JPH08252071A - Coating material for fried food - Google Patents
Coating material for fried foodInfo
- Publication number
- JPH08252071A JPH08252071A JP7058502A JP5850295A JPH08252071A JP H08252071 A JPH08252071 A JP H08252071A JP 7058502 A JP7058502 A JP 7058502A JP 5850295 A JP5850295 A JP 5850295A JP H08252071 A JPH08252071 A JP H08252071A
- Authority
- JP
- Japan
- Prior art keywords
- chitosan
- fried food
- organic acid
- weight
- texture
- 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.)
- Pending
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は天ぷら、唐揚げ、フライ
等の揚げ物用衣材に関する。以下、天ぷらを揚げ物の代
表例として、本発明を説明する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing material for deep-fried food such as tempura, fried chicken, and fried food. Hereinafter, the present invention will be described by using tempura as a typical example of deep-fried food.
【0002】[0002]
【従来の技術】天ぷらは、小麦粉を主成分とする穀粉に
水を加えてバッターをつくり、これに揚げ種を付着させ
て 180℃前後の油中で揚げ、加熱することによって、種
を蒸し焼きにする調理方法である。天ぷらのおいしさ
は、外観(いわゆる花咲き)及び食感が重要な要因とな
っており、この二つの要因は深く結びついている。即
ち、外観(花咲き)が良くなると衣の表面積が増加し、
油水の界面積が増えることによって熱の伝達が速やかに
行われる。よって、衣中の水分が効率よく蒸発すること
によって衣の食感が向上するとされている。従来、天ぷ
らの外観を向上させるために、衣にショ糖エステルなど
の乳化剤を加えることが報告されている(食生活研究.
Vol11, No.5, p38, 1990) 。しかし、添加する量が多す
ぎたり、調理時の揚げ温度、衣バッターの濃度、衣の溶
解状態などの条件によって、衣がフリッター状になった
り、薄衣になったりして、満足な結果を得ることは難し
かった。また、食感を改良するために小麦粉に有機酸を
加えることなどの技術(特公昭52−27222 号公報、特開
昭61−43971 号公報、特開昭62−115249号公報、特開昭
62−115250号公報)が提案されている。一方、近年の食
生活の変化により、食品類の低カロリー化が求められて
おり、油分の多い天ぷらは比較的敬遠される傾向にあ
り、天ぷら類においても出来得る限りの低カロリー化が
求められているが、これらの問題を効果的に解決するよ
うな揚げ物用衣材は未だ提供されていない。また、キト
サンの原料であるエビやカニの甲殻を粉砕し、風味づけ
等の目的で煎餅やスナック類等の食品に利用することが
行われている。また、近年、揚げ物衣用ミックスにキチ
ンを加えることにより、食感を向上させる技術(特開昭
61−234572号公報)が提案されているが、キトサンの添
加により、揚げ物の吸油量が減少するという記述は見ら
れない。2. Description of the Related Art Tempura is made by adding water to flour containing wheat flour as a main component to make a batter, attaching fried seeds to it, fried in oil at about 180 ° C., and heating it to steam it. It is a cooking method to do. The appearance (so-called flower bloom) and texture are important factors for the deliciousness of tempura, and these two factors are deeply linked. That is, when the appearance (flower bloom) improves, the surface area of the clothes increases,
Due to the increase of the oil-water interfacial area, heat can be transferred quickly. Therefore, it is said that the texture of the clothes is improved by efficiently evaporating the water in the clothes. Conventionally, it has been reported that an emulsifier such as sucrose ester is added to a batter to improve the appearance of tempura (Dietary Life Study.
Vol11, No.5, p38, 1990). However, depending on conditions such as adding too much, frying temperature during cooking, concentration of batter, concentration of batter, etc., the batter may become fritter-like or thin, resulting in satisfactory results. It was difficult. Further, techniques such as adding an organic acid to wheat flour to improve texture (Japanese Patent Publication No. 52-22222, Japanese Patent Publication No. 61-43971, Japanese Patent Publication No. 62-115249, Japanese Patent Publication No. 62-115249).
No. 62-115250) is proposed. On the other hand, due to recent changes in eating habits, it is required to reduce the calorie of foods, and tempura with a large amount of oil tends to be relatively shunned. However, there is not yet provided a fried-clothing material that effectively solves these problems. In addition, shrimp and crab shells, which are the raw materials for chitosan, are crushed and used for foods such as rice crackers and snacks for the purpose of flavoring. In addition, in recent years, a technique for improving texture by adding chitin to a mix for deep-fried food (Japanese Patent Laid-Open No. 2000-242242)
No. 61-234572) is proposed, but there is no description that addition of chitosan reduces the oil absorption of fried foods.
【0003】[0003]
【発明が解決しようとする課題】本発明の目的は、揚げ
物の低カロリー化を図り、同時に時間の経過による衣の
食感の低下を防いで、さっぱりとしておいしい揚げ物用
衣材を提供することである。DISCLOSURE OF THE INVENTION An object of the present invention is to provide a fried food material which is refreshing and tasty, which is intended to reduce the calorie of the fried food and at the same time prevent the texture of the fried food from being deteriorated with the passage of time. is there.
【0004】[0004]
【課題を解決するための手段】本発明者は、上記のよう
な特徴を持った揚げ物用衣材を提供すべく研究を重ね
た。その結果、衣材にキトサンを添加することにより、
天ぷらの低カロリー化が図れ、同時に時間の経過による
衣の食感の低下も防げることを見出し、本発明に至った
ものである。即ち本発明は、澱粉に対し、0.02〜20重量
%のキトサンを含有することを特徴とする揚げ物用衣材
に関する。Means for Solving the Problems The present inventor has conducted extensive research to provide a fried food material having the above characteristics. As a result, by adding chitosan to the clothing material,
The present inventors have found that the tempura can be reduced in calories, and at the same time, the texture of clothes can be prevented from being deteriorated over time, and the present invention has been completed. That is, the present invention relates to a fried food material containing 0.02 to 20% by weight of chitosan with respect to starch.
【0005】本発明で用いるキトサンは、エビ、カニ等
の甲殻類、昆虫類、貝類等の下等動物の外皮、骨格組織
の成分および菌類の細胞壁成分として含まれているキチ
ンを原料とし、これをアルカリ処理などの常法により、
10%以上脱アセチル化して得られるものである。本発明
で用いるのに好ましいものは、脱アセチル化度30〜100
%のものである。脱アセチル化度が30%未満であると、
溶解性に乏しくなるからである。これらは、例えば、特
開昭53−47479 号公報に示された方法により、キチンの
脱アセチル化度を制御することにより得られる。また、
特開平1−51361 号公報に記載された脱アセチル化度を
高めたキトサンも使用することができる。また、本発明
で用いるのに好ましいキトサンは、分子量が3万〜300
万程度で、粘度が10〜10000 cp、好ましくは3000cp以下
(1%溶液、20℃、B型粘度計で測定)のものである。
また、キトサンの粒度は、20メッシュパス以上、好まし
くは30メッシュパス以上のものが食感を低下させること
がないため適している。なお、キトサンは、市販品を用
いてもよい(例えば「キミツキトサン(商品名)」君津
化学工業(株))。キトサンの添加量は、澱粉に対し、
0.02〜20重量%が望ましい。添加量が少なすぎると所期
の効果発現に十分でなく、添加量が多すぎると、キトサ
ン特有の渋味が発現し、風味に悪影響を及ぼす。また、
本発明においては、キトサンと共にグァーガムを併用す
ることも好ましく、更に目的とする効果を向上させるこ
とができる。この場合、これらの添加量は、澱粉に対
し、キトサンは0.02〜10重量%、グァーガムは0.02〜20
重量%の範囲であることが望ましい。ここで、グァーガ
ムとは、豆科の一年生植物であるグァプラントの種子の
胚乳を原料とする多糖類である。本発明では、グァーガ
ムに特に制限はなく、例えばグァーガムを加水分解によ
り低分子化したグァーガム加水分解物等も用いることが
できる。The chitosan used in the present invention is made from chitin, which is contained as a component of crustaceans such as shrimp and crab, lower skins of lower animals such as insects and shellfish, components of skeletal tissues and cell wall components of fungi. By a conventional method such as alkali treatment,
It is obtained by deacetylating 10% or more. Preferred for use in the present invention is a deacetylation degree of 30-100.
%belongs to. When the degree of deacetylation is less than 30%,
This is because the solubility becomes poor. These can be obtained, for example, by controlling the degree of deacetylation of chitin by the method disclosed in JP-A-53-47479. Also,
Chitosan having a high degree of deacetylation described in JP-A-1-51361 can also be used. The preferred chitosan used in the present invention has a molecular weight of 30,000 to 300.
The viscosity is about 10 to 10,000 cp, preferably 3000 cp or less (1% solution, 20 ° C., measured by a B-type viscometer).
Further, the particle size of chitosan is preferably 20 mesh pass or more, preferably 30 mesh pass or more, because it does not deteriorate the texture. In addition, as the chitosan, a commercially available product may be used (for example, “Kimitsukitosan (trade name)” Kimitsu Chemical Industry Co., Ltd.). The amount of chitosan added to starch is
0.02 to 20% by weight is desirable. If the amount added is too small, the desired effect will not be obtained, and if the amount added is too large, the astringency peculiar to chitosan will be expressed, which will adversely affect the flavor. Also,
In the present invention, it is also preferable to use guar gum together with chitosan, and the desired effect can be further improved. In this case, the amounts of these added are 0.02 to 10% by weight of chitosan and 0.02 to 20% of guar gum with respect to starch.
It is desirable to be in the range of% by weight. Here, guar gum is a polysaccharide obtained from the endosperm of seeds of gua plant, which is an annual plant of the legume family. In the present invention, there is no particular limitation on guar gum, and for example, guar gum hydrolyzate obtained by hydrolyzing guar gum into a low molecular weight product can also be used.
【0006】さらに本発明においては、有機酸モノエス
テルを添加することができる。上記の通り、キトサンの
添加量が10〜20重量%程度と比較的多くなると、キトサ
ン特有の渋味が発現し、風味に悪影響を及ぼすこともあ
るが、有機酸モノエステルの添加は、キトサン特有の渋
味を効果的に抑制することができる。有機酸モノエステ
ルとしては、有機酸モノグリセリド(例えばコハク酸モ
ノグリセリド)及び/又は有機酸モノグリセリド誘導体
が好ましく、その含有量は 0.1〜10重量%程度である。Further, in the present invention, an organic acid monoester can be added. As described above, when the amount of chitosan added is relatively large at about 10 to 20% by weight, the astringent taste peculiar to chitosan may be expressed and the flavor may be adversely affected.However, addition of the organic acid monoester is unique to chitosan. The astringency of can be effectively suppressed. The organic acid monoester is preferably an organic acid monoglyceride (for example, succinic acid monoglyceride) and / or an organic acid monoglyceride derivative, and the content thereof is about 0.1 to 10% by weight.
【0007】又、本発明では有機酸若しくはその塩を添
加することもできる。本発明に用いられる有機酸として
は食品用に使用されるものであれば特に限定されない
が、味などの面からクエン酸、酒石酸が好ましい。クエ
ン酸及び酒石酸はそれぞれ式C6H8O7及びC4H6O6で表され
るものであり、結晶水を含んでいても良い。また、これ
らの対イオンとしてカリウム、ナトリウムなどの塩の形
に一部又は全部がなっていても良い。また、これらは単
独で用いてもよいし、2種以上を併用してもよい。本発
明で用いられる澱粉とは、例えば小麦澱粉、馬鈴薯澱粉
等の抽出された澱粉はもちろん、小麦粉、米粉等の澱粉
を含む粉中に含まれている澱粉も含む。また、本発明に
おいては特に必須ではないが、更に外観を向上させるた
めに、ショ糖脂肪酸エステルを配合することが好まし
い。本発明に用いられるショ糖脂肪酸エステルとは、シ
ョ糖と脂肪酸とのエステルであり、モノ、ジ、トリ及び
ポリエステル等を含むものであり、構成脂肪酸としては
炭素数が14〜24の脂肪酸を用いるのが好ましい。また、
HLBは8〜12のものが好適である。Further, in the present invention, an organic acid or its salt can be added. The organic acid used in the present invention is not particularly limited as long as it is used for foods, but citric acid and tartaric acid are preferable from the viewpoint of taste and the like. Citric acid and tartaric acid are represented by the formulas C 6 H 8 O 7 and C 4 H 6 O 6 , respectively, and may contain water of crystallization. In addition, a part or all of these counterions may be in the form of salts such as potassium and sodium. These may be used alone or in combination of two or more. The starch used in the present invention includes not only extracted starch such as wheat starch and potato starch, but also starch contained in the starch-containing powder such as wheat flour and rice flour. Further, although not particularly essential in the present invention, it is preferable to add a sucrose fatty acid ester in order to further improve the appearance. The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono-, di-, tri-, polyester and the like, and a fatty acid having 14 to 24 carbon atoms is used as the constituent fatty acid. Is preferred. Also,
The HLB is preferably 8-12.
【0008】本発明の衣材の好ましい態様としては、上
記の如くキトサンを含有し、乾燥衣中蛋白質を2〜15重
量%含有してなる天ぷら粉であり、また、かかる天ぷら
粉を水に混練したバッターとしては、20℃で30重量%の
水分散液の粘度が300 〜1000cpとなるように調整して用
いるのが好ましい。A preferred embodiment of the clothing material of the present invention is a tempura powder containing chitosan as described above and containing 2 to 15% by weight of protein in the dried clothing, and the tempura powder is kneaded with water. As the batter, it is preferable to use it by adjusting it so that the viscosity of the 30% by weight aqueous dispersion at 300C will be 300 to 1000 cp.
【0009】[0009]
【実施例】以下、実施例より本発明を更に詳細に説明す
るが、本発明はこれらの実施例に限定されるものではな
い。 〔キトサンの調製法〕キチンを均一系でアルカリ加水分
解することにより、キチンを脱アセチル化し、キトサン
を調製した。キチンの脱アセチル化は、アルカリ加水分
解時の温度及び反応時間を制御することにより調製でき
る(特開昭53−47479 号公報)。即ち、本発明では市販
のキミツキチンを5〜50%濃度の水酸化ナトリウム水溶
液に分散させ、これに氷を加えて攪拌し、アルカリキチ
ン水溶液を得た。次いで、目的とする脱アセチル化度の
キトサンを得るため、アルカリキチン水溶液を50℃以下
の温度で0〜400 時間反応させ、表1に示す脱アセチル
化度のキトサンを得た。得られたキトサンは、イオン交
換樹脂等で脱アルカリ処理し、アセトン、メタノール等
の有機溶媒中に滴下して、キトサンを沈澱させ、これを
濾別し、水−メタノール混合溶媒で十分に洗浄し、精製
品を得た。 〔脱アセチル化度測定法〕メチレンブルーを指示薬と
し、キトサンの酢酸水溶液をポリビニル硫酸カリウム水
溶液で滴定するコロイド滴定法により窒素量を求め、脱
アセチル化度に換算した。The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. [Method for preparing chitosan] Chitin was deacetylated by alkaline hydrolysis of chitin in a homogeneous system to prepare chitosan. The deacetylation of chitin can be prepared by controlling the temperature and the reaction time during alkaline hydrolysis (JP-A-53-47479). That is, in the present invention, commercially available Kimitsuchitin was dispersed in an aqueous solution of sodium hydroxide having a concentration of 5 to 50%, ice was added thereto, and the mixture was stirred to obtain an aqueous solution of alkaline chitin. Then, in order to obtain chitosan having a target degree of deacetylation, an aqueous solution of alkaline chitin was reacted at a temperature of 50 ° C. or lower for 0 to 400 hours to obtain chitosan having the degree of deacetylation shown in Table 1. The obtained chitosan is dealkalized with an ion exchange resin or the like, dropped into an organic solvent such as acetone or methanol to precipitate chitosan, which is filtered off and thoroughly washed with a water-methanol mixed solvent. , Got a purified product. [Deacetylation Degree Measurement Method] The amount of nitrogen was determined by the colloid titration method in which methylene blue was used as an indicator and an aqueous solution of chitosan in acetic acid was titrated with an aqueous solution of potassium polyvinylsulfate, and converted to the degree of deacetylation.
【0010】[0010]
【表1】 [Table 1]
【0011】実施例1〜7、比較例1〜4 下記各配合成分を混合してベース配合Iとし、表2に示
した種類及び量のキトサン、またはキトサンとグァーガ
ムを添加した天ぷら粉を調製した。この天ぷら粉 100g
に対して水 150gを加えて衣バッターを調製し、電気フ
ライヤーにより、油温180 ℃のサラダ油(日清精油
(株)製)で、エビ、カボチャを天ぷら調理した。これ
について、下記の如く油量を測定してカロリーを産出
し、また食感を評価した。 評価項目および評価基準は以下の通りである。 ・油量 油量は、衣の油分量を油分水分計(CEM社、AVC−
80)で測定することにより評価した。 ・カロリー 上記の如く衣の油分および水分量を測定し、天ぷら1食
分(天ぷら8個分)あたりのカロリーを算出した。 ・食感 食感は、10人のパネラーが以下の5段階で官能評価した
平均値とした。食感(直後)とは、粉を水と混合した直
後に調理したものを、調理直後に評価したものであり、
食感(30分後)とは、同様に調理後、30分室温で放置し
たものを評価したものである。 5:衣が非常に軽く、サクッとした食感が得られるもの 4:衣が軽く、油っぽさがないもの 3:衣が油っぽくないもの 2:衣が油っぽいもの 1:衣が非常に油っぽく、ベタベタした食感が得られる
もの 結果を表2に示す。Examples 1 to 7 and Comparative Examples 1 to 4 The following formulation components were mixed to form a base formulation I, and the types and amounts of chitosan shown in Table 2 or tempura flour to which chitosan and guar gum were added were prepared. . 100g of this tempura powder
150 g of water was added to prepare a batter, and shrimp and pumpkin were cooked with an electric fryer with salad oil (manufactured by Nisshin Seiyu Co., Ltd.) at an oil temperature of 180 ° C. for tempura. For this, the amount of oil was measured as described below to produce calories, and the texture was evaluated. The evaluation items and evaluation criteria are as follows. -Amount of oil The amount of oil is the oil content of the clothing by an oil content moisture meter (CEM, AVC-
It was evaluated by measuring in 80). -Calorie The oil content and water content of the batter were measured as described above, and the calorie per one meal of tempura (eight tempura) was calculated. Texture The texture was the average of 10 panelists' sensory evaluation on the following 5 scales. Texture (immediately after) is what was evaluated immediately after cooking what was cooked immediately after mixing powder with water,
The texture (after 30 minutes) is an evaluation of what was left for 30 minutes at room temperature after being similarly cooked. 5: The clothes are very light and have a crispy texture 4: The clothes are light and not oily 3: The clothes are not oily 2: The clothes are oily 1: The clothes Is very oily and has a sticky texture. The results are shown in Table 2.
【0012】[0012]
【表2】 [Table 2]
【0013】表2の結果から明らかなように、キトサン
の添加量を増やすと衣中の油量が減少し、低カロリー化
が図れることがわかる。しかも、キトサンとグァーガム
の併用により油量の減少効果が増し、さらに低カロリー
化が図れることがわかる。キトサン、またはキトサンと
グァーガムを添加した天ぷらは、食感(直後)が優れて
いると共に、(直後)と(30分後)の食感の変化が少な
く、時間が経過しても、油っぽくなく、さっぱりとした
食感の良い天ぷらを提供することができる。As is clear from the results in Table 2, it is understood that the amount of oil in the clothes decreases and the calorie can be reduced by increasing the amount of chitosan added. Moreover, it can be seen that the combined use of chitosan and guar gum enhances the effect of reducing the amount of oil and further reduces calories. Chitosan, or tempura with chitosan and guar gum, has an excellent texture (immediately after), and there is little change in texture between (immediately after) and (after 30 minutes), making it oily over time. It is possible to provide tempura with a light and refreshing texture.
【0014】実施例8〜11、比較例5〜6 上記実施例で使用したベース配合Iに、有機酸モノエス
テルおよび有機酸を配合量した下記ベース配合IIにおい
て、キトサンまたはキトサンとグァーガムを添加した場
合の効果を検討した。評価方法は上記実施例と同じであ
る。結果を表3に示す。 Examples 8-11, Comparative Examples 5-6 Chitosan or chitosan and guar gum were added to the base formulation I used in the above examples in the following base formulation II containing the organic acid monoester and the organic acid. The effect of the case was examined. The evaluation method is the same as in the above example. The results are shown in Table 3.
【0015】[0015]
【表3】 [Table 3]
【0016】表3の結果から明らかなように、有機酸モ
ノエステルおよび有機酸を添加した場合にも、衣中の油
量の減少による低カロリー化が図れ、更に前記表2との
比較より、有機酸モノエステルおよび有機酸の添加によ
り食感が向上していることがわかる。As is clear from the results in Table 3, even when the organic acid monoester and the organic acid are added, the calorie can be reduced by reducing the amount of oil in the clothes, and by comparison with Table 2 above, It can be seen that the texture is improved by adding the organic acid monoester and the organic acid.
【0017】[0017]
【発明の効果】本発明の揚げ物用衣材を使用することに
より、揚げ物の低カロリー化を図ることができ、又、時
間の経過による衣の食感の低下を防ぐことができる。By using the fried food material of the present invention, it is possible to reduce the calorie content of the fried food and prevent the texture of the fried food from deteriorating over time.
Claims (8)
を含有することを特徴とする揚げ物用衣材。1. A fried food material comprising 0.02 to 20% by weight of chitosan, based on starch.
および0.02〜20重量%のグァーガムを含有することを特
徴とする揚げ物用衣材。2. A fried clothes material containing 0.02 to 10% by weight of chitosan and 0.02 to 20% by weight of guar gum with respect to starch.
のものである請求項1又は2記載の揚げ物用衣材。3. Chitosan has a deacetylation degree of 40 to 100%.
The clothing material for deep-fried food according to claim 1 or 2, wherein
項1〜3の何れか1項記載の揚げ物用衣材。4. The fried food material according to claim 1, further comprising an organic acid monoester.
リド及び/又は有機酸モノグリセリド誘導体であり、そ
の含有量が 0.1〜10重量%である請求項4記載の揚げ物
用衣材。5. The fried food material according to claim 4, wherein the organic acid monoester is an organic acid monoglyceride and / or an organic acid monoglyceride derivative, and the content thereof is 0.1 to 10% by weight.
求項1〜5の何れか1項記載の揚げ物用衣材。6. The fried food material according to claim 1, further comprising an organic acid or a salt thereof.
はその塩及び酒石酸若しくはその塩から選ばれる一種以
上である請求項6記載の揚げ物用衣材。7. The fried food material according to claim 6, wherein the organic acid or a salt thereof is at least one selected from citric acid or a salt thereof and tartaric acid or a salt thereof.
あり、乾燥衣中蛋白質を2〜15重量%含有してなる天ぷ
ら粉。8. A dressing material according to any one of claims 1 to 7, wherein the tempura powder comprises 2 to 15% by weight of protein in dry clothes.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7058502A JPH08252071A (en) | 1995-03-17 | 1995-03-17 | Coating material for fried food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7058502A JPH08252071A (en) | 1995-03-17 | 1995-03-17 | Coating material for fried food |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH08252071A true JPH08252071A (en) | 1996-10-01 |
Family
ID=13086204
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7058502A Pending JPH08252071A (en) | 1995-03-17 | 1995-03-17 | Coating material for fried food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH08252071A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0775450A3 (en) * | 1995-11-24 | 1999-04-28 | Ar Trade-Invest SA | Dietetic compositions comprising chitosan |
KR20000028503A (en) * | 1998-10-31 | 2000-05-25 | 박규홍 | Fries powder for fried chicken |
DE10054450A1 (en) * | 2000-09-06 | 2002-03-28 | Guillermo Pasch Alonso | Modification of cereal products, such as flour to make them more suitable for a wide range of foods and animal feeds, is by interaction with chitosan |
-
1995
- 1995-03-17 JP JP7058502A patent/JPH08252071A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0775450A3 (en) * | 1995-11-24 | 1999-04-28 | Ar Trade-Invest SA | Dietetic compositions comprising chitosan |
KR20000028503A (en) * | 1998-10-31 | 2000-05-25 | 박규홍 | Fries powder for fried chicken |
DE10054450A1 (en) * | 2000-09-06 | 2002-03-28 | Guillermo Pasch Alonso | Modification of cereal products, such as flour to make them more suitable for a wide range of foods and animal feeds, is by interaction with chitosan |
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