WO2003065824A1 - Procede de production de pommes frites presentant une teneur en huile et une texture ameliorees - Google Patents

Procede de production de pommes frites presentant une teneur en huile et une texture ameliorees Download PDF

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Publication number
WO2003065824A1
WO2003065824A1 PCT/JP2003/001186 JP0301186W WO03065824A1 WO 2003065824 A1 WO2003065824 A1 WO 2003065824A1 JP 0301186 W JP0301186 W JP 0301186W WO 03065824 A1 WO03065824 A1 WO 03065824A1
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WO
WIPO (PCT)
Prior art keywords
french fries
dextrin
aqueous solution
oil
potatoes
Prior art date
Application number
PCT/JP2003/001186
Other languages
English (en)
Japanese (ja)
Inventor
Akihiro Yamada
Shunji Yaku
Original Assignee
Towa Chemical Industry Co., Ltd.
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 Towa Chemical Industry Co., Ltd. filed Critical Towa Chemical Industry Co., Ltd.
Priority to AU2003207236A priority Critical patent/AU2003207236A1/en
Priority to JP2003565259A priority patent/JP4235113B2/ja
Publication of WO2003065824A1 publication Critical patent/WO2003065824A1/fr

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a method for producing french fries having a favorable texture by reducing the oil content in french fries after oil fried.
  • french fries obtained by oiling potatoes are not limited to the food service industry such as fast food and family restaurant, due to the spread of European and American food culture in Japan. It is widely commercialized in the food and snack industries.
  • freshly fried french fries are not only used for their flavor, but also for the crispy and crispy texture of the surface and the texture of the inside of the fried potatoes. Consumption is steadily increasing.
  • french fries are greasy products, the amount of oil consumed is likely to increase, and they are also high-calorie foods.Therefore, there is concern that they may cause lifestyle-related diseases such as obesity. I have.
  • the oil content in french fries seeps to the surface, loses crispy texture, deteriorates taste, and stains packaging containers with exuded oil.
  • it has a drawback that a change with the passage of time which causes a decrease in the temperature tends to occur.
  • Japanese Patent Application Laid-Open No. 6-141787 describes a method of suppressing oil absorption of french fries, such as the ability to coat the surface of a potato with oil using soybean protein, or the molding dough made of soybean protein.
  • a method of mixing with clothing is disclosed.
  • this method has the effect of suppressing oil absorption, it has the drawbacks that it has the unique taste and smell of soybean protein, is easily colored and burnt by oily fat, and reduces its commercial value. there were.
  • Japanese Patent Application Laid-Open No. 3-259046 discloses a method of coating with gel-form myosin or mixing in a dough.
  • this method has the drawbacks that it takes time and effort to prepare the actomyosin, that it is expensive, and that it has no specific improvement effect other than oil absorption.
  • potatoes before oil fried are subjected to planting treatment with an aqueous solution containing a dextrin-reduced product to reduce the oil content in french fries after oil fried.
  • the inventors have found that the texture is more favorable, and have completed the present invention.
  • Means for solving the problems of the present invention are as follows.
  • a method for producing french fries which comprises a step of blanching potatoes using an aqueous solution containing a dextrin reduced product before oiling.
  • the potato is immersed in the aqueous solution, or the aqueous solution is sprayed on the potato, and then the potato is washed.
  • a method for producing french fries which is steam blanched and then greased.
  • the method for producing french fries according to any one of the first to third aspects wherein the dextrin reduced product is a dextrin hydride having a DE of less than 20.
  • the dextrin-reduced product contains 50.0% by weight or more of a hydride of a saccharide having a sugar polymerization degree of 20 or more per solid, and the french fries according to the fourth item. Method.
  • the present invention is not particularly limited by the potato's production area and varieties.
  • Hokkai Kogane, Toyokoro, Baron, Early Shiro, Make-in, Norin 1, Hokkou, Komaru, Dejima, Yutaka Nishi, Lasetto Burbank and other domestic and foreign products can be used.
  • the shape of the potato at the time of the blanching process is not particularly limited, Considering the ease of processing and easiness of eating, boiled potatoes of appropriate size and shape are used as they are, or peeled potatoes, if necessary, in a sticky or thin form.
  • a branching process may be performed in a sliced plate shape or the like.
  • the dextrin-reduced product used in the present invention is a starch-derived dextrin having a DE (Dextrose Equivalent) of less than 20 obtained by performing a treatment operation such as enzyme, acid, alkali, and heating using starch as a raw material. It can be obtained by hydrogenation by a known method.
  • DE Dextrose Equivalent
  • the raw material of the dextrin-reduced product used in the present invention is not particularly limited, such as above-ground starch and underground starch, and can be used satisfactorily as long as it is obtained by reducing dextrin having a DE value within the above range.
  • the dextrin reduced product used in the present invention it is preferable to use a reduced dextrin having a DE of less than 20.However, the oil content in the obtained French fries is reduced, the texture is improved, the operation efficiency is improved, and the handling efficiency is improved. From the viewpoint of easiness, etc., those obtained by reducing dextrin of about 3 to 15 are more preferable, and those obtained by reducing dextrin of about 5 to 12 are most preferable.
  • the dextrin reduced product used in the present invention it is preferable to use a product obtained by reducing the dextrin having the above-mentioned DE. More preferably those degrees were included 2 0 more sugars hydrides 5 0.0 by weight% or more, sugars polymerization degree of 2 0 or more sugars hydride 7 0.0 wt 0/0 or more Are most preferred.
  • the dextrin reduced product used in the present invention preferably has a branched structure from the viewpoint of preventing aging of dextrin and its reduced product, and preventing a reduction in the effect of the present invention associated therewith.
  • Amylopectin high starch content As a raw material, a branched structure portion and a linear structure portion separated by separation means such as chromatography and membrane filtration, and those containing a large amount of branched structure portions can be advantageously used.
  • blanching In the production of french fries, a process called blanching is performed before the potatoes are greased, and the conditions vary depending on the size of the potatoes cut for french fries. Boil blanching, dipping in hot water heated to about 60 to 100 ° C for about 0.5 to 20 minutes, or steam to about 90 to 110 ° C for about 1 to 10 Steam blanching, which blanches for about a minute, may be used.
  • the general purpose of the blanching treatment is to deactivate enzymes contained in potatoes, prevent browning of potatoes, improve the texture of french fries after oiling, and cook potatoes during oiling. To improve, etc.
  • boil blanching in which a potato cut into an appropriate size is added to an aqueous solution containing a dextrin reduced product and heat treatment is performed.
  • the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 0.1 to 25.0% by weight, preferably 5.0 to 15.0% by weight. What was done is good.
  • the temperature of the aqueous solution and the time of the blanching treatment for boil blanching are usually about 0.5 to 20 minutes at a temperature of about 60 to 100 ° C, and preferably about 9 to 20 minutes. Approximately 0.5 to 5 minutes at a temperature of 0 to 100 ° C, but may be changed as appropriate, taking into account the type, quality, shape, and the degree of passing potatoes through the potatoes before oil fried. It is possible to do so.
  • the components used in the blanching treatment liquid are heat-resistant and hard to age, and are dextrin-reduced products, it is possible to use the blanching treatment liquid without boiling even if it is heated to a boiling state. It is possible.
  • steam branching may be employed as another method of the planting process that can be employed in implementing the present invention.
  • potatoes cut to an appropriate size are immersed in an aqueous solution containing a dextrin reduced product, or directly sprayed with an aqueous solution containing a dextrin reduced product, and the surface of the potatoes is evenly dextrin reduced. After being covered with an aqueous solution containing, the potato is subjected to heat treatment with steam, whereby the effects of the present invention can be obtained.
  • the solid content of the aqueous solution containing the dextrin reduced product used is adjusted to 5.0 to 5.0% by weight, preferably 10.0 to 30.0% by weight. What was done is good.
  • the cut potatoes are immersed in an aqueous solution of a dextrin reduced product, or the cut potatoes are sprayed with an aqueous solution of a dextrin reduced product. It is enough that the dextrin reduced product is evenly covered on the surface of the cut potato.
  • the temperature of the aqueous solution of the dextrin reduced product when used for immersion or spraying is not particularly limited, and may be room temperature or heated.
  • Potatoes that have been immersed or sprayed are immediately steamed as they are, usually at a steam temperature of 90 to 110 ° C for about 1 to 10 minutes.
  • the conditions of the steam treatment such as the processing time and the like, can be changed as appropriate, taking into account the type, quality, shape, and how much the potatoes are passed through the potatoes before the oiling.
  • the potatoes that have been subjected to the blanching treatment according to the present invention can be produced according to a known cooking method, so that french fries having a favorable texture and a reduced oil content can be obtained.
  • the oil is removed and finished into a finished product, or the oil is divided into two parts, the primary oil is temporarily converted into a semi-finished product, then the secondary oil is removed and the product is processed.
  • a cooking method such as a finishing method, or a method of finishing a semi-finished product from primary oil soybeans in an oven or a microwave oven.
  • the potato grease treatment after the blanching treatment can be carried out once or a plurality of times. Therefore, it is preferable to carry out the oil filing treatment in two parts.
  • the primary oil fog is at a slightly lower temperature of about 150 to 180 ° C, It is preferable to treat the oil at a temperature slightly higher than the primary oil temperature of about 160 to 200 ° C.
  • the secondary oil may be used immediately.However, the primary oil is temporarily stored in the state of the primary oil, and the secondary oil is stored immediately before the product is manufactured. You may go to Chiyo.
  • time required for the oil fried rice treatment there is no particular limitation on the time required for the oil fried rice treatment, depending on the type of potato, the size of the cut potato, and the desired state of the fried potato, but it is usually about several 10 seconds to 10 minutes.
  • frozen potatoes in a semi-finished state with primary oil fried food, they can be stored as frozen French potatoes, which can be stored for a long period of time and can be finished into products in a shorter time than usual. is there.
  • the frozen french fries obtained by this method can be frozen and stored for a desired period of time, and then thawed as needed or the secondary oil can be stored in a frozen state. It is possible to produce french fries having the effects according to the present invention.
  • semi-finished products can be stored and transported for a long period of time, and french fries can be produced in a shorter time when producing final forms of french fries. Therefore, the frozen potato products having the effects according to the present invention can be easily obtained even at home frozen foods, fast food stores, and the like.
  • oils and fats generally used in oleaginous treatment can be used for oil oil treatment.
  • Vegetable oils, animal oils, and other various oils and fats can be used alone or in combination. May be.
  • french fries By producing french fries in accordance with the present invention, the content of oil in french fries contained after oil fried is reduced as compared to french fries produced by ordinary planting, and a favorable texture is obtained. It is now possible to produce French fries with
  • Baron potato was used as a raw material for french fries, and after peeling and removing the buds, the length, width and length were adjusted to approximately lc ni X lcm X 5 to 8 cm. 0 g was prepared.
  • a dextrin reduced product a dextrin reduced product having a DE of about 8 (trade name: PO-10, manufactured by Towa Kasei Kogyo Co., Ltd.) was used, and an aqueous solution of a dextrin reduced product having a solid content of 10.0% by weight was used.
  • the solid content of the prepared dextrin reduced product, and the content of hydride of a saccharide having a sugar polymerization degree of 20 or more was 75.0% by weight.
  • the cut baron potato was added to a boiling aqueous solution of reduced dextrin, and boiled for 3 minutes.
  • the barley potatoes which had been frozen and preserved in the primary oil, were taken out of the freezer and immediately subjected to a secondary oil cultivation at 180-190 ° C for 2 minutes to produce French fries. '
  • the cut North Sea gold was added to a boiling aqueous solution of dextrin reduced product, and boiled for 3 minutes.
  • barley potatoes were taken out, drained, allowed to cool to room temperature, and then oiled at 160-170 ° C for 2 minutes as the primary oil oil. After the oil was removed, the mixture was allowed to cool at room temperature for 10 minutes and kept frozen in a refrigerator at 130 ° C for 3 days.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 1.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for blanching was 5.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that the solid content of the aqueous dextrin reduced product solution used for blanching was set to 10.0% by weight.
  • North Sea golden French fries were produced in the same manner as in Example 2, except that the solid content of the aqueous dextrin reduced product solution used for planting was 15.0% by weight.
  • Example 2 Using the same dextrin reduced product as in Example 1, an aqueous dextrin reduced product solution having a solid content of 20.0% by weight was prepared.
  • the cut north sea gold was immersed for 1 minute in an aqueous solution of reduced dextrin adjusted to 25 ° C.
  • the North Sea Gold was taken out, allowed to cool to room temperature, and then oiled at 160 to 170 ° C for 2 minutes as the primary oil. After the oil was removed, the mixture was allowed to cool at room temperature for 1 minute, and stored in a refrigerator at 130 ° C for 3 days.
  • the potatoes which had been frozen and stored were removed from the freezer and immediately subjected to a secondary oil removal at 180 to 190 ° C for 2 minutes to produce golden sea potatoes.
  • Baron potato french fries were produced in the same manner as in Example 1 except that water to which nothing was added was used as the aqueous solution used for blanching.
  • the baron was prepared in the same manner as in Example 1 except that an aqueous solution of dextrin having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution for blanching. Made potato fries.
  • Reduced starch saccharified aqueous solution having a solid content of 10.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for planting.
  • a baroque potato french fries was produced in the same manner as in Example 1 except for using.
  • the reduced starch saccharified product PO—20 used in this comparative example is a reduced product of a starch decomposed product having a DE of about 21 and contains a hydride of a saccharide having a sugar polymerization degree of 20 or more contained per solid. The amount was 26.0% by weight.
  • Maltitol (trade name: Resis, Towa Ka) Mandarin potato french fries were produced in the same manner as in Example 1 except that an aqueous maltitol solution having a solid content of 10.0% by weight was used. did.
  • Example 1 The procedure was carried out except that a maltose aqueous solution having a solid content of 10.0% by weight was prepared using maltose (trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.) as the aqueous solution used for blanching. Baron potato fries were prepared in the same manner as in Example 1.
  • maltose trade name: Sanmalto, manufactured by Hayashibara Biochemical Laboratory Co., Ltd.
  • the aqueous solution used for blanching was prepared in the same manner as in Example 1 except that an aqueous solution of sorbitol having a solid content of 10.0% by weight was prepared using sorbitol (trade name: Sorvitol, manufactured by Towa Chemical Industry Co., Ltd.). Baron potato fries were produced in the same manner as in 1.
  • North Sea golden French fries were produced in the same manner as in Example 2 except that water to which nothing was added was used as the aqueous solution used for blanching.
  • Example 2 The same procedure as in Example 2 was carried out except that a dextrin aqueous solution having a solid content of 10.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
  • North Sea golden French fries were produced in the same manner as in Example 7, except that water to which nothing was added was used as the aqueous solution used for blanching.
  • Example 7 The same procedure as in Example 7 was carried out except that an aqueous solution of dextrin having a solid content of 20.0% by weight, prepared using dextrin having a DE of about 8, was used as the aqueous solution used for blanching. Produced golden french fries.
  • Reduced starch saccharified aqueous solution having a solid content of 20.0% by weight prepared using reduced starch saccharified product (trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.) as an aqueous solution used for blanching.
  • reduced starch saccharified product trade name: PO-20, manufactured by Towa Kasei Kogyo Co., Ltd.
  • a maltitol aqueous solution having a solid content of 20.0% by weight prepared using maltitol (trade name: RESIS, manufactured by Towa Kasei Kogyo Co., Ltd.) was used.
  • RESIS manufactured by Towa Kasei Kogyo Co., Ltd.
  • oil content was extracted from the invented and comparative french fries, and the oil content in the french fries was determined.
  • the french fries of the invention and the comparative product produced in each of the examples and comparative examples were allowed to stand on a wire mesh for 5 minutes to remove the oil, and then on kitchen paper.
  • the mixture was allowed to cool to room temperature, and the excess oil that had oozed out of the french fries was removed and ground in a mortar until uniform, and this was used as a sample for measurement.
  • Approximately 8 g of the sample for measurement was randomly collected as one sample, and 10 samples were collected at random.
  • the collected sample was placed in a cylindrical dry filter paper so as not to spill. At this time, the weight of the dried filter paper alone was A, and the total weight of the dried filter paper and the sample was B.
  • the sample was placed in the dried filter paper and dried under reduced pressure at 60 ° C for 12 hours.
  • the total weight of the filter paper and sample after the drying treatment was weighed, and this value was used as the value.
  • the sample dried under reduced pressure was subjected to oil extraction for 10 hours in a Soxhlet tube using getyl ether.
  • the sample after the extraction was dried under reduced pressure at 90 ° C for 5 hours, and the sample weight was measured.
  • the content of oil in the french fries was determined in terms of% by weight based on the total weight of the french fries according to the following formula.
  • the crispness of the french fries surface is very good compared to the reference product: ⁇ , better than the reference product: ⁇ , equivalent to the reference product: ⁇ , inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.
  • the inside feeling of french fries is very good compared to the reference product: ⁇ , better than the reference product: ⁇ , equivalent to the reference product: ⁇ , inferior to the reference product: X, evaluated with A large number of evaluations were determined as sensory test results.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé consistant à réduire la teneur en huile dans des pommes frites, et à obtenir des pommes frites présentant une texture superficielle extrêmement croustillante et une consistance légère et sèche. Avant d'être frites dans l'huile, les pommes de terre sont blanchies au moyen d'une solution aqueuse à teneur en dextrine réduite; de cette manière, la teneur en huile des pommes frites peut être réduite et on peut obtenir des pommes frites présentant une texture superficielle extrêmement croustillante et une consistance légère et sèche.
PCT/JP2003/001186 2002-02-05 2003-02-05 Procede de production de pommes frites presentant une teneur en huile et une texture ameliorees WO2003065824A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2003207236A AU2003207236A1 (en) 2002-02-05 2003-02-05 Process for producing fried potatoes having improved texture and oil content
JP2003565259A JP4235113B2 (ja) 2002-02-05 2003-02-05 食感及び油の含有量の改善されたフライドポテトの製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2002028477 2002-02-05
JP2002-28477 2002-02-05

Publications (1)

Publication Number Publication Date
WO2003065824A1 true WO2003065824A1 (fr) 2003-08-14

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PCT/JP2003/001186 WO2003065824A1 (fr) 2002-02-05 2003-02-05 Procede de production de pommes frites presentant une teneur en huile et une texture ameliorees

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JP (1) JP4235113B2 (fr)
AU (1) AU2003207236A1 (fr)
WO (1) WO2003065824A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2130442A1 (fr) 2008-06-06 2009-12-09 Estrella Maarud Holding AS Frites à faible teneur en matières grasses et procédé de production
JP2020080649A (ja) * 2018-11-15 2020-06-04 物産フードサイエンス株式会社 揚げ物改良用組成物およびこれを用いる揚げ物の製造方法
JP2020162541A (ja) * 2019-03-29 2020-10-08 三菱商事ライフサイエンス株式会社 フライドポテトの製造方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7485499B2 (ja) 2017-03-28 2024-05-16 喜雅 井上 塩基性水溶液を利用したピーリングジェルの製造方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03168062A (ja) * 1989-11-27 1991-07-19 Q P Corp バレイショ処理物
WO1998018347A1 (fr) * 1996-10-31 1998-05-07 Kerry Ingredients, Inc. Aliment enrobe et procede d'enrobage
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03168062A (ja) * 1989-11-27 1991-07-19 Q P Corp バレイショ処理物
WO1998018347A1 (fr) * 1996-10-31 1998-05-07 Kerry Ingredients, Inc. Aliment enrobe et procede d'enrobage
EP0916268A2 (fr) * 1997-11-14 1999-05-19 Cerestar Holding Bv Composition d'enrobage transparente comprenant un amidon de type dusu2 or aedu acetylé, une dextrine et de la farine de riz, pour enrober des produits à base de pommes de terre

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2130442A1 (fr) 2008-06-06 2009-12-09 Estrella Maarud Holding AS Frites à faible teneur en matières grasses et procédé de production
JP2020080649A (ja) * 2018-11-15 2020-06-04 物産フードサイエンス株式会社 揚げ物改良用組成物およびこれを用いる揚げ物の製造方法
JP7266389B2 (ja) 2018-11-15 2023-04-28 物産フードサイエンス株式会社 揚げ物改良用組成物およびこれを用いる揚げ物の製造方法
JP2020162541A (ja) * 2019-03-29 2020-10-08 三菱商事ライフサイエンス株式会社 フライドポテトの製造方法
JP7225003B2 (ja) 2019-03-29 2023-02-20 三菱商事ライフサイエンス株式会社 フライドポテトの製造方法

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JP4235113B2 (ja) 2009-03-11
AU2003207236A1 (en) 2003-09-02

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