KR20220103710A - 기름 조리 식품용 믹스 및 그것을 사용한 기름 조리 식품의 제조 방법 그리고 기름 조리 식품의 식감 개량 방법 - Google Patents

기름 조리 식품용 믹스 및 그것을 사용한 기름 조리 식품의 제조 방법 그리고 기름 조리 식품의 식감 개량 방법 Download PDF

Info

Publication number
KR20220103710A
KR20220103710A KR1020227015012A KR20227015012A KR20220103710A KR 20220103710 A KR20220103710 A KR 20220103710A KR 1020227015012 A KR1020227015012 A KR 1020227015012A KR 20227015012 A KR20227015012 A KR 20227015012A KR 20220103710 A KR20220103710 A KR 20220103710A
Authority
KR
South Korea
Prior art keywords
oil
mix
dietary fiber
water
cooked food
Prior art date
Application number
KR1020227015012A
Other languages
English (en)
Korean (ko)
Inventor
켄이치로 타카마츠
유카코 코고
타카히로 야기시타
코이치 이토
히토미 니시츠지
Original Assignee
가부시키가이샤 닛신 세이훈 웰나
닛신 세이훈 프리믹스 가부시키가이샤
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 가부시키가이샤 닛신 세이훈 웰나, 닛신 세이훈 프리믹스 가부시키가이샤 filed Critical 가부시키가이샤 닛신 세이훈 웰나
Publication of KR20220103710A publication Critical patent/KR20220103710A/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
KR1020227015012A 2019-12-25 2020-12-23 기름 조리 식품용 믹스 및 그것을 사용한 기름 조리 식품의 제조 방법 그리고 기름 조리 식품의 식감 개량 방법 KR20220103710A (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JPJP-P-2019-234096 2019-12-25
JP2019234096 2019-12-25
PCT/JP2020/048275 WO2021132391A1 (ja) 2019-12-25 2020-12-23 油ちょう食品用ミックス及びそれを用いた油ちょう食品の製造方法並びに油ちょう食品の食感改良方法

Publications (1)

Publication Number Publication Date
KR20220103710A true KR20220103710A (ko) 2022-07-22

Family

ID=76574307

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020227015012A KR20220103710A (ko) 2019-12-25 2020-12-23 기름 조리 식품용 믹스 및 그것을 사용한 기름 조리 식품의 제조 방법 그리고 기름 조리 식품의 식감 개량 방법

Country Status (4)

Country Link
JP (1) JPWO2021132391A1 (zh)
KR (1) KR20220103710A (zh)
CN (1) CN114745961A (zh)
WO (1) WO2021132391A1 (zh)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017055662A (ja) 2015-09-14 2017-03-23 日東富士製粉株式会社 食品用組成物
JP2018057299A (ja) 2016-10-04 2018-04-12 日清製粉プレミックス株式会社 ドーナツ用ミックス及びそれを用いたドーナツの製造方法並びに冷凍ドーナツ
JP2018201371A (ja) 2017-05-31 2018-12-27 森永製菓株式会社 スナック菓子の水抜け向上剤およびべたつき抑制剤

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09299041A (ja) * 1996-05-14 1997-11-25 Ajinomoto Co Inc 加工食品
UA79281C2 (en) * 2002-04-03 2007-06-11 Solvay Pharm Bv Stabilized composition comprising a natural cannabinoid compound and process for the preparation thereof
US20060172059A1 (en) * 2002-12-19 2006-08-03 Kanou Takeuchi Method of inhibiting water content variation of composition and use thereof
JP4658024B2 (ja) * 2006-12-05 2011-03-23 松谷化学工業株式会社 揚げ物用バッター
CN106174024A (zh) * 2016-08-30 2016-12-07 郑州荣利达生物科技有限公司 一种油炸膨化颗粒及其制备方法和应用
EP3704951A4 (en) * 2017-10-31 2021-08-25 Nisshin Foods Inc. DOUGH MIX FOR FRYING
JP2019180362A (ja) * 2018-04-17 2019-10-24 日清フーズ株式会社 揚げ物衣用ミックス

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2017055662A (ja) 2015-09-14 2017-03-23 日東富士製粉株式会社 食品用組成物
JP2018057299A (ja) 2016-10-04 2018-04-12 日清製粉プレミックス株式会社 ドーナツ用ミックス及びそれを用いたドーナツの製造方法並びに冷凍ドーナツ
JP2018201371A (ja) 2017-05-31 2018-12-27 森永製菓株式会社 スナック菓子の水抜け向上剤およびべたつき抑制剤

Also Published As

Publication number Publication date
CN114745961A (zh) 2022-07-12
WO2021132391A1 (ja) 2021-07-01
JPWO2021132391A1 (zh) 2021-07-01

Similar Documents

Publication Publication Date Title
JP5515403B2 (ja) 食品用品質改良剤および食品
US20080138484A1 (en) Starchy Food Material or Starchy Food
CA2560180A1 (en) Non sweet binder for savory food product
JP5449463B2 (ja) 膨潤抑制澱粉及びその用途
KR101892878B1 (ko) 슬라이스 적성이 뛰어난 베이커리 제품 및 그 제조 방법
WO2011004893A1 (ja) 粉末状大豆素材及びこれを用いた小麦粉製品
KR101732333B1 (ko) 슈 퍼프 및 그 제조 방법
EP1842435A1 (en) Potato stick candy and process for producing the same
US10470471B2 (en) Baked confectionery
JP6307781B2 (ja) 焼き菓子
US20060275535A1 (en) Multipurpose dry mix applicable in sweet and savoury food applications
WO2014128872A1 (ja) 衣用組成物
JP7202092B2 (ja) 揚げ衣用組成物
JP2023144050A (ja) パンケーキおよびパンケーキプレミックス
JP2018198565A (ja) 小麦ふすま含有加工食品
KR102164258B1 (ko) 쌀가루를 주재로 한 조리떡볶이떡 조성물 및 그의 제조방법
JP4235310B2 (ja) 揚げ物用衣材料およびこれを用いた揚げ物類
KR20220103710A (ko) 기름 조리 식품용 믹스 및 그것을 사용한 기름 조리 식품의 제조 방법 그리고 기름 조리 식품의 식감 개량 방법
KR20190029609A (ko) 튀겨진 반죽 제품
WO2021065930A1 (ja) 組成物
JP2004267047A (ja) シート状卵白利用食品およびその製造方法
KR101708770B1 (ko) 쌀을 주성분으로 한 핫도그용 프리믹스 조성물, 및 이를 이용하여 제조된 재조리없이도 식감 유지가 가능한 핫도그 및 그 제조방법
JP7321784B2 (ja) 春巻の皮用組成物
JP4888920B2 (ja) 咀嚼・嚥下容易なパン食品の製造方法
TW200913895A (en) A method for producing baked foods

Legal Events

Date Code Title Description
A201 Request for examination