JPH0440870A - Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food - Google Patents
Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry foodInfo
- Publication number
- JPH0440870A JPH0440870A JP2150118A JP15011890A JPH0440870A JP H0440870 A JPH0440870 A JP H0440870A JP 2150118 A JP2150118 A JP 2150118A JP 15011890 A JP15011890 A JP 15011890A JP H0440870 A JPH0440870 A JP H0440870A
- Authority
- JP
- Japan
- Prior art keywords
- oven
- flour
- fried
- cooking
- batter
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 238000010411 cooking Methods 0.000 title claims abstract description 36
- 239000011248 coating agent Substances 0.000 title claims abstract description 28
- 238000000576 coating method Methods 0.000 title claims abstract description 28
- 239000000463 material Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 76
- 241000209140 Triticum Species 0.000 claims abstract description 66
- 235000021307 Triticum Nutrition 0.000 claims abstract description 66
- 240000008042 Zea mays Species 0.000 claims abstract description 37
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 37
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 37
- 235000005822 corn Nutrition 0.000 claims abstract description 37
- 230000000694 effects Effects 0.000 claims abstract description 17
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 8
- 102000013142 Amylases Human genes 0.000 claims abstract description 8
- 108010065511 Amylases Proteins 0.000 claims abstract description 8
- 235000019418 amylase Nutrition 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 239000002245 particle Substances 0.000 claims abstract description 6
- 229920000881 Modified starch Polymers 0.000 claims description 23
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 239000008107 starch Substances 0.000 abstract description 7
- 235000013339 cereals Nutrition 0.000 abstract description 4
- 238000009461 vacuum packaging Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 8
- 235000015277 pork Nutrition 0.000 description 7
- 241000238557 Decapoda Species 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 239000002562 thickening agent Substances 0.000 description 4
- 241000442132 Lactarius lactarius Species 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011236 particulate material Substances 0.000 description 1
- 239000013618 particulate matter Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は、電子レンジ、オーブン又は湯煎調理用油ちょ
う済フライ食品用衣材、この衣材を用いたフライ食品及
びフライ食品の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention relates to a coating material for pre-oiled fried foods for cooking in a microwave oven, oven, or hot water bath, fried foods using this coating material, and a method for producing fried foods. .
「従来の技術」
従来より、鳥獣肉類、魚介類、野菜等の具材にバッター
及びパン粉を付着させ、油ちょうしたフライ食品が、惣
菜として食されている。しかし、油で揚げるため、油ハ
ネ、引火の危険性、油の後始末等の問題があり、少量を
いつでも手軽に乍れるという簡便性に欠けていた。``Prior Art'' Conventionally, fried foods made by adhering batter and breadcrumbs to ingredients such as poultry meat, seafood, and vegetables, and then slathering them with oil have been eaten as side dishes. However, since it is fried in oil, there are problems such as oil splashes, the risk of ignition, and cleaning up after the oil, and it lacks the convenience of being able to easily eat small amounts at any time.
このような問題点を解決するため、電子レンジによる加
熱調理により、フライ食品、唐揚げ等を得る方法が種々
提案されている。例えば、衣材に関する発明として、■
特開昭６２−９６０３２号には、ベーキングパウダー、
乳化剤を配合した電子レンジ用プレミックス、■特開昭
６２−９６０３３号には。In order to solve these problems, various methods have been proposed for obtaining fried foods, fried chicken, etc. by heating in a microwave oven. For example, as an invention related to clothing materials, ■
JP-A-62-96032 discloses baking powder,
A premix for microwave ovens containing an emulsifier, ■JP-A-62-96033.
ソルビトール、乳化剤を配合した電子レンジ調理用プレ
ミックス、■特開昭６２−９６０３５号には、野菜フレ
ークを配合した電子レンジ調理用具材入りプレミックス
、■特開昭６３−２３３７５１号には、食感を改良する
ため無水相性粒状物質等を混合したＭ擺げ用ミックス粉
、■特開昭６４−６０３３４号には、熱凝固性を有する
起泡剤で含気させた小麦粉等を含むバッターに食品素材
を浸漬し、パン粉を付着させた後、油ちょうして、凍結
する電子レンジ調理用冷凍フライ食品の製造方法が開示
されている。A premix for microwave cooking containing sorbitol and an emulsifier; ■Japanese Patent Publication No. 62-96035 describes a premix containing ingredients for microwave cooking containing vegetable flakes; ■Japanese Patent Publication No. 63-233751 describes JP-A No. 64-60334 describes a batter containing wheat flour aerated with a foaming agent having thermal coagulability. A method for producing a frozen fried food for microwave cooking is disclosed, in which a food material is soaked, coated with bread crumbs, fried in oil, and then frozen.
その他、電子レンジ調理用の油ちょう済フライ食品に関
する発明としては、パン粉に注目した発明として特開平
１−２９１７５５号、工程、包装、調理方法等に注目し
た発明として特開昭６２−６１５４７号、特開昭６３−
１７６６５号、特開平１−３１７３５号、特開平２１０
０６３８号、調味液に注目した発明として特開昭６２９
６０７５号等が開示されている。Other inventions related to fried foods for microwave cooking include JP-A-1-291755, which focuses on bread crumbs, and JP-A-62-61,547, which focuses on processes, packaging, cooking methods, etc. Unexamined Japanese Patent Publication 1986-
No. 17665, JP-A-1-31735, JP-A-210
No. 0638, JP-A-629 as an invention focusing on seasoning liquid
No. 6075, etc. are disclosed.
「発明が解決しようとする課題」
しかしながら、具材に、バッターとパン粉とを付着させ
、油ちょうした後、冷凍した電子レンジ調理用の油ちょ
う済フライ食品においては、電子レンジで加熱調理する
と、具材より発生する蒸気によって衣の部分が柔らかく
なり、油ちょう直後のカラッとした食感が得られないと
いう問題があった。上記従来の発明においても、このよ
うな問題を解決するために種々の工夫がなされているが
、いまだ満足できる食感が得られていないのが現状であ
る。また、上記と同様な方法でオーブン調理用の油ちょ
う済フライ食品や、上記と同様にして作ったフライ食品
を真空パックして湯煎調理用の油ちょう済フライ食品を
得ることもできるが、この場合にも加熱調理したときに
上記と同様な問題があった。``Problems to be Solved by the Invention'' However, in fried foods for microwave cooking, which are prepared by attaching batter and bread crumbs to ingredients, frying them in oil, and then freezing them, when cooked in a microwave oven, There was a problem in that the steam generated from the ingredients softened the batter, making it impossible to obtain the crunchy texture that comes with frying. Although various efforts have been made to solve these problems in the conventional inventions described above, the present situation is that a satisfactory texture has not yet been obtained. In addition, it is also possible to vacuum-pack fried foods prepared in the same manner as described above, such as fried foods for oven cooking, or vacuum-packed fried foods prepared in the same manner as above. There was also a problem similar to the above when cooking with heat.
また、上記特開昭６３−２３３７５１号では、コーング
リッツ等の難水和性粒状物質を含有させることにより食
感を改善しているが、本発明のようにバッターを作成し
、パン粉付けを行なうフライ食品では、衣材にコーング
リッツのような粒状物質を含有させると、著しくバッタ
ー粘度が低下してしまうため、衣の付着が良好になされ
ず、商品価値の極めて低いものとなってしまう。In addition, in the above-mentioned Japanese Patent Application Laid-open No. 63-233751, the texture is improved by incorporating a hardly hydratable particulate material such as corn grits, but as in the present invention, the batter is prepared and fried with breading. In the case of foods, when a coating material contains particulate matter such as corn grits, the viscosity of the batter is significantly lowered, resulting in poor adhesion of the coating and resulting in extremely low commercial value.
したがって、本発明の目的は、バッターの作業安定性、
特に粘度安定性に優れ、したがって衣の付着状態に優れ
、油ちょう直後と同様のカラッとした食感になり、外観
にも優れた電子レンジ、オーブン又は湯煎調理用油ちょ
う済フライ食品用衣材、この衣材を用いたフライ食品及
びフライ食品の製造法を提供することにある。Therefore, the object of the present invention is to improve the working stability of the batter,
A coating material for pre-cooked fried foods for microwave oven, oven or hot water bath cooking, which has particularly excellent viscosity stability and therefore excellent coating adhesion, has a crisp texture similar to that immediately after frying, and has an excellent appearance. The object of the present invention is to provide a fried food using this coating material and a method for producing the fried food.
「課題を解決するための手段」
上記目的を達成するため、本発明の電子レンジ、オーブ
ン又は湯煎調理用油ちょう済フライ食品用衣材は、コー
ングリッツ及び／又は小麦セモリナと、α化澱粉及び／
又はα化穀粉と、酵素失活小麦粉とを含有し、酵素活性
の存在する小麦粉は含有しないことを特徴とする。"Means for Solving the Problems" In order to achieve the above object, the coating material for pre-oil fried foods for cooking in a microwave oven, oven or hot water bath of the present invention comprises corn grits and/or wheat semolina, pregelatinized starch and/or
Alternatively, it is characterized in that it contains pregelatinized flour and enzyme-deactivated wheat flour, but does not contain wheat flour with enzyme activity.
また、本発明の電子レンジ、オーブン又は湯煎調理用油
ちょう済フライ食品は、具材に、コーングリッツ及び／
又は小麦セモリナと、α化澱粉及び／又はα化穀粉と、
酵素失活小麦粉とを含有し、酵素活性の存在する小麦粉
は含有しない衣材に水を加えたバッターと、パン粉とを
付着させた食品を、油ちょう後、冷凍又は冷蔵、あるい
は湯煎調理用の場合には真空パックしたものであること
を特徴とする。In addition, the oil-fried fried food for cooking in a microwave oven, oven, or hot water bath of the present invention has corn grits and/or
or wheat semolina, pregelatinized starch and/or pregelatinized flour,
Batter containing enzyme-deactivated wheat flour but not containing enzyme-activated flour and bread crumbs are added to the batter, then fried in oil, frozen or refrigerated, or placed in a hot water bath for cooking. In some cases, it is characterized by being vacuum packed.
更に、本発明の電子レンジ、オーブン又は湯煎調理用油
ちょう済フライ食品の製造法は、具材に、コーングリッ
ツ及び／又は小麦セモリナと、α化澱粉及び／又はα化
穀粉と、酵素失活小麦粉とを含有し、酵素活性の存在す
る小麦粉は含有しない衣材に水を加えたバッターを付け
、パン粉を付着させた後、油ちょうし、冷凍又は冷蔵、
あるいは湯煎調理用の場合には真空パックすることを特
徴とする。Furthermore, the method for producing fried foods for cooking in a microwave oven, oven, or hot water bath according to the present invention includes corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, and enzyme-inactivated wheat flour as ingredients. After adding water to the batter and adhering it to bread crumbs, it is fried in oil, frozen or refrigerated, and does not contain flour with enzyme activity.
Alternatively, in the case of cooking in hot water, it is characterized by being vacuum packed.
以下、本発明について詳細に説明する。The present invention will be explained in detail below.
本発明において、衣材に配合されるコーングリッツ及び
／又は小麦セモリナは、フライ食品の衣の火通りを非常
によくし、電子レンジ、オーブン又は湯煎で調理したと
きに具材から発生する蒸気が衣に残らないように作用す
る。In the present invention, the corn grits and/or wheat semolina blended into the batter make the batter of fried foods cook very well, and the steam generated from the ingredients when cooked in a microwave, oven, or hot water bath is absorbed by the coating. It acts so that it does not remain on the skin.
コーングリッツ及び／又は小麦セモリナの粒度は、０．
１〜２．０ｍｍが好ましい。粒度がこれより大きいもの
を使用した場合には、得られたフライ食品の衣の付着性
が悪く、不均一となり１食感も低下するので好ましくな
い、また、粒度がこれより小さいものを使用した場合に
は、得られたフライ食品の衣のカラッとした食感が不充
分となるので好ましくない。The particle size of corn grits and/or wheat semolina is 0.
1 to 2.0 mm is preferred. If a particle size larger than this is used, the coating of the obtained fried food will have poor adhesion and become uneven, resulting in a loss of texture, which is undesirable. If this is the case, the resulting fried food will not have sufficient crispy texture, which is undesirable.
また、α化澱粉及び／又はα化穀粉は、コーングリッツ
及び／又は小麦セモリナが水に不溶であるため、衣材に
水を加えてバッターにしたとき、バッター中で分離し沈
殿するのを防止するために用いられる。すなわち、α化
澱粉及び／又はα化穀粉はバッターの粘度を高くして、
コーングリッツ及び／又は小麦セモリナが沈殿すること
を防止する。なお、バッターの粘度を高くするために、
グアガム、キサンタンガム等のガム質からなる増粘剤を
用いた場合、フライ食品の衣は、歯に残るような食感に
なり好ましくない。また、α化澱粉及び／又はα化穀粉
は、バッターを増粘させるだけでなく、フライ食品の衣
に、ソフトで、かつ、カラッとした食感を付与する。In addition, since corn grits and/or wheat semolina are insoluble in water, pregelatinized starch and/or pregelatinized flour prevent them from separating and precipitating in the batter when water is added to the batter to make a batter. used for That is, pregelatinized starch and/or pregelatinized flour increase the viscosity of the batter,
Prevents corn grits and/or wheat semolina from settling. In addition, in order to increase the viscosity of the batter,
When a thickener made of gummy substances such as guar gum and xanthan gum is used, the coating of fried foods has a texture that remains on the teeth, which is undesirable. In addition, the pregelatinized starch and/or pregelatinized flour not only thickens the batter, but also imparts a soft and crunchy texture to the batter of fried foods.
更に１本発明において、小麦粉の代りに酵素失活小麦粉
を用いるのは、α化澱粉及び／又はα化穀粉が小麦粉中
のアミラーゼにより分解され、バッターの粘度が低下す
るのを防止するためである。α化澱粉及び／又はα化穀
粉の分解を防止するためには、酵素失活小麦粉のアミラ
ーゼ活性が５０ＩＵ／ｇ以下（ｌｌｏｈ１ｇｅ躍ｕｔｈ
改変法による測定）であるのが好ましい、アミラーゼ活
性を５０ＩＵ／ｇ以下にするためには、酵素活性が存在
する一般的な小麦粉は全く含まれないようにすることが
好ましい。Furthermore, in the present invention, the reason why enzyme-deactivated wheat flour is used instead of wheat flour is to prevent gelatinized starch and/or gelatinized grain flour from being decomposed by amylase in wheat flour and reducing the viscosity of the batter. . In order to prevent the decomposition of pregelatinized starch and/or pregelatinized flour, the amylase activity of enzyme-deactivated flour must be 50 IU/g or less
In order to reduce the amylase activity (preferably measured by a modified method) to 50 IU/g or less, it is preferable not to include any common wheat flour that has enzyme activity.
このような酵素失活小麦粉は、例えば、小麦粉を６０℃
以上で加熱処理することによって得られる。Such enzyme-deactivated flour is produced by, for example, heating wheat flour at 60°C.
It is obtained by heat-treating the above.
なお、−射的な小麦粉のアミラーゼ活性は、１．０００
〜１０．０００ ＩＩ／ｇである。In addition, the amylase activity of wheat flour is 1.000
~10.000 II/g.
本発明において、コーングリッツ及び／又は小麦セモリ
ナと、α化澱粉及び／又はα化穀粉と、酵素失活小麦粉
との好ましい配合割合は、コーングリッツ及び／又は小
麦セモリナが１０〜５０重量％、より好ましくは２０〜
４０重量％、α化澱粉及び／又はα化穀粉が１〜５０重
量％、より好ましくは３〜４０重量％、酵素失活小麦粉
が１〜５０重量％、より好ましくは５〜４０重量％であ
る。In the present invention, the preferred blending ratio of corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, and enzyme-deactivated flour is 10 to 50% by weight of corn grits and/or wheat semolina, more preferably 20~
40% by weight, 1 to 50% by weight of pregelatinized starch and/or pregelatinized flour, more preferably 3 to 40% by weight, and 1 to 50% by weight of enzyme-inactivated wheat flour, more preferably 5 to 40% by weight. .
なお、本発明においては、フライ食品の衣の付着状態が
良好に維持され、カラッとした食感と、外観が損なわれ
ない範囲において、必要に応じて各種蛋白素材、増粘剤
、ベーキングパウダー、澱粉、調味料類等を添加するこ
とができる。In addition, in the present invention, various protein materials, thickeners, baking powder, and starch may be added as necessary to the extent that the adhesion of the batter of the fried food is maintained well and the crispy texture and appearance are not impaired. , seasonings, etc. can be added.
このように、コーングリッツ及び／又は小麦セモリナと
、α化澱粉及び／又はα化穀粉と、酵素失活小麦粉と、
必要に応じて各種蛋白素材、増粘剤、ベーキングパウダ
ー、澱粉、調味料類等とを配合して、本発明の電子レン
ジ、オーブン又は湯煎調理用油ちょう済フライ食品用衣
材が得られる。Thus, corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, enzyme-deactivated flour,
By blending various protein materials, thickeners, baking powder, starch, seasonings, etc. as necessary, the coating material for fried food in a microwave oven, oven, or hot water bath of the present invention can be obtained.
この衣材を用いた電子レンジ、オーブン又は湯煎調理用
油ちょう済フライ食品の製造に際しては、まず、上記衣
材に水を加えてバッターを調製する。この場合、バッタ
ーの粘度を適度な範囲とするため、加水率は１００〜５
００％とすることが好ましい。When producing oil-fried fried foods for cooking in a microwave, oven, or hot water bath using this batter, water is first added to the batter to prepare a batter. In this case, in order to keep the viscosity of the batter within an appropriate range, the water addition rate is 100 to 5.
It is preferable to set it to 00%.
次に、具材として鳥獣肉類、魚介類、野菜等の食品素材
を、上記バッターに浸漬し、更にパン粉を付着させた後
、油ちょうし、冷凍又は冷蔵することにより、あるいは
湯煎調理用の場合は真空パックすることにより、本発明
のフライ食品が得られる。湯煎調理用の場合、真空パッ
クとは、必ずしも完全な真空である必要はなく、ある程
度減圧されてパックされている状態であればよい、真空
パックされたフライ食品は、冷凍又は冷蔵保存してもよ
い、このフライ食品は、電子レンジ、オーブン又は湯煎
で加熱調理することにより、油ちょう直後のカラッとし
た食感が得られる。Next, food ingredients such as poultry meat, seafood, vegetables, etc. are dipped in the batter, coated with breadcrumbs, fried with oil, frozen or refrigerated, or cooked in a hot water bath. By vacuum packing, the fried food of the present invention can be obtained. In the case of cooking in a hot water bath, vacuum packaging does not necessarily have to be a complete vacuum, but can just be a state in which the pressure is reduced to a certain degree.Vacuum-packed fried foods can be stored frozen or refrigerated. By cooking this fried food in a microwave, oven, or hot water bath, you can obtain a crispy texture immediately after frying.
「作用」
本発明においては、衣材の配合成分であるコーングリッ
ツ及び／又は小麦セモリナと、α化澱粉及び／又はα化
穀粉と、酵素失活小麦粉とが相互に協動して、電子レン
ジ、オーブン又は？！！前調理用油ちょう済フライ食品
における衣の食感及び外観を改善する効果がもたらされ
る。"Effect" In the present invention, corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, and enzyme-deactivated flour, which are ingredients of the coating material, cooperate with each other, Oven or? ! ! The effect of improving the texture and appearance of the batter in fried foods for pre-cooking is brought about.
すなわち、コーングリッツ及び／又は小麦セモリナは、
油ちょうの際に衣の火通りをよくし、また、電子レンジ
、オーブン又は湯煎で加熱調理したときに具材から発生
する蒸気が衣に残るのを防止し、カラッとした食感を付
与する。That is, corn grits and/or wheat semolina are
To improve the cooking of a batter when frying, to prevent steam generated from ingredients from remaining in the batter when cooking in a microwave oven, oven or hot water bath, and to impart a crispy texture.
また、α化澱粉及び／又はα化穀粉は、前述したように
、バッターの粘度を高める作用を有しており、このため
コーングリッツ及び／又は小麦セモリナがバッター中で
分離、沈殿することを防止する。その結果、コーングリ
ッツ及び／又は小麦セモリナがバッター中に均一に分散
し、かつ、具材に対するバッター及びパン粉の付着率が
良好となる。Furthermore, as mentioned above, pregelatinized starch and/or pregelatinized flour have the effect of increasing the viscosity of the batter, thus preventing corn grits and/or wheat semolina from separating and precipitating in the batter. . As a result, corn grits and/or wheat semolina are uniformly dispersed in the batter, and the adhesion rate of the batter and bread crumbs to the ingredients is improved.
更に、酵素失活小麦粉は、バッターを調製したときにα
化澱粉及び／又はα化穀粉が小麦粉中に含まれるアミラ
ーゼにより分解され、粘度低下を起こすことがなくなる
ので、バッターの粘度安定に寄与する。このため、バッ
ターの付着作業がしやすく、具材にバッターを均一かつ
良好に付着させることが可能となる。本発明者らの実験
によれば、通常の小麦粉がわずか（例えば衣材中に０．
５重量％）でも含まれていると、上記の効果は失われて
しまう。In addition, enzyme-deactivated flour is used when preparing batter.
Modified starch and/or pregelatinized flour are decomposed by amylase contained in wheat flour, and the viscosity does not decrease, which contributes to stabilizing the viscosity of the batter. Therefore, it is easy to apply the batter, and it is possible to apply the batter to the ingredients uniformly and well. According to experiments conducted by the present inventors, there is a small amount of ordinary wheat flour (for example, 0.00% in the batter).
If the content is even 5% by weight, the above effects will be lost.
すなわち、コーングリッツ及び／又は小麦セモリナと、
α化澱粉及び／又はα化穀粉と、酵素失活小麦粉とを配
合することにより、均一性、粘度安定性に優れたバッタ
ーを得ることができ、具材への衣の付着性を向上させ、
更に、電子レンジ、オーブン又は湯煎で加熱調理しても
、ソフトで、かつ、油ちょう直後と同様のカラッとした
食感のフライ食品を得ることができる。i.e. corn grits and/or wheat semolina;
By blending pregelatinized starch and/or pregelatinized grain flour with enzyme-deactivated flour, it is possible to obtain a batter with excellent uniformity and viscosity stability, which improves the adhesion of the batter to the ingredients.
Furthermore, even if the food is cooked in a microwave, oven, or hot water bath, it is possible to obtain a fried food that is soft and has the same crunchy texture as that immediately after frying.
「実施例Ｊ
実施例１〜３、及び比較例１〜５
酵素失活小麦粉、コーングリッツ、小麦セモリナ、一般
小麦粉、ａ化澱粉、全卵粉、増粘剤、調味料を、表１に
示す配合割合で配合し、各種の衣材を調製した。"Example J Examples 1 to 3 and Comparative Examples 1 to 5 Enzyme-deactivated flour, corn grits, wheat semolina, general wheat flour, amorphous starch, whole egg powder, thickener, and seasoning were combined as shown in Table 1. They were mixed in different proportions to prepare various batters.
（以下余白）
実験例１ （バッター調製後の粘度変化の測定）実施例
１〜３及び比較例１〜５で得られた衣材に、水を、表２
で示す割合で配合し、家庭用ジューサーミキサーで３分
間混合してバッターを調製した。(Left below) Experimental Example 1 (Measurement of viscosity change after batter preparation) Water was added to the batters obtained in Examples 1 to 3 and Comparative Examples 1 to 5 in Table 2.
A batter was prepared by blending the ingredients in the proportions shown below and mixing for 3 minutes using a household juicer mixer.
バッター調製後、１０分間経過後と、３０分間経過後、
及び６０分間経過後の粘度を測定した。その結果を表３
に示す。After preparing the batter, after 10 minutes and 30 minutes,
And the viscosity after 60 minutes was measured. Table 3 shows the results.
Shown below.
なお、粘度は、Ｂ型ローターＮｏ、 ３を用い、１２ｒ
ｐｍで約８℃の温度下にて？ｊ１１定した。In addition, the viscosity is 12r using B type rotor No. 3.
At a temperature of about 8 degrees Celsius in pm? j11 was established.
表２
（以下余白）
表３
表３の結果から、コーングリッツと、α化澱粉と、酵素
失活小麦粉とを含有するが、小麦粉の一部として一般小
麦粉を配合した比較例１、及びコーングリッツを含有せ
ず、小麦粉の一部として一般小麦粉を配合した比較例４
の衣材を用いたバッターにおいて、経時的な粘度低下が
著しい。Table 2 (blank space below) Table 3 From the results in Table 3, Comparative Example 1 contains corn grits, pregelatinized starch, and enzyme-deactivated flour, but contains general wheat flour as part of the flour, and contains corn grits. Comparative Example 4 in which ordinary wheat flour was blended as part of the wheat flour
The viscosity decreases significantly over time in batters using this batter.
また、コーングリッツと、α化澱粉とは含有するが、小
麦粉は全く配合しない比較例２の衣材を用いたバッター
の粘度もやや低下する０本発明の実施例１〜３の衣材を
用いたバッターは、３０分間経過後、６０分間経過後も
、粘度の低下はないことがわかる。In addition, the viscosity of the batter using the batter of Comparative Example 2, which contains corn grits and pregelatinized starch but does not contain wheat flour, is also slightly reduced. It can be seen that the viscosity of the batter does not decrease even after 30 minutes and 60 minutes have passed.
実験例２（調製後１０分間経過後、及び３０分間経過後
のバッターを用いて調理したとんかつの衣の付着率、電
子レンジで調理後のフライ食品の外観、食感）
実験例１における、調製後１０分間経過したバッター、
及び３０分間経過したバッターを、それぞれ約３０ｇの
豚肉５個に付着させ、更にパン粉を付着させて、衣の付
着率を測定した。Experimental Example 2 (Adhesion rate of batter on pork cutlet cooked with batter after 10 minutes and 30 minutes after preparation, appearance and texture of fried food after cooking in microwave oven) Preparation in Experimental Example 1 Batter after 10 minutes,
The batter that had been used for 30 minutes was attached to five pieces of pork each weighing about 30 g, and breadcrumbs were further attached to the batter to measure the adhesion rate of the batter.
次に、 １７５℃で、３分間油ちょうし、放冷後。Next, fry with oil at 175℃ for 3 minutes and leave to cool.
凍結させた。３日間凍結保存した後、６００Ｗの電子レ
ンジで２分間加熱調理してとんかつを得た。Frozen. After freezing for 3 days, the tonkatsu was cooked in a 600W microwave for 2 minutes to obtain pork cutlet.
その外観、食感を、経験豊かな１０人のパネラ−により
、試食評価した。食感は、特に、油ちょう直後と同様の
カラッとした食感であるかどうかを評価した。その結果
を、表４に示す、なお、評価は○−・良好、△・・・や
や不良、×−・−不良という基準で行なった（以下の実
験例においても同じ）。The appearance and texture were evaluated by 10 experienced panelists. The texture was evaluated, in particular, whether it had the same crunchy texture as immediately after frying. The results are shown in Table 4. Evaluations were made on the basis of ◯--good, △--slightly poor, and ×--poor (the same applies to the following experimental examples).
（以下余白）
表４
表４の結果から、実施例１〜３の衣材を用いて調理した
とんかつは、調製後、３０分間経過したバッターを用い
た場合においても、衣の付着率はよく、外観、食感とも
に優れていた。(Margins below) Table 4 From the results in Table 4, it can be seen that the tonkatsu prepared using the batters of Examples 1 to 3 had a good batter adhesion rate even when using batters that had been prepared for 30 minutes. Both appearance and texture were excellent.
小麦粉の一部として一般小麦粉を配合した比較例１の衣
材を用いたとんかつは、調製後１０分間経過後のバッタ
ーを用いたものは良好な結果が得られるが、３０分間経
過したバッターを用いたものは、衣の付着率、外観とも
に悪く１食感もあまり好ましくない。For pork cutlets using the batter of Comparative Example 1, which contains general wheat flour as part of the flour, good results can be obtained when using the batter that has been prepared for 10 minutes, but when using the batter that has been prepared for 30 minutes. The batter had poor coating rate and appearance, and the texture was also not very good.
小麦粉を全（配合しない比較例２の衣材を用いたとんか
つは、バッター調製後の経過時間にかかわらず、食感に
ソフトさがなく、３０分間経過後のバッターを用いたも
のは、衣の付着率、外観ともにやや悪くなる。Pork cutlets using the batter of Comparative Example 2 that did not contain all wheat flour did not have a soft texture regardless of the elapsed time after the batter was prepared, and those using the batter after 30 minutes had a soft texture. Both adhesion rate and appearance are slightly worse.
コーングリッツ及び／又は小麦セモリナを配合しない比
較例３の衣材を用いたとんかつは、バッター調製後の経
過時間にかかわらず、カラッとした食感が得られない。Pork cutlets using the batter of Comparative Example 3 that does not contain corn grits and/or wheat semolina do not have a crispy texture regardless of the elapsed time after batter preparation.
コーングリッツ及び／又は小麦セモリナを配合せず、小
麦粉の一部として一般小麦粉を配合した比較例４の衣材
を用いたとんかつは、バッター調製後の経過時間にかか
わらず、カラッとした食感が得られず、調製後、３０分
間経過後のバッターを用いた場合、衣の付着率、外観と
もに恋（なる。Pork cutlets using the batter of Comparative Example 4, which did not contain corn grits and/or wheat semolina and contained general wheat flour as part of the flour, had a crispy texture regardless of the elapsed time after the batter was prepared. First, when using batter 30 minutes after preparation, both the adhesion rate and the appearance of the batter will be different.
α化澱粉を配合しない比較例５の衣材を用いた場合には
、調製後１０分間経過後のバッターを用いたものにおい
ても、外観がやや悪く、食感も悪い。When the batter of Comparative Example 5, which does not contain pregelatinized starch, was used, the appearance was rather poor and the texture was poor even when the batter was used 10 minutes after preparation.
すなわち、コーングリッツ及び／又は小麦セモリナと、
α化澱粉と、酵素失活小麦粉とを配合し、酵素活性を有
する一般小麦粉は配合しない衣材を用いた場合には、衣
の付着率、外観、食感ともに優れ、コーングリッツを配
合しない場合には、カラッとした食感が得られず、小麦
粉を配合しない場合にはソフトな食感が失われ、小麦粉
の一部として、酵素活性を有する一般小麦粉を配合した
場合、衣の付着率、外観が損なわれ、α化澱粉を配合し
ない場合、コーングリッツが沈殿して外観１食感が悪く
なることがわかる。i.e. corn grits and/or wheat semolina;
When using a batter that contains pregelatinized starch and enzyme-deactivated wheat flour, but does not contain general wheat flour that has enzyme activity, the coating has excellent adhesion, appearance, and texture, and when corn grits are not blended, If wheat flour is not added, it will not have a crispy texture, and if wheat flour is not added, it will lose its soft texture, and if general wheat flour with enzyme activity is added as part of the flour, the adhesion rate and appearance of the batter will be reduced. It can be seen that if gelatinized starch is not added, corn grits will precipitate and the appearance and texture will deteriorate.
実験例３（調製後６０分間経過したバッターを用いて調
理したコロッケの衣の付着率、外観、食感）
実験例１で調製した、調製後６０分間経過後のバッター
を、約２０ｇのクリームコロッケ用冷凍ルー１（１個ず
つにそれぞれ付着させ、さらにパン粉を付着させて、衣
の付着率を測定した。Experimental Example 3 (Batter adhesion rate, appearance, and texture of croquettes cooked using batter that had been prepared for 60 minutes) Approximately 20 g of cream croquettes were prepared using the batter prepared in Experimental Example 1 that had been prepared for 60 minutes. Frozen Roux 1 (applied to each piece one by one, breadcrumbs were further attached, and the adhesion rate of the batter was measured.
次に、 １７０℃で、２分３０秒間油ちょうし、放冷後
、凍結させた。３日間凍結保存した後、常温で自然解凍
し、６００Ｗの電子レンジで１分間加熱調理してクリー
ムコロッケを得た。Next, it was fried with oil at 170°C for 2 minutes and 30 seconds, left to cool, and then frozen. After being frozen for 3 days, it was naturally thawed at room temperature and cooked in a 600W microwave for 1 minute to obtain cream croquettes.
こうして得られたクリームコロッケの外観、食感を、経
験豊かな１０人のパネラ−により、試食評価した０食感
は、特に、油ちょう直後と同様のカラッとした食感であ
るかどうかを評価した。この結果を、表５に示す。The appearance and texture of the cream croquettes obtained in this way were evaluated by 10 experienced panelists.The 0 texture was evaluated to see if it had the same crunchy texture as immediately after frying. . The results are shown in Table 5.
（以下余白）
表５
以上の結果から、調製後、６０分間経過後のバッターを
用いた場合においても、実験例２と同様な結果が得られ
ることがわかる。(Margin below) Table 5 From the above results, it can be seen that the same results as in Experimental Example 2 can be obtained even when using the batter 60 minutes after preparation.
実験例４（調製後３０分経過したバッターを用いて調理
したエビフライの外観、食感）
実験例Ｉで調製した調製後３０分間経過後のバッターを
、約１０ｇのエビ１０個ずつにそれぞれ付着させ、更に
パン粉を付着させた。Experimental Example 4 (Appearance and texture of fried shrimp cooked using batter that had been prepared for 30 minutes) The batter that had been prepared in Experimental Example I for 30 minutes was attached to each of 10 shrimp each weighing about 10 g. , furthermore, bread crumbs were attached.
次に、１７０℃で、２分間油ちょうし、放冷後。Next, fry in oil at 170°C for 2 minutes and leave to cool.
真空パックに入れて凍結させた。３日間凍結保存した後
、沸騰した湯の中にパックごと入れ、加熱調理した。I put it in a vacuum pack and froze it. After freezing for 3 days, the whole package was placed in boiling water and cooked.
こうして得られたエビフライの外観、食感を、経験豊か
な１０人のパネラ−により、試食評価した６食感は、特
に、油ちょう直後と同様のカラッとした食感であるかど
うかを評価した。この結果を表６に示す。The appearance and texture of the fried shrimp thus obtained were taste-tested and evaluated by 10 experienced panelists, and the 6 textures were evaluated, in particular, whether the shrimp had the same crispy texture as that immediately after frying. The results are shown in Table 6.
表６
実施例５（調製後３０分経過したバッターを用いて調理
した白身魚フライの外観、食感）実験例１で調製した調
製後３０分間経過後のバッターを、約２５ｇの白身魚の
切身１０個ずつにそれぞれ付着させ、史にパン粉を付着
させた。Table 6 Example 5 (Appearance and texture of fried white fish cooked using batter 30 minutes after preparation) The batter prepared in Experimental Example 1 after 30 minutes was mixed with about 25 g of 10 white fish fillets. I attached it to each piece one by one, and then I attached breadcrumbs to it.
次に、１７０℃で、３分間油ちょうし、放冷後、冷蔵し
た。その後、オーブンで７分間加熱調理して、白身魚フ
ライを得た。Next, the mixture was fried in oil at 170° C. for 3 minutes, left to cool, and then refrigerated. Thereafter, it was cooked in an oven for 7 minutes to obtain fried white fish.
こうして得られた白身角フライの外観、食感を、経験豊
かな１０人のパネラ−により、試食評価した。食感は、
特に、油ちょう直後と同様のカラッとした食感であるか
どうかを評価した。この結果を表７に示す６
（以下余白）
表７
調理した場合、外観が優れ、ソフトで、かつ、カラッと
した食感のフライ食品が得られる。The appearance and texture of the fried white meat cubes thus obtained were taste-tested and evaluated by 10 experienced panelists. The texture is
In particular, we evaluated whether the texture was as crunchy as that immediately after frying. The results are shown in Table 7.6 (The following is a margin) Table 7 When cooked, a fried food with an excellent appearance, softness, and crunchy texture can be obtained.
Claims (11)
澱粉及び／又はα化穀粉と、酵素失活小麦粉とを含有し
、酵素活性の存在する小麦粉は含有しないことを特徴と
する電子レンジ、オーブン又は湯煎調理用の油ちょう済
フライ食品用衣材。(1) A microwave, oven, or A batter for pre-oiled fried foods for cooking in a hot water bath.
リナ１０〜５０重量％と、α化澱粉及び／又はα化穀粉
１〜５０重量％と、酵素失活小麦粉１〜５０重量％とを
含有する請求項１記載の電子レンジ、オーブン又は湯煎
調理用の油ちょう済フライ食品用衣材。(2) The coating material contains 10 to 50% by weight of corn grits and/or wheat semolina, 1 to 50% by weight of pregelatinized starch and/or pregelatinized flour, and 1 to 50% by weight of enzyme-inactivated wheat flour. The coating material for pre-fried fried foods for cooking in a microwave oven, oven or hot water bath according to claim 1.
度が、０．１〜２．０ｍｍである請求項１又は２記載の
電子レンジ、オーブン又は湯煎調理用の油ちよう済フラ
イ食品用衣材。(3) The coating material for fried foods for cooking in a microwave oven, oven, or hot water bath according to claim 1 or 2, wherein the particle size of the corn grits and/or wheat semolina is 0.1 to 2.0 mm.
／ｇ以下である請求項１〜３のいずれか１つに記載の電
子レンジ、オーブン又は湯煎調理用の油ちょう済フライ
食品用衣材。(4) The amylase activity of the enzyme-deactivated flour is 50 IU
4. The coating material for pre-fried fried foods for cooking in a microwave oven, oven, or hot water bath according to any one of claims 1 to 3, wherein the coating material has a coating material for frying in a microwave oven, an oven, or a hot water bath.
と、α化澱粉及び／又はα化穀粉と、酵素失活小麦粉と
を含有し、酵素活性の存在する小麦粉は含有しない衣材
に水を加えたバッターと、パン粉とを付着させた食品を
、油ちょう後、冷凍又は冷蔵、あるいは湯煎調理用の場
合は真空パックしたものであることを特徴とする電子レ
ンジ、オーブン又は湯煎調理用油ちょう済フライ食品。(5) Water is added to the batter that contains corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, and enzyme-inactivated wheat flour, but does not contain wheat flour with enzyme activity. A pre-heated food for cooking in a microwave, oven, or hot water bath, characterized in that the food is prepared with batter and bread crumbs adhered to it, after being fried in oil, frozen or refrigerated, or in the case of cooking in a hot water bath, vacuum packed. fly food.
リナ１０〜５０重量％と、α化澱粉及び／又はａ化穀粉
１〜５０重量％と、酵素失活小麦粉１〜５０重量％とを
含有する請求項５記載の電子レンジ、オーブン又は湯煎
調理用の油ちょう済フライ食品。(6) The coating material contains 10 to 50% by weight of corn grits and/or wheat semolina, 1 to 50% by weight of pregelatinized starch and/or amorphous flour, and 1 to 50% by weight of enzyme-deactivated wheat flour. The fried food according to claim 5, which can be cooked in a microwave oven, an oven, or a hot water bath.
度が、０．１〜２．０ｍｍである請求項５又は６記載の
電子レンジ、オーブン又は湯煎調理用の油ちょう済フラ
イ食品(7) The fried food for microwave oven, oven or hot water bath cooking according to claim 5 or 6, wherein the particle size of the corn grits and/or wheat semolina is 0.1 to 2.0 mm.
と、α化澱粉及び／又はα化穀粉と、酵素失活小麦粉と
を含有し、酵素活性の存在する小麦粉は含有しない衣材
に水を加えたバッターを付け、更にパン粉を付着させた
後、油ちょうし、冷凍又は冷蔵、あるいは湯煎調理用の
場合は真空パックすることを特徴とする電子レンジ、オ
ーブン又は湯煎調理用油ちょう済フライ食品の製造法。(8) Add water to a batter that contains corn grits and/or wheat semolina, pregelatinized starch and/or pregelatinized flour, and enzyme-inactivated flour, but does not contain wheat flour with enzyme activity. Production of fried foods for cooking in a microwave oven, oven, or hot water bath, characterized in that they are coated with batter, coated with bread crumbs, and then fried with oil and then vacuum packed for freezing or refrigerating, or vacuum-packed for cooking in a hot water bath. Law.
リナ１０〜５０重量％と、α化澱粉及び／又はα化穀粉
１〜５０重量％と、酵素失活小麦粉１〜５０重量％とを
含有する請求項８記載の電子レンジ、オーブン又は湯煎
調理用の油ちょう済フライ食品の製造法。(9) The coating material contains 10 to 50% by weight of corn grits and/or wheat semolina, 1 to 50% by weight of pregelatinized starch and/or pregelatinized flour, and 1 to 50% by weight of enzyme-inactivated wheat flour. The method for producing a fried food for cooking in a microwave oven, oven, or hot water bath according to claim 8.
粒度が、０．１〜２．０ｍｍである請求項８又は９記載
の電子レンジ、オーブン又は湯煎調理用の油ちょう済フ
ライ食品の製造法。(10) The method for producing a fried food for cooking in a microwave oven, oven, or hot water bath according to claim 8 or 9, wherein the particle size of the corn grits and/or wheat semolina is 0.1 to 2.0 mm.
Ｕ／ｇ以下である請求項８〜１０のいずれか１つに記載
の電子レンジ、オーブン又は湯煎調理用の油ちょう済フ
ライ食品の製造法。(11) The amylase activity of the enzyme-deactivated wheat flour is 50I
The method for producing a fried food for use in a microwave oven, oven, or hot water bath according to any one of claims 8 to 10, wherein the fried food is fried with oil and has a content of U/g or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150118A JPH0440870A (en) | 1990-06-08 | 1990-06-08 | Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2150118A JPH0440870A (en) | 1990-06-08 | 1990-06-08 | Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0440870A true JPH0440870A (en) | 1992-02-12 |
Family
ID=15489882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2150118A Pending JPH0440870A (en) | 1990-06-08 | 1990-06-08 | Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0440870A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061221C (en) * | 1993-08-30 | 2001-01-31 | 日清制油株式会社 | Flour coating material for frying food and method for producing fried food with same |
| JP2011115064A (en) * | 2009-12-01 | 2011-06-16 | Yayoi Shokuhin Kk | Fry-like food |
| JP2012095595A (en) * | 2010-11-02 | 2012-05-24 | Nippon Flour Mills Co Ltd | Dredged-type deep-fry mix flour hardly contaminating frying oil |
| JP2022037271A (en) * | 2020-08-25 | 2022-03-09 | 株式会社ニップン | Corn dog mix flour |
-
1990
- 1990-06-08 JP JP2150118A patent/JPH0440870A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061221C (en) * | 1993-08-30 | 2001-01-31 | 日清制油株式会社 | Flour coating material for frying food and method for producing fried food with same |
| JP2011115064A (en) * | 2009-12-01 | 2011-06-16 | Yayoi Shokuhin Kk | Fry-like food |
| JP2012095595A (en) * | 2010-11-02 | 2012-05-24 | Nippon Flour Mills Co Ltd | Dredged-type deep-fry mix flour hardly contaminating frying oil |
| JP2022037271A (en) * | 2020-08-25 | 2022-03-09 | 株式会社ニップン | Corn dog mix flour |
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