WO2019156096A1 - Amidon de pomme de terre - Google Patents

Amidon de pomme de terre Download PDF

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Publication number
WO2019156096A1
WO2019156096A1 PCT/JP2019/004133 JP2019004133W WO2019156096A1 WO 2019156096 A1 WO2019156096 A1 WO 2019156096A1 JP 2019004133 W JP2019004133 W JP 2019004133W WO 2019156096 A1 WO2019156096 A1 WO 2019156096A1
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WO
WIPO (PCT)
Prior art keywords
potato starch
starch
present
composition
container
Prior art date
Application number
PCT/JP2019/004133
Other languages
English (en)
Japanese (ja)
Inventor
明香 桑原
前田　竜郎
馨子 衞藤
榊原　通宏
Original Assignee
日清フーズ株式会社
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 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201980012076.7A priority Critical patent/CN111698912A/zh
Priority to JP2019570763A priority patent/JP7323461B2/ja
Publication of WO2019156096A1 publication Critical patent/WO2019156096A1/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
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • 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

Definitions

  • the present invention relates to potato starch that can be used as a thickening material for cooking or as a material for fried foods.
  • Potato starch is widely used in cooking and food production as a thickener for liquid foods such as soups and sauces, as a dressing material for fried foods such as fried foods, or for imparting viscosity to noodles or pastes.
  • potato starch is likely to be scattered and scattered around the periphery, while the particles are likely to aggregate with each other.
  • the starch powder aggregates without being evenly dispersed in the food, resulting in so-called lumps. Therefore, conventionally, when using potato starch as a thickener for liquid foods, it has been necessary to disperse it in a small amount of water (so-called “water-soluble”) and then add it to the liquid food. .
  • Patent Document 1 granulated potato starch produced by dewatering, granulating, sizing, drying, and sieving potato starch dissolves in water and does not become lumpy; In addition, it is described that a particle having a high ratio of 35 to 60 mesh can be expected to be more effective.
  • Patent Document 2 describes that a smooth paste-like sauce that is less likely to cause lumps can be obtained by pouring hot water into a mixture containing granular pregelatinized starch and powdered pregelatinized starch in a predetermined ratio.
  • Patent Document 3 describes that potato starch having a particle size of 20 ⁇ m or more with 95% by weight or more is mainly used, so that the deep-fried flour has sakumi and good melting in the mouth.
  • Patent Document 4 describes that a powdered or batter liquid containing pulverized flour or starch having an average particle size of 20 ⁇ m or less can be used to obtain an oily food that is crisp and succulent in ingredients.
  • Patent Document 5 describes that by using a clothing material containing a potato starch substantially having a particle size of 50 ⁇ m or less, transparent fries of clothing can be obtained.
  • Patent Document 6 when a granular starch composition having a particle diameter of 0.1 to 4 mm obtained by extruding and expanding a material containing starch with an extruder or the like is used as a clothing material, a deep-colored fried food can be obtained. It is described. On the other hand, in these documents, attention is not paid to the operability of clothing materials and the frying powder blowing.
  • the present invention provides potato starch suitable as a thickener for foods or as a material for fried foods. More specifically, when used as a thickening material, if it is added directly to liquid food without adding water in advance, the food can be thickened without causing lumps.
  • the present invention provides a potato starch that can be fried because it has a good appearance.
  • the present inventors By adjusting the particle size distribution of potato starch to a specific range, the present inventors have obtained the potato starch that has the above properties and can be suitably used as a thickening material or a fried food material. I found it. Furthermore, the present inventors have found that this potato starch is also suitable for use by being shaken out of a shaker container, and by using it after being shaken out of a shaker container, cooking operations using potato starch are made easier. I found out.
  • the present invention provides a potato starch containing 35% or more of particles having a particle size of 60 to 300 ⁇ m on a volume basis. Moreover, this invention provides the potato starch composition containing 70 mass% or more of the said potato starch. In addition, the present invention provides a method for thickening food, which comprises directly adding and mixing the potato starch or the potato starch composition to the food to be thickened. In addition, the present invention provides a method for producing fried chicken, which comprises applying the potato starch or the potato starch composition to the ingredients and attaching them. Moreover, this invention provides use of the said potato starch or the said potato starch composition as a thickening material for foodstuffs, or a fried food material.
  • the potato starch of the present invention When used as a thickening material, it can be added to a liquid food directly without being dissolved in water, and the food can be thickened without causing lumps. Moreover, if the potato starch of this invention is used as a clothing material, since the surface has the favorable external appearance powdered, fried can be manufactured. Furthermore, since the potato starch of the present invention is suitable for use by being shaken out from a shaker container little by little, it is excellent in operability and economy in cooking.
  • the potato starch of the present invention is characterized by mainly containing starch particles having a particle size of 60 to 300 ⁇ m.
  • the content of the starch particles having a particle size of 60 to 300 ⁇ m in the potato starch of the present invention may be 35% or more, preferably 40% or more, more preferably 45% or more on a volume basis.
  • the range of the content of the starch particles having a particle size of 60 to 300 ⁇ m in the potato starch of the present invention is, for example, 35 to 100%, preferably 40 to 100%, more preferably 45 to 100%, more preferably on a volume basis. Is 35 to 98%, more preferably 40 to 98%, more preferably 45 to 98%, still more preferably 40 to 95%, still more preferably 45 to 95%.
  • the particle size of the starch particles other than the particles having a particle size of 60 to 300 ⁇ m is not particularly limited as long as it does not hinder the use in cooking.
  • the potato starch of the present invention has a particle size distribution that contains 95% or more of particles having a particle size of 10 to 500 ⁇ m on a volume basis. When the particle size distribution is within this range, the operability when used for cooking is further improved.
  • the potato starch of the present invention has a volume average diameter (MV) of preferably 40 to 300 ⁇ m, more preferably 50 to 250 ⁇ m, still more preferably 80 to 250 ⁇ m, still more preferably 100 to 250 ⁇ m, still more preferably 100 to The thickness is 220 ⁇ m, more preferably 100 to 200 ⁇ m.
  • MV volume average diameter
  • potato starch has a particle size of 5 to 120 ⁇ m and a MV of about 30 to 40 ⁇ m because of the size and characteristics of starch crystals produced by potato as a plant.
  • the potato starch of the present invention has a higher content ratio of particles having a larger particle size as compared with general potato starch.
  • the “particle size” and “volume average diameter” (MV) of particles refer to values measured by a dry laser diffraction / scattering method.
  • the “volume basis” relating to the content of particles refers to a volume basis measured by a dry laser diffraction / scattering method.
  • the particle diameter, volume average diameter, and content of a predetermined particle on the volume basis are measured according to a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrack MT3000II manufactured by Nikkiso Co., Ltd.). can do.
  • Potato varieties used as a raw material for the potato starch of the present invention are not particularly limited, but varieties cultivated for starch production are preferred. Examples of such potato varieties include Benimaru, Konayutaka, Konafubuki, Natsufubuki, Sakurafubuki, Astarte, Early Starch, Eniwa and the like. Any one or more of the above potato varieties can be used as a raw material for the potato starch of the present invention.
  • the potato starch of the present invention may be raw starch, processed starch, or a combination thereof.
  • Examples of the modified starch include pregelatinized starch, etherified starch, esterified starch, acetylated starch, cross-linked starch and the like, and any combination thereof.
  • the potato starch of the present invention is a process of producing starch from the raw material potato, and may be produced by adjusting the pulverization process of starch granules to produce starch particles having a relatively large particle size, and classifying it. Or you may manufacture by granulating a common potato starch, preparing a starch particle with a large particle size, and classifying this as needed. Alternatively, these granulated starch and non-granulated starch may be mixed and used.
  • the potato starch of the present invention comprises granulated starch. More preferably, the potato starch of the present invention is a granulated starch. By including the granulated starch, the dispersibility of the potato starch of the present invention in water is improved.
  • a well-known method can be used for the classification and the granulation process when producing the potato starch of the present invention.
  • the classification method include classification using a sieve and classification using an airflow classifier.
  • a granulation method for example, potato starch is mixed with other ingredients as necessary and water and a binder are mixed and dried; potato starch is compressed with other ingredients as needed, Then, the method of crushing, etc. are mentioned.
  • rolling granulation, fluidized bed granulation, stirring granulation, spray drying granulation, etc. can be used, although it does not specifically limit, From the point of simplicity, stirring granulation is preferable. Any of the granulation techniques listed above can be carried out using a commercially available granulator.
  • a sizing process or a drying process can be performed as necessary.
  • the granulation technique used for producing the potato starch of the present invention include, for example, JP-A-2015-200207 and JP-A-2015-200208 (the entirety of which is incorporated herein by reference) Can be mentioned.
  • the potato starch of the present invention may be provided in the form of a potato starch composition.
  • the potato starch composition of the present invention contains the potato starch of the present invention and other components such as starch, flour, or other raw materials derived from other than potato.
  • Starches derived from those other than potato include starch such as tapioca starch, corn starch, waxy corn starch, wheat starch, and processed starch such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch.
  • the flour include wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, and bean flour.
  • the potato starch composition of the present invention may contain any one of components selected from starch, flour and other raw materials derived from other than the potatoes listed above, or any two of them. You may contain the above.
  • the kind and content of the said other component in the potato starch composition of this invention can be suitably set according to the use of this composition.
  • the other components may be contained as a powder separate from the potato starch of the present invention, or may be granulated together with the potato starch of the present invention.
  • the content of the other components in the potato starch composition of the present invention is preferably 30% by mass or less, more preferably 15% by mass or less, and still more preferably 8% by mass or less in the total amount of the composition.
  • the potato starch composition is a clothing material, preferably, 50% by mass to 100% by mass of the other components are starches derived from other than the above-mentioned flour or potato. Therefore, the content of the potato starch of the present invention in the potato starch composition of the present invention is preferably 70% by mass or more, more preferably 75% by mass or more, and further preferably 92% by mass or more in the total amount of the composition. .
  • the potato starch composition of the present invention contains particles having a particle size of 60 to 300 ⁇ m in a total amount of 35% or more, more preferably 40% or more, and still more preferably 45% or more.
  • the content of particles having a particle size of 60 to 300 ⁇ m in the potato starch composition of the present invention is, for example, 35 to 100%, preferably 40 to 100%, more preferably 45 to 100%, still more preferably on a volume basis. It is 35 to 98%, more preferably 40 to 98%, more preferably 45 to 98%, still more preferably 40 to 95%, still more preferably 45 to 95%.
  • the potato starch composition of the present invention contains 95% or more of particles having a particle size of 10 to 500 ⁇ m on a volume basis.
  • the volume average diameter (MV) of the potato starch composition of the present invention is preferably 40 to 300 ⁇ m, more preferably 50 to 250 ⁇ m, still more preferably 80 to 250 ⁇ m, still more preferably 100 to 250 ⁇ m, still more preferably 100 to 220 ⁇ m, More preferably, it is 100 to 200 ⁇ m.
  • the potato starch of the present invention or the potato starch composition containing the potato starch can be used as a starch for cooking.
  • the potato starch or composition of the present invention can be used as a thickener for foods, for example, in the production of soups and sauces.
  • the potato starch or composition of the present invention should be used as a garment for baked goods such as Meuniere or a fried food such as fried food or fried food, as a powder for fried ingredients, or as a coating material for food before cooking. Can do.
  • the potato starch or composition of the present invention can be used for general uses of cooking starch.
  • the potato starch or composition of the present invention is used as a thickener for food or as a dressing for fried food (preferably fried).
  • the potato starch or composition of the present invention may be added directly to the target food to be thickened and mixed.
  • the amount of the potato starch or composition added to the target food to be thickened is preferably about 0.5 to 10 parts by mass with respect to 100 parts by mass of the target food.
  • the target food to be thickened include, but are not limited to, liquid foods such as soups and sauces.
  • the target food is heated before adding the potato starch or composition of the present invention. If the potato starch or composition of the present invention is directly added to the heated food and mixed, the food can be melted without causing lumps.
  • the potato starch or composition of the present invention is adhered to the ingredients directly or by being dusted onto the ingredients, and then the potato of the present invention. What is necessary is just to oil the ingredients to which the starch or composition adhered.
  • the amount of the potato starch or composition of the present invention attached to the ingredients is preferably about 3 to 30 parts by mass with respect to 100 parts by mass of the ingredients.
  • the potato starch or composition of the present invention is used as a glaze-type garment (fried rice powder). By using the potato starch or composition of the present invention as a clothing material, the fried food can be produced because the surface has a good appearance powdered.
  • fried of fried chicken refers to a state in which there is a portion of the surface of the fried food that has been fried up and whitely covered with powder. Powdered and deep-fried looks more three-dimensional due to the contrast between the whitish color of the powdered part on the surface and the color of the other parts (dark gray, fox, dark brown, brown, black, etc.) As the surface color becomes matt and non-greasy by powder blowing, the appearance is more appetizing.
  • the potato starch or composition of the present invention can be used after being taken out from a container such as a packaging bag in the same manner as conventional starch. Furthermore, when the potato starch or composition of the present invention is filled in a shaker container and shaken out from the container, the necessary amount can be easily taken out from the container and applied to food, so that the operability in cooking is further improved. improves.
  • the potato starch or composition of the present invention is suitable for use by being shaken out from a shaker container little by little because the powder is less scattered when taken out from the container and does not clog the swing hole of the shaker container. .
  • an dispensing container having one or more dispensing holes can be exemplified.
  • the said shaker container should just be a container of the magnitude
  • the container is preferred.
  • the potato starch of the present invention having a diameter or length of 20 to 100 mm and a height of about 80 to 200 mm, a columnar shape, an elliptical column shape, a prismatic shape, or a combination thereof, of about 50 to 500 g.
  • the container is a self-supporting container which has the magnitude
  • the material of the container is not particularly limited as long as the material can store the powder and does not deform during the shaking operation, and examples thereof include plastic, metal, and paper.
  • the shape of one or more dispensing holes of the dispensing container is not particularly limited, and examples thereof include a circle, a triangle, a quadrangle, and a polygon.
  • the size of each of the one or more outlet holes is preferably 2 to 20 mm, more preferably 3 to 12 mm, and further preferably 4 to 8 mm as a maximum width, and the number of the outlet holes is preferably 2 to 9, more preferably 4 to 7. If the size of the ejection hole is too small or the number of holes is small, the amount of ejection tends to be too small, or the hole tends to be clogged with powder, and conversely, the size of the ejection hole is too large. When the number of holes is large, a large amount of powder is spun out by one swinging operation, and not only the powder is sprinkled excessively on the target or used more than necessary, the economic efficiency is lowered, and the powder Scatters and easily stains the surrounding area.
  • the dispensing container has 2 to 9, preferably 4 to 7 circular dispensing holes with a diameter of 2 to 20 mm, more preferably 2 to 9 circular dispensing holes with a diameter of 3 to 12 mm. 4-7, more preferably 4-7 circular outlet holes with a diameter of 4-8 mm.
  • the dispensing container used in the present invention has 2 to 9, preferably 4 to 7, more preferably 4 to 7 dispensing holes having a diagonal length of 2 to 20 mm.
  • the dispensing container may include a spoon take-out portion separately from the one or more dispensing holes.
  • the spoon take-out unit can be used as a take-out port when taking out the internal powder from the container with a measuring spoon or tea spoon, or when taking out a mass of powder from the container.
  • the spoon take-out portion is disposed at a position away from the one or more dispensing holes.
  • a dispensing hole can be arranged at one end, and a spoon take-out portion can be provided on the side shifted by 90 to 180 ° therefrom.
  • the one or more outlet holes and the spoon outlet of the outlet container are preferably openable and closable.
  • the outlet hole and the spoon take-out portion are provided with a lid that can be opened and closed.
  • the lid can prevent moisture absorption of the powder filled in the dispensing container, and can prevent foreign matters such as insects from entering the container.
  • cover is not specifically limited, The lid
  • the cover of the swing hole is a single cover capable of opening and closing a plurality of swing holes at a time.
  • the lid of the one or more outlet holes and the lid of the spoon take-out part may be a common lid or separate independent lids.
  • the one or more outlet holes And the spoon take-out part are preferably structured so as not to open simultaneously.
  • the lid of the one or more outlet holes and the lid of the spoon take-out part are two flap lids that can be opened and closed independently.
  • the lid of the one or more outlet holes and the lid of the spoon outlet are one common slide lid that moves so that at least one of the outlet hole and the spoon outlet is closed.
  • the container is rotated 180 degrees without swinging down the container so that the surface having the shaker hole is directed from directly above to directly below.
  • a range and amount just suitable for applying the potato starch or composition of the present invention to foods 15 cm below the dispensing hole for example, about 1.5 to 4 g in a circle with a diameter of about 10 cm.
  • the shaking operation may be repeated or the shaking operation may be performed more strongly.
  • the particle size and MV of the powder are values calculated by a dry laser diffraction / scattering method using Microtrac MT3000II (Nikkiso Co., Ltd.).
  • a potato starch composition was prepared by mixing the potato starch of Production Example 5 and the raw materials shown in Table 2 (Production Examples 13 to 17).
  • Test Examples 1 and 2 the potato starch and potato starch compositions of Production Examples 1 to 17 were evaluated.
  • Test Example 1 Performance evaluation in food thickening
  • 200 mL of water was placed in a 15 cm diameter pan and heated until boiling on a gas stove, and then kept on a low heat and boiled lightly.
  • 1 tablespoon of the potato starch or potato starch composition of Production Examples 1 to 17 was poured evenly over the entire water surface, and immediately stirred with chopsticks at a rate of 2 rotations / second for 20 times.
  • the same operation was performed using the raw material potato starch used in the production examples.
  • the state of thickening obtained was evaluated according to the following criteria.
  • the production and evaluation of TOROMI was conducted by 10 expert panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
  • Test Example 2 Performance evaluation of fried food as a clothing material
  • Chicken thighs were cut into 20g pieces and used as ingredients.
  • the potato starch or potato starch composition of Production Examples 1 to 17 is sprinkled on this ingredient so that the adhesion amount per 100 g of meat is 15 g, and then fried with salad oil heated to 170 ° C. for 3 minutes and then fried.
  • Manufactured As a reference example, fried food was produced in the same procedure using potato starch as a raw material used in Production Examples.
  • the appearance of the deep-fried food obtained was evaluated according to the following evaluation criteria by 10 professional panelists. Tables 1 and 2 show the average score of the evaluation results by 10 expert panelists.
  • Test Example 3 Potato starch in a shaker container
  • the top surface of the container has a diameter and a number of outlet holes shown in Table 3 and a diameter of 50 mm and a thickness.
  • a 0.2 mm round plastic plate was fitted to produce potato starch in a shaker container.
  • a thickening was produced in the same procedure as in Test Example 1, and the operability at that time was evaluated according to the following criteria.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne un amidon de pomme de terre qui peut être utilisé comme matériau conférant de la viscosité sans se dissoudre dans l'eau et qui est approprié en tant que matériau d'enrobage pour aliments frits. L'amidon de pomme de terre contient au moins 35 % en volume de particules présentant un diamètre de particule de 60 à 300 µm.
PCT/JP2019/004133 2018-02-06 2019-02-06 Amidon de pomme de terre WO2019156096A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201980012076.7A CN111698912A (zh) 2018-02-06 2019-02-06 马铃薯淀粉
JP2019570763A JP7323461B2 (ja) 2018-02-06 2019-02-06 馬鈴薯澱粉

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018019470 2018-02-06
JP2018-019470 2018-02-06

Publications (1)

Publication Number Publication Date
WO2019156096A1 true WO2019156096A1 (fr) 2019-08-15

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PCT/JP2019/004133 WO2019156096A1 (fr) 2018-02-06 2019-02-06 Amidon de pomme de terre

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JP (1) JP7323461B2 (fr)
CN (1) CN111698912A (fr)
WO (1) WO2019156096A1 (fr)

Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS57144952A (en) * 1981-02-28 1982-09-07 Hokuren Nogyo Kyodo Kumiai Rengokai Preparation of granular potato starch
JPH0597901A (ja) * 1991-10-02 1993-04-20 Marusan Yoshidasaneo Shoten:Kk 顆粒馬鈴薯澱粉の製造方法と製造装置
JP2000350561A (ja) * 1999-06-11 2000-12-19 Nisshin Flour Milling Co Ltd から揚げ粉
JP2002511403A (ja) * 1998-03-27 2002-04-16 ヴァルション テクニッリネン トゥトキムスケスクス 微生物および／またはポリペプチドもしくはタンパク質を含有するデンプンカプセル、およびその製造方法
WO2015119295A1 (fr) * 2014-02-10 2015-08-13 日清フーズ株式会社 Farine sous emballage
WO2017204335A1 (fr) * 2016-05-27 2017-11-30 日清フーズ株式会社 Mélange pour friture conditionné dans un récipient

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06153795A (ja) * 1992-11-17 1994-06-03 Tsukishima Shokuhin Kogyo Kk 揚げ物用非水系乳化分散物及び揚げ物類
DE60320528T2 (de) * 2003-05-02 2009-06-10 Coöperatie Avebe U.A. Durchsichtige Nudeln
JP4536424B2 (ja) 2004-05-26 2010-09-01 日清フーズ株式会社 まぶしタイプのから揚げ粉用顆粒粉
JP5864389B2 (ja) 2012-09-14 2016-02-17 ハウス食品グループ本社株式会社 ペースト状ソースを作るための即席食品

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57144952A (en) * 1981-02-28 1982-09-07 Hokuren Nogyo Kyodo Kumiai Rengokai Preparation of granular potato starch
JPH0597901A (ja) * 1991-10-02 1993-04-20 Marusan Yoshidasaneo Shoten:Kk 顆粒馬鈴薯澱粉の製造方法と製造装置
JP2002511403A (ja) * 1998-03-27 2002-04-16 ヴァルション テクニッリネン トゥトキムスケスクス 微生物および／またはポリペプチドもしくはタンパク質を含有するデンプンカプセル、およびその製造方法
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