MY196555A - Spice Mix, Seasoning for Cooking With Heat, and Fried-Food Coating Material - Google Patents

Spice Mix, Seasoning for Cooking With Heat, and Fried-Food Coating Material

Info

Publication number
MY196555A
MY196555A MYPI2016703248A MYPI2016703248A MY196555A MY 196555 A MY196555 A MY 196555A MY PI2016703248 A MYPI2016703248 A MY PI2016703248A MY PI2016703248 A MYPI2016703248 A MY PI2016703248A MY 196555 A MY196555 A MY 196555A
Authority
MY
Malaysia
Prior art keywords
spice
mass
seasoning
fried
cooking
Prior art date
Application number
MYPI2016703248A
Inventor
Tatsuro Maeda
Yo Hirose
Yuji Tagami
Tatsunori Nishide
Original Assignee
Nisshin Seifun Welna Inc
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 Nisshin Seifun Welna Inc filed Critical Nisshin Seifun Welna Inc
Publication of MY196555A publication Critical patent/MY196555A/en

Links

Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Seasonings (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

A spice mix of the invention includes: (1) from 50 to 90 mass% of a first spice powder in which the average boiling point of five main types of aroma component thereof is from 220?C to 250?C inclusive; (2) from 5 to 30 mass% of a second spice powder in which the average boiling point of five main types of aroma component thereof is below 220?C; and (3) from 5 to 30 mass% of a third spice powder in which the average boiling point of five main types of aroma component thereof is above 250?C. It is preferable that the spice mix further includes, with respect to I 00 parts by mass of all of the spice powders in the spice mix, from 20 to 200 parts by mass of at least one type of material selected from the group consisting of vegetable protein powders and animal protein powders.
MYPI2016703248A 2014-04-16 2015-04-13 Spice Mix, Seasoning for Cooking With Heat, and Fried-Food Coating Material MY196555A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2014084428 2014-04-16
PCT/JP2015/061337 WO2015159840A1 (en) 2014-04-16 2015-04-13 Spice mix, seasoning for cooking with heat, and fried-food batter

Publications (1)

Publication Number Publication Date
MY196555A true MY196555A (en) 2023-04-19

Family

ID=54324046

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2016703248A MY196555A (en) 2014-04-16 2015-04-13 Spice Mix, Seasoning for Cooking With Heat, and Fried-Food Coating Material

Country Status (5)

Country Link
JP (1) JP6005877B2 (en)
CN (1) CN106132215B (en)
MY (1) MY196555A (en)
TW (1) TWI669067B (en)
WO (1) WO2015159840A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101853439B1 (en) 2017-07-07 2018-04-30 주식회사 아름터 Seasoning powders of chicken and manufacturing method thereof
JP7161969B2 (en) * 2019-04-11 2022-10-27 株式会社日清製粉ウェルナ Pepper quality assessment method
JP7334015B2 (en) * 2020-06-15 2023-08-28 株式会社ニップン Breader mix with dried vegetables

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08252074A (en) * 1995-03-17 1996-10-01 Kao Corp Seasoning for meat
JP2002360200A (en) * 2001-06-08 2002-12-17 Kaneka San Spice:Kk Frozen fried food with spice and herb and coating material for frozen fried food
JP4430926B2 (en) * 2003-12-10 2010-03-10 プリマハム株式会社 Process for producing processed meat products with excellent flavor
KR100691333B1 (en) * 2006-05-29 2007-03-12 이대구 Method manufacture of rice pizza
JP5770347B2 (en) * 2013-06-27 2015-08-26 日清フーズ株式会社 Spice mix and fried food
JP6294608B2 (en) * 2013-08-21 2018-03-14 日清フーズ株式会社 Deep-fried clothes

Also Published As

Publication number Publication date
JPWO2015159840A1 (en) 2017-04-13
CN106132215A (en) 2016-11-16
CN106132215B (en) 2020-03-03
TWI669067B (en) 2019-08-21
WO2015159840A1 (en) 2015-10-22
TW201542099A (en) 2015-11-16
JP6005877B2 (en) 2016-10-12

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