JP5875252B2 - Tempura batter mix - Google Patents
Tempura batter mix Download PDFInfo
- Publication number
- JP5875252B2 JP5875252B2 JP2011110656A JP2011110656A JP5875252B2 JP 5875252 B2 JP5875252 B2 JP 5875252B2 JP 2011110656 A JP2011110656 A JP 2011110656A JP 2011110656 A JP2011110656 A JP 2011110656A JP 5875252 B2 JP5875252 B2 JP 5875252B2
- Authority
- JP
- Japan
- Prior art keywords
- tempura
- mass
- batter mix
- fatty acid
- acid ester
- 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.)
- Active
Links
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 28
- 239000000194 fatty acid Substances 0.000 claims description 28
- 229930195729 fatty acid Natural products 0.000 claims description 28
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 28
- -1 propylene glycol fatty acid ester Chemical class 0.000 claims description 28
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 15
- 235000011187 glycerol Nutrition 0.000 claims description 14
- 235000010445 lecithin Nutrition 0.000 claims description 13
- 239000000787 lecithin Substances 0.000 claims description 13
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 12
- 229940067606 lecithin Drugs 0.000 claims description 12
- 238000010521 absorption reaction Methods 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 239000000203 mixture Substances 0.000 description 42
- 239000003921 oil Substances 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 30
- 239000003925 fat Substances 0.000 description 24
- 235000019197 fats Nutrition 0.000 description 23
- 235000013312 flour Nutrition 0.000 description 23
- 239000003995 emulsifying agent Substances 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 17
- 241000238557 Decapoda Species 0.000 description 12
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 9
- 235000014347 soups Nutrition 0.000 description 8
- 240000008620 Fagopyrum esculentum Species 0.000 description 6
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 238000004186 food analysis Methods 0.000 description 4
- 235000012149 noodles Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000003303 reheating Methods 0.000 description 4
- 244000017020 Ipomoea batatas Species 0.000 description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000007598 dipping method Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical class OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 240000004507 Abelmoschus esculentus Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 238000009775 high-speed stirring Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、水に対する食感保持耐性が高い天ぷらを得ることができるバッターミックスに関する。 The present invention relates to a batter mix capable of obtaining a tempura having a high texture holding resistance to water.
天ぷらは、サクサクとして歯脆い食感と、吸油量が少なくべたつかないことが望まれる食品であり、これまで、よりサクサクした衣の食感が得られ、しかも吸油量が少ない天ぷらを製造することができる天ぷら衣材の検討が種々なされてきた。 Tempura is a food that is crunchy and has a brittle texture, and it is desired that the amount of oil absorption is low and non-sticky. Up until now, it has been possible to produce a crisp texture and a low amount of oil absorption. Various investigations have been made on the tempura clothes that can be made.
一般に、天ぷらにサクミのある食感を出すための手段として、衣材に膨張剤や乳化剤等を添加することが行われている。例えば、揚げ衣のサクサクした食感を維持するための手段として、特許文献１には、芳香を有する油脂を主成分とする食用油脂に２種以上の親油性乳化剤を配合してなる揚げ物用衣改良剤が記載されている。また、特許文献２には、湿熱処理小麦粉、酸化澱粉、植物性蛋白及び乳化剤を特定の配合比で配合した天ぷら粉が記載されている。また、特許文献３には、熱処理小麦粉と、植物性油脂と、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチンから選ばれた少なくとも１種の乳化剤と、糖類とを特定の配合比で含有する衣材が記載されている。また、特許文献４には、食用油脂に対し、少なくとも一種のグリセリン脂肪酸エステル及び少なくとも一種のプロピレングリコール脂肪酸エステルを含むバッター用油脂組成物が記載されている。また、特許文献５には、特定の乳化剤を含有する食用油脂をバッター生地に添加することが記載されている。 In general, as a means for producing a crisp texture in tempura, an expansion agent, an emulsifier, or the like is added to the clothing material. For example, as a means for maintaining the crispy texture of fried clothes, Patent Document 1 discloses that fried food clothes comprising two or more lipophilic emulsifiers mixed with edible fats and oils mainly composed of fragrant oils and fats. An improver is described. Patent Document 2 describes tempura flour in which wet-heat treated wheat flour, oxidized starch, vegetable protein and an emulsifier are blended at a specific blending ratio. Patent Document 3 discloses a clothing material containing a heat-treated wheat flour, vegetable oil and fat, at least one emulsifier selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin, and a saccharide in a specific mixing ratio. Is described. Patent Document 4 describes a batter oil and fat composition containing at least one glycerin fatty acid ester and at least one propylene glycol fatty acid ester with respect to edible oil and fat. Patent Document 5 describes that edible fats and oils containing a specific emulsifier are added to batter dough.
しかし、上記の手段は何れも、熱処理小麦粉などの特別な材料を必要としたり、乳化剤と油脂を混合した油脂組成物を予め調製しなければならないなど、手順が煩雑であった。また、油脂を添加すれば衣の油脂量が増えてしまうという問題があった。 However, all of the above means have complicated procedures such as requiring a special material such as heat-treated wheat flour or preparing an oil / fat composition in which an emulsifier and an oil / fat are mixed in advance. Moreover, there was a problem that the amount of fats and oils in clothing would increase if fats and oils were added.
また近年では、製造後の天ぷらをすぐには食せず、時間が経ってから電子レンジで再加熱して食することも多いが、電子レンジ加熱した場合、具材から出た水分を衣が吸収して衣の食感や風味が低下するという問題があった。また天ぷらは、うどんや蕎麦などの汁物にのせられて提供されることも多いが、その際に、衣が汁を吸収して軟らかくなり、サクサクとした食感を失ったり具材から剥がれてしまうという問題があった。 Also, in recent years, tempura after production is not eaten immediately, and after a period of time, it is often reheated and eaten with a microwave oven, but when heated in a microwave oven, the clothing absorbs moisture from the ingredients. As a result, there was a problem that the texture and flavor of the clothes deteriorated. Tempura is also often served with soup such as udon and soba noodles, but at that time the garment absorbs the juice and softens, losing its crunchy texture and peeling off from the ingredients. There was a problem.
そこで、特許文献６では、水に予め乳化剤を加えて高速撹拌し泡立てたものに、小麦粉を加えて得られた衣を、融点が常温より高い固型脂若しくは硬化油を用いてフライ処理した後、天ぷらの各部位の油脂含量が異なるように脱油することを特徴とする、ふっくらとしていながら熱湯復元後にもサクサクとした食感を持続することができる乾燥天ぷらの製造法が提供されている。
しかし、この製造法は、乳化剤の高速攪拌、特定の揚げ油やフライ処理後の不均一な脱油が必要であるなど、煩雑であった。
Therefore, in Patent Document 6, after a frying treatment using a solid fat or a hardened oil having a melting point higher than room temperature, a garment obtained by adding flour to water previously added with an emulsifier and foamed at high speed is foamed. There is provided a method for producing dry tempura, which is characterized by being deoiled so that the fat content of each part of tempura is different, and can maintain a crunchy texture even after restoration of hot water while being plump .
However, this production method is complicated, such as requiring high-speed stirring of the emulsifier, specific frying oil, and non-uniform deoiling after the frying process.
このように、従来の天ぷら用衣材や製造法は、何れも簡便性、汎用性に乏しく、且つ電子レンジ加熱や汁のせ後の食感の保持（衣の軟化や剥がれ落ちの抑制）という点では、未だ充分に満足いく結果が得られていなかったのが実状であった。 As described above, the conventional tempura clothing materials and manufacturing methods are both simple and inferior in versatility, and maintain the texture after microwave heating and soup (suppression of clothing softening and peeling off). However, the actual situation was that satisfactory results were not yet obtained.
本発明は、うどんや蕎麦等の汁物の上にのせても衣が硬さを保持して剥がれにくく、且つ電子レンジ再加熱後にも水っぽい食感が抑制された、水に対する食感保持耐性が高い天ぷらが得られる天ぷら用バッターミックスを提供することを課題としている。 The present invention is highly resistant to water, maintaining a firm texture even after being placed on a soup such as udon or soba noodles, being hard to peel off, and having a watery texture suppressed even after reheating of a microwave oven. An object is to provide a batter mix for tempura from which tempura can be obtained.
本発明者らは、上記の課題を解決すべく種々研究を重ねた結果、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される乳化剤のうちの少なくとも２種以上を含み、且つ油脂及び膨張剤を含まない天ぷら用バッターミックスを用いれば、うどんや蕎麦等の汁物の上にのせても衣が剥がれにくく、且つ電子レンジ再加熱後にも食感のよい天ぷらが得られることを見出し、本発明を完成した。 As a result of various studies to solve the above-mentioned problems, the inventors of the present invention include at least two or more of emulsifiers selected from propylene glycol fatty acid esters, glycerin fatty acid esters and lecithins, and fats and oils and swelling agents. Tempura batter mix that does not contain tempura, it is found that even if placed on soup such as udon and soba noodles, it is difficult to peel off, and a tempura with a good texture can be obtained even after reheating the microwave oven, completed.
すなわち、本発明は、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される乳化剤のうちの少なくとも２種以上を含有し、且つ油脂及び膨張剤を含まないことを特徴とする天ぷら用バッターミックスを提供することにより、上記課題を解決したものである。
また本発明は、上記天ぷら用バッターミックスを用いることを特徴とする天ぷらの製造方法を提供することにより、上記課題を解決したものである。
また本発明は、上記天ぷら用バッターミックスを用いて得られた天ぷらを提供することにより、上記課題を解決したものである。
That is, the present invention provides a batter mix for tempura containing at least two kinds of emulsifiers selected from propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin, and containing no fat or swelling agent. By providing, the above-mentioned problems are solved.
Moreover, this invention solves the said subject by providing the manufacturing method of the tempura characterized by using the said batter mix for tempura.
Moreover, this invention solves the said subject by providing the tempura obtained using the said batter mix for tempura.
本発明の天ぷら用バッターミックスによれば、うどんや蕎麦等の汁物の上にのせても衣が硬さを保持して剥がれにくく、且つ電子レンジ再加熱後にも水っぽくない良好な食感を有する、水に対する食感保持耐性が高い天ぷらを得ることができる。 According to the batter mix for tempura of the present invention, even if it is placed on a soup such as udon or soba noodles, the clothing retains hardness and is not easily peeled off, and has a good texture that is not watery even after reheating the microwave oven. Tempura having a high texture holding resistance to water can be obtained.
本発明の天ぷら用バッターミックスは、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される乳化剤のうちの少なくとも２種以上を含有する。好ましくは、本発明の天ぷら用バッターミックスは、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される乳化剤の全てを含有する。
上記乳化剤のうちの２種以上を含有しないバッターミックス、すなわち、上記乳化剤のうちのいずれか１種しか含有しないバッターミックスから得られる天ぷらは、水に対する食感保持耐性が十分ではなく、汁物の上にのせたときに衣が硬さを保持できずに剥がれやすく、また、電子レンジ再加熱後するとべしゃべしゃした水っぽい食感となってしまう。
The batter mix for tempura of the present invention contains at least two or more of emulsifiers selected from propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin. Preferably, the batter mix for tempura of the present invention contains all of an emulsifier selected from propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin.
Tempura obtained from a batter mix that does not contain two or more of the emulsifiers, that is, a batter mix that contains only one of the emulsifiers, does not have sufficient texture resistance to water, When placed on the garment, the garment does not retain its hardness and easily peels off, and after reheating the microwave oven, it becomes a watery texture.
本発明に使用されるプロピレングリコール脂肪酸エステルの種類は特に制限はなく、食品添加物として市販されているもの、例えば理研ビタミン社製リケマールＰＰ−１００、ＰＬ−１００、ＰＳ−１００等を適宜使用することができる。本発明の天ぷら用バッターミックスが、プロピレングリコール脂肪酸エステルを含有する場合は、その含有量は、バッターミックス全質量に対して０．０５〜３．０質量％、好ましくは０．１〜１．５の範囲である。 There is no restriction | limiting in particular in the kind of propylene glycol fatty acid ester used for this invention, For example, what is marketed as a food additive, for example, Rikenmar PP-100, PL-100, PS-100, etc. by Riken Vitamin Co., are used suitably. be able to. When the batter mix for tempura of this invention contains propylene glycol fatty acid ester, the content is 0.05-3.0 mass% with respect to the batter mix total mass, Preferably it is 0.1-1.5. Range.
本発明に使用されるグリセリン脂肪酸エステルの種類もまた特に制限はなく、例えば、酢酸モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド、乳酸モノグリセリド、コハク酸モノグリセリド、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル等、又は食品添加物として市販されているもの、例えば、理研ビタミンから発売されている、モノグリセリド類のエステルの例としてリケマールＳ−１００ＰやシュガーエステルのポエムＢ−１０等、さらにポリグリセリド類のエステルの例としてポエムＪ−４０８１Ｖ等を挙げることができる。グリセリン脂肪酸エステルを含有する場合は、その含有量は、バッターミックス全質量に対して０．０１〜１．５質量％、好ましくは０．０５〜０．５の範囲である。 The type of glycerin fatty acid ester used in the present invention is also not particularly limited. , Or those commercially available as food additives, for example, Rikemar S-100P, sugar ester poem B-10, etc., as examples of monoglyceride esters sold by Riken Vitamin, and polyglyceride esters An example is Poem J-4081V. When it contains glycerin fatty acid ester, the content is 0.01-1.5 mass% with respect to batter mix total mass, Preferably it is the range of 0.05-0.5.
本発明に使用されるレシチンの種類もまた特に制限されないが、例えば、大豆レシチン、卵黄レシチン等が挙げられ、食品添加物として市販されているもの、例えば、日清オイリオ社製のベイシスＬＰ−２０７０Ｒ等を適宜使用することができる。本発明の天ぷら用バッターミックスが、レシチンを含有する場合は、その含有量は、バッターミックス全質量に対して０．０１〜１．５質量％、好ましくは０．０５〜０．５％の範囲である。 The type of lecithin used in the present invention is not particularly limited, and examples thereof include soy lecithin, egg yolk lecithin and the like, which are commercially available as food additives, for example, Basis LP-2070R manufactured by Nisshin Oilio Co., Ltd. Etc. can be used as appropriate. When the batter mix for tempura of the present invention contains lecithin, the content thereof is in the range of 0.01 to 1.5% by mass, preferably 0.05 to 0.5% with respect to the total mass of the batter mix. It is.
本発明の天ぷら用バッターミックスにおけるプロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される２種類以上の乳化剤の含有量は、各乳化剤が上記の含有量の範囲内において、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンから選択される２種類以上の乳化剤の合計量として、バッターミックス全質量に対して０．０７〜６．０質量％、好ましくは０．２〜２．５質量％であればよい。
本発明の天ぷら用バッターミックスがプロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチンの全てを含有する場合、各乳化剤が上記の含有量の範囲内において、合計でバッターミックス全質量に対して０．０７〜６．０質量％の範囲が好ましく、０．２〜２．５質量％の範囲がより好ましい。
The content of two or more emulsifiers selected from propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin in the batter mix for tempura of the present invention is such that each emulsifier is within the above content range, and propylene glycol fatty acid ester, glycerin. The total amount of two or more emulsifiers selected from fatty acid esters and lecithin may be 0.07 to 6.0% by mass, preferably 0.2 to 2.5% by mass, based on the total mass of the batter mix. .
When the batter mix for tempura of the present invention contains all of propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin, each emulsifier is within the above-mentioned content range, and is 0.07 to the total mass of the batter mix. The range of 6.0% by mass is preferable, and the range of 0.2 to 2.5% by mass is more preferable.
本発明の天ぷら用バッターミックスには、上記乳化剤が配合されている一方で、油脂は配合されていない。また、衣のサクミ感を向上させるために天ぷら用ミックス粉によく使用される膨張剤も配合されていない。本発明のバッターミックスに油脂又は膨張剤を配合すると、衣が油っぽくなり、汁に漬けたときの保型性も損なわれる。従って、本発明の天ぷら用バッターミックスには、実質的に油脂及び膨張剤は含まれていない。 While the emulsifier is blended in the batter mix for tempura according to the present invention, no fat or oil is blended. Moreover, in order to improve the squeaky feeling of clothes, the swelling agent often used for the mix powder for tempura is not mix | blended. When fats and oils or a swelling agent are mix | blended with the batter mix of this invention, clothes will become oily and the shape retention property when immersed in juice will also be impaired. Therefore, the batter mix for tempura of the present invention is substantially free of fats and oils and swelling agents.
本発明の天ぷら用バッターミックスは、上記の材料に加えて、主成分として穀粉及び／又は澱粉を含有する。穀粉としては小麦粉が好ましく、小麦粉としては、従来の天ぷら粉に一般的に用いられている薄力粉が好ましいが、他に中力粉、準強力粉、強力粉等が挙げられる。小麦粉以外の穀粉としては、米粉、小麦全粒粉、ライ麦粉、コーンフラワー等が挙げられる。これらの穀粉は、いずれか単独又は適宜組み合わせて使用され得る。澱粉としては、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、ワキシーコーンスターチ等、及びこれらの化工品が挙げられる。
本発明の天ぷら用バッターミックスは、上記穀粉及び澱粉をいずれか単独で含有していてもよく、又は適宜組み合わせて含有していてもよい。本発明の天ぷら用バッターミックスにおける上記穀粉及び／又は澱粉の含有量は、好ましくは９９．９３〜９４．０質量％であり、より好ましくは９９．８〜９７．５質量％である。
The batter mix for tempura of the present invention contains flour and / or starch as a main component in addition to the above materials. As flour, wheat flour is preferable, and as wheat flour, thin flour generally used in conventional tempura flour is preferred, but other examples include medium flour, semi-strong flour, and strong flour. Examples of flour other than wheat flour include rice flour, whole wheat flour, rye flour, and corn flour. These flours can be used either alone or in appropriate combination. Examples of the starch include corn starch, potato starch, tapioca starch, wheat starch, waxy corn starch, and chemical products thereof.
The batter mix for tempura of the present invention may contain any one of the above flour and starch, or may contain them in appropriate combination. Content of the said flour and / or starch in the batter mix for tempura of this invention becomes like this. Preferably it is 99.93-94.0 mass%, More preferably, it is 99.8-97.5 mass%.
さらに本発明の天ぷら用バッターミックスは、必要に応じて、油脂と膨張剤以外の通常の天ぷら用バッターミックスに用いられる材料、例えば、卵白粉、全卵粉、蛋白質、各種糖類、増粘剤、食塩、調味料、色素等を含有することができる。さらに、本発明の効果を妨げない範囲で、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル及びレシチン以外の乳化剤を用いてもよいが、その含有量は、バッターミックスの全質量に対して２．０質量％以下とするのが好ましく、１．０質量％以下とするのがより好ましい。 Furthermore, the batter mix for tempura according to the present invention is, if necessary, materials used for a batter mix for normal tempura other than fats and fats, for example, egg white powder, whole egg powder, proteins, various sugars, thickeners, It can contain salt, a seasoning, a pigment | dye, etc. Furthermore, an emulsifier other than propylene glycol fatty acid ester, glycerin fatty acid ester and lecithin may be used as long as the effect of the present invention is not hindered, but its content is 2.0% by mass relative to the total mass of the batter mix It is preferable to set it as follows, and it is more preferable to set it as 1.0 mass% or less.
上記の如き組成から成る本発明の天ぷら用バッターミックスに、水を適宜（通常、外割で１００〜２００質量％程度）添加、混合してバッター液を調製する。このバッター液中に具材を漬してバッターを付着させ、油ちょうすることにより、本発明の天ぷらを製造することができる。
具材としては、特に限定はなく、エビ、イカ、キス等の魚介類、肉類、ニンジン、インゲン、サツマイモ、春菊、ピーマン、レンコン、カボチャ、ナス、玉ネギ、オクラ、キノコ類等の野菜類が一例として挙げられる。具材は、バッター液に漬す前に、薄力粉や澱粉などで予め打粉されていてもよい。
油ちょうに用いる油脂類としては、大豆油、綿実油、ナタネ油、コメ油、トウモロコシ油、ゴマ油等の植物油脂、ラード、牛脂等の動物油脂などの、油ちょうに通常使用され得る油脂類を用いることができる。
Water is appropriately added to the tempura batter mix of the present invention having the above composition (usually, about 100 to 200% by mass in the outer portion) and mixed to prepare a batter solution. The tempura of the present invention can be produced by dipping ingredients in this batter solution, adhering the batter, and oiling.
The ingredients are not particularly limited, and include seafood such as shrimp, squid and kiss, meat, carrots, green beans, sweet potatoes, spring chrysanthemum, bell pepper, lotus root, pumpkin, eggplant, onion, okra and mushrooms. As an example. The ingredients may be previously pulverized with soft flour or starch before being soaked in the batter liquid.
As fats and oils to be used for fat oil, oils and fats that can be normally used for oil frying, such as vegetable oils such as soybean oil, cottonseed oil, rapeseed oil, rice oil, corn oil, sesame oil, and animal fats such as lard and beef tallow are used. be able to.
斯くして得られた本発明の天ぷらは、吸油量が少ないという利点を有する。すなわち、本発明の天ぷら衣の吸油量は、エーテル抽出法（新・食品分析法、（社）日本食品科学工学会 新・食品分析法編集委員会編、平成８年１１月３０日発行）で測定した場合、油ちょう後の衣の全質量に対しておよそ１０〜３０質量％、好ましくは１０〜２５質量％であり、通常の天ぷらの吸油量（同、３０．０〜４５．０質量％）と比較して低減されている。 The tempura of the present invention thus obtained has the advantage that the oil absorption is small. That is, the oil absorption amount of the tempura garment of the present invention is determined by the ether extraction method (new food analysis method, edited by the Japan Food Science Engineering Society New Food Analysis Method Editorial Committee, issued on November 30, 1996). When measured, it is approximately 10 to 30% by mass, preferably 10 to 25% by mass with respect to the total mass of the garment after oiling, and the oil absorption amount of normal tempura (30.0 to 45.0% by mass). ) And reduced.
さらに、本発明の天ぷらは、従来の通常の天ぷらと比べて硬い衣を有する。例えば、本発明の天ぷらの衣は、レオナー（株式会社山電製ＲＨＥＯＮＥＲII：ロードセル２０Ｎ、アンプ倍率１、プランジャー４９）を用いて破断強度を測定した場合（サンプルとして、サツマイモを１ｃｍ×１ｃｍ×５ｃｍ角に調整し、バッターをつけて１７５℃で３分間フライし、荒熱が取れた状態のものを用いて、歪率６０％時点の荷重（Ｎ）を測定した場合）、５．０Ｎ以上、好ましくは６．０〜８．０Ｎの範囲の硬さを有する。 Furthermore, the tempura of the present invention has a harder garment than a conventional normal tempura. For example, the tempura garment of the present invention has a rupture strength measured using a Leonor (RHEONERII: load cell 20N, amp magnification 1, plunger 49, manufactured by Yamaden Co., Ltd.). As a sample, sweet potato is 1 cm × 1 cm × 5 cm Adjusting to the corner, battered and fried at 175 ° C for 3 minutes, using the one with rough heat removed, when measuring the load (N) at the time of distortion 60%), 5.0N or more, Preferably it has a hardness in the range of 6.0 to 8.0 N.
上記のような硬い衣を有する本発明の天ぷらは、水に対する食感保持耐性が高いという利点を有する。例えば、本発明の天ぷらは、うどんや蕎麦等の汁物の上にのせても衣が軟らかくなり過ぎることなく、且つ具材から衣が剥がれにくい。また電子レンジ加熱後にも食感が水っぽくなりにくい。このように本発明の天ぷらは、汁物の上にのせた場合や電子レンジ加熱によって、天ぷらとしての好ましい食感が損われることなく、むしろ適度にサクミのある食感を呈することができる。よって、本発明の天ぷら用バッターミックスを用いて得られた天ぷらは、うどんや蕎麦等の汁物用天ぷら、又は電子レンジ加熱して食するための天ぷらとして特に好適である。 The tempura of the present invention having the hard clothes as described above has an advantage that the texture holding resistance to water is high. For example, even if the tempura of the present invention is placed on a soup such as udon or soba, the garment does not become too soft and the garment does not easily peel off from the ingredients. Also, the texture does not easily become watery after heating in the microwave. Thus, the tempura of the present invention can exhibit a moderately crisp texture without being damaged by the preferred texture of tempura when placed on a soup or by heating in a microwave oven. Therefore, the tempura obtained by using the batter mix for tempura according to the present invention is particularly suitable as a tempura for soup such as udon and soba, or a tempura for cooking by heating in a microwave oven.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
実施例１〜３及び比較例１〜６
表１に示す配合にて、実施例１〜３及び比較例１〜６の天ぷら用バッターミックスを調製した。得られたバッターミックス１００質量部に表１に示す量の水を添加混合してバッター液を得た。このバッター液に、打ち粉を付着させた具材の海老（２６−３０サイズ）を漬けてバッターを付着させ、１７５℃のサラダ油で３分間油ちょうして、海老天ぷらを得た。
衣硬さの測定のためには、別途、芋天ぷら（サツマイモを１ｃｍ×１ｃｍ×５ｃｍ角に調整し、上記バッター液をつけ、１７５℃で３分間フライしたもの）を作製した。
Examples 1-3 and Comparative Examples 1-6
The batter mix for tempura of Examples 1-3 and Comparative Examples 1-6 was prepared with the composition shown in Table 1. An amount of water shown in Table 1 was added to and mixed with 100 parts by mass of the obtained batter mix to obtain a batter solution. In this batter liquid, shrimp (26-30 size) with dusting powder was soaked and the batter was attached, and oiled with salad oil at 175 ° C. for 3 minutes to obtain shrimp tempura.
In order to measure the clothing hardness, separately, tempura (sweet potato was adjusted to 1 cm × 1 cm × 5 cm square, the batter solution was applied and fried at 175 ° C. for 3 minutes) was prepared separately.
試験例１
下記に示す評価基準に従い、実施例１〜３及び比較例１〜６のバッターミックスを用いて得られた海老天ぷらについて、吸油率、衣の湯溶け耐性、及び電子レンジ加熱後の食感を評価した。また芋天ぷらについて衣硬さを測定した。それらの評価結果の平均値を表１に示す。
Test example 1
According to the evaluation criteria shown below, for the shrimp tempura obtained using the batter mixes of Examples 1 to 3 and Comparative Examples 1 to 6, the oil absorption rate, the resistance to melting of hot water for clothing, and the texture after heating in a microwave oven are evaluated. did. In addition, the hardness of the garment tempura was measured. Table 1 shows the average value of the evaluation results.
（１）衣硬さ
荒熱が取れた状態で、芋天ぷらを、レオナー（株式会社山電製ＲＨＥＯＮＥＲII：ロードセル２０Ｎ、アンプ倍率１、プランジャー４９）を用いて破断強度（歪率６０％時点の荷重（Ｎ））を測定し、衣硬さとした。
（２）吸油率
天ぷらの衣のみを５０ｇ用意し、これをハサミ等で十分に粉砕した後、油脂量を測定した。油ちょう後の衣の全質量に対する測定した油脂量の割合を吸油率とした。なお、油脂量はエーテル抽出法（新・食品分析法、（社）日本食品科学工学会 新・食品分析法編集委員会編、平成８年１１月３０日発行）にて測定した。すなわち、試料からジエチルエーテルを用いて温抽出し、エーテル可溶性物質を集め、次いでエーテルを留去して得られた乾燥質量を油脂量とした。
（３）湯溶け耐性
直径１８ｃｍの円形片手鍋に２５０ｃｃの沸騰したお湯を注ぎ、その中に海老天ぷらを投入した。３０秒後反転させ、さらに３０秒経過した（１分間浸漬）後の天ぷらを、５名のパネラーにより下記基準にて評価した。
５点：１分間浸漬後に箸で海老天の尻尾を持って持ち上げ振っても衣が剥がれない。
さらに湯につけ１分経過したものを尻尾を持ち上げ振っても衣が剥がれない。
その後海老天を半分食べ、それをさらに湯につけ直ぐ上げても衣が剥がれない。
４点：１分間浸漬後に箸で海老天の尻尾を持って持ち上げ振っても衣が剥がれない。
さらに湯につけ１分経過したものを尻尾を持ち上げて振っても衣が剥がれない。
その後海老天を半分食べ、さらに湯につけ直ぐ上げた際には衣が剥がれる。
３点：１分間浸漬後に箸で海老天の尻尾を持って持ち上げ振っても衣が剥がれない。
さらに湯につけ１分経過したものを尻尾を持ち上げて振ると衣が剥がれる。
２点：１分間浸漬後に箸で海老天の尻尾を持って持ち上げ振っても衣が剥がれない。
さらに湯につけ１分経過する間に衣が剥がれる。
１点：１分間の浸漬の間に衣が剥がれる。
（４）電子レンジ加熱後の食感
縦１７ｃｍ×横１０ｃｍ×高さ２ｃｍのプラスチック製容器に炊き立ての白ご飯１００ｇを均等に敷き詰め、その上に海老天ぷらを４本のせた。容器を密封し、室温で２４時間保存後、１５００ｗの電子レンジで３０秒間加熱した。得られた海老天ぷらを５人のパネラーにて試食し、下記基準にて食感を評価した。
５点：油っぽさや水っぽさがなく歯応えがある
４点：やや水っぽいが歯応えがある状態
３点：やや水っぽく歯応えがやや乏しい。
２点：水っぽく歯応えが乏しい。
１点：非常油っぽさ、水っぽさを感じる。歯応えがほぼない。
(1) Hardness of clothing In a state where rough heat was removed, the tempura was ruptured using a Leoner (RHEONERII: load cell 20N, amplifier magnification 1, plunger 49, manufactured by Yamaden Co., Ltd.) at a strain strength of 60%. The load (N)) was measured and determined as the clothing hardness.
(2) Oil absorption rate Only 50g of tempura garment was prepared, and this was sufficiently pulverized with scissors and the like, and then the amount of oil and fat was measured. The ratio of the measured amount of fats and oils to the total mass of the garment after the oil was taken as the oil absorption rate. The amount of fats and oils was measured by an ether extraction method (new food analysis method, edited by the New Food Analysis Method Editorial Committee, published by November 30, 1996). That is, the sample was warm-extracted with diethyl ether to collect ether-soluble substances, and then the dry mass obtained by distilling off the ether was defined as the amount of fats and oils.
(3) Hot water melting resistance 250 cc of boiling hot water was poured into a circular one-handed pan having a diameter of 18 cm, and shrimp tempura was put therein. After 30 seconds, the tempura was inverted after 30 seconds (1 minute immersion), and evaluated by the following five panelists according to the following criteria.
5 points: The clothes do not peel off even if they are lifted and shaken with the chopsticks with the chopsticks after immersion for 1 minute.
Furthermore, the clothes do not peel off even if the tail is lifted and shaken after 1 minute in hot water.
After that, half of the shrimp tempura is eaten, and the garment does not come off even if it is further soaked in hot water.
4 points: After dipping for 1 minute, hold the shrimp's tail with chopsticks and lift and shake.
Furthermore, the clothes will not peel off even if they are soaked in hot water and shake after lifting their tails.
After that, half of the shrimp tempura is eaten and then the clothes are peeled off when it is put in hot water.
3 points: After dipping for 1 minute, hold the shrimp's tail with chopsticks and lift and shake.
In addition, if you put it in hot water and shake it for 1 minute, the clothes will peel off.
2 points: The clothes do not peel off even if they are lifted and shaken with chopsticks after being immersed for 1 minute.
Furthermore, the clothes are peeled off after 1 minute.
1 point: The clothes are peeled off during the immersion for 1 minute.
(4) Texture after heating in microwave oven 100 g of freshly cooked white rice was evenly spread in a plastic container having a length of 17 cm, a width of 10 cm, and a height of 2 cm, and 4 pieces of shrimp tempura were placed thereon. The container was sealed, stored at room temperature for 24 hours, and then heated in a 1500 w microwave oven for 30 seconds. The obtained shrimp tempura was sampled by five panelists, and the texture was evaluated according to the following criteria.
5 points: There is no oily or watery feeling and there is a crunchy 4 points: A little watery but crunchy 3 points: Somewhat watery and slightly crunchy.
2 points: Watery and poorly crisp.
1 point: Feels very oily and watery. There is almost no crunch.
試験例２
下記表２に示す配合で調製したバッターミックスを用いて、実施例１と同様にして海老天ぷらを得、試験例と同様の評価基準で評価した。結果を表２に示す。
Test example 2
Using a batter mix prepared with the formulation shown in Table 2 below, shrimp tempura was obtained in the same manner as in Example 1 and evaluated according to the same evaluation criteria as in the test examples. The results are shown in Table 2.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011110656A JP5875252B2 (en) | 2011-05-17 | 2011-05-17 | Tempura batter mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011110656A JP5875252B2 (en) | 2011-05-17 | 2011-05-17 | Tempura batter mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2012239405A JP2012239405A (en) | 2012-12-10 |
| JP5875252B2 true JP5875252B2 (en) | 2016-03-02 |
Family
ID=47461792
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2011110656A Active JP5875252B2 (en) | 2011-05-17 | 2011-05-17 | Tempura batter mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5875252B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6618070B2 (en) * | 2015-06-02 | 2019-12-11 | 昭和産業株式会社 | Tempura powder and tempura using the same |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3150819B2 (en) * | 1993-05-21 | 2001-03-26 | 日清食品株式会社 | Manufacturing method of dried tempura |
| JP3960367B2 (en) * | 1998-05-08 | 2007-08-15 | 日本製粉株式会社 | Manufacturing method of mix for tempura |
| JP4332887B2 (en) * | 2000-02-25 | 2009-09-16 | 味の素株式会社 | Clothing material or fried food using the same |
| JP2002065193A (en) * | 2000-08-31 | 2002-03-05 | Dai Ichi Kogyo Seiyaku Co Ltd | Batter modifier and batter containing the same |
| WO2005009142A1 (en) * | 2003-07-24 | 2005-02-03 | Taiyo Kagaku Co., Ltd. | Conditioning agent for fry food |
-
2011
- 2011-05-17 JP JP2011110656A patent/JP5875252B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2012239405A (en) | 2012-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US7731999B2 (en) | Fat composition for coating food to be cooked and process for producing cooked food | |
| JP6058927B2 (en) | Oil composition for frying | |
| JP2007143513A (en) | Deep-fried food and method for producing the same | |
| JP7282479B2 (en) | Composition for grilled gyoza wings | |
| JP4171136B2 (en) | Ingredients for fried cooked food and fried food | |
| JP7162547B2 (en) | Method for producing dried tempura for instant food | |
| JP6785542B2 (en) | Bread manufacturing method | |
| JP5875252B2 (en) | Tempura batter mix | |
| JP2015029500A (en) | Manufacturing method of non-fried food | |
| KR101696620B1 (en) | Method of making fried food having improved appearance and texture | |
| JP5916585B2 (en) | Powder composition for batter liquid | |
| TW202126185A (en) | Release oil | |
| JP5877638B2 (en) | Fried food | |
| JP7046799B2 (en) | Fried batter mix | |
| JP2007306809A (en) | Batter liquid for fry food, frozen fry food for microwave cooking and method for producing the frozen fry food | |
| JP2005080583A (en) | Oil absorption retarder and food cooked with oil | |
| JP7230004B2 (en) | Frozen bakery food and its manufacturing method | |
| WO2023228823A1 (en) | Method for suppressing separation of emulsifier in emulsifier-containing oil/fat composition, emulsifier-containing oil/fat composition, and method for enhancing saltiness of food cooked using emulsifier-containing oil/fat composition | |
| JP7391976B2 (en) | Flour mix for frying | |
| JP2024028636A (en) | Oil and fat composition for shallow-frying, method for producing oil and fat composition for shallow-frying, and method for reducing frying time using oil and fat composition for shallow-frying | |
| JP6910712B2 (en) | Karaage-like oil and fat composition for food production and its production method. | |
| JP6990970B2 (en) | Fat composition for frying | |
| Mahmud | Exploring the Effects of Citrus Peel Fiber-Enriched Batter Mix and the Delivery of Curcumin on the Physicochemical Properties of Oleogel-Fried Chicken Products | |
| KR102143215B1 (en) | Oil composition for improving appearance and texture of fried food | |
| JP2019033671A (en) | Fried food-like product and method of producing fried food-like product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20131101 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20141120 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20141125 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150630 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20150803 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20160105 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160119 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5875252 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |