JP2008173013A - Bread crumb and method for producing the same - Google Patents
Bread crumb and method for producing the same Download PDFInfo
- Publication number
- JP2008173013A JP2008173013A JP2007006754A JP2007006754A JP2008173013A JP 2008173013 A JP2008173013 A JP 2008173013A JP 2007006754 A JP2007006754 A JP 2007006754A JP 2007006754 A JP2007006754 A JP 2007006754A JP 2008173013 A JP2008173013 A JP 2008173013A
- Authority
- JP
- Japan
- Prior art keywords
- bread crumbs
- bread
- durum wheat
- flour
- bread crumb
- 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.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
本発明はパン粉およびその製造法に関し、詳細には食感に優れ、フライ食品に用いてフライ後、喫食まで時間が経過してもサクサクした食感が失われることがなく、また電子レンジによる加熱解凍を行う冷凍フライ食品にも適したパン粉およびその製造法に関する。 The present invention relates to bread crumbs and a method for producing the same, and in particular, the texture is excellent. After being used in fried foods, the crispy texture is not lost even after a long time until eating, and heating with a microwave oven. The present invention relates to bread crumbs suitable for frozen frozen foods to be thawed and a method for producing the same.
従来、パン粉の製造法は、焙焼式および電極式の2種類が代表的である。一般的な焙焼式パン粉の製造法は、小麦粉、副資材等の原料に水を加えて混練し、得られた生地を一次発酵して、分割、丸めを行い、これをプルファで寝かせた後、整形し、型詰めして二次発酵を行い、次いでオーブンで焼成した後、冷却し、粉砕、乾燥を行い、篩で篩って整粒したものを秤量して包装することによってパン粉を得るものである。また、一般的な電極式パン粉の製造法は、上記と同様に混練して得た生地を、外壁が木製で内壁に金属板を添わしたパン型に入れ、特殊通電装置になっている電極を直接パン型の内壁の金属板に取り付けて、通電加熱により焼成し、得られたパンを粉砕・乾燥してパン粉を得るもの(特許文献1および2参照)である。 Conventionally, there are two types of bread crumb manufacturing methods, roasting type and electrode type. The general method for producing roasted bread crumbs is to add water to raw materials such as wheat flour and auxiliary materials, knead, and then do the primary fermentation of the resulting dough, divide and round it, and then lay it in a pulla Then, after shaping, mold filling, secondary fermentation, baking in oven, cooling, crushing, drying, weighing and sieving with sieving to obtain bread crumbs Is. In addition, a general method for producing an electrode-type bread crumb is to put the dough obtained by kneading in the same manner as described above into a bread mold having a wooden outer wall and a metal plate attached to the inner wall, and an electrode serving as a special energizing device. It is directly attached to a metal plate on the inner wall of a bread mold, baked by energization heating, and the resulting bread is crushed and dried to obtain bread crumbs (see Patent Documents 1 and 2).
焙焼式で得られるパン粉は、焼成したパンの外皮に焼き焦げがついており、通常白いパン粉を得るためには、外皮を除去する必要があるが、パン粉自体は比較的針状のものが多く、食感はもろくさくさくする傾向がある。一方、電極式で得られるパン粉は、外皮に焼き焦げがなく白く焼きあがるため外皮を除去する必要がなく、パン粉自体は比較的丸状のものが多く、食感は焙焼式のものより硬く、使用用途によっては好まれる。
また、パン粉の種類としては、水分の違いにより3種類に分類されたものが流通しており、生パン粉(水分35%程度)、セミドライパン粉(水分約20〜30%)、乾燥パン粉(水分約14%以下)がある。
The bread crumbs obtained by the roasting type have a burned burn on the outer skin of the baked bread, and it is usually necessary to remove the outer skin to obtain white bread crumbs, but the bread crumbs themselves are relatively needle-shaped. The texture tends to be fragile. On the other hand, the bread crumbs obtained with the electrode type are not burnt in the outer skin and bake white, so there is no need to remove the outer skin, and the bread crumbs themselves are often relatively round and the texture is harder than the roasting type , Depending on the intended use.
In addition, there are three types of bread crumbs that are classified according to the difference in moisture. Raw bread crumbs (about 35% moisture), semi-dry bread crumbs (about 20-30% moisture), and dried bread crumbs (about about moisture) 14% or less).
従来のフライ食品は、時間の経過と共に具材からのパン粉への水分移行等によって或いは冷凍フライ食品での電子レンジ加熱解凍の際の水分蒸散によって発生する、パン粉の軟化現象に伴い、サクサクした食感が失われる欠点を有するものが多く、それを防ぐために様々な材料を配合してパン粉の軟化現象を防止する試みが行われてきたが、逆にフライした時点でガリガリと口溶けが悪く食感を損ねるという欠点を有し、未だ充分なものが得られないのが実状であった。 Conventional fried foods are crispy foods due to the softening phenomenon of bread crumbs that occurs due to moisture transfer from ingredients to bread crumbs over time, or due to moisture transpiration during microwave heating thawing in frozen fried foods. In order to prevent this, many attempts have been made to prevent the softening phenomenon of bread crumbs by mixing various ingredients. The actual condition is that sufficient products cannot be obtained yet.
一方、デュラム小麦は一般にパスタ類の主原料として用いられているが、パン用小麦粉と同程度の高蛋白質含量を有しているにも拘わらず、グルテン形成能が劣り、かつ生成したグルテンの伸展性は過剰に大きく抗張力が弱いことから、パン類の製造には適さないとされてきた。しかし、特許文献3には、デュラム小麦粉が冷凍パン類、特に電子レンジ解凍する冷凍パン類に適することから、デュラム小麦粉を30〜100重量%配合した穀粉を使用してパン類を製造することが提案されている。また、特許文献4には、デュラム小麦粉砕物とα−アミラーゼ、ヘミセルラーゼ、セルラーゼ等の特定の酵素を使用することで、デュラム小麦粉砕物の製パン性および得られるパン類の品質等を改善し得ることが記載されている。
しかしながら、そのまま喫食されるパン類と、主にフライ食品の衣として用いられるパン粉では求められるものが異なる。すなわち、パン類ではボリュームが大きく、風味・食感に優れ、老化が遅いこと等が求められるのに対して、パン粉ではフライ後のサクサクとした食感やその経時変化耐性、電子レンジ耐性等が求められている。このため、高い品質のパン類から、優れたパン粉が必ずしも得られるわけではなく、故にデュラム小麦粉砕物がパン粉の製造に適するかどうかは全くもって不明であった。
On the other hand, durum wheat is generally used as the main ingredient of pasta, but it has poor gluten-forming ability despite the fact that it has the same high protein content as bread flour. It has been considered unsuitable for the production of breads because of its excessively large nature and low tensile strength. However, in Patent Document 3, since durum wheat flour is suitable for frozen breads, particularly frozen breads that are thawed in a microwave oven, breads can be produced using flour containing 30 to 100% by weight of durum flour. Proposed. Moreover, in patent document 4, the bread-making property of the crumbs of durum wheat, the quality of the breads obtained, etc. can be improved by using the pulverized durum wheat and specific enzymes such as α-amylase, hemicellulase and cellulase. It is described.
However, what is required for breads that are eaten as they are and breadcrumbs that are mainly used as clothing for fried foods are different. In other words, breads are required to have a large volume, excellent flavor and texture, and slow aging, while bread crumbs have a crunchy texture after frying, resistance to changes over time, resistance to microwave ovens, etc. It has been demanded. For this reason, excellent bread crumbs are not necessarily obtained from high-quality breads, and therefore it has been completely unknown whether crushed durum wheat is suitable for producing bread crumbs.
本発明の目的は、サクサクとして口溶けの良い優れた食感が、フライ直後から長時間経過しても維持でき、また冷凍フライ食品に使用して電子レンジで解凍、加熱してもその優れた食感が損なわれないパン粉およびその製造法を提供することである。 The object of the present invention is to maintain an excellent texture with a mouth-watering crispness, which can be maintained even after a long period of time immediately after frying, and can be used for frozen fried foods even when thawed and heated in a microwave oven. It is to provide bread crumbs that do not impair the feeling and a method for producing the same.
本発明は、下記(1) のパン粉および下記(2) のパン粉の製造法を提供することにより、上記目的を達成したものである。
(1) 原料として使用する穀粉類の全質量に対し、内割で10〜100質量%のデュラム小麦粉砕物を使用して製造されたパン粉。
(2) 原料として使用する穀粉類の全質量に対し、内割で10〜100質量%のデュラム小麦粉砕物を使用することを特徴とするパン粉の製造法。
The present invention achieves the above object by providing the bread crumb (1) below and the method for producing the bread crumb (2) below.
(1) Bread crumbs produced using 10-100% by mass durum wheat pulverized material with respect to the total mass of flour used as a raw material.
(2) A method for producing bread crumbs, characterized by using 10 to 100% by mass of durum wheat pulverized material based on the total mass of flour used as a raw material.
本発明のパン粉は、サクサクとして口溶けの良い優れた食感が、フライ直後から長時間経過しても維持でき、また冷凍フライ食品に使用して電子レンジで解凍、加熱してもその優れた食感が損なわれないという特徴を有する。さらに、本発明のパン粉は、フライしても従来のパン粉と比較して吸油率が低いという特徴を有する。 The bread crumbs of the present invention have a good crispy and excellent mouthfeel and can be maintained even after a long period of time immediately after frying, and can be used for frozen fried foods even when thawed and heated in a microwave oven. It has the characteristic that feeling is not impaired. Furthermore, the bread crumbs of the present invention have a feature that even when fried, the oil absorption is lower than that of conventional bread crumbs.
以下に本発明について詳細に説明する。
本発明で使用する原料としては穀粉類、副資材等があり、該穀粉類として、デュラム小麦粉砕物を使用する。
穀粉類としては、デュラム小麦粉砕物の他、小麦粉、更には米粉、コーンフラワー、大豆粉、ライ麦粉等を目的に応じて混合して使用することができる。小麦粉としては、強力粉、中力粉、薄力粉を、目的に応じて単品で使用したり、混合して使用することができる。
The present invention is described in detail below.
As raw materials used in the present invention, there are cereal flours, auxiliary materials, etc., and pulverized durum wheat is used as the cereal flours.
As cereals, wheat flour, rice flour, corn flour, soy flour, rye flour and the like can be mixed and used according to the purpose, in addition to pulverized durum wheat. As wheat flour, strong flour, medium flour, and weak flour can be used alone or mixed and used according to the purpose.
本発明で用いるデュラム小麦粉砕物は、デュラム小麦を原料としたものを粉砕して得られるデュラム小麦粉、デュラムセモリナのいずれも包含する。一般に、デュラム小麦粉はその粒径が0.15mm未満であってその大半(80質量%以上)が粒径0.10mm以下のものをいい、デュラムセモリナはその粒径が100メッシュ(目開き:約0.15mm)の篩いを通過する粉(すなわち「小麦粉」)の含有量が3%以下の粗いものをいう。 The pulverized durum wheat used in the present invention includes both durum wheat flour and durum semolina obtained by pulverizing a material made from durum wheat. In general, durum wheat has a particle size of less than 0.15 mm and most (80% by mass or more) has a particle size of 0.10 mm or less. Durum semolina has a particle size of 100 mesh (opening: about 0.15 mm) refers to a coarse powder having a content of flour (ie, “wheat flour”) of 3% or less.
デュラム小麦粉砕物の使用量は、原料として使用する穀粉類の全質量に対し、内割で10〜100質量%であり、この範囲内で、デュラム小麦粉砕物の種類に応じて適宜設定するとよい。また、デュラム小麦粉砕物は、パン粉の品質改善効果の点からは多量に使用した方が好ましいが、デュラム小麦粉砕物の使用量が多くなると、パン生地の作業性が悪くなるため、パン粉の品質改善効果とパン生地の作業性とを勘案して、デュラム小麦粉砕物の好ましい使用量を設定するとよい。
例えば、デュラム小麦粉砕物としてデュラム小麦粉を用いる場合は、一般に、原料として使用する穀粉類の全質量に対し、内割で30〜100質量%使用するのが好ましい。
また、デュラムセモリナを用いる場合は、一般に、原料として使用する穀粉類の全質量に対し、内割で10〜100質量%使用するのが好ましい。
The amount of the durum wheat pulverized product used is 10 to 100% by mass with respect to the total mass of the flour used as a raw material, and within this range, it may be appropriately set according to the type of the durum wheat pulverized product. In addition, the crushed durum wheat is preferably used in a large amount from the viewpoint of improving the quality of bread crumbs, but if the amount of crushed durum wheat increases, the workability of bread dough deteriorates. In consideration of the workability of bread dough, a preferable amount of crushed durum wheat may be set.
For example, when durum flour is used as a pulverized product of durum wheat, it is generally preferable to use 30 to 100% by mass of the total amount of flour used as a raw material.
Moreover, when using a durum semolina, generally it is preferable to use 10-100 mass% by an internal ratio with respect to the total mass of flour used as a raw material.
副資材としては、イースト、食用油脂(ショートニング、バター等)、乳化剤(グリセリン脂肪酸エステル、ステアリル乳酸カルシウム、ショ糖脂肪酸エステル等)、糖類(砂糖、ブドウ糖、異性化糖、乳糖等)、食塩、イーストフード、pH調整剤(アジピン酸、酢酸ナトリウム、氷酢酸等)、酵素剤、酸化剤、着色料、膨張剤等、従来よりパン粉の副資材として使用されているものを使用でき、その使用量も従来と同様である。 Secondary materials include yeast, edible fats and oils (shortening, butter, etc.), emulsifiers (glycerin fatty acid ester, calcium stearyl lactate, sucrose fatty acid ester, etc.), sugars (sugar, glucose, isomerized sugar, lactose, etc.), salt, yeast Foods, pH adjusters (adipic acid, sodium acetate, glacial acetic acid, etc.), enzyme agents, oxidizing agents, coloring agents, swelling agents, etc. that have been conventionally used as secondary materials for bread crumbs can be used, and the amount used is also It is the same as the conventional one.
本発明のパン粉は、生パン粉、セミドライパン粉、乾燥パン粉のいずれでもよい。
本発明のパン粉は、原料として使用する穀粉類の全質量に対し、内割で10〜100質量%のデュラム小麦粉砕物を使用する以外は、従来のパン粉の製造法と同様にして製造され、その製造法は、焙焼式でも電極式でもいずれでも適用可能である。
本発明のパン粉の製造法において、混練、発酵、焙焼、電極加熱、乾燥、粉砕、篩等の工程で使用する機械等は従来のパン粉の製造で使用されているものでよく、特に限定されない。
本発明のパン粉は、従来のパン粉と同様にして、各種のフライ食品の衣や、餃子、ハンバーグ等の食品の練り込み用として使用することができるが、特にフライ食品の衣に用いてその効果が発揮される。
The bread crumbs of the present invention may be raw bread crumbs, semi-dry bread crumbs, or dry bread crumbs.
The bread crumbs of the present invention are produced in the same manner as in the conventional bread crumb production method except that 10-100% by weight of a crushed durum wheat is used as the raw material with respect to the total weight of the flour used as a raw material. The manufacturing method can be applied to either a roasting type or an electrode type.
In the method for producing bread crumbs of the present invention, machines used in the steps of kneading, fermentation, roasting, electrode heating, drying, pulverization, sieving, etc. may be those used in the production of conventional bread crumbs, and are not particularly limited. .
The bread crumbs of the present invention can be used for kneading various fried food garments, dumplings, hamburgers and other foods in the same manner as conventional bread crumbs. Is demonstrated.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
〔実施例1〜7および比較例1〕
表1記載の原料配合で、表2記載の製造工程にてパンをそれぞれ作成した。得られたパンを4℃の冷蔵庫で18時間冷却した後に、パン粉製造機(商品名PK-III;フジシマ工機製)で粉砕して目開き12mmの篩をスルーしたパン粉をそれぞれ得た。
[Examples 1 to 7 and Comparative Example 1]
Bread was prepared in the production process described in Table 2 with the raw material composition described in Table 1. The obtained bread was cooled in a refrigerator at 4 ° C. for 18 hours, and then crushed with a bread maker (trade name PK-III; manufactured by Fujishima Koki Co., Ltd.) to obtain bread crumbs that passed through a sieve having an opening of 12 mm.
〔試験例1〕
成型したポテトコロッケの具に衣液を付け、これに上記の実施例1〜7または比較例1のパン粉をまぶして冷凍し、未加熱のポテトコロッケをそれぞれ得た。次いで、得られたポテトコロッケを180℃で6分間フライした。フライして室温に10分間および6時間放置した後、表3の評価基準に従ってコロッケ表面のパン粉の食感の官能評価を実施した。その結果(パネラー10名の平均点)を表4に示す。なお、本試験例において、比較例1のフライ10分後の食感を対照とした。
[Test Example 1]
The dressing liquid was put on the molded potato croquette, and the bread crumbs of Examples 1 to 7 or Comparative Example 1 were applied to the potato croquette and frozen to obtain unheated potato croquettes. The resulting potato croquettes were then fried at 180 ° C. for 6 minutes. After fried and allowed to stand at room temperature for 10 minutes and 6 hours, sensory evaluation of the texture of bread crumbs on the croquette surface was performed according to the evaluation criteria shown in Table 3. The results (average score of 10 panelists) are shown in Table 4. In this test example, the food texture of Comparative Example 1 after 10 minutes of frying was used as a control.
〔試験例2〕
上記の実施例1〜7または比較例1のパン粉を175℃で1分間フライし、パン粉が吸収した油の量を測定し、各パン粉の吸油率を算出した。その結果を表5に示す。
[Test Example 2]
The bread crumbs of Examples 1 to 7 or Comparative Example 1 were fried at 175 ° C. for 1 minute, the amount of oil absorbed by the bread crumbs was measured, and the oil absorption rate of each bread crumb was calculated. The results are shown in Table 5.
〔試験例3〕
成型したポテトコロッケの具に衣液を付け、これに上記の実施例1〜7または比較例1のパン粉をまぶして180℃で5分間フライし、ポテトコロッケをそれぞれ得た。得られたポテトコロッケを−40℃で凍結した後、7日間−10℃で冷凍保存した。
この冷凍保存したポテトコロッケを家庭用電子レンジ(600W)で再加熱し、コロッケ表面のパン粉の食感を表3の評価基準に従って官能評価を実施した。その結果(パネラー10名の平均点)を表6に示す。なお、試験例1と同様に、比較例1のフライ10分後の食感を対照とした。
[Test Example 3]
The dressing liquid was put on the molded potato croquette, and the bread crumbs of Examples 1 to 7 or Comparative Example 1 were applied to the potato croquette and fried at 180 ° C. for 5 minutes to obtain potato croquettes. The obtained potato croquettes were frozen at −40 ° C. and then stored frozen at −10 ° C. for 7 days.
The frozen potato croquette was reheated in a household microwave oven (600 W), and the texture of the bread crumbs on the croquette surface was subjected to sensory evaluation according to the evaluation criteria shown in Table 3. The results (average score of 10 panelists) are shown in Table 6. As in Test Example 1, the texture of Comparative Example 1 after 10 minutes of frying was used as a control.
上記の試験例の結果より、本発明のパン粉を用いることにより、電子レンジ加熱をしてもサクサクした食感が損なわれ難いフライ製品や、フライ後時間が経っても食感の劣化が生じ難いフライ製品が得られることがわかる。
また、本発明のパン粉ではフライ後の吸油率が低くなり、パン粉の形状も良好な製品が得られる。
From the results of the above test examples, by using the bread crumbs of the present invention, a fried product that does not easily lose its crispy texture even when heated in a microwave oven, or a deterioration in texture even after a long time after frying It turns out that a fried product is obtained.
In addition, the bread crumb of the present invention has a low oil absorption after frying, and a product having a good bread crumb shape can be obtained.
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007006754A JP2008173013A (en) | 2007-01-16 | 2007-01-16 | Bread crumb and method for producing the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2007006754A JP2008173013A (en) | 2007-01-16 | 2007-01-16 | Bread crumb and method for producing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2008173013A true JP2008173013A (en) | 2008-07-31 |
Family
ID=39700544
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2007006754A Pending JP2008173013A (en) | 2007-01-16 | 2007-01-16 | Bread crumb and method for producing the same |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2008173013A (en) |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
JPH0488957A (en) * | 1990-07-31 | 1992-03-23 | Nisshin D C Ee Shokuhin Kk | Coating mix |
JPH06153769A (en) * | 1992-07-15 | 1994-06-03 | Nisshin Flour Milling Co Ltd | Frozen bakery product |
JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
JPH1052232A (en) * | 1996-08-09 | 1998-02-24 | Nisshin Flour Milling Co Ltd | Coating mix for tempura |
JPH11137198A (en) * | 1997-11-11 | 1999-05-25 | Nisshin Flour Milling Co Ltd | Batter mix for tempura suitable for freezing and refrying in oil |
JP2000175614A (en) * | 1998-12-15 | 2000-06-27 | Nisshin Flour Milling Co Ltd | Cereal flour composition |
-
2007
- 2007-01-16 JP JP2007006754A patent/JP2008173013A/en active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
JPH0488957A (en) * | 1990-07-31 | 1992-03-23 | Nisshin D C Ee Shokuhin Kk | Coating mix |
JPH06153769A (en) * | 1992-07-15 | 1994-06-03 | Nisshin Flour Milling Co Ltd | Frozen bakery product |
JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
JPH1052232A (en) * | 1996-08-09 | 1998-02-24 | Nisshin Flour Milling Co Ltd | Coating mix for tempura |
JPH11137198A (en) * | 1997-11-11 | 1999-05-25 | Nisshin Flour Milling Co Ltd | Batter mix for tempura suitable for freezing and refrying in oil |
JP2000175614A (en) * | 1998-12-15 | 2000-06-27 | Nisshin Flour Milling Co Ltd | Cereal flour composition |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JPWO2014103833A1 (en) | Properties improver for wheat-based foods consisting of water-soluble pea polysaccharides | |
JP2021121210A (en) | Cooked food with reduced acrylamide | |
JP4437928B2 (en) | Roasted wheat flour or roasted wheat grain for the production of flour food, its production method and roasted wheat flour or roasted wheat flour-containing flour food | |
JP6712536B2 (en) | Method for producing dough containing flour | |
JP2018514224A (en) | Noodles and dough containing fine algae powder | |
JP4685839B2 (en) | Cake donut manufacturing method | |
JP4999122B2 (en) | Roasted flour composition for baked goods | |
JP2004208530A (en) | Method for producing bread having nann-like appearance and cooked bread produced by using the bread | |
JP2004267194A (en) | Rice flour composition for bread and confectionery, rice flour bread and confectionery, and producing method therefor | |
JP5990457B2 (en) | Bread crumbs for microwave cooking | |
JP2003274845A (en) | Method for producing fermented bread containing rice flour as main raw material | |
JP2006136257A (en) | Method for producing rice flour bread and method for producing granular rice flour bread | |
KR20160106328A (en) | Crucian shaped bread and the manufacturing method thereof | |
JP2001017070A (en) | Production of bakery product | |
JP2008173013A (en) | Bread crumb and method for producing the same | |
JP2001346503A (en) | Heat-treated wheat flour for pancake | |
JP2013172673A (en) | Premixed flour for octopus dumpling using dried non-glutinous rice flour | |
JPH10327787A (en) | Bread crumb | |
JP2001078674A (en) | Snack-like food | |
JP2006109725A (en) | Food material | |
JP4600330B2 (en) | Pizza crust manufacturing method | |
JP2936075B2 (en) | Bread crumbs and fried foods using the same | |
WO2000005967A1 (en) | Pizza crust and process for producing the same | |
JP5235743B2 (en) | Baked confectionery using ground baked confectionery | |
JP2022111061A (en) | Composition for wheat flour food and rice flour food, premix for wheat flour food and rice flour food, wheat flour food and rice flour food, and production method of wheat flour food and rice flour food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20090602 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20100525 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20100601 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20100729 |
|
A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20100824 |