JPS5529933A - Formed indredient for frying and its production - Google Patents

Formed indredient for frying and its production

Info

Publication number
JPS5529933A
JPS5529933A JP10155478A JP10155478A JPS5529933A JP S5529933 A JPS5529933 A JP S5529933A JP 10155478 A JP10155478 A JP 10155478A JP 10155478 A JP10155478 A JP 10155478A JP S5529933 A JPS5529933 A JP S5529933A
Authority
JP
Japan
Prior art keywords
batter
frying
ingredients
gelatin
prepared
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
Application number
JP10155478A
Other languages
Japanese (ja)
Other versions
JPS5639611B2 (en
Inventor
Taketoshi Kodera
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
RIYOUTOU KK
Original Assignee
RIYOUTOU KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by RIYOUTOU KK filed Critical RIYOUTOU KK
Priority to JP10155478A priority Critical patent/JPS5529933A/en
Publication of JPS5529933A publication Critical patent/JPS5529933A/en
Publication of JPS5639611B2 publication Critical patent/JPS5639611B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PURPOSE: A batter containing gelatin (for coating) is in corporated with adeguately prepared ingredients, they are shaped into a certain form, thus giving formed ingredient for frying that resists form collapse and gives readily food products by frying.
CONSTITUTION: A batter is prepared by mixing gelatin, a foaming agent (its HLB is 3W7 as the total, such as sugar ester of fatty acid), an extender as tartaric acid or sodium bicarbonate), starch, wheat flour and water and whiping them to 250W 600% overrun. Adequately prepared ingredients are added to the batter. The amount of gelatin used is 0.3W2.0 wt% and a foaming agent, 2W4 wt% on the basis of the total weight of the batter. The batter including the ingredients is formed and freezed. The resulting frozen product, as it is, or after thawed, is sprayed with or immersed in molten fat to form the top layer of oil and then refrozen.
COPYRIGHT: (C)1980,JPO&Japio
JP10155478A 1978-08-21 1978-08-21 Formed indredient for frying and its production Granted JPS5529933A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP10155478A JPS5529933A (en) 1978-08-21 1978-08-21 Formed indredient for frying and its production

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP10155478A JPS5529933A (en) 1978-08-21 1978-08-21 Formed indredient for frying and its production

Publications (2)

Publication Number Publication Date
JPS5529933A true JPS5529933A (en) 1980-03-03
JPS5639611B2 JPS5639611B2 (en) 1981-09-14

Family

ID=14303630

Family Applications (1)

Application Number Title Priority Date Filing Date
JP10155478A Granted JPS5529933A (en) 1978-08-21 1978-08-21 Formed indredient for frying and its production

Country Status (1)

Country Link
JP (1) JPS5529933A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103168998A (en) * 2011-12-20 2013-06-26 日清富滋株式会社 Long-standing fried food and batter liquid for preparing the long-standing fried food
JP2021129548A (en) * 2020-02-18 2021-09-09 株式会社マービィレックス Manufacturing method of vegetable tempura

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4834902A (en) * 1971-09-08 1973-05-23
JPS4849943A (en) * 1971-11-01 1973-07-14
JPS4919055A (en) * 1972-06-10 1974-02-20
JPS50121447A (en) * 1974-03-12 1975-09-23
JPS5129268A (en) * 1974-06-11 1976-03-12 Ajinomoto Kk
JPS52130940A (en) * 1976-04-23 1977-11-02 Nitsushin Deii Shii Ee Shiyoku Production of batter liquid for fried food

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS4834902A (en) * 1971-09-08 1973-05-23
JPS4849943A (en) * 1971-11-01 1973-07-14
JPS4919055A (en) * 1972-06-10 1974-02-20
JPS50121447A (en) * 1974-03-12 1975-09-23
JPS5129268A (en) * 1974-06-11 1976-03-12 Ajinomoto Kk
JPS52130940A (en) * 1976-04-23 1977-11-02 Nitsushin Deii Shii Ee Shiyoku Production of batter liquid for fried food

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103168998A (en) * 2011-12-20 2013-06-26 日清富滋株式会社 Long-standing fried food and batter liquid for preparing the long-standing fried food
JP2013128420A (en) * 2011-12-20 2013-07-04 Nisshin Foods Kk Long-term storable fried food and batter liquid therefor
JP2021129548A (en) * 2020-02-18 2021-09-09 株式会社マービィレックス Manufacturing method of vegetable tempura

Also Published As

Publication number Publication date
JPS5639611B2 (en) 1981-09-14

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