods, and the seeds to be wrapped in the garments include, for example, vegetables, seafood, meats, processed foods and the like. However, the present invention is not limited to these.
【0019】[0019]
【作用】小麦粉に小麦グルテンの構成成分であるグルテ
ニンを添加し、小麦粉中のグルテニン比率を高めること
により、バッターの攪拌により形成されるグルテン質が
粘りのないものとなり、油揚げ時の衣の組織が脆く、多
孔性となり、クリスビー感に優れ、経時変化の少ない衣
となることを利用したものである。また、グルテニンは
小麦成分であるため、小麦粉に添加されても衣の風味を
損なうことはない。[Function] By adding glutenin, which is a constituent of wheat gluten to wheat flour, and increasing the glutenin ratio in the wheat flour, the gluten substance formed by stirring the batter becomes sticky, and the texture of the batter when frying is increased. This is a garment that is brittle and porous, has an excellent crispy feel, and has little change over time. Moreover, since glutenin is a wheat component, it does not impair the flavor of the batter when added to flour.
【0020】[0020]
【実施例】以下、実施例を挙げて本発明をさらに詳細に
説明する。実施例中、%は特に断らない限り重量基準で
ある。EXAMPLES The present invention will be described in more detail with reference to examples. In the examples,% is by weight unless otherwise specified.
【0021】参考例1(分画物1の調製) 小麦グルテン(粉末活性グルテン)1kgを70容量%
のエタノール水溶液8リットルに溶解分散し、室温で2
時間、プロペラ攪拌で抽出を行い、抽出液を遠心分離機
を用いて分離を行い、沈殿物を得た。分離した沈殿物は
そのまま凍結を行ったのち、真空凍結乾燥機を用いて乾
燥品とし、粉砕機で粉砕して約700gのグルテニン主
成分分画物を得た。以下、これを分画物1という。Reference Example 1 (Preparation of Fraction 1) 70% by volume of 1 kg of wheat gluten (powdered active gluten)
Dissolve and disperse in 8 liters of ethanol aqueous solution at room temperature.
Extraction was performed by stirring with a propeller for a period of time, and the extract was separated using a centrifuge to obtain a precipitate. The separated precipitate was frozen as it was, made into a dried product using a vacuum freeze dryer, and then ground with a grinder to obtain about 700 g of a glutenin main component fraction. Hereinafter, this is referred to as Fraction 1.
【0022】得られた分画物1の物性は下記のとおりで
あった。 水分 5% 蛋白質 75% グルテニン量 90%(蛋白質中) 1/40水溶液のpH 6.8 酢酸酸度 0.6%The physical properties of the obtained fraction 1 were as follows. Water 5% Protein 75% Glutenin 90% (in protein) 1/40 pH of aqueous solution 6.8 Acetic acid degree 0.6%
【0023】参考例2(分画物2) 小麦グルテン(粉末活性グルテン)1kgから、15容
量%のエタノール水溶液10リットルに3gのクエン酸
を溶解した酸性エタノール水溶液を用いて参考例1と同
様にして、沈殿物を得た。沈殿物に約4リットルの水を
加え、ホモミキサーで分散を行った液を噴霧乾燥機を用
いて粉体とし、グルテニン主成分分画物630gを得
た。これを分画物2という。Reference Example 2 (Fraction 2) The same procedure as in Reference Example 1 was carried out by using 1 kg of wheat gluten (powdered active gluten) and 3 g of citric acid in 10 liter of 15% by volume ethanol aqueous solution. A precipitate was obtained. About 4 liters of water was added to the precipitate, and the liquid dispersed by a homomixer was made into powder by using a spray dryer to obtain 630 g of a glutenin main component fraction. This is called fraction 2.
【0024】得られた分画物2の物性は下記のとおりで
あった。 水分 4% 蛋白質 76% グルテニン量 60%(蛋白質中) 1/40水溶液のpH 4.3 クエン酸酸度 0.9%The physical properties of the obtained Fraction 2 were as follows. Water 4% Protein 76% Glutenin 60% (in protein) 1/40 pH of aqueous solution 4.3 Citric acid degree 0.9%
【0025】実施例1〜2、比較例1〜2 薄力粉100g(比較例1)、薄力粉90gと粉末活性
グルテン10g(比較例2)、薄力粉90gと分画物1
を10g(実施例1)、薄力粉90gと分画物2を10
g(実施例2)のそれぞれの粉に1.7倍量(重量)の
水を加え、プロペラ式攪拌機で攪拌し、バッターを作っ
た。Examples 1-2, Comparative Examples 1-2 Soft flour 100 g (Comparative Example 1), soft flour 90 g and powdered active gluten 10 g (Comparative Example 2), soft flour 90 g and fraction 1
10 g (Example 1), 90 g of soft flour and 10 of fraction 2
1.7 times amount (weight) of water was added to each powder of g (Example 2) and stirred with a propeller stirrer to prepare a batter.
【0026】各バッター液を20℃の恒温水槽に入れ、
プロペラ式攪拌機で攪拌(10〜15rpm)を行いな
がら経時的にバッターの粘度を測定する〔(株)東京計
器製、B型粘度計〕とともにその状態を観察した。その
結果を表1に示す。表1にみるとおり、実施例1、2の
バッターはともに経時的に安定したものであった。Each batter solution was placed in a constant temperature water bath at 20 ° C.,
While stirring (10 to 15 rpm) with a propeller stirrer, the viscosity of the batter was measured over time [B-type viscometer manufactured by Tokyo Keiki Co., Ltd.] and the state was observed. Table 1 shows the results. As shown in Table 1, the batters of Examples 1 and 2 were both stable over time.
【0027】[0027]
【表1】 [Table 1]
【0028】実施例3〜4、比較例3〜4 実施例1〜2、比較例1〜2において作ったバッターを
用いて、人参と海老を種としててんぷらを試作した。油
揚げ条件は180℃、3〜4分とした。また、各てんぷ
らを油揚げ直後、1時間後、3時間後に試食を行い、官
能評価を行った。その結果を表2に示す。例のカッコ内
はバッターの種類を示す。表2からわかるように、実施
例3、4の衣はともにクリスビー感のある優れた食感を
呈した。Examples 3 to 4 and Comparative Examples 3 to 4 Using the batters produced in Examples 1 and 2 and Comparative Examples 1 and 2, tempura was made as a trial using carrot and shrimp as seeds. The frying conditions were 180 ° C. and 3 to 4 minutes. Further, each tempura was tasted immediately after frying, 1 hour and 3 hours later, and sensory evaluation was performed. The results are shown in Table 2. The parenthesis in the example indicates the type of batter. As can be seen from Table 2, the batters of Examples 3 and 4 all exhibited an excellent texture with a crisby feeling.
【0029】[0029]
【表2】 [Table 2]
【0030】実施例5、比較例5 薄力粉100g(比較例5)、薄力粉90gと分画物2
を10g(実施例5)のそれぞれに、1.5倍量の水を
加え、バッターを作った。このバッターを15℃で1時
間攪拌した後、クリームコロッケ用のバッターとしてク
リームコロッケを試作した。その結果、比較例5のバッ
ターを用いたものの約30%がコロッケの衣が爆発を起
こしたのに対し、実施例5においては衣の爆発は全くな
かった。Example 5, Comparative Example 5 100 g soft flour (Comparative Example 5), 90 g soft flour and Fraction 2
1.5 g of water was added to each of 10 g (Example 5) to prepare a batter. This batter was stirred at 15 ° C. for 1 hour, and then a cream croquette was trial-produced as a batter for cream croquette. As a result, about 30% of the batters prepared using Comparative Example 5 had a croquette batter exploding, whereas Example 5 had no batter explosion.
【0031】また、爆発を起こしていないコロッケにお
いて、比較例5のものは硬い衣であるのに対し、実施例
5のものはクリスビー感のある美味しいものであった。In the croquettes that did not cause an explosion, Comparative Example 5 had a hard batter, whereas Example 5 had a crisby feeling and was delicious.
【0032】実施例6、比較例6 薄力粉100g(比較例6)、薄力粉90gと分画物2
を10g(実施例6)のそれぞれに1.5倍量の水を加
え、バッターを作り、実施例5と同様の処理を行い、こ
れを用いて、トンカツを試作し、肉と衣の付き具合を比
較した。その結果、比較例6のものは衣の付きが悪く、
肉と衣の間に空洞ができたのに対し、実施例6のものは
ほとんど空洞ができず、肉に衣が付いていた。Example 6, Comparative Example 6 100 g soft flour (Comparative Example 6), 90 g soft flour and Fraction 2
1.5 g of water was added to each of 10 g (Example 6) to make a batter, and the same treatment as in Example 5 was performed. Using this, a pork cutlet was prototyped, and the condition of meat and batter was attached. Were compared. As a result, the thing of Comparative Example 6 had bad clothes,
A cavity was formed between the meat and the batter, whereas in Example 6, almost no cavity was formed, and the meat had a batter.
【0033】[0033]
【発明の効果】本発明によれば、グルテニンを主成分と
する分画物をフライ食品のバッターに使用することによ
り、大量生産を行う連続式のバッタリング操作において
も安定性があり、クリスビー感に優れ、その食感を長く
維持することのできるフライ食品を得ることができる。INDUSTRIAL APPLICABILITY According to the present invention, by using the fractionated product containing glutenin as a main component in the batter of fried foods, it is stable even in a continuous buttering operation for mass production, and has a crisby feeling. It is possible to obtain a fried food excellent in food texture and capable of maintaining its texture for a long time.
Claims (2)
主成分分画物を含有することを特徴とするフライ食品用
バッター組成物1. A batter composition for fried foods, which comprises a glutenin-mainly-fractionated fraction fractionated from wheat gluten.
なるフライ食品。2. A fried food comprising the batter composition according to claim 1.
Priority Applications (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6183018A JP2939788B2 (en) | 1994-07-13 | 1994-07-13 | Method for producing batter composition for fried food |
EP97201998A EP0824870A3 (en) | 1994-06-03 | 1994-12-01 | Wheat gluten fractions |
EP94308929A EP0685164A1 (en) | 1994-06-03 | 1994-12-01 | Food quality improver |
US08/627,544 US5858423A (en) | 1994-06-03 | 1996-04-04 | Chewing gum composition containing gliadin and transglutaminase |
US08/819,113 US6106881A (en) | 1994-06-03 | 1997-03-17 | Process for preparing dough or batter product containing gliadin or glutenin extracted from wheat gluten |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6183018A JP2939788B2 (en) | 1994-07-13 | 1994-07-13 | Method for producing batter composition for fried food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0823908A true JPH0823908A (en) | 1996-01-30 |
JP2939788B2 JP2939788B2 (en) | 1999-08-25 |
Family
ID=16128304
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6183018A Expired - Fee Related JP2939788B2 (en) | 1994-06-03 | 1994-07-13 | Method for producing batter composition for fried food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2939788B2 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104824812A (en) * | 2015-04-07 | 2015-08-12 | 聊城东大食品有限公司 | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour |
WO2024101444A1 (en) * | 2022-11-10 | 2024-05-16 | 株式会社日清製粉ウェルナ | Batter for fried food product |
-
1994
- 1994-07-13 JP JP6183018A patent/JP2939788B2/en not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104824812A (en) * | 2015-04-07 | 2015-08-12 | 聊城东大食品有限公司 | Composite coating flour, processing method thereof, and method for processing chicken wings by using coating flour |
WO2024101444A1 (en) * | 2022-11-10 | 2024-05-16 | 株式会社日清製粉ウェルナ | Batter for fried food product |
Also Published As
Publication number | Publication date |
---|---|
JP2939788B2 (en) | 1999-08-25 |
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