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WO2018181749A1 - Pâte à frire pour aliments frits - Google Patents

Pâte à frire pour aliments frits Download PDF

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Publication number
WO2018181749A1
WO2018181749A1 PCT/JP2018/013327 JP2018013327W WO2018181749A1 WO 2018181749 A1 WO2018181749 A1 WO 2018181749A1 JP 2018013327 W JP2018013327 W JP 2018013327W WO 2018181749 A1 WO2018181749 A1 WO 2018181749A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
batter
oil
food
mass ratio
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.)
Ceased
Application number
PCT/JP2018/013327
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English (en)
Japanese (ja)
Inventor
繁美 柿崎
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.)
Nichirei Foods Inc
Original Assignee
Nichirei Foods 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 Nichirei Foods Inc filed Critical Nichirei Foods Inc
Priority to JP2018516866A priority Critical patent/JP7317501B2/ja
Publication of WO2018181749A1 publication Critical patent/WO2018181749A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 a clothing material used for an oil-boiled food, and more particularly to a batter suitably used for manufacturing an oil-boiled food suitable for microwave cooking.
  • Patent Documents 1 to 5 It is an eternal problem to achieve a high level of texture and appearance in fried products.
  • various clothing materials and batters have been developed (for example, Patent Documents 1 to 5).
  • an object of the present invention is to provide a batter that can achieve both the texture and the appearance of a preferred garment in an oil-boiled food cooked with microwaves (microwave oven), a method for producing the batter, and the batter.
  • An object of the present invention is to provide an oily food product to be obtained and a method for producing the oily food product.
  • An oily food batter comprising at least one saccharide selected from cereal flour, oligosaccharides of 3 to 9 sugars and dextrin having a saccharification rate of less than 10, a solid fat, a thickener and egg white
  • the mass ratio of solid fat to flour in the batter is 0.55 to 3.80
  • the mass ratio of water to flour is 0.85 to 1.90.
  • the cereal flour is at least one cereal flour selected from the group consisting of wheat flour, corn flour, rice flour, potato flour, tapioca flour, soybean flour, oat flour and barley flour.
  • the batter for oily food according to any one of the above. (9) The batter for oily food according to any one of (1) to (8), wherein the thickener is at least one substance selected from the group consisting of methylcellulose, carboxymethylcellulose, curdlan and welan gum. .
  • a method for producing a batter for oily food comprising a step of mixing flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites, with respect to the flour in the batter
  • a method for producing oily food (A) a step of treating a middle seed of the desired oily food with the batter for oily food according to any one of (1) to (9) to obtain a processed food for oily food; A method comprising the step of oiling a processed food for oil. (13) The method according to (12), further comprising a step of dusting the processed food for oily liquor after the step (a) and before the step (b). (14) The method according to (12) or (13), further comprising a refrigeration step performed after the oil brewing step. (15) An oily food comprising an intermediate seed and a batter layer after heating derived from the batter for oily food described in any one of (1) to (9) located outside the intermediate seed. (16) The oily food according to (15), which is frozen.
  • the batter of the present invention By using the batter of the present invention, not only in a freshly fried state, but also in a state that has undergone frozen storage or refrigerated storage, such as a light texture of fried clothing of oily foods and a sense of unity with a middle species (thin clothing feeling), etc. Both the texture and the appearance of the clothes can be improved.
  • the moisture transfer from the middle seed to the fried clothes is reduced, and even when cooked by microwave (microwave oven), it is very good like freshly fried A good texture and appearance can be achieved.
  • the batter of the present invention contains flour, trisaccharide to sugar sugar, solid fat and oil, thickener and egg white, and the mass ratio of solid fat and flour and the mass ratio of water and flour are in a specific range. is there.
  • materials containing cereal flour, sugars of 3 to 9 sugars, solid fats and oils, thickeners and egg whites are put in a mixing container in predetermined amounts and mixed until they become batter-like. Can be manufactured.
  • the mass ratio of solid fat to flour is 0.55 to 3.80, preferably 0.60 to 3.40, and 1.20 to 2.70. It is more preferable that
  • the mass ratio of moisture to flour is 0.85 to 1.90, preferably 0.85 to 1.70, and preferably 1.00 to 1.50. It is more preferable that
  • the amount of water it is necessary to consider not only the amount of water introduced but also the amount of water contained in other materials. Therefore, when a material containing a significant amount of water is blended, it is desirable to adjust the mass ratio of moisture to flour after taking into account the mass of water contained in the material.
  • the flour used in the present invention is not particularly limited, and examples thereof include not only powders obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybean, but also these Examples include cereal starches, and starches such as ether-crosslinked starch, pregelatinized starch, and acetylated cross-linked starch obtained by subjecting these starches to physical or chemical processing.
  • powder obtained by grinding grains such as wheat, barley, oats, corn, rice, potato, tapioca and soybeans is used.
  • flour may be used independently and may be used in combination of 2 or more type.
  • the content of the flour in the batter of the present invention is not particularly limited, it is preferably 14% by mass or more with respect to the mass of the batter, for example, considering the mass ratio of moisture to the flour described above.
  • the mass is more preferably from 40% by mass to 40% by mass, further preferably from 14% by mass to 35% by mass, and further preferably from 17% by mass to 25% by mass.
  • the carbohydrate used in the present invention is preferably not a sugar alcohol.
  • the saccharide used in the present invention is particularly preferably an oligosaccharide (such as maltotetraose) or dextrin from the viewpoint of food compatibility and production cost.
  • the oligosaccharide used in the present invention may be trisaccharide to 9 sugar, preferably trisaccharide or tetrasaccharide.
  • the saccharification rate (DE value: Dextroseextequivalent) of the dextrin used in the present invention may be less than 10, preferably 3 to 9, and more preferably 7 to 9.
  • the carbohydrates may be used alone or in combination of two or more.
  • maltotetraose is used alone as a carbohydrate.
  • the content of sugars of 3 to 9 sugars is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
  • the content of sugars of 3 to 9 sugars in the batter of the present invention is suitably 10% by mass to 30% by mass and 15% by mass to 25% by mass with respect to the mass of the batter. It is preferably 18% by mass to 23% by mass.
  • any edible fat that is solid at room temperature may be used, for example, any of vegetable fats, animal fats, and processed fats and oils thereof. Also good.
  • solid oil and fat used for this invention may solidify the fat and oil of a molten state.
  • the melting point of the solid fat used in the present invention is not particularly limited, but is preferably 30 ° C. or higher, more preferably 32 ° C. to 42 ° C. Examples of such fats and oils include butter, margarine, shortening, beef tallow and lard.
  • solid fats and oils may be used independently and may be used in combination of 2 or more type. According to a preferred embodiment of the present invention, shortening is used alone as the solid fat.
  • the solid fat content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
  • the content of the solid fat in the batter of the present invention is suitably 20 to 60% by mass, preferably 25 to 45% by mass, and 27 to 42% by mass with respect to the mass of the batter. More preferably.
  • the thickener used in the present invention may be any thickener for food, such as pectin, tamarind gum, carrageenan, propylene glycol, methylcellulose, carboxymethylcellulose, curdlan and welan gum. Is mentioned.
  • the thickeners used in the present invention are methylcellulose, carboxymethylcellulose, curdlan and welan gum.
  • a thickener may be used independently and may be used in combination of 2 or more type.
  • methylcellulose is used alone.
  • the content of the thickener in the batter of the present invention is not particularly limited and can be appropriately determined according to the type of the desired oily food.
  • the content of the thickener in the batter of the present invention is suitably 0.05 to 3% by mass, preferably 0.1 to 2% by mass, based on the mass of the batter, More preferably, the content is 4 to 1% by mass.
  • egg white of chicken egg is typically used.
  • the egg white used in the present invention only needs to contain egg white, may be egg white obtained by removing egg yolk from whole egg, or whole egg.
  • egg white used in the present invention it is also possible to use dry powdered egg white and whole egg.
  • the egg white content in the batter of the present invention is not particularly limited, and can be appropriately determined according to the type of the desired oily food.
  • the egg white content in the batter of the present invention is suitably 8 to 32% by mass, preferably 10 to 28% by mass, and preferably 12 to 25% by mass with respect to the mass of the batter. It is more preferable.
  • whole eggs it is desirable to prepare the whole egg content so that the egg white content falls within the above range.
  • the batter of the present invention may contain other components in addition to the above essential components in order not to impair the effects of the present invention and to exhibit other effects.
  • Other ingredients include, for example, seasonings such as salt, sugar and amino acids, pigments such as ⁇ -carotene, flavorings, acidulants, emulsifiers, pH adjusters, sugars, dietary fiber, animal or vegetable protein materials, etc. Can be mentioned.
  • the blending ratio of the other components can be appropriately determined according to the type of the component, but the total blending ratio of the other components is preferably 20% by mass or less.
  • the mass ratio of solid fats and oils to flour solid
  • the “processed food for oil” includes a middle type of the target oil type food and the batter layer of the present invention located outside the middle type.
  • processed food for oil refers to food that has been processed for oil and has not yet been processed.
  • the processed food for oil can be produced by a method including a batter treatment process in which a middle kind of the desired oil food is treated with the batter of the present invention.
  • a batter treatment process in which a middle kind of the desired oil food is treated with the batter of the present invention.
  • the “processed food for oil can” can be produced by attaching the batter of the present invention to the middle seed of the oil canned food, and further attaching the clothing material.
  • processed food for oil frying for example, fried chicken such as fried chicken before oil frying, croquettes, mentaka cuts, obtained by attaching the batter of the present invention and the clothing material to the middle seed, Examples include fried foods such as tonkatsu, fried shrimp, and fried seafood; tempura prior to oil treatment, which directly forms a clothing layer with the batter of the present invention.
  • flour As the clothing material, flour (dusting) is typically used, but clothing materials other than flour can also be used.
  • wheat flour substitutes, for example, bread crumbs, crackers, corn flakes, puffed products mainly made of cereals, koji, Takano tofu, okara, etc. are known, and these can be used as they are or as appropriate. It can be used after being pulled down or crushed in various sizes.
  • fried chicken before cooking when producing fried chicken before cooking as a processed food for oil, attach the flour to the surface of the medium seed obtained by soaking the seasoning liquid in the cut chicken and then the batter of the present invention.
  • Fried chicken before frying can be obtained by attaching uniformly and further applying flour (wheat flour).
  • shrimp fried, tonkatsu, fried seafood, etc., before oiling are manufactured by replacing medium seeds with raw materials such as shrimp, pork, and seafood, and replacing flour (flour) with bread crumbs. can do.
  • Oil processed foods may be processed into oiled foods immediately after production to obtain oiled foods, or may be frozen or refrigerated and then processed into oiled foods to obtain oiled foods.
  • the method of freezing or refrigeration is not particularly limited, and can be performed by a conventional method.
  • the processed food for oil frying is frozen according to freezing methods such as air blast type freezing method, semi-air blast type freezing method, contact type freezing method, etc.
  • freezing methods such as air blast type freezing method, semi-air blast type freezing method, contact type freezing method, etc.
  • a method of storing at ⁇ 18 ° C. or lower can be used.
  • quick freezing at around ⁇ 35 ° C. is desirable.
  • the oil-boiled food of the present invention means a food obtained by boiling the processed oil-boiled food.
  • the oil-boiled food of the present invention comprises a middle species and a batter layer after heating derived from the batter for oil-boiled food of the present invention located outside the middle species.
  • Such an oily food can be produced by oiling the processed oily food.
  • the oily food produced in this way may be served on the table immediately after production; it is stored frozen or refrigerated and then subjected to secondary cooking such as microwave (microwave) cooking. It may be served; it may be served at the table after being stored at room temperature.
  • the method for freezing or refrigeration of the oily food of the present invention is the same as that described above for the processed food for oily of the present invention.
  • the oil-boiled food of the present invention can achieve both a good texture (crispness, a sense of unity between clothes and medium species) and a good appearance even after secondary cooking by microwaves (microwave oven). It is advantageous.
  • Example 1 Examination of batter composition (1) The composition of the batter that brings about a good texture and appearance of the clothing was examined in terms of the types and blending amounts of the raw materials. (1) Manufacture of batter sample Materials are charged according to the recipe shown in Table 1 below, and the material is determined using a hand mixer (Matsushita Electric Industrial Co., Ltd. (currently Panasonic Corporation), model number: MK-H4). A batter sample was produced by mixing for about 3 minutes until uniform.
  • Each of the flours shown in Table 1 below was attached to the seasoned chicken thighs obtained in 6 one by one (100 grams of chicken thigh meat (net weight of chicken thigh before seasoning) 3 grams of flour. ). Heat the seasoned chicken thighs obtained in 8.7 with oil heated to 150-180 ° C for 3-6 minutes, so that the temperature (core temperature) of the chicken thigh is 80 ° C or higher. And fried chicken. The fried chicken obtained in 9.8 was allowed to cool for about 5 to 10 minutes, and then quickly frozen in a freezer at about -35 ° C. The frozen fried chicken obtained in 10.9 was stored in a freezer at about ⁇ 10 ° C. for about 10 days.
  • the clothing has a good texture (feeling of clothing, a sense of unity between clothing and medium type) and appearance. It was confirmed that In addition, the samples of the test sections 2 and 3 had good evaluation results on the appearance, but the batter was loose and watery, so the binding between the batter and the medium type was poor.
  • the samples of the test sections 2 and 3 were evaluated as “x” because the taste and texture of the clothes were not appropriate.
  • the sample in the test section 5 was also acceptable, the overall evaluation was evaluated as x because the clothes had sweetness and were not suitable as the taste of the fried clothes.
  • the samples in Test Zones 7 and 34 were also acceptable, but the sample in Test Zone 7 was stiff in clothing, and the sample in Test Zone 34 had oil floating on the clothing surface. Since the food texture was not suitable, the overall evaluation was x.
  • the sample in the test section 9 also had good evaluation results in terms of texture and appearance, but the overall texture was evaluated as “x” because the texture of the clothes was not good and the texture of the fried food was not appropriate.
  • Example 2 Examination of batter composition (2) The composition of the batter that brings about a good texture and appearance of the garment was further examined from the viewpoint of the amount of raw materials.
  • (1) Production of Fried Chicken Sample A batter sample was produced by the method described in (1) of Example 1 according to the formulation shown in Table 3 below. Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
  • the mass ratio of fats and flours is 0.55 to 3
  • the mass ratio of moisture to flour is 0.85 to 1.90
  • the flour content relative to the batter is 14% by mass or more.
  • the evaluation result was good.
  • the mass ratio of fat / fat to flour exceeds 3.80, the garment is too soft, and if it is less than 0.85, the garment is hard and difficult to bite. There wasn't.
  • the mass ratio of moisture to flour exceeds 1.90, the clothing is hard and difficult to bite, and if it is less than 0.85, so-called “striking” occurs in the clothing, both of which are the texture of the clothing. Was not as good.
  • the content of flour with respect to the batter is less than 14% by mass, the batter and the middle seed are separated or the function of coating the middle seed is weakened, and the oil or seasoning liquid contained in the middle seed is applied to the clothing surface. The clothes ooze out and the appearance of the garment was damaged.
  • Example 3 Comparison between the batter of the present invention and the batter of the prior art The batter of the present invention was compared with the batter of the prior art.
  • (1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used. On the other hand, according to the recipe shown in Table 5 below, a batter sample of the prior art was produced by the method described in Example 1 (1).
  • the batter samples in Test Groups 19 and 20 correspond to the batter samples in “Test Example 1” and “Test Example 2” of Japanese Patent Application Laid-Open No. 2004-154099, respectively.
  • the batter samples in the test sections 19 and 20 were “loose” liquid, the seasoned chicken was not sufficiently attached to the meat.
  • batter samples were produced in which the moisture content was reduced and the flour amount was increased based on the batter samples in the test sections 19 and 20, respectively.
  • the batter sample in the test section 21 corresponds to “improved batter” in Table 1 of JP-A-59-6847.
  • the batter sample in the test group 25 was prepared by adjusting the water content of the batter sample in the test group 21 in the same manner as the batter sample in the test group 23. This corresponds to the adjustment of the water content of the batter in “Example 1” of Japanese Patent Publication.
  • Example 2 Using each batter sample, produce frozen chicken fried by the method described in (2) of Example 1, and cook each frozen chicken fried by the method of (3) of Example 1 for sensory evaluation. A chicken fried sample was obtained.
  • the batter of the present invention has a good texture and appearance even when cooked with microwaves (microwave oven), as compared with the batter of the prior art. It was confirmed that
  • Example 4 Examination of combination of batter and dusting powder The combination of the batter and dusting powder of the present invention was examined.
  • (1) Manufacture of fried chicken sample As a batter sample of the present invention, a batter sample in test section 13 of Table 1 was used. As shown in Table 7 below, flour and batter were combined to produce frozen chicken fried by the method described in Example 1 (2), and each frozen chicken fried was treated according to Example 1 (3). The chicken fried sample of sensory evaluation was obtained by cooking by the method. Note that the batter samples in the test groups 1 and 13 correspond to the batter samples in the test groups 1 and 13 in Table 1.
  • the test plot 13 in which the batter sample of the present invention and dusting powder B (general dusting powder) were combined had whole eggs and dusting powder B (general Compared with the test section 14 combined with the dusting powder), it was confirmed that the garment has both good texture and appearance even when cooked by microwaves (microwave oven). Furthermore, the batter sample of the present invention is not only compatible with the good texture and appearance after microwave (microwave oven) cooking in the test section 1 combined with the flour A, but also the flour B (general dust) In the test section 13 combined with ()), it was confirmed that both good texture and appearance after microwave (microwave) cooking were achieved.
  • Example 5 Confirmation of clothing texture and appearance when the batter of the present invention is used for anything other than deep-fried chicken (1) When the batter of the present invention was used for chicken cutlet, the texture and appearance of the clothes were confirmed.
  • (1) Manufacture of chicken cutlet sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
  • a frozen chicken cutlet was produced by the method described in (2) of Example 1 except that bread crumbs (Flyster Co., Ltd., Fly Star Bread Flour Seven) were used instead of the flour. Cooked by the method (3) to obtain a chicken cutlet sample for sensory evaluation.
  • the batter of the present invention can achieve both good texture and appearance even when fried with bread crumbs when cooked with microwaves (microwave oven).
  • Example 6 Confirmation of the texture and appearance of clothing when the batter of the present invention is used for purposes other than deep-fried chicken (2)
  • the batter of the present invention was used for salmon fry, the texture and appearance of the clothes were confirmed.
  • (1) Manufacture of salmon fly sample The batter sample of the test section 13 of Table 1 was used as a batter sample of this invention.
  • a frozen salmon fry was produced by the method described in Example 1 (2) except that salmon fillet was used as a medium seed instead of chicken thigh and no seasoning by massage was performed.
  • the salmon fried sample of sensory evaluation was obtained by cooking by the method of (3).
  • the batter of the present invention can achieve both a good texture and appearance when cooked in a microwave (microwave oven), even in deep-fried foods other than chicken thighs. It was done.

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

Abstract

Le problème décrit par la présente invention est de fournir une pâte à frire pouvant présenter simultanément une texture et un aspect favorables dans un produit alimentaire cuit à l'huile cuit à l'aide de micro-ondes (four à micro-ondes). La solution selon l'invention porte sur une pâte à frire, destinée à un produit alimentaire cuit à l'huile, qui comprend : au moins un glucide choisi parmi une farine de céréale, des oligosaccharides comportant 3 à 9 monosaccharides, et des dextrines ayant un taux de saccharification inférieur à 10 ; de l'huile solide et de la matière grasse ; un agent épaississant ; et du blanc d'œuf, le rapport massique (huile solide et matière grasse/farine de céréale) de l'huile solide et de la matière grasse par rapport à la farine de céréale dans la pâte à frire étant de 0,55 à 3,80, et le rapport massique (humidité/farine de céréale) de l'humidité par rapport à la farine de céréale étant de 0,85 à 1,90.
PCT/JP2018/013327 2017-03-30 2018-03-29 Pâte à frire pour aliments frits Ceased WO2018181749A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018516866A JP7317501B2 (ja) 2017-03-30 2018-03-29 揚げ物用衣材

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2017-068808 2017-03-30
JP2017068808 2017-03-30

Publications (1)

Publication Number Publication Date
WO2018181749A1 true WO2018181749A1 (fr) 2018-10-04

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JP (1) JP7317501B2 (fr)
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019205391A (ja) * 2018-05-29 2019-12-05 三栄源エフ・エフ・アイ株式会社 加熱調理用衣材
WO2023282073A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour aliments frits
WO2023282074A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Poudre à poudrer pour aliments frits

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JPH0984541A (ja) * 1995-07-14 1997-03-31 Kanegafuchi Chem Ind Co Ltd バッターミックスおよびその製造方法
JPH104902A (ja) * 1996-06-18 1998-01-13 Nippon Flour Mills Co Ltd パン粉類似物用ミックス、パン粉類似物およびパン粉類似物の製造方法
JP2001120207A (ja) * 1999-11-01 2001-05-08 Asahi Denka Kogyo Kk バッター液用プレミックス
JP2002051718A (ja) * 2000-08-10 2002-02-19 Nitto Seifun Kk 揚げ物用衣組成物
JP2002171924A (ja) * 2000-12-06 2002-06-18 Showa Sangyo Co Ltd バッター用造粒組成物の製造方法
JP2003219826A (ja) * 2002-01-29 2003-08-05 Ajinomoto Co Inc 油ちょう食品用バッターおよび油ちょう食品の製造方法
JP2003334010A (ja) * 2002-05-16 2003-11-25 Nippon Suisan Kaisha Ltd 油ちょう食品用低吸油バッター
JP2012527238A (ja) * 2009-05-18 2012-11-08 ダウ グローバル テクノロジーズ エルエルシー 油調理された食品の油吸収を低減する方法

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5377255B2 (ja) * 2009-12-01 2013-12-25 ヤヨイ食品株式会社 フライ様食品

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0984541A (ja) * 1995-07-14 1997-03-31 Kanegafuchi Chem Ind Co Ltd バッターミックスおよびその製造方法
JPH104902A (ja) * 1996-06-18 1998-01-13 Nippon Flour Mills Co Ltd パン粉類似物用ミックス、パン粉類似物およびパン粉類似物の製造方法
JP2001120207A (ja) * 1999-11-01 2001-05-08 Asahi Denka Kogyo Kk バッター液用プレミックス
JP2002051718A (ja) * 2000-08-10 2002-02-19 Nitto Seifun Kk 揚げ物用衣組成物
JP2002171924A (ja) * 2000-12-06 2002-06-18 Showa Sangyo Co Ltd バッター用造粒組成物の製造方法
JP2003219826A (ja) * 2002-01-29 2003-08-05 Ajinomoto Co Inc 油ちょう食品用バッターおよび油ちょう食品の製造方法
JP2003334010A (ja) * 2002-05-16 2003-11-25 Nippon Suisan Kaisha Ltd 油ちょう食品用低吸油バッター
JP2012527238A (ja) * 2009-05-18 2012-11-08 ダウ グローバル テクノロジーズ エルエルシー 油調理された食品の油吸収を低減する方法

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019205391A (ja) * 2018-05-29 2019-12-05 三栄源エフ・エフ・アイ株式会社 加熱調理用衣材
JP7140554B2 (ja) 2018-05-29 2022-09-21 三栄源エフ・エフ・アイ株式会社 加熱調理用衣材
WO2023282073A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Matériau d'enrobage pour aliments frits
WO2023282074A1 (fr) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ Poudre à poudrer pour aliments frits
JP7240566B1 (ja) * 2021-07-08 2023-03-15 株式会社Ｊ－オイルミルズ フライ食品用打ち粉

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