JP4067727B2 - Bread crumbs for frying - Google Patents
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- JP4067727B2 JP4067727B2 JP32061499A JP32061499A JP4067727B2 JP 4067727 B2 JP4067727 B2 JP 4067727B2 JP 32061499 A JP32061499 A JP 32061499A JP 32061499 A JP32061499 A JP 32061499A JP 4067727 B2 JP4067727 B2 JP 4067727B2
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Description
【0001】
【発明の属する技術分野】
本発明は、フライ製品に使用されるフライ用パン粉に関する。
【0002】
【従来の技術】
従来のフライ用パン粉は、小麦粉、糖類、食塩、イースト、イーストフード、油脂、水等を原料として焙焼法、電極法などの方法によってパンを焼成し、そのパンを粉砕し、場合によっては乾燥することにより製造されていた。
【0003】
従来のフライ用パン粉には、乾燥しない生パン粉と乾燥したドライパン粉とがあるが、いずれも種物に小麦粉をまぶし、卵液を付けた後パン粉を付着させたり、卵液の代わりにバッター液を付けてからパン粉を付着させ、油でフライすることによりフライ製品が得られる。この場合、衣材、特にパン粉の良否がフライ製品の食感、風味に大きな影響を与える。従来のパン粉を用いて得られるフライ製品は、フライ直後はサクサクした好ましい食感で香ばしく美味であるが、時間の経過とともに好ましい食感が失われ、特に密閉容器中などでは、パン粉が水分を吸ってふにゃふにゃの食感になり、油っぽくなってまずくなる。この傾向は冷めたフライ製品を電子レンジで加熱して温めた場合に顕著になり、フライ直後の好ましい食感、風味とは全くかけ離れたものとなってしまうのが現状である。
【0004】
最近ではコンビニエンスストア、スーパー等でコロッケ、トンカツなどのフライ製品の入った弁当類が多数販売されているが、こうした弁当類は電子レンジで加熱してから食べるため、中のフライ製品はふにゃふにゃになってしまい、フライ製品独特のサクサクとした好ましい食感は得ることができない。
【0005】
このような欠点を克服すべく、パン生地原料中に穀類から調製された食物繊維を含有させ、フライ時の衣への吸油量を少なくしたパン粉(特開平5−61号公報)が見られるが、この技術ではパン粉の吸油が減る効果は認められるが、時間の経過とともにパン粉の食感が低下することを防止することはできない。また、パン生地原料にプロテアーゼ、アミラーゼ類からなる酵素を添加し、パン中のグルテン及び澱粉質を一部酵素分解して、吸油率を低くしたパン粉(特開平6−169717号公報)が見られるが、この技術においてもやはり時間の経過とともにパン粉の食感は低下してしまう。それどころか、一部分解された澱粉質がパン粉の吸湿性を高めるため、パン粉の食感は顕著に低下してしまう。
【0006】
【発明が解決しようとする課題】
本発明はこのような現状に鑑み、フライ製品において、時間の経過とともにパン粉の食感が低下してしまう欠点を克服し、さらには冷めたフライ製品を電子レンジ加熱された後でもサクサクした食感を維持できるフライ用パン粉を提供せんとするものである。
【0007】
【課題を解決するための手段】
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、パン粉の元となるパンの生地原料中に、油脂、糖類の両方を添加しないこと、さらにはキシラナーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、ペクチナーゼからなる群から選択される1種以上の酵素を添加することにより、上記課題を解決できることを見出し、本発明を完成するに至った。
【0008】
即ち、本発明は、パン生地原料中に、キシラナーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、ペクチナーゼからなる群から選択される1種以上の酵素を添加し、油脂及び糖類を添加しないことを特徴とするフライ用パン粉に関する。
【0009】
【発明の実施の形態】
以下、本発明につき、さらに詳細に説明する。
【0010】
本発明のフライ用パン粉は、そのパン生地原料中に、油脂と糖類の両方を添加しないことを特徴とするものである。また、小麦粉、食塩、イースト、水についてはパン生地の必須成分として含有する必要がある。本発明のフライ用パン粉の生地原料中には、糖類が添加されないため、使用するイーストについては、無糖生地での発酵力が強いイーストを用いた方が好ましいが、その他の成分については、通常、パン生地の原料として使用されるものを用いることが出来る。ここでいう糖類とは、蔗糖、ブドウ糖、麦芽糖、果糖に代表される単糖類、二糖類などのことである。デキストリン類や澱粉類などの高分子多糖類や、増粘多糖類及びその酵素分解物は、ここでいう糖類には含まれず、本発明のフライ用パン粉のパン生地原料として用いてもさし支えない。
【0011】
さらに、本発明のフライ用パン粉は、そのパン生地原料中に、キシラナーゼ、セルラーゼ、ヘミセルラーゼ、グルコースオキシダーゼ、ペクチナーゼからなる群から選択される1種以上の酵素を添加することによって、パン粉の吸湿性がより低下し、パン粉の経時変化を防止する効果を高めることができる。また、上記酵素群の活性を有するものであれば他の名称で呼ばれている酵素を使用してもさし支えない。これら酵素の添加量は、その酵素の種類や比活性によって適宜選択すれば良く、特に限定されない。
【0012】
本発明のフライ用パン粉のパン生地原料には、生地安定性を高めるために、イーストフード、ビタミンC、米麹、pH調整剤などの通常使用される生地改良剤を使用してもさし支えない。
【0013】
本発明のフライ用パン粉は、糖類を添加しないためフライした時の着色が薄くなる。この点が問題となる場合は、色素等を添加することで、パン粉を着色することが出来る。この他、パン粉の品質をさらに高めるため、おから粉末、セルロース及びその加工品、こんにゃく及びその加工品、小麦ふすま等の食物繊維素材を使用しても差し支えない。また、パン粉自体の風味付けや食感をさらに向上すべく、醤油、ソース、ケチャップ、野菜乾燥粉砕物、コーングリッツ、ハイアミロースコーンスターチ、レジスタントスターチ等の澱粉類、カードラン、ゼラチン、ジェランガム、寒天等のゲル化剤、キサンタンガム、グアーガム、カラギーナン等の増粘多糖類、香料、調味料等風味素材も適宜使用できる。
【0014】
本発明のフライ用パン粉を得るための製パン法は特に限定されず、通常の製パン方法であればどんなものでも良い。また、製パン時の焼成方法としては、焙焼法、電極法のいずれを用いても良い。本発明のフライ用パン粉は、焼成したパンを放冷後粉砕し、生パン粉として、またはこれを熱風乾燥することによりドライパン粉として得ることが出来る。
【0015】
【実施例】
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において部は重量部である。
【0016】
(参考例)二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、イーストフード0.1部、アナトー色素0.1部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて、38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0017】
(実施例2)
二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、イーストフード0.1部、アナトー色素0.1部、ヘミセルラーゼ(天野製薬(株)製ヘミセルラーゼ「アマノ」90)0.01部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて、38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0018】
(実施例3)
二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、ビタミンC0.01部、アナトー色素0.1部、キシラナーゼ(ノボノルディスクバイオインダストリー(株)製ペントパン500BG)0.01部、グルコースオキシダーゼ(天野製薬(株)製ハイデラーゼ)0.01部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて、38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0019】
(比較例1)
二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、ビタミンC0.01部、アナトー色素0.1部、油脂(鐘淵化学工業(株)製パンショート)2部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0020】
(比較例2)
二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、イーストフード0.1部、ブドウ糖1.5部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて、38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0021】
(比較例3)
二等小麦粉(強力粉)70部、二等小麦粉(薄力粉)30部に、水58部、イースト(鐘淵化学工業(株)製NBイースト)2部、食塩1.5部、イーストフード0.1部、油脂(鐘淵化学工業(株)製パンショート)2部、ブドウ糖1.5部を加え、ミキサーで混合しパン生地とした。このパン生地を30分間発酵させ、分割した後15分間ベンチタイムをとった。その後パン生地を型に詰めて、38℃、55分間ホイロタイムをとった後、200Vの電圧で20分間通電してパンとした。パンを型から出して12時間10℃にて放置し、室温にもどしてから粉砕し、生パン粉とした。
【0022】
以上のようにして得られた実施例2、3、比較例1〜3の生パン粉を使用して実際にフライ製品(トンカツ)を作り、ラップに包んで15℃にて15時間室温で放置した後、電子レンジ加熱(600W、1分)したものを試食評価した。その結果、比較例1や2、そして従来の一般的なパン粉処方である比較例3の生パン粉を用いたトンカツは、いずれも衣がふにゃふにゃでサクサク感が全く感じられなかった。これに対して、実施例2、3の生パン粉を用いたトンカツは非常にサクサクしており、比較例の生パン粉を用いたトンカツとは全く異なり、フライ直後の好ましい食感が維持されていた。
【0023】
【発明の効果】
以上の結果からも明らかなように、本発明によるフライ用パン粉はフライ製品において、時間の経過とともに食感が低下してしまう欠点を克服し、さらには冷めたフライ製品を電子レンジ加熱された後でもパン粉がサクサクした食感を維持することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to breadcrumbs for frying used in frying products.
[0002]
[Prior art]
Conventional breadcrumbs for frying are made from flour, sugar, salt, yeast, yeast food, fats and oils, etc. as raw materials, baked by methods such as roasting and electrode methods, crushed and dried in some cases It was manufactured by doing.
[0003]
Conventional bread crumbs include raw bread crumbs that are not dried and dried bread crumbs, both of which are sprinkled with wheat flour, and after egg liquid is applied, the bread crumbs are attached, or batter liquid instead of egg liquid. Fry products are obtained by attaching bread crumbs and frying with oil. In this case, the quality of the clothes, particularly bread crumbs, greatly affects the texture and flavor of the fried product. The fried products obtained using conventional bread crumbs are savory and delicious with a crunchy favorable texture immediately after frying, but the preferred texture is lost over time, especially in sealed containers, where the crumb absorbs moisture. It becomes the texture of Tefunyafunya, and it becomes oily and worse. This tendency becomes conspicuous when a cooled fried product is heated by heating in a microwave oven, and the present situation is that it is completely different from the preferred texture and flavor immediately after frying.
[0004]
Recently, many lunches containing croquettes, tonkatsu and other fried products have been sold at convenience stores, supermarkets, etc. However, since these bento items are eaten after being heated in a microwave oven, the fried products inside become funya As a result, it is not possible to obtain a crispy and favorable texture unique to the fried product.
[0005]
In order to overcome such drawbacks, bread crumbs (Japanese Patent Laid-Open No. 5-61) in which dietary fibers prepared from cereals are contained in the dough raw material and the amount of oil absorption to the clothing at the time of frying is reduced can be seen. Although this technique has the effect of reducing the oil absorption of bread crumbs, it cannot prevent the texture of bread crumbs from decreasing over time. In addition, bread crumbs (Japanese Patent Laid-Open No. 6-169717) in which an enzyme composed of protease and amylase is added to the bread dough, and the gluten and starch in the bread are partly enzymatically degraded to reduce the oil absorption rate can be seen. Even in this technique, the texture of bread crumbs decreases with time. On the contrary, the partially decomposed starchy substance increases the hygroscopicity of bread crumbs, so that the texture of bread crumbs is significantly reduced.
[0006]
[Problems to be solved by the invention]
In view of such a current situation, the present invention overcomes the drawback that the texture of bread crumbs decreases over time in a fried product, and also has a crispy texture even after the cooled fried product is heated in a microwave oven It is intended to provide bread crumbs for frying that can maintain the above.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that both fats and sugars are not added to the dough raw material for bread crumbs, and further xylanase, cellulase, hemicellulase. It has been found that the above-mentioned problems can be solved by adding one or more enzymes selected from the group consisting of glucose oxidase and pectinase, and the present invention has been completed.
[0008]
That is, the present invention is characterized in that one or more enzymes selected from the group consisting of xylanase, cellulase, hemicellulase, glucose oxidase, and pectinase are added to bread dough ingredients, and no fats and sugars are added. Related to breadcrumbs.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in more detail.
[0010]
The bread crumbs for frying of the present invention are characterized in that both fats and sugars are not added to the dough raw material. Moreover, it is necessary to contain flour, salt, yeast, and water as essential ingredients of bread dough. Since sugars are not added to the dough raw material for the bread crumbs of the present invention, it is preferable to use yeast with strong fermentative power in sugar-free dough for yeast to be used. What is used as a raw material for bread dough can be used. The saccharides used herein include monosaccharides and disaccharides represented by sucrose, glucose, maltose, and fructose. Polymeric polysaccharides such as dextrins and starches, thickening polysaccharides and enzymatic degradation products thereof are not included in the saccharides herein, and may be used as a dough material for frying breadcrumbs of the present invention. .
[0011]
Furthermore, the bread crumbs for frying of the present invention have the breadth of hygroscopicity by adding one or more enzymes selected from the group consisting of xylanase, cellulase, hemicellulase, glucose oxidase, and pectinase to the dough material. The effect of preventing the change of bread crumbs with time can be enhanced. Moreover, as long as it has the activity of the said enzyme group, the enzyme called with another name may be used. The amount of these enzymes to be added may be appropriately selected depending on the type and specific activity of the enzyme, and is not particularly limited.
[0012]
In order to improve the dough stability, the dough improving material such as yeast food, vitamin C, rice bran, and pH adjuster may be used for the bread dough material of the bread crumbs of the present invention. .
[0013]
The frying bread crumbs of the present invention are lightly colored when fried because no sugar is added. When this point becomes a problem, bread crumbs can be colored by adding a pigment or the like. In addition, in order to further improve the quality of bread crumbs, dietary fiber materials such as okara powder, cellulose and processed products thereof, konjac and processed products thereof, wheat bran and the like may be used. In order to further improve the flavor and texture of bread crumbs themselves, starches such as soy sauce, sauce, ketchup, dried vegetables, corn grits, high amylose corn starch, resistant starch, curdlan, gelatin, gellan gum, agar, etc. Flavoring materials such as thickening polysaccharides such as gelling agents, xanthan gum, guar gum and carrageenan, fragrances and seasonings can be used as appropriate.
[0014]
The bread making method for obtaining the bread crumbs for frying of the present invention is not particularly limited, and any conventional bread making method may be used. Moreover, as a baking method at the time of bread making, either a roasting method or an electrode method may be used. The bread crumbs for frying according to the present invention can be obtained as raw bread crumbs by allowing the baked bread to cool and then crushed and dried as hot bread crumbs as dry bread crumbs.
[0015]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight.
[0016]
( Reference example ) 70 parts of second-class wheat flour (strong flour), 30 parts of second-grade wheat flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, yeast 0.1 part of food and 0.1 part of Anato dye were added and mixed with a mixer to obtain bread dough. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. Thereafter, the dough was put into a mold, and after a proof time of 38 ° C. for 55 minutes, the bread was energized for 20 minutes at a voltage of 200V. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0017]
(Example 2)
70 parts of second grade flour (strong flour), 30 parts of second grade flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, yeast food 0.1 Part, 0.1 part of Anato dye, and 0.01 part of hemicellulase (Hemicellulase "Amano" 90 manufactured by Amano Pharmaceutical Co., Ltd.) were added and mixed with a mixer to obtain bread dough. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. Thereafter, the dough was put into a mold, and after a proof time of 38 ° C. for 55 minutes, the bread was energized for 20 minutes at a voltage of 200V. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0018]
(Example 3)
70 parts of second-class flour (strong flour), 30 parts of second-grade flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, 0.01 parts of vitamin C , 0.1 part of Anato dye, 0.01 part of xylanase (Pent Pan 500BG manufactured by Novo Nordisk Bio Industry Co., Ltd.) and 0.01 part of glucose oxidase (Hyderase manufactured by Amano Pharmaceutical Co., Ltd.) are added and mixed with a mixer. It was. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. Thereafter, the dough was put into a mold, and after a proof time of 38 ° C. for 55 minutes, the bread was energized for 20 minutes at a voltage of 200V. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0019]
(Comparative Example 1)
70 parts of second-class flour (strong flour), 30 parts of second-grade flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, 0.01 parts of vitamin C Then, 0.1 part of Anato dye and 2 parts of fats and oils (Bancho Chemical Industry Co., Ltd. bread short) were added and mixed with a mixer to obtain bread dough. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. After that, the bread dough was put into a mold and proof time was taken at 38 ° C. for 55 minutes, and then energized at a voltage of 200 V for 20 minutes to make bread. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0020]
(Comparative Example 2)
70 parts of second grade flour (strong flour), 30 parts of second grade flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, yeast food 0.1 And 1.5 parts of glucose were added and mixed with a mixer to obtain bread dough. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. Thereafter, the dough was put into a mold, and after a proof time of 38 ° C. for 55 minutes, the bread was energized for 20 minutes at a voltage of 200V. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0021]
(Comparative Example 3)
70 parts of second grade flour (strong flour), 30 parts of second grade flour (weak flour), 58 parts of water, 2 parts of yeast (NB yeast manufactured by Kaneka Chemical Co., Ltd.), 1.5 parts of salt, yeast food 0.1 Part, 2 parts of fats and oils (Kanebuchi Chemical Industry Co., Ltd. bread short) and 1.5 parts of glucose were added and mixed with a mixer to make bread dough. The bread dough was fermented for 30 minutes, and after splitting, the bench time was taken for 15 minutes. Thereafter, the dough was put into a mold, and after a proof time of 38 ° C. for 55 minutes, the bread was energized for 20 minutes at a voltage of 200V. The bread was removed from the mold and allowed to stand at 10 ° C. for 12 hours. After returning to room temperature, the bread was crushed to obtain raw bread crumbs.
[0022]
Fry products (tonkatsu) were actually made using the raw bread crumbs of Examples 2 and 3 and Comparative Examples 1 to 3 obtained as described above, wrapped in wraps and left at room temperature for 15 hours at 15 ° C. Then, the samples were subjected to microwave evaluation (600 W, 1 minute) for tasting evaluation. As a result, the tonkatsu using the raw bread crumbs of Comparative Examples 1 and 2 and Comparative Example 3 which is a conventional general bread crumb formulation had no clothes and felt crispy at all. In contrast, pork cutlet with raw crumbs real施例2,3 it is very have crisp, completely different from pork cutlet with raw crumbs comparative example, is maintained preferably texture immediately after frying It was.
[0023]
【The invention's effect】
As is clear from the above results, the bread crumbs for frying according to the present invention overcome the disadvantage that the texture decreases with time in the fried product, and further, after the cooled fried product is heated in the microwave oven But the bread crumbs can maintain a crisp texture.
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JP32061499A JP4067727B2 (en) | 1999-09-03 | 1999-11-11 | Bread crumbs for frying |
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JP24958699 | 1999-09-03 | ||
JP11-249586 | 1999-09-03 | ||
JP32061499A JP4067727B2 (en) | 1999-09-03 | 1999-11-11 | Bread crumbs for frying |
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JP4067727B2 true JP4067727B2 (en) | 2008-03-26 |
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JP4541603B2 (en) * | 2001-07-30 | 2010-09-08 | テーブルマーク株式会社 | Bread crumbs and method for producing the same |
GB2461520A (en) * | 2008-07-01 | 2010-01-06 | Magsnack Bv | Manufacturing crumb for the coating of food products |
JP2011254740A (en) * | 2010-06-08 | 2011-12-22 | Nisshin Foods Kk | Functional bread crumb |
JP7435198B2 (en) | 2020-04-16 | 2024-02-21 | 日油株式会社 | Oil and fat composition for raw bread crumbs, dough for raw bread crumbs, and method for producing dough for raw bread crumbs |
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